31 August 2016

Salmorejo.


Salmorejo is a Spanish dish from the region of Cordoba.
Similar to Gazpacho but thicker, It is served as a starter or first meal and must be chilled before eating.
It's accompanied with "las guarniciones" and, although the most common garnishes are serrano ham and crumbled hard boiled egg, there are some versions that are served with flaked tuna, chopped onion and/or chopped green pepper.
I confess that I made and tasted my first Salmorejo last week and now I'm almost addicted to it.
I made it twice, in less than two weeks and this second time, I made it with organic tomatoes that I picked from my friend B. garden and green house. Here, on my instagram account, you can see all the lovely organic vegetables that I picked from his garden this week.
This recipe is from our beloved Portuguese "pin up girl", Filipa Gomes and it's featured in a series of 6 recipe booklets that Filipa wrote, Maria Midões styled and photographed and that were recently distributed in Portugal with a well known and popular magazine.
Kind and gentle as she is, I have the booklets because Filipa sent them to me, which of course, was an honour.
While I was making the Salmorejo and being the tomato the main ingredient of this soup, I thought that it would be a shame not to make an effort to publish the recipe in time for Marta and her "ingredient of the month", which is precisely, the tomato.
Saying that, here it is the most delicious, easy and quick, chilled tomato soup... The Salmorejo!


ingredients (serves 2 to 4):
5 large ripe tomatoes
1 to 2 slices of stale sourdough bread, torn
2 tbsp apple cider vinegar
5 tbsp olive oil
sea salt flakes and freshly ground black pepper, to taste
to finish:
chopped hard-boiled eggs
chunks of serrano ham
method:
Coarsely chop the tomatoes.
Put the chopped tomatoes and the vinegar in a food processor and blend until you have  a smooth purée.
Add the bread and blend for 5 minutes, or until you have a velvety mixture.
Add the olive oil, salt and pepper to taste, and blend again until everything is well combined.
Check the seasoning, adding more salt or vinegar and maybe more oil if necessary. 
Chill and then serve topped with the guarniciones: crumbled hard boiled egg and chunks of serrano ham.
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O Salmorejo é uma sopa fria espanhola da zona de Córdova.
Parecido com o gazpacho mas mais espesso, o Salmorejo é tradicionalmente servido gelado e acompanhado e decorado com "las guarniciones", normalmente, ovo cozido picado e presunto serrano mas, em algumas versões, poderá ser guarnecido com lascas de atum, cebola picada e/ou pimento verde picado.
Confesso que fiz e provei o meu primeiro Salmorejo a semana passada e desde então, é a segunda vez que o faço e estou a ficar viciada...
Quem me segue no instagram, sabe que esta semana andei na colheita de vegetais, ervas aromáticas, tomates e até uvas, sim uvas, na estufa e no jardim do meu amigo B.. Quem não me segue, ou não utiliza esta rede social, pode ver aqui as imagens da bela colheita que fiz.
Tudo biológico e do melhor, além dos tomates que comi ao natural, cortados ao meio e salpicados com sal, fiz também uma salada de tomate maravilhosa e, claro, tive de utilizar alguns desses magníficos tomates neste Salmorejo...
A receita que vos deixo, é da nossa querida e amada "pin up girl", a Filipa Gomes e é uma das receitas de um dos livrinhos, recentemente distribuídos em Portugal com a revista Flash, que a Filipa Gomes escreveu e cujas fotografias e styling, são da nossa talentosa Maria Midões.
Super querida e simpática, a Filipa enviou-me os 6 livrinhos e eu, claro, fiquei super feliz e honrada com tal gesto de carinho e já tenho marcadas uma série de receitas para testar, tendo sido esta a primeira.
Bom, mas avançando. Ontem, enquanto fazia o Salmorejo, sendo o tomate, o ingrediente principal desta sopa fria, não conseguia deixar de pensar na Marta e no seu "mês de Agosto e dos tomates" e o quanto seria um desperdício não publicar aqui a receita.
Assim sendo, lá consegui arranjar um tempinho extra para preparar o post e publicar a receita, ainda a tempo de a levar à mesa da Marta.
Aqui fica então o Salmorejo! A sopa fria espanhola mais deliciosa, fácil e rápida de preparar!



ingredientes (para 2 a 4 pessoas):
5 tomates (médios a grandes) bem maduros
2 papos secos, duros (eu só usei uma fatia pequena de pão sourdough, pois os tomates que usei eram tão carnudos que não achei necessário usar o pão todo).
2 colheres sopa de vinagre (eu usei vinagre de cidra)
5 colheres sopa de azeite
sal e pimenta preta moída na altura, a gosto
para a guarnição:
1 ovo grande (L), cozido e picado
100g presunto bem curado, picado
preparação:
Partir os tomates em pedaços e colocá-los no liquidificador, juntamente com o vinagre. Processar até obter uma papa.
Adicionar o pão, partido em pedaços e voltar a processar por cerca de 5 minutos, ou até obter um creme aveludado.
Acrescentar o azeite, sal e pimenta preta a gosto e processar uma vez mais, até tudo estar bem incorporado.
Colocar a sopa no frigorífico e na hora de servir, polvilhar com o ovo cozido e o presunto.


Recipe / Receita: Filipa Gomes - Receitas para todos os gostos: Sabores do Mundo.

29 August 2016

Bacon & Egg Pie / Pie de bacon e ovo.


Having been in holidays without going anywhere, I'm slowly coming back to the blog. 
As August is almost finishing, I couldn't allow it to end without posting a recipe for Marta
Since the day Marta created her "ingredient of the month" and challenged us to cook recipes with her chosen ingredient, that I always cook something for Marta's table and this month, it couldn't be different. 
The ingredient chosen by Marta for August is tomatoes and therefore, this pie, is the recipe that I'm leaving her. 
I have to say that this pie is one of the best pies I've ever eaten, if not the best!! 
Bare in mind that the tomatoes are not the key ingredient in the pie but, saying that, without them, this pie wouldn't be half as good. 
The recipe is from Simmone Logue "In the Kitchen" book and if you search for "Simmone Logue" on the blog, you'll find all the recipes that I've already made from this glorious book.


ingredients (serves 8):
plain flour, for dusting
1 pack (375g) shortcrust pastry - I used homemade shortcrust pastry but you can use shop bought if you want.
4 tbsp olive oil
4 red onions, thinly sliced
2 fresh bay leaves
2 tbsp balsamic vinegar
4 tbsp tomato paste
4 bacon rashers, rind removed, roughly chopped (I fried it slightly and drained it over kitchen paper).
4 large free range eggs
250ml double cream
2 large tomatoes, sliced
50g grated Cheddar cheese
2 tbsp chopped flat leaf parsley
method:
Preheat the oven to 180ºC. Grease a 38cm x 26cm baking tray.
On a lightly floured surface, roll the pastry out to 5mm thick.
Place it on the baking tray, crimping the edges up around the sides of the tray.
Cover the pastry with a sheet of baking paper and fill with ceramic baking beans or uncooked rice or dried beans.
Blind bake the pastry for 10 minutes then remove the baking beans and baking paper and bake for a further 10 minutes, or until the pastry is golden.
Remove from the oven and leave to cool slightly.
Turn the oven temperature down to 170ºC.
While the pastry is baking, heat the olive oil in a large frying pan and sauté the onion and bay leaves over medium heat for 10 minutes, or until the onion has softened and the mixture is fragrant.
Add the vinegar, season with sea salt and freshly ground black pepper and cook for 5 minutes more. Remove from the heat and leave to cool slightly.
Spread the tomato paste over the cooled pastry base, then top with the sautéed onion mixture. Scatter the chopped bacon over the top.
Whisk the eggs and cream together, season with salt and pepper, then pour over the pie.
Arrange the tomato slices on top, scatter the cheese over and sprinkle with the parsley.
Bake for 30 minutes, or until the egg mixture is golden and set.
Serve warm or at room temperature.
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Depois de umas férias sem ter propriamente ido de férias, regresso ao blogue.
Lentamente, pois ainda não estou a 100% do gás, mas aos poucos, até engrenar de novo, as publicações, visitas e sugestões, começarão a surgir e a ser feitas e apresentadas.
Desde que a Marta criou a rubrica "ingrediente do mês", que tenho participado sempre e levado à mesa da Marta, sugestões com o ingrediente por ela sugerido.
Este mês, embora tivesse adorado participar com várias sugestões, tal não foi possível e como tal, mesmo na recta final, deixo esta singela sugestão para a Marta levar para a sua rubrica do mês e para o seu "Agosto, o mês dos tomates".
Antes da receita, deixem-me dizer-vos que esta pie (tarte), é das melhores (senão a melhor), que já comi até hoje.
Nãos sendo o tomate um dos ingredientes principais na sua composição, é um ingrediente chave, pois sem ele, a tarte não seria metade do boa que é.
Experimentem e digam-me se é ou não verdade que é maravilhosa!
A receita, mais uma, do livrinho maravilhoso da Simmone Logue, o "In the Kitchen", do qual já vos falei e apresentei receitas várias vezes (se procurarem Simmone Logue no blogue, encontrarão todas as maravilhosas sugestões que deste livro já saíram).


ingredientes (para 8 pessoas):
farinha, para a bancada
1 placa (375g) massa quebrada - Eu usei caseira, já que é a massa mais fácil de fazer do mundo e não faz sentido usar de compra, mas caso não queiram fazer, usem da de compra.
4 colheres sopa de azeite
4 cebolas roxas, finamente fatiadas
2 folhas de louro, de preferência frescas
2 colheres sopa de vinagre balsâmico
4 colheres sopa de concentrado de tomate (pasta)
4 fatias de bacon, sem courato e cortado em lardons ou picado (a receita não diz, mas eu fritei-as ligeiramente e escorri sobre papel absorvente de cozinha).
4 lovos grandes (L), de preferência caseiros
250ml natas para culinária
2 tomates grandes, maduros e fatiados (eu usei Coração de Boi)
50g queijo Cheddar, ralado
2 colheres sopa de salsa, picada
preparação:
Aquecer o forno a 180ºC. Untar ligeiramente um tabuleiro ou forma de tarte, com cerca de 38cm x 26cm.
Estender a massa sobre uma bancada enfarinhada, até obter uma espessura de cerca de 5mm.
Forrar a tarteira com a massa. Cobrir a massa com papel vegetal e encher com bolas de cerâmica, feijão seco, ou arroz.
Levar ao forno por 10 minutos. Retirar o papel vegetal e as bolas de cerâmica e voltar a levar a massa ao forno por mais 10 minutos, ou até estar douradinha.
Retirar o tabuleiro do forno e reservar.
Baixar a temperatura do forno para os 170ºC.
Aqueça o azeite numa frigideira.
Adicione a cebola e as folhas de louro e cozinhar sobre lume médio por 10 minutos, ou até a cebola estar macia e aromática.
Adicionar o vinagre balsâmico, temperar de sal e pimenta preta moída na altura, a gosto e cozinhar por mais 5 minutos.
Retirar a frigideira do lume e deixar a mistura arrefecer ligeiramente.
Pincelar a superfície da massa com o concentrado de tomate.
Espalhar a cebola caramelizada sobre o tomate, de forma a obter uma camada uniforme.
Distribuir o bacon por cima da cebola.
Numa taça, bater os ovos com as natas, temperar de sal e pimenta preta moída na altura e espalhar esta mistura sobre as camadas anteriores da tarte.
Colocar as rodelas do tomate sobre toda a superfície da tarte.
Polvilhar com o queijo ralado e em seguida, com a salsa picada.
Levar ao forno por 30 minutos, ou até a mistura dos ovos estar cozida e douradinha.
Servir quente ou à temperatura ambiente.

Recipe / Receita:

25 August 2016

Sweet World 7th edition - Summer Pudding - Round Up / Round Up da 7ª edição do Sweet World - Summer Pudding.


Here is the round up for the 7th challenge of our Sweet World!!

As you can read here the challenge was to make a British Summer Pudding.

Thank you to everyone that took time to participate.

Meanwhile, the theme for the 8h edition of the Sweet World, is already introduced on Susana's blog.

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Para a 7ª edição do nosso Sweet World, o desafio era recriar o britânico Summer Pudding.
Como podem constatar pelo desfile que se segue, o empenho dos participantes foi fantástico e os Summer Puddings apresentados são lindos e de dar água na boca.

Muito obrigada a todos e não se esqueçam de ver no Basta Cheio, o tema para a 8ª edição do Sweet World.


Summer Pudding - Round Up

3 August 2016

Summer Pudding Cake.


After making, for the first time ever, this Summer Pudding for the Sweet World challenge, an instagram friend sent me the picture of this Summer Pudding Cake, that is featured in this month's Good Housekeeping magazine.
Of course, after I've finally tasted my first Summer Pudding and loved it, I bought the magazine and couldn't resist this version.
The idea of transforming it into a cake sounded fabulous and although the version featured in the magazine is round shaped, I decided to recreate it in a square shape.
It is as easy to make as the original one and very pretty and delicious all the same.
This recipe is not suitable for kids, as it has Crème de Cassis mixed with the fruit juices but you can leave it out of course.
Last year I made homemade Crème de Cassis with the blackcurrants I picked from my friend B. garden and that's the one I used in this recipe and it is so delicious.
I really need to post the recipe for homemade Créme de Cassis here on the blog ASAP...
Meanwhile, the blog and myself, we're going to be in holidays for the next month.
I'll interrupt the holidays just to post the Sweet World round up on the 25th of August but that will be it until de 2nd or 3rd of September.
Until then, Happy Cooking and be as Happy as Summer Bees!

1 August 2016

My Vegetarian stuffed Focaccia / A minha Focaccia Vegetariana recheada.



I make this stuffed focaccia very often and it is so delicious that, this time I took the time to share the recipe with you all.
It is a meal on itself and perfect for picnics, lazy summer lunches or even to eat while you're at the beach.
The filling combinations are endless and although I always make this vegetarian combination, you can use cured meats combined with grilled or roasted veggies or whatever you fancy. The filling quantities are also variable. You can use as much or as less filling as you want.

29 July 2016

Cheat's pizza with mozzarella, chargrilled nectarine and prosciutto / Pizza fingida com mozzarella, nectarina grelhada e presunto.


The idea to make these "pizzas" was, not just because I had all the ingredients laying around here at home, but also because I wanted to prepare another suggestion for Marta.
As I told you here and here, Marta chose Peaches and/or Nectarines as the ingredient of JulyTherefore, here is my last suggestion. A savoury and sweet suggestion for Marta, that is very easy to prepare and makes an absolutely delicious Summer lunch.

27 July 2016

London Fog Millefeuilles / Mil Folhas "Nevoeiro de Londres".


Those who follow my instagram account (here and here), know very well that I'm very proud of the lavender bush that I have in my garden.
I love lavender, both, the smell and the flavour and every Summer I'm delighted with its beautiful purple shades and the way it comes back to life. Something else I love, is watching all the busy bees always around it.
This recipe, was marked for this time of the year - when my organic lavender is at its best - since the day I bought the fabulous Aimee Twigger "Love, Aimee x" book. A book that you all know I truly adore and from which, this one is the third recipe I'm making (the other two are here and here).
Aimee calls this recipe the London Fog Millefeuilles as, according to Aimee, the millefeuilles flavours were inspired by a London Fog Latte, which is flavoured with Earl Grey tea. Her favourite kind of tea and mine too I have to add.
Aimee perfumed the millefeuilles with the Earl Grey tea and lavender as she thinks they go really well together and I totally agree with her. It's a delightful combination!
I made these millefeuilles last week, for my husband's birthday and they were a huge success.

22 July 2016

Bacon, nectarines and rocket sandwich / Sanduiche de bacon, nectarinas e rúcula.


Once again I confirm what I always say: "Everything inside or in between slices of bread is food from the Gods" and this sandwich is proof of this theory of mine.
First, when I read the recipe, I thought that the combination could be weird, but as I'm always keen to try different combinations even if they don't sound very classic, I decided to give it a try and after the first bite, I always 100% convinced.
It's a mouthful of saltiness from the bacon, sweetness from the nectarines, freshness from the basil mayonnaise and crunchiness from the toasted bread and from the bacon itself.
Pure Heaven believe me and that's this heavenly suggestion that is the first suggestion that I leave for Marta this month.

20 July 2016

Summer Pudding for the Sweet World Challenge / Pudim de Verão para o Sweet World.


20th of July and it's time for another Sweet World Challenge.
This month and to enjoy all the berries that are in season now, we decided to challenge you to make a British Summer Pudding.
Talking British and Puddings, of course I had to make this fabulous recipe from Regula Ysewijn bible of puddings, her fabulous book "Pride and Pudding" which I previously introduced in this post.
Let's now find out what is a Summer Pudding?
Summer pudding or Summer fruit pudding is a British dessert made of sliced white bread, layered in a deep bowl with fruit and fruit juice.
It is left to soak overnight and turned out onto a plate.
The dessert was most popular from the late 19th to the early 20th century. However, there is no clear record of its origin.
Making summer pudding is much easier if the bread is somewhat stale as this helps the fruit juices soak through the bread, which makes the pudding more pleasant. It is usually served with cream.
The fruits typically used in summer pudding are raspberries, strawberries, blackcurrants, redcurrants, whitecurrants, and blackberries.
According to Regula's book, strawberries are to be avoided as they do not remain pleasant enough to enjoy after a couple of hours or a night of soaking.
Let's make a Summer Pudding then?


18 July 2016

Coconut curried chickpeas with wilted spinach / Caril de Grão de bico com leite de coco e espinafres.


A perfect meal for a "meatless Monday"!!
I made this curry for Saturday lunch and I don't have to tell you how simple an delicious it is!!
As I told you already a thousand times, I love cooking from Emilie Raffa "The Clever Cookbook" and, I promise, I'm not going to repeat myself.
Just check here, all the recipes that I already cooked from this book and it will be easy for you to conclude by yourselves, how fabulous and easy to make, Emilie's suggestions are.
As I wrote above, this was our lunch last Saturday and although the poached egg was not part of Emilie's recipe, I decided to serve the curry with a poached egg on top as, I think, an egg, specially if it's perfectly poached, makes everything better...


15 July 2016

Simmone Logue Cornish Pasties / Pasteis de Cornwall da Simmone Logue.


Known and loved throughout Great Britain and Ireland, Cornish Pasties got its name after Cornwall. Arguments abound to the origins of Cornish Pasties with neighbouring Devon claiming to the origins of the pasty.
Whatever the origins, a Cornish Pasty recipe is delicious, easy and fairly quick to make.
It is generally believed that the pasty evolved for Cornish tin miners, who, unable to return to the surface at lunchtime had a hearty, easy to hold and eat, lunch dish.
With their hands often dirty from a mornings work, the pasty could be held by the thick pastry crust without contaminating the contents. The thick crust also acted as an insulator, keeping the contents warm for several hours.
Pasties were often also made with a meat filling at one end and a sweet filling of fruit or jam at the other - a complete meal in one!
While there are no set ingredients of the Cornish pasty, traditional recipes will always use minced or diced steak, onion and potato wrapped in shortcrust pastry.
Variations include the addition of swede or carrots, even peas but a Cornishman will tell you these are not the genuine article (font).
This specific recipe is from Simmone Logue beautiful book "In the kitchen" (you can read more about the book here, here and here) and it's her take on one of her childhood memories.
Although its not the original Cornish Pasty, it's absolutely divine and a pleasure to nibble on.