Yogurt slices
A treat for a lazy afternoon…
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.
Refrigerate.
Serve the cake with the custard and pomegranate seeds
My snack…
Smeared with jelly, here they come one after another…
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.
World architecture day: the chocolate house
This is my project…
Baileys and white chocolate truffles:
Makes 36 (12 g each):
60 g baileys
80 g cream
300 g white chocolate, chopped
50 g Cocoa
Place the chocolate in a bowl.
Bring the cream to boil with the baileys and pour over the chocolate stirring constantly.
The ganache must be smooth and shiny.
Cover the bowl with wrap film and refrigerate for at least 4 hours (or overnight).
Put the cocoa on a plate.
Make small balls with the truffle mixture and gently roll each truffle in the cocoa to coat.
Refrigerate for 1 hour at least before serving.
To make the house, I’ve used tempered dark chocolate sprinkled with powdered cocoa.
Sweet tortilla with flat peaches
My grandmother Leonor tortillas’ pair up with each summer with a flavor as old as present.
Today I’ve tried to sweeten the story and I’ve prepared a version that confused my senses…
Sweet tortilla with flat peaches
Serves 4:
250 g flat peaches, peeled and pitted
40 g cream (35% fat)
4 eggs
100 g + 40 g sugar
50 g melted butter at room temperature
juice of ½ lemon
1 tsp. orange blossom water
Dice the peaches and combine with the lemon juice and 40g of sugar.
Bring to medium heat to soften the peaches and dissolve the sugar. Set aside.
Whisk the eggs with the cream, the butter and the orange blossom water.
Add the peaches to the egg mixture.
Place some butter into a small, non-stick frying pan and heat on medium heat.
Pour the egg mixture into the pan, spreading evenly and allow the egg to cook around the edges.
Place a large dinner plate upside down over the frying pan to cover top.
With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the tortilla will fall onto the plate.
Serve warm or cold, plain or with red fruits.
Back to reality…
How I missed my blog…
I’m a keeper of sheep.
The sheep are my thoughts
And each thought a sensation.
I think with my eyes and my ears
And with my hands and feet
And with my nose and mouth.
To think a flower is to see and smell it,
And to eat a fruit is to know its meaning.
That is why on a hot day
When I enjoy it so much I feel sad,
And I lie down in the grass
And close my warm eyes,
Then I feel my whole body lying down in reality,
I know the truth, and I’m happy.
Alberto Caeiro
Curdled goat milk with plum jam and pinenuts
Serves 6:
Plum jam:
250 g plums, peeled and pitted
125 g sugar
½ cinnamon stick
Place plums, water and cinnamon in a stockpot and bring to boil over low heat.
Pôr as ameixas, o açúcar e a canela num tacho e levar a lume brando.
Simmer 10 minutes, stirring occasionally, until fruit is soft.
Remove from heat.
Let rest for 1 minute, then skim off any foam.
Set aside.
Curdled goat milk:
150 ml pasteurized goat milk
18 drops of liquid rennet
25 g pinenuts, roasted
Bring the milk to 38ºC. Rennet won’t work if milk reaches 85ºC.
Presentation:
Place the roasted pinenuts on the bottom of 6 shot glasses.
Pour a small amount of the plum jam over the pinenuts.
Put 3 drops of liquid rennet in each glasse and immediately pour the milk at 38ºC.
Let the mixture rest at room temperature until the milk curdles.
Refrigerate.
A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
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