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.

Smoky Chorizo Salmon / Salmão com Chouriço e Tomates.

So, Summer is officially over and as a good bye to this Summer homegrown sweet tomatoes, here is another recipe from Jamie Oliver "5 ingredients - Quick & Easy Food".

In this recipe, the tomatoes are combined with crispy skin salmon, smoky chorizo and olives. A fantastic combination, full of Mediterranean flavours.

If you still have some nice and sweet tomatoes left, give this recipe a try because it's truly delicious.

Tomato and Red Pepper Soup / Sopa de Tomate e Pimento Vermelho.

This fabulous and very flavoursome soup is perfect for these (already), chilling Scottish days.

As I'm a soup lover, as soon as I saw this recipe on Kimberly's, The Little Plantation blog, I had to make it straightaway.

I adapted the cooking method by roasting all the vegetables in the oven with the olive oil, freshly ground black pepper and the paprika, adding the vegetable stock when blending the soup. However, if you want to follow the original method, you can find the original recipe here.

I served my soup with a dollop of crème fraîche (not vegan of course, but you can opt for a vegan topping as Kimberly did, or nothing at all), and a scatter of Furikake, which is a sesame seed seasoning.

Hope you give this soup a try because it's absolutely fantastic.

Turnip, Beef and Rice Cake / Bolo de Nabo, Carne de vaca picada e Arroz.

As I told you before, this month, Marta invited us to cook with rice.

This recipe, very aromatic and delicious, is from a book that I truly adore. Yotam Ottolenghi "Jerusalem" book!

Although the recipe is called a cake, you can not unmould it because it will not keep its shape so, you have to spoon it on the plate.

If you like these middle eastern flavours, give it a try because it is a fabulous meal.

The only annoying part is the frying of the turnips but, once you get over it, you'll be amazed and, actually, I never thought that fried turnips would be so good!

Kale and Quinoa with Savoury Granola / Kale e Quinoa com Granola Salgada.

Breakfast food that you know, for me is a perfect lunch!

As I promised here, today I'm sharing this super delicious savoury granola.

Actually, I made this recipe a while ago and if you're following my instagram, you can see it here, as I shared it the day I made it. Although I'm only sharing it today, this was the very first recipe that I made from Nina Olsson gorgeous "Bowls of Goodness" cook book. A book that I truly adore and from which I talked about in this same post.

This savoury granola is perfect, not just for this recipe but also to sprinkle over salads, soups, or whatever you fancy.

Baked risotto with beef meatballs and curly kale / Risotto no forno, com almôndegas e couve kale.

This fabulous risotto was inspired by this Emilie Raffa recipe.

I've already made the original recipe once, with the chicken sausage, and I posted the photo  here on my instagram account.

The thing is, if I made it again, it's not difficult for you to guess how fantastic and delicious it is, right?

This baked risotto is so tasteful and simple to make, that I think that I'll never be making risotto in the traditional (stirring) way again...

As I wrote above, the first time, I made it with the sausages like it is described by Emilie. This time, I had some meatballs in the fridge and I didn't want to make them with pasta so, looking at a bag of leftover curly kale that needed to be used, I straightaway thought of making Emilie's baked risotto again but, using those two ingredients.

My opinion? Honestly?

The result couldn't be more delightful and the combination, absolutely delicious!!

Chargrilled asparagus, courgettes and halloumi / Salada de espargos, courgette e queijo halloumi grelhados.

First published in 2008 "Ottolenghi: The Cookbook" was now re-launched.

As I have all the other Ottolenghi books (Jerusalem, Plenty, Plenty More and Nopi) but didn't have this one, I thought it would be a great opportunity to get it and that's what I did.

The book covers everything from meat and fish, to salads and vegetables, cakes and breads.
This fabulous vegetarian salad was my first choice and it's a perfect meal for a meatless Monday so, give it a try and you'll not regret it.

Pasta with tomatoes, capers, bacon and mint / Massa com tomates, alcaparras, bacon e menta.

I use to say that I have an italian "rib" as I'm totally nuts about italian food.
Actually, and that's something I'm saying all the time too and it's true, if I had to choose only one kind of cuisine to live on for the rest of my life, it would be the itaian cuisine without a blink.
This pasta dish is so simple but yet so delightful and simple, and it's precisely that amazing simplicity without compromising on flavour, that attracts me the most in italian food.
The combination of flavours is one of my favourites. It's easy and quick to prepare, very comforting and delicious.
The recipe is from Katie Quinn Davies gorgeous book, What Katie Ate at the Weekend.

Salmorejo.

Salmorejo is a Spanish dish from the region of Cordoba.

Similar to Gazpacho but thicker, It is served as a starter or first meal and must be chilled before eating.

It's accompanied with "las guarniciones" and, although the most common garnishes are serrano ham and crumbled hard boiled egg, there are some versions that are served with flaked tuna, chopped onion and/or chopped green pepper.

I confess that I made and tasted my first Salmorejo last week and now I'm almost addicted to it.

I made it twice, in less than two weeks and this second time, I made it with organic tomatoes that I picked from my friend B. garden and green house. Here, on my instagram account, you can see all the lovely organic vegetables that I picked from his garden this week.

This recipe is from our beloved Portuguese "pin up girl", Filipa Gomes and it's featured in a series of 6 recipe booklets that Filipa wrote, Maria Midões styled and photographed and that were recently distributed in Portugal with a well known and popular magazine.

Kind and gentle as she is, I have the booklets because Filipa sent them to me, which of course, was an honour.

While I was making the Salmorejo and being the tomato the main ingredient of this soup, I thought that it would be a shame not to make an effort to publish the recipe in time for Marta and her "ingredient of the month", which is precisely, the tomato.

Saying that, here it is the most delicious, easy and quick, chilled tomato soup... The Salmorejo!

Bacon & Egg Pie / Pie de bacon e ovo.

Having been in holidays without going anywhere, I'm slowly coming back to the blog. 

As August is almost finishing, I couldn't allow it to end without posting a recipe for Marta. 

Since the day Marta created her "ingredient of the month" and challenged us to cook recipes with her chosen ingredient, that I always cook something for Marta's table and this month, it couldn't be different. 

The ingredient chosen by Marta for August is tomatoes and therefore, this pie, is the recipe that I'm leaving her. 

I have to say that this pie is one of the best pies I've ever eaten, if not the best!! 

Bare in mind that the tomatoes are not the key ingredient in the pie but, saying that, without them, this pie wouldn't be half as good. 

The recipe is from Simmone Logue "In the Kitchen" book and if you search for "Simmone Logue" on the blog, you'll find all the recipes that I've already made from this glorious book.

Coconut and turmeric chicken curry with roasted pumpkin / Caril de frango, com coco, açafrão das índias e abóbora assada.

This curry was marked down to be tried since the day I bought Simmone Logue fabulous "In the Kitchen" book, from which I already made this fabulous cake and this delicious salad.

As the super talented Maria Midões challenged us to work together with asian recipes this month, I couldn't waste the opportunity to present this recipe to Maria and, maybe (who knows), be lucky enough to see the recipe reproduced and styled by Maria herself.

I love this kind of fragrant asian food and this curry exceeded all my expectations, as the combination of flavours, textures and aromas, is just incredible and utterly delicious!

ingredients for the curry paste (serves 6):

1 tsp ground turmeric

1 thumb sized piece of fresh ginger

1 lemongrass stem, pale part only

2 garlic cloves, peeled

1 large red chilli

2 red asian shallots, peeled

method:

Place all the ingredients in a food processor and blend until you have a paste.

for the chicken curry:

500g pumpkin (jap or kent - I used butternut squash), peeled and cut into large chunks

6 tbsp vegetable oil

270ml coconut milk

270ml coconut cream

6 kaffir lime leaves

800g skinless free range chicken breast fillets, sliced into strips

1 tbsp fish sauce

1 tbsp light brown sugar

1/2 tsp sea salt

juice of 1 lime, plus extra lime wedges, to serve

250g cherry tomatoes, cut in half

6 kale stalks, leaves roughly chopped

3 tbsp fried shallots (shop bought or deep fry it yourself)

45g fresh coriander, roughly chopped

method:

Preheat the oven to 180ºC. Line a baking tray with baking paper.

Place the pumpkin on the baking tray and drizzle with 2 tbsp of the vegetable oil.

Season with salt and freshly ground black pepper and bake for 20 minutes or until the pumpkin is soft.

In a large heavy based saucepan, heat the remaining vegetable oil over medium high heat.

Add the curry paste and cook, stirring, for 5 minutes, until the oil has split out of the paste.

Turn the heat down to medium, add the coconut milk, coconut cream and lime leves and cook gently for a further 5 minutes.

Add the chicken strips to the pan, mixing the sauce through, then cook with the lid on for 8 minutes. It is very important at this point that the sauce is just thinking over very slowly as you want the chicken to poach gently so it is lovely and tender.

Stir in the fish sauce, sugar, salt and lime juice and check the seasoning.

Add the pumpkin, tomatoes and kale and cook for 5 minutes.

Serve the curry sprinkled with the fried shallots and coriander, with lime wedges and steamed rice on the side.

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Este caril estava marcado para ser reproduzido e testado, desde o dia que comprei este livro lindo da Simmone Logue, o "In the Kitchen". Deste livro, se bem se lembram, já fiz este bolo maravilhoso e esta salada divina.

A receita foi sendo adiada e outras lhe passaram à frente, mas assim que vi este desafio da nossa super talentosa Maria Midões, pensei logo que seria esta a receita que iria preparar para o desafio de receitas asiáticas da querida Maria Midões.

Caso tenha a sorte de a Maria seleccionar esta receita, cozinhá-la e fazer o styling da mesma, à boa maneira e com o extremo bom gosto a que a Maria já nos habituou, ficarei super feliz da vida e muito vaidosa.

Caso isso não aconteça, aconselho-vos a reproduzir esta maravilha, pois é absolutamente delicioso, aromático, picante, mas ao mesmo tempo, fresco e, sobretudo, completamente viciante.

Todos os ingredientes são facilmente encontrados numa boa loja de produtos asiáticos.

ingredientes para a pasta do caril (serves 6):

1 colher chá de açafrão das índias (curcuma)

1 pedaço de gengibre fresco (tamanho de um pulgar)

1 talo de lemongrass, parte clara

2 dentes de alho, descascados

1 malagueta vermelha (red chilli)

2 chalotas asiáticas, descascadas

preparação:

Colocar todos os ingredientes no copo do robot de cozinha e processar até obter uma pasta.

para o caril de frango:

500g abóbora (jap ou kent - eu usei squash), descascada e cortada em pedaços grandes

6 colheres sopa de óleo vegetal

270ml leite de coco

270ml creme de coco

6 folhas de lima kaffir

800g peitos de frango (do campo ou frango caseiro), sem pele e cortados em tiras

1 colher sopa de fish sauce

1 colher sopa de açúcar mascavado claro

1/2 colher chá de sal

sumo de 1 lima, mais gomos ou quartos de lima extra, para servir

250g tomate cherry, cortados ao meio

6 folhas de couve kale, picadas grosseiramente

3 colheres sopa de chalotas crocantes (caso não queiram comprar, cortem chalotas em rodelas super finas, fritem na fritadeira e escorram sobre papel absorvente, foi o que eu fiz).

45g coentros frescos, picados grosseiramente

preparação:

Aquecer o forno a 180ºC. Forrar com papel vegetal um tabuleiro de ir ao forno.

Colocar a abóbora no tabuleiro, regar com 2 das colheres de sopa do óleo e temperar de sal e pimenta.

Entretanto, num tacho de fundo espesso, sobre lume médio a alto, aquecer o óleo restante.

Adicionar a pasta de caril e cozinhar, mexendo sempre, por cerca de 5 minutos, ou até o óleo se separar e o molho ficar com aspecto de que talhou.

Baixar o lume para médio e adicionar o leite, o creme de coco e as folhas de lima. Cozinhar delicadamente, por cerca de 5 minutos.

Adicionar o frango, mexer tudo muito bem e cozinhar, tapando o tacho com a tampa, por cerca de 8 minutos. Atenção que este passo tem de ser delicado, pois o molho tem de cozinhar delicadamente e sem ferver, por forma a que o frango fique cozido, mas macio e suculento.

Adicionar o fish sauce, o açúcar, o sal e o sumo da lima. Mexer bem e rectificar os temperos, se necessário.

Adicionar a abóbora assada, os tomates e a couve e cozinhar por mais 5 minutos.

Servir o caril polvilhado com as chalotas crocantes e os coentros picados e acompanhado dos quartos de lima e de arroz cozido.

Recipe / Receita:

The breakfast bowl / Uma taça de pequeno almoço.

In their book "Good + Simple", The Hemsley sisters call this suggestion "The breakfast bowl".

As you already know, breakfast food, for me, means lunch food and this bowl of goodness made such a delicious lunch that I'm sure I'll be making it lots of times (actually, I already did).

As Marta invited us to cook with spinach this month, I invite Marta to take this bowl of pleasure to her table.

Although the spinach are not the star ingredient in this suggestion, they surely play an important role in the whole combination.

Fig, nectarine, mozzarella and prosciutto salad with honey dressing / Salada de figos, nectarinas, mozzarella e presunto, com molho de mel.

Although the weather is not very Springy/Summery this week, I leave you with this fabulous, vibrant, refreshing and colourful salad to start the week in a good and positive mood.

The recipe is from Katie & Giancarlo Caldesi "Around the World in Salads" book.

Simplicity at its best, thats how I describe this salad.

ingredients (serves 6):

6 ripe figs, halved or quartered, depending on the size

2 nectarines, thinly sliced

6 x 125g whole mozzarella or burrata

12 slices prosciutto

200g cherry tomatoes, halved (I used heirloom)

12 large basil leaves

for the dressing:

1 tbsp raw mild honey

2 tbsp extra virgin olive oil

salt and freshly ground black pepper

method:

Mix all the ingredients for the dressing together in a small bowl and season to taste.

Arrange the salad ingredients on a serving platter and pour the dressing over the salad.

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Embora, por aqui, o tempo esta semana esteja uma porcaria, deixo-vos esta saladinha linda, colorida, cheia de sabores de Verão e tão deliciosa e refrescante, que torna felizes e luminosos até os dias mais taciturnos e cinzentos.

A sugestão vem do livro da Katie e do Giancarlo Caldesi "Around the World in Salads".

Mais simples não existe!! Espero que apreciem!

ingredientes (para 6 pessoas):

6  figos maduros, cortados ao meio ou em quartos, dependendo do tamanho

2 nectarinas, cortadas em fatias finas

6 bolas de 125g (cada) de mozzarella ou burrata

12 fatias finas de presunto

200g tomates cereja (cherry), cortados ao meio (eu usei várias cores)

12 large basil leaves

para o molho:

1 colher sopa de mel cru, de sabor não muito forte

2 colheres sopa azeite extra virgem

sal e pimenta preta moída na altura

preparação:

Numa taça, misturar todos os ingredientes do molho. Reservar.

Dispôr os ingredientes da salada numa travessa ou prato de serviço e regar com o molho.

Recipe / Receita:

Wet rice with chorizo, kale and spinach / Arroz Robusto.

When something is truly delicious, you don't mind having it often right?

Well, that's exactly what happened with this dish.

When I got the gorgeous Mónica Pinto "Pratos e Travessas" cookbook last week, after marking down - almost all the recipes - this one, was the one that I decided that would be the first one to be tested.

The day I got the book, I was in doubt about what to make for dinner and as soon I saw this recipe and read the ingredients, I made it that same day.

The result couldn't be more spectacular but, as it was very late, I didn't take photos. This week, as everybody at home was asking me to make it again (that's how delicious it is), I took my time to take the pictures so I could share the recipe with you all.

Mónica Pinto is the author of the absolutely fabulous blog Pratos e Travessas.

I have to say that, in my opinion, is the most beautiful and complete Portuguese Food blog and there's no portuguese food blog that can be compared to hers.

Everything, starting with the recipes, photos, landscape images and the way Mónica writes, is absolutely fascinating.

I still remember the first time I came across Pratos e Travessas. I was so astonished, that it took me some time to realise that it was a portuguese blog and since then, I read the blog and every post, every time Mónica updates it. The recipes, usually, are fabulous and Mónica writes both in portuguese and english and for the photos, I confess, I spend hours, admiring them!!

Saying that, here it is, the first recipe from the absolutely AMAZING, Mónica's debut cookbook, "Pratos e Travessas"!

"Arroz Robusto" is the name of the recipe, which is, nothing but a very delicious, comforting and well balanced wet rice dish with all the trimmings that will be named below.

ingredients (serves 4):

3 tbsp olive oil

1 medium onion, finely chopped

2 garlic loves, finely chopped

1 bay leaf

125g chorizo, cut into 1cm rounds

1 medium carrot, thinly sliced

1 big and very ripe tomato, skinless and seedless, chopped

50g baby spinach leaves

100g curly kale, finely shredded

1 x 400g can red kidney beans, drained and rinsed

3 cups chicken or vegetable stock

1/2 cup long grain rice

sea salt flakes and freshly ground black pepper, to taste

method:

Heat the olive oil in a heavy based saucepan.

Add the onion, bay leaf and garlic and cook over a medium heat until the onion is softened and lightly golden brown.

Add the carrot and chorizo and cook for 3 to 4 minutes, stirring occasionally.

Stir in the tomato and cook for 1 minute.

Add the spinach, kale, beans and stock. Stir and bring to the boil.

Add the rice and when it comes back to the boil, reduce the heat to low, cover the pan and simmer until the rice is al dente (about 10 to 12 minutes), stirring from time to time, to release the starch form the rice. When cooked, but al dente, the rice should be very wet. If needed, add more boiling stock or water.

Season with sea salt flakes and freshly ground pepper to taste.

Turn off the heat and allow the rice to rest, covered, for 5 minutes.

Serve immediately.

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Começo por vos dizer que, há anos atrás, quando me deparei pela primeira vez com o blogue Pratos e Travessas, da Mónica Pinto, nem queria acreditar que era um blogue Português.

Não desmerecendo ninguém, claro, acho que o Pratos e Travessas está muito para além,  de todos, e qualquer um, dos blogues de culinária portugueses.

O Pratos e Travessas é, na minha humilde opinião, claro, um blogue completo e que abrange todos os "parâmetros" requeridos para um blogue de culinária de sucesso e não é à toa que é um blogue reconhecido internacionalmente.

Quando me deparei com o Pratos e Travessas pela primeira vez, o que me fascinou à partida, foram as fotos espectaculares e o rustico e "dark mood" das fotos da Mónica que, confesso, amo de paixão (mais que o "light mood").

As receitas, nada deixam a desejar e tenho muitas delas em fila de espera para serem testadas, senão, experimentem a receita da Francesinha da Mónica e digam-me se não é das melhores que já comeram (eu já a fiz cá em casa).

O blogue, por si, "clean" e com estilo e escrito em duas línguas, foi o culminar do meu deslumbre e, desde o dia que conheci o blogue da Mónica que, embora nem sempre (ou quase nunca) comente, acompanho todos os seus "updates" pois é, repito, o blogue de culinária português mais lindo de sempre!

Quando a Mónica anunciou que estava a escrever um livro, fiquei deveras entusiasmada, pois se há livro de blogger portuguesa que eu haveria de encomendar sem hesitar, seria um livro da Mónica Pinto e, assim foi!

Assim que o livro foi publicado, lá arranjei meios de o encomendar, pois distância nunca será impeditivo, desde que se queira muito!

Esta foi a primeira receita a ser testada e, confesso, é a segunda vez que faço este prato cá em casa!

Quando algo é absolutamente delicioso e simples de fazer e a família pede "bis", não é difícil repetir certo?

Pois bem, foi o que aconteceu com esta receita! Recebi o livro - LINDO - da Mónica Pinto, o "Pratos e Travessas", a semana passada. Nesse dia, ainda nem tinha decidido, nem sabia bem o que iria ser o jantar e ao folhear o livro da Mónica, deparei-me com esta receita.

Li os ingredientes, comuns cá em casa, e nem me preocupei mais, pois o jantar estava decidido: Seria o "Arroz robusto" da Mónica.

Foi o jantar desse mesmo dia mas, como já era de noite quando o finalizei e nem fotos tirei, decidi, a pedido dos comensais cá e casa, repeti-lo, pois é tão maravilhoso, simples e com sabores tão tipicamente portugueses que, para nós que estamos fora do País, soube a "céu", como podem imaginar e repetir, não foi de todo um sacrifício, antes pelo contrário!!

Fica então a sugestão para quem quiser experimentar!

ingredientes (para 4 pessoas):

3 colheres sopa de azeite

1 cebola média, picada

2 dentes de alho, picados

1 folha de louro

1 cenoura média, descascada e cortada em rodelas

8 rodelas de chouriço

1 tomate grande, maduro, sem pele nem sementes, cortado em pedaços

50g folhas de espinafres

3 folhas de couve portuguesa (eu usei kale), cortada em pedaços

150g feijão encarnado, cozido (eu usei uma lata pequena, feijão escorrido e passado por água limpa)

sal e pimenta preta moída na altura, a gosto

5 chávenas de café de arroz agulha (eu usei só 1/2 chávena "cup")

o triplo do volume do arroz em caldo de galinha de boa qualidade (eu usei 3 "cups" de caldo de legumes).

preparação:

Aquecer o azeite num tacho.

Adicionar a cebola, o louro e o alho e refogar sobre lume médio, até a cebola estar douradinha.

Adicionar todos os restantes ingredientes, excepto o arroz e deixar ferver por 10 minutos, com o tacho "meio" tapado.

Adicionar o arroz, temperar de sal e pimenta e mexer com um garfo.

Assim que levantar fervura, mexa de novo, baixe o lume para o mínimo e cozinhe, com tampa, por cerca de 12 minutos, mexendo 1 ou 2 vezes durante este período, a fim de libertar a goma do arroz.

Atenção que o arroz deve ficar bem malandro e, caso seja necessário, adicione mais caldo a ferver e rectifique os temperos.

Sirva de imediato.

Recipe / Receita:

Spring tortellini minestrone / Minestrone primaveril com tortellini.

Another fabulous recipe from Emilie Raffia (The Clever Carrot) gorgeous cookbook that I told you about in this post and a delightful, easy and very colourful meal.

That's the kind of meals that I love to make during the week and specially, when they're like that, simple to make, but a feast for the palate.

Honestly, I told you already and I can't help saying the same again:

I love this book!!

ingredients (serves 6):

1 tbsp olive oil

1 tbsp unsalted butter

80g onions, diced

65g carrots, diced

50g celery, diced

sea salt and freshly ground black pepper

1 clove garlic, grated

1 tbsp tomato paste

397g can of chopped tomatoes

1l chicken stock, preferably homemade

255g cheese tortellini (I used fresh pasta cheese tortellini)

135g fresh or frozen peas (I didn't have any so I used frozen and peeled baby broad beans)

2 to 3 large handfuls of baby spinach leaves, kale or other spring greens

1/4 cup fresh basil leaves, cut into ribbons

shaved parmesan cheese, to serve

method:

Heat the oil and butter over medium heat in a large pot or saucepan.

Add the onion, celery and carrots, and  sauté until soft and lightly golden (5 to 7 minutes).

Season with salt and pepper to taste, then add the garlic and tomato paste.

Stir well until the tomato paste is fully dissolved and the garlic is fragrant.

Pour in the chopped tomatoes and chicken stock.

Place the lid on top of the pan and bring to a gentle boil.

Reduce the heat to low and simmer (lid on) for about 10 minutes or until the vegetables are soft, stirring occasionally.

Increase the heat and bring the soup back to a gentle boil.

Add the tortellini, peas and greens.

Simmer uncovered for 3 minutes and then remove from the heat.

Ladle the soup into bowls and sprinkle with shaved parmesan cheese and the basil.

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Mais uma receita super deliciosa do livro lindo da Emilie Raffia (The Clever Carrot), do qual já vos falei  neste post.

Este é o tipo de refeição que, durante a semana, além de ser super simples e rápida de preparar, é super deliciosa e agrada a todos.

O bom destas receitas é que, não é pelo facto de serem fáceis ou simples, que comprometem em termos de sabor, pois esse, está lá todo e super concentrado.

Já disse e não me canso de repetir: ADORO este livro!!

ingredientes (para 6 pessoas):

1 colher sopa de azeite

1 colher sopa de manteiga sem sal

80g cebola, picada

65g cenoura, cortada em cubos

50g aipo, cortado em cubos

sal e pimenta preta moída na altura, a gosto

1 dente de alho, ralado

1 colher sopa de concentrado de tomate

1 lata de 397g de tomate pelado e picado

1l caldo de galinha, de preferência caseiro

1 pacote de 255g de tortellini de queijo (eu usei tortellini de queijo de massa fresca)

135g ervilhas, frescas ou congeladas (eu não tinha na altura e usei favas bebé, congeladas e sem pele).

2 a 3 punhados de folhas de espinafres frescos, kale ou outro verde da estação

1/4 chávena de folhas de manjericão frescas, cortadas em tirinhas ou esfarripadas

lâminas de queijo Parmesão, para decorar

preparação:

Num tacho largo sobre lume médio, aquecer o azeite e a manteiga.

Adicionar a cebola, as cenouras e o aipo e cozinhar por cerca de 5 a 7 minutos, ou até os legumes estarem macios e ligeiramente corados.

Temperar de sal e pimenta preta moída na altura a gosto e adicionar o concentrado do tomate e o alho.

Mexer bem até o concentrado de tomate estar completamente dissolvido e o alho estar aromático.

Adicionar o caldo de galinha e o tomate picado.

Tapar o tacho e deixar levantar fervura.

Assim que levantar fervura, baixar o lume e cozinhar, coberto com a tampa, por cerca de 10 minutos, até que os legumes estejam completamente cozidos, mexendo de vez em quando.

Quando os legumes estiverem macios, aumentar o lume e deixar que levante fervura novamente.

Adicionar o tortellini, os espinafres e as ervilhas e cozinhar por cerca de 3 minutos (atenção que eu usei massa fresca).

Retirar o tacho do lume e servir a sopa em tigelas, polvilhada com as laminas de queijo Parmesão e as folhas de manjericão.

Recipe / Receita: