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.
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.
200g light brown sugar
200g banana peeled and crushed
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.
The first time I used this kind of technique (here), I was so surprised with the result I decided to do it again. Only now instead of herbs, I used spices.
Actually I think the butter acts as a wonderful conductor of all the flavors that we want to use, and the result once again was just perfect: Roasted chicken with a delicious crispy skin and all that ocean of spices infused inside the meat.
SERVES: 4 TIME: 90 MIN
1 chicken (I used free range, approximately 1.5kg)
2 tbsp butter
1 dried chili
1 teaspoon of each spice: turmeric, curry, paprika, cinnamon and ground ginger
1 clove of chopped garlic
2 tbsp of olive oil
Turn the oven to 190 °.
In a bowl place the softened butter, add the spices, salt, chopped chilli and chopped garlic. Mix to obtain an uniform paste.
Place the chicken on a baking tray and insert your fingers carefully between the skin and the meat, arranging space for the butter. Place small portions under the skin, trying not to tear it.
Within the cavity of the chicken place the half orange.
Drizzle the chicken with olive oil and a little salt and massage to spread the grease evenly.
Put the baking tray inside the oven and bake the chicken for 60-80 min (depending on it’s size).
When ready, turn the oven off and let the meat rest for 15 minutes.
Serve with white rice or roasted vegetables.
Finally a sunny afternoon. Not a hot one, but the fact that you can go outside without eminent concern of being caught off guard by the rain, is a comforting feeling that I’ve been longing.
We took the Saturday afternoon to visit some spots I haven’t seen for over ten years. Some remain exactly the same … other surprisingly better. Murtosa, São Jacinto are Torreira are villages in Aveiro and altough they are so close to the city, for lack of a bridge desired for many years you end up separated by a 45 minute car ride. Always very attached to things of the sea, they are a mixture of summer atrations and usual residence for quite a few families still involved in fishing, or military service, given the proximity to the base.
And with the smell of the sea in our hearts, and the promise of sunny days ahead, the lunch was perfect to taste summer and all the good things. A papillote for seabass. Only fresh fish, some nice flavors and lots of love.
2 Seabass ( approx. 300g each)
1 Bunch of Fresh Thyme
Salt and pepper qs
1 Stem of fresh Ginger
Start by doing some longitudinal cuts in the fish, as seen in the photo.
Put a lemon slice in those cuts .
Fill the belly of the fish with the remaining lemon , ginger cut into pieces and thyme .
Season the fish with salt and pepper on both sides .
Cut about 60 cm of parchment paper.
Place one fish per sheet.
Close the parchment paper so that the steam created during the cooking does not escape.
Bake in pre- heated oven-180 º C for 15 minutes.
This time varies depending on the size of the fish, so always check before removing.
Serve the fish with boiled vegetables.