25 October 2016

Sweet World 9th edition - Baked Cheesecake - Round Up / Round Up da 9ª edição do Sweet World - Cheesecake no forno.

Here is the round up for the 9th challenge of our Sweet World!!
As you can read here the challenge was to make a Baked Cheesecake.
Thank you to everyone that took time to participate.
Meanwhile, the theme for the 10th edition of the Sweet World, is already on Susana's blog and it is a very gorgeous challenge that we set up this month.

Para a 9ª edição do nosso Sweet World, o desafio era fazer um Cheesecake de forno.
Como podem constatar pelo desfile que se segue, o empenho dos participantes foi, mais uma vez, absolutamente magnífico e as combinações que nos apresentaram foram de babar.
Por motivos de força maior, a nossa linda Susana não pôde fazer o cheesecake para este mês, mas mais cedo ou mais tarde, vai ter de nos mostrar os seus dotes em cheesecake, pois não se escapa, lol!
Aqui fica então o lindo round up e o nosso sincero agradecimento a todos os que se esmeraram para este desfile.
Já agora, não se esqueçam de ver no blogue da Susana o tema para a 10ª edição. Confesso que estou super entusiasmada, pois é um bolinho lindo de morrer, este que este mês vos desafiamos a fazer...!!!

Baked Cheesecake - Round Up

24 October 2016

Pumpkin and coconut caramel flan for the 2016 Virtual Pumpkin Party / Pudim de Abóbora e coco para a Festa Virtual da Abóbora de 2016.

I really felt very chuffed when Aimee - Twigg Studios, invited me to be part of the Virtual Pumpkin Party that she is hosting today with Sara Cornelius from the gorgeous blog Cake over Steak.
I love Autumn with its brown and orangy colours and moods and I'm a true pumpkin lover.
Being part of this beautiful virtual gathering with such amazing bloggers and with a recipe that features an ingredient that I love so much, it's a real honour.
This recipe is my interpretation of a classic that my mum and my mother in law always make for Christmas and that we all love.
Saying that, here is my suggestion for this amazing virtual party and don't forget to check out the links of all the participants at the bottom of this postMore than 100 bloggers took part and prepared absolutely delicious suggestions.
If those links and suggestions don't get you inspired to cook with pumpkin for the rest of the pumpkin season, I don't know what will :))...

for the caramel:
160g sugar
6 tbsp water
unsalted butter, for greasing
for the flan:
300g pumpkin purée
150g caster sugar
1 tsp vanilla paste
6 whole eggs + 2 egg yolks
40g sweet desiccated coconut
200ml full fat milk
200ml double cream
toasted coconut flakes, to sprinkle
Preheat the oven to 160ºC.
Warm a 1.2l dish in the oven, so it is warm when you pour the caramel in it.
To make the caramel, put the sugar and water into a clean stainless steel pan. Dissolve the sugar slowly, stirring with a wooden spoon over a low heat.
When there are no sugar granules left, stop stirring and boil until the sugar turns a dark golden colour.
Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel into the warmed dish. Set aside to cool and become hard. Once the caramel is hard, butter the sides of the dish above the level of the caramel.
To make the flan, whisk the pumpkin purée, caster sugar, vanilla paste, eggs, egg yolks and desiccated coconut together in a bowl until well mixed.
Pour the milk and cream into a saucepan, gently heat over a low heat until you can still just dip your finger in for a moment, then strain the milk mixture through a fine sieve onto the egg mixture in the bowl.
Whisk together until smooth, then pour the mixture into the prepared dish.
Stand the dish in a roasting tin and fill the tin half-way with boiling water from a kettle.
Cook in the oven for 50 to 60 minutes or until the custard has set.
Take the flan out of the oven, remove the dish from the tray and set on a cooling rack. When cool, transfer to the fridge overnight so that the caramel is absorbed into the custard.
To serve, loosen the sides of the custard with a small palette knife around the edges. Place a serving dish on top of the dish and turn upside down. Serve sprinkled with the toasted coconut flakes.

18 October 2016

Lemon Drizzle Cake / Bolo drizzle de limão.

There's only two, high quality, cooking shows on TV to which I am totally addicted to:
Masterchef Australia and the Great British Bake Off and since their first season that I don't miss one single episode of both of them.
Great British Bake Off is on its 7th season and not just I never missed one single episode of the 7 seasons but I also have all the Bake Off books available.
Ana had this great idea of challenging us to recreate the Bake Off technical challenges at home.
Being myself a big Bake Off addicted, I couldn't resist the opportunity to take part in this fabulous challenge.
Like Ana (great minds think alike, right?), I always thought of challenging myself at home and try to recreate the technical challenges myself and now is the time to do it.
Ana calls this challenge "Our Great Bake Off" and for October, she challenged us to bake a drizzle cake.
As you all know, I'm a big citrus lover and lemons are on top of my citrus preferences. With that in mind, I couldn't make any other drizzle cake but the only and delicious lemon drizzle cake.
This Raymond Blanc recipe was marked to be baked for years but was forgotten and this is the one I baked for Ana and for "Our Great Bake Off"!
Perfect to eat alongside a cup of tea or coffee, according to Mary Berry and Paul Hollywood, a perfect drizzle cake should have a dome and a crack on top and mine has both of them so, I think I baked a perfect drizzle cake...

16 October 2016

Pumpkin "no knead" bread with crispy Bacon and Sage leaves for the World Bread Day / Pão sem amassar de Abóbora, com Bacon e Salva crocantes, para o Dia Mundial do Pão.

It's World Bread Day again and once more, here is my suggestion.
I love bread as you all know and since I found out about the World Bread Day that I always bake a special bread for the occasion.
In 2014 I baked this delicious Povitica for the World Bread Day; last year, 2015, I baked this scrumptious Brioche with cranberries and Brie.
This year is no exception and therefore here is the recipe I came up with.
Pumpkin is the ingredient of the month and of course, my bread had to have pumpkin in its composition!
Easy as you all know "no knead" breads are, this loaf turned out fantastically well and it was absolutely delicious.
Crusty on the outside, chewy inside and full of flavour, my husband defined it as the best bread I ever made... I think that says it all, right?

ingredients (makes 1 medium loaf):
1/2 cup pumpkin purée
1/2 tsp dried yeast
1 tsp sea salt flakes
1 cup lukewarm water
3 cups plain flour, plus extra for dusting
6 rashers of thinly sliced bacon
10 to 12 large sage leaves
In a large bowl, combine the pumpkin purée, yeast, salt and water.
Add the flour and mix until a sticky dough forms.
Cover with cling film and allow to stand overnight.
Fry the bacon in a frying pan, until golden and crispy and drain over kitchen paper.
Heat 1 tbsp of butter in the same frying pan and when the butter is sizzling, add the sage leaves.
Fry the sage leaves until crispy and then drain over kitchen paper.
Gently turn out the dough onto a clean, well floured surface and crumble de crispy bacon over the dough, followed by the crispy sage leaves. Shape the dough into a 20cm round.
Put the dough in a large floured bowl, cover with a tea towel and allow to stand for 1 hour or until the dough has doubled in size.
Meanwhile, preheat the oven to 230ºC.
Heat a 22cm heavy based ovenproof saucepan in the oven for 10 minutes.
Remove from the oven and carefully tip the dough into the heated pan.
Cover with the lid and cook for 30 minutes. Remove the lid and cook for a further 30 minutes or until golden brown and the bread sounds hollow when tapped.
Turn the bread out of the pan and allow to cool slightly on a wire rack.

5 October 2016

Baked risotto with beef meatballs and curly kale / Risotto no forno, com almôndegas e couve kale.

This fabulous risotto was inspired by this Emilie Raffa recipe.
I've already made the original recipe once, with the chicken sausage, and I posted the photo  here on my instagram account.
The thing is, if I made it again, it's not difficult for you to guess how fantastic and delicious it is, right?
This baked risotto is so tasteful and simple to make, that I think that I'll never be making risotto in the traditional (stirring) way again...
As I wrote above, the first time, I made it with the sausages like it is described by Emilie. This time, I had some meatballs in the fridge and I didn't want to make them with pasta so, looking at a bag of leftover curly kale that needed to be used, I straightaway thought of making Emilie's baked risotto again but, using those two ingredients.
My opinion? Honestly?
The result couldn't be more delightful and the combination, absolutely delicious!!

3 October 2016

Chargrilled asparagus, courgettes and halloumi / Salada de espargos, courgette e queijo halloumi grelhados.

First published in 2008 "Ottolenghi: The Cookbook" was now re-launched.
As I have all the other Ottolenghi books (Jerusalem, Plenty, Plenty More and Nopi) but didn't have this one, I thought it would be a great opportunity to get it and that's what I did.
The book covers everything from meat and fish, to salads and vegetables, cakes and breads.
This fabulous vegetarian salad was my first choice and it's a perfect meal for a meatless Monday so, give it a try and you'll not regret it.

27 September 2016

Saffron Bundt Cake with Pears / Bundt de Açafrão com Pêras.

Fika & Hygge is the name of Brontë Aurell new cook book.
As you all might know, Brontë Aurell runs, with her husband Jonas, the acclaimed Scandikitchen Café in central London.
This book is all about comforting bakes and cakes from Scandinavia.
I might confess that I have a secret obsession about Scandinavian food in general, and baking in particular.
Amongst other scandinavian books, I have two books from this author.
The first one features a bit of everything, from salads, to main meals, to desserts and baking.
This one is more specific and focus on baking and on the Scandinavian Fika & Hygge.
According to the descriptions in the book itself:
"Fika is a Swedish word that means to meet up for a chat over a cup of coffee or tea and something delicious. It is also the word for the tasty treats themselves. Swedes traditionally stop twice a day for fika, even at work where there are special dedicated fika rooms to take a break from the daily grind. People fika with family, colleagues, friends, children and even go on fika dates".
"Hygge is a word that originated in Norway but is now mainly used in Denmark. It means the sublime state of inner warmth or satisfaction you fell when you are spending time with loved ones and nothing else matters. Hygge can be enhanced by the addition of a log fire, a good movie, a cup of something warm and a sweet treat; hence the marriage of the two concepts, which together represent a lifestyle and an outlook to aspire to".

This cake is the second recipe I tested from the book. The first one, were these delicious savoury waffles (I'll share the recipe, soon I promise...) and both, waffles and this cake, were absolutely delicious and a fantastic treat.
September for Marta means pears and pears was the ingredient she chose for this month.
As soon as I saw this recipe in the book, I straightaway decided that I would bake it and take it to Marta's table and her September, the month of pears. Not just because Marta chose pears as her ingredient of the month, but also because I love pears and I love saffron and I couldn't stop thinking of the combination of both, together, in a cake...
Curious? Try it and you tell me...

26 September 2016

Beet, green apple and coconut yoghurt smoothie / Smoothie de beterraba, maçã verde e iogurte de coco.

Although I love breakfast food, the only thing I really can eat in the morning is a piece of fresh fruit or a smoothie.

Even if I'm not publishing the recipes here, I make a smoothie almost every morning with the ingredients that I have at home.

My smoothies always have fruit, vegetables and usually mint or ginger. I love a hint of ginger in my smoothies.

I decided to publish this suggestion because the combination is truly delicious and I thought it was worth sharing it.

The recipe is from "Everyday Cooking", the Minimalist Baker's new cookbook.

I always use coconut water in my smoothies and not dairy products and this smoothie has yoghurt in it. I almost didn't use the yoghurt but then, I decided to use it, in order to try new combinations.

It is truly delicious and I'm publishing this recipe because the yoghurt really ties everything together perfectly.

23 September 2016

Pasta with tomatoes, capers, bacon and mint / Massa com tomates, alcaparras, bacon e menta.

I use to say that I have an italian "rib" as I'm totally nuts about italian food.
Actually, and that's something I'm saying all the time too and it's true, if I had to choose only one kind of cuisine to live on for the rest of my life, it would be the itaian cuisine without a blink.
This pasta dish is so simple but yet so delightful and simple, and it's precisely that amazing simplicity without compromising on flavour, that attracts me the most in italian food.
The combination of flavours is one of my favourites. It's easy and quick to prepare, very comforting and delicious.
The recipe is from Katie Quinn Davies gorgeous book, What Katie Ate at the Weekend.

20 September 2016

Baked Muscovado and Hazelnut Cheesecake with Blackberries for the Sweet World / Cheesecake (no forno) de Açúcar Mascavado e Avelãs, com Compota rápida de Amoras para o Sweet World.

20th of September and it's time for another Sweet World Challenge and this month, we decided to invite you to bake a Cheesecake.
Yes, it has to be baked!

Cheesecake is a dessert that has stood the test of time.
From its earliest recorded beginnings on Samos over 4,000 years ago to its current iconic status around the world, this creamy dessert remains a favourite for sweet teeth of all ages.
The first cheesecake was probably produced on the Greek island of Samos. Back then, this delicious dessert was believed to be a powerful source of energy. Even during the first Olympic Games in Greece, in 776 BC, cheesecakes were served to the athletes. Wedding couples were also served and cherished with this amazing dessert.
The New Yorkers fell in love with cheesecakes back in the 1900s. The credit for the creation of the NY cheesecake is bestowed upon Arnold Reuben (1883-1970). Even though he is best known for his signature sandwiches, Arnold Reuben is generally credited for creating the New York Style cheesecake. Reuben was born in Germany and he went to America when he was young.
The NY styled cheesecake was actually an experiment that Reuben did with a cheese pie. He was invited to a party where he was served with a cheese pie, and he was so dodged by the dish, that he started experimenting with it and came up with what we know today, as the NY Cheesecake.
The Classic New York style cheesecake is served with just the cake - no fruit, chocolate or caramel is served on the top or on the side. This famously smooth-tasting cake gets its signature flavour from extra egg yolks in the cream cheese cake mix.
Saying that, New York is not the only place in America that puts its own spin on cheesecakes.
In Chicago, sour cream is added to the recipe to keep it creamy.
Philadelphia cheesecake is known for being lighter and creamier than New York style cheesecake and it can be served with fruit or chocolate toppings.
In St. Louis, they enjoy a gooey butter cake, which has an additional layer of cake topping on the cheesecake filling. 
Each region of the world also has its own take on the best way to make the dessert. Italians use ricotta cheese, while the Greeks use mizithra or feta. Germans prefer cottage cheese, while the Japanese use a combination of cornflour and egg whites. There are specialty cheesecakes that include blue cheese, seafood, spicy chilies and even tofu!
Despite of all the variations, the popular dessert’s main ingredients - cheese, wheat and a sweetener - remain the same so, if you're interested, choose the kind of cheesecake you want to make and BAKE IT!

14 September 2016

Churros with Chocolate sauce / Churros com molho de chocolate.

I hate frying or deep frying stuff. Not just because health wise is not very appropriate, but also because I'm very bad at frying stuff. It's like, deep fryers and me, we're not a good match. I burn myself, I spatter oil everywhere... a mess!!

Saying that, one day it's not a lifetime and there's stuff that you have to deep fry or else, it's not the same and not worth being made...

That's what happened the day my kids wanted churros and I made them churros.

Of course - mess apart - I had to fry them and I think I did a pretty good job and they turned out very yummy.

Samantha Linsell is the author of the beautiful blog Drizzle & Dip and this recipe is from her gorgeous "Sweet" book from which, I already made these fabulous Spicy salted caramel popcorns.

12 September 2016

Trifle Cheesecake.

The last recipe of the Summer, just before the new season, the "fall" and the Autumn colours.

When I made this cheesecake, I made it for the Sweet World challenge but, then I saw this one and I thought that, for the challenge, it would be more innovative, different and "close" to the traditional layers of the classic trifle.

Saying that, this cheesecake was so good and refreshing that I have to share the recipe with you all anyway.

It's just a different and beautiful way of enjoying a trifle and a cheesecake, all at the same time. Two dessert classics transformed into a super delicious one.