tag:blogger.com,1999:blog-215116162024-03-23T11:18:53.871-07:00Trembom - English versionTrembom is about good food, food that excites, foods that speak of one's lifeValentinahttp://www.blogger.com/profile/05508889861448919270noreply@blogger.comBlogger117125tag:blogger.com,1999:blog-21511616.post-47068723697268032522008-11-30T14:37:00.000-08:002010-04-05T11:25:21.201-07:00New AddressI will no longer post at this address. I am moving to <a style="font-weight: bold; color: rgb(0, 0, 0);" href="http://aweebitofsugar.wordpress.com">A wee bit of sugar</a>, <a style="font-weight: bold;" href="http://valentinajacome.wordpress.com">Cupcakes do Trembom</a> and <a style="font-weight: bold;" href="http://www.trembom.com">Trembom</a>. I would love to see you there.Valentinahttp://www.blogger.com/profile/05508889861448919270noreply@blogger.com5tag:blogger.com,1999:blog-21511616.post-37594619355413310302008-11-10T13:47:00.001-08:002008-11-10T14:37:11.996-08:00pork and beef ragu<p class="MsoNormal"><span style="">I am not a great meat eater any longer. However, I do like to prepare meat dishes every so often. Having been very busy at work and barely having time to cook properly during the week, over the weekend I decided to prepare some food for lunch and this ragu proved a great treat. It is very versatile: can be eaten with rice, polenta (not that I like it), with pasta, in cannelloni, as pie filling. The spices add a wonderful taste to the ragu, very elegant and gentle. I fall in love with every mouthful I take of this delicious ragu. When it comes to seasoning, it is important not to overdo on the salt otherwise the beautiful flavour of the cinnamon and nutmeg will be lost.<o:p></o:p><br />When I do not happen to have sage at home, I use rosemary instead. After approximately 1 hour of the cooking of the meat, I like to add approximately ½ cup milk. I feel that it reduces the acidity of the ragu. <o:p></o:p></span></p> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SRisNhvUrFI/AAAAAAAADTw/6YYGH5MOUi8/s1600-h/ragu+de+porco+e+gado.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 292px; height: 400px;" src="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SRisNhvUrFI/AAAAAAAADTw/6YYGH5MOUi8/s400/ragu+de+porco+e+gado.jpg" alt="" id="BLOGGER_PHOTO_ID_5267149112604929106" border="0" /></a> <p class="MsoNormal"><span style="">Ingredientes:<o:p></o:p></span></p> <p class="MsoNormal"><span style="">30g butter<o:p></o:p><br />¼ cup olive oil<o:p></o:p><br />8 sage leaves<o:p></o:p><br />2 onions finely chopped<o:p></o:p><br />3 cloves of garlic, finely chopped<o:p></o:p><br />2 carrots, cut into 1cm pieces<o:p></o:p><br />2 stalks of celery, halved lengthways and cut into small pieces<o:p></o:p><br />2 leeks, halved lengthways and thinly sliced<o:p></o:p><br />Large pinch of ground nutmeg<o:p></o:p><br />1 stick of cinnamon<o:p></o:p><br />250ml red wine<o:p></o:p><br />500g minced beef<o:p></o:p><br />500g pork mince<o:p></o:p><br />2 cups beef stock<o:p></o:p><br />2 cups passata<o:p></o:p><br />1 tablespoon tomato paste<o:p></o:p></span></p> <p class="MsoNormal"><span style="">Heat butter and oil in a large heavy based saucepan, and add sage leaves, onions, garlic, carrots, celery, leeks and spices and cook, stirring occasionally over medium heat por approximately 10 minutes. Add red wine and cook for 15 minutes, or until the liquid has reduced quite a lot. Add the beef and pork, stirring occasionally for 5 minutes, and then stir the remaining ingredients and season to taste. Just go easy on the salt. Bring the mixture to the boil, then cook, covered over low heat for 2 hours, stirring occasionally or until the meat is very tender. <o:p></o:p></span></p> Source: Gourmet TravellerValentinahttp://www.blogger.com/profile/05508889861448919270noreply@blogger.com5tag:blogger.com,1999:blog-21511616.post-2889384999780184462008-10-18T12:34:00.001-07:002008-10-19T11:19:31.253-07:00Cauliflowers and Weekend Herb Blogging<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SPo7DF42MZI/AAAAAAAADPo/h7fSmhTNIAs/s1600-h/whb-two-year-icon.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SPo7DF42MZI/AAAAAAAADPo/h7fSmhTNIAs/s200/whb-two-year-icon.jpg" alt="" id="BLOGGER_PHOTO_ID_5258580439214731666" border="0" /></a> <p class="MsoNormal"><span style="">It is that time of the week when I post my contribution to Kalyn’s Weekend Herb blogging. Being a weekly event I always have something to look forward to for my English language posts. If you are reading this post and do not know about <a href="http://kalynskitchen.blogspot.com/2006/09/whos-hosting-weekend-herb-blogging.html">Weekend Herb Blogging</a>, please click on the link to get more details about the rules and who is hosting the events in the different weeks. This week it is being hosted by</span><span style="font-weight: bold;"> </span>Amy and Jonny from<span style="font-weight: bold;"> </span><a style="font-weight: bold;" href="http://www.weareneverfull.com/">We Are Never Full</a>. <span style="">WHB is reaching its 3<sup>rd</sup> birthday and it is indeed a reason for loads of us to celebrate the opportunity to meet so many interesting people who often take part. This week my post is also part of an event that I host at one of my Portuguese language blogs. I was glad that Kalyn was Ok with this dual contribution. I also recommend that you pay Kalyn's blog a visit - <a style="color: rgb(0, 0, 0); font-weight: bold;" href="http://kalynskitchen.blogspot.com/">Kalyn's Kitchen</a>. it is packed with lovely and very healthy recipes. <o:p></o:p></span></p> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SPo6wIFWF-I/AAAAAAAADPg/lLA5eLgWbzY/s1600-h/couve+flor+frita.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SPo6wIFWF-I/AAAAAAAADPg/lLA5eLgWbzY/s400/couve+flor+frita.jpg" alt="" id="BLOGGER_PHOTO_ID_5258580113386510306" border="0" /></a><p class="MsoNormal"><span style=""><o:p></o:p>I have always loved cauliflower – baked, raw, in soup. <st1:city st="on"><st1:place st="on">Reading</st1:place></st1:City> a bit more about it in order to write this post I learnt that<span style=""> </span>there are other varieties apart from the white one – the green and purple types. I am not too sure that I have seen them yet. It got me really curious. I did read that it is very rich in fibre, and is also has potassium, is high in vitamin C ( I had no idea), is equally a good source of protein, phosphorous and calcium. It is terribly low in fat and calories. Perfect for a snack. If you decide to boil it, by squeezing lime juice in the water the cauliflower will keep its beautiful white colour.<o:p></o:p><br />In this recipe I chose to have it fried. For the first time. It is not deep fried, just shallowed fried. In the end it is coated in lovely spices: coriander, fennel and cumin. I absolutely adored the final result. So unexpectedly delicious. Makes a great side dish<span style=""> </span>to grilled meats. I do confess that I had it on its own as I could not stop picking it. My inspiration was the wonderful book <a style="color: rgb(0, 0, 0); font-weight: bold;" href="http://http://www.amazon.co.uk/Moro-East-Samantha-Clark/dp/0091917778">Moro East</a> by Sam & Sam Clark.<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><span style="font-weight: bold; font-style: italic;">Ingredients:</span><o:p></o:p><br />1 tsp coriander seeds<o:p></o:p><br />½ tsp cumin seeds<o:p></o:p><br />¼ tsp fennel seeds<o:p></o:p><br />8 peppercorns<o:p></o:p><br />Sunflower or peanut oil for frying<o:p></o:p><br />1 medium head of cauliflower, stalk removed, broken into florets<o:p></o:p><br />(Maldon) sea salt<o:p></o:p><br />Lemon wedges to serve<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p></o:p>Grind the spices with the peppercorns and set aside. Pour 1cm depth oil into a large saucepan over a medium to high heat. When<span style=""> </span>hot, add the cauliflower and fry on all sides until tender and slightly golden. Drain well on kitchen paper and season to taste with salt. <o:p></o:p><br />Mix the spices with the cauliflower by scattering the mixture all over them. Serve with the lemon wedges on the side, and if I were you I would<span style=""> </span>leave the remaining spice mixture at hand just in case you want to sprinkle some more over the cauliflower. It will be difficult to resist. <o:p></o:p></span></p>Valentinahttp://www.blogger.com/profile/05508889861448919270noreply@blogger.com7tag:blogger.com,1999:blog-21511616.post-18039339018477217702008-10-11T15:21:00.001-07:002008-10-12T05:45:46.074-07:00sweetcorn polenta and aubergines - weekend herb blogging<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZZHrmpL2vG0/SPEnOmSE-xI/AAAAAAAADMg/Yd6LsW-BGLY/s1600-h/whb-two-year-icon.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_ZZHrmpL2vG0/SPEnOmSE-xI/AAAAAAAADMg/Yd6LsW-BGLY/s320/whb-two-year-icon.jpg" alt="" id="BLOGGER_PHOTO_ID_5256025371866102546" border="0" /></a> <p class="MsoNormal"><span style="">I have become a huge fan of Yotam Ottolenghi..The funny thing is that my recent admiration is for reasons savoury whereas my initial attraction to his work was all to do with sweets bites and his beautiful shop Ottolenghi which can be found at different parts of <st1:city st="on"><st1:place st="on">London</st1:place></st1:city>. When I bought his book it was for the sweet reasons and then I discovered this wonderful savoury side. The book has some great salad dishes as well as sweet recipes. I know that Kalyn also bought the book and I wonder what she makes of it. Ottolenghi now contributes weekly to one of the Saturday papers in the <st1:place st="on"><st1:country-region st="on">UK</st1:country-region></st1:place> and I have been getting more beautiful recipes as this one here. This recipe attracted me for the use of sweetcorns. I have been getting some in my basket and the thought of making some sweetcorn polenta was irresistible. What with the lovely aubergine sauce to go with it.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZZHrmpL2vG0/SPEuCzLbWzI/AAAAAAAADNI/TQhGxUq6ek0/s1600-h/polenta+de+milho+fresco.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_ZZHrmpL2vG0/SPEuCzLbWzI/AAAAAAAADNI/TQhGxUq6ek0/s400/polenta+de+milho+fresco.jpg" alt="" id="BLOGGER_PHOTO_ID_5256032865750833970" border="0" /></a></p> <p><span style="">I thought that this week’s weekend herb blogging event deserved some beautiful corn. Firstly because corn is one of my favourite ingredients. I lived a great part of my life in a state in Brasil that is big in corn and we would always have it in all forms and shapes: ice cream, soup, croquettes, on the cob smeared with butter, etc. Secondly because of the fabulous goodness in it</span>. Corn contains Vitamin B1 (thiamine, Folate, Vitamin C, Phosphorus, Vitamin B5 (pantothenic acid, Vitamin A (more in the yellow corn), Manganese, and several antioxidants including ferulic acid and phenolics. It is an awful lot of benefits and cannot be ignored. Plus sweetcorn tastes so good. <o:p></o:p></p> <p class="MsoNormal"><span style=""> <o:p></o:p></span></p> <p>Most recently I read the extract below from a scientific study:<br /><span style="font-style: italic;">The researchers purchased sweet corn and cooked the kernels in batches at 115 degrees Celsius (239 degrees Fahrenheit) for 10, 25 and 50 minutes. Liu says that the cooking increased the antioxidants in sweet corn by 22, 44 and 53 percent, respectively. The scientists measured the antioxidants' ability to quench free radicals, which cause damage to the body from oxidation, increasing the risk of cancer and heart disease..In addition to its antioxidant benefits, cooked sweet corn unleashes a phenolic compound called ferulic acid, which provides health benefits, such as battling cancer. "It's not a free acid," says Liu. "It's bound to the cell wall and in the corn's insoluble fibers. We found that ferulic acid was substantially increased after the sweet corn was cooked at high temperatures and by cooking it at the same temperature over a longer time."</span> <o:p></o:p></p> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_ZZHrmpL2vG0/SPEtsTqLwKI/AAAAAAAADNA/_PsO1bfzCpk/s1600-h/polenta+com+miho+fresco.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_ZZHrmpL2vG0/SPEtsTqLwKI/AAAAAAAADNA/_PsO1bfzCpk/s400/polenta+com+miho+fresco.jpg" alt="" id="BLOGGER_PHOTO_ID_5256032479332778146" border="0" /></a> <p class="MsoNormal"><span style=""><span style="font-style: italic; font-weight: bold;">Sweetcorn polenta</span><o:p><br /></o:p></span><b style=""><span style="">Polenta:<o:p></o:p></span></b><br /><span style="">6 corn ears 0r 560g scraped kernels<o:p></o:p><br />500ml water<o:p></o:p><br />40g butter<o:p></o:p><br />200g feta, crumbled<o:p></o:p><br />½ tsp salt<o:p></o:p><br />Freshly ground black pepper<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p></o:p></span><b style=""><span style="">Aubergine sauce:<o:p></o:p></span></b><br /><span style="">150ml vegetable sauce<o:p></o:p><br />1 medium aubergine, cut in<span style=""> </span>medium pieces<o:p></o:p><br />2 tsp tomato paste<o:p></o:p><br />60ml white wine<o:p></o:p><br />200g chopped peeled tomatoes( fresh or tinned)<o:p></o:p><br />100ml water<o:p></o:p><br />½ tsp salt<o:p></o:p><br />½ tsp sugar<o:p></o:p><br />1 tbsp chopped oregano, plus whole leaves to garnish<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p></o:p></span><b style=""><span style="">To prepare the sauce:<o:p></o:p></span></b></p> <p class="MsoNormal"><span style="">Heat the oil in a large pan, then fry the aubergine on medium heat for 15 minutes, until nicely browned. Drain and discard as much oil as you can. Stir in the tomato paste, and cook for two minutes on medium heat. Add the wine and cook for another minute. Add the tomatoes, water, sugar, salt and oregano, and cook for five minutes to get a deep flavoured sauce. Set aside. <o:p></o:p></span></p> <p class="MsoNormal"><b style=""><span style="">To prepare the polenta:<o:p></o:p></span></b></p> <p class="MsoNormal"><span style="">Shave off the kernels from the corn. Place them in a medium-sized saucepan and pour in the water, to cover. Add half the butter and cook on a low simmer for 12 minutes. Then lift out the kernels with a slotted spoon – don’t throw the water out as you will need it, and transfer them to a food processor or blender. Process for a few minutes to break as much of the kernels as possible, and add a bit of the cooking water if the mixture is too dry. Retun the corn paste to the water in the pan, over a low heat and stirring all the while. Let it cook for about 15 minutes or until the mixture thickens to the consistency of mashed potato. When it reaches this consistency it is time to fold in the remaining ingredients: salt, sugar, butter and feta, and cook for two minutes of a tad longer. Taste and adjust the seasoning if needed. <o:p></o:p></span></p> <p class="MsoNormal"><span style="">Serve the polenta with the aubergine sauce spooned out on top. Sprinkle fresh oregano leaves on top.</span></p><p class="MsoNormal">I hope that <span style="font-weight: bold;">Kalyn</span> and <span style="font-weight: bold;">Susan</span> from <a style="font-weight: bold;" href="http://thewellseasonedcook.blogspot.com/">The Well Seasoned Cook</a> like the choice made for this weeks events. Please check <a style="font-weight: bold; color: rgb(0, 0, 0);" href="http://kalynskitchen.blogspot.com/2006/09/whos-hosting-weekend-herb-blogging.html">WHB site</a> for future hosts and how to submit your entry. <a style="font-weight: bold; color: rgb(0, 0, 0);" href="http://kalynskitchen.blogspot.com/">Kalyn's Kitchen</a> is also a great blog full of terribly nutritious recipes so if you have not yet visited it just click on the name and it will take you straight there.<br /><span style=""> <o:p></o:p></span></p>Valentinahttp://www.blogger.com/profile/05508889861448919270noreply@blogger.com5tag:blogger.com,1999:blog-21511616.post-19623485000025488822008-10-05T19:40:00.000-07:002008-10-05T19:45:01.287-07:00Weekend Herb Blogging round up<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SOl51h8ZQAI/AAAAAAAADKw/hTyp4RPAfcI/s1600-h/whb-two-year-icon.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SOl51h8ZQAI/AAAAAAAADKw/hTyp4RPAfcI/s320/whb-two-year-icon.jpg" alt="" id="BLOGGER_PHOTO_ID_5253864400856104962" border="0" /></a> <p class="MsoNormal"><span style="">We received 23 contributions to Weekend Heb Blogging – including my own. I loved reading every single post that came along. The recipes where quite varied and herbs as usual take central stage. I would like to thank everyone who took part and who have made last week another eventful WHB week. I know that I will be experimenting with some new ways of preparing old friends as well as with new ingredients. I hope you also enjoy reading all the posts. I have had some problems with editing so apologies in advance if the final post is not the best looking one.<o:p></o:p></span></p> And here is the round up:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZZHrmpL2vG0/SOl5JTFFWlI/AAAAAAAADKo/lU7wWcd5gnA/s1600-h/stuffed+butternut+squash.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://2.bp.blogspot.com/_ZZHrmpL2vG0/SOl5JTFFWlI/AAAAAAAADKo/lU7wWcd5gnA/s200/stuffed+butternut+squash.jpg" alt="" id="BLOGGER_PHOTO_ID_5253863640951773778" border="0" /></a>I prepared some butternut squash in a new way - <a style="font-style: italic;" href="http://trembomenglishversion.blogspot.com/2008/10/stuffed-butternut-squash-and-weekend.html">stuffed with<br />vegetables and cheese</a>. It is a very versitile dish and I have already<br />planned on using different fillings for it.<br />This is my week's contribution to this event that I am so<br />fond of.<br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SOl3pa9qC9I/AAAAAAAADKg/_c1RsoQTjXY/s1600-h/tilapia_whb.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SOl3pa9qC9I/AAAAAAAADKg/_c1RsoQTjXY/s200/tilapia_whb.jpg" alt="" id="BLOGGER_PHOTO_ID_5253861993800666066" border="0" /></a><span style=""><span style="font-weight: bold;">Cheryl</span> prepares some lovely tilapia – one of my favourite fish, with lemongrass from her own garden. As a bonus she gives a tip about growing lemongrass plants to cat owners.<span style=""> </span>In her post you can read about all the nutrients found in the fish as well. Look for <a style="font-style: italic;" href="http://http//www.gfgoodness.com/2008/10/04/parchment-tilapia-lazy-style/">parchment tilapia, lazy style</a> in <a href="http://www.gfgoodness.com/">Gluten Free Goodness.</a><o:p></o:p></span><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZZHrmpL2vG0/SOl2fiqwc6I/AAAAAAAADKY/H12GvUxs4CM/s1600-h/zucchero+con+menta2_whb.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://2.bp.blogspot.com/_ZZHrmpL2vG0/SOl2fiqwc6I/AAAAAAAADKY/H12GvUxs4CM/s200/zucchero+con+menta2_whb.JPG" alt="" id="BLOGGER_PHOTO_ID_5253860724558558114" border="0" /></a><span style="font-weight: bold;">Brii </span>who lives in the beautiful Lake Garda in <st1:country-region st="on"><st1:place st="on">Italy</st1:place></st1:country-region>,<br />sent us a lovely recipe of <a style="font-style: italic;" href="http://http//briggis-recept-och-ideer.blogspot.com/2008/10/mintflavoured-sugar.html">mint flavoured sugar</a><span style="font-style: italic;"> </span>to help<br />use up this herb. The result is a sugar that can be used<br />in many different ways and that will give whoever tries<span style=""><br />it great pleasure. Check her post at <a href="http://briggis-recept-och-ideer.blogspot.com/">briggis recept och ideer.</a><o:p></o:p></span><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SOl1w76qYTI/AAAAAAAADKQ/0sFABK2zYbE/s1600-h/applepiepatispate_whb.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SOl1w76qYTI/AAAAAAAADKQ/0sFABK2zYbE/s200/applepiepatispate_whb.jpg" alt="" id="BLOGGER_PHOTO_ID_5253859923882303794" border="0" /></a><span style=""><span style="font-weight: bold;">Jude</span> teaches a lovely recipe with rice flour which is an ingredient that I believe many of us can really do with learning a bit moreabout it. This recipe of <a style="font-style: italic;" href="http://www.applepiepatispate.com/dessert/gyung-dan/">gyun-dan</a><a style="font-style: italic;" href="http://www.applepiepatispate.com/dessert/gyung-dan/"> – Korean sweet rice balls</a> is very versatile and there can be many different ways of stuffing them. Do check it out at <a href="http://www.applepiepatispate.com/">Apple, Pie, Patis & Paté</a><a href="http://www.applepiepatispate.com/"><o:p></o:p></a></span><a href="http://www.applepiepatispate.com/"> </a>.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZZHrmpL2vG0/SOl1EzMDZCI/AAAAAAAADKI/r2tFG7YEEC0/s1600-h/386338532_LjgYS-M_whb.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://2.bp.blogspot.com/_ZZHrmpL2vG0/SOl1EzMDZCI/AAAAAAAADKI/r2tFG7YEEC0/s200/386338532_LjgYS-M_whb.jpg" alt="" id="BLOGGER_PHOTO_ID_5253859165625082914" border="0" /></a><span style=""><span style="font-weight: bold;">Pam</span> from <a href="http://sidewalkshoes.blogspot.com/">Sidewalk Shoes</a> prepares a really simple but dead nice herbal rub for pork loin - <a style="font-style: italic;" href="http://sidewalkshoes.blogspot.com/2008/10/roast-pork-loin-arista.html">pork loin arista</a> . She came across the recipe when trying to find a quick way of adding flavour to a piece of pork which she had forgotten to thaw in advance .The source of inspiration was </span><span lang="PT-BR"><a href="http://www.amazon.com/gp/product/0811841006?ie=UTF8&tag=sideshoe-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0811841006"><span style="" lang="EN-GB">The Wine Lover Cooks Italian: Pairing Great Recipes with the Perfect Glass of WIne</span></a></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SOlzmsO5SXI/AAAAAAAADKA/erL-ohxomJU/s1600-h/brussel+sprouts_whb.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SOlzmsO5SXI/AAAAAAAADKA/erL-ohxomJU/s200/brussel+sprouts_whb.jpg" alt="" id="BLOGGER_PHOTO_ID_5253857548850252146" border="0" /></a><span style=""><span style="font-weight: bold;"></span></span><span style=""><span style="font-weight: bold;font-size:100%;" >Rachel</span><span style="font-size:100%;"><span style="font-weight: bold;"> </span> who is based in Saratoga County and writes<br /></span><span style="font-size:100%;"><a href="http://wheat-free-meat-free.blogspot.com/">The Crispy Cook</a> has a great recipe for brussel sprouts:<br /><a href="http://wheat-free-meat-free.blogspot.com/2008/10/brussels-sprouts-with-lemon-balm.html">brussels sprouts with lemon balm vinaigrette.</a><br />The lemon balm is from her own garden and it is still resisting the arrival of autumn. What a lovely way to present the sprouts.<br /></span><br /></span><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SOlyT906ZzI/AAAAAAAADJ4/C2C-1T2tJ24/s1600-h/anna+haights_whb.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SOlyT906ZzI/AAAAAAAADJ4/C2C-1T2tJ24/s200/anna+haights_whb.jpg" alt="" id="BLOGGER_PHOTO_ID_5253856127643969330" border="0" /></a><span style=""><span style="font-weight: bold;">Anna</span> tell us about <a style="font-style: italic;" href="http://mtkilimonjaro.blogspot.com/2008/10/you-can-too.html">apple butter</a> all the way from<br /><st1:place st="on"><st1:city st="on">Mill Valley</st1:city> <st1:state st="on">California</st1:state></st1:place>. She prepares her mum recipe<br />and best of all, she manages to reproduce it exactly<br />as her mum used to make it.how lovely is that?! She<br />uses sorghum molasses. It is a warm post with a great<br />introductory poem. The blog is <a href="http://mtkilimonjaro.blogspot.com/">Anna's Cool Finds</a>.<br /><br /><br /><br /><br /><o:p></o:p></span> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SOlxJhbrY_I/AAAAAAAADJo/V5_c9uKyBpc/s1600-h/minticecream_whb.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SOlxJhbrY_I/AAAAAAAADJo/V5_c9uKyBpc/s200/minticecream_whb.jpg" alt="" id="BLOGGER_PHOTO_ID_5253854848711615474" border="0" /></a><span style=""><span style="font-weight: bold;">Andrea</span> writes from <st1:state st="on">Virginia</st1:state> in the <st1:country-region st="on"><st1:place st="on">USA</st1:place></st1:country-region>.<br />Her blog is <a href="http://www.andreasrecipes.com/">Andrea's Recipes</a>.<br />She gives us a lovely recipe of <a style="font-style: italic;" href="http://www.andreasrecipes.com/2008/10/03/fresh-mint-ice-cream/">mint ice cream,</a><br />with spearmint picked from her own garden. The<br />inspiration came from one of her favourite cookbooks, <span style="font-weight: bold;">Cooking with Shelburne Farms.</span></span><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SOlwZ3xkvBI/AAAAAAAADJg/g0UnMyEkcO0/s1600-h/backyard+pizzeria.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SOlwZ3xkvBI/AAAAAAAADJg/g0UnMyEkcO0/s200/backyard+pizzeria.jpg" alt="" id="BLOGGER_PHOTO_ID_5253854030075313170" border="0" /></a><span style=""><span style="font-weight: bold;">Pam </span>from <a href="http://backyardpizzeria.blogspot.com/">Backyard Pizzeria</a> delivers a great hummus recipe,<br /><a style="font-style: italic;" href="http://backyardpizzeria.blogspot.com/2008/10/blog-post.html">hummus bi tahini</a>. She seems to know her food well. Her post<br />tells a bit about the hummus preparation process and she<br />presents us with a mouth watering photo that makes one want<br />to prepare the hummus straight way.</span><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZZHrmpL2vG0/SOluQvMs7QI/AAAAAAAADJY/orqYKlvPU7A/s1600-h/mail.google.com_whb.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://2.bp.blogspot.com/_ZZHrmpL2vG0/SOluQvMs7QI/AAAAAAAADJY/orqYKlvPU7A/s200/mail.google.com_whb.jpg" alt="" id="BLOGGER_PHOTO_ID_5253851674131098882" border="0" /></a><span style=";font-family:times new roman;font-size:12;" ><span style=";font-family:times new roman;font-size:100%;" ><span style="font-weight: bold;">Haalo</span> who has the blog <a href="http://cookalmostanything.blogspot.com/">Cook (almost) Anything at Least Once</a>,<br />has a wonderful recipe of <a style="font-style: italic;" href="http://cookalmostanything.blogspot.com/2008/10/whb152.html">black-eyed beans with chorizo and<br />chimichurri</a>. The dish is flavoursome and so nutritious. She has<br />managed to marry some fabulous flavours here.<br />On top of that it is also a stunning dish to look at.</span><br /></span><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SOlta-ssnwI/AAAAAAAADJQ/FGMzROOrUoE/s1600-h/palanchinka_whb.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SOlta-ssnwI/AAAAAAAADJQ/FGMzROOrUoE/s200/palanchinka_whb.jpg" alt="" id="BLOGGER_PHOTO_ID_5253850750578892546" border="0" /></a><span style="font-weight: bold;">Marija</span> from the lovely blog <a href="http://palachinka.blogspot.com/">Palachinka</a> contributes to<br />the event with a twist on a classic: a <a href="http://palachinka.blogspot.com/2008/10/grape-stuffed-gnocchi.html"><span style="font-style: italic;">grape stuffed gnocchi</span>.</a><br />The grapes look like lovely dark pearls inserted into<br />the delicate gnocchi pieces.They are served with grated<br />cheese, pepper and chives. What a lovely meal they will<span style=""><br />make.<o:p></o:p></span><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_ZZHrmpL2vG0/SOlsuBAclQI/AAAAAAAADJI/0z9Y3qssuxo/s1600-h/3-shrimp+scampi+with+fork.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://4.bp.blogspot.com/_ZZHrmpL2vG0/SOlsuBAclQI/AAAAAAAADJI/0z9Y3qssuxo/s200/3-shrimp+scampi+with+fork.JPG" alt="" id="BLOGGER_PHOTO_ID_5253849978104485122" border="0" /></a> <p class="MsoNormal"><span style=""><span style="font-weight: bold;">Natashya</span> is the host of the blog <a href="http://livinginthekitchenwithpuppies.blogspot.com/">Living in the Kitchen with puppies</a> and a lover of basil. She grows various types:<br />Thai, lemon, greek, spicy bush, opal and sweet basil. For this week’s Weekend Herb Blogging she prepared a recipe of <a style="font-style: italic;" href="http://livinginthekitchenwithpuppies.blogspot.com/2008/10/shrimp-scampi-with-basil-and-tomatoes.html">shrimp scampi with basil and tomato</a> using two basil varieties: opal and sweet. <o:p></o:p></span></p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SOlrMkqzuuI/AAAAAAAADI4/cxm3Cm1FJAY/s1600-h/graziana+lemon+pepper.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SOlrMkqzuuI/AAAAAAAADI4/cxm3Cm1FJAY/s320/graziana+lemon+pepper.jpg" alt="" id="BLOGGER_PHOTO_ID_5253848304050223842" border="0" /></a><span style=""><span style="font-weight: bold;">Graziana</span> from <a href="http://www.erbeincucina.it/">Erbe in cucina</a>, who lives in <st1:country-region st="on"><st1:place st="on">Italy</st1:place></st1:country-region>, brings a great recipe that will add a special touch to many dishes. She teaches us how to prepare lemon zest, hot lemon peppers and the recipe of <a style="font-style: italic;" href="http://www.erbeincucina.it/137.html">marinated fish with lemon pepper</a>. <o:p></o:p></span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZZHrmpL2vG0/SOlqRWPV-BI/AAAAAAAADIw/PD3wWiif1Cw/s1600-h/do+you+like+to+cook_whb.jpg"></a> <p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZZHrmpL2vG0/SOlruGI-A5I/AAAAAAAADJA/3j_NNkb54IA/s1600-h/do+you+like+to+cook_whb.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://2.bp.blogspot.com/_ZZHrmpL2vG0/SOlruGI-A5I/AAAAAAAADJA/3j_NNkb54IA/s200/do+you+like+to+cook_whb.jpg" alt="" id="BLOGGER_PHOTO_ID_5253848879970780050" border="0" /></a><b><span style="">Jennifer</span></b><span style=""> from the blog </span><span lang="PT-BR"><a href="http://www.liketocook.com/"><span style="" lang="EN-GB">Do you like to Cook?</span></a></span><span style=""> tell us about her<br />success with thyme planted in the her garden and how well it<br />has done. I learnt a lot about some of its properties as well, and<br />also some successful combinations. We also get a beautiful recipe<br />of </span><span lang="PT-BR"><a href="http://www.liketocook.com/50226711/weekend_herb_blogging_lemon_thyme.php"><i><span style="" lang="EN-GB">chicken with lemon thyme.<br /></span></i></a></span><span style=""><o:p></o:p></span></p> <span style=";font-family:arial;font-size:100%;" ><span style="font-size:100%;"><b></b></span></span><span lang="PT-BR" style="font-family:arial;"><br /><br /><br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SOVPAS6eHsI/AAAAAAAADHU/EfuUOLRbx0A/s1600-h/a+lovely+trilogy.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SOVPAS6eHsI/AAAAAAAADHU/EfuUOLRbx0A/s320/a+lovely+trilogy.jpg" alt="" id="BLOGGER_PHOTO_ID_5252691406893227714" border="0" /></a><span style="font-family:arial;"><span style="font-weight: bold;">Anna</span> from <a href="http://morselsandmusings.blogspot.com/">Morsels & Musings</a> sends us a lovely post from <st1:country-region st="on"><st1:place st="on">Australia</st1:place></st1:country-region> and she teaches us all a bit </span><span style=""><span style="font-family:arial;">about the wonderfully fragrant kaffir lime which is used widely in Asian cuisine. She gives us </span><a style="font-family: arial;" href="http://morselsandmusings.blogspot.com/2008/10/three-recipes-w-kaffir-lime.html"><span style="font-style: italic;">three recipes with kaffir lime</span></a><span style="font-family:arial;">. </span><o:p></o:p></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_ZZHrmpL2vG0/SOU46b0vWZI/AAAAAAAADGI/RKOwH6BJaXk/s1600-h/mail.google.com.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://4.bp.blogspot.com/_ZZHrmpL2vG0/SOU46b0vWZI/AAAAAAAADGI/RKOwH6BJaXk/s200/mail.google.com.jpg" alt="" id="BLOGGER_PHOTO_ID_5252667116950083986" border="0" /></a><span style=""><span style="font-weight: bold;">Kalyn,</span> the master mind behind WHB event, and hostess of the blog <a href="http://kalynskitchen.blogspot.com/">Kalyn’s Kitchen,</a> <span style=""> </span>comes with a post filled with lovely baked chillies - <a style="font-style: italic;" href="http://kalynskitchen.blogspot.com/2008/10/recipe-for-chile-rellenos-bake.html">recipe for chiles rellenos bake</a>. She has learnt this recipe from a neighbour – I wish I had this luck. I am often the one who does the food hand outs on my street.</span><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SOOCMDNpysI/AAAAAAAADDQ/tzkcM0-4FB0/s1600-h/barley+with+fuchok+and+gingko+nuts_whb.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SOOCMDNpysI/AAAAAAAADDQ/tzkcM0-4FB0/s200/barley+with+fuchok+and+gingko+nuts_whb.jpg" alt="" id="BLOGGER_PHOTO_ID_5252184733976742594" border="0" /></a><span style=""><span style="font-weight: bold;">Annie</span> from <a href="http://chezannies.blogspot.com/">House of Annie</a> and who is in <st1:state st="on"><st1:place st="on">California</st1:place></st1:state>, brings us<br />not only a recipe for <a href="http://chezannies.blogspot.com/2008/10/barley-with-fuchok-and-gingko-nuts.html">barley with fuchok and guigko nuts</a> but<br />also teaches us a bit about barley and its goodness and some<br />great ingredients from Asian origin. I was hooked on her<br />post – I could nearly hear her voice.<o:p></o:p></span><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SOOADAyxrQI/AAAAAAAADDI/WaG8sl4mXKQ/s1600-h/gumbo_whb.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SOOADAyxrQI/AAAAAAAADDI/WaG8sl4mXKQ/s200/gumbo_whb.jpg" alt="" id="BLOGGER_PHOTO_ID_5252182379685063938" border="0" /></a><span style=""><span style="font-weight: bold;">Maggie</span> from <a href="http://www.thesaladgirl.com/">Say Yes to Salad </a>– what a great name for a<br />blog, came up with a great okra recipe. I might be bias<br />because I love okra and new ways of preparing it – new to me, are always very welcome. This dish has a taste of seafood in it.<br />It is a <span style="font-style: italic;">gumbo</span> - an <a style="font-style: italic;" href="http://www.thesaladgirl.com/?p=301">okra squash shrimp gumbo</a>. I will be<br />preparing it as soon as I can put my hands in some okra.<br /></span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SON8jo4vybI/AAAAAAAADDA/1vydPWBhPaQ/s1600-h/lotus+root+soup_whb.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SON8jo4vybI/AAAAAAAADDA/1vydPWBhPaQ/s200/lotus+root+soup_whb.jpg" alt="" id="BLOGGER_PHOTO_ID_5252178542156827058" border="0" /></a><span style="font-weight: bold;">Ning</span> who is in the <st1:country-region st="on"><st1:place st="on">Philippines</st1:place></st1:country-region> and write the lovely blog <span style=""><br /><a href="http://heartandhearth.blogspot.com/">Hearth and Hearth</a> has given a bit of a lesson on Lotus and its edible properties. She crowns her post with a beautiful recipe<br />of <a style="font-style: italic;" href="http://heartandhearth.blogspot.com/2008/09/chicken-soup-with-lotus-root-and-red.html">chicken soup with lotus root and red dates</a>. You have to<br />read this post.<o:p></o:p></span><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZZHrmpL2vG0/SON1tj2OWLI/AAAAAAAADC4/T8TLKAKNapQ/s1600-h/organically+cooked_whb.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://2.bp.blogspot.com/_ZZHrmpL2vG0/SON1tj2OWLI/AAAAAAAADC4/T8TLKAKNapQ/s200/organically+cooked_whb.jpg" alt="" id="BLOGGER_PHOTO_ID_5252171016021366962" border="0" /></a><span style=""><span style="font-weight: bold;">Maria</span> who has the <a href="http://organicallycooked.blogspot.com/">Organically Cooked</a> blog always brings<br />us great things. This time she has brought us a most unusual aubergine dish: <a style="font-style: italic;" href="http://organicallycooked.blogspot.com/2008/09/eggplant-pizza.html">Eggplant pizza</a>. For aubergine lovers like me<br />this is a fabulous new way of preparing it. Check it out – the<br />photo is so appetizing.<o:p></o:p></span><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SONsh-1oG4I/AAAAAAAADCw/pya7KroRyo4/s1600-h/chictajinelemon_whb.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SONsh-1oG4I/AAAAAAAADCw/pya7KroRyo4/s200/chictajinelemon_whb.jpg" alt="" id="BLOGGER_PHOTO_ID_5252160921503538050" border="0" /></a> <span style="font-weight: bold;">Dhanggi</span>t from the lovely blog <a href="http://dhanggitskitchen.blogspot.com/">Dhanggit's Kitchen</a> has prepared<br />a delicious <a href="http://dhanggitskitchen.blogspot.com/2008/09/chicken-tagine-in-lemon-preserve-and.html"><span style="font-style: italic;">chicken with lemon preserves and olives </span></a>amongst all<br />her busy unpacking and family reunion.<br />She tells us about it with such lovely prose that you feel as if you<br />are at the table and about to savour the dish.<br />After reading it I felt like buying lemon preserve and heading<br />to the kitchen.Valentinahttp://www.blogger.com/profile/05508889861448919270noreply@blogger.com16tag:blogger.com,1999:blog-21511616.post-31498570885227167132008-10-01T04:29:00.001-07:002008-10-01T05:11:19.584-07:00Stuffed butternut squash and Weekend Herb Blogging<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_ZZHrmpL2vG0/SONgK-TjbxI/AAAAAAAADCo/kRkNBJwQxEI/s1600-h/whb-two-year-icon.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_ZZHrmpL2vG0/SONgK-TjbxI/AAAAAAAADCo/kRkNBJwQxEI/s320/whb-two-year-icon.jpg" alt="" id="BLOGGER_PHOTO_ID_5252147332084100882" border="0" /></a> <p class="MsoNormal"><span style="">This week is my turn to host the <span style="font-weight: bold;">Weekend Herb Blogging</span> event. I am so excited. It is a very successful event that has been in the blogsphere for quite some time and has quite a faithful group of followers. Since Monday I have already been receiving various emails from people who have sent their contribution already. I am amazed at people’s dedication and organization. Thank you to all of you who have already been able to post your share. Contrary to my own record – I tend to post on the last day; I have already prepared my first contribution to the week. <o:p></o:p><br />If you are new here and are not familiar with the Weekend Herb Blogging event, it is a weekly occurrence in the English language blogsphere where should you choose to take part, you need to select a main ingredient for your post, prepare a dish with it and in addition to sharing the preparation method with all, also tell us about the ingredient of your choice. Kalyn from the lovely blog <a style="font-weight: bold;" href="http://kalynskitchen.blogspot.com/">Kalyn’s Kitchen</a> is the master mind behind this event. She is one of the sweetest persons I have come across, very kind and due to the success of this event that has been going on for over 2 years I am not the only one who thinks that. If you want to take part in future events, check this link for details about the event, who is posting and future dates - <a style="font-weight: bold;" href="http://kalynskitchen.blogspot.com/2006/09/whos-hosting-weekend-herb-blogging.html">Weekend Herb Blogging</a>.<o:p></o:p></span></p> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SONfkQpg3pI/AAAAAAAADCY/h6N-5HKHvDE/s1600-h/stuffed+butternut+squash.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SONfkQpg3pI/AAAAAAAADCY/h6N-5HKHvDE/s400/stuffed+butternut+squash.jpg" alt="" id="BLOGGER_PHOTO_ID_5252146666993147538" border="0" /></a> <p class="MsoNormal"><span style="">My ingredient of choice this week is the butternut squash. Last week I received one in my weekly veggie basket and I immediately ran to prepare it. In one of the magazines that I buy every so often, <span style="font-style: italic; font-weight: bold;">Delicious</span>, they had a recipe for stuffed butternut squash and I just had to prepare it. It is a very versatile recipe as you can play with it and mix and match ingredients of your choice. It just so happened that I used most of the ones in the recipe this time. However whilst preparing and eating it I already thought about how it can be done differently next time. Not because I didn’t like it, on the contrary.It is just that the sweetness of the butternut squash can go so well with many other ingredients, plus it is a fairly quickly dish to put together. And it is full of good things for you. I was reading about butternut squash for this post and found out a few interesting facts:<o:p></o:p></span></p> <ul style="margin-top: 0cm;" type="disc"><li class="MsoNormal" style=""><span style="">It seems that it was eaten in the <st1:country-region st="on"><st1:place st="on">Americas</st1:place></st1:country-region> over 5,000 years ago – cultivated by the Incas in the 15t Century<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="">It belongs to the same family of the pumpking, cucumber and courgette. The butternut squash falls under the winter harvested squash, whereas cucumber and courgette are summer squashes<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="">It is rich in complex carbs and low in saturated fat and sodium. It is also a very good source of vitamin A and C, plus betacarotene, magnesium, manganese, calcium and potassium<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="">They are the longes keeping vegetables. If kept in a cool and ventilated place they can be kept for 2 months or more – I would have never thought that. However, if kept at room temperature or in the fridge they will deteriorate quite quickly<o:p></o:p></span></li></ul> <p class="MsoNormal"><span style=""><o:p> </o:p>There is also the additional bonus that they can be used in so many different types of dishes: gratin, soups, purees, curries, pasta dishes, risottos..<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><span style="font-style: italic; font-weight: bold;">This is how I prepared my dish:</span><o:p></o:p></span></p> <p class="MsoNormal"><span style="">The <span style="font-weight: bold;">ingredients</span> chosen were:<br /></span></p><p class="MsoNormal"><span style="">2 buttenut squash halved as described below; olive oil, onions/shallots, garlic, spinach, crumbled goats cheese, sal, black pepper, juice of ½ lemon, pinolli <o:p></o:p></span></p> <p class="MsoNormal"><span style="">I preheated the oven to 180oC. <o:p></o:p></span></p> <p class="MsoNormal"><span style="">I took two butternut squashes and cut off the long halves of each squash. I got the seeds out of the round end as well as a bit of the flesh. I drizzled it with a bit of olive oil and put it in the oven on a baking sheet for about 20 minutes. <o:p></o:p></span></p> <p class="MsoNormal"><span style="">In the meantime I peeled the long bits and chopped them in little pieces. I also chopped some shallot. I heated a non-stick frying pan, put some olive oil on it and softened the shallots and crushed garlic. I then tipped the chopped butternut squash and cooked until starting to get soft – I added a few drops of water at some point. Only then did I throw the spinach in, and stir it until it wilted. I seasoned and added the goats cheese as well as some pinolli. I removed it from the heat, and squeezed a bit of lemon juice in.<o:p></o:p></span></p> <p class="MsoNormal"><span style="">I removed the round bit from the oven and filled them with the filling above – you <span style=""> </span>might have some left over as not all will fit in. You can keep that and have it with pasta the next day..Or do what I did which was to have it on the side as well.<o:p></o:p></span></p>Valentinahttp://www.blogger.com/profile/05508889861448919270noreply@blogger.com5tag:blogger.com,1999:blog-21511616.post-84144542899507779422008-09-28T13:14:00.001-07:002008-09-28T13:55:45.390-07:00Open lasagne of mushrooms and spinach - Weekend Herb Blogging<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_ZZHrmpL2vG0/SN_qe_BvvKI/AAAAAAAADBg/1Vd43ThWotE/s1600-h/whb-two-year-icon.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_ZZHrmpL2vG0/SN_qe_BvvKI/AAAAAAAADBg/1Vd43ThWotE/s320/whb-two-year-icon.jpg" alt="" id="BLOGGER_PHOTO_ID_5251173508573019298" border="0" /></a>This week's Weekend Herb Blogging event is being hosted by <span style="font-weight: bold;">Haalo from </span><a style="font-weight: bold;" href="http://cookalmostanything.blogspot.com/">Cook (almost) Anything At Least Once. </a><br />Next week I will be hosting it and I am so excited. I really like this event. It has been literally the soul of the English version of my blog. It was a long time ago that I told <a href="http://kalynskitchen.blogspot.com/">Kalyn</a>, the event creator, that I would love to host it one day.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_ZZHrmpL2vG0/SN_l9IC2QGI/AAAAAAAADBY/piBmjmvliGs/s1600-h/lasanha+aberta+de+mushroom+and+spinach.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_ZZHrmpL2vG0/SN_l9IC2QGI/AAAAAAAADBY/piBmjmvliGs/s400/lasanha+aberta+de+mushroom+and+spinach.jpg" alt="" id="BLOGGER_PHOTO_ID_5251168528831496290" border="0" /></a> <p class="MsoNormal"><span style="">This week I will make it by the skin of my teeth. I have had a really busy weekend and just had time to stop and prepare something an hour ago to be exact. I have been thinking about this open lasagne since Tuesday. I wanted to have a light lasagne and also a very seasonal one. So I chose mushrooms.<br /></span></p><p class="MsoNormal">This is what I read about mushrooms which I did not know: <span style="font-size:78%;"><i><span style="font-family:Arial,Helvetica,sans-serif;">The Pharaohs thought they were food from heaven; the Romans spread them throughout their Empire and from the Middle Ages to the Renaissance they were an autumn feast.<br /></span></i></span></p><p class="MsoNormal"></p>I love them because they taste delicious and also because I know that they are a good source of minerals - specially potassium, a good source of vitamins - specially vitamin B, low in fat and have no cholesterol, low in calories, its protein is superior to that of many other vegetables, and they are in season.<br /><p class="MsoNormal"><span style="">I watched this show on BBC2, What to eat Now, and found out that I could watch the first episode on the website. It is all about seasonal food. This is where my inspiration came from.The first show followed Valentine Warner, the new cook on the block – he says that he is not a chef, walking in the woods with a mate collecting mushrooms and truffles. They gathered quite a few mushrooms but no truffles. And they ended up preparing some scrambled egg with truffles that Valentine’s friend had in his pocket. Valentine prepared this lovely oven baked lasagne as well when he got home. I decided that I wanted mine to be an open lasagne. I just thought that it would be much lighter and I wanted to try my idea. <o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p> </o:p></span></p> <p class="MsoNormal"><span style="">I had no special recipe - just what i saw on the show. I had a bunch of different types of mushrooms which I sliced and cooked in a very hot pan with a bit of butter, finely chopped garlic and thyme. Towards the end I seasoned it with salt. You could add black pepper if you like. I then set the mushrooms aside, boiled water for the pasta and proceeded to prepare the spinach. In the same pan where I had prepared the mushrooms I threw a big bunch of spinach with more chopped garlic and let it wilt. I then seasoned it with freshly ground nutmeg and a wee bit of salt. I transferred the spinach mixture to a colander and let the excess water from the spinach drain. I cooked the lasagne sheets and then once cooked I heated a non stick frying pan and threw a tiny piece of butter in and a bit of ras el hanout, that beautiful Moroccan style spice which has amongst other things rose petals. I just fried it a bit in the oil and then just threw the lasagne sheets in, one by one, so that they got a bit of the ras el hanout on them. <o:p></o:p></span></p> <p class="MsoNormal"><span style="">I then assembled the dish: one sheet of lasagne, a bunch of mushroom, another sheet of lasagne, bunch of spinach, another sheet of lasagne and some grated parmesan cheese on top. I thought of adding goat’s cheese to the spinach originally but in the end decided not to. <o:p></o:p></span></p>Valentinahttp://www.blogger.com/profile/05508889861448919270noreply@blogger.com8tag:blogger.com,1999:blog-21511616.post-36896166386440361462008-09-21T06:33:00.000-07:002008-09-21T07:59:10.614-07:00Red peppers wiht couscous and yogurt her sauce - WHBThis week’s <a href="http://kalynskitchenlinks.blogspot.com/2005/12/weekend-herb-blogging-weekly-recap.html">Weekend Herb Blogging</a> evTent is being hosted by<span style="font-weight: bold;"> Zorra from </span><a style="font-weight: bold;" href="http://kochtopf.twoday.net/">Kochtopf</a><a style="font-weight: bold;" href="http://ostwestwind.twoday.net/"></a>. As you all must know by now, Kalyn from <a href="http://kalynskitchen.blogspot.com/">Kalyn’s kitchen</a> is the master mind of this great idea that has been going very successfully for the last two years. She has got a very faithful bunch of bloggers who contributed regularly. The recipe I chose for this week had been prepared previously for the event but in the end I decided to go for a completely different one. This time I prepared it again and I am glad that I am going ahead with it.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SNZQxb4nVUI/AAAAAAAADAg/dz_b1YkQAhU/s1600-h/whb-two-year-icon.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SNZQxb4nVUI/AAAAAAAADAg/dz_b1YkQAhU/s320/whb-two-year-icon.jpg" alt="" id="BLOGGER_PHOTO_ID_5248471225975919938" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZZHrmpL2vG0/SNZWkAIVmrI/AAAAAAAADAo/ie1hGK2zWuQ/s1600-h/pimentao+recheado+cm+molho+de+iogurte+e+paprica.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_ZZHrmpL2vG0/SNZWkAIVmrI/AAAAAAAADAo/ie1hGK2zWuQ/s400/pimentao+recheado+cm+molho+de+iogurte+e+paprica.jpg" alt="" id="BLOGGER_PHOTO_ID_5248477592257141426" border="0" /></a> <p><b><i>Capsicum </i><span style=""><span style=""> </span></span></b><span style="">is native to the <st1:country-region st="on"><st1:place st="on">Americas</st1:place></st1:country-region>, and they were already cultivated by the native people of that continent. It can now be found worldwide.There can be red, green or even yellow. </span><span style=""> </span>Each 100g contains 29kg calories, 1,3g proteins, 0,1g fat, vitamin A, B1, B2, B5, C, 140mg potassium, 16mg sodium, 20mg calcium, 0,5mg iron. I much prefer them roasted as their flavour seems at its best in my opinion. Stuffing them is a great way to prepare. I have done loads of stuffings with meat and herbs, or even rice,meat and herbs. I do much prefer the couscous stuffing. It adds a nice texture, together with the pine nuts. Oh pine nuts, they just lift most of the dishes they are added to. The first time I prepared this dish I added some chopped anchovies to it and the result was quite exciting. I had none in the house this time so had to leave them out. Perhaps you would like to try the combination yourself.<o:p></o:p></p> <span style="font-style: italic; font-weight: bold;">Ingredients:</span><br />2-3 medium to large, ripe peppers<o:p></o:p><br />200g couscous<o:p></o:p><br />6 spring onions<o:p></o:p><span style=""><br />Olive oil</span><o:p></o:p><br />2 cloves garlic<o:p></o:p><br />½ tsp ground paprika<o:p></o:p><br />Grated zest of half lemon<o:p></o:p><br />Large handful chopped mint leaves<o:p></o:p><br />Large handful chopped coriander<o:p></o:p><br />75g toastes pine nuts<br /><p class="MsoNormal"><span style=""><o:p></o:p><span style="font-style: italic; font-weight: bold;">For the yogurt sauce:</span><o:p></o:p><br />200g plain,thick yogurt<o:p></o:p><br />Handful <span style=""> </span>each of chopped coriander and mint</span><span style=""><o:p></o:p><br />Pinch of paprika<o:p></o:p></span></p> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SNZaL6LHc_I/AAAAAAAADAw/eOsPpmCnuQg/s1600-h/pimentoes+recheados+com+couscous+e+ervas.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SNZaL6LHc_I/AAAAAAAADAw/eOsPpmCnuQg/s400/pimentoes+recheados+com+couscous+e+ervas.jpg" alt="" id="BLOGGER_PHOTO_ID_5248481576387834866" border="0" /></a> <p class="MsoNormal"><b style=""><i style=""><span style="">Preparation:<o:p></o:p></span></i></b><br /><span style="">Preheat the oven at 180oC. Cut the peppers in half, clean them out from seeds and lay all of them cut side up in a baking tin.<o:p></o:p><br />To prepare the stuffing, prepare the couscous as per instructions in the packet. I like to use vegetable stock instead of water.<o:p></o:p><br />Meanwhile finely chop the spring onions and let them soft in a glug or two of olive oil over a<span style=""> </span>moderate heat. Just before they start to colour, add the garlic, paprika and grated lemon zest ( reserve the lemon juice). Stir in the chopped herbs and the toasted pine nuts. When all is fragrant and starting to darken a little in colour, stir in the couscous and lemon juice. Season to taste.<o:p></o:p><br />Pie the stuffing into the peppers, sprinkle some ground black pepper over it and drizzle over a little more olive oil. Cover loosely with foil and bake for about 45 minutes.<o:p></o:p><br />Mix the yogurt with the coriander, mint and paprika and serve. <o:p></o:p></span></p>Valentinahttp://www.blogger.com/profile/05508889861448919270noreply@blogger.com5tag:blogger.com,1999:blog-21511616.post-89595705034696866482008-09-14T09:53:00.001-07:002008-09-14T15:13:40.262-07:00Pasta with aubergine and pine kernels - Weekend Herb Blogging<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://kalynskitchen.blogspot.com/2008/06/new-rules-narrowing-focus-for-weekend.html"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_ZZHrmpL2vG0/SM1B8VOz2BI/AAAAAAAAC9Y/-cKgC2S6Ijc/s320/whb-two-year-icon.jpg" alt="" id="BLOGGER_PHOTO_ID_5245921645703714834" border="0" /></a>I spend my whole week thinking of a recipe that is good enough to take part in <a href="http://kalynskitchen.blogspot.com/">Kalyn</a>'s Weekend Herb Blogging event - click on the logo above to be taken to the site and find out more about it. I prepare various things and in the end I post my favourite item. This week the event is being hosted by <span style="font-weight: bold;">Gretchen from </span><a style="font-weight: bold;" href="http://canelaycomino.blogspot.com/">Canela & Comino</a> . I already had a lovely red pepper dish to post, but when I got the paper this morning I came across this aubergine pasta dish, and I decided that I had to prepare it because it might be worth taking it into consideration. In the end I chose this recipe. If anything because it was such a different way to prepare aubergine with pasta.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SM1Byu45eTI/AAAAAAAAC9I/8NmSqRuwrzQ/s1600-h/berinjela+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SM1Byu45eTI/AAAAAAAAC9I/8NmSqRuwrzQ/s400/berinjela+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5245921480792439090" border="0" /></a> <p class="MsoNormal"> </p> <p class="MsoNormal"><span style="">Did you know that aubergines and tomatoes are related? That’s right. They are from the same family, and some say that growing them can be similar to growing tomatoes. They don't like cold weather.<o:p></o:p><br />They are also known in the English speaking world as eggplant or brinjal. My friends from India always say brinjal which makes me think of 'berinjela'which is the portuguese world. Their shapes go from oval to round to sausage shaped. They also come in a variety of colours: dark purple, violet, stripy purple, yellow, white. There are big ones, little ones. When buying them it is best to look for smooth, unblemished and glossy skinned ones. They should feel firm to the touch. They are apparently not particularly high in any single vitamin or mineral. However, they do have the benefit of supplying few calories and being virtually fat free. I was amazed to read that for a while in <st1:place st="on">Europe</st1:place> it was believed that they could cause madness, leprosy, cancer and even bad breath. Only on 18<sup>th</sup> century it was established that it was a good food item both in <st1:country-region st="on">Italy</st1:country-region> and in <st1:place st="on"><st1:country-region st="on">France</st1:country-region></st1:place>. <o:p></o:p><br />There are so many ways of preparing them, and I just loved this new way – new to me anyway. I got the recipe from Nigel Slater. <o:p></o:p></span></p> <p class="MsoNormal"><span style=""><span style="font-weight: bold;">Ingredients:</span><o:p></o:p><br />measure pasta for four people<o:p></o:p><br />2 large aubergines<o:p></o:p><br />Olive oil<o:p></o:p><br />A large handful of basil leaves<o:p></o:p><br />½ lemon<o:p></o:p><br />4 tbsp pine kernels<o:p></o:p></span></p> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SM1BzF8vBWI/AAAAAAAAC9Q/dPhWrXyzQwQ/s1600-h/massa+com+pasta+de+berinjela.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SM1BzF8vBWI/AAAAAAAAC9Q/dPhWrXyzQwQ/s400/massa+com+pasta+de+berinjela.jpg" alt="" id="BLOGGER_PHOTO_ID_5245921486982546786" border="0" /></a> <p class="MsoNormal"><span style=""><span style="font-weight: bold;">Preparation:</span><o:p></o:p><br />Preheat oven – 200oC- 180oC fan assisted. Cut each aubergine in half lenghtway, then make criss cross cuts on the flesh nearly all the way down to the skin. Brush with olive oil and bake for 25 minutes or until soft. <o:p></o:p><br />Boil the water for the pasta and whilst that is getting ready toast the pine nuts on a non stick frying pan.<o:p></o:p><br />When ready scrape the flesh out of the aubergine skins to a mixing bowl. Pour the olive oil gradually mixing it with the aubergine flesh until you get to a smooth paste. Season it to taste. I used salt and black pepper but next time I might use some cumin. <o:p></o:p><br />Drain the pasta, and mix it with the aubergine to coat it really well. Add shredded basil and the pine nuts. Be generous with them as they add a lovely nutty taste to the dish. As a last touch squeeze a wee bit of lemon. That will bring all the flavours together. Enjoy!!!<o:p></o:p></span></p>Valentinahttp://www.blogger.com/profile/05508889861448919270noreply@blogger.com6tag:blogger.com,1999:blog-21511616.post-29839472238416239982008-09-07T12:21:00.001-07:002008-09-07T13:11:30.936-07:00Onion, sweet corn and mascarpone tart - Weekend Herb Blogging<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZZHrmpL2vG0/SMQrweeqNcI/AAAAAAAAC7w/E7SGpzBJTwU/s1600-h/whb-two-year-icon.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_ZZHrmpL2vG0/SMQrweeqNcI/AAAAAAAAC7w/E7SGpzBJTwU/s400/whb-two-year-icon.jpg" alt="" id="BLOGGER_PHOTO_ID_5243363977981474242" border="0" /></a>This week’s <a href="http://kalynskitchenlinks.blogspot.com/2005/12/weekend-herb-blogging-weekly-recap.html">Weekend Herb Blogging</a> event is being host by <a href="http://thyme2.typepad.com/thyme_for_cooking_/"><span style="font-weight: bold;">Ulrike </span></a> from the bilingual blog <a href="http://translate.google.com/translate?hl=en&sl=de&u=http://ostwestwind.twoday.net/"><span style="font-weight: bold;"> </span></a><a style="font-weight: bold;" href="http://ostwestwind.twoday.net/">Kuchenlatein</a>. Kalyn from <a href="http://kalynskitchen.blogspot.com/">Kalyn’s kitchen</a> is the master mind of this great idea that has been going very successfully for the last two years. Every week it is hosted by a different blog host.<span style="">This week I wanted to make a tart. I took the base from an old recipe favourite – with walnut. I also usesd buckwheat flour instead of normal flour. I do have to say that perhaps I ought to have mixed buckwheat with normal flour as I feel that the final result was not the best.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_ZZHrmpL2vG0/SMQqwoBPPVI/AAAAAAAAC7o/sxN2ZigsrEM/s1600-h/tortas+de+cebola,+milho+e+mascarpone.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_ZZHrmpL2vG0/SMQqwoBPPVI/AAAAAAAAC7o/sxN2ZigsrEM/s400/tortas+de+cebola,+milho+e+mascarpone.jpg" alt="" id="BLOGGER_PHOTO_ID_5243362881030798674" border="0" /></a><span style=""> I do list only normal flour in the ingredients as this base recipe has been tested and approved. <span style=""> </span>I just love the filling of this tart as I have been getting so much corn at the moment. I lived for a long time in a part of <st1:country-region st="on"><st1:place st="on">Brazil</st1:place></st1:country-region> where corn is very abundant, and we also had it in our diets: corn soup, corn sauce, corn croquettes, corn dessert..Corn is high in nutrients: vitamin B1 ( aids the digestion of carbohydrates), vitamin B5 (helps with physiological functions), vitamin C ( fights diseases), folate ( generation of new cells), rich in fiber..so many goodness in it. And it tastes just wonderful. You can use frozen corn here but I had my kernels taken straight from the cob. <o:p></o:p></span> <br />It is thererefore a very seasonal recipe.And with a great green salad it constitutes a meal in itself.<br /> <p class="MsoNormal"><span style=""><span style="font-weight: bold;">Walnut tart ingredients</span> – 6 of 10 cm tart tins<o:p></o:p><br />250g flour<o:p></o:p><br />40g natural yoghurt<o:p></o:p><br />100ml walnuts, toasted and ground<o:p></o:p><br />125 cold butter, grated<o:p></o:p><br />Cold water</span></p><p class="MsoNormal">Mix the flour, yoghurt and walnuts in a bown, then add the butter and mix it all with your fingertips until you have a crumb like texture. Start adding water bit by bit until you reach an uniform dough. Wrap with cling film and rest for 2 hours in the fridge.</p><p class="MsoNormal"> </p> <p class="MsoNormal"><span style=""><span style="font-weight: bold;">Filling: </span><o:p></o:p><br />2 talblespoon olive oil<o:p></o:p><br />1 ½ cups sliced onions/leeks<o:p></o:p><br />1 ½ cups slightly cooked corn grains<o:p></o:p><br />3 tablespoons chopped fresh basil<o:p></o:p><br />½ teaspoon salt<o:p></o:p><br />¼ teaspoon pepper<o:p></o:p><br />1 cup mascarpone<o:p></o:p><br />½ cup heavy cream<o:p></o:p><br />2 large eggs at room temperature<o:p></o:p><br />3 tablespoon finely grated parmegianno cheese<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-weight: bold;">To prepare the filling:</span></p><p class="MsoNormal">Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the corn and cook, stirring often for 2 minutes. Stir in the basil, salt and pepper. Remove from the heat, transfer to a large bowl, and cool for 10 minutes.