Clara Ybarra

Casa
Argentina
Ituzaingó
Clara Ybarra

Información de contacto, mapa y direcciones, formulario de contacto, horario de apertura, servicios, puntuaciones, fotos, videos y anuncios de Clara Ybarra, Editor, Soler 1236, Ituzaingó.

21/11/2025

Scottish tablet

Method
step 1
Line a 22 x 18cm tray with baking parchment. Put the butter and 150ml water in a pan over a low heat, and melt the butter (don't let the water boil). Tip in the sugar and dissolve, stirring often.

step 2
Bring the water to the boil, turn down to a simmer, then add the condensed milk. The mixture will be a light creamy colour.

step 3
Cook for 20-30 mins, stirring often, until the mixture is thick and a deep caramel colour.

step 4
To test, drop a little mixture onto a cold side plate, it should not run and should be thick and sticky after 30 seconds. Remove from the heat and beat for 10-15 mins until it has slightly thickened. Pour into the prepared tin and leave to cool for 30 mins before cutting into squares.

28/10/2025

Pot-roast Bombay chicken

Method
step 1
Heat oven to 220C/200C fan/gas 6. Put the chicken on a chopping board and, using your hands, rub the skin generously with half the spice paste. Season well, tie the legs together and set aside.

step 2
Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a good pinch of salt and cook for 5 mins or until beginning to soften. Add the tomatoes, fenugreek seeds, ginger and remaining spice paste, and cook for 3 mins more. Stir through the coconut milk and bring to a simmer. Add the chicken and the potatoes to the dish, and cook in the oven for 20 mins, uncovered.

step 3
Lower the heat to 180C/160C fan/ gas 4 and cook for 55 mins more. Check that the meat is cooked by cutting through one of its legs – the flesh shouldn’t be pink.

step 4
Remove the chicken and place on a chopping board. Stir the spinach through the sauce and leave to rest for 5 mins. Put the chicken back in the dish, top with the coriander and carve at the table. Serve with poppadums and chutney, if you like.

29/09/2025

Courgette & quinoa-stuffed peppers

Method
step 1
Heat oven to 200C/180C fan/gas 6. Cut each pepper in half through the stem, and remove the seeds. Put the peppers, cut-side up, on a baking sheet, drizzle with 1 tbsp olive oil and season well. Roast for 15 mins.

step 2
Meanwhile, heat 1 tsp olive oil in a small frying pan, add the courgette and cook until soft. Remove from the heat, then stir through the quinoa, feta and parsley. Season with pepper.

step 3
Divide the quinoa mixture between the pepper halves, then return to the oven for 5 mins to heat through. Serve with a green salad, if you like.

29/08/2025

Quick chicken souvlaki

Method
step 1
Put the onion in a bowl, pour over enough boiled water from a kettle to cover, then set aside for 5 mins. Drain and rinse under cold water. Toss with the olives, cucumber, tomatoes, parsley and/or mint leaves, beetroot and chicken.

step 2
Season the yogurt and toast the flatbreads. To serve, top each flatbread with generous spoonfuls of the souvlaki, yogurt and a drizzle of oil.

18/08/2025

Miso ramen

Method
step 1
Put the miso, 1.5 litres water, soy sauce, ginger and shiitake in a large saucepan. Stir to mix in the miso, then bring to a very gentle simmer. Keep simmering for 5 mins.

step 2
Meanwhile, place the smoked tofu in a shallow bowl and pour over the liquid aminos. Turn the tofu slices over to make sure they are soaked well on both sides.

step 3
Bring a pan of salted water to the boil. Add the soba noodles, bring back to the boil and cook until just tender, about 5 mins.

step 4
Add the baby corn to the miso broth and cook for a further 4 mins.

step 5
Meanwhile, heat the oil in a non-stick frying pan over a high heat. Lift the tofu from its bowl, shaking off the excess liquid aminos and saving it. Gently place the tofu in the frying pan and cook for 2-3 mins on each side until browned. Add the reserved liquid aminos to the pan (it will bubble up) and reduce to a glaze. Remove from the heat.

step 6
As soon as the noodles are cooked, drain them in a colander and rinse under cold water, then divide between four serving bowls. Add the pak choi to the miso broth and remove from the heat.

step 7
Divide the pak choi, baby corn and beansprouts between the bowls. Ladleover the miso broth and add the tofu. Garnish with the chillies, spring onions and crispy seaweed. Sprinkle with sesame seeds, drizzle over the sesame oil and serve straightaway.

