Coriander & Feta Spiced Loaf for the World Bread Day 2020 / Pão de Coentros, Feta e Especiarias para o Dia Mundial do Pão 2020.

Here I am!!

One year later and another World Bread Day.

The 2020 World Bread Day!

Though I thought I thought I wouldn't make it, I just found the time to make a delicious bread and, most importantly, the time to share it with you all.

With everything bad that's going on this year, this was not the year to not be able to bake the most essential and "soul comforting" kind of food of them all.

BREAD!!

Saying that, for you all and specially for Zorra, our annual fabulous hostess, Coriander & Feta Spiced Loaf from "Simply" by Sabrina Ghayour!

One of the most gorgeous books I've bought this year and a truly delicious loaf to bake and share with your loved ones, both family and friends.

Orange and Clove roast Chicken with Pears and Butternut Squash / Frango assado no forno, com Laranja, Cravinho, Pêras e Abóbora (butternut).

This recipe is an aromatic combination of flavours and textures.

A one pan meal that it's super easy to prepare but when you bring it to the table, your family or guests will think you spent hours in the kitchen.

The recipe is from Marte Marie Forsberg and her truly, truly amazing debut cook book "The Cottage Kitchen".

Of course I don't feel the need to introduce Marte Marie as, every blogger and/or foodie raves about her work. Both, as a passionate cook, a blogger and a very talented photographer.

The book is divided by "seasons" and every chapter features recipes with the best seasonal ingredients of course. All the recipes, descriptions and, of course, photos are incredibly mouthwatering and you just want to be in the kitchen and cook everything from the book. Well, at least, that's how I feel about it...!!

I have lots of recipes marked down in the book to be tried and I've already made two of Marte Marie's no knead breads and this chicken recipe that I'm posting today.

I chose to share this recipe first, because it features orange and oranges are Marta's ingredient of the month.

I've made this recipe before Marta announced the ingredient of the month so, good thing that I didn't post it here before, because now, it can go straight to Marta's January table.

Hope you try it and enjoy it because it's so aromatic, full of flavour and delicious that you'll only be able to describe it if you taste it!

Roasted Red Pepper, Squash and Sweet Potato Soup / Sopa de Pimentos Assados, Abóbora e Batata Doce.

Another beautiful and delicious soup, this one from "Comfort", Candice Brown debut cook book!!

Candice Brown, as you all might know, was the fabulous winner of the 2016 Great British Bake Off (GBBO)!

Candice began learning to bake at four with her grandmother and, apparently, she spent more than 12 hours a day practicing for the GBBO final.

I was very happy when her name was called out as the winner because, honestly, she has been my favourite contestant since day one!

The book is full of both, sweet and savoury, home comforting recipes, tips and gorgeous photos.

This recipe was my first choice, not just because I love soups (and you all know it), but also because it calls for sweet potatoes and, sweet potatoes, as I wrote here, are Marta's "ingredient of the month" so, I could't help but choose this utterly delicious recipe to make first.

Georgian Chicken Soup / Sopa de Galinha da Geórgia.

Georgia is a country in the Caucasus region of Eurasia. Located at the crossroads of Western Asia and Eastern Europe, it is bounded to the west by the Black Sea, to the north by Russia, to the south by Turkey and Armenia, and to the southeast by Azerbaijan.

Georgian cuisine often marries western techniques with eastern flavours and to find out more about its uniqueness, you should read this amazing and very interesting article.

To create this chicken soup, Christopher Kimball was inspired by a traditional Georgian recipe called "Chikhirtma".

As we love (specially the kids) chicken soup here at home, this recipe was one of the first ones I've marked down to try from Christopher Kimball's "Milk Street - The New Home Cooking". The book of the month for the online #rainydaybitescookbookclub!

As soon as I started reading the recipe, a similar soup came up to my mind. The Greek Avgolemono soup. A soup that we loved a lot and that is also finished with eggs and lemon juice.

This Georgian soup I'm posting today is rich, full of flavour, creamy and so comforting for these cold days that, if you try it, I can assure you'll be making it over and over again.

Citrus Cake with Citrus Frosting and Candied Oranges and Lemons / Bolo de Citrinos com frosting de Citrinos e Laranjas e Limões Confitados.

After being unable to take part on Deborah's Rainydaybites Cook Book Club for the last two months, this month I couldn't miss it at all. Specially being this month chosen book, a baking book.

The book Deborah choose for September is the Brian Hart Hoffman "Bake from Scratch" book. A book full of mouthwatering cakes, cookies, breads, sweet breads and a lot more.

As the first recipe challenge, Deborah chose this citrus cake and, although here at home everybody else are chocolate lovers, me, I'm the total crazy citrus lover and so, this cake was right up to my taste.

I have to say that even the chocolate lovers of the house loved it and the cake went down a storm with all of them so, success!!

The original cake is a 4 layers cake and the frosting is made with cream cheese. I halved the recipe and made a 2 layers cake and used mascarpone cheese to make the cake.

I'm leaving you the original and complete recipe but, feel free to halve it as I did.

Grilled Lamb Chops with Red Pepper Relish / Costeletas de Borrego grelhadas com Relish de Pimento Vermelho.

Peppers are the ingredient that Marta chose for August and therefore, this week it will be all about the peppers here on the blog.

As you all know, I love Marta's "Ingredient of the month" challenge. Last month I couldn't participate because of the holidays but this month I can't miss it!

Actually, I love peppers so, it's a real pleasure to cook with this amazing ingredient.

I served this relish with a leafy salad and fabulous grilled lamb chops but you can serve it with other side dishes or other kind of meat or even fish.

Harissa Chicken with Leeks, Potatoes and Yogurt / Frango assado com Harissa, Alho francês, Batatas e Iogurte.

Second and last recipe challenge of the month and also a "Cook the Cover" challenge for May's Rainydaybites Cook Book Club.

Deborah asked us to cook this fabulous one sheet meal and I'm glad she did because, not just I love all the ingredients in this recipe, I also love the fact that there's almost no washing up after.

The combination of ingredients, as you might guessed by the title, is absolutely incredible and the textures and flavour are, both, absolutely fabulous.

Another great hit from Melissa Clark "Dinner: Changing the Game" book which, by all means, I'm loving to bits!

Herbed Parmesan Dutch baby / Dutch baby com Ervas aromáricas e queijo Parmesão.

This is the recipe that Deborah chose as May's first recipe challenge for the online Rainydaybites Cook Book Club.

I have to say that I was very happy with Deborah's choice. First, because I've never tried or made a Dutch baby before and second, because it's a savoury one and you know, I'm a savoury girl.

I have to say that this is another great and very moreish recipe from Melissa Clark "Dinner: Changing the Game" book and it was a true winner. A mix between a giant gougére "style" cheese puff and a giant Yorkshire pudding and the flavour couldn't be better.

It can be served it for dinner with a big salad or roasted meat or for a delicious and savoury brunch. Serve it straight from the oven, still in the pan and tear it to pieces with your fingers.

Just don't be shy to lick your fingers after because they'll be full of yummy salty, cheesy and herby bits.

Smoky Paprika Chicken with Crispy Chickpeas, Roasted Lemon and Kale / Frango com Paprika Fumada, Grão de Bico Crocante, Limão assado e Kale.

By the amount of chicken recipes that I publish, you might well already guessed that we love chicken here at home. Well, it's true!

This recipe, from Melissa Clark "Dinner: Changing the Game" cook book is a stunner!

The chicken is moist inside, with a perfectly crisp skin outside. The combination of the lemon, kale and crispy chickpeas is totally genius and the whole dish is absolutely delicious and full of textures and contrasts.

As you Know, this month we are cooking from Melissa's book for the Rainydaybites Cook Book Club and of course, this recipe had to be shared because you'll be in love with it if you get to try it and, it's also super easy to put together.

My (PGI) roasted Leg of Lamb with butter beans, kale and salsa verde / Perna de Cabrito (IGP) assada, com feijão manteiga, kale e molho verde.

