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These autumn days


Sometimes one enters the house with autumn
hanging by a thread(…)

Eugénio de Andrade


Alfajores con dulce de leche

Makes 40 (20 pairs):

Dulce de leche

(other recipe)

1 condensed milk can

Place the can totally immersed in water on a pan.
Bring to boil over high heat.
Reduce to low heat and keep boiling for 3 1/2 hours.
Add water as needed.
Open the can when completely cold (very important!).
You can also use a pressure cooker.


112 g cornstarch
125 g wheat flour
1 egg
50 g butter, softened
62 g icing sugar
2 g baking powder (1/2 tsp.)
1 tsp vanilla extract

Pre-heat the oven to 250ºC.
Line a baking sheet with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light and fluffy.
Add the egg and the vanilla extract and continue mixing until well combined.
Add the sifted flour with the cornstarch and baking powder and mix until smooth.
Roll out the dough (3-4mm thick) over a floured worksurface.
Cut 5 cm diameter cookies.
Place the alfajores into the prepared baking sheet.
Bake for 4-5 minutes.
Transfer cookies to a wire rack until completely cool.

Spread the bottoms of half of the cookies with dulche de leche.
Sandwich together with remaining cookies.
Coat with chocolate or grated coconut.

Sweet orange dreams…

Tartes com creme de laranja

I am exhausted…
Have a good night and sweet orange dreams!

Tartes com creme de laranja

Orange custard tartelettes

Makes 50:

Sweet pâte brisée:

250 g wheat flour
125 g butter, softened
125 g icing sugar
1 egg
Pre-heat the oven to 180ºC.
Grease and flour 10 small tart pans.
Combine well all the ingredients.
Form a ball and wrap with film.
Refrigerate for 30 minutes.
Roll out the pastry over a lightly floured work surface.
Put on the 5,5 cms diameter moulds.
Pinch the pastry’s sides and bottom with a fork, cover with parchment paper or aluminum foil and put on some ceramic pie weights (dried beans would work too).
Bake for 15 minutes.
Take off the paper and bake for 5 minutes more or until golden brown.
Set aside.

Orange custard:

8 eggs
290 g sugar
90 g butter, in small dices
45 g cornstarch
4 oranges (juice and zest)
1 lemon (juice and zest)

Combine half of the sugar with the cornstarch and the eggs until smooth.
Set aside.
Combine the juices and zests with the remaining sugar and bring to boil, stirring constantly.
Remove from heat and pour into the egg mixture while stirring.
Bring this mixture to a double-boiler and stir until the custard is firm.
Let the custard cool down to 50ºC.
Add the butter and stir until smooth.

Orange salt:

Pre-heat the oven to 80ºC.
Grate the orange zest and spread over a silpat.

Remove from heat when dehydrated.
Spread the orange custard on the bottom of each tartelette.
Sprinkle the top with sugar
Using a torch, melt the sugar and form a crispy top.
Decorate with the orange salt.

On a roll

torta de abóbora e cenoura

… sweet roll.

torta de abóbora e cenoura

Pumpkin and carrot roll

Serves 8-10

500 g pumpkin, peeled and pitted (400g when cooked)
300 g carrot, peeled (200g when cooked)
350 g sugar
4 eggs
40 g cornstarch
25 g melted butter
1 tsp powdered/grated fresh ginger
1 tsp powdered cinnamon

Pre-heat the oven to 180ºC.
Grease and line a baking sheet with parchment.
Prepare a kitchen cloth and sprinkle with sugar to unmold the cake.
Cut the pumpkin and the carrot in dices and place them in the oven until cooked (30-40 minutes).
Remove from heat.
Purée 400g of pumpkin and 200g of carrot and add the sugar.
Add the whisked eggs, the butter, the cornstarch, the cinnamon and the ginger.
Combine well.
Pour the dough into the lined baking sheet and spread it to make it even.
Bake for 15 minutes.
Unmold while warm to the cloth.
Using the cloth as an aid, roll up cake, beginning with a long side.
Let it cool down to room temperature before transfering carefully, seam side down, to platter.

Yogurt slices

bolo de iogurte

A treat for a lazy afternoon…

bolo de iogurte

Yogurt cake:

Serves 6-8:

150 g butter, softened
270 g sugar
240 g cake flour
250 g yogurt
4 eggs

Pre-heat the oven to 180ºC.
Grease and flour a round pan (22 cm diameter).
Whisk the butter with the sugar until smooth.
Add the yogurt and the whisked yolks.
Add the flour and combine well.
Gently fold in the firmly whisked egg whites.
Bake for 30-40 minutes.

Yogurt custard:

500 g yogurt
4 egg yolks
40 g cornstarch
100 g sugar

Dissolve the cornstarch with some yogurt just to make it smooth.
Combine the yogurt, the egg yolks, sugar and the cornstarch until smooth.
Bring to medium heat, stirring constantly until thick.
Remove the custard from the heat and cover tightly with wrap film.

Serve the cake with the custard and pomegranate seeds

My snack…

bolachas de amendoim

Smeared with jelly, here they come one after another…

bolachas de amendoim

Peanut cookies

Makes 42 (20 g each):

260 g peanut paste
112 g butter, softened
180 g light brown sugar
2 eggs
240 g all-purpose flour
5 g baking powder (1 tsp)
5 g vanilla extract (1 tsp)

250 g quince jelly

Pre-heat the oven to 190ºC.
Line two baking sheets with parchment paper.
Combine the peanut paste, butter and brown sugar.
Beat until well blended.
Add the eggs, one at a time and then the vanilla.
Sift together the flour and baking soda and add to the peanut mixture.
Mix just until blended.
Form the dough into 2,5 cms balls and place them on the baking sheets.
Use yout thumb to make a depression in the center of each ball.
Bake the cookies for 8 minutes.
Let the cookies cool down on a rack.
While they are cooking, fill each depression with about 1 teaspoon of the jelly.

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