A year in photographs and dishes

 We're in the last month of the year. It's been a year full of joy for me, in recognition as  professional in photography, as well as related to blog projects, and also a mention in Saveur magazine  which I am very proud.

I am nearly reaching a thousand regular readers and 8 thousand visitors a month. I'm very happy with your constant comments that greatly encourage me.

Piña colada to relax

Thanks all of you for this wonderful year.

And as Christmas and New Year are coming I have a suggestion  for you, these fresh strawberries and cherries squares may well be part of your Christmas table. They are delicious !!

Have a wonderful week

Ingredientes 200 g butter 40g almond meal 140g sugar 1 teaspoon almond extract 250g flour 1 pinch of salt 1 / 2 teaspoons baking powder 1 / 2 teaspoon baking soda Filling 1 cup jam or jelly berries 3 tablespoons water 1 cup chopped cherries 1/2 cup chopped strawberries Topping 200g almond paste 1 / 2 cup sliced ​​almonds ! cup of crust mass

Method: Combine jam with the water  mix well and reserve Preheat oven to 160° C Beat the butter with the sugar and almond flour until  had a creamy consistency  Add the essence and flour, mixed with baking powder, salt and baking soda.Mix well Reserve a cup of this mixture to topping Put the remaining dough into a rectangular pan (30 X 40 cm). Cover with softened jam.and sprinkle with the chopped berries Topping Put the content of the reserved cup in a bowl and mix with almond paste, half the almonds and a tablespoon of flour. Work the mixture well with your fingertips until a crumbly mixture Cover with the mixture above the previous preparation in small portions. Top with remaining almonds. Leave to the oven for 25 minutes. Cool and cut into bars Makes about 20 pieces