Tarte Flambée – Alsatian Bacon & Onion Pizza (Not Pizza)

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Make Tarte Flambée – Alsatian Bacon & Onion Pizza (Not Pizza)

The hardest thing about this amazing tarte flambée recipe isn’t the prep, or finding some exotic ingredient, it’s actually trying to explain to your guests why it’s not called pizza. I’m reminded of that old saying, “If it walks like a duck, talks like a duck, and looks like a duck, sometimes it’s a trout.”

That’s right, while this is a pizza almost everywhere else, in certain places on the German/French border, it goes by the totally dessert-sounding name of tarte flambée. Just tell people the name comes from the fact it used to be cooked in a fire, and then trail off.

Once your crust is pre-browned and topped, you have several options for bringing this to a successful, and hopefully crispy conclusion. Since the bottom is already browned, I usually just broil it on high, about 8 inches from the flame, for about 5 minutes, or until the top is looking just right.

The other method would be to pop it in a 500 F. oven, for about 7-10 minutes, or until you’re completely happy. Or, you can actually do both – start in a hot oven, and then give it a minute under the broiler to seal the deal. Either way, I really hope you give this tarte flambée a try soon. Enjoy!

Ingredients for 4 tarte flambée:

4 balls prepared pizza dough (about 5 ounces each) Note: Wolfgang Puck pizza dough recipe would would perfectly

12 ounces bacon, sliced

1 large yellow onion, sliced, cooked with salt, until soft, but not caramelized

For the cheese mixture:

1 cup formage blanc

1/4 cup crème fraiche

pinch of nutmeg

salt and freshly ground black pepper to taste

cayenne to taste

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Cranberry Apple Pies

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Make Cranberry Apple Pies

Uma das minhas épocas favoritas do ano está aqui. O Natal está aqui. É uma boa altura para estar rodeado daqueles que mais amamos. Todavia, ao contrário do ano passo, este ano isso não acontecerá. Pelo menos não com todos. Mas não tem problema. Eu adoro o Natal à mesma. E para mim nada traduz o espírito de Natal como arandos. Bem, para ser honesto até há. A canela. A canela polvilhada em tudo. Literalmente. Mas também gingerbread. E também todos os pratos de doçaria típica portuguesa. Todos polvilhados a canela. Obviamente. Mas os arandos são sinónimos de um Natal festivo. Tartes de arandos e maçã também. Porque enquanto continua a ficar cada vez mais frio lá fora, estas tartes de arandos e maçã são conforto e Natal cá dentro. O Natal está aqui, por isso toca a comemorar da melhor maneira possível. De volta do forno. Porque é isso que eu vou fazer, o mais que puder e esperando que este ano possa ser um White Christmas.

One of my favourite times of the year is here. Christmas is here. It's such a nice time to be surrounded by the ones we love the most. Although this year, as opposed to last year, it won't happen. At least not with everyone. But that's fine too. I just love Christmas anyway. And to me nothing says Christmas like cranberries. Well, to be honest, there is. There is cinnamon. Cinnamon sprinkled on everything. Literally. But there is also gingerbread. And also all those portuguese sweet treats that I love. All sprinkled with cinnamon, obviously. But cranberries are synonymous of a festive Christmas. Cranberry apple pies is also synonymous of a festive Christmas. Because while it keeps getting colder and colder outside, cranberry apple pies bring comfort and Christmas inside. Christmas is here so let's start celebrating it by baking. Cause I will be baking as much as I can and hoping this year we do have a White Christmas.

Tartes de Arandos e Maçã

faz 4

Esta receita para as tartes de arandos e maçã é realmente fácil, apesar do efeito final assim diferente. Já tenho vindo a fazer estas tartes há algum tempo, seja em cobertura lattice ou cobertura crumble, contudo nunca publicado no blog.

A massa é simples de fazer, mas a receita não é igual a outras tantas que encontrei. Não fica rija, fica assim numa textura crumble que se desfaz (oposto a tantas assim mais densas). Uma receita que tenho vindo a aprimorar e que anteriormente já utilizei nas tartes de abóbora ou nas tartelettes de morango.

O recheio também não é o típico utilizado nas tartes inglesas, porque não é previamente cozinhado, o que dá menos trabalho e ajuda a que a massa quando vai ao forno também não fique empapada, ou seja menos trabalho porque não tem de ser previamente cozinhada.

