17 November 2017

Georgian Chicken Soup / Sopa de Galinha da Geórgia.

Georgia is a country in the Caucasus region of Eurasia. Located at the crossroads of Western Asia and Eastern Europe, it is bounded to the west by the Black Sea, to the north by Russia, to the south by Turkey and Armenia, and to the southeast by Azerbaijan.
Georgian cuisine often marries western techniques with eastern flavours and to find out more about its uniqueness, you should read this amazing and very interesting article.
To create this chicken soup, Christopher Kimball was inspired by a traditional Georgian recipe called "Chikhirtma".
As we love (specially the kids) chicken soup here at home, this recipe was one of the first ones I've marked down to try from Christopher Kimball's "Milk Street - The New Home Cooking". The book of the month for the online #rainydaybitescookbookclub!
As soon as I started reading the recipe, a similar soup came up to my mind. The Greek Avgolemono soup. A soup that we loved a lot and that is also finished with eggs and lemon juice.
This Georgian soup I'm posting today is rich, full of flavour, creamy and so comforting for these cold days that, if you try it, I can assure you'll be making it over and over again.

14 November 2017

Spanish Garlic Soup / Sopa de Alho Espanhola.

This month, Deborah chose Christopher Kimball's "Milk Street - The New Home Cooking" as the book of the month for the online #rainydaybitescookbookclub!

This cookbook features 125 recipes from all around the world where the focus is maximizing flavour using simple recipes where flavours are layered.
The recipes don't require long lists of ingredients, unusual appliances, or spending all day standing over the stove. The recipes are interesting, varied, and simple to make.
Kimball states that, "cooking and sharing food is central to the human condition" and he also dedicates this book "... to the notion that cooking is the universal language of the human spirit".
How inspiring are these sentences?
Last week, as the first recipe challenge of the month, we cooked this absolutely divine Cuban Style Pork Shoulder with Mojo Sauce, which was to die for and I'll post the recipe here, sometime soon.
I have lots of recipes marked down to be tried from the book but, this one (soup... you know I love soups right?), had to be the first one to be shared.
A soup that is super simple to make, calls for very humble ingredients and that is packed full of flavour.
According to the recipe book caption, this is an " 'end of month' recipe - the sort of meal to make quickly with whatever is on hand and when money is tight" and it is indeed!!

30 October 2017

Lamb Burgers with Pomegranate Seeds / Hambúrgueres de Borrego com bagos de Romã.

"New York Christmas - Recipes & Stories" by Lisa Nieschlag and Lars Wentrup, is a book that will transport you to the magic and beautiful streets of New York and its iconic white Christmas.
Full of mouthwatering recipes, this book covers all your Christmas holidays food needs. From Christmas baking, winter brunch, holidays classics, Christmas dinner and New Year's Eve, you'll find everything you need to satisfy and indulge your family and friends around the festive season.
Not to talk about the absolutely fabulous stories and photos that are like entering an enchanted fairy tale or one of the New York Christmas movies that makes us dream about The Perfect Christmas!
A book that I'm totally in love with and that is on my kitchen table since the day I got it. I'll be cooking a lot from it during this season and, of course, in between food steps and processes, I'll keep on reading the stories and dreaming over the gorgeous photos of New York.
A big thank you to the publisher Murdoch Books UK that sent me this gem of a book that I totally recommend!
These burgers were the first recipe I tried as, I marked down so many to try that, of course, I couldn't wait until Christmas to try them all right?
The meat is slow cooked with some Christmassy spices and after 3 hours, it just falls off the bone and melts in your mouth. A recipe to try over and over again and that was loved an joyfully enjoyed by adults and kids.
As this month Marta asked us to make recipes featuring pomegranate for her October "ingredient of the month", I invite Marta to try and enjoy these delicious burgers.

28 October 2017

Fig & Rose Millefeuille / Mil Folhas de Figos e Rosas.

You all know I love a good millefeuilles right?
To me, Millefeuilles are like Pavlovas! Can't see one new recipe of either of them, and you'll spot me running into the kitchen to make it straightaway!
In this post, you can see the list of all the homemade millefeuilles I've already made until today and, this one, with all these exotic and Persian flavours, couldn't go unnoticed and not being part of my millefeuilles list, right?
This is another great recipe from Sabrina Ghayour beautifully gorgeous "Feasts" book and it was so, so delicious that I had to share it with you all.
Try it and thank me later because you will be delighted :))).

23 October 2017

Pumpkin Cake with Browned Butter Streusel for the Virtual Pumpkin Party / Bolo de Abóbora com Streusel de "Beurre Noisette" para a Festa Virtual da Abóbora.

It's Virtual Pumpkin Party Day again and I so love to cook with pumpkin, that I couldn't miss this day for anything in the world!
Last year I created this fabulous Pumpkin and Coconut Caramel Flan to celebrate the day but, this year, as I have so many things up to my sleeve, I decided to make a recipe from one of my favourite books at the moment!
This cake is any "pumpkin lovers" dream as it's moist, full of spicy and autumnal flavours and totally perfect for these autumnal days.!
The recipe s from Brian Hart Hoffman "Bake from Scratch" cook book and it's a real delight.
I have to say that the browned butter streusel topping is just to die for so, in case you want to give this gorgeous and delicious cake a go, here is the recipe and..., just in case you want to have a look and check all the fabulous bloggers that are celebrating this day and all the fantastic delights they cooked, check Sara's blog and enjoy the pumpkin feast.

20 October 2017

Pastel Vasco / Bolo Basco - Gâteau Basque or/ou Basque Cake.

Gâteau Basque is the theme for this month and the 22th edition of the Sweet World!
Want to make a Pastel Vasco?
The rules are simple:
  1. You have until the 20th of November to make and publish your Basque Cake. 
  2. That same day, 20th of November, Susana will let you know on her blog, the theme for the 23th edition of the Sweet World.
  3. You'll have to leave your link here, in this post, in order to be featured in the monthly round up that will be published here on the blog, on the 25th of November.

16 October 2017

Cranberry and Pecan no-knead Bread for the World Bread Day / Pão "sem amassar" de Arandos e Pecã para o Dia Mundial do Pão.

It's World Bread Day and, of course, as a huge bread lover, I have to celebrate the day!
As long as I live, I'll always be amazed with the simplicity of the most ancient form of prepared food. The simplest ingredients combined and kneaded in order to feed people all over the World in its most pure, humble and simplistic way.
This year, after changing my mind time over time and recipe after recipe, I decided to make this simple yet super delicious and crusty no-knead bread.
No-knead breads are amazing. You just have to handle the dough as little as possible, let it rise for a long time and you'll have the most delicious crusty bread with an outstanding soft interior. Plus! Slow breads are most healthy and recommended right? So, hurray to slow breads and slow living!
The recipe is from Brian Hart Hoffman gorgeous "Bake from Scratch" book, from which, I've already made this Babka, this Focaccia and this amazing Cake.
For this bread, the book gives you a main, no-knead bread recipe, followed by a few flavoured options. I opted for this cranberry and pecan flavoured bread and it turned out so deliciously good that I'm tempted to try all the flavour variations soon.
Today, the bread reigns and, if you want to have a look at the breads I baked for World Bread Day in previous years, you can have a look here (2016), here (2015) and here (2014).
Meanwhile, be happy and give some love to your bread!

14 October 2017

Pomegranate and Chocolate Cake / Bolo de Chocolate e Romã.

This chocolate cake it's an absolute dream for any chocolate lover.
Rich, dense, intense, chocolaty and super moist, this cake is a stunner and was literally devoured in a few hours, by all the chocolate lovers in this household.
The recipe is from John Gregory-Smith new cook book "Orange, Blossom & Honey".
A book full of mouthwatering Moroccan recipes and every and each page is a journey to the souks and streets of Morocco.
This is the first recipe I made from the book and I chose this one, not because of the chocolate but mostly because of the pomegranate.
Pomegranate is the chosen ingredient from Marta as the "ingredient of the month" and, as soon as I saw this recipe, I knew I had to make it straightaway, not just because I'm surrounded by chocolate lovers here at home, but also because I wanted it at Marta's table, to celebrate October and the pomegranate!

11 October 2017

Burrata with burnt Oranges, Pistachios, Mint and Pomegranate / Burrata com Laranjas queimadas, Menta e Romã.

Delicious little sharing "salad" type plate, from Sabrina Ghayour new book "Feasts" and one that fits perfectly into this month's "Marta's ingredient of the month" which is, pomegranate!!
I truly adore Sabrina's books and this last one, "Feasts" is a real delight.
Full of colorful and delightful recipes and the type of book that makes you go to the kitchen and cook the book off!
This salad was the first recipe I prepared form the book. Not just because I'm mad about Burrata, but also because all the ingredients and colours combination was screaming "PREPARE ME"!!
This plate is not, just easy and quick to prepare, but it's also a great combination of flavours and textures.
As soon as I saw that Marta chose pomegranate as the ingredient of the month, I knew that this gorgeous plate would be a winner at her monthly table and here it is!

9 October 2017

Red Curry, Ginger and Squash Soup / Sopa de Abóbora, Caril Vermelho Tailandês e Gengibre.

For this month's Rainydaybites Cookbook Club, we are cooking from Joanne Chang and Karen Akunowicz "Myers + Chang at Home" book.
This cookbook brings to the table dishes from the incredibly popular Boston restaurant. The recipes are Asian inspired and unique with a focus on flavour.
The perfect book to kick off the comfort food season and for me, nothing is more comforting than a big bowl of soup and that's why this was the first recipe I chose from the book.
Full of balanced flavours, this soup is perfect for lunch or dinner and it's so satisfying that, after having a warm bowl of it, you don't need anything else.

6 October 2017


Although they are mostly connected to Spain, the origin of churros is unclear.
One theory suggests they were brought to Europe from China by the Portuguese. The Portuguese sailed for the Orient and, as they returned from Ming Dynasty China to Portugal, they brought along with them new culinary techniques, including altering dough for youtiao, also known as Youzagwei in southern China, for Portugal.
The new pastry soon crossed the border into Spain, where it was modified to have the dough extruded through a star shaped die rather than pulled.
Another theory is that the churro was made by Spanish shepherds, as a substitute of fresh bakery goods. Churro paste was easy to make and fry in an open fire in the mountains, where shepherds spend most of their time.
Meanwhile, in Spanish towns, an exchange occurred which transformed the snack from shepherd’s fare to a royal delicacy.
While the conquistadors took churros to South America, they brought back chocolate and plentiful sugar, turning dull dough sticks into a sweet sensation.
Once in South America, the churro continued to evolve from a plain, thin stick to a more rotund stuffed specialty, varying according to region.
While the Brazilians prefer a chocolate filling, the Cubans like their churros with Guava stuffing while the Mexicans, with dulce de leche or vanilla.
In Uruguay the churros are stuffed with cheese and in South Eastern Spain they are still eaten with salt rather than sugar, which makes them closer relatives of the original youtiao.
Mexican churros are said to be the bridge between dessert and savoury churros as salt is added to the dough before kneading, while the filling is over sweet.
After all these very interesting contradictions, flavour variations and facts, the most important thing to retain is that, churros are a very addictive and delicious delicacy.
The recipe I chose today, is this one, from the brand new Michael Rantissi & Kristy Frawley, Hummus and Cº. book "Middle Eastern food to fall in love with" and, I have to say, they were pretty amazing!
This is the second time I make churros. The first time I've made them was this recipe here and, although they were absolutely delicious, this time I wanted to try a different recipe and that's why, I chose the one I'm leaving you today.
I served my churros with a choice of this chocolate sauce and this salted caramel sauce but, you can serve them with either, both, just one, none, or other sauces to your own liking.
I just made half of the recipe but, as always, I'm regretting it now and so, I'm leaving you the full recipe.
Hope you give these churros and both sauces a try because, they are a well worthy "path of calories" to heaven :))).

30 September 2017

Cinnamon Pavlova, Praline Cream and fresh Figs / Pavlova de Canela com Creme, Praline e Figos frescos.

You know that I'm a Pavlova lover and known as the "Pavlova Queen" so, each time I see a new Pavlova recipe, I have to make it straightaway.
I have to tell you that this Pavlova got the title of the BEST PAVLOVA EVER from the ones that tasted it, and the demands for the recipe - from both, the eaters and those that have seen this photo I posted on instagram - don't stop coming!
This recipe is the first recipe I made from Yotam Ottolenghi and Helen Goh very new book called "Sweet".
A book that is a stunner and every recipe is a delight.
360... something pages full of sweet beauties with a middle eastern touch. I confess that I was waiting this book with excitement as I love Mr. Ottolenghi and his approach to food.
The expectation of a book full of baking sweet goods with his name on it, was more than a confirmation that it would be a great book and, in fact, it is!
As for the Pavlova, I cannot find better words to describe it, than the introduction written in the book itself:
"This is a stunning dessert for a special occasion.
It also has a nice element of surprise, as the meringue base is not quite what you might expect. Gooey - almost toffee like - rather than dry and crispy. This is due to the brown sugar in the mix.
Combined with the praline cream and fresh figs, it's absolutely delicious.
Pavlova is the dessert to make when you have a bit of time and are feeding people you adore".