DESSERT

Raspberry and Peach Crumble

During summer, the fruit bowl is always full of peaches. I love them. Nectarines, Paraguayans and those colored scented rose ones that never disappoint. Those and Paraguayans will fill my measures! Usually I like to eat them natural, but they are a very versatile fruit to use in salads and especially in desserts.
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A crumble is always the ideal way to use that fruit that gets forgotten in the fruit bowl or in the fridge. In this recipe I added peaches to raspberries and it was a perfect combination! Peaches release their sweet and delicious syrup and in the middle you’ll find acidic raspberries just waking up your tongue … stars on your mouth!

Enjoy your food!
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SERVES: 4
TIME:
40 min

Ingredients:
6 peaches
150g raspberries
sugar dusting powder
3 tbsp Yellow sugar
4 tbsp Wheat flour
4 tbsp butter

Preparation:
1. Cut the peaches into pieces. Peel them if you prefer;

2. Arrange them in a baking dish and also arrange the raspberries. If peaches are sweet enough you will not need to add sugar to the fruit. If not, add one or two c.s. of sugar;

3. In a bowl add the flour, sugar and softened butter. Knead the ingredients desfarelando with your fingers until the dough with wet sand looks like;

4. Arrange the dough over the fruit and bake for 35 minutes or until the crust is golden brown;

5. Remove and let stand about 15 minutes before servir.Polvilhe with powdered sugar and track comnatas beats.

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Sweet beginnings!

Today I bring you a Christmas recipe, although coming a little late, deserves to be shared. I had stumbled in a few stuffed French toast recipes, but honestly I was so afraid they were to muck sickening and sweet that I never dared to try. Initially my idea was to use the portuguese eggs filling , but the dulce de leche is as equally indulgent option.


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And here they are: as decandentes, delicious and sinful as they seem! Hey, not everything has to be healthy, right ?! What better way to start 2016?
Happy new year everyone!

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TIME: 45min
SERVES:
4

Ingredients:
1 Baguette (hard)
1 cup of milk
2 eggs
1/2 can of dulce de leche
2 cups of vegetable oil for frying
2 tbsp of White Sugar + 1 tbsp of Cinnamon (powder) for sprinkling

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Preparation:
Cut the bread into slices about 5cm wide. With a small knife make a cut through the slice (as if making a sandwich) and with a spoon put some dulce de leche inside.
Fill all the slices and set aside.
In a bowl beat the eggs and stir in the milk. Set aside.
In another bowl put the sugar and cinnamon and set aside.
Put the oil in the pan and let it warm up.
Pass the bread slices in the egg mixture with the milk and fry on both sides until golden brown.
Remove them from the oil, let it drain briefly on paper towels and then roll it on the cinnamon and sugar.

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Cottage cheese and almond pudding with Peanut Praline

I love Traditional Portuguese cuisine. It has such a variety of different dishes, and above all it makes use of many ingredients that are little used in other cultures. We have such a diverse, original and unique cuisine and as much as we like to taste dishes from other cultures, we mustn’t forget the gastronomic history of our country.

This pudding is inspired in a recipe much appreciated in the north, and I guarantee that it tastes even better than it looks. It has a velvety, rich, creamy texture and it’s extremely hard to resist … much of this result is also due to the quality of the used products, mainly the cheese.

Warning: inappropriate for foodies!

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SERVES: 4
TIME: 20 + 90min

INGREDIENTS:

Pudding:
300g of Cottage Cheese (I used Tété Goat Cottage Cheese)
60 g of Almonds
250g of White Sugar
1/2 cup of Milk
6 Egg yolks
1 tsp of Cinnamon powder
Liquid caramel for the mold

Peanut Praline:
1/2 cup of Salted Peanuts
1 cup of tea of Sugar

PREPARATION:

Praline:
In a sheet of parchment paper put the scattered peanuts.
In a pan put the sugar and turn on the heat. Let the sugar get a golden/brown color and pour immediately over peanuts. Allow it to cool and completely solidify before use.

Pudding:
Preheat the oven to 175º and inside it place a bowl with water so you can bake the pudding in a water bath.
Start by peeling the almonds. Heat a pan with water and when it boils put the almonds in the hot water for a few minutes. Remove the almonds, place them in cold water for a few minutes and then squeeze them between your fingers so the skin comes off easily.
In a blender place all the ingredients (except the caramel) and mix for a few minutes.
Grease the form with the liquid caramel and fill it with the previous preparation. Place the mold in the water bath and bake for 70-90 minutes. The pudding is ready when it has a firm texture.
Before unmolding let the pudding cool for at least 6 hours in the refrigerator (ideally leave it there overnight).
Unmold and decorate with the pieces of praline.

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Nectarine cake with orange syrup

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SERVES: 6
TIME:
60 MIN

Ingredients:

Cake:
120g of margarine
3 eggs
120g White Sugar
Zest of 1 orange
1 pinch salt
1 tsp Baking Powder
220g of Wheat Flour
Flour and margarine to grease the pan (use a form of 35cm-40cm diameter with removable bottom)
2 tbsp Yellow Sugar
4 Nectarines
1/2 Lemon

Orange Syrup:
3 tbsp of sugar
Zest of 2 oranges
Juice of 3 oranges

Preheat the oven to 175º.
Line the bottom of the mold with parchment paper.
Grease the mold with some margarine and sprinkle with some flour.
Cut the nectarines in half. To separate the halves, rotate at the same time one in the opposite direction of the other and remove the core. Peel them and use the lemon so they don’t oxidize. Put them with the face way down.
In a mixer, beat the eggs with the sugar to get a whitish foam.
Add the melted butter, zest of the oranges, the sifted flour and the baking powder. Incorporate everything with a spoon, carefully so you don’t waste any volume.
Pour the batter over the nectarines halves and sprinkle with brown sugar.
Bake for 30-40 minutes (check the cooking with a toothpick skewer and make sure it comes out dry).
Remove and set aside in the form.

For the orange syrup:

put the juice and zest of oranges in a saucepan. Add the sugar and mix. Bring toa boil and simmer until getting a syrup texture.
Remove the cake from the mold, poke it with a toothpick and pour over the syrup. Serve immediately.

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Apple and Blueberry Galette

Aveiro is a wonderful city. It’s true that most people know it because of  the”ovos moles”, but there are also other less obvious charms : we have the Ria de Aveiro and white and long sandy beaches. We have fresh fish and fantastic seafood and  we also have one of the best universities in the country and Europe. We are one step from the North of Portugal … literally one foot in the mountains and the other one in the sea.
But despite all this, if there’s one thing I hate is that August is synonymous of windy mornings and evenings. I’m not sure why … since I can remember, the summers are really windy wich can spoil any beach day.

I think over the years we value different things. When I was a kid, I spent the afternoon on the beach, toasting in the sun, swiming in the icy water and never complaining … my summer was like that. Today I have exquisite tastes (so to speak) and honestly I don’t have any patience to be toasting on the sand  like a lizard … under the umbrella it’s fine for me..I’ll be there for a couple of hours … more than that I simply can’t do it!

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So these holidays, and already with a belly of almost eight months, I’ve been preparing all the baby’s things, or watching movies and series. Some days I like to go to the beach (but only for a while), but most often I entertain myself with uncomplicated cooking: like this galette! Quick to prepare and so tasty! Success guaranteed!

SERVES: 6
TIME:
45 min

Dough:
50g Sugar
100g of softened Butter
2 Eggs
200g of Flour
1 pinch of Salt
Butter for Greasing

Filling:
100g of Blueberries
1 sliced ​​Apples
2 tbsp of  Brown Sugar

Powdered sugar for dusting

Beat the sugar and the softened butter in a bowl and add the eggs, flour and salt. Form a ball, wrap it in plastic wrap and set aside in the refrigerator for 30 minutes.
Preheat the oven to 175º.
Roll out the dough into a circle and place it on a sheet of parchment paper on a baking tray.
Arrange the fruit in the center of the circle, sprinkle it with the brown sugar and bake it in the oven for 25-30 minutes until the dough is golden brown.
Remove it from the oven, let it cool for 10 minutes and sprinkle with powdered sugar. You can serve it immediately.

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Blueberry, Nectarine and Lemon Verbene Tartlets

I love this time of the year! There is such a great variety of fruit available: blueberries, nectarines, plums, watermelon and melons, cherry and even blackberries are already in season.
Love to eat fruit (even more when directly caught from the tree …) in the morning or mid-afternoon. I’ve been enjoying the abudance and prepared some jams for the rest of the year or simply use the fruit in desserts. Sometimes I even freeze it and use later in smoothies or juices.

These holidays we visited a blueberries farm in Arganil, and I swear to you that it was the biggest and most sweetest fruits we’ve ever tasted! Handfuls of blueberries picked up directly from the bushes, where only the sun and water hits, and the ground does the rest! So, so good! Some are already frozen waiting for the gray days, and the rest were used for these tartlets which hopefully will do justice to such a good raw material! Oh yes they were very, very nice … were!

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SERVES: 4
TIME:
2H

INGREDIENTS:

Dough:
25g of Sugar
50g of softened Butter
1 Egg Yolk
100g Flour
1 pinch of Salt
Butter for Greasing

Pastry Cream:
25g Sugar
1egg + 1 egg yolk
10g Wheat Flour
10g Corn Starch
150ml Milk
2-3 leaves of Lemon Verbene

Decoration:
1 tea cup of Blueberries
1 Nectarine
2 tbsp of Honey

Start by preparing the dough. Beat the sugar and the softened butter in a bowl and add the egg yolk, flour and salt. Form a ball, wrap it in plastic wrap and set aside in the refrigerator for 30 minutes.

Meanwhile prepare the pastry cream. Place the milk in a saucepan and bring (in medium heat) to boil. Turn off the heat, add the lemon verbene leaves and set aside for 5 minutes. In a bowl, beat the egg and egg yolk with the sugar and the flour and add it to the milk, let it boil again and allow to thicken , but without boiling. Remove the leaves, put the cream on a plate and cover it with a cling film sheet. Allow it to cool.

Returning to the base of the tartlets: preheat the oven to 175 ° C.
Grease the molds with butter (I used forms with 15cm diameter) and line it with the dough (roll out the dough with the help of a rolling pin).
Cover with greaseproof paper and the dry beans and cook in a hot oven for 20-25 minutes until lightly golden. Remove and let them cool.

Finally, arrange the pastry cream inside the bases, garnish with blueberries and nectarine pieces. Heat the honey and brush the fruit with it.