Bolo de Cenoura e Limão para festejar

Hoje é um dia especial. Muito especial. É o aniversário da minha mãe.

Por isso, nada melhor que um post com um bolo de cenoura para quem tem uns olhos lindos.

Na família já estamos, aparentemente, na 4ª geração de mulheres com olhos bonitos e invulgares: a minha avó materna, a minha mãe, eu e finalmente a minha pequenota que parece estar a seguir a genética. Será da cenoura?

Tinha no meu caderno apenas uma receita de bolo de cenoura (muito bom) que me foi dada pela minha mãe. Entretanto, tinha vontade de experimentar uma receita nova e surgiu esta. Foi uma surpresa muito agradável. É um bolo muito saboroso, que nos dá conforto, bom mesmo. Dedico-o então à aniversariante. Parabéns!

Bolo de Cenoura e Limão

Fonte:

http://www.yummly.com/dish/2013/03/zesty-lemon-carrot-cake-for-spring/

3 ovos

1 chávena da açúcar (eu usei açúcar mascavado)

3/4 de chávena de azeite

1 colher de sopa de sumo de limão

1 colher de sopa de raspa de limão

1 chávena de cenoura ralada

2 chávenas de farinha (a receita original usa farinha integral, eu usei a farinha comum)

1 colher de sopa de fermento

Pré-aquecer o forno a 180ºC.

Misturar o açúcar e os ovos. Adicionar o azeite, o sumo e a raspa de limão, a cenoura ralada e continuar a mexer.

Juntar a farinha e o fermento e envolver toda a mistura.

Colocar numa forma untada e polvilhada com farinha.

Levar ao forno por cerca de 40 minutos.

Deixar arrefecer. Desenformar e polvilhar com açúcar em pó.

Daring Bakers - Sachertorte

The October Daring Bakers’ challenge was brought to us by Korena of Korena in the Kitchen. She took us to Austria and introduced us to the wonders of the Sachertorte.

It is an interesting cake. The hard part was to make the glaze which didn't work out as necessary. I'll try again some other time. Thanks!

Sachertorte

Servings: 12-16
Cake Ingredients
¾ cup (180 gm) (4½ oz) (125 gm) good quality bittersweet chocolate, chopped
9 tablespoons (135 ml) (4½ oz) (125 gm) unsalted butter, softened at room temperature
1 cup (240 ml) (4½ oz) (125 gm) confectioners’ sugar (aka icing sugar or powdered sugar)
6 large eggs, separated, at room temperature (see note above about egg whites)
1 teaspoon (5 ml) vanilla extract
½ cup (120 ml) (7 oz) (100 gm) granulated sugar
1 cup (120 ml) (4½ oz) (125 gm) all-purpose (plain) flour (for volume measurement, spoon gently into measuring cup and level top)
pinch fine grain salt
Assembly
Apricot Glaze (see recipe below)
Chocolate Glaze (see recipe below)
Writing Chocolate (see recipe below)
1 cup (240 ml) heavy whipping cream, cold

Directions:
1. Preheat oven to moderately hot 375˚F/350°F fan/190˚C/gas mark 5 with a rack in the centre of the oven. Butter and flower the sides of a 9-inch (23 cm) springform pan, then line the bottom with a circle of parchment paper.
2. Place the bittersweet chocolate in a heat-proof bowl and heat over a small saucepan of barely simmering water (make sure that the bowl is not touching the simmering water) or in the microwave until just melted. Set aside to cool completely, stirring often.
3. Place the butter in a large mixing bowl and beat with the paddle attachment of a stand mixer or electric mixer on medium speed until very light and creamy. Add the confectioners’ sugar on low speed, then increase to medium speed and beat again until light and creamy.
4. Beat in the egg yolks, one at a time, scraping down the sides of the bowl.
5. Add the cooled chocolate and vanilla and beat until well-mixed and very light and creamy, scraping down the sides of the bowl.
6. In a scrupulously clean bowl using the whisk attachment, beat the egg whites with about one tablespoon of the granulated sugar on high speed until foamy. Gradually add in the rest of the granulated sugar and continue beating the whites until they form soft, shiny peaks - they should hold their shape but flop over on themselves.

7. Vigorously stir about 1/3 of the whipped egg whites into the chocolate mixture to lighten it, then gently fold the remaining egg whites into the chocolate mixture with a spatula until just a few wisps of egg white remain. Do this carefully so as not to deflate the egg whites.

8. Stir together the flour and salt and sift half of it over the chocolate mixture. Fold in with a spatula until almost incorporated. Sift over the remaining flour and fold to combine completely. 

9. Spread the batter evenly in the prepared springform pan.
10. Bake in the preheated moderately hot 375˚F/350°F fan/190˚C/gas mark 5 oven for 35-45 minutes (mine took exactly 40 minutes) or until a toothpick inserted in the middle comes out clean. The cake will crack and dome in the middle as it bakes but will flatten out as it cools.

11. Cool in the pan for 10 minutes, then run a knife around the edge to loosen it from the pan and remove the sides. Carefully invert the cake onto a rack and remove the bottom of the pan and parchment paper, then turn the cake right-side up onto a rack and allow to cool completely.

12. Assembly: Turn the cake upside-down so that the perfectly flat bottom of the cake is now the top. Cut the cake horizontally into 2 even layers.
13. Place 1 cake layer on the 8½-inch (22 cm) cardboard cake round and spread it generously with about half of the apricot glaze. Allow it to soak in.

14. Place the second cake layer on top and spread the top and sides with the remaining apricot glaze. Work quickly before the glaze has a chance to set and use a metal offset spatula to smooth the top. Place the cake on a rack set over a plate or baking sheet lined with waxed paper and allow the apricot glaze to set.

15. Make the chocolate glaze (it must be used immediately, while still hot) and pour it over the top of the cake, first around the edge and then in the middle. Spread the excess glaze over any bare spots using a metal offset spatula. Before the glaze has a chance to set, move the cake to a serving platter.

16. With the writing chocolate, pipe the word “Sacher” in the middle of the cake and add any decorative flourishes you wish. Chill the cake until the glaze is completely set, at least 1 hour.

17. To serve: Let the cake come to room temperature for about 1 hour before serving. Whip the cream to soft peaks (this is best done in a cold bowl with cold beaters). If desired, sweeten it with icing sugar to taste.

18. Cut the Sachertorte into wedges with a large sharp knife dipped in hot water and wipe off the blade between cuts. Serve each wedge of cake with a large dollop of whipped cream.  

Apricot Glaze

Servings: 1 quantity (about 1 cup)
Ingredients
1¼ cup (300 ml) (14 oz) (400 gm) apricot jam or preserves (I used plum jam)
2 tablespoons (30 ml) rum (or other liquor) or water
Directions:
1. Boil the jam and rum/water in a small saucepan over medium heat.
2. Cook, stirring often, until the mixture thickens and drips slowly from the spoon, about 2-3 minutes.
3. Strain through a wire mesh sieve, pressing firmly on the solids. You should have about 1 cup of glaze. Use warm.

Chocolate Glaze

Servings: 1 quantity
Ingredients
1 cup (240 ml) (7 oz) (200 g) granulated sugar
½ cup (120 ml) water
(4 oz) (115 gm) good quality bittersweet chocolate, chopped
Directions:
1. Place the sugar and water in a small, heavy-bottomed saucepan over medium-high heat and bring to a boil, stirring occasionally.
2. Attach a candy thermometer and cook, stirring, until the mixture reaches 234˚F/112°C, about 5 minutes. If you don’t have a candy thermometer, use the method explained in this video.
3. Remove the saucepan from the heat and whisk in the chocolate. It might thicken up quite a bit. If it does, return it to low heat and add a few drops of water if necessary to thin it out to a runny, pourable consistency. The glaze should be smooth and shiny.
 4. Off the heat, stir the glaze for 30-60 seconds to cool it slightly, then immediately use it to glaze the cake.
5. Any excess glaze can be stored in a container in the fridge and added to a mug of hot milk to make hot chocolate.

Writing Chocolate

Servings: 1 quantity
Ingredients
¼ cup (60 ml) (1.8 oz) (50 gm) chopped good quality chocolate
½ - 1 teaspoons vegetable oil
Directions:
1. Heat the chocolate until just melted, then stir in enough vegetable oil to get a pipeable consistency. If necessary, let the chocolate mixture cool slightly to thicken so that it is not too runny.
2. Place the chocolate in a disposable piping bag or small Ziplock bag and snip off the tip to make a small hole. I recommend a practice run on waxed paper before writing on the cake.

Bolo de Limão para festejar 6 meses de vida

O tempo continua a passar a correr e já lá vão 6 meses desde o nascimento da minha menina.

Não há muita disponibilidade para me dedicar à pastelaria, mas a motivação vence e tinha que comemorar este marco com um bolo.

Trata-se de uma receita nova de bolo de limão, com bastante sabor e que mereceu aprovação do marido. Adaptei ligeiramente esta receita de Bolo de Limão usada no Ritz Carlton nos anos 20 (informação recolhida online em vários sites, um pouco vaga, apesar de muito interessante).
Este bolo, simples, é muito saboroso, daqueles que apetece fazer em várias ocasiões (para um chá, para levar a um piquenique, para oferecer, ou para uma festa, como é o caso).

Recheei e cobri com queijo mascarpone e depois com pasta de açúcar. Finalmente fiz umas decorações muito simples, mas que resultam de uma enforma fantástica. Não é preciso complicar.

Esta receita dá um bolo grandinho, não encher a forma em demasia.

Bolo de Limão

3 chávenas de farinha
1 colher de sopa de fermento
3/4 de colher de chá de sal
3 chávenas de açúcar
1 chávena e 1/2 de margarina
5 ovos
1 chávena de leite
12 colheres de sopa de sumo de limão
raspa de 1 limão

Pré-aquecer o forno a 180ºC.
Untar uma forma com margarina e polvilhar com farinha.
Peneirar a farinha, o fermento e o sal. Reservar.
Em outro recipiente misturar à mão ou com máquina a margarina e o açúcar. Adicionar os ovos, batendo bem.
Juntar então os ingredientes secos, alternando com o leite.
Misturar o sumo e a raspa de limão.

Colocar a massa na forma e levar ao forno por cerca de 55 minutos. Deixar arrefecer e desenformar.

Daring Bakers - Kolaches

The September Daring Bakers’ challenge was brought to us by Lucie from ChezLucie. She challenged us to make a true Czech treat –Kolaches!

I chose the Moravian Kolaches and loved. They are super yummy and look good too. A wonderful option for tea.
I suppose that quark is a kind of cheese we call in Portugal "requeijão", similar to cottage cheese but decided to use mascarpone (a life saver for me) and blueberry jam. Highly recommended recipe. Thanks!

This time I even had a helper, as I wished for some time ago.

Dvojctihodné / Moravské koláče (Two fillings / Moravian Kolaches)

Ingredients
for dough
3-2/3 cup (880 ml) (17-2/3 oz) (500 gm) all-purpose (plain) flour (use semi-coarse grounded if you can find in your store)
¾ cup (180 ml) (3½ oz) (100 gm) confectioner’s (icing) sugar
1 cup (250 ml) milk, warm
1/3 cup (80 ml) (2-2/3 oz) (75 gm) butter, melted
30 gm (1 oz) fresh yeast or 2 packets (4 teaspoons) (½ oz) (15 gm) active day yeast
pinch of salt
2 small egg yolks

for quark filling
3 cups (1-2/3 lb) (750 gm) quark  (I used mascarpone cheese)
1 small egg yolk (not used the egg)
confectioner’s (icing) sugar to taste

for plum filling
2/3 cup (160 ml) (7 oz) (200 gm) plum jam (used blueberry jam)
rum or hot water to soften jam if too thick

for streusel topping
1/3 cup (1¾ oz) (50 gm) plain flour
¼ cup (60 ml) (1¾ oz) (50 gm) butter, chilled and diced
¼ cup (60 ml) (1¾ oz) (50 gm) caster (or granulated) sugar
(in fact I don’t know the exact amount I used because I always make larger batch and store it in the freezer)
for finish
1 egg

Directions:
In a bowl mix together yeast and 1 teaspoon sugar. Add 4 tablespoons (¼ cup) warm milk, mix well and sprinkle with 1 tablespoon flour. Cover with plastic wrap and let rest for 10 – 15 minutes.
In a bowl of your electric mixer (or in a large bowl) mix flour, sugar, salt, egg yolks, butter, milk and leavened yeast. Knead with dough hook (or with wooden spoon) on low speed for about 10 minutes. Cover with plastic wrap and let rise for about one hour to double its volume.
Meanwhile prepare quark filling – just mix all ingredients – and plum filling – mix plum jam with rum or water to soften it. Set aside.
Prepare streusel topping. In a medium bowl, mix together sugar, flour and cinnamon. Add cold butter diced in small cubes and with your fingers, mix all ingredients until crumbly. You can also use my mum’s trick – in a saucepan melt the butter, add flour and sugar at once and mix with fork until crumbly. Set aside.
When the dough is risen turn it onto a lightly floured surface and roll it with rolling pin to a thickness of about 2 cm (¾ inch). Cut with 10cm (4 inch) cookie cutter or just with a glass (if you want small kolaches) or divide the dough into 10 equal pieces (if you want large kolaches). Splat each piece with your hands and fill with quark filling. Wrap it into a “purse” shape.

 

Preheat oven to moderate 340°F/170°C/gas mark 3. Line 2 – 3 baking sheets with parchment paper. Put each kolach onto a prepared baking sheet with seam down. Press each kolach in the middle as you can see on the picture below. Brush it with egg wash and fill holes with plum filling. Sprinkle it with streusel topping. Bake for about 20 minutes to golden brown.

 

 

Daring Bakers - Surprise Cake

For the July Daring Baker’s Challenge, Ruth from The Crafts of Mommyhood challenged us to bake a cake. But not just any cake; she asked us to add in a special surprise for our eyes as well as our taste buds!

I decided to bake a cake to celebrate my daughter's 4 months old. I chose cupcakes with a heart inside.

First, I wanted a pink cake but without food coloring. Found a good recipe on Pinterest (check recipe below).

Then, I used half of the recipe for strawberry cake and baked one.

Afterwards, I used a heart shaped cookie cutter and prepared several hearts.

Then, I chose a basic vanilla cupcake recipe (check below) and assembled the dough with the hearts.Baked it and voilá!

I loved doing it and I'm sure that I'm going to try other surprise cakes. My husband already gave me a new idea.

Leituras Recomendadas

Quem diria que a maternidade me daria tempo para ler?

Durante a amamentação, um livro e um bloco de notas são a companhia ideal. Acabei por conseguir conciliar o prazer de alimentar a minha filha com o prazer de ler, um privilégio.

Por isso, tenho um conjunto de sugestões de leitura interessantes

Coração Andarilho, de Nélida Piñon

Os dias do arco íris, de  Antonio Skarmeta

84, Charing Cross Road, de Helene Hanff

Os Malaquias, de Andrea del Fuego

O castelo de vidro, de Jeannette Walls

Faça você mesmo o vinil para o quarto do seu bebé

Uma das coisas que decidi fazer para preparar a chegada do meu rebento foi o vinil para o quarto, em vez de comprar já feito. 

Decidi-o quando percebi que o que pretendia ficava caríssimo. Claro que passei por momentos de indecisão e de dúvida em relação à viabilidade da operação, mas depois ganhei confiança e comecei.

1º - vi vários de exemplos online para poder decidir o que pretendia exatamente.

2º - fiz um esboço do quarto onde localizei a mobília, para determinar o lugar onde estariam os desenhos

3º - desenhei o que pretendia numa folha A4.

4º - fiz o desenho em tamanho real num papel de rascunho (pardo ou outro, podendo ser necessário emendar várias folhas - como aconteceu comigo) - a árvore tem mais do que 1,60 m

5º - recortei o desenho (aconselho que se escolham formas relativamente simples na decoração, ou não será viável)

6º - colei-o temporariamente na parede usando fita cola (com cuidado para não tirar tinta da parede) ou então sugiro pedir a alguém que segure no desenho para que se possa comprovar se as dimensões estão adequadas e se corresponde ao pretendido

7º - transferi o desenho para o papel autocolante (colocar o que desenhou voltado para o papel autocolante - e não virado para si - para que a imagem saia como planeou e não invertida, como num espelho)

8º- recortei a forma

9º - ensaiei antes na parede (com fita cola ou com ajuda)
Atenção! Eu colei a árvore temporariamente com fita cola na parede para poder verificar se a posição era a correta e depois tive de tirar as marcas da fita cola do papel autocolante (usei álcool e algodão e resultou, mas já sabem).

10º - colei com cuidado e tirei as marcas da fita cola.

11º - Pesquisei moldes para complementar. Transferi para o papel autocolante usando a técnica anterior. Não esquecer de transferir com o desenho voltado para o papel autocolante, para que saia na posição pretendida. Exemplos:

Estou muito satisfeita com o resultado. Permite-nos criar uma decoração personalizada e é uma opção muito mais acessível. 

A foto não é a do resultado final, que tem muito mais folhas e mais umas decorações. A imaginação é o limite.

Cupcakes decorados para festejar três meses de vida

O tempo passa muito rápido quando se tem crianças, já me tinham avisado. É a mais pura verdade.

A minha bebé já vai fazer quatro meses!

Quando ela completou três meses, decidi que era altura de fazer algo para celebrar. Já tinha uns cupcakes de mirtilo (ultimamente faço cerca de 20, deixo alguns para comermos na hora e depois congelo os restantes individualmente em película aderente para quando quisermos) e só me faltava a decoração.
Inspirei-me em algumas ideias que vi no Pinterest e queria usar algumas decorações de açúcar que a minha mãe me tinha enviado.

Cobri o topo dos cupcakes com um pouco de mascarpone.
Estiquei pasta de açúcar branca com rolo e amido de milho para não colar.
Cortei com forminha de bolacha redonda.
Preparei uma pequena porção de pasta de açúcar amarela, usando pasta branca com corante alimentar.
Criei alguns efeitos com a ponta de uma faca e colei as decorações com mascarpone.

Decidi que ia complicar um pouco e tentei fazer um sapatinho de bebé.
Pesquisei no Pinterest e encontrei os seguintes exemplos:

http://ak.pinterest.com/pin/59320920066632512/
http://ak.pinterest.com/pin/229754018463165746/

Depois adaptei e voilá. Podia estar melhor, mas fiquei orgulhosa.

Daring Bakers - Cinnamon Buns

This month the Daring Bakers kept our creativity rolling with cinnamon bun inspired treats. Shelley from C Mom Cook dared us to create our own dough and fill it with any filling we wanted to craft tasty rolled treats, cinnamon not required!

The buns came out great. I wasn´t able to prepare the glaze as it should because I used too much milk. Despite that we had some very yummy buns for tea. Thanks!

Cinnamon Buns

(from The Bread Baker's Apprentice by Peter Reinhart)
Makes 8-12 large or 12-16 smaller buns

Ingredients
6½ tablespoons (100 ml) (3 oz) (90 gm) granulated sugar
1 teaspoon (5 ml) (6 gm) salt
5½ tablespoons (85 ml) (2¾ oz) (80 gm) shortening, unsalted butter or margarine, at room temperature
1 large egg, slightly beaten
1 teaspoon (5 ml) lemon extract OR 1 teaspoon (5 ml) grated lemon zest
3½ cups (840 ml) (16 oz) (450 gm) unbleached bread (or all-purpose/plain) flour
2 teaspoons (10 ml) (¼ oz) (6 gm) instant yeast (active dry worked as well)
1 1/8 – 1 ¼ cups (270-300 ml) whole milk or buttermilk, at room temperature
½ cup (120 ml) (3½ oz) (100 gm) cinnamon sugar (6½ tablespoons (100ml) (3 oz) (90 gm) granulated sugar plus 1½ tablespoons (20 ml) (1/3 oz) (10 gm) ground cinnamon)
Directions:

1. In a stand mixer fitted with the paddle attachment, cream together sugar, salt and shortening (though it is not difficult to do by hand, using a strong spoon).
2. Add the egg and lemon extract to the creamed sugar and shortening and mix together until smooth.
3. Add the flour, yeast and milk to the mixer and mix on low speed until the dough begins to form a ball.
4. At this point, switch to the dough hook attachment and knead for 10 minutes (if kneading by hand, you will probably need to do so for closer to 12 – 15 minutes). The dough will be silky and supple, but not overly sticky. You may need to add a touch of flour if your dough is too sticky – that is okay.
5. Lightly oil a bowl, turn the kneaded dough out into it, turning to coat, then cover the bowl with plastic wrap.
6. Allow the dough to rest (ferment) until it has doubled in size, approximately 2 hours.
7. Once the dough has rested and risen, you are ready to shape the cinnamon buns. Prepare your a sheet pan by lining it with parchment paper.
8. Spray your work surface lightly with cooking spray and turn the dough out onto the work surface.
9. Using a rolling pin, roll the dough, into a rectangle about 2/3 an inch (15 mm) thick, 14 inches (350 mm)wide and 12 inches (300 mm) long (for large buns) (or 18 inches (450 mm) wide by 9 inches (230 mm) long for smaller ones). You may need to sprinkle the dough and/or work surface with a bit of flour to keep the dough from sticking. This is okay.
10. Sprinkle the cinnamon sugar filling over the surface of the dough.
11. Starting with a long end, roll the dough, creating a spiral, into a log shape, making sure to end with the seam side down.
12. Cut the dough into pieces approximately 1¾ inches (45 mm) thick (for large buns) (1¼ inch (30 mm) for smaller buns).
13. Place buns approximately ½ inch (15 mm) apart on the prepared pan. They shouldn't be touching at this time.
14. Allow the shaped buns to proof at room temperature for 75 – 90 minutes until they have nearly doubled in size. They will now be touching each other. If you are not planning on baking the buns the same day as you are preparing them, you can place them into the refrigerator after they are shaped (before this rise) for up to 2 days. If you do so, you will need to allow them to return to room temperature prior to baking, which means removing them from the refrigerator about 3 or 4 hours before baking.
15. Preheat the oven to moderate 350°F/180°C/gas mark 4 degrees at the end of this proofing time.
16. Bake the buns for 20 – 30 minutes, until golden brown
17. Allow the buns to cool for 10 minutes in the pan, then drizzle with glaze (recipe below). Remove the buns from the pan to a cooling rack and allow them to cool for at least 20 minutes before eating.

White fondant glaze for cinnamon buns:
(also from The Bread Bakers' Apprentice)
Sift 4 cups (500 gm) (17½ oz) of confectioners' (icing) sugar into a large bowl. Add 1 teaspoon (5 ml) of lemon or orange extract and between 6 tablespoons to ½ cup (90 to 120 ml) warm milk, whisking well until all of the sugar is dissolved. (Add the smaller amount of milk first, whisking briskly, then add slowly until you have the consistency you want for drizzling over the buns.)
Notes:
You can replace the lemon extract/zest with the extract/flavoring of your choice. I usually use vanilla extract.
This dough is silky, smooth and so lovely to work with, and the resulting buns are light and so incredibly easy to eat. I have made these several times, with traditional cinnamon-sugar filling and also with a fruit compote for a fresh, summery treat. Delicious!

Daring Bakers - Pão de Queijo

This month's Daring Bakers' Challenge took us on a trip to beautiful Brazil! Renata of "Testado, Provado & Aprovado!" taught us how to make Pao De Queijo, tasty cheese buns that make the perfect snack or treat, and that will make your taste buds samba!

This challenge is very special to me.The host, Renata, is someone very nice, whom I contacted some time ago to ask for permission to use a wonderful step by step of a recipe in Portuguese (her blog is a must read).  I had also the privilege of having her very kind comments on some of my posts.

Besides that, the challenge itself is a return to Brazil, the birth country of  my mother, and where I've been on three occasions.

Sometimes it occurred to me that it would be nice baking pão de queijo, but I never did, until now!

Didn't try the original recipe, just the fake one because I wasn't able to find tapioca starch. However, the alternative is quite good and was a success. Thanks Renata!

“FAKE” PÃO DE QUEIJO
Servings:
Yields about 15 small balls

Ingredients:
3 tablespoons PLUS 1 teaspoon (50ml) milk
3 tablespoons (45ml) water
1 tablespoon (15 ml) (1/2 oz) (15 gm) butter
2/3 cup (160 ml) (3-1/2 oz) (100 gm) potato starch (I had to use a bit more to form the balls)
1/2 tsp (3 gm) baking powder
salt to taste
1/2 cup (125 ml) (1-2/3 oz) (50 gm) grated cheese (I used Queijo da Ilha - one of the best in Portugal, from  São Jorge Island, in the Azores)
1 large egg

Directions:

• The method for these is the same as for Traditional Pão de Queijo.
• Preheat oven to moderate 350°F/180°C/gas mark 4
• Boil the milk, water and butter together.
• In a bowl, sieve the starch, salt and baking powder.
• Pour the hot milk mixture over the starch and stir. It will be lumpy.
• Add the egg and cheese, stir until well combined.[I had to add a bit more starch to make the balls]
• Make little balls with lightly oiled hands and arrange on a baking sheet lined with parchment paper.
• Bake in a preheated moderate oven (350°F/180°C/gas mark 4) until lightly golden, for about 20 minutes.
• Serve warm.

Separadores de tamanhos de roupa para quarto de bebé

Quando organizava a chegada da minha traquina, vi que poderia ser útil pendurar a roupa com separadores de tamanho. Permite-nos ver o que há de cada categoria, planear compras futuras e para além disso fica bonito.

Vi que existiam algumas opções à venda, mas também havia a possibilidade de fazer. Então, como tinha material e ainda algum tempodisponível, decidi avançar.

1º - fiz um molde em papel usando um CD.
2º - desenhei uma abertura para poder encaixar no varão (facilita o corte interior também), com um espaço interior retangular (para impedir que rodasse).
3º - recortei o molde.
4º- testei em papel para ver se encaixava e depois fiz ajustes.
5º - passei do papel para cartão (usei cartão de caixote, que não falta em casa)
6º - recortei.
7º - forrei com papel autocolante, escolhendo uma cor para cada categoria.
8º - criei 4 discos e voilá! Faltam agora os números com cada tamanho.

9º - colei os números correspondentes às faixas etárias.

Todo este processo decorreu antes do nascimento da minha bebé. Agora que já se passaram dois meses, o feedback:

Fica muito giro o roupeiro assim e a arrumação foi inicialmente feita de acordo com os tamanhos indicados pelos fabricantes da roupa. À medida que o tempo vai passando e vamos ganhando mais experiência, percebemos que o melhor é comparar as roupas entre si e colocá-las por tamanhos, independentemente do que indica a etiqueta.

