Detalhe a Detalhe

Reutilizar

2012-02-06T10:00:00.000-01:00

Quando tiver renovado as suas janelas e portas e pensar em deitar fora o material antigo, pense duas vezes.

As portadas das janelas poderão ter muita utilidade. Fiquei agradavelmente surpreendida com estas sugestões.

"Next time you pass by a stray shutter on the curb, at a garage sale or at an antique market, stop and consider giving it a new lease on life. Sure, they function perfectly well inside or outside of windows, but with a little creativity that shutter can also add functionality and organization in the corners of your home."

Scones (a.k.a. Basic Biscuits)

2012-01-26T12:32:00.045-01:00

Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

I did a couple of batches and in fact I have to bake some more to achieve Audax Artifex expertise.

I loved the challenge. The recipe is very easy but it requires technique.
I'll definitely try this over and over. Thanks!

Basic Scones (a.k.a. Basic Biscuits)

Servings: about eight 2-inch (5 cm) scones or five 3-inch (7½ cm) scones

Recipe can be doubled

Ingredients:

1 cup (240 ml) (140 gm/5 oz) plain (all-purpose) flour

2 teaspoons (10 ml) (10 gm) (⅓ oz) fresh baking powder

¼ teaspoon (1¼ ml) (1½ gm) salt

2 tablespoons (30 gm/1 oz) frozen grated butter (or a combination of lard and butter)

approximately ½ cup (120 ml) cold milk

optional 1 tablespoon milk, for glazing the tops of the scones

Directions:

1. Preheat oven to very hot 475°F/240°C/gas mark 9.

2. Triple sift the dry ingredients into a large bowl. (If your room temperature is very hot refrigerate the sifted ingredients until cold.)

3. Rub the frozen grated butter (or combination of fats) into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones.

4. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). The wetter the dough the lighter the scones (biscuits) will be!

5. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.)

6. Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾ inch thick (15¼ cm by 10 cm by 2 cm thick). Using a well-floured 2-inch (5 cm) scone cutter (biscuit cutter), stamp out without twisting six 2-inch (5 cm) rounds, gently reform the scraps into another ¾ inch (2 cm) layer and cut two more scones (these two scones will not raise as well as the others since the extra handling will slightly toughen the dough). Or use a well-floured sharp knife to form squares or wedges as you desire.

7. Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones. Glaze the tops with milk if you want a golden colour on your scones or lightly flour if you want a more traditional look to your scones.

8. Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable) until the scones are well risen and are lightly coloured on the tops. The scones are ready when the sides are set.

9. Immediately place onto cooling rack to stop the cooking process, serve while still warm.

Variations on the Basic recipe

Buttermilk – follow the Basic recipe above but replace the milk with buttermilk, add ¼ teaspoon of baking soda, increase the fat to 4 tablespoons, in Step 3 aim of pea-sized pieces of fat coated in flour, in Step 5 fold and turn the dough, rounds are just touching in the baking dish, glaze with buttermilk.

Australian Scone Ring (Damper Ring) – follow the Basic recipe above but decrease the fat to 1 tablespoon, in Step 3 aim of fine beach sand sized pieces of fat coated in flour, in Step 5 knead the dough, in Step 7 form seven rounds into a ring shape with the eighth round as the centre, glaze with milk.

Cream – follow the Basic recipe above but replace the milk with cream, add ¼ teaspoon of baking soda, in Step 3 aim of beach sand sized pieces of fat coated in flour, in Step 5 knead the dough, rounds are just touching in the baking dish, glaze with cream.

Cheese and Chive – follow the Basic recipe above but add ¼ teaspoon of baking soda, after Step 2 add ½ teaspoon sifted mustard powder, ¼ teaspoon sifted cayenne pepper (optional), ½ cup (60 gm/2 oz) grated cheese and 2 tablespoons finely chopped chives into the sifted ingredients, in Step 3 aim of beach sand sized pieces of fat coated in flour, in Step 5 knead the dough, rounds are widely spaced in the baking dish, sprinkle the rounds with cracked pepper.

Fresh Herb – follow the Basic recipe above but after Step 3 add 3 tablespoons finely chopped herbs (such as parsley, dill, chives etc).

Sweet Fruit – follow the Basic recipe above but after Step 3 add ¼ cup (45 gm) dried fruit (e.g. sultanas, raisins, currents, cranberries, cherries etc) and 1 tablespoon (15 gm) sugar.

Wholemeal – follow the Basic recipe above but replace half of the plain flour with wholemeal flour.

Wholemeal and date – follow the Basic recipe above but replace half of the plain flour with wholemeal flour and after Step 3 add ¼ cup (45 gm) chopped dates and 1 tablespoon (15 gm) sugar.

Uma entrada interessante / Interesting Appetizer

2012-01-23T22:05:00.000-01:00

Música...

2012-01-05T12:29:00.000-01:00

Happy New Year!

2011-12-31T13:51:00.000-01:00

Daring Bakers - French Country Bread with Sour Dough and a Bruschetta

2011-12-27T19:23:00.000-01:00

Our Daring Bakers Host for December 2011 was Jessica of My Recipe Project and she showed us how fun it is to create Sour Dough bread in our own kitchens! She provided us with Sour Dough recipes from Bread Matters by AndrewWhitley as well as delicious recipes to use our Sour Dough bread in from Tonia George’s Things on Toast and Canteen’s Great British Food!

I decided to bake a French Country Bread and the experience was very interesting. It is a long process but worthwhile. The bread was delicious. Thanks for the challenge!

French Country Bread

Servings: 1 large loaf plus extra wheat starter for further baking
Wheat Starter - Day 1:
Ingredients
4 1/2 tablespoons (70 ml) (40 gm/1 ½ oz) stoneground breadmaking whole-wheat or graham flour
3 tablespoons (45 ml) water
Total scant ½ cup (115 ml) (3 oz/85 gm)
Directions:
1. In a Tupperware or plastic container, mix the flour and water into a paste.
2. Set the lid on top gently, cover with a plastic bag, to prevent messes in case it grows more than expected!
3. Set somewhere warm (around 86 F if possible). I sometimes put mine on a windowsill near a radiator, but even if it’s not that warm, you’ll still get a starter going – it might just take longer.

Wheat Starter - Day 2:
Ingredients
4 1/2 tablespoons (70 ml) (40 gm/1 ½ oz) stoneground breadmaking whole-wheat or graham flour
3 tablespoons (45 ml) water
scant 1/2 cup (115 ml) (3 oz/85 gm) starter from Day 1
Total scant cup (230 ml) (6 oz/170 gm)
Directions:
1. Stir the flour and water into the mixture from Day 1, cover, and return to its warm place.
Wheat Starter - Day 3:
Ingredients
4 1/2 tablespoons (70 ml) (40 gm/1 ½ oz) stoneground breadmaking whole-wheat or graham flour
4 teaspoons (20 ml) water
scant 1 cup (230 ml) (6 oz/170 gm) starter from Day 2
Total 1⅓ cup (320 ml) (230 gm/8-1/10 oz)
Directions:
1. Stir the flour and water into the mixture from Day 2, cover, and return to its warm place.
Wheat Starter - Day 4:
Ingredients
3/4 cup plus 1½ tablespoons (205 ml) (120 gm/4 ¼ oz) unbleached all-purpose flour
1/2 cup less 4 teaspoons (100 ml) water
1⅓ cup (320 ml) (230 gm/8 oz) starter from Day 3
Total scant 2⅔ cup (625 ml) (440 gm/15½ oz)
Directions:
1. Stir the flour and water into the mixture from Day 3, cover, and return to its warm place. At this point it should be bubbling and smell yeasty. If not, repeat this process for a further day or so until it is!
French Country Bread
Stage 1: Refreshing the leaven
Ingredients
1 cup less 1 tablespoon (225 ml) (160 gm/5 ⅔ oz) wheat Leaven Starter
6 tablespoons less 1 teaspoon (85 ml) (50 gm/1¾ oz) stoneground bread making whole-wheat or graham flour
1 cup plus 2 teaspoons (250 ml) (150 gm/5 ⅓ oz) unbleached all purpose flour
1/2 cup (120 ml) water
Production Leaven Total 2¾ cups plus 4 teaspoons (680 ml) (480 gm /1 lb 1 oz)
Directions:
1. Mix everything into a sloppy dough. It may be fairly stiff at this stage. Cover and set aside for 4 hours, until bubbling and expanded slightly.
French Country Bread
Stage 2: Making the final dough
Ingredients
3/4 cup less 1 teaspoon (175 ml) (100 gm/3 ½ oz) stoneground breadmaking whole-wheat or graham flour, plus more for dusting
2 cups plus 2 tablespoons (510 ml) (300gm/10 ½ oz) unbleached all-purpose flour
1¼ teaspoons (7½ ml) (7 gm/¼ oz) sea salt or ⅔ teaspoon (3⅓ ml) (3 gm/⅛ oz) table salt
1 ¼ cups (300 ml) water
1 ¾ cups (425 ml) (300 gm/10 ½ oz) production leaven – this should leave some (1 cup) for your next loaf.
Total 6 cups less 2 tablespoons 1415 ml (1007 gm/35 ½ oz/2 lb 3½ oz)
Directions:
1. Mix the dough with all the ingredients except the production leaven. It will be a soft dough.
2. Knead on an UNFLOURED surface for about 8-10 minutes, getting the tips of your fingers wet if you need to. You can use dough scrapers to stretch and fold the dough at this stage, or air knead if you prefer. Basically, you want to stretch the dough and fold it over itself repeatedly until you have a smoother, more elastic dough.
See my demonstration here: http://www.youtube.com/watch?v=OqS3raEGdwk
3. Smooth your dough into a circle, then scoop your production leaven into the centre. You want to fold the edges of the dough up to incorporate the leaven, but this might be a messy process. Knead for a couple minutes until the leaven is fully incorporated in the dough. See my demonstration here: http://www.youtube.com/watch?v=UPO97R4iO4U
4. Spread some water on a clean bit of your work surface and lay the dough on top. Cover with an upturned bowl, lining the rim of the bowl with a bit of water. Leave for an hour, so that the gluten can develop and the yeasts can begin to aerate the dough.
5. Once your dough has rested, you can begin to stretch and fold it. Using wet hands and a dough scraper, stretch the dough away from you as far as you can without breaking it and fold it back in on itself. Repeat this in each direction, to the right, towards you, and to the left. This will help create a more ‘vertical’ dough, ready for proofing. See my demonstration here: http://www.youtube.com/watch?v=rDoJRCMfclE
6. Heavily flour a banneton/proofing basket with whole wheat flour and rest your dough, seam side up, in the basket. Put the basket in a large plastic bag, inflate it, and seal it. Set aside somewhere warm for 3-5 hours, or until it has expanded a fair bit. It is ready to bake when the dough responds to a gently poke by slowly pressing back to shape.
7. Preheat the oven to hot 425°F/220°C/gas mark 7. Line a baking sheet with parchment, then carefully invert the dough onto the sheet. I like to put the baking sheet on top of the basket, then gently flip it over so as to disturb the dough as little as possible. Make 2-3 cuts on top of the loaf and bake for 40-50 minutes, reducing the temperature to moderately hot 400°F/200°C/gas mark 6 after 10 minutes.
8. Cool on a cooling rack.

The plate behind the bread is from the preps for Christmas baking. It is not related to the recipe.

The recipe I made with the bread was a kind of bruschetta with olive oil, ham, olives, parmesan cheese, balsamic vinegar and anchovies. It was very nice.

O Natal pode ser quando quisermos / Christmas can be whenever we want

2011-12-27T19:03:00.000-01:00

O Natal já passou, é verdade. Mas ao mesmo tempo não...

O espírito de partilha, união, calor, família, ainda anda no ar. É importante manter esse espírito, levá-lo até 2012, alimentá-lo durante o ano, fazê-lo crescer, se possível.

Decidi partilhar esta imagem que representa de certa forma o que disse acima. Para mim significa ainda mais. Trata-se de um presépio feito pelo meu pai e que me foi oferecido.

Um Feliz Natal a todos, porque é sempre tempo.

Ideias para Prendas / Gift Guide

2011-11-02T11:09:00.000-01:00

Balão para recados / Speech Bubble - Mocho / Owl

Margaridas / Daisies - Anel / Ring

Bolinhos para o Dia das Bruxas / Halloween Cupcakes

2011-10-31T12:03:00.000-01:00

Hoje comemora-se o Dia das Bruxas, tradição anglo-saxónica que os latinos abraçaram recentemente.

Eu já preparei uns saquinhos de doces para as crianças que batem à minha porta, como tem vindo a ser hábito.

De resto, acho graça às festas e jantares temáticos, mas não tenho nada pensado para hoje.

No entanto, não resisto a partilhar uns bolinhos decorados que são fantásticos. Estão descritos com pormenor no site Better Homes and Gardens, de que sou fã. Descubram aqui.

_____________________________

Halloween is today. I already have some treat bags to offer but no dinner party is prepared.

However, I can't resist sharing some wonderful cupcakes I found on Better Homes and Gardens website.
Have a look here.

Daring Bakers - Povitica

2011-10-27T10:55:00.000Z

The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eagt!

I love to bake traditional breads and cakes, particularly the holiday ones.This was no exception.
For the filling I used ground cajuns, almonds, hazelnuts and also some sultanas. It was delicious. Thanks for the challenge!

Povitica
(Makes one loaf 1.25 lbs/565 grams)

To activate the Yeast:

½ Teaspoon (2½ ml/2¼ gm) Sugar

¼ Teaspoon (1¼ ml/¾ gm) All-Purpose (Plain) Flour

2 Tablespoons (30 ml) Warm Water

1½ Teaspoons (7½ ml/3½ gm/0.125 oz/½ sachet) Dry Yeast

Dough:

½ Cup (120 ml) Whole Milk

3 Tablespoons (45 ml/43 gm/1½ oz) Sugar

¾ Teaspoon (3¾ ml/9 gm/0.17 oz) Table Salt

1 Large Egg

1 tablespoon (30 ml/30 gm/¼ stick/1 oz) Unsalted Butter, melted

2 cups (480 ml/280 gm/10 oz/0.62 lb) All-Purpose Flour, measure first then sift, divided

Topping:

2 Tablespoons (30 ml) Cold STRONG Coffee

1½ Teaspoons (7½ ml/7 gm/¼ oz) Granulated Sugar

Melted Butter

Filling Ingredients

1¾ Cups (420 ml/280 gm/10 oz) Ground nuts and some sultanas

¼ Cup (60 ml) Whole Milk

¼ Cup (60 ml/58 gm/½ stick/2 oz) Unsalted Butter

1 Egg Yolk From A Large Egg, Beaten

¼ Teaspoon (1¼ ml) Pure Vanilla Extract

½ Cup (120 ml/115 gm/4 oz) Sugar

¼ Teaspoon (1¼ ml/1 gm) Unsweetened Cocoa Powder

¼ Teaspoon (1¼ ml/¾ gm) Cinnamon

To Activate Yeast:

1. In a small bowl, stir 2 teaspoons sugar, 1 teaspoon flour, and the yeast into ½ cup warm water and cover with plastic wrap.

2. Allow to stand for 5 minutes

To Make the Dough:

3. In a medium saucepan, heat the milk up to just below boiling (about 180°F/82°C), stirring constantly so that a film does not form on the top of the milk. You want it hot enough to scald you, but not boiling. Allow to cool slightly, until it is about 110°F/43°C.

4. In a large bowl, mix the scalded milk, ¾ cup (180 gm/170 gm/6 oz) sugar, and the salt until combined.

5. Add the beaten eggs, yeast mixture, melted butter, and 2 cups (480 ml/280 gm/10 oz) of flour.

6. Blend thoroughly and slowly add remaining flour, mixing well until the dough starts to clean the bowl.

7. Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until smooth and does not stick. Note: I did not use all 8 cups of flour.

8. Divide the dough into 4 equal pieces (they will each weight about 1.25 pounds/565 grams)

9. Place dough in 4 lightly oiled bowls, cover loosely with a layer of plastic wrap and then a kitchen towel and let rise an hour and a half in a warm place, until doubled in size.

To Make the Filling

10. In a large bowl mix together the ground walnuts, sugar, cinnamon and cocoa.

11. Heat the milk and butter to boiling.

12. Pour the liquid over the nut/sugar mixture.

13. Add the eggs and vanilla and mix thoroughly.

14. Allow to stand at room temperature until ready to be spread on the dough.

15. If the mixture thickens, add a small amount of warm milk.
To Roll and Assemble the Dough:

16. Spread a clean sheet or cloth over your entire table so that it is covered.

17. Sprinkle with a couple of tablespoons to a handful of flour (use flour sparingly)

18. Place the dough on the sheet and roll the dough out with a rolling pin, starting in the middle and working your way out, until it measures roughly 10-12 inches (25½ cm by 30½ cm) in diameter.

19. Spoon 1 to 1.5 teaspoons (5ml to 7 ½ ml/4 gm to 7 gm) of melted butter on top.

20. Using the tops of your hands, stretch dough out from the center until the dough is thin and uniformly opaque. You can also use your rolling pin, if you prefer.

21. As you work, continually pick up the dough from the table, not only to help in stretching it out, but also to make sure that it isn’t sticking.

22. When you think it the dough is thin enough, try to get it a little thinner. It should be so thin that you can see the color and perhaps the pattern of the sheet underneath.
23. Spoon filling (see below for recipe) evenly over dough until covered.

24. Lift the edge of the cloth and gently roll the dough like a jelly roll.

25. Once the dough is rolled up into a rope, gently lift it up and place it into a greased loaf pan in the shape of a “U”, with the ends meeting in the middle. You want to coil the dough around itself, as this will give the dough its characteristic look when sliced.

26. Repeat with remaining three loaves, coiling each rope of dough in its own loaf pan.

27. Brush the top of each loaf with a mixture of ½ cup (120 ml) of cold STRONG coffee and 2 tablespoons (30ml/28 gm/1 oz) of sugar. If you prefer, you can also use egg whites in place of this.

28. Cover pans lightly will plastic wrap and allow to rest for approximately 15 minutes.

29. Preheat oven to moderate 350°F/180°C/gas mark 4.

30. Remove plastic wrap from dough and place into the preheated oven and bake for approximately 15 minutes.

31. Turn down the oven temperature to slow 300°F/150°C/gas mark 2 and bake for an additional 45 minutes, or until done.

32. Remove bread from oven and brush with melted butter.

33. Check the bread at 30 minutes to ensure that the bread is not getting too brown. You may cover the loaves with a sheet of aluminum foil if you need to.

34. Remove from the oven and allow to cool on a wire rack for 20-30 minutes, still in the bread pan. Remember, the bread weighs about 2.5 and it needs to be able to hold its own weight, which is difficult when still warm and fresh out of the oven. Allowing it to cool in the pan helps the loaf to hold its shape.

35. It is recommended that the best way to cut Povitica loaves into slices is by turning the loaf upside down and slicing with a serrated knife.

Storage:
There are several options for storing (and eating) your four loaves of Povitica:

• The Povitica will keep fresh for 1 week at room temperature.

• The Povitica will keep fresh for 2 weeks if refrigerated.

• The Povitica can be frozen for up to three months when wrapped a layer of wax paper followed by a layer of aluminum foil. It is recommended to not freeze Povitica with cream cheese fillings as it doesn’t hold up to being thawed really well – it crumbles.

Blog Action Day - Famine

2011-10-16T21:38:00.000Z

Veja o vídeo e vá a http://www.one.org/international/.
Watch the video and go to http://www.one.org/international/.

Blog Action Day - A minhas memórias gastronómicas | Food Memories

2011-10-16T00:25:00.000Z

O que é o Blog Action Day?

Desde 2007, o Blog Action Day é uma acção conjunta de bloggers de todo o mundo que visa escreverem sobre um grande tema, no mesmo dia. No passado já se falou de água, mudanças climáticas e pobreza.

Este ano, o dia escolhido foi o 16 de Outubro (hoje) que coincide com o Dia Mundial da Alimentação. Por isso, naturalmente, o tema de 2011 é a Alimentação.

Este blogue é maioritariamente sobre comida e por isso vem mesmo a calhar.
Decidi escrever sobre uma vertente positiva (apesar de estar consciente de inúmeras questões sérias e pertinentes associadas à alimentação).
Quais serão as minhas memórias culinárias? Vejamos.

As melhores e primeiras memórias que tenho em relação a comida, vêm da minha mãe.

Há um conjunto de pratos que, apesar de simples, são irrepetíveis. Só uma pessoa consegue fazê-los da mesma forma, vezes sem conta.

É o que acontece com o arroz de frango da minha mãe, por exemplo, ou então a jardineira (que me fazia sentir sempre melhor quando estava doente). Só mesmo daquelas mãos saem "aqueles" pratos.

Não consigo cozinhá-los, nem quero, ou sequer tento. Prefiro pedir um miminho desses, sempre que estamos juntas. E é tãaaaoo bom.

Lembro a tarte de amêndoa que era sempre um sucesso quando eu e o meu irmão levávamos às festas da escola e não posso deixar de lembrar o Bolo Rei, uma surpresa para quem não conhece a fama e se surpreende à primeira dentada, fofa e quentinha.

Ah, a feijoada à brasileira, uma delícia que já arrisco fazer e que alegra os estômagos mais exigentes.

Há muito mais, o tradicional bolo de domingo, de preferência o de côco, o favorito do meu pai, que não se cansaria de comê-lo semana após semana.

Não posso deixar de referir os pratos minhotos (tão bem executados por uma minhota de coração), a aletria (uma das preferências do meu irmão), os rojões, e tantos outros.

Rojões à Minhota

A minha mãe também conquistou o estômago do meu marido, nomeadamente com os Sonhos que fazem com que se arrependa sempre no dia seguinte, por não ter comido mais. E não esquecendo o Tiramisú, a sobremesa solicitada anualmente pelo seu aniversário.

