Fruit and yoghurt pots

16th January 2017

I made three different types of fruit yoghurt pots, so the next few days breakfast is ready to go . A quick, sweet, tasty and healthy way to start the day !
Green pot has kiwi and avocado, orange pot, mango and papaya and pink pot raspberries and blueberries , top it up with natural yoghurt and granola, yumm !!!

Almond and date dough cookies

5th January 2017

INGREDIENTS

200gr Flour
100gr Semolina
200gr unsalted butter
1 egg
1 pinch of salt
1/2 tsp baking powder
Filling:
300gr Medjool dates
200gr grounded almonds
3 tbs orange juice
zest of one orange

DIRECTIONS
In one bowl put the flour, semolina and butter cut in small cubes and at room temperature and add the salt. Mix all well until it forms into dough . Cover the dough ball and put in the fridge.
Meanwhile chop finely the dates in a food processor adding the orange zest and juice, add the almonds and form a paste.

Heat the oven at 200 degrees .
Divide the dough and paste into 20 balls, press the dough flat into a thin disc and fill with the paste , fold the disc around the paste.

Line a try with baking paper and spread the cookies. Bake for around 25 minutes.

BOLINHOS DE AMENDOA COM TAMARAS

INGREDIENTES
200gr Farinha
100gr Semolina
200gr manteiga sem sal
Pitada de sal
RECHEIO
300gr Tamaras
200gr Amendoa ralada
3 colheres de sopa de sumo de laranja
raspa de uma laranja

Numa tijela, por a farinha, semolina , manteiga em cubos a temperatura ambiente e sal.
Misturar bem ate fazer uma bola de massa, cobrir e por no frigorifico.
Picar as tamaras numa picadora com o sumo e a raspa da laranja, adicionar as amendoas e formar o recheio.

Dividir a massa e o recheio em 20 bolas, espalmar a massa bem e fazer pequenos circulos, por o recheio e fechar o disco a volta do recheio.

Cobrir o tabuleiro com papel anti aderente , espalhar os bolinhos e cozer durante 25 minutos.

blueberry and banana muffins

3rd January 2017

INGREDIENTS

150ml vegetable oil
2 ripe bananas
150gr light brown sugar
2 large eggs
2 tbsp natural yogurt
200gr plain flour
1 tsp baking powder
1 tsp bicabornate powder
100gr blueberries

Heat the oven at 200 C . Line the muffin tin with muffin cases .
Mash the bananas . In a large bowl add the sugar, eggs, oil and yogurt . Mix gently . Sift the flour and add the baking powder and bicarbonate and a pinch of salt, mix well and add to the previous mix . Mix all and at the end add the mashed banana and blueberries.
Spoon the mix into to the cases, sprinkle some sugar and bake for about 25 min .

INGREDIENTES

150ml oleo vegetal
2 bananas maduras
150gr acucar mascavado
2 ovos
2 colheres de sopa de iogurte natural
200gr farinha sem fermento
1 colher de cha de fermento
1 colher de cha de bicabornato de soda
100gr mirtilo

Ligar o forno a 200graus e forrar o tabuleiro para muffins com as formas de papel .
Esmagar as bananas . Numa tijela por o acucar, ovos e iogurte ,misturar tudo.
Peneirar a farinha e numa tijela adicionar o fermento e bicabornato de soda e uma pitada da sal.Miturar bem e adiccionar á primeira mistura. Por fim adicionar os mirtilo e banana, mexer tudo bem e com uma colher por nas formas de papel. Polvilhar um pouco de acucar . Cozer durante 25 minutos

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Granola apple and pear crumble

29th October 2016

Granola apple and pear is delicious for breakfast or as a dessert .
Peel two apples and two pears put, them in a saucepan with a small amount of water just to to cover the bottom add two table spoons of brown sugar and a tea spoon of cinnamon, stir well, cover with a lid and let it cook until is soft.
In a bowl put some oats and nuts, spread honey and maple syrup and mix all well .
When cooked put the fruit in a baking tray with no water at all and add the granola on top .
Bake until is nice and golden and crispy.
It can be eaten on its own or with natural yougurt.

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Richmond

28th October 2016

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I’ve been living in London for the past 20 years but I’ve never really got used to the city life, never really been a city girl, so now and then I feel the need to emerge into a more placid lifestyle. The busy city lifestyle is a constant stress; the daily rush, the continuous demand, the noise and the enclosed buildings… sometimes it just gets too much. So when I get a chance I escape to somewhere that I can appreciate the simple and good things in life and contemplate my own.
Last weekend, I went to the endless green fields of Richmond Park. It’s in this tranquil environment that I can find more strength and feel more alive; looking at the horizon and seeing forever empowers me and makes me feel free. Free of concepts, free of rules, free of routines. I don’t have to restrict my life, there is so much out there to be discovered and so much to be lived…
Richmond sits on both sides of the River Thames, it is a picturesque and charming place with it’s Royal Parks and historic houses. We started our afternoon at the town centre with all the pretty shops, then went to the Sunday market. We then made our way up the hill to the park and after a long walk and feeling a bit tired we stopped at Pembroke Loge for some tea and cake and once again we enjoyed the amazing surroundings, the views from this place are simply stunning!
But the best was saved for last when we saw the deers –  what a treat !

Ja estou a viver em Londres ha 20 anos mas nunca me habituei a vida na cidade, por isso de vez em quando preciso de dar uma escapadela e retirar-me desta confusão. A o stress da cidade, as rotinas, o barulho, o pouco ar e espaço torna-se claustrofóbico,por isso de vez enquanto tenho a necessidade de escapar para um sitio em que possa apreciar as coisas simples e boas na vida.
No fim de semana passado, fui a Richmond, um bairro em Londres, situado entre as margens do rio Tamisa, uma zona calma e pitoresca e com um parque cheio de verde infinito. E neste ambiente tranquilo que me sinto bem. Começamos o nosso passeio no centro onde estão as lojas , passamos pelo mercado local e depois subimos a colina que nos leva ao parque, a vista que se tem do topo da colina e algo muito especial , e que fica na memoria para sempre .
Ja cansados e com fome fomos nos deliciar ao Pembroke Loge onde relaxamos, comemos bolo e bebemos chá e mais uma vez desfrutamos das vista incríveis que nos rodeavam .
Mas a melhor parte do dia ficou guardada para o fim quando vimos os veados a pastar bem juntinho de nos, fantástico !

Spinach ricotta tart

18th October 2016

Tried and tested this Dona Hay recipe is one to repeat and to repeat very often !

INGREDIENTS

1 Sheet of shortcrust pastry
250gr Spinach
500gr Ricotta
2 eggs
30gr Shaved Parmigiano Cheese
Salt and Pepper
75gr Feta Cheese

Boil the spinach for about 3 minutes and drain all the water .
Spread the pastry sheet in a baking tray and put it on the oven at 180 degrees for about 10-15 minutes until is slightly cooked . Meanwhile put the ricotta in a bowl, add the eggs, parmigiano, spinach, salt and pepper and stir all well .
Spread evenly onto the pastry, add the crumbled feta  and bake for around 30 minutes .

Uma receita da Dona Hay que sera repetida muitas vezes ca em casa .

INGREDIENTES

1 folha de massa quebrada
250gr Espinafres
250 Ricotta
2 ovos
30gr de Queijo Parmigiano ralado
Sal e Pimenta
70gr de Queijo Feta

Cozer os espinafres cerca de 3 minutos, depois de cozidos deixar a escorrer.
Espalhar num forma de tartes a massa e levar ao forno cerca de 10-15 minutos a 180 graus ate ficar dourada.
Entretanto numa tigela por a ricotta, os ovos, espinafres, o parmigiano e mexer bem ate ficar uniforme , adicionar o sal e a pimenta. Espalhar tudo sobre a massa e por fim adicionar queijo feta partido aos bocadinhos .
Levar ao forno cerca de 30 minutos

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Summer Berry Cake

19th August 2016

I haven’t baked for sometime now, work, kids, Summer holidays and the heat, all that kept me away from it, but I really missed though as it’s something that I really enjoy doing and find it quite relaxing .
As I was flicking trough Delicious magazine I saw this recipe  that really put me in the mood for baking.
Summer cakes are so pretty and fresh and this one is not an exception.
I skipped a few ingredients from the original recipe but still so nice .

Ingredients for the cake:
250gr unsalted butter at room temperature
185gr brown sugar
Finely grated zest of an orange
4 large eggs
100gr self-raising flour
150gr ground almonds
1 tsp baking powder

Ingredients for Icing:
200gr cream cheese ( I used Philadelphia )
75gr unsalted butter at room temperature
100gr icing sugar
Zest of an orange

Heat the oven to 180 degrees . Place the butter and the sugar in a large mixing bowl and mix it well until the butter is well incorporated . Add the eggs one at the time beating well after each addition. Add the orange zest . Fold in the flour, the ground almond and baking powder .
Spread the mix on a baking tray and bake for 30-35 minutes.
Let it cool down for a few hours , when it’s cool mix all the ingredients for the icing  in a bowl and spread evenly on the top of the cake .
Top with strawberries, blueberries, raspberries and mint leafs .
Keep it refrigerated.

Já há algumas semanas que não fazia um bolo, o trabalho, os miúdos de férias, o calor imenso
que se tem feito sentir ultimamente manteve-me afastada do forno.
Mas esta receita que encontrei na revista Delicious, que tem sempre receitas muito boas e fotografias  lindíssimas inspirou-me . Não segui exactamente a receita original, não usei todos os ingredientes sugeridos mas o resultado final ficou  muito bom e bonito !

Ingredientes para o bolo:
250gr de manteiga sem sal
185gr de açúcar louro
4 ovos
Raspa de uma laranja
100gr de farinha com fermento
150gr de amêndoa ralada
1 colher de chá de fermento

Ingredients para a cobertura:

200gr de queijo de barrar ( usei Philadelphia )
75gr de manteiga sem sal a temperatura ambiente
100gr de açúcar de açúcar em pó

Aqeucer o forno a 180 graus. Numa tigela grande por a manteiga e o açúcar, mexer bem até ficarem bem incorporados . Adicionar um ovo de cada vez e mexer bem cada vez que adiciona os ovos . Juntar a raspa da laranja . Misturar a farinha, a amêndoa ralada e o fermento.
Por a mistura num tabuleiro e levar ao forno cerca de 30-35 minutos.
Deixe arrefecer durante algumas horas e quando já estiver frio fazer o creme misturando bem todos os ingredientes. Espalhar sobre o bolo e decorar com morangos, mirtilos, framboesa e folhas de hortelã.
Mantenha o bolo no frigorífico.

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Asparagus and courgette tart

10th May 2016

Making the most of the full flavour asparagus and paired with courgette and pesto sauce, what a perfect combination of flavours .

INGREDIENTS:

1 sheet of shortcrust pastry
2 eggs
1 courgette
250gr auspargus
4 tbsp of pesto sauce
120ml milk
120ml single cream
feta cheese

Pre-heat the oven at 200 degrees, slice thinly the courgette and bake it with salt, pepper and olive oil for about 15 minutes together with the asparagus .
Spread the pastry on a baking tray and pre bake for about 15 minutes.
Beat the eggs and add the milk and the single cream and mix all well. Spread this mix on top of the pastry and spread some feta cheese and add the pesto sauce . In the end put the vegetables on top  and bake for another 20 minutes .

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Blueberry and polenta cake

11th April 2016

This cake is big favourite at home, light with sweet juicy blueberries and its gluten free.

Ingredients :
100gr sugar
100gr unsalted butter
2 eggs
100gr ground almonds
90gr polenta
Zest and juice of a lemon
1tsp baking powder
100ml natural yogurt
100gr fresh blueberries

Pre heat the oven at 180 C , line the loaf tin with baking paper.
Mix the butter and sugar until soft and well incorporated . Add one egg at the time with a table spoon of the ground almonds.
Stir through the polenta, zest and juice of the lemon, baking powder and the remaining almonds, then stir the yogurt and half of the blueberries .
Pour into the loaf tin and spread the remaining blueberries on top, lightly pressing into the mix.
Bake for about 45 minutes.

Cá em casa adoramos este bolo, é um bolo leve, sem gluten e adoro encontrar os mirtilos docinhos .

Ingredientes:
100gr açúcar
100gr manteiga sem sal
2 ovos
100gr de amendoa moida
90gr polenta
sumo e raspa de limao
1 colher de cha de frmento
100ml iogurte natural
100gr mirtilos

Aquecer o forno a 180C e forrar a forma com papel anti aderente.
Numa tijela misturar o acucar e a manteiga até ficarem incorporados. Juntar um ovo de cada vez e com cada ovo juntar uma colher de sopa de amendoa moida.
Adicionar a polenta,sumo e raspa de limao, fermento a restante amendoa, o iogurte e metade dos mirtilos.
Misturar tudo bem, por na forma e por os restantes mirtilos no topo,
levar ao forno cerca de 45 minutos.

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