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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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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!

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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.

Caramel and Cinnamon Popcorn

I love popcorn! I love them salty, sweet, or spicy! I love them in the afternoon, at night, to see a movie, for snacking, to celebrate! They are beautifully served at parties (specially for kids!) or snacks.

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Usually I prefer them salty, but these just won my heart. First because they are made with coconut oil (great for your health) and also because they are crunchy because of the tasty caramel that glues them together in pellets of sweetness.
Have a great weekend!

SERVES: 2
TIME: 15 min

INGREDIENTS:
75g of popcorn corn
2 tbsp of sugar
1 tbsp of coconut oil
1 tsp ground cinnamon
1/2 tsp fine salt

Heat the coconut oil with the sugar. When it starts to brown, add the corn and cover.
Let the corn pop, and when it’s finally done, add the cinnamon and stir, letting over the fire for 30 seconds.
Remove, sprinkle with salt and let it cool for 2 minutes for the caramel to solidify.
Serve immediately.

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This recipe uses products of My Protein

Lemon Cookies

Lately the cold days make me want oven recipes and sweets … many many sweets! I feel like a bear accumulating energy for the coming spring. I don’t bake cookies very often (it requires a dose of patience that I naturally don’t have), but this time I told myself I wanted to do something like this!

Kettle on,  fireplace rady … and we’re ready for a perfect evening!

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SERVES: 4
TIME: 45min

INGREDIENTS:
2 eggs
Zest of 1 lemon
300g plain flour
1 tbsp of ground cinnamon
100g of melted butter
150g Sugar
1 egg for brushing

100g Sugar (powder)
Lemon Juice
Sugar for dusting

PREPARATION:
Preheat the oven to 180ºC.
In a bowl beat the eggs with the sugar. Add the melted butter, lemon zest and cinnamon.
In another bowl place the flour and add the liquid mixture. Mix and knead until an uniform dough ready to be worked. You may need to add more flour.
Set aside for 30 minutes.
In a sprinkled with flour surface, roll out the dough to 1 cm, and cut it in the format you want. Do not forget that any format you choose should allow a cavity to take the lemon icing.
Bake until golden brown (about 15 minutes).
Remove and let cool them completely.
In a bowl place the powdered sugar and add a few drops of lemon juice, stirring until the desired consistency. Pour it in the wells and allow to dry before storing the cookies in a sealed flask. Dust with the icing sugar (optional).

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Mini Pavlovas with Persimmons and Cinnamon

I love the autumn. Of course I’m very grateful for these days of unexpected sunshine, but I’m a girl of medium terms: spring and autumn. I like the light clothes, I love the summer foods, I like enjoying the sun and outdoor activities. But all these things are done in a much more pleasant way with mild temperatures. But that’s just me …
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Something that I also love in the autumn are those seasonal produce: chestnuts, persimmons and pumpkins. Especially the last two. Lately around here I’ve been using pumpkin in everything: soup, pasta, desserts and I also developping a bread with pumpking in the dough … but it’s still not perfect. In time …

And because persimmons must be consumed urgently, I made ​​these mini pavlovas, that are as easy as good! The huge advantage of this recipe is that pavlovas can be made ​​in advance and also look good with almost anything! So if you don’t like this fruit you can combine with other flavors and have a dessert that’s also pretty and delicious!
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Inpiration here

SERVES: 6
TIME: 45 min

INGREDIENTS:
For the pavlovas:
1 tsp cornstarch flour for dusting + 1 1/2 for the pavlovas
150 g of white sugar
3 egg whites (1 week eggs)
1 tsp vanilla extract
1/2 tsp white wine vinegar
Powdered sugar

For the filling:
2 ripe persimmons
2 tsp ground cinnamon

PREPARATION:
Turn the oven to 140ºC. Place a silicone sheet on a baking tray and sprinkle with the flour cornstarch.
In a very clean bowl, beat the egg whites until they begin to grow. Add the sugar gradually, beating constantly. I don’t need to do this ate high speed.
Also add the vinegar, vanilla the rest of the flour cornstarch.
Place the meringue in a pastry bag and over the baking sheet draw concentric circles, to make and base and two layers at the edges for the sides.
Bake for 40-45 minutes until they’re dry and crispy.
Resist the temptation to open the oven during the cooking.
When ready, let them cool completely in the oven (I usually do it at night and only take them out in the next day).
To prepare the filling nothing more easy. In a bowl place the inside of the persimmons and add the cinnamon. Involved and only when serving, fill the pavlovas with the fruit and sprinkle with powdered sugar.

Banana Bread

Latelly I have no time to cook! I’m not talking about the daily cook, I mean cooking a special recipe for the blog. I usually choose recipes taking into account seasonality, then herd the ingredients, cook and photographe it. This if the recipe comes out right at the first time, which doesn’t always happen. Lately the days have been so short that when I get home it’s so late that there’s no light to shoot.

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Therefore, I’ve been choosing recipes that always work, and are easy and quick to prepare. It was precisely the case with this cake. Done with those basic ingredients, but guaranteed to obtain a moist cake and a delicious crust, which besides being good eaten when made, you can also freeze.

Recipe adapted from here

SERVES: 6
TIME: 70 min

INGREDIENTS:
200g light brown sugar
2 eggs
200g banana peeled and crushed
280g flour
1 teaspoon of baking powder
1 teaspoon of cinnamon powder
1 teaspoon of grated ginger
140g melted butter

Preheat the oven to 170ºC.
Grease a rectangular cake mold with butter.
Beat the eggs with the sugar, mash the banana and add to the previous preparation as well as the grounded ginger and cinnamon.
Add the sifted flour and the baking powder as well.
Add the melted butter and beat it again.
Place the mixture in the mold and bake for one hour.
Remove for the oven and let it cool before unmolding.