My friend Maja's Cookies

Maja is a very good friend, one of those people you know almost all the life.
She is a part of lot of my memories..happy and sad ones, a person with whom we can spend hours together without speaking a word. We though the same way, we loved a same things.

Now we live more then 3000km away, and we speak from time to time, exchange mails, see each other when I go back home, but even if we try hard, we are not there for each other, we don't exchange our daily experiences and I must admit by the time we got apart....

Some time ago she sent me a recipe for these beautiful cookies and I though they were great.I wanted to share recipe with you..but what I would like most is to share them with my friend Maja while having a long conversation about all that we could remember, important and unimportant things.

Orange and White Chocolate Cookies

80g butter
1 orange
70g sugar
300g flour
1ts baking powder
100g white chocolate
1 egg

Preheat the oven to 180C.

Put the butter, sugar, juice and zest of orange and chocolate in a bowl and melt it in a bain-marie.
In the other bowl mix flour and baking powder.
When chocolate mix is ready, gently add an egg and fold in dry ingredients.
If mix is still sticky add a bit more flour.

Make small balls with your hands, place on the baking sheet and gently press them. Bake for 10-12min (they have to stay white, don't let them change the colour).
If you like , sprinkle some icing sugar over the cookies and they are ready!!


 

P.S. These cookies make a great Christmas present. Tie them with twine and place in box, put your imagination working {*smile}

In the mood to celebrate

I am entering the last week of my thirties and I am in the mood to celebrate.

I want to celebrate every single success or failure, every happy and sad moment, with all of you who cross my path.
I want to celebrate with M. and kids, want to celebrate with friends, with the ones that have their share in my daily life and I want to celebrate with you, who are always here, supporting me in my life change.

So... there is no celebration without a good chocolate cake. But, since I can't have that, I came up with this crazy good beetroot and carob cake.
Beetroot gives it moist and carob gives it a chocolaty taste, and there is a lot of lemon whose acidity gives that special touch.

My celebration cake!!

*****

Estou a entrar na última semana de meus trintas e estou com vontade de comemorar.

Quero comemorar cada sucesso ou fracasso, cada momento feliz ou triste, com todos os que cruzam o meu caminho.
Quero comemorar com o M. e as crianças, quero comemorar com os amigos, com os que têm a sua parte no meu dia-a-dia e quero comemorar com vocês, que estão sempre aqui, a apoiar-me na minha mudança de vida.

Então... não há celebração sem um bom bolo de chocolate. Mas, como não posso ter isso, criei este bolo incrivelmente bom de beterraba e alfarroba.
A beterraba dá-lhe humidade e a alfarroba dá-lhe um sabor achocolatado, e há bastante limão cuja acidez dá aquele toque especial.

O meu bolo de celebração!

Carob and Beetroot Anniversary Cake

175g spelt flour
1ts baking powder
75g carob flour
250g sugar
250g cooked beetroot
3 eggs
200ml olive oil
1ts vanilla extract
zest and juice of 1 lemon

Preheat your oven to 180ºC. Mix the dry ingredients in a big recipient, spelt flour, baking powder, carob flour and sugar.
Place the beetroot, olive oil, vanilla extract, lemon zest and juice and eggs in a food processor and process until creamy.
Slowly add the dry ingredients to the beetroot mix and mix well.
Place in a prepared tin and bake for 50-60 min.

*****

Bolo de Aniversário de Alfarroba e Beterraba
175g de farinha de espelta
1 colher de chá de fermento em pó
75g de farinha de alfarroba
250g de açúcar
250g de beterraba cozida
3 ovos
200ml de azeite
1 colher de chá de extracto de baunilha
raspa e sumo de 1 limão

Pré-aqueça o forno a 180ºC. Misture os ingredientes secos num recipiente grande, farinha de espelta, fermento em pó, farinha de alfarroba e açúcar.
Coloque a beterraba, azeite, extrato de baunilha, raspas e sumo de limão e os ovos num processador de alimentos e misture até ficar cremoso.
Lentamente, adicione os ingredientes secos à mistura de beterraba e misture bem.
Coloque numa forma preparada e leve ao forno durante 50-60 minutos.

Baked eggs

You would be surprised if I say I spent more then 5 minutes trying to decide how to name this post.
It is post about a dish my mum use to make for me.

My mum worked all her life as a teacher, first as a village teacher , at a time when teachers were really respected and kids would get up early in the morning and walk for few km , on the rain snow or sun to come to the school.
A lot of generation passed through 'her hands' and I find it amazing how these kids, now adults with there own families, stop her on the street sometimes and say: 'Do you remember me.. I was in your class in the third row', and she does remember.
Even she educated so many kids, she always had time for us. She was and still is tough mum, with a lot of authority, but she dedicated all her life to us...me and my sister.

There is something I inherited from her...we both show our love through food. I so much enjoy to make favourite food for my family and friends. And she does that always. So..this dish is one of the dishes my mum made to me, I love it so much.

Now I changed it a bit, add some ingredients I didn't like as a kid and I hope you will like it also.

Baked Eggs

1/2 pepper, chopped
handful cherry tomatoes, halved
1/2 small onion
2 cloves garlic
1tbs olive oil
100g ground beef
2tbs tomato pulp
chopped parsley leaves
2 eggs
pecorino, finely grated
1tbs olive oil salt pepper

Place olive oil in a pan and add garlic and onion. Cook for 1 min and add green pepper and tomato. After 2 minutes add tomato pulp and parsley. Add salt and pepper and 2 tbs water.
Cook for few minutes,add water if needed.

In a meantime heat the oven to 180C, grill. When meat and vegetables are cooked place them in individual oven dishes, and place egg on top of each. Sprinkle with grated pecorino and put in the oven. Bake for 15 minutes or until eggs are cooked.

Sprinkle with some more grated pecorino and serve.

Apple Cake

Yesterday my son made me company. He got some stomach bug and was really bad on Sunday (while I was working on the fair and felt really bad about not being able to be with him), and yesterday he didn't go to school and stood home to recover 100%.

He had to drink a lot of tea during the day, and he was not happy about it...so.. I decided to made a tea party for 2 of us.
We baked a simple apple cake and made a pot of tea ,it was pouring rain outside and we had a cosy tea party watching the rain.

Classic Apple Cake
(recipe I discovered on a rice milk pack while I was having breakfast)

200g spelt flour
50g ground almonds
3ts baking powder
200ml rice milk
6tbs honey
1 egg
5tbs olive oil
5 apples
2ts cinnamon

Preheat the oven to 180C.
Put the four, almond and baking powder in a bowl.
Mix the egg along with milk and whisk until smooth. Stir in the honey and oil.
Slowly add dry ingredients to the egg mixture.

Grease and line 22cm cake tin with baking paper. Peel the apples and slice thinly placing them directly into the tin. Pour the cake mixture over apples and bake for 30 min.
Leave to cool.

Pear and Goat Cheese Crostini

I won't write here how much work I had last week, we all have.
What I want to write about is how to try to eat good in these days.
When I worked in my profession in big corporations, there were days when I would pick something from machine and had my lunch at 15h . I wouldn't even take time to eat it peacefully, I would had lunch on my desk while working ( I am sure you know what I am speaking about).
I started to realise how bad I felt after that, my tummy would hurt and I wouldn't feel good, so I started to bring my lunch from home. I would prepare a meal a day before, with some fruit or dry fruits as snack.

Now I work from home and even I can organise my time , there are days that I need to make an effort to stop, take some time to prepare my meal. In these days I use to make something like this Crostini, quick but tasty and healthy.
You can make it in advance and bring to work in your lunchbox , they are tasty even a day after.

How do you deal with days when your schedule is bursting with things to do? Do you try to take some time for your meals or you eat something quick? How does your body react on that?

Pear and Goat Cheese Crostini

1 slice of spelt sourdough bread ( or any other kind you like)
1/2 pear
2 slices of fresh goat cheese
lemon thyme
olive oil
honey
walnuts

Preheat the oven to 180ºC.
Top a slice of bread with some olive oil and goat cheese. Place bread with in the oven for 10 min. Core and thinly slice a pear.
When bread is ready ,take it out from oven and place pear on top. together with some lemon thyme leaves. Sprinkle with some extra olive oil and honey.
If you like, place some walnuts on top.

Hokaido Pumpkin and Ginger Soup

Last week we had am unexpected visit.
Mean Mr. Virus came again.
We were not prepared for this visit. We tried everything , all natural methods, to defend ourselves .For some of us it was enough, for me it was not. After days of trying to deal with Mr. Virus I put white flag out, and called Mr. Antibiotic for help.
So..now when Mr. Virus is almost leaving our house, I wanted to share a secret. There was one thing that helped us passed this last day..Mrs. Soup. She was so comforting, hot and tasty. Our bodies craved for her.
One of them I liked most ,and you can call her for help in case Mr. Virus visit you also.

Hokaido Pumpkin and Ginger Soup

1/2 medium onion, chopped
2 cloves garlic, chopped
1 medium hokaido pumpkin ,cleaned and sliced
1 small ginger root, peeled and grated
1 medium potatoes, peeled and sliced
1 tbs olive oil
1l vegetable stock
1ts ground cumin
50 ml coconut milk
salt and pepper

Put onion,garlic, ginger, potato, pumpkin, ground cumin, salt, pepper and stock in a large pot and leave to cook in a covered pot. Cook for 30 minutes or until vegetables are tender. Puree soup with blender and add olive oil and coconut milk. If needed, add more water and adjust seasoning.

Aubergine and Walnuts Cold Salad

My mum made this salad this summer for us.
We had a big family lunch, with my parents, my uncle and his grandchildren and I noticed, on a table full of food, a small plate with something that took my attention. I though it was aubergine but I didn't know more.
And then I tried, and I felt so many different textured and tastes... garlic, crunchy walnut, juicy pomegranate and soft grilled aubergine... an explosion of different tastes and flavours.
As the table was full with all kind of food, I was lucky that nobody else noticed the salad... and I had it just for me. Later I noticed a smile in my mother's face and she just said "I'll give you the recipe later" {*smile}.
It is so good that you can serve it as a main dish... which I actually did last night.

*****

A minha mãe fez esta salada este verão para nós.
Tivemos um grande almoço de família, com os meus pais, o meu tio e os seus netos e eu reparei, numa mesa cheia de comida, num pequeno prato com algo que tomou a minha atenção. Pensei que fosse beringela, mas não sabia mais.
E então experimentei, e senti tantos sabores e texturas diferentes... alho, noz crocante, romã sumarenta a beringela macia grelhada... uma explosão de gostos e sabores diferentes.
Como a mesa estava cheia com todo o tipo de comida, eu tive a sorte de ninguém reparar na salada... e ficou só para mim. Mais tarde reparei num sorriso no rosto da minha mãe e ela disse: "Eu dou-te a receita mais tarde" {sorriso *}.
É tão bom que se pode servir como prato principal... que foi o que fiz ontem à noite.

Some small things that I wanted to share:
* remember that I spoke about Nikole Harriott? On the next few days I'm going to Italy for a workshop with her and I am absolutely thrilled
* don't forget about Knock Knock discount... just a few more days left
* would love to receive more feedback about my etsy shop... please...
* I'm gathering some more inspiration for you

*****

Algumas pequenas coisas que gostaria de partilhar:
* lembram-se de ter falado sobre a Nikole Harriott? Nos próximos dias, vou para Itália para um workshop com ela e eu estou completamente encantada
* não se esqueçam do desconto Knock Knock... faltam apenas mais alguns dias
* adoraria receber mais feedback sobre a minha loja etsy... por favor...
* ando a reunir mais alguma inspiração para vocês

Aubergine and Walnut Cold Salad

2 medium aubergines
150g walnuts
4 garlic cloves
1ts coriander seeds
1ts sweet pepper, ground
4ts vinegar
basil leaves (leave some to decorate), cut
4ts pomegranate seeds
salt
pepper

Cut the aubergines into rounds, 1cm thick, put salt and leave them to rest.
Place the walnuts into a bag and smash with a rolling pin. Cut the garlic into really small pieces.
Place the walnuts and garlic into a recipient and mix with coriander seeds, pepper, vinegar, pomegranate and basil leaves. Season with salt and pepper.
Heat the grill and place the aubergines on it.
Assemble, putting a layer of grilled aubergine and sprinkle with some olive oil. Place the walnut mix on top and finish with another layer of aubergine.
Sprinkle with some more olive oil, pomegranates and basil leaves. Leave in the fridge to cool.

*****

Salada Fria de Beringela e Nozes

2 beringelas médias
150g de nozes
4 dentes de alho
1 colher de sementes de coentro
1 colher de pimentão em pó
4 colheres de vinagre
folhas de manjericão (deixe algumas para decorar), cortadas
4 colheres de sementes de romã
sal
pimenta

Corte as beringelas em rodelas, de 1cm de espessura, coloque sal e deixe-a descansar.
Coloque as nozes num saco e esmague com um rolo. Corte o alho em pedaços muito pequenos.
Ponha as nozes e o alho num recipiente e misture com as sementes de coentro, pimentão, vinagre, romã e folhas de manjericão. Tempere com sal e pimenta.
Aqueça o grelhador e coloque lá as beringelas.
Prepare, colocando uma camada de beringela grelhada e polvilhe com um pouco de azeite. Coloque a mistura de noz por cima e termine com outra camada de beringela.
Polvilhe com um pouco mais de azeite, romãs e folhas de manjericão. Deixe no frigorífico para arrefecer.

Plum and Peach Almond Pie

One reason why I love going to food workshops and cooking classes, is the chance to meet the other foodies, people that are obsessed with cooking and food as I am. We think and act the same way when we are inside the kitchen and around the food. It's always so much fun and I come back home even more inspired.

On Saturday I went to a cooking class with Sarah Britton from My New Roots.
She was amazing! We cooked and laughed, had new food experiences and the most amazing dinner.

On Sunday, when I woke up, I just had to cook. It was a grey, rainy day so, what could be better than baking? I wanted a tart (my autumn obsession with tarts continues) and went for Donna Hay's recipe of Plum Tart.
I will just tell you that this pie pastry is amazing! It became definitely my favourite... so light and fluffy.

*****

Uma das razões pela qual eu adoro ir a workshops e aulas de cozinha, é a oportunidade de conhecer outros foodies, pessoas que são tão obcecadas por cozinha e comida como eu sou. Pensamos e agimos da mesma forma quando estamos dentro da cozinha e à volta da comida. É sempre muito divertido e eu volto para casa ainda mais inspirada.

No sábado fui a uma aula de culinária com a Sarah Britton de My New Roots.
Ela foi incrível! Nós cozinhamos e rimos, tivemos experiências novas com comida e um incrível jantar.

No domingo, quando acordei, tinha de cozinhar. Estava um dia cinzento e chuvoso, por isso, o que poderia ser melhor do que cozinhar? Eu queria uma tarte (a minha obsessão de Outono por tartes continua) e fui para uma receita da Donna Hay de Tarte de Ameixa.
Vou apenas dizer-vos que esta massa de tarte é maravilhosa! Tornou-se definitivamente a minha preferida... tão leve e fofa.

Plum and Peach Almond Pie
(adapted from Seasons by Donna Hay)

1 quantity of pie pastry
60g ground almonds
6 plums
1 peach
2tbs honey
1 egg white, lightly beaten, for brushing
granulated sugar for sprinkling

Preheat the oven to 160ºC. Divide the pastry in half and roll out each piece.
Line the base of the shallow pie dish with a piece of pastry and sprinkle with ground almonds.
Place the plums and peach in a bowl and toss with honey. Arrange on the top of the ground almonds.
Cut circles from the remaining pastry with a round cookie cutter. Arrange the circles around the edge of the pie, brush with the egg whites and sprinkle with sugar.
Bake the pie for 35min or until pastry is golden and crisp.

Pie pastry

250g spelt flour
1tbs vanilla sugar
1/4ts baking powder
180g soy margarine
50ml cold water

Place the flour, sugar, baking powder and margarine in a mixer and process until the mixture resembles fine breadcrumbs.
Gradually add the water and process until mixture comes together and form smooth pastry (if it is too sticky, add some more flour).
Wrap in a plastic wrap and place in the fridge for 30 min before using.

*****

Tarte de Amêndoa com Ameixa e Pêssego
(adaptado de Seasons por Donna Hay)

1 quantidade de massa de tarte
60g de amêndoas moídas
6 ameixas
1 pêssego
2 colheres de mel
1 clara de ovo, levemente batida, para pincelar
açúcar granulado para polvilhar

Pré-aqueça o forno a 160ºC. Divida a massa ao meio e estique cada parte.
Cubra a base do prato raso de tarte com um pedaço de massa e polvilhe com as amêndoas moídas.
Coloque as ameixas e pêssego numa tigela e misture com mel. Disponha por cima das amêndoas moídas.
Corte círculos da massa restante com um cortador de biscoitos redondo. Disponha os círculos ao redor da borda da tarte, pincele com a clara de ovo e polvilhe com açúcar.
Leve a tarte ao forno durante 35min ou até a massa dourar e ficar crocante.

Massa da tarte

250g de farinha de espelta
1 colher de açúcar de baunilha
1/4 colher de chá de fermento em pó
180g de margarina de soja
50 ml de água fria

Coloque a farinha, o açúcar, o fermento em pó e margarina numa batedeira e bata até a mistura parecer pão ralado.
Aos poucos, adicione a água e bata até a mistura começar a juntar e formar massa suave (se estiver muito pegajosa, adicione mais um pouco de farinha).
Embrulhe em filme aderente e coloque no frigorífico durante 30 minutos antes de usar.

Goat Cheese and Tomato Tartlets

We are in the middle of September and, despite it still feels like summer and we still visit the beach, I could feel autumn near. Days are much shorter, nights and mornings are quite chill, leaves are falling down and trees in front of my kitchen window are not green anymore.

***

Estamos a meio de Setembro e, apesar de ainda parecer ser verão e de ainda irmos à praia, consigo sentir que o outono está perto. Os dias estão mais curtos, as noites e manhãs são frias, as folhas estão a cair e as árvores à frente da minha janela da cozinha já não são verdes.

Autumn is on the market also... plums, apples and grapes replaced all these berries that we ate some weeks ago. Our plates have different colours and tastes.
Soups and tarts are back to our kitchen table and we are welcoming them with such a happiness.

***

O outono está no mercado também... ameixas, maçãs e uvas substituem todos os frutos que comemos há algumas semanas. Os nossos pratos têm cores e sabores diferentes.
Sopas e tartes estão de volta à nossa mesa da cozinha e nós estamos a acolhe-las com muita felicidade.

Goat Cheese and Tomato Tartlets

For the spelt dough

220g spelt flour, plus more for the work surface
1ts dry yeast
1/2ts salt
2tbs olive oil
1 egg
80ml warm water

For the filling
120g soft goat cheese
125g goat yogurt
1 egg
handful of cherry tomatoes
salt
fresh thyme

Preheat the oven to 170°C. Mix the flour, yeast, and salt in a large bowl. Make a well in the centre and pour in the oil, egg, and water. Draw everything together with your hands until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for a couple of minutes. The dough should be soft but not sticky. If it’s sticky, add a little flour and knead again.
Roll out the dough and cut big circles (bigger than your tartlets forms).
Line the tartlets, tucking the dough into the edge of the pan.
In a separate bowl, combine the cheese, egg, yogurt, salt and thyme and whisk well.
Cut the cherry tomatoes in half. Pour the cream mixture into the tartlets crusts. Place the tomatoes over the cream mixture.
Bake the tartlets 30 to 35 minutes, until golden. Remove from the oven and let cool for a few minutes.

***

Tartlets com queijo de cabra e tomate

Para a massa de espelta

220g de farinha de espelta, e mais alguma para a superfície de trabalho
1 colher de chá de fermento seco
1/2 colher de chá de sal
colher de sopa de azeite
1 ovo
80ml de água morna

Para o recheio
120g de queijo de cabra macio
125g de iogurte de cabra
1 ovo
punhado de tomates cereja
sal
tomilho fresco

Pré-aqueça o forno a 170°C. Misture a farinha, o fermento e o sal numa tigela grande. Faça um buraco no centro e deite o óleo, os ovos e a água. Misture tudo com as mãos até obter uma massa macia.
Transfira a massa para uma superfície enfarinhada e amasse alguns minutos. A massa deve ficar macia, mas não pegajosa. Se pegar, acrescente um pouco de farinha e amasse novamente.
Abra a massa e corte círculos grandes (maiores do que as formas das tartlets). Forre as formas, colocando a massa na borda das mesmas.
Numa tigela, misture o queijo, ovo, iogurte, sal e tomilho e bata bem.
Corte os tomates cereja ao meio. Despeje a mistura de creme nas tartlets. Coloque os tomates sobre a mistura de creme.
Coza as tartes 30 a 35 minutos, até dourar. Retire do forno e deixe arrefecer alguns minutos.

Vegetables Frittata

Here in the house, holidays are officially over. After being away for a week, kids came back home, school is starting and all the preparations are done.
Kids are happy, excited, anxious about it... and me, silly me, I feel some kind of sadness. I know they have hard work in front and not so much time to play.

So... here's a promise:
we will do everything to spend every spare moment to go out on fresh air, run, play, climb the trees

we wont care if there is wind or rain

we will laugh and play

we will eat simple but healthy food

we will enjoy every moment we spend together

*****

Cá em casa, as férias estão oficialmente terminadas. Depois de terem estado fora durante uma semana, as crianças voltaram para casa, a escola está a começar e todos os preparativos foram feitos.
Eles estão felizes, animados, ansiosos por isso... e eu, tonta, sinto uma espécie de tristeza. Eu sei que eles têm trabalho duro pela frente e não muito tempo para brincar.

Por isso... aqui fica uma promessa:
vamos fazer tudo para passar todos os momentos livres para sair para o ar fresco, correr, brincar, subir às árvores

não nos vamos importar com o vento ou a chuva

vamos rir e brincar

vamos comer comida simples mas saudável

vamos aproveitar cada momento que passarmos juntos

Vegetable Frittata

1 small leek
3 sliced mushrooms
1/2 medium courgette,chopped into small cubes
2 eggs
1/2 cup peas
goat cheese
1tbs soy milk
olive oil
salt

Preheat the oven to 200ºC grill.
In a frying pan heat the olive oil medium heat. Add the leek ,mushrooms and courgette. Cook until soft but not browned, about 3 minutes.
In a bowl, beat the eggs with the milk. Season with salt before adding to the pan.
Cook on a low heat for around 5 minutes, until the egg begins to set around the edge of the pan.
Sprinkle bits of goat cheese over the top of the frittata mixture and transfer to a pre-heated oven. Bake for 13-15 minutes, until frittata is puffy and golden.
Remove from oven and let cool for several minutes.

*****

Frittata de Vegetais

1 alho-porro pequeno
3 cogumelos fatiados
1/2 courgette média picada em cubos pequenos
2 ovos
1/2 chávena de ervilhas
queijo de cabra
1 colher de leite de soja
azeite
sal

Pré-aqueça o forno a 200ºC grill.
Numa frigideira aqueçao azeite em lume médio. Adicione o alho-porro, cogumelos e courgette. Cozinhe até ficar macia, mas sem dourar, cerca de 3 minutos.
Numa tigela, bata os ovos com o leite. Tempere com sal antes de adicionar à frigideira.
Cozinhe em lume baixo durante cerca de 5 minutos, até que o ovo começa a definir-se em torno da borda da frigideira.
Polvilhe pedaços de queijo de cabra no topo da mistura frittata e passe para o forno pré-aquecido. Asse durante 13-15 minutos, até que frittata esteja inchada e dourada.
Retire do forno e deixe arrefecer alguns minutos.

Plum and Apple Crumble

After a month of being away and abandoning this space and my kitchen, I am officially back.
I am back into the kitchen with full speed and I have to say I missed it. In the last days I baked a lot, mainly for work, but I wanted to make something for me and M.

*****

Um mês depois de estar fora e de ter abandonado este espaço e minha cozinha, estou oficialmente de volta.
Regressei à cozinha na velocidade máxima e tenho de dizer que tive saudades. Nos últimos dias cozinhei bastante, principalmente para o trabalho, mas queria fazer alguma coisa para mim e para o M.

While I was in Serbia with my family, spending time in orchard, under the apple and plum trees, I just though how I would love to make some crumble from these pretties.

On Saturday, on the market, I noticed there was a big variety of plums and I just couldn't resist. Their shapes and colours are incredible and the tastes are completely different. I wanted to make crumble using all of these different plums.

We ate it yesterday, with some ice cream, and it tasted so good... felt like if the autumn was near.

*****

Enquanto estive na Sérvia com a minha família, a passar o tempo no pomar debaixo das árvores de maçã e ameixa, só pensava em como gostaria de fazer um crumble a partir daquelas belezas.

No Sábado, no mercado, reparei que havia uma grande variedade de ameixas e não consegui resistir. As suas formas e cores são incríveis e os gostos são completamente diferentes. Queria fazer crumble usando todas aquelas ameixas diferentes.

Comemos ontem, com um bocadinho de gelado, e soube tão bem... foi como se o outono estivesse próximo.

Plum and Apple Crumble

350g plums (all variety you can find)
2 middle size apples
1ts vanilla sugar
1ts cardamom
130g spelt flour **
15g almond flour
50g sugar
80g spelt flakes ***
25g flaked almond
100g soy margarine, cold *

Cut the plums and take the pits out. Peel the apples and cut both plums and apples into chunks.

Add vanilla and cardamom to the fruits.
In the meantime turn on your oven to 180ºC.
Mix, with your fingers, flours, flakes, sugar, almond flakes and margarine until you obtain crumbles. Place on top of the fruits and place into the oven for 25-30min.

*   you can replace the soy margarine with butter
**  you can replace the spelt flour with wheat flour
*** you can replace the spelt flakes with oat flakes

*****

Crumble de Ameixa e Maçã

350g de ameixas (todas as variedades que encontrar)
2 maçãs de tamanho médio
1 colher de chá de açúcar de baunilha
1 colher de chá de cardamomo
130g de farinha de espelta **
15g de farinha de amêndoa
50g de açúcar
80g flocos de espelta ***
25g de amêndoas em flocos
100g de margarina de soja, fria *

Corte as ameixas e retire os caroços. Descasque as maçãs e corte ambas as ameixas e as maçãs em pedaços.

Adicione a baunilha e cardamomo aos frutos.
Entretanto ligue o forno a 180ºC.
Misture, com os dedos, as farinhas, flocos, açúcar, flocos de amêndoa e margarina até obter farelos. Coloque em cima das frutas e leve ao forno durante 25-30min.

*   pode substituir a margarina de soja por manteiga
**  pode substituir a farinha de espelta por farinha de trigo
*** pode substituir os flocos de espelta por flocos de aveia

Plum Tart

Last week I discovered that I had a bag of plums in my freezer. What a great discovery, I though! Since I found them out I couldn't stop thinking about them. 'What can I make?', was the question I though about a lot. I would like something that I can eat, with spelt flour.
I used a recipe of plum tart from 'Popina: Book of Baking'. Had to make some changes but the result was surprisingly good.
I loved it both ways, hot from the oven or cold from the fridge.

*****

Na semana passada descobri que tinha um saco de ameixas no congelador. Que grande descoberta, pensei! Desde que as encontrei que não conseguia pensar noutra coisa. 'O que posso fazer?', foi a pergunta que não me saía da cabeça. Gostava de algo que posso comer, com farinha de espelta.
Usei uma receita de tarte de ameixa de 'Popina: Book of Baking'. Tive de fazer algumas alterações, mas o resultado foi surpreendentemente bom.
Adorei de ambas as maneiras, quente do forno ou fria do frigorífico.

Rustic Plum Tart
(adapted from Isidora Popovic's 'Book of Baking')

90g golden caster sugar
1 egg
40ml olive oil
55ml soy milk (or cow milk)
140g spelt flour (or wheat flour)
1tsp baking powder
6 large plums, stoned and halved
2 tbsp apricot jam, to glaze (optional)

Preheat the oven to 180ºC (350ºF) Gas 4.
Put the sugar and the egg in a mixing bowl and mix with an electric whisk.
Add the oil, milk, flour, and baking powder and mix again until combined.
Transfer to the prepared baking tin and spread evenly.
Sit the plums, cut side up, over the mixture.
Bake in the preheated oven for about 30 minutes, or until deep golden.
Remove from the oven and leave to cool for a few minutes.
In the meantime, put the apricot jam, if using, in a small saucepan and heat gently until melted and runny. Brush the jam all over the tart with a pastry brush and leave for a few more minutes before serving.

Tarte Rústica de Ameixa
(adaptada do 'Book of Baking' da Isidora Popovic)

90g açucar refinado amarelo
1 ovo
40ml azeite
55ml leite de soja (ou de vaca)
140g farinha de espelta (ou de trigo)
1 colher de chá de fermento em pó
6 ameixas grandes, descaroçadas e em metades
2 colheres de sopa de doce de alperce, para a cobertura (opcional)

Pré-aqueça o forno a 180ºC (350ºF Gás 4).
Coloque o açúcar e o ovo numa tigela e misture com um batedor elétrico.
Adicione o óleo, leite, farinha e fermento em pó e misture novamente até ficar uniforme.
Transfira para a forma de cozedura já preparada e espalhe uniformemente.
Coloque as ameixas, com a parte cortada para cima, sobre a mistura.
Coza no forno pré-aquecido durante aproximadamente 30 minutos, ou até ficar um dourado forte.
Retire do forno e deixe arrefecer alguns minutos.
Entretanto coloque o doce de alperce, se quiser utilizar, numa pequena panela e aqueça lentamente até derreter e pingar. Pincele o doce em toda a torta com um pincel de cozinheiro e deixe por mais alguns minutos antes de servir.

Apple and Plum Galette

I am trying to introduce more gluten free flours and grains into our daily life and I must confess that I'm struggling a bit. Do you have some tips? Am I missing something here?

I find gluten free flours difficult to work with, but sometimes a way to learn is to make errors and learn from them and that is the phase that I am in. I had several 'disaster trials', until Sunday I finally made something I was happy with.

*****

Estou a tentar introduzir mais farinhas e grãos sem glúten na nossa vida diária e devo confessar que estou a ter alguns problemas. Têm algumas dicas? Está-me a faltar alguma coisa?

Acho as farinhas sem glúten difíceis de trabalhar mas, às vezes, uma maneira de aprender é a cometer erros e a aprender com eles e essa é a fase em que estou agora. Tive vários 'testes desastrosos', até que no Domingo finalmente fiz algo com o qual estou feliz.

Apple and Plum Galette


3/4 cup brown rice flour
1/4 cup corn starch
2/4 cup buckwheat flour
110 g cold unsalted butter, cut in a small cubes
1 egg yolk
4 ts sugar
1/8 ts salt
2 medium apples, peeled and thinly sliced
2 medium plums, peeled and thinly sliced
1 tbs sugar
1ts cinnamon
1ts cardamom

Combine rice flour,corn starch,buckwheat flout,sugar and salt and add butter cubes. Mix until you get sand consistence. Add egg yolk and mix.
Take your dough onto work surface and form a disk. Leave in fridge for 1 hour.
Dust working surface with rice flour and place dough on top,roll it and transfer to a baking sheet. Mix sliced apples and plums with sugar and spiced and arrange them in the centre of the dough leaving an edge of 5cm. Fold the edges over the fruits. Place galette into the fridge for about 30min.
Preheat your oven to 180C.
Bake galette for 30 min until crust is golden and fruits baked.
Let it cool.

Chocolate Beetroot Cake

The first time I made this cake, it became one of my favorites. Humid, with rich chocolate flavor, perfect for cold days with a cup of tea. For all these reasons I decided to make THIS cake for dinner with girls tonight.

We meet every month at home of one of us and each one brings some homemade food. The food is always great but it is just a part of the greatness of these dinners. We gather, speak, laugh, share, and that's what makes it great. I use to come back home with full stomach and really happy {*smile}.

It will be a great introduction for the weekend, when we have to finish the Halloween preparations, which we enjoy so much.


What are your plans for the weekend?

A primeira vez que fiz este bolo, tornou-se um dos meus favoritos. Húmido, com o sabor rico de chocolate, perfeito para dias frios com uma chávena de chá. Por todas essas razões, decidi fazer ESTE bolo para o jantar desta noite com as meninas.

Reunimo-nos todos os meses em casa de uma de nós e cada um traz alguma comida caseira. A comida é sempre fantástica, mas é apenas uma parte da grandeza destes jantares. Estamos juntas, falamos, rimos, partilhamos, e isso é o que o torna grande. Eu costumo voltar para casa com o estômago cheio e muito feliz {*smile}.

Será uma óptima introdução para o fim-de-semana, no qual temos de terminar os preparativos do Halloween, de que tanto gostamos.


Quais são os vossos planos para o fim-de-semana?

Lemon Tart

And there was rain, a lot of rain, together with wind. It was a grey day and I wanted to put some color in it... something yellow maybe? Oh... and something hot, maybe some tea?

Lemon tart and some tea?

How some simple things like these can transform a cold and grey day into a shiny hot one!!!

What was the magic you did for the weekend to make it less grey?

E houve chuva, muita chuva, com vento. Estava um dia cinzento e eu queria pôr um pouco de cor nele... algo amarelo, talvez? Ah... e algo quente, talvez um pouco de chá?

Tarte de limão e um pouco de chá?

Como algumas coisas simples como estas podem transformar um dia frio e cinzento num dia quente e reluzente!

Qual foi a magia que fez para tornar o fim-de-semana menos cinza?