20 October 2017

Pastel Vasco / Bolo Basco - Gâteau Basque or/ou Basque Cake.

Gâteau Basque is the theme for this month and the 22th edition of the Sweet World!
Want to make a Pastel Vasco?
The rules are simple:
  1. You have until the 20th of November to make and publish your Basque Cake. 
  2. That same day, 20th of November, Susana will let you know on her blog, the theme for the 23th edition of the Sweet World.
  3. You'll have to leave your link here, in this post, in order to be featured in the monthly round up that will be published here on the blog, on the 25th of November.

16 October 2017

Cranberry and Pecan no-knead Bread for the World Bread Day / Pão "sem amassar" de Arandos e Pecã para o Dia Mundial do Pão.

It's World Bread Day and, of course, as a huge bread lover, I have to celebrate the day!
As long as I live, I'll always be amazed with the simplicity of the most ancient form of prepared food. The simplest ingredients combined and kneaded in order to feed people all over the World in its most pure, humble and simplistic way.
This year, after changing my mind time over time and recipe after recipe, I decided to make this simple yet super delicious and crusty no-knead bread.
No-knead breads are amazing. You just have to handle the dough as little as possible, let it rise for a long time and you'll have the most delicious crusty bread with an outstanding soft interior. Plus! Slow breads are most healthy and recommended right? So, hurray to slow breads and slow living!
The recipe is from Brian Hart Hoffman gorgeous "Bake from Scratch" book, from which, I've already made this Babka, this Focaccia and this amazing Cake.
For this bread, the book gives you a main, no-knead bread recipe, followed by a few flavoured options. I opted for this cranberry and pecan flavoured bread and it turned out so deliciously good that I'm tempted to try all the flavour variations soon.
Today, the bread reigns and, if you want to have a look at the breads I baked for World Bread Day in previous years, you can have a look here (2016), here (2015) and here (2014).
Meanwhile, be happy and give some love to your bread!

14 October 2017

Pomegranate and Chocolate Cake / Bolo de Chocolate e Romã.

This chocolate cake it's an absolute dream for any chocolate lover.
Rich, dense, intense, chocolaty and super moist, this cake is a stunner and was literally devoured in a few hours, by all the chocolate lovers in this household.
The recipe is from John Gregory-Smith new cook book "Orange, Blossom & Honey".
A book full of mouthwatering Moroccan recipes and every and each page is a journey to the souks and streets of Morocco.
This is the first recipe I made from the book and I chose this one, not because of the chocolate but mostly because of the pomegranate.
Pomegranate is the chosen ingredient from Marta as the "ingredient of the month" and, as soon as I saw this recipe, I knew I had to make it straightaway, not just because I'm surrounded by chocolate lovers here at home, but also because I wanted it at Marta's table, to celebrate October and the pomegranate!

11 October 2017

Burrata with burnt Oranges, Pistachios, Mint and Pomegranate / Burrata com Laranjas queimadas, Menta e Romã.

Delicious little sharing "salad" type plate, from Sabrina Ghayour new book "Feasts" and one that fits perfectly into this month's "Marta's ingredient of the month" which is, pomegranate!!
I truly adore Sabrina's books and this last one, "Feasts" is a real delight.
Full of colorful and delightful recipes and the type of book that makes you go to the kitchen and cook the book off!
This salad was the first recipe I prepared form the book. Not just because I'm mad about Burrata, but also because all the ingredients and colours combination was screaming "PREPARE ME"!!
This plate is not, just easy and quick to prepare, but it's also a great combination of flavours and textures.
As soon as I saw that Marta chose pomegranate as the ingredient of the month, I knew that this gorgeous plate would be a winner at her monthly table and here it is!

9 October 2017

Red Curry, Ginger and Squash Soup / Sopa de Abóbora, Caril Vermelho Tailandês e Gengibre.

For this month's Rainydaybites Cookbook Club, we are cooking from Joanne Chang and Karen Akunowicz "Myers + Chang at Home" book.
This cookbook brings to the table dishes from the incredibly popular Boston restaurant. The recipes are Asian inspired and unique with a focus on flavour.
The perfect book to kick off the comfort food season and for me, nothing is more comforting than a big bowl of soup and that's why this was the first recipe I chose from the book.
Full of balanced flavours, this soup is perfect for lunch or dinner and it's so satisfying that, after having a warm bowl of it, you don't need anything else.

6 October 2017


Although they are mostly connected to Spain, the origin of churros is unclear.
One theory suggests they were brought to Europe from China by the Portuguese. The Portuguese sailed for the Orient and, as they returned from Ming Dynasty China to Portugal, they brought along with them new culinary techniques, including altering dough for youtiao, also known as Youzagwei in southern China, for Portugal.
The new pastry soon crossed the border into Spain, where it was modified to have the dough extruded through a star shaped die rather than pulled.
Another theory is that the churro was made by Spanish shepherds, as a substitute of fresh bakery goods. Churro paste was easy to make and fry in an open fire in the mountains, where shepherds spend most of their time.
Meanwhile, in Spanish towns, an exchange occurred which transformed the snack from shepherd’s fare to a royal delicacy.
While the conquistadors took churros to South America, they brought back chocolate and plentiful sugar, turning dull dough sticks into a sweet sensation.
Once in South America, the churro continued to evolve from a plain, thin stick to a more rotund stuffed specialty, varying according to region.
While the Brazilians prefer a chocolate filling, the Cubans like their churros with Guava stuffing while the Mexicans, with dulce de leche or vanilla.
In Uruguay the churros are stuffed with cheese and in South Eastern Spain they are still eaten with salt rather than sugar, which makes them closer relatives of the original youtiao.
Mexican churros are said to be the bridge between dessert and savoury churros as salt is added to the dough before kneading, while the filling is over sweet.
After all these very interesting contradictions, flavour variations and facts, the most important thing to retain is that, churros are a very addictive and delicious delicacy.
The recipe I chose today, is this one, from the brand new Michael Rantissi & Kristy Frawley, Hummus and Cº. book "Middle Eastern food to fall in love with" and, I have to say, they were pretty amazing!
This is the second time I make churros. The first time I've made them was this recipe here and, although they were absolutely delicious, this time I wanted to try a different recipe and that's why, I chose the one I'm leaving you today.
I served my churros with a choice of this chocolate sauce and this salted caramel sauce but, you can serve them with either, both, just one, none, or other sauces to your own liking.
I just made half of the recipe but, as always, I'm regretting it now and so, I'm leaving you the full recipe.
Hope you give these churros and both sauces a try because, they are a well worthy "path of calories" to heaven :))).

30 September 2017

Cinnamon Pavlova, Praline Cream and fresh Figs / Pavlova de Canela com Creme, Praline e Figos frescos.

You know that I'm a Pavlova lover and known as the "Pavlova Queen" so, each time I see a new Pavlova recipe, I have to make it straightaway.
I have to tell you that this Pavlova got the title of the BEST PAVLOVA EVER from the ones that tasted it, and the demands for the recipe - from both, the eaters and those that have seen this photo I posted on instagram - don't stop coming!
This recipe is the first recipe I made from Yotam Ottolenghi and Helen Goh very new book called "Sweet".
A book that is a stunner and every recipe is a delight.
360... something pages full of sweet beauties with a middle eastern touch. I confess that I was waiting this book with excitement as I love Mr. Ottolenghi and his approach to food.
The expectation of a book full of baking sweet goods with his name on it, was more than a confirmation that it would be a great book and, in fact, it is!
As for the Pavlova, I cannot find better words to describe it, than the introduction written in the book itself:
"This is a stunning dessert for a special occasion.
It also has a nice element of surprise, as the meringue base is not quite what you might expect. Gooey - almost toffee like - rather than dry and crispy. This is due to the brown sugar in the mix.
Combined with the praline cream and fresh figs, it's absolutely delicious.
Pavlova is the dessert to make when you have a bit of time and are feeding people you adore".

28 September 2017

Apple Butter / Manteiga de Maçã.

I was reading Regula's (Miss Foodwise) Sticky Toffee Pudding recipe and I realized that I needed Apple Butter.
I never made or have eaten Apple Butter before (until today of course) and so, I started looking for Apple Butter recipes. Funny enough, the day I was searching recipes, Joanne Posted this picture on Instagram.
Of course, after reading her recipe, I didn't look for any other recipe as her's sounded perfect!
All the recipes I read were loaded with sugar but Joanne's recipe, seemed more balanced to me so, I marked it down straightaway as that would be the one to be tested and tried.
I just made a batch of Joanne's recipe and it turned out so well and it's so delicious that I could have eaten the whole thing directly from the pan.
The smell in the kitchen while I was cooking the apples was incredible and as soon as I added the aromatic spices, the whole house was straightaway perfumed with a very autumnal aroma.
It's incredible the amount of flavour that it packs and of course, I could have bought a jar from a shop, but I would have missed the satisfaction of making it from scratch.
Plus! homemade (everything) is so, so much better, right?
You can find the English version of this recipe here, on the Olive and Mango blog and give it a try yourselves because I totally recommend it! As far I'm concerned, that's the recipe I'll be making every time I need Apple Butter and I guess I'll be making a lot from now on.
The other good thing about this recipe, is that Marta wants recipes featuring apples for her "ingredient of the month" and I couldn't think of a better recipe for her September table.

25 September 2017

Sweet World Round Up - Millefeuilles.

Another successful Sweet World edition, this time having the french Millefeuilles as its theme and the results, as you can check below, were incredible.
Thanks to everyone that went to the trouble to be with us once again, and that brought all these beauties to our 20th edition!

Mais uma edição do Sweet World terminada com sucesso, cujo tema, os franceses Mil Folhas, provou ser do agrado dos que connosco decidiram aventurar-se.
Os resultados estão à vista e temos Mil Folhas lindos de morrer e com sabores de dar água na boca.
Muito obrigada a todos os que mais uma vez nos acompanharam e participaram nesta nossa 20ª edição.

24 September 2017

Babka with Chocolate filling / Babka com recheio de Chocolate.

Second recipe challenge of the month and Deborah asked us to make a Babka for her fabulous Rainydaybites Cook Book Club.
I love Babka, simple and enriched doughs and everything related to kneading and shaping doughs so, to be able to make this recipe was a real pleasure.
The only difficulty was the choice for the filling as there's a few options to choose from but, to make the "chocolate lovers" of the house happy, of course, I had to choose the chocolate filling.
The recipe, is another one from the gorgeous Brian Hart Hoffman "Bake from Scratch" book and it worked perfectly well and without any hiccups.
This Babka, with a soft and delightful dough, drenched with a simple syrup and oozing (literally oozing) with melted chocolate, was a hit and the requests to make it again are more than many.
I'm leaving you the complete recipe in case you want to make the two loaves, instead of making only one and regretting it after, like I did.

21 September 2017

Smoky Chorizo Salmon / Salmão com Chouriço e Tomates.

So, Summer is officially over and as a good bye to this Summer homegrown sweet tomatoes, here is another recipe from Jamie Oliver "5 ingredients - Quick & Easy Food".
In this recipe, the tomatoes are combined with crispy skin salmon, smoky chorizo and olives. A fantastic combination, full of Mediterranean flavours.
If you still have some nice and sweet tomatoes left, give this recipe a try because it's truly delicious.

19 September 2017

Focaccia with Burrata, Prosciutto and Rocket / Focaccia com queijo Burrata, Presunto e Rúcula.

Beautiful and absolutely delicious Focaccia for Deborah's and her Rainydaybites Cook Book Club.
The chosen book for September is, as I wrote here, Brian Hart Hoffman "Bake from Scratch" and apart from the monthly recipe challenges, I honestly can't decide what to bake because everything looks so good, that I just want to cook my way throughout the book...
One thing is for sure, this Focaccia was the first recipe I marked down to try as soon as I had a flick through the book and my instinct was right because it's the most delicious Focaccia I made until today.
Easy peasy to make, crispy on the outside, fluffy and perfectly structured on the inside and a superb array of ingredients on top...
Just Perfect!!