Mmmm, o cozido à portuguesa, com o arrozinho soltinho da água em que cozeram as carnes e os legumes...

E por falar em arroz, o de bacalhau, malandrinho, com ovo estrelado.

Penso que é fácil perceber a minha paixão pela cozinha, em primeiro lugar como degustadora e só muito mais tarde como executante.

Hoje em dia já vou sabendo um pouquinho mais e posso partilhar com a minha mãe, sempre pronta a experimentar pratos novos.

Mãe, este blogue também é um bocadinho teu. :)

__________________________

What is Blog Action Day?

Since 2007, Blog Action Day has focused bloggers around the world to blog about one important global topic on the same day. Past topics have included water, climate change and poverty.
This year, Blog Action Day is held on October 16, which coincides with World Food Day, so naturally the 2011 theme is FOOD.

Food is the main topic of this blog and I decided to write about some of my food memories.
Well, the first and best food memories I have come from my mother.
There are some meals that can only be done by one person, over and over. That's what happens with the chicken rice of my mother, for example, or "jardineira" (a beef stew with vegetables, that always made me feel better when I was ill). Only those hands were able to make those dishes.
I can't cook them, nor want to, or try to. I'd rather ask for, as a treat, when we are together. And it is soooooo goood.

I remember the almond pie that was always a success when me and my brother took it to the school parties, and I can't forget the Bolo Rei (a fruit cake eaten at Christmas), a surprise at the first bite.

Oh! And the black beans, a delicious dish that I already risk doing and makes the most demanding stomachs rejoice.

There's many more, the usual sunday cake, with coconut preferably, my father's favorite, that he would't mind eating all the time.
I can't forget the traditional recipes from Minho, the aletria (sweet made with angel pasta, covered with cinnamon) one of my brother's favorites; the rojões, and so many others.

My mother also conquered my husband's stomach, namely with "sonhos" (sweet made of a fried dough covered in a lemony syrup) that makes him regret not having eaten more. And cannot forget Tiramisú, the dessert he asks for each year, for his birthday.

Yumm, the "cozido" (boiled meats of all sorts with vegetables) with the tasty rice made with the water from the meats and vegetables...

And speaking of rice, the cod one, with fried eggs.

I think that now it is easy to understand my passion for food, in the first place as a taster and only much later as a cook.

Today, I know a little bit more, and I can share it with my mother, always ready to try different things.

Mother, this blog is also a bit yours. :)

Daring Bakers - Croissants

2011-09-27T08:47:00.000Z

The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!

I was very excited with this challenge because I've never tried croissants before and I loved it. The process is long but worthwhile. Thanks for the challenge!
I have to say that it is a nice experience to watch Julia Child's video on making croissants (link below).

Croissants

Servings: 12 croissants

Ingredients
¼ oz (7 gm) of fresh yeast, or 1¼ teaspoon (6¼ ml/4 gm) of dry-active yeast (about ½ sachet)
3 tablespoons (45 ml) warm water (less than 100°F/38°C)
1 teaspoon (5 ml/4½ gm) sugar
1 3/4 cups (225 gm/½ lb) of strong plain flour (I used Polish all-purpose flour, which is 13% protein)
2 teaspoons (10 ml/9 gm) sugar
1½ teaspoon (7½ ml/9 gm) salt
½ cup (120 ml/¼ pint) milk (I am not sure if the fat content matters. I used 2%)
2 tablespoons (30 ml) tasteless oil (I used generic vegetable oil)
½ cup (120 ml/1 stick/115 gm/¼ lb) chilled, unsalted butter
1 egg, for egg wash

Directions:
1. Mix the yeast, warm water, and first teaspoon of sugar in a small bowl. Leave aside for the yeast and sugar to dissolve and the yeast to foam up a little.
2. Measure out the other ingredients
3. Heat the milk until tepid (either in the microwave or a saucepan), and dissolve in the salt and remaining sugar
4. Place the flour in a large bowl.
5. Add the oil, yeast mixture, and milk mixture to the flour
6. Mix all the ingredients together using the rubber spatula, just until all the flour is incorporated
7. Turn the dough out onto a floured surface, and let it rest a minute while you wash out the bowl
8. Knead the dough eight to ten times only. The best way is as Julia Child does it in the video (see below). It’s a little difficult to explain, but essentially involves smacking the dough on the counter (lots of fun if you are mad at someone) and removing it from the counter using the pastry scraper.
9. Place the dough back in the bowl, and place the bowl in the plastic bag
10. Leave the bowl at approximately 75°F/24°C for three hours, or until the dough has tripled in size.
11. After the dough has tripled in size, remove it gently from the bowl, pulling it away from the sides of the bowl with your fingertips.
12. Place the dough on a lightly floured board or countertop, and use your hands to press it out into a rectangle about 8 by 12 inches (20cm by 30cm).
13. Fold the dough rectangle in three, like a letter (fold the top third down, and then the bottom third up)
14. Place the dough letter back in the bowl, and the bowl back in the plastic bag.
15. Leave the dough to rise for another 1.5 hours, or until it has doubled in size. This second rise can be done overnight in the fridge

16. Place the double-risen dough onto a plate and cover tightly with plastic wrap. Place the plate in the fridge while you prepare the butter.
17. Once the dough has doubled, it’s time to incorporate the butter
18. Place the block of chilled butter on a chopping board.
19. Using the rolling pin, beat the butter down a little, till it is quite flat.
20. Use the heel of your hand to continue to spread the butter until it is smooth. You want the butter to stay cool, but spread easily.
21. Remove the dough from the fridge and place it on a lightly floured board or counter. Let it rest for a minute or two.
22. Spread the dough using your hands into a rectangle about 14 by 8 inches (35 cm by 20 cm).
23. Remove the butter from the board, and place it on the top half of the dough rectangle
24. Spread the butter all across the top two-thirds of the dough rectangle, but keep it ¼ inch (6 mm) across from all the edges.
25. Fold the top third of the dough down, and the bottom third of the dough up.
26. Turn the dough package 90 degrees, so that the top flap is to your right (like a book).
27. Roll out the dough package (gently, so you don’t push the butter out of the dough) until it is again about 14 by 8 inches (35 cm by 20 cm).
28. Again, fold the top third down and the bottom third up.
29. Wrap the dough package in plastic wrap, and place it in the fridge for 2 hours.

30. After two hours have passed, take the dough out of the fridge and place it again on the lightly floured board or counter.
31. Tap the dough with the rolling pin, to deflate it a little
32. Let the dough rest for 8 to 10 minutes
33. Roll the dough package out till it is 14 by 8 inches (35 cm by 20 cm).
34. Fold in three, as before
35. Turn 90 degrees, and roll out again to 14 by 8 inches (35 cm by 20 cm).
36. Fold in three for the last time, wrap in plastic, and return the dough package to the fridge for two more hours (or overnight, with something heavy on top to stop it from rising)
37. It’s now time to cut the dough and shape the croissants
38. First, lightly butter your baking sheet so that it is ready
39. Take the dough out of the fridge and let it rest for ten minutes on the lightly floured board or counter
40. Roll the dough out into a 20 by 5 inch rectangle (51 cm by 12½ cm).
41. Cut the dough into two rectangles (each 10 by 5 inches (25½ cm by 12½ cm))
42. Place one of the rectangles in the fridge, to keep the butter cold
43. Roll the second rectangle out until it is 15 by 5 inches (38 cm by 12½ cm).
44. Cut the rectangle into three squares (each 5 by 5 inches (12½ cm by 12½ cm))
45. Place two of the squares in the fridge
46. The remaining square may have shrunk up a little bit in the meantime. Roll it out again till it is nearly square
47. Cut the square diagonally into two triangles.
48. Stretch the triangle out a little, so it is not a right-angle triangle, but more of an isosceles.
49. Starting at the wide end, roll the triangle up towards the point, and curve into a crescent shape.
50. Place the unbaked croissant on the baking sheet
51. Repeat the process with the remaining squares of dough, creating 12 croissants in total.
52. Leave the tray of croissants, covered lightly with plastic wrap, to rise for 1 hour
53. Preheat the oven to very hot 475°F/240°C/gas mark 9.
54. Mix the egg with a teaspoon of water
55. Spread the egg wash across the tops of the croissants.
56. Put the croissants in the oven for 12 to 15 minutes, until the tops are browned nicely
57. Take the croissants out of the oven, and place them on a rack to cool for 10 minutes before serving.

Additional Information:
Check out this video of Julia Child making her own croissants (note that the recipe she follows here is a little different, but it’s still fun and helpful to watch)
http://www.youtube.com/watch?v=XfygewLUAmo&feature=related

Daring Bakers - Truffles and Bonbons

2011-08-27T00:34:00.000Z

The August 2011 Daring Bakers’ Challenge was hosted by Lisa of Parsley, Sage, Desserts and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks at http://www.chocoley.com offered an amazing prize for the winner of the most creative and delicious candy!

I decided to make dark chocolate truffles rolled in cocoa, and also chocolate and coffee bonbons dipped in white chocolate. The challenge was wonderful because it created the opportunity to try candies. Thanks!

Truffles

Servings: Makes +- 30 truffles, recipe easily doubled or halved

For the best tasting truffles, a high quality chocolate is ideal, especially one that is 62% cacao or higher

Ingredients

1 ¾ cup (9 oz/250 gm) Dark/Bittersweet Chocolate, finely chopped

2/3 cup (5 oz / 160 ml) Double/Heavy Cream (36% - 48% butterfat)

OR

1 ¾ cup (9 oz/250 gm) Milk Chocolate, finely chopped

1/2 cup (4 oz / 120 ml) Double/Heavy Cream (36% - 48% butterfat)

OR

1 ¾ cup (9 oz/250 gm) White Chocolate, finely chopped

¼ cup (2 oz / 60 ml) Double/Heavy Cream (36% - 48% butterfat)

Flavor Ideas:

Add to taste (Approximately 1 teaspoon – 3 Tablespoons)

The amount of flavorings are dependent on either the recipe you use, the amount of chocolate and cream, and frankly, your own taste. Start by adding a teaspoon, try it, then add more to taste, up to as much as 3 tablespoons.

Various Spices (Chili Powder, Cardamom, Wasabi Paste or Powder, Ginger, Cinnamon etc.)

Instant Coffee Granules or Espresso

Matcha, Chai and Various Teas

Liqueurs (Amaretto, Chambord, Kahlua, Frangelico, Rum, Brandy, Vodka etc.)

Zests (Orange, Lemon, Lime etc.)

Herbs (Basil, Thyme, Mint, etc.)

Malted Milk Powders

Nut Pastes or Butters

Other Tips

• If you are using fresh or whole/solid flavorings such as fresh herbs, cardamom pods, cinnamon sticks, vanilla pods etc... simmer it in the cream then remove from heat and let steep for an hour. After steeping, strain away solids, return the cream to a simmer, and proceed with recipe.

• When using liqueurs or alcohol to flavor, don’t add more than 3Tbsp for the given quantities in the recipe given. Too much alcohol can inhibit the ganache from setting properly.

Ganache can either be used to make rolled truffles or cut into squares and then dipped in chocolate, which is called a bonbon.

Making the ganache

1. Finely chop or grate the chocolate

2. Place in a heatproof bowl

3. In a saucepan, heat cream until just about to boil (it will start bubbling around the edges of the pot)

4. Pour the cream over the chocolate

5. Gently stir the mixture until all the chocolate has melted and it is smooth

Tip: If you end up with pieces of chocolate that won’t melt, put the bowl over simmering water (but not touching the water) and stir gently until it’s all melted

Tip: Be careful if you do need to heat it over simmering water, if the mixture gets too hot it will split and you’ll end up with gooey chocolate swimming in oil, so don’t overheat the ganache, steam from a gentle simmer is all you need.

6. Stir in your desired flavorings.

For rolled truffles

1. Allow the ganache to firm up in a container of choice, preferably deep rather than shallow

2. Using a teaspoon or melon baller, scoop up room temperature ganache

3. With gloved hands, roll the balls between your palms to round them off

4. Dip in tempered chocolate or roll in various ingredients like cocoa or chopped nuts as desired

Tip: If dipping in chocolate, it’s best to refrigerate the ganache balls before dipping so that they’re firm and don’t melt from the warm chocolate

Tip: For a thicker chocolate shell, dip once in tempered chocolate and allow to set. Then do a second dipping or smear a small amount of chocolate over the truffle and roll in desired ingredients

5. Place on parchment paper until set

For cut chocolate

1. Double line a shallow tray with cling film

2. Pour the ganache into the tray and smooth the top

3. Once set, warm a knife with hot water then wipe dry

4. Cut into squares

5. Dip each square in tempered chocolate

6. Place on parchment paper

7. Decorate and allow to set

8. Trim off any feet with a sharp knife

Coating Ideas

Rolling them in something that compliments and gives a hint to their flavor makes for a beautiful truffle

1. Melted, Tempered Chocolate

2. Cocoa Powder

3. Confectioner’s Sugar

4. Chopped or Ground Nuts

5. Chocolate Sprinkles

6. Flaked, Shredded or Desiccated Coconut

7. Cacao Nibs

8. Ground Praline

9. Grated Chocolate

How to dip or enrobe with tempered chocolate

1. Temper the chocolate using either the marble top or seeding method

2. Once the chocolate is in temper, gently lower your truffle or candy into the tempered chocolate with your dipping fork

3. Gently remove the candy once it’s been fully submerged

Tip: It’s best to use a bowl that’s deep rather than shallow so that the truffle is easily covered

4. Tap fork on the side of the bowl to remove excess chocolate

5. Scrape off excess chocolate from under the dipping fork on the side of the bowl

6. Place dipped truffle/candy on parchment paper, decorate as you wish and allow to set

7. Once the chocolate has hardened, trim off any “feet” with a sharp knife

Tip: Try to handle the chocolate as little as possible or wear food safe gloves to that you don’t leave fingerprints on the chocolate

Tip: To help the chocolate to harden faster, you can place the chocolate into the fridge for 15-20mins, but avoid leaving them in for longer than that so as to avoid any “sweating” (water droplets forming on the chocolate)

"Seeding" Method of Tempering Chocolate (the one I chose)

Tempering Ranges:
Celsius

Dark: 45°C-50°C > 27°C > 32°C

Milk: 45°C > 27°C > 30°C

White: 45°C > 27°C > 29°C

Fahrenheit

Dark: 113°F-122°F > 80.6°F > 89.6°F

Milk: 113°F > 80.6°F > 86°F

White: 113°F > 80.6°F > 84.2°F

Chocolate is melted and heated until it reaches 45°C / 113°F. Tempered un-melted chocolate is then stirred and melted in until it brings the temperature down to 27°C/80.6°F. It is then put back over heat and brought up to its working temperature of 32°C/30°C/29°C /// 89.6°F/86°F/84.2°F depending on the chocolate you’re using. It is now ready for using in molds, dipping and coating.

• Finely chop chocolate if in bar/slab form (about the size of almonds).

• Place about ⅔ of the chocolate in a heatproof bowl

• Set aside ⅓ of the chocolate pieces

• Place bowl over a saucepan of simmering water (make sure the bowl does not touch the water)

Tip: Make sure that your bowl fits snuggly into the saucepan so that there’s no chance of steam forming droplets that may fall into your chocolate. If water gets into your chocolate it will seize!

• Using a rubber spatula, gently stir the chocolate so that it melts evenly

• Once it’s melted, keep an eye on the thermometer, as soon as it reaches 45°C / 113°F remove from heat (between 45°C-50°C / 113°F-122°F for dark chocolate)

• Add small amounts of the remaining ⅓ un-melted chocolate (seeds) and stir in to melt

• Continue to add small additions of chocolate until you’ve brought the chocolate down to 27°C/80.6°F (You can bring the dark chocolate down to between 80°F and 82°F)

• Put it back on the double boiler and bring the temperature back up until it reaches its working temperature of the chocolate (milk, dark or white) as seen in the above chart. (32°C/89.6°F for dark, 30°C/86°F for milk and 29°C/84.2°F for white)

• If you still have a few un-melted bits of chocolate, put the bowl back over the simmering water, stirring gently and watching the thermometer constantly.

• IMPORTANT: You really need to keep an eye on the temperature so that it doesn’t go over its working temperature

It’s now tempered and ready to use

Tip: Another way of adding the "seed" is by dropping in one large chunk of tempered chocolate (the seed). That way you only need to fish out one piece of unmelted chocoalte and don't need to fish out several small bits of unmelted chocolate once the chocolate has reached temper.

Other Tips

• If you’re using the chocolate to dip a lot of truffles etc. which means the chocolate will be sitting off heat for a while it will naturally start to thicken as it cools. To keep it at an ideal viscosity for even coating, put the bowl over steam for 30sec - 1min every 10 - 15mins, just do not let the temperature go over the working temperature!

• Having the chocolate in a warmed glass bowl and wrapped in hot kitchen towel can also help keep the chocolate at its working temperature for longer

• It is also easier to keep the heat if you work with larger amounts of chocolate rather than small amounts. Any leftover chocolate can be kept to be used later and then re-tempered

• Remember, don’t let any water get into your chocolate at any stage of the tempering process!

• Unless you’ve been working with chocolate for a while and have developed a feel for the tempering process and can tell the chocolate’s temperature by touching it to your lower lip like a pro, it’s imperative that you use a thermometer to determine the temperature, as going a few degrees either way can ruin the temper.

• If at any stage you do make a mistake with the tempering process you can simply start again from the beginning.

• While a marble or granite top is ideal for cooling the chocolate in the first method, you can also cool it on a countertop that’s laminated, glass or steel. It will take longer to cool, but it’s possible! (but I definitely wouldn’t recommend a wood or rough textured counter top )

• Any chocolate left over after making your molded or dipped chocolate can be stored away in a cool place and then re-tempered before using again. There’s no need to ever waste good chocolate!

• Wooden spoons can retain moisture so it’s best to use a rubber spatula while tempering

Uma canção para partilhar | A song to share

2011-08-26T22:19:00.000Z

Sharing a good song.

Daring Bakers - Fresh Frasiers

2011-07-27T22:33:00.000Z

Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

I chose to bake a chocolate chiffon cake. The recipe is wonderful, a keeper. Then, the syrup was prepared with caster sugar, a bit of vanilla sugar and a bit of Madeira wine. To decor I bought a mix of frozen red berries. I didn't manage to pipe the cream between each fruit, but the result was not bad, I think.

Loved the challenge. Thanks!

Basic Chiffon Cake:

for gluten free and vegan options see the links at the end
Ingredients:
1 cup + 2 tablespoons (270 ml) (5½ oz/155 gm) all-purpose flour
1 teaspoon (5 ml) (4 gm) baking powder
3/4 cups (180 ml) (6 oz /170 gm) sugar
1/2 teaspoon (2½ ml) (1½ gm) salt, preferably kosher
1/4 cup (2 fl oz/60 ml) vegetable oil
3 large egg yolks
⅓ cup + 1 tablespoon (3.17 fl oz/95 ml) water
1 teaspoon (5 ml) pure vanilla extract
3/4 teaspoon (3¾ ml) (3 gm) lemon zest, grated
5 large egg whites
¼ teaspoon (1¼ ml) (1 gm) cream of tartar
Directions:

Preheat the oven to moderate 325°F (160°C/gas mark 3).
Line the bottom of an 8-inch (20 cm) spring form pan with parchment paper. Do not grease the sides of the pan.
In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons (45 ml.) of sugar, and all of the salt. Stir to combine.
In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly.
Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth.
Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks.
Using a grease free rubber spatula, scoop about ⅓ of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined.
Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean.
Removed the cake from the oven and allow to cool in the pan on a wire rack.
To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper. Refrigerate for up to four days.

Chocolate Chiffon Cake

Ingredient Alterations:
Reduce all-purpose flour to ¾ cup + 1 tablespoon (195 ml) (4 oz/110 g)
Add 1/4 cup (60 ml) (3/4 oz/20 g) cocoa powder
Direction Alterations:
Follow the directions, same as above, adding the cocoa to the flour mixture in step 3.

Pastry Cream Filling:

Gluten Free! Vegans see the links at the end!
Ingredients:
1 cup (8 fl oz/250 ml) whole milk
1/2 teaspoon (2½ ml) pure vanilla extract
1/8 teaspoon (1/2 ml) (¼ gm) salt, preferably kosher
2 tablespoons (30 ml) (10 gm)cornstarch
1/4 cup (60 ml) (2 oz/55 gm) sugar
1 large egg
2 tablespoons (30 ml) (1 oz/30 gm) unsalted butter
3/4 teaspoon (3¾ ml) (4 gm) gelatin
1/2 tablespoon (7½ ml) water
1 cup (8 fl oz/250 ml) heavy cream
Directions:

Pour the milk, vanilla, and salt into a heavy sauce pan. Place over medium-high heat and scald, bringing it to a near boiling point. Stir occasionally.
Meanwhile, in a stand mixer add the cornstarch and sugar. Whisk to combine
Add the eggs to the sugar and cornstarch and whisk until smooth.
When the milk is ready, gently and slowly while the stand mixer is whisking, pour the heated milk down the side of the bowl into the egg mixture.
Pour the mixture back into the warm pot and continue to cook over a medium heat until the custard is thick, just about to boil and coats the back of a spoon.
Remove from heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cool for ten minutes stirring occasionally.
Cut the butter into four pieces and whisk into the pastry cream a piece at a time until smooth.
Cover the cream with plastic wrap, pressing the plastic wrap onto the top of the cream to prevent a skin from forming. Chill in the refrigerator for up to five days.
In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften.
Put two inches (55 mm) of water into a small sauce pan and bring to a simmer over a medium heat.
Measure 1/4 cup (2 oz/60 ml) of the chilled pastry cream into a small stainless steel bowl that will sit across the sauce pan with the simmering water, without touching the water.
Heat the cream until it is 120 F (48.8 C). Add the gelatin and whisk until smooth. Remove from the water bath, and whisk the remaining cold pastry cream in to incorporate in two batches.
In a stand mixer, fitted with the whisk attachment, whip the cream until it holds medium-stiff peaks. Immediately fold the whipped cream into the pastry cream with a rubber spatula.

Simple Syrup:

gluten free and vegan!
You may choose to flavor the syrup. One way is to use flavored sugar (for example: apple cider sugar, orange sugar, or vanilla sugar) or to stir in 1-2 teaspoons of flavored extract. You may also infuse with herbs or spices, if desired or add four tablespoons (60 ml) of fruit juice or liqueur while the syrup is cooling.
Ingredients:
1/3 cup (2⅔ fl oz/80 ml) (2⅔ oz/75 gm) of sugar, flavored or white
1/3 cup (2⅔ fl oz/80 ml) of water
Directions:

Combine the water and sugar in a medium saucepan.
Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup.
Remove the syrup from the heat and cool slightly.
Transfer syrup to a lidded container or jar that can be stored in the refrigerator. Simple syrup can be stored for up to one month.

Fraisier Assembly:

Components:
1 baked 8 inch (20 cm) chiffon cake
1 recipe pastry cream filling
⅓ cup (80 ml) simple syrup or flavored syrup
2 lbs (900 g) strawberries
confectioners’ sugar for dusting
½ cup (120 ml) (5 oz/140 gm) almond paste
Directions:

Line the sides of a 8-inch (20 cm) spring form pan with plastic wrap. Do not line the bottom of the pan.
Cut the cake in half horizontally to form two layers.
Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with the simple syrup. When the cake has absorbed enough syrup to resemble a squishy sponge, you have enough.
Hull and slice in half enough strawberries to arrange around the sides of the cake pan. Place the cut side of the strawberry against the sides of the pan, point side up forming a ring.
Pipe cream in-between strawberries and a thin layer across the top of the cake.
Hull and quarter your remaining strawberries and place them in the middle of the cake. Cover the strawberries and entirely with the all but 1 tbsp. (15 ml) of the pastry cream.
Place the second cake layer on top and moisten with the simple syrup.
Lightly dust a work surface with confectioners' sugar and roll out the almond paste to a 10-inch (25 cm) round 1/16 inch (1.5 mm) thick. Spread the remaining 1 tablespoon (15 ml) of pastry cream on the top of the cake and cover with the round of almond paste.
Cover with plastic wrap and refrigerate for at least 4 hours.
To serve release the sides of the spring form pan and peel away the plastic wrap.
Serve immediately or store in the refrigerator for up to 3 days.

Cadeira Personalizável / Comfy Cargo Chair

2011-07-20T20:40:00.006Z

O conceito é muito interessante, uma espécie de sofá, uma grelha tridimensional feita de espaços vazios para serem preenchidos com objectos pessoais. Esta peça permite que o seu dono crie um objecto de mobiliário único, uma obra de arte. Acaba por ser também uma solução de arrumação interessante.

O designer é Stephan Schulz.

Fonte: http://supertacular.com/2011/02/comfy-cargo-chair-by-stephan-schulz/

___________________________

The ‘Comfy Cargo Chair’ originated from the idea to create a piece of furniture which does not predetermine the surface for the user. The object is not finished, but rather requires creative collaboration by the owner. The chair’s form is reminiscent of a three dimensional grid. It consist simply of hollow spaces whose open structure requires filling with personal things such as pillows, blankets, newspapers, books, cuddly pets etc. By packing the chair full of personal belongings, the user changes the ‘design’, and thus becomes the creator of an individual piece of furniture. Conceptually the open framework of the chair is meant to assist a creative acquisition, a ‘nesting’ process.

The designer is Stephan Schulz.

Espaço para a Poesia / Room for Poetry

2011-07-06T14:00:00.001Z

Hoje dediquei-me à selecção de poemas; um autêntico prazer e um privilégio quando se trata de uma das minhas tarefas profissionais. Fiz muitas descobertas interessantes entre elas um site com poemas e respectivas leituras pelos próprios autores. The Poetry Archive.
Seleccionei então este poema muito interessante que pode ser ouvido através do link no título.

The Furthest Distances I’ve Travelled

The Furthest Distances I’ve Travelled

Like many folk, when first I saddled a rucksack,
feeling its weight on my back –
the way my spine
curved under it like a meridian –

I thought: Yes. This is how
to live. On the beaten track, the sherpa pass, between Krakow
and Zagreb, or the Siberian white
cells of scattered airports;

it came clear as over a tannoy
that in restlessness, in anony
mity:
was some kind of destiny.

So whether it was the scare stories about Larium
– the threats of delirium
and baldness – that lead me, not to a Western Union
wiring money with six words of Lithuanian,

but to this post office with a handful of bills
or a giro; and why, if I’m stuffing smalls
hastily into a holdall, I am less likely
to be catching a greyhound from Madison to Milwaukee

than to be doing some overdue laundry
is really beyond me.
However,
when, during routine evictions, I discover

alien pants, cinema stubs, the throwaway
comment – on a post–it – or a tiny stowaway
pressed flower amid bottom drawers,
I know these are my souvenirs

and, from these crushed valentines, this unravelled
sports sock, that the furthest distances I’ve travelled
have been those between people. And what survives
of holidaying briefly in their lives.

Leontia Flynn
These Days
Jonathan Cape, London, 2004

Patê de Fígado de Galinha / Chicken Liver Pâté

2011-06-29T13:17:00.001Z

Numa das minhas diversas pesquisas culinárias, encontrei uma receita de patê de fígado de galinha que me deixou curiosa. Foi no site de David Leite. Trata-se de uma receita de origem irlandesa, elaborada na Estalagem Arlington em Waterford e servida com sucesso como aperitivo.
Já testei e recomendo vivamente. É muito simples e saborosa. Parte foi provada e parte congelada.

Patê de Fígado de Galinha

Ingredientes
(a porção que fiz foi menor, cerca de metade)

0,5 kg de bacon em cubos
1 cebola grande picada
4 dentes de alho picados
1 kg de fígados de galinha, limpos, sem as membranas
12 colheres de sopa de margarina
Sal e pimenta moída, a gosto
Salsa picada
Coentros picados (opcional)

1. Saltear o bacon numa frigideira até ligeiramente dourado. Adicionar a cebola e o alho, reduzir e continuar a cozinhar por uns 10 minutos.

2. Juntar os fígados e mexer ocasionalmente até estarem bem passados, mas não muito, cerca de 8 a 10 mins. À medida que os fígados cozinham, ir adicionando a margarina, colher a colher.

3. retirar do calor e temperar com sal e pimenta. Juntar a salsa e, se quiser, os coentros. Transferir a mistura para uma picadora e triturar, mas não completamente para que fiquem alguns pedaços.

4. Forrar um recipiente com película aderente e colocar a mistura de fígado. Cobrir com película e levar ao frigorífico por algumas horas. (Poderá conservar-se no frio até 5 dias)

5. Desenformar o paté e servir.

Eu decidi usar parte e congelar doses individuais, embrulhando cada uma em película aderente. Ainda não as usei, mas penso que deixando por uns minutos fora do congelador ficará perfeito.
Sugere-se servido com torradas ou biscoitos e também com chutney.

___________________________________________

In one of my many web searches I found a wonderful recipe of pâté in David Leite's website. It is from Ireland and one of the most popular appetizers and bar snacks at Maurice Keller’s Arlington Lodge in Waterford.
I've already tried it and it is super easy and delicious.

Chicken Liver Pâté

Ingredients

1 pound slab bacon, diced
1 large onion, coarsely chopped
4 cloves garlic, minced
2 pounds large chicken livers, membranes removed
12 tablespoons (3/4 cup) butter
Salt and coarsely cracked black pepper
Leaves from 1/2 bunch parsley, minced, plus 15 to 20 whole leaves for garnish
Leaves from 1/2 bunch cilantro, minced (optional)

Directions

1. Fry the bacon in a large skillet over medium heat until lightly browned. Add the onion and garlic, reduce the heat to low, and cook until the vegetables are softened and lightly browned, about 10 minutes.
2. Add the chicken livers to the skillet and cook, stirring occasionally, until they’re cooked through but still slightly pink inside, 8 to 10 minutes. As the livers cook, add the butter, a few tablespoons at a time.
3. Remove the skillet from the heat and season the livers with salt and plenty of pepper. Stir in the parsley and, if using, the cilantro. Transfer the mixture to a food processor and pulse 3 to 4 times, just until a coarse paste is achieved.
4. Line a 1 1/2-quart terrine or glass loaf pan with plastic wrap and scrape the chicken liver mixture into the pan. Cover the terrine with plastic wrap and refrigerate until the butter solidifies, at least several hours and preferably overnight. (You can refrigerate the terrine for up to 5 days.)
5. Turn the terrine out onto a serving plate, distribute the parsley leaves evenly over the top, and serve immediately with a knife for slicing.

Daring Bakers - Baklava

2011-06-27T22:55:00.000Z

Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.

Making phyllo from scratch was going to be very hard - I thought. On the other hand, this was the dessert I wanted to try for a long time.

In fact, making phyllo was not that hard. I followed the recipe as indicated below but there was not enough dough to make all the layers I wanted, just some. Maybe I did something wrong, not rolling enough I suppose.

I have to say it is a wonderful recipe for this type of dough, each layer gets very thin but it is a bit difficult to handle. After making the layers I wasn't able to separate each one of them properly and it was a bit of a mess. Unfortunately it was not possible to make a conventional baklava, my initial plan. So, I made baklava cups. The result is very good, the taste is wonderful. Highly recommended. Thanks!

Phyllo Dough:
*Note 1: To have enough to fill my 9” x 9” baking dish with 18 layers of phyllo, double this recipe.
*Note 2: Single recipe will fill a 8” x 5” baking dish.
*Note 3: Dough can be made a head of time and froze. Just remove from freezer and allow to thaw
and continue making your baklava
Ingredients:
1 1/3 cups (320 ml) (185 gm/6½ oz) unbleached all purpose (plain) flour
1/8 teaspoon (2/3 ml) (¾ gm) salt
1/2 cup less 1 tablespoon (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon (2½ ml) cider vinegar, (could substitute white wine vinegar or red wine vinegar, but could affect the taste)

Directions:

1. In the bowl of your stand mixer combine flour and salt
2. Mix with paddle attachment
3. Combine water, oil and vinegar in a small bowl.
4. Add water & oil mixture with mixer on low speed, mix until you get a soft dough, if it appears dry add a little more water (I had to add a tablespoon more)

5. Change to the dough hook and let knead approximately 10 minutes. You will end up with beautiful smooth dough. If you are kneading by hand, knead approx. 20 minutes.

6. Remove the dough from mixer and continue to knead for 2 more minutes. Pick up the dough and through it down hard on the counter a few times during the kneading process.
7. Shape the dough into a ball and lightly cover with oil
8. Wrap tightly in plastic wrap and let rest 30-90 minutes, longer is best ( I let mine rest 2 hours and it was perfect)

Rolling your Phyllo

** Remove all rings and jewelry so it does not snag the dough**
Use whatever means you have to get the dough as thin as you can. I have included a fantastic video at the end of the post on how to roll out your phyllo dough, using a wooden dowel, which worked perfectly for me. You may also use a pasta machine if you have one, or a normal rolling pin whatever works for you.
1. Unwrap your dough and cut off a chunk slightly larger then a golf ball. While you are rolling be sure to keep the other dough covered so it doesn’t dry out.
2. Be sure to flour your hands, rolling pin and counter. As you roll you will need to keep adding, don’t worry, you can’t over-flour.
3. Roll out the dough a bit to flatten it out.
4. Wrap the dough around your rolling pin/dowel

5. Roll back and forth quickly with the dough remaining on the dowel (see attached video for a visual, its much easier then it sounds)
6. Remove; notice how much bigger it is!

7. Rotate and repeat until it is as thin as you can it. Don’t worry if you get rips in the dough, as long as you have one perfect one for the top you will never notice.
8. When you get it as thin as you can with the rolling pin, carefully pick it up with well floured hands and stretch it on the backs of your hands as you would a pizza dough, just helps make it that much thinner. Roll out your dough until it is transparent. NOTE: you will not get it as thin as the frozen phyllo dough you purchase at the store, it is made by machine
9. Set aside on a well-floured surface. Repeat the process until your dough is used up. Between each sheet again flower well. You will not need to cover your dough with a wet cloth, as you do with boxed dough, it is moist enough that it will not try out.

Baklava Recipe

Adapted from Alton Brown, The Food Network
30 servings
Ingredients
For the syrup:
· 1 1/4 cups (300 ml) honey
· 1 1/4 cups (300ml) water
· 1 1/4 cups (300 ml) (280 gm/10 oz) sugar
· 1 cinnamon stick
· 1 (2-inch/50 mm) piece fresh citrus peel (lemon or orange work best)
· a few cloves or a pinch or ground clove
When you put your baklava in the oven start making your syrup. When you combine the two, one of them needs to be hot, I find it better when the baklava is hot and the syrup has cooled
Directions
1. Combine all ingredients in a medium pot over medium high heat. Stir occasionally until sugar has dissolved
2. Boil for 10 minutes, stir occasionally.
3. Once boiled for 10 minutes remove from heat and strain cinnamon stick and lemon, allow to cool as baklava cooks

Ingredients for the Filling:

1 (5-inch/125 mm piece) cinnamon stick, broken into 2 to 3 pieces or 2 teaspoons (10 ml) (8 gm) ground cinnamon
15 to 20 whole allspice berries ( I just used a few pinches)
3/4 cup (180 ml) (170 gm/6 oz) blanched almonds
3/4 cup (180 ml) (155 gm/5½ oz) raw or roasted walnuts
3/4 cup (180 ml) (140 gm/5 oz) raw or roasted pistachios
2/3 cup (160 ml) (150 gm/ 5 1/3 oz) sugar
phyllo dough (see recipe above)
1 cup (2 sticks) (240 ml) (225g/8 oz) melted butter ** I did not need this much, less then half**
Directions:
1. Preheat oven to moderate 350°F/180°C/gas mark 4.
2. Combine nuts, sugar and spices in a food processor and pulse on high until finely chopped. If you do not have a food processor chop with a sharp knife as fine as you can. Set aside
3. Trim your phyllo sheets to fit in your pan
4. Brush bottom of pan with butter and place first phyllo sheet

5. Brush the first phyllo sheet with butter and repeat approximately 5 times ending with butter. (Most recipes say more, but homemade phyllo is thicker so it's not needed)
6. Sprinkle 1/3 of the nut mixture on top
7. Continue layering phyllo and buttering repeating 4 times
8. Sprinkle 1/3 of the nut mixture on top
9. Continue layering phyllo and buttering repeating 4 times
10. Sprinkle 1/3 of the nut mixture on top
11. Continue layering and buttering phyllo 5 more times. On the top layer, make sure you have a piece of phyllo with no holes if possible, just looks better.
12. Once you have applied the top layer tuck in all the edges to give a nice appearance.
13. With a Sharp knife cut your baklava in desired shapes and number of pieces. If you can't cut all the ways through don’t worry you will cut again later. A 9x9 pan cuts nicely into 30 pieces. Then brush with a generous layer of butter making sure to cover every area and edge

14. Bake for approximately 30 minutes; remove from oven and cut again this time all the way through. Continue baking for another 30 minutes. (Oven temperatures will vary, you are looking for the top to be a golden brown, take close watch yours may need more or less time in the oven)

15. When baklava is cooked remove from oven and pour the cooled (will still be warmish) syrup evenly over the top, taking care to cover all surfaces when pouring. It looks like it is a lot but over night the syrup will soak into the baklava creating a beautifully sweet and wonderfully textured baklava!

Next morning all syrup is absorbed

16. Allow to cool to room temperature. Once cooled cover and store at room temperature. Allow the baklava to sit overnight to absorb the syrup.
17. Serve at room temperature

Freezing/Storage Instructions/Tips: There are a few ways to store your Baklava. It is recommended that you store your baklava at room temperature in an airtight container. Stored at room temperature your baklava will last for up to 2 weeks. You will notice as the days pass it will get a little juicier and chewier. You may choose to store it in the fridge; this will make it a little harder and chewy, but does increase the shelf life. You can also freeze your baklava and then just set it out at room temperature to thaw.

Daring Bakers - Chocolate Marquise

2011-05-27T10:18:00.001Z

The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle.

This dessert is exquisite, with lots of textures and flavors. My outcome was not brilliant. The marquise went well ( I decided for the quarter recipe) and the caramel too (it is amazing!). However, the meringue failed because a bit of water entered in the egg whites mixture and as you can see by the photo it is more a "meringue soup". The marquise melted more than necessary while I was dealing with the meringue and so the result is the one in the photo.
Despite what happened, this was a wonderful challenge, one that appeals to our gourmet side. It dares us to try different combinations of flavors. Thanks!

Chocolate Marquise (Quarter Recipe)

Chocolate Marquise

Servings: 6 2"x2" (5cmx5cm) cubes
Ingredients
3 large egg yolks at room temperature (keep the egg whites for the meringue)
1 large egg
2 tablespoons + 2 teaspoons (40 ml) (40 grams/ 1½ oz) sugar
1 tablespoon + 1 teaspoon (2/3 fluid oz/ 20 ml.) water
Chocolate Base, barely warm (recipe follows)
½ cup (4 fluid oz./ 120 ml.) heavy cream
½ cup Dutch process cocoa powder (for rolling) (Note: We used extra brut, like Hershey's Special Dark. Make sure it's a Dutch processed cocoa, not a natural cocoa powder.)
Torched meringue (recipe follows)
Spiced almonds (recipe follows)
Cacao nibs (optional)

Directions:
In the bowl of a stand mixer, combine the egg yolks and whole eggs. Whip on high speed until very thick and pale, about 10 - 15 minutes.
When the eggs are getting close to finishing, make a sugar syrup by combining the sugar and water in a small saucepan. Bring the syrup to a boil and then cook to softball stage (235F/115C). If you have a cake tester with a metal loop for a handle, the right stage for the syrup is reached when you can blow a bubble through the loop (as seen in the following pictures).

With the mixer running on low speed, drizzle the sugar syrup into the fluffy eggs, trying to hit that magic spot between the mixing bowl and the whisk. When all of the syrup has been added (do it fairly quickly), turn the mixer back on high and whip until the bowl is cool to the touch. This will take at least 10 minutes. In a separate mixing bowl, whip the heavy cream to soft peaks. Set aside.
When the egg mixture has cooled, add the chocolate base to the egg mixture and whisk to combine. Try to get it as consistent as possible without losing all of the air you've whipped into the eggs. We used the stand mixer for this, and it took about 1 minute.
Fold 1/3 of the reserved whipped cream into the chocolate mixture to loosen it, and then fold in the remaining whipped cream. Pour into the prepared pans and cover with plastic wrap (directly touching the mixture so it doesn't allow in any air). Freeze until very firm, at least 2 - 4 hours (preferably 6 – 8 hours).
When you're ready to plate, remove the marquise from the freezer at least 15 minutes before serving. While it's still hard, remove it from the pan by pulling on the parchment 'handles' or by flipping it over onto another piece of parchment.
Cut it into cubes and roll the cubes in cocoa powder. These will start to melt almost immediately, so don't do this step until all of your other plating components (meringue, caramel, spiced nuts, cocoa nibs) are ready. The cubes need to sit in the fridge to slowly thaw so plating components can be done during that time. They don’t need to be ready before the cubes are rolled in the cocoa powder. Plate with the torched meringue and drizzled caramel sauce, and toss spiced almonds and cocoa nibs around for garnish. You want to handle the cubes as little as possible because they get messy quickly and are difficult to move. However, you want to wait to serve them until they've softened completely. The soft pillows of chocolate are what make this dessert so unusual and when combined with the other elements, you'll get creamy and crunchy textures with cool, spicy, salty, bitter, and sweet sensations on your palate.

Chocolate Base

Servings: n/a - this is an ingredient for the chocolate marquise, not meant to be used separately
Ingredients
3 oz (85 grams/ 6 tablespoons) bittersweet chocolate (about 70% cocoa)
1/3 cup + 2 teaspoons (90 ml/3 fluid oz.) heavy cream
1/8 teaspoon salt
1/16 teaspoon cayenne
1 tablespoon (15 ml/ 1/2 fluid oz.) tequila
1 tablespoon (15 ml/ 1/2 fluid oz.) light corn syrup
1/4 teaspoon vanilla
1 tablespoon/(less than 1/4 ounce) cocoa powder (we used extra brut, like Hershey's Special Dark, but any Dutch-processed cocoa would be fine. Do not substitute natural cocoa powder.)
dash freshly ground black pepper
1/4 oz unsalted butter (1/2 tablespoon/8 grams), softened

Directions:

Place the chocolate in a small mixing bowl.
In a double-boiler, warm the cream until it is hot to the touch (but is not boiling). Remove from the heat and pour over the chocolate.
Allow it to sit for a minute or two before stirring. Stir until the chocolate is melted completely and is smooth throughout.
Add the remaining ingredients and stir to combine.
Set aside until cooled to room temperature. Do not refrigerate, as the base needs to be soft when added to the marquise mixture. If you make it the day before, you may need to warm it slightly. Whisk it until it is smooth again before using it in the marquise recipe.

Torched Meringue

Servings: Makes about 1 cup of meringue.
Ingredients
3 large egg whites
1/2 cup less 1 tablespoon (105 ml) (3½ oz or 100 gms) sugar
Splash of apple cider vinegar
1/8 teaspoon vanilla

Directions:
Combine the egg whites, sugar and vinegar in the bowl of a stand mixer. Using your (clean, washed) hand, reach in the bowl and stir the three together, making sure the sugar is moistened evenly by the egg whites and they make a homogeneous liquid.
Over a saucepan of simmering water, warm the egg white mixture. Use one hand to stir the mixture continuously, feeling for grains of sugar in the egg whites. As the liquid heats up, the sugar will slowly dissolve and the egg whites will thicken. This step is complete when you don't feel any more sugar crystals in the liquid and it is uniformly warm, nearly hot. Remove the mixing bowl from the saucepan and return it to the stand mixer with the whisk attachment. Whisk until you reach soft peaks. In the last 10 seconds of mixing, add the vanilla to the meringue and mix thoroughly. When you're ready to plate the dessert, spoon the meringue onto a plate (or use a piping bag) and use a blowtorch to broil.

Tequila Caramel

Servings: Makes about 1/4 cup of caramel
Ingredients
1/4 cup (60 ml/2 fluid oz) (2 oz/55 gm) sugar
2 tablespoons (1 fluid oz./ 30 ml.) water
1/4 cup (2 fluid oz./ 60 ml.) heavy cream
1/4 teaspoon salt
1/2 tablespoon tequila

Directions:
In a heavy-bottomed saucepan, combine the sugar and water on medium-high heat. Boil until the water completely evaporates and the sugar caramelizes to a dark mahogany color.
Working quickly, add the cream to the darkened caramel. It will bubble and pop vigorously, so add only as much cream as you can without overflowing the pot.Return the pot to the stove on low heat and whisk gently to break up any hardened sugar. Add any remaining cream and continue stirring. Gradually, the hard sugar will dissolve and the caramel sauce will continue to darken. When the caramel has darkened to the point you want it, remove it from the heat. Add the salt and tequila and stir to combine. Set aside until ready to serve.

Spiced Almonds

Servings: Makes about 1 cup of spiced almonds
Ingredients
1/2 cup (4 oz.) sugar
1 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon salt
1 large egg white
1 cup (145 grams/ 5 oz.) blanched whole almonds

Directions:

Preheat the oven to 350F. Line a sheet pan with parchment paper or foil.
In a small bowl, combine the sugar, cinnamon, cayenne, and salt.
In a larger mixing bowl whisk the egg white until it's frothy and thick.
Add the spice mix to the egg white and whisk to combine completely.
Add the nuts to the egg white mixture and toss with a spoon.
Spoon the coated nuts onto the parchment paper-lined baking sheet.
Bake the nuts for 30 minutes, or until they turn light brown. Allow the nuts to cool completely and they will get very crunchy. Set aside until ready to serve.

Pasta de Leite em Pó

2011-05-23T17:06:00.001Z

Como relatei no post anterior, tive a oportunidade de experimentar a pasta portuguesa (uma espécie de fondant) na decoração do bolo de aniversário do meu pai. Foi fácil de trabalhar e recomendo.

No entanto, umas semanas antes, li um artigo sobre uma pasta feita com leite em pó e fiquei curiosa. Fiz mais umas pesquisas e encontrei a indicação de que bastaria juntar mel e leite em pó, até formar uma pasta consistente e moldável. Assim foi.

Juntei num prato uma colher de sopa de mel (deve ser o mais claro possível para ficar com um tom o mais próximo do branco) e fui adicionando aos poucos o leite em pó. Mexi com uma colher e depois usei as mãos para sentir a consistência.

Assim que achei estar pronto, comecei a tentar fazer uma flor. Devo dizer que não é muito fácil, mas faz-se. Primeiro uma pétala, depois outra e outra. Juntei-as à medida que ia fazendo e no fim pousei com cuidado num prato. Humedecia as mão sempre que a pasta ficava dura.

Usei corante alimentar em pó para fazer uma flor colorida e juntar um pormenor às flores claras. Resultou.

Decorei então o topo de uns bolinhos de milho.

Devo dizer que também há a referência ao uso de açúcar em ponto em vez do mel. Esse eu não testei.

Foi um exercício interessante enquanto experiência e uma alternativa para quem não tem acesso às pastas profissionais, ou então não gosta do seu sabor.

Em tom de brincadeira: descobri que o leite em pó é um produto caro, por isso vou ter que fazer mesmo muitas decorações!

Fim-de-Semana de Festa

2011-05-20T22:21:00.001Z

O fim-de-semana passado foi de festa. Visitei a minha família e pude participar no aniversário do meu pai.

Como não podia deixar de ser, houve a colaboração de todos na elaboração de sobremesas e petiscos.

Decidimos também que o bolo ia ser especial. Fui cúmplice da minha mãe na ida a uma loja da especialidade, a Casa Januário, e fiquei fascinada com os materiais.

Já tinha usado massapão na cobertura de bolos, mas ainda não tinha experimentado outro tipo de pastas.

Decidimo-nos pela pasta portuguesa, uma variação da pasta americana, mas mais acessível. Segundo nos disseram na loja, a pasta portuguesa não permite construir figuras, por ter menos consistência.

Penso que o correspondente em inglês a estas pastas é o fondant.

Escolhemos pacotes com a pasta já colorida: verde, cinza, castanho, branco.

Quanto à execução, foram feitos dois bolos de côco, unidos por um recheio feito com queijo creme e um pouco de açúcar. Depois, devíamos ter coberto o bolo com natas ou outro creme leve, pois a pasta assim ficaria colada ao bolo e não solta.

Polvilhou-se o balcão com açúcar em pó, amassou-se um pedaço de pasta branca e depois estendeu-se com um rolo. Foi então colocado sobre o bolo, tipo lençol, e cortadas as sobras.

Quanto à decoração...

Bem, decidimos que seria um bonsai, pois tem sido um dos hobbies do meu pai nos últimos anos.

Não foi muito fácil decidir e concretizar o design, pois não havia um molde concreto, mas o resultado foi bastante interessante e deu-nos experiência para continuar. Por indicação da minha mãe usámos uma faca humedecida para acertar as imperfeições.

Um bolo com este tipo de pasta não pode ir para o frigorífico, pois a pasta amolece.

Uma experiência a repetir.

Um convite na hora | A ready-made invitation

2011-05-04T09:28:00.000Z

Muitas vezes gostaríamos de formalizar uma ocasião com um convite. Um que fosse bonito e original, mas que ao mesmo tempo não fosse dispendioso.

Encontrei casualmente uma solução muito interessante. O site Download & Print disponibiliza modelos de convites, de muito bom gosto. É possível editar online as cores e alterar o texto, gravar o documento e por fim imprimir (de preferência num papel de qualidade). Alguns conjuntos são pagos, mas há designs gratuitos.

A autora é a designer Anna Skye. Ela faz a criação de convites para casamentos e todo o tipo de festas.

________________________

We would often like to impress with a classy invitation or card, but that might cost a lot of money.

Meanwhile, I found a very good solution, Download & Print. It is a website created by designer Anna Skye with easy to use invitation templates and DIY video tutorials. All of the templates are designed to be easily customized and printed at home.

Some of them have a price, but there are some very good free options. Check out the lovely designs and create nice occasions to invite the ones you love.

Daring Bakers - Maple Mousse in an edible container

2011-04-27T20:57:00.000Z

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!

My option for the edible container was to make chocolate cups. I used paper cups, those for cupcakes, and spooned melted chocolate inside. Then, I put the cups in the freezer for about 15 minutes and finally "peeled" the paper carefully. The cups have to be in the fridge.

Meanwhile I prepared the mousse and then put it inside the cups.

Thanks a lot for the challenge!

Maple Mousse:

Ingredients:

• 1 cup (240 ml/ 8 fluid oz.) pure maple syrup (not maple-flavoured syrup)

• 4 large egg yolks

• 1 package (7g/1 tbsp.) unflavoured gelatine

• 1 1/2 cups (360 ml. g/12 fluid oz) whipping cream (35% fat content)

Directions:

1. Bring maple syrup to a boil then remove from heat.

2. In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).

3. Add warmed egg yolks to hot maple syrup until well mixed.

4. Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved.

5. Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside.

6. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.

7. Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour.

8. Remove from the fridge and divide equally among your edible containers.

Vegan Maple Mousse:

Ingredients:

• 1 package (12 oz.) soft silken tofu

• ¾ cup (14 fluid oz.) pure maple syrup

• 2 tsp agar-agar

Directions:

1. Let tofu come to room temperature. Using a food processor, blender, or hand mixer, blend tofu until just smooth.

2. Sprinkle agar-agar on the maple syrup and let it rest for 10 minutes. Heat maple syrup on the stove to a boil and then let it simmer 5 minutes until the agar-agar has dissolved.

3. In a food processor, blender, or a large bowl, blend the tofu with the maple syrup until creamy.

4. Refrigerate for at least one hour. Remove from the fridge and divide among your edible containers.

Sticky Toffee Pudding

2011-04-01T22:24:00.000Z

Nunca tinha ouvido falar em Sticky Toffee Pudding antes da minha segunda visita a Londres.

Doce e com um sabor um tanto ou quanto enigmático, esta sobremesa fascinou-me. Coincidência ou não, comprei um livro de receitas britânicas em Notting Hill (British Food, de Mark Hix) que desvendava o mistério. O Sticky Toffee Pudding é um bolo feito de puré de tâmaras e coberto com um molho quente à base de natas (as de soja também resultam), açúcar e manteiga.

Sticky Toffee Pudding

150g de tâmaras descaroçadas

65g de margarina

175g de açúcar mascavado

2 ovos, ligeiramente batidos

225g de farinha com fermento (ou acrescentar uma colher de sopa de fermento em pó à farinha)

Para o toffee

600ml de natas (ou natas de soja)

350g de açúcar

90g de margarina

Colocar as tâmaras numa panela com 250ml de água e cozinhar em lume brando por 10 a 15 min ou até ficarem desfeitas e quase sem água.

Triturar a mistura com a varinha mágica, adicionar água se estiver muito consistente e deixar arrefecer.

Pré-aquecer o forno a 180ºC (160ºC se tiver ventoinha); potência 4, se for a gás.

Untar uma forma não muito grande com magarina e polvilhar com farinha.

Misturar a margarina e o açúcar. Adicionar os ovos, misturar e depois juntar a farinha, até ficar uma mistura uniforme. No fim adicionar o puré de tâmaras.

Colocar a mistura na forma e levar ao forno por 50 a 60 min, ou até ficar firme ao toque. Deixar arrefecer por 10min.

Para o toffee
Colocar as natas, o açúcar e a margarina num recipiente em lume brando. Deixar ferver, mexendo sempre e continuando assim por 8 a 10 mim, talvez mais. O creme terá que ter uma cor acastanhada.

Cortar o bolo em quadrados e servir com o toffee.

Daring Bakers - Meringue Coffee Cake

2011-03-27T20:38:00.000Z

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

Jamie found this recipe on a piece of yellowed paper in her dad’s collection of clipped out and hand-written recipes from the 1970’s, no source, no date, and she tried the recipe and it was brilliant!

I loved the idea of baking this cake. My choice of filling was a mixture of cinnamon, hazelnuts and pieces of chocolate. I halved the recipe and baked just one cake.

FILLED MERINGUE COFFEE CAKE

Makes 2 round coffee cakes, each approximately 10 inches in diameter

The recipe can easily be halved to make one round coffee cake

Ingredients

For the yeast coffee cake dough:

4 cups (600 g / 1.5 lbs.) flour

¼ cup (55 g / 2 oz.) sugar

¾ teaspoon (5 g / ¼ oz.) salt

1 package (2 ¼ teaspoons / 7 g / less than an ounce) active dried yeast

¾ cup (180 ml / 6 fl. oz.) whole milk

¼ cup (60 ml / 2 fl. oz. water (doesn’t matter what temperature)

½ cup (135 g / 4.75 oz.) unsalted butter at room temperature

2 large eggs at room temperature

For the meringue:

3 large egg whites at room temperature

¼ teaspoon salt

½ teaspoon vanilla

½ cup (110 g / 4 oz.) sugar

For the filling:

1 cup (110 g / 4 oz.) chopped hazelnuts

2 Tablespoons (30 g / 1 oz.) granulated sugar

¼ teaspoon ground cinnamon

1 cup (170 g / 6 oz.) coarsely chopped chocolate

Egg wash: 1 beaten egg

Cocoa powder (optional) and confectioner’s sugar (powdered/icing sugar) for dusting cakes

Directions:

Prepare the dough:

In a large mixing bowl, combine 1 ½ cups (230 g) of the flour, the sugar, salt and yeast.

In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.

With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes.

Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the 1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.

Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.

Prepare your filling:In a small bowl, combine the cinnamon and sugar for the filling if using. You can add the chopped nuts to this if you like, but I find it easier to sprinkle on both the nuts and the chocolate separately.

Once the dough has doubled, make the meringue:

In a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

Assemble the Coffee Cakes:

Line 2 baking/cookie sheets with parchment paper.

Punch down the dough and divide in half. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate).

Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.

Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 ½ cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.

Repeat with the remaining dough, meringue and fillings.

Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.

Preheat the oven to 350°F (180°C).

Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.

Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool.

Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling. These are best eaten fresh, the same day or the next day.

Panna Cotta and Florentine Cookies

2011-03-26T17:50:00.000-01:00

As you might have noticed, I failed Daring Bakers' February challenge: Panna Cotta and Florentine Cookies.

It was a success, as usual. Bellow, there are some nice options of my co-Bakers.

http://marymaryculinary.blogspot.com/2011/01/clementine-amaretto-gelee-on-vanilla.html

http://dessertpro.blogspot.com/2011/02/layered-vanilla-panna-cotta-and.html

http://www.cherryteacakes.com/2011/02/bacon-florentines-and-bourbon-panna.html

http://debugcooking.blogspot.com/2011/02/daring-bakers-feb-challenge-limoncello.html

A Primavera no meu Jardim | Spring in my Garden

2011-03-25T22:15:00.000-01:00

A Primavera chegou. O meu jardim di-lo claramente.
Nunca esteve tão bonito e colorido. :)

Em cima: Freesia (esq.); Alfazema (dir.)

Em baixo: Azáleas

_______________________

Spring has finally arrived and my garden is the proof. It has never been so pretty. I'm proud.

Top: Freesia (left); Lavender (right)

Bottom: Azaleas

O Thesaurus do Sabor | The Flavour Thesaurus

2011-03-17T10:07:00.000-01:00

O Thesaurus do Sabor (tradução livre), de Niki Segnit

Este é um dos livros que estou a ler. Como é uma obra de referência, foi criada para consulta e não para uma leitura de fio a pavio, mas a curiosidade é mais forte...

Afinal, de que é que se trata realmente?

Bem, é um livro que estabelece um conjunto de combinações possíveis de sabores. Combinações reais, com contexto histórico e geográfico, testadas e até por vezes com receitas. Descobrimos então combinações muito curiosas e nas quais nunca tínhamos pensado antes. As que mais me atraem vão para o meu bloco de notas para serem depois testadas. Ainda não experimentei nenhuma, mas parecem-me muito promissoras as sugestões.

The Flavour Thesaurus by Niki Segnit

This is the book I'm reading. Well, it is a reference book, so we just have to read parts of it once in a while. But the curiosity is huge and I'm dealing with it like a novel. Highly Recommended!

"A unique treasury of flavour combinations, offering endless diversion and inspiration for the creative cook.

Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? The Flavour Thesaurus is the first book to examine what goes with what, pair by pair.

The book follows the form of Roget’s Thesaurus. The back section lists, alphabetically, 99 popular ingredients, and suggests classic and less well known flavour matches for each. The front section contains an entry for every flavour match listed in the back section and is organised into 16 flavour themes. There are 980 entries in all and 200 recipes or suggestions are embedded in the text.

Beautifully packaged, "The Flavour Thesaurus" is not only a highly useful, and covetable, reference book that will immeasurably improve your cooking - it's the sort of book that might keep you up at night reading"

From Bloomsbury

Soufflé de Mirtilos | Blueberry Soufflé

2011-02-23T13:42:00.002-01:00

Soufflé de Mirtilos

Há muito que queria experimentar uma receita de soufflé. Foi preciso comprar umas tacinhas amorosas e ter um bom pretexto para usá-las.

Adaptei uma receita básica de soufflé e criei uma variação de mirtilos. A execução é muito fácil, os soufflés crescem bastante no forno, mas começam a diminuir de tamanho assim que saem. Não sei se é natural que aconteça ou se há algum truque que não encontrei.

Aconselho que seja apreciado imediatamente, simples ou com uma calda. 

É uma sobremesa muito leve e saborosa que voltarei a repetir, de certeza.

Serve 6 pessoas

Ingredientes

90 g de açúcar granulado
40 g de margarina
85 g de farinha
210 ml de leite integral (usei leite de soja)
40 g de gemas de ovo
1 colher de sopa de licor de mirtilo ou outro
1 colher de sopa de raspas de casca de laranja
120 g de claras
40 g de açúcar granulado
15 g de maisena

Preparação

1 – Aqueça o forno à temperatura de 200°C
2 – Unte com manteiga e açúcar seis pequenos potes de soufflé; reserve.
3 - Adicione 90 g de açúcar, manteiga e farinha num recipiente; misture até obter uma massa irregular.
4 – Ferva o leite numa panela; junte a mistura de farinha. Transfira para o recipiente; acrescente as gemas, o licor e as raspas; reserve.
5 – Bata as claras a velocidade média até formar picos suaves; adicione 40 g de açúcar e maisena; bata até ficar firme.
6 – Junte as claras delicadamente.
7 – Encha os potes de soufflé até 1/3 e coloque alguns frutos, sem misturar. Asse até dourar – aproximadamente 30 minutos.

_______________________

Blueberry Soufflé

I've been wanting to try a soufflé recipe and finally I did. Buying a new set of lovely orange bowls was a nice excuse to have soufflé for dessert.

I adapted a basic recipe and added blueberries. The execution is very easy but as soon as the bowls come out of the oven the soufflés start to deflate. I don't know if it is supposed to be like this or if there is some kind of secret.

It is best served warm, simple or with a syrup. A very light and tasty dessert that I'll definitely try again.

Serving : 6

Ingredients

3.25 oz (90g) granulated sugar
1.5 oz (40g) unsalted butter
3 oz. (85g) bread flour
7.5 oz. (210g) whole milk
2 sm. (40g) egg yolks
1 Tbsp. blueberry liquor or other
1 Tbsp. grated navel orange zest
4.25 oz. (120g) egg whites
1.5 oz. (40g) granulated sugar
0.5 oz. (15g) cornstarch

Preparation

1 - Heat oven to 380º F. (200°C)

2 - Butter and sugar 6 small soufflé bowls; reserve.

3 - Combine 3.25 oz. (90g) sugar, butter and bread flour in mixing bowl; beat until mealy.

4 - Bring milk to boil in saucepan; stir in flour mix; transfer to mixing bowl; whisk in yolks, liquor and zest; reserve.

5 - Place whites in mixing bowl; beat at medium speed to soft peaks; add 1.5 oz. (40g) sugar and cornstarch; beat until stiff.

6 - Fold in whites.

7 - Fill in soufflé bowls to 1/3 below rims, add some blueberries and bake until golden - about 30 minutes.

Dia de Não Valentim | Non Valentine's Day

2011-02-16T09:05:00.003-01:00

O dia de São Valentim já passou, para mim foi um dia como qualquer outro. Tenho as minhas próprias datas comemorativas e por isso não celebro o 14 de Fevereiro. No entanto, sou completamente a favor dos dias de Não Valentim, que basicamente são todos os dias do ano.

Há sempre ideias originais para surpreender o nosso amor no dia-a-dia. Por exemplo:

Autocolantes para a fruta, criados por Twig & Thistle

Criar um prato, uma sopa ou salada, e colocar croutons em forma de coração. Só porque sim.

Ou então, mudar as etiquetas dos sacos de chá para corações.

Feliz Dia de Não Valentim!

__________________________

Valentine's Day is gone and for me was just another regular day. I have my own dates to celebrate and so I don't do anything special on the 14th. However, I'm completely in favor of Non Valentine's Days, which are basically everyday.

There are always original ideas to surprise our love on a daily base. For example:

Fruit stickers, from Twig & Thistle;

Heart shaped croutons;

Teabags with heart tags.

Check the pictures above and have fun celebrating
Non Valentine's Day!

Norah Jones - Bull Rider

2011-02-08T10:36:00.002-01:00

Uma das bandas sonoras dos meus dias tem sido o último álbum de Norah Jones, Featuring Norah Jones.

As parcerias escolhidas pela cantora foram muito acertadas e agradou-me descobrir este tema, Bull Rider, original de Johnny Cash.

One of the soundtracks of my days is the latest Norah Jones' album, Featuring Norah Jones.

I was pleased to discover new artists and songs like this one, Bull Rider, originally by Johnny Cash.

Bibliotecas cheias de fantasmas | Phantoms on the bookshelves

2011-02-03T15:41:00.000-01:00

"Tem medo de morrer durante o sono esmagado pela sua biblioteca? A acumulação de livros coloca a existência da sua família em risco? Arruma os livros por tema, língua, autor, data de edição, ou formato, ou segundo um critério que só você conhece? Poderemos pôr lado a lado na estante dois autores irremediavelmente desavindos?

São muitas as questões que envolvem esta espécie em vias de extinção: os bibliófilos que, além da paixão pela posse de livros, têm a obsessão pela leitura. As bibliotecas são seres vivos à imagem da nossa complexidade interior, e compõem um labirinto do qual poderemos não conseguir sair. Na verdade, os milhares de páginas que ocupam as nossas estantes estão povoadas de fantasmas que, uma vez encontrados, nunca nos largarão.
Um livro de amor aos livros. "

Bibliotecas cheias de fantasmas

Acabei de ler Bibliotecas cheias de fantasmas, de Jacques Bonnet, há pouco tempo. Escolhi-o por razões profissionais, mas principalmente porque ansiava uma leitura agradável. Assim foi.

Trata-se de uma obra que revela diversos aspectos relacionados com a aquisição de livros, a sua posse e consequente arrumação e organização.

Quem o lê toma consciência da complexidade do mundo da bibliofilia, dos seus extremos e dilemas, ao ponto de se atingir, por vezes, o ridículo.

Enquanto lia, senti necessidade de tomar notas, de retirar referências para posteriores pesquisas. O autor menciona outros livros e autores que desconhecia e que me levaram a desenrolar o novelo até onde pude.
Já tinha saudades de me sentir assim...

Penso que só aqueles que amam os livros compreenderão.

___________________________

"This enchanting study on the art of living with books considers how our personal libraries reveal our true nature: far more than just places, they are living labyrinths of our innermost feelings. The author, a lifelong accumulator of books both ancient and modern, lives in a house large enough to accommodate his many thousands of books, as well as overspill from the libraries of his friends. While his musings on the habits of collectors past and present are learned, witty and instructive, his advice on cataloguing may even save the lives of those whose books are so prodigiously piled as to be a hazard..."

Phantoms on the bookshelves

I've just finished reading Phantoms on the bookshelves, by Jacques Bonnet. I bought this book due to my professional interests but mostly because I urged for nice reading.
This book is about having lots of books and consequently lots of problems keeping and organising them. Those who read it gain fully awareness of this world's complexity, of its limits, dilemmas and sometimes ridicule.
While reading it I felt the need to take notes of references for future searches. The author refers other books and writers that I didn't know of and that made me go all the way long. I missed feeling like this...
Only those who love books will understand.

Daring Bakers - Biscuit Joconde Imprime

2011-01-27T23:23:00.007-01:00

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

I was kind of frightened of this one, but it is not that difficult. The final result is amazing. Worth trying.

I decided to have ready made layers for my entremet. I bought white chocolate and dark chocolate mousse.

At the bottom I put the sponge that left, then the dark chocolate (some minutes in the freezer, just in case) and finally the white chocolate mousse (freezer again for a couple of minutes). On top I put some melted dark chocolate. To decorate I used white chocolate flakes.

I was surprised with the result. It looked like a professional dessert.

Next time I'll prepare the layers of the entremet from scratch. Thanks!

Joconde Sponge

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
Ingredients:
¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal
½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners' (icing) sugar
¼ cup/ 60 ml/ 1 oz/ 25g cake flour
3 large eggs - about 5⅓ oz/ 150g
3 large egg whites - about 3 oz/ 90g
2½ teaspoons/ 12½ ml/ ⅓ oz/ 10g white granulated sugar or superfine (caster) sugar
2 tablespoons/ 30 ml/ 1oz / 30g unsalted butter, melted

Directions:

In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.
Sift almond flour, confectioner’s sugar, cake flour.
On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )
Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
Fold in melted butter.
Reserve batter to be used later.

Patterned Joconde-Décor Paste

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

Ingredients
14 tablespoons/ 210ml/ 7oz/ 200g unsalted butter, softened
1½ cups plus1½ tablespoons/ 385ml/ 7oz/ 200g Confectioners' (icing) sugar
7 large egg whites - about 7 oz / 200g
1¾ cup/ 420ml/ 7¾ oz/ 220g cake flour
Food coloring gel, paste or liquid

COCOA Décor Paste Variation: Reduce cake flour to 6 oz / 170g. Add 2 oz/ 60 g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture.

Directions:

Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)
Gradually add egg whites. Beat continuously.
Fold in sifted flour.
Tint batter with coloring to desired color, if not making cocoa variation.

Preparing the Joconde- How to make the pattern:

Spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula, or flat knife ( I used parchment paper). Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.
Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag (chose de bag). Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.
Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.
Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.
Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.
Cool. Do not leave too long, or you will have difficulty removing it from mat.
Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)

Preparing the MOLD for entremets:

You can use any type of mold:

A cheesecake mold - Start with a large piece of parchment paper laid on a very flat baking sheet. Then a large piece of cling wrap over the parchment paper. Place a spring form pan ring, with the base removed, over the cling wrap and pull the cling wrap tightly up on the outside of the mold. Line the inside of the ring with a curled piece of parchment paper overlapping top edge by ½ inch. CUT the parchment paper to the TOP OF THE MOLD. It will be easier to smooth the top of the cake.

A biscuit cutter/ cookie cutter- using cling wrap pulled tightly as the base and the cling covering the outside of the mold, placed on a parchment lined very flat baking sheet. Line the inside with a curled piece of parchment paper overlapping.

Cut PVC pipe from your local hardware store. Very cheap! These can be cut into any height you wish to make a mold. 2 to 3 inches is good. My store will cut them for me, ask an employee at your store. You can get several for matching individual desserts. Cling wrap and parchment line.

Glass Trifle bowl. You will not have a free standing dessert, but you will have a nice pattern to see your joconde for this layered dessert.

Preparing the Jaconde for Molding:

Video: MUST WATCH THIS. This is a very good demo of the joconde and filling the entremets:

http://www.youtube.com/watch?v=ca4eLDok-4Q

Trim the cake of any dark crispy edges. You should have a nice rectangle shape.

Decide how thick you want your “Joconde wrapper”. Traditionally, it is ½ the height of your mold. This is done so more layers of the plated dessert can be shown. However, you can make it the full height.

Once your height is measured, then you can cut the cake into equal strips, of height and length. (Use a very sharp paring knife and ruler.)

Make sure your strips are cut cleanly and ends are cut perfectly straight. Press the cake strips inside of the mold, decorative side facing out. Once wrapped inside the mold, overlap your ends slightly. You want your Joconde to fit very tightly pressed up to the sides of the mold. Then gently push and press the ends to meet together to make a seamless cake. The cake is very flexible so you can push it into place. You can use more than one piece to “wrap “your mold, if one cut piece is not long enough.

The mold is done, and ready to fill.

*Note: If not ready to use. Lay cake kept whole or already cut into strips, on a flat surface, wrap in parchment and several layers of cling wrap and freeze.

Entremet- Filling Options:

It is nice to have a completed dessert so you can unmold and see the Joconde working. Fill with anything you desire. Layers of different flavors and textures! However, it needs to be something cold that will not fall apart when unmolded.

Suggestions:
Mousses, pastry creams, Bavarian creams, cheesecakes, puddings, curds, jams, cookie bases, more cake (bake off the remaining sponge and cut to layer inside), nuts, Dacquoise, fresh fruit, chocolates, gelee.

_________________________________________

O desafio do mês de Janeiro dos Daring Bakers foi um Biscuit Joconde Imprime.

À partida parecia muito difícil, mas com uma leitura cuidada da receita e uma execução pausada, foi bastante acessível.

Tínhamos que fazer a Joconde que serviria de parte lateral da sobremesa e que teria que ter algum tipo de decoração. Eu escolhi usar o bico de pasteleiro com uma massa de chocolate. Para as camadas (entremets) comprei mousse de chocolate branco e preto e sobrepus camadas. Foi uma opção mais rápida e prova que não é preciso ser um grande especialista para se poder concretizar algo assim.

Por cima coloquei chocolate derretido, que endureceu e ficou crocante, e por fim polvilhei com raspas de chocolate branco.

Este mês apresento uma versão em português especial, de uma colega Daring Baker, a Renata, do blog Testado, Provado e Aprovado, que fotografou o seu desafio passo-a-passo e por isso ajudará a que possam experimentar sem medos. Sigam o link acima.

As melhore delícias de Paris | The best pastries in Paris

2011-01-22T20:14:00.003-01:00

Embrenhada nas minhas pesquisas culinárias, deparei-me com um ranking dos melhores doces que poderiam ser provados em Paris.
A selecção implicou diversas horas de provas "dolorosas" até ser apurado o top 17 das obras-primas da doçaria. A lista completa poderá ser encontrada em Paris Pâtisseries. Deixo aqui apenas uma amostra.

Hugo Chocolat por Hugo & Victor

(c) Paris Pâtisseries

Tarte Vanille Infiniment por Pierre Hermé

(c) Paris Pâtisseries

Marie-Antoinette por Carl Marletti

(c) Paris Pâtisseries

Millefeuille por Pain de Sucre

(c) Paris Pâtisseries

Cheese-Cake Citron por Sadaharu Aoki

(c) Paris Pâtisseries

_______________________________________

During one of my culinary net searches I found a list of the best pastries in Paris. The results are amazing and the full list of 17 delicacies can be found at Paris Pâtisseries. I'm just leaving a sample above.

O fascínio por campânulas de vidro / Glass dome fascination

2011-01-13T22:28:00.000-01:00

Admito que gosto de saborear boa comida; e se tiver uma boa apresentação, ainda melhor.

O modo como um prato é apresentado integra o processo da degustação, pois inevitavelmente o "consumidor" antecipa, pela observação, o sabor e o prazer (ou não) que terá quando efectivamente o provar. No entanto, nem sempre há uma relação directa entre os dois factores (falo por experiência).

Todos certamente já experimentámos petiscos divinais, servidos de uma forma bastante simples, sem adereços, e é também por essa razão que nos sabem tão bem. Por outro lado, também posso partilhar que já me foram servidos pratos com uma apresentação irrepreensível, mas que me deixaram extremamente desapontada pela falta do essencial, do que deve existir acima de tudo, o "engenho culinário".

Voltemos então ao início, à apresentação de um prato.

Um dos acessórios pelos quais tenho algum "fascínio" é a cúpula de vidro. Sim, é verdade, aquelas campânulas transparentes que protegem principalmente as sobremesas.
Encontrei algumas opções ousadas, da marca Secondome, extremamente elegantes, e que por isso gostaria de partilhar.

Vamos aos Saldos! | It's Sale Time!

2011-01-05T09:03:00.001-01:00

Para além das grandes resoluções de ano novo, Janeiro também é sinónimo de SALDOS.
Visitei algumas lojas online e apresento propostas interessantes a preços baixos.

Display Dome With Cake Stand; Flower tango - Mini gift boxes - Set of 8; Handmade fabric baby booties 3-6 months; Blossoming Tree with Butterflies - vinyl sticker; Winter studio sale 3 green planters; Red leather small Bag; Astor black and silver satin clutch; Scarlet Autumn

When thinking in January, we have in mind our new year resolutions, but also... SALES.
So, I decided to pick some items online with wonderful prices. Check above.

Bom 2011 | Happy New Year!

2011-01-03T11:37:00.000-01:00

Daring Bakers - Stollen Wreath

2010-12-26T22:38:00.001-01:00

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book....and Martha Stewart’s demonstration.

This challenge was very interesting for me because in the Holiday Season I usually bake a cake very similar to this one. It is called Bolo Rei and eaten in Portugal during the season and mainly on the 6th of January.

The Stollen went very well. Thanks a lot for the challenge!

Stollen Wreath

Makes one large wreath or two traditional shaped Stollen loaves. Serves 10-12 people

Ingredients

¼ cup (60ml) lukewarm water (110º F / 43º C)
2 packages (4 1/2 teaspoons) (22 ml) (14 grams) (1/2 oz) active dry yeast
1 cup (240 ml) milk
10 tablespoons (150 ml) (140 grams) unsalted butter (can use salted butter)
5½ cups (1320 ml) (27 ozs) (770 grams) all-purpose (plain) flour (Measure flour first - then sift- plus extra for dusting)
½ cup (120 ml) (115 gms) sugar
¾ teaspoon (3 ¾ ml) (4 ½ grams) salt (if using salted butter there is no need to alter this salt measurement)
1 teaspoon (5 ml) (6 grams) cinnamon
3 large eggs, lightly beaten
Grated zest of 1 lemon and 1 orange
2 teaspoons (10 ml) (very good) vanilla extract
1 teaspoon (5 ml) lemon extract or orange extract
¾ cup (180 ml) (4 ¾ ozs) (135 grams) mixed peel (link below to make your own)
1 cup (240 ml) (6 ozs) (170 gms) firmly packed raisins
3 tablespoons (45ml) rum
12 red glacé cherries (roughly chopped) for the color and the taste. (optional)
1 cup (240 ml) (3 ½ ozs) (100 grams) flaked almonds
Melted unsalted butter for coating the wreath
Confectioners’ (icing) (powdered) sugar for dusting wreath
Note: If you don’t want to use alcohol, double the lemon or orange extract or you could use the juice from the zested orange.

Directions:

Soak the raisins
In a small bowl, soak the raisins in the rum (or in the orange juice from the zested orange) and set aside.

To make the dough

Pour ¼ cup (60 ml) warm water into a small bowl, sprinkle with yeast and let stand 5 minutes. Stir to dissolve yeast completely.

In a small saucepan, combine 1 cup (240 ml) milk and 10 tablespoons (150 ml) butter over medium - low heat until butter is melted. Let stand until lukewarm, about 5 minutes.

Lightly beat eggs in a small bowl and add lemon and vanilla extracts.

In a large mixing bowl (4 qt) (4 liters) (or in the bowl of an electric mixer with paddle attachment), stir together the flour, sugar, salt, cinnamon, orange and lemon zests.

Then stir in (or mix on low speed with the paddle attachment) the yeast/water mixture, eggs and the lukewarm milk/butter mixture. This should take about 2 minutes. It should be a soft, but not sticky ball. When the dough comes together, cover the bowl with either plastic or a tea cloth and let rest for 10 minutes.

Add in the mixed peel, soaked fruit and almonds and mix with your hands or on low speed to incorporate. Here is where you can add the cherries if you would like. Be delicate with the cherries or all your dough will turn red!

Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mixing with the dough hook) to distribute the fruit evenly, adding additional flour if needed. The dough should be soft and satiny, tacky but not sticky. Knead for approximately 8 minutes (6 minutes by machine). The full six minutes of kneading is needed to distribute the dried fruit and other ingredients and to make the dough have a reasonable bread-dough consistency. You can tell when the dough is kneaded enough – a few raisins will start to fall off the dough onto the counter because at the beginning of the kneading process the dough is very sticky and the raisins will be held into the dough but when the dough is done it is tacky which isn't enough to bind the outside raisins onto the dough ball.

Lightly oil a large bowl and transfer the dough to the bowl, rolling around to coat it with the oil. Cover the bowl with plastic wrap.
Put it in the fridge overnight. The dough becomes very firm in the fridge (since the butter goes firm) but it does rise slowly… the raw dough can be kept in the refrigerator up to a week and then baked on the day you want.

Shaping the Dough and Baking the Wreath

1. Let the dough rest for 2 hours after taking out of the fridge in order to warm slightly.
2. Line a sheet pan with parchment paper.
3. Preheat oven to moderate 350°F/180°C/gas mark 4 with the oven rack on the middle shelf.
4. Punch dough down, roll into a rectangle about 16 x 24 inches (40 x 61 cms) and ¼ inch (6 mm) thick.

Starting with a long side, roll up tightly, forming a long, thin cylinder.

Transfer the cylinder roll to the sheet pan. Join the ends together, trying to overlap the layers to make the seam stronger and pinch with your fingers to make it stick, forming a large circle. You can form it around a bowl to keep the shape.

Using kitchen scissors, make cuts along outside of circle, in 2-inch (5 cm) intervals, cutting 2/3 of the way through the dough.

Twist each segment outward, forming a wreath shape. Mist the dough with spray oil and cover loosely with plastic wrap.

Proof for approximately 2 hours at room temperature, or until about 1½ times its original size.
Bake the stollen for 20 minutes, then rotate the pan 180 degrees for even baking and continue to bake for 20 to 30 minutes. The bread will bake to a dark mahogany color, should register 190°F/88°C in the center of the loaf, and should sound hollow when thumped on the bottom.

Transfer to a cooling rack and brush the top with melted butter while still hot.
Immediately tap a layer of powdered sugar over the top through a sieve or sifter.
Wait for 1 minute, then tap another layer over the first.
The bread should be coated generously with the powdered sugar.
Let cool at least an hour before serving. Coat the stollen in butter and icing sugar three times, since this many coatings helps keeps the stollen fresh - especially if you intend on sending it in the mail as Christmas presents!

When completely cool, store in a plastic bag. Or leave it out uncovered overnight to dry out slightly, German style.

The stollen tastes even better in a couple of days and it toasts superbly…. so delicious with butter and a cup of tea….mmmmm

Storage
The more rum and the more coatings of butter and sugar you use the longer it will store.
The following is for the recipe as written and uses the 45 mls of rum and two coatings of butter and icing sugar
1. Stollen freezes beautifully about 4 months
2. The baked stollen stores well for 2 weeks covered in foil and plastic wrap on the counter at room temperature and
3. One month in the refrigerator well covered with foil and plastic wrap.

Embrulhos / Gift Wrapping

2010-12-22T13:09:00.001-01:00

Agora que estamos tão próximos do Natal, embrulhar presentes é a tarefa mais urgente.
Por isso, deixo algumas sugestões retiradas do site de Martha Stewart. :)

Gift Wrapping is one of the most important tasks lately. Christmas is just around the corner. So, check some of the suggestions above, taken from Martha Stewart's website.

O Grupo | The Group

2010-11-03T13:18:00.000-01:00

O mais célebre romance de Mary McCarthy relata a vida de oito jovens licenciadas nos anos 30 em Vassar, uma das mais elitistas e conceituadas universidades femininas americanas.
Oito jovens de diferentes níveis sociais e personalidades muito diversas - conhecidas como O Grupo - encontram-se uma semana depois de terem terminado o curso para assistir ao casamento de Kay. A cerimónia é o ponto de partida para as suas vidas de adultas nas suas alegrias e tristezas - no trabalho, no amor, no sexo, ou num quotidiano mais ou menos convencional.
Ao longo dos anos seguem percursos distintos, mas todas têm como objectivo comum serem diferentes dos pais.

Este é o livro que acabei de ler.

É muito interessante como um livro cuja narrativa decorre na década de 30 e escrito nos anos 60, faça tanto sentido para quem o lê actualmente. As histórias destas mulheres contêm detalhes com os quais o leitor se identifica, de uma forma ou de outra. São também levantadas questões muito pertinentes, como é o exemplo da educação das crianças, as relações conjugais, os limites da amizade. Recomendo vivamente a leitura.

____________________________________

Mary McCarthy's most celebrated novel portrays the lives, and aspirations of eight Vassar graduates. "The group" meet in New York following commencement to attend the wedding of one of their members¾and reconvene seven years later at her funeral. The woman are complicated, compelling, vivid, and, above all, determined not to become stuffy and frightened like "Mother and Dad" but to lead fulfilling, emancipated lives.

A classic of contemporary fiction, The Group is a dazzlingly outspoken novel, written with the trenchant, sardonic edge that is the hallmark of Mary McCarthy's prose.

This is the book I finished reading. Highly recommended.

Daring Bakers - Doughnuts

2010-10-26T23:06:00.004Z

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

I tried two of the recipes and this month I wasn't lucky. The dough didn't grow and the doughnuts weren't soft but a bit compact. The flavour was ok.
I suppose the yeast I used was not the ideal one and that made the difference. Despite all that, me and my official tester ate them all and loved the experience. Thanks!

Yeast Doughnuts:
Preparation time:
Hands on prep time - 25 minutes
Rising time - 1.5 hours total
Cooking time - 12 minutes
Yield: 20 to 25 doughnuts & 20 to 25 doughnut holes, depending on size

Ingredients
Milk 1.5 cup / 360 ml
Vegetable Shortening 1/3 cup / 80 ml / 70 gm / 2.5 oz (can substitute butter, margarine or lard)
Active Dry Yeast 4.5 teaspoon (2 pkgs.) / 22.5 ml / 14 gm / ½ oz
Warm Water 1/3 cup / 80 ml (95°F to 105°F / 35°C to 41°C)
Eggs, Large, beaten 2
White Granulated Sugar ¼ cup / 60 ml / 55 gm / 2 oz
Table Salt 1.5 teaspoon / 7.5 ml / 9 gm / 1/3 oz
Nutmeg, grated 1 tsp. / 5 ml / 6 gm / ¼ oz
All Purpose Flour 4 2/3 cup / 1,120 ml / 650 gm / 23 oz + extra for dusting surface
Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil (can substitute any flavorless oil used for frying)

Directions:

Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. (Make sure the shortening is melted so that it incorporates well into the batter.)
Place the shortening in a bowl and pour warmed milk over. Set aside.
In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. It should get foamy. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.
Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment of your mixer (if you have one), combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.
Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (for me this only took about two minutes). If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky.
Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
On a well-floured surface, roll out dough to 3/8-inch (9 mm)thick. (Make sure the surface really is well-floured otherwise your doughnuts will stick to the counter).
Cut out dough using a 2 1/2-inch (65 mm) doughnut cutter or pastry ring or drinking glass and using a 7/8-inch (22 mm) ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
Preheat the oil in a deep fryer or Dutch oven to 365 °F/185°C.
Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side or until golden brown (my doughnuts only took about 30 seconds on each side at this temperature).
Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

Bomboloni:

Preparation time:
Hands on prep time - 35 minutes
Rising time - 1 1/2 hours plus overnight
Cooking time - 10 minutes
Yield: About 32 Bomboloni

Ingredients

Water, Lukewarm 1/3 cup + 1 Tablespoon
Active Dry Yeast 3 ¼ teaspoon (1.5 pkgs.) / 16.25 ml / 10 gm / .35 oz
Honey 1.5 Tablespoon / 22.5 ml
All Purpose Flour 3 cup / 720 ml / 420 gm / 14 ¾ oz
Milk 3 Tablespoon / 45 ml
Egg Yolk, Large 6
White Granulated Sugar 1/3 cup / 80 ml / 75 gm / 2 2/3 oz + more for rolling
Kosher (Flaked) Salt 2 teaspoon / 10 ml / 6 gm / .2 oz
Butter, Unsalted 3 Tablespoon / 45 ml / 42 gm / 1.5 oz
Canola Oil 3 cup / 720 ml / (Or any other flavorless oil used for frying)
Raspberry Jam, Seedless ¾ cup / 180 ml / 300 gm / 10.5 oz (or any flavor jam, preserves, jelly)

Directions:

In the bowl of a standing electric mixer, mix the water, yeast, honey and 1 cup plus 2 tablespoons (160 gm) of the flour. (Alternatively, whisk the ingredients by hand.) Cover with plastic wrap and let stand at room temperature until foamy, about 1 hour.
Return the bowl to the mixer, fitted with a dough hook. Add the remaining 1 ¾ cups plus 2 tablespoons (260 gm) of flour, along with the milk, egg yolks, 1/3 cup of granulated sugar and the salt. Mix at low speed until blended, then add the butter and knead at medium speed until silky but sticky, about 5 minutes; the dough will not pull away from the side of the bowl.
Using an oiled spatula, scrape the dough into an oiled bowl and cover with plastic wrap. Refrigerate overnight.
In a large saucepan, heat the canola oil to 360°F/180°C. Line a rack with paper towels. Fill a shallow bowl with 1/2 inch (12 mm)of granulated sugar. On a lightly floured surface, roll out the dough a scant 1/2 inch (12 mm) thick. Using a 2-inch (50 mm) round biscuit cutter, stamp out rounds. The original recipe said to not re-roll the dough, but I did and found it to be fine. Fry the rounds, 4 to 5 at a time, until they are browned, about 4 minutes (mine only took about a minute each – try to go more by sight). Be sure to keep the oil between 360°F and 375°F 180°C and 190°C. Drain the bomboloni on paper towels.
Roll them in the granulated sugar.

Filling Directions:
Fit a pastry bag with a plain donut tip (or a 1/4-inch (6 mm) tip) and fill with the preserves (you can also use a squeeze bottle). Poke the tip three-fourths of the way into the bomboloni and squeeze in the preserves, pulling the tip out slightly as you squeeze to fill them as much as possible. Serve warm.
_________________________________________

O desafio este mês era fazer donuts com diversas variações. Escolhi duas e ambas não correram da melhor forma. A massa não cresceu o esperado; na fritura não expandiram e por isso os donuts ficaram mais compactos. Eu e o meu provador oficial comemos, mas faltou algo mais.

Estive a pensar e talvez tenha sido do fermento. Usei um fermento granulado para fazer pão, que se compra nos supermercados. Costuma resultar e levedar bem, mas desta vez não.

Da próxima vez usarei o tradicional fermento de padeiro. Fica para uma próxima.

O que compraria hoje | What I would buy today

2010-10-21T10:21:00.000Z

Hoje chove quase torrencialmente. Não gosto nada quando chove assim, por isso fui às compras (a brincar) e seleccionei um conjunto de produtos que compraria hoje, de acordo com a minha disposição. São todos artesanais e já me fizeram sorrir.

Top: Rain Drop Necklace and Needle Felted Red Robin Bird

Middle: Birds and After the rain in Paris

Bottom: Echo - Labradorite Necklace and Light Grey Chunky Knit Beret

___________________________

Today it's raining heavily. I don't like when it happens, so I went shopping (play shopping I mean) and selected some items I would buy today, according to my mood. They are all handmade and already made me smile.

Fim-de-Semana Especial | Special Weekend

2010-10-19T17:03:00.022Z

O fim-de-semana que passou foi especial. Visitei a minha família e regressei ao Minho.

Para além de tudo o que implica estar com os mais queridos, também tive a vantagem de usufruir de boa comida e de óptimos dias de sol.

O jardim dos meus pais está lindo!

Não faltaram alguns dos meus pratos favoritos (fiz encomenda antecipada), entre eles os Rojões à Minhota da minha mãe, uma delícia.

Regresso no Natal para dar e receber mais mimos.

__________________________

This weekend was special. I visited my family and returned to Minho (a region in the North of Portugal). Besides all the good things I have when I'm with my family, there was lots of good food and wonderful sunny days.

Some of my favorite dishes were ordered previously, like the one in the photo above, Rojões à Minhota, made by my mother. It is a typical meal from Minho made with pieces of fried pork that were in a marinade, fried potatoes, fried tripe (small intestines) and pieces of liver.

I know that reading this description might not make you enthusiatic about eating such a strange dish (my husband is Portuguese but not from Minho, so he doesn't eat the tripe). For those (like me) that have grown up eating this, it's perfectly natural.

It was a short stay, but worthy. The return will be at Christmas.

Sopa de Alho Francês e Ervilhas | Cream of Leek and Pea Soup

2010-10-08T16:35:00.004Z

Hoje há uma novidade, sopa.
Bem, não é propriamente uma novidade cá em casa, mas no blogue sim.
A maioria das receitas que partilho são sobremesas. Eu cozinho diariamente, mas é principalmente ao jantar, e por vezes experimento pratos novos. No entanto, não consigo tirar fotos de qualidade porque a luz já não é boa.
Por essa razão tenho partilhado apenas os doces; faço-os ao fim-de-semana e sobra sempre uma fatia para fotografar.
Esta semana tive uns dias para mim e os meus cozinhados; poderei então partilhar as receitas.

Esta sopa que estive a testar está presente num livro que adquiri recentemente pela Amazon, 200 Super Soups, de Sara Lewis.

Para já só posso falar por esta sopa, mas se as outras forem igualmente boas, então este livro é altamente recomendado. Faltavam-me as sopas para completar a minha biblioteca culinária.
Bem, escolhi a sopa de alho francês e ervilhas para começar. Aqui vai:

Sopa de Alho Francês e Ervilhas

2 colheres de sopa de azeite
375g de alho francês em rodelas
375g de ervilhas
ramo de hortelã
900ml de caldo de galinha ou vegetais (eu usei essa quantidade, mas de água)
150g de queijo mascarpone
raspa e 1 limão
sal e pimenta

Aquecer o azeite numa panela; adicionar o alho francês e cozinhar em fogo lento, tapado, por 10 minutos, mexendo de vez em quando. Juntar as ervilhas e cozinhar por pouco tempo.

Inserir o caldo (ou a água), adicionar sal e pimenta a gosto e deixar ferver. Cobrir e cozinhar lentamente por 10 minutos.

Colocar de parte metade da sopa, juntar a hortelã e triturar com a varinha mágica. Misturar à restante sopa.

À parte, juntar o queijo mascarpone às raspas de limão e colocar metade dessa mistura na sopa; aquecer em fogo lento até o queijo derreter. Provar e ajustar os temperos.

Servir com a restante mistura das raspas de limão e folhas de hortelã.

O resultado é óptimo, com um toque cremoso e cítrico, por causa do queijo e das raspas de limão.

__________________________

Today we have something new, soup.
Most recipes I share are desserts mainly because when I cook other kind of food (for dinner) the light is not good enough to photograph. Bad luck. However, I had a few days on my own to cook and do all kinds of things. This soup is one of them. It is in a book I recently bought through Amazon, 200 Super Soups, by Sara Lewis.
It is wonderful! Dare you to try.

Groselhas - Doces ou Amargas? | Red Currants - Sweet or Sour?

2010-10-02T18:19:00.002Z

Há dias o meu marido comprou-me groselhas. Nunca tínhamos experimentado e por isso decidiu comprar. Sabia que eu ia ficar feliz e ia fazer alguma receita boa.

Realmente fiquei feliz! As groselhas eram lindas, com um vermelho muito vivo e um aspecto apetitoso.

Acabei por não provar logo e dediquei-me à pesquisa de receitas. Na embalagem vinha a denominação em português e em inglês, red currants.

Encontrei receitas de doce e também uma tarte. Para fazer doce era muito pouca a quantidade de frutos, por isso decidi que faria uma tarte no fim-de-semana.

Provei um dos frutos, depois outro...eram bem amargos aqueles bagos...

Desafiei o meu marido; ele desconfiou logo que algo se passava, mas provou e também achou o mesmo que eu.

Bem, só me restava esperar que ficassem com outro sabor na tarte...

A receita foi retirada do site Allrecipes.com

É muito simples, com ingredientes que habitualmente temos em casa.

Tarte de Groselhas

1 1/2 chávenas de farinha
1 colher de chá de fermento em pó
1/2 chávena de margarina amolecida
1/2 chávena de açúcar
2 gemas
raspa de limão
_______
2 claras
1/2 chávena de açúcar
2 colheres de chá de maizena
2 chávenas de groselhas (usei a quantidade da embalagem 125g)

Num recipiente juntar a farinha e o fermento. Misturar a margarina, o açúcar, as gemas e a raspa de limão até formar uma massa homogénea. Se necessário, juntar um pouco de água. Deixar descansar em local fresco, por 30 mins.

Pré-aquecer o forno a 165ºC.

Forrar com a massa uma forma de fundo amovível.

Levar ao forno por 25 mins, ou até ficar dourada.

Para a cobertura, bater as claras até ficarem em castelo. Adicionar aos poucos o açúcar e a maizena. Bater mais uns minutos e por fim envolver as groselhas. Colocar a mistura por cima da massa e levar ao forno por 10 mins, ou até o merengue ficar dourado.

A tarte fica linda e até é bastante saborosa. No entanto, percebe-se que o fruto tem uma natureza amarga, meio ácida, que acaba por retrair-nos a comer.

O meu parceiro de provas até comeu bastante e está determinado a dizimar a tarte. Concorda que ficou amarga por causa das groselhas, mas acha que é uma questão de hábito.

O que sei pelas minhas pesquisas é que muitos adoram groselhas e a tarte que experimentei é particularmente apreciada.

Este fruto é uma óptima fonte de vitamina B1 e C, ferro, fósforo, potássio, entre outras propriedades.

Será que os habitantes do Sul da Europa não estão tão preparados para aceitar este tipo de fruto vermelho? Será que tivemos azar com a nossa remessa? Não sei responder.

No entanto, já tenho uma voluntária (a minha mãe) que vai comprar groselhas para tirar esta dúvida. Esperemos que tenha melhor sorte com a colheita.
________________________

Some days ago my husband came home with red currants. We never tried before and he knew it would make me happy. And it did!
However, when we tasted they were very sour, but I had to use them anyway.
I found a good recipe at Allrecipes.com, Red Currant Pie.
I tried it this weekend and it came out beautifully. The taste? Well, it was a bit sour.
The doubt made me do some web search and I found that it is indeed a sour fruit, but people love it.
Are we, southern europeans, not used to that type of fruits? Did we have bad luck with the ones we bought?
I don't know. A volunteer (my mother) will buy red currants and check it out. We'll see.

Daring Bakers - Decorated Sugar Cookies

2010-09-27T07:49:00.000Z

The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.

We had to bake the cookies and also decorate them with Royal Icing. Then we had to choose a theme; an event in September that would be important for us. In my case, I chose my husband's birthday.
I baked letter shaped cookies to form names and decorated them with food colored icing. The recipe for the cookies is wonderful. Thanks!

Basic Sugar Cookies:
Makes Approximately 36x 10cm / 4" Cookies
200g / 7oz / ½ cup + 6 Tbsp Unsalted Butter, at room temperature
400g / 14oz / 3 cups + 3 Tbsp All Purpose / Plain Flour
200g / 7oz / 1 cup Caster Sugar / Superfine Sugar
1 Large Egg, lightly beaten
5ml / 1 tsp Vanilla Extract / Or seeds from 1 vanilla bean

Directions
• Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming
creamy in texture.
• Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during
baking, losing their shape.
• Beat in the egg until well combined, make sure to scrape down the sides of the bowl.
Add the sifted flour and mix on low until a non sticky dough forms.
• Tip: I don’t have a stand mixer so I find it easier to switch to dough hooks at this stage to avoid
flour flying everywhere.
• Knead into a ball and divide into 2 or 3 pieces.
• Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch)
• Refrigerate for a minimum of 30mins.
• Tip: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an
hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and
then it’s also been rolled out while still soft making it easier and quicker.
• Once chilled, peel off parchment and place dough on a lightly floured surface.
• Cut out shapes with cookie cutters or a sharp knife.
• Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.
• Tip: It’s very important you chill them again otherwise they’ll spread while baking.
• Re-roll scraps and follow the above process until all scraps are used up.
• Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4.
• Bake until golden around the edges, about 8-15mins depending on the size of the cookies.
• Tip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in
some cookies being baked before others are done.
• Tip: Rotate baking sheets half way through baking if your oven bakes unevenly.
• Leave to cool on cooling racks.
• Once completely cooled, decorate as desired.
• Tip: If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated
cookies can last up to a month.

Royal Icing:
315g – 375g / 11oz – 13oz / 2½ - 3 cups Icing / Confectioner’s / Powdered Sugar, unsifted
2 Large Egg Whites
10ml / 2 tsp Lemon Juice
5ml / 1 tsp Almond Extract, optional
Directions
• Beat egg whites with lemon juice until combined.
• Tip: It’s important that the bowls/spoons/spatulas and beaters you use are thoroughly cleaned and
grease free.
• Sift the icing sugar to remove lumps and add it to the egg whites.
• Tip: I’ve listed 2 amounts of icing sugar, the lesser amount is good for a flooding consistency, and the larger amount is for outlining, but you can add even more for a much thicker consistency good for writing. If you add too much icing sugar or would like to make a thinner consistency, add very small amounts of water, a few drops at a time, until you reach the consistency you need.
• Beat on low until combined and smooth.
• Use immediately or keep in an airtight container.
• Tip: Royal Icing starts to harden as soon as it’s in contact with air so make sure to cover containers with plastic wrap while not in use.

Decorating Your Cookies: Flooding
“Flooding” a cookie is a technique used when covering a cookie with Royal Icing.
1. You outline the area you want to flood which helps create a dam
2. Then fill or flood inside the area you’ve outlined

Decorating Your Cookies: What You'll Need
- Piping bags / Parchment Cones / Ziplock Bags
- Elastic bands
- Piping tips (between sizes 1 & 5)
- Couplers
- Glasses (handy for standing your piping bags in)
- Clean clothes, dry & damp
- Toothpicks
- Gel or paste food colouring

Decorating Your Cookies: Royal Icing
The most important thing when it comes to decorating with Royal Icing is the consistency.
There are two ways of flooding your cookies. Some like to do the outline with a thicker icing and then flood with a thinner icing. Some like to use the same icing to do both which saves time and you don’t have to have two different piping bags for each colour you’re using.

The Same Consistency Method
Consistency:
• Mix your royal icing according to the recipe/instructions
• Drag a knife through the surface of the Royal Icing and count to 10
• If the surface becomes smooth between 5 & 10 seconds, the icing is at the correct consistency
• Tip: If your icing is too thick, thin it by adding a few drops of water. Mix, do the 10 second test, then if it’s still too thick, add a few more drops of water, repeat, etc.
• Tip: To thicken your icing, add small amounts of icing sugar until thick enough for the 10 second test

Two Different Consistencies Method
Consistency:
• Mix your royal icing according to the recipe/instructions.
• Separate into 2 different bowls, one lot of icing for outlining, the other for flooding.
• For the outlining icing, drag a knife through the surface of the Royal Icing.
• If the surface becomes smooth at around 10 seconds, the icing is at the correct consistency.
• Tip: If your icing is too thick, thin it by adding a few drops of water. Mix, count to 10 seconds, then if it’s still too thick, add a few more drops of water, repeat, etc.
• Tip: To thicken your icing, add small amounts of icing sugar until thick enough for the 10 second test.
• For the flooding/filling icing, drag a knife through the surface of the Royal Icing.
• If the surface becomes smooth at around 3-4 seconds, the icing is at the correct consistency.
• Tip: If your icing is too thick, thin it by adding a few drops of water. Mix, count to 3-4 seconds, then if it’s still too thick, add a few more drops of water, repeat, etc.
• Tip: To thicken your icing, add small amounts of icing sugar until thick enough for the 3-4 second test.

Colouring
• Separate Royal Icing into separate bowls for each colour you plan on using.
• Tip: Make sure to cover the bowls with cling film or a damp cloth to prevent the top from setting and then making lumps
• Using a toothpick, add gel or paste colouring to each bowl and mix thoroughly until desired colour is reached
• Tip: You can use liquid food colouring but you might not be able to get the desired strength of colour, liquid colouring will also thin out the icing so you’ll need to add more icing sugar to thicken it again.

Prepping and Filling Your Bag
• Attach your icing tips to the piping bags using couplers
• Tip: You don’t need to use a coupler but it makes it easier if you want to change tip sizes
• Tip: A size 1 tip is best for doing intricate details. A size 2 tip is good for some details and outlining. Fill or flood with sizes 2 – 5.
• Tip: You don’t need a piping bag, you can use a parchment cone or ziplock bag with a tiny bit snipped off the corner. I would however recommend getting a piping set if you don’t have one as it will be much easier and more precise.
• Stand the piping bags in glasses with the tops of the bags folded over the top of the glass.
• Fill your icing bags with each coloured icing.
• Tie the ends of the piping bags with elastic bands.

Packaging and Storing
• Once fully decorated, allow cookies to dry for 24 hours in a cool and dry area.
• Stack cookies in an airtight container, from largest cookies at the bottom, to smallest and more intricate at the top, with parchment or wax free paper in between the layers.
• Store in a cool and dry area with the container’s lid firmly sealed.
• Will last for about a month if stored this way.

Daring Bakers - Baked Alaska

2010-08-27T08:56:00.000Z

The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.

I was thrilled with the challenge, however I only managed to make the Baked Alaska. It was an incredible coincidence the fact that in the book I'm reading, The Group by Mary McCarthy, there is a reference to a Baked Alaska.

I made mango sorbet and the brown butter pound cake, which is delicious.

In the final stage of the recipe I started by using the torch that my parents offered (yay!). The meringue was very nice but the ice cream was "hard as stone" (those were my husband's words).

Then, I put the individual "Alaskas" in the oven for 5 mins. and the ice cream gained the right consistency.

Comparing both methods I'd advise the oven, which is more effective.

It is a wonderful dessert that has the ability to amaze family and guests. Thanks!

Brown Butter Pound Cake

19 tablespoons (9.5 oz) (275g) unsalted (sweet) butter
2 cups (200g) sifted cake flour (not self-rising; sift before measuring) (See “Note” section for cake flour substitution)
1 teaspoon (5g) baking powder
1/2 teaspoon (3g) salt
1/2 cup (110g) packed light brown sugar
1/3 (75g) cup granulated sugar
4 large eggs
1/2 teaspoon pure vanilla extract
1. Preheat the oven to 325°F/160°C and put a rack in the center. Butter and flour a 9”x9” (23cmx23cm) square pan.
2. Place the butter in a 10” (25cm) skillet over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don’t take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes.
3. Whisk together cake flour, baking powder, and salt.
4. Beat the brown butter, light brown sugar, and granulated sugar in an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well, and then the vanilla extract.
5. Stir in the flour mixture at low speed until just combined.
6. Scrape the batter into the greased and floured 9”x9” (23cmx23cm) square pan. Smooth the top with a rubber spatula and rap the pan on the counter. Bake until golden brown on top and when a toothpick inserted into the center comes out clean, about 25 minutes.
7. Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.

Meringue
8 large egg whites
½ teaspoon (3g) cream of tartar
½ teaspoon (3g) salt
1 cup (220g) sugar
Beat the egg whites, cream of tartar, and salt on high speed in an electric mixer until soft peaks form. Beat in the sugar gradually in a slow stream until stiff peaks form.

Assembly Instructions

1. Line four 4” (10cm) diameter tea cups with plastic wrap, so that plastic wrap covers all the sides and hangs over the edge. Fill to the top with ice cream. Cover the top with the overhanging plastic wrap and freeze for several hours, or until solid.

2. Level the top of the brown butter pound cake with a serrated knife or with a cake leveler. Cut out four 4” (10cm) diameter circles from the cake. Discard the scraps or use for another purpose.

3. Make the meringue (see above.)

4. Unwrap the ice cream “cups” and invert on top of a cake round. Trim any extra cake if necessary.

5. Pipe the meringue over the ice cream and cake, or smooth it over with a spatula, so that none of the ice cream or cake is exposed. Freeze for one hour or up to a day.

6. Burn the tips of the meringue with a cooking blow torch. Or, bake the meringue-topped Baked Alaskas on a rimmed baking sheet in a 500°F/260°C oven for 5 minutes until lightly golden. Serve immediately.

Cadeira Suspensa | The Magic Chair

2010-08-19T11:27:00.001Z

Trata-se de uma cadeira muito interessante, baseada numa ilusão de óptica simples e eficaz, recorrendo ao uso de placas transparentes. Esta criação é da autoria do designer italiano Davide Conti.

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It is a very interesting chair based on an optical illusion created by transparent plaques. This object was created by the Italian designer Davide Conti.

Laços Originais | Original Ribbons

2010-08-13T23:59:00.001Z

Descobri recentemente o trabalho de um artista japonês, Maeda Baku, que criou o projecto Ribbonesia, a arte de criar laços em tecido com formas de animais. Talvez seja uma reinvenção do origami e o resultado é muito interessante.

Os laços são encantadores e podem ter diversas aplicações como enfeitar presentes, mesas de refeição, o que a imaginação quiser.

O melhor mesmo é ver as imagens.

_________________________________

Recently I found a Japanese artist, Maeda Baku, that created a project called Ribbonesia which is the making of animal forms using ribbon. The result is lovely and each ribbon can be used in lots of things, for example, table settings and presents.

Take a look at the pictures above.

Plantação de Legumes na Cozinha | Kitchen Nano Garden

2010-08-07T18:27:00.000Z

Gostava de ter a sua produção de legumes, mas vive num apartamento? Bem, a solução já foi inventada.

O Nano Jardim da Hyundai é a opção para quem quer cultivar os seus vegetais orgânicos, sem recurso a pesticidas ou fertilizantes.

Em vez do recurso à luz solar, é utilizada luz artificial e todos os nutrientes são controlados automaticamente.

Aguardemos...

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Want to grow your own vegetable garden even if you don’t live in a mansion? Hyundai’s Kitchen Nano Garden is the solution for space-conscious home owners. The nano garden is a vegetable garden for the apartment kitchen, using hydroponics rather than pesticides or fertilizers to let you grow your organic food right in your kitchen. Instead of the sunlight, the Nano Garden has lighting which promotes the growth of plants. The amount of light, water and nutrient supply is also controllable, so users can decide the growth speed. It also lets users know when to provide water or nutrients to the plants, and functions as a natural air purifier, eliminating unpleasant smells. The nano garden is a bronze winner at the Fast Company 2010 Idea awards in the category of commercial and industrial product.

Via Bornrich.org

Daring Bakers - Swiss Roll Ice Cream Cake | Sobremesa de Torta Suíça e Gelado

2010-07-27T21:08:00.005Z

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

I was very enthusiastic about this challenge. I have done a similar recipe some time ago and published in my previous blog, the name is Zucotto.

However I hadn't tried any roll before. My first attempt was not very famous, but the process of rolling it in plastic saved the day. I've chosen white chocolate and dark chocolate ice creams and prepared them with my ice cream machine.

This dessert is fabulous! Thanks for this challenge.

If you'd like to try the recipe, the English version is here.
The Portuguese one is bellow.

Este é a tradução portuguesa aproximada do desafio dos Daring Bakers de Julho. Espero que gostem!

Sobremesa de torta suíça e gelado

Torta Suíça

Ingredientes

6 ovos

225g de açúcar

45g de farinha + 5 colheres de sopa de cacau em pó peneirados juntos

2 colheres de sopa de água a ferver

Gordura para untar a(s) forma(s)

500 ml de natas para bater

1 colher de chá de extracto de baunilha

70 g de açúcar

Pré-aquecer o forno a 200º. Untar o(s) tabuleiro(s) e colocar papel vegetal. Se os tabuleiros forem pequenos serão necessários 2.

Num recipiente juntar os ovos e o açúcar e bater até engrossar um pouco. Adicionar a mistura de farinha em 3 vezes e misturar gentilmente com uma espátula. Juntar a água.

Dividir a mistura pelas formas (caso sejam 2). Cozer por 10-12 minutos aproximadamente.

Abrir uma toalha de cozinha no balcão e salpicar com açúcar. Virar o bolo na toalha e retirar o papel vegetal. Cortar alguma beira mais tostada.

Começando por um dos lados mais estreitos, começar a enrolar com a toalha, deixando-a ficar por dentro. Deixar arrefecer.

Misturar o açúcar e o extracto de baunilha e depois juntar às natas. Bater até engrossar.

Abrir o rolo e espalhar o creme, não deixando chegar aos lados.

Enrolar o rolo de novo, sem o pano desta vez. Embrulhar em película de cozinha e levar ao frigorífico até ser necessário usar.

Fudge

Ingredientes

230g de açucar

3 colheres de sopa de cacau em pó

2 colheres de sopa de maizena

355ml de água

1 colher de sopa de extracto de baunilha

1 colher de sopa de manteiga

Numa panela misturar o açúcar, o cacau, a maizena e a água.

Colocar a panela ao lume e mexer constantemente até começar a engrossar e ficar suave. Retirar do lume e misturar a baunilha e a manteiga. Deixar arrefecer.

Nota: Entretanto terão que ser feitos ou comprados (no desafio foram caseiros) 2 sabores de gelado.

Montagem

Cortar a torta em fatias. Cobrir o fundo e os lados de um recipiente arredondado com película aderente. Colocar duas fatias no fundo e depois as outras, forrando todo o recipiente. Cobrir com película e congelar até ficar firme. Pelo menos 30 mins.

Amolecer o gelado de baunilha (por exemplo). Retirar o recipiente do congelador e colocar por cima da torta, no fundo e nos lados, o gelado.

Cobrir com película e congelar pelo menos 1h.

Adicionar depois o fudge já frio. Cobrir e congelar por 1h pelo menos. Voltar a retirar e colocar gelado de chocolate e congelar cerca de 4h.

Para servir, retirar do congelador e colocar um prato por cima. Virar para desenformar. Se não cair, passar um pano molhado em água quente no recipiente.

Deixar a sobremesa fora do congelador pelo menos 10 mins antes de servir.

Cortar as fatias com uma faca molhada em água quente.

Daring Bakers - Chocolate Pavlovas with Chocolate Mascarpone Mousse

2010-06-27T21:52:00.014Z

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.

It worked very well and this month I had an extra help. My husband was the photographer and I'm very proud of the result.Thanks a lot for this wonderful challenge.

Chocolate Meringue (for the chocolate Pavlova):
3 large egg whites
½ cup plus 1 tbsp (110 grams) white granulated sugar
¼ cup (30 grams) confectioner’s (icing) sugar
1/3 cup (30 grams) cocoa powder

Directions:

Place a rack in the center of the oven and preheat to 200º F (95º C) degrees. Line two baking sheets with silpat or parchment and set aside.

Put the egg whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar about 1 tbsp at a time until stiff peaks form. (The whites should be firm but moist.)

Sift the confectioner’s sugar and cocoa powder over the egg whites and fold the dry ingredients into the white. (This looks like it will not happen. Fold gently and it will eventually come together.)

Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could just free form your shapes and level them a bit with the back of a spoon. (Class made rounds, hearts, diamonds and an attempt at a clover was made!)

Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.

Chocolate Mascarpone Mousse (for the top of the Pavlova base):

1 ½ cups (355 mls) heavy cream (cream with a milk fat content of between 36 and 40 percent)
grated zest of 1 average sized lemon
9 ounces (255 grams) 72% chocolate, chopped
1 2/3 cups (390 mls) mascarpone
pinch of nutmeg
2 tbsp (30 mls) Grand Marnier (or orange juice)

Directions:

Put ½ cup (120 mls) of the heavy cream and the lemon zest in a saucepan over medium high heat. Once warm, add the chocolate and whisk until melted and smooth. Transfer the mixture to a bowl and let sit at room temperature until cool.

Place the mascarpone, the remaining cup of cream and nutmeg in a bowl. Whip on low for a minute until the mascarpone is loose. Add the Grand Marnier and whip on medium speed until it holds soft peaks. (DO NOT OVERBEAT AS THE MASCARPONE WILL BREAK.)

Mix about ¼ of the mascarpone mixture into the chocolate to lighten. Fold in the remaining mascarpone until well incorporated. Fill a pastry bag with the mousse. Again, you could just free form mousse on top of the pavlova.

Mascarpone Cream (for drizzling):
1 recipe crème anglaise
½ cup (120 mls) mascarpone
2 tbsp (30 mls) Sambucca (optional)
½ cup (120 mls) heavy cream

Directions:

Prepare the crème anglaise. Slowly whisk in the mascarpone and the Sambucca and let the mixture cool. Put the cream in a bowl and beat with electric mixer until very soft peaks are formed. Fold the cream into the mascarpone mixture.

Crème Anglaise (a component of the Mascarpone Cream above):

1 cup (235 mls) whole milk
1 cup (235 mls) heavy cream
1 vanilla bean, split or 1 tsp pure vanilla extract
6 large egg yolks
6 tbsp (75 grams) sugar

Directions:

In a bowl, whisk together the egg yolks and sugar until the mixture turns pale yellow.

Combine the milk, cream and vanilla in a saucepan over medium high heat, bringing the mixture to a boil. Take off the heat.

Pour about ½ cup of the hot liquid into the yolk mixture, whisking constantly to keep from making scrambled eggs. Pour the yolk mixture into the pan with the remaining cream mixture and put the heat back on medium. Stir constantly with a wooden spoon until the mixture thickens enough to lightly coat the back of a wooden spoon. DO NOT OVERCOOK.

Remove the mixture from the heat and strain it through a fine mesh sieve into a bowl. Cover and refrigerate until the mixture is thoroughly chilled, about 2 hours or overnight.

Assembly:

Pipe the mousse onto the pavlovas and drizzle with the mascarpone cream over the top. Dust with confectioner’s sugar and fresh fruit if desired.

Sexo e a Cidade 2 / Sex and the City 2

2010-06-22T16:53:00.001Z

Primeiro, veio a série que durou vários anos, acompanhando as aventuras das quatro amigas inseparáveis. Nova Iorque era o pano de fundo. Depois, seguiu-se a incursão pela sétima arte e finalmente surge a sequela do filme.

Trata-se de Sexo e a Cidade 2 e desta vez a história não fica apenas por Nova Iorque, mas leva as quatro amigas a Abu Dhabi, o maior dos sete Emirados Árabes Unidos (na realidade as filmagens foram em Marrocos).

A viagem resulta numa espécie de distanciamento do casamento e dos filhos e propicia, não só reflexão, mas também alguns problemas.

___________________________

What happens after you say "I do?" Life is everything the ladies ever wished it to be, but it wouldn't be Sex and the City if life didn't hold a few more surprises... this time in the form of a glamorous, sun-drenched adventure that whisks the women away from New York to one of the most luxurious, exotic and vivid places on earth, where the party never ends and there's something mysterious around every corner. It's an escape that comes exactly at the right moment for the four friends, who are finding themselves in—and fighting against—the traditional roles of marriage, motherhood and more.

After all, sometimes you just have to get away with the girls.

Source: Tribute.ca

DecoPen - a caneta culinária

2010-06-01T16:40:00.001Z

A DecoPen (Lékué) permite um toque de design nas nossas refeições.
Basta colocar no interior qualquer molho do nosso agrado e depois é só decorar saladas, pratos de peixe, carne e sobremesas. Também é óptimo para decorar com a ajuda de crianças.
Fiquei interessada...

"With DECOPEN, the most recently and innovative product added to Lékué´s TOOLS family, you would be able to add design and savour to all your dishes at any occasion. Mix your favourite sweet and savoury sauces and enjoy with the finishing touch and savours, salads, meats, fishes and dessert. Enjoy also decorating with kids their favourite dishes."

Lékué

Daring Bakers - Piece Montée - Croquembouche

2010-05-27T17:06:00.006Z

The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.
I am used to bake profiteroles, that use the same choux pastry base. For this challenge I filled the choux with vanilla cream, dipped in a toffee cream and topped with caramel.

Croquembouche

For the Vanilla Crème Patissiere (Half Batch)

1 cup (225 ml.) whole milk

2 Tbsp. cornstarch

6 Tbsp. (100 g.) sugar

1 large egg

2 large egg yolks

2 Tbsp. (30 g.) unsalted butter

1 Tsp. Vanilla

Dissolve cornstarch in ¼ cup of milk. Combine the remaining milk with the sugar in a saucepan; bring to boil; remove from heat.

Beat the whole egg, then the yolks into the cornstarch mixture. Pour 1/3 of boiling milk into the egg mixture, whisking constantly so that the eggs do not begin to cook.

Return the remaining milk to boil. Pour in the hot egg mixture in a stream, continuing whisking.
Continue whisking (this is important – you do not want the eggs to solidify/cook) until the cream thickens and comes to a boil. Remove from heat and beat in the butter and vanilla.

Pour cream into a stainless steel/ceramic bowl. Press plastic wrap firmly against the surface. Chill immediately and until ready to use.

Pate a Choux (Yield: About 28)

¾ cup (175 ml.) water

6 Tbsp. (85 g.) unsalted butter

¼ Tsp. salt

1 Tbsp. sugar

1 cup (125 g.) all-purpose flour

4 large eggs

For Egg Wash: 1 egg and pinch of salt

Pre-heat oven to 425◦F/220◦C degrees. Line two baking sheets with parchment paper.

Preparing batter:

Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.
Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.

Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly.
Add 1 egg. The batter will appear loose and shiny.

As you stir, the batter will become dry-looking like lightly buttered mashed potatoes.
It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.

Piping:

Transfer batter to a pastry bag fitted with a large open tip (I piped directly from the bag opening without a tip). Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide.

Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.

Brush tops with egg wash (1 egg lightly beaten with pinch of salt).

Baking:

Bake the choux at 425◦F/220◦C degrees until well-puffed and turning lightly golden in color, about 10 minutes.

Lower the temperature to 350◦F/180◦C degrees and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool.

Can be stored in a airtight box overnight.

Filling:

When you are ready to assemble your piece montée, using a plain pastry tip, pierce the bottom of each choux. Fill the choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet. Choux can be refrigerated briefly at this point while you make your glaze.

Hard Caramel Glaze:

1 cup (225 g.) sugar

½ teaspoon lemon juice

Combine sugar and lemon juice in a saucepan with a metal kitchen spoon stirring until the sugar resembles wet sand. Place on medium heat; heat without stirring until sugar starts to melt around the sides of the pan and the center begins to smoke. Begin to stir sugar. Continue heating, stirring occasionally until the sugar is a clear, amber color. Remove from heat immediately; place bottom of pan in ice water to stop the cooking. Use immediately.

Assembly of your Piece Montée:

You may want to lay out your unfilled, unglazed choux in a practice design to get a feel for how to assemble the final dessert. For example, if making a conical shape, trace a circle (no bigger than 8 inches) on a piece of parchment to use as a pattern. Then take some of the larger choux and assemble them in the circle for the bottom layer. Practice seeing which pieces fit together best.

Once you are ready to assemble your piece montée, dip the top of each choux in your glaze (careful it may be still hot!), and start assembling on your cake board/plate/sheet. Continue dipping and adding choux in levels using the glaze to hold them together as you build up. (You may want to use toothpicks to hold them in place – see video #4 below)

Daring Bakers - British Pudding

2010-04-27T22:24:00.000Z

The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.

I usually make Christmas Pudding, but never tried one with suet. In fact it is not easy to find this ingredient in Portugal, only lard is common. So, I chose the Spotted Dick and used vegetable butter instead.

The steaming process is not difficult. I have an aluminium pudding base with a lid and put it inside a pan with boiling water, keeping it for about 2 hours. Ate it with blueberry sauce.

Next time I'll try a pudding crust and make a savoury pudding.

Spotted Dick
Steamed Suet Pudding, sponge type

(100 grams/4 ounces) All-purpose flour

(1/4 teaspoon) salt

(1.5 teaspoons) Baking powder

(100 grams/4 ounces) breadcrumbs

(75 grams/3 ounces) Caster sugar

(75 grams/ 3 ounces) Shredded suet or suet substitute (i.e., Vegetable Suet, Crisco, Lard)

(1) large egg

(6 to 8 tablespoons) Cold milk

1. Sift flour, salt and baking powder into bowl.

2. Add breadcrumbs, sugar and suet. Add 75g/ 3oz currants and 25g/1 oz of mixed chopped peel with the sugar.

3. Mix to a soft batter with beaten egg and milk

4. Turn into a buttered 1 litre/ 2pint pudding basin and cover securely with buttered greaseproof paper or aluminum foil.

5. Steam steadily for 2.5 to 3 hours

6. Turn out onto warm plate, Serve with sweet sauce to taste such as custard, caramel or a sweetened fruit sauce.

Daring Bakers - Lemon Tian

2010-03-27T19:15:00.000-01:00

The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.

My husband doesn't like desserts with orange, so I decided for a lemon version.
The marmalade went well but it is by nature very bitter. It is a fine dessert. Thanks for this challenge.

For the Pate Sablee:

Ingredients U.S. Imperial Metric Instructions for Ingredients
2 medium-sized egg yolks at room temperature
granulated sugar 6 tablespoons + 1 teaspoon; 2.8 oz; 80 grams
vanilla extract ½ teaspoon
Unsalted butter ¼ cup + 3 tablespoons; 3.5 oz; 100 grams ice cold, cubed
Salt 1/3 teaspoon; 2 grams
All-purpose flour 1.5 cup + 2 tablespoons; 7 oz; 200 grams
baking powder 1 teaspoon ; 4 grams

Directions:
Put the flour, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel blade.

In a separate bowl, add the eggs yolks, vanilla extract and sugar and beat with a whisk until the mixture is pale. Pour the egg mixture in the food processor.

Process until the dough just comes together. If you find that the dough is still a little too crumbly to come together, add a couple drops of water and process again to form a homogenous ball of dough. Form into a disc, cover with plastic wrap and leave to rest in the fridge for 30 minutes.
Preheat your oven to 350 degree Fahrenheit.

Roll out the dough onto a lightly floured surface until you obtain a ¼ inch thick circle.

Using your cookie cutter, cut out circles of dough and place on a parchment (or silicone) lined baking sheet. Bake for 20 minutes or until the circles of dough are just golden.

Lemon Marmalade
Ingredients:
•10 large lemons
•4 cups water
•4 cups sugar
Preparation:
Using vegetable peeler, remove yellow part of peel in strips from lemons. Cut strips into 1-by 1/8-inch strips. With knife, cut off all white membrane, or pith, from peeled lemons.

Cut peeled lemons crosswise into 1/4- inch-thick slices. In heavy nonaluminum 5-quart kettle or Dutch oven, combine lemon peel, sliced fruit, and water. Cover and refrigerate 3 to 4 hours.

Heat lemon mixture to boiling over high heat, stirring frequently.

Reduce heat to low; cover and simmer, stirring occasionally, until lemon mixture is very soft, about 1 hour.

Add sugar to lemon mixture and increase heat to medium-high; stir until sugar dissolves. Heat to boiling and reduce heat just so mixture boils gently. Boil uncovered, stirring frequently, until candy thermometer registers 220 degrees F., 45 to 60 minutes.

Meanwhile, prepare three 1-pint canning jars with their lids and bands for processing following manufacturer's directions. Spoon marmalade into hot jars, leaving 1/4-inch space at top of jars.

Wipe jar rims clean. Seal with lids and bands. Process jars in boiling-water bath 15 minutes. Cool jars on wire rack. Label jars; store in cool, dry place.

For gifts, if desired, decorate each jar with a fabric circle tied on with ribbon. After opening jar, store marmalade in the refrigerator.

Yield: 3 pints

Recipe Source: Country Living's Country Morning Cookbook (Hearst Books) via http://www.about.com/

For the Orange Segments: [I used lemon and followed a similar process]

For this step you will need 8 oranges.

Cut the oranges into segments over a shallow bowl and make sure to keep the juice. Add the segments to the bowl with the juice.

[See YouTube video in the References section below for additional information on segmenting oranges.]

For the Caramel:

Ingredients U.S. Metric Imperial Instructions for Ingredients
granulated sugar 1 cup; 7 oz; 200 grams
orange juice 1.5 cups + 2 tablespoons; 14 oz; 400 grams

Place the sugar in a pan on medium heat and begin heating it.

Once the sugar starts to bubble and foam, slowly add the orange juice. As soon as the mixture starts boiling, remove from the heat and pour half of the mixture over the orange segments.

Reserve the other half of the caramel mixture in a small bowl — you will use this later to spoon over the finished dessert. When the dessert is assembled and setting in the freezer, heat the kept caramel sauce in a small saucepan over low heat until it thickens and just coats the back of a spoon (about 10 minutes). You can then spoon it over the orange tians.

[Tip: Be very careful when making the caramel — if you have never made caramel before, I would suggest making this step while you don’t have to worry about anything else. Bubbling sugar is extremely, extremely hot, so make sure you have a bowl of ice cold water in the kitchen in case anyone gets burnt!]

For the Whipped Cream:

Ingredients U.S. Metric Imperial Instructions for Ingredients
heavy whipping cream 1 cup; 7 oz; 200 grams
3 tablespoons of hot water
1 tsp Gelatine
1 tablespoon of confectioner's sugar
orange marmalade (see recipe above) 1 tablespoon

In a small bowl, add the gelatine and hot water, stirring well until the gelatine dissolves. Let the gelatine cool to room temperature while you make the whipped cream. Combine the cream in a chilled mixing bowl. Whip the cream using a hand mixer on low speed until the cream starts to thicken for about one minute. Add the confectioner sugar. Increase the speed to medium-high. Whip the cream until the beaters leave visible (but not lasting) trails in the cream, then add the cooled gelatine slowly while beating continuously. Continue whipping until the cream is light and fluffy and forms soft peaks. Transfer the whipped cream to a bowl and fold in the orange marmalade.
[Tip: Use an ice cold bowl to make the whipped cream in. You can do this by putting your mixing bowl, cream and beater in the fridge for 20 minutes prior to whipping the cream.]

Assembling the Dessert:

Make sure you have some room in your freezer. Ideally, you should be able to fit a small baking sheet or tray of desserts to set in the freezer.

Line a small tray or baking sheet with parchment paper or a silicone sheet. Lay out 6 cookie cutters onto the parchment paper/silicone.

Drain the orange segments on a kitchen towel.

Have the marmalade, whipped cream and baked circles of dough ready to use.

Arrange the orange segments at the bottom of each cookie cutter. Make sure the segments all touch either and that there are no gaps. Make sure they fit snuggly and look pretty as they will end up being the top of the dessert. Arrange them as you would sliced apples when making an apple tart.

Once you have neatly arranged one layer of orange segments at the bottom of each cookie cutter, add a couple spoonfuls of whipped cream and gently spread it so that it fills the cookie cutter in an even layer. Leave about 1/4 inch at the top so there is room for dough circle.

Using a butter knife or small spoon, spread a small even layer of orange marmalade on each circle of dough.

Carefully place a circle of dough over each ring (the side of dough covered in marmalade should be the side touching the whipping cream). Gently press on the circle of dough to make sure the dessert is compact.

Place the desserts to set in the freezer to set for 10 minutes.

Using a small knife, gently go around the edges of the cookie cutter to make sure the dessert will be easy to unmold. Gently place your serving plate on top of a dessert (on top of the circle of dough) and turn the plate over. Gently remove the cookie cutter, add a spoonful of caramel sauce and serve immediately.

Caderno de Especiarias MUJI | MUJI Spice Book

2010-03-17T08:51:00.004-01:00

Para já é apenas uma ideia, mas não deixa de ser interessante pensar num caderninho cujas páginas são feitas de papel comestível, onde estão integradas especiarias. As folhas podem ser rasgadas e usadas para cozinhar. Trata-se de uma solução para quem viaja ou tem pouco espaço de arrumação na cozinha. Veremos se daqui a uns tempos estará à venda.

Fonte: YANKO DESIGN

"The Muji Spice-Leaf book aims to solve the tricky problem of travelling with spices, which are sometimes illegal and always bulky. The proposed pages are actually constructed of an edible paper embedded with several different spices, like white pepper and chili powder, that can be torn off and used to flavor your food. It's a concept, and one probably not likely to see production."

Source: GIZMODO

A Princesa e o Sapo | The Princess and the Frog

2010-03-10T16:23:00.001-01:00

Os saudosos dos clássicos filmes de animação da Disney compreenderão. Já não se fazem filmes como aqueles, pensava eu.
Foi então que surgiu A Princesa e o Sapo.
Melhor do que uma fã dos clássicos, só mesmo duas fãs dos clássicos. Arranjei então a companhia certa e lá fomos.
O filme é lindo, com boas canções e uma bonita história. Recomendado para sonhadores.

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Those who miss the classic Disney movies will understand. They don't make them anymore, I thought.
That's when The Princess and the Frog came up.
So, better than one fan, only two fans. I got the right company and we went to watch it.
The movie is beautiful, with wonderful songs and a moving story. Recommended to dreamers.

Cabide para o Chá | Hanger Tea

2010-03-10T16:06:00.000-01:00

Para os verdadeiros apreciadores, o chá não é apenas uma bebida para os dias frios e as doenças, é uma arte.
Foi isso que pensou Soon Mo Kang, o designer desta criação, o Cabide para Chá.
Uma maneira original de pendurar cada saco, como uma peça de roupa.

Fonte: Yanko Design

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For the true lovers, tea is not just a drink for the cold days and diseases. It's an Art.
That was what Soon Mo Kang, the designer, thought. And the Hanger Tea came up.
A very original way to present teabags, like a piece of clothing.

Daring Bakers - Tiramisu

2010-02-27T21:21:00.014-01:00

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

Well, I had many reasons not to make this month's challenge.

Last Saturday, a terrible storm made the wall in my backyard collapse and then the ground floor was flooded. The following days were spent in cleaning and trying to save some of our dearest belongings.

Friends came and helped. The house returned to normal faster than we thought and so nothing better to mark my return than a DB challenge.

Here it is. Hope you like it. It is dedicated to friends. :)

I decided to make individual cups of Tiramisu. In the Zabaglione I used Madeira Wine, which is similar to Port and chose not to put sugar in the espresso.

In the begining I thought that the worst part would be making mascarpone but at the end it came out so fine that it was a surprise.

I'm used to make Tiramisu for dessert and my recipe is a bit different. However this one is also great. A wonderful challenge. Thanks!

TIRAMISU

(Recipe source: Carminantonio's Tiramisu from The Washington Post, July 11 2007 )
This recipe makes 6 servings

Ingredients:

For the zabaglione:

2 large egg yolks

3 tablespoons sugar/50gms

1/4 cup/60ml Marsala wine (or port or coffee)

1/4 teaspoon/ 1.25ml vanilla extract

1/2 teaspoon finely grated lemon zest

For the vanilla pastry cream:

1/4 cup/55gms sugar

1 tablespoon/8gms all purpose flour

1/2 teaspoon finely grated lemon zest

1/2 teaspoon/ 2.5ml vanilla extract

1 large egg yolk

3/4 cup/175ml whole milk

For the whipped cream:

1 cup/235ml chilled heavy cream (we used 25%)

1/4 cup/55gms sugar

1/2 teaspoon/ 2.5ml vanilla extract

To assemble the tiramisu:

2 cups/470ml brewed espresso, warmed

1 teaspoon/5ml rum extract (optional)

1/2 cup/110gms sugar

1/3 cup/75gms mascarpone cheese

36 savoiardi/ ladyfinger biscuits (you may use less)

2 tablespoons/30gms unsweetened cocoa powder

Method:

For the zabaglione:

Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.

In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.

Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.

Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the pastry cream:

Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.

Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.

Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)

Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the whipped cream:

Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.

To assemble the tiramisu:

Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.

Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.

In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.

Now to start assembling the tiramisu.

Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.

Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.

Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.

To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.

MASCARPONE CHEESE
(Source: Vera’s Recipe for Homemade Mascarpone Cheese)
This recipe makes 12oz/ 340gm of mascarpone cheese

Ingredients:

474ml (approx. 500ml)/ 2 cups whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do)

1 tablespoon fresh lemon juice

Method:

Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.

It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.

Vera’s notes: The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.

Keep refrigerated and use within 3 to 4 days.

LADYFINGERS/ SAVOIARDI BISCUITS
(Source: Recipe from Cordon Bleu At Home)

This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2" to 3" long) ladyfingers.

Ingredients:

3 eggs, separated

6 tablespoons /75gms granulated sugar

3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)

6 tablespoons /50gms confectioner's sugar,

Method:

Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.

Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.

In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.

Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips leaving about 1" space in between the strips.

Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.

Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.

Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.

Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.

Store them in an airtight container till required. They should keep for 2 to 3 weeks.

_________________________________________

Este mês tinha todas as razões para não cumprir o desafio dos Daring Bakers.

Uma tempestade no último sábado fez ruir o muro das traseiras do meu pátio. O rés-do-chão inundou.

Depois do desespero inicial, só nos restou limpar e tentar recuperar os nossos pertences.

Valeu-nos a visita surpresa de amigos que nos ajudaram a voltar rapidamente à normalidade. Graças a eles cá estou com o meu desafio completo.

Dedico-o este mês aos amigos. :)

O Tiramisu já era uma sobremesa habitual cá em casa. A receita que costumo fazer é diferente desta, mas igualmente boa.

Em breve publicarei a versão em português.

Bolachas em Helvetica? | Helvetica Cookie Cutters

2010-02-12T12:06:00.000-01:00

Sim, é possivel. Foi o que pensou Beverly Hsu, uma designer com paixão por cozinha que decidiu criar formas para bolachas com o tipo de letra Helvetica.

Pelo que li no seu site, pensa fazer mais tipos diferentes. É uma questão de tempo.

O resultado é bastante interessante.

Credits & copyright Beverly Hsu

_________________________________________

Berverly Hsu, designer with a love for cooking, decided to create cooking cutters using Helvetica font.

And there they are.

She announces on her website that more fonts are to come. Let's wait and see.

The result is very appealing.

Away We Go

2010-02-05T09:28:00.003-01:00

Dos vários filmes que tenho visto ultimamente, uma boa parte é sobre o modo como encaramos a vida e os problemas. Este também é, mas tem algo de diferente que me agradou muito. Away We Go (desconheço o título em português) do realizador Sam Mendes conta-nos a história de um casal que espera um filho e começa a reflectir sobre onde seria o sítio ideal para viverem. Perto dos sogros? Da irmã? Dos amigos?

Burt e Verona partem numa viagem pelos Estados Unidos, em busca desse sítio ideal.

Definitivamente um filme a ver.

__________________________________

I've watched may movies lately. Most of them are about life and the way people deal with problems. This one is about that too, but with a twist that I liked.

Away We Go by director Sam Mendes is about a couple who is expecting their first child. They decide to travel around the U.S. in order to find a perfect place to start their family. Along the way, they have misadventures and find fresh connections with an assortment of relatives and old friends who just might help them discover "home" on their own terms for the first time.

Highly recommended.

Uma Maçã por Dia / An Apple a Day

2010-02-02T11:42:00.001-01:00

Todos sabemos que devemos comer fruta, nomeadamente maçãs. É saudável.
Foi isso que pensou a agência publicitária alemã Serviceplan quando criou um calendário para a AOK, uma seguradora na área da saúde.

Todos os meses enche-se de maçãs o tubo correspondente ao mês. O dia certo só será revelado assim que a maçã seja retirada.

É uma ideia bem original e que transmite a mensagem adequada à instituição a que se aplica. Pena que este calendário não esteja à venda; apenas pode ser visto nas delegações da AOK, mas ficava bem na minha cozinha.

______________________________________________

The advertising agency Serviceplan created an apple a day calendar for AOK health insurance company.
It is a very original idea and the message behind it matches perfectly the purpose of the company.

Unfortunately this is not for sale and can only be seen at AOK branches.
It would be lovely to have one in my kitchen...

"Create a calendar that will make a long-lasting impression of the AOK as not just any health insurance provider, but as a “healthy” health insurance provider. This is because the AOK’s main goal is keeping customers healthy. “An apple a day keeps the doctor away.” They brought this saying to life in a very attractive and tangible way: The month begins with 31 apples in a specialised tube made out of UVA- and UVB-resistant Plexiglas. Every day you remove one apple from the tube and eat it, thus giving a boost to your health. The rest of the apples in the tube will move up and reveal today’s date on a calendar fastened behind the apples. At the end of the month the tube is refilled with 31, 30 or 28 apples, and the monthly calendar behind the tube is simply replaced. The calendars hung in AOK branch offices, attracting a lot of attention and getting extremely positive reactions."

Credits and copyright Serviceplan

Daring Bakers - Nanaimo Bars

2010-01-27T11:55:00.001-01:00

This month I didn't participate in the challenge. The goal was to make Gluten-Free Graham Wafers and Nanaimo Bars (pronounced Nah-nye-Moh), a Canadian dessert. Curious?

Check out the following blogs and try the recipe. It seems quite delicious.

http://www.flickr.com/photos/peter_arthold/3998619702/

http://bakeinparis.blogspot.com/

http://sweetendingz.blogspot.com/2010/01/taste-of-canada.html

http://www.celiacteen.com/2010/01/my-daring-bakers-challenge-gluten-free.html

_______________________________

Não participei este mês no desafio dos Daring Bakers. O objectivo era fazer Graham Wafers sem glúten e Nanaimo Bars (pronuncia-se Nah-nye-Moh), uma sobremesa canadiana. Curiosos?

Explorem os links indicados acima e tentem fazer esta receita. Parece saborosa.

A um Deus Desconhecido / To a God Unknown

2010-01-22T15:02:00.002-01:00

Terminei a leitura de A Um Deus Desconhecido, de John Steinbeck. No fim, quando acabou, fiquei um tempo a pensar no que uma história aparentemente tão simples poderia gerar. Questionei-me acerca das nossas crenças e do poder que podem ter na nossa mente.

Leiam a síntese abaixo para aguçar a curiosidade. É uma boa sugestão de leitura.

Ao dar cumprimento àquele que sempre fora um dos grandes desejos do pai, criar uma quinta próspera na Califórnia, Joseph Wayne acaba por vir a acreditar que uma das mais belas árvores dessa quinta incorporou o espírito do seu progenitor. Os irmãos e respectivas famílias, que foram viver com ele, beneficiam dos êxitos e da prosperidade de Joseph, e a quinta vai-se de facto desenvolvendo - até um dos irmãos, assustado pelas suas crenças pagãs, decidir cortar a árvore, o que faz com que a doença e a fome se abatam de súbito sobre todos eles. A um Deus Desconhecido (1933) é um romance quase místico, que tem por tema central o modo como os homens tentam controlar as forças da natureza, e ao mesmo tempo compreender a sua relação com Deus e com o inconsciente.

_____________________________

I've just finished reading To A God Unknown, by John Steinbeck. In the end, when it was over, I thought about it for a long while; how such a simple story would raise such subjects. I questioned myself about our beliefs and the power thay have in our minds.
Are you curious already? Read the summary below. Recommend this book for reading.

In this short novel, Steinbeck explores the relationship of man to his land. The plot follows a man, Joseph Wayne, who moves to California in order to establish a homestead, leaving his father, who soon dies. Shortly after beginning to build his homestead, he receives a letter from one of his brothers that their father had died, and in that moment Joseph feels that his father's soul enters the large oak tree by his homesite. Joseph's three brothers subsequently move out to the valley with their families, and homestead the adjacent land. One year Burton, who was very religious and believed that the story of their father's soul being in the tree was a nonsense, girdled the tree to kill it. In the following rainless winter everything begins to die as a severe drought sets in.

PixelGirl

2010-01-18T15:37:00.002-01:00

De vez em quando preciso de mudar a imagem do meu ambiente de trabalho. Neste momento está com uma temática de Inverno, mas não tarda nada vou procurar algo mais primaveril.

Habitualmente não uso fotografias pessoais, prefiro um desktop livre no meio e com alguns pormenores nos cantos.

Recomendo uma visita ao site PixelGirl que possibilita o download, para uso pessoal apenas, de imagens para o ambiente de trabalho e ícones. Há opções lindíssimas. Aposto que vão perder-se, no bom sentido, claro.

__________________

Once in a while I need to change my desktop picture. Right now I have a Winter photo but in a few weeks I'll change to a Spring one.

Usually I don't use personal photos. I prefer a free desktop in the middle, with some pretty details in the corners.

PixelGirl is the website I recommend. It allows the download of desktops and icons, but for personal use only. There are beautiful options and I bet you'll be lost, in a good way.

Sherlock Holmes

2010-01-08T15:10:00.003-01:00

Não resisti à estreia de Sherlock Holmes e ainda bem. O filme está muito bem conseguido, bem realizado e com boas interpretações. O sentido de humor é imperdível e sempre com a marca de Guy Ritchie que veio para ficar. A não perder.

Sherlock Holmes, o mais brilhante investigador de todos os tempos, criado pelo médico e escritor sir Arthur Conan Doyle, ressurge numa abordagem diferente, cheia de acção, onde o intelecto e a dedução estão agora aliados às artes marciais e ao boxe.

Londres, 1890. Lord Blackwood (Mark Strong), proclamando a sua imortalidade e poderes ocultos, confunde a Scotland Yard e aterroriza toda a população com os seus crimes macabros. Sherlock Holmes e o seu fiel companheiro Dr. John Watson vão ser chamados a descobrir uma conspiração que visa a destruição do país e, juntos, tudo farão para derrubar este novo e misterioso adversário.

Com a realização de Guy Ritchie, o filme junta a dupla Robert Downey Jr. e Jude Law como Sherlock e Watson, respectivamente.

in Cinecartaz - PÚBLICO

_____________________

I couldn't resist the premiere of Sherlock Holmes and I'm glad. The movie is well directed, has a good cast and the sense of humor is wonderful, always with Guy Ritchie's brand. He is back for good.

After finally catching serial killer and occult "sorcerer" Lord Blackwood, legendary sleuth Sherlock Holmes and his assistant Dr. Watson can close yet another successful case. But when Blackwood mysteriously returns from the grave and resumes his killing spree, Holmes must take up the hunt once again. Contending with his partner's new fiancée and the dimwitted head of Scotland Yard, the dauntless detective must unravel the clues that will lead him into a twisted web of murder, deceit, and black magic - and the deadly embrace of temptress Irene Adler.

Source: IMDB

Norah Jones - The Fall

2010-01-03T23:18:00.004-01:00

O meu ano começou com música. Uma oferta de Natal tem sido a banda sonora dos meus últimos dias e certamente dos próximos tempos, The Fall, o mais recente álbum de Norah Jones.
Segue uma linha diferente dos últimos trabalhos e a meu ver conseguiu quebrar uma rotina musical, o que me agrada muito.

Recomendo vivamente. Deixo o single "Chasing Pirates".

___________________________

My year started with music. A Christmas gift has been the soundtrack of my last and certainly the next days. The Fall, the latest album by Norah Jones.

It is different from the previous works and broke the line of the latest albums, which pleases me a lot.
Highly recommended. Watch the single above "Chasing Pirates".

Feliz Ano Novo / Happy New Year

2009-12-31T16:33:00.002-01:00

O novo ano está prestes a surgir, por isso hoje é dia de festa. Mas as festas de início de ano continuarão nos próximos dias e nunca é demais ter cartas na manga e descobrir novos aperitivos.

No Better Homes and Gardens registe-se gratuitamente e descubra o artigo sobre Aperitivos de Ano Novo, como quiches individuais de queijo e fiambre, abacate com presunto ou espetadinhas de porco.

Entre no novo ano com muita energia. Bom 2010!

____________________________________________

The New Year is knocking at our door, so today we have to celebrate. However, parties will go on during the next few days and it is never enough to have some tips on appetizers.

At Better Homes and Gardens register for free and find the article on New Year's Party Appetizers, like ham and cheese quiches, avocado with prosciutto or even pork skewers.

Start the New Year with lots of energy. Happy 2010!

Daring Bakers - Gingerbread House | Casinha de Bolacha

2009-12-27T15:54:00.006-01:00

The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.

I chose the second option, the Scandinavian recipe. The dough was difficult to work because it was soft, maybe I should have added a bit more of flour. The first shapes I cut were not well, but the last ones I cut directly in the baking tray over the parchment paper.

When assembling, I only used the icing and it was more than enough.
It was a challenge which I'm proud of having done. Thanks!

Scandinavian Gingerbread (Pepparkakstuga)
from The Great Scandinavian Baking Book by Beatrice Ojakangas

1 cup butter, room temperature [226g]
1 cup brown sugar, well packed [220g]
2 tablespoons cinnamon
4 teaspoons ground ginger
3 teaspoons ground cloves
2 teaspoons baking soda
½ cup boiling water
5 cups all-purpose flour [875g]

1. In a large bowl, cream the butter and sugar until blended. Add the cinnamon, ginger and cloves. Mix the baking soda with the boiling water and add to the dough along with the flour. Mix to make a stiff dough. If necessary add more water, a tablespoon at a time. Chill 2 hours or overnight.

2. Cut patterns for the house, making patterns for the roof, front walls, gabled walls, chimney and door out of cardboard.

3. Roll the dough out on a large, ungreased baking sheet and place the patterns on the dough. Mark off the various pieces with a knife, but leave the pieces in place.

4. [I rolled out the dough on a floured bench, roughly 1/8 inch thick (which allows for fact that the dough puffs a little when baked), cut required shapes and transferred these to the baking sheet. Any scraps I saved and rerolled at the end.]

5. Preheat the oven to 375'F (190'C). Bake for 12 to 15 minutes until the cookie dough feels firm. After baking, again place the pattern on top of the gingerbread and trim the shapes, cutting the edges with a straight-edged knife. Leave to cool on the baking sheet.

Royal Icing:

1 large egg white
3 cups (330g) powdered sugar
1 teaspoon white vinegar
1 teaspoon almond extract

Beat all ingredients until smooth, adding the powdered sugar gradually to get the desired consistency. Pipe on pieces and allow to dry before assembling. If you aren't using it all at once you can keep it in a small bowl, loosely covered with a damp towel for a few hours until ready to use. You may have to beat it slightly to get it an even consistency if the top sets up a bit. Piped on the house, this will set up hard over time.

Simple Syrup:
2 cups (400g) sugar

Place in a small saucepan and heat until just boiling and the sugar dissolves. Dredge or brush the edges of the pieces to glue them together. If the syrup crystallizes, remake it.

Embrulhos / Gift Wrapping

2009-12-21T23:27:00.005-01:00

Apesar de todas as lojas embrulharem as compras para oferta, há embrulhos que denunciam logo o conteúdo e para além disso são pouco apelativos.

Eu opto por re-embrulhar os presentes quando o resultado da loja não me satisfaz.

Há opções lindas para embrulhar presentes. Deixo algumas recomendações.

Martha Stewart

Carteiras em cartão para oferta de cheques-brinde

Embrulhos com fios de lã

Papel de presente com botões ou papel recortado

Real Simple

Embrulhar garrafas com panos da loiça

Usar papel de jornal ou mapas para embrulhos

_____________________

Despite stores wrap presents, some wrapping tells immediately what the content is.

I choose to re-wrap the presents when the wrapping doesn't please me.

There are lovely options to wrap gifts. I leave some recommendations.

Martha Stewart

Card wallets to offer gift vouchers
Wrapping with wool
Paper with buttons or paper towels

Real Simple

Wrapping bottles with kitchen towels
Using newspapers or maps to wrap

Amantes de Queijo / Cheese Lovers

2009-12-17T15:25:00.002-01:00

Para quem AMA Queijo como eu, certamente vai achar este post muito interessante.

A edição online da revista Food & Wine tem disponível um artigo sobre como preparar um prato de queijos.

Em linhas gerais:

Servir cerca de 25 a 50g de queijo por pessoa;
Incluir queijos desde os suaves aos mais curados;
Dispor os queijos começando pelos frescos e leves, terminando nos curados e intensos.

Para exemplos de queijos de cada tipologia, consulte o artigo complementar com algumas indicações de queijos americanos e europeus. Pena que os portugueses não estão contemplados, pois não ficam nada atrás dos indicados, tal como acontece com outros produtos como o vinho e o azeite.

As minhas indicações e preferências pessoais relativamente a queijos portugueses são:

Para terminar, um conselho sobre como conservar queijo. O melhor não é em película aderente, mas embrulhado em papel vegetal e colocado no compartimento do frigorífico reservado aos legumes.

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For the ones who LOVE Cheese like me, certainly this post will be very interesting.

The online edition of Food & Wine has available an article on how to create a cheese plate.

For examples of cheeses in each category, read the article The Ultimate Cheese Plate with American and European options. Unfortunately the Portuguese ones are not indicated but aren't at all behind in quality, as well as other products like wine and olive oil.

My personal choices in terms of Portuguese cheeses are:

At the end, a tip. To store cheese do not use plastic, just wax paper or parchment paper and put it in the crisper of your refrigerator.

Christmas Pudding

2009-12-16T22:11:00.003-01:00

A azáfama de Natal continua e depois das bolachinhas surge o pedido especial de um Christmas Pudding, doce tradicional natalício das ilhas britânicas. Não consegui resistir aos olhos gulosos e pus então mãos à obra. O resultado é o da foto abaixo. Segue-se a receita em breve.

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Christmas rush continues. After the cookies comes a special request, a Christmas Pudding.

I couldn't resist those eyes and started right away. The photo is above and the recipe follows soon.