<br /></p><span style="font-weight: bold;">To prepare the crust:<br /></span>Take the dough<span style="font-weight: bold;"> </span>out of the fridge and roll it in out. Distribute it among the six tart tins. Take it back to the fridge for 30 minutes.<span style="font-weight: bold;"><br /></span><p class="MsoNormal"><span style="font-weight: bold;">Back to the filling:</span><br />In a medium-size bowl, beat together the mascarpone, cream and eggs until smooth, 1 to 2 minutes. Add to the onions and corn mixture and mix together until the ingredients are well blended. Transfer the filling into the crusts, and sprinkle lightly with the Parmesan. Bake for 20 - 25 minutes, until the filling is set. Allow to cool for 10 minutes before serving.</p><p class="MsoNormal">Serve it on a bed of greens.<span style="font-weight: bold;"><br /></span></p>Valentinahttp://www.blogger.com/profile/05508889861448919270noreply@blogger.com4tag:blogger.com,1999:blog-21511616.post-8068412565701379732008-08-31T14:00:00.000-07:002008-09-01T02:30:37.356-07:00Tomatoes in Coconut Cream - Weekend Herb Blogging<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SLsI-td9yUI/AAAAAAAACKE/muVwFLf_ZmA/s1600-h/whb-two-year-icon.jpg"><img id="BLOGGER_PHOTO_ID_5240792464825895234" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SLsI-td9yUI/AAAAAAAACKE/muVwFLf_ZmA/s320/whb-two-year-icon.jpg" border="0" /></a>This week’s <a href="http://kalynskitchenlinks.blogspot.com/2005/12/weekend-herb-blogging-weekly-recap.html">Weekend Herb Blogging</a> event is being host by <a href="http://thyme2.typepad.com/thyme_for_cooking_/">Katie</a> from the exciting blog <a href="http://thyme2.typepad.com/thyme_for_cooking_/">Thyme for Cooking</a>. Kalyn from <a href="http://kalynskitchen.blogspot.com/">Kalyn’s kitchen</a> is the creator of this lovely event that has been taking place every week for the last two years. Every week it is hosted by a different blog host.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SLsIt9UcGZI/AAAAAAAACJ8/RpDdcepJSC4/s1600-h/tomates+com+leite+de+coco+1.jpg"><img id="BLOGGER_PHOTO_ID_5240792177023130002" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SLsIt9UcGZI/AAAAAAAACJ8/RpDdcepJSC4/s400/tomates+com+leite+de+coco+1.jpg" border="0" /></a>I am rushing to post this recipe. It has been a very busy week as I hold a blog in Portuguese which is only about events and this week I had loads to do on it.<?xml:namespace prefix = o /><o:p></o:p>This beautiful recipe was one I prepared for WHB as it just seemed perfect. It is a gorgeous tomato dish with beautiful spices and coconut cream. I could not stop eating it. Honestly. I baked some ciabatta bread and just over ate. I know, not a nice thing to admit to. <o:p></o:p><br />Tomatoes are just so wonderful and full of goodness. <o:p></o:p>Tomato is a good blood purifier, it is a natural antiseptic therefore it can help protect against infection, they can be helpful to reduce blood <a class="kLink" id="KonaLink0" style="POSITION: static; TEXT-DECORATION: underline! important" href="http://hubpages.com/hub/Health_Benefits_of_Tomato#" target="_top"><span style="FONT-WEIGHT: 400;color:#297ccf;" ><span class="kLink" style="FONT-WEIGHT: 400; PADDING-BOTTOM: 1px; BORDER-BOTTOM: rgb(41,124,207) 1px solidcolor:transparent;" >cholesterol</span></span></a>, thus helps prevent heart diseases, they contain lycopene (the red pigment in tomato), this pigment is a powerful antioxidant that can also fight cancer cells.<span style="font-size:0;"><span style="font-size:100%;"><br />In the summer they are plentiful and I am always looking for different ways of preparing it. This time Nigel Slater inspired me with this beautiful dish which was in the Sunday issue of the Observer Magazine.</span> <o:p></o:p></span><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SLsIRMohalI/AAAAAAAACJ0/t8djpCIUvaQ/s1600-h/tomates+com+coco.jpg"><img id="BLOGGER_PHOTO_ID_5240791682917689938" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SLsIRMohalI/AAAAAAAACJ0/t8djpCIUvaQ/s400/tomates+com+coco.jpg" border="0" /></a><span style="FONT-WEIGHT: bold">Ingredients:</span><o:p><br /></o:p>3 tbsp olive or groundnut oil<o:p></o:p><br />2 cloves garlic chopped<o:p></o:p><br />1 hot, green chillie chopped with seed and all – ok. If you don’t like heat, leave the seeds out of it<o:p></o:p><br />A thumb-sized piece of ginger, chopped really finely<o:p></o:p><br />½ tsp chilli flakes<o:p></o:p><br />1 tsp ground coriander<o:p></o:p><br />1 tsp ground turmeric<o:p></o:p><br />½ tsp cumin seeds<o:p></o:p><br />6 green cardamom seeds, slightly crushed<o:p></o:p><br />12 moderately large tomatoes, cut into slices<o:p></o:p><br />50g creamed coconut<o:p></o:p><br />Handful of coriander leaves<o:p></o:p></p><p class="MsoNormal"><o:p></o:p><span style="FONT-WEIGHT: bold">Preparation:</span> Heat the oil on a high-sided frying pan and then add the garlic, ginger and chilli. Let it all soften over a moderate heat without colouring it. Add the chilli flakes, coriander, turmeric, cumin seeds and cardamom and stir them in. Once they have warmed through throw in 4 of the chopped tomatoes and stir in 100ml water. Mix it all and bring it to the boil. Add the remaining tomatoes, add the coconut cream, mix it all, let the coconut cream dissolve and warm through. From now on the sauce should not boil, just keep the heat. Once the tomatoes are tender, sprinkle the coriander leaves and serve with slices of toasted lovely bread.<o:p></o:p></p>Valentinahttp://www.blogger.com/profile/05508889861448919270noreply@blogger.com6tag:blogger.com,1999:blog-21511616.post-57944662599049445252008-08-24T09:02:00.000-07:002008-08-25T01:15:09.987-07:00fennel and feta with pomegranate seeds with sumac<p class="MsoNormal"><span style="">This week’s <a href="http://kalynskitchenlinks.blogspot.com/2005/12/weekend-herb-blogging-weekly-recap.html">Weekend Herb Blogging</a> event is being host by <a href="http://cooking4allseasonsrecipes.blogspot.com/">Srivalli</a> from the wonderful blog <a href="://mail.google.com/mail/#inbox/11bf5d408576136a">Cooking 4 all Seasons</a>. Kalyn from <a href="http://kalynskitchen.blogspot.com/">Kalyn’s kitchen</a> is the creator of this lovely event that has been taking place every week for the last two years. Every week it is hosted by a different blog host.<o:p></o:p></span></p><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SLGHoauCEHI/AAAAAAAACGE/HeiEDqXjSe0/s1600-h/whb-two-year-icon.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SLGHoauCEHI/AAAAAAAACGE/HeiEDqXjSe0/s320/whb-two-year-icon.jpg" alt="" id="BLOGGER_PHOTO_ID_5238116970045509746" border="0" /></a> <p class="MsoNormal"><span style="">I bought the Ottolenghi cookbook for the cakes recipes. Having been to their stores many times I just dreamt of being able to recreate some of their creation. Funny enough I have used a lot of their salad recipes quite intensively. In fact I have barely baked any of its cakes. <span style=""> </span>I hear that Kalyn has purchased it as well and I really hope that she I enjoying it. <o:p></o:p><br />One of the things that drive me to choosing this or that recipe to take part in the weekly Weekend herb Blogging is trying to add something new and exiting to this event. Kalyn is always preparing amazing salads in her blog and I feel that I ought to keep the game up.<o:p></o:p></span></p> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_ZZHrmpL2vG0/SLGHGDlMBKI/AAAAAAAACF8/LdWrM2Vd960/s1600-h/fennel+salad.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_ZZHrmpL2vG0/SLGHGDlMBKI/AAAAAAAACF8/LdWrM2Vd960/s400/fennel+salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5238116379718845602" border="0" /></a> <p class="MsoNormal"> </p> <p class="MsoNormal"><span style="">This salad is so refreshing and crunchy. As I have already mentioned here, crunchiness in a salad is something that I cannot resist. The original recipe had salt in it but I chose not to use because of the feta cheese. <o:p></o:p><br />Tarragon which is used here, is a herb full of medicinal properties. The ancient greeks chewed it to treat tooth infection I have read.Why you might ask, because it numbs the mouth. It is also known to being a very good digestive. Fennel which is the main actor, is full of so many great properties: vitamin C, dietary fiber, potassium, manganese, folate..Not only is this salad delicious as it delivers a handful of healthy benefits in very mouthful. I had mine with some smoked trout. And it worked a treat. <o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p></o:p></span><b style=""><span style="">Ingredients:<o:p></o:p></span></b></p> <p class="MsoNormal"><span style="">½ <span style=""> </span>pomegranate<br />2 medium fennel heads<br />1 ½ tablespoon olive oil<br />2 teaspoon sumac<br />Juice of 1 lemon<o:p></o:p><br />4 tablespoons tarragon leaves<o:p></o:p><br />2 tablespoon roughly chopped flat leaf parsley<o:p></o:p><br />70g greek feta cheese pieces<o:p></o:p><br />Sal and black pepper to taste<o:p></o:p></span></p> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_ZZHrmpL2vG0/SLGGu7rByZI/AAAAAAAACF0/PzhwxtGlOvk/s1600-h/fennel+salad+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_ZZHrmpL2vG0/SLGGu7rByZI/AAAAAAAACF0/PzhwxtGlOvk/s320/fennel+salad+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5238115982458866066" border="0" /></a> <p class="MsoNormal"><b style=""><span style="">Preparation</span></b><span style="">:<o:p></o:p></span></p> <p class="MsoNormal"><span style="">1.Start by releasing the pomegranate seeds. Some people swear by the wooden spoon treatment: Place half of the pomegranate on one hand, cut side facing down. Hit it with the back of the spoon and you will see the seeds start falling on your hand<o:p></o:p><br />2. Remove the leaves of the fennel, keeping a few to garnish and the rest for future use. Trim the base of the fennels, and slice it very thinly lengthwise – I chose not to. <o:p></o:p>Put the olive oil, black pepper, sumac, lemon juice and herbs in a bowl and mix. Throw the fennel slices in the bowl and toss well. I chose not to add salt because the feta cheese has enough salt on it.<o:p></o:p><br />3. When ready to serve, place the fennel on the serving dish first, followed by the feta cheese and pomegranate seeds. Garnish with the dill leaves and sprinkle some sumac if you like<o:p></o:p></span></p>Valentinahttp://www.blogger.com/profile/05508889861448919270noreply@blogger.com17tag:blogger.com,1999:blog-21511616.post-90395562981081118662008-08-17T08:03:00.000-07:002008-08-17T09:04:02.147-07:00Mixed mushrooms with cinnamon and lemon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SKhCnTohAWI/AAAAAAAACE0/C1Ju5WoYQIw/s1600-h/whb-two-year-icon.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SKhCnTohAWI/AAAAAAAACE0/C1Ju5WoYQIw/s320/whb-two-year-icon.jpg" alt="" id="BLOGGER_PHOTO_ID_5235507809870741858" border="0" /></a> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;"><span style="">This is my contribution to this week </span><a href="http://palachinka.blogspot.com/"><span lang="PT-BR"><span style="" lang="EN-GB">Weekend Herb Blogging</span></span></a><span style=""><a href="http://palachinka.blogspot.com/"> </a>event which is being hosted by <span style="font-weight: bold;">Marija</span> from the blog </span><a href="http://palachinka.blogspot.com/"><span lang="PT-BR"><span style="" lang="EN-GB">Palachinka</span></span></a><span style="">. To the blogsphere novices, this event was created by the lovely </span><span lang="PT-BR"><a href="http://kalynskitchen.blogspot.com/"><span style="" lang="EN-GB">Kalyn</span></a></span><span style=""> from the lovely blog <a href="http://kalynskitchen.blogspot.com/">Kalyn's Kitchen</a> which is packed with great recipe and posts. WHB is now 2 years old and it is a very successful event. <o:p></o:p></span></span></p> <span style=";font-family:times new roman;font-size:100%;" >This week I have opted for a mushroom salad. As last week's, this recipe was taken from the <a href="http://www.amazon.co.uk/Ottolenghi-Cookbook-Yotam/dp/0091922348/ref=sr_1_1?ie=UTF8&s=books&qid=1210660537&sr=8-1/">Ottolenghi the cookbook</a>. It is one of my favourite books at the moment.<br /></span> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;"><span style="">I read that mushrooms contain vitamins A, B, C 7 D. There is a cancer research facility that even suggested that they may prevent cancer. <o:p></o:p></span></span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style=""><span style="font-size:100%;">When it comes to preparing them, remember that they should not be washed. Instead, they should be brushed to remove the dirt on them. The only mushroom that should be washed before cooking is the morel variety. </span><o:p></o:p></span><span style="font-size:12;"><br /></span></p><p class="MsoNormal"><span style=";font-family:times new roman;font-size:100%;" ><span style="font-size:12;">Every one has a favourite mushroom. I am personally very addicted to shitake. Unfortunatelly I could not get hold of any for this dish. I used button, oysters, enoki and abalone. You can pick your own selection. A lovely thing is to have a nice bread to eat with this salad- use it to mop up the juices</span></span><br /></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SKhCOAcGDxI/AAAAAAAACEk/37_a7VusRj4/s1600-h/cogumelos.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SKhCOAcGDxI/AAAAAAAACEk/37_a7VusRj4/s400/cogumelos.jpg" alt="" id="BLOGGER_PHOTO_ID_5235507375221640978" border="0" /></a> <p class="MsoNormal"><span style=""><span style="font-weight: bold;">Ingredients for 6-8 people</span> – adapt the quantities depending on how many you will feed:<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p></o:p>400g button mushrooms<o:p></o:p></span></p> <p class="MsoNormal"><span style="">400g chestnut mushrooms<o:p></o:p></span></p> <p class="MsoNormal"><span style="">300g shitake mushrooms<o:p></o:p></span></p> <p class="MsoNormal"><span style="">400g oyster mushrooms<o:p></o:p></span></p> <p class="MsoNormal"><span style="">200g enoki mushrooms<o:p></o:p></span></p> <p class="MsoNormal"><span style="">160ml olive oil<o:p></o:p></span></p> <p class="MsoNormal"><span style="">30g chopped thyme<o:p></o:p></span></p> <p class="MsoNormal"><span style="">10 garlic cloves, chopped (I crushed mine)<o:p></o:p></span></p> <p class="MsoNormal"><span style="">100g flat leaf parsley, chopped<o:p></o:p></span></p> <p class="MsoNormal"><span style="">6 cinnamon sticks<o:p></o:p></span></p> <p class="MsoNormal"><span style="">25g coarse sea salt<o:p></o:p></span></p> <p class="MsoNormal"><span style="">1 tbsp coarsely ground black pepper<o:p></o:p></span></p> <p class="MsoNormal"><span style="">60ml lemon juice<o:p></o:p></span></p><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SKhCOkyMuOI/AAAAAAAACEs/jpvWtfg1Sjk/s1600-h/chopsticks.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SKhCOkyMuOI/AAAAAAAACEs/jpvWtfg1Sjk/s400/chopsticks.jpg" alt="" id="BLOGGER_PHOTO_ID_5235507384978028770" border="0" /></a><span style="font-weight: bold;">Preparation:</span><br /><ol style="margin-top: 0cm;" start="1" type="1"><li class="MsoNormal" style=""><span style="">Get your mushrooms ready – clean them without adding water, just using a brush;<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="">put a large non-stick frying pan over medium-heat and add the olive oil to it so that it can heat slightly. Then sprinkle the thyme, the garlic, the parsley and cinnamon stalks. Add the button mushrooms and let them cook for about 5 mins without disturbing them. Then give the pan a good shake and add the oyster mushrooms, season with salt and pepper. Stir it a bit and then let it cook for about 3 minutes. Add the enoki mushrooms and then turn the heat off. Add the lemon juice, give it a good shake. Serve still warm with slices of brown bread.<o:p></o:p></span></li></ol>Valentinahttp://www.blogger.com/profile/05508889861448919270noreply@blogger.com9tag:blogger.com,1999:blog-21511616.post-69642860847651713722008-08-10T03:56:00.000-07:002008-12-14T10:55:31.094-08:00Cucumber and radish salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SJ6lz2BnFbI/AAAAAAAACDE/n_M-e4iw3FE/s1600-h/whb-two-year-icon.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SJ6lz2BnFbI/AAAAAAAACDE/n_M-e4iw3FE/s200/whb-two-year-icon.jpg" alt="" id="BLOGGER_PHOTO_ID_5232802127145276850" border="0" /></a><br />This is my contribution to this week <a href="http://kalynskitchen.blogspot.com/2006/07/establishing-some-rules-for-weekend.html">Weekend Herb Blogging</a> event which is being hosted by Divya from the blog <a href="http://divya-dilse.blogspot.com/2008/07/chilli-tofu.html">Dil Se</a>. For the ones of you who do not know, this event was created by the lovely <a href="http://kalynskitchen.blogspot.com/">Kalyn</a> from the equally lovely blog Kalyn's Kitchen which is packed with great recipe and posts. WHB is now 2 years old. When I was not able to publish in English one of the things that I missed most was taking part on this event. So glad to be back. I missed last week 'sas the posts had to be submitted by the Saturday and I got ready to post my entry on the Sunday, the last day.<br /><p class="MsoNormal"><img src="file:///C:/Users/VALENT%7E1/AppData/Local/Temp/moz-screenshot-6.jpg" alt="" /></p><p class="MsoNormal"><span style="">This salad is inspired on a recipe from the Ottolenghi book which I purchased in early June. I used to live just down the road from the first Ottolenghi shop in London and have grown quite fond of their creations. When trying to select a salad for the event I thought that this one would be just perfect.<o:p></o:p></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SIxVZiWglYI/AAAAAAAAB-M/_gUTXaC8EAw/s1600-h/salada+de+pepino+e+rabanete.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SIxVZiWglYI/AAAAAAAAB-M/_gUTXaC8EAw/s400/salada+de+pepino+e+rabanete.jpg" alt="" id="BLOGGER_PHOTO_ID_5227647164676609410" border="0" /></a></p><p class="MsoNormal"> </p> <p class="MsoNormal"><span style="">I love a crunchy salad, the ones that make lovely little noises as you chew. They make the jaws work hard, and on top of satiating they also turn out to be great fun – in my eyes anyway. I have mixed feelings about cucumber and whenever possible I try to avoid the seedy ones as they are very watery. I tend to stick to Lebanese cucumbers as they are crunchier. I give it a good wash and try not to peel it as the vitamin A is mostly on its skin. This salad is very simple, very few ingredients, but full of goodiness. Plus it looks so pretty with its greens, reds, whites and the sprinkle of poppy seeds.<o:p></o:p><br />We tend to take cucumber for granted many times, but it is rich in vitamin A and C, folic acid and potassium. When I was in my teens I was really into my natural beauty treatments and the cucumber slices over my eyes were popular with me. Raddishes are not only beautiful with their lovely colour but contain a significant amount of vitamin C as well and are linked with anti-cancer properties. As one would say, not only a little pretty thing. <o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p></o:p><span style="font-weight: bold;">Ingredients:</span><o:p></o:p></span></p> <p class="MsoNormal"><span style="">Lebanese cucumbers<o:p></o:p></span></p> <p class="MsoNormal"><span style="">Radishes<o:p></o:p></span></p> <p class="MsoNormal"><span style="">Parsley<o:p></o:p></span></p> <p class="MsoNormal"><span style="">Poppy seeds<o:p></o:p></span></p> <p class="MsoNormal"><span style="">Olive oil<o:p></o:p></span></p> <p class="MsoNormal"><span style="">Sal<o:p></o:p></span></p> <p class="MsoNormal"><span style="">White wine vinegar<o:p><br /><span style="font-weight: bold;">Preparation:</span><br /></o:p>Wash your cucumbers and radishes, pat them dry with kitchen towel. Chop cucumbers diagonally, in medium thickness pieces. The radishes should be sliced not too thinly. Throw both of them in a bowl. Chop the parsley very thinly and sprinkle it over the cucumber and raddish. Make the dressing with olive oil, vinegar and salt.Remember the ratio 3 parts oil to 1 part vinegar and you will be fine. The poppy seeds are added last. It is ready to eat. Very simple and sure to give you a lot of pleasure.<o:p></o:p></span></p>Valentinahttp://www.blogger.com/profile/05508889861448919270noreply@blogger.com9tag:blogger.com,1999:blog-21511616.post-22555038492459796442008-08-03T05:34:00.001-07:002008-12-14T10:55:31.618-08:00Chocolate Biscuits<p class="MsoNormal"><span style="">I have already been a great cookie/biscuit eater. Nowadays I have greater self control - much needed self control with extra pounds that insist on staying with me, like a best friend. However, that does not stop me from recognizing a good recipe when I see one. And I try to treat my friends with them. If I cannot have them I might as well see other people having pleasure. In this spirit I chose this recipe for my good friends Namrita and Prashant who work in the <st1:country-region st="on">Singapore</st1:country-region> office but were in the <st1:city st="on"><st1:place st="on">London</st1:place></st1:city> office for 5 weeks. Elson, who joined their team about 6 months ago, was also in <st1:city st="on"><st1:place st="on">London</st1:place></st1:city> so he also got a nice treat.<o:p></o:p></span></p> <p class="MsoNormal"><span style="">I only made a change to the list of ingredients below. Instead of using plain flour I used 100g brown rice flour and 50g chestnut flour. The biscuits turned out quite lovely and I will be making this recipe again in the near future.<o:p></o:p></span></p> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SJWmZdiIRPI/AAAAAAAACB0/zswT69oPYBw/s1600-h/cookies+de+chocolate+e+farinha+de+castanha.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SJWmZdiIRPI/AAAAAAAACB0/zswT69oPYBw/s400/cookies+de+chocolate+e+farinha+de+castanha.jpg" alt="" id="BLOGGER_PHOTO_ID_5230269498615416050" border="0" /></a> <p class="MsoNormal"><span style=""><span style="font-weight: bold;">Ingredients:</span><o:p></o:p></span></p> <p class="MsoNormal"><span style="">100g dark chocolate , chopped coarsely<o:p></o:p></span></p> <p class="MsoNormal"><span style="">80g butter, chopped<o:p></o:p></span></p> <p class="MsoNormal"><span style="">1 cup ( 220g) caster sugar<o:p></o:p></span></p> <p class="MsoNormal"><span style="">1 egg beaten slightly<o:p></o:p></span></p> <p class="MsoNormal"><span style="">1 cup (150g) plain flour<o:p></o:p></span></p> <p class="MsoNormal"><span style="">2 tablespoons cocoa powder<o:p></o:p></span></p> <p class="MsoNormal"><span style="">¼ teaspoon bicarbonate of soda<o:p></o:p></span></p> <p class="MsoNormal"><span style="">¼ cup(40g) icing sugar<o:p> </o:p></span></p> <ol style="margin-top: 0cm;" start="1" type="1"><li class="MsoNormal" style=""><span style="">Melt chocolate and butter in a small saucepan over low heat. I tend to wait until it is all quite melted, I then remove it from the heat and the heated saucepan gives enough heat to finish off with the melting process.Transfer mixture to a bow.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="">Get the caster sugar, plain flour, cocoa and flour, and sieve them into the chocolate mixture. Add the egg, and mix it all well until you reach a firm consistency. <o:p></o:p></span></li><li class="MsoNormal" style=""><span style="">Transfer mixture to the fridge for 15 minutes. <o:p></o:p></span></li><li class="MsoNormal" style=""><span style="">Meanwhile heat the oven – 180oC/160oC oven assisted. Grease and cover baking tray with parchment paperl.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="">Make little chocolate balls and roll them in the icing sugar. Place the icing sugar covered balls on the baking tray, leaving at least 5 min between each one. Bake for approximately 15 minutes. Remove from the oven and let them cool on tray.<o:p></o:p></span></li></ol> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZZHrmpL2vG0/SJWmZ1AHxCI/AAAAAAAACB8/TjKqeNXsYh4/s1600-h/biscoitos+de+chocolate+e+leite.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_ZZHrmpL2vG0/SJWmZ1AHxCI/AAAAAAAACB8/TjKqeNXsYh4/s400/biscoitos+de+chocolate+e+leite.jpg" alt="" id="BLOGGER_PHOTO_ID_5230269504915227682" border="0" /></a>Valentinahttp://www.blogger.com/profile/05508889861448919270noreply@blogger.com5tag:blogger.com,1999:blog-21511616.post-7314048165417967322008-07-29T13:45:00.000-07:002008-12-14T10:55:32.056-08:00Fruity friand slice<a href="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SI-CJuwfY7I/AAAAAAAAB-c/sPl3_PUeqfA/s1600-h/barrinhas+de+friand.jpg"><img id="BLOGGER_PHOTO_ID_5228540796082283442" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SI-CJuwfY7I/AAAAAAAAB-c/sPl3_PUeqfA/s400/barrinhas+de+friand.jpg" border="0" /></a> I am a tad obsessed with friands (financiers). I will try any new twist on these gems. The first one I prepared was not nice. And I felt so disappointed – nearly sad. I followed the recipe to the letter but the final texture definitely did not please me. However, I was very determined to try this little beauty. And I carried on hunting for other recipes. My future attempts were all very successful and in a way I ended up preparing it my way.<br />This recipe is great and you can use any frozen fruit you have – I had raspberries and that is what I used. I just take them from the freezer when it is time to add them. I like sifting all the dry ingredients, and tend to use a fouet for that. It mixes everything and at the same time leaves the mixture quite aired.<br />If I could have shared those with someone it would have been Paz. She has always been such a great supported of this blog – even when I stopped posting in English. She visits my Portuguese language blog – which is frequently updated, and leaves lovely messages. ‘Thank you sweetie!'<br /><br /><a href="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SI-CKM9T9KI/AAAAAAAAB-k/TshKhaBoBz0/s1600-h/barrinhas+de+friand+de+ver%C3%A3o.jpg"><img id="BLOGGER_PHOTO_ID_5228540804189123746" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_ZZHrmpL2vG0/SI-CKM9T9KI/AAAAAAAAB-k/TshKhaBoBz0/s400/barrinhas+de+friand+de+ver%C3%A3o.jpg" border="0" /></a><br />You will need:<br /><br />4 egg whites<br />100g butter, melted<br />1 tablespoon milk<br />½ teaspoon vanilla extract<br />1 cup (125g) almond meal<br />1 cup (160g) icing sugar<br />1/3 cup (50g) self raising flour<br />1 vanilla bean<br />2/3 cup (100g) frozen fruit chopped coarsely<br /><br />Then just do like that:<br /><br />1. Preheat oven – 170oC/150oC fan assisted. Grease 19cm x 29cm slice pan; line base and two long sides with baking paper, extending paper over long sides<br />2. Place the dry ingredients in a bowl and mix very gently. Add milk and extract, followed by egg whites. Split vanilla bean in half lengthways, scrape seeds from bean, and stir seeds into the mixture, using the fouet - mix gently to incorporate the ingredients. The butter is added last and then mixed until completely incorporated to the batter. It might look as if there is too much butter – have faith and keep mixing. You will see how the amount is just right.<br />3. Pour mixture into pan, sprinkle fruit over mixture. Bake for 30 min. Stand in pan for 10 min before lifting slice onto wire rack to cool. Dust with sifted icing sugar, if desired.<br /> Keeps really well in a tin – tastes even more moist the day afterValentinahttp://www.blogger.com/profile/05508889861448919270noreply@blogger.com5tag:blogger.com,1999:blog-21511616.post-34319480590416362532008-07-27T09:37:00.000-07:002008-12-14T10:55:32.224-08:00In Memorium<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SIyl8EPQJlI/AAAAAAAAB-U/lxp9Vx9R9WA/s1600-h/in+memorium.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_ZZHrmpL2vG0/SIyl8EPQJlI/AAAAAAAAB-U/lxp9Vx9R9WA/s400/in+memorium.jpg" alt="" id="BLOGGER_PHOTO_ID_5227735718818752082" border="0" /></a>Even though I have not been posting very regularly in English, I felt rather saddned by the news of Sher's passing. Her blog is <a href="http://whatdidyoueat.typepad.com/what_did_you_eat/">What did you Eat</a>. I visited her blog many times in the past. This flower is for Sher, wherever she is now.Valentinahttp://www.blogger.com/profile/05508889861448919270noreply@blogger.com2tag:blogger.com,1999:blog-21511616.post-63366826385160180852008-03-30T02:52:00.001-07:002008-12-14T10:56:00.843-08:00rubharb friands<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZZHrmpL2vG0/R-9jHz865XI/AAAAAAAABug/XNr8rDvU4hA/s1600-h/friand+with+rhubarb.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_ZZHrmpL2vG0/R-9jHz865XI/AAAAAAAABug/XNr8rDvU4hA/s400/friand+with+rhubarb.jpg" alt="" id="BLOGGER_PHOTO_ID_5183470681982690674" border="0" /></a> <p class="MsoNormal"><span style="">I was away in <st1:place st="on">Asia</st1:place> for nearly a month. Despite having had a wonderful time and having eaten fabulous food throughout I really missed my kitchen. Whenever I went to the supermarket to get bits and bobs I always wished that I could buy food items to cook. So when I finally got back home I could not wait to start planning and cooking.<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p></o:p>The first few days were spent tidying my kitchen up. This was because I left in a bit of a hurry after a very busy period and could not leave my kitchen as I wanted to find it. A mistake never to be repeated. Once the kitchen was ready again I started playing with new recipes. <o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p></o:p>I subscribe to the Good Food magazine, and the last issue brought a lovely variation on a friand recipe : rhubarb friand. I just love friands, these lovely and delicate French treats also known as Financiers. Using friands was a lovely twist and it also meant making them seasonal. The tangy taste of the rhubarbs go really well with the sweetness of the friands. <o:p></o:p></span></p> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZZHrmpL2vG0/R-9jIT865YI/AAAAAAAABuo/CE2hrFgJ2f4/s1600-h/ruibarbo+c%C3%B3pia.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_ZZHrmpL2vG0/R-9jIT865YI/AAAAAAAABuo/CE2hrFgJ2f4/s400/ruibarbo+c%C3%B3pia.jpg" alt="" id="BLOGGER_PHOTO_ID_5183470690572625282" border="0" /></a> <p class="MsoNormal"><span style=""><span style="font-weight: bold;">Ingredients:</span><o:p></o:p></span></p> <p class="MsoNormal"><span style="">200g rhubarb<o:p></o:p></span></p> <p class="MsoNormal"><span style="">2 tbsp icing sugar<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p></o:p><span style="font-weight: bold;">For the friands:</span><o:p></o:p></span></p> <p class="MsoNormal"><span style="">100g butter<o:p></o:p></span></p> <p class="MsoNormal"><span style="">140g icing sugar<o:p></o:p></span></p> <p class="MsoNormal"><span style="">25g plain flour<o:p></o:p></span></p> <p class="MsoNormal"><span style="">85g ground almonds<o:p></o:p></span></p> <p class="MsoNormal"><span style="">3 egg whites<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p></o:p>Heat the oven to 200C/ fan assisted 180C/gas 6. Cut the rhubarb in 4cm pieces and arrange them in a single layer over a non-stick baking tray. Sift over the icing sugar bake for 12-15 minutes until the rhubarb is tender, then leave to cool.