Burnt Butter and Salted Maple Sticky Buns and the end of the Sweet World Challenge / Rolinhos de Pimenta da Jamaica, Beurre Noisette e Xarope de Ácer e o adeus ao nosso amado Sweet World.

Hi all!

It looks like I'm not posting on the blog for ages and actually, it has been for ages...

As this is the first post of 2019 - first of all - I want to wish you all a very Happy New Year (still in time right?).

2018 was a very rough year for my family and myself and 2019 is still not going according to plan so, the strength and joy of posting recipes here on the blog, every week or even every month, are none at the moment!

Today is a very special day here on the blog!

We should be celebrating the 3rd Anniversary of our most beloved Sweet World Challenge and posting a new challenge for the month but, instead, we're posting a recipe to say good bye to our beloved challenge!

Both of us, Susana and myself, our private life is pretty much out of control right now and, as we love this challenge so much and we don't want to neglect it, we've decided to put an end to it and so, today, instead of celebrating, we're ending it!

There were 3 years of learning, challenging ourselves, getting out of our comfort zones, making, trying and researching the history of sweets, we've never had the courage to try before. A lot more is left to explore and try but, at the moment, its impossible so, a big THANK YOU to all the people that, for the last three years, challenged themselves and were with us for 35 months and a HUGE, HUGE THANK YOU to my Sweet World partner Susana, who is the most talented, friendly, dedicated and fabulous person I've ever met!

To say bye bye to our "Sweet World" on a sweet note, I'm leaving you the recipe for these absolutely outstanding Donna Hay buns and the recipe is from her latest book "Modern Baking".

Pecan Pie / Tarte de Nozes Pecã.

Pecan Pie is the theme for the 33rd edition of the Sweet World challenge.

Pecan pie is an American creation.

Pecans are native to North America. The nuts were propagated by Native Americans as far north as Illinois and the southern part of Iowa, according to Edgar Rose, a former engineer and self-made pecan pie expert who lives in Illinois.

Pecans grew along areas watered by the Mississippi River, spreading a bit to the east into Alabama. Following the Civil War, commercial developers brought in a few varieties of pecans to grow in Georgia (the state is now the main commercial grower of pecans in the U.S.). Grafted pecan trees also became prevalent in Louisiana in the mid to late 1800s. The name of the nut itself is derived from the French word "pacane", which is taken from the Algonquian word for “nut.” That may help explain why some believe the French invented the pecan pie after settling in New Orleans, though there’s seemingly little evidence to support that.

The earliest printed pecan recipes began popping up in Texas cookbooks in 1870s and 1880s. The first recipe that most closely resembles what we know today as pecan pie was published in 1898 in a church charity cookbook in St. Louis, but it was sent in by a Texas woman.

By the beginning of the 20th century, recipes for pecan pie had started appearing outside of Texas, but the pie wouldn’t surge in popularity until the mid 1920s. That’s when the manufacturer of Karo syrup began printing a recipe for pecan pie on cans of the product, as James McWilliams noted in The Pecan: A History of America's Native Nut. Wide distribution of Karo syrup introduced many people to pecan pie, who found it was quite simple to make.

Technically classified as a “sugar pie,” the classic pecan pie recipe promulgated by the makers of Karo syrup uses a cup of the product in the mixture, along with eggs, sugar, butter, vanilla extract, and of course, pecans. Alternatives for Karo syrup include brown sugar and molasses, and some recipes add bourbon, rum, or whiskey into the mix. Pecan pie is nearly always baked in a traditional pie crust verses a crumble crust or a cookie crust.

As with any classic dish, near-countless variations have emerged. Popular additions to the traditional pecan pie include bourbon, whiskey, shredded coconut, and chocolate. There are also pecan pie-cheesecake hybrids, pecan hand pies, and, strangely enough, pseudo-healthy versions involving chia seeds. Molasses or brown sugar sometimes serve as a substitute for the corn syrup, an ingredient that’s gotten a bad rap from nutrition advocates in recent years.

The dense combination of butter, sugar, corn syrup, and eggs create the gooey interior of pecan pie, which complements the crispiness of the top layer. While baking, the pecans rise to the top, leaving a gooey layer of sugary custard below.

Early 20th century recipes for pecan pie occasionally contained items such as milk and raisins, but once the Karo syrup recipe spread across the country, the ingredients changed little (barring personal tweaks and individual preferences). The majority of pecan pie recipes published today are still based on the traditional Karo syrup recipe.

How did it become a Thanksgiving staple?

With the advent of corn syrup and a pecan surplus, the popularity of the pies spread across the country. Pecan harvesting begins in late September and extends into November, making the timing just right to fuel pecan pie baking for the holiday.

Font: Eater - A brief History of Pecan Pie.

Pumpkin, Saffron and Orange Soup for the Virtual Pumpkin Party / Sopa de Abóbora, Açafrão e Laranja, para a Festa Virtual da Abóbora.

It's Virtual Pumpkin Party Day 2018 and, I so love to cook with pumpkin, that I couldn't miss this day for anything in the world!

It's my 3rd year participating in this fabulous initiative and, here and here, you can check my previous contributions for this fabulous event.

This year, I've decided to make this amazing Ottolenghi soup. A recipe from his brand new, and absolutely FANTASTIC book "Simple".

This is a recipe for soup lovers and to be enjoyed now, that the days are getting cooler and cooler. Full of warmth and autumnal flavours, this soup is a must try!

Just in case you want to have a look and check all the fabulous bloggers that are celebrating this virtual day and all the fantastic delights they've cooked, check Sara's blog and enjoy the pumpkin feast.

Happy Virtual Pumpkin Party Day lovely people!!

Vegan Chocolate Granola / Granola vegan de Chocolate.

If you're following this blog for some time now, you know that I'm not vegan, vegetarian, Paleo or whatever.

I'm just someone that loves food in general!

I eat everything (well, not quite...) and I love to try all sorts of flavours and cuisines. I believe that in food just as in life, balance is the key for everything and therefore, in my house there's no place for fanaticism, fundamentalism's and other sort of (isms).

I cook and eat with my family and friends whatever we fancy to eat on the day. If it's meat we'll eat meat, if it's vegetarian will be and if it's vegan or other sort of tendency, it will be but, it's always what we want, when we want.

Saying that, I love vegan food more than I ever thought I would love it and although (as you know), I have lots of all sorts of books, when I'm craving vegan food, I always go to that same place where I know that I'll find fabulous, mouthwatering and delicious vegan recipes.

Weather for breakfast, meals or even vegan cakes and sweets, Kimberly's, The Little Plantation Blog is the place I always rely in order to cook and eat fabulous vegan food.

Not to talk about Kimberly, the blog owner herself. Such a thoughtful and kind person. Full of knowledge and a very talented food and prop stylist and photographer...

Just visit the blog and tell me if you don't want to cook everything Kimberly publishes there? Plus! Kimberly's blog posts are always a joy to read. Short or long, whatever the theme, for me, reading them, it's always a delightful and relaxing moment!

Honestly? If there is one person in this world that could make me go completely vegan, that person would be Kimberly and her blog!

I've already tried lots of Kimberly's recipes here at home and although my daughter and I, we are the keenest ones for vegan food, my husband and teenager son never ever complained about any of the recipes I cooked from The Little Plantation blog.

Actually, all of them were very much appreciated and devoured by everybody including the two fussy boys.

This granola is one of those successful recipes I tried from Kimberly's blog and I'm not writing here the English version of it because it's all written down and very well explained here.

I have to say that after taking the granola out of the oven, I couldn't stop munching it from the tray or even after being cooled, directly from the jar.

My kids (both), are having it for breakfast and snack all the time and soon, I'll have to make another batch.

Yes! That's how delicious it is!!

Espresso Granola / Granola de Café.

After all the December excesses, we all need a little food cleansing this month and so, for January and the most needed detox and clean start, I'm leaving you with this delicious and very flavoursome granola.

The recipe is from Donna Hay "Life in Balance" cookbook and the coffee flavour is a very pleasant surprise.

Nutella filled pancakes with caramelised banana, toasted hazelnuts and maple syrup / Panquecas recheadas com Nutella, servidas com banana caramelisada, avelãs tostadas e maple syrup.

Today is Nutella World Day and therefore, we are celebrating it with these absolutely amazing pancakes that are filled with Nutella and topped with delicious caramelised banana, toasted hazelnuts and a drizzle of maple syrup.

The recipe is from BBC GoodFood magazine and it is delicious!

ingredients (serves 4):

200g self raising flour

1 1/2 tsp baking powder

3 tbsp golden caster sugar

3 large eggs

25g melted butter, plus extra for cooking

200ml milk

drizzle of vegetable or sunflower oil

200g Nutella

2 large bananas, peeled and thickly sliced on an angle

4 tbsp toasted chopped hazelnuts

maple syrup

method:

To make the pancake batter, mix the flour, baking powder,1 tbsp of the golden caster sugar and a pinch of salt in a large bowl with a whisk.

Make a well in the centre. crack in me eggs and add the metted butter and milk.

Whisk the wet ingredients in the centre until combined, then gradually incorporate the dry ingredients until you have a thick, smooth batter. Transfer the mixture to a jug.

Heat the oven to its lowest setting and put a couple of baking trays in to keep the pancakes warm as you cook them.

Heat a knob of butter and a drizzle of oil in a large, non stick frying pan over a medium heat.

when the butter is foaming, pour rounds of batter into the pan, about 8cm wide. Leave space between them as they will expand as they cook.

Scoop teaspoons of Nutella from the jar and pop one in the centre of each pancake, then use a tiny bit more batter to just cover the chocolate spread.

Continue cooking for 1 to 2 minutes until the underside is golden brown, then carefully flip the pancakes and cook for 1 minute more on the other side.

When golden, transfer to a baking tray and keep warm in the oven while you cook the next batch.

When the pancakes are all cooked, caramelise the bananas.

Wipe the frying pan clean with kitchen paper and scatter in the remaining 2 tbsp of the sugar.

Heat the sugar until it melts and starts to bubble to a deep amber colour.

Toss in the bananas and coat them in the caramel.

If the sugar hardens, drizzle in a little maple syrup or water, then bubble for 30 seconds until syrupy.

Serve the pancakes stacked with the caramelised banana pieces between the layers and more piled on top.

Scatter over the hazelnuts and drizzle with maple syrup.

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Aparentemente hoje é o Dia Mundial da Nutella e assim sendo, cá em casa comemora-se com estas panquecas magníficas, recheadas com Nutella, e servidas com banana caramelisada e avelãs tostadas.

A receita é da revista BBC GoodFood e claro que as panquecas foram apressadíssimas e nem o interior deu para mostrar, mas não faz mal, pois acho que vocês conseguirão imaginar a decadência do seu interior...

ingredientes (para 4 pessoas):

200g farinha de trigo branca com fermento

1 1/2 colheres chá de fermento em pó

3 colheres sopa de açúcar refinado amarelo

3 ovos grandes (L)

25g manteiga derretida + extra para a frigideira

200ml leite

um bocadinho de óleo vegetal ou de girassol

200g Nutella

2 bananas grandes, descascadas e cortadas em ângulo, em rodelas grossas

4 colheres sopa de avelãs sem pele e tostadas

maple syrup

preparação:

Numa taça grande, colocar a farinha, o fermento, 1 colher de sopa do açúcar e uma pitada de sal e mexer tudo muito bem com o batedor de varas.

Fazer um buraco no centro, adicionar os ovos, a manteiga derretida e o leite.

Mexer bem os ingredientes líquidos no centro da taça e gradualmente, começar a misturá-los com a mistura da farinha, batendo bem, até obter uma mistura espessa, macia e cremosa. Transferir a mistura para um jarro.

Aquecer o forno na temperatura mínima e colocar lá dentro um ou dois tabuleiros, a fim de ir mantendo as panquecas cozinhadas quentes, enquanto cozinha as restantes.

Numa frigideira anti aderente larga e sobre lume médio, colocar umas gotas de óleo e um bocadinho de manteiga.

Quando a manteiga estiver derretida e quente, verter a massa para a frigideira, por forma a obter rodelas de mais ou menos 8cm de diâmetro e deixando espaço entre elas, pois irão expandir.

Colocar uma colher de chá de Nutella no centro de cada panqueca e cobrir com mais um bocadinho de massa, a fim de tapar a Nutella.

Cozinhar as panquecas por 1 ou 2 minutos e quando o lado de baixo estiver douradinho, virá-las, cozinhando por mais 1 minuto do outro lado.

Quando douradinhas de ambos os lados, transferi-las para os tabuleiros aquecidos, enquanto continua a cozinhar as restantes.

Quando as panquecas estiverem todas cozinhadas, limpar a frigideira com papel absorvente de cozinha e voltar a colocá-la sobre o lume médio.

Espalhar as restantes 2 colheres de sopa de açúcar na frigideira e aquecer, até o açúcar derreter e começar a caramelizar.

Quando o caramelo estiver bem douradinho, adicionar as bananas e envolvê-las no mesmo.

caso o caramelo solidifique quando adicionar as bananas, regar com um bocadinho de maple syrup ou de água e deixar ferver por 30 segundos.

Servir as panquecas empilhadas com as rodelas de banana caramelizadas entre as camadas, reservando algumas rodelas para colocar no topo.

Polvilhar com as avelãs tostadas e regar com maple syrup.

Recipe / Receita: BBC GoodFood magazine - February 2016.

Hazelnuts, lemon and blueberry cake for the WBD 2015 / Bolo de avelãs, limão e mirtilos para o WBD 2015.

Today we're celebrating World Baking Day 2015 and this cake, one of my favourite cakes from one of my favourite authors, is the cake that I baked to participate on the event.

A fabulous and delicious cake, to share with all of you, family and friends.

I just realised that last year I participated in the World Baking Day with another of Amber Rose recipes which, I think, is a good sign of how much I love her recipes.

ingredients for the cake:

115g hazelnuts, toasted in the oven and skins rubbed off

260g unsalted butter, softened

225g white spelt flour, sifted

2 tsp baking powder, sifted

4 large eggs

130g honey or golden caster sugar

130g maple syrup

zest of 1 large lemon

for the filling and decoration:

350ml double cream

2 to 3 tbsp honey

2 to 3 tbsp blueberry jam (preferably sugar free)

200g fresh blueberries

edible flowers (optional)

icing sugar

method:

Preheat the oven to 180ºC. Grease and flour 2 x 20cm loose bottomed sandwich tins.

Whizz the hazelnuts in a food processor into a fine meal.

Put all the ingredients for the cake in a bowl and beat with an electric mixer until just incorporated. Don't over mix.

Divide the batter between the 2 prepared tins and smooth the tops.

Bake for 25 to 30 minutes or until the cakes are cooked through and a skewer inserted in the centre of each cake comes out clean.

Remove the cakes from the oven and allow to cool for 5 minutes in their tins, before turning them on a wire rack.

When the cakes are completely cool, lightly whip the cream until very soft peaks form.

Add the honey and whisk until incorporated.

Add the jam, one tablespoon at a time, and carefully marble it through the cream.

Transfer one of the cakes to a serving plate, spoon over 2/3 of the cream and place the second cake on top.

Spread the remaining cream over the second cake, top with the blueberries and flowers and dust with icing sugar.

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Comemora-se hoje o World Baking Day 2015 e como tal, aqui vos deixo este bolinho para comemorar o evento e marcar o dia.

Fazer bolos é algo que adoro e como tal, este dia é só uma desculpa para fazer mais um bolinho e partilhá-lo convosco e com a família e amigos.

Optei por este bolo de avelãs, limão e mirtilos, por ser um dos meus bolos preferidos e por ser também (como todos já sabem), de uma das minhas autoras favoritas.

Curiosamente, e enquanto escrevia este post e procurava o link para o WBD de 2014, percebi que já o ano passado havia participado neste dia com uma receita da Amber Rose, o que, suponho, corrobora o facto de adorar esta autora e os seus livros e receitas.

ingredientes para o bolo:

115g avelãs, tostadas no forno e pele esfregada e retirada

260g manteiga sem sal, à temperatura ambiente

225g farinha de espelta branca, peneirada

2 colheres chá de fermento em pó, peneirado

4 ovos grandes (L)

130g mel ou açúcar refinado amarelo

130g maple syrup

raspa de 1 limão grande

para o recheio e decoração:

350ml natas para bater

2 a 3 colheres sopa de mel

2 a 3 colheres sopa de doce de mirtilo (de preferência sem açúcar)

200g mirtilos frescos

flores comestíveis (opcional), para decorar

açúcar em pó, para polvilhar

preparação:

Aquecer o forno a 180ºC e untar e enfarinhar duas formas de fundo amovível, com cerca de 20cm de diâmetro cada.

Processar as avelãs num robot de cozinha, até obter uma farinha fina.

Colocar todos os ingredientes do bolo na taça de uma batedeira eléctrica e bater até tudo estar bem incorporado, tendo o cuidado de não bater em demasia, a fim de obter um bolo fofo no final.

Dividir a massa pelas duas formas e alisar os topos.

Levar as formas ao forno e cozer os bolos por cerca de 25 a 30 minutos, ou até que um palito inserido no centro de cada bolo, saia limpo.

Retirar os bolos do forno e deixar arrefecer por cerca de 5 minutos nas próprias formas, antes de os desenformar sobre uma grelha de arrefecimento.

Quando os bolos estiverem completamente frios, bater as natas num Chantilly ligeiro.

Adicionar o mel e bater de novo para incorporar.

Adicionar o doce de mirtilo, uma colher de sopa de cada vez, mexendo cuidadosamente  a fim de obter um efeito marmoreado.

Colocar um dos bolos sobre um prato de serviço e cobri-lo com 2/3 das natas.

Colocar o segundo bolo em cima do primeiro e decorar com as natas restantes, os mirtilos frescos e as flores e polvilhar com açúcar em pó.

Recipe / Receita:

The Kitchn granola / Granola do livro The Kitchn.

Granola is something that I love to make and I'm always trying to make different versions.

Sometimes when I'm feeling lazy I buy it as now, we can find some fabulous and healthy brands and options on the market.

This recipe is fabulous and full of fantastic ingredients.

ingredients (makes around 6 cups):

3 cups rolled oats

1 cup chopped nuts (almonds, pecans, walnuts)

1 cup dried, shredded, unsweetened coconut

1/2 cup seeds (sesame, pumpkin)

1/2 cup light brown sugar

1 1/2 tsp salt

1/4 tsp ground cinnamon

1/2 cup oil (light olive oil or walnut oil)

1/2 cup honey or maple syrup

3/4 tsp vanilla extract

2 egg whites, lightly beaten

3/4 cup chopped dried fruit (cherries, cranberries, apricots, blueberries)

method:

Preheat the oven to 150ºC.

In a large bowl, mix the oats, nuts, coconut, seeds, sugar, salt and cinnamon.

In a small bowl, whisk together the oil, honey or maple syrup and vanilla.

Pour the liquid mixture into the dry mixture and stir to combine.

Add the egg whites and combine throughly.

Scrape the mixture out onto a sheet pan and bake for about 45 to 50 minutes or until the mixture is light brown and toasty.

Stir after 20 minutes, moving the crispy bits from the perimeter into the center and distributing the granola in the center out toward the edge of the pan.

Remove the pan from the oven and add the dried fruit.

Using a spatula, stir to combine the mixture and let the granola cool.

Transfer to an airtight container.

The granola will keep fresh for 7 to 10 days.

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Granola é algo que adoro fazer e tento fazer sempre receitas diferentes, pois gosto de variar sabores e combinações.

Quando a preguiça ataca, compro granola de pacote, pois felizmente, hoje em dia já se conseguem encontrar no mercado, marcas com opções magníficas e saudáveis.

ingredientes (rende cerca de 6 chávenas):

3 chávenas de flocos de aveia

1 chávena de frutos secos (amêndoas, nozes, pecãs, etc.)

1 chávena de coco seco ralado, sem adição de açúcar

1/2 chávena de sementes (papoila, sésamo, abóbora, etc.)

1/2 chávena de açúcar amarelo ou moreno claro

1 1/2 colheres chá de sal

1/4 colher chá de canela em pó

1/2 chávena de óleo (azeite light ou óleo de noz ou outro à escolha)

1/2 chávena de mel ou maple syrup

3/4 colher chá de extracto de baunilha

2 claras de ovo, ligeiramente batidas

3/4 chávena de frutos secos picados (cerejas, alperces, mirtilos, arandos, etc.)

preparação:

Aquecer o forno a 150ºC.

Numa taça grande, misturar os 7 primeiros ingredientes.

Numa taça à parte, misturar o óleo, o mel ou maple syrup e a baunilha.

Adicionar os ingredientes líquidos aos sólidos e misturar tudo muito bem.

Adicionar as claras de ovo e mexer tudo muito bem, a fim de que todos os ingredientes fiquem bem incorporados.

Deitar a mistura para dentro de um tabuleiro de ir ao forno, por forma a que fiquem bem espalhados e levar ao forno por cerca de 45 a 50 minutos, ou até a granola estar douradinha.

Mexer ao fim dos primeiros 20 minutos, movendo a combinação do centro do tabuleiro para as extremidades e vice versa.

Retirar o tabuleiro do forno e adicionar os frutos secos picados.

Misturar bem com a ajuda de uma espátula e deixar arrefecer.

Transferir a granola para um recipiente de fecho hermético.

A granola conserva-se fresca por 7 a 10 dias.

Recipe / Receita:

Pomegranate and strawberry cake / Bolo de romã e morangos.

Last week (Tuesday the 31st) was my birthday and although I didn't have a party on the day, I had some friends around during the following weekend and therefore, I decided to make this cake, that was marked as my birthday cake since the day I bought this fabulous book.

Amber Rose is one of my favourite authors and all the recipes I try from her books are a stunner.

Pomegranate and strawberries are something I truly adore and that's why I marked this recipe to be THE cake to celebrate my birthday.

ingredients (serves 8 to 10):

300g unsalted buter, softened

300g white spelt flour, sifted

4 medium eggs, preferably free range

3 tsp baking powder

2 tsp rosewater (I used orange blossom water)

300g maple syrup

grated zest of 1 organic lemon

2 to 3 tbsp kefir or milk, to loosen the mix

for the filling:

250g strawberries

1 pomegranate, halved and seeds removed

squeeze of lemon juice

400ml double cream

2 tbsp maple syrup

1 tsp rosewater (I used orange blossom water)

50g natural Greek yoghurt or kefir

6 tbsp rose petal jam or sugar free strawberry jam

method:

Preheat the oven to 180ºC. Grease and flour 3 x 20cm loose bottomed tins.

Cream the butter until pale and fluffy.

Add 2 to 3 tbsp of the flour and the eggs, one at a time, and beat until you have a light and fluffy mixture.

Using a large metal spoon, fold in the rest of the flour and baking powder until combined.

Add the rosewater, maple syrup and lemon zest and fold gently.

Add a dash of milk or kefir to loosen if the mixture is too stiff.

Divide the mixture between the 3 cake tins, level the tops and bake in the oven for 20 minutes or until the centre springs back to the touch.

Remove from the oven and cool in the tins for 5 to 10 minutes before turning onto a wire rack to cool completely.

Whip the cream until it forms soft peaks. Gently stir through the maple syrup and rosewater.

Fold in the yoghurt, then carefully dot spoonfuls of jam into the cream bowl and give a gentle stir to create a marble effect.

Place one of the cakes on a serving plate and gently spoon the cream mixture over. Sprinkle with pomegranate seeds.

Repeat with the second cake and top with the third cake.

Top the cake with the strawberries, sprinkle over any remaining pomegranate seeds. Dust with a little icing sugar.

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Na passada 3ª feira dia 31 de Março, foi o meu aniversário e embora não tenha feito nada de especial no dia, aproveitei que tinha amigos em casa no fim de semana seguinte e fiz este maravilhoso bolo da Amber Rose, que estava marcado para ser o MEU bolo de anos desde o dia em que comprei o livro.

Sendo eu completamente louca por frutos vermelhos e romã (aliás é uma das queixas cá em casa é que só faço sobremesas com frutos vermelhos em vez de chocolate e caramelo, lol), decidi assim que vi esta receita, que iria guardá-la para reproduzir neste dia e assim o fiz, de acordo com o planeado há meses e meses atrás.

A Amber Rose é uma das minhas autoras favoritas e não há receita dela, seja doce ou salgada, que não seja uma maravilha e saia sempre uma perfeição.

ingredientes (para 8 a 10 pessoas):

300g manteiga sem sal, amolecida

300g farinha de espelta branca, peneirada

4 ovos médios, de preferência biológicos

3 colheres chá de fermento em pó

2 colheres chá de água de rosas (eu usei água de flor de laranjeira)

300g maple syrup

raspa de 1 limão biológico

2 a 3 colheres sopa de leite ou kefir, para aligeirar a mistura

para o recheio:

250g morangos

1 romã, partida ao meio e sementes removidas

umas gotas de sumo de limão

400ml natas para bater

2 colheres sopa de maple syrup

1 colher chá de água de rosas (eu usei água de flor de laranjeira)

50g iogurte grego natural ou kefir

6 colheres sopa de doce de pétalas de rosa, ou doce de morango sem açúcar

preparação:

Aquecer o forno a 180ºC. Untar e enfarinhar 3 formas de 20cm de diâmetro com fundo amovível.

Bater a manteiga até esta estar fofa e pálida.

Adicionar 2 a 3 colheres da farinha e os ovos, um de cada vez, batendo bem entre cada adição, até obter uma mistura leve e fofa.

Com a ajuda de uma colher de metal, adicionar a restante farinha e o fermento e envolver tudo muito bem, sem bater em demasia.

Adicionar a água de rosas, o maple syrup e a raspa do limão e incorporar delicadamente.

Adicionar um bocadinho de leite ou kefir, para aligeirar a mistura, caso esta esteja muito espessa.

Dividir a mistura pelas 3 formas, alisando a superfície e levar ao forno por 20 minutos, ou até os bolos estarem cozidos e um palito inserido no meio sair limpo.

Retirar os bolos do forno e deixar arrefecer nas próprias formas por 5 ou 10 minutos, antes de desenformar sobre uma grelha para completo arrefecimento.

Bater as natas até obter picos ligeiros.

Adicionar a água de rosas e o maple syrup e envolver delicadamente.

Envolver o iogurte na mistura anterior e adicionar o doce, ás colheradas, envolvendo de forma a criar um efeito marmoreado no creme.

Colocar um dos bolos num prato de serviço e cobrir com a mistura das natas. Salpicar com sementes de romã.

Repetir o processo com o segundo bolo.

Colocar o terceiro bolo em cima da segunda camada e decorar com os morangos e as restantes sementes de romã.

Polvilhar ligeiramente com açúcar em pó.

Recipe / Receita:

Blood orange and rosemary tart with a spelt and rosemary pastry / Tarte de laranja sanguínea e alecrim com base de espelta e alecrim.

I wanted to make this tart last year but as the blood oranges are so difficult to get, I made this one here with the ones I could get, but I didn't have the chance to make the one I'm bringing you today.

As they are in season again now, as soon as I got my hands on a few bags of them, they went straightaway into this delicious tart.

Amber Rose wrote in her book that the combination of oranges and rosemary is magic and I can corroborate that she is totally right. It really is, indeed, a magic combination!!

If you can't find blood oranges, you can use regular oranges but you really should try this tart as it is divine either flavour or texture wise.

ingredients for the crust:

250g white spelt flour, sifted

pinch of salt

90g unsalted butter, cold and cubed
50g icing sugar
2 large egg yolks, preferably free range
2 tbsp fresh rosemary, finely chopped

method:

Put the flour, salt and butter in a food processor and pulse until you have fine breadcrumbs.
Add the icing sugar, egg yolks and rosemary and pulse again to combine or until the mixture comes together.
Remove from the bowl, shape it into a ball and wrap in clingfilm.
Refrigerate for at least 1 hour.
Preheat the oven to 180ºC.
Using a box grater, grate the pastry into a 25cm tart tin and then press it evenly into the sides and base of the tin.
Prick the base with a fork and chill again for 10 minutes.
Line the tart with scrunched baking paper and fill with baking beans.
Place in the oven and bake for 12 minutes. Remove the baking paper and beans and bake for a further 5 minutes or until the pastry is lightly golden.
Cool in its tin and reserve.

ingredients for the blood orange curd:

grated zest of 3 and juice of 5 blood oranges

2 springs of rosemary
120g maple syrup
4 large whole eggs + 6 egg yolks
200g unsalted butter, softened

method:

Put the orange juice and rosemary springs into a saucepan and bring to the boil.
Simmer for 10 to 15 minutes or until the juice has reduced by half.
Remove from the heat and set aside to cool for 10 to 15 minutes.
When cooled, discard the rosemary springs.
Add the zest, maple syrup, eggs and egg yolks to the pan and whisk until the eggs are broken up and everything has become homogenised.
Place the pan over a low heat and cook, stirring all the time, until the mixtures coats the back of a spoon.
Add the butter, whisking all the time, until the mixture becomes very thick.
Remove from the heat and place the pan on a cold surface. Continue whisking until the mixture has cooled to lukewarm.
Spoon the filling into the tart case and bake in the oven for 10 to 15 minutes, or until the top is brown.
Remove from the oven and cool on a wire rack before removing from the tin.

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As laranjas sanguíneas são de estação curta e dificílimas de arranjar, o ano passado ainda consegui fazer esta tarte aqui com as que arranjei, mas já não consegui arranjar mais para fazer a tarte que hoje vos trago e que já estava marcada para fazer há séculos.

Agora, que a época das benditas laranjas (que, diga-se de passagem, são lindas, não são?), está de volta outra vez, não podia deixar passar mais um ano sem provar esta verdadeira maravilha de tarte.

A Amber Rose escreve no seu livro que a combinação laranjas/alecrim é mágica e deixem que vos diga que assino em baixo e faço minhas as palavras dela, pois é, de facto, uma combinação mágica e deliciosa!

Caso não encontrem laranjas sanguíneas, esta tarte pode ser feita com laranjas normais mas seja qual for o caso, não deixem de experimentar esta maravilha que, quer em termos de sabor, quer em termos de textura é, completamente mágica!!!

ingredientes para a massa:

250g farinha de espelta branca, peneirada (podem substituir por farinha de trigo branca)

uma pitada de sal

90g manteiga sem sal, fria e cortada em cubos
50g açúcar em pó
2 gemas de ovo grandes, de preferência caseiros
2 colheres sopa de alecrim fresco, finamente picado

preparação:

Colocar a farinha, o sal e a manteiga no copo do robot de cozinha e pulsar até obter  uma espécie de migalhas.
Adicionar o açúcar em pó, as gemas e o alecrim e pulsar de novo, até a mistura estar bem combinada e a massa descolar dos lados do copo do robot.
Retirar a massa do robot, formar uma bola e envolvê-la em película aderente e refrigerar por, no mínimo, 1 hora.
Aquecer o forno a 180ºC.
Com os lados mais grossos de um ralador, ralar a massa para cima de uma tarteira com cerca de 25cm de diâmetro.
Pressionar a massa ralada uniformemente, na base e lados da forma, por forma a que esta fique bem forradinha.
Não tentem esticar esta massa com o rolo pois será tempo perdido, já que é uma massa muito areada.
Picar a base da massa com um garfo e levar a tarteira ao frigorífico por mais 10 minutos.
Amachucar uma folha de papel vegetal e colocá-la sobre a massa da tarte. Encher com bolas de cerâmica para culinária, feijões secos ou arroz e levar ao forno por cerca de 12 minutos.
Retirar a tarteira do forno, remover o papel e as bolas de cerâmica ou o que lá tiverem posto e voltar a levar a base ao forno por mais 5 minutos, ou até a massa estar douradinha.
Retirar do forno e arrefecer dentro da própria forma.

ingredientes para o curd de laranja:

raspa de 3 e sumo de 5 laranjas sanguíneas

2 hastes de alecrim
120g maple syrup
4 ovos inteiros (L) + 6 gemas (L)
200g manteiga sem sal, amolecida

preparação:

Colocar o sumo das laranjas e o alecrim num tacho e levar ao lume até levantar fervura.
Ferver por cerca de 10 a 15 minutos, ou até o sumo ter reduzido para metade.
Retirar do lume e arrefecer por mais 10 ou 15 minutos.
Quando arrefecido, retirar e descartar as hastes de alecrim.
Ao tacho onde está o sumo, adicionar a raspa das laranjas, o maple syrup, os ovos inteiros e as gemas.
Bater bem com vara de arames, até os ovos estarem desfeitos e a mistura bem homogénea.
Colocar o tacho sobre lume brando e, mexendo sempre, cozer a mistura até que a mesma engrosse ligeiramente e cubra, sem escorregar, as costas de uma colher.
Adicionar a manteiga, mexendo sempre muito bem, até a mistura ficar bem espessa.
Retirar o tacho do lume e colocá-lo sobre uma superfície fria, continuando a mexer sempre, até que a mistura esteja morna.
Deitar a mistura sobre a base da tarte arrefecida e levar ao forno por 10 ou 15 minutos, ou até o topo da tarte estar coradinho.
Retirar do forno e arrefecer bem - na própria forma - sobre uma grelha, antes de desenformar.

Recipe / Receita: