Bubbie Smigel Cake with Mocha Frosting / Bolo Mármore com cobertura de Chocolate e Café.

This month for the Rainydaybites Cookbook Club, we are cooking from the gorgeous Kerry Diamond and Claudia Wu, Cherry Bombe Cookbook .

A book full of recipes and stories from 100 of the most creative and inspiring women in food.

This cake was the second and last recipe challenge of the month and, as Marta "ingredient of the month" is Chocolate, I thought it would be a great idea to post the recipe and share it with you all.

I love the texture and moisture of cakes with soured cream and this cake, though it seems like a simple marbled cake, it's a marbled cake taken to the next level and it was a hit here at home.

This recipe is a treasured family recipe from Karen Leibowitz, the San Francisco based writer and restaurateur behind The Perenial and the original Mission Chinese Food.

Lemon Coconut Panna Cotta with Blood Orange / Panna Cotta de Limão e Coco, com Laranja Sanguínea.

Here it is, another absolute stunner recipe, from Rita Serano FABULOUS, FABULOUS book "Vegan in 7", from which I've already shared this soup and this salad and a book from! honestly? I can't stop cooking. I might be turning vegan and not assuming it yet (lol)...

I love lemon as you all know and coconut is another ingredient that I totally adore so, this panna cotta couldn't go unnoticed!

And!!!

Let me tell you...

This Panna Cotta is Masterchef worthy!

It has just the perfect wobble and its texture and flavours are amazing!!

I added a few grinds of vanilla powder to my panna cotta just because, as you know, "vanilla" is my first surname and, as blood oranges are now in season, I've topped my panna cotta with segmented blood orange but, feel free to top it with any oranges variety you like or even with any other seasonal fruit.

As oranges are Marta's "ingredient of the month", this is my last post for Marta and her January table.

Fennel, Watercress, Orange & Avocado Salad / Salada de Funcho, Agrião, Laranja e Pêra Abacate.

Remember about the fabulous Rita Serano book "Vegan in 7", I talked about in this post?

Here it is, another fabulous recipe from this amazing book.

Honestly, I'm loving cooking from this book so much, that I could become a vegan before you notice it (lol).

No! I love food in general so, I couldn't choose a way of eating that easily but, again, saying that, I'm more and more in love with vegan or even vegetarian food! Specially after trying Rita's recipes!

I made this salad twice last week and we all loved it here at home so, as Marta's ingredient of the month is oranges, I decided to post this recipe to be part of Marta's January round up.

It's such a simple, yet, super delicious and fulfilling salad that, I couldn't help but share it!

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

This recipe is an aromatic combination of flavours and textures.

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

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

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

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

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

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

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

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

Blackberry, Orange and Orange Blossom Clafoutis / Clafoutis de Amoras, Laranja e Extracto de Flor de Laranjeira.

You know I can't resist anything "citrus" right?

As soon as Marta announced that this month's "ingredient of the month" are Oranges, I knew I'd be making a few orangy recipes for Marta and this one is just the first one.

A fabulous Clafoutis, very orangy and with blackberries, another of my favourite ingredients in the world!

Now, as a "citrus lover", how could I ever resist a book called "Citrus"? No way right?

I've got this book long time ago and, although I've already made lots of recipes from it, this one is the first one I'm sharing with you all and a very appropriate one for Marta's challenge.

The book, Citrus - from Catherine Phipps, is a delight book.

Full of great (savoury and sweet) recipes and very helpful information about citrus, the book includes descriptions of varieties and how to slice, dry, freeze, and properly handle different kinds of citrus. A must have, I'd say!

This specific recipe calls for dried orange zest and there's a recipe for it in the book but, it happened that, the day I was going to make this Clafoutis, I got a surprise gift in my mail box.

Manuela sent me, from Portugal, one of these absolutely stunning packs of dried fruit and vegetables and one of the tubes contains a mix of dried orange and rosemary.

A big thank you to Manuela for the amazing gift and a big round of applause and congratulations to "Um Grama" for the exceptional products and for the care and beauty of the packaging and presentation.

Outstanding and beautifully Portuguese!

Although the dried orange and rosemary mix is suggested to serve in starters, salads or with cheese, I thought that it would work perfectly with this Clafoutis and G!!! I was so right!! It worked perfectly and the hint of the rosemary just made this Clafoutis even better!

Give it a go and be impressed!

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

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

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

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

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

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

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

Sweet Potato Crisps / Crisps de Batata Doce.

Sweet potatoes are a rich source of fiber, which has been shown to promote a healthy digestive system.
As well as containing a good array of vitamins and minerals including iron, calcium and selenium, they're also a good source of most of our B and C vitamins.
One of the key nutritional benefits of sweet potato, is that they're high in an antioxidant known as beta-carotene, which converts into vitamin A once consumed.
Marta Chose sweet potato as her "ingredient of the month" and I couldn't be happier, as I love sweet potatoes!
These sweet potato crisps are the first recipe I'm taking to Marta's table this month, and they're absolutely addictive and delicious!
This is a simple and delicious suggestion from Lisa Nieschlag & Lars Wentrup beautiful "New York Christmas - Recipes & Stories" cook book, the one I wrote about in this post and, these crisps are a fabulous and easy recipe to make and serve as a snack any time of the year!

Lamb Burgers with Pomegranate Seeds / Hambúrgueres de Borrego com bagos de Romã.

"New York Christmas - Recipes & Stories" by Lisa Nieschlag and Lars Wentrup, is a book that will transport you to the magic and beautiful streets of New York and its iconic white Christmas.

Full of mouthwatering recipes, this book covers all your Christmas holidays food needs. From Christmas baking, winter brunch, holidays classics, Christmas dinner and New Year's Eve, you'll find everything you need to satisfy and indulge your family and friends around the festive season.

Not to talk about the absolutely fabulous stories and photos that are like entering an enchanted fairy tale or one of the New York Christmas movies that makes us dream about The Perfect Christmas!

A book that I'm totally in love with and that is on my kitchen table since the day I got it. I'll be cooking a lot from it during this season and, of course, in between food steps and processes, I'll keep on reading the stories and dreaming over the gorgeous photos of New York.

A big thank you to the publisher Murdoch Books UK that sent me this gem of a book that I totally recommend!

These burgers were the first recipe I tried as, I marked down so many to try that, of course, I couldn't wait until Christmas to try them all right?

The meat is slow cooked with some Christmassy spices and after 3 hours, it just falls off the bone and melts in your mouth. A recipe to try over and over again and that was loved an joyfully enjoyed by adults and kids.

As this month Marta asked us to make recipes featuring pomegranate for her October "ingredient of the month", I invite Marta to try and enjoy these delicious burgers.

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!

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

Delicious little sharing "salad" type plate, from Sabrina Ghayour new book "Feasts" and one that fits perfectly into this month's "Marta's ingredient of the month" which is, pomegranate!!

I truly adore Sabrina's books and this last one, "Feasts" is a real delight.

Full of colorful and delightful recipes and the type of book that makes you go to the kitchen and cook the book off!

This salad was the first recipe I prepared form the book. Not just because I'm mad about Burrata, but also because all the ingredients and colours combination was screaming "PREPARE ME"!!

This plate is not, just easy and quick to prepare, but it's also a great combination of flavours and textures.

As soon as I saw that Marta chose pomegranate as the ingredient of the month, I knew that this gorgeous plate would be a winner at her monthly table and here it is!

Apple Butter / Manteiga de Maçã.

I was reading Regula's (Miss Foodwise) Sticky Toffee Pudding recipe and I realized that I needed Apple Butter.

I never made or have eaten Apple Butter before (until today of course) and so, I started looking for Apple Butter recipes. Funny enough, the day I was searching recipes, Joanne Posted this picture on Instagram.

Of course, after reading her recipe, I didn't look for any other recipe as her's sounded perfect!

All the recipes I read were loaded with sugar but Joanne's recipe, seemed more balanced to me so, I marked it down straightaway as that would be the one to be tested and tried.

I just made a batch of Joanne's recipe and it turned out so well and it's so delicious that I could have eaten the whole thing directly from the pan.

The smell in the kitchen while I was cooking the apples was incredible and as soon as I added the aromatic spices, the whole house was straightaway perfumed with a very autumnal aroma.

It's incredible the amount of flavour that it packs and of course, I could have bought a jar from a shop, but I would have missed the satisfaction of making it from scratch.

Plus! homemade (everything) is so, so much better, right?

You can find the English version of this recipe here, on the Olive and Mango blog and give it a try yourselves because I totally recommend it! As far I'm concerned, that's the recipe I'll be making every time I need Apple Butter and I guess I'll be making a lot from now on.

The other good thing about this recipe, is that Marta wants recipes featuring apples for her "ingredient of the month" and I couldn't think of a better recipe for her September table.

Spatchcocked Poussin with Romesco Sauce / Franguinho grelhado com molho Romesco.

Romesco is a nut and red pepper based sauce that originated from Tarragona, Catalonia, in Northeastern Spain. The fishermen in this area made this sauce to eat with fish but it also can be served with meat.

The original recipe - another one from Omar Allibhoy book "Spanish Made Simple" - calls for quail but I decided to make it with spatchcocked poussin.

As soon as I saw this recipe, it caught my attention straightaway because I'm still dreaming about the marvelous romesco sauce that I add with Manuela last month in Lisbon, when we had lunch at the Watt, the new restaurant by the Portuguese Chef Kiko Martins.

This is the last suggestion of the month and it's going straight to Marta's table and her "ingredient of the month", the peppers.

Lamb's Lettuce, roasted Red Pepper, Olives and Tuna Salad / Salada de Canónigos, Pimento Vermelho assado, Azeitonas e Atum.

I don't know if I have already told you but I don't like canned tuna. Actually, now I should say, I didn't like canned tuna...

Yes, I changed my mind and got converted to canned tuna by Manuela who offered me two cans of the fantastic Santa Catarina canned tuna from Azores.

Manuela said that after I tried that tuna I'd be converted and I really did because is an outstanding tuna and very high quality.

This salad was prepared for Marta and her "ingredient of the month" which is, as I wrote here, the peppers!

The suggestion is from Omar Allibhoy gorgeous book "Spanish Made Simple" and although simple to put together, it's very, very delicious.

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.

Chocolate and Cherry Cake / Bolo de Chocolate e Cerejas.

This June, Marta chose cherries as the ingredient of the month.

Who doesn't love cherries?

I certainly love them and they are very highly positioned as one of my top, top favourite fruits.

Chocolate, cherries and cream are a combination made in heaven and this cake, that I wanted to try since last year, is one of the best cakes I ever had.

Actually, I love Simmone Logue cakes. They are always so moist, flavourful and balanced that I almost dare to say that this author is a "cake fairy".

This chocolate and cherry cake that I'm sharing today and this Victoria Sponge that I've already made twice are, until today, my favourite cakes of all times!

The recipe, of course, is from Simmone Logue "In the Kitchen" cookbook. A book that I treasure as one of the best books I have.

Forgive me the total lack of "cake slices" photos but, I took this cake to a party and before I noticed, there was only crumbs on the plate. YES! That's how good and delicious it is!

In case you want to try it and corroborate my opinion, here's the recipe.

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!!

Spiced Carrot Purée (Dip) with Dukkah / Puré (Dip) picante de Cenouras com Dukkah.

Last recipe for Marta, May and Carrot as the ingredient of the month!
This recipe, another one from Chef Maria Elia "Full of Flavour" book is absolutely divine to serve at a dinner party as a canapé or as part of a mezze.
Everybody can help themselves and dip the chosen bread in the carrot dip, while enjoying their drinks or cocktails.ingredients (serves 8):

for the dukkah:

100g almonds, blanched

50g coriader seeds

20g cumin seeds

75g sesame seeds

sea salt and freshly ground black pepper

method:

Toast the almonds in a medium pan over a medium heat until golden.

Transfer the almond to a work surface to cool a little, then finely chop them.

Transfer to a bowl.

Add the coriander and cumin seeds to the pan and toast for 2 minutes, or until fragrant. Transfer to a pestle and mortal, leave to cool completely, then coarsely grind and mix with the almonds.

Toast the sesame seeds until golden. Leave to cool, then grind, together with 2 tsp of sea salt.

Add to the almond mixture and season with black pepper.

Carrot and Coconut Cake / Bolo de Cenoura e Coco.

A sweet and delightful carrot cake for Marta and her "ingredient of the month".

Almost everybody (and I certainly do), loves carrot cake, specially if it's a moist and flavoursome one.

This Rachel Khoo recipe, from the "Little French Kitchen" is moist, is delicious and a joy to eat for (like me), carrot cake and coconut lovers.

Carrot Keftedes / Keftedes de Cenoura.

Although, usually, keftedes are made with minced meat, this vegetarian option is a great and super delicious solution for those that are avoiding meat.

Served with a simple salad, Skordalia and/or Tabbouleh, these are just perfect warm or cold.

The recipe is from Chef Maria Elia "Smashing Plates" cookbook and it's another fabulous suggestion that I'm leaving for Marta and her May "Carrot - the ingredient of the month"!

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!