Hoje esta tanto calor (heat wave) que a universide circulou um email a pedir que nao utilizassemos forno ou fogao em casa...Por isso regresso a um sabor que me leva ao melhor tempo das ferias de Verao: atum de conserva!
Cortei alface frisada e alface roxa em juliana, tomates cereja as metades,rabanetes as tirinhas, cenoura ralada, bastante cebolinha picada e milho doce. No fim o atum. Sal, azeite e vinagre qb.
E nao, isto nao e uma receita!... E mesmo o almoco mais simples e mais fresco do mundo.
ps-Eu ponho aipo, mas reconheco que pode ser exagero.
Thursday, May 15, 2008
Tuesday, May 13, 2008
Another from the take home chef.
Ainda nao experimentei mas queria ter a certeza de que nao a perdia...
Chocolate Soufflés with Melting Chocolate Centers
Serves 6
Ingredients:
1 cup/250 ml whole milk
1/3 cup/35 g unsweetened cocoa powder
3 large egg yolks
1/3 cup/70 g plus 1/4 cup/55 g granulated sugar
1 tablespoon/about 10 g all purpose flour
2 teaspoons/6 g cornstarch (corn flour)
2 teaspoons/9 g unsalted butter
Additional unsweetened cocoa powder, for dusting
5 large egg whites
3 ounces/90 g coarsely chopped dark chocolate
Powdered sugar, for dusting
Method:
To make the chocolate base:
Whisk the milk and 1/3 cup/35 g of the cocoa powder in a heavy based medium saucepan. Bring the chocolate milk to a simmer over a medium heat, stirring occasionally.
Meanwhile, using a whisk, beat the egg yolks and 1/3 cup/70 g of granulated sugar in a large bowl for 2 to 3 minutes, or until thick and light. Whisk in the flour and cornstarch to blend.
Gradually pour the simmering chocolate milk over the egg yolk mixture, whisking until smooth. Pour the chocolate custard back into the same saucepan.
Over a medium to low heat, continually whisk the custard for 4 minutes, or until it thickens and bubbles just begin to burst through the top of the custard. Transfer the custard to a clean mixing bowl.
Using an electric mixer, beat the custard on high speed for 6 to 8 minutes, or until it is thick and smooth and cools slightly. Cover the chocolate base with plastic wrap and refrigerate until cold.
To finish the soufflés:
Preheat the oven to 375°F/190°C. Coat six 6-ounce/170-ml soufflé dishes with butter and dust with cocoa powder to coat lightly. Tap out any excess cocoa.
Using an electric mixer, beat the egg whites and remaining 1/4 cup/55 g of granulated sugar in a large bowl just until medium stiff peaks form. Fold one-third of the egg white mixture into the chocolate base (this will help lighten the base). Gently fold in the remaining egg white mixture.
Spoon enough of the mixture into the prepared soufflé cups to fill the cups halfway. Place the chopped chocolate in the center of each soufflé, dividing equally. Cover with the remaining soufflé mixture.
Place the soufflé dishes on a heavy large baking sheet and bake for about 12 minutes or until soufflés have risen about 1 inch/2 1/2 cm above the dishes. Dust the soufflés with powdered sugar and serve immediately.
Ainda nao experimentei mas queria ter a certeza de que nao a perdia...
Chocolate Soufflés with Melting Chocolate Centers
Serves 6
Ingredients:
1 cup/250 ml whole milk
1/3 cup/35 g unsweetened cocoa powder
3 large egg yolks
1/3 cup/70 g plus 1/4 cup/55 g granulated sugar
1 tablespoon/about 10 g all purpose flour
2 teaspoons/6 g cornstarch (corn flour)
2 teaspoons/9 g unsalted butter
Additional unsweetened cocoa powder, for dusting
5 large egg whites
3 ounces/90 g coarsely chopped dark chocolate
Powdered sugar, for dusting
Method:
To make the chocolate base:
Whisk the milk and 1/3 cup/35 g of the cocoa powder in a heavy based medium saucepan. Bring the chocolate milk to a simmer over a medium heat, stirring occasionally.
Meanwhile, using a whisk, beat the egg yolks and 1/3 cup/70 g of granulated sugar in a large bowl for 2 to 3 minutes, or until thick and light. Whisk in the flour and cornstarch to blend.
Gradually pour the simmering chocolate milk over the egg yolk mixture, whisking until smooth. Pour the chocolate custard back into the same saucepan.
