28 May 2017

Harissa Chicken with Leeks, Potatoes and Yogurt / Frango assado com Harissa, Alho francês, Batatas e Iogurte.

Second and last recipe challenge of the month and also a "Cook the Cover" challenge for May's Rainydaybites Cook Book Club.
Deborah asked us to cook this fabulous one sheet meal and I'm glad she did because, not just I love all the ingredients in this recipe, I also love the fact that there's almost no washing up after.
The combination of ingredients, as you might guessed by the title, is absolutely incredible and the textures and flavour are, both, absolutely fabulous.
Another great hit from Melissa Clark "Dinner: Changing the Game" book which, by all means, I'm loving to bits!

26 May 2017

Spiced Carrot Purée (Dip) with Dukkah / Puré (Dip) picante de Cenouras com Dukkah.

Last recipe for Marta, May and Carrot as the ingredient of the month!
This recipe, another one from Chef
Maria Elia "Full of Flavour" book is absolutely divine to serve at a dinner party as a canapé or as part of a mezze.
Everybody can help themselves and dip the chosen bread in the carrot dip, while enjoying their drinks or cocktails.
ingredients (serves 8):
for the dukkah:
100g almonds, blanched
50g coriader seeds
20g cumin seeds
75g sesame seeds
sea salt and freshly ground black pepper
Toast the almonds in a medium pan over a medium heat until golden.
Transfer the almond to a work surface to cool a little, then finely chop them.
Transfer to a bowl.
Add the coriander and cumin seeds to the pan and toast for 2 minutes, or until fragrant. Transfer to a pestle and mortal, leave to cool completely, then coarsely grind and mix with the almonds.
Toast the sesame seeds until golden. Leave to cool, then grind, together with 2 tsp of sea salt.
Add to the almond mixture and season with black pepper.

25 May 2017

Sweet World Round Up - Paris Brest.

Another successful Sweet World edition, this time having the well known Paris Brest as its theme and the results, as you can check bellow, were incredible.
Thanks to everyone that went to the trouble to be with us once again, and that brought all these beauties to our 16th edition!

Mais uma edição do Sweet World terminada com sucesso, cujo tema, o famoso Paris Brest, provou ser mais ou menos difícil para uns, um passeio no parque para outros e um verdadeiro desafio para alguns.
O importante é ser criativo e preserverante e os resultados estão à vista e são lindos.
Muito obrigada a todos os que mais uma vez nos acompanharam e só posso dizer que estou muito orgulhosa de todos!!

24 May 2017

Carrot and Coconut Cake / Bolo de Cenoura e Coco.

A sweet and delightful carrot cake for Marta and her "ingredient of the month".
Almost everybody (and I certainly do), loves carrot cake, specially if it's a moist and flavoursome one.
This Rachel Khoo recipe, from the "Little French Kitchen" is moist, is delicious and a joy to eat for (like me), carrot cake and coconut lovers.

22 May 2017

Carrot Keftedes / Keftedes de Cenoura.

Although, usually, keftedes are made with minced meat, this vegetarian option is a great and super delicious solution for those that are avoiding meat.
Served with a simple salad, Skordalia and/or Tabbouleh, these are just perfect warm or cold.
The recipe is from Chef Maria Elia "Smashing Plates" cookbook and it's another fabulous suggestion that I'm leaving for Marta and her May "Carrot - the ingredient of the month"!

19 May 2017

Herbed Parmesan Dutch baby / Dutch baby com Ervas aromáricas e queijo Parmesão.

This is the recipe that Deborah chose as May's first recipe challenge for the online Rainydaybites Cook Book Club.
I have to say that I was very happy with Deborah's choice. First, because I've never tried or made a Dutch baby before and second, because it's a savoury one and you know, I'm a savoury girl.
I have to say that this is another great and very moreish recipe from Melissa Clark "Dinner: Changing the Game" book and it was a true winner. A mix between a giant gougére "style" cheese puff and a giant Yorkshire pudding and the flavour couldn't be better.
It can be served it for dinner with a big salad or roasted meat or for a delicious and savoury brunch. Serve it straight from the oven, still in the pan and tear it to pieces with your fingers.
Just don't be shy to lick your fingers after because they'll be full of yummy salty, cheesy and herby bits.

17 May 2017

Carrot, Dill, Almond and Feta Baklava / Baklava de Cenoura, Aneto, Amêndoas e queijo Feta.

Most of the benefits of carrots can be attributed to their beta-carotene and fiber content but carrots are also a good source of antioxidant agents and, furthermore, carrots are rich in vitamin A, Vitamin C, vitamin K, vitamin B8, viamin B5, folic acid, potassium, iron, copper, and manganese so, all of these are great reasons to cook with this root vegetable.
The first recipe I made for Marta and for her "May, the month of the Carrots" is this amazingly delicious savoury Baklava.
The recipe is from Chef Maria Elia great "Full of Flavour" book, from which I've already made this absolutely fantastic soup.
Even my husband that is not very keen on dishes with pastry, loved it and didn't stop talking about how delicious it was and how much he loved it.
A fabulous vegetarian dish that I truly recommend!

