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Aguardem esta receita deliciosasa para uma reuniao / Aguarden esta receta para un cumple !

Wait for this sweet treat for a BDay..next week !!

Simplifying macaroons: Jasmine almond Macaroons

Yesterday I was boring. I hate Sundays, it seems everybody is missing; the streets are empty calm and tranquil and is worst during the afternoon. I don’t now why but I feel the same desolation sensation in every place that I had visit.

I hardly seek something to do. My husband was out, playing tennis; I usually go with him, but not yesterday.

On Saturday we went to our youngest cousin 15‘s birthday party. We were exhausted when we arrived and I woke um late.

The party was lovely and touching , she was lovely in pink and we had a great time there.

So how I fill my boring Saturday? Baking and filling Macaroons.

But before I started to write the recipe let me explain something about these French/Italian treat.

The basic macaroon recipe isn’t hard. There is only one recipe for the biscuit: fine almond powder, icing sugar, beaten egg whites, caster sugar and food coloring. Sounds simple but, macaroons are tricky.

There are two methods: the French and Italian. Both are similar, except that the Italian method first heats the sugar in water while the French uses plain caster sugar.

I tried both method and Italian had better results. Even though the Italian method is harder work, it makes the mixture more stable, which I prefer.

I always fell like a proud mom when the first batch raises, how to explain? They are gorgeous to see. And no mention eats it. The first bite is truly sublime: a crisp, rich, slightly tart, satisfying mouthful.

Ingredients

• 100 g ground almonds

• 100 g icing sugar

• 200g egg whites , (about 3 large eggs)

• 120g caster sugar

• 120 ml water

Method

• Mix ground almonds and icing sugar. Sift and then reserve.
• Combine sugar water in a small pan and bring to the boil, stirring continuously with a wooden spoon until sugar dissolves.
• Reduce heat to medium
• Cook until syrup reaches 115C (soft ball stage) on a thermometer (10-15 minutes).
• 4 Start whisking egg whites in the clean, grease-free bowl of an electric mixer until soft peaks form.
• Meanwhile, bring sugar syrup to 121C (hard ball stage or put a tiny spoonful in cold water and it should soon solidify enough to be rolled into a transparent little ball.)
• . Increase speed to high and with motor running, gradually pour syrup into meringue. Beat at medium speed until cooled to room temperature and meringue is thick and glossy (15-20 minutes).
• . Choose some food coloring and add a liberal amount to meringue.
• . Add the almond/icing sugar mix and stir until you get a shiny and smooth texture. . Pour the dough into a pastry bag and pipe small rounds of batter onto parchment paper lined baking sheets. If the batter forms peaks, use a wet finger to smooth them down. Let the pans sit at room temperature for 1 hour. This will ensure that the tops form a more crunchy and cohesive “lid” to the cookie.

• . Preheat the oven to 150C then pop them in. In the first few minutes they should rise, but watch carefully. There is no precise baking time; it takes practice to judge when they are firm enough (roughly 15 minutes). And remember do not overcook. When ready, take them out and leave them to cool.

I was inspired to make the filling in a Portuguese recipe: Ovos moles de Aveiro (Eggs sweet filling)

For the Jasmine Almond filling

• 120 ml strong jasmine tea

• 120 ml caster sugar

• 3 eggs yolk

• 30 g powered almonds

In a heavy saucepan over medium heat, dissolve the sugar in the tea. Boiled until had a heavy syrup. Allow to cool

Meanwhile, beat the eggs yolks until them thick and pale.

Pour in the cold sugar syrup the almonds and mix, add the beaten egg yolks Return the egg and sugar mix to the saucepan, and stirring constantly, heat over low heat until thickened enough to coat the spoon.

Sandwich the meringues together with this filling.

Apricot Clafoutis

The first thing in the morning that I do , after took my cup of coffee ,is turn my note read the news and visit my dearest fellow bloggers.I confess that I read and sometime I forgot to let a comment. Bad me!! I wake up early every morning even on week ends. I always loved the early morning light, especially in spring and summer. My best memories are on my summer vacations , at breakfast time, watching the silver and golden ocean, in my grandparent’s beach house, It was a great time. In this spirit and hearing an old song (Happy together) that I recently discover watching a Ford’s T V commercial that I saw in Brazilian TV. I would like to point some blogs that makes my day, they really push up my soul every morning. And no mention their delicious food. Come with me in this amazing journey and check yourself these inspiring readings Mark, from No Special effects. His delicious and well done food is a real inspiration. When I read his blog and thoughts makes me feel that he is a great human bean. Peter from Kalofagas , when I discover his blog, Greek food are restrict for a few ingredients ,Just figs, olive oil, feta cheese, lamb and yogurt and of course Musaka .How wrong I was, there are many amazing recipes. Peter has that I learn a lot about Greece. Paz, every Monday she puts a stunning photo of her City, New York, and delicious recipes. Every Monday when I watch these photos I feel her love for the city and this is really inspiring Blue Kitchen Terry B had a great blog, she is clever and kind. The recipes are delicious and well done, you can learn about food reading her food. And one of her post makes me feel that everything is possible. Update Terry is a guy .Where I said Her /she , please read His /he Lori Lynn has a magical touch. Her table sets and good taste always stunning I hope that you enjoy these readings as I enjoy At this days I been sawing apricots, the season is too short, and I would like to take the opportunity to make something with this delicious fruit. I didn’t get wrong with clafoutis. So I made and I was right, is delicious. Apricot Clafoutis 500g Apricots pited 60g self raisin flour Pinch of salt 85g caster sugar 4 eggs batten 0,50 l cream milk 3 tbsp kirsch icing sugar Method 1. Set the oven to 190C. Butter a shallow ovenproof dish and scatter the apricots over the bottom. 2. Make the batter. Sieve the flour and salt into a bowl and stir in the caster sugar. Make a well in the centre of the flour and pour in the eggs, mixing well. Add the milk, a little at a time, until you have a smooth batter. Pour this over the. 3. Pour 3 tablespoons of kirsch over the top of the batter (or brandy if you do not have kirsch. Bake for 40-45 minutes, until the Clafoutis has puffed up and is golden brown. 4. Dust with icing sugar and serve immediately

A feast, an pot de creme and a wedding anniversary

Yesterday was our 4ths anniversary. How time flies!

When we got together in January 2002, I had no faith in or love of myself because of my divorce, and while I wasn’t giving up on love, I wasn’t expecting much either, to tell the truth. You think you’ve got everything down, and then suddenly, just like that, your world can be turned upside down.

Thanks God nothing is forever and I hardly believe that our lives are make by moments, goods and bads, in one of these moments that life brings to us I found a true and special man. Because of him I learn that be married means a lot of things. It not means just a beautiful dress, a huge party and a new brand home. It means understanding, glance of complicity, just in one look you know what the other is thinking, had the same goals and mostly self respect. I was lucky I found this and more in my new partner, lover, friend and husband.

Four years ago, on a rainy day in October, we were married. What a fun day that was! I wouldn’t have had it any other way, and how many brides can say that? Stress-free, fun, lots of laughter, only a few close friends and relatives, just 50 people on our wedding party.It was a really great day.

As my husband had an appointment for his annual medical check up, he took a day off. We launched at home, with no a special meal

So I want to surprise him making this fabulous dessert. He has a sweet tooth and love condensed milk and dulce de leche as well (so argentine) nothing better than this velvets pot de crème.

Chocolate, dulce de leche, pots de crème & strawberries pure.

7 ounces unsweetened chocolate 3 tablespoons dulce de leche 1 1/2 cup whipping cream (whipped) 1 can sweetened condensed milk

Method

Whip the cream until soft peaks form. Heat chocolate and sweetened condensed milk in double boiler or a bowl set over a pan of hot water. Stir until chocolate melts and mixture is blended. Spoon dulce de leche, adjusting to taste, and let mixture cool to lukewarm. Stir about a fourth of whipped cream into chocolate to lighten mixture. Then fold in all but one large spoonful of remaining whipped cream. Refrigerate remaining cream to decorate tops. Spoon mixture into pots-de-crème pots, individual souffle cups, or small dessert dishes. Chill in freezer about 30 minutes or in refrigerator if serving time is more than 30 minutes away. Decorate each dessert with strawberries pure and the reminded cream if you wish. I prefer just strawberries pure.

At evening we went to Sushi Club restaurant for dinner.

