Horno on Pics and Cakes

Swiss Buns

Fri, 17 Nov 2017 22:26:41 +0000

There are recipes you see and immediately you're dying to try at least once in your life. The results in the photos online look so perfect it seems impossible you'll ever get something even remotely similar. Well, that's exactly what happened to me with these incredible Swiss buns from María Lunarillos's blog, and I have to say I pulled it off: they came out simply spectacular. I'm sharing the recipe just as I made it, since the proofing times are quite different from the original. Be warned, this isn't one for when you're in a rush, but it's totally worth it…

Estonian Kringle

Tue, 24 Sep 2013 19:00:44 +0000

It’s not just that it seems like we haven’t published anything in ages — it’s actually true… almost three months without any blog action on PiC! The summer has been a bit hectic but here we are, back and loaded with new finger-licking recipes. Today I’m bringing you a recipe that could be considered the Nordic roscón de Reyes, and some say its shape is reminiscent of pretzels and the dough is brioche-style. In short, a sweet wonder we pulled from a Thermomix magazine but made without one to prove that any recipe is adaptable.

Quiche Lorraine

Tue, 16 Apr 2013 12:07:30 +0000

As part of the campaign “No newly-independent young adult shall go hungry, even if they don’t like cooking,” here’s another easy recipe — one of those that almost everyone knows, but just in case, I don’t want to hear that you’re not eating well just because you couldn’t be bothered to do a couple of little things in the kitchen.

What do we need?

For the shortcrust pastry:

Custard Cream Tartlets

Mon, 25 Mar 2013 10:35:44 +0000

As strange as it sounds, this recipe could pass as an express one, even though we have to make a custard cream. And the secret of today’s recipe lies precisely in making that cream fast, easy, delicious, and in just 10 minutes. The trick: the microwave, that great forgotten appliance we only ever bother with to heat up the morning milk.

What do we need?

For the cream:

Scones

Fri, 25 Jan 2013 21:48:13 +0000

Whole Kitchen, in their Sweet Proposal for January, invites us to make a Scottish classic: Scones

We almost ran out of time with this recipe because — unusual for us — we made it the same day it was published. Luckily, it’s super easy and takes very little time. As usual, the baking time is what stretches the recipe out the most, but hey, the little wait is well worth it. We followed the recipe from www.joyofbaking.com

Stuffed Potatoes

Thu, 27 Dec 2012 11:50:42 +0000

I have to admit we’re a bit like sponges — anything we see and like, we try to make at home. That’s exactly what happened with today’s recipe. A few years ago we went with friends to spend Easter week in Camposancos, a lovely little village in Pontevedra, and there Ana (with Germán’s help) made us some delicious stuffed potatoes that could have fed a regiment (well, maybe we weren’t quite that many…). The thing is, we loved the idea and ever since it’s been part of our recipe book.

Speculoos Cookies

Wed, 19 Dec 2012 11:00:19 +0000

These cookies are typical of Belgium, France, and the Netherlands, and they’re known for their intense aroma and flavor packed with spices. That smell tends to take over Christmas markets, since traditionally it was Saint Nicholas who handed them out to the kids over there. Nowadays in Spain you can find them under the name “galletas caramelizadas” by the Lotus brand, but in France and Belgium, at least, you can find them in all sorts of shapes and from a ton of different brands. For example, if you ever get the chance, don’t miss out on trying speculoos spread (pâte à tartiner) or speculoos ice cream.

Caprese Windmills

Tue, 04 Dec 2012 11:45:17 +0000

Today we bring you another easy recipe you can make for any get-together. The recipe, taken from Directo al Paladar, is inspired by Italian cooking. Mozzarella, basil and tomato — a delicious combo that works not just in these little windmills but also in salads and, one of my favorites, on pizzas.

What do we need?

1 sheet of puff pastry
1 ball of mozzarella
2 ripe tomatoes

Petal Cake

Thu, 29 Nov 2012 11:46:18 +0000

We’ve had this recipe pending for a few days now, but since in the meantime we published our Whole Kitchen challenges, it had to be pushed back to this week. And well, what better week for a birthday cake… :-D I made the recipe following exactly the one @SandeeA did at La Receta de la Felicidad. So all credit for the explanation this time goes to her. My personal touch was just the little sugar bear.

Baklava

Sun, 25 Nov 2012 23:42:44 +0000

Whole kitchen, for their Sweet Proposal for the month of November, invites us to prepare a Persian classic: Baklava. Apparently this little pastry has its origins in ancient Mesopotamia, although several cultures and civilizations are still fighting over who actually invented it. Persian, Greek or Arab — it’s delicious. This time we’ve made two versions: one with dates and toasted almonds, and another with hazelnuts and chocolate. Filo pastry is a wonder of the kitchen that you really have to try, both for sweet and savory.

Cherry tomato and cheese quiche

Fri, 16 Nov 2012 11:48:18 +0000

I’m sure you’ve all tried — and many of you have made — the classic quiche lorraine (we’ve got ours ready and we’ll be posting it soon). Today we’re sharing a variation we absolutely loved, easy to make and seriously tasty.

What do we need?

For the shortcrust pastry:

200 g (1 ⅔ cups) flour
100 g (7 tbsp) cold butter
1 egg
A pinch of salt

Milk Bread Buns

Sat, 08 Sep 2012 11:41:08 +0000

We were putting together a surprise afternoon snack where we wanted everything to be absolutely homemade, so we couldn’t even allow ourselves to buy the bread. One of the things we wanted to make was little savory sandwiches and, once again, we turned to the La Receta de la Felicidad blog to follow their steps and make some great milk bread buns. Honestly, we thought it would be pretty complicated, but how wrong we were…

Shortcrust Pastry Cookies

Thu, 30 Aug 2012 16:05:45 +0000

On one of my regular visits to the La Receta de la Felicidad blog, I came across this recipe for express cookies. In my case they weren’t quite so express since I decided to make the shortcrust pastry myself instead of buying it. In any case, the idea of the woven cookies is striking for how simple it is and how pretty they look, so you have no excuse not to try them.

Ham Puff Pastry Twists

Thu, 09 Aug 2012 23:44:21 +0000

Knowing how little my dad cares for innovation in food (what he calls “chuminás” — fancy nonsense), whenever we put together appetizers for birthdays or special celebrations we always have to play the card of foods he considers “essentials”. So for my last birthday we went looking for appetizers he might actually like, and over at Directo al Paladar we found this one.

What do we need?

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 1 sheet of refrigerated puff pastry
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 100 grams (3.5 oz) of serrano ham
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 Oregano
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 1 egg
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How do we make it?

Preheat the oven to 200°C (390°F).