Over a medium to low heat, continually whisk the custard for 4 minutes, or until it thickens and bubbles just begin to burst through the top of the custard. Transfer the custard to a clean mixing bowl.
Using an electric mixer, beat the custard on high speed for 6 to 8 minutes, or until it is thick and smooth and cools slightly. Cover the chocolate base with plastic wrap and refrigerate until cold.
To finish the soufflés:
Preheat the oven to 375°F/190°C. Coat six 6-ounce/170-ml soufflé dishes with butter and dust with cocoa powder to coat lightly. Tap out any excess cocoa.
Using an electric mixer, beat the egg whites and remaining 1/4 cup/55 g of granulated sugar in a large bowl just until medium stiff peaks form. Fold one-third of the egg white mixture into the chocolate base (this will help lighten the base). Gently fold in the remaining egg white mixture.
Spoon enough of the mixture into the prepared soufflé cups to fill the cups halfway. Place the chopped chocolate in the center of each soufflé, dividing equally. Cover with the remaining soufflé mixture.
Place the soufflé dishes on a heavy large baking sheet and bake for about 12 minutes or until soufflés have risen about 1 inch/2 1/2 cm above the dishes. Dust the soufflés with powdered sugar and serve immediately.
Thursday, May 8, 2008
Esta receita fui eu que inventei mas...turns out...my cooking skills are perhaps well above my writing skills so ... E deliciosa e supersimples!
It may sound too green mas...muito boa!
the no-cooking green cream
9 espargos (so as pontas verdes)
uma chavena de espinafres
brocolos (duas arvorezinhas: tronco e arbusto!)
1 batata media
funcho (1 bolbo)
2 dentes de alho
um caldo knorr de legumes
sal q.b.
azeite
coentros
Cortam-se os sete primeiros ingredientes aos bocadinhos. Deita-se tudo numa panela e cobre-se completamente de agua. Quando esta tudo cozido, passa-se com a varinha magica ate ficar em creme. Vai ao fogo outra vez. Adiciona-se uma colher de sobremesa de azeite e deixa-se ferver 5-10 minutos.
Salpica-se com coentros frescos quando vai a mesa.
nota: adicionem agua a gosto ate atingir a consistencia de creme certa.
It may sound too green mas...muito boa!
the no-cooking green cream
9 espargos (so as pontas verdes)
uma chavena de espinafres
brocolos (duas arvorezinhas: tronco e arbusto!)
1 batata media
funcho (1 bolbo)
2 dentes de alho
um caldo knorr de legumes
sal q.b.
azeite
coentros
Cortam-se os sete primeiros ingredientes aos bocadinhos. Deita-se tudo numa panela e cobre-se completamente de agua. Quando esta tudo cozido, passa-se com a varinha magica ate ficar em creme. Vai ao fogo outra vez. Adiciona-se uma colher de sobremesa de azeite e deixa-se ferver 5-10 minutos.
Salpica-se com coentros frescos quando vai a mesa.
nota: adicionem agua a gosto ate atingir a consistencia de creme certa.
Monday, May 5, 2008
Para quem nao esta nos Estados Unidos, esta receita exige introducao e reconhecimento de direitos de autor. Aqui vai...Vi esta sobremesa no Take Home Chef. E um programa que passa no TLC em que um "chef" (o Chef Curtis!)surpreende pessoas, ao acaso, no supermercado e oferece-se paar cozinhar uma chamada "gourmet meal" em casa da pessoa. A obrigacao de estar... sozinha... demasiado tempo... a escrever...transformou-me numa fa "disto" (...and yes.. there is no embarassement on that!!)
Five hour cake
Ingredients:
200 g plus 40 g granulated sugar (nao substituam por adocante...eu tentei!)
55 ml water
10 Granny Smith apples, peeled, cored, and thinly sliced on a mandoline into 3-mm-thick slices
2 oranges (both zest and segments)
Whipped cream
Method:
To make the caramel sauce:
Place a heavy based medium sized saucepan over a medium heat. Add 200 g of sugar and 55 ml of water. Stir until the sugar dissolves and the mixture comes to a simmer, then wipe down the sides of the pan with a moistened pastry brush to remove any sugar that clings to the sides of the pan.
Cook the sugar syrup without stirring for about 8 minutes or until it is light brown, occasionally swirling the pan to ensure the sugar syrup browns evenly and wiping down the sides of the pan to remove any sugar crystals.