I had potato fennel and poached salmon soup as appetizer. The first course for my husband was stuffed shiitake file mignon, a lobster tail, 2 different types of sushi, temakies and sashimi for main course. For dessert we choose a dessert degustation menu, a delicious selection of verrines. We drink my favorite chard wine, in fact our, (Lindaflor) and water. I really like the restaurant, the music is a so good lounge selection, not lauder, the staff service is very good and of course the meal is delicious, made with good and fresh ingredients. The only bad point is the light. Extremely lower, is hard to read the menu and prices ;) But, It was a really lovely evening

Price per person about US$ 45 (with out wine)

Reserves are welcome

Smoothie delight : Strawberries & lime mousse

When I saw those beautiful strawberries I had no doubt. They were perfect for a mousse.

For many years strawberries were my favorite fruits, until “discovered” that the world was full of wonderful and tasty fruits J . Well, in fact I always love acid flavors like lemons. that I constantly suck as a orange , for my mom’s disgusting, I still can heard her voice scramming, almost crying saying:: For God’s sake !!! …Watch out; be careful with your tooth L . You see, I had a misunderstood childhood. :)

However, the fact is that I made the mousse, light, fluffy, a regal for the sense. The recipe was inspired in classical French mousse. You can use any fruit puree to prepare this mousse, just use your imagination. Well, let’s go to the recipe:

Strawberries and Lime mousse

• 400g strawberries
• 1 lime juice 4 eggs white
• 200 g castor sugar 10g powdered gelatin without flavor 70cc cold water 300ml double cream 2-3 drops red coloring (optional)

Pick over strawberries, removing stalks. Select some attractive ones and set aside. Blend the remainder to a purée. Add lime juice and mix well

Whip the double cream lightly.

Whisk the eggs white and sugar in a basin over a pan of hot water until the sugar dissolves and beginning to thicken. Remove from heat and continuous batten in electric mixer until form picks

Mix gelatin with water, and dissolve in a bowl over a pan of simmering water.

Stir gelatin and strawberry puree into cold meringuee. Fold in the whipped cream, followed by the stiffly whisked egg whites. Add coloring and stir well to mix.

Pour into the soufflé dish and leave to set in the refrigerator for 2-3 hours.

Decorate with reserved strawberries.

Panettone Pudding

You may say: Another Panettone leftover recipe? You provably right… But I baked 2 kilos of panettone. And I still had a half kilo in my pantry and I think in made a pudding. And searching for a new recipe I found Jaime Oliver’s recipe from Oliver’s Twist

I had no words to describe this pudding. Absolutely delicious is the only that I can say, but is more than is. A little bit decadent? Perhaps yes. But I ate without guilty

INGREDIENTS

• 575ml Full Fat Milk
• 575ml Double Cream
• 1 Vanilla Pod
• 4 medium Eggs
• 170g Caster Sugar
• Zest Of 1 Orange
• Panettone (Cut Into Thick Slices & Buttered)

Icing Sugar

Method

1. To start the custard base, bring the milk and cream just to boil in a saucepan.
2. Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest.
3. Whisk the eggs with the sugar until pale then whisk in the milk and cream, remove the pod shell and whisk together with the eggs.
4. Dip each slice of panettone into the custard and pile into the buttered baking dish.
5. Pre-heat the oven to 160C / 325F / Gas 3.
6. Place the dish in a roasting tin and half fill with hot water, sprinkle with icing sugar and bake for about 45 minutes.

When cooked it will have a slight crust on top but will still be slightly wobbly inside.

Red Fruit verrines covered with gold meringue

Everyday, early in the morning, I leave to walk with a friend of mine, here near house, we laugh many and we observe the new houses that are building here. I am impressed. Before where a small house existed, but between to an enormous land, it would seem that the following day an enormous and pretty house surrounded by beautiful gardens or parks full of trees. That’s amazing. Yesterday, before leave, I took a look in the new plants that I bought.

I have a jasmine tree ,that is full of blossom and I saw to my first jasmine of the year grow. White and beautiful. Magestic, in the middle of the tree. Every year this beautiful tree, gave me a full of perfumed flowers until Christmas.

And I thought, maybe was not an honor for great Maurice Béjart that left us. A great loss for all those that, like me, adores dance and ballet.

After my walk, I went to the grocery, and the sweet and fresh aroma of the peaches tempted me. Beside them I saw apricots, plums, cherries and strawberries. I bought some each one and how I am evaluating sweet recipes for Christmas, I thought I make some glasses of red fruits covered with it meringues. As I had a leftover of cream cheese I use in the recipe and mixed with cardamom, honey and whipped cream

Red Fruit verrines covered with gold meringue

100 G cream cheese

1 Coffee Spoon powdered cardamom

2 Spoonfuls honey

150 G whipped cream

50 G strawberries

50 G cherries

50 G red plums

For the Italian meringue

2 eggs white

100 G sugar

50 Ml water

Mix all ingredients and take to the refrigerator.

Meanwhile chopped the fruits and leave them macerating in raspberry liquor or Crème de cassis

Boil the water and the sugar in a ladle. And make syrup in point of thread

Whisk the egg whites until they are firm and form picks.

Continue whisking and incorporate the syrup little by little. Continue beating until cools down and form picks

Assembly

Put in glasses a little layer of the cream of cheese cream (or in some bowl of your preference). Drain the juices of the fruit and put it on the cream of cheese

Conclude with the meringue.

With a culinary torch gild the surface of the meringue.

In the case that doesn't have torch, not to take to the oven to gild because the cream of below it doesn't tolerate the temperature.

Disaster in The Kitchen

As I had commented in the previous post my in - laws were at home to take lunch. After deciding what would be served in the lunch. I had to determine what to make for dessert.

_“No problem,” said my husband “We buy ice cream."

I find great. But unfortunlly , I am not be satisfied and I thought. It would be nice if I made a Petit Gateaux, Jojo cake, Volcan di ciocolatto, molted chocolate cake, or whatever it call, that small and delicious cake. For sure that little cake was created in 1987 by Pierre Schutz, executive chef at Vong in Manhattan, he spent time working with Marc Meneau in France and brought back a recipe for an under baked chocolate cake. They were tiny and under baked, but because they are so small, they are only moist.. Three months after they started making them one customer requested them for a party. That's when they first made larger ones and discovered that the insides ran—and the result was a success. Well the fact is that I made the small pastries. I took the recipe of the Brazilian magazine named Gula with the original Jean-Georges Vongerichten’s recipe. I always, always made the same recipe and always, always work, but things happens. Sometimes in the worst moments .That what it happen : I take off the first small cake and… Pluf!! Smashed …

“No problem” I thought "I will keep this for me and I accommodate him in one bowl" For the second happens the same thing. I thought again” This is unbelievable!! The third… Well…. this had worse luck, with my restlessness it falls inside the floor like a bomb. More one and….yes!! Success! I take it proudly to the table, because they say that the first impression is the only that count up....After these I take the others one. Obviously nobody said a single word. I don’t know what happens to the others one, but I think that was my nervous and anxiety, maybe they was too hot and I, or my oven had problems .Sincerely I don’t have any idea.

But the recipe is so good I left here

5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all purpose flour

Method:

Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made one day ahead. Cover; chill.)

Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates... Serve with ice cream.

Dinner for Two ,Creme Bruleé

Yesterday in Brazil it was commemorated the day of the lovers (St Valentine’s Day) , I m lucky because I commemorate twice, in the official date that’s here in February and in June, finally certain habits don't forget and my husband, always commemorates with me both date .Yesterday I made a dinner for two. A file mignon with fresh champignon sweat in butter accompanied by a philo pie, with parsley .Stuffed with zucchini and eggs. Of dessert I made a crème bruleé that I find ideal for these autumnal days. We open a good Spanish of Rivera del Duero ( Emina03 ) and after the cream we drank our favorite dessert wine the chestnut and aromatic muscatel of Alexandria of Cavas de Santos, a different night between a ordinary week

Crème Bruleé

(For 2 people)

250 mls heavy cream

¼ of cup of tea sugar and three Tblspoon more

1 vanilla bean

3 eggs yolk

Heat the heavy cream with sugar in low temperature, then retire of the fire and add the yolks eggs beating vigorously, take again to the fire in low temperature, when this but thick retire to strain and put in small bowls. Take them to the oven in bain marie for approximately 20 /25 minutes.Allow to cool and place sugar granulated for up , with a blowtorch make melt the sugar. Serve immediately.

PS My husband gave me the flowers on the picture.