O recheio para as tartes de arandos e maçã é natalício, mas pode ser facilmente adaptado a outra estação e outros sabores.

A cobertura é tão bonita e realmente simples de se fazer. Embora a minha não tenha ficado perfeita, porque não sei muito bem como uma ficou errada e apenas dei por ela depois das fotos tiradas. Eu inspirei-me neste tutorial de 'Como fazer uma cobertura de tarte lattice' e não tem que enganar (a não ser que sejam distraídos como eu!!).

ingredientes (para a massa):

350 g farinha s/ fermento

160 g manteiga s/ sal (temperatura ambiente)

70 g açúcar

1 pitada de sal

2 gemas

2 c. sopa de leite

Num recipiente, misturar a manteiga, a farinha, o açúcar até obter migalhas finas. Depois adicionar uma gema de cada vez e bater bem, de seguida as colheres de leite e envolver tudo muito bem. Numa superfície enfarinhada por a mistura, moldar a massa para que fique em forma rolo, embrulhar em película aderente e deixar no frigorífico durante uma hora.

ingredientes (para o recheio):

2 maçãs médias (fatiadas)

150 g de arandos (frescos)

4 c. chá açúcar de cana

uma pitada de canela em pó

Por fim, quando a massa estiver pronta, desenrolar em película aderente e cortar 4 rodelas de cerca de 2 cm espessura. Então, com o rolo da massa estender a massa das tartes até ficarem com 0,3 cm de espessura. Moldar então a massa nas formas previamente untadas com manteiga e polvilhadas com farinha, pressionado cuidadosamente no fundo e nos lados e furando levemente o fundo com um garfo (mas sem cortar as bordas totalmente!).

Rechear cada tarte com maçã e arandos, polvilhados de canela e  1 c. chá de açúcar de cana.

Para a cobertura, estender a restante massa até ter 0,3 cm de espessura e cortar em tiras uniformes (1 cm de largura). Depois basta estender as tiras por cima dar tartes (estilo lattice). Cortar então os excessos de massa e pressionar as bordas da massa para ficarem unidas.

Por fim, pincelar com ovo (ligeiramente batido) e levar ao forno previamente aquecido a 180º C durante 20 minutos até a massa estar dourada e a fruta caramelizada!

Servir com iogurte grego e mel.

Enjoy!

Cranberry Apple Pies

makes 4

This recipe for cranberry apple pies is really simple despite the final look of it. I have been doing these pies for quite a long time, be it with lattice crust or a crumble top but never posted here on the blog.

The dough is really easy to make but this recipe isn't like some others I have seen around. The crust is not hard, it's more like a crumble texture that melts (opposed to so many dense ones). A recipe that I have been improving and that I have previously made in these pumpkin pies  or these strawberry tartelettes.

The filling is also not the typical of English apple pie because you don't have to cook it previously, which means less work to do and prevents the dough of becoming soggy.

The filling for the pies is Christmas style but can be easily adapted to another season and other flavours.

The top crust it's so pretty and actually quite easy to make. Although mine is not perfect, cause somehow I made one of them wrong and only notice it after taking the pictures. I followed this tutorial on 'How to Make a Lattice Pie Crust' and there is no way you can make it wrong (unless you are like me!!).

ingredients (for the pastry):

350 g plain flour

160 g unsalted butter (room temperature)

70 g sugar

pinch of salt

2 egg yolks

2 tbsp. milk

On a bowl, mix the butter, flour, sugar until you get fine crumbs. Then the egg yolk and mix very well and then the two spoons of milk. On a floured surface place the mixture, shaping the dough until you get a roll shape, wrap with some cling film and leave it to cool in the refrigerator for one hour. 

ingredients (for the filling):

2 medium apples (sliced)

150 cranberries (fresh)

4 tsp. demerara sugar

pinch of ground cinnamon

After 1 hour, when the dough is ready, unroll it on plastic wrap, cut 4 slices of 2 cm each (save the rest of the dough). Then with a pastry roll spread the pies dough until 0,3 cm thick. Then shape the dough in the previously greased with butter and flour forms, pressing gently into the base and sides and prick the bases with a fork (but without trimming the edges!).

Stuff each pie with apple and cranberries, sprinkled with cinnamon and 1 tsp. of demerara sugar each.

To make the crust, roll the remaining dough until it's 0,3 cm thick and cut into uniform stripes (1 cm wide). Then simply lay them on top (lattice style). Then trim the edges and press them together to seal.

