crostini de queijo azul e alho francês // blue cheese and leek crostini

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Make crostini de queijo azul e alho francês // blue cheese and leek crostini

a primavera é a minha estação favorita. nunca foi. mas é-a agora. quando os dias ficam grandes. muito, muito grandes. entre maio e junho. quando tudo é novo. quando os ingredientes são frescos. quando os sabores são diferentes. quando os parques são novidade, outra vez. quando a temperatura amena é uma sensação estranha. e nova. e boa. quando almoços no pátio são recorrentes. quando faço tantas experiências culinárias, que não consigo nem ter tempo de as publicar no blogue. quando é tão bom viajar. porque os dias têm um maior número de horas de sol. e os dias são maiores. com o sol a nascer pelas seis horas da manhã e o a pôr-se pelas nove da noite. e a luz é perfeita!

spring is my favourite season. never was. but it is now. when the days are big. much bigger. especially between may and june. when everything is new. when the vegetables are fresh. when the flavours are different. when the parks are new, again. when a warm weather is a strange feeling. and new. and good. when lunches in the backyard are common. when I make so many new culinary experiences that I don't have enough time to publish them on the blog. when it is so good to travel. because the days have a bigger number of hours of sunshine. and the days are bigger too. when the sun rises at six in the morning and sets by nine in the evening. and the light is just perfect.

crostinis de queijo azul, alho francês e piso de coentros

faz 6 fatias

ingredientes:

3 talos de alho francês aparados e cortado rodelas (300 g)

1 c. sopa azeite

6 fatias de pão sourdough

75 g queijo azul irlandês

6 c. chá de piso coentros

1 lima, cortada em gomos

Numa frigideira ao lume forte, adicionar o alho francês com o azeite. Deixar cozinhar por 1 minuto e reduzir o lume para fraco. Deixar cozinhar por mais 7/8 minutos, mexendo frequentemente até estarem tenros. Retirar do lume e reservar de lado até ser necessário servir.

Enquanto isso, tostar levemente o pão no grelhador de forma a ficar crocante.

Na hora de servir, barrar cada fatia com uma quantidade generosa de queijo azul e o alho francês. Guarnecer com 1 colher de chá de piso de coentros no topo e regar com um bocado de sumo de lima.

blue cheese, leek and coriander 'piso' crostini

makes 6 slices

ingredients:

3 medium leeks, trimmed and sliced (300 g)

1 tbsp. olive oil

6 slices of sourdough bread

75 g irish blue cheese

6 tsp. coriander 'piso'

1 lime, cut into wedges 

Heat a frying pan over high heat and add the leeks with olive oil. Cook for about 1 minute until they are sizzling and turn the heat down to low. Let it cook for another 7/8 minutes, stirring frequently until tender. Remove from heat and set aside till needed.

In the meantime, lightly toast the bread under the grill to crisp up a bit.

To serve, spread each slice with a generous amount of blue cheese and leek. Garnish with 1 tablespoon of coriander 'piso' on top and squeeze a bit of juice of a lime.

___

~ 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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focacca de physalis // physalis focaccia

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Make focacca de physalis // physalis focaccia

cedo pela manhã. ou pela noite adentro. eu não me consigo decidir qual prefiro. acordar cedo pela manhã. tomar um bom pequeno-almoço. um bom café. ler o jornal. ou explorar alguns livros. ou revistas. hora de relaxe. sentado perto da janela. com aquela luz matinal. enquanto ainda está um pouco frio. ou ficar acordado até tarde. quando já se faz silêncio lá fora. e cá dentro. com todas as velas. luzes amarelas. envolto numa manta. anotar coisas. quando a criatividade vem ao de cima. ideias excitantes. caribou no vinyl. uma chávena de chá. todo o aconchego possível. antes de me deitar. e sonhar com o brunch do dia seguinte.

early mornings. or late nights. i quite can't decide which one i do prefer. waking up early in the morning. a nice breakfast. some good coffee. read the newspaper. or explore some books. and magazines. a relaxed time. seated near the window. with that morning light. while it's still a bit chill. or staying up till late. when it's really quiet outside. and inside. all the candles. yellow lights. wrapped in a blanket. taking notes. when creativity shows up. thrilling ideas. caribou on the vinyl. a cup of tea. all the coziness. before heading to bed. and dream about next day's brunch.

focaccia de physalis e tomilho

faz 1 focaccia

ingredientes:

250 gr farinha branca forte
1 saqueta fermento (7gr)
150 ml água
1 c. chá sal
100 g physalis
1 c. sopa de azeite virgem extra
tomilho fresco
pedras de sal

Primeiro peneirar a farinha para uma taça e juntar o sal e o fermento. De seguida fazer um furo no meio e juntar a água e gradualmente ir incorporando os ingredientes com um garfo até ficar consistente ao ponto de ser amassado com as mãos. Amassar durante 10 minutos e deixar a massa a levedar durante 1 hora, tapada com um pano de cozinha.
Quando a massa estiver pronta, estender papel vegetal sobre uma forma de 25x30cm e deixar levedar por mais meia hora.  
Espalhar os physalis por cima e pressionar levemente no pão, assim como o tomilho, regar com o azeite e espalhar umas pedras de sal.
Levar ao forno durante 20/25 minutos a 220º.

Servir como prato principal com uma 'winter chopped salad' ou como acompanhamento.

physalis and thyme focaccia
makes 1 focaccia

ingredients:

250 strong white flour
1x7 g active dried yeast
150 ml water
1 tsp. sea salt
100 g physalis
1 tbsp. extra virgin olive oil
fresh thyme
sea salt

At first pile the flour into a bowl and add the salt and the yeast. Then make a hole in the middle and add the water and gradually mix the ingredients with a fork until consistent to the point of being ready to do it with your hands. Now knead the dough for 5/10 minutes until elastic. After this process, place the dough in a bowl, cover well with a kitchen towel and let it rise in a warm, dry place for 1 hour.
When the dough is ready, grease a baking tray (25x30cm) with olive oil. Stretch the dough out in the baking tray and leave to rise for another 1/2 hour.
Then spread the physalis on top and gently pressed them into the dough, do the same for the thyme, drizzle some olive oil and spread some sea salt on top.
Bake in a preheated oven for 20/25 minutes at 220º Celsius degrees.

Serve as a main course with a winter chopped salad or as side dish.

___

~ 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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hummus batata doce // sweet potato houmous

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Make hummus batata doce // sweet potato houmous

este foi o meu almoço de quarta-feira. de batata doce, açafrão e colorau. 'paprika' da Hungria. é mais um hummus. mais um molho. mais um dip. das coisas que mais gosto. para molhar o pão. ou vegetais. para petiscar. para servir com rúcula. sim, eu sirvo rúcula contudo. é uma obsessão. assim como o queijo feta. bem como fazer estes petiscos. para outra obsessão: 'gathering'. e é também mais uma receita para os 'gatherings' cá em casa. para acrescentar a tantas outras. a outra receita a acrescentar é do 'flat bread'. tão simples. e ideal para petiscos.

this was my wednesday lunch. from sweet potato and paprika. hungarian paprika. it's another houmous. another sauce. another dip. on top of thing that I love. to dip some bread. or vegetables. to serve with wild rocket leaves. yes, I serve wild rocket with everything. it's an obsession. as feta cheese. just like these snacks. for another obsession: gathering. it's another recipe for the gathering here at home. to add to some other ones. the other recipe to add is flat bread. so simple. and ideal to snack.

hummus de babata doce

para 3

ingredientes:

300 g batata doce, cozida

1 c. chá mel

2 c. sopa vinagre branco

3 c. chá azeite

1 c. chá sal

2 c. chá sopa manteiga

1 c. chá colorau doce

1 c. chá açafrão

1 dente alho

Depois da batata cozida, triturar até ficar uma pasta e reservar.

Num processador de cozinha juntar o mel, o vinagre de vinho branco, o azeite, o sal e triturar bem. Depois adicionar a manteiga, o colorau e o açafrão e voltar a triturar. Adicionar então o alho e triturar até ficar uma pasta homogénea.

Por fim envolver tudo na batata cozida.

Servir em flat bread, com rúcula e queijo feta.

flat bread

faz 6

esta receita foi retirada, integralmente, do site bbc food.

ingredientes:

250 g farinha branca forte

1 c. café sal

1 c. café sementes coentros, esmagadas

1 c. café colorau doce

4 c. sopa azeite

100 ml água, quente

Misturar a farinha, o sal, as sementes de coentros e colorau numa taça, fazer um buraco no meio e adicionar o azeite e água quente. Usando um garfo incorporar a farinha com a água e azeite. Assim que a farinha começar a ser difícil de manusear, amassar então com as mãos, durante 5 minutos.

Cobrir a taça com um pano de cozinha e deixar assim por 15 minutos.

Findo os 15 minutos, separar a massa em 6 bolas iguais. Estender as bolas até ter a espessura equivalente a uma moeda de €2. 

Cozinhar então o pão numa fritadeira a lume médio-forte, durante 2 minutos de cada lado.

sweet potato houmous

serves 3

ingredients:

300 g sweet potato, boiled

1 tsp. honey

2 tbsp. white wine vinegar

3 tbsp. olive oil

1 tsp. salt

2 tbsp. butter

1 tsp. paprika

1 tsp. turmeric

1 garlic clove

Smash the boiled sweet potato and set aside.

In a food processor add the honey, white wine vinegar, olive oil, salt and blend it. Add the butter, paprika and turmeric and process it again.Then add the garlic clove and grind until you have a smooth and homogeneous paste.

To end mix it in the sweet potato.

Serve on flat bread with wild rocket and feta cheese

flat bread

makes 6

this recipe is originally from bbc food website.

ingredients:

250 g strong white flour

1/2 tsp. salt

1/2 tsp. coriander seeds, grounded

1/2 tsp. smoked paprika

4 tbsp. olive oil

100 ml, warm water

Mix the flour, salt, corriander seeds and paprika in a bowl, make a well in the centre and add the olive oil and the warm water. Using a fork, start incorporating the flour with the water and oilve oil. Once the dough starts to come together, use your hands and knead for 5 minutes.

Cover the bowl with a kitchen towel and set aside for 15 minutes.

Then divide into six equal balls. Roll them out to the thickness of a £2 coin. Heat a grilled pan over medium-high heat and cook the flat breads for two minutes on each 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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banana bread

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Make banana bread

há um café que tem sempre "banana bread". sempre, sempre! independentemente da altura do ano. e desde que provei, que sou viciado. no entanto, acho que se devia haver uma época, seria agora. combina bem. outono e banana bread. ainda quente. a sair do forno. assim húmido. a meio da tarde. uma combinação perfeita. perfeita para quando ficar em casa e convidar alguém para o "tea time".

there is a café that always has "banana bread". always, always! regardless of the season of the year. since I tried, got addicted. however if there is a season, should be this one. it matches really well. autumn and banana bread. warm. getting out of the oven. quite moist. in the middle of the afternoon. a perfect match. so perfect to stay at home and invite some friend for "tea time"

banana bread

1 bolo

assim sendo, resolvi investigar e encontrei uma receita. simples e ideal. é da Sophie Dahl. segundo a qual, é a receita para fazer quando o rigoroso inverno de NYC só dá vontade de cozinhar. duas ligeiras alterações, menos uma banana e canela por cima!

ingredientes:

3 bananas maduras

75g manteiga, temperatura ambiente

200 g açúcar amarelo

1 ovo, batido

1 c. chá fermento

pitada de sal

170 g farinha branca

1 c. café de canela

Começar por esmagar as bananas e numa taça grande misturar as bananas com a manteiga, o açúcar, o ovo e misturar tudo bem. Depois adicionar o fermento, o sal e por último a farinha. Misturar tudo e deitar o preparado numa forma forrada com papel vegetal. Por cima deitar a canela em pó.

Levar ao forno pré-aquecido, a 180º por 1 hora.

banana bread

1 cake

so, I decided to explore and found a recipe. simple and ideal. it's from Sophie Dahl. according to which, is a good recipe to survive NYC's fierce winter. two small changes, one less banana and cinnamon on top!

ingredients:

3 riped bananas

75 g unsalted butter, room temperature

200 g soft brown sugar

1 egg, beaten

1 tsp. baking powder

pinch of salt

170 g white flour

1/2 tsp. cinnamon powder

Start by mashing the bananas and on a big bowl add to it the butter, sugar, egg and mix well. Then add the baking powder, salt and mix in the flour last. Mix everything well and pour it into a baking tin previously lined with baking paper. Top it with cinnamon powder.

Bake in a pre-heated oven at 180º degres for 1 hour.

___

~ 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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focaccia de tomate e tomilho // tomato and thyme focaccia

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Make focaccia de tomate e tomilho // tomato and thyme focaccia

a chegar ao final de verão. a pensar em Brighton. o quão bom vai ser. esperar que o tempo esteja bom para explorar muitos cafés e esplanadas. e pensar que quando chegar não tenho que ir trabalhar. despedi-me! vai dar para relaxar e dedicar-me aos meus hobbies! no início do ano disse que queria ver se mudava algo, pode ser esta a oportunidade! entretanto a minha mãe vem cá e vou continuar a aproveitar. outra vez, uma "staycation".

getting to the end of summer. thinking about Brighton. how good it is gonna be. hoping it's gonna be good weather to go around town and explore cafés and terraces. and thinking that when I come back that I won't have to work. I quit! I'm gonna be able to relax and spending some time on my hobbies! at new year's resolution I said I wanted to change something in my life, this might be my opportunity! then my mom comes here visiting me. again, another "staycation".

focaccia de tomate cereja e tominho

para 2

ingredientes:

500 gr farinha branca forte

1 saqueta fermento (7gr)

300 ml água

1 c. chá sal

250 gr tomate cereja

3 c. sopa de azeite virgem extra

punhado tomilho

pedras de sal

Primeiro peneirar a farinha para uma taça e juntar o sal e o fermento. De seguida fazer um furo no meio e juntar a água e gradualmente ir incorporando os ingredientes com um garfo até ficar consistente ao ponto de ser amassado com as mãos. Amassar durante 10 minutos e deixar a massa a levedar durante 1 hora, tapada com um pano de cozinha.

Preparar os tomates numa taça, adicionando o azeite, o tomilho e as pedras de sal.

Quando a massa estiver pronta, dividir em 2 bolas. Estender papel vegetal sobre uma forma de 25x30cm e outra redonda, espalhar azeite, estender uma bola em cada forma, cobrir com a mistura de tomate e tomilho e deixar a levedar por mais meia hora.

Levar ao forno durante 20/25 minutos a 220º e regar com mais azeite antes de ir ao forno.

cherry tomato and thyme focaccia

for 2

ingredients:

500 strong white flour

1x7 g dried yeast

300 ml water

1 tsp. sea salt

250 g cherry tomatoes

3 tbsp. extra virgin olive oil

a bunch thyme

sea salt

At first pile the flour into a bowl and add the salt and the yeast. Then make a hole in the middle and add the water and gradually mix the ingredients with a fork until consistent to the point of being ready to do it with your hands. Now knead the dough for 5/10 minutes until elastic. After this process, place the dough in a bowl, cover well with a kitchen towel and let it rise in a warm, dry place for 1 hour.

On a bowl prepare the tomatoes, adding olive oil, thyme and sea salt.

When the dough is ready, divide into two small balls. Grease one baking tray (25x30cm) and another round one with olive oil. Stretch the dough out in the baking tray, scatter the tomatoes mixture over the dough and leave to rise for another 1/2 hour.

Bake in a preheated oven for 20/25 minutes at 220º Celsius degrees and drizzle with some more olive oil.

___

~ 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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Christmas Spiced Loaf

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Make Christmas Spiced Loaf

Christmas Spiced Loaf

This festive bread can be made ahead and frozen and makes a lovely treat for breakfast on Christmas morning

Serves 6-8

Prep time:  2 hours 40 minutes

Cooking time:  1 hour 10 minutes

Ingredients

450g strong white flour, plus extra for dusting

Pinch of salt

2 tsp mixed spice

115g unsalted butter, chilled & diced

7g sachet easy blend dried yeast

115g unrefined caster sugar, plus extra for dusting

115g currants

115g raisins

50g mixed peel, chopped

1 orange, zest only

1 egg, beaten

150ml milk, warmed

Vegetable oil, for oiling

1 egg, beaten for egg wash

½ tsp ground cinnamon 

Preparation method

1.  Sift the flour, salt and mixed spice into a bowl and rub in the butter until the mixture resembles breadcrumbs.  Stir in the yeast, sugar, dried fruit, mixed peel and orange zest, then add the egg and the warm milk and bring together to form a soft dough.

2.  Knead the dough briefly on a floured work surface.  Flour a clean bowl and add the dough.  Cover the bowl and leave to rise in a warm place for 2 hours.

3.  Preheat the oven to 180°C/Gas Mark 4 and oil a 900g loaf tin.  Knead the dough again briefly then pace it in the tin, cover and leave to prove for 20 minutes.  Use a little egg wash to brush the loaf, and sprinkle with a little caster sugar and ground cinnamon.

4.  Bake in the oven for 1 hour 10 minutes, the loaf should be golden and well risen.  Leave to cool in the tin.

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Sticky Gingerbread

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Make Sticky Gingerbread

Sticky Gingerbread

A deliciously spicy and sticky ginger cake originating from northern England – brings back childhood memories of family Sunday teas.

Serves 10 pieces

Prep time:  10 minutes

Cooking time: 1 hour

Ingredients

225g/8 oz self-raising flour

1 tsp bicarbonate of soda

1 tbsp ground ginger

1 tsp ground cinnamon

1 tsp ground mixed spice

115g/4 oz unsalted butter, chilled and diced

115g/4 oz golden syrup

115g/4 oz dark brown muscovado sugar

275ml/9 fl oz milk

1 free range egg, beaten

Method

1.       Preheat the oven to 180°C/350°F/Gas mark 4.

2.      Sift the flour, bicarbonate of soda, ginger, cinnamon and mixed spice into a large bowl.  Add the butter and rub into the flour with the tips of your fingers until you have a mixture that looks like breadcrumbs.

3.      Pour the treacle and syrup into a small pan and melt gently until runny and then set aside.

4.      Put the sugar and milk into another pan and gently heat and stir until the sugar dissolves.  Set aside until lukewarm then whisk the milk into the flour mixture followed by the treacle mixture and then the egg.  Mix all together until you have a thick batter just like double cream.

5.      Pour into a 900g/32 oz loaf tin about 26cm x 13cm x 7cm , greased with butter and lined with grease proof paper.  Bake in the oven for 45 minutes or until a skewer put into the centre comes out clean.  Leave to cool then remove from the tin and wrap in foil for at least a day before cutting it.  The bread will get stickier the longer you leave it.

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Stuffed Focaccia

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Make Stuffed Focaccia

Stuffed Focaccia

A most warming and fragrant rustic bread stuffed with Spinach, Parmesan, Olives, Mozzarella & Herbs... I can only describe this as moreish – you can’t get enough of it!

Serves 6

Prep time: 2 hours

Cooking time: 30 minutes

Ingredients

450g/16oz Strong Plain White Flour, sifted

7g/2 tsp dried yeast

4 tbsp extra virgin olive oil

300 ml warm water

100g/3 ½ oz spinach

125g/4 ½ oz mozzarella cheese, chopped

2 tbsp parmesan cheese

4 tbsp/16 kalamata olives, pitted & chopped

2 tsp thyme leaves

1 tsp rosemary, chopped (plus extra for decoration)

Salt & freshly ground pepper

Sea salt for sprinkling

Method

1.  Place the flour in a large bowl and mix in the yeast, make a well in the centre and pour in the oil and water.  Mix together.

2.  Do not worry if the dough is too wet and sticky just add extra flour.  Knead the mixture on to a floured surface for at least 10 minutes until you have smooth and elastic dough.  Put the dough into an oiled bowl, cover with a tea towel and leave to rise in a warm place for 1 ½ hours until it has almost doubled in size.

3.  Meanwhile blanch the spinach in boiling water for 1-2 minutes, drain and rinse with cold water.  Squeeze the spinach to remove all excess water and place in a bowl with the mozzarella, olives, thyme and rosemary. Season and mix well.

4.  Preheat the oven to 220°C/425°F/gas mark 7.  Brush a 25cm loose cake tin with oil.  Punch the dough and divide it into two pieces, roll one piece slightly bigger than the other.  Place the larger piece on the bottom of the tin and mould the dough around the sides so it is slightly higher than the base.

5.  Spread the spinach mixture over the base and leave a gap 1cm from the edge.  Brush the edge with water and place the other rolled piece of dough on top pressing the edges to seal.

6.  With your finger press the dough all over and pierce in places with small snips of rosemary and then brush with extra virgin olive oil.  Sprinkle the bread with sea salt and place in the oven for 30 minutes until risen and firm.

7.  Remove the focaccia from the oven and let rest for 10 minutes in the tin and then place on a wire rack to cool slightly.  Serve whilst warm.

Cooks Tips

*  If you are lucky to have some focaccia leftover it will make a delicious lunch.

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