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Not all the brownies are made with chocolate VII: pistachio brownie

junio 18th, 2010

This week in the Saucepolis’ oven we propose you a delicious recipe and full of chocolate that will delight the whole family.
The coverage cupcake recipes are always a hit, and in this case we have chocolate doubly, even more.
As we usually make, we have used less sugar than what the recipe indicates.. We also had a little confusion with the coverage and we put FOUR times the amount needed of maple syrup, as a result the coverage remained a chocolate milkshake impossible to keep the cake. Fortunately we were able to add another bar of chocolate to the mix and the problem was resolved.
As important tip, let the brownies cool completely before putting the cover, if not it will overflow and it will be impossible to keep on top of cake. If it gets too liquid add more chocolate until you may obtain the right consistency.

As always, we start with the ingredients for 12 to 16 units:
For the brownie
- 175 g. unsalted soft butter and a little more for greasing pan
- 120g chopped black chocolate
- 200/250g sugar
- 4 eggs, beaten
- 1 teaspoon vanilla powder or vanilla extractow
- 200g flour
- 50g of peeled and chopped pistachios
To cover
- 120ml thick cream or fresh pasteurized cream mount
- 2 tablespoons maple syrup
- 120g Chocolate
- 35g of peeled and chopped pistachios

Utensils:
- A square pan, about 20 x 20 cm.
- 1 large mixing bowl
- A medium bowl beat eggs for
- 1 medium bowl to cover
- 1 small saucepan
- A double boiler pot large enough for us to fit the bowl coverage
- A rubber spatula
- Whisks, and mix

Instructions:
1.Turn on the oven to 180 º.
2.Grease the pan
BROWNIE
1.Put the butter and the chocolate in small saucepan and heat and mix with the rod until it melts. Remove from heat and reserve.
2.In the large bowl mix eggs, sugar and vanilla with a straw until the mixture is pale
3.Add chocolate and butter and mix well
4.We add the flour over the bowl while mixing until we obtain a homogeneous mass
5.Add the mixture to the pan and extend with the spatula until evenly distributed in the mold
Bake for 25-30 minutes in the low position of the oven and check link the center with a knife. You must come out clean or almost clean. . It’s important not to overcook the brownie to avoid a dry cake.
We took the oven and let cool in pan 10 minutes. After stripper on a wire rack and let cool completely. When cool can prepare coverage.
COVERAGE
1.Put the large pot with water and a fire bowl
2.Put chocolate in the bowl and melt
3.Remove the bowl and add maple syrup and cream, stirring with a rod until the mixture is shiny
4.Spread with a knife or spatula over the brownie, sprinkle the nuts and let cool. You can put it some minutes in the fridge to solidify
When cool and solid coverage cut into small squares or bars and enjoy ..
Bon appétit!

breakfast, hotel sauce breakfast, pistachio brownie, saragossa breakfast , breakfast-zaragoza, pasteleria de laura | Publicado por De la Rua

Not all chocolate brownies are made with chocolate VI: chocolate brownie and ginger

junio 13th, 2010

This week we will bake a special brownie and spicy. The recipe does not take eggs or yeast, and by using a larger cast than usual, the result is more like a biscuit than a cake. In any case, it is delicious with a cup of coffee.
The original recipe suggests ginger in syrup, but we have used candied ginger from our last journey through the airport in Bangkok. We have also substituted corn syrup for maple syrup, you can find it in the desserts section.

Back to enjoy the brownie for breakfast.

We started the ingredients for 16 units:
- 50g candied ginger into pieces
- 100g of chocolate chips or chocolate into small pieces
- 225g flour
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 120g brown sugar
- 120g of butter and a little more for greasing
- 120ml maple syrup

Utensils:
- A square pan, about 20 x 20 cm or a round cake
- A large mixing bowl
- A small saucepan
- A rubber spatula
- Whisks to mix

Instructions:
1.We turn on the oven to 150 º
2.We spread the pan with butter
3.In the large bowl sift the flour with the spices
4.Add sugar and ginger pieces
5.In saucepan melt the butter with maple syrup
6.Add the butter to the bowl with the flour and other ingredients moving constantly with the rods
7.Keep on mixing with the spatula until mixture is cool.
8.Add the chocolate and pass the mixture to the mold
Bake during 30 minute in the low position of the oven and check pricking the center with a knife. It must come out clean or almost clean.
We took off the oven and let cool in pan. Cut it into bars and let cool completely.

It’s delicious with coffee or with cream or fresh whipped cream without sugar.
Bon appétit!

chocolate brownie, ginger brownie, hotel sauce breakfast, saragossa brownies , breakfast-zaragoza, pasteleria de laura | Publicado por De la Rua

Not all chocolate brownies are made with chocolate V: Cappuccino Brownies

junio 6th, 2010

Although we are not big fans of coffee, the family is, and as this Sunday there was a family lunch we decided to experiment with a rather original recipe (this time the brownie did not reach the capital Saucepolis but with the recipe improved we promise a Sunday with “cappuccino”), but not less simple.
It’s about coffee brownies with white chocolate that taste and look like an authentic Italian cappuccino made cake.
This week we modify the recipe again significantly reducing the amount of sugar, which we have even eliminated from coverage, and we had some problems… The sugar makes the cover to thicken and harden, is like the ‘cement’ of the mixture, so if you decide to remove it, you will have to replace it with another ingredient. We have doubled the amount of chocolate, and we used the fridge to solidify it before.
However we give you the original proportions of sugar if you prefer the extrasweet version

As important tip, bring out the butter from the refrigerator an hour before cooking to make is soft and to avoid hurting your wrists while you make the brownie mix. If you cut into cubes rather than adding the whole block you will see how it is easier to make the mixture.

As always, we start with the ingredients for 12 to 16 units:

For the brownie
- 225 g. unsalted soft butter and a little more for greasing the pan.
- 180 (225g). powder brown sugar or beans if you have no food processor
- 225g. self-rising flour (yeast), if you have just the flour add 8g. of baking powder
- 1 teaspoon more of baking powder
- 4 eggs, beaten
- 2 (1) teaspoon unsweetened cocoa powder
- 3 tablespoons of instant coffee dissolved in 2 tablespoons of boiling water
To cover
- 240g. chopped white chocolate
- 50g. butter
- 3 tablespoons milk
- The original recipe also includes 175 g of icing sugar, but we felt that was too much and we have replaced it with chocolate
- Cocoa powder for dusting
Utensils:
- A square pan, about 20 x 20 cm.
- Baking paper (at the supermarket, you find it in the area of aluminium foil)
- A large mixing bowl
- A medium bowl beat eggs for beaten the eggs
- A medium bowl to cover
- A pot to cook in a double-boiler
- A rubber spatula
- Whisks to mix
Instructions:
1. 1. We turn on the oven to 180 º.
2. 2. We grease
3. 3. We cut a square of baking paper with the size of the base of the mold and place it over the butter (only the base)
BROWNIE
1. 1. In a large bowl mix flour, baking powder and cocoa
2. 2. Add the eggs, the butter diced and the dissolved coffee and mix well with the rods until we have a smooth paste without traces of pieces of butter
3. 3. We put the mixture into the mold and we extend it with the spatula until evenly distributed in the mold
Bake it for 35-40 minutes in the low position of the oven and check pricking the center with a knife. It must come out clean or almost clean. In all the brownies it’s important not to over-bake them.
We took the oven and let cool in pan for 10 minutes. After stripper on a wire rack and let cool completely. Once cool we can prepare the coverage.
COVERAGE
1. 1. We put all ingredients in a medium bowl and place it to cook in a double-boiler: in a saucepan with water over medium heat.
2. 2. We mixed with the straw until blended. Remove from heat and wait till it is warm and more pasty. Spread the mixture over the brownie using a spatula.
3. 3. Let cool until solid. We use the refrigerator because the coverage we were left too liquid.

When cool and solid coverage sprinkle with cocoa powder and cut into small squares.
Bon appétit!

breakfast, hotel sauce breakfast, saragossa breakfast, saragossa brownies , breakfast-zaragoza, pasteleria de laura | Publicado por De la Rua

Not all the brownies are made with chocolate III: Brownie covered with ricotta cheese

mayo 23rd, 2010

Brownie covered with ricotta cheese

One more week we turn on the Saucépolis’ oven to prepare a delicious and easy brownie. Last week we tasted the mixing of chocolate and sour cream, and as we loved the combination of sweet with the fresh cream, we will continue investigating this kind of mixings.

This week we are going to add ricotta to our brownie. Ricotta is an Italian cheese quite similar to the curd cheese, so if you don’t find authentic ricotta, it can be replaced by the curd cheese.

Two brownies

As we continue learning and improving our recipes, this time will make two tries. In the collection of pictures of Saucépolis (click here) you could see in pictures both versions. The one you have on the left is from the second try.

On Saturday we could taste in the hotel the first recipe and tomorrow we will take the second try to the office. We have to cook according to our own tastes. In this case, the change consisted on reducing the amount of sugar and rising the amount of curd cheese by heating the brownie in the medium-low part of the oven. We insist, as we say later, on not to be afraid when it comes to make the waves with both mixing.

Let’s start with the ingredients:

For the brownie:

175 g. de unsalted butter and a little bit more to grease
3 tablespoons pure unsweetened cocoa
200 g. brown sugar powder (it can be ground with the food processor). It also can be used the white sugar
2 beaten eggs
125 g. flour

For the cheese cream:

200g. ricotta or curd cheese
20g. brown sugar powder
1 beaten egg

Utensils:

A 20 x 20 cm square pan
A medium sauce pan
A large mixing bowl
A medium bowl to beat the eggs
Another medium bowl to mix the coverage
A rubber spatula
Wire whips for whisking and mixing

Instructions:

1. Preheat the oven to 180º C (356º F)
2. Grease the pan

BROWNIE

1. In a medium pan melt the butter.
2. Add the sugar and the cocoa and mix.
3. Bake the two eggs and add them to the mixing of butter, sugar and cocoa.
4. Mix the mixing and the flour in the large bowl, and stir with the spatula until getting a uniform paste.
5. Spread evenly into the prepared pan

CHEESE CREAM

1. Mix all the ingredients in a small bowl
2. Mix with the wire whips
3. Put the mixing on the top of the brownie

Mix both mixings with the spatula making waves. It is important to mix both mixings very good, so don’t be afraid. But don’t forget that it’s very important to differentiate well between both.

Bake for 40 minutes in the low part of the oven and check by clicking with a skewer. It should come out clean, but do not overbake!, because it would be dry.

Later, cool in pan and cut into small squares (there should be around 12 or 9 pieces)

You can keep it in a hermetic container and store at room temperature.

¡Bon appétit!

brownies recipes, desserts, hotel sauce breakfast, ricotta brownies, saragossa brownies , breakfast-zaragoza, pasteleria de laura | Publicado por De la Rua

Not all the Brownies are made with chocolate II: Brownie with blueberry and sour cream

mayo 16th, 2010

paso8-comer-brownie-arandanos-y-crema-agria In our second week of life, from ‘not all brownies …’ we propose a very simple recipe, quick and of course delicious.

This time there will be chocolate in the brownie, but also blueberries and sour cream. The sour cream is not very popular in Spain, although in northern and central Europe, is widely used in both baking and in cooking. When we get tired of the brownies, I will post a recipe for Swedish pastries, to see if I can get you to join the fan club of the cake of carrots.

By the way, you can see the images in the new collection of photographs that we opened on Flickr by clicking here: Saucepolis breakfasts.

Brownie with blueberry and sour cream

Let’s start with the ingredients for 6-8 people:

For the brownie:

120 g. + a bit more (to grease) unsalted butter
140 g. of plain flour with ½ of the royal baking powder
4 tablespoons pure unsweetened cocoa
200 g. brown sugar
2 eggs
120 g. of blueberries, if possible fresh or frozen, if not, dried.

The coverage:

200 ml sour cream
1 tablespoon of icing sugar (if you do not like the sweet you can skip)
1 tablespoon of flour with a pinch of baking powder
1 egg yolk
½ teaspoon vanilla extract or vanilla powder

Utensils:

A square pan, about 20 x 20 cm. The one we have is from IKEA and it cost us about 3 €
A medium saucepan
A large mixing bowl
A medium bowl to beat the eggs
Another medium bowl to mix the coverage
A rubber spatula (you also can find it in IKEA for less than 1 €)
Wire whips for whisking and mixing

Instructions:

1. Preheat the oven to 180º C (356º F)
2. Grease the pan

BROWNIE

1. In a medium saucepan, combine the butter, the sugar, and the cocoa. Mix until you get a paste.
2. Retire from the heat
3. Beat the two eggs
4. Mix in the large mixing bowl the flour with the baking powder, the eggs, and the content of the saucepan. Mix with the spatula
5. Add the blueberries and mix.
6. Spread evenly into the prepared pan

COVERTURE

1. Mix all the ingredients in a medium bowl
2. Mix with the wire whips chips
3. Put the mixing on the top of the brownie
4. Bake

Bake for 30 minutes and check by clicking with a skewer. It should come out clean, but do not overbake!, because it would be dry, and the idea is right the opposite, it must be fresh.

Later, cool in pan and cut into small squares (there should be around 12 or 9 pieces)

¡Bon appétit!

blueberries brownies, breakfast, hotel sauce breakfast, saragossa brownies , breakfast-zaragoza, pasteleria de laura | Publicado por De la Rua

Not all the brownies are made with chocolate: caramelized apple Blondies

mayo 8th, 2010

There are also brownies made with apple, cannel, nuts, white chocolate, mint, blueberries, sour cream…and in Saucépolis we all love this dessert. It was invented by a baker that forgot including the baking powder in the chocolate cake, and he decided to cut it in small squares and offer them to the customers.

We inaugurate this new serial in Saucépolis with the intention of sharing with you easy and tasty recipes of these special cakes. And to proof that not all the brownies are made with chocolate, we will start with the recipe of a blondie, that is the name of brownies without chocolate.

Our customers and friends will taste them tomorrow Sunday in the breakfast hotel.

Caramelized apple Blondies

Ingredients for 6-8 people:

Coverage of caramelized apple:

85g brown sugar
50g. unsalted butter
1 apple in slices

Brownies

120g. unsalted butter
150 g. brown sugar
2 beat eggs
200 g. flour
1 teaspoon of baking powder
½ teaspoon baking soda
1 ½ teaspoons of ground spices (cinnamon and cardamom)
2 apples, peeled and grated
85 g. chopped hazelnuts

Start by preheating the oven to 180 ºC (356 ºF). Grease a rectangular mold.

Prepare the apple coverage. In a saucepan at medium heat, heat the butter and sugar together, stirring with a wooden spoon until melted. Then, pour over the pan covering the bottom. Place the apple with skin (it is nicer) into slices and set aside.

Make the dough in a large bowl mix sugar and butter until they form a smooth paste. Add the beaten eggs and continue mixing.

In other bowl mix the spices and flour. Add it to the egg mixture and mix sugar and butter well.

On the other hand cut the hazelnuts into large pieces, so it’s much better to do it with a knife. Peel and cut the apples, which can be grated or chopped in the food processor at low speed.

Add the hazelnuts and the apple to the dough, mix and put it into the mold on the top of the apples, spreading with spatula to get the same height.

Bake the blondie for about 35-40 minutes, or until set (by clicking with a skewer should come out clean). Chill it for 10 minutes. Cut into small squares and serve.

If you don’t eat it all, you can keep it in a hermetic container and store at room temperature, you can keep them for a week (blondies never last more time at our home)

All the pictures of the process step by step on Flickr: The recipe in pictures

desserts Zaragoza, hotel sauce breakfast, Saragossa , breakfast-zaragoza, pasteleria de laura | Publicado por De la Rua

Our fruit seller!

abril 1st, 2010

frutero Where does Pili get the tasty juice that she includes in the Hotel Sauce breakfasts? Or the delicious strawberries?

Here starts the figure of Joaquín!!

This kind, attentive and polite man provides us with the best fruits.

In 1903 the Central Market of Saragossa opened its doors, and at that time, his grandmother Mrs. Petra Pardo Boné, opened her stand with the numbers 89-91.

After that, Joaquín’s mother, Mrs. Dionisia Vidal Boné, ran the business. Years ago, she was in labor in the same central market just the day before the Epiphany’s Day. Thank God, she could finally gave birth at home. It’s funny to hear that her mom used to take him to the fruit shop, and he was normally in one of the fruit boxes!!

It’s almost a whole life in the Central Market, where some of the oldest customers still remember him with short trousers!!! Hehe. It’s almost a whole life serving people with his kindness and his smile.

Joaquín wakes up everyday at one in the morning to buy the products at Mercazaragoza and to have everything prepared at the beginning of the morning in his stand 89-91.

Hotel Sauce, hotel sauce breakfast, Saragossa, saragossa central market , vida en el hotel | Publicado por Maribel Viñarás