Raspberry flecked Sour Cream Cake / Bolo de Natas Azedas e Framboesas desidratadas.

Today is National Bundt Cake Day and, as a true Bundt lover, I couldn't miss it.

In case you've never noticed, there's 29 Bundt Cake recipes here on the blog.

My choice today is this absolutely divine Nigella Lawson recipe. A cake that I've already made and that is absolutely divine and to die for!

As Nigella wrote in the book (At My Table): "this cake is perfect for slicing and eating with a cup of tea or coffee. The sour cream makes for a firm but velvety soft crumb and the freeze-dried raspberries that are folded into the batter punctuate it with sharpness".

Happy National Bundt Cake Day.

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.

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.

Sour cream, Cheddar and Chive Drop Scones / Drop Scones de Sour Cream (natas azedas), queijo Cheddar e Cebolinho.

These scones are so delicious that this is the second time I've made them!

As you might know, drop scones are rustic and not the perfectly shaped ones that you know. Nonetheless, they are light as feathers and super delicious.

This recipe is from Aimee Twigger fabulous "Aimee's Perfect Bakes" book. A book that I love and there's so many recipes marked down to be tested. I just wish I was that kind of person that can eat everything and not get fat and I would be baking everyday from this book believe me!!

The combination of flavours for these scones is so perfectly delicious and clever that they're hard to resist, plus! you know me. I can't resist a good scone, specially if its a savoury one.

This time, as I had some chive blossoms, I had them to the batter for extra flavour and the final result was fantastic.

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.

Baked Muscovado and Hazelnut Cheesecake with Blackberries for the Sweet World / Cheesecake (no forno) de Açúcar Mascavado e Avelãs, com Compota rápida de Amoras para o Sweet World.

20th of September and it's time for another Sweet World Challenge and this month, we decided to invite you to bake a Cheesecake.

Yes, it has to be baked!

Cheesecake is a dessert that has stood the test of time.

From its earliest recorded beginnings on Samos over 4,000 years ago to its current iconic status around the world, this creamy dessert remains a favourite for sweet teeth of all ages.

The first cheesecake was probably produced on the Greek island of Samos. Back then, this delicious dessert was believed to be a powerful source of energy. Even during the first Olympic Games in Greece, in 776 BC, cheesecakes were served to the athletes. Wedding couples were also served and cherished with this amazing dessert.

The New Yorkers fell in love with cheesecakes back in the 1900s. The credit for the creation of the NY cheesecake is bestowed upon Arnold Reuben (1883-1970). Even though he is best known for his signature sandwiches, Arnold Reuben is generally credited for creating the New York Style cheesecake. Reuben was born in Germany and he went to America when he was young.

The NY styled cheesecake was actually an experiment that Reuben did with a cheese pie. He was invited to a party where he was served with a cheese pie, and he was so dodged by the dish, that he started experimenting with it and came up with what we know today, as the NY Cheesecake.

The Classic New York style cheesecake is served with just the cake - no fruit, chocolate or caramel is served on the top or on the side. This famously smooth-tasting cake gets its signature flavour from extra egg yolks in the cream cheese cake mix.

Saying that, New York is not the only place in America that puts its own spin on cheesecakes.

In Chicago, sour cream is added to the recipe to keep it creamy.

Philadelphia cheesecake is known for being lighter and creamier than New York style cheesecake and it can be served with fruit or chocolate toppings.

In St. Louis, they enjoy a gooey butter cake, which has an additional layer of cake topping on the cheesecake filling. 

Each region of the world also has its own take on the best way to make the dessert. Italians use ricotta cheese, while the Greeks use mizithra or feta. Germans prefer cottage cheese, while the Japanese use a combination of cornflour and egg whites. There are specialty cheesecakes that include blue cheese, seafood, spicy chilies and even tofu!

Despite of all the variations, the popular dessert’s main ingredients - cheese, wheat and a sweetener - remain the same so, if you're interested, choose the kind of cheesecake you want to make and BAKE IT!

Forest Moss Cake / Bolo Forest Moss.

Apparently the Forest Moss Cake is a Polish cake. Although I never heard of it, I found it while flicking (for the second time), through Paul Hollywood new cookbook, "The Weekend Baker".

In the book, Paul says he found it in a café and loved it so, he had to share the recipe.

I confess that, the first time I was flicking through the book, this cake didn't catch my eye but the second time, when I read the recipe properly and noticed the secret "healthy" ingredient, I got very excited about it.

SPINACH!

Yes! Spinach is the secret ingredient and, because Marta invited us to cook with spinach this month and... just in time for Marta's round up (because she kindly allowed), I invite Marta to take this cake and share it at her table because it really is divine!

"Let Them eat Cake" cake / O Bolo "Let Them eat Cake".

Last Tuesday the 10th of may, was my daughter's 10th birthday and as always, I baked her a cake.

Last year she chose this Linda Lomelino cake.

This year, the cake was chosen months ago! She really wanted this Lorraine Pascale "Let Them eat Cake" and of course, I baked her the cake she wanted.

To make it higher and more funny, I used this Lakeland kit but you can make it as a regular cake.

The sponge is absolutely divine as it's moist and light and the buttercream is a delight.

To my taste, the Maltesers makes it to much sweet but, of course, for kids, it's the perfect chocolaty sugar rush!!

ingredients for the cake:

150g really soft butter, plus a little extra for greasing

250g caster sugar

150g self raising flour

125ml sour cream

4 medium eggs (at room temperature)

50g cocoa powder

1 tsp baking powder

pinch of salt

1/2 vanilla pod (or few drops of vanilla extract)

for the buttercream:

100g dark chocolate (minimum 70% cocoa solids)

550g icing sugar

250g really soft butter

2 tbsp milk

for the decoration:

4 x 135g packets of Maltesers

method:

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

Place each of the cake ingredients into a large bowl and use an electric mixer to blend well until you have a soft, smooth mixture. 

Divide between the cake tins, smooth the tops and place in the oven for 25 to 30 minutes, or until a skewer comes out clean. 

Leave the cakes to cool for a few minutes before removing from the tins, then leave to cool completely over a wire rack.

To make the buttercream, break the chocolate into a bowl and melt it in the microwave in 30 second blasts, stirring in between. 

Sift the icing sugar into a bowl, then add the butter and milk and beat with an electric mixer until it is really light and fluffy. Pour in the melted chocolate, stirring all the time.

Sit one of the cakes on a cake stand, then put about a third of the buttercream on and spread it around.

Sit the other sponge on top and spread the remaining buttercream all over so it is completely covered.

Once you have covered the cake, take the Maltesers and stick them all over the cake.

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Na passada 3ª feira dia 10 de Maio, a minha filhota fez 10 anos.

Como já vem sendo hábito, faço sempre os bolos de aniversário dos miúdos, de acordo com a escolha deles.

O ano passado, escolheu este bolo da Linda Lomelino.

Este ano, o bolo já estava escolhido há meses. Queria, porque queria, este bolo da Lorraine Pascale e eu, claro, fiz o bolo que ela tanto queria.

Para mim, o bolo é dos melhores de sempre. Facílimo de fazer, leve e nada massudo e com uma textura húmida e nada seco.

O buttercream de chocolate também é uma delícia e em conjunto com o bolo, fazem uma dupla perfeita!

Os Maltesers, para mim, tornam o todo muito enjoativo, mas claro, as crianças, acharam-no maravilhoso e mais que fosse!!

Eu fiz o bolo com este efeito que vêm nas imagens, usando este kit que comprei na Lakeland, que não é mais que uma base de plástico, de onde sai um tubo que passa pelos bolos e onde, os doces escolhidos para o bolo, são colados ao tubo, usando chocolate derretido ou, neste caso, o próprio buttercream, mas claro, podem fazer o bolo normal e sem o efeito de altura.

ingredientes para o bolo:

150g manteiga bem amolecida + extra para as formas

250g açúcar refinado branco

150g farinha de trigo branca com fermento

125ml sour cream (natas azedas)

4 ovos médios (M), à temperatura ambiente

50g cacau em pó

1 colher chá de fermento em pó

uma pitada de sal

1/2 vagem de baunilha, sementes raspadas, ou umas gotas de pasta ou extracto de baunilha.

para o buttercream:

100g chocolate negro (mínimo 70% cacau)

550g açúcar em pó

250g manteiga, bem amolecida

2 colheres sopa de leite, à temperatura ambiente

para decorar:

4 pacotes de 135g (cada) de Maltesers

preparação:

Aquecer o forno a 180ºC. Untar e forrar com papel vegetal, as bases de duas formas de 20cm de diâmetro.

Colocar todos os ingredientes do bolo numa taça e bater até obter uma mistura cremosa e macia.

Dividir a massa pelas duas formas e levar ao forno por cerca de 25 a 30 minutos, ou até que um palito inserido no meio dos bolos, saia completamente limpo.

Retirar os bolos do forno e deixá-los arrefecer nas próprias formas por uns minutos.

Desenformar os bolos e colocá-los sobre uma grelha, para completo arrefecimento.

Para fazer o buttercream, colocar o chocolate numa taça e derretê-lo no micro ondas em intervalos de 30 segundos, mexendo a cada 30 segundos ou, alternativamente (e é o que eu faço), derreter o chocolate sobre um tacho de água quente, mexendo de vez em quando, sem deixar que o fundo da taça toque na água.

Peneirar o açúcar em pó para uma taça.

Adicionar a manteiga e o leite e bater com a batedeira eléctrica, até a mistura estar bem leve, fofa e cremosa.

Adicionar o chocolate derretido, em fio, batendo o tempo todo, até tudo estar bem incorporado.

Colocar um dos bolos sobre um prato de serviço e barrar o topo com 1/3 do buttercream.

Colocar o segundo bolo sobre este e barrar toda a superfície dos bolos (topo e lados) com o buttercream restante.

Decorar toda a superfície do bolo, colando os Maltesers no buttercream, começando pela base e à volta de todo o bolo e terminando com a decoração do topo.

Recipe / Receita:

Vanilla cheesecake with blood oranges, caramel and a Hobnob and hazelnut crust / Cheesecake de baunilha com laranjas sanguíneas, caramelo e uma crosta de bolachas Hobnob e avelãs.

Cheesecake!!

Who doesn't love cheesecake?

The last of my blood oranges were used in this amazing cheesecake that pleased everyone that tried it.

The crust is absolutely divine and the filling, well, sublime!!

Although the recipe calls for 8 to 10 oranges for the topping, I only had 5 of them left and to tell you the truth, they were enough.

The recipe is from Delicious magazine and, although I only made half of the recipe, I'm leaving you the complete version.

ingredients (12 to 16):

vegetable oil, for greasing

200g Hobnob biscuits

50g roasted chopped hazelnuts

110g unsalted butter, melted

for the filling:

360g full-fat cream cheese

250g mascarpone

175g soured cream

1 tsp vanilla bean paste

175g caster sugar

3 large free-range eggs

50g plain flour

for the topping:

8 to 10 blood oranges, peeled and segmented, juices reserved

100g caster sugar

30g unsalted butter

splash rum, Cointreau or brandy (I didn't use)

pinch sea salt flakes

75ml double cream

method:

Lightly oil a 20cm loose-bottomed deep cake tin.

Whizz the biscuits and hazelnuts in a food processor until very finely ground.

With the motor running, pour in the melted butter and a pinch of salt, then whizz until the mixture looks like wet sand.

Tip the mixture into the tin and using your fingers and a metal spoon, flatten the mixture onto the base. Then start to build up the sides, working it up the tin to form thin walls.

Chill the tase in the fridge.

Heat the oven to 160ºC.

To make the filling, put the cream cheese, mascarpone, soured cream, vanilla and sugar in a mixing bowl and whisk with an electric mixer until smooth and runny.

Whisk in the eggs, then sift over the plain flour and whisk that in.

Pour the mixture into the chilled biscuit case, then transfer to the oven, on a baking sheet, and bake for 50 to 60 minutes, until set around the edges with a good wobble in the middle.

Remove from the oven, cool and chill overnight.

For the topping, put the sugar in a heavy based pan and heat very gently until the sugar has dissolved (don't stir it).

Once the sugar's melted, turn up the heat slightly and cook to a rich golden/red caramel.

Remove from the heat and stir in the butter and liqueur (if using). It will spit, so be careful.

Add the salt, then stir in the cream.

Transfer the caramel to a bowl, add 3 tbsp of the reserved orange juice and then leave to cool. Add more orange juice if the caramel sets to firmly.

Tip the orange wedges onto a few layers at kitchen paper, then pat gently with more kitchen paper to dry them slightly.

Remove the cheesecake from the fridge 30 minutes before serving and transfer it to a serving plate.

Pile the orange segments on top and drizzle with the caramel.

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Cheesecake!!

Quem não gosta de cheesecake? Nós por cá adoramos e devo dizer-vos que este é especialmente delicioso!!
Decidi publicá-lo agora, numa semana que já vai sendo muito doce aqui pelo blogue, mas achei que seria uma sobremesa fantástica para o almoço de Domingo de Páscoa.
Fica a sugestão...

Volto a repetir, caso não encontrem laranjas sanguíneas, façam-no com laranjas normais, pois o resultado será o mesmo, ou seja, MARAVILHOSO!!

Esta crosta, feita com bolachas Hobnob e avelãs, é a melhor de sempre e o recheio, bom..., recheio típico de cheesecake, calórico, nada saudável nem aconselhável a quem aderiu à "moda" do saudável.

As laranjas dão-lhe a frescura necessária e são a parte saudável desta sobremesa. O molho de caramelo..., é o golpe de misericórdia para arruinar com a dieta...

A receita pede 8 a 10 laranjas, mas eu já só tinha 5 e foi as que utilizei e para vos ser sincera, não achei que precisasse de mais.

A receita é da Delicious magazine e embora eu só tenha feito metade da receita, deixo-vos a versão original e completa, que poderão adaptar caso queiram experimentar este exemplar típico do pecado da gula.

ingredientes (para 12 a 16 fatias):

óleo vegetal, para untar a forma

200g bolachas Hobnob

50g avelãs, tostadas e picadas

110g manteiga sem sal, derretida

para o recheio:

360g queijo creme, tipo Philadelphia

250g mascarpone

175g soured cream ou natas azedas

1 colher chá de pasta ou extracto de baunilha

175g açúcar refinado branco

3 ovos grandes (L), de preferência biológicos

50g farinha de trigo branca

para o topping:

8 a 10 laranjas sanguíneas, descascadas e segmentadas, sumo reservado

100g açúcar refinado branco

30g manteiga sem sal

um bocadinho de rum, Cointreau ou brandy (eu não usei)

uma pitada de lâminas ou flor de sal

75ml natas para culinária

preparação:

Untar com o óleo, uma forma de 20cm de diâmetro profunda e com fundo amovível.

No copo do robot de cozinha, reduzir as bolachas e as avelãs a migalhas finas.

Com o motor do robot ligado, adicionar a manteiga derretida e uma pitada de sal e processar até obter uma mistura tipo areia molhada.

Despejar a mistura na forma e com as mãos e uma colher metálica, forrar bem a forma com esta mistura, começando pelo fundo, erguendo depois paredes finas da mistura, em toda a volta da forma.

Colocar a forma no frigorífico e aquecer o forno a 160ºC.

Para fazer o recheio, colcoar o queijo creme, o mascarpone, as natas azedas, o açúcar e a baunilha, na taça da batedeira eléctrica e bater até a mistura estar bem cremosa e macia.

Adicionar os ovos e voltar a bater até tudo estar bem incorporado.

Peneirar a farinha sobre a mistura anterior e envolver ou bater, tudo muito bem.

Deitar a mistura sobre a base de bolacha, colocar a forma sobre um tabuleiro e levar ao forno por 50 a 60 minutos, ou até o recheio estar firme a toda a volta, mas mole no centro quando se abana a forma.

Retirar o cheesecake do forno, deixar arrefecer e depois colocá-lo no frigorífico de um dia para o outro.

Para o topping, colocar o açúcar num tacho e aquecer sobre lume brando, sem mexer, até o açúcar derreter.

Quando o açúcar estiver derretido, aumentar o lume e deixar cozer até o açúcar atingir um caramelo castanho/avermelhado.

Retirar do lume e misturar a manteiga e o licor (caso usem), mexendo rapidamente. Atenção para não se queimarem, pois a mistura vai ferver.

Adicionar as natas e o sal e mexer tudo muito bem.

Transferir o caramelo para uma taça, adicionar-lhe 3 colheres sopa do sumo de laranja reservado e deixar arrefecer.

Caso o caramelo comece a solidificar muito enquanto arrefece, adicionar mais sumo de laranja, até obterem a consistência desejada.

Entretanto, colocar os segmentos da laranja entre folhas de papel absorvente de cozinha, a fim de secá-las bem, para que depois não escorram sumo em cima do cheesecake.

Retirar o cheesecake do frigorífico cerca de 30 minutos antes de servir.

Desenformar o cheesecake sobre um prato de serviço, decorá-lo com os segmentos da laranja e regá-lo com o caramelo.

Recipe / Receita: Delicious magazine (March 2016).

Scrambled eggs with smoked salmon and spinach / Ovos mexidos, salmão fumado e espinafres.

From one of my favourite books of all times (What Katie Ate - Katie Quinn Davies), a very quick and simply delicious lunch.

ingredients (serves 2):

400g baby spinach leaves

6 eggs (preferably free range)

salt and freshly ground pepper

2 spring onions, finely sliced

3 tbsp cream

2 tbsp soured cream

knob of butter

1 tsp dill, finely chopped

2 thick slices crusty bread (I used brioche bread)

grated zest of 1/2 lemon

100g smoked salmon, cut into thin strips

method:

Put the spinach in a large pan with 3 tbsp water, cover and cook for 1 to 2 minutes until wilted.

Drain and then return to the pan and keep warm.

Whisk the eggs in a bowl and season with salt and pepper.

Add the spring onions, cream, soured cream, butter and dill and whisk again but gently.

Heat a non stick frying pan over a low to medium heat. Add the egg mixture and allow it to settle a little then, using a spatula, gently scrape the mixture from the bottom of the pan as it cooks. You want the eggs cooked but still soft and fluffy.

Toast the bread, place one slice on each plate and top with the spinach.

Sprinkle with a little lemon zest, then add the scrambled eggs and smoked salmon.

Scatter over a little extra dill and a grinding of pepper and serve with lemon wedges.

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Retirada de um dos meus livros favoritos de todos os tempos, que é o What Katie Ate da Katie Quinn Davies, deixo-vos hoje uma simples sugestão, que é rápida de preparar e absolutamente deliciosa para um almoço simples.
ingredientes (para 2 pessoas):

400g folhas de espinafre bebé

6 ovos, de preferência biológicos

sal e pimenta preta moída na altura

2 spring onions, fatiadas muito finamente

3 colheres sopa de natas

2 colheres sopa de natas azedas

uma noz de manteiga

1 colher chá de aneto, picado

2 fatias grossas de pão rustico (eu utilizei brioche)

raspa de 1/2 limão

100g salmão fumado, cortado em tirinhas

preparação:

Colocar os espinafres num tacho com 3 colheres sopa de água, cobrir e cozinhar por 1 ou 2 minutos, até os espinafres murcharem.

Escorrer os espinafres, colocá-los de volta no tacho e manter quente.

Entretanto, bater os ovos numa taça e temperar de sal e pimenta.

Adicionar as spring onions, as natas, as natas azedas, a manteiga e o aneto e voltar a bater, mas delicadamente.

Sobre lume médio a baixo, aquecer uma frigideira anti aderente. Adicionar a mistura dos ovos e quando começar a formar uma capa sólida na base, mexer com a ajuda de uma espátula, à medida que os ovos vão cozinahndo. O ideal é que os ovos fiquem cozinhados, mas fofos e cremosos.

Torrar o pão e colocar uma fatia em cada prato.

Cobrir com os espinafres e sobre estes espalhar a raspa do limão.

Distribuir os ovos mexidos por sobre os espinafres e cobrir com o salmão fumado.

Decorar com o aneto picado e uma pitada de pimenta e servir com gomos de limão.

Recipe / Receita: