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!!

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

This recipe is an aromatic combination of flavours and textures.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Pumpkin Cake with Browned Butter Streusel for the Virtual Pumpkin Party / Bolo de Abóbora com Streusel de "Beurre Noisette" para a Festa Virtual da Abóbora.

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

Last year I created this fabulous Pumpkin and Coconut Caramel Flan to celebrate the day but, this year, as I have so many things up to my sleeve, I decided to make a recipe from one of my favourite books at the moment!

This cake is any "pumpkin lovers" dream as it's moist, full of spicy and autumnal flavours and totally perfect for these autumnal days.!

The recipe s from Brian Hart Hoffman "Bake from Scratch" cook book and it's a real delight.

I have to say that the browned butter streusel topping is just to die for so, in case you want to give this gorgeous and delicious cake a go, here is the recipe and..., just in case you want to have a look and check all the fabulous bloggers that are celebrating this day and all the fantastic delights they cooked, check Sara's blog and enjoy the pumpkin feast.

Happy Virtual Pumpkin Party Day!!

Red Curry, Ginger and Squash Soup / Sopa de Abóbora, Caril Vermelho Tailandês e Gengibre.

For this month's Rainydaybites Cookbook Club, we are cooking from Joanne Chang and Karen Akunowicz "Myers + Chang at Home" book.

This cookbook brings to the table dishes from the incredibly popular Boston restaurant. The recipes are Asian inspired and unique with a focus on flavour.

The perfect book to kick off the comfort food season and for me, nothing is more comforting than a big bowl of soup and that's why this was the first recipe I chose from the book.

Full of balanced flavours, this soup is perfect for lunch or dinner and it's so satisfying that, after having a warm bowl of it, you don't need anything else.

Thai Red Chicken Soup / Sopa de Frango com Caril Vermelho Tailandês.

Here it is, another Jamie Oliver, "5 Ingredients - Quick & Easy Food" recipe.

A fabulous Thai red soup with poached chicken, that made the delights of the family on a coolish Scottish day.

Easy and simple, like all the recipes in this book (as I wrote here), this recipe is a "must try" one!

Spicy Pumpkin Soup with Croutons / Sopa de Abóbora com especiarias e Croutons.

Being myself a huge soup lover, I couldn't let October to come to an end, without preparing a pumpkin soup for Marta and her "ingredient of the month" which is the Pumpkin.

I'm so into Fika and Hygge (concepts that I wrote about in this post) and Scandinavian cooking that, as soon as I saw this soup in Trine Hahnemann fabulous "Scandinavian Comfort Food" book, I couldn't help it but make it straightaway.

Of course I don't need books or recipes to make soups because all of us can make soup right?
The thing is, I love different combinations and different flavours because, although I love soups, I hate boring and bland soups. Something that this soup is not at all. Neither boring nor bland.
Actually, it's a fabulous super flavoursome and tasteful soup and that's why I decided to share it with you all and publish it in time for Marta's "October - Pumpkin - Ingredient of the month".

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 and coconut caramel flan for the 2016 Virtual Pumpkin Party / Pudim de Abóbora e coco para a Festa Virtual da Abóbora de 2016.

I really felt very chuffed when Aimee - Twigg Studios, invited me to be part of the Virtual Pumpkin Party that she is hosting today with Sara Cornelius from the gorgeous blog Cake over Steak.

I love Autumn with its brown and orangy colours and moods and I'm a true pumpkin lover.

Being part of this beautiful virtual gathering with such amazing bloggers and with a recipe that features an ingredient that I love so much, it's a real honour.

This recipe is my interpretation of a classic that my mum and my mother in law always make for Christmas and that we all love.
Saying that, here is my suggestion for this amazing virtual party and don't forget to check out the links of all the participants at the bottom of this post. More than 100 bloggers took part and prepared absolutely delicious suggestions.
If those links and suggestions don't get you inspired to cook with pumpkin for the rest of the pumpkin season, I don't know what will :))...

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.

Brown butter and Gorgonzola pumpkin pasta / Noodles de abóbora (butternut), com beurre noisette e Gorgonzola.

