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!


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!

45 min

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

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.


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!




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

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.

Quick Cherry and Blueberry Cheesecake

This is one of those recipes that seems to have taken a long time, but actually if you have everything at hand … takes about 10 minutes. And is immediately ready to be served!
For the topping I used cherry jam, but you can use only fresh fruit, or make a chocolate ganache which also works very well. Also can swap the blueberries for other berries, or use figs or peaches.



250g mascarpone cheese
2 Greek Yogurt
4 tbsp Sugar
Zest of 1/2 Orange
1 tsp vanilla extract
Cherry Jam (or other of preference)
150g blueberries
1/2 pack Digestive Cookies
50g butter

Melt the butter.
In a robot, place the butter and the cookies and mix slightly. Let the cookies with some texture.
If you prefer you can place them in a cloth and beat with something heavy. Place the pieces in a bowl, add the melted butter and mix all with a fork.
Put this preparation in the bottom of the cups.
Refrigerate them while you’re makingg the next step.
In a bowl mix the cheese, yogurt, sugar, zest and vanilla until an uniform texture.
Divide the mixture over the cookie base and finish with the cherry jam and blueberries.