<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p></o:p>Melt the butter, use a little to brush the friands/muffin tins, then leave to rest to cool slightly. Sift together the icing sugar and flour, then stir in the ground almonds. Whisk the eggs whites to a gentle foam. Then fold into the dry mix and mix well with a whisk. The butter goes in last. Mix it all. <o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p></o:p>Half-fill the tins, add pieces of rhubarb to each, then cover with the remaining cake mix. Top with the remaining rhubarb. Bake for 17-20min until golden and firm to the touch. Cool in the tins for 5 mins, then turn out and cool on a wire rack. Dust lightly with icing sugar to serve. <o:p></o:p></span></p>Valentinahttp://www.blogger.com/profile/05508889861448919270noreply@blogger.com7tag:blogger.com,1999:blog-21511616.post-51231390746705144912008-02-03T02:09:00.001-08:002008-12-14T10:56:02.274-08:00Upside down banana cake<span style="">The reasons why we decide to prepare a recipe are so varied. I was once asked about what drives me. It is difficult to pinpoint. This time I was driven by a present. I have this wonderful girl friend that lives in <st1:place st="on"><st1:country-region st="on">Japan</st1:country-region></st1:place> and she sent me a pair of really beautiful mugs. I wanted an occasion to have my first cup of English breakfast in them. Flicking through the latest issue of Olive, the magazine, I came across this lovely cake. I cannot resist banana in cakes. In <st1:country-region st="on"><st1:place st="on">Brazil</st1:place></st1:country-region> they are terribly popular. Bananas are fairly abundant and popular commodity. Once you bake with bananas you understand why they are favoured. There is some sort of magic alchemy that happens to them in the oven and they become little wonders. <o:p></o:p></span> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_ZZHrmpL2vG0/R6WUOpmKSSI/AAAAAAAABqM/ZFXisvGwZpM/s1600-h/este+bolinho+me+cativou..banana.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_ZZHrmpL2vG0/R6WUOpmKSSI/AAAAAAAABqM/ZFXisvGwZpM/s400/este+bolinho+me+cativou..banana.jpg" alt="" id="BLOGGER_PHOTO_ID_5162695527255132450" border="0" /></a> <p class="MsoNormal"><span style="">This cake is dead easy, and does not take long to get ready. I used currants instead of sultanas because I had none in the house. Rum was also not to be found so I used vodka instead. Once the cake is ready and you open the oven door there is this most beautiful smell, a smell of the sweet baked banana…I then got my kettle to boil and finally got to use one of my beautiful mugs.<o:p></o:p></span></p> <p class="MsoNormal"><span style="">A big<span style=""> </span>thank you to my lovely friend Clarice for the lovely pressie, and I so wished she were here, drinking tea with me and eating cake away.<o:p></o:p></span></p> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZZHrmpL2vG0/R6WUPJmKSTI/AAAAAAAABqU/IDhaXo0FRwU/s1600-h/bolo+de+banana+lindao.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_ZZHrmpL2vG0/R6WUPJmKSTI/AAAAAAAABqU/IDhaXo0FRwU/s400/bolo+de+banana+lindao.jpg" alt="" id="BLOGGER_PHOTO_ID_5162695535845067058" border="0" /></a> <p class="MsoNormal"><span style="">Ingredients:<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p> </o:p>100g sultanas<o:p></o:p></span></p> <p class="MsoNormal"><span style="">50ml rum<o:p></o:p></span></p> <p class="MsoNormal"><span style="">4 large or 6 small bananas<o:p></o:p></span></p> <p class="MsoNormal"><span style="">6 tbsp golden syrup<o:p></o:p></span></p> <p class="MsoNormal"><span style="">75g butter softened<o:p></o:p></span></p> <p class="MsoNormal"><span style="">100g caster sugar<o:p></o:p></span></p> <p class="MsoNormal"><span style="">1 medium egg<o:p></o:p></span></p> <p class="MsoNormal"><span style="">1 tsp vanilla extract<o:p></o:p></span></p> <p class="MsoNormal"><span style="">175g self-raising<o:p></o:p></span></p> <p class="MsoNormal"><span style="">60g pecan, chopped<o:p></o:p></span></p> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZZHrmpL2vG0/R6WUPZmKSUI/AAAAAAAABqc/MmTv4tJv-KA/s1600-h/fatia+do+delicioso+bolo+de+banana.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_ZZHrmpL2vG0/R6WUPZmKSUI/AAAAAAAABqc/MmTv4tJv-KA/s400/fatia+do+delicioso+bolo+de+banana.jpg" alt="" id="BLOGGER_PHOTO_ID_5162695540140034370" border="0" /></a> <ul style="margin-top: 0cm;" type="disc"><li class="MsoNormal" style=""><span style="">Soak the sultanas in the rum for 30 minutes. Heat the oven to 160oC/ 140oC fan assisted oven. Grease a 23cm13cm loaf tin and line its base with baking paper. Peel and cut 2 bananas in half, and mash the rest of the bananas.Pour the golden syrup along the base of the tin and cover with the banana pieces. <o:p></o:p></span></li><li class="MsoNormal" style=""><span style="">Beat the butter and sugar until pale and creamy – about 3 mins. Add the egg and vanilla extract and beat a bit more. Add the mashed bananas using a metal spoon, followed by the flour, nuts and raisin.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="">Spoon the mixture onto the bananas, being careful not to move the bananas at the bottom. Bake it for 45mins or until cooked through – test with a skewer.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="">Remove it from the oven and let it rest for 10min so the syrup soaks into the cake. Only then turn onto a plate and serve with crème fraiche or yoghurt. <span style=""> </span><o:p></o:p></span></li></ul>Valentinahttp://www.blogger.com/profile/05508889861448919270noreply@blogger.com12tag:blogger.com,1999:blog-21511616.post-28667845138720368872008-01-20T13:44:00.001-08:002008-12-14T10:56:02.436-08:00Beetroot Salad with Pistachio Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZZHrmpL2vG0/R5PG6vOWMII/AAAAAAAABog/7x18wHNDoaw/s1600-h/whbreviewParsley1.0.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_ZZHrmpL2vG0/R5PG6vOWMII/AAAAAAAABog/7x18wHNDoaw/s320/whbreviewParsley1.0.png" alt="" id="BLOGGER_PHOTO_ID_5157684710680703106" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZZHrmpL2vG0/R5PBAfOWMHI/AAAAAAAABoY/4xzQpYQdFsY/s1600-h/salada+de+beterraba+com+molho+de+pistacho.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_ZZHrmpL2vG0/R5PBAfOWMHI/AAAAAAAABoY/4xzQpYQdFsY/s400/salada+de+beterraba+com+molho+de+pistacho.jpg" alt="" id="BLOGGER_PHOTO_ID_5157678212395184242" border="0" /></a> <p class="MsoNormal"><span style="">It has been a very long time since I last posted here. It is not very easy to maintain two blogs when one has a very busy work schedule. I have however missed this little corner here and the wonderful people that I have met through the English version of my blog.<o:p></o:p></span></p> <p class="MsoNormal"><span style="">I have a very dear friend who is an English speaker and reads no Portuguese at all, who has been a great incentive in me coming back to writing in this blog. I dedicate this post to her.My dear friend Paula. Here you are darling, finally got my act together. I am also using this post to go back to posting for the event Weekend Herb Blogging which is being held by Anna from <a style="font-weight: bold;" href="http://mtkilimonjaro.blogspot.com/">Anna's Cool Finds.</a><o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p></o:p>I am a massive fan of beetroots. Really adore them. Did you know that beetroot is a great source of fibre? This recipe here came about because I had received quite a few beetroots in my weekly organic box and roasted all of them at once. This one recipe asks for raw beetroots but, eventhough I never had it with raw beetroots, it goes very well with roasted ones. <o:p></o:p></span></p> <p class="MsoNormal"><span style="">The beautiful pieces of pistachio, like little emeralds, add such beautiful colour to the dish together with the herbs. This is a winner of a salad. Fabulous on a winter day when there are quite a few gray days in this part of the world. The inspiration came from Moro East by Sam & Sam Clark.</span></p><p style="font-weight: bold;" class="MsoNormal">Ingredients:</p><p class="MsoNormal">500g raw and peeled beetroot, finely sliced - you can also use baked beetroots</p><p class="MsoNormal">small handful fo flat-leaf parsley</p><p class="MsoNormal">2 teaspoons lemon juice</p><p class="MsoNormal">2 tablespoons extra virgin olive oil</p> <span style="font-weight: bold;">For the sauce:<br /><br /></span>100g shelled unsalted pistachios, finely chopped either by hand or using a food processor<br />2 tablespoons finely chopped fresh flat-leaf parsley<br />1 dessertspoon finely chopped fresh mint<br />1 dessertspoon caster sugar<br />7 tablespoons extra virgin olive oil<br />1/2 tablespoon finely grated lemon zest<br />4 tablespoons water<br />1/2 teaspoon orange blossom water ( optional)<br /><br />Mix all the last 7 ingredients first and season with salt and pepper. Add the pistachio. Mix some more.Add the sauce once you are ready to serve the salad.<br /><span style="font-weight: bold;"></span>Valentinahttp://www.blogger.com/profile/05508889861448919270noreply@blogger.com16tag:blogger.com,1999:blog-21511616.post-26614741633797541962007-10-06T15:38:00.001-07:002008-12-14T10:56:02.842-08:00Coconut cake with roasted pineapple and ricotta cream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_ZZHrmpL2vG0/RwgOmsVT6cI/AAAAAAAABPY/GusjURQHNvA/s1600-h/bolo+de+coco+com+abacaxi+assado+e+molho+de+ricota.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_ZZHrmpL2vG0/RwgOmsVT6cI/AAAAAAAABPY/GusjURQHNvA/s400/bolo+de+coco+com+abacaxi+assado+e+molho+de+ricota.jpg" alt="" id="BLOGGER_PHOTO_ID_5118357034404932034" border="0" /></a> <p class="MsoNormal"><span style="">Flicking through one of the issues of an Australian Vogue I came across this recipe. I was attracted to the unusual way of serving this cake, with ricotta cream. And the roasted pineapple. <o:p></o:p></span></p> <p class="MsoNormal"><span style="">The recipe is very straight forward, the cake dough gets ready in no time. You just have to wait a little bit for the pineapple but boy, it is worth it. Plus I am sure that whoever you serve a slice of this cake to will just love it. How couldn’t he/she?<o:p></o:p></span></p> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZZHrmpL2vG0/RwgOm8VT6dI/AAAAAAAABPg/uLDwiXkjxKc/s1600-h/bolo+dem+coco+com+abacaxi+assado+e+creme+de+ricota+fatia.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_ZZHrmpL2vG0/RwgOm8VT6dI/AAAAAAAABPg/uLDwiXkjxKc/s400/bolo+dem+coco+com+abacaxi+assado+e+creme+de+ricota+fatia.jpg" alt="" id="BLOGGER_PHOTO_ID_5118357038699899346" border="0" /></a> <p class="MsoNormal"><span style="">150g self-raising flour ( or plain flour with 1 ¼ teaspoon baking powder)<o:p></o:p></span></p> <p class="MsoNormal"><span style="">55g ground hazelnuts<o:p></o:p></span></p> <p class="MsoNormal"><span style="">275g caster sugar<o:p></o:p></span></p> <p class="MsoNormal"><span style="">110g dessicated coconut<o:p></o:p></span></p> <p class="MsoNormal"><span style="">125g melted butter, unsalted<o:p></o:p></span></p> <p class="MsoNormal"><span style="">3 eggs, separated<o:p></o:p></span></p> <p class="MsoNormal"><span style="">125ml buttermilk<o:p></o:p></span></p> <p class="MsoNormal"><span style="">2 teaspoons finely grated lemon zest<o:p></o:p></span></p> <p class="MsoNormal"><span style="">2 tablespoons Demerara sugar<o:p></o:p></span></p> <p class="MsoNormal"><span style="">2 tablespoons coarsely chopped roasted peeled hazelnuts<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p></o:p></span><b style=""><span style="">Roasted pineapple:<o:p></o:p></span></b></p> <p class="MsoNormal"><span style="">Pineapple, peeled and chopped diagonally in medium-small pieces<o:p></o:p></span></p> <p class="MsoNormal"><span style="">Lemon juice<o:p></o:p></span></p> <p class="MsoNormal"><span style="">Brown sugar<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p> </o:p></span><br /><b style=""><span style="">Ricotta cream:<o:p></o:p></span></b></p> <p class="MsoNormal"><span style="">½ cup ricotta<o:p></o:p></span></p> <p class="MsoNormal"><span style="">125g plain yoghurt<o:p></o:p></span></p> <p class="MsoNormal"><span style="">2 tablespoons<span style=""> </span>honey<o:p></o:p></span></p> <br /> <p class="MsoNormal"><span style="">Preheat oven to 160oC/ fan assisted oven 150oC. Grease and line the bottom of a 10cm x 21 cm loaf tin and reserve.<o:p></o:p></span></p> <p class="MsoNormal"><span style="">Combine flour, ground hazelnuts, sugar and coconut in a bowl, then add butter, egg yolks, buttermilk and lemon zest and stir until combined. <o:p></o:p></span></p> <p class="MsoNormal"><span style="">Using a mixer whisk the egg whites to soft peaks and gently fold into coconut mixture. Pour the coconut mixture into the loaf tin and sprinkle with combined Demerara sugar and chopped hazelnuts. Bake for approximately 1 hour or until a skewer inserted into the centre comes out clean. Cool in tin for 30 min before turning it onto a wire rack to cool completely.<o:p></o:p></span></p> <p class="MsoNormal"><span style="">For roasted pineapple increase the oven temperature to 200oC. Place pineapple pieces in an oven proof dish, drizzle with lemon juice and sprinkle with brown sugar. Roast for 10 minutes, then baste with the juices and place under the hot grill until the pineapple turns golden ( it is not really necessary so feel free to skip the grill bit). <span style=""> </span><o:p></o:p></span></p> <p class="MsoNormal"><span style="">For the ricotta cream just mix all the ingredients together. Serve slices of cake with roasted pineapple and ricotta cream. Yum!<o:p></o:p></span></p>Valentinahttp://www.blogger.com/profile/05508889861448919270noreply@blogger.com13tag:blogger.com,1999:blog-21511616.post-10790520826359492462007-09-02T11:55:00.000-07:002008-12-14T10:56:03.262-08:00La Festa al Fresco 2007<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_ZZHrmpL2vG0/RtsHbN_SxhI/AAAAAAAABI0/iqh8NBipxoU/s1600-h/festa+al+fresco.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_ZZHrmpL2vG0/RtsHbN_SxhI/AAAAAAAABI0/iqh8NBipxoU/s400/festa+al+fresco.jpg" alt="" id="BLOGGER_PHOTO_ID_5105682766747584018" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZZHrmpL2vG0/RtsM-t_SxiI/AAAAAAAABI8/ZpsiQDSqY5Q/s1600-h/salada+crocante+com+erva+doce+fresca+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_ZZHrmpL2vG0/RtsM-t_SxiI/AAAAAAAABI8/ZpsiQDSqY5Q/s400/salada+crocante+com+erva+doce+fresca+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5105688874191078946" border="0" /></a> <p class="MsoNormal"><span style="">Lis and Yvonne, the ever-so-enthusiastic-duo, are holding a ‘festa’. I just could not miss the opportunity to take part and decide to make a special effort here. I say special effort because I have been really struggling with my time recently. <o:p></o:p></span></p> <p class="MsoNormal"><span style="">I got some lovely fresh fennel plus some other ingredients and decided that a lovely and refreshing seasonal summer salad would be a lovely choice for this end of season event. Yvonne and Lis, here is my contribution to the party. <o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p> </o:p><br />Just check out how simple and delicious this great <span style="font-weight: bold;">summery fennel salad</span> is:<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p> </o:p><br />The ingredients used were carrots, raddish, cucumber and fresh fennel the quantities will depend on how many hungry mouths you will feed.