15 May 2017

Vegan Chocolate Granola / Granola vegan de Chocolate.

If you're following this blog for some time now, you know that I'm not vegan, vegetarian, Paleo or whatever.
I'm just someone that loves food in general!
I eat everything (well, not quite...) and I love to try all sorts of flavours and cuisines. I believe that in food just as in life, balance is the key for everything and therefore, in my house there's no place for fanaticism, fundamentalism's and other sort of (isms).
I cook and eat with my family and friends whatever we fancy to eat on the day. If it's meat we'll eat meat, if it's vegetarian will be and if it's vegan or other sort of tendency, it will be but, it's always what we want, when we want.
Saying that, I love vegan food more than I ever thought I would love it and although (as you know), I have lots of all sorts of books, when I'm craving vegan food, I always go to that same place where I know that I'll find fabulous, mouthwatering and delicious vegan recipes.
Weather for breakfast, meals or even vegan cakes and sweets, Kimberly's, The Little Plantation Blog is the place I always rely in order to cook and eat fabulous vegan food.
Not to talk about Kimberly, the blog owner herself. Such a thoughtful and kind person. Full of knowledge and a very talented food and prop stylist and photographer...
Just visit the blog and tell me if you don't want to cook everything Kimberly publishes there? Plus! Kimberly's blog posts are always a joy to read. Short or long, whatever the theme, for me, reading them, it's always a delightful and relaxing moment!
Honestly? If there is one person in this world that could make me go completely vegan, that person would be Kimberly and her blog!
I've already tried lots of Kimberly's recipes here at home and although my daughter and I, we are the keenest ones for vegan food, my husband and teenager son never ever complained about any of the recipes I cooked from The Little Plantation blog.
Actually, all of them were very much appreciated and devoured by everybody including the two fussy boys.
This granola is one of those successful recipes I tried from Kimberly's blog and I'm not writing here the English version of it because it's all written down and very well explained here.
I have to say that after taking the granola out of the oven, I couldn't stop munching it from the tray or even after being cooled, directly from the jar.
My kids (both), are having it for breakfast and snack all the time and soon, I'll have to make another batch.
Yes! That's how delicious it is!!

12 May 2017

Smoky Paprika Chicken with Crispy Chickpeas, Roasted Lemon and Kale / Frango com Paprika Fumada, Grão de Bico Crocante, Limão assado e Kale.

By the amount of chicken recipes that I publish, you might well already guessed that we love chicken here at home. Well, it's true!
This recipe, from Melissa Clark "Dinner: Changing the Game" cook book is a stunner!
The chicken is moist inside, with a perfectly crisp skin outside. The combination of the lemon, kale and crispy chickpeas is totally genius and the whole dish is absolutely delicious and full of textures and contrasts.
As you Know, this month we are cooking from Melissa's book for the Rainydaybites Cook Book Club and of course, this recipe had to be shared because you'll be in love with it if you get to try it and, it's also super easy to put together.

10 May 2017

Rocky Road.

Rocky Road is a very easy gluttony to make and assemble and something that all kids, of course, fall in love with.
This rocky road was a last week's request from my teenager son and some of his friends. As they are studying hard in order to achieve their A levels, I thought that a little (lot) of extra chocolaty energy would be a booster for their studies.
I don't need to tell you how much they appreciated it and how many compliments and smiley faces I got right?
The recipe s from Mima Sinclair little fantastic book "Rainbow Bakes". As you might guess by the name of the book, it's all about rainbow(y) gorgeous showstoppers and delicious bakes.
I love Mima Sinclair's books and you can find a whole lot of my favourite gingerbread recipes (from Mima's Gingerbread Wonderland book), under the label "Mima Sinclair", including this gorgeous gingerbread and chocolate bird's house that was a huge success last Christmas.
As for this rocky road, I think we don't need many words to describe it right...?
The sweets specified are the ones specified in the original recipe but, as you might know, there's no rules for Rocky Road so, use whatever sweets you have at home or go wild and use your own imagination.

8 May 2017

Asparagus with poached Eggs / Espargos com Ovos esclafados.

This suggestion is a simple combination and a classic that works every time.
As a starter or a light lunch, it's always a winner.
The recipe is from Tessa Kiros beautiful book "Twelve".
A book full of delicious recipes from Tuscany and, like every and each of Tessa books, it's a glorious tribute to the region.

4 May 2017

Viennese whirls.

Viennese Whirls are a British confection consisting of soft butter biscuits piped into a whirl shape, said to be inspired by Austrian pastries, though entirely unrelated.
The most common UK version was popularized by Mr Kipling, consisting of a two biscuits sandwiched with buttercream and jam. In this sense they resemble the older Empire biscuit (this information was found here).
For May and "Our Great Bake Off". Ana asked us to make Viennese Whirls.
When it comes to biscuits, I always recur to my little but very trustable Annie Rigg book, the "Great British Bake Off - Bake it Better (nº 2): Biscuits".
I have to say that I wanted to try this recipe for ages but, like many others, I never did it so, this was the opportunity to make them and they turned out absolutely delicious and not badly shaped, I suppose...