30/04/2025

Step 1
Put the onion, ginger and garlic in a food processor and blitz to a smooth paste. Heat the oil in a large flameproof casserole dish or pan over a medium heat. Add the onion paste and fry for 8 mins or until lightly golden. Stir in the curry paste and fry for 1 min more. Add the tomatoes, tomato purée, sugar and cardamom pods. Bring to a simmer and cook, covered, for another 10 mins.
Step 2
Cook the rice following pack instructions.
Step 3
Scoop the cardamom out of the curry sauce and discard, then blitz with a hand blender, or in a clean food processor. Return to the pan, add the almonds and prawns, and cook for 5 mins. Season to taste and stir through the cream and coriander. Serve with the rice and naan breads, if you like.

22/04/2025

Easy raspberry & ginger trifle cheesecakeStep 1
Put 50ml of the alcohol in a bowl with the cream cheese and beat with an electric whisk until smooth. Add the cream and sugar and beat again until well mixed and softly whipped.
Step 2
Using a pastry brush, quickly brush a gingernut biscuit with a little of the remaining alcohol. Stack, brushed-side down, on a cake plate or stand, then repeat to make a large round base of biscuits. Spread over a layer of cream, squish in some raspberries, then repeat with another layer of biscuits, pressing down slightly to stick. Repeat layers, finishing with a fourth layer of cream and raspberries. Cover with an upturned mixing bowl, or very loosely with cling film, then chill until ready to serve. It’s good after 2 hrs, but could be made the day before, too. Serve with a sprinkling of crushed gingernut biscuit.

15/04/2025

Step 1
Start with the fruit. Pour the apple juice into a saucepan and bring to a simmer. Add the butter, let it melt, then take off the heat and add the syrup and rum. Put the mixed fruit and cranberries into a large bowl, pour over the hot rum mix, then cover tightly with cling film and leave overnight.
Step 2
The next day, heat oven to 160C/140C fan/gas 3. Grease and double-line a 20cm round, deep cake tin with non-stick baking parchment. Beat the butter and sugar together until creamy and pale, then gradually beat in the eggs until light and fluffy. If the mix starts to split or look lumpy, add 1 tbsp of the flour and keep beating. Sift in the flour, spices and 1/4 tsp salt, and fold in using a large spoon. Fold in the orange zest, nuts, soaked fruit and soaking liquid.
Step 3
Spoon the batter into the tin, level the top, then make a slight dimple in the middle using the back of the spoon. Bake for 1 hr 30 mins, then reduce oven to 140C/120C fan/gas 1 and bake for a further 1 hr 45 mins or until it has risen, is a dark golden colour and a skewer inserted into the middle of the cake comes out clean. Put the tin on a cooling rack and leave until warm.
Step 4
To feed the cake the first time, use a cocktail stick to poke all over the top of the warm cake. Stir together the rum and maple syrup, then slowly spoon over the cake. Cool completely, then remove the baking parchment, wrap loosely in clean baking parchment and store in an airtight tin. Feed the cake every week to 10 days until you decorate it.
Step 5
Now you're ready to cover and ice your cake. Sit the cake on a large flat plate or board and brush a thin layer of apricot jam over the top.
Step 6
Dust the work surface with icing sugar. Lightly knead the marzipan until pliable, then roll out in one direction, turning the marzipan 90 degrees every few rolls and keeping the pressure even. Keep it in a circular shape, reshaping it if needed as you go. When large enough (a 20cm circle to cover the top of the cake), lift onto the cake. Smooth the top with your palms and trim with a knife so flush with the cake. If you have time, leave to dry overnight.
Step 7
Clean the work surface and rolling pin. Using a pastry brush, lightly brush the marzipan with cooled boiled water or alcohol, then cover with the sugarpaste icing, rolling it in the same way. Lift onto the cake, then work your way gradually over the icing, smoothing out any folds with your palms to avoid wrinkles forming. Polish the icing with the palms of your hands (or a proper cake smoother) for a smooth finish. Trim with a sharp knife.
Step 8
Use a straight-sided glass or jar to rub around the icing to make it flush with the cake. If not quite big enough, rub the top with the flat of your hands to spread a little, then use the glass or jar to smooth it.
Step 9
Arrange the tea lights in a triangle on the top of the cake. Mark their positions by pressing down lightly into the icing, then cut out and remove three circles from the icing, going right down to the marzipan. Insert the candles.
Step 10
Loosely tie the ribbon around the middle of the cake, then drop a cinnamon stick at 12, 3, 6 and 9 o’clock between the ribbon and the cake. One by one, fill in the gaps with the remaining cinnamon sticks. When they are all upright, tighten and tie the ribbon in a knot – you may find a second pair of hands helpful for this bit.
Step 11
Separate the bay into 3-leaf sprigs, then insert into the icing (I find the leaves look best if they all swirl around in the same direction). Add the rosemary, bending the stems a little to help if you need to, then fill in any gaps with single bay leaves. (Make sure that no leaves hang over or near where the candle flames will be). When ready to show off your cake, light the candles. Don’t leave the cake unattended.

03/04/2025

Squidgy chocolate & pomegranate torte
Step 1
Generously grease a 23cm springform tin, then line the base with parchment. Heat oven to 180C/160C fan/gas 4. Put the butter and chocolate in a medium bowl and gently melt together, either over a pan of simmering water or in the microwave. Stir until smooth, then set aside.
Step 2
Crack the eggs into a large bowl, add the sugar, then whisk for 5-8 mins with electric hand beaters until thick, mousse-like and doubled in volume. Pour the chocolate mix around the edge of the bowl, then fold together using a large metal spoon until the batter is evenly brown with the odd ribbon of chocolate appearing. Don’t rush this bit, it’s important to preserve the bubbles you’ve so carefully made. Sift over the almonds, flour and ¼ tsp salt, then fold in until even. Slowly pour the batter into the tin, then use a spatula to get every last bit from the bowl. Bake on a middle shelf for 30-35 mins, or until the cake is risen and set on top. Cool the cake in its tin on a rack. The torte may sink and crack a little, which is fine.
Step 3
For the topping, bring the cream to the boil. Put the chocolate in a bowl with the icing sugar, then tip the hot cream over it. Leave for a few mins, stir until smooth, then let it cool and thicken for 10 mins. Carefully remove the torte from its tin onto a plate, then spread the icing over the top, letting it drip down the sides. Leave to set for a few mins, then scatter with the pomegranate seeds and either chill for a few hours, or serve straight away.

01/04/2025

Fruity pork steaks
Step 1
Dust the pork steaks with the Chinese five-spice powder. Heat half the oil in a frying pan and fry the pork for about 3 mins on each side until browned and cooked through. Transfer to a plate.
Step 2
Add the remaining oil to the frying pan, reduce the heat slightly, then fry the onion wedges for 2 mins. Add the apples and cook, stirring occasionally, for another 3 mins.
Step 3
Add the redcurrant jelly to the pan, followed by the vinegar and then the stock. Bring to the boil and simmer rapidly, uncovered, for 8-10 mins until the sauce is slightly syrupy and the apples are tender. Gently reheat the pork in the sauce, turning to glaze each side.

13/03/2025

Venetian duck ragu
Step 1
Heat the oil in a large pan. Add the duck legs and brown on all sides for about 10 mins. Remove to a plate and set aside. Add the onions to the pan and cook for 5 mins until softened. Add the garlic and cook for a further 1 min, then stir in the cinnamon and flour and cook for a further min. Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.
Step 2
Carefully lift the duck legs out of the sauce and place on a plate – they will be very tender so try not to lose any of the meat. Pull off and discard the fat, then shred the meat with 2 forks and discard the bones. Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta.
Step 3
Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 min more, adding a splash of cooking liquid if it looks dry. Serve with grated Parmesan, if you like.

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Soler 1236
Ituzaingó

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