Absolutely divine vegetarian meal. Full of flavour and a great combination of ingredients but, being a Donna Hay recipe, it's not a surprise right?

ingredients (serves 2):

1kg butternut squash, peeled and spiralised

1 tbsp extra virgin olive oil

sea salt and cracked black pepper

100g unsalted butter

150g Gorgonzola, sliced

1/2 cup curly parsley leaves, finely chopped

20g grated parmesan

method:

Preheat the oven to 220ºC.

Place the pumpkin, oil, sal and pepper on a large baking tray lined with baking paper and toss to combine.

Cook for 5 minutes or until the pumpkin has just softened.

Meanwhile, place the butter in a small frying pan over high heat.

Cook for 4 to 5 minutes, or until the butter is foamy and nutty brown.

Divide the pumpkin noodles and Gorgonzola between plates.

Spoon over the browned butter and sprinkle with the parsley and the grated parmesan.

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Deixo-vos hoje mais uma maravilhosa refeição vegetariana, que combina ingredientes e sabores, absolutamente magníficos.

Sendo esta, uma receita da Donna Hay, não será surpresa nenhuma, o quão maravilhosa será a combinação, certo?

ingredientes (para 2 pessoas):

1kg abóbora (butternut squash), descascada e cortada em noodles (espiralizada)

1 colher sopa de azeite extra virgem

sal e pimenta preta moída na altura, a gosto

100g manteiga sem sal

150g queijo Gorgonzola, cortado em fatias

1/2 chávena (cup) de salsa frisada, picada

20g quimo parmesão ralado

preparação:

Aquecer o forno a 220ºC.

Num tabuleiro grande, forrado com papel vegetal, colocar a abóbora, o azeite, sal e pimenta e envolver tudo muito bem.

Levar ao forno por 5 minutos, ou até a abóbora estar macia mas não muito mole.

Entretanto, colocar a manteiga numa frigideira sobre lume alto e cozinhar por 4 ou 5 minutos, ou até esta, estar com cor e aroma de de avelã. Cuidado para não queimar a manteiga.

Dividir a abóbora e o queijo Gorgonzola pelos pratos.

Regar com a manteiga e polvilhar com a salsa picada e o queijo parmesão ralado e servir.

Recipe / Receita: Donna Hay magazine (April/May 2016).

Roasted pumpkin and rosemary soup, topped with mushrooms and pancetta / Sopa de abóbora assada com alecrim, polvilhada com cogumelos e pancetta.

It looks like, lately we're not eating anything else but soups, but believe me, we are eating much more than soups!

It's just that, soups are something that, you know I truly adore and this one, that I made up as I was going, just in order to finish a few things that were laying around is so, but so good, that I had to write everything down straightaway in order to share it with you.

Just try it and I can guarantee you, that you'll be amazed!

ingredients for the soup (serves 6):

1 pumpkin (1.5kg), peeled, deseeded and chopped into cubes
1 1/2 tsp hot smoked paprika
sea salt and freshly ground black pepper
2 garlic cloves, skin on, crushed
3 rosemary springs, leaves finely chopped
olive oil, to drizzle
2 tbsp olive oil
4 celery sticks, chopped
4 carrots, cut into small cubes
Parmesan rind (if you have any - optional)
750ml hot vegetable stock (or more if you want a thinner soup)
topping:

100g pancetta lardons
200g brown mushrooms, chopped or quartered
1 tbsp rosemary leaves, finely chopped
freshly ground black pepper

method:

Preheat the oven to 170ºC.
In a bowl, mix the pumpkin with the paprika, the crushed garlic cloves and the chopped rosemary.
Season with salt and freshly ground black pepper and drizzle with 2 tbsp of olive oil. Toss well to combine.

Put the pumpkin mixture in a large roasting tin and roast for 45 minutes or until the pumpkin is tender.
Meanwhile, heat 2 tbsp of olive oil in a large non stick saucepan.
Add the chopped celery and carrots along with the parmesan rind (if using) and cook, stirring from time to time, until the vegetables are soft.

When the pumpkin is roasted and tender, discard the garlic skins and add the containing of  the roasting tin to the pan of soft carrot and celery.
Add the hot stock and bring to the boil.
Blend the soup until you have a smooth purée. Add more stock if you find it to thick and adjust the seasoning.
Fry the pancetta in a frying pan over medium to high heat, until crispy. Add the chopped mushrooms and rosemary and fry until the mushrooms are tender. Season with freshly ground black pepper.
Serve the hot soup topped with the pancetta and mushrooms mixture.

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Ultimamente até parece que cá em casa não se come mais nada a não ser sopas, mas acreditem que comemos muito mais e deliciosas refeições, para além das de sopa.
Vocês já sabem do meu grande amor por sopas e adoro fazê-las e comê-las e esta, que fiz para gastar alguns produtos que andavam cá por casa, nomeadamente uma abóbora, um resto de pancetta e uns cogumelos e que fui fazendo à medida que as ideias iam surgindo, ficou tão, mas tão deliciosa que tive de a escrever de imediato. Não só para partilhar convosco, mas também para voltar a repeti-la, pois o resultado final, acreditem, superou completamente as minhas expectativas!

ingredientes para a sopa (para 6 pessoas):

1 abóbora, com cerca de 1.5kg, descascada, sem sementes e cortada em cubos
1 1/2 colheres chá de paprika fumada picante
sal e pimenta preta moída na altura
2 dentes de alho, com casca e esmagados com as costas da faca
3 hastes de alecrim, folhas finamente picadas
azeite, para regar
2 colheres sopa de azeite
4 talos de aipo, cortados em rodelas finas
4 cenouras, descascadas e cortadas em cubos pequenos
casca de queijo Parmesão (opcional - usem só se tiverem, mas se não costumam guardar, comecem a guardar as cascas do parmesão e a colocá-la nas vossas sopas e vão ver o sabor fabuloso que dão ás sopas).
750ml caldo de legumes quente (ou mais, se acharem que a sopa está muito grossa)
para o topping:

100g lardons de pancetta
200g cogumelos castanhos, fatiados ou cortados em quartos, dependendo do tamanho
1 colher sopa de folhas de alecrim, picadas finamente
pimenta preta moída na altura

preparação:

Aquecer o forno a 170ºC.
Numa taça, colocar a abóbora, a paprika, os dentes de alho, o sal e a pimenta e o alecrim picado e regar com um fio de azeite.
Envolver tudo muito bem e colocar tudo num tabuleiro.
Levar ao forno por cerca de 45 minutos, ou até a abóbora estar assada e macia.
Entretanto, colocar um tacho ao lume e aquecer as restantes 2 colheres de sopa de azeite.
Adicionar o aipo, as cenouras e a casca do parmesão (se tiverem) e cozinhar sobre lume médio a baixo, mexendo de vez em quando, até os legumes estarem macios.
Quando a abóbora estiver assada, descartar as cascas do alho e deitar todo o conteúdo do tabuleiro, para o tacho com o aipo e as cenouras.
Adicionar o caldo de legumes quente e deixar a mistura levantar fervura.
Com a ajuda da varinha mágica, reduzir a sopa a puré.
Rectificar os temperos e, se necessário, adicionar mais caldo, até obterem a consistência desejada.
Entretanto, fritar a pancetta numa frigideira anti aderente, até esta estar crocante.
Adicionar os cogumelos e o alecrim picado e fritar, mexendo, até os cogumelos estarem macios. Temperar com pimenta preta moída na altura.
Servir a sopa quente, polvilhada com a pancetta e os cogumelos.

Recipe / Receita: Lia - Lemon & Vanilla.

Pumpkin soup with crispy sage / Sopa de abóbora com salva crocante.

I'm not going to talk again about my love for soup because, by now, all of you know that I'm a true soup lover.

This soup, with a very Autumn vegetable, the humble pumpkin, is one of the best pumpkin soups I ever tried.

Very easy and quick to make and totally comforting.

The crispy sage, with the touch of the "beurre noisette" elevates this simple soup from normal to extraordinary and it is absolutely delicious.

ingredients (serves 6):

1,5kg pumpkin, peeled and finely diced

90g butter

1 onion, chopped

1 stick cinnamon

3 cloves

2l chicken stock

1 tsp malt vinegar

sea salt and freshly ground white pepper

method:

Put the diced pumpkin, onion and butter in a pot.

Cook over low heat until the onion softens.

Add the cinnamon, cloves and stock. Cover the pot with the lid and simmer for 20 minutes or until the pumpkin is soft.

Remove the pot from the heat and discard the cinnamon and cloves.

Add the vinegar and blend the soup until smooth. Season with salt and white pepper to taste.

for the sage:

2 tbsp butter

18 sage leaves

method:

Sizzle the butter in a small pan and, when foaming, drop in the sage leaves.

Fry until crisp and drain on paper tower.

Serve the soup garnished with the fried sage leaves.

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Não vou dissertar, uma vez mais, sobre o meu grande amor por sopas. Não!! Até porque, a esta altura do campeonato, já todos vocês sabem de cor e salteado, o quanto adoro uma tigela de sopa certo?

Embora já tenha feito várias sopas de abóbora, este legume tão outonal e lindo, quero só garantir-vos que, no que diz respeito a sopas de abóbora, esta é, até hoje, a melhor que já comi!

Rápida e simples de fazer, esta humilde sopa de abóbora, que não tem nada de diferente, comparada com outras tantas sopas de abóbora, sobe de normal a absolutamente extraordinária, só com a adição da salva crocante e do toque da "berre noisette".

Não acreditam? Então experimentem e digam-me se é ou não verdade!

ingredientes (para 6 pessoas):

1,5kg abóbora, descascada e cortada em cubos pequenos

90g manteiga

1 cebola, picada

1 pau de canela

3 cravinhos da Índia

2l caldo de galinha

1 colher chá de vinagre de malte

sal e pimenta br5anca moída na altura

preparação:

Num tacho, colocar a abóbora em cubos, a cebola picada e a manteiga.

Cozinhar sobre lume brando, até a cebola estar macia.

Adicionar o pau de canela, o cravinho e o caldo, tapar o tacho e cozinhar por cerca de 20 minutos, ou até a abóbora estar macia.

Retirar o tacho do lume, descartar o pau de canela e o cravinho, adicionar o vinagre e reduzir a sopa a puré.

Temperara gosto, de sal e pimenta branca moída na altura.

para a salva:

2 colheres sopa de manteiga

18 folhas de salva

preparação:

Numa frigideira pequena, colocar a manteiga.

Assim que esta começar a fazer espuma, adicionar as folhas da salva e fritar até estas estarem crocantes.

Escorrer as folhas sobre papel absorvente de cozinha.

Servir a sopa decorada com as folhas de salva crocantes.

Recipe / Receita:

Seared scallops with pumpkin purée & Yuzu dressing / Vieiras com puré de abóbora e molho de yuzu.

Luke Neguyen's new book is out and it is a truly delight.

A book that I was waiting for many months and that I finally got.

I watched the series many months ago on TV and I was so excited about the dishes I saw this amazing Chef cooking on TV, that, straightaway, I was sure that it would end up being a great book.

Well, my expectations were highly exceeded as the book is absolutely amazing.

Gorgeous pictures, descriptions of the different french regions and mouthwatering recipes.

The recipes, most of them french classics, cooked with an asian twist, are an absolute stunner and a pleasure for any foodie palate.

I would say that It is, indeed, a truly gastronomic adventure!!

This recipe, the first I cooked from this amazing book, is from the Île D'Oléron region that is also known as the "Island of Oysters" and the combination of ingredients, although is not a combination that pops straightaway onto our minds, is absolutely mind blowing and that is one of the big reasons that I love to rely on professional Chefs to challenge mine and my family and friends taste buds!

ingredients (serves 4):

pumpkin purée:

1 tbsp extra virgin olive oil

2 French shallots. thinly sliced

1 tsp Chinese five-spice

1 garlic clove, diced

1 butternut pumpkin (squash), peeled, seeded and diced

25g butter

method:

Heat a pan over medium low heat.

Add the olive oil and the shallots and sauté for a few minutes or until the shallots are soft.

Add the five spice and the garlic and sauté for 2 minutes.

Add the pumpkin and butter, cover the pan, reduce the heat to low and cook for 12 to 15 minutes or until the pumpkin is tender.

Blitz the pumpkin until puréed with a hand held stick blender. Season to taste with sea salt and freshly ground black pepper and set aside, keeping it warm.

yuzu dressing:

2 tbsp yuzu juice

1 tbsp light soy sauce

dash of sesame oil

1 tbsp grapeseed oil

method:

Put all the ingredients in a bowl and mix well to combine.

for the scallops and to finish:

2 tbsp olive oil

16 scallops, roe removed

6 chives, thinly sliced

edible flowers, to garnish

sea salt, for sprinkling

method:

Heat a frying pan over high heat.

Add the olive oil and wait until it is really hot.

Sear the scallops for 1 minute on each side and drain over kitchen paper. Don't over crowed the pan or the scallops will sweat instead of frying, so cook them in batches.

Spoon the pumpkin purée onto serving plates, smoothing it out with the back of a spoon.

Arrange the scallops over the purée and drizzle with the yuzu dressing.

Garnish with the chives, edible flowers and a sprinkling of sea salt.

Serve straightaway.

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Acabadinho de sair, o novo livro do fantástico Chef Luke Neguyen e que maravilha de livro!!
Um livro que, confesso, ansiava há muito tempo, pois vi, há já bastantes meses atrás, uma série na televisão, onde ele cozinhava pratos fabulosos na sua aventura gastronómica por terras de França.
Posso garantir apenas que o livro superou as minhas expectativas, pois é lindo graficamente, as fotos são fantásticas, as descrições gastronómicas de cada uma das regiões francesas por onde passa são um deleite para os leitores e as receitas..., bom, as receitas são algo de extraordinário, pois a maior parte delas são clássicos franceses cozinhados com um toque asiático, o que, para o palato de qualquer foodie ou gourmet, é uma verdadeira explosão de sabores e aromas.
Deixo-vos hoje a primeira receita que fiz deste livro. Uma combinação improvável e que não me passaria pela cabeça, mas que nos deixou a todos com as papilas gustativas aos saltos de tão deliciosa que é.
Esta é uma das principais razões pela qual eu gosto de confiar em Chefs profissionais para me surpreenderem com combinações que à partida são pouco prováveis e que acabam por ser verdadeiras maravilhas!!
Caso para dizer: Quem sabe, sabe e contra factos não se argumenta!!
Esta receita é inspirada na gastronomia da região da Ilha de Oléron que, de acordo com o autor, é também conhecida como a "Ilha das Ostras".

ingredientes (para 4 pessoas):

puré de abóbora:

1 colher sopa de azeite extra virgem

2 chalotas, picadas muito finamente

1 colher chá de Chinese five-spice (5 especiarias chinesa)

1 dente de alho, picado

1 abóbora (butternut squash), descascada, sem sementes e cortada em cubos pequenos

25g manteiga

preparação:

Aquecer o azeite num tacho sobre lume médio a brando.

Adicionar as chalotas e saltear até estas estarem macias.

Adicionar a especiaria e o alho e saltear por mais 2 minutos.

Adicionar a abóbora e a manteiga, tapar o tacho, baixar o lume e cozinhar por cerca de 12 a 15 minutos, ou até a abóbora estar macia.

Depois de cozida, reduzir a abóbora a puré, com a ajuda da varinha mágica.

Temperar de sal e pimenta preta moída na altura e reservar, mantendo o puré quente.

para o molho de yuzu:

2 colheres sopa de sumo de yuzu (vende-se nas lojas de produtos asiáticos)

1 colher sopa de molho de soja light

um bocadinho de óleo de sésamo

1 colher sopa de óleo de semente de uva (se não arranjarem, podem usar azeite)

preparação:

Colocar todos os ingredientes numa taça e misturar muito bem.

para as vieiras e para terminar o prato:

2 colheres sopa de azeite

16 vieiras, sem a parte laranja

6 hastes de cebolinho, finamente picado

flores comestíveis, para decorar (eu usei flores de salva e de cebolinho)

flor de sal, para polvilhar

preparação:

Aquecer uma frigideira sobre lume alto.

Adicionar o azeite e deixar que aqueça muito, muito bem.

Tendo o cuidado de não colocar muitas vieiras na frigideira ao mesmo tempo, selar as vieiras por cerca de 1 minuto de cada lado, escorrendo-as depois sobre papel absorvente de cozinha.

Se colocarem muitas vieiras ao mesmo tempo na frigideira, elas vão cozer e não fritar, por isso é preciso ter muita atenção a este factor.

Para servir, dividir o puré de abóbora pelos pratos, espalhando-o com as costas de uma colher.

Colocar as vieiras em cima do puré, regar com o molho de yuzu, decorar com as flores e salpicar com flor de sal.

Servir de imediato.

Recipe / Receita: