Mini Bacon & Sweet Corn Fritters with Fresh Tomato Salsa

2 whole eggs, plus 1 egg white | 170 grs. all-purpose flour, sifted | about 75ml milk | salt and freshly ground black pepper | 4–6 slices thick-cut bacon | 1 can sweet corn kernels, drained | 2 small shallots, finely chopped | pinch of ground cumin | 1 tablespoon chopped fresh chives | vegetable oil, for frying 
For the Salsa | 200 grs baby plum tomatoes, roughly chopped | 1/2 red onion, finely chopped | 2 tablespoons chopped fresh flat-leaf parsley | 2 tablespoons olive oil

Place the egg white in a large bowl and crack one of the whole eggs into another bowl. Separate the remaining whole egg and add the yolk to the bowl with the whole egg and the white to the other bowl containing the white.

Add the flour and a little over half of the milk to the whole egg and extra yolk and mix together—this should keep you from getting a lumpy batter (says he!). Gradually beat in enough of the remaining milk to make a thick batter.

Season well with salt and pepper and let stand for about 20 minutes.

Meanwhile, cook the bacon on both sides until crisp. Let cool slightly, then cut into small pieces.

For the salsa, mix all the salsa ingredients together in a bowl and season with salt and pepper.

Pour the sweet corn into a colander and use the back of a spoon to gently squeeze out any excess water. Add to the batter with the chopped shallots, bacon, cumin, and chives.

Whisk the egg whites until stiff, then add to the batter and fold together.

Heat a little vegetable oil in a non-stick frying pan. Add separate spoonfuls of the batter mixture and allow them to spread slightly. Cook, in batches, over medium heat for about 2–3 minutes, or until just set and golden brown on the bottom, then turn over and cook the other side.

Serve the fritters hot with the fresh tomato salsa.

Just taste it|

5 Simmer Pot Recipes To Make Your Home Smell Like Fall

Vamos experimentar entrar por outras áreas. Tenho uma crush por tudo o que é culinária, decoração, diy. A viver no nosso ninho desde Julho têm sido dias de descoberta e de melhoria. Este tem sido um blogue maioritariamente de receitas mas vamos entrar numa nova fase. 

Este é um projecto para amanhã. Experimentar umas receitas para dar um cheirinho bom à nossa casa. Conto amanhã dar feedback sobre os resultados.

Be Prepared: Get into the habit of saving (rather than composting) your orange peels, lemon and lime peels, and apple and pear skins skins.

Instructions: Fill a small saucepan with water and bring to a boil. Add the ingredients from your favorite recipe, continue to boil for a few minutes, then turn the heat down to simmer. Add water as needed, usually every 30 minutes or so.

Recipe #1
Cinnamon sticks
Apple peels
Orange rinds
Whole cloves

Recipe #2
Peel from 1 lemon
Peel from 1 orange
2 bay leaves
3 cinnamon sticks
2 Tablespoons whole cloves

Recipe #3
A few drops vanilla
Orange peels

Recipe #4
1 cup dried lavender
1 tsp anise
1 Tablespoon nutmeg
1 Tablespoon whole cloves
1 Cinnamon stick

Recipe #5
5 bay leaves
1 Tablespoon whole cloves
2 sticks cinnamon

Just try it!

How to make cheesecake

2 pounds cream cheese | 1 cup sugar | 1 tablespoon cornstarch, or 2 tablespoons all-purpose flour (optional) | 1/8 teaspoon salt | 1/2 cup sour cream | 2 teaspoons lemon juice (optional) | 1 teaspoon vanilla extract | 3 large eggs | 1 large egg yolk

For the crust:12 whole graham cracker rectangles | 5 tablespoons butter, plus extra to grease the pan

Preheat the oven and warm the cream cheese: Preheat the oven to 350°F with a rack in the lower-middle position. Take the blocks of cream cheese out of their boxes and let them warm on the counter while you prepare the crust, about 30 minutes.

Rub the pan with butter: Use your fingers to rub a small pat of butter all over the bottom and sides of the pan.

Wrap the pan in foil: Cut two large pieces of foil and lay them on your work surface in a cross. Set the springform pan in the middle and fold the edges of the foil up around the sides of the pan. The foil gives you extra protection against water getting into the pan during the water bath step.

Prepare the crust: Crush the graham crackers in a food processor (or in a bag using a rolling pin) until they form fine crumbs — you should have 1 1/2 to 2 cups. Melt 5 tablespoons of butter in the microwave or on the stovetop and mix this into the graham cracker crumbs. The mixture should look like wet sand and hold together in a clump when you press it in your fist. If not, add extra tablespoons of water (one a time) until the mixture holds together. Transfer it into the springform pan and use the bottom of a glass to press it evenly into the bottom. 

