Como gracias al post del año pasado ya sabéis mucho vocabulario relacionado con Halloween que podéis aprovechar para vuestro examen de Cambridge…
Este año os proponemos dos recetas para celebrar Halloween. Como no podía ser de otra forma, están en inglés para que, a la vez que mejoráis vuestro vocabulario, practiquéis el uso del imperativo. No todo va a ser estudiar porque al mismo tiempo aprenderéis a hacer una rica crema caliente, con productos típicos del otoño como son la calabaza (“pumpkin”) y castañas (“chestnuts”) y una deliciosa tarta telaraña (“spider’s web”) de chocolate con las que sorprender a familiares y amigos en la próxima celebración.
Cream of pumpkin and chestnuts
(Crema de calabaza y castañas)
Ingredients
- 800g cube pumpkin flesh
- cooked, peeled chestnuts
- 400 ml evaporated milk
- Aromatic herbs
- 1 vegetable stock cube
- 4 twigs of fresh oregano
- salt
- 1 pinch ground black pepper
Method
1. Set aside 200ml evaporated milk in the refrigerator
2. Add pumpkin to a large pot with the crumbled vegetable stock cube and the aromatic herbs. Cover it with cold water. Adjust seasoning with salt and pepper. Bring to the boil, reduce heat to medium and cook for 10 minutes.
3. Add chestnuts and cook for five more minutes. Remove from heat and remove the aromatic herbs
4. Add 200ml evaporated milk and keep grinding until you get a homogeneous cream.
5. Mix the reserved cold evaporated milk with the ground mixture and beat it with an electric blender until lightly mounted.
6. Serve soup hot with a spoonful of cream
Chocolate Spider’s Web Cake for Halloween
(Tarta telaraña de chocolate para Halloween)
Ingredients
- 150 g dark chocolate for desserts + 75 g chocolate for coating
- 100 g flour
- 3 eggs
- 100 g white caster sugar
- 100 g unsalted butter + 25 g for coating
- 16 g dry yeast
- table spoons of strawberry jam
- Coating: 25 white chocolate for desserts
- 75 ml cream
Method
1. Preheat oven to 180ºC
2. Melt the chocolate with the butter
3. Whip the egg yolks with the sugar until mixture is smooth. Add the melted chocolate, mix and add the flour previously sieved with the yeast. Stir to mix well.
4. Whip the egg whites into a firm peak and pour into the preparation already done. Keep mixing with encircling movements
5. Pour into a previously greased 20 cm round mould. Bake for approximately 50 minutes. Allow to cool.
6. Coating: heat the cream until it begins to boil. Remove from the heat. Add chopped chocolate and butter. Mix well until you get a homogeneous cream.
7. Melt the white chocolate and fill a pastry bag with it. Cut the tip of the pastry bag (half a centimeter in diameter)
8. Cut the cake into two halves, fill with strawberry jam and cover with the dark chocolate coating.
9. Draw a spiral on top of the cake with white chocolate starting from the center. Pass a wooden skewer from the center of the spiral to the edges to form the spider web drawing.
Esperamos que os gusten y si os animáis a hacerlas…contadnos el resultado.
HAPPY HALLOWEEN!!
*Recetas originales en castellano en https://www.nestlecocina.es/coleccion/recetas-para-halloween