Three hours carving ice and a whole afternoon working on pastry dough left me with numb hands, a terrible pain in the arms and an enormous weight over my back.
I even managed to cut my foot with an “out-of-its-place” pyrex and I’ve waited for Miguel until 10pm (the inevitable night photographs!) for diner.
If I add to this the fact that someone shut off the light and closed me on a meat freezer by mistake (25 square meters at eighteen degrees below zero), giving me as option to scream or to feel my way to the door surrounded by all those “corpses” (my option!), the day was a true disaster.
I revolt myself… I think positive, recovering the energy and turning the page…
115 g butter, softened
150 g honey
85 g powdered almonds
90 g dried apricots, sliced
50 g Goji berries
50 g cashew, chopped
15 g sesame seeds
15 g sunflower seeds
10 g inflated quinoa
85 g oat meal
Pre-heat the oven to 180ºC.
Grease a rectangular pan (18 x 27 cm).
Whisk the butter with the honey until creamy.
Add the egg and the powdered almonds and combine until smooth.
Add the remaining ingredients.
Pour the dough into the pan taking care to make an even surface.
Bake for 20-25 minutes or until firm and golden.
Let it cool down completely before unmoulding and cutting the bars.
I have a cake, shapes, colors and the promise of a funny snack.
I mold my cakes as playdough and the afternoon becomes a game…
300 g light brown sugar
300 g almonds, powdered
300 g carrots, grated
30 g wheat flour
20 g cornstarch
50 ml milk
Zest of 1/2 lemon
Pre-heat the oven to 180ºC.
Grease and flour a cake pan.
Whisk the egg yolks with the sugar until thick and white.
Add the lemon zest and milk and combine until smooth.
Whisk the egg whites until firm peaks form.
Gently fold in the whisked egg whites into the yolks mixture using a rubber spatula.
Gently fold in the flours (cornstarch, wheat flour and powdered almonds).
Add the grated carrots.
Bake until a tester comes out clean.
Unmold while warm.
Decorate with icing sugar or colored marzipan.
I clear all my toughts. Everything is bright… pure light…
Wine and oil sablée
250 g white wine
500 g sunflower oil
150 g sugar
1 kg cake flour
10 g baking powder
Put the sugar, wine and oil into a mixer fitted with the hook attachment.
Mix and then add the flour in, sifted with the baking powder. Be particularly careful not to mix the dough excessively.
Bake at 190º.
Source: Paco Torreblanca
The warm days are coming with large steps. They bring scents and taste sensations and ask for light and refreshing feelings.
Fruity, floral or in harmony with the notes of the hot season, ice creams popularize the heat in a cold pure pleasure.
Despite the ephemeral (always made for immediate consumption), homemade ice creams distinguish themselves by its entirely natural ingredients and its extreme simplicity.
Moreover, they are very digestive, which makes them the ideal dessert for the outcome of a meal or a sweet and simple treat for anytime.
With closed eyes, a huge blue wave invades the palate and delight gives way to thaw the full acceptance of the senses …. Who is not a melting for an ice cream?
(This article has been published in the second issue of Visão Estilo+Design magazine. Thank you Áurea Sampaio and Alexandra Correia.)
500 m1 water
500 g sugar
500 g raspberry pulp
2 tbsp of lemon juice
Combine the raspberry pulp with the lemon juice and refrigerate until completely cold.
Bring the water and sugar to boil for 1 minute until it dissolves.
Let it cool down completely.
Mix syrup with the pulp and lemon juice.
Pour the mixture into the ice cream machine or frozen stirring regularly to prevent crystalization.
Serve the raspberry sorbet in ice-cream cones coated with chocolate and sprinkled with candied violet chips.
I realize that I’ve a few days off but I can’t believe it… Easter arrives as a bless after so many crazy weeks.
I forget the watch. I own my time. The day lasts forever…
Chocolate truffle almonds
150 g dark chocolate, chopped
100 g cream
Pre-heat the oven to 160ºC.
Spread the almonds on a baking sheet.
Roast until golden brown.
Remove from oven and let them cool down.
Dark chocolate truffle:
Place the chocolate in a bowl.
Bring the cream to boil and pour over the chocolate stirring constantly.
Cover the bowl with wrap film and refrigerate for at least 4 hours (or overnight).
With greased hands coat the almonds with the truffle mixture and refrigerate until firm.
Gently roll each truffle in cocoa or icing sugar to coat.
Refrigerate until serving time.