Bienenstich (Bee Sting Cake) / Bolo Picada de Abelha.

Bienenstich - Bee Sting Cake is the theme for this month and the 28th edition of the Sweet World!

Bienenstich or Bee Sting Cake is a German dessert made of a sweet yeast dough with a baked-on topping of caramelized almonds and filled with a vanilla custard, buttercream or cream.

There are many stories surrounding its rather unusual name.

One story is about two royal pastry chefs who stole honey from a beehive on the banks of the Rhine in 1474, to bake a special cake for their king. The Bee Sting Cake was the result - possibly thus named on account of the numerous stings they were subjected to.

According to another story, the cake may have earned its name from its honey topping. Apparently, a bee was attracted to it, and the baker who invented the cake was stung.

Another source cites a legend of German bakers from the 15th century who lobbed beehives at raiders from a neighboring village, successfully repelling them, and celebrated later by baking a version of this cake named after their efforts.

Stories and legends might differ on its origins but, they all agree on how delicious is this fabulous cake.

Want to make a Bee Sting Cake?

Fig & Rose Millefeuille / Mil Folhas de Figos e Rosas.

You all know I love a good millefeuilles right?

To me, Millefeuilles are like Pavlovas! Can't see one new recipe of either of them, and you'll spot me running into the kitchen to make it straightaway!

In this post, you can see the list of all the homemade millefeuilles I've already made until today and, this one, with all these exotic and Persian flavours, couldn't go unnoticed and not being part of my millefeuilles list, right?

This is another great recipe from Sabrina Ghayour beautifully gorgeous "Feasts" book and it was so, so delicious that I had to share it with you all.

Try it and thank me later because you will be delighted :))).

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!

Carrot Tarte Tatin / Tarte Tatin de Cenoura.

Looking for recipes featuring carrots for this month's "Marta and her Ingredient of the Month", I found this fabulous Tarte Tatin where the carrots are the star of the show!

I have to tell you that this tatin was a very, very pleasant surprise as it's so, so flavoursome and delicious that we all loved it to bits.

Of course, homemade pastry helps a lot too and that's the one I used but, saying that, be my guest if you want to use shop bought puff pastry.

The recipe is from Rachel Khoo "Little French Kitchen" book and let me tell you that, it was the first time I made it but, it will not be the last one for sure!!

Carrot, Dill, Almond and Feta Baklava / Baklava de Cenoura, Aneto, Amêndoas e queijo Feta.

Marta's ingredient of the month are the carrots.

Most of the benefits of carrots can be attributed to their beta-carotene and fiber content but carrots are also a good source of antioxidant agents and, furthermore, carrots are rich in vitamin A, Vitamin C, vitamin K, vitamin B8, viamin B5, folic acid, potassium, iron, copper, and manganese so, all of these are great reasons to cook with this root vegetable.

The first recipe I made for Marta and for her "May, the month of the Carrots" is this amazingly delicious savoury Baklava.

The recipe is from Chef Maria Elia great "Full of Flavour" book, from which I've already made this absolutely fantastic soup.

Even my husband that is not very keen on dishes with pastry, loved it and didn't stop talking about how delicious it was and how much he loved it.

A fabulous vegetarian dish that I truly recommend!

Micro Steamed Asparagus with Poached Egg and Walnut Vinaigrette / Espargos no microondas com Ovo Escalfado e Vinagrete de Noz.

"The Food Lab" by J. Kenji Lopez-Alt is the book Deborah chose for April's Rainydaybites Cook Book Club.

As you can guess by the name, The Food Lab is more than a recipe book. Its's a book about cooking through science, meaning, cooking techniques that should be adopted instead of others, depending on the ingredients, tips, tricks, explanations about how things happen and why, etc.

It is a very interesting book and I'm loving exploring it.

The first recipe that I tried was this one. Not just because I was very curious about the method used to cook the asparagus, but also because of the walnut vinaigrette that caught my attention straightaway.

I confess that I never cooked asparagus in the microwave and I have to say, this method really works!!

Jerusalem artichoke Blinis topped with blue cheese / Blinis de Girassol batateiro com queijo azul.

You know I'm a huge Jerusalem artichoke lover. If you look up at the "Jerusalem artichoke" label here on the blog, you'll find loads of recipes with this amazing ingredient.

Every year, as soon as they are in season and I find them, I can't resist buying a whole lot of them.

This recipe, featured in the absolutely gorgeous book "The Modern Vegetarian", from the very well known Chef Maria Elia, is a true stunner!!

Just try to make it and serve it as a starter at a dinner party and your guests will love you forever!!

Honestly, although it looks very posh and labour intense, it's so, so easy to make that the smiles on your guests faces will be the best reward you'll get for such little work.

You can make the blinis in advance and gently reheat them in the oven before serving. As for the cheese, if you don't like blue cheese, you can use other kind of cheese, like pecorino, goat's cheese, manchego or other cheese you like.

If you don't like Jerusalem artichokes, you can use parsnips or none, if you don't like either of them, and use just potatoes.

Chocolate Pain d'Épices / Pain d'Épices de Chocolate.

I have to admit that I've never been mad about Pain d'Épices but last year, after making this Mima Sinclair one, I totally changed my mind and became a massive fan of it.

This year, I decided to try a different recipe and I went for the Eric Lanlard - Chocolat cook book recipe, which is delicious although, I have to say, I still prefer this one here. For me, Mima Sinclair recipe, gives you a moister and less dense "cake" than the one I'm leaving you today.

Anyway, if you are a Pain d'èpices lover, you have to try both by yourselves and decide which one you prefer because tastes are different right?

According to Eric, this Pain d'Épices is delicious toasted and spread with butter or drizzled with honey and I agree!

Medovik Cake for the 12th edition of the Sweet World / O Bolo Medovik para a 12ª edição do Sweet World.

20th of December!

It's almost Christmas and it's Sweet World Challenge day.

It shouldn't be me but, because my PC broke last month and Susana had to take over, this month, I have the honor to present you the theme of the 12th Edition!!

Yes!! One year of Sweet World. One year of very interesting challenges, Bakes and cakes and puddings that, if not for the Sweet World, I would have never dared to make and yet, here we are, 12 months later, presenting another theme with the same enthusiasm and joy as we did it the first time and now, with more confidence, more knowledge and even more passion.

Lots of people joined us (Susana and myself) in this journey. Just like us, stepping out of their comfort zones every month and making cakes and delicacies that were unthinkable or that we thought we would never make and for that, a big huge THANK YOU to everyone and everybody that, every month, makes the effort to participate in this Sweet World.

11 months traveling around the world on a sweet.

Recreating and getting to know all the facts and stories behind all the sweets we asked you to prepare and, as a recall, here is the list of everything we made and again, a big THANK YOU to everybody that embraced this Sweet World with the same passion as Susana and myself:

1st edition: Queen of Puddings.

2nd edition: Brooklyn Blackout Cake.

3rd edition: Hot Cross Buns and a Simnel Cake.

4th edition: Donauwelle Cake.

5th edition: Fraisier.

6th edition: Black Forest Cake.

7th edition: Summer Pudding.

8th edition: Trifle.

9th edition: Baked Cheesecake.

10th edition: Princess Cake.

11th edition: Saint Lucia (Saffron Buns).

and this month...

for our 12th edition...!!!

We want you to travel to Russia and to make us a Medovik Cake aka, Russian Layered Honey Cake!!

Asian turkey lettuce wraps / Wraps de alface com peru em molho asiático.

These are the first two recipes (sauce and dish itself) that I tried from Emilie Raffa absolutely gorgeous cookbook!

As you might know, Emilie is the creator of the gorgeous blog "The Clever Carrot".

The book - The Clever Cookbook - is full of simple, delicious and quick and easy to make recipes and, unusually, after my first reading, it was already completely full of post its.

This dish is amazing as the sauce is quickly put together and the flavour that it gives to the meat is incredible. In less than 30 minutes, you'll have an awesome flavourful meal on the table!

It is so delicious that I had to stop myself from eating it all straight from the pan.

We had these wraps as a light lunch during the weekend and everybody (including kids), loved them.

The combination of the asian flavours with the freshness, crispiness and crunchiness of the lettuce and green apple, makes these a truly delicious treat.

Big thumbs up for our "Clever Carrot" Emilie Raffa!!

ingredients for the Master stir-fry sauce (makes 190ml):

78ml soy sauce or tamari

237ml chicken stock (I used Emilie's homemade chicken stock, but use whatever chicken stock you fancy).

2 tbsp honey

1 tsp cornflour

method:

Whisk all the ingredients together until the honey and cornflour are throughly dissolved.

Pour the mixture into a jar and refrigerate up to 2 weeks.

Add the sauce to flavour your  stir fries, being careful to shake the jar very well before using it.

for the wraps:

1 head of a crispy lettuce such as Iceberg or Bibb, leaves separated, washed and dried

1/4 tsp sesame oil

1 tbsp vegetable oil

454g chicken or turkey mince

2 garlic cloves, peeled and grated

5cm piece of ginger, peeled and grated

237ml Master stir-fry sauce (above)

1 green apple, skin on, cut into matchsticks

1 tbsp sesame seeds

method:

Warm both oils in a large skillet.

Add the mince and cook until lightly browned (4 to 5 minutes), or until all the moisture has evaporated.

Add the garlic and ginger and stir for 30 seconds or until fragrant.

Add the Master Stir-fry Sauce, shaking it well before, bring to the boil and simmer for 1 to 2 minutes, or until thickened.

Remove the pan from the heat and serve the mince mixture over the lettuce leaves, topped with the apple and the sesame seeds.

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Hoje deixo-vos as duas primeiras receitas que testei do fabuloso livro da Emilie Raffa!

Como devem saber, a Emilie é a autora do lindo blog o The Clever Carrot.

O livro, cujo título é: The Clever Cookbook, é, todo ele, recheado de fabulosas sugestões.

Receitas fáceis de preparar, repletas de sabor e de ingredientes fabulosos e que fazem parte do nosso dia a dia.

Um livro que, logo após a minha primeira incursão, quando me dei conta, estava carregadíssimo de post its, pois acho que não sobrou nenhuma (ou quanto muito 1 ou duas) receita que não me cativasse e que eu não queira experimentar e testar.

Esta receita, que combina um molho fantástico, é rápida de preparar e, em menos de 30 minutos, têm uma deliciosa refeição na mesa!

Nós, degustámo-la num dos dias do fim de semana ao almoço e todos, incluindo os miúdos, simplesmente amámos!

Eu, depois de preparar a carne, literalmente, tive de me conter para não comer o preparado todo, directamente da frigideira e à colherada!

Os sabores da mistura da carne, combinados com a frescura e o crocante da alface e da maçã, elevam esta receita, simplíssima, a um nível superior e que, sem dúvida, quererão repetir.

Um grande aplauso para a "Clever Carrot" que é a Emilie Raffa!!

ingredientes para o molho de stir-fry (faz 190ml):

78ml de molho de soja ou tamari

237ml caldo de galinha (eu usei caldo de galinha caseiro - receita da Emilie - mas usem o caldo que quiserem).

2 colheres sopa de mel

1 colher chá de Maizena

preparação:

Misturar todos os ingredientes e mexer bem, por forma a desfazer bem o mel e a Maizena.

Colocar a mistura num frasco, tapar e guardar no frigorífico.

Este molho conserva-se no frigorífico por cerca de 2 semanas.

Podem usar este molho em stir-fries de tudo, desde carne, a peixe e vegetais.

Tenham sempre o cuidado de agitar muito bem o frasco antes de adicionar o molho aos vossos cozinhados.

para os wraps:

1 alface de folhas crocantes, tipo iceberg, ou outra do género, folhas separadas, lavadas e bem escorridas.

1/4 colher chá de óleo de sésamo

1 colher sopa de óleo vegetal

454g de carne de peru ou frango, moída

2 dentes de alho, descascados e ralados

5cm de gengibre fresco, descascado e ralado

237ml molho de stir-fry (receita acima)

1 maçã verde, tipo Green Smith, com casca, lavada e cortada em palitos finos

1 colher sopa de sementes de sésamo

preparação:

Numa frigideira larga, aquecer ambos os óleos.

Adicionar a carne escolhida e cozinhar por cerca de 4 a 5 minutos, ou até a carne estar douradinha e não haver líquido na frigideira.

Adicionar o alho e o gengibre ralados e mexer por cerca de 30 segundos, ou até estes estarem aromáticos.

Adicionar o molho de stir-fry, agitando bem o frasco antes de o adicionar ao preparado e cozinhar por 1 minuto ou 2, ou até a mistura ter engrossado.

Retirar a frigideira do lume e servir o preparado sobre as folhas de alface.

Polvilhar com os palitos de maçã e com as sementes de sésamo.

Recipe / Receita:

Pain d'Épices with chocolate sauce / Pain d'Épices com molho de chocolate.

Pain d'Épices is a French version of gingerbread.

The French classic pain d’Épices is usually sold in loaves but, sometimes, it is also sold in squares that have been cut from giant slabs.

Texture wise, it's a cross between a cake and a bread and it's made with lots of honey and spices.

This recipe is from Mima Sinclair fantastic "Gingerbread Wonderland" book and it is so delicious that my 9 years old daughter keeps on asking me to make it again.

Of course that the chocolate sauce makes it even more moreish and scrumptious and the combination is absolutely superb!!

ingredients:

300g runny clear honey
200g dark soft brown sugar
100g unsalted butter + extra for greasing
400g plain flour

1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
60g ground almonds
zest of 1 unwaxed lemon

3 medium eggs
50ml dark rum
1 tsp almond extract

for the chocolate sauce:
125ml double cream
1 tbsp dark soft brown sugar
25g unsalted butter
1 tbsp golden syrup
75g dark chocolate (70%), finely chopped
1 tbsp Cointreau

method:

Put the honey, sugar and butter in a saucepan over low heat and melt together, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and let it to cool for 15 minutes.
Preheat the oven to 180ºC. Grease a (2l capacity) bundt tin and set aside.

Sift the flour, baking powder, bicarbonate of soda, salt and spices.
Fold through the ground almonds and lemon zest.
Pour the honey mixture into the flour mix and beat together.
Add the eggs, rum and almond extract and beat until combined.

Transfer the mixture to the prepared tin.

Place the tin on the middle shelf of the oven and bake for 25 minutes.
After that time, cover the tin with a double layer of foil and bake for a further 15 minutes or until a skewer inserted in the centre of the cake comes out clean.

Transfer the cake tin to a cooling rack and cool for 15 minutes before turning it onto the rack to cool completely.
to make the chocolate sauce:
Put the cream, sugar, butter and golden syrup in a small saucepan over a medium/low heat.
Stir until the sugar has dissolved and then remove from the heat.
Add the chopped chocolate and stir until melted and glossy.
Add the Cointreau and gently stir until combined.
Drizzle the hot sauce over the cake or serve separately.

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O Pain d'Épices é a versão francesa do gingerbread.
Este clássico francês, é normalmente vendido em formato de pão (cozido em formas tipo bolo inglês) ou em fatias quadradas que foram cortadas de pães gigantes.

Para quem nunca provou, o Pain d'Épices leva uma boa quantidade de mistura de especiarias e uma boa dose de mel.

A sua textura é um cruzamento entre um pão e um bolo, por isso não esperem obter uma textura fofa de bolo.

Esta versão, é do livro Gingerbread Wonderland da Mima Sinclair e garanto-vos que, se gostam de Pain d'Épices, têm mesmo de experimentar esta receita.

Para os que nunca o provaram, está aqui uma boa oportunidade para o fazer, pois é delicioso e até a minha filha de 9 anos gostou tanto, que já me pediu para o voltar a fazê-lo brevemente.

Claro que a adição do molho de chocolate ajuda a torná-lo mais indulgente e dá-lhe aquele toque mágico.

ingredientes:

300g mel líquido claro
200g açúcar mascavado escuro
100g manteiga sem sal + extra para untar a forma
400g farinha de trigo branca

1 colher chá fermento para bolos
1 colher chá de bicarbonato de sódio
1/2 colher chá de sal fino
2 colheres chá de gengibre em pó
1 colher chá de canela em pó
1 colher chá de noz moscada em pó
1/2 colher chá cravinho em pó
60g amêndoa ralada (farinha de amêndoa)
raspa de 1 limão biológico

3 ovos médios (M)
50ml Rum escuro
1 colher chá de extracto de amêndoa

para o molho de chocolate:
125ml natas para culinária
1 colher sopa de açúcar mascavado escuro
25g manteiga sem sal
1 colher sopa de golden syrup
75g chocolate preto (70%), picado finamente
1 colher sopa de Cointreau

preparação:

Num tachinho sobre lume brando, colocar o mel, o açúcar e a manteiga. Aquecer, mexendo, até o açúcar estar dissolvido.
Retirar o tacho do lume e deixar arrefecer por 15 minutos.
Aquecer o forno a 180ºC e untar muito bem, uma forma tipo Bundt, com capacidade para 2l.
Numa taça, peneirar a farinha, o fermento, o bicarbonato, o sal e as especiarias.
Adicionar a farinha de amêndoa e a raspa do limão e envolver tudo muito bem.
Adicionar a mistura de mel à mistura da farinha e bater tudo muito bem.
Adicionar os ovos, o Rum e o extracto de amêndoa e voltar a bater até tudo estar bem combinado.
Deitar a mistura na forma e colocá-la sobre a grelha, colocada no meio do forno.
Cozer o bolo por 25 minutos.
Findo esse tempo, cobrir o bolo com uma camada dupla de papel de alumínio e cozer por mais 15 minutos, ou até que um palito inserido no meio do bolo saia completamente limpo.
Quando o bolo estiver cozido, colocar a forma sobre uma grelha de arrefecimento e deixar o bolo arrefecer dentro da fora por cerca de 15 minutos.
Findo esse tempo, desenformar o bolo sobre a grelha para completo arrefecimento.

para fazer o molho de chocolate:
Num tachinho pequeno sobre lume médio a baixo, colocar as natas, o açúcar, a manteiga e o golden syrup.
Mexer até o açúcar estar dissolvido e retirar do lume.
Adicionar o chocolate picado e mexer até este ter derretido e a mistura estar brilhante.
Adicionar o Cointreau e envolver delicadamente até tudo estar combinado.
Deitar o molho de chocolate quente sobre o bolo, ou servi-lo à parte.

Recipe / Receita:

Lavender spiced honey madeleines / Madalenas de alfazema e mel.

The new issue of Donna Hay magazine is out and full of fabulous and gorgeous suggestions and as soon as I put my eyes on this recipe I knew I would try it straightaway and that's precisely what I did!

I love Madeleines and I'm always keen to try new flavours and combinations and this one is really delicious.

for the lavender sugar:

110g caster sugar

2 tsp dried lavender

method:

Place the sugar and lavender in a bowl and rub with your fingers to combine. Set aside.

ingredients for the Madeleines (makes 12):

150g plain flour, sifted

1/2 tsp baking powder, sifted

55g caster sugar

1 tsp dried lavender

2 eggs

80g unsalted butter, melted

1 tbsp honey

1 tsp vanilla bean paste

method:

Preheat the oven to 180ºC. Lightly grease a 12-hole madeleine tin.

Place the flour, baking powder, sugar, lavender, eggs, butter, honey and vanilla in a bowl and whisk until smooth.

Spoon the mixture into the prepared tin and cook for 8 to 10 minutes or until the madeleines are puffed up and golden.

Remove from the tin, coat in the lavender sugar and set aside to cool before serving.

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Acabadinha de sair a nova edição da revista da Donna Hay e vem bem recheada de receitas novas, lindas e que apetece testar.

A primeira receita a sair da minha cozinha, foram estas Madalenas perfumadas com alfazema e mel, pois não resisto a uma receita de Madalenas (ou não fosse Madalena o nome da minha querida irmã) e estas, com esta combinação fabulosa, são mesmo dos Deuses!

para o açúcar de alfazema:

110g açúcar refinado branco

2 colheres chá de flores secas de alfazema

preparação:

Colocar o açúcar numa taça, adicionar a alfazema e esfregar ambos muito bem com a ponta dos dedos. Reservar.

ingredientes para as Madalenas (12):

150g farinha de trigo branca, peneirada

1/2 chá de fermento em pó, peneirado

55g açúcar refinado branco

1 colher chá de flores secas de alfazema

2 ovos

80g manteiga sem sal, derretida

1 colher sopa de mel

1 colher chá pasta de baunilha (podem usar essência, caso não tenham pasta)

preparação:

Aquecer o forno a 180ºC e untar com manteiga, uma forma para Madalenas, com 12 buracos.

Numa taça, colocar a farinha, o fermento, o açúcar, a alfazema, os ovos, o mel, a manteiga derretida e a baunilha.

Bater tudo muito bem com a vara de arames, até obter uma mistura cremosa e macia.

Distribuir a mistura pelos 12 buracos da forma e levar ao forno por 8 a 10 minutos, ou até as madalenas terem crescido e estarem douradinhas.

Retirar as Madalenas do tabuleiro, embrulhá-las no açúcar de alfazema e colocá-las sobre uma grelha, a fim de arrefecerem completamente antes de serem servidas.

Recipe / Receita: Donna Hay magazine Oct. / Nov. 2015.

Roasted beet salad with honey, goat cheese and watercress / Salada de beterraba assada com mel, queijo de cabra e agrião.

Beetroot is something that everybody dislike here at home.

Everybody, apart from me of course, as I love it and I'm the one insisting on buying them all the time and then having to deal with all the moaning and complains when I try to serve it to the family. Anyway, I love it and I'm not giving up until they, at least, like it! It's like my "secret" quest.

This recipe was exactly what I was needing as there was a bag of mixed beets in my fridge just screaming to be used.

The combination couldn't be more delicious.

ingredients (serves 4):

3 golden beets, scrubbed clean and greens removed

3 red beets, scrubbed clean and greens removed

1/4 cup olive oil

1 tsp salt

1 tsp freshly ground black pepper

4 cups watercress

115g goat cheese, sliced into 4 rounds

1/4 cup honey

method:

Preheat the oven to 200ºC.

Rub the beets with 3 tbsp of the olive oil, wrap them together in foil and place on a baking sheet.

Bake the beets for 1 hour. Remove from the oven and from the foil and allow them to cool.

When cool enough to handle, rub the skins until they peel right off, or use a vegetable peeler.

Chop the beetroots into cubes and season them with 1/2 tsp each of the salt and pepper.

Add the watercress to a bowl and use your hands to lightly toss it with the remaining olive oil, salt and pepper.

To assemble the salads, add both beets to each plate along with a handful of the watercress.

Add some of the goat cheese on the side and drizzle everything with a tablespoon of honey.

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Beterraba!!

O legume mal amado cá em casa. Mal amado por todos, menos por mim claro, pois sou a única que adora beterraba e que insiste em comprá-la e prepará-la, correndo sempre o risco de ouvir os "resmunganços" de todos á mesa.

Como sou persistente e tenho por missão pôr esta gente, senão a amar, pelo menos a gostar da dita beterraba sem refilar, lá vou tentando e tentando e ficando mais ou menos desapontada com as reacções, mas com esperança de que um dia essas reacções mudem e sejam positivas.

Esta receita era mesmo a que me estava a faltar e assim que revi este livro e a vi, marquei-a logo, pois tinha um saco de beterrabas no frigorífico, a "gritar" para serem consumidas.

A combinação não podia ser mais perfeita!

ingredientes (para 4 pessoas):

3 beterrabas amarelas, lavadas e sem rama

3 beterrabas vermelhas, lavadas e sem rama

1/4 chávena de azeite

1 colher chá de sal

1 colher chá de pimenta preta moída na altura

4 chávenas de agrião

115g queijo de cabra, cortado em 4 rodelas

1/4 chávena de mel

preparação:

Aquecer o forno a 200ºC.

Esfregar as beterrabas com 3 colheres sopa de azeite, embrulhá-las todas juntas numa folha de papel de alumínio, colocá-las num tabuleiro e levar ao forno por cerca de 1 hora.

Retirar as beterrabas do forno e do papel de alumínio e colocá-las num prato para arrefecerem.

Quando frias o suficiente para que se consigam manusear, esfregá-las para lhes retirar a pele, ou se a pele estiver difícil de sair, usar um descascados de cenouras.

Cortar as beterrabas em cubos, e temperar com 1/2 colher chá de sal e 1/2 colher chá de pimenta.

Colocar o agrião numa taça e temperá-lo com o azeite, o sal e a pimenta restantes.

Distribuir as beterrabas pelos pratos e rodeá-las com um punhado do agrião e com o queijo de cabra.

Regar tudo com o mel e servir.

Recipe / Receita:

Strawberry salad / Salada com morangos.

After an uninterrupted succession of sweet posts, a few weeks ago, the blog is now back to its routine, which means, meatless Mondays, sweet Wednesdays and meaty Fridays so, according to that, here it is, a delicious salad from Lakeland magazine, that is very easy to put together, totally delicious and that is very colourful and appetising.

ingredients for the salad (serves 4):

6 to 8 strawberries, quartered

200g baby spinach leaves, washed and drained

1/2 cucumber, thinly sliced lengthways

150g goat's cheese from a log, cut into rounds

handful of mint leaves

for the dressing:

90ml extra virgin olive oil

30ml balsamic vinegar

10ml runny honey

salt and pepper, to taste

method:

Mix all the dressing ingredients together in a screw top jar and shake well to combine. Taste for salt and pepper and add more if necessary.

Divide the salad ingredients equally between 4 plates and drizzle with the dressing.

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Depois de há umas semanas atrás, este blogue ter andado bem "docinho", o mesmo volta lentamente à sua rotina e a rotina para este blogue é (ou tenta-se o mais possível que assim seja), Segundas-feiras sem carne, doces Quartas-feiras e Sextas-feiras com carne.

Seguindo esta lógica, deixo-vos hoje com esta saladinha colorida e linda, super fácil de preparar e que, em termos de texturas e contrastes de sabor, é absolutamente divina!

ingredientes para a salada (para 4 pessoas):

6 a 8 morangos, cortados em quartos

200g folhas de espinafre bebé, lavados e escorridos

1/2 pepino, cortado em lâminas longitudinais

150g queijo de cabra, em rodelas

um punhado de folhas de menta

para o molho:

90ml azeite, de preferência extra virgem

30ml vinagre balsâmico

10ml mel líquido

sal e pimenta preta moída na altura, a gosto

preparação:

Para o molho, colocar todos os ingredientes dentro de um frasco com tampa de enroscar. Fechar o frasco e abanar bem para que os ingredientes fiquem bem combinados. Provar e rectificar de sal e pimenta a gosto.

Distribuir os ingredientes para a salada pelos 4 pratos, regar com o molho e servir.

Recipe / Receita: Lakeland magazine (Summer 2012).