thyme

Mushrooms cream, with thyme and cauliflower

Soup is still that food that we most enjoy eating here at home. It’s easy to prepare, convenient, economic and above all healthy. Yes, because we should all eat more vegetables and fruits instead of taking supplements or spend our life dieting. First of all, healthy eating is a lifestyle choice, not a phase or fashion. Nevertheless, I have one single soup recipe here in the blog … ironic right?

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So, to redeem myself of this my unforgivable failure, I leave this suggestion: a creamy mushroom soup, which more than a soup, is a meal itself. As I often don’t use potatoes in soups, I used cooked brown rice to make it creamy!
To go with it, try toasting a few slices of rye bread, and when browned, take a clove of garlic and rub it on both sides of the bread. Drizzle the toast with some olive oil and believe me: this will be the best toast that you will eat into your life!

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RECIPE FOR: 4
TIME:
45min

Ingredients:
2 Onions
2 Garlic cloves
1 Thyme branch (reserve a few leaves for the end)
1 Package of Paris mushrooms and another of Brown Mushrooms
2 tbsp of Olive Oil
Salt and pepper qs
1 Cauliflower (medium / small)
1 cup of cooked Brown Rice
1L of water

PREPARATION:
Cook the rice in advance. Drain it and set aside.
In a pan put the olive oil, the chopped garlic, the chopped onions and the thyme.
Season with salt and pepper.
Let the onions golden and add 3/4 of the mushrooms cut in half.
When these begin to gain some color, add the cutted cauliflower, the brown rice and the water.
Cook the cauliflower (20min).
Grind all (be sure to remove the sprig of thyme), and season with salt and pepper if necessary.
Add the remaining mushrooms cut into cubes and a few thyme leaves.
Serve with toasted bread.

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Linguini with Roasted Butternut Squash and Ricotta Sauce

And here’s something I don’t usually make here at home … I don’t know why! Pasta is my favorite food, but I think it’s because of the convenience of dry pasta I use it more often. I think  fresh pasta has a different texture and taste and is much more versatile.

When I made this recipe, I wanted to dedicate more time to the pasta itself, and make a simple sauce. The sauce come out delicious, and even got my husband thinking it had meat, when in reality it was 100% made of vegetables and cheese.

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Fresh pasta is not hard to make, it’ll need some affection and undoubtedly becomes easier with experience. The ratio is always similar: 100g of flour per 1 egg. There are richer versions that are made with more egg yolks but I usually use the traditional version. The key is to knead the dough just enough to activate the gluten, and then let it stand for some time.
Do you need a machine to extend the mass? Of course not. They’re not expensive, but you can seamlessly use a roll dough to get the same result.
After getting some confidence remains appealing to creativity and start introducing new ingredients into the pasta: vegetables, herbs or spices.
You can replace the fresh pasta with dry one, on this recipe.

SERVES: 4
TIME: 60 min

INGREDIENTS:

for the pasta:
200g Flour
2 whole eggs

for the sauce:
1 onion
3 cloves of garlic
Salt and pepper
1 Bunch of Thyme
1 tbs of Olive Oil
1/2 Red Bell Pepper
Half pumpkin (I used butternut squash)
1 Chilli
125g Ricotta Cheese

parmesan
Leaves of basil

Start by making the pasta.
Weigh the flour and put it in a pile on a suitable surface for kneading: stone or wood preferably.
Make a well in the center and place the eggs in this hole. With the aid of a fork, and circular movements, start incorporating the egg and flour. When you get a texture of wet sand, begin kneading by hand.
Knead until the dough begins to feel that’s acquiring some elasticity. Form a ball and wrap it in cling film. Let it stand in he refrigerator at least 1 hour.
After this time period, extend the mass, just enough to fit in the machine
Pass it on slit 1 until nicely uniform and soft.
Then move to the slit 4. Cut it with the help of the accessory.

For the sauce, nothing could be simpler.
Preheat oven to 180 °C.
Peel the onion, garlic and pumpkin. Clean the red pepper. Cut the vegetables into small pieces and place on a baking sheet.
Drizzle them with a little olive oil, season with salt and pepper and add the thyme leaves.
Add the chopped chilli.
Bake for 25 minutes. Remove and let cool slightly.
Place the contents of the baking sheet into a food processor, add the ricotta cheese and mash. I like to leave some texture, but you can grind the sauce completely.
Rectify seasoning if necessary.

Cook thepasta on boiling water for 2 minutes, drain it and wrap it in the sauce.
Sprinkle with grated parmesan cheese and basil leaves and serve immediately.

Roasted Chicken with Herb Butter

Making a good roasted chicken has a lot to say … It’s true! Chicken is a cheap meat, but it’s undoubtedly one of the most appreciated meat worldwide! There are millions of recipes with chicken and I bet each of one that enjoys a good roast, have that special recipe that is always better than others …

I don’t dispense a good roasted chicken … I love the flavor of the vegetables and the crunchy skin. But there are tricks, you know ??

This recipe for roasted chicken is different because the spices are all inserted between the skin and the meat … great isn’t it!

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INGREDIENTS:
1 Chicken
2 cloves of garlic
2 tbsp Butter
Salt and pepper
1 tbsp Oil
Zest of 1 lemon
Aromatic herbs to taste: I used thyme, parsley, basil, bay leaves and rosemary

In a bowl place the softened butter.
Chop the herbs finely and add them to the butter, lemon zest, salt and pepper and the finely chopped garlic. Mix well.
Place your fingers between the chicken skin and the meat. Start at the chest (it’s easier). Keep inserting your fingers and arranging space (carefully so that the skin does not tear).
Take portions of butter and put it in these spaces.
Put some butter in the cavity of the chicken.
Drizzle the chicken with a little olive oil and season with salt and pepper. Massage.
Take it to a preheated oven (200C) for 60-80 minutes (depending on it’s size).
Let it stand about 15 minutes before serving.
Serve with roasted vegetables.

Broad Beans and Thyme Soup

I love fava beans! Here at home is always a war at this time of year … I want to eat them and my husband starts twisting his nose … peas is the same thing! So the challenge of making him like eating fava beans is much harder than making a good recipe with them. I finally found the solution. I just have to take off their sking and the matter is resolved.

To do this just put a pot of salted water to boil. Prepare a pot with cold water and ice.
When the water starts bubbling place the peeled fava beans and let be there for 1 minute (or until the skin begins to crack). Then remove them and place them in the bowl with the iced water .
It’s very simple . The peeled fava beans are very good in salads (no need to cook them any longer) , or if it is to incorporate into a soup , put them to boil for a few more minutes with the remaining vegetables . Success guaranteed!

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SERVES : 2 PEOPLE
TIME : 30 MIN

INGREDIENTS :
200g peeled fava beans
1 courgette
2 cloves of garlic
1 potato
2 tbsp olive oil
salt and pepper
1 sprig of thyme
500ml water

After removing the skin of the beans , put a pan with olive oil and chopped garlic and let the garlic start to golden.
Immediately add the water , as well as potatoes, beans and zucchini:all peeled and diced .
Simmer until the potatoes are cooked and mash everything.
Season with salt and pepper and add the thyme leaves.

Seabass in Papillote with Ginger, Lemon and Thyme

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.

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SERVES: 2

INGREDIENTS:
2 Seabass ( approx. 300g each)
1 Bunch of Fresh Thyme
1 lemon
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.