Chestnuts Roasted with Rosemary, Coffee's Cookies, Quince and Spice Cake with Crumble

Chestnuts Roasted with Rosemary

Ingredients:
1kg chestnuts
One piece of rosemary
Salt q.s.

Preparation:

Prepare the chestnuts doing them a cut and place them in a tray. Spray them with water and season with salt to taste. Stir also leaves of rosemary previously separated from the sprig.
Take the nuts to the heated oven - 180 º C - for about 40 minutes or, if possible esa place them in a baked clay or metal itself and bake them stirring well, the embers of a campfire or fireplace.
Peel them and eat them still warm and accompany with jeropiga or piquette.

Bon Appetite!

Coffee's Cookies

Ingredients for 10 cookies:

50g butter
300g Sugar
2 eggs
125g flour
1 teaspoon baking powder
1.5 dl milk
1 dl of espresso

Preparation:

In a bowl combine the melted butter with the sugar and eggs and stir well until the mixture is creamy. Add flour, baking powder, milk and coffee and stir well until the mixture is creamy and no lumps. (The mixture will be liquid and thick!)
Distribute the batter for cupcakes pans previously greased with butter and sprinkled with flour and roast in preheated oven at 180 º C for about 20 minutes. (Be careful not to let them overcook, because the cookies have a creamy texture means, almost like a kind of cheesecake!)
Let cool completely before unmolding and put in paper cups beaded.

Bon Appetite!

Quince and Spice Cake with Crumble

Ingredients:

140g of butter
250g self-raising flour
1 teaspoon ground cinnamon
½ teaspoon of ginger powder
½ teaspoon of powdered cloves
140g brown sugar
100g of dried fruits
3 eggs
2 quinces
5 tablespoons milk

Coverage:

1 tablespoon full of fine flour
25g butter
25g of brown sugar
1 tablespoon chopped walnuts well filled

Preparation:

Mix the flour with the spices and place them in a blender. Add the butter pieces and mix until you get a sort of fine sand. Then mix the sugar and grind again.
Put the mixture in a bowl and stir in the raisins, eggs previously beaten with milk and quinces previously peeled and cut into cubes. Mix well and place in a pie tin English previously buttered and lined with parchment paper.
Meanwhile prepare the crumble by mixing the flour with the butter, sugar and chopped nuts with fingertips until coarse crumbs form.
Spread crumble over the top of the cake and bring to a preheated oven at 180 ° C for about 45 minutes or until the cake is baked.
Let cool a few minutes into the form before unmolding.
Serve in slices with a cup of tea.

Bon Appetite!

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