Chorizo and Black Tapenade Bread / Pão com Chouriço e Pasta de Azeitona Preta.

It feels like AGES! since the last time I've posted something on the blog!

I don't blog for so long that, I can't remember if I still know how to blog :))...

Anyway! It's World Bread Day 2019 and, as I adore bread, I never miss this day or the opportunity and excuse to bake a loaf of bread.

As soon as I got Zorra's invitation, of course, my brain started hitching and I couldn't stop thinking about which bread I'd bake this year.

Chorizo and Olives? Chorizo and the Tapenade (a more exquisite version of olives)?

This combination seemed very obvious, delicious and simple and that's the one I've gone for. Absolutely delicious and simple, Chorizo and Tapenade is the bread I've chosen to celebrate this year's WBD!

Hope you try it and love it as much as we did.

Fig Pavlova for the 32nd edition of the Sweet World / Pavlova de Figos para a 32ª edição do Sweet World.

After a wee Summer break, the Sweet World challenge is back for its 32nd edition and the theme for this edition is my most beloved Pavlova!

Pavlova, as you know, is something that I truly adore and if you look under the "Pavlova label", you'll find 14 Pavlova recipes for this dessert so, you're spoiled for choices...

Chaja Peach Meringue Cake for the Sweet World / Bolo Chaja com Pêssegos e Suspiros para o Sweet World.

Chaja Cake is the theme for the 30th edition of the Sweet World.

Chaja (chajá) is an Uruguayan dessert.

Delicious layers of sponge cake, meringue, whipped cream, and peaches.

This cake was invented by Orlando Castellano in the late 1920's at the Confitería Las Familias in Paysandú.

The unusual part is that it's named after a large, odd-looking local bird, el chajá (also known as a "crested screamer"), which has pockets of air under its skin. Apparently, those pockets of air, were the ones that inspired Mr. Castellano to add the crushed meringue to the cake.

I couldn't find much more information about this cake but I'd be happy if any of you know more about it and want to share it with us.

Actually, apart for the addition of the meringue, to me, this cake, is nothing more than a Victoria Sponge with peaches instead of strawberries or raspberries but, saying that! it's a very moist and delightful cake.

So? Do you want to make a Chaja Cake? Rules, as always, are simple:

1. You have until the 20th of July to make and publish your Chaja Cake. 
2. That same day, 20th of July, Susana will let you know on her blog, the theme for the 31st edition of the Sweet World. 
3. You'll have to leave your link in this post, in order to be featured in the monthly round up that will be published here on the blog, on the 15th of August. Yes! This time and again, as I'll be in holidays, I can't post the round up before that date.

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.

Bread Rolls stuffed with Chives Pesto, Maasdam cheese and Chive Blossoms / Rolinhos de Pão recheados com Pesto de Cebolinho, Queijo Maasdam e Flores de Cebolinho.

The idea of making these stuffed rolls came last week after browsing through the blog and finding this recipe I made a while ago.

As I had lots of chives and chive blossoms and I'd already tried a fabulous recipe from Aimee's blog using chive pesto that I adored, I decided to try this rolls with chive pesto, Maasdam cheese slices and chive blossoms.

They turned out so delicious that I wrote everything down so I could share them with you all.

Pork Shoulder with Fried Potatoes and Pickles / A minha versão da Carne de Porco à Portuguesa.

I recently received an invitation from Specially Selected Pork to create a recipe featuring the best quality pork meat you can find in Scotland.

We rarely eat pork meat at home but when we do, I must make sure that the meat is specially selected and that’s why I only buy my pork meat at farmer’s markets or specialist selected butchers.

Quality is always a priority.

The recipe I created was inspired in a very well known Portuguese dish called "Carne de Porco à Portuguesa" and you can find the recipe here.

Being able to create a recipe with such fantastic Quality Pork was a real pleasure and I loved every step of it. If you like pork meat, give this recipe a try because I'm sure you'll love it.

Thank you so much for this opportunity Specially Selected Pork.

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.

Poached rhubarb with vanilla and blood orange / Ruibarbo com baunilha e laranja sanguínea.

A simple suggestion with the best that February has to offer.

For Marta and her ingredient of the month, which is precisely the vanilla, I prepared this very easy and simple suggestion.

I don't even call it a recipe because it really is only a suggestion! A simple but delicious suggestion!

Scallops, Chorizo and Rocket / Vieiras, Chouriço e Rúcula.

Scallops, chorizo and rocket!

A fabulous combination of flavours and textures, easy to put together and so, so delicious!!

A combination that one day, I put together by accident and that turned out being amazing and a staple in our household.

I'm sharing this suggestion with you all today (with a more refined presentation than the one we use to have at home), just because I think it's a very special combination and "THE" perfect Valentine's Day starter to share with your person.

Tangerine shortbread / Shortbread de tangerina.

For January and her "ingredient of the month", Marta chose Tangerines.

Last month I couldn't prepare a recipe for Marta and I felt very sad about it because you know, I love #martaingredientofthemonth :)).

This month, I hope I can compensate Marta and, hopefully, I'll post 3 recipes being this shortbread the first one.

Super easy and quick to prepare, I don't have to tell you how delicious this shortbread is but, if you want to try it yourselves, please don't be shy as you're in for a huge treat.

Pumpkin, pancetta and Dolcelatte cheese tart / Tarte de abóbora, pancetta e queijo Dolcelatte.

As you all know by now, I love Marta's "ingredient of the month" and there's no month that I don't participate with a suggestion for her beautiful round up at the end of each month.

This month, October, the chosen ingredient was the pumpkin.

I LOVE pumpkin and how it can be used in either sweet or savoury recipes and this time and for Marta, I made this absolutely amazing and delicious savoury tart.

I used some of my favourite ingredients that, combined, elevated this tart from good to extraordinary!

The combination of pumpkin and sage is a classic that we all know but in this recipe, I used rosemary, which is one of my favourite herbs of all times and yes... I know... I write and say that for every herb I talk or write about but, the thing is, I love them all so much, that I tend to think that the one I'm using in one specific recipe is my favourite one, when actually, might not be, because they all are!...

Anyway... in this recipe I used rosemary in both, pastry and filling and the results were absolutely stunning flavour wise.

So, for lovely Marta and her October, which is the "Pumpkin month", here is my suggestion - which I hope is not the only one until the end of the month - and I really recommend you all to try it because you'll be in for a real delightful treat.

for the pastry:

250g plain flour

200g butter, chilled and cubed

125ml soured cream

1 tsp fresh rosemary needles, very finely chopped

1 egg white, lightly beaten

method:

Put the flour and butter in a food processor and pulse until the mixture resembles fine breadcrumbs.

Add the soured cream and the rosemary and pulse until the dough forms a ball.

Wrap the dough in clingfilm and refrigerate for 20 minutes.

Preheat the oven to 180ºC.

Once the pastry is chilled, roll it out on a floured surface and line a 23cm loose based tart tin. Line with baking paper and chill for another 20 minutes.

Fill the tart base with baking beans and cook the pastry for 15 minutes.

Remove from the oven, tip out the baking beans, brush the pastry all over with the egg white (to avoid a soggy bottom) and bake for a further 5 to 10 minutes, or until the pastry is golden and crisp. Take the tin out of the oven and set aside to cool.

for the filling:

600g pumpkin or butternut squash, peeled and cut into 2cm cubes

drizzle of olive oil

150g pancetta, cubed and fried until crispy

150g Dolcelatte, cubed

1 tbsp rosemary, very finely chopped

4 eggs

150ml créme fraîche

150ml double cream

sea salt flakes and freshly ground black pepper, to taste

method:

Preheat the oven to 180ºC.

Put the pumpkin on a baking tray and toss it with a little olive oil and salt and pepper to taste.

Bake for 25 minutes, or until tender but still holding its shape. When ready, take the tray out of the oven and set aside to cool.

Spread the pumpkin cubes all over the base of the tart shell.

Sprinkle with the crispy cubed pancetta, followed by the Dolcelatte and the chopped rosemary.

In a bowl, beat together the eggs, crème fraîche, the cream and salt and pepper to taste.

Pour the mixture over the pumpkin, pancetta and Dolcelatte and bake in the oven for about 35 minutes, or until the egg mixture is set and golden brown.

Remove the tart from the oven and allow it to cool slightly or to room temperature before serving.

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
method:

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.

My Vegetarian stuffed Focaccia / A minha Focaccia Vegetariana recheada.

I make this stuffed focaccia very often and it is so delicious that, this time I took the time to share the recipe with you all.

It is a meal on itself and perfect for picnics, lazy summer lunches or even to eat while you're at the beach.

The filling combinations are endless and although I always make this vegetarian combination, you can use cured meats combined with grilled or roasted veggies or whatever you fancy. The filling quantities are also variable. You can use as much or as less filling as you want.

Cheat's pizza with mozzarella, chargrilled nectarine and prosciutto / Pizza fingida com mozzarella, nectarina grelhada e presunto.

The idea to make these "pizzas" was, not just because I had all the ingredients laying around here at home, but also because I wanted to prepare another suggestion for Marta.

As I told you here and here, Marta chose Peaches and/or Nectarines as the ingredient of July. Therefore, here is my last suggestion. A savoury and sweet suggestion for Marta, that is very easy to prepare and makes an absolutely delicious Summer lunch.

Smoked mackerel, mascarpone and spinach roulade / Torta de espinafres, com cavala fumada a quente e mascarpone.

This month, Marta invited us to cook with spinach. 

I love spinach I have to say and saying that, cooking with spinach, is a real pleasure and a delight. 

I started developing this roulade a while ago. 

To be truthful, I tried the recipe twice before but, the ratios were not right so, those two times, it didn't came out as I wanted it to be. 

When I saw that Marta's chosen ingredient for June were spinach, I gave the recipe a few tweaks and adjustments and, finally, I got it right, just as I wanted it and in time, to be my first suggestion for Marta's "Spinach month". 

That's why it's here now. Because it is perfect and delicious!!

Rocky Road.

My son wanted Rocky Road and of course, I had to make him Rocky Road!

I decided to make in a loaf tin and instead of cutting it in squares like usual, this is a sliceable Rocky Road.

The results, either in taste and presentation are, I think, pretty amazing!

ingredients:

130g butter

300g dark chocolate (70%), roughly chopped

3 tbsp golden syrup

1 x 154g packet golden Oreo biscuits, roughly chopped or broken

150g marshmallows

2 x 30g Cadbury Crunchie bars, roughly chopped

method:

Lightly grease a loaf tin with vegetable oil and line with clingfilm.

Melt the butter, chocolate and golden syrup in a saucepan.

Once melted and smooth, take the pan off the heat and add the remaining ingredients.

Stir everything together until well combined and coated with the melted chocolate mixture.

Pour the mixture in the prepared tin and smooth the top with a spatula.

Cover with clingfilm and refrigerate overnight.

Turn the Rocky Road out of the tin, peel off the clingfilm and cut into slices.

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O meu filho andava há dias a pedir para lhe fazer Rocky Road e eu, como excelente mãe que sou :)))..., claro..., tive de lhe fazer Rocky Road!

Decidi fazer uma Rocky Road diferente, ou seja, em vez de a fazer como habitualmente, num tabuleiro e depois cortar em quadrados ou palitos, decidi fazê-la numa forma de pão e depois cortá-la em fatias.

No recheio, decidi também inventar um bocadinho e posso garantir-vos que em termos de sabor, esta Rocky Road ficou maravilhosa.

O resultado, no que ao aspecto diz respeito, sou suspeita, mas acho que ficou girissimo!

ingredientes:

130g manteiga

300g chocolate preto (70%), picado grosseiramente

3 colheres sopa de golden syrup

1 pacote de 154g de bolachas Oreo (eu usei uma edição limitada de Oreo douradas), partidas em pedaços grosseiros.

150g marshmallows

2 barras de 30g (cada) de Chocolate Crunchie da Cadbury, partidas em pedaços grosseiros.

preparação:

Untar ligeiramente uma forma de pão com óleo vegetal e forrá-la com película aderente.

Num tacho, derreter a manteiga, o chocolate e o golden syrup.

Retirar o tacho do lume, adicionar os ingredientes restantes e envolver tudo muito bem.

Deitar a mistura na forma preparada e, com uma espátula, alisar a superfície o melhor possível.

Tapar com película aderente e refrigerar de um dia para o outro.

Desenformar a Rocky Road, descartar a película aderente e cortar em fatias.

Recipe / Receita: Lia - Lemon & Vanilla.

Raspberry and meringue layer cake / "Bolo" de suspiro e framboesas em camadas.

Last week was my birthday and I celebrated it with meringue and raspberries of course!!

Everybody knows by now, that Im totally nuts about everything related to meringue and all kind of berries. My birthday cakes always have to feature some kind of berry or lemon as you can see here.

As last week I was in holidays and deprived of most of my gadgets and cake tins, I decided to make this meringue cake as it requires little kitchen material.

Ingredients for the meringue:

5 large egg whites

250g caster sugar

1/2 tsp vanilla extract

2 tsp cornflour

method:

Cut 2 x 23cm circles of baking paper and 1 x a 20cm circle.

Place the baking paper circles on 3 baking trays (one in each).

Preheat the oven to 150ºC.

Whisk the egg whites in a large bowl until stiff but not dry.

Gradually whisk in the sugar, 1 tbsp at a time, whisking for a few seconds in between each addition.

When all the sugar is well incorporated, whisk in the vanilla extract and the corn flour until well combined.

Place large spoonfuls of the meringue on the baking paper circles, spreading to the edge with a rubber spatula in order to make flattish meringue discs.

Turn the oven down to 120ºC.

Bake the meringues for 1 and 1/2 hours or until very lightly coloured.

Remove from the oven and leave to cool.

for the filling:

600ml double cream

1 tsp vanilla extract

450g raspberries

dried edible flowers (optional)

method:

Whip the cream with the vanilla extract until soft peaks form.

Place a large meringue disc on a serving plate and spoon over 1/3 of the cream.

Scatter 1/3 of the raspberries on top.

Top with the second large meringue disc and repeat as above.

Top with the smaller meringue, spoon over the remaining cream and scatter with the remaining raspberries.

Sprinkle with dried edible flowers (if using) and serve.

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Em primeiro lugar e para começar, quero pedir mil desculpas a todos os que se deram ao trabalho de comentar este cheesecake (e sei que foram muitos, porque  recebi os e-mails), pois uma vez mais, o blogger ou o Google+ decidiram fazer das suas e os comentários desapareceram todos ou melhor, nem sequer chegaram a aparecer no post ou na caixa de comentários.
A sério!! Passo-me com estas coisas e o pior é que nem sequer respondem ás solicitações de apoio ou se dignam dar qualquer tipo de justificação... Enfim!!
Mudando de assunto e indo para o post de hoje. A semana passada foi o meu aniversário.

Como estava de férias e privada dos meus gadgets de cozinha e formas, fiz este "bolo"  com discos de suspiro, natas e framboesas, pois além de incluir os ingredientes e sabores que mais adoro, é algo que não requer muito material na sua confecção.

Como sabem, sou louca por suspiro (em todas as suas formas e texturas) e frutos vermelhos e como tal, os meus bolos de aniversário têm sempre de incluir todos, ou alguns destes ingredientes.

O ano passado fiz este bolo delicioso com morangos e romã, que podem ver aqui e que era absolutamente fabuloso e este ano comemorei com este "bolo" de suspiro que foi apreciadíssimo por todos os que estavam presentes e o devoraram até à última migalha.

Ingredientes para os discos de suspiro:

5 claras de ovo grandes

250g açúcar refinado branco

1/2 colher chá de extracto de baunilha

2 colheres chá de Maizena

preparação:

Cortar 2 círculos de papel vegetal com 23cm de diâmetro cada.

Cortar um círculo de papel vegetal com 20cm de diâmetro.

Colocar os discos de papel em tabuleiros de ir ao forno.

Aquecer o forno a 150ºC.

Na taça da batedeira eléctrica, bater as claras em castelo.

Adicionar o açúcar, 1 colher de sopa de cada vez, batendo bem entre cada adição.

O truque com suspiros e pavlovas é esfregar um bocadinho do suspiro entre o polegar e o indicador e se não se sentir o açúcar, é sinal que está bem batido. Caso se sintam grãos de açúcar entre os dedos, continuar a bater até este estar completamente desfeito.

Quando o açúcar estiver todo bem incorporado, adicionar a baunilha e a Maizena e bater até tudo estar bem combinado.

Dividir o suspiro sobre os 3 círculos de papel, alisando-os com uma espátula de silicone, por forma a que fiquem baixinhos.

Baixar a temperatura do forno para os 120ºC e levar os discos de suspiro ao forno por cerca de 1 hora e meia ou até estes estarem secos ao toque e ligeiramente corados (atenção que o mais pequeno demora menos tempo a cozer, por isso confirmem após 1 hora).

Retirar os discos de suspiro do forno e arrefecê-los sobre uma grelha até estarem completamente frios.

para o recheio:

600ml natas para bater

1 colher chá de extracto ou pasta de baunilha

450g framboesas

flores secas comestíveis (opcional), para decorar

preparação:

Bater as natas juntamente com a baunilha, até obter picos suaves. Não bater em demasia, senão viram manteiga.

Colocar um disco grande de suspiro sobre um prato de serviço.

Cobrir com 1/3 das natas batidas e 1/3 das framboesas.

Colocar o segundo disco grande de suspiro em cima da camada anterior e repetir.

Colocar o disco pequeno de suspiro em cima das camadas anteriores, cobrir com as natas restantes, polvilhar com as restantes framboesas e com as flores secas e servir.

Recipe: Lia - Lemon & Vanilla.

Thyme and parmesan jerusalem artichoke crisps / Crisps de girassol batateiro com parmesão e tomilho.

After making this salad and this soup, I was left with 4 small jerusalem artichokes lost in the fridge.

As I was going to have friends over during one of the weekends in between, I decided to make these crisps to serve as aperitifs.

They were delicious and went down a treat with a few cocktail drinks!!

ingredients:

4 small jerusalem artichokes, washed, scrubbed and dried

vegetable oil, for deep frying

2 tbsp grated parmesan, or to taste

1 1/2 tbsp thyme leaves, or to taste

sea salt flakes, to taste

method:

Warm the oil in a large pot over high heat to 180°C. 

Using a mandolin, slice the jerusalem artichokes into very thin slices.

When the oil is hot, add the jerusalem artichoke slices, in batches, if necessary, and let them fry until golden and the bubbling has almost completely subsided.

Drain the crisps over kitchen paper, sprinkle with sea salt flakes, the grated parmesan and the thyme leaves and transfer to a serving plate.

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Depois de ter feito esta salada e esta sopa, acabei por ficar com 4 girassóis batateiros perdidos no frigorífico.

Aproveitando que ia ter amigos em casa num desses fins de semana, decidi utilizá-los para fazer estas crisps, que foram servidas como aperitivo, a acompanhar uns cocktails e foram bastante apreciadas.

ingredientes:

4 girassóis batateiros, lavados, esfregados e secos

óleo vegetal, para fritar

2 colheres sopa de queijo parmesão ralado, ou a gosto

1 1/2 colheres sopa de folhas de tomilho, ou a gosto

lâminas ou flor de sal, a gosto

preparação:

Aquecer o óleo numa fritadeira, até este atingir os 180°C.

Com a ajuda de uma mandolina, cortar o girassol batateiro em fatias muito fininhas.

Quando o óleo estiver quente, fritar as fatias de girassol batateiro, tendo o cuidado de não encher muito a frigideira, até estas estarem crocantes e douradinhas.

Sejam pacientes, pois o girassol batateiro demora mais tempo a atingir o ponto crocante que as batatas por exemplo, pois têm mais água.

Retirar as crisps da figadeira e escorrê-las sobre papel absorvente de cozinha.

Polvilhar com as lâminas ou flor de sal, o queijo ralado e as folhas do tomilho.

Transferir para um prato de serviço e servir.

Recipe / Receita: Lia - lemon & Vanilla.

Blood orange curd / Curd de laranja sanguínea.

Just made these 2 jars of blood orange curd with the last of the blood oranges that I could get and this year was not bad, as I could get a fair amount of them.They were enough to enjoy a few glasses of freshly squeezed blood orange juice, to make this brownie, this salad and a Diana Henry blood orange chicken dish that I'll show you in a few days.

Although this last lot of oranges was not as "bloody" as the ones used in the previous recipes, I actually prefer them like that for the curd because I like my curd more orangy in colour than pinkish...

If you want more ideas on how to use your blood oranges, there's this tart here and this one here, that are very delicious and pretty.

Now, for the curd...

ingredients (for 2 small jars):

4 tsp finely grated blood orange zest

125ml blood orange juice, strained

1/2 tsp finely grated lemon zest

juice of 1/2 lemon, strained

150g caster sugar

100g butter, chopped

4 egg yolks, lightly whisked

method:

Put all the ingredients in a saucepan over low heat.

Cook, stirring all the time with a wooden spoon, for 10 to 15 minutes, or until the mixture thickens and coats the back of the spoon.

Pour the mixture into sterilised jars and seal.

Set aside to cool and then store in the fridge.

You can use it as a spread over scones or toasted bran and in lots of puddings and ice creams.

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Como já constataram, adoro estas laranjas sanguíneas ("vampiras" como gosto de as chamar).

Não só porque têm um interior lindo, mas também porque são doces, sumarentas e deliciosas.

Como já vos disse, a época delas é muito curta e nos dois últimos anos, não consegui encontrar muitas, mas encontrei o suficiente para fazer estas duas tartes (esta e esta).

Este ano foi bom, pois arranjei bastantes e não só foram suficientes para apreciar e beber uns bons copos de sumo de laranja "vampira" natural, como ainda consegui fazer um frango assado com laranja sanguínea (que vos mostrarei brevemente), este brownie maravilhoso e esta salada e com as que sobraram, fiz estes frasquinhos de curd que, como sabem, é excelente para usar em sobremesas, gelados, ou simplesmente barrado sobre scones ou torradas.

Esta última remessa de laranjas, não tinha um interior tão dramático em cor, como as usadas nas receitas anteriores, mas sinceramente, para o curd, prefiro-as assim, pois não gosto da cor "rosada" e "radioactiva" de alguns curds que vejo por aí. Prefiro-o assim, com um cor de laranja mais intenso, mas natural.

ingredientes (para 2 frascos pequenos):

4 colheres chá de raspa de laranja sanguínea

125ml sumo de laranja sanguínea, coado

1/2 colher chá de raspa de limão

sumo de 1/2 limão, coado

150g açúcar refinado branco

100g manteiga, cortada em cubos

4gemas de ovo, ligeiramente batidas

preparação:

Colocar todos os ingredientes num tacho sobre lume brando.

Cozinhar por cerca de 10 a 15 minutos, mexendo sempre com uma colher de pau, até a mistura estar espessa e ao passar o dedo nas costas da colher, consigam desenhar e manter uma linha bem defenida.

Colocar a mistura em frascos esterilizados (aqui disse-vos como esterilizo os frascos), fechar os frascos, deixar arrefecer e depois de frio, guardar no frigorífico.

Recipe / Receita: Lia - Lemon & Vanilla.