Neste momento já retirei o tamanho 0 e estou com a categoria 1-3 e 3  - mesmo que haja roupa de tamanho maior, é útil tê-la prontinha (lavada e pendurada) para que não se perca a oportunidade de usá-la. 

Vou acrescentar nos próximos dias os tamanhos 3-6 e 6 para não deixar escapar alguma peça.

Primavera

A Primavera chegou este ano mais cedo; foi-me entregue no dia 13 de Março, logo de manhãzinha. Recebi-a nos braços, muito frágil, pequenina, e ficou aninhada no meu peito, eu e ela num só pulsar.

As Primaveras podem acontecer em qualquer data, a 22 de Julho ou a 25 de Novembro, por exemplo, e mesmo no Verão ou no Outono, não deixarão de ser "Primaveras" para as mães que seguram nos braços esses seres tão frágeis, pequeninos, aninhados no seu peito. 

Um dia, eles crescem e seguem o seu rumo, mas nunca deixarão de ser os mesmos que descobriram naquela "Primavera", o Amor no peito da sua MÃE.

Daring Baker - Easter Bread - Folar

The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den . She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world. 

The recipes provided were appealing but I decided to bake one traditional Easter bread from Portugal, the Folar.

Folar (Easter bread from Portugal)

400g sugar
1kg flour
500ml milk
100g butter
4 eggs
500g bread dough (I used my pizza dough recipe)
25g fresh yeast or a portion of dry yeast (used a package of 11g)
Candied fruit and currants (to taste)
Lemon zest, cinnamon, vanilla, Madeira or Port (everything to taste)

In a bowl, add together sugar and eggs, as well as the melted butter. Once everything well mixed add the bread dough and the yeast, together with the milk (don't use it all because it might be too much and the dough is not supposed to be too runny), flour, cinnamon, vanilla, lemon zest and wine.
Mix until well combined. Add a pinch of salt and then the fruit and currants.
Mix again and then set aside, covered, and let rise for 10/12 hours.

Form 3 loaves, or the amount you like (you can bake miniature ones as well) and let them rest for 2 hours.
Preheat oven to moderately hot 180°C and bake for 30 minutes or until top of bread is golden brown and skewer inserted comes out clean. Cool completely on a wire rack.

Folar de Páscoa (para 3 folares)

400g de açúcar
1kg de farinha

1/2 litro de leite
100g de margarina
4 ovos
1/2 kg de pão em massa (usei a minha receita de massa de pizza)
um pouco de fermento de padeiro (uma saqueta de fermento granulado para pão)
Frutas cristalizadas e frutos secos (usei apenas passas sem grainha)
A gosto: raspa de limão, canela, baunilha, aguardente e vinho Madeira ou Porto

Junta-se o açúcar com os ovos e a margarina derretida. Uma vez bem ligado, junta-se o pão em massa (usei uma dose de massa de pizza caseira) e o fermento de padeiro, o leite, a farinha, a canela, a baunilha, o limão, o vinho e a aguardente. Adicionar uma pitada de sal e os frutos secos /cristalizados.

Amassa-se bem e deixa-se num recipiente grande a levedar por cerca de 10 horas, coberto. Após esse período deverá ter aumentado bastante de volume. Formar os folares e deixá-los repousar por 2h.

Cozer em forno a 180ºC, até ficar dourado e cozido no interior.

Daring Bakers - Nougat

The March 2014 Daring Bakers' challenge was hosted by Rebecca of BakeNQuilt. She challenged us to learn to make classic nougat and to make it our own with our choice of flavors and add-ins.

I decided to keep it simple but was very glad to complete this one too, since my baby wasn´t born by the time I did it.
Now she is already beside me and I´m sure she'll be a partner of many challenges.

I couldn't find some of the ingredients such as corn syrup, edible paper, cream of tartar, cocoa butter, but still insisted in giving it a chance and it worked, but it has to be stored in the fridge and eaten right away.
Next time I'll buy those missing ingredients online and prepare a true nougat. Thanks for the challenge!

