Dear english speakers friends!
We will post here some recipes in english too, so you can try new delicious dishes and let us know what you think!
RAW APPLE CAKE
Sent by my sweet, Italian friend, Renzo!
2 cups raw apples cubed
1 cup sugar (or less if on a diet!)
1/4 cup cooking oil1 cup chopped walnuts (or mixed nuts) and raisins
1 teaspoon vanilla
1 teaspoon cinnamon1 cup flour
1 teaspoon baking soda
(I think he forgot to mention baking powder, so please add 1 teaspoon!)
¼ teaspoon salt
In a bowl combine apples with eggs, add sugar and oil. Add walnuts, vanilla and cinnamon. Sift together flour, soda and salt, add to first mixture and blend well. Lemon rind can be added if desired.Place the mixture in a buttered baking pan.
Sarah’s Brown Bread
My Brazilian friend Day, that is back in in Spain nowadays, use to live in Ireland… as in Ireland is always cold and raining (so my friend says), poor Day couldn’t get out of home during the winter (hehehe, I told you to not move to Ireland darling!!), but the good thing was, she kept improving her cooking skills 🙂
This recipe is actually from Sarah, Day’s ex-housemate and… it looks yummy!
- 300g White flour
- 200g coarse brown flour
- 3 tablespoons of bran
- 2 tablespoons of wheatgerm
- 2 heaped teaspoons baking powder
- 1 level teaspoon salt
- 1 dessertspoon treacle
- 550 or 600ml milk
Mix all the dry ingredients together in a large bowl. Add the treacle and stir in enough of the milk to give a moist but not sloppy mixture. Place in a well-oiled loaf tin 900g/2lb loaf tin and bake in an oven preheated to 200oC/400oF/gas mark 6 for 20 minutes or until risen. Reduce the heat to 170oC/325oF/gas mark 3 and bake for a further hour.
Run a knife around the tin and ease the bread out. If it sounds hollow when tapped on the bottom it is cooked; if not, return it to the oven tor 10-15 minutes. There is no need to put the bread bach in the tin; turn it upside down and put it directly on the shelf.
Delicious Carrot Cake!
The other day I went to a multicultural birthday… I’m not sure if that’s the proper word but I will leave it like that. We were 8 different nationalities and each one of us brought a dish to the birthday. Hmmm, it was quite interesting!! So this lovely Italian lady, Simona, baked this delicous carrot cake. We Brazilians are soooooo proud of our carrot cake that is hard to believe that anyone could beat us… but… someone did!
The recipe is really simple:
300g of flour (a little secret: she used 1/2 of normal flour and the other half, she used almonds…wonderful!!!)
300g cane sugar
100 ml olive oil
1 pinch of salt and cinammon
Icing (I guess the icing was the bit that really made me like the cake, as us Brazilians always use condensed milk with cocoa to do the icing)
200g fine sugar
250g soft cheese
The results were a lot of compliments and people asking for the recipe (hehe, myself!).
Great with afternoon tea, isn’t it?
Hope you enjoy 🙂
At brazilian’s Mother’s Day (the second sunday of May) I called my grandmother’s home, and as always, my whole family was there. Usually my grandmother would cook for everybody, but she is getting old (bless her, almost 80 years old,still very active) and few years ago the family decided to bring dishes to the celebrations. In the begining she really resisted, not only because she knows her food is just THE BEST but also because she was so used to the fact of cooking for 20 people, that she didn’t know what to do if she didn’t have to cook a whole big meal. After few celebrations (Father’s Day, Mother’s Day, birthdays, Christmas) she actually started to enjoy cooking less and tasting other’s people food. I learnt with her and my mother how to do a beeautiful dessert called “Pave” and I would bring it to the celebrations…she kept saying “your Pave is much better than mine Lili”.
Anyway…when I called to say “Happy Mother’s Day” for my grandma, mother and aunties, they just couldn’t stop talking about my auntie’s Vegeterian Lasagne. It quite surprised me, as the meals are always meat based in our family, but my aunt was vegetarian (also tried microbiotic food) for billion years and she REALLY knows how to cook vegetarian food. She is always quick and her dishes always tasty. I can’t deny, my family has the gene of cooking and I finally decided to use my ones (genes…well, I might not have those genes but I can follow a recipe and it comes out great!).
