Recipes and Tips for Foodies like you!

Chicken Wraps

Things are starting to heat up around here. In Guatemala, Summer is around the corner, the days are sunny and warm and we all start craving fresher meals. And the beach. And Easter holiday.

These Chicken Wraps are a simple meal you can start to prepare beforehand, by having your veggies sliced in advance. I’ve been doing a lot of that lately.  This year, I’m trying the cook for the week approach, and it really helps on the morning of my cooking day to have all the vegetables sliced from the night before. To dress this pita wrap a bit, I tried a cilantro dressing.  You can try it with plain yogurt or a spicy mayonnaise.

Helga

Chicken Wraps

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Foodies Freebie: March 2014 Wallpaper Collection

March, the weather around here is warmer by the minute, and seems all fruit is at its peak around here: from apples, bananas and pineapples to tangerines and strawberries… everything! We are loving this since we can make different smoothies for breakfast. That’s why we loved this picture in our March 2014 Collection is once again a great collaboration by Susan from Andie.M Design Shop. Susan is putting together her Etsy shop, so we will let you know when it’s live.

We are trying different posting schedules, not only to give you better content, but also because somehow 2014 decided that it was the year of keeping us busy and healthy. We both decided to do some serious exercise, so that’s helping on making us feel less guilty when posting new dessert recipes and definitely making us have more energy throughout the day. We have some more recipes lined up, but in the meantime we share our March 2014 calendar with you. As always, you can download it for your desktop or laptop with the calendar in spanish, english or without calendar, as well as for the iPad and iPhone. We hope you like it as much as we do!

Kitty & Helga

Foodies Freebie: March 2014 Wallpaper Collection

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Apple Butter

We love this apple spread. And it’s not Apple Butter… it’s Apple Butter. It’s called butter because of it’s smooth and spreadable consistency, just like room-temperature butter. You see, there’s not a bit of butter in apple butter. Fruit butters are common throughout Eastern Europe, since it has just a few ingredients, it was a no-mess recipe to use all the excess fruit.

This is a basic compote, but instead of you peeling, cutting, cooking, mashing and straining… you just grate, place in the slow-cooker and let it do the work for you. This recipe makes plenty of jars, so you can share with your family and friends.

This slow-cooker apple butter will fill your house with amazing scents all throughout your day. The only extra ingredients are a little brown sugar and a cinnamon stick. The original recipe calls for twice the sugar, but we feel that this little is more than enough since our apples were already sweet. This spread is perfect on morning toasts, oatmeal, ice cream and cakes… it’s a versatile little fruit butter.

Kitty

Apple Butter

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Angel Food Cake

One of the baking memories I have with my mom is making Angel Food Cake. The excitement of the sweet light cloudy-like cake was only a part of it. The main event: defying gravity by cooling the cake upside-down. It was truly something I enjoyed. The one thing we had trouble with was the pan. We had two pans that are great for regular cakes, but they both were 1-Piece pans, making taking out the cakes an adventure on its own. A few weekends ago, I got to buy a new 2-Piece non-stick pan but they didn’t have the ones with lil’ feet. So, if you’re looking to buy a new pan, definitely get this one here: 2-Piece Angel Food Cake Pan with Feet, as it makes it turning upside-down a breeze. Since my pan doesn’t have feet, I used two small loaf tins upside-down as the base where the Angel Food Cake Pan would rest. That way it cooled faster and as it should: upside-down.

Now, this cake consists mainly in whipping egg whites and folding the dry ingredients: it has no rising agent (leavener) nor fat. So, in order for the cake to rise properly and stay risen, you don’t grease the pan. If you do, it will prevent the cake from rising properly as the egg whites won’t be able to hold on to the pans’ sides.

When separating eggs, I find that using 3 bowls and an egg white separator like this one helps quite much. You don’t have to worry about passing the egg between the cracked shells (which can make your yolk break). You place the egg white separator over bowl #1, carefully crack the egg, let the separator catch the yolk. Transfer the egg yolk to bowl #2 and then the egg white to bowl #3. Then, you start all over again. The beauty of this, is that if one of the yolks breaks or you get egg-shell on any of the separated eggs, you just have to switch bowl #1 for a clean one instead of redoing everything again, as you need no yolks in the egg whites for it to whip properly.

The cake is really easy to make, but you need time. You need time to separate the eggs, sift the dry ingredients several times and time to let the cake cool upside-down (fun fun!).  And since it has no butter in it, you can have a slice or two ;)

Kitty

Angel Food Cake

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