Nougat Torrone:

Recipe Source: Chocolates and Confections by Peter P. Greweling
Servings: one 9x13 inch (23x33 cm) slab
Prep time: approximately 45 minutes
Cook time: approximately 30-45 minutes
Cool time: approximately 45 minutes

Ingredients

4 sheets edible wafer paper, 8x11 inches (20x28 cm) (optional, see Recipe Notes)

For the Meringue:

2 large egg whites, at room temperature
¼ cup (60 ml) (50 gm) (1¾ oz) granulated sugar
½ teaspoon (3 gm) cream of tartar

For the Syrup:

1½ cups (360 ml) (500 gm) (18 oz) honey (preferably light in color and flavor) [used a bit more to compensate the lack of corn syrup]
3 cups (720 ml) (600 gm) (21 oz) granulated sugar
½ cup (120 ml) (170 gm) (6 oz) light corn syrup
½ cup (120 ml) water
1 vanilla bean, split and scraped

Add-ins:

2 tablespoons (30 ml) (25 gm) (1 oz) cocoa butter, melted [used butter]
5 cups (1.2 litre) (680 gm) (24 oz) toasted whole unblanched almonds

Recipe Notes:

Edible wafer paper is nice to have if you’re giving nougat as gifts as it helps with the stickiness issue. However, it’s not essential. If you can’t find it, grease the pan and then line it with parchment paper. Grease the parchment as well. You should probably wrap each cut piece individually to keep them from sticking together. [my option was to use the parchment paper and wrap each piece individually].
Fat (cocoa butter in this case) is added to nougat to give it a shorter texture and cleaner bite. I’ve tried the recipe without it and it still comes out tasting good, it’s just chewier. Any fat added to nougat should be one that is solid at room temperature.

Directions:

1. Place the toasted almonds in a heat safe bowl and put in an oven at 250°F/121°C until needed.
2. Line the bottom of a 9x13 inch (23x33 cm) pan with wafer paper, cutting it to fit. I like to put plastic wrap or parchment under the wafer paper just for extra insurance that I’ll be able to get the nougat out of the pan.
3. Combine the egg whites, sugar and cream of tartar for the meringue in a 4.5 or 5 quart (about 5 litre) mixer bowl fitted with a whip attachment but do not begin whipping.
4. Heat the honey in a small saucepan or in the microwave until nearly boiling
5. Combine the remaining ingredients for the syrup (sugar, corn syrup, water and vanilla bean) in a 2 quart (2 litre) saucepan.
6. Bring the sugar mixture to a boil and then lower the heat and boil for 3 minutes, covered.
7. Remove the lid and attach the candy thermometer. Continue to cook uncovered on high heat without stirring until the syrup reaches 290°F/143°C.
8. When the sugar mixture reaches 290°F/143°C, start whipping the egg whites on high speed and move the sugar mixture off the heat and slowly pour the heated honey into the sugar mixture. The mixture will foam up initially.
9. Put the pan back on the heat and continue cooking until the mixture again reaches 290°F/143°C.
10. Remove from the heat and use tongs to take out the vanilla bean pods.
11. Slowly pour the hot syrup into the whipping whites by letting it run down the inside of the mixer bowl. Don’t pour it directly on the whites or they may collapse.
12. Whip on high speed for 3 minutes.
13. Add the cocoa butter and whip JUST until the mixture is smooth again. Do not over mix. If you have a 4.5 quart (4.5 litre) mixer like I do, you may need to initially lower the speed of the mixer while pouring in the cocoa butter as it will try to slop out.
14. Remove the bowl from the mixer and dump in the hot nuts from the oven. Mix quickly with a heat-safe spatula until the almonds are evenly distributed.
15. Immediately pour the hot nougat into the prepared pan, on top of the wafer paper. Cover the top of the nougat with more wafer paper and press to smooth and even out the nougat.

16. Let the nougat cool at room temperature until just warm to the touch, about 45 minutes. Don’t let it go too long or it will be very difficult to get out of the pan and difficult to cut. You want it to still be a little flexible when you remove it but not so soft that it loses its shape.
17. Pry the nougat out of the pan with a spatula and dump it out onto a cutting board. Trim the edges and cut the nougat with an oiled knife into the size pieces you want.

18. Wrap the nougat individually or store at room temperature in an airtight container. The texture of the nougat will soften a bit after a few days, especially if you have added dried fruits in with the nuts.

Daring Bakers Beautiful Bread

Beauty surrounded the Daring Bakers this month as our host, Sawsan, of chef in disguise, challenged us to make beautiful, filled breads. Who knew breads could look as great as they taste?

I chose the cinnamon sweet bread and it is beautiful and delicious.
The only thing I didn't do was to drizzle with condensed milk (I'm pregnant and I don't need the extra calories, but I would drizzle). It is wonderful to eat with tea and hot milk for breakfast. Next time I'll bake it and try to freeze some slices, for a rainy day ;)

Thanks for the challenge!!!

Check out some other bread shapes ideas and tutorials below. Have fun!

Cinnamon sweet bread:

Ingredients

For the dough

1/4 cup (60 ml) warm water
3/4 cup (180 ml) warm milk
1 large egg
1/4 cup (60 ml) (60 