She gave me the recipe but she doesn’t follow recipes so, there’s no right measure for the ingredients. Follow your instincts and you will get there! 🙂
The ingredients of her lasagne are:
- Tomato sauce (you can buy it ready or better than that, do your own)
- 4 carrots
- 1/2 butternut squash
- Olive Oil
- Herbs (I used a mix of dried herbs – parsley, oregano, sage, basil…)
- Onion – chopped
- Tomato – chopped
- Ricotta Cheese (my husband can’t have dairy so I used a alternative to cheese that tastes goood and did the job)
- Lasagna Sheet (here I made a mistake… said on the box “don’t need pre cook” so I didn’t do it… so unfortunately some parts were still chewy when I took the lasagne out of the oven)
The lasagne has 3 layers: carrot layer, butternut squash and tomato sauce. That’s all
Carrots: cook 2 carrots and put in a blender with the water you used for cooking it; add 2 raw carrots, garlic (I think I used 3 and OMG it was burning me when I tasted it, but I didn’t feel the garlic at all in the lasagne), olive oil, salt, herbs and sweetcorn. Blend all together and you will have a nice paste. Reserve.
Butternut squash: cut into small pieces put in pot with a little bit of water with chopped onions, chopped tomatoes, nutmeg,sugar (yess sugar! I used demerara) and your favorite spices. Cook the butternut squash until soft, then make a “mash” of it and mix with ricotta cheese.
Use the tomato sauce as the first layer of your lasagne; then add the lasagne sheet, a layer of carrot paste, another layer of lasagne sheet, the mash of butternut squash, another layer of lasagne sheet and tomato sauce again. Add some cheese on the top and put in the oven until the lasagne sheet is cooked.
I used a layer of cheese over the lasagne sheet (for every layer of lasagne sheet) and, at some point, a layer of basil just because I can’t live without basil. But it’s all up to you!
If you don’t like carrots or butternut squash, you can substitute for a layer of aubergines: cut an aubergine in half,add olive oil and put in the oven for 30min. When it’s ready, fry a lot of garlic and salt and put on the top of the aubergines, then take it to the oven again for 10 min. Add the aubergine to the lasagne as one layer.
My tomato sauce really wasn’t enough (I did it with only 6 tomatoes, lots of basil, garlic, bit of ketchup and tomato puree) so the lasagne was a bit dried. So make sure you have pleeenty of sauce!!
Easy and tasty!!! Hope you enjoy it!
Darren’s Vanilla Ice Cream
My husband got inspired a few days ago and decided to make his contribution to my blog. We were having brazilian friends for brazilian lunch (God bless that Picanha, best meat ever!!) and I didn’t know what to do for dessert. After a long thinking, I decided to do this woonderful cake which is a mix between a brownie and a petit gateau (I will post here later). It melts in your mouth… then hubby said: I will make an ice cream for you guys (he doesn’t eat dairy). He was determined, he did it and it tasted wooooooooonderful!!
That’s the recipe:
(by Lee Cox – from Masterchef)
2 vanilla pods
500 ml double cream
3 egg yolks
Whisk the egg yolks in a large bowl then strain the cream onto them, stirring constantly.
Pour the ice cream into another bowl through a fine sieve and whisk in the vanilla seeds. Pour into an ice cream maker or large freezer proof dish. Freeze until set. The original recipe says that it normally takes around 2 hours, but it didn[t work like that for us… it really turned into an ice cream the following day. But I served as a “custard” with the cake and it was absolutely wonderful! Due to the absence of milk in this recipe, the ice cream does not crystallise in the freezer bowl. So there’s no need to stir it. Ideal for anyone without an ice cream maker (just like us!!).
Thaanks my hubby, now you know how are you spending your summer dont you?? In the kitchen, making ice cream and Pimm’s for me!! 🙂 🙂
I am blessed with my mother in law. She is not only a great person (I learn a lot with her), inside and outside, but she is also have a gift of making soups. And I’m so lucky that I (almost) always get to taste her soups…
Today she introduced me this reeally nice soup:
Jerusalem Artichoke and Watercress Soup (by Maureen Caliendo)
400g Jerusalem Artichoke
1 medium potato peeled
2 spring onions chopped
large celery stalk chopped
1 1/2 litre water
2 bunches of organic watercress washed and choopped, removing tough end stalks
Wash and peel artichokes and chop roughly into salt water to stop them going brown. Peel potato and slice. Chop celery and spring onion. Drain artichoke, add to potato, onions, celery and cook until softened in 1/2 litre water. Then add remainder of water blended with boullion powder (see packet) and cook until ready. Add chopped watercress for few minutes. Blend all in 1 or 2 lots. Serve with cream or yogurt on top and toast or croutons.
Really delicious!! Thanks “Mama Cal” for your contribution with the blog! You are always welcome here 🙂
Few days ago I tried this simple butternut squash soup…few ingredients (really basic to be honest) but delicious!! Hope you like it…
Soup – Simple Butternut Squash Soup
Serves 4-6 Cooking 25 min
- 15 ml (1 tablespoon) olive oil
- 30g (1 oz) butter
- 1 onion, peeled and chopped
- 1 clove garlic, crushed
- 900g butternut,peeled and sliced
- 900 ml vegetable or chicken stock
- salt and pepper
Heat the oil and butter in a large saucepan,add the onion and garlic and gently saute. When the onion has softened after about 5 min, add the butternut squash and stock and stir well. Bring to the boil. Simmer for 25 min or until the butternut is soft. Blend the soup, season to taste and garnish with parsley.
Well, as I didnt have 900ml of chicken stock, I used 500ml and then added 300ml of coconut milk. It was really tasty…I loved it!
Hope you enjoy…
RISOTTO AL PARMIGIANO
Ingredients – (Serves 2)
170g uncooked rice
3 tbsps white wine
500 ml chicken stock
2 tbsps grated Parmesan
3 tbsps olive oil
black pepper (to taste)
1 tsp finely-chopped flatleaf parsley
Peel and chop the onion finely.
Pour 15 ml (3 tbsps) of the olive oil into the saucepan andplace it over a moderate heat.
Add the onion and fry it until it becomes transparent.
Without washing the rice, add it to the saucepan with the onion. Fry the rice for about 30 seconds. Add the white wine and simmer it so the alcohol is cooked off.
Prepare the stock. Pour slowly half of the stock into the saucepan and bring it to the boil over a moderate heat.
Once it comes to the boil, lower the heat so the surface bubbles gently and continue to simmer. When the stock has mostly simmered off, add 150ml of the remaining stock and simmer over a moderate heat. Turn the heat down slightly when it comes to the boil, stirring the rice gently to prevent it from becoming too sticky. When most of the stock has evaporated off, add the remaining 100 ml of stock. Continue to simmer over a moderate heat until the rice is cooked but is still slightly firm in the centre.
Season with salt and pepper (according totaste) and turn off the heat. Remove the pan from the hob.
Add butter and parmesan and stir so they are fully mixed in with the rice.
Transfer to serving dishes, garnish with parsley and enjoy!!
Few days ago I found this “old” magazine from Morrisons and had a quick look… again,I wasn’t too inspired to cook and didn’t know what to do for dinner. Then I saw this recipe, I had all the ingredients at home and voila! I did it, it was quick and husband loved it! As I don’t eat fish, I made a chicken teriyaki for me and it worked really well. We had rice noodles with vegetables wich was also very enjoyable…
*Mix 3 tablespoons dark soy sauce
2 teaspoons tomato ketchup
2 tablespoons sweet sherry (ops,sorry, I did not had this ingredient, but it came out well without it)
1 clove garlic – peeled and crushed
3 cm-piece fresh root ginger – peeled and grated
Spread over 4x 200g fresh salmon fillets, cover and refrigerate for 30 min.
Preheat oven to 200C (400F/ Gas 6)
Cook 300g egg noodles (I used rice noodles instead) according to pack instructions.
Bake the salmon on a non-stick tray for 15 min.
Heat sunflower oil and fry the vegetables you like: peppers, carrots, spring onion, sugar snap peas… add noodles, heat through for few minutes and serve with the salmon on top.
Hope you enjoy it!!
GLUTEN FREE APPLE CRUMBLE
My husband’s favorite dessert is Apple Crumble… he keeps asking me to make the “gluten free” version since we got married, but sorry, I am always too busy baking thousands of different cakes for him 🙂 🙂
Today I finally decided to do it! I found this recipe and it’s really easy, so let’s start!
250 g (10 oz) gluten free plain flour
150 g (6 oz) caster sugar
125 g (5 oz) butter (I used dairy free spread just because we dont use butter at home)
450 g (1lb) cooking apples
75 g (3 oz) brown sugar
4 cloves (I didn’t use it because my husband don’t like it, but I’m sure it gives a whole special taste!!)
1. Combine the flour, caster sugar and butter with a fork until the mix resembles breadcrumbs
2. Peel and slice the apples into a deep ovenproof dish. Mix in the brown sugar and cloves
3. Spread the flour mixture over the fruit and bake into a preheated oven (170C/Fan 150C/ 325F) for 50/60 min.
Easy and tasty! Better if served with a nice warm (or cold) custard… the dairy free custard is also really good!
This recipe I took from 101 Cookbooks website, that I absolutely love!! This is the only recipe that I actually dont change any ingredient or never added anything diferent, because it is already perfect… hope you like!
I made few times and it is always a big hit…
“NIKKI’S SWEET POTATOES”
2 1/2 pounds orange fleshed sweet potatoes
1/3 cup coconut milk
1 tablespoon fresh ginger, grated
1 tablespoon maple syrup
1/2 teaspoon fine-grain sea salt
1/3 cup raw unsweetened grated coconut
2 tablespoons olive oil or melted butter
1/3 cup toasted macadamia nuts, chopped (ops, sorry! I used Brazil’s nut…so I did change something!!!!)
Coming soon…how to make this delicious recipe!