2 in 1

A girl gotta do what a girl gotta do. At the moment, this girl has to deal with (way too) many papers and exams growing on my desk. Sometimes you just have to keep going, and think that better days will come, eventually. I'm a bit tired but I don't have time to think about it. The only thing that makes me move forward is that by the end of next week I'll be through, and packing my bag... But that's another story. ;)

It's 2 recipes in 1 post today! Because Hay Hay it's Donna Hay had a couple of brilliant winners in its last edition, we're having a couple of themes for this one: Sugar-grilled Fruit, hosted by Tartasacher from Mil Postres, and Chicken Satay Skewers, hosted by Meeta from What's for Lunch, Honey?. I've used Donna's recipe for sugar-grilled fruit (provided by our hostess) with little twists to make a round of waffles.



Sugar-grilled Date Mango with Maple Ricotta and Vanilla Waffles

Serves 4

2 ripe but firm medium mangoes, cut into slices
8 dates, stoned and chopped
1/3 cup (60g) brown sugar

Maple Ricotta

1/2 cup (125ml) ricotta
1/4 cup (60ml) single cream (or whole milk)
1½ Tbps maple syrup
1-2 Tbsp maple flakes (optional), to sprinkle

Press the cut sides of the sliced fruit into the brown sugar. Heat a non-stick frying pan over high heat. Cook the mangoes a few pieces at a time for one minute each side or until golden. Wipe pan clean and continue with remaining mango slices. Add chopped dates, and cook for another minute. To make the maple ricotta, place cheese, cream, and maple syrup into a bowl and mix to combine.

Vanilla Waffles
Adapted from Jacqueline Malouf's Breakfasts, p. 48.

Serves 4

2 large free-range eggs, separated
1 cup (250 ml) milk
1/4 cup (60 grs) butter, melted
1/2 tsp vanilla extract
1 cup + 2 Tbsp (180 grs) all-purpose flour
pinch fine sea salt
1 1/2 Tbsp caster sugar
1 1/2 tsp baking powder

Whisk egg yolks with milk, butter and vanilla extract in a mixing bowl. Sift the flour, sugar, salt and baking powder together. Combine liquid and dry mixtures, until the batter is thick and smooth. Beat the egg whites until stiff. Gently fold into the batter.

Preheat a waffle maker. Place some of the batter in the waffle maker, and cook according to the manufacturer's instructions. Remove the cooked waffle. Cover with a tea cloth to keep waffles warm while you prepare the rest.

To serve, pile the fruits onto the waffles, and top with the maple ricotta. Scrap any caramel left in the pan. Sprinkle with maple flakes to serve.



Turkey Mushroom Satay Skewers
Lightly adapted from Kate Belcher's recipe.

Serves 4

Satay Sauce

200g peanuts
1 tbsp light muscovado sugar
2 tbsp dark soy sauce
juice of 1 lime
1 can (200ml) coconut milk

Put the peanuts, sugar, soy sauce, lime juice, and coconut milk in a food processor. Process, until combined (add a dash of cold water if too thick). Season with black pepper. I’ve served it with skewered turkey breast strips, and mushroom skewers.

Turkey Skewers

Soak 8 wooden skewers in hot water. Mix in turkey strips (about 2-3 strips per skewer) with ½ the sauce in a bowl and set aside to marinate for 10 minutes. Preheat the grill. Line a baking tray with foil. Lay the finished skewers on the tray. Grill for 8-10 minutes, until cooked through (turn halfway).

Mushroom Skewers

Place mushrooms onto soaked (and drained) skewers - I've made 4. Sprinkle with sea salt, and grill together with the turkey skewers, until golden.

Serve turkey and mushroom skewers with the remaining satay sauce and lime wedges.

Queen Time!

And there it is: a brand new year. A time full of open possibilities where every wish can be made or renewed. Happy 2009 everyone!

Traditions are what we make of them. As a child, I don't remember a Christmas, New Year Eve or a Dia de Reis (Three Kings day, also known as The Epiphany) without Bolo-Rei, and like many children I didn't quite enjoy it, mainly because of all that candied fruits. It takes a bit of an adult taste to fully enjoy the richness of the cake. But even grown ups can be picky with candied fig and pumpkin, so many bakeries started a fancy cake made only with whole nuts and no candied fruits AT ALL. It's even richer, more expensive, and prettier than our traditional Bolo-Rei. Today, I offer you a different version from last year's King Cake (Bolo-Rei), a version made only with nuts: whole almonds, walnuts, and hazelnuts. It's called Queen Cake!



