Nectarine cake with orange syrup

4

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.

5

tomato and sage risotto with crispy corn bread and bacon

Increasingly I like dishes where the star is not the meat or fish. No one can convince to convert to vegetarianism forever (because I couldn’t stop eating fish), but I like dishes more focused in other ingredients!

Risottos are perfect to highlight a special ingredient: a spice, a cheese, a vegetable or a herb. They’re quite robust dishes that complement with the addition of cheese, all the proteins we need for the everyday life. And I adoooooore it’s creaminess … the perfect marriage between simplicity and indulgence.
This dish has a bit of it all: a creamy sauce, enriched with cream cheese, crispy bread’s texture and the strong flavor of the tomatoes and sage. Perfection!

SERVE: 4
TIME:
30 MIN

Ingredients:

Risotto:
1/2 minced Onion
1 cup chopped Leek
Salt and pepper
1/2 cup chopped Bacon tea
1 tbsp chopped sage
2 tbsp of Olive Oil
1 cup of Cherry Tomatoes (can use minced tomato)
150g Cottage cheese mixture Teté
200g Arborio rice
1L of vegetable broth
1 tbsp of smoked paprika

Crispy Corn Bread and Bacon:
1 clove of minced garlic
1 tbsp of olive Oil
1 cup of corn bread crumbs
1/2 cup of Bacon strips
1 tbsp of sage

risotto4  risotto1

Start by preparing the risotto. Boil the water with the vegetable cube and reserve warm.
Moving on to the risotto: In a pan put the onion, bacon, leek and chopped sage and sauté with the olive oil. When the onion begins to gain color, add the tomatoes, paprika and rice. Let the rice fry for 1 minute and add a cup of broth. When the rice starts to dry gradually add a ladle of broth, stirring between additions. Repeat this process for about 13 minutes (the rice should be slightly al dente and with a thick broth). Add the cheese, stir and season with salt and pepper. Set aside.

For the crispy corn bread: Put a frying pan on the stove, add the olive oil, sage leaves and bacon into strips and allow it to be gold. At this stage add the chopped garlic and the corn bread.
Season with salt and pepper and let the bread fry until crisp and golden.

In a platter arrange the risotto, and over it the crispy bread. Serve immediately.

Deviled eggs with fresh cheese, capers and smoked salmon

I love eggs! And I eat them several times during the week … often my dinner undergoes a soup and some eggs … and the most curious is that this is the first recipe with eggs that I publish here! I think is because I prefere the most usual and simple ways: poached or fried with a little salt and pepper and accompanied with a loaf of bread.

1

There are many versions of Deviled Eggs. This one is much lighter and less sinful because it doesn’t use the usual mayonnaise. Also this recipe marks the beginning of the partnership with Tété Cheeses, for more than 50 years delighting us with their cheeses. It began with a more traditional production, but currently offers a range of diversified products, made with cow’s, goat’s or sheep’s milk.

I grew up surrounded by animals and I remember as a small kid tasting goat and sheep’s milk, which are in no way similar to cow’s milk. Therefore also the products made with the different types of milk are quite distinct. So I am a great admirer of the brand. Besides being able to purchase the products comfortably from home by the online store , the brand offers a diverse range of products combining the tradition of decades with the quality of preparation.

4

SERVES: 6
TIME:
45 MIN

Ingredients:
6 Eggs
75g of Fresh Cheese
1 tbsp of chopped capers (reserve a few for garnish)
Salt and pepper
1 tsp honey
1 Branch of Coriander
40g Smoked Salmon

Cook the eggs in boiling water for 5 minutes. Take them out and leave them in cold water to cool. Take the shell off, cut them into halves and set aside (separate the egg yolks and place them in a bowl).
In this bowl, add the drained fresh cheese, salt and pepper, honey, chopped capers and chopped coriander.
Mix it with a fork to obtain a uniform mixture.
Place this stuffing inside the cavity of eggs, garnish with a few capers and bits of smoked salmon. Serve chilled.

2

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!

4

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.

3

Shrimp Tandoori Salad

Lately I’ve tried new combinations in salads: adding different fruits, spices or sauces is the ideal way to transform the ordinary into something extraordinary.
I love salads … in fact I am one of those people who always eat their food with salad (nothing to do with diets: I simply love them!).

This time I combined the warmth of Indian spices with the freshness of green leaves … and the best part is that unlike normal, this salad is seasoned with a hot sauce, getting even more poignant and delicious!

Beach, sun, delicious and colorful food … what more can you wish for summer!

2

SERVES: 4
TIME:
40min

INGREDIENTS:

Shrimp:
300g of Shrimp
1 clove of garlic
1 tsp of Turmeric
1 tsp curry
1 tsp of Cinnamon (Powder)
1 tbsp vegetable oil
1 tsp salt
Ground pepper
1 tsp mustard seeds

SALAD:
1 Packaging of Mixed Salad
1 Cup of Tomatos (I used cherry tomatos)
Juice of 1 Lime
Salted peanuts

YOGURT SAUCE:
1 Natural Yogurt
1 clove of garlic
Salt and pepper
Mint leaves

Clean the prawns and give them a blow to the bulkier part, lengthwise.
Prepare the marinade: mash the mustard seeds, salt and garlic. In a frying pan slightly toste the remaining spices and add them to the shrimp, along with the garlic paste. Let it gain flavor for at least 30 minutes.

Prepare the sauce: Mix the yogurt, the chopped mint, the grated clove of garlic and season with salt and pepper. If you want a less strong taste of yogurt, add 1 tbsp of mayonnaise.

In a frying pan put oil, heat it up and fry the prawns. Remove them and keep the fat in the pan, squeeze the juice of 1 lime (with the heat turned off).

Place the salad on a platter, add the tomatoes and season with the sauce from the pan. Add the shrimp, chopped (or whole) peanuts and the yogurt sauce. Serve immediately.

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!

4

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.