Bake the crust: Place the crust in the oven (be careful not to tear the foil). Bake for 8 to 10 minutes until the crust is fragrant and just starting to brown around the edges. Let the crust cool on a cooling rack while you prepare the filling.

Mix the cream cheese, sugar, cornstarch, and salt: Combine the warmed cream cheese, sugar, cornstarch, and salt in the bowl of a stand mixer fitted with a paddle attachment (or use a handheld mixer). Mix on medium-low speed until the mixture is creamy, like thick frosting, and no lumps of cream cheese remain. Scrape down the beater and the sides of the bowl with a spatula.

Mix in the sour cream, lemon juice, and vanilla: Add the sour cream, lemon juice, and vanilla to the bowl and beat on medium-low speed until combined and creamy. Scrape down the beater and sides of the bowl with a spatula.

Mix in the eggs and yolk one at a time: With the mixer on medium-low speed, beat in the eggs and the yolk one at a time. Wait until the previous egg is just barely mixed into the batter before adding the next one. At first, the mixture will look clumpy and broken, but it will come together as the eggs are worked in.

Stir a few times by hand: Scrape down the beater and sides of the bowl with a spatula. Stir the whole batter a few times by hand, being sure to scrape the bottom of the bowl, to make sure everything is incorporated. The finished batter should be thick, creamy, and silky. Don't worry if you see a few specks of un-mixed cream cheese here and there; they will melt into the batter during baking and won't affect the finished cheesecake.

Pour the batter over the cooled crust: Check to make sure the crust and the sides of the pan are cool — if they're cool enough to comfortably touch, you can go on. Pour the batter over the cooled crust and spread it into an even layer against the sides of the pan.

Transfer the pan to the water bath: Transfer the pan to a roasting pan or other baking dish big enough to hold it. Bring a few cups of water to a boil and pour the water into the roasting pan, being careful not to splash any water onto the cheesecake. Fill the pan to about an inch, or just below the lowest edge of foil.

Bake the cheesecake: Bake the cheesecake at 350°F for 50 to 60 minutes. Cakes baked in a 10-inch pan will usually cook in 50 to 55 minutes; cakes in a 9-inch pan will cook in 55 to 60 minutes. The cheesecake is done when the outer two to three inches look slightly puffed and set, but the inner circle still jiggles (like Jell-o) when you gently shake the pan. Some spots of toasted golden color are fine, but if you see any cracks starting to form, move on to the next step right away.

Cool the cheesecake in the oven: Turn off the oven and crack the door open. Let the cheesecake cool slowly for one hour.

Run a knife around the edge of the cake and cool the cake completely: After an hour, remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely on the rack.

Chill the cheesecake for four hours in the refrigerator: Chill the cheesecake, uncovered, for at least four hours or up to three days in the refrigerator. This step is crucial for letting the cheesecake set and achieving perfect cheesecake texture — don't rush it.

Top the cheesecake and serve: Take the cheesecake out of the fridge about 30 minutes before you plan to serve. Unmold the cake and top the cheesecake just before serving. You can serve the cake right from the bottom of the springform pan, or use a large off-set spatula to gently unstick the crust from the pan and transfer it to a serving platter.

Ideas for Topping Your Cheesecake

Spread the top with a thin layer of sour cream or whipped cream

Pour soft chocolate ganache over the top of the cheesecake

Add chopped fresh fruit, either all on its own or tossed with a fruit syrup

Warm some peanut butter with a little cream to form a sauce and pour this over the cheesecake

Just taste it!

How to...

Descobri um site que para mim é uma perdição. Ainda não tenho grande noção no que toca a direitos de autor no mundo da blogosfera. Como não quero faltar ao respeito a ninguém informo que tendo colocado uns posts com o título How to.... que são retirados deste site.

O site em questão é the kitchn e recomendo vivamente. Todo o site é uma perdição desde receitas até propostas de decoração. 

Fica aqui a minha homenagem a este site, de visita recorrente.

Just taste it!

Wishlist # 3 - Cast Iron

Sinto que mudava a cozinha cá em casa...

Le Creuset 13 1/4 qt. Round French Oven Cast Iron

How To Cook a Pork Shoulder

4 to 6 pound boneless pork shoulder or butt (or 5 to 7 pounds bone-in) | 1/2 tablespoon salt | 1/2 tablespoon pepper | 1 to 3 tablespoons mixed spices or dry herbs  | 1 tablespoon vegetable or olive oil oil | 1 yellow onion, sliced (optional) | 1 carrot, roughly chopped (optional) | 3 stalks celery, roughly chopped (optional) | 4 cloves garlic, smashed (optional) | 1 1/2 cups liquid (chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids)  | 2 to 4 tablespoons liquid smoke (optional) | 1/4 to 1/2 cup barbecue sauce (optional)

Heat the oven to 325°F: Heat the oven to 325°F. Place an oven rack in the lower-middle of the oven.

