24 April 2017

Congee with Chicken, Ginger and Poached Egg / Congee com Frango, Gengibre e Ovo Escalfado.


Congee is the Chinese name for rice porridge but it is also known as okayu in Japan, juk in Korea, and jok in Thailand. They all and each have their own unique variations but, it always begin with rice and a liquid (usually water) and sometimes, a little salt.
From this basic start, flavors and textures can be added after, such as kimchi and salted fish (Korea), or pork with fried garlic and scallions (Philippines).
Congee can even be sweetened with sugar and served with fruit, such as pears or apples.
Another variation is to make congee with chicken and ginger.
More than a bowl of good food for the body, Congee also nourishes the soul!!
This recipe is another delicious one from Shu Han Lee "Chicken and Rice" cook book.
It is so, so delicious and comforting that you just want to eat the whole pot by yourself.

22 April 2017

Risi & Bisi (Rice and Peas) / Risi & Bisi (Arroz e Ervilhas).


Risi & Bisi, the italian for Rice and Peas, is a simple but delicious Venetian combination of flavours.
There's another version of this dish here but, as this month Marta asked us to cook with rice, I couldn't help but making this Tessa Kiros version.
Tessa Kiros is the author of the most beautiful books I have on my shelves and believe me, I have all Tessa Kiros books and each single one is more gorgeous than the previous one.
This recipe is from Tessa Kiros "Venezia" cook book.
A spectacular book that, more than a recipe book, is a book full of gorgeous food photos and Venetian life style shots, snaps and introductions.

19 April 2017

Pork Shoulder with Fried Potatoes and Pickles / A minha versão da Carne de Porco à Portuguesa.


I recently received an invitation from Specially Selected Pork to create a recipe featuring the best quality pork meat you can find in Scotland.
We rarely eat pork meat at home but when we do, I must make sure that the meat is specially selected and that’s why I only buy my pork meat at farmer’s markets or specialist selected butchers.
The recipe I created was inspired in a very well known Portuguese dish called "Carne de Porco à Portuguesa" and you can find the recipe here.
Being able to create a recipe with such fantastic Quality Pork was a real pleasure and I loved every step of it. If you like pork meat, give this recipe a try because I'm sure you'll love it.
Thank you so much for this opportunity Specially Selected Pork.

17 April 2017

Wild Mushroom Claypot Rice / Arroz de Cogumelos.


This dish is a fantastic one pot meal. A fabulous recipe from a book that I have for ages but never used before.
"Chicken and Rice" is the name of the book and the author is Shu Han Lee. It's a book full of fresh and easy Southeast Asian recipes and, you know, I love Asian flavours.
As Marta wants rice recipes for this month and for her "ingredient of the month", as soon as I saw this recipe, I couldn't help but make it.
Not just I love the combination of ingredients, but also because I bought a fabulous box of mixed fresh mushrooms at the Edinburgh Stockbridge Farmer's Market that I thought, should shine in this recipe.
The flavour is amazing and I truly recommend it!

14 April 2017

Extra Crunchy Southern Fried Chicken / Frango frito à americana.


Who wants KFC when you can have extra crunchy fried chicken at home? I'm not mad about this kind of food but my teenager son adores fried chicken so, he was really happy the day I made this recipe.
I confess that fried food is my nemesis in the kitchen as I'm very bad at frying stuff so, when Deborah suggested this recipe as the first recipe challenge of the month for the Rainydaybites Cook Book Club, I thought that it would be disastrous...
Actually it went very well and I can assure you that this is the best fried chicken I've ever eaten.
The interior of the chicken is moist and tender and the exterior is super crunchy and fabulously flavoured with the spice mixture from the marinade and coating.
As I mentioned here, this month we are cooking from J. Kenji Lopez-Alt, The Food Lab cook book and the experiments and explanations for every recipe are a joy to read and learn.
Just so you have an idea, for this recipe, he cooked more than 50 chickens in order to achieve the perfect fried chicken, which, as you can imagine, is a lot of chicken...

13 April 2017

Saffron Hot Cross Buns, filled with Dried Cranberries and Cocoa Nibs / Hot Cross Buns de Açafrão, recheados com Arandos secos e Pepitas de Cacau.


