Two recipes in one

               

On Thursday we wanted to eat something sweet to accompany our coffee  As had oranges and chocolate chips, I made a cake, and I've been consuming little sugar, you know blogging makes it difficult to keep in weight.But, despite delicious,  left half of the cake

            And then on Friday we confirm that a dear friend come to dinner with us.
       What would make for dinner I had in mind, my rolled chicken breasts that are super easy to make and  delicious.

Nossa mesa do jantar

Now the question was, what to do for dessert I thought. And if I had used the remains of the cake as a base for a  fresh white peaches tart? It could work. And how it worked !!!
I suppose these are the last peaches of the season so I used it.Love my creation as well as our guest. Hope you like it too.

Ingredients For the coffee cake 4 eggs 4 eggs yolk 1/2 teaspoon salt 2 tablespoons of orange zest 200 g of butter at room temperature 1/4 cup orange juice 250g Sugar 300g self-raising flour 200g of chocolate chips  For the tart Half cake, cut into squares 2 tablespoons sugar 2 eggs 1/4 cup of orange juice 3 tablespoons of heavy cream 1/4 cup milk 2 or 3 the white peaches cut into lengthwise. Sugar to sprinkle .

Method: Grease a pan for English cake and let cool in refrigerator Mix the eggs with the salt and orange zest and juice oranges. Beat butter with sugar until it is pale and mix the egg mixture. Beat until it is well integrated Mix the flour with the chocolate chips, leaving a few drops of chocolate for garnish, and put in the mixture. Mix without beat. Place beaten in form and spread a little of the chocolate chips Bake at 220 ° C for half  hour or until golden brown For the tart In a greased baking sheet place the pieces of cake Spread two tablespoons of sugar over the cake squares Cover with egg mixture juice, cream and milk Arrange peaches over the base and sprinkle with sugar Bake at 220 ° C until it is firm and peaches became soft Garnish with  maraschino cherries

Strawberries and chocolate muffins

Surely these are the last strawberries of the season. When I open the package the aroma was tempting. not given to resist and ate  a couple, super sweet, I think it was the best I ate this year.

Do not have much idea what to do with them, but also had chocolate in the pantry and thought some muffins for the breakfast would be a good option  How good it was.

I also want to tell you that I opened a portfolio of photography on Facebook, so if you want to be fans of the page or want my photographic work go here to the  link.

Ingredients 225g self-raising flour 75 g flour 115 g of sugar 200 g bittersweet chocolate, chopped 200g strawberries well washed, cut  in circles 2 eggs 250 ml milk 90 ml of canola oil

Method: Preheat oven to 210 ° C In a bowl mix the flour and sugar Place the strawberries and chocolate and mix gently In another bowl beat the eggs with the milk and oil Add the liquid ingredients to the dry ones and mix no more than ten seconds. The batter should be visibly lumpy, and you may see pockets of dry flour. That's OK! It's extremely important not to overmix the batter, or the resulting muffins will be too hard. Gently pour the batter into the prepared muffin pan and bake immediately. Bake until golden brown and a toothpick putting it out clean. Approximately 30 minutes Let cool on a rack Makes 6 large muffins

Pueblo Garzon and a cherrie cake.

One day, doing nothing in our vacances  we decided to visit a small village called Pueblo Garzón . It was time that we had wanted to visit . Meanwhile I asked myself what so interesting to have a small village in the middle of nowhere?

Has installed families who open businesses as Esteban and Carolinaowners  of D Cepa restaurant  who feel their restaurant in Pueblo Garzon is back to its origins and a long-term project Yet still divide his life between Palma de Mallorca and Garzon and plan to move in Uruguay  because when they are not, they miss.

It is also an area of cultivation of olive trees and olive oil processing.

Restaurante D Cepa

Truly a place that inspires tranquility and good moments and was looking and remembering these beautiful images that came the idea of making a cake with fresh cherries, which can be done with any kind of cherries,  even maraschino , so remember to drain the liquor. I hope you enjoy the pictures Garzon's pictures and this delicious cake that remind ours grandmothers

.

Ingredients 400g fresh cherries or drained  maraschino cherries 2 tbs  kirsch (optional) 1/4 stick unsalted butter , room temperature 2 eggs 2/3 cup caster sugar 2 Tbsp canola oil 2/3 cup self rising flour 1 cup all purpose  flour 1/2 cup ground peanut

Method: Preheat oven to 150 ° C (300F) Cut and pit the cherries and in a bowl put it with the kirsch and set aside to marinate. In a large bowl cream the butter and sugar until pale and fluffy Add the eggs one at a time,beating between  each addiction.Then stir in corn oil. Add the flours and ground peanut and fold together, the add the marinate cherries and stir into mixture. Spoon the cake into the prepared cake pan.Bake for 80 minutes. And a skewer insert in the middle should come out clean. Remove from the oven and allow to cool

Lemon squares

Over the weekend, I received a call from my husband's aunt and tells me: "The lemon tree drops, want to come and get some?". I like citrus and I have a weakness for lemons, I use them for almost everything.

So do not even think, I went to her house in search of lemons.

Arriving there, I asked for a staircase and cut my own lemons. The tree was still with many flowers and up there with the wind in my face, I felt a splendid aroma of lemon  flowers and fragrant fresh lemons and I knew would be very juicy.

With so many fresh lemons I made ice cream and these  lemon squares,very creamy and delicious. I hope you enjoy and have very good week.

Ingredients Crust 200 g cold butter, cut into small pieces 100 g of sugar 2 cups flour zest of three lemons Filling 3 eggs, beaten 1 cup sugar Juice of three lemons 3 tablespoons whole milk 2 tablespoons all purpose flour 0000 Confectionery sugar and granulate sugar to dust

Method: Pre heat oven to 350°F Mix all ingredients with your fingers until you have a crumbly, lumpy mixture. Pour this mixture into a buttered rectangular pan. Pairing and flatten with hands. Let rest in the fridge for half an hour Bake until slightly golden. Mix all ingredients of the filling until smooth. Remove the dough from the oven and pour the mixture over hot crust. Bring back to the oven until set, about 18 minutes more.Let cool Dust with confectionery sugar and granulate sugar

Late harvest wine rome beauty apple cake recipe

 These apples are pretty. Goes from soft pink tone  to pale yellow. The Rome Beauty are crisp, succulent and not excessively sweet. In fact these and fuji apples are our family favorites. Unfortunately these last apples can not find around here.

I could not still having a smile of satisfaction and joy when I saw the other day on the market close to home here.

I ate one and then I thought about what it can be done with them. As always the fridge was my inspiration and I saw half a bottle of sweet wine, that I had used to poached a few pears the other day.

The idea of a cake covered with a fragrant and crisp topped with a generous layer of  poached apples  would be a good ideia for a dessert, or for a tea time.So,  I began to bake my delicious cake  Hope you like my today's  suggestion  and have a good week.

Ingredients 3/4 cup all-purpose flour, plus more for dusting 1 Rome beauty apple , peeled and finely sliced 1/2 cup sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 6 tablespoons whole milk 1/4 cup grape oil or another vegetable oil 2 large eggs Topping #1 6 tablespoons unsalted butter, softened 1/3 cup sugar 1 large egg, lightly beaten 1 teaspoon pure vanilla extract   Apple layer 2 Rome beauty apples finely sliced  2 cups late harvest wine

Method Preheat oven to 325 /220°C Coat an 8-inch springform pan with cooking spray; dust with flour. Set aside. Whisk together flour, sugar, baking powder, salt, milk, oil, and eggs in a medium bowl until smooth. Pour  sliced apple. Bake until set and pale golden brown, about 40 minutes. Topping 1 :Stir together butter, sugar, egg, and vanilla in a small bowl. Remove cake from oven, and pour topping over cake. Bake until golden brown, about 25 minutes. Let cool completely in pan on a wire rack. Remove sides of pan, and transfer cake to a serving plate Apple layer :Put sliced ​​apples and wine in a saucepan and bring to boil simmer for a minute and remove Place apples over cake and serve Makes 6 serves

Coconut milk and cornmeal cake recipe

I do not know how many of you are living in other countries or even in other states. But I am sure that you at some point you miss something. For days that I'm feeling scents and smells that I refer to memories of places or time lived long ago.

The other day I could swear I felt the aroma of freshly baked bread from the bakery on the corner of my parents' house, the aroma  of fresh coffee  makes me crave for a  very typical Brazilian cake ; cornmeal cake with anise. Is hard to find cornmeal here, but just in case I always bring a kilo package to have. I love to eat it it with coffee, in fact, dark coffee with a dash of milk and a little bit of sugar. I hope you bake it for breakfast as I baked  and enjoy like me .
Have a nice week end

Ingredients 4 eggs 150g butter 2 cups white sugar  2 cups  self rising flour  1 cup cornmeal 1 glass of coconut milk (200ml)  120ml milk  1 tablespoon anise  seeds

Method  Preheat oven at 350 degrees.F Cream butter and sugar, add egg yolks, cornmeal, flour, alternating with  milk and coconut milk, and anise seeds .Whip the eggs white and combine carefully with previous mix. Bake at 300 degrees F (150 degrees C) for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan for 10 minutes, then turn out onto wire rack to cool completely

Strawberries pot pie recipe

It will comment how juicy are strawberries in season? Well if  I not  comment I tell you now, are firm and sweet.

With a  simple visit to the grocery, I brought many. Some of ´them I ate only washed. And with the  remained  I bake these pot pies  Delicious! They can be eaten warm or cold.Ideals for this time of year.

Have a wonderful weekend.

Ingredients 250g fresh strawberries, washed well and cut into cubes 4 tablespoons of sugar. 2 tablespoons raspberry preserve 1 tablespoon kirsch 1 tablespoon cornstarch Crust 8 tablespoons butter 1 1/2 flour 1 teaspoon salt 2 tablespoons  cane sugar 3 tablespoon chopped cashews 3 tablespoons ice water 1 1/2 tablespoon apple cider vinegar 1/2 teaspoon baking powder

Method: Preheat oven to 220 ° C Toss strawberries with sugar,  raspberry preserve, kirsch and cornstarch. Reserve, while preparing the dough.  Crust Place the flour, salt  and sugar, mixture in a food processor with the metal blade and process for a few seconds to combine .  Add the butter and process just until you have a sandy consistency, toss the others  ingredients  Remove and knead with the knuckles of the fingers and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled. until it is smooth and elastic. Let rest for 30 minutes in the refrigerator before stretching. Toss in the bottom of each ramequin  a piece of butter. Fill to 3/4 of the container and cover with the crust. I shaped cut strawberries. Brush with egg yolk and place in the oven until golden brown and the filling starts bubbling  Makes 6 individual servings

Apple cake with cardamom scented

This weekend was rainy and cold. Watching the ugly day I thought about baking my classic apple crumble .... but had done so many times .... I wanted to something different.

I found that using oil and apples baked the cake would be a more humid, and got it.

As  had left one apple, I used in mashed potatoes and steamed pumpkin I did today. Was very good highly recommended, I used a proportion of half  apple to a kilo  for potatoes. And one  more thing, I like boiling the potatoes with a sprig of fresh rosemary to scent.

Ingredients 3 apples 3 eggs 1 1/2 cup flour 1 cup sugar 1/2 cup canola oil 1 tablespoon of baking powder. 1 tablespoon butter 2 tablespoons molasses Two crushed  seeds  cardamom beans For crumble 1/2 cup butter 1/4 cup brown sugar 1/4 cup sugar 1/2 cup flour

Method : Heat the oven at 220 ° C Line a round sprinform. Reserve. Peel the apples and cut into dices In a large skillet melt the tablespoon of butter, put the apples cardamom and molasses. Sauté until  soft. Allow to cool In a bowl sift together the dry ingredients. Mixing the eggs with the oil and apples and mix with the dry ingredients Place the mixture in mold Spread the crumble on top and bake for 35-40 minutes. Makes 8 servings

A year in photographs and dishes

 We're in the last month of the year. It's been a year full of joy for me, in recognition as  professional in photography, as well as related to blog projects, and also a mention in Saveur magazine  which I am very proud.

I am nearly reaching a thousand regular readers and 8 thousand visitors a month. I'm very happy with your constant comments that greatly encourage me.

Piña colada to relax

Thanks all of you for this wonderful year.

And as Christmas and New Year are coming I have a suggestion  for you, these fresh strawberries and cherries squares may well be part of your Christmas table. They are delicious !!

Have a wonderful week

Ingredientes 200 g butter 40g almond meal 140g sugar 1 teaspoon almond extract 250g flour 1 pinch of salt 1 / 2 teaspoons baking powder 1 / 2 teaspoon baking soda Filling 1 cup jam or jelly berries 3 tablespoons water 1 cup chopped cherries 1/2 cup chopped strawberries Topping 200g almond paste 1 / 2 cup sliced ​​almonds ! cup of crust mass

Method: Combine jam with the water  mix well and reserve Preheat oven to 160° C Beat the butter with the sugar and almond flour until  had a creamy consistency  Add the essence and flour, mixed with baking powder, salt and baking soda.Mix well Reserve a cup of this mixture to topping Put the remaining dough into a rectangular pan (30 X 40 cm). Cover with softened jam.and sprinkle with the chopped berries Topping Put the content of the reserved cup in a bowl and mix with almond paste, half the almonds and a tablespoon of flour. Work the mixture well with your fingertips until a crumbly mixture Cover with the mixture above the previous preparation in small portions. Top with remaining almonds. Leave to the oven for 25 minutes. Cool and cut into bars Makes about 20 pieces