Trim the pork: Trim off any large pieces of fat from the outside, but leave small pieces and the interior fat. If using boneless pork, cut the pork into several large fist-sized pieces. If using bone-in, leave the pork as is, on the bone.

Season the pork: Sprinkle the pork with salt, pepper, and spices. Rub the seasoning into the pork with your fingers so that the meat is evenly coated on all sides.

Sear the pork (optional): If you have time, searing will deepen the final flavor of your pork and give it some textural contrast. Warm the oil in the Dutch oven over medium-high heat. Sear the pork on all sides, working in batches as necessary so as not to crowd the pan. 

Add the vegetables (if using): Onions, garlic, and other vegetables also deepen the final flavor of the pork, but are optional. If using, nestle them around the pork in the Dutch oven.

Add the liquid: Pour the liquid and liquid smoke (if using) over the top of the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid.

Bring to a simmer: Set the Dutch oven with the pork over medium-high heat and bring the liquid to a simmer.

Cover and transfer to the oven: Once simmering, cover the Dutch oven and transfer the whole pot to the oven.

Cook for 2 to 4 hours, until fork tender: Let the pork cook undisturbed for 2 hours, then begin checking it every half hour. Total cooking time will be 2 to 4 hours depending on the amount of pork and whether it's bone-in (which takes longer to cook). The pork is done when it is fork-tender: when the meat can be easily pierced with a fork without resistance and easily falls apart with a little pressure. If you're cooking pork on the bone, the meat should be falling off the bone. If in doubt, cook the meat another half hour; it's almost impossible to overcook meat with this method.

Transfer the pork to a large bowl: Lift the pieces of pork out of the liquid and transfer to a large mixing bowl. When cool enough to handle, use two forks or your fingers to shred the meat into pieces. Remove any large pieces of fat or bones.

Strain the cooking liquid: Strain the cooking liquid into a measuring cup. The vegetables can be chopped and mixed in with the pork, if desired. Skim the fat off the top of the cooking liquid.

Moisten the pork with cooking liquid or barbecue sauce (optional):For more moist and flavorful pulled pork, you can mix some of the cooking liquid back into the pork. Start with a little, mix, then add more until the pork is as wet or dry as you like. Alternatively, for barbecue pulled pork, you can mix in barbecue sauce.

Serve or freeze the pork: Pulled pork will keep for 1 week in the refrigerator or for up to 3 months in the freezer.

Just taste it!

How to Make Marinara Sauce

1 tablespoon olive oil | 1 small yellow onion, finely diced | 2 to 3 cloves garlic, minced | 1 (28-ounce) can whole peeled tomatoes | 1 bay leaf | 1/4 teaspoon salt | Fresh thyme, basil, oregano, or other herbs | Parmesan cheese, to garnish, optional | Cooked pasta, to serve

Sauté the onions and garlic: Warm 1 tablespoon of olive oil over medium-high heat. Add the onions and sauté until softened and translucent, 5 to 7 minutes. Stir in the garlic and sauté until fragrant, about 30 seconds.

Crush the tomatoes and add to the pan: Add the tomatoes and their juices to the pan with the onions. Crush the tomatoes in your hand as you add them, or smash them against the sides of the pan with your spatula. Alternatively, you can cut the tomatoes with kitchen shears while they're still in the pan.

Add the bay leaf and fresh herbs: Add the bay leaf, the salt, and fresh herbs like thyme and oregano to the pan with the sauce. If you're adding basil, wait to add it until the end of cooking.

Simmer for about 20 minutes: Bring the sauce to a rapid simmer, then lower the heat to medium-low to maintain a gentle simmer. Continue simmering until the sauce is slightly reduced and thickened, about 20 minutes.

Meanwhile, cook the pasta: While the sauce is simmering, cook the pasta, toss together a salad, or finish any other meal components.

Serve the sauce: Remove the bay leaf and any herb stems. Serve the sauce immediately over pasta with a sprinkle of parmesan cheese. Leftovers will keep refrigerated for about a week or can be frozen for up to 3 months.

Dress It Up! Dress up this simple sauce with a splash of red wine or balsamic vinegar, throw a few more veggies in with the onions, or cook up some ground beef or mushrooms for a more substantive sauce.

From one of my favourite sites 

Just taste it!