Today, I'm not leaving you a recipe, but an update on a recipe I made last year and that has become a favourite in our household.
The recipe you should follow is this one here and the adaptations I made this year are stated bellow.
Hot Cross Buns are an Easter staple and I couldn't not make a batch this year.
I used the same dough and method specified in this post and the only changes I made were:

12 April 2017

Pistachio Pavlova Wreath with Raspberries, Lychees and Lime / Coroa de Pavlova com Pistachios, Framboesas, Lichias e Lima.


You know I'm a "Pavlova Queen" right?
Not just I love making Pavlovas, they're also my absolute favourite dessert in the world.
Under the "Pavlova" label, you can already find 10 pavlova recipes here on the blog and although I loved every and each one of them, I have to tell you that this one, that I'm leaving you today, is the BEST PAVLOVA EVER!!! Absolutely divine!
The recipe is from Lorraine Pascale amazing new books "Bake" and as you might remember, I already made these delicious millefeuilles from it.

10 April 2017

Bakewell Tart / Tarte Bakewell.


Bakewell tart!
Something that I wanted to make for a long time but never made!
Although I already tried lots of them (shop bought ones), I was dying to try an homemade one and it doesn't take much but the Sweet World to challenge me to make my own homemade version.
It looks rustic, it looks simple, it doesn't look perfect but, does it taste damn good? Oh yes!!! The best!!
There's lots of controversy around this tart. Its origins, the pastry, the kind of jam, the filling so, everything is uncertain but the thing is: Its a delicious tart indeed!!
I found all the controversial information here, here and here and if you're interested, you can read it all and take your own conclusions.
After doubting and reading lots of recipes, I decided to make this one.
Using puff pastry for the base, Morello cherry jam for the jam layer and frangipane for the top layer, this tart went down a storm and without a doubt, beats any shop bought one that I tasted before!
The recipe, from The Great British Bake Off - Big Book of Baking.
It is a stunner and a treat to be made over and over again whenever there's a craving for these almondy flavours.

7 April 2017

Teriyaki Salmon and Avocado Poke / Poke de Teriyaki de Salmão e Pêra abacate.


Poke is a popular Hawaiian snack of raw fish seasoned with soy sauce and sesame oil.
In the Islands, poke is available everywhere, from food trucks to local Chefs restaurants.
Martha Cheng "The Poke" cookbook is all about this fresh way of eating fish and it's a delightful little book that I intend to use a lot, as I'm a lover of this kind of food.
Saying that, here is y first Poke!

5 April 2017

Red Velvet Napoleons with Raspberries / Mil Folhas de Veludo Vermelho e Framboesas.


You know I can't resist a millefeuille recipe right?
Here o the blog, you can find 3 millefeuilles recipes (here, here and here) and each one, better than the previous one!!
So, as soon as I got Lorraine Pascale new book "Bake", I couldn't resist but make this millefeuilles straightaway!
The book is amazing!! Full of delicious recipes and I have lots of them already marked down to be tried.
As for this one, as expected, the millefeuilles were a true delight and a true winner and you should tried it!
Not the healthiest recipe, as you can notice by the ingredients list, but surely, a treat!!


Notes:
  • Of course, I made my own homemade puff pastry, but of course, you can use shop bought puff pastry if that makes you more comfortable.
  • Filling wise, the full fiiling recipe is too much for this recipe so, I advise you to make only half the quantity of the filling because it will be more than enough.

3 April 2017

Micro Steamed Asparagus with Poached Egg and Walnut Vinaigrette / Espargos no microondas com Ovo Escalfado e Vinagrete de Noz.


"The Food Lab" by J. Kenji Lopez-Alt is the book Deborah chose for April's Rainydaybites Cook Book Club.
As you can guess by the name, The Food Lab is more than a recipe book. Its's a book about cooking through science, meaning, cooking techniques that should be adopted instead of others, depending on the ingredients, tips, tricks, explanations about how things happen and why, etc.
It is a very interesting book and I'm loving exploring it.
The first recipe that I tried was this one. Not just because I was very curious about the method used to cook the asparagus, but also because of the walnut vinaigrette that caught my attention straightaway.
I confess that I never cooked asparagus in the microwave and I have to say, this method really works!!