Finally, brush the crust with egg (slightly beaten) and place in a preheated oven for 20 minutes at 180º C degrees until the crust is golden and the fruit caramelized.

Serve with greek yoghurt and honey.

Enjoy!

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My Dream Vanilla Bean Pastry Cream

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Make My Dream Vanilla Bean Pastry Cream

And by dream, I mean nightmare. I don’t test recipes. There is nothing in my contract that requires me to only post successful videos, and as you longtime viewers know, I do enjoy sharing the occasional flop, but this new and improved, vanilla bean pastry cream was not a one-take affair.

I’ve wanted to update our old crème patisserie recipe for a while, and long story short, I became obsessed, and ended up suffering through seven non-perfect versions before I was finally satisfied. The key to a great pastry cream is using the minimum of starch. You need enough so the cream holds a shape, but not so much it interferes with the flavor.

I found flour-based pastry creams easy to work with, but they have more of a pasty mouthfeel that gets in the way of the vanilla. That’s why this version is all corn starch, which we need less of to do the same job. Just be careful not to keep cooking it once it has thickened, otherwise you may compromise its thickening powers.

With the holidays, and their associated fancy desserts, right around the corner, what better time to work on your pastry cream game? So whether it’s for Napoleons, pies, tarts, or cakes, I really hope you give this a try soon. Enjoy!

Makes about 3 cups:

1 large whole egg

2 large egg yolks

1 teaspoon kosher salt (1/2 teaspoon fine table salt)

1/2 cup granulated white sugar

1/4 cup corn starch

2 cups whole milk

1 vanilla bean, seeded, plus pure vanilla extract if needed
Tip: Save the scraped pods, and stick them in your sugar container for lovely, vanilla-scented sugar!

4 tablespoons cold butter, cubed

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Pastry Cream is Coming!

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Make Pastry Cream is Coming!

Despite a few minor and uninteresting technical difficulties, the pastry cream video will be posted tonight! Stay tuned!

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10 Delicious Christmas Recipes to try this Holiday Season

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Make 10 Delicious Christmas Recipes to try this Holiday Season

10 Amazing Christmas Recipes to try this Holiday Season.

The holiday Season is upon us, so here are 10 mouthwatering Christmas recipes to try this year. They are delicious and will leave everyone craving for a bit more.

Holiday cakes and cookies, plenty of gingerbread but you will also find some pancakes, cocktails and a caffè latte to die for!

10 Receitas de Natal Deliciosas para experimentar nesta Quadra Festiva.

A época festiva está aqui, por isso aqui ficam 10 receitas de natal saborosas para experimentar este ano. São deliciosas e vão deixar qualquer um a desejar por mais.

Bolos e bolachas da época, muito gingerbread à mistura mas também podem encontrar panquecas, cocktails e um caffè latte to die for!

1. Soft Gingerbread Cake with Cream Cheese Frosting and Sugared Cranberries

What is not to love about this cake!? It's gingerbread and has sugared cranberries on top! That gotta be d-e-l-i-c-i-o-u-s.

Como não gostar deste bolo?! É de gingerbread e tem arandos açucarados por cima! Não tem como não ser d-e-l-i-c-i-o-s-o.

recipe // receita

2. Spice Cake with Cardamom-Coffee Frosting

Cake with spices at this time of the year is a win! Cardamom and Coffee (two of my favourite things ever!) together and I'm sold!

Bolo com especarias nesta época do ano é perfeição! Cardamomo e Café (duas das minhas coisas favoritas) juntas e estou rendido!

recipe // receita

3. Pumpkin Mascarpone Mini Bundt Cakes with Vanilla Creme Fraîche Glaze

First of all they look gorgeous. Cause there is something quite attractive about mini cakes. Then we have pumpkin and spices that are a match made in heaven.

Primeiro de tudo, os bolos são tão bonitos. Porque existe algo de atractivo sobre bolos miniatura. Depois temos abóbora com especiarias que é uma combinação explosiva.

recipe // receita

4. Swedish Saffron Buns

Yellow and beautiful with saffron, a perfect bun for the holidays (plus there is a video on how to make them!!).

Amarelos e bonitos com açafrão, um bun perfeito para as festas (além disso tem um vídeo a explicar como se fazem!!)

recipe // receita

5. Soft Brown Butter and Eggnog Cinnamon Rolls

Cinnamon and eggnog is a good combo. Baking buns out of it is heavenly. Perfect for a Christmas' Day Breakfast (yummy!!).

