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Mamma's recipe – La Gourmandista

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Etiqueta: Mamma's recipe

My Mom's Apple Strudel

This was the only dessert my mother would prepare. She used to say it was the only one that would come out right. However, I now think what happened was that she would not measure anything and that made it quite easy. So, the truth is I have no exact amounts for this recipe. I will make rough calculations, but take it with a grain of salt. I think this is one of the few if not the only time we can do pastry stuff without having to measure. At home we would love seeing it come out of the oven. It would hardly last more than 48 hours. It was something you would have to choose to eat now or miss it until the next time kind of deal.

Apple Strudel

A recipe that comes directly from my memory chest that I share in the middle of this emotional commotion we are all going through. A little bit of pampering from Heaven to your Table.

  • Peeler
  • Chopping board
  • Chef's Knife
  • Big Bowl
  • Kitchen Spoon
  • Rolling Pin
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Fine mesh strainer
  • 500 g puff pastry
  • 3-4 apples (my mom used Gala or Red Delicious, but I now think it's better with Reinette for a richer and more gourmand flavor, but if you want it crispier, then use Granny Smith)
  • 200 g light brown sugar
  • 40 g raisins
  • 40 g pecans
  • 3 sticks cinnamon
  • 3 g cinnamon (ground)
  • 1 egg
  • 7 g powdered sugar to decorate
  1. Before starting, peel the apples, thinly slice them and sort them in a bowl putting a little sugar in between the layers. There’s no need to add a lot of sugar, but let’s say about ½ tablespoon. What you want is for the apple to start sweating its juice and obtain a kind of syrup. Cover with plastic wrap and leave it on the kitchen counter to rest for at least a couple of hours.
  2. Flatten your puff pastry with a rolling pin to a thickness of about ¼ to ½ an inch tops and in the shape of a rectangle of about 12 in (30 cm) long by 10 in (25 cm) wide more or less.
  3. Place your dough in a baking sheet previously lined with parchment paper and preheat your oven to 350 °F (180 °C)
  4. With a spoon, place the apples in the middle of the puff pastry rectangle, leaving enough seam to close the strudel as if it were a letter, i.e. in thirds. Thus, the apples should be in the mid-third. Also, leave a bit of a seam on the edges so as to fold them as if it were the flap of the letter’s envelope towards the center.
  5. On top of the apples drizzle the syrup at the bottom of your apple bowl, sprinkle raisins, the pecan pieces, ground cinnamon, and place two or three cinnamon sticks.
  6. Using a pastry brush and the egg white as your glue, close the strudel. Firstly, fold the top end, then the lower end, and lastly, the side flaps.

  7. With the same pastry brush, but now with the egg yolk, glaze your puff pastry. This will make it shiny and golden-colored.

  8. Bake for 25 to 35 minutes. Use the shiny golden color of your puff pastry as your guide.

  9. Take it out of the oven and let it cool down. Decorate with a little powdered sugar sprinkled on top with a fine mesh strainer.

Oven preheated at 180 °C (350 °F)

Dessert
Austrian, Homey
dessert, Homemade, homey, lockdown2020, mom’s recipe, stay home

How to Make the Perfect Chayote Squash Au Gratin

Finding chayotes in the French market was very exciting. It was the same kind of emotion as when a toddler is given his favorite teddy bear right before going to bed. Many might think this is a joke, however, this was something my mom would prepare just like I am sharing it today, and I would lick my fingers every time they would be served at home. For me, this is having a taste of home. I really hope you like them; they define my childhood’s kitchen.

Chayote Squash au Gratin

Chayote Squash is one of the many ingredients that have made my World food view. Unimaginable for me to find it in the Old Continent but which thrill me be able to share from my Parisian table to yours.

  • Chopping board
  • Chef's Knife
  • Medium Pot
  • Medium bowl
  • Spoon
  • Pyrex or baking dish
  • Cheese shredder
  • 2 Chayote Squash
  • 100 g Diced cooked ham
  • 200 g Grated cheese ((I used Emmental this time))
  • 15 g butter
  • Salt and Pepper to season
  • 60 g Crème fraîche
  1. Cook the chayotes at a medium heat in a pot with salted boiling water. Once cooked and at room temperature, cut them in half (lengthwise), and take the seed out with the help of a spoon. Then, extract the pulp trying to not damage the chayote, since they will be re-stuffed.

  2. In a separate bowl smash the chayote pulp and mix it with the ham cubes, the melted butter, the crème fraîche, and season with salt and pepper.

  3. Then, distribute the chayote halves in a baking dish, season with salt and pepper and stuff with the mixture from the bowl. Sprinkle the grated cheese and put in a preheated oven for around 10 minutes to warm them up and melt the cheese. At home these were served as a side to the main course for dinner.

Preheated oven to 350 °F or 180 °C

Side Dish
Homey
Homemade, mom’s recipe, vegetables

My Mom’s Vanilla Custard

There is nothing more appetizing than a homemade vanilla custard on the weekend, I think. Therefore, on Saturday we prepared a very easy and quick version of this classic dessert made my mothers and grandmas everywhere and steam-cooked it, just like they used to do it a traditionally. 

Vanilla Flan (Mexican-Style Custard)

Simple, yet flavorful. Worthy of the most difficult palates to be pleased.

  • Blender or big bowl with a whisk
  • Can opener
  • Steamer
  • Mold
  • Aluminum foil
  • Refrigerator
  • 1 can evaporated milk
  • 1 can condensed milk
  • 3 eggs
  • 1 teaspoon natural vanilla essence or the grains of a vanilla pod (from Papantla evidently)
  • Caramel (dulce de leche, or cajeta (soft fudge) as you may wish)
  1. Mix the condensed milk, evaporated milk, eggs, and vanilla with either the blender or just by using a bowl and a whisk.

  2. In a medium-sized mold or in several individual molds (about 6) serve a base of caramel, dulce de leche, or cajeta depending on what you chose or had available. If you’d rather prepare a homemade caramel, this is possible, just put 4 tablespoons sugar per tablespoon of water in a small pot and let it melt to the desired color. However, pay close attention when you’re preparing caramel, since it can severely burn you in case of an accident, and this is very painful. Also, consider that burnt caramel becomes tart.
  3. Pour the mixture in the mold(s) and cover with aluminum foil.
  4. Steam-cook or put in the oven in a Bain Marie for about 45 minutes. To check if they are ready, use the tip of a knife or a toothpick in the center. If it comes out clean, then the custard(s) is/are ready.
  5. Let it rest for 10 minutes and then put in the refrigerator for a couple of hours for your dessert to be served cool.

If you decide to bake it in a Bain Marie, I suggest you use a maximum temperature of 160°C or 320°F. The baking time might increase from the 45 minutes, but the custard’s texture will be silkier and without bubbles.

Dessert
custard, dessert, flan, Homemade, mom’s recipe, Papantla vanilla, recetas de mamá, vanilla

I think it came out really good.

es_MXSpanish