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Arbutus’ praise

“Autumn is a second Spring when every leaf is a flower.”

Albert Camus

Arbutus’ cake

Serves 6-8 (22 cm diameter pan) or 5 small pans (11 cm diameter)

250 g sugar
150 g cake flour
50 g cornstarch
150 g butter, softened
5 eggs
about 40 arbutus

Pre-heat the oven to 180ºC.
Grease and flour the pan.
Combine well butter and sugar until creamy.
Add the egg yolks while mixing.
Gently fold in the flour sieved with cornstarch and at last the whipped egg whites.
Pour half of the dough into the pan and spread the arbutus.
Pour the remaining dough.
Bake for 25-30 minutes (small pans) or 45-50 minutes (large pan).

So simple…

Almond biscuits

Makes 30 (15g each):

250 g wheat flour
125 g light brown sugar
125 g butter
1 egg
1 tsp baking powder
Egg yolk to brush

Pre-heat the oven to 180ºC.
Line a baking sheet with parchment paper.
Mix together butter and sugar.
Add the egg and at last the flour sieved with the baking powder.
Shape the biscuits and place them on the baking sheet.
Put one almond on top of each biscuit and brush with the egg yolk dissolved in a bit of water.
Bake for 15 minutes.

Tocino de cielo

I who am always toiling and endeavouring
to seem that I have as a poet
the grace that Heaven did not grant me…

Miguel de Cervantes, Journey to Parnassus, 1614

Tocino de Cielo

Makes 24 small moulds (4 cms diameter) or a large pan (to serve 8):

12 egg yolks
300 g sugar
250 ml water

Pre-heat the oven to 180ºC.
Bring the water to boil with the sugar for 5 minutes or until it reaches 103-105ºC.
Coat the inside of the moulds with this syrup and set aside the remaining syrup.*
Whisk the egg yolks and gently pour the remaining syrup stirring constantly.
Pour the mixture into the moulds and cover with aluminum foil.
Bake in a bain-marie for 40 minutes or until a needle comes out clean.
Unmould when cold.

* you could make a caramel to coat the moulds and use all the syrup in the egg mixture.

At full throttle and low heat…

Today I didn’t wanted to wake up… I wish I could stay at bed all the morning…
I’ve forced me to sleep with my eyes sutted in full conviction, despite the fact that I was an early riser during all summer!…

I love to wake up early, I love to make use of my mornings that are the most beautiful part of the day to me. I love to be able to do millions of things and I’m not used to wake up late…

But, tomorrow I’ll start my Master course and my days will be totally busy…
I’m feeling super happy and anxious to learn new things but the fact that I wouldn’t be able to stay in bed for “five minutes more” made me spent my last day of vacations in a deep lazy mood!

The uniform is perfectly ironed: the huge chef’s jacket, the “pied-poule” pants, the enormous apron (I don’t know why everyone thinks that every chef must be big and fat?!eheh).

The white shoes, a size bigger than my feet are already in the house’s hall together with the mandatory white socks… everything gently placed by Miguel (yes… since our arrival he washes and irons my uniform everyday) for my return to school!

With this new moment of my life I must run at full throttle and I’m forced to leave the blog at “low heat”…

Desserts will keep to make their appearance here as I have a huge stock of made and photographed recipes for emergency cases… I’ll just have to slow down a bit a try to focus more on quality here.

I also won’t have much time to comment on other blogs or to answer so quickly to my emails but I’ll try hard to keep visiting my favourite blogs!

Now I stop and take a deep breath … I want to be the first at the finish line! :)

How many cookies?

Cookies were counted as we were eating them… numbers were bitten, one by one, in such a delicious amount the we lost track of it…

Sweet potato cookies

Makes 60-70 (12g each):

500 g sugar
500 g sweet potato, pureed
125 g grinded almonds
4 egg yolks
24 g butter

Pre-heat the oven to 180º C.
Bring the sugar to boil with some water until it reaches 117ºC.
Add the sweet potato and almonds and stir.
Let it cool down a little and add butter, cinnamon and the whisked egg yolks.
Bring the mixture to medium heat stirring constantly until thick (when you pass a spoon through the mixture you should be able to see the bottom of the pan).
Let it cool down.
With your greased hands make small balls and place them on a baking sheet.
Sprinkle with icing sugar and bake for 20-30 minutes.

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