Hamburgueres de atum

2 latas de atum | 2 ovos | 1 cebola picada | Maionese  | Queijo ralado | Salsa picadinha | Pão ralado aromatizado com alho e salsa

Coloque todos os ingredientes numa taça e misture tudo muito bem. Junte o pão ralado, de maneira que fique uma mistura homogénea. Não deve ficar nem muito húmida, nem muito seca. Numa frigideira coloque um pouco de óleo. Coloque colheradas da mistura e espalme-as de maneira a parecerem um hamburguer. Escorra os hamburgueres sob papel absorvente. Sirva com uma salada de rúcula.

Just taste it!

English Muffins by A Beautiful Mess

2 1/4 cups bread flour | 1/2 tablespoon sugar | 3/4 teaspoon salt | 1 tablespoon shortening (or butter at room temperature) | 1 1/4 teaspoons active dry yeast | 1/4 cup warm water | 3/4 cup milk

Combine the yeast with the warm water. Add a pinch of sugar to the water before pouring in the yeast.

In a large mixing bowl combine the flour, sugar, and salt. Stir in the shortening and pour in the yeast water and milk. Stir until a dough ball forms. If you are using a stand mixer and dough hook to knead the dough, this will take about 6 minutes until the dough becomes elastic like. If you knead by hand it will probably take 8-10 minutes (and a lot more muscles). Place in a lightly oiled bowl, cover and allow to rise until doubled in size (about 60-90 minutes).

Plop the dough out on a floured work surface. Yes, you must plop. Divide the dough into six equal parts. *The orginal recipes encourages this, although I think this could easily make eight muffins as it yeilds pretty big english muffins if you stick with six. 

Anyway, roll each muffin into a ball. Place on a baking sheet lined with parchment paper and a little bit of cornmeal (or flour). Cover, and allow to rise for an additional hour.

Heat a cast iron skillet (or other oven safe pan) over medium heat. Add a teaspoon of oil. You don't want too much as our goal isn't to fry the dough, but we don't want it to stick to the pan either. Cook for 5-6 minutes on each side. You want each side to get very brown, but not burnt.

Once you've cooked each side pop the skillet in the oven at 400°F for 10-12 minutes until the english muffins are cooked through.

If you do not have an oven safe pan, or you don't have one large enough for all the muffins, you can remove the muffins after cooking on each side to the baking sheet (still lined with parchment paper and cornmeal) and bake on there. Either way. These are wonderful just out of the oven the day they are made. If you have leftovers, just place the cooled muffins in a Ziplock bag and seal it up. These will easily last a few days on the counter, or up to a week in the refrigerator. 

Just taste it!

Shrimp Saganaki

300g raw king prawns (ideally with the heads & tails on if you can find them!) | 2 cloves of garlic | 400g (1 tin) tinned chopped tomatoes | 2 handfuls cherry tomatoes, halved | 1 handful fresh dill | 2 glasses of nice white wine | 1 handful of feta | Chili flakes, dried oregano, salt, pepper, olive oil

Warm a frying pan on a medium heat. Add some oil & when it's hot crush your garlic into the pan. Just as it starts to turn golden, throw your prawns in. Add a good sprinkling of chilli flakes, oregano, salt & pepper. Once the prawns have turned pink and just start to curl, take them out and place to one side. Add your wine to the pan and simmer away. Add your cherry toms. Leave to reduce for a few mins, then add your tinned tomatoes. Stir it all around & leave to cook away.

Tear up your dill and add it to the mix. By the time the cherry toms are soft and cooked, the whole thing should be ready. Pop your prawns back into the mix and stir around.

Crumble over a generous fistful of feta & serve. I'm big into sharing plates so I put mine into a big bowl with some hand-torn sourdough bread, for dippin'. Pop a little extra feta & dill on top if you're feeling fancy. Dig in with a fork & use your bread for mopping, scooping & pinching.

Just taste it!

Para experimentar amanhã: donuts, e que sejam de chocolate

500 gr de farinha | 3 colheres de sopa de açúcar |1 colher de chá de fermento em pó | 1/2 chávena de chá de água | 1/2 chávena de chá de leite | 1 ovo | 100 gr de manteiga | sal q.b. | óleo para fritar q.b. 

Coloca-se na batedeira a farinha de trigo, o açúcar, o sal e o fermento. Mistura-se muito bem, formando uma massa. 

Á parte mistura-se a água, o leite e o ovo. Junta-se estes ingredientes à massa e bate-se bem. Depois, adiciona-se a manteiga e vai-se bater bem aproximadamente 8 minutos. Posto isto, deixa-se a massa descansar 20/30 minutos. 

Passado este tempo tende-se a massa sobre uma superfície limpa, até o preparo ficar com 0,5 cm de altura. Com o bordo de um copo largo corte círculos (cerca de 7 cm) e, depois, em cada um destes um novo circulo mais pequeno (1,5-2 cm). Faz-se, desta forma, uma argola. 

Deixa-se a massa crescer mais 30 minutos e, finalmente, vai a fritar. No final pode polvilhar com açúcar em pó.

Just taste it!

Próximo Projecto - Panquecas para o pequeno-almoço

200g de farinha | 1/2 c. de sopa de fermento | 2 ovos | 1 copo de leite magro | 1 c. de sopa de frutose | 1 c. de sopa de óleo

Juntar e misturar bem todos os ingredientes. A preparação tem de ter uma consistência um pouco espessa. Caso for demasiado líquida, acrescentar farinha. Se pelo contrário for demasiado grossa, adicionar um pouco de leite. Untar uma frigideira com óleo. Deixar aquecer bem. Colocar um pouco de massa e cozinhar os 2 lados.

Just taste it!

Merci, Merci

Next time we are in Paris, lets go here

111 boulevard Beaumarchais 75003 Paris 

Wishlist # 2

Mimos para a Casa - Falcon Enamelware

http://www.falconenamelware.com/

Quinoa Cakes with Lemon, Olive, and Parsley

1 1/2 cups raw quinoa | 2 1/4 cups water | 172 teaspoon salt | 4 large eggs, beaten | 1 medium yellow onion, finely chopped | 4 cloves garlic, finely chopped | 1/2 cup grated parmesan cheese | 1/3 cup coarsely chopped green or kalamata olives | 1/3 cup chopped parsley | 1 tablespoon lemon zest | 1 cup panko bread crumbs | 1/2 teaspoon salt | 1/2 teaspoon coarsely groud black pepper or crushed red pepper flakes | 1 tablespoon water | 2 tablespoon olive oil

Place dry quinoa in a fine mesh strainer and rinse under cool water for a few minutes.

Place quinoa, water and 172 teaspoon salt in a medium saucespan. Stir over medium heat and bring to a gentle boil. Cover, decrease the heat, and simmer for about 25 to 30 minutes, or until de quinoa is tender but still a bit of crunch left. Remove from heat and allow to cool to room temperature. You'll need 3 cups of cooked quinoa for the recipe.

In a small bowl, whisk eggs. Set aside. In a large bowl, mix together onio, garlic, cheese, olives, parsely, lemon zest, bread crumbs, salt pepper and cooled quinoa. Add eggs and stir until quinoa is evenely moistened. Add water to thoroughly moisten mixture. Quinoa should be slightly wet so it doesn't dry out during cooking.

Scoop out mixture by the 2 tablespoonful. Use clean, moist fingers to form into a patty. Alternatively, we found that using one of our 2-cup plunger measing cups, lightly oiled and set to about 1/4 cup capacity. Fill and compact the quinoa into cup, then simply pop the cake out and right out and into the hot skillet. Much easier and the cakes held together much better.

In a large skillet over medium low heat, heat olive oil. Add four to six patties to the hot pan (or as many as you can fit without overloading). You’ll need a bit of room to successfully flip them.

Cook on each side until beautifully browned, about 4 to 5 minutes on each side. Medium-low heat helps insides cook at an even pace. Remove browned cakes to a paper towel lined plate and repeat with remaining quinoa mixture.

Quinoa mixture will keep, uncooked and covered in the refrigerator for a few days. Just prior to serving, cook as directed and serve hot. 

Just taste it!

A suspirar por ti

Claras | 70grs de açúcar por cada clara

Bater as claras em castelo. Quando estiverem em castelo, juntar o açúcar e envolver com as claras em castelo. 

Colocar numa forma para ir ao forno, espalhando pequenas formas. Levar ao forno a 80 graus e deixar até secarem. 

Just taste it! 

Entrada para esta terça-feira: Camembert no forno com cebolas confitadas

1 queijo Camembert | 3 colheres de sopa de cebolas confitadas | tostinhas a gosto | 4 folhas de manjericão | papel de alumínio 

 

Começamos por cortar a parte de cima do queijo | Envolvemos em papel de alumínio e vai ao forno pré-aquecido a 180º C cerca de dez minutos | Retiramos do forno e cobrimos com o confit de cebola | Volta ao forno por mais cinco minutos | Antes de servir, cortamos grosseiramente as folhas de manjericão e pomos por cima | Servimos acompanhado de umas boas tostas.

Just taste it!