Canela e eggnog é uma combinação boa. Fazer buns a partir disso é delicioso. Perfeito para o Pequeno-almoço de Dia de Natal (yummy!!).

recipe // receita

6. Double Chocolate Gingersnaps (GF + DF)

Cookies and spices cause Christmas is a good excuse to eat cookies.

Bolachas e especiarias porque o Natal é uma boa desculpa para comer bolachas.

recipe // receita

7. Chai-Spiced Snowball Cookies (GF)

Keeping it all about cookies. This recipe is also about spiced cookies but also healthy (so not all bad!!).

Continuando pelas bolachas. Esta receita também é sobre bolachas com especiarias mas também é saudável (portanto nem tudo vai mal!)

recipe // receita

8. Gingerbread Pancakes with Salted Treacle Butter

Pancakes is always a good idea. Having pancakes for breakfast any day of this season is also a good idea. To be a truly Christmas flavour, they are gingerbread pancakes.

Panquecas é sempre uma boa ideia. Panquecas ao pequeno-almoço num qualquer dia desta época festiva também é uma boa ideia. Para ser verdadeiramente Natalício, são panquecas gingerbread.

recipe // receita

9. Gingerbread Latte with Salted Caramel Sugar

Some gingerbread latte to mach the pancakes for breakfast. Because we can't ever have too much gingerbread during the holidays..

Um caffè latte de gingerbread para combinar com as panquecas ao pequeno-almoço. Porque gingerbread nunca é em demasia.

recipe // receita

10. Rosemary Infused Holiday Cocktail

Rosemary infused Cocktail sounds amazing and very appropriate for the Holidays. Something different to try this Christmas

Cocktail infundido de Alecrim parece fantástico e muito apropriado para esta época Festiva. Algo diferente para experimentar neste Natal.

recipe // receita

Two extra recipes // Duas receitas extra

The next two recipes are only written in Portuguese, but they are so good that I had to include them here!

As duas receitas seguintes estão apenas escritas em Português, mas são tão boas que tive de as incluir.

11. Bolo de Natal

Uma receita de um Bolo de Natal (mais uma desculpa para comer bolo!) de uma das minhas bloggers portuguesas favoritas, com muitas especiarias e arandos (porque eu adoro arandos!).

receita

12. Pudim de Azeite e Mel

Um Pudim pelo Natal com sabores tão portugueses (azeite e mel), parece-me uma combinação mais que perfeita. Uma receita também de um dos meus bloggers favoritos.

receita 

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“Mille Feuille” (Napoleon) – Short and Sweet

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Make “Mille Feuille” (Napoleon) – Short and Sweet

This mille feuille, which I’m sure I pronounced perfectly in the video, is also referred to as a Napoleon, and is the easiest, “fancy” pastry I know. The technique for creating your “thousand leaves” is very simple, especially if you use frozen dough, which any sensible person should do.

Whether you use frozen or homemade dough, the key is to keep it flat. We do this by “docking” the dough, and pressing with another pan. I used a few layers of foil before placing the pan on top, to make sure it was in contact with the dough, and depending on the size and shape of your pans, you may need to do the same.

Most patisseriers will make these well ahead, and keep them in the fridge, so that the pastry softens a bit, as it absorbs moisture from the filling. This is standard procedure, and they are much easier to eat that way, but I actually prefer to enjoy them right away, so as to fully experience the contrast between the crispy, buttery pastry, and the cold, creamy custard. 

Stay tuned for the new and improved pastry cream video heading your way soon. In the meantime, your favorite recipe should work, as well as things like whipped cream, sweetened ricotta/mascarpone, and/or lemon curd. I really hope you give this a try soon. Enjoy!

-- Bake at 400 F. for about 15 minutes “pressed,” and then continue for another 10-15 minutes, uncovered, or until browned and crisp. I turned mine once during that time.

-- To make the icing, simply add enough water or milk to powdered sugar, until the right consistency is reached. For the chocolate one, I started with one part unsweetened cocoa to four parts powdered sugar, and then stirred in the liquid. Check this video if you are confused.

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Roasted Parsnip and Quinoa Salad

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Make Roasted Parsnip and Quinoa Salad

O tempo lá fora não convida a passeios. convida, antes, a ficar por casa. enquanto lá fora a tempestade angus se instala. não é o frio que atormenta. é a chuva forte e os ventos incessantes. o conforto faz-se, assim, por casa. faz-se de pastinaca assada. porque uma salada nesta época também pode ser de conforto.

O cheiro da pastinaca assada com alecrim espalha-se pela casa. algo tão reconfortante em dias cinzentos como estes. enquanto a quinoa, o queijo e as sementes servem de complemento ao prato. um prato em que a pastinaca assada não é um acompanhamento mas a estrela principal.

Em dias de tempestade, pratos assim são o sinónimo de conforto.

The weather outside is not an invite to a stroll. It's an invite to stay at home. While the storm angus is upon us. It's not the cold that torments. It's the heavy rain and the incessant winds. Comfort is thus made at home. It's made of roasted parsnip. Because a salad in this season can also be comforting.

The smell of roasted parsnip with rosemary spreads throughout the house. Something so comforting in grey days like these. While quinoa, cheese and seeds serve as a complement to the dish. A dish in which the roasted parsnip is not an accompaniment but the main star.

On stormy days, dishes like this are synonymous with comfort.

Salada de Pastinaca Assada e Quinoa Colorida

para 2

Receita de salada de pastinaca assada com alecrim, acompanhada de quinoa colorida (branca, vermelha e preta), molho de iogurte, rúcula, sementes de abóbora tostadas e queijo feta.
Uma receita de uma salada vegetariana e outonal

ingredientes:

5 pastinacas (cerca de 400 g)

3 ramos de alecrim

2 c. sopa de azeite

1 c. chá sal

1 caneca de quinoa

2 canecas de água

3 c. sopa de iogurte natural

1 c. chá orégãos

1 c. chá azeite

1 mão cheia de rúcula

2 c. sopa de sementes de abóbora

100 g queijo feta

Começar por assar a pastinaca. Para isso, arranjar a pastinaca, cortando-a em quartos na longitudinal. Colocar então em dois tabuleiros de forno, numa só camada, regar com as 2 colheres de sopa de azeite e espalhar o alecrim e o sal por cima. Levar então ao forno pré-aquecido, a 220 ºC graus por cerca de 20/25 minutos, até estarem dourados.

Enquanto isso preparar a quinoa, conforme as indicações da embalagem (seguindo as indicações de 1 caneca de quinoa para 2 de água). Cerca de 15/20 minutos ao lume.

Preparar então o restante. Numa taça misturar as colheres de sopa de iogurte, com orégãos, azeite, misturar bem e reservar. Num tacho tostar as sementes de abóbora, por cerca de 2 minutos de cada lado, retirar do lume e reservar.

Quando a pastinaca estiver assada, a quinoa também deverá estar pronta.

Servir então num prato, quinoa com a pastinaca, regada com molho de iogurte, folhas de rúcula, sementes tostadas e queijo feta.

Enjoy!

Roasted Parsnip and Colourful Quinoa Salad
serves 2

A recipe of salad made of roasted parsnips with colourful quinoa (white, red and black), yoghurt salad, wild rocket, toasted pumpkin seeds and feta cheese.
A vegetarian and very autumnal salad.

ingredients:

5 parsnips (about 400 g)
3 sprigs of rosemary
2 tbsp. olive oil
1 tsp. sea salt
1 cup of quinoa
2 cups of water
3 tbsp. natural yoghurt
1 tsp. dried oregano
1 tsp. olive oil
1 handful wild rocket leaves
2 tbsp. pumpkin seeds
100 g feta cheese

Start by roasting the parsnip. To do so, prepare the parsnip by cutting into quarters lengthwise. Spread over 2 oven trays, in a single layer and spread the 2 tablespoons of olive oil, rosemary and sea salt. Place in a preheated oven for 20/25 minutes at 220 º C till they are golden.

In the meantime prepare the quinoa, following the rule of 1 cup of quinoa for 2 of water (or as said on the package). It will take about 15/20 minutes.

Now it's time to prepare the yoghurt sauce, by mixing in a bowl, the yoghurt with oregano and olive oil. And to toast the pumpkin seeds for about 2 minutes on each side over medium heat.

When the parsnip is golden roasted so it should the quinoa ready.

In a plate serve some quinoa with pastinaca on top, spread some yoghurt sauce, wild rocket leaves, pumpkin seeds and feta cheese.

Enjoy!

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