Victoria Sponge Cake - Sweet World.

As you can read here, Victoria Sponge Cake is the theme for the 29th edition of the Sweet World! 29th!! Do you believe it? Amazing!! to say the least!!

Sponge Cake is a cake based on flour (usually wheat flour), sugar, butter and eggs, and is sometimes leavened with baking powder. It has a firm yet well-aerated structure.

In the United Kingdom a sponge cake is produced using the batter method, while in the US, cakes made using the batter method are known as butter or pound cakes. Two common British batter-method sponge cakes are the layered Victoria sponge cake and Madeira cake. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843, enabled the sponge to rise higher than cakes made previously.

Cakes made using the foam method are not classed as sponge cakes in the UK; these cakes are classed as foam cakes, which are quite different. These cakes are common in Europe, especially in Italian patisseries. The cake was first invented by the Italian pastry chef Giovan Battista Cabona (called Giobatta), at the court of Spain with his lord, the Genoese marquis Domenico Pallavicini, around the middle of the 16th century.

The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615).

Though it does not appear in Hannah Glasse's The Art of Cookery made Plain and Easy (1747) in the late 18th century, it is found in Lydia Maria Child's The American Frugal Housewife (1832), indicating that sponge cakes had been established in Grenada in the Caribbean by the early 19th century.

Variations on the theme of a cake lifted, partially or wholly, by trapped air in the batter exist in most places where European patisserie has spread, including the Anglo-Jewish "Plava", Italian Génoise, the Portuguese Pão-de-ló, and the possibly ancestral Italian Pan di Spagna ("Spanish bread").

Derivatives of the basic sponge cake idea include the American chiffon cake and the Latin American Tres Leches Cake.

Eton Mess Cheesecake.

This is my last recipe for you all before my, more than deserved, holidays!

This Eton mess cheesecake, that I made a couple of weeks ago, is an adaptation from the one I saw in the June issue of Olive Magazine.

Their original recipe called for raspberries but I used strawberries and lime in this one ant it turned out absolutely delightful and a real treat.

That will be all for now! I'll be back in approximately 6 weeks time.

Meanwhile, be happy, be kind and enjoy life!!

Spanische Windtorte.

Spanische Windtorte (Spanish wind torte) is an Austrian dessert and is one of the most complex to create and serve as it is composed mostly of meringue and whipped cream.

Often called "the fanciest cake in Vienna", it is a dessert that became popular during the Baroque period and the Austrian and the Spanish reference is due to the Austrian House of Habsburg and their fascination with Spain which was very similar to the Russian nobility's fascination with French culture.

A Spanische Windtorte consists of rings of meringue that have been baked into a cylindrical form with a bottom and a top lid. The piping of the meringue and the subsequent baking process require patience and careful attention to detail or the cake will not be symmetrical. When the shell of the torte is done it is then filled with whipped cream, fresh berries (usually strawberries), chocolate shavings and/or currants.

It was featured as the technical challenge in episode 4 of season 6 of The Great British Bake Off and is now the theme for the 17th edition of the Sweet World.

I confess that straight after we (Susana and myself) chose the theme, I started feeling very nervous and full of butterflies in my tummy..., Specially when I started reading the recipe.

The more I read it, the more nervous and confused I was so, I had to watch a lot of YouTube videos in order to understand the structure of this intricate dessert.

Even if I'm normally ok with meringue due to the amount of Pavlovas I make, this cake really got me all freaked out.

I remember watching the contestants making it on The Great British Bake Off, but I didn't remember the details, specially the part where it needs to go three times into the oven...

Anyway! I tackled it and I think it's an "ok" Spanische Windtorte. Not perfect, but acceptable and once more, I conclude that dainty and delicate bakes are not for me as I'm more of a rustic baker :))).

I admit that this is a real challenge and it requires patience and "meringue making" skills but, if you're like me and love a challenge, don't be scared and make a Spanische Windtorte!
This recipe is from my book, "The Great British Bake Off - Celebrations".
Just another detail...
Don't expect perfectly neat slices because, with meringue, you know that's not possible so, in this case, messy slices are synonymous of "perfection"... :))).

Strawberry and spinach wrap / Wrap de morangos e espinafres.

Before May ends, I leave this very simple but delicious suggestion for Marta and for her "May - The Strawberry month".

I don't call this a recipe because it's not! It's just a suggestion.

A recipe, for me, is something that involves cooking and/or some kind of cooking technique.

This is an assembling of ingredients and therefore, I don't call it a recipe.

The suggestion is adapted from Erin Gleeson book "The Forest Feast".

for 1 wrap:

Spread 2 tbsp of soft goat cheese (I used Philadelphia cream cheese) on a wholewheat flour tortilla.

Lay out about 5 sliced strawberries and then top those with 1/4 cup of rocket (I used baby spinach leaves).

Drizzle with olive oil and balsamic vinegar and sprinkle with sea salt flakes and freshly ground black pepper and then roll it up.

Victoria Sponge.

May is the strawberry month and I couldn't allow it to go by, without making my favourite cake of all times.

A Victoria Sponge!!

I love this British classic so much that, as soon as I saw this amazing recipe in Simmone Logue "In the Kitchen" fabulous book, I had to mark it down straightaway and this was the first recipe to be made.

As Marta invited us to cook with strawberries in May, I baked this amazing and delicious cake thinking of her.

Fraisier for the Sweet World Challenge / Um Fraisier para o Sweet World.

20th of May and another Sweet World Challenge.
May means strawberries and thinking of strawberries, we thought morangos (in Portuguese) and fraises (in French).
Thinking fraises, we thought Fraisier and therefore, this month, for the 5th edition of the Sweet World, we are going to France and we challenge you to make a Fraisier.
The recipe is from Edd Kimber beautiful book, the "Patisserie Made Easy".

What is a Fraisier?

Buttermilk and honey scones with lavender sugar macerated strawberries / Scones de buttermilk e mel, com morangos macerados em açúcar de alfazema.

Marta's ingredient of the month are strawberries!!

Last month Marta asked us to cook with peas and for May, the chosen ingredient are strawberries. I love strawberries and all kind of berries so, to make recipes with strawberries this month, it will be a huge pleasure.

As I was dying to try these scones from Aimee gorgeous blog, I decided that this would be the first recipe to make for Marta.

I love scones and I'm always keen to try different scones recipes and this one, with the macerated strawberries, is just perfect!

Strawberry marshmallows / Marshmallows de morango.

Twigg Studios is a blog that I truly adore as it is always full with beautiful pictures, great ideas and fantastic recipes. Her owner, Aimee Twigger is such a kind and helpful person. She always has something nice and kind to say and always, always, gives you an answer when you ask her a question.

As soon as I saw that she was publishing a new book, I didn't hesitate and pre ordered it straightaway as, I knew, it would be a great book and I was right!

Just like the blog, the book - Love, Aimee x - is gorgeous and it's full of delicacies and delicious sweet treats and these marshmallows, made with real strawberries, were the first recipe that I tried from Aimee Twigger's book.

This was my second attempt on making marshmallows and, like the first one (here), they were a success!

ingredients (makes 16 large squares):

350g strawberries, chopped

1 1/2 tbsp lemon juice

370g caster sugar

6 sheets of leaf gelatine

2 egg whites

1/2 tsp salt

Icing sugar and cornflour, for dusting and coating

method:

Put the fruit, lemon juice and 1 tbsp of caster sugar into a saucepan and bring to a boil over a low heat until the fruit breaks down.

Purée in a food processor and then press through a sieve.

Heat for another 10 minutes, or until the purée has a "jammy" consistency. Set aside.

Put the gelatine leaves into a bowl. Cover with water and set aside.

Put the egg whites, salt and 1tbsp of caster sugar into the bowl of the standmixer fitted with the balloon whisk attachment, but don't turn on the machine yet.

Heat the remaining caster sugar and 3 tbsp of water in a heavy based saucepan, stirring until the sugar has dissolved. Use a pastry brush dipped in cold water to wash any sugar crystals from the side of the pan down into the syrup.

Attach a sugar thermometer to the pan and when the syrup reaches 120°C, turn on the mixer and whisk the egg whites until stiff peaks start to form.

At the same time, reheat the fruit purée.

Squeeze out the leaf gelatine, add it to the syrup and stir.

The syrup will bubble up, so be careful not to burn yourself.

When the syrup reaches 130°C, pour it into the egg whites in a slow stream while whisking at high speed.

Continue for 3 minutes until the mixture is thick and glossy, then add the fruit purée and mix for another 5 to 8 minutes. Lightly grease a 20 x 30cm baking tin.

Mix equal quantities of icing sugar and cornflour together and sift over the tin. Tip out any excess.

Pour the marshmallow mixture into the tin, spread it out and sift more icing sugar/cornflour over the top.

Leave for 4 hours, then slice and roll the pieces in more icing sugar/cornflour.

The marshmallows will keep in an airtight container for up to 4 days.

Note: When adding the fruit purée, I just swirled it through the marshmallow mixture instead of mixing it in as specified.

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O Twigg Studios é um blogue que adoro visitar.

Não só porque é um blogue lindo, cheio de criatividade, receitas fabulosas e ideias fantásticas, mas também porque a Aimee Twigger, autora do blogue, é uma pessoa super querida.

Apesar de ter um blogue de sucesso, não é nada "vedeta", antes pelo contrário, super simples e humilde, tem sempre uma palavra de carinho e uma resposta a uma questão ou dúvida, que lhe sejam colocadas.

Assim que soube que ia publicar um livro, imaginei que seria um livro à imagem do blogue e não hesitei em encomendá-lo, mesmo antes dele ser publicado.

Tal como o blogue, o livro - Love, Aimee x - é recheado de sugestões doces e lindas e estes marshmallows foram a primeira receita a ser recriada na minha cozinha.

Esta foi a segunda vez que fiz marshmallows e, tal como da primeira vez (aqui), correu lindamente e os marshmallows, feitos com morangos naturais, estavam uma delícia.

Eu não gosto de marshmallows de compra, pois acho que são esponjas secas e sem graça, mas acreditem que marshmallows feitos em casa, não têm nada a ver com os de compra. São uma experiência completamente diferente!

ingredientes (para 16 quadrados grandes):

350g morangos, lavados, sem pé e cortados em pedaços

1 1/2 colheres sopa de sumo de limão

370g açúcar refinado branco

6 folhas de gelatina

2 claras de ovo

1/2 colher chá de sal fino

açúcar em pó e Maizena, para polvilhar e envolver

preparação:

Num tachinho, colocar os morangos, o sumo do limão e 1 colher de sopa do açúcar.

Levar ao lume e deixar levantar fervura sobre lume brando, até os morangos estarem macios.

Com a varinha mágica, ou no copo do robot de cozinha, reduzir os morangos a puré e passar a mistura por um coador.

Voltar a levar a mistura ao lume, por cerca de 10 minutos, ou até a mesma estar com uma consistência de doce de morango. Reservar.

Colocar as folhas de gelatina numa tigela, cobrir com água fria e reservar.

Na taça da batedeira eléctrica equipada com o balão, colocar as claras de ovo, o sal e 1 colher de sopa do açúcar. Não ligar ainda a batedeira.

Para fazer o xarope de açúcar, colocar o açúcar restante e 3 colheres de sopa de água fria num tachinho.

Levar ao lume, mexendo até que o açúcar esteja dissolvido.

Usar um pincel de cozinha molhado com água fria para dissolver e empurrar os cristais de açúcar que se formam nas laterais do tacho.

Colocar um termómetro de açúcar no tacho e quando o mesmo atingir os 120ºC, ligar então a batedeira e bater as claras até estas começarem a ficar em castelo firme.

Entretanto, aquecer o puré de morangos.

Retirar as folhas de gelatina da água, espremê-las bem e adicioná-las ao xarope de açúcar, mexendo bem para dissolver a gelatina. Atenção que o xarope vai ferver, portanto tenham cuidado para não se queimarem.

Assim que o termómetro atingir os 130ºC, retirar o xarope do lume e, sempre com a batedeira ligada na velocidade máxima, adicioná-lo em fio ás claras em castelo.

Continuar a bater por cerca de 3 minutos, ou até que a mistura esteja espessa e brilhante.

Adicionar o puré dos morangos e bater por mais 5 a 8 minutos.

Entretanto, untar ligeiramente uma forma rectangular com cerca de 20 x 30cm.

Numa tigela, misturar iguais quantidades de açúcar em pó e Maizena.

Peneirar a mistura sobre a forma, tendo o cuidado de cobrir bem o fundo e lados da forma com a mistura. Sacudir o excesso.

Colocar a mistura de marshmallow dentro da forma, alisar bem e peneirar toda a superfície com mais mistura de açúcar em pó e Maizena.

Deixar repousar por cerca de 4 horas, desenformar, cortar em quadrados e envolver os quadrados em mais mistura de açúcar em pó e Maizena.

Os marshmallows conservam-se por cerca de 4 dias, guardados num recipiente de fecho hermético.

Nota: Na parte onde se junta o puré de morangos à mistura de marshmallow, eu não segui as instruções acima especificadas e simplesmente envolvi o puré na mistura sem bater, pois quis dar um efeito marmoreado aos marshmallows.

Recipe / Receita:

Ricotta cream with strawberries and lemon / Creme de ricotta, com morangos e limão.

Here is my suggestion for Valentine's Day.

A light, refreshing and absolutely gorgeous and delicious dessert that's very easy and quick to assemble. 

Last year, I made this Hidden heart cake but this year I decided to make something lighter without compromising in taste and presentation.

The recipe is from Laura Zavan delightful new book called Dolce.

The book is all about delicious italian sweet treats, cakes and desserts and I'm totally in love with it.

Here is the recipe and Happy Valentine's Day to all of you!!

ingredients (serves 4 to 6):

500g sheep's milk ricotta

170g icing sugar

1/2 tsp vanilla powder

freshly grated zest of 1 lemon

250g strawberries, chopped + 4 or 6 extra (for decoration)

2 tbsp unsalted pistachio nuts, chopped (for decoration)

for the coulis:

250g strawberries, hulled

50g demerara sugar

a few drops of lemon juice

method:

For the coulis, purée the strawberries with the sugar and lemon juice.

Strain through a sieve to remove the seeds.

Push the ricotta through a sieve into a large bowl.

Sift together the icing sugar and vanilla powder then stir this, alongside the lemon zest into the ricotta.

Hull and dice the strawberries and divide them between the serving glasses.

Cover with the coulis and top with the ricotta cream.

Halve the extra strawberries and place on top of the ricotta.

Sprinkle with the chopped pistachio nuts and refrigerate for at least 30 minutes before serving.

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Esta é a minha sugestão para o Dia dos Namorados.

Embora, como já disse anteriormente, não ache piada ao dia, nem o comemore, sei que há quem goste de o fazer e, assim sendo, deixo-vos esta sugestão que, além de light, é deliciosa e linda.

Apesar de ser rapidíssima de preparar, não compromete em nada em termos de apresentação, sabor e romantismo...

antes pelo contrário!

O ano passado sugeri-vos este bolo, mas este ano, depois de tanto bolo, festas e comemorações, optei por algo mais light, pois estou ainda um bocado enjoada de bolos e panquecas, lol!

A sugestão é do novo livro da Laura Zavan. Um livro lindo, chamado Dolce e que está recheado de doces, bolos e sobremesas italianas.

Aqui fica então a sugestão e Feliz Dia dos namorados para todos!!

ingredientes (para 4 a 6 copos):

500g ricotta de ovelha

170g açúcar em pó

1/2 colher chá de baunilha em pó

raspa de 1 limão

250g morangos, cortados em cubos pequenos + 4 ou 6 extra (para decorar)

2 colheres sopa de pistachios, picados grosseiramente (para decorar)

para o coulis:

250g morangos, lavados e arranjados

50g açúcar demerara

umas gotas de sumo de limão

preparação:

Para fazer o coulis, reduzir os morangos a puré, juntamente com o açúcar e o sumo do limão. Passar por um coador, a fim de eliminar as grainhas dos morangos.

Com as costas de uma colher, espremer a ricotta por um coador sobre uma taça, a fim de a tornar mais cremosa.

Peneirar o açúcar em pó e o pó de baunilha e adicionar a mistura à ricotta.

Adicionar a raspa do limão e misturar tudo muito bem.

Dividir os morangos cortados em cubinhos por 4 ou 6 copos (consoante o tamanho) e cobrir os morangos com o coulis.

Sobre a mistura de coulis e morangos, colocar o creme de ricotta.

Decorar com os morangos extra, cortados ao meio e polvilhar com os pistachios.

Antes de servir, refrigerar por, pelo menos, 30 minutos.

Recipe / Receita:

Smashed pavlova with blackberries, currants and roasted strawberry jam / Pavlova "esmagada" com amoras, groselhas e compota de morangos no forno.

I confess that keeping up, or restarting the usual pace of the publications here on the blog is being very hard lately.

Not because I stopped cooking, I don't like or do it as often as I used to but, only because, in this country, it's being very difficult to have some nice natural light to take pictures of the food.

I can't take the photos outside because it's raining all the time and inside, if I turn off the house lights, it's like it's night 24 hours a day... GRRR!!!

Saying that, and even if the photos are not what I expected them to be, I leave you the recipe for this delicious pavlova.

The recipe is from the brand new issue of Donna Hay magazine and it's to good to not be published.

The original recipe is with roasted raspberry jam but I couldn't find any the day I decided to make the pavlova so, I used strawberries.

ingredients (serves 8 to 10):

225ml egg whites (approximately 6 eggs)

330g caster sugar

1 1/2 tsp white vinegar

375ml double cream

200g blackberries (I used blackberries and a mix of red and dark currants)

mint leaves, to serve (I used micro greens)

icing sugar, for dusting

for the roasted strawberry jam:

500g strawberries, washed, hulled and cut into quarters or halves

165g caster sugar

1 vanilla bean, split and seeds scrapped

method:

Preheat the oven to 220ºC.

Place the strawberries, sugar and vanilla bean and seeds in a small roasting tin and mix to combine.

Cook, stirring from time to time, for 25 to 30 minutes or until thickened.

Set aside to cool completely. Remove and discard the vanilla bean or wash it, dry it and put it inside a pot of sugar.

Reduce the oven temperature to 150ºC.

Place the egg whites in the bowl of an electric mixer and whisk on high speed until stiff peaks form.

Add the sugar, 1 tablespoon at a time, waiting 30 seconds before adding the next tablespoon.

Once all the sugar has been incorporated, scrape down the sides of the bowl and whisk for a further 6 minutes or until the mixture is stiff and glossy.

Add the vinegar and whisk for a further 2 minutes or until glossy and combined.

Place spoonfuls of the meringue onto a baking tray lined with baking paper in order to make a 22cm round.

Reduce the oven temperature to 120ºC and cook the meringue for 1 hour.

Turn the oven off and allow the pavlova to cool completely in the oven.

Place the cream in the bowl of an electric mixer and whisk to stiff peaks.

Place the pavlova on a large serving plate and crush slightly with the back of a large spoon.

Spoon over the cream and drizzle with the strawberry jam.

Top with the berries and mint and dust with icing sugar to serve.

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Confesso que está a ser difícil retomar as publicações aqui no blogue.

Não porque tenha parado de cozinhar, já não goste de o fazer, ou não me apeteça, pois esses não são os problemas com que me deparo.

Continuo a cozinhar com o mesmo entusiasmo de sempre. O problema é que está dificílimo fotografar nesta terra! A luz natural é escassa, ou nenhuma e, para a rua não posso ir, pois chove quase o tempo todo e dentro de casa,  se desligo as luzes, é de noite 24 horas por dia.

Acreditem que nem à 1 da tarde é possível desligar a luz cá em casa... GRRR!!!.

Bom, dito isto e sem muito entusiasmo, devido à má qualidade das fotos, deixo-vos hoje esta receita da Donna Hay que, apesar da luz e das fotos estarem um nojo, é deliciosa demais para não ser partilhada.

A receita original é com compota de framboesas, mas como no dia em que a fiz, não encontrei framboesas, decidi fazê-la com morangos que, não estando na época, podem imaginar que lucraram e muito, com o facto de terem ido ao forno e terem sido transformados em compota.

ingredientes (para 8 a 10 pessoas):

225ml claras de ovo (cerca de 6 ovos)

330g açúcar refinado branco

1 1/2 colheres chá de vinagre de vinho branco

375ml natas para bater

200g amoras (eu usei amoras e uma mistura de groselhas)

folhas de menta, para decorar (eu usei micro ervas)

açúcar em pó, para polvilhar

para a compota de morangos:

500g morangos, lavados, arranjados e cortados em metades ou quartos

165g açúcar refinado branco

1 vagem de baunilha, cortada ao meio e sementes raspadas

preparação:

Aquecer o forno a 220ºC.

Num tabuleiro de ir ao forno, colocar os morangos, o açúcar, a vagem da baunilha e as sementes raspadas.

Misturar tudo muito bem e levar ao forno, mexendo frequentemente, por cerca de 25 a 30 minutos, ou até a mistura ganhar uma consistência de compota.

Retirar do forno e reservar até estar completamente fria. Retirar a vagem da baunilha e descartá-la ou lavá-la, secá-la e colocá-la dentro do açucareiro.

Reduzir a temperatura do forno para os 150ºC.

Colocar as claras na taça da batedeira eléctrica e bater em velocidade máxima, até as mesmas estarem em castelo firme.

Adicionar o açúcar, uma colher de sopa de cada vez, batendo por cerca de 30 segundos, antes de adicionar a seguinte.

Quando tiver incorporado todo o açúcar, raspar os lados e fundo da taça com uma espátula e bater por mais 6 minutos, ou até a mistura estar espessa e brilhante.

Adicionar o vinagre e voltar a bater por mais 2 minutos, ou até o vinagre estar incorporado e a mistura estar brilhante.

Forrar um tabuleiro com papel vegetal e sobre este, colocar colheradas da mistura, de forma a obter um círculo de cerca de 22cm de diâmetro.

Reduzir a temperatura do forno para os 120ºC e cozinhar a pavlova por cerca de 1 hora.

Desligar o forno e deixar a pavlova lá dentro, até estar completamente fria (eu costumo fazê-la à noite, desligo o forno e não lhe toco até ao outro dia de manhã).

Na altura de servir, bater as natas até estas estarem espessas (atenção para que não virem manteiga).

Colocar a pavlova num prato de serviço e com as costas de uma colher grande, esmagá-la (parti-la) ligeiramente, "aqui e ali".

Decorar a pavlova com as natas batidas e algumas colheradas da compota de morangos.

Distribuir os frutos e as ervas escolhidos por cima da pavlova e, por fim, polvilhar com açúcar em pó.

Recipe / Receita: Donna Hay magazine (Feb. - Mar. 2016).

Rhubarb and strawberry crisp / Crisp de ruibarbo e morangos.

Rhubarb and strawberries, a marriage made in heaven and that is even better topped with a crunchy crisp and served with a dollop of thick greek yoghurt, crème fraîche or whipped cream.

ingredients (serves 4):

350g rhubarb, chopped into 5cm lengths

500g strawberries, hulled and halved

1 tbsp plain flour

50g caster sugar

for the topping:

120g muesli, untoasted

25g plain flour

55g caster sugar

100g cold butter, cut into small pieces

to serve:

thick Greek yoghurt, crème fraîche or whipped cream

method:

Preheat the oven to 200ºC.

Place the rhubarb and strawberries in a baking dish, sprinkle with the flour and sugar and toss to combine.

Bake for 10 minutes.

For the topping, mix the muesli, flour and sugar together in a bowl. Add the butter and rub in with your fingers until the mixture resembles coarse breadcrumbs.

Sprinkle the topping over the fruit mixture and bake for 30 minutes or until golden brown and bubbling.

Serve topped with a dollop of the choices above.

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Há combinações que são verdadeiros maravilhas criadas pelos Deuses e a combinação de morangos e ruibarbo é uma delas.

Se a combinação por si só já é divina, o topping crocante do crisp de muesli torna-a ainda mais apetecível e a "cereja no topo do bolo" é mesmo uma colherzinha de iogurte grego, crème fraîche ou natas batidas por cima. Eu diria mesmo que é cinco estrelas!!

ingredientes (para 4 pessoas):

350g ruibarbo, cortado em rodelas de cm de comprimento

500g morangos, arranjados e cortados ao meio

1 colher sopa de farinha de trigo branca

50g açúcar refinado branco

para o topping:

120g muesli, não tostado

25g farinha de trigo branca

55g açúcar refinado branco

100g manteiga sem sal, fria e cortada em cubos pequeninos

para servir:

iogurte grego, crème fraîche ou natas batidas

preparação:

Aquecer o forno a 200ºC.

Colocar os morangos e o ruibarbo num recipiente refractário, polvilhar com a farinha e o açúcar e envolver tudo muito bem.

Levar ao forno por 10 minutos.

Entretanto, para fazer o topping, misturar o muesli, o açúcar e a farinha numa taça.

Adicionar a manteiga e esfregar com os dedos, até estar bem incorporada e a mistura ficar com um aspecto grosseiramente areado.

Polvilhar o topping sobre a fruta e levar ao forno por mais 30 minutos, ou até o topping estar douradinho e o molho da fruta estiver a borbulhar à sua volta.

Servir com uma das opções acima referidas.

Recipe / Receita:

Strawberry salad / Salada com morangos.

After an uninterrupted succession of sweet posts, a few weeks ago, the blog is now back to its routine, which means, meatless Mondays, sweet Wednesdays and meaty Fridays so, according to that, here it is, a delicious salad from Lakeland magazine, that is very easy to put together, totally delicious and that is very colourful and appetising.

ingredients for the salad (serves 4):

6 to 8 strawberries, quartered

200g baby spinach leaves, washed and drained

1/2 cucumber, thinly sliced lengthways

150g goat's cheese from a log, cut into rounds

handful of mint leaves

for the dressing:

90ml extra virgin olive oil

30ml balsamic vinegar

10ml runny honey

salt and pepper, to taste

method:

Mix all the dressing ingredients together in a screw top jar and shake well to combine. Taste for salt and pepper and add more if necessary.

Divide the salad ingredients equally between 4 plates and drizzle with the dressing.

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Depois de há umas semanas atrás, este blogue ter andado bem "docinho", o mesmo volta lentamente à sua rotina e a rotina para este blogue é (ou tenta-se o mais possível que assim seja), Segundas-feiras sem carne, doces Quartas-feiras e Sextas-feiras com carne.

Seguindo esta lógica, deixo-vos hoje com esta saladinha colorida e linda, super fácil de preparar e que, em termos de texturas e contrastes de sabor, é absolutamente divina!

ingredientes para a salada (para 4 pessoas):

6 a 8 morangos, cortados em quartos

200g folhas de espinafre bebé, lavados e escorridos

1/2 pepino, cortado em lâminas longitudinais

150g queijo de cabra, em rodelas

um punhado de folhas de menta

para o molho:

90ml azeite, de preferência extra virgem

30ml vinagre balsâmico

10ml mel líquido

sal e pimenta preta moída na altura, a gosto

preparação:

Para o molho, colocar todos os ingredientes dentro de um frasco com tampa de enroscar. Fechar o frasco e abanar bem para que os ingredientes fiquem bem combinados. Provar e rectificar de sal e pimenta a gosto.

Distribuir os ingredientes para a salada pelos 4 pratos, regar com o molho e servir.

Recipe / Receita: Lakeland magazine (Summer 2012).