syllabub de framboesa // raspberry syllabub

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'hot summer night, mid july, when you and I were forever wild'.

para os dias quentes de verão. a minha solução. há quem gelados faço. eu é mais syllabubs. não necessita de muito tempo. é prático. delicioso. e pecaminoso também. além disso é parceiro ideal de um final de tarde a ler um livro.

leva vinho como muitas outras receitas aqui. desconfio que esta relação comida com vinho veio para ficar!

'hot summer night, mid july, when you and I were forever wild'.

for warm summer days. my solution. some might prepare ice creams. I am more into syllabubs. does not take to long. it's practical. delicious. and sinful too. on top of that it's the ideal partner while reading a book in the evening.

takes wine as so many other recipes on the blog. I suspect that this relationship between wine and food came to stay.

syllabub de framboesas com vinho do porto

para 4

ingredientes:

200 g framboesas 

1 cálice Vinho do Porto

1 c. de sopa de açúcar

300 ml. natas frescas

Num recipiente proprio, liquidifique as framboesas. Adicionar o Vinho do Porto e o açúcar e misturar, até estar tudo dissolvido.

Noutro recipiente ao lado bater as natas até se tornar um creme consistente. Agora juntar a mistura de framboesas (deixar 4 colheres de sopa da mistura de lado) e envolva bem até ficar relativamente homogéneo.

Em 4 copos, deitar o molho de framboesas, 1 colher de sopa por cada e de seguida o creme de framboesas e natas.

Deixar no frigorífico até servir

raspberry and port wine syllabub

serves 4

ingredients:

200 g of raspberries

1 cup of Porto wine

1 tbsp. sugar

300 ml double cream

In a jug crush the raspberries. Add the Porto wine and the sugar and stir well until has dissolved.

In another bowl, whip the cream until it's consistent. Now add the raspberries mixture and fold in (but save 4 tbsp of raspberries mixture on the side).

Grab 4 glasses, pour the raspberries mixture ( 1 tbsp by glass) and then the cream mixture on top.

Let it chill in the fridge until served.

___

~ f a c e b o o k ~

~ t u m b l r ~

~ f l i c k r ~

~ i n s t a g r a m ~

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curgetes recheadas tomate e pimento // stuffed courgette with tomato and peppers

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este foi o almoço de quinta-feira passada. com salada de meloa, rúcula e queijo feta. com pepino em molho de iogurte. e pão naan. regados de chá frio de framboesas. foi um almoço de verão. relaxado. assim como agora. nesta quente noite de verão. em que estou aqui sentado fora. no pátio. a escrever no blogue. enquanto bebo sangria. e penso no quanto esta receita me recorda do início do blogue. e o quão diferente está. pois foi a primeira receita aqui publicada. há já quase dois anos.

this was my lunch last thursday. with melon, wild rocket and feta cheese salad. with cucumber in yoghurt sauce. and naan bread. with some raspberry iced tea as a refreshment. was a summer lunch. relaxed. like now. in this warm summer night. while I am seat in the backyard. writing in the blog. while I drink sangria. and think how much this recipe reminds me the beginning of the blog. and how different it is now. as was the first recipe here published. almost two years ago.

curgetes grelhadas recheadas de tomate e pimento

para 2/3

ingredientes:

3 curgetes bebés

3 tomates, cortado em cubos pequenos

1 pimento amarelo, cortado aos cubos pequenos

4 c. sopa azeite

1 c. sopa de vinagre vinho branco

orégãos de tavira

sal e pimenta

Primeiro cortar as curgetes na horizontal ao meio, retirar o recheio e deixar a casca intacta. Levar então as curgetes ao grelhador durante 20 minutos, temperadas de sal, pimenta e 1 c. sopa azeite.

Enquanto levar 2 dos 3 tomates num tacho ao lume com o recheio da curgete. Temperar com o restante azeite e sal e pimenta. Deixar cozinhar durante 10 a 15 minutos em lume médio.

Quando o recheio estiver pronto, juntar então o outro tomate, o pimento e o vinagre.

Rechear então as curgetes com a mistura de tomate e espalhar os orégãos por cima.

Servir com a salada de meloa, o pepino em molho de iogurte e o pão naan.

grilled courgettes stuffed with tomato and pepper

serves 2/3

ingredients:

3 baby courgettes

3 tomatoes, cut into small cubes

1 yellow pepper, cut into small cubes

4 tbsp. olive oil

1 tbsp. white wine vinegar

dried oregano

salt and pepper

First cut the courgettes in half and scrape the inside leaving the "shell" intact. Bring the courgettes to the hot grill for 20 minutes, seasoned with salt, pepper and 1 tbsp of olive oil.

In the meantime put 2 of the 3 tomatoes in a pan with courgette stuff. Season with the remaining olive oil and some salt and pepper. Let it cook for around 10 or 15 minutes at medium heat.

When the stuffing is ready, add the other tomato, yellow pepper and vinegar.

Stuff the courgettes with tomato mixture and spread some dried oregano on top.

Serve with melon salad, cucumber in yohgurt sauce and naan bread on the side.

___

~ f a c e b o o k ~

~ t u m b l r ~

~ f l i c k r ~

~ i n s t a g r a m ~

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Herby Scrambled Eggs with Smoked Salmon

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Herby Scrambled Eggs with Smoked Salmon

A very quick easy breakfast but ever so fresh & flavoursome!  

Serves 4

Prep time:  5 minutes

Cooking time: 3-5 minutes

Ingredients

8 thick slices of smoked salmon

8 large eggs

50g salted butter, cubed

1tbsp chopped fresh chives

1 tbsp fresh flat leaf parsley, chopped

½ tbsp fresh mint, chopped

Sea salt & freshly ground pepper

Buttered toast, to serve

Method

1.  Preheat the grill to medium and place the smoked salmon on a baking tray.

2.  Place the eggs in a bowl and whisk together, season with salt and pepper and add the butter.

3.  Place the eggs into a heavy based pan and heat gently over a medium heat, stir with a wooden spoon.  As soon as the scrambled eggs start to come together, remove from the heat.

4.  Place the salmon under the grill to warm through.

5.  Add the chopped herbs into the eggs and mix through.

6.  To serve, place the buttered toast onto a plate and top with the scrambled eggs and smoked salmon, enjoy!

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The Best Quiche Lorraine

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The Best Quiche Lorraine

The key to the perfect quiche is simplicity!  

Serves 6

Prep time:  20 minutes, plus chilling time

Cooking time: 45-50 minutes

Ingredients

For the pastry;

225g plain flour, plus extra for dusting

115g butter, cubed

1 egg yolk

For the filling;

200g smoked bacon lardons

1 onion, peeled & finely chopped

100g gruyere cheese, grated

2 large eggs

2 egg yolks

150ml double cream

150ml milk

Freshly ground pepper

Method

1.  For the pastry, place the flour and butter in a food processor and blend.  Add the egg yolk and 3-4 tbsp chilled water, blend until you have a smooth dough.  On a floured surface knead briefly, cover in cling film and chill for 30 minutes.

2.  Preheat the oven to 190°C/170°C Fan/Gas Mark 5.

3.  On a lightly floured surface, roll out the pastry and line a 23cm deep flan tin, press the dough into the sides.  Prick the base of the pastry and line with greaseproof paper and baking beans.  Blind bake for 12 minutes, remove the paper and beans, and bake for a further 10 minutes or until slightly golden.

4.  For the filling, heat a large frying pan and dry fry the lardons for 3-4 minutes.  Add the onion, fry for a further 2-3 minutes then spread over the pastry case and top with the cheese.

5.  In a bowl whisk together the eggs, double cream, milk and pepper, and pour into the pastry case.  Place in the oven and bake for 25-30 minutes, or until golden and set.

6.  Allow to cool slightly and serve while still hot or cold.

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salada de pêssego, meloa e feta // peach, melon and feta salad

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de volta à rotina. de volta ao trabalho. de volta ao meu canto. ao meu pequeno-almoço demorado. aos meus almoços. aos meus livros. às minhas revistas. a tentar novas combinações. e de volta ao blogue. 

um almoço para um. só para mim. enquanto ponho a leitura em dia. monocle, apartamento e outras. e a aproveitar para participar no desafio #desculpashámuitas.

back to the routine. back to work. back to my space. to my slow paced breakfast. to my lunches. to my books. to my magazines. to try new combinations. and back to write on the blog.

a lunch for one. just for myself. while put on some reading. monocle, apartamento and some other ones. and taking the opportunity to participate in the challenge #desculpashámuitas.

salada de pêssego, meloa e queijo feta

para 1

ingredientes:

1 alface (sweet gem)

1 pêssego, cortado em cubos

1/2 meloa, cortada em cubos

100 gr queijo feta

punhado de hortelã

glacê balsâmico

Lavar bem a alface (não tenho a certeza do nome do tipo de alface em português) e cortar em quartos.

Numa travessa por a alface e cobrir com o pêssego, a meloa, o queijo feta, as folhas de hortelã e espalhar o glacê de vinagre balsâmico por cima.

Servir com molho vinagrete.

peach, melon and feta cheese salad

serves 1

ingredients:

1 sweet gem lettuce

1 peach, cut into cubes

1/2 melon, cut into cubes

100 g feta cheese

bunch mint leaves

balsamic glaze

Wash the lettuce well and cut it into quarters.

On a serving dish put the lettuce and on top place the peach, melon, feta cheese, mint leaves and spread some balsamic glaze over.

Serve with some vinaigrette on the side.

___

~ f a c e b o o k ~

~ t u m b l r ~

~ f l i c k r ~

~ i n s t a g r a m ~

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sumo de melão e pêssego ~ portugal // melon and peach smoothie ~portugal

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depois do meu aniversário, 15 dias em Portugal. soube a pouco. sabe sempre. principalmente Lisboa. tinha prometido lá passar uma semana este ano. ficou-se por 3 dias. não deu para ir ao Porto. mas deu para dividir entre o Algarve, Lisboa e Braga. 

aterrar a tempo do São João. comer bifanas e farturas. ir a praia. bronzear ao sol. refrescar no mar. comer bolas de berlim. tomar café e um pastel de nata. vêr o pôr-do-sol. pequeno-almoço ao ar livre. ir ao mercado. comer fruta fresca. ler o jornal. tirar fotografias analógicas. explorar novos restaurantes. ler livros. tirar fotografias para o instagram. re-descobrir Lisboa. almoçar no kaffehaus. tirar fotos no chiado. apreciar a vista do miradouro são pedro de alcântara. bater pé na baixa. comprar revistas na bertrand. passear no príncipe real. desfrutar do tejo. tomar café no ccb. comer pastéis de belém até mais não. andar de eléctrico. cruzar a ponte 25 de abril. visitar a familia. e amigos. ir a piscina. organizar almoços em casa. e cafézadas à noite. jantar fora, muitas vezes. e ainda relaxar.

after my birghday, 15 days in Portugal. it's never enough. speacilly Lisbon. I promissed myself that I was gonna spend one week there. end up only being 3 days. was not enough to visit Porto. but at least visited Algarve, Lisbon and Braga.
landing in Portugal on time for São João festivities. eating farturas and bifanas. going to the beach. lay down under the sun. refresh in the sea. eating 'bolas de berlim'. drinking coffee and eating pastel de nata. seeing the sunset. taking breakfast outdoors. going to the market. eating fresh fruit. reading the newspaper. taking film pics. exploring new restaurants. reading books. taking pictures for instagram. redescover Lisbon. lunch at kaffehaus. taking pictures at chiado neighborhood. enjoying the view at São Pedro de Alcantara's Miradouro. walking around downtown. buying magazines at bertrand. walking around principe real. enjoying the river. going for coffee at ccb. eating pastéis de belém. going on a tram around town. cross 25 de Abril bridge. visit family. and friends. hit the pool. organizing lunches at home. and going for coffee at late night. dinning out, loads of times. and relax.

sumo de melão e pêssego
para 1 

ingredientes:

1 fatia de melão
1 pêssego
cubos de gelo, q.b.
folhas de hortelã

Misturar o melão e o pêssego e triturar com a varinha mágica. 
Servir num copo com os cubos de gelo e as folhas de hortelã.

melon and peach smoothie
serves 1

ingredients:

1 melon slice
1 peach
ice cubes
mint leaves

Mix the melon and peach and grind until smooth.
Serve on a glass with ice cubles and mint leaves on top.

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