Queen Cake (Bolo-Raínha)
Lightly adapted from Eric Treuille e Ursula Ferrigno, Bread

2 small or 1 large cake

100 grs walnuts
50 grs whole almonds
50 grs whole hazelnuts
600 grs (4 cups) all-purpose flour
125 ml (about 1/2 cup) whole milk
2 tsp dry yeast
1 tsp salt
1 tsp vanilla extract
165 grs (3/4 cup) golden caster sugar
100 grs butter (3/4 cup), softened
3 large eggs

Topping
24 walnut halves
bunch of almonds or/and hazelnuts
2 Tbsp light brown sugar
2 Tbsp water
milk to glaze
icing sugar for decoration

Dissolve the yeast in 125ml of tepid milk and leave for 5 minutes. In a large bowl, combine the flour with salt - make a well in center of flour and pour in dissolved yeast. Gently fold some of surrounding flour into pool of yeast to form a soft paste in center of well. Meanwhile, cream the butter and sugar with vanilla extract. Add the eggs one by one, mixing well between each addition. Incorporate butter mixture into flour mixture and continue bringing in sides to form a soft dough. Knead the dough well, it should be smooth and elastic. Add nuts and knead to distribute evenly. Smother the dough in a little flour and cover with a clean cloth. Place bowl in a warm draft free area, and let rise until doubled in size, for about 1 hour.

Once dough has doubled, punch down and let rest for 5 minutes. If you're making 2 small cakes (like me), divide into 2 equal parts. Using your fingers, open a hole in the centre of each ball. (You can insert a floured glass to prevent sticking - that will keep the hole open) Cover with a towel, let rise again for another hour, until doubled in size. (Remove the glass, if using one) Glaze the dough with milk and arrange the nuts on top of the ring (push nuts a bit, so they won't fall as the dough rises whilst baking). Bake at 180ºC for 45-50 minutes or until golden.

Place water and sugar in a small saucepan, mix over stove until incorporated and a bit liquid, so it is easy to brush on finished cakes. After removing the cake from the oven, gently brush top and sides with this mixture. Sprinkle with (lots of) icing sugar.

Here it is my cake to celebrate Three Kings Day! Check all traditions like Galette des rois, Roscón de Reyes, Bolo Rei, King Cake, Dreikönigskuchen at Zorra's website.

Delicious Autumn

Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns. George Eliot's idea sounds really appealing to me. Autumn is my favourite season of the year. I, too, could travel along the world seeking for the beginning of another Autumn, especially to those places where leaves go from yellow to reddish, and all tones of orange... Where apples, mushrooms, pears, and pumpkin are getting in season. A place where celery, clementines, and butternut squash come to hand easily. With Autumn comes a light blanket, and a cup of tea with a Pumpkin Poppy Seed Muffin.



Pumpkin Poppy Seed Muffins

Makes 12

1 cup pumpkin or butternut squash, pureed*
1/2 cup + 2 Tbsp (about 150ml) cream
1 large egg
1 1/3 cup (about 175g) self-raising flour
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
2/3 cup (about 150g) caster sugar
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp allspice
1/2 tsp grated nutmeg
3 Tbsp unsalted butter, melted
2 Tbsp poppy seeds
powdered sugar, to dust (optional)

Preheat the oven to 180°C (360ºF). Mix in the pumpkin purée with the cream, and the egg in a medium bowl. Sift the flour, baking powder, bicarbonate of soda, sugar, spices, and nutmeg into another bowl. Add the poppy seeds. Combine both mixtures. Add the butter, beating just until combined. Spoon the mix into a silicone muffin pan. Bake for 25 minutes or until well risen and golden. Remove the muffins from the pan and cool on a wire rack. Dust with powdered sugar to serve.

The purée gives a wonderfully moist texture to these spicy muffins. They don't keep well for long, and are best eaten within 2-3 days.

* Pumpkin or butternut squash can be boiled, steamed or roasted. I've used the latter, scooping the pulp after roasting half a pumpkin covered with aluminum foil for 45-55 minutes or until soft.





"Muffin Monday" is the name of a French muffin-oriented event, organized by Dominique of Cuisine Plurielle. Its #11 edition is dedicated to Autumn. These Pumpkin Poppy Seed Muffins are my entry to this adorable event.

Cream Tea for Two

London. Home away from home. Perhaps because I've been there more times than I remember or because it was my first trip on my own when I was 15 or because I've lived there for an extended period, London does feel like home to me. My first time was a wonderful adventure (tell you all about it someday!) half a life ago, my last just 4 months back when I flew to London by myself for the Wimbledon semifinals to meet my friend N. - my all-time partner for the tennis - and stay with her and her adorable family for a couple of days.

N. and I became friends years ago. We've been to Wimbledon together a zillion times. Ages ago, I had my first Cream Tea at the Pergola Cafe when pouring rain suspended play (which is something that happens at Wimbledon like... all the time!), and since then when I think of Wimbly, it's not strawberries & cream or Pimm's that come to mind but - you've guessed it - Cream Tea. The Pergola was moved last year to a different location because of works. Both me and N. hated the cold metal chairs and the open-spaced lounge, the tea served in paper-cups and the soulless place. This year, the Pergola was back to its original being, I had my cream tea in the outside wooden chairs in a proper china cup. Even the rain stopped, and the sun made its appearance. Oh perfection!

Mr. Taster and I are leaving for an extended weekend in London. Umbrellas, Rothko's tickets, and a rainy forecast. We're set to go.



Scones
Adapted from Bill Granger, Bill's Food

Makes 8

1 Tbsp icing (confectioners') sugar
310 grams (2 1/2 cups) plain (all-purpose) flour
1 1/2 tsp baking powder
a pinch of salt
250 ml (1 cup) milk
30 grams (1 oz) butter, melted

Preheat oven to 220ºC/425ºF/Gas7. Sift the icing sugar, flour, baking powder and salt into a bowl. Add the milk and butter, and stir to combine. Knead quickly and lightly until smooth, and then press out onto a floured surface.

Use a glass to cut out rounds roughly 5 cm (2 inches) in diameter and 3 cm (1,25inches) deep and place them on a greased baking tray. Gather the scraps together, lightly knead again, then cut out more rounds. Cook for 8 to 10 minutes, until puffed and golden.

Cream Tea is originally served with clotted cream, which we don't have in Portugal. I served mine with Duchy's Blood Orange Marmalade (that N. sneaked into my bag in the airport), and butter. Duchy Originals is a great brand, and an old favourite of mine.

HHDD#23 - It's (flavoured) yoghurt!

Why do I make the choices I do about my cooking and baking? Research, thinking, personal taste - 90% work, 10% inspiration. Of course, each recipe has a story behind. And I don't always work it that much! It's just my designer's mind, and method, taking over. If we're talking about ice cream flavours, you're allowed to choose 'vanilla' just because. But if you're discussing a project with me that just won't do! I'd love to have years to live as I've repeated these couple of sentences to my students. Because that would mean a very long life for me! Training young people to become designers is not always an easy task but can be quite rewarding.

All this talk? Bordeaux chose a challenging theme to the 23rd edition of Hay hay it's Donna Day: Yoghurt. My first compulsion was to make stracciatella yoghurt. Then I thought, why stracciatella? Er... just because. And it didn't feel right! The choice you make about something can be just a gut feeling. But you have to know why you choose what you choose. Enough cheap talking! Bear with me, I had a tough week at work. ;-)



Pomegranate Yoghurt with Toasted Pistachios
Slightly adapted from Donna's recipe, via Marita Says

Serves 4

1/2 cup pomegranate juice
1/4 cup sugar (or a little less depending on how sweet the pomegranate is)
1 cup chilled plain yogurt
1 cup chilled cream

Prepare a syrup by placing the juice, and sugar in a saucepan and stir over low heat until the sugar dissolves. Let it simmer for another 4 minutes and then let it stand for another 5. When the syrup has cooled, add it together with the other ingredients in a mixing bowl and beat until light and creamy.

Serve with pomegranate seeds and toasted pistachios (about 2 Tbps of each per person or to taste).

Notes

Use an old apron to work with pomegranates. If possible work outdoors. (You'll want to remember this. Pomegranate stains are FOREVER!)

Check how to peel and seed a pomegranate here.

For the juice, I used a very large pomegranate. Scoop out the pomegranate seeds with a spoon. Place them in a cloth bag and squeeze out the juice. Strain the juice through a second cloth bag. If you don't have enough juice for the recipe, add a bit of water to the leftover pulp, and adjust the sugar.

To toast the pistachios, place in a dry skillet large enough so they are in one layer, over medium heat. Cook, shaking the pan often, until nuts start to darken, about 5 minutes. Cool slightly before using. Chop.



This is my entry for this round of Hay Hay it’s Donna Day, an event originally created by Barbara of Winos and Foodies and now taken under the wings of Bron Marshall.

Bread, of course!

Although I bake bread almost every week, it has been a while since I've blogged about bread. The last one was a somewhat tropical bread with cocoa and cinnamon, that I often bake around here. As I mentioned in other posts, bread is a family thing. Both my grandmothers were talented bakers, either by choice, by chance or simple need. Bread flour bags, large terracotta bowls, immaculate white sheets and wooden trays are part of my childhood memories, when my grandma use to bake a weekly bread batch in a wooden oven she had at the end of the backyard. I vividly remember those days as being truly emotive and messy. Saturday was the day we'd make small cakes using the dough leftovers, roast vegetables and bake sardines in olive oil "to take advantage of the oven", and beautiful breads to feed us throughout the week.

Every time I bake some bread I re-live those Saturdays with grandma - it works both as therapy and meditation whilst kneading, punching and shaping the dough. Me with myself, and the dough. It's the same ritual every Sunday, and, boy, do I love it. There's nothing better than bread!



Whole Wheat Milk Bread with Raisins

Makes 2 loafs

3 1/4 cups (500 grs) whole wheat flour
1 3/4 cup (250 grs) bread flour, extra to dust
2 tsp dry yeast
1 1/2 cup (375 ml) whole milk
1/2 cup (100 grs) salted butter, extra to brush
3 Tbsp granulated sugar
3 large eggs, beaten
1 1/2 tsp salt
3/4 cup (75 grs) raisins, or more to taste

In a saucepan, heat milk, butter, and sugar until melted and combined. Remove from heat. Allow to cool. Mix in the beaten eggs. Add the salt. Set aside.

In a large bowl, combine the flours with the yeast. Make a hole in the middle. Add the milk mixture mixing with a fork (if using a stand mixer, pour the milk slowly and steadily while mixing, with the hook attachment). Work the dough for 10 minutes or until it's elastic and doesn't stick too much to your fingers (or to the bowl of the stand mixer). Add extra bread flour if the dough is too wet and sticky. Put the dough in an oiled bowl, cover and let rise in a warm, dry place for 1 hour or until it doubles in size. Turn the dough onto a lightly dusted surface, and punch it. Set aside for a couple of minutes to rest. Work the dough for another 5 minutes, slowly incorporating the raisins whilst you knead. Prepare 2 loaf pans, buttered and dusted. Divide the dough in 2, and each half in 4 round shaped parts. Place 4 dough balls into each loaf pan. With scissors or a sharp knife, slice the top of each ball lengthwise. Cover, and let rise again for 45 minutes.

Preheat oven to 180ºC. Use a pizza stone or some bricks in the oven. To create some steam, carefully pour some boiling water over ice cubes in a large heatproof plate. Place it in the bottom of your oven. Brush the bread generously with melted butter. Bake for 35-40 minutes. Remove and allow to cool on a rack.



Today is World Bread Day'08, a fantastic initiative to celebrate - what I personally think is - the best food in the entire world: bread, of course!. This is my contribute to this lovely day, the 3rd World Bread Day is brilliantly organized by Zorra.

From Provence with love

Our holidays at the seaside are, we may say, 'peculiar' thanks to one of us (moi) who clearly has a bad relationship with the sun. Because of that, we end up making up programs away from the beach for the hot summer afternoons. Whilst other mortal beings improve their tan (and the risk for skin cancer...), this 'solar weirdo' visits exhibitions dragging her poor (and pale) husband.

It was an August afternoon when we sailed to the city to a World Press Foto exhibition in the middle of Algarve. It was destiny that at the marina, not far from the exhibition area, a book sale was taking place... Oh no! Books are a shared addiction/passion. We made it there, naturally. Mr. Taster soon found a couple of fiction books he was looking for. I opened and closed a cookbook in blue covered with lemons. Buy it. My shelves are packed. I have half a dozen french cuisine cookbooks. Take the book. It's heavy... I've put the book back. Only to reach for it, and to place it back again. And once more. Again and again. I've been put out of my misery when my partner of many fights and little sunshine, grabbed the book on his way to checkout, and gently pushed me to the way out. My laugh is still echoing in the tent! The book? It found a place on the top shelf pushing a stack of Saveurs magazines to the living room...



Tian* de Pommes
Adapted from Gui Gedda and Marie-Pierre Moine, Sabores da Provença, Editora Civilização.

Serves 4-6

6 (small) red apples, unpeeled and cored
75 grs unsalted butter, extra to butter the ramekins
100 ml whole milk, cold
200 ml pouring or single cream
100 grs almond meal
1 Tbsp cornmeal
4 (medium) eggs
3 Tbsp caster sugar, , extra to dust the ramekins
powdered sugar (optional)

Preheat the oven 200ºC. Halve the cored apples, and slice thinly.

Melt the butter in a nonstick saucepan over medium heat. Add the sliced apples. Cook for 3-5 minutes, stirring carefully not to break the slices. Remove from heat. Seat aside.

In a large bowl, whisk together milk, cream, almond and cornmeal. Mix in the eggs and the sugar. Beat just until combined. Add the apples.

Butter a large ovenproof dish (or 6-8 individual ramekins) and dust with sugar. Pour the batter evenly. Bake for 30-35 minutes if using individual ramekins or 45 minutes if using a large dish.

Dust generously with powdered sugar. Serve warm.

* Tian is a terracotta dish that can have many shapes: oval, rectangular or round; gratins made this way can be sweet or savoury, and are called tians.

HHDD#22 - It's Pancake Time!

cream coloured ponies and crisp apple strudels
doorbells and sleigh bells and schnitzel with noodles
wild geese that fly with the moon on their wings
these are a few of my favorite things

Surely you've recognized the lyrics from Julie Andrews' favourite things in The Sound of Music. As much as I love apple strudel, I love pancakes more! So... my choice for this 22nd edition of Hay, hay it's Donna Day is Pancakes! I LOVE pancakes the American way (especially plain fluffy ones with fruit and honey or maple syrup) but I'm also a sucker for crepes French style (crisp and thin, folded with chocolate). All I ask is for you to use your pans any way you like, be it pancakes, crepes or pikelets, sweet or savoury, with scrumptious fillings and decadent garnishes or simply dusted with cinnamon and sugar - you choose it!



Caramelized Pear Pancakes
New Food Fast, p. 138, 162-164*

For the pancakes:

Makes 15

2 cups (250 g) plain flour, sifted
3 tsp baking powder, sifted
1/3 cup (85 g) caster sugar
2 eggs
1 1/2 cup (375 ml) milk
75 g butter, melted
pinch of salt

Place the flour, baking powder and sugar in a bowl. Place the eggs, milk, and butter in a separate bowl and whisk until combined. Combine mixtures and whisk until smooth. (Add extra milk to get the right consistency, if necessary).

Heat a greased medium non-stick frying pan over medium heat. Pour 1/3 cup of the mixture into the pan and cook, in batches, until bubbles appear on the surface. Turn the pancakes and cook for 1 minute or until golden. Repeat with the remaining mixture.

For the caramelized pears:

Sauté some sliced pears (I used 2 large ripe but firm pears) with 60g of butter and 3 tablespoons of light brown sugar, until soft. Arrange in layers with the pancakes. Add 3 tablespoons of light brown sugar to the saucepan, and 1 cup of single or pouring cream. Boil until thick. Pour over the pear and pancake stack, and serve.

*I own the Portuguese version of this book. Apologies if the pages aren't the same from the original, also the recipe may be slightly different as it's my translation.

Donna Hay's recipes:
Pancakes (From Modern Classics 2), p.56
Crepes (From New Food Fast), p.165
Pikelets (From Modern Classics 2), p.62
Blueberry Banana Pancakes (From Simple Essentials Fruit)
Hoisin Pork with Onion Pancakes (From New Food Fast), p.36

RULES FOR HAY HAY ITS DONNA DAY:

Hay Hay Its Donna Day is open to all food and wine bloggers.

Entries submitted for HHDD must be made specifically for this event, although photos may be submitted to Does My Blog Look Good In This.

The host will select, make and post the original Donna Hay recipe without any changes. Participants may make the same recipe as is, or put their own spin on the recipe by altering the ingredients whilst remaining with the theme or if they prefer to share a well loved recipe within the theme. Entrants must include a link to the host in their post.

Entries can be made at any time once the event has been announced but must be posted and emailed to the host by the closing date.

Deadline for all posts to be up and submitted is September 8, 2008. I will be posting the round up a week later (September 15) and voting will then begin!

Please email all your entries to gourmetsamadores[AT]gmail[DOT]com from now on till September 8. In your email, please include the following information: your blog name, your name, your location, your recipe name, and the permalink to your entry.

Hay Hay Its Donna Day is a food event created by Barbara from Winos and Foodies and now under the wing of Bron Marshall.

Get your pans ready!

Hay, hay don't forget about Donna Day!

Just a little reminder about Hay, hay it's Donna Day: the Choux edition that I have the honour to host is approaching its deadline. I've received a bunch of great entries from lovely fellow bloggers but I still miss a few of you guys... (Yes you, I'm thinking of you!). Next Monday, June 9 is the last day to send your profiteroles, gougères, beignets or any version of choux you like. All late entries will have to send me a box of whatever you're baking. ;)

We'll be cheering our football/soccer national team together with some friends and family later in the afternoon when Portugal meets Turkey for the Euro 2008 football European Championships. Because I've been wanting to try gougères for a long time, and gougères make the perfect fingerfood for today's match, a batch has just come out of the oven. Don't know how the match will go (tell you about it tomorrow...) but the gougères are ready to go. Força Portugal!

Cheddar Gougéres
Adapted from Saveurs, n.160 Avril/Mai 2008

½ cup (120 ml) water
½ cup (120 ml) milk
80 grs unsalted butter
¾ cup + 1 Tbsp (120 grs) all-purpose flour
4 eggs
½ cup Cheddar cheese, grated + ½ cup to top

Preheat the oven to 180ºC (360ºF). Place the water, the milk and butter in a saucepan over high heat and bring to the boil. Add the flour and beat with a wooden spoon until smooth. Cook, stirring over low heat until the mixture leaves the side of the pan. Remove from the heat. Add the cheese. Place in an electric mixer and beat on high, gradually adding the eggs until well combined. Drop spoonfuls of the mixture onto baking trays lined with non-stick baking paper, allowing enough space in between for the gougères to double size. Sprinkle with the remaining cheese. Bake for 20-25 minutes or until puffed and golden. Allow to cool slightly in the oven for 3 minutes, leaving the oven door open. Cool on wired racks.

Beautiful Bones

My mom-in-law has osteoporosis. Nothing new here: she's a woman in her late fifties, and she has been lactose intolerant for years. I've got used to cook considering her needs, adding new calcium-rich ingredients as much as possible, and avoiding those she can't have. Only recently have I discovered quinoa to be one of those miraculous foods - providing very needed calcium in a light way. I love quinoa for its versatility. How cool is a grain that works for both sweet and savoury dishes? Susan of Food Blogga, is hosting a food blogging event to alert women to the potential risks of osteoporosis and encourage them to take steps to protect their bones at every age. Today, I'm posting a savoury quinoa recipe to enter the amazing food event Beautiful Bones, and join the movement to prevent Osteoporosis.

Tuna Quinoa Muffins
Adapted from Chucrute com Salsicha

Makes 6

1 can tuna in olive oil (best quality), drained
1 1/2 cup (cooked) quinoa
1/2 cup milk
1 cup all-purpose flour, sifted
2 eggs
2 Tbsp olive oil
1 tsp baking powder
1 tsp lemon zest
1/4 cup cilantro, chopped
1/4 cup chives, chopped
Salt and ground pepper

Preheat oven to 360ºF/180ºC. Combine dry ingredients in a large bowl, whisking together flour and baking powder with the lemon zest. In another bowl, mix the tuna, olive oil and fresh herbs. Beat in the eggs with a pinch of salt. Add the milk, and the cooked quinoa. Season to taste. Mix in the flour mixture. Do not over work. Place the batter in a silicone muffin pan. Bake for 25 minutes or until cooked through. Serve immediately, with a green salad or together with broccoli soup.

Go Bananas!

Portugal has a close relation with Africa, not only because of its proximity with the black continent but specially thanks to the former Portuguese Colonies overseas. Not surprisingly, Portuguese food has some roots on African cuisine, sharing the love for spices and fruit on both sweet and savoury dishes. Banana breads are not traditional around here or at least not the American way and certainly not very popular across the country. It's not current to find banana bread in coffee shops or at people's places. Except when you have ripped bananas in your kitchen that cry for use, like often happens with me... then banana breads become overly popular. And what a success it usually is! I like banana bread a lot with a ball of vanilla ice cream. It always takes me to the seaside where my parents little apartment's porch makes the perfect place to eat a slice of it, facing the garden with jacarandas and hibiscus trees. For me, nothing could be more fitting to complete a summer day at the beach! This recipe has been pieced together from various other recipes over the years, adding and/or omitting some ingredients. It makes a huge cake in a large square pan or a couple of cakes using bread pans (like I used below).



Banana Bread, my way
makes 1 large or 2 medium cakes (halving the recipe works fine too)

6 medium eggs
2/3 cup cream (150 ml)
2/3 cup unslated butter, melted and cooled (about 100 grs)
1/4 cup olive oil (50 ml)
1/2 cup granulated sugar
1 cup dark muscavado sugar (loosely packed)
1 and 1/2 cup all-purpose flour, sifted
1 tbs baking powder
1/2 tsp ground cinamonn
pinch of nutmeg
1 large or 2 medium banana(s), chopped + 2 medium bananas, sliced
3 Tbsp liquid caramel

Preheat oven to 180ºC. In a large bowl beat the eggs with the muscavado and granulated sugar on medium speed until sugar has dissolved completely, about 2 minutes. Add butter, cream and olive oil, whisking all together. Slowly, mix in sifted flour with spices and baking powder. Add chopped banana(s).

Get the pan(s) ready by spreading the caramel (use a brush, if you like), covering the bottom and sides throughly. Place banana's slices. Pour in the batter, carefully not to disturb the banana. Bake for 35-40 minutes ou until cooked through. Remove from oven. Allow the cake to cool slightly in the pan before removing it to the serving plate.

NQN is holding a Banana Bread Bake off event - this is my entry for the banana bread bake off, hosted by Lorraine from Not Quite Nigella. Get ready for zillions of banana bread recipes!

The roundup is now up! Go check out those beauties here and vote for your favourite!

HHDD#19 - Clafoutis!

My days seem way too short for what I want to do. Not much of a surprise since it's like that since... oh well, since always! But lately I just can't find enough time for all that requires my attention: family, friends, students, co-workers. And then there's the tennis - my other addiction. It's not everyday the n.1 player in the world (aka The Mighty Federer) does his way to play at my 'backyard'. So I went to Estoril, got soaked (several times) and had a sunburned nose by the end of the week... How cool is that? All for the price of one! The good thing is I got to spend time with friends I don't usually see, chitchat for hours, shot tons of pictures - oh I LOVE outdoors! - and in the end my favourite won!

Game over. Back to kitchen. It's Hay Hay it’s Donna Day time! Bron is hosting this month’s event and the super-theme she chose was clafoutis! This is my entry for this month’s Hay Hay it’s Donna Day food blogging event.

Bacon & Fig Clafoutis

For 6 small individual plates

2 eggs
1/2 cup whole milk
1 cup Parmesan, coarsely grated
1/2 cup whole wheat flour
1/4 cup pistachios, chopped
1/2 medium red onion, thinly sliced
12 dried figs, halved
1/4 cup Porto Wine
bacon (about 1 cup), cubed
salt and pepper, to taste

Preheat the oven to 180°C (360ºF).

Soak dried figs in wine for at least 1 hour to hydrate.

In a non-stick saucepan, cook bacon with a little water until golden. Add dried figs and sliced red onion, mixing to combine. Allow to cook for 2 minutes. Pour in the wine. When resumed, remove from heat. Set aside.

In a medium bowl, whisk together the eggs with the grated Parmesan. Pour in the milk, and whisk until combined. Add in the flour, mixing continuously. Season with pepper and a pinch of salt (depending on how salty the bacon is). Place the bacon mixture evenly into 6 individual greased heatproof plates. Pour the bater on top. Sprinkle with chopped pistachios. Bake for 20 minutes or until cooked through. Serve immediately, with a rocket salad.



Other Clafoutis recipes:
Curd Cheese Clafoutis with Cherry Tomatoes
Courgette and Feta Clafoutis


Check the great roundup at Bron's and vote for your favourite!

Saudade & God's Bread

There's nothing more Portuguese than saudade. The word doesn’t even have a direct translation into English, and the correspondent feeling - so many times sang by fado, the national song - couldn't say more about the Portuguese character. Saudade it's when you miss something. But it’s much deeper than that. It's the unattainable, the untouchable. Or just the feeling of nostalgia of past moments and good old days. I miss my grandma badly. And how I use to buy a Pão de Deus at the local bakery and have it in the street walking back home.

Portuguese bakery being a rich part of our cuisine, every local has a favourite cake. In fact, semi industrial bakery has a very strong tradition in Portugal. One portion cakes, more or less decadent, more or less sophisticated can be found a little everywhere from street cafes to fancy tea houses. So what is my favourite cake? I'm not much into cakes but I'm crazy about bread. Pão de Deus falls in between with a soft crumble, topped with coconut. Most people have it with cheese or ham but I love it simple, with my morning coffee. Pão de Deus means literally God's Bread. I don't really know where the name came from... It does reminds me of my childhood and it tastes like heaven!



Pão de Deus

Makes 10-12

3 large eggs
3/4 cup unsalted butter, room temperature
1 1/4 cup milk, warm
1/2 cup caster sugar
1 vanilla bean, halved, seeds scraped
pinch of salt
5 cups all-purpose flour
1 tsp dry baker's yeast

topping for 6 (if willing to top all cakes, double the quantities)
1 cup unsweetened shredded coconut
1/2 cup caster sugar
1 egg

1 egg to brush
icing sugar to sprinkle

In a small bowl, use your fingers to rub the vanilla seeds and the bean with the sugar for the dough and for the topping. Set aside. Remove the bean before using the sugar for the dough and the coconut topping.

In a large bowl, mix in flour, yeast, and sugar. Make a hole in the middle, add eggs lightly beaten, warm milk and salt. Use a fork or your hands to combine into a manageable dough - if the dough is too sticky add a tablespoon of flour at a time until you can use your hands (slightly floured) to knead. Slowly incorporate the butter. Place dough onto a floured surface. Knead well for 10 minutes or until dough is elastic and shinny. It should be soft but less sticky at this point. Place the dough in a buttered bowl, cover with plastic wrap and let rise in a warm, dry place for 1 hour or until doubled in size.

Prepare the topping by combining coconut and sugar with a lightly beaten egg in a bowl.

Divide dough into 10 or 12 equal parts. Use the palm of your hands to form round shaped cakes. Place the balls on parchment paper on a baking sheet, allowing enough space between every cake to rise. Cover with a tea towel and let rise again for 30 minutes.

Preheat oven to 180ºC (360ºF).

Brush the cakes with beaten egg and top with a spoonful of coconut mixture. Bake for 20 minutes or until golden. Remove and allow to cool on a rack. Sprinkle with icing sugar to serve.





This is my entry for Homegrown Gourmet, hosted by Michelle from Culinography. Michelle chose for the sixth Homegrown Gourmet challenge the theme Breakfast. I just happen to *love* breakfast! It's God's meal. ;)

Cinnamon & Cocoa

I'm not a chocolate freak - I'm a cinnamon chick! My favourite combination of flavours when it comes to cinnamon is cocoa. There's this blend of bitter and spicy that makes it special. I just love it! This cinnamon and cocoa bread is a recipe I do pretty often. Although it may sound like a sweet bread, this is actually good both with jam and cheese but also nice with prosciutto and herbs (I'd suggest basil). It goes quite well with honey, curd cheese and walnuts like I had for breakfast this morning.

Cinnamon and Cocoa Bread

Makes 1 loaf

500 grs all-purpose flour (3 1/2 cups)
70 grs cocoa (1/2 cup), extra to dust
1 1/4 tsp dry yeast
3 Tbsp olive oil (low acidity), extra to brush
3 Tbsp light brown mascavado sugar
350 ml (1 1/2 cup) warm water
1 tsp salt
1 tsp cinnamon

In a medium bowl, mix the flour, the cocoa and the cinnamon with the yeast, make a hole in the middle. Add the warm water mixing with a fork (if using a stand mixer, pour the water slowly and steadily while mixing, with the hook attachment). Add the sugar and the salt, then add the olive oil. Work the dough for 10 minutes or until it's elastic and doesn't stick too much to your fingers (or to the bowl of the stand mixer). Put the dough in an oiled bowl, cover and let rise in a warm, dry place for 1 hour or until it doubles in size. Turn the dough onto a surface lightly dusted with cocoa powder. Work the dough for another 5 minutes. Prepare a loaf pan, brush with olive oil and dust with cocoa powder. Put the dough in the loaf pan and cover. Let rise again for 45 minutes.

Preheat oven to 180ºC. Use a pizza stone or some bricks in the oven. To create some steam, carefully pour some boiling water over ice cubes in a large heatproof plate. Place it in the bottom of your oven. I like to add a cinnamon stick to the water. It smells wonderful and it will give a nice touch to the bread! Brush the bread with a little olive oil. Bake for 25 minutes. Remove and allow to cool on a rack.



This is my entry for Master Baker #1, the food event created by Nikki of Crazy Delicious. The chosen ingredient for this first challenge was (surprise, surprise!) Cinnamon. Check out the roundup at the lovely Master Baker website.

Brioche!

All excited about my trip and willing to tell you all about it, I haven't been posting recipes for a while. This brioche was baked before leaving to Paris , when I was already into the french spirit. Every time I bake brioche I always remember Marie Antoinette's words "Why don't they eat brioche?" when she was told that people were claiming they had no bread. End of (hi)story: if you don't use your head why keep it, right?

Brioche

12 individual brioches

5 medium eggs
150 grs unsalted butter, melted
2 Tbsp granulated sugar
500 grs all-purpose flour
2 tsp dry yeast
egg yolk to finish

To get started all ingredients must be at room temperature. In a large bowl, mix in flour, yeast, and sugar. Make a hole in the middle, add eggs lightly beaten and salt. Use a fork or your hands to combine into a manageable dough - if necessary add a tablespoon of water. Let it rest for 5 minutes. Slowly incorporate melted butter. Place dough onto a floured surface. Knead well for 10 minutes or until dough is elastic and shinny. Place the dough in a buttered bowl, cover with plastic wrap and let rise in a warm, dry place for 1 hour or until doubled in size.

Prepare brioche molds (mine are silicone). Divide dough in 12 equal parts. From each part, reserve 1/4 the dough. Turn every large part into a ball, put each in a mold and, with a finger, push down to create a little place to hold the smaller ball. Cover with a tea towel. Let rise again for 30 minutes.

Preheat oven to 180º. Brush every brioche with the egg yolk mixed with a dash of water. Bake for 15-20 minutes. Remove from molds and allow to cool over a metallic rack. Brioches keep well for 3-5 days in an airtight container.

Simple, yet elegant

I love easy cooking. That's why I admire Mark Bittman, aka The Minimalist - he can be surprising in the way he prepares easy, fast, yet elegant dishes. But frankly an egg is just an egg! Nevertheless, there are one hundred different ways to cook an egg and it goes well with almost all sort of vegetables and cheese. My sweet, lovely husband was kind enough to forward me The Minimalist; The Simplest Egg, Yet the Most Elegant. And how I loved it! At the same time, Taste Italia featured a similar recipe with mascarpone. That sealed the deal.


Baked eggs with Mascarpone and Spinach
Adapted from Taste Italia, January 2008

Serves 3

3 free-range organic eggs
3 Tbsp Mascarpone (about 60 grs)
100 grs spinach
15 grs unsalted butter, softened
little nutmeg
salt and freshly ground black pepper
fresh cilantro, chopped

Pre-heat oven to 180ºC. Steam the spinach in a coriander above a pan of boiling water, until slightly wilted. Remove from the heat and press out the excess liquid.
Butter the inside of 3 ramekins. Divide spinach between the ramekins and dust with a little nutmeg. Crack an egg into each ramekin and season to taste, then add a dolop of the Mascarpone.



Pop the ramekins in a roasting tin and pour the boiling water into it, making sure it reaches up the sides of the ramekins. Cook for 8-10 minutes. I've added some fresh chopped cilantro to serve.

All that drama

A souffle is a drama queen. One moment is all up and the other it's free falling. Souffle dishes are some sort of plot to make any cook miserable - it's definitely not for low self-esteem people! But souffles are tasty, dead simple to make and are not fussy about what ingredients you add as long as eggs are used. Just perfect for Christmas turkey leftovers.




Turkey Souffle

Serves 8

2 medium potatoes (about 200 grs), cooked and drained
150 grs diced leftover turkey, boneless
200 ml cream (or whole milk)
100 grs Gruyére
1 egg
4 egg whites
1 Tbsp olive oil
1 small leek (white only) sliced
salt and pepper, to season
butter to grease
breadcrumbs to dust

Using a food processor, beat together cooled potatoes, adding egg, and cream. Season to taste with salt and pepper. In a small saucepan, heat olive oil, add leek and once cooked allow to cool for a while. Add to mixture, mix in turkey and cheese. In a separate bowl, beat egg whites until stiff, and gently fold into turkey mixture. Butter 8 small oven proof souffle dishes or ramekins, and dust with breadcrumbs. Pour the mixture into the ramekins. Fill to 3/4 capacity. Bake at 180ºC for 15-17 minutes or until golden. Serve immediately (and photograph even faster!).