Goodbye Mom

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My mother, Pauline, passed away on Mothers Day. It was peaceful, and she was surrounded by family. She was the youngest 83 year-old you’d ever want to meet. I don’t have the time or energy to write a long, thoughtful post, but I did want to let you know what was going on, and how much I appreciate all the kind words, and expressions of support. It means more than you’ll ever know. Thank you from the bottom of my heart. She was a great woman, and we all loved her very much. She will be missed.

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The Ultimate Spaghetti Bolognese

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Make The Ultimate Spaghetti Bolognese

The Ultimate Spaghetti Bolognese

A delicious rich and slowly simmered sauce, which tastes even better the next day – if you can wait that long!

Serves 4

Preparation time: 15 minutes

Cooking time: 2 hours 15 minutes

Ingredients

2tbsp olive oil

100g pancetta, chopped into lardons

1 onion, finely chopped

2 garlic cloves, finely chopped

1 carrot, peeled & grated

600g lean minced steak

125g button mushrooms, sliced

350ml red wine

2 tbsp tomato puree

400g tin of chopped tomatoes

1 tsp dried oregano

1 good pinch of sugar

2 tbsp balsamic vinegar

Salt & freshly ground pepper

100ml double cream

450g spaghetti, cooked as per packet instructions

Freshly grated parmesan, to serve

Small handful of fresh basil

Preparation method

1.  Heat the oil in a large saucepan and fry the pancetta for 1-2 minutes.  Now add the onion, garlic and carrot, fry for 5 minutes stirring occasionally until softened.

2.  Stir in the mince, cook for 10 minutes until evenly coloured and stir in the mushrooms and fry for a further minute.  Now add the wine, tomato puree, tomatoes, oregano, sugar, balsamic vinegar and season well to taste and bring to the boil.

3.  Reduce the heat, cover and simmer for 1 ½ hours and stir occasionally.  Pour in the cream, stir through, cover and simmer for a further 30 minutes.

4.  Cook the spaghetti as per packet instructions, drain well and spoon the Bolognese over and serve with parmesan cheese and a few sprigs of basil.

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Avocado Butter

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Make Avocado Butter

abacate. abacate. abacate. refeições de primavera. recheadas de abacate. recheadas de sabores primaveris. quando apetece algo mais fresco. nestes dias solarengos. nestes dias longos. de uma primavera que se tornou a estação favorita. de cores vibrantes. de céu azul. de combinações improváveis à mesa. de cafés com amigos na esplanada. e de novas leituras de cabeceira. assim se vai fazendo a primavera. com abacates!

avocado. avocado. avocado. spring meals. full of avocados. filled with spring flavours. when desiring something cooler. in these sunny days. in these long days. of a spring that has become my favourite season. of vibrant colours. of a blue sky. unlikely combinations on the table. coffee with friends on the terrace. and new bedside readings. so that's how to make it in spring. with avocados!

Manteiga de Abacate 

para 6 tostas

Uma receita de manteiga de abacate, porque eu sou viciado em abacate e o que não falta aqui pelo blogue são receitas de abacate.

Perfeita para servir em tostas, nestes dias mais quentes de Primavera e cobrir com as mais variadas combinações de legumes, frutas, sementes e especiarias.

ingredientes (para a manteiga de abacate):

1 abacate, bem maduro

3 dentes de alho

4 c. sopa de azeite

1 punhado folhas de hortelã

1 c. sopa de sumo de lima (ou limão)

1 pitada de sal

1 pitada de pimenta

Colocar todos os ingredientes num processador de cozinha e triturar tudo até obter um creme homogéneo. Se necessário adicionar mais azeite para ficar mais cremoso!

sugestões de coberturas:

tomates cereja

rabanetes

morangos

rúcula

queijo fresco

orégãos secos

folhas de hortelã fresca

sementes de abóbora

sementes de girassol

Enjoy!

Avocado Butter
makes 6 toasts

An avocado butter recipe, because I'm addicted to avocado and there is plenty of avocado recipes here on the blog.
It's perfect to serve on toast, in this warmer Spring days and to serve with some fresh vegetables, fruits, seeds and spices.

ingredients:

1 avocado, ripe
3 garlic cloves
4 tbsp. olive oil
1 bunch of mint leaves
1 tbsp. lime juice (or lemon)
1 pinch of salt
1 pinch of pepper

Place all the ingredients in a food processor and blend it until all creamy and smooth. If necessary add a bit more of olive oil to make it creamier!

topping suggestions:

cherry tomatoes

radishes

strawberries

wild rocket leaves

fresh cheese

dried oregano

fresh mint leaves

pumpkin seeds

sunflower seeds

Enjoy!

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Chicken, Chorizo & Prawn Jambalaya

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Make Chicken, Chorizo & Prawn Jambalaya

Chicken, Chorizo & Prawn Jambalaya

Chicken and rice is always a really satisfying combination - with the addition of a bit of spice, chorizo & prawns it becomes even better!  This has to be one of the best Jambalaya’s I have ever tasted.

Serves 4

Prep time: 20-30 minutes

Cooking time: 35 minutes

Ingredients

1tbsp olive oil

225g chorizo, roughly chopped

300g chicken breasts, cut into strips

50g butter

2 onion, roughly chopped

4 cloves garlic, roughly chopped

2 large red chilli, finely chopped

1 – 2 tsp jerk or Cajun seasoning

1 tsp ground cumin

1 tsp paprika

2 red pepper, seeds removed & roughly chopped

300g easy cook basmati rice

800ml water

½ tsp saffron strands, soaked in 1 tsp warm water

250g large raw king prawns, head and shell removed, deveined

Salt & freshly ground pepper

To Serve

Sour Cream

Method

1.    Heat a large frying pan or wok until hot, add the oil and the chorizo and cook for 30 seconds on each side until golden all over.  Remove from the pan with a slotted spoon and set aside.

2.    Add the chicken to the pan and cook for 6-8 minutes until golden all over.  Remove from the pan with a slotted spoon and set aside.

3.     Add the butter then add the onion and garlic and fry for 2-3 minutes, or until softened but not browned.

4.    Add the chilli and the spices and fry for 1-2 minutes or until the spices are fragrant. Now add the red pepper and fry until softened, 1-2 minutes.

5.    Add the rice and stir well so that it is coated in all the spices.  Add the water, saffron and the saffron water.  Bring to the boil then reduce to a simmer, cover and cook for 12-15 minutes or until nearly all the liquid has been absorbed and the rice is just cooked.

6.     Add the chicken, chorizo and prawns, cook for 4-5 minutes or until the prawns are cooked through.  Season to taste and stir carefully.

7.    Serve on warmed plates, with a good dollop of sour cream - enjoy!

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The Ultimate Chilli Con Carne with Steak & Chorizo

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Make The Ultimate Chilli Con Carne with Steak & Chorizo

The Ultimate Chilli Con Carne with Steak & Chorizo

This truly is an amazing chilli and is a fantastic dish to serve friends or family for a casual get-together!

Serves 6-8

Prep time: 10 minutes

Cooking time:  2 hours  45minutes

Ingredients

2 tbsp olive oil

1.5kg casserole steak, cut into bites sizes

2 onions, peeled & finely chopped

6 garlic cloves, peeled & finely chopped

2 tbsp oregano

2 tsp ground cumin

2tbsp chilli powder

2 tsp smoked paprika

4 red chillies, finely chopped

400g chorizo, sliced

600ml red wine

250ml beef stock

2 tbsp dark brown sugar

2 x 400g can of chopped tomatoes

2 x 400g can of kidney beans

40g dark chocolate

To serve

Sour Cream

Small bunch of fresh coriander, roughly chopped

Crusty Bread & Rice

Method

1.     In a large heavy based pan heat the oil on the hob over a medium heat and brown the meat in batches, remove and set aside.

2.    In the same pan add the onion and garlic on a low heat and sauté for 3-4 minutes until softened.  Now add the oregano, cumin, chilli powder, paprika, chillies and chorizo, cook for a further minute.

3.    Now return the meat to the pan with the wine, stock, sugar and tomatoes, bring to the boil, cover and simmer for 2 hours, stirring after one hour.

4.    Now taste the chilli to see if it requires any further chilli powder.

5.    Mix in the beans and simmer for a further hour adding more water if required.

6.    Stir in the chocolate.

7.    Serve with rice & crusty bread, garnish with coriander and sour cream. Enjoy!

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Heading Home

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Due to a personal family matter, I'll be taking a little break from the blog to travel back home. I'll post an update as soon as I can. Thank you.

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Easy One-Bowl, One-Step Hollandaise - A Miracle of Modern Science

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Make Easy One-Bowl, One-Step Hollandaise - A Miracle of Modern Science

I once saw a chef make hollandaise by using chucks of cold butter to the yolks, instead of whisking in hot melted butter, and it intrigued me. Not enough to actually try it, but enough to make me wonder what would happen if we dumped everything in the bowl at once, and just cooked it all together. No one was more shocked than I was when it worked. And worked beautifully. By the way, I’m guessing I’m not the only person to have thought of this, but until I see proof, I will claim to be it’s inventor.

The only way this doesn’t work is if your heat is too high. I don’t have to tell you what will happen if it is. However, over a low flame (or double-boiler if you’re scared) this will come together very gradually, right before your eyes, and you’ll be able to stop anytime you see fit.  

Eggs are cheap, so give it a try, and see what happens. Being able to just dump everything into the bowl, and make hollandaise in one step is well worth the investment, especially with Mother’s Day coming up. Hint, hint. I really do hope you give this a try soon. Enjoy!

Ingredients for 2 portions (this can be scaled-up to how ever much you need):

1 large egg yolk

4 tablespoons cold unsalted butter, cubed

2 tablespoons cold water

1 tablespoon fresh lemon juice (you can always add more to taste)

salt and cayenne or hot sauce to taste
NOTE: If sauce gets too thick, just thin with a little hot water.

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Strawberry Sponge Birthday Cake // Bolo 'Sponge' de Morango

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Make Strawberry Sponge Birthday Cake // Bolo 'Sponge' de Morango

um bolo de aniversário. uma festa entre amigos. e muita alegria. assim simples..! não, não era o meu aniversário. mas bem poderia. foi bom, muito bom. passear, relaxar e aproveitar as temperaturas de primavera que se instalaram. tomar um café numa esplanada, estar com amigos, cantar os parabéns e comer uma fatia de bolo. um bolo muito britânico. para o Tiago, que anda por essas terras. com muita fruta da época e delicioso. afirmo delicioso, porque quem provou, gostou mesmo muito. não sobrou nada para contar a história. mas também não ficou nada por contar. porque uma festa de aniversário faz-se entre amigos e família. e mesmo quando se está mais longe, faz-se por estar mais perto. e este ano, estivemos todos muito perto.

a birthday cake. a party with good friends. and lots of joy. simple like that..! no, it wasn't my birthday. but it could have been. was good, really good. wandering around, relaxing and enjoying this amazing spring weather. drink some coffee in a terrace, with some friends, singing happy birthday and eating a slice of cake. a very british cake. to Tiago. with loads of seasonl fruit. and delicious. I say delicious, as everybody really enjoyed it. there was nothing left to tell the story. but there wasn't anything else left to say. because a birthday party is between friends and family. and even when you are far away, you try and be closer. and this year, we were all really close.

Bolo 'Sponge' de Morango

faz 1 bolo

Uma receita de bolo 'sponge' de morango, um bolo delicioso, prometo! E muito simples de se fazer. Apenas demora tempo a bater os ingredientes iniciais, depois disso, é de uma simplicidade incrível, sem nada de truques e muito menos de ingredientes exóticos.

A receita que apresento aqui em baixo, é para fazer uma camada do bolo, depois será necessário repetir, para fazer duas camadas do bolo.

Além disso, ainda usei queijo mascarpone e iogurte grego para (tentar) tornar mais saudável.

Quanto ao uso (e abuso!!) de morangos, tanto em tostas, como no smoothie bowl, ou nas panquecas de alfarroba, ou no blogue em geral, não me posso responsabilizar, é apenas mais um vício.

ingredientes (para o bolo):

110 g manteiga, temperatura ambiente

110 g açúcar

2 ovos

110 g farinha, previamente peneirada

1 c. chá fermento em pó

Começar por bater o açúcar e a manteiga durante 15 minutos, o suficiente para o açúcar estar dissolvido na manteiga e deixar de se sentir o granulado.

Adicionar então os ovos, um a um, e bater muito bem após cada adição.

Por fim, envolver a farinha e o fermento na mistura e verter para uma forma simples, redonda de 20 cm de diâmetro.

Levar ao forno previamente aquecido, a 170º C, durante 20 minutos (máximo 25 min.) até estar bem cozido e ligeiramente dourado.

Repetir o processo, para fazer a segunda camada.

Deixar arrefecer as duas camadas de bolo, completamente, antes de montar o bolo.

ingredientes (para a cobertura):

250 g queijo mascarpone

250 g iogurte grego natural

1 c. chá açúcar em pó

600 g morangos, cortados em metades

Envolver o queijo mascarpone com o iogurte grego e o açúcar em pó. Para ficar envolvido e cremoso, cerca de 2 minutos.

montar o bolo:

As camadas de bolo deverão ter cerca de 2 cm de altura, não precisam de ser perfeitas, mas relativamente uniformes.

Começar por colocar a primeira camada de bolo num cake stand, barrar com metade da cobertura de queijo e iogurte, de forma uniforme e plana e colocar metades de morangos para cobrir a superfície. Colocar a segunda camada de bolo, no topo barrar com a cobertura de queijo e iogurte e por fim adicionar mais morangos por cima.

Colocar no frigorífico até à hora de servir.

Enjoy!

Os morangos estão em época, e sabem como gosto de tudo o que é sazonal. Estão também em destaque na secção de Frescos Continente, onde podem consultar quais os benefícios do consumo de morangos, como os conservar de melhor forma, receitas inspiradoras e muitas outras dicas e sugestões.

Ao clicar nas imagens abaixo, poderão não só aceder a toda essa informação, como também consultar sobre outros produtos do mês (tais como legumes e frutas) em destaque no Continente. 

Strawberry Sponge Birthday Cake

makes 1 cake

A recipe for a strawberry sponge cake, a delicious cake, promise! It's quite simple to make. Only takes a few minutes to mix the initial ingredients, after that, it's of an incredible simplicity, without any tricks or and exotic ingredients.

The recipe shown here, it's to make one cake layer, after that you'll have to repeat to make a second one.

I even used mascarpone cheese and greek yoghurt to (try) and make it healthier.

I have been using loads of strawberries in my recipes, just like in this toast, as on the smoothie bowl, on the carob pancakes, or in the blog in general, but it's not my fault, it's just an addiction.

ingredients (for the cake):

110 g butter, at room temperature

110 g sugar

2 eggs

110 g sifted flour 

1 tsp. baking powder

Start by mixing on a bowl the butter with sugar and beat for at least 15 minutes until the mixture is creamy. Then add the eggs one at a time while continuing to beat. Now fold the previously sifted flour and the baking powder.

Pour the mixture over a round, simple, 20 cm cake tin.

Bake in a pre-heated over for 20 minutes (maxium 25 minutes), at 170º C, until golden on top and completely cooked.

Repeat the process for the second layer.

Allow it to cool completely before assembling the cake.

ingredients (for the topping):

250 g mascarpone cheese 

250 g natural greek yoghurt

1 tsp. powdered sugar

600 g strawberries

  

Mix the mascarpone cheese, greek yoghurt and powdered sugar in a bowl and beat it until well involved and creamy, for about 2 minutes.

assembling the cake:

The cake layers must be around 2 cm tall. They don't need to be perfect, but relatively uniform.

Place the first cake layer on a cake stand, spread half of the mascarpone and yoghurt mixture in an uniform and flat way and place some strawberries halves to cover the surface. Place the second cake layer on top and spread the rest of the mixture and on top add the remaining strawberries.

Place in the fridge until serving time.

Enjoy!

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Perfect “Dry-Brined” Pork Chops – Come for the Oxymoron, Stay for the Juicy Meat

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Make Perfect “Dry-Brined” Pork Chops – Come for the Oxymoron, Stay for the Juicy Meat

I’ve wanted to do a video on “dry-brining” for a while now, and was reminded of that fact after recently seeing a friend’s blog post on the subject. That friend would be the lovely and talented, Jennifer Yu, who publishes the blog, Use Real Butter.

Seeing those juicy pork chops in her post inspired this video, which features one of my favorite getting-meat-ready-for-the-grill techniques of all time. If you can call sprinkling salt on pork chops, a “technique,” and for the purposes of this post, we will. 

By the way, if this looks familiar, it should. We’ve used this trick before in previous videos, but just never called it “dry-brining,” mostly because that’s not a thing. By definition, a “brine” is a liquid, but since this contains the same active ingredients, and has the same effect, we don’t let a minor detail like no water get in our way.

I could go into a long, scientific explanation of what exactly happens here, but instead I’ll provide a link to this great article on Serious Eats, by J. Kenji López-Alt. Jen used his cookbook, The Food Lab, as a guide, and so we’ll send you his way for all the pertinent details.

While our friend Kenji will do a much better job explaining the science behind this magical method, I think I did a decent job in the video explaining how wonderfully this works. As long as you don’t horribly overcook your meat, this “dry-brine” technique will produce the juiciest, and most flavorful pork chops you’ve ever had.

So, a big thank you to Jennifer for inspiring us, as well as to Kenji for inspiring her. With peak grilling season right around the corner, I really do hope you give this amazingly simple trick a try soon. Enjoy!

Ingredients for 4 large pork chops:

2 tablespoons kosher salt

1 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

- Mix and apply generously to both sides of the chops. Let “brine” uncovered in the fridge for 18-24 hours. Some say you can do this in less time, but I’ve always let it go at least overnight.

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Ultimate Smoked Salmon & Scrambled Eggs

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Make Ultimate Smoked Salmon & Scrambled Eggs

Ultimate Smoked Salmon & Scrambled Eggs

A very quick but very delicious and indulgent breakfast!

Serves 2

Prep time:  5 minutes

Cooking time: 3 minutes

Ingredients

8 free range eggs

2tbsp fresh chives, chopped

Freshly ground pepper

50g butter, plus extra for spreading

150g Smoked Salmon trimmings

2 English muffins, split horizontally

Method

1.    In a bowl, beat together the eggs and chives with freshly ground pepper.

2.    Over a medium to low heat melt the butter in a non-stick pan.  Add the eggs and gently cook, stir occasionally until the eggs are softly scrambled.

3.    Meanwhile, toast the muffins and butter.  When the eggs are cooked remove the pan from the heat and fold through the salmon.

4.    Place 2 halves of muffins on each plate and spoon the scrambled egg and salmon on top. Enjoy!

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