During summer, the fruit bowl is always full of peaches. I love them. Nectarines, Paraguayans and those colored scented rose ones that never disappoint. Those and Paraguayans will fill my measures! Usually I like to eat them natural, but they are a very versatile fruit to use in salads and especially in desserts.
A crumble is always the ideal way to use that fruit that gets forgotten in the fruit bowl or in the fridge. In this recipe I added peaches to raspberries and it was a perfect combination! Peaches release their sweet and delicious syrup and in the middle you’ll find acidic raspberries just waking up your tongue … stars on your mouth!
One of the concerns I have with our family meals, is the portions of vegetables/fruits. Some say they have to be 7, others already speak about 9. Regardless, I choose to incorporate in any dish a vegetable that not only tastes good, but does well for your health.
Many of the times I end up making soup for dinner and I almost always have salad with everything. Even if only a simple grated carrot or just lettuce and tomato.
Other times the salad itself is the star of the meal, only supplemented with a protein: egg, cheese, tuna or meat.
What I particularly like in this one, are the roasted beets (great for the immune system and the blood aswell), which give a sweet and delicious touch to the salad and that contrast beautifully with the cheese.
Enjoy your healthy food!
SERVES: 2 TIME: 45min
Ingredients: 1 Beet
1 tbsp of Olive Oil
Salt and pepper
2 tbsp of Honey
1 Green Apple
1 sprig of Thyme (optional)
1 bunch of Arugula
1 Cottage Cheese
juice of 1/2 lemon
2 tbsp of Almonds
Preparation: Preheat the oven to 180ºC.
Peel the beets. Cut into pieces and put them in an oven dish. Drizzle with olive oil, season with salt and pepper, add the honey and thyme and mix. Add 1 tbsp of of water and bake for 25 min. Reserve.
In a dish arrange the cheese cut into slices.
In the center place the rocket.
Add the pieces of beet and the chopped almonds. Add the apple strips.
To make the salad dressing, mix the liquid left over from roasting the beets with the lemon juice and drizzle the salad.
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 !
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
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
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.
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.
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!
TIME: 45min SERVES: 4
Ingredients: 1 Baguette (hard)
1 cup of milk
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
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.
Although the days are smaller, still feels like summer. The days remain warm, there are still people on the beaches, the shorts still roll around in the wardrobe … even if at evening a pair of socks or a blanket feels good already.
I love the summer but is not at all my favorite season … those very hot days are too much for me. I prefer the mild and bright days that spring and autumn bring. I am clearly a mid term girl. And I love the ingredients that the garden offers in those seasons, especially during spring!
These last few days, and while we are still waiting for baby Carlota, I take advantage of the free time to walk in the beach and cook a few meals to freeze, so I dont’ have to worry so much about those tasks after birth. Meals in this latter stage of pregnancy should be lighter and in less quantity. This recipe is perfect for that: quick and easy to prepare and serve it with a salad and you have a light but nutritious lunch, or you can also serve the mushrooms in a special day as an appetizer.
SERVES: 4 TIME: 30min
Ingredients: 8 Paris Mushrooms (I used medium size)
2 cups of grated corn bread
1 clove of grated garlic
2 tbsp Oil
1/2 cup cured cheese (grated)
Salt and pepper
3 slices of prosciutto
1 branch of rosemary
2 tbsp of minced Purple Onion
Preheat the oven to 175º.
Take the stems of the mushrooms and set aside.
In a bowl mix the grated corn bread and the grated cheese.
Add the prosciutto, onion, garlic and chopped rosemary.
Add the olive oil and season with salt and pepper.
Fill the cavity of the prepared mushrooms and bake in the oven until golden. Allow to cool about 10 minutes before serving.
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!
SERVES: 4 TIME: 20 + 90min
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
1/2 cup of Salted Peanuts
1 cup of tea of Sugar
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.
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.