20 February 2018

Cherry Berry Mousse Cake / Bolo Espelho de Mousse de Chocolate, Cerejas Cristalizadas e Framboesas.

Mirror Glaze Cake is the theme for this month and for the 26th edition of the Sweet World!
What is a Mirror Glaze Cake?
I couldn't find much more information other than the fact that, a mirror glaze, is a white chocolate glaze made with gelatin that is poured over cakes - usually mousse or other soft molded desserts - to give them an ultra-shiny appearance, like the surface of a mirror.
I've made one once (you can see the recipe here) for Ana and for our Great Bake Off. Actually, Ana herself has a few delightful recipes for mirror glaze on her blog if you want to check them here, here and here.
Want to make a Mirror Glaze Cake?

14 February 2018

Deer Hooves / Patas de Veado.

Do you know why almost all of our Portuguese sweets features egg yolks?
Many of the recipes for the nation’s favourite sweet treats originated in Portugal’s convents and monasteries.
Eggs, especially the yolks, are heavily featured in our Portuguese sweets.
Legend tells us that the nuns starched their laundry with egg whites and so, they had to come up with a use for all the excess yolks.
Egg yolks, along with plenty of sugar and, depending on the region, local produce will be incorporated into our sweets. Almonds, beans, cheese or chestnuts are just a few examples.
Don't get me wrong! I love our Portuguese sweets but... Lord!!!
Do they make you feel naughty after eating them? Trust me! They do but!!! nonetheless, they're absolutely delicious and amazing!!
The recipe I'm leaving you today is called "Patas de Veado" or Deer Hooves!
Its name has nothing to do with the deer itself but only because of it's shape and the way they are cut and decorated.
Although it might look intricate, it's not!
It's a simple "kind of" sponge roulade, filled and topped with a creamy egg yolk curd, rolled in shredded coconut and at the end, decorated with a fine line of ground cinnamon.
Though they're very simple to make, this was the first time I've ever made them, and! I had to make them twice! YES!! sometimes, the simplest things are the most challenging ones and this was the case...
I have very cherished childhood memories about these cakes so, they had to meet the standards of my memories.
Though I've never been a sweet tooth person, the only sweet treat I'd crave and eat with pleasure as a child, teenager or young adult, would be this one!
There's a tea room and Patisserie shop in the North of Portugal, Pastelaria Gomes in Vila Real, where they make "Patas de Veado" at such a high standard that, honestly! I've never liked any of the ones I've tried apart from the ones they make there!
If you ever visit Vila Real, in the North of Portugal, go to Pastelaria Gomes and try one of their Patas de Veado and also their "signature pies" which are called Covilhetes (a kind of a meat pie that is absolutely to die for).
The recipe I'm leaving you today is from Rita Nascimento book, "Uma Pastelaria em Casa".

1 February 2018

Lemon Coconut Panna Cotta with Blood Orange / Panna Cotta de Limão e Coco, com Laranja Sanguínea.

Here it is, another absolute stunner recipe, from Rita Serano FABULOUS, FABULOUS book "Vegan in 7", from which I've already shared this soup and this salad and a book from! honestly? I can't stop cooking. I might be turning vegan and not assuming it yet (lol)...
I love lemon as you all know and coconut is another ingredient that I totally adore so, this panna cotta couldn't go unnoticed!
Let me tell you...
This Panna Cotta is Masterchef worthy!
It has just the perfect wobble and its texture and flavours are amazing!!
I added a few grinds of vanilla powder to my panna cotta just because, as you know, "vanilla" is my first surname and, as blood oranges are now in season, I've topped my panna cotta with segmented blood orange but, feel free to top it with any oranges variety you like or even with any other seasonal fruit.
As oranges are Marta's "ingredient of the month", this is my last post for Marta and her January table.

25 January 2018

Sweet World Round Up - Lamingtons.

24th edition of the Sweet World, our 2nd anniversary, and we asked you to make the Australian Lamingtons!
In case you've missed it, you can read all about the Lamingtons in this post.
The results were AMAZING! and, Susana and myself, we are very grateful to all the ones that joined in and celebrated this 2nd anniversary with us.
Thank you so much!!
Meanwhile, don't forget to check here, the theme for our 25th edition!

Para celebrar o 2º aniversário do nosso Sweet World, pedimo-vos que fizessem os australianos Lamingtons (os tais desgraçados que estavam sempre a ser adiados...).
Caso não tenham visto e sintam curiosidade, podem ver a receita e ler, neste post, toda a história destes famosos quadradinhos australianos.
Muitos foram os que se juntaram a nós para celebrar estes 24 meses de Sweet World e além dos veteranos, tivémos ainda o privilégio de contar com alguns estreantes que fizeram questão de vir celebrar connosco.
Lamingtons lindos de morrer e, em nome da Susana e meu, só nos resta agradecer a todos os que se juntam a nós mês após mês. MUITO OBRIGADA!
Vamos então ver os lindos Lamingtons desta 24ª edição e, já sabem, no blogue da Susana, já está lançado o tema para a nossa 25ª edição!

22 January 2018

Fennel, Watercress, Orange & Avocado Salad / Salada de Funcho, Agrião, Laranja e Pêra Abacate.

Remember about the fabulous Rita Serano book "Vegan in 7", I talked about in this post?
Here it is, another fabulous recipe from this amazing book.
Honestly, I'm loving cooking from this book so much, that I could become a vegan before you notice it (lol).
No! I love food in general so, I couldn't choose a way of eating that easily but, again, saying that, I'm more and more in love with vegan or even vegetarian food! Specially after trying Rita's recipes!
I made this salad twice last week and we all loved it here at home so, as Marta's ingredient of the month is oranges, I decided to post this recipe to be part of Marta's January round up.
It's such a simple, yet, super delicious and fulfilling salad that, I couldn't help but share it!

17 January 2018

Orange and Clove roast Chicken with Pears and Butternut Squash / Frango assado no forno, com Laranja, Cravinho, Pêras e Abóbora (butternut).

This recipe is an aromatic combination of flavours and textures.
A one pan meal that it's super easy to prepare but when you bring it to the table, your family or guests will think you spent hours in the kitchen.

The recipe is from Marte Marie Forsberg and her truly, truly amazing debut cook book "The Cottage Kitchen".

Of course I don't feel the need to introduce Marte Marie as, every blogger and/or foodie raves about her work. Both, as a passionate cook, a blogger and a very talented photographer.
The book is divided by "seasons" and every chapter features recipes with the best seasonal ingredients of course. All the recipes, descriptions and, of course, photos are incredibly mouthwatering and you just want to be in the kitchen and cook everything from the book. Well, at least, that's how I feel about it...!!
I have lots of recipes marked down in the book to be tried and I've already made two of Marte Marie's no knead breads and this chicken recipe that I'm posting today.
I chose to share this recipe first, because it features orange and oranges are Marta's ingredient of the month.
I've made this recipe before Marta announced the ingredient of the month so, good thing that I didn't post it here before, because now, it can go straight to Marta's January table.
Hope you try it and enjoy it because it's so aromatic, full of flavour and delicious that you'll only be able to describe it if you taste it!

11 January 2018

Blackberry, Orange and Orange Blossom Clafoutis / Clafoutis de Amoras, Laranja e Extracto de Flor de Laranjeira.

You know I can't resist anything "citrus" right?
As soon as Marta announced that this month's "ingredient of the month" are Oranges, I knew I'd be making a few orangy recipes for Marta and this one is just the first one.
A fabulous Clafoutis, very orangy and with blackberries, another of my favourite ingredients in the world!
Now, as a "citrus lover", how could I ever resist a book called "Citrus"? No way right?
I've got this book long time ago and, although I've already made lots of recipes from it, this one is the first one I'm sharing with you all and a very appropriate one for Marta's challenge.
The book, Citrus - from Catherine Phipps, is a delight book.
Full of great (savoury and sweet) recipes and very helpful information about citrus, the book includes descriptions of varieties and how to slice, dry, freeze, and properly handle different kinds of citrus. A must have, I'd say!
This specific recipe calls for dried orange zest and there's a recipe for it in the book but, it happened that, the day I was going to make this Clafoutis, I got a surprise gift in my mail box.
A big thank you to Manuela for the amazing gift and a big round of applause and congratulations to "Um Grama" for the exceptional products and for the care and beauty of the packaging and presentation.
Outstanding and beautifully Portuguese!
Although the dried orange and rosemary mix is suggested to serve in starters, salads or with cheese, I thought that it would work perfectly with this Clafoutis and G!!! I was so right!! It worked perfectly and the hint of the rosemary just made this Clafoutis even better!
Give it a go and be impressed!

8 January 2018

Spring Pea Soup with Roasted Radishes and Sweet and Salty Cashews / Sopa de Ervilhas com Rabanetes assados e Cajus agri-doces.

Around Christmas time, Kyle Books threw a "Advent Cookbook Quiz" on Instagram and I was the lucky winner.
I had to choose 3, from 7 available books and one of the books I chose was Rita Serano's "Vegan in 7".
A delightful book, full of delicious vegan recipes and very straightforward and unpretentious.
Recipes using only 7 or less ingredients, beautiful gorgeous photos and simple, but delightful, recipe introductions.
You all know I'm not vegan or even vegetarian, but you all also know that I love to have and make vegan and vegetarian meals whenever I want and that's one of the reasons I chose this book as one of the 3 books I had to choose from.
Honestly, I have a handful of vegan and vegetarian books but this one, is truly adorable and my favourite so far!
If you want to know more and win one copy of this gorgeous book, have a look at Kimberly's, The Little Plantation blog as, she is not just offering a copy of the book but, she's also sharing another delightful recipe from the book.
I've marked down several recipes to cook and share from the book but, as a soup lover, this soup had to be the first recipe to cook and share.
Try it and feel healthy and green!

Note: Rita suggests to serve the soup with an optional swirl of Cashew Cream, but I opted for a scatter of the sweet and salty cashews, for crunchiness.

3 January 2018

Raspberry Swirl Pavlova Wreath / Coroa de Pavlova com swirl de Framboesas.

Happy New Year everybody!
First post of 218 and, of course, it had to be a Pavlova.
As you all know by now, a Pavlova is always my first dessert of the year. My kind of "white tradition".
A Donna Hay Magazine Pavlova and, for those we tasted it, the BEST EVER!
The recipe is from the latest issue of Donna Hay Magazine and although I've been crowned the "Pavlova Queen" and I've already made lots of Pavlovas, this one is, indeed, a stunner!!

31 December 2017

Chocolate Roulade with Sweet Chestnut Purée, Honeyed Cream & Crushed Honeycomb Filling / Torta de Chocolate, recheada com Creme de Castanha, Natas batidas com Mel e Honeycomb.

Time just flies by and before we realize, here we are!
Last day of 2017!
I can say that, all in all, it was a great year and if 2018 is going to be as good as 2017, bring it on.
I'll not complain and I'll not ask for more!
As I didn't have the time to write a post wishing you a very Merry Christmas, I didn't want the same to happen now and not be able to wish you a Fabulous, Fantastic and very Happy 2018!
This super delicious roulade is my choice as the last post of 2017.
The original recipe is in a shape of a Yule Log and I made it for Christmas (as you can see here).
As it was such a huge success, I decided to make it again - as a roulade - to leave you the recipe, so you can make it and try this absolute delight.
Hope you enjoy it as much as we all did!
The recipe is from Jamie Oliver, Christmas Cookbook, which is also the book of the month for the Rainydaybites Cook Book Club.
HAPPY NEW YEAR to all of you and never forget to BE HAPPY, as life is way too short!

20 December 2017

Chocolate Lamington Cake for the 2nd Anniversary of the Sweet World / Bolo Lamington de Chocolate para o 2º Aniversário do nosso Sweet World.

Here we are!!
2nd Anniversary of our Sweet World and I can't believe how time just flies by without notice.
I still remember the conversations Susana and myself had, on how to set up the challenge and the monthly rules, themes, etc.
Challenges and dates have been agreed and sometimes themes have been changed to feature seasonality or festivities but, most importantly than anything else, we have always agreed and had fun deciding the challenges, researching and setting them up!
Susana has always been a great partner for this monthly challenge and I couldn't wish for anyone better and more qualified than her to do it with me!
Over the last 23 months, we "went" to different countries and we made and asked you to make, iconic desserts, cakes or sweets from that same Country.
Here's a resume of the last 23 months of the Sweet World:
  1. UK and the "Queen of Puddings". 
  2. America, NY, Brooklyn and the "Brooklyn Blackout Cake
  3. UK and we had a choice of Hot Cross Buns and a Simnel Cake
  4. Germany/Austria and the Donauwelle Cake
  5. France and the Fraisier
  6. Germany and the Black Forest Cake
  7. UK and the Summer Pudding
  8. UK and the Trifle
  9. America, NY and the Baked Cheesecake
  10. Sweden and the Prinsesstårta (Princess Cake)
  11. Scandinavia and the Saint Lucia Saffron Buns
  12. Russia and the Medovik Cake
  13. Spain and the Saint Mark Cake
  14. UK and the Battenberg Cake
  15. UK and the Bakewell Tart
  16. France and the Paris Brest
  17. Austria and the Spanische Windtorte
  18. America and the Baked Alaska
  19. America and the Fruit Pie
  20. France and the Millefeuilles
  21. Spain and Churros
  22. Spain/France, the Basque region and a Basque Cake
  23. Hungary and the Beigli (though I made a Fladen). 

13 December 2017

Fladen or, the best version of a Beigli / Fladen ou, a versão melhorada e mais sofisticada do Beigli.

Beigli! Its name comes from the German word beugen ("bend" in English).
Beigli originates from Germany and in Hungary it became a custom to bake Beigli for Christmas in the 19th century during the Austro-Hungarian Monarchy. Beigli (or sometimes spelled bejgli) is a real Hungarian Christmas treat.
The beigli’s predecessor was probably the Silesian filled challach that was already known in the 16th century. Though it’s more likely that it emerged from the famous Bratislava horseshoe. The first Bratislava horseshoes filled with ground walnuts and poppy seeds were baked in 1559 and became very popular.
This pastry is ubiquitous around Christmas time and you can buy it in any shop or bakery. It is basically a rolled up crust with lots of filling. Walnut and poppy seed are traditional, but nowadays, you can find them filled with chestnut puree or even Nutella.
The two kinds of filling fit in the symbolism of Christmas perfectly because poppy seeds symbolize wealth and fertility, while walnuts protect against bewitching. Today there are many different fillings like chestnuts, marzipan, and even apple, coconut and hazelnut fillings can be found.
Beigli is the theme of the 23rd edition of the Sweet World and if there's something that really annoys me a lot, is the fact of having more than 600 cooking books and, when I need a recipe, that I'm pretty sure to have in one of them,... I can't find it!!
Anyway!! After flicking throughout a few books and not finding any recipe, I did some research on the Internet and I found Beigli recipes with yeasted dough, others with a kind of pastry dough. I found fillings of poppy seeds, walnuts and I also found fillings that called for applesauce and I couldn't decide between any of them.
As I know that Inês has a fantastic "photographic memory", I asked her if she could remember seeing a Beigli recipe in any of our books (yes! Inês is as mad as myself about cooking books and we have, pretty much, the same amount of books...).
Of course, Inês was able to remind me of a few books where I would find a Beigli recipe or something similar and!!! BINGO!!
I found two recipes that pleased me but, when I opened the "
It's Always About the Food" book by the fabulous Monday Morning Cooking Club, I couldn't resist this recipe!!
It's not called Beigli! It's called Fladen and, it's made with a fabulous pastry, and it features not one, but three of the fillings that you'd find in the most traditional or more modern versions of the Beigli and I thought: Why making a rouldade filled only with one of the fillings, when I can have something much more interesting?
A Fladen filled with a poppy seed filling, a walnut filling and a fabulous apple compote filling!
It might not be the most traditional Beigli recipe but, let me tell you: It's for sure the most delicious Fladen you'll ever try!