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Egg and Sausage Raviolis with Sage Butter

I could start this post by saying that I’m bringing a lighter recipe to make up for the excesses of Easter … something between a salad or a soup. But it’s not the case! In fact it’s precisely and exactly the opposite!
And why not? I thought and found no plausible reason for not sharing this delight with all of you that on that side of the computer are great foodies as myself!
Indulgent? Affirmative
Creamy? Check!
Delicious? Yeeeeaaas!
Dear Spring: Thank you for the long and discreet sweaters !

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SERVES: 4
TIME:
60MIN

Ingredients:
Dough:
100g of wheat flour
1 whole egg

Sauce:
1 Sausage
1 cup of chopped White Mushrooms
1/2 chopped onion
Chopped garlic
1 Parsley branch chopped
100g of cottage cheese
2 tbsp of Olive Oil
Salt and pepper
1 egg yolk per ravioli
1 tbsp of butter
Sage leaves

Preparation:
Dough:
Weigh the flour and put it in a surface to knead: stone or wood preference.
Make a well in the center and place the egg in it. With the aid of a fork, and circular movements, start incorporating the flour and the egg. When you get a wet sandy texture, begin kneading it by hand.
Knead until you feel the dough begins to acquire some elasticity. Form a ball and wrap it with cling film. Let it stand in the refrigerator for at least 1/2 hour.
After this time, roll the dough with the help of a pasta machine.
Pass it in slot 1 until it is fully uniform and smooth.
Then move to slot 5. Roll out the dough until you get a thin sheet and place it on a surface with some flour.

Filling:
In a skillet add the olive oil, garlic, chopped mushrooms and onions and let them gain some color. Add the meat of the sausage and stir. Season with salt and pepper and remove from heat.
Place the preparation a bowl, add the cheese and mince everything (you may leave more or less texture as you prefer). Add the chopped parsley and leave it to cool.
Put salted water to boil to cook the raviolis.
On the dough sheet, place a few portions of the stuffing. Make a dimple in the center and place the egg yolk on it.
Place another sheet of dough on top and with the help of the fingers remove the air bags where the filling is. Press both dough sheets to glue the together. Cut with a cup or bowl and cook the raviolis for 2 or 3 minutes.
While cooking them, put the butter to melt in a pan and fry the sage leaves. Add the raviolis with some of the cooking water and let them gain flavor for a few moments.
Serve immediately.

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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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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.

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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.

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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.

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Whipped cream and strawberries Puff

I haven’t posted a dessert for a while … time to redeem myself!

It looks delicious, it is simple to make and will leave everyone with a watering mouth! For a more familiar format you can make a big crown and then fill with any kind of fruit.

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SERVES: 4 PEOPLE
TIME: 60 min

INGREDIENTS:

for the dough:
75g Wheat Flour
50g butter
2 eggs
150ml water

for the filling:
150ml whipping cream
3 tbsp of white sugar
1/2 tsp vanilla extract
80g strawberries

Powdered sugar to decorate (optional)

Dough:
Preheat the oven to 200 ° C.
Sift the flour.
In a pan, put the butter and water and  bring to a boil. Remove from heat, place the flour and keep stirring with a wooden spoon until the dough forms a ball.
Let it cool  to add the eggs.
Beat the eggs and gradually add them to the dough.
Line a baking sheet with parchment paper, place the dough in a pastry bag and arrange it in circles with the desired size.
Bake for 40 minutes.
When ready, take them out and let them cool.

Filling:
Beat the cream with the sugar and vanilla and when the crowns have cooled, cut them in half and arrange the strawberries and whipped cream inside.

Sprinkle with powdered sugar.

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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.