<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p> </o:p><br />Just chop the vegetables to your favourite shapes. Display them on a salad plate.<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p> </o:p></span></p> <p class="MsoNormal"><span style="">Prepare the dressing:<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p></o:p>Olive oil<o:p></o:p></span></p> <p class="MsoNormal"><span style="">Grainy <st1:city st="on"><st1:place st="on">Dijon</st1:place></st1:city> mustard<o:p></o:p></span></p> <p class="MsoNormal"><span style="">Lime juice <o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p></o:p>Adjust the quantity of the dressing ingredients to your liking. Some people like to add a wee bit more salt to it. <o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p> </o:p>Drizzle the salad with it and enjoying crunching away. It is a really refreshing and summery salad.<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p></o:p></span><img src="file:///C:/Users/VALENT%7E1/AppData/Local/Temp/moz-screenshot-2.jpg" alt="" /></p>Valentinahttp://www.blogger.com/profile/05508889861448919270noreply@blogger.com11tag:blogger.com,1999:blog-21511616.post-43817922795997350522007-08-27T17:53:00.000-07:002008-12-14T10:56:03.539-08:00Moist Coconut Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZZHrmpL2vG0/RtNyVt_SxPI/AAAAAAAABGM/-XznTqiZewM/s1600-h/bolo+de+coco.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_ZZHrmpL2vG0/RtNyVt_SxPI/AAAAAAAABGM/-XznTqiZewM/s400/bolo+de+coco.jpg" alt="" id="BLOGGER_PHOTO_ID_5103548520188790002" border="0" /></a> <p class="MsoNormal"><span style="">Even though I am still not posting at the pace that I want to, I am glad that I have managed to post at least one recipe a week. Baby steps I suppose. This week I will post twice as Wednesday will bring a surprise post in this blog.<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p></o:p>I have become very interested in the history of Brazilian cookery, the baking aspect to be more precise. Every time I go home to Brazil I buy a book and read, make notes. Our baking tradition has been highly influenced by our colonizers, the portuguese. And a lot of the ingredients we use in baking have either an European influence, an African influence – mostly <st1:place st="on">West Africa</st1:place>, or influence from the Portuguese travels. Obviously there is a lot of local produce such as corn flour, manioc flour - hopefully I will be able to talk about that in future posts.<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p></o:p>When it comes to coconut, I read that when the colonizers arrived in our continent they already found coconut trees along the Brazilian coast, but our native people did not use it in cooking. It was used mostly for drinking the water – which is very good for you and a habit highly cultivate up to this day, as well as for eating the coconut flesh. The cooking aspect, the use of coconut milk to be more precise, is an indirect influence of the Indian cooking. It was later adapted to baking.<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p></o:p>We have loads of versions of coconut cake but this one in particular takes my fancy because it is not very sweet despite the fact that it uses condensed milk. <span style=""> </span>The cake becomes really moist because it is drizzled with a mixture of coconut milk & sugar once baked. The end result is a lovely cake which can be consumed cold – if you have a fridge that is big enough you can leave the cake in there for a couple of hours before serving.<o:p></o:p></span></p> <span style=""><span style="font-weight: bold; font-style: italic;">Moist coconut cake – brazilian style</span><o:p></o:p></span> <p class="MsoNormal"><span style=""><o:p> </o:p><br />4 eggs<o:p></o:p></span></p> <p class="MsoNormal"><span style="">¾ cup condensed milk – I used a 180ml ¾ cup <o:p></o:p></span></p> <p class="MsoNormal"><span style="">165g unsalted butter, melted and cooled<o:p></o:p></span></p> <p class="MsoNormal"><span style="">240g plain flour<o:p></o:p></span></p> <p class="MsoNormal"><span style="">1 tablespoon baking powder<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p> </o:p></span></p> <p class="MsoNormal"><span style="">To drizzle the cake:<o:p></o:p></span></p> <p class="MsoNormal"><span style="">240ml coconut milk<o:p></o:p></span></p> <p class="MsoNormal"><span style="">45g caster sugar<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p> </o:p><br />Pre-heat the oven – 180oC/160oC fan assisted. <span style=""> </span>Grease and dust with flour a 25cm round baking tray and reserve. <o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p></o:p>Beat the eggs for 5 minutes – they will double in volume. Then add the condensed milk, the melted butter, the sifted flour and baking powder. Mix with a spatula until the mixture is even, without any lumps. Be gentle when mixing. Pour the mixture in the reserved baking tray and bake for 30-35 minutes. As soon as you get it out of the oven use a fork/skewer to make tiny holes in the dough and pour the mixture of coconut milk and sugar on it. Let it cool in the tray for about 5 min and then transfer it to a cooling rack. Sprinkle it with grated coconut before serving. Use fresh grated coconut if available;if not dessicated will do fine. <o:p></o:p></span></p>Valentinahttp://www.blogger.com/profile/05508889861448919270noreply@blogger.com9tag:blogger.com,1999:blog-21511616.post-42861006987225771882007-08-19T13:57:00.000-07:002008-12-14T10:56:03.722-08:00plum and pistachio cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_ZZHrmpL2vG0/RsivD9_SxHI/AAAAAAAABFM/oyQPw5WSe_4/s1600-h/bolo+de+ameixas+frescas.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_ZZHrmpL2vG0/RsivD9_SxHI/AAAAAAAABFM/oyQPw5WSe_4/s400/bolo+de+ameixas+frescas.jpg" alt="" id="BLOGGER_PHOTO_ID_5100519060711588978" border="0" /></a> <p class="MsoNormal"><span style="">I have a good friend, with whom I worked in the past,<span style=""> </span>who is again working with me. It is truly great. She is just a really nice girl and we do get on. Not that we always agree about everything, but we respect each other’s opinion. She also loves her food and we get to talk about food as well, and we share grocery shopping. Those things that you buy to keep in the office in case you have hunger pangs, cravings.We both care about food and the quality of what we buy.<o:p></o:p></span></p> <p class="MsoNormal"><span style="">The other week I really wanted to to bake her a cake. Loads of recipes came to mind. In the end I chose a recipe of plums, so abundant at this time of the year, and pistachio nuts. If anything the beautiful colours of green and red that the main ingredients bring to mind made my mind for me.<o:p></o:p></span></p> <p class="MsoNormal"><span style="">Cakes do not necessarily have to be<span style=""> </span>covered in amazing decoration. They have to be made with lovely and fresh ingredients, and taste honest. Plums are such great fruit, and go really well in cakes. I already<span style=""> </span>have a recipe that is a terrible success, simple, terribly honest.This one has the extra nutty element to it.<o:p></o:p></span></p> <p class="MsoNormal"><span style="">After being initally smitten by the ingredients I went to read the recipe and then fell even more in love with this simple cake when I learnt that there would be two layers of plums. Can you imagine how moist this cake will turn out – there is also added nuts to increase the moisture. <o:p></o:p></span></p> <p class="MsoNormal"><span style="">It tasted as lovely and moist as I suspected it would. Plus it had an added zest. It tasted even nicer the day after it was baked and it kept really well for about 4 days. <o:p></o:p></span></p> <p class="MsoNormal"><span style="">The preparation was dead simple which is another plus. And I share it here:<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p> </o:p><br />500g plums <o:p></o:p></span></p> <p class="MsoNormal"><span style="">50g shelled pistachios <o:p></o:p></span></p> <p class="MsoNormal"><span style="">175g softened butter<o:p></o:p></span></p> <p class="MsoNormal"><span style="">175g caster sugar<o:p></o:p></span></p> <p class="MsoNormal"><span style="">3 eggs<o:p></o:p></span></p> <p class="MsoNormal"><span style="">175g self raising flour ( or normal flour plus ¾ teaspoon baking powder)<o:p></o:p></span></p> <p class="MsoNormal"><span style="">zest and juice of 1 lemon<o:p></o:p></span></p> <p class="MsoNormal"><span style="">icing sugar for dusting<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p> </o:p><br />Pre-heat the oven to 180oC/ 160oC fan assisted. <o:p></o:p></span></p> <p class="MsoNormal"><span style="">Butter and line the base of a<span style=""> </span>20-22cm cake tin with baking parchment. Halve<span style=""> </span>and stone the plums, and then cut them in quarters. <o:p></o:p></span></p> <p class="MsoNormal"><span style="">Tip the pistachios into a food processor and finely grind. Add the butter, sugar, eggs, flour, lemon zest and juice. Process for 1-2 mins until the mixture is light and fluffy. <o:p></o:p></span></p> <p class="MsoNormal"><span style="">Spoon half the cake mix into the prepared tin and smooth it over. Scatter half the plums evenly over the cake mix, then spoon the remaining cake mix on top. Smooth over and scatter with the remaining fruit.<o:p></o:p></span></p> <p class="MsoNormal"><span style="">Bake for 45-50 minutes until the cake is firm and golden brown. Cool in the tin for 5 mins, then turn out and cool completely. Dust the top lightly with icing sugar for serving.<o:p></o:p></span></p><p class="MsoNormal"><span style=""><o:p></o:p>Recipe from Good Food Magazine, September 2007.<o:p></o:p></span></p>Valentinahttp://www.blogger.com/profile/05508889861448919270noreply@blogger.com14tag:blogger.com,1999:blog-21511616.post-84865788798907808312007-08-12T12:47:00.000-07:002008-12-14T10:56:04.655-08:00Lime, clove and macadamia biscuits<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZZHrmpL2vG0/Rr9kaBusS1I/AAAAAAAABCE/PkiuT_w1Wl8/s1600-h/biscoitos+de+macad%C3%AAmais,+lim%C3%A3o+e+cravo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_ZZHrmpL2vG0/Rr9kaBusS1I/AAAAAAAABCE/PkiuT_w1Wl8/s400/biscoitos+de+macad%C3%AAmais,+lim%C3%A3o+e+cravo.jpg" alt="" id="BLOGGER_PHOTO_ID_5097903701510343506" border="0" /></a> <p class="MsoNormal"><span style="">It is a lovely feeling to be able to post here again after nearly two months – I think that is about that long. I had problems with my laptop initially – drowned its keyboard in red wine in a moment of excitement; it eventually stopped working properly; went away on a business trip which was meant to be for only 2 weeks and ended up being for<span style=""> </span>nearly a whole month; came back and still had no laptop for about two more weeks. Paid many visits to different laptop shops and for quite some time gave up on my purchase after being confronted by very unhelpful shopkeepers.<o:p></o:p></span></p> <p class="MsoNormal"><span style="">Enough of complaining, here I am back. It feels great to post again, and this time a lovely, simple recipe. Ideal for an afternoon tea. A biscuit recipe. <o:p></o:p></span></p> <p class="MsoNormal"><span style="">The ingredients were the reason why I chose it: lime, cloves and macadamia nuts. How unususual!! I love limes. They are plentiful and cheap back home in Brasil. In the <st1:country-region st="on"><st1:place st="on">UK</st1:place></st1:country-region> where I live they can be easily found in the region where I live but they are far from being cheap. However, I never go one week without buying some. Their flavour is equal to none. Sharper than the yellow variety.There was a time in my childhood when I enjoyed sucking them. I remember pretending that they were like a nectar to me - go figure!!<o:p></o:p></span></p> <p class="MsoNormal"><span style="">Then there comes cloves. I am a bit fascinated by cloves. I remember this nanny that my brother had who used to chew cloves for a few minutes before going out. It would give her a lovely breath.Fresh. Over the last few years I have developed the habit of having a clove-chewing session every so often. Just for the sake of the taste. I then discard it.<o:p></o:p></span></p> <p class="MsoNormal"><span style="">In this recipe by Peter Gordon, a new zealander chef who lives in the UK, the limes and cloves come together in this lovey,little recipe. Plus the macadamia. I could not resist it. The page where the recipe is printed on was ear-marked for quite some time and this morning these biscuits finally came to life. In addition to the loveliness of flavours, which go very well together, not in an overpowering way at all, there is also the fact that these biscuits melt in one’s mouth. After being <span style=""> </span>taken from the oven they have to be handled with care when time comes to transferring them to a cooling rack. I didn’t know that and ended up sweeping the kitchen floor which got covered in biscuit crumbs.<o:p></o:p></span></p> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_ZZHrmpL2vG0/Rr9kDhusS0I/AAAAAAAABB8/fHqaSvfyBM0/s1600-h/biscoitos+de+macad%C3%AAmias+rec%C3%A9m+sa%C3%ADdos+do+forno.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_ZZHrmpL2vG0/Rr9kDhusS0I/AAAAAAAABB8/fHqaSvfyBM0/s320/biscoitos+de+macad%C3%AAmias+rec%C3%A9m+sa%C3%ADdos+do+forno.jpg" alt="" id="BLOGGER_PHOTO_ID_5097903314963286850" border="0" /></a><span style="font-weight: bold; font-style: italic;">Lime, clove and macadamia biscuits</span><br /><p class="MsoNormal"><span lang="PT-BR">250g unsalted butter, at room temperature</span></p> <p class="MsoNormal"><span lang="PT-BR">80g icing sugar</span></p> <p class="MsoNormal"><span lang="PT-BR">2 teaspoons finely grated lime zest</span></p> <p class="MsoNormal"><span lang="PT-BR">1 teaspoon freshly ground clove</span><span style="">s<o:p></o:p></span></p> <p class="MsoNormal"><span style="">150g flour<o:p></o:p></span></p> <p class="MsoNormal"><span style="">130g cornflour<o:p></o:p></span></p> <p class="MsoNormal"><span style="">½ teaspoon baking powder<o:p></o:p></span></p> <p class="MsoNormal"><span style="">150g macadamia nuts, roughly chopped<o:p></o:p></span></p> <p class="MsoNormal"><span style=""><o:p></o:p>Pre-heat oven to 170oC ( 150oC fan assisted oven). Line a baking tray with baking paper and set it aside.<o:p></o:p></span></p> <p class="MsoNormal"><span style="">Cream butter, icing sugar, zest of lime and cloves until pale. Sift flours and baking powder and mix into butter, then stir in nuts. Divide mixture into 24 balls and place them on the baking tray leaving a lot of space between them – you might have to split them into at least two batches.<o:p></o:p></span></p> <p class="MsoNormal"><span style="">Lightly press mixture down with your thumb, then bake for 16-20 minutes, until they go just a little golden. Cool on the tray for 5 minutes, then transfer to a rack and leave to go cold. <o:p></o:p></span></p> <p class="MsoNormal"><span style="">If stored in an airtight container will keep well for about 5 days.<o:p></o:p></span></p>Valentinahttp://www.blogger.com/profile/05508889861448919270noreply@blogger.com16