Remove the pan from the heat and pour the caramel into a large ceramic ovenproof soufflé-style dish with a 2-liter capacity. Using pot holders, pick up the ceramic dish and swirl the caramel around the sides of the dish to coat.
Set the dish aside for about 10 minutes or until the caramel is cool. Place the dish in the refrigerator for 10 minutes or until the caramel hardens.
To assemble the apple cake:
Preheat the oven to 120°C. Arrange a neat layer of apples over the caramel on the bottom of the dish, overlapping and forming concentric circles. Each layer will consist of the slices from 1 apple.
Sprinkle the layer of apples with 1 teaspoon/4 g of sugar and grate a little orange zest over the apples. Repeat the layering process with the remaining apples, sugar and oranges until all the apples have been used, alternating the direction of the concentric circles to increase the stability of the cake. You should have about 10 layers of apples. The apples will extend slightly above the rim of the dish but they will sink back down into the dish as the cake bakes and the apples soften.
Cover the apple cake with aluminum foil. Place the dish in a roasting pan. Add enough warm water to the roasting pan to come halfway up the sides of the dish.
Bake the apple cake for about 5 hours or until a skewer can be inserted easily through the middle of the cake. Remove the apple cake from the oven and allow it to cool, then place it in the refrigerator for 2 hours or until the cake is cold.
To serve:
Using a sharp knife, remove the white pith from the reserved oranges. Cut the oranges between the membranes to release the orange segments. Set the orange segments aside.
Place the dish of apple cake in a bowl of very hot water for about 5 minutes to loosen the caramel from the bottom of the dish. Place a platter atop the apple cake in the dish.
Holding the dish with one hand and the platter with the other hand, invert the apple cake onto the platter. Remove the dish. Cut the cake into wedges and serve with whipped cream and the reserved orange segments.
Five hour cake
Ingredients:
200 g plus 40 g granulated sugar (nao substituam por adocante...eu tentei!)
55 ml water
10 Granny Smith apples, peeled, cored, and thinly sliced on a mandoline into 3-mm-thick slices
2 oranges (both zest and segments)
Whipped cream
Method:
To make the caramel sauce:
Place a heavy based medium sized saucepan over a medium heat. Add 200 g of sugar and 55 ml of water. Stir until the sugar dissolves and the mixture comes to a simmer, then wipe down the sides of the pan with a moistened pastry brush to remove any sugar that clings to the sides of the pan.
Cook the sugar syrup without stirring for about 8 minutes or until it is light brown, occasionally swirling the pan to ensure the sugar syrup browns evenly and wiping down the sides of the pan to remove any sugar crystals.
Remove the pan from the heat and pour the caramel into a large ceramic ovenproof soufflé-style dish with a 2-liter capacity. Using pot holders, pick up the ceramic dish and swirl the caramel around the sides of the dish to coat.
Set the dish aside for about 10 minutes or until the caramel is cool. Place the dish in the refrigerator for 10 minutes or until the caramel hardens.
To assemble the apple cake:
Preheat the oven to 120°C. Arrange a neat layer of apples over the caramel on the bottom of the dish, overlapping and forming concentric circles. Each layer will consist of the slices from 1 apple.
Sprinkle the layer of apples with 1 teaspoon/4 g of sugar and grate a little orange zest over the apples. Repeat the layering process with the remaining apples, sugar and oranges until all the apples have been used, alternating the direction of the concentric circles to increase the stability of the cake. You should have about 10 layers of apples. The apples will extend slightly above the rim of the dish but they will sink back down into the dish as the cake bakes and the apples soften.
Cover the apple cake with aluminum foil. Place the dish in a roasting pan. Add enough warm water to the roasting pan to come halfway up the sides of the dish.
Bake the apple cake for about 5 hours or until a skewer can be inserted easily through the middle of the cake. Remove the apple cake from the oven and allow it to cool, then place it in the refrigerator for 2 hours or until the cake is cold.
To serve:
Using a sharp knife, remove the white pith from the reserved oranges. Cut the oranges between the membranes to release the orange segments. Set the orange segments aside.
Place the dish of apple cake in a bowl of very hot water for about 5 minutes to loosen the caramel from the bottom of the dish. Place a platter atop the apple cake in the dish.
Holding the dish with one hand and the platter with the other hand, invert the apple cake onto the platter. Remove the dish. Cut the cake into wedges and serve with whipped cream and the reserved orange segments.
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