Strawberry Tart

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Make Strawberry Tart

Strawberry Tart

This is summer on a plate, the perfect dessert for summer!  You can bake the pastry case and filling the day before and decorate with the strawberries a couple of hours before serving!

Serves 6-8

Prep time: 30 minutes plus chilling time

Cooking time:  35 minutes

Ingredients

For the Sweet Flan Pastry:

125g unsalted butter, softened to room temperature

90g caster sugar

1 large egg

250g plain flour

1 tbsp ice-cold water

For the filling:

75g white chocolate, chopped

100ml double cream

2 tbsp icing sugar

175ml whole milk

75ml double cream

40g caster sugar

½ vanilla pod, split lengthways

3 egg yolks

20g cornflour

400g strawberries, hulled

2tbsp strawberry jam, warmed

Preparation method

1.  For the pastry, place the butter and sugar in a food processor and blitz until combined.  Add the egg and blitz for another 30 seconds.  Now add the flour and process until the dough comes together.  If the dough is too dry add the ice-cold water.

2.  Place the dough on a lightly floured surface and knead, shape into a flat disc, wrap in cling film and place in the refrigerator for at least 30 minutes.

3.  Roll out the pastry on a lightly floured surface to the thickness of a £1 coin.  Now line a 20cm round shallow tart tin with a removable base.  Leave the excess pastry overhanging the rim.  Allow to rest in the fridge for another 30 minutes.

4.  Preheat the oven to 190°C/Gas mark 5.  Line the pastry with baking paper and baking beans, blind bake for 20 minutes.  Now remove the baking paper and beans, return to the oven for a further 5-10 minutes.  Cut off the excess pastry.

5.  Melt the chocolate in a bowl set over a pan of simmering water, take off the heat and allow to cool slightly.

6.  Brush the base and sides with melted chocolate and allow to cool and set.

7.  For the filling, whip 100ml double cream and icing sugar together in a large bowl until it is stiff.

8.  Place the milk, 75ml double cream, 1 tbsp caster sugar into a pan over a low heat.  Scrape out the vanilla seeds from the pod and place both into the pan and bring to a simmer.

9.  In a separate bowl beat the egg yolks and the remaining caster sugar.  Now gradually whisk through the cornflour until smooth.  When the pan of milk begins to boil slowly whisk through the egg mixture until it is thick and smooth.  Strain the pastry cream through a sieve into a bowl, allow to cool.

10.  Now fold through the whipped cream into the bowl with the cooled pastry cream.  Spoon into the pastry case and level it with a spatula.

11.  Slice the strawberries and arrange over the filling, overlapping as you go.  Lightly brush with warm strawberry jam glaze.  Keep in the refrigerator until ready to serve, enjoy!

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Learn how to do Breakfast Frittata for your friends and family. this revenue from Breakfast Frittata it is delicious

Make Breakfast Frittata

Breakfast Frittata

A quick and easy solution to a full English breakfast but just as delicious!

Serves 4

Preparation time:  10 minutes

Cooking time:  30 minutes

Ingredients

25g butter, for frying

3 onions, peeled & sliced

1 clove of garlic, peeled & finely chopped

4 pork sausages, cooked & sliced

6 large eggs, beaten

125ml double cream

1 tbsp fresh thyme leaves

Salt & freshly ground pepper

To serve:

400g tin of baked beans, cooked

Preparation method

1.  Preheat your grill onto the highest setting.

2.  In a large frying pan melt the butter over a low heat, add the sliced onions and garlic and gently fry for 10-15 minutes until softened.  Now add the cooked sausages and stir well.

3.  In a large bowl whisk together the eggs, cream, thyme and season well.

4.  Add the egg mixture to the sausage and onions, stir well over a medium heat for 10 minutes.  Transfer the frying pan to under the grill for 5 minutes or until set and golden.

5.  To serve, turn the frittata out onto a large plate and cut into quarters.  Place a quarter of the frittata onto four warmed serving plates and serve with a generous spoonful of baked beans.

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Crab Tart with Leeks & Gruyere Cheese

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Make Crab Tart with Leeks & Gruyere Cheese

Crab Tart with Leeks & Gruyere Cheese

This absolutely delicious tart can be served as a main or as a brilliant starter.  This is perfect for entertaining and can be made in advance!

Serves 6

Prep time: 15 minutes

Cooking time:  1 hour 5 minutes

Ingredients

1 x 375g pre-rolled short crust pastry

2 eggs

3 egg yolks

150ml double cream

2 tbsp olive oil

2 leeks, finely sliced

4 spring onions, finely sliced

½ tsp cayenne pepper

200g white crabmeat

100g brown crabmeat

80g gruyere cheese

Sea salt & Freshly ground pepper

Preparation method

1.  Roll out the pastry on a lightly floured surface to a large round, enough to line a 20cm round shallow tart tin, with removable base, leaving some excess pastry over hanging the rim. 

2.  Preheat the oven to 180°C/Gas mark 4.  Line the pastry with baking paper and baking beans and blind bake for 15-20 minutes until the sides are set and lightly golden.  Remove the paper and the beans, brush the pastry with 1 beaten egg yolk.  Place in the oven for a further 5-10 minutes.  Remove from the oven, whilst warm, cut off the excess pastry to level the rim of the tin, allow to cool.

3.  Meanwhile, whisk the eggs, egg yolks and cream together.

4.  In a large frying pan heat the olive oil and gently fry the leeks and spring onions until softened.  Season with salt, pepper and cayenne pepper, set aside to cool.

5.  Place the leek mix into the egg mix with the crab and cheese, mix well and pour into the cooled tart case.  Place the tart onto a baking sheet and place into the oven for 45 minutes or until the filling is firm.  Serve with salad, Panzanella Salad goes perfectly (click here for the recipe).  Enjoy!

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Panzanella Salad

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Make Panzanella Salad

Panzanella Salad

This salad is very versatile and full of flavour.  It can be served on its own but goes perfectly with fish!

Serves 4

Prep time: 15 minutes

Cooking time:  5 minutes

Ingredients

1 small ciabatta, stale

4 tbsp olive oil

Sea salt & freshly ground pepper

500g ripe vine tomatoes

Small bunch of fresh basil

2 garlic cloves, peeled

2 tbsp white wine vinegar

100ml extra-virgin olive oil

6 anchovy fillets, roughly chopped

75g wide leaf rocket

Preparation method

1.  Preheat the oven to 200°C/400°F/Gas Mark 6.  Remove the crusts from the ciabatta and rip off long strips.  Place on a baking tray and drizzle with olive oil and season with salt & pepper.  Place in the oven for 5 minutes until golden and crunchy on the outside.

2.  Score the bottom of each of the tomatoes with a small cross and place in a bowl of boiling water, pour off the water, remove their skins and cut into quarters.  Squeeze the seeds and juice from the tomato flesh over a sieve.  Discard the seeds and retain the juice along with the flesh.

3.  Place the basil and garlic into a food processor with a good pinch of salt, blitz to a pulp.  Now add the white wine vinegar, tomato juice and gradually add the olive oil, season to taste.

4.  Place the bread in a large bowl along with the tomato flesh, anchovies, rocket, toss together along with the prepared dressing, enjoy!

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muffins com molho de morango // strawberry drizzle muffins

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Make muffins com molho de morango // strawberry drizzle muffins

para quando se tem vagar. para estar relaxado. mesmo quando o tempo não está tão famoso. para estar sentado à volta da mesa. para ir lendo as notícias. lendo os blogues. tirar ideias para novas receitas. e aproveitar um brunch sossegado.

for when I have time. to be relaxed. even when the weather is not that good. to gather around the table. to read the news. to read blogs. take some fresh ideas to new recipes. and enjoying a quiet brunch.

muffins com molho morango

faz 6

ingredientes:

60 gr de manteiga

125 gr farinha

150 gr açúcar

3 gemas

3 claras batidas em castelo

mão cheia de morangos

1 c. sopa de açúcar

Primeiro de tudo, forrar uma forma de queques com papel vegetal e aquecer o forno a 180º.

Começar por preparar as claras em castelo e reservar.

Derreter a manteiga em banho maria e juntar aos outros ingredientes - farinha, açúcar e gemas. Juntar as claras em castelo e bater tudo durante 10 minutos.

Num recipiente por os morangos com o açúcar e triturar, até ficar cremoso. Deitar o preparado nas formas e misturar o creme de morango no meio.

Levar ao forno a 180º graus por 30 minutos, até os muffins estarem prontos dourados.

strawberry drizzle muffins

makes 6

ingredients:

60 g unsalted butter

125 g plain flour

150 g sugar

3 egg yolks

3 egg whites - whipped egg whites

handful strawberries

1 tbsp. sugar

First of all line a muffin tin with baking papers and preheat the oven to 180º Celsius degrees.

Start by beating the egg whites separately until you have whipped egg whites and set them aside.

Melt the butter in water bath and combine in a bowl with the other ingredients - flour, sugar and egg yolks. Add the whipped egg whites and mix until it's combined, it will take around 10 minutes. 

In a bowl mix the strawberries with sugar and grinf until smooth. Pour the mixture into the tins and mix with the strawberry mixture in the middle.

Bake for 25-30 minutes at 180 Celsius degrees until a toothpick comes out just clean and muffins are golden.

___

~ 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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the BEST Barbecued Chicken recipe

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Make the BEST Barbecued Chicken recipe

Barbecued Chicken

This is a delicious no-fuss BBQ chicken marinade that can be made in minutes!

Serves 4

Prep time: 5 minutes (plus 5-10 minutes marinade time)

Cooking time:  10-15 minutes

Ingredients

½ red chilli, finely chopped

1 clove garlic, crushed

1 ½ tsp smoked paprika

1½ tsp Dijon mustard

3 tbsp honey

3 tbsp tomato ketchup

1 tsp olive oil

Pinch of sea salt & freshly ground pepper

4 chicken breasts or thighs

Preparation method

1.  In a large bowl place the chilli, garlic, paprika, mustard, honey, ketchup, oil and seasoning.  Mix well and set aside 2 tbsp of the marinade.

2.  Add the chicken to the bowl of marinade and coat thoroughly, cover with cling film and allow to marinade for 5-10 minutes.

3.  If using a grill pan or grill, put it over a high heat to get it steaming hot.  Use tongs to transfer your chicken onto the grill or grill pan.  For chicken about 1 inch thick, cook for about 5 minutes on each side, turning and basting until golden and cooked through.  Spoon a little of the reserved sauce over the chicken.

4.  Serve hot or cold with fresh green salad. Enjoy!

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Salmon Coulibiac served with Potato Salad, Anchovies & Olives accompanied with Caper Mayonnaise

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Make Salmon Coulibiac served with Potato Salad, Anchovies & Olives accompanied with Caper Mayonnaise

Salmon Coulibiac served with Potato Salad, Anchovies & Olives accompanied with Caper Mayonnaise

A spectacular fish pie for any occasion, it is great served hot or cold.

Serves 6

Prep time: 20 minutes

Cooking time:  1 hour

Ingredients

For the Salmon Coulibac

2 x 500kg fresh salmon fillets, skinned & pin-boned

1 fish stock cube

500ml boiling water

75g basmati rice

Knob of butter

2 shallots, peeled & finely chopped

75g chestnut mushrooms, chopped

3 tbsp dry white wine

1 medium egg, beaten

150g cooked peeled prawns

2 tbsp fresh dill, chopped

2 tbsp flat-leaf parsley, chopped

2 tbsp chives, finely chopped

1 lemon, zest & 1 tbsp juice

75g baby spinach leaves

Sea salt & freshly ground pepper

2 x 375g ready-made puff pastry

1 egg beaten

For the Potato Salad with Anchovies & Olives

Click here for the recipe

For the Caper Mayonnaise

Click here for the recipe

Preparation method

1.  In a pan dissolve the stock cube in boiling water, stir in the rice and boil for 5 minutes.  (Don’t worry if the rice is slightly hard). Drain in a sieve and leave to cool, fluffing up with a folk occasionally.

2.  In a frying pan melt the butter; fry the mushrooms and shallots or 3-4 minutes.  Now add the wine and cook until all the liquid has evaporated.  Leave to cool.

3.  To make the stuffing, place the cold rice, mushroom mix, egg, prawns, dill, parsley, chives, lemon zest and juice into a bowl and mix through. Season to taste.

4.  Roll out the puff pastry on a lightly floured surface; they need to be 5cm larger all round than your salmon.  Place one sheet on a large baking sheet lined with baking parchment.

5.  Place a handful of spinach leaves on the centre of the pastry sheet and place the salmon fillet on top, inner side up.  Spread the stuffing over the salmon ( about 2cm thick).  Place the other fillet on top, to make a sandwich.

6.  Place more spinach leaves on top and around the sides of the salmon.  Brush the edge of the pastry with egg.  Place the other sheet of pastry on top and firmly seal the edges. Trim away the excess and use to decorate the top.  Cut a couple of small steam holes into the top of the pastry.

7.  Preheat the oven to 200°C/Fan 180°C/Gas mark 6.  Brush the coubiliac with egg wash and cook in the centre of the oven for 45-55 minutes.  Cover with foil if the pastry becomes too brown.

8.  This dish is wonderful served hot or cold with potato salad and caper mayonnaise, enjoy!

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Potato Salad with Anchovies & Olives

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Make Potato Salad with Anchovies & Olives

Potato Salad with Anchovies & Olives

A wonderful summery dish, a conveniently pre-cooked dish for any occasion!

Serves 4-6

Prep time:  15 minutes

Cooking time:  15 minutes

Ingredients

500g new potatoes, cooked in their skins

4 tbsp olive oil

1 tbsp white wine vinegar

1 heaped tbsp cucumber, diced

1 heaped tbsp green pepper, diced

1 heaped tbsp red pepper, diced

2 salad onions, finely chopped

1 hard-boiled egg, roughly chopped

6 anchovy fillets, chopped

10 green olives

4 cornichons, chopped

Sea salt & freshly ground pepper

Preparation method

1.  Toss the potatoes with the oil, vinegar, salt and pepper while they are still hot.  When the potatoes have cooled a little, mix in the remaining ingredients.

2.  Toss all the ingredients together, season to taste and place in a serving bowl.  Enjoy!

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Caper Mayonnaise

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Make Caper Mayonnaise

Caper Mayonnaise

A delicious mayonnaise great for almost any sandwich or accompaniment to fish dishes or salads!

Serves 6

Prep time:  10 minutes

Cooking time:  zero

Ingredients

3 egg yolks

1½ tsp Dijon mustard

300 ml vegetable oil

1 lime, zest only

1 tbsp capers, drained

Preparation method

1.  Place the egg yolks and mustard into a food processor and pulse twice.

2.  Turn the processor on and steadily pour the oil with the motor running.  After 1-2 minutes the liquid will turn into a thick, rich sauce, at this point stop adding the oil.  If it is too thick you can add a little water.

3.  Now mix through the lime zest and capers, place in a serving dish.  Enjoy!

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Scotch Eggs

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Make Scotch Eggs

Scotch Eggs

Once you try these Scotch Eggs you will never go back to shop bought again!

Serves 6

Prep time:  15 minutes (plus 20 minutes chill time)

Cooking time:  15 minutes

Ingredients

25g butter

2 shallots, finely chopped

2 garlic cloves, finely chopped

500g good quality sausagemeat

Small handful of fresh flat-leaf parsley, finely chopped

5 fresh sage leaves, finely chopped

1 tbsp English mustard

Sea salt & freshly ground pepper

6 eggs

50g plain flour

2 large eggs, beaten

100g panko breadcrumbs

Vegetable or sunflower oil for deep-frying

Preparation method

1.  Melt the butter in a frying pan and gently fry the shallots and garlic for 5 minutes or until softened. 

2.  Add the shallots to a bowl with the sausagemeat, parsley, sage and mustard.  Mix through and season to taste.

3.  Meanwhile soft boil the eggs placing them in a pan of boiling water and cooking them for 6 minutes.  Cool them in cold water and peel them under the water.

4.  To assemble, place a sheet of cling film on a board, put a ball of sausagemeat on top and flatten enough to cover the whole egg.  Place an egg in the middle, then draw up the ends of the cling film and massage the sausagemeat to cover the egg evenly.  Repeat this with the rest of the eggs.

5.  Place the flour, eggs and breadcrumbs on three separate plates.  One at a time roll each Scotch egg in the flour, then dip into the egg and then into the breadcrumbs to cover.  Repeat this with the rest of the eggs.  Now place in the refrigerator for 20 minutes.

6.  In a deep-fryer heat the oil to 170°C, test the oil is ready by dropping in a piece of bread.  If the oil sizzles and the bread turns golden in less than a minute the oil is ready.  Place the Scotch eggs into the oil and fry for 5-6 minutes or until evenly browned.  Fry in batches and keep them warm in a low oven.

7.  Remove with a slotted spoon and drain on kitchen paper.  Enjoy!

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Linguine with Prawns, Chorizo & Rocket

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Make Linguine with Prawns, Chorizo & Rocket

Linguine with Prawns, Chorizo & Rocket

A wonderfully delicious pasta dish full of flavour & perfect for summer!

Serves 4

Prep time:  5 minutes

Cooking time:  10 minutes

Ingredients

400g dried linguini

3 tbsp olive oil

2 garlic cloves, peeled & finely chopped

2 red chillies, deseeded & finely chopped

100g chorizo, thinly sliced

400g peeled raw prawns

200ml dry white wine

2 heaped tbsp sun-dried tomato puree

1 lemon, zest & juice

2 handfuls of flat rocket

Sea salt & freshly ground pepper

Preparation method

1.  In a large pan cook the pasta in lightly salted water until al dente.

2.  Meanwhile, in a large frying pan heat the olive oil, add the garlic, chilli and chorizo frying for 2 minutes.  Now add the prawns and sauté them for 1 minute.

3.  Add the wine and tomato puree, allow and to simmer for a few minutes.

4.  Drain the pasta and add to the prawns and chorizo, squeeze in the lemon juice and add half of the rocket, season to taste.

5.  Divide the pasta between four plates and sprinkle with lemon zest and the rest of the rocket leaves, enjoy!

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chutney de tomate // tomato chutney

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Make chutney de tomate // tomato chutney

menos de 20 dias. para aterrar em portugal. verão. sol. calor. praia. mar. céu azul. cores frescas. fruta fresca. melancia. melão. meloa. pêssegos. ameixas. enquanto isso o tempo para preparar algo mais elaborado escassa. e o tempo para preparar o aniversário é ainda menor. mas sobrou para preparar um tomate chutney.

less than 20 days. to land in portugal. summer. sun. warm weather. beach. sea. blue sky. fresh colours. fresh fruit. watermelon. melon. peaches. plums. in the meantime the time to prepare something more elaborate. and the time to prepare my birthday is even less. but there was at least enough time to prepare tomato chutney.

chutney de tomate picante
1 frasco

ingredientes:

500 gr tomates

250 gr açúcar castanho

1 c. chá pimenta preta, acabada moer

1 c. chá piri-piri moido

1 c. chá sal

1 c. sopa azeite

5 dentes alho

150 ml vinagre vinho branco

1 c. chá sementes mostarda

Numa taça misturar a pimenta, o piri-piri, o sal, o azeite e os dentes de alho e triturar. Levar uma panela ao lume  forte com os tomates e adicionar o açúcar, a mistura de alho, o vinagre e a sementes de mostarda. Deixar cozinhar em lume médio-forte, durante meia hora até atingir uma boa consistência.

spicy tomato chutney
1 jar

ingredients:

500 g tomatoes

250 g brown sugar

1 tsp. freshly ground black pepper

1 tsp. chili flakes

1 tsp. sea salt

1 tbsp. olive oil

5 garlic cloves

150 ml white wine vinegar

1 tsp. mustard seeds

On a bowl place the pepper, chili flakes, salt, olive oil, garlic cloves and grind. Bring a medium saucepan to high heat with tomatoes and add sugar, garlic mixture, vinegar and mustard seeds. Let it cook in medium-high heat for about 30 minutes until smooth.

___

~ 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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Southern Indian Chicken Curry

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Make Southern Indian Chicken Curry

Southern Indian Chicken Curry

A simple but extremely delicious chicken curry!

Serves 4

Prep time:  15 minutes (plus at least 10 minutes marinating time)

Cooking time:  1 hour

Ingredients

10-12 skinless, boneless chicken thighs, chopped into bite-sized pieces

1 tsp ground coriander

1 tsp hot chilli powder

1 tsp turmeric

½ tsp freshly ground pepper

1 lemon, juice only

4 tbsp sunflower oil

1 tsp black mustard seeds

2 pinches of dried curry leaves

1 large onion sliced

2cm piece of root ginger, peeled & grated

3 garlic cloves, crushed

440g tin of chopped tomatoes

200ml water

400ml tin of coconut milk

1 ½ tbsp tamarind paste

1 large handful of fresh coriander, roughly chopped

Sea salt

To serve

Basmati Rice, cooked as per instructions

Or Naan Bread

Preparation method

1.  Place the chicken in a large freezer bag with the ground coriander, chilli powder, turmeric, pepper and lemon juice.  Seal the bag and coat fully coat the chicken with the spices.  Leave to marinate in the fridge for at least 10 minutes, longer if possible.

2.  In a large frying pan or wok heat 2 tbsp of oil and add the mustard seeds and curry leaves.  When the mustard seeds start to pop add the sliced onion, stir and cover for 10-15 minutes.

3.  Now add the ginger and garlic and cook for two minutes before adding the tomatoes and water.  Bring to the boil and then reduce the heat to simmer for 15 minutes.

4.  Meanwhile in another large frying pan heat the remaining oil.  When the oil is very hot add the marinated chicken, cook for 8-10 minutes or until golden all over.  Now add the tomato sauce, coconut milk, tamarind and a good pinch of salt.  Bring to a boil and then reduce to a simmer for 30 minutes or until the sauce has thickened and the chicken is tender. 

5.  Add the coriander and stir through, serve with rice or naan bread or both, enjoy!

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