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A tres quarts de quinze!

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Bring some color to your sweet potato jelly!

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Purple sweet potato jelly
I’m in love with Okinawan purple sweet potatoes! (Who would not be?) And this is the first recipe I ever used them for. By the time I discovered them in my greengrocery shop, I had been cooking this jelly with… Read more ›
Oriol
23 Nov 2020
Recipes
Argentina, Fall, jellies, Río de la Plata Basin, Uruguay
sugar, sweet potato, vanilla

The most creamy passion fruit cheesecake ever

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Passion fruit cheesecake
Are you looking for the perfect cheesecake recipe? This is the easiest and most wonderful one I have ever baked, featuring one of my favourite flavors ever: passion fruit. And no waterbath is required! Let’s go straight to the recipe!
Oriol
02 Sep 2020
Recipes
cakes, cheesecake
cream cheese, mascarpone, meringue, passion fruit

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What is #a34de15?

«A tres quarts de quinze!» (aka #a34de15) is a baking and dessert blog where you'll find a variety of sweet recipes of cakes, cookies, macarons, jams, curds and creams, desserts in jars and all kind of traditional sweets and original creations.

Just out of the oven, on Instagram...

[CA] Motlle nou. I, per estrenar-lo, la recepta d' [CA] Motlle nou. I, per estrenar-lo, la recepta d'un «bundt cake» de confitura de llet robat del blog de la Bea (@ilovebundtcakes). La molla és simplement deliciosa! Si sumo a l'amor a la molla l'addicció que provoquen les llums i ombres d'aquesta forma, em temo que només hi ha una sortida possible: fer un bundt cake darrere l'altre. 
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[EN] New mould. For the first use, I chose the recipe of a dulce de leche bundt cake "stolen" from Bea @ilovebundtcakes' blog. The crumb is simply delicious! If I add to the love of the crumb, the addiction to the lights and shadows craeted by this mold's shape, I fear that there is only one possible way to go: baking one bundt cake after another.
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@nordicwarees #bundstagram #bundtcakes #nordicware #elegantparty #cakeinspiration #baking #cakephotography #minimalstyling #menwhobake #beautifulcuisines #buzzfeast #forkyeah #hautecuisines #huffposttaste #insiderfood #marthafood #saveurmag #thekitchn #yahoofood #instaosona #cat_foodies #catalunya_foodies #igerscatalunya #a34de15 #compositionessentials
[CA] No tinc clar si avanço o faig passos enrere [CA] No tinc clar si avanço o faig passos enrere en pastisseria. Però sis dies de confinament (totes les vacances de Pasqua!) han donat per fer bullir molt l'olla. No tot ha sortit com havia imaginat: de la idea a la realització encara hi ha distància. Però en el camí he après a elaborar bescuits «diferents», he experimentat amb gelificants nous (pectines) i, fet i fotut, ha sortit un Selva Negra d'aniversari força lluït! Per molts anys! 😘
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[EN] I’m not sure if I’m moving forward or taking steps back in home baking. But six days lockdown (my whole Easter vacation! 😥) have bursted my imagination once again. Not everything looks as I had imagined: there is still a big gap between the idea and the realization. But along the way I learned how to prepare different types of sponge cakes, experimented with other gelling agents (pectins) and todays Black Forest turned out pretty well! Happy Birthday! 😘
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#blackforest #cherrycake #schwarzwälderkirschtorte #whippedganache #cherries #cakeinspiration #baking #cakephotography #minimalstyling #menwhobake #beautifulcuisines #buzzfeast #forkyeah #hautecuisines #huffposttaste #insiderfood #marthafood #saveurmag #thekitchn #yahoofood #instaosona #cat_foodies #catalunya_foodies #igerscatalunya #a34de15 #compositionessentials
[CA] Últimament el que surt del forn de casa és [CA] Últimament el que surt del forn de casa és de tot menys sofisticat. O potser hauria d'utilitzar la paraula «complex»? Perquè els bescuits «Castella» taiwanesos són molt fàcils de preparar, però en canvi tenen una textura que fa caure de cul. Entre mousse i bescuit...? No sabria ben bé com descriure'ls. No s'assemblen a res que hagués tastat abans. Però el que m'agrada d'experimentar a la cuina és just això! L'has tastat mai, tu?
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[EN] In the last few months what has come out of my oven is anything but sophisticated. Or should I use the word "complex"? Because Taiwanese Castella cakes are really easy to make, but their texture is like a punch the face. Are they a baked mousse, a sponge cake ...? I wouldn't know exactly how to describe them. They are unlike anything I have tried before. But this is exactly what I like about experimenting in the kitchen! Have you ever tried a Taiwanese Castella cake?
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Recipe by @emojoiecuisine
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#taiwanesecastella #castellacake #cottonspongecake #spongecake #homemade #baking #foodphotography #foodstyling #minimalstyling #menwhobake #beautifulcuisines #buzzfeast #forkyeah #hautecuisines #huffposttaste #insiderfood #marthafood #saveurmag #thekitchn #yahoofood #instaosona #cat_foodies #catalunya_foodies #igerscatalunya #compositionessentials #olympusom10
[CA] Quan m'obesessiono amb una preparació, puc a [CA] Quan m'obesessiono amb una preparació, puc arribar a repetir-la fins a avorrir-me jo mateix. Però és que unes "simples" magdalenes no són tan simples. Que si l'emulsió de la mantega, que si la proporció de llevat, que si el xoc tèrmic en la cocció...! Són tantes coses!
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[EN] When I become obsessed with a preparation, I can repeat it to the point of boredom. But "simple" madeleines are not that simple. The emulsion of the butter, the proportion of baking powder to flour, the thermal shock...! There is so much going on!
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#madeleines #frenchmadeleines #frenchpastries #homemade #baking #foodphotography #foodstyling #minimalstyling #menwhobake #beautifulcuisines #buzzfeast #forkyeah #hautecuisines #huffposttaste #insiderfood #marthafood #saveurmag #thekitchn #yahoofood #instaosona #cat_foodies #catalunya_foodies #igerscatalunya
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