Recipes and Tips for Foodies like you!

Peach Galette

Even though both my grandmothers loved to bake pies, I always feared them and loved cake baking instead. Until, I found the Galette. They made me change my mind and this Peach Galette is no different. Both true masters at pie baking, but have different approaches for the pastry. Now that I am venturing more into pie making, I realize that my Grandma Flory prefers a flaky buttery crust, and my Grandma Lucy was more of a shortbread kind-of-girl. I find that depending on my mood (and the filling), I can do either. Both always ruled on one thing: rolling out the perfect circle with just the right excess around it to fold it in and make the best pie decorations. Grandma Lucy was more of a free style decorating: either with a fork or just pressing the sides of the pie crust with her fingers. Grandma Flory is a different story: she has endless pie crust cutters (apples, pumpkins, strawberries), and absolutely rules the lattice top on her Pineapple Pie.

Me, I am absolutely loving Galettes, and even more this Peach Galette. Galettes are like the first cousin of Pies. They are so forgiving. You don’t need to be exact in the shape when rolling out the dough. You need to place the fruit in a pretty design and just let the fruit do the work of looking pretty. You don’t need to add a top to the galette, since the pretty arranged fruit does its job. Sprinkle some sugar on the pastry crust. This will add a beautiful golden color and sweet touch to the dough. This open pie lasted just a few days at home. Store in the refrigerator covered with plastic wrap to avoid the galette drying up. If it dries up, you can brush a little mango or apricot jam on top! 

Since these peaches were extra juicy, I placed the galette in a baking dish rather than a baking sheet. But, if you want you can also bake it in a baking or cookie sheet lined with parchment paper. That will make it easier to remove it and to clean up if the juices overflow. 


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Calamansi Poppy Seed Loaf

I love when my friends go through important moments in their lives: some get married, move to a different city, have a major career move or expand their family. This week has been full of blessings and good moments. Between weddings, babies and more happy babies on the way, it definitely is a great last couple of days. For many of those occasions we often get together with friends for a big meal, drinks, of just talk over coffee. This Calamansi Poppy Seed Loaf is perfect for that last one.

At the end of last week, when visiting my grandmother, I ended up getting a big batch of calamansi from her tree. Her garden is beautiful. I have to get there with my camera and share with you all her gorgeous garden. She has a small but very well packed garden, and the calamansi tree in it, gives out the best (and very juicy) fruits I’ve seen. Anyway, we ended up getting close to 5 pounds of fruit.

Since I got the big bag of them, I knew I had a loaf to bake. This loaf gets its citrus flavor from the both the calamansi and lemons, and a slight crunch from the poppy seeds. If you are not familiar with the calamansi, they are small citrus fruits native from Asia. They are grown in southeast Asia, Hawaii, North and Central America. You know they are perfectly ripen when its color changes to a tangerine orange. They are great for agua frescas or juice. Oh! And for a coffee-cake like loaf, it’s perfect! It’s flavor is slightly orangy-sweet, so it balances out the lemon. And the sugar you add on top… takes it out of the park. The sugar sprinkled just before baking helps you get a gorgeous crackled top. This loaf goes perfect with a mid afternoon cup of tea.


Tangy Poppy Seed Loaf
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Foodies Freebie: August 2014 Wallpaper Collection

This month on our August 2014 Wallpaper Collection we feature these eggs. Aren’t they just gorgeous? No matter which eggs are your favorite, always buy fresh eggs. If you want to know about the difference about white vs. brown eggs, you can read all about it in one of our earlier posts here. Now, a few tips on eggs:

Freshness: To test the freshness of eggs, fill a bowl with water and place an egg in it.

  • If the egg lies on its side, its extremely fresh.
  • If the egg stands up, it’s not as fresh and should be eaten soon.
  • If it floats to the top of the bow, discard it as it is no longer fresh.
  • When you break the egg, it’s yolk should be round, perky and bright yellow. If the eggs have some days already on them, the egg whites becomes runny and the yolk will be flat and slightly pale.


  • On the countertop at room temperature is just fine. Specially if your eggs are organic.
  • If you are in the US or Canada, you need to refrigerate the eggs. This because the USDA requires that all of the eggs are power-washed, removing all organic matter, stripping the egg’s shell of its protective coating. Also, since the stores sells them refrigerated, you must keep them in the fridge as well.

How long to keep them:

  • We suggest up to 3 weeks from the purchase date.
  • Check the pack date and sell-by date, those are two different things. Pack date is when the eggs were washed, graded and packed. Sell-by date is the latest date that the stores can carry the eggs at the store.
  • If the eggs you buy have an Expiration date, you can use the eggs until that date is reached. But, since they are not fresh, is better to use them for hard-boiled eggs rather than poached.

We hope our tips help you out in the kitchen. To get more tips like this, you can follow us in all our different channels: Facebook, Google+, Twitter, Pinterest and Instagram.

You can download the complete August 2014 Wallpaper Collection for your Desktop, iPad, iPad Mini and iPhone (all Retina and iOS7 friendly).

Helga & Kitty

Foodies Freebie: August 2014 Wallpaper Collection

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Strawberry & Blueberry Frozen Yogurt

Frozen Yogurt is a great way to use ripe fruit and make it into something great… Plus, look at those colors! Today I am using strawberry purée left from the Strawberry Curd I prepared a few days before. Added a few ingredients and voilá! Frozen yogurt goodness. Who doesn’t remember going to the yogurt shop’s place and ask for your favorite yogurt mix (mine was yogurt+peaches, with peaches on the side) and watch as they prepared it, resulting in that creaminess that only their machines could. Now, you can get that reach creaminess too. The trick is to use your food processor after the yogurt has frozen. Just like they did at the yogurt shop. By mixing it twice, you are sure that all the fruit gets fully incorporated and that it will break up all the little ice pockets, resulting in a smoother frozen yogurt.

To add some more fruit fun, I also had some blueberries… so in they went. The result: the most perfect strawberry-flavored pink-colored frozen yogurt. This will make enough for 6 servings. You can easily double the recipe if needed. Also, if you want to add chopped strawberries instead of the blueberries, go ahead. You can use this recipe as a base and make up your own combinations! Share them with us, we would love to see your kitchen adventures!


Strawberry & Blueberry Frozen Yogurt

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