I recently received an invitation from the Scotch Kitchen to create a recipe featuring PGI Scotch beef or lamb.

As soon as I read the e-mail, one of my most vivid childhood memories instantly came into my mind - my grandmother’s roast leg of lamb. Therefore, I decided to go with the lamb.

This recipe, although deeply inspired by my dear grandmother, has a totally modern twist, adapted from my new lifestyle. Nonetheless, when I tasted it, it took me right back in time, to that little village in Northern Portugal where I spent my childhood and teenage holidays; a place that has always been my "Happy Place". My grandparents home.

This dish was created in homage to my grandparents, especially my grandmother, the most fabulous cook ever!!

As Easter is almost here, if you want to give it a try and give a twist to your Easter roast, you can find the recipe in the Spring issue of the Scotch Kitchen online magazine.

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.

Bacon & Egg Pie / Pie de bacon e ovo.

Having been in holidays without going anywhere, I'm slowly coming back to the blog. 

As August is almost finishing, I couldn't allow it to end without posting a recipe for Marta. 

Since the day Marta created her "ingredient of the month" and challenged us to cook recipes with her chosen ingredient, that I always cook something for Marta's table and this month, it couldn't be different. 

The ingredient chosen by Marta for August is tomatoes and therefore, this pie, is the recipe that I'm leaving her. 

I have to say that this pie is one of the best pies I've ever eaten, if not the best!! 

Bare in mind that the tomatoes are not the key ingredient in the pie but, saying that, without them, this pie wouldn't be half as good. 

The recipe is from Simmone Logue "In the Kitchen" book and if you search for "Simmone Logue" on the blog, you'll find all the recipes that I've already made from this glorious book.

Pearl barley, roasted cauliflower and cranberry salad / Salada de cevadinha, couve flor assada e arandos.

Another delicious, vegetarian salad that, was absolutely divine and has to be shared.

The humble and underrated cauliflower, after being rubbed with aromatic spices and roasted, just gets incredibly delicious and elevated to a total new level, either in texture and flavour.

The recipe, is from Simmone Logue beautiful book "In the Kitchen", from which, I already posted this amazing and delicious Victoria Sponge.

ingredients (serves 4):

200g pearl barley

1 small cauliflower, cut into chunky pieces

2 tsp ground turmeric

1 tbsp ground sumac

2 tbsp olive oil

2 tbsp chopped dill

4 tbsp chopped mint

150g parsley, chopped

30g walnuts, toasted and chopped

75g pistachio nuts, toasted and chopped

75g dried cranberries

1 pomegranate, seeded

100g feta cheese, crumbled

for the dressing:

zest and juice of 1 lemon

3 tbsp pomegranate molasses

3 tbsp olive oil

1/4 garlic clove, crushed

method:

Cook the pearl barley over medium heat, for 40 minutes in 500ml water, until the water has been absorbed. set aside yo cool.

Preheat the oven to 180ºC.

Line a baking tray with baking paper.

In a bowl, combine the cauliflower, turmeric, sumac and the olive oil.

Spread the cauliflower over the baking tray and roast for 15 to 20 minutes, or until the cauliflower is a little caramelised.

Remove from the oven and leave to cool.

Place the cooled cauliflower and the barley in a serving dish.

Add the herbs, nuts and cranberries.

Mix all the dressing ingredients together and season to taste with sea salt.

Toss the salad with enough dressing to moisten it.

Scatter with the feta cheese and the pomegranate seeds just before serving.

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Embora cá em casa ninguém seja vegetariano, gostamos (só pelo prazer de testar e saborear diversidade), de fazer refeições vegetarianas, sempre que nos apetece e foi o caso, quando decidi fazer esta salada, toda ela recheada de texturas, cor e variedade.

A couve flor, normalmente renegada e desvalorizada, é aqui elevada a um nível completamente superior, quando envolvida em aromáticas especiarias e assada no forno.

A receita, do livro lindo da Simmone Logue, o "In the Kitchen", do qual já aqui publiquei este maravilhoso Victoria Sponge, foi mais uma, testada, saboreada e muito apreciada.

ingredientes (para 4 pessoas):

200g cevadinha

1 couve flor pequena, separada em floretes

2 colher chá de curcuma (açafrão das Índias)

1 colher sopa de sumagre

2 colheres sopa de azeite

2 colheres sopa de aneto fresco picado

4colheres sopa de hortelã fresca, picada

150g salsa, picada

30g nozes, tostadas e picadas

75g pistachios, tostados e picados

75g arandos secos

sementes de 1 romã

100g queijo feta, esfarelado

para o molho:

raspa e sumo de 1 limão

3 colheres sopa de melaço de romã

3 colheres sopa de azeite

1/4 de dente de alho, esmagado

preparação:

Num tacho sobre lume médio, cozer a cevada em 500ml de água, por cerca de 40 minutos,  ou até a cevada estar cozida mas al dente e a água ter evaporado toda. Reservar e deixar arrefecer.

Aquecer o forno a 180ºC e forrar um tabuleiro com papel vegetal.

Numa taça, misturar bem a couve flor, juntamente com a curcuma, o sumagre e o azeite.

Espalhar a couve flor no tabuleiro e levar ao forno por 15 a 20 minutos, ou até esta estar ligeiramente caramelizada.

Retirar o tabuleiro do forno e deixar arrefecer.

Entretanto, misturar bem todos os ingredientes do molho e temperar a gosto, com flor ou flocos de sal.

Colocar a couve flor e a cevada num prato de serviço.

Adicionar os frutos secos, ar ervas aromáticas frescas e os arandos e envolver tudo muito bem, com cerca de metade do molho.

Polvilhar com as sementes de romã e com o queijo feta esfarelado e servir.

Recipe / Receita:

The breakfast bowl / Uma taça de pequeno almoço.

In their book "Good + Simple", The Hemsley sisters call this suggestion "The breakfast bowl".

As you already know, breakfast food, for me, means lunch food and this bowl of goodness made such a delicious lunch that I'm sure I'll be making it lots of times (actually, I already did).

As Marta invited us to cook with spinach this month, I invite Marta to take this bowl of pleasure to her table.

Although the spinach are not the star ingredient in this suggestion, they surely play an important role in the whole combination.

Grilled baby squid with chorizo / Lulas grelhadas com chouriço.

To be truthful, this recipe was made a few months ago but, somehow, it was forgotten in the middle of other recipes, which was a big mistake because it is truly a fabulous and delicious combination.
Another recipe from Luke Nguyen amazing book. This one is from the Basque region.
According to Chef Luke, Basque cuisine is influenced by the abundance of produce from the sea on one side, and the fertile Spanish Ebro Vally on the other.
The combination of ingredients is something that we all know as a treat!
ingredients (serves 4):
125g chorizo in one piece
12 baby squid, cleaned
generous pinch of espelette pepper
1 tbsp extra virgin olive oil
1 tbsp chopped flat leaf parsley
lime wedges, to serve
method:
Heat a chargrill pan to medium high. Grill the chorizo sausage for 4 minutes, turning every now and then to brown all over.
Meanwhile, season the squid with a generous pinch of sea salt and espelette pepper and coat with the olive oil.
Remove the sausages from the grill, then chargrill the squid for 1 minute on each side.
Slice the chorizo and transfer to a serving plate, along with the squid.
Sprinkle with the parsley and serve with lime wedges.

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Para dizer a verdade, esta receita já foi feita há uns mesitos atrás e, não sei como, ficou perdida na pasta dos rascunhos do blogue.
Facto imperdoável, pois é tão deliciosa que seria um desperdício não a publicar.
Mais uma receita fantástica e simples de se fazer, do livro lindo do Chef Luke Nguyen.
Uma receita inspirada na região Basca e que combina sabores simples e ingredientes absolutamente magníficos.
De acordo com o Chef Luke, a cozinha Basca é influenciada, por um lado, pela riqueza e abundância dos produtos do mar e por outro, pelos produtos encontrados na fértil região espanhola do Vale do Ebro.
Lulas e chouriço, mar e terra, numa combinação harmoniosa que todos bem conhecemos e que funciona sempre.

ingredientes (para 4 pessoas):

125g chouriço

12 lulas pequenas, limpas

uma boa pitada de pimenta de espelette

1 colher sopa de azeite extra virgem

1 colher sopa de salsa picada

gomos de lima, para servir

preparação:

Aquecer um grelhador sobre lume média a alto.
Grelhar o chouriço por cerca de 4 minutos, virando de vez em quando, a fim de que fique bem grelhado em todos os lados.
Entretanto, temperar as lulas com sal, a pimenta de espelette e o azeite.
Retirar o chouriço do grelhador e grelhar as lulas por cerca de 1 minuto de cada lado, ou até estarem cozidas.
Cortar o chouriço em rodelas e colocá-las num prato de serviço.
Juntar-lhe as lulas, polvilhar com a salsa picada e servir acompanhado com gomos de lima.

Recipe / Receita:

Risi and Bisi.

Risi and Bisi also known as Peas and Rice and the last recipe that I'm cooking for Marta this month.

This one, very simple and with clean flavours but nonetheless delicious as the previous ones.

Simplicity at its best, that's how I would define this suggestion.

Seafood stew / Peixe estufado com mexilhões.

This stew is so easy to make and so hearty and delicious that you'll not believe until you try it.

Just serve it with nice homemade crusty bread (like I did) to mop up the juices and you're in for a real and delightful meal.

The recipe is from Natalie Boog "Courtyard Kitchen" book and the book itself is absolutely gorgeous. This was the first recipe I made from from the book and meanwhile, I already made another recipe that will be published soon.

ingredients (serves 4):

2 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, finely chopped

1 tbsp chilli flakes

185ml dry white wine

1 x 400g tin diced tomatoes

1 handful of basil leaves, coarsely chopped

400g firm white fish (I used fresh cod), cut into large chunks

500g mussels, scrubbed and beards removed

sea salt and freshly ground black pepper

1 handful of parsley leaves, coarsely chopped

crusty bread, to serve

method:

Heat the olive oil in a heavy based saucepan over medium heat.

Add the onion, garlic and chilli flakes and cook for 5 to 6 minutes, or until the onion is soft.

Stir in the wine, tomatoes and basil and bring to the boil.

Put the fish into the saucepan, making sure it is covered as much as possible.

Add the mussels on top of the fish, reduce the heat, cover the pan with a lid and cook for 8 minutes.

Shake the pan from time to time, without taking the lid off.

Remove the lid, discard any unopened mussels, season to taste with salt and pepper, scatter over the parsley and serve.

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Esta é uma refeição fabulosa que, não dando trabalho nenhum, faz um figurão à mesa, pois é tão deliciosa que parece que estivemos horas a fio na cozinha!

Um estufado simples, servido com um bom pão rústico para molhar no molho (eu fiz um pão caseiro dos fáceis. Um "no knead bread" que resulta sempre fantasticamente) e, sem sair da mesa, somos  de imediato transportados para o Paraíso.

A receita é do livro "Courtyard Kitchen" da Natalie Boog.

Um livro lindíssimo, o qual, mais uma vez, está carregadíssimo de post its.

Esta foi a primeira receita que fiz do livro, mas entretanto já fiz uma outra, também maravilhosa e que aqui publicarei brevemente.

ingredientes (para 4 pessoas):

2 colheres sopa de azeite

1 cebola pequena, picada finamente

2 dentes de alho, picados finamente

1 colher sopa de flocos de malagueta seca (chilli)

185ml vinho branco seco

1  lata de 400g de tomate picado

1 punhado de folhas de manjericão, picadas grosseiramente

400g peixe branco firme (eu usei lombos de bacalhau fresco), cortados em pedaços grandes.

500g mexilhão, lavado e barbas removidas

Flor de sal e pimenta preta moída na altura

1 punhado de folhas de salsa, picadas grosseiramente

pão rústico, para servir

preparação:

Sobre lume médio, aquecer o azeite num tacho de fundo espesso (daqueles de ferro ou parecidos).

Adicionar a cebola, os alhos e os flocos de malagueta e cozinhar por cerca de 5 a 6 minutos, ou até a cebola estar macia.

Adicionar o vinho branco, os tomates e o manjericão e deixar levantar fervura.

Colocar o peixe no molho, tentando que fique bem coberto.

Colocar os mexilhões sobre o peixe, baixar o lume, tapar o tacho e cozinhar por cerca de 8 minutos, abanando o tacho de vez em quando, mas sem nunca retirar a tampa.

Findo esse tempo, retirar a tampa, descartar os mexilhões que não tiverem aberto, temperar de sal e pimenta a gosto, polvilhar com a salsa e servir.

Recipe / Receita:

Lorraine Pascale dad's lasagne / A lasanha do pai da Lorraine Pascale.

Throughout my life, I ate and made a fair amount of lasagne recipes, including some that I made up relying on the ingredients that I had at home at the time.

This one, since the moment I made it for the first time, is the all times favourite and became a classic here at home.

It is so flavoursome, fragrant and moreish that, each time I make lasagne, everybody asks straightaway if it is the "special" one!

The recipe is from Lorraine Pascale "Home Cooking Made Easy" cookbook and it's called "My dad's really very good lasagne".

Well, I can only say that it should be called "the best lasagne ever". That's how good it is!

ingredients:

150ml Madeira, red whine or stock

150ml beef stock

100g pancetta chunks

1 red onion, peeled and finely chopped

2 large springs of fresh rosemary, finely chopped

2 tsp dried oregano

oil for cooking

2 cloves of garlic, finely chopped

500g beef mince

200g fresh pork sausages, skins removed

1 bay leaf

1 x 400g an of chopped tomatoes

3 to 4 squidges of tomato purée

1 tsp soft light brown sugar

1 good bunch of basil leaves

salt and pepper

8 to 10 lasagne sheets

50g grated Parmesan cheese

for the béchamel sauce:

40g flour

40g butter, plus extra for greasing

300ml double cream

300ml milk

salt, pepper and nutmeg

method:

Pour the Madeira or red wine in a saucepan, bring to the boil and boil until the liquid has reduced by half.

In another pan, add the pancetta and fry until golden brown, then add the onion, rosemary and oregano and a little bit of oil, and cook until the onions are soft (10 minutes). Add the garlic and cook for about 1 minute. Add the beef and pork along with the bay leaf, stirring with a wooden spoon to break up the meat.

While the meat is cooking, pour the beef stock into the pan containing the reduced wine. Bring to the boil and reduce by half.

Once the meat has turned from pink to brown, add the reduced wine/stock, the tomato purée, the tin of chopped tomatoes, the sugar and some seasoning and stir together.

Leave to simmer for about 15 minutes or until cooked. Once cooked, there should be some liquid left in the meat, but it should not look too soupy.

Make the béchamel sauce by putting the butter in a pan over a medium heat and heating until it melts. Take the pan of the heat and add the flour. Put the cream and milk together in a jug and add a little of it to the butter and flour. Mix it together with a wooden spoon, then add a little more liquid and mix well. Keep adding the milk mixture slowly, bit by bit, stirring well between each addition. Return the pan to the heat and bring it to the boil, stirring all the time. When slightly thickened, remove the pan from the heat and season well with salt, pepper and nutmeg.

Grease a lasagne dish with butter, then spread a thin layer of the meat sauce on the bottom of the dish. Sprinkle over some basil leaves, then add a layer of lasagne sheets over the top. Spread another layer of the meat on top, sprinkle with some more basil leaves and then some of the white sauce. Repeat the layers, finishing with a layer of the white sauce. Grate some Parmesan cheese on top and cook in a preheated oven (180ºC) for 45 minutes.

Take the lasagne out of the oven and leave it to cool for a few minutes.

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Tinha de vos deixar a receita desta lasanha que já foi feita cá em casa vezes sem conta, mas ainda não tinha tido oportunidade de aqui a publicar.

Já comi e fiz muitas lasanhas ao longo da minha vida (algumas até inventadas de acordo com os ingredientes que havia em casa), mas esta, sinceramente, supera todas.

Desde que a fiz pela primeira vez cá em casa que, sempre que faço lasanha, a pergunta que sempre ouço é: "Esta é a lasanha especial"?

A receita é do livro "Home Cooking Made Easy" da Lorraine Pascale e chama-se "A lasanha mesmo muito boa do meu pai". Quanto a mim, devia chamar-se "A melhor lasanha de sempre".

Experimentem e deliciem-se, pois aposto que passará a ser também a vossa favorita!!

ingredientes:

150ml vinho da Madeira, vinho tinto, ou caldo de carne

150ml caldo de carne

100gr cubos de pancetta

1 cebola roxa, descascada e picada finamente

folhas de 2 hastes de alecrim fresco, picadinhas

2 colheres chá de oregãos secos

azeite q.b.

2 dentes de alho picados

500gr carne de vaca picada

200gr salsichas de porco frescas, sem pele

1 folha de louro

1 lata de 400gr de tomate picado

3 a 4 espremidelas de uma bisnaga de concentrado de tomate

1 colher chá de açúcar amarelo

1 punhado de folhas de manjericão

sal e pimenta

8 a 10 folhas de lasanha (eu usei fresca mas caso usem da seca, não é necessário pré cozer)

50gr queijo Parmesão ralado

para o molho béchamel:

40gr farinha

40gr manteiga + extra para untar o tabuleiro

300ml natas para culinária

300ml leite

sal, pimenta e noz moscada

preparação:

Colocar o vinho num tachinho, aquecer até levantar fervura e ferver até este ter reduzido para metade.

Num tacho à parte, colocar os cubos de pancetta e fritar até estarem douradinhos.

Adicionar a cebola picada, o alecrim, os oregãos e um fio de azeite e cozinhar até a cebola estar macia (cerca de 10 minutos).

Adicionar a carne picada, a carne das salsichas e a folha do louro, mexendo bem com uma colher de pau para quebrar a carne e deixar alourar, mexendo de vez em quando.

Enquanto a carne aloura, adicionar o caldo de carne ao vinho reduzido, levar ao lume e quando levantar fervura, deixar ferver até reduzir de novo para metade.

Quando a carne estiver bem douradinha, adicionar-lhe a redução de vinho/caldo, a lata de tomates picados, o concentrado de tomate, o açúcar, sal e pimenta e mexer bem.

Cozinhar por cerca de 15 minutos, ou até a carne estar totalmente cozida. O resultado final será uma mistura quase seca.

Entretanto fazer o molho béchamel, derretendo a manteiga num tachinho em lume médio.

Retirar o tachinho do lume e adicionar a farinha.

À parte, misturar as natas com o leite e adicionar um bocadinho da mistura à manteiga/farinha, mexendo bem com uma colher de pau.

Ir adicionado o leite e natas à manteiga/farinha, até o líquido acabar, mexendo bem para incorporar.

Levar o tacho de novo ao lume, mexendo sempre até engrossar. Retirar do lume e temperar de sal, pimenta e noz moscada.

Untar um tabuleiro para lasanha com manteiga e, no fundo, espalhar uma fina camada da mistura de carne.

Polvilhar com algumas das folhas de manjericão e, por cima, colocar uma camada de folhas de lasanha.

Espalhar outra camada de molho de carne, sobre as folhas de lasanha, polvilhar com mais folhas de manjericão e cobrir com uma fina camada de molho béchamel. Repetir as camadas até todos os ingredientes acabarem, terminando com uma camada de molho branco. Polvilhar com o queijo ralado e levar ao forno pré aquecido (180ºC), por cerca de 45 minutos.

Retirar do forno e deixar arrefecer uns minutos antes de servir.

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