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!
SERVES: 4 TIME: 45min
Zest of 1 lemon
300g plain flour
1 tbsp of ground cinnamon
100g of melted butter
1 egg for brushing
100g Sugar (powder)
Sugar for dusting
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).
INGREDIENTS: cakes (2) :
500g of wheat flour
400g of sugar
2 tsp baking powder
Zest of 1 oranges
Extra butter and flour for greasing and dusting the molds
200g of sugar
150ml lemon juice
Zest of 2 lemons
2 tbsp raspberry jam
Start by preparing the cakes .
This amount of dough serves 2 main forms of 30cm in diameter .
The molds must have the bottom lined with parchment paper and the sides greased with butter and sprinkled with flou .
Preheat the oven to 180 º C.
Beat the sugar with the melted butter until a whitish and fluffy mix .
Add the eggs one a time, beating between each egg.
Add the sifted flour, baking powder, and orange zest and fold with a spatula.
Divide the batter between the two forms.
Put them in the oven for 30-40 minutes or until a toothpick comes out clean.
Let cool about 5 minutes before unmolding.
To prepare the curd , first beat the eggs with the sugar. You can do it manually with a whisk.
Add the lemon juice and mix.
Bring a saucepan with water to a boil .
Put a metal bowl with the previous preparation over the boiling water, but without direct contact.
Keep mixing until the mixture begins to thicken ( about 10 minutes or up to 71 º C ) .
Remove from heat , add the lemon zest and butter and mix until the butter is completely incorporated
Place a sheet of cling film over the curd , in direct contact with the surface to prevent a membrane showing up.
Returning to the cake …
Cut the lower base , in order to remove the central top that usually grows in the oven.
Spread the raspberry jam , arrange the strawberries cut into large pieces and cover with the curd .
Place the other half over. You can choose not to remove the center top from this half.
Top with the remaining curd and arrange with the strawberries.
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.
INGREDIENTS (base with a 30 cm diameter)
1 Base of Puff Pastry
200g of sugar
300 ml of cream
100g plain flour
Zest and juice of 4 lemons
In a bowl beat the eggs with the sugar to obtain a fluffy whitish mixture.
Add the cream, the juice and zest of the lemons and add the flour.
Mix to obtain a homogeneous dough.
Pour over the base and bake in a preheated 180 ° C oven for about 35 minutes.
If the pie swells in the middle, do not worry, when it cools it will get right.
Let it cool before unmolding and serve with powdered sugar.