walnut

Apricot and orange granola

Have you ever tried to make granola at home? I can assure you that it is addictive! Why? Well, first because we can combine any ingredient and secondly because we can regulate the amount of sugar and fat added, getting a healthier product than many of those bought (I also add some protein in powder as it helps to maintain the level of satiety).

Everyone likes it! With fruit, milk, yogurt, or simply as a snack! It lasts a long time and is so very convenient!

3

TIME: 120 min

INGREDIENTS:
350g Oat flakes
80g Dried Apricots
50g Walnuts
25g Sunflower Seeds
25g Sesame Seeds
2 tbsp Coconut oil
2 tbsp grated coconut
Zest and juice of 1 orange
3 tbsp of Protein powder
2 tbsp Brown sugar
2 tbsp of Honey

PREPARATION:
Preheat the oven to 125 ° C.
In a pan put the coconut oil, sugar, honey, juice and zest of the orange. Let the oil melt and set aside.
In a bowl place the remaining ingredients: the oat flakes, diced apricots, walnuts and seeds. Pour the liquid ingredients over the dry and stir with a spoon to get everything involved.
Place the granola in a baking tray lined with parchment paper, and bake for about 60-80 minutes, stirring every 20 minutes and remove when it is well golden.
Allow to cool completely before storing in a jar.

This recipe uses products of My Protein

http://www.noleftovers.pt/coroa-de-arandos-sultanas-e-vinho-do-porto/

Cranberries, Raisins and Port Wine Crown

And it’s 2015! I will avoid the clichés of making statements and those typical promises at the beginning of the year, because I am sincerely happy that 2014 is over! Not because it was a bad year but it wasn’t good either … I can only wish you a Happy New Year with everything good and a heart full of happiness!

2

Now more interesting things … after Christmas we come back to simpler flavours. I don’t like the traditional Portuguese King Cake, mainly because of the candied fruit. Not that I don’t like them, I just find them too big and plentiful. This year I decided to make a crown of dried fruits and port wine, which not only looks great, but also tastes beautifully! An excellent alternative to the traditional King Cake.
A slice of cake and a cup of warm tea! Oh happiness!

2

TIME: 120min
SERVES: 6

INGREDIENTS:

Dough:
1 kg of wheat flour
200 ml of warm milk
250g Sugar
1 package of dehydrated yeast
250g melted margarine
2 egg yolks + 4 eggs
2 tbsp Cinnamon Powder

Filling:
1/3 wine glass of port
2 cups of assorted nuts and dried fruit: walnuts, raisins, cranberries and almonds.
2 tbsp of softened margarine
2 tbsp of Yellow Sugar
Powdered Sugar for dusting

Melt the butter.
Dissolve the baking powder in the milk with the sugar.
Add the eggs and the egg yolks.
In a bowl add the flour and cinnamon, and make a hole in the middle.
In the center pour the eggs, milk and butter as well as the fruits and nuts.
Start mixing and when you obtain an uniform dough, place it on a lightly floured surface and knead for a good 10 minutes. Let it grow until it doubles in size.
After this time, lay the dough on a floured surface and extend it like a rectangle.
In a bowl mix the ingredients of the filling and put it over the dough.
Wrap it like a carpet and cut into 2 parts (in the longitudinal direction, but let one end uncutted). Wrap both cutted parts over each other and close the circle.
Transfer to a baking sheet with parchment paper and let rise for about 30 minutes.
Place the crown into a preheated oven at 180 ° C for 40 to 60 minutes (make the stick test).
Sprinkle with powdered sugar after cooling.

1

 

Roasted Sea Bass with Walnuts and Parsley Pesto

INGREDIENTS:

For the pesto:
1 Bunch of parsley
5 nuts
5 tbsp grated parmesan
Salt and Pepper
2 cloves of garlic
1 cup of olive oil

1 sea bass 1.5 kg or in this case 3 500g
1/2 cup of olive oil
1 lemon
Salt and Pepper

Start by making the pesto. You can make it in advance and store in jars to use in sauces, pasta or fish with this case.
Put all in a blender, or if you prefer in a mortar and mash to the desired consistency.
Regarding the fish, all you have to do is put it in a roasting tray, add 3 tbsp of pesto, and rub on the skin and inside the belly of the fish.
Cut the lemon into slices and fills the belly, also putting some slices over.
Season with salt and pepper and drizzle with the olive oil.
Bake at 200 º C for 20 minutes (for fishes of 500g each ) or for a fish of 1.5 kg, 35 minutes.
Reserve about 5 to 10 minutes before serving.

Cinnamon Rolls

d

SERVES: 1 Kg Dough
TIME: Approx . 2h

INGREDIENTS:
1 kg Wheat Flour
570 ml warm Milk
150g of sugar
1 package of dehydrated baker’s Yeast
180g melted butter
1 egg

stuffing:
150g butter
Brown Sugar 100g
2 tbsp honey
2 tbsp Cinnamon Powder
Chopped Walnuts and Almonds ( Optional )

icing:
2 tbsp Honey
1 tbsp Hot Water

I use a food processer , and basically I just put all the ingredients and let beat until a smooth dough about 3 minuts). Pay attention to the volume that your blender allows, because in this case is a significant amount of dough.
If you do it manually start by dissolving the yeast in warm milk . Then just add all the ingredients and knead for a good 5 minutes to obtain a homogeneous dough.
One way or another, place the dough in a recipicente and cover with a cloth .
Allow to rise until double in size ( the time it takes depends greatly on the temperature of the milk and the very room in the house where you leave it to rise) .
After rising, stretch the dough to 2 cm height.
In a bowl , place the filling ingredients , except the dried fruits , and place it in the microwave , just to partially soften the butter. Not fully melt , because it becomes more difficult to spread.
Spread the filling on the dough and sprinkle with the nuts.
Roll the dough like a log.
Cut into slices (approximately 5 cm wide) and put them in a greased baking tray with butter (aprox 2 cm from each other ) .

Let them rise again until double in size and bake in preheated oven ( 160 ° ) for 30 to 40 minutes .
As soon as they’re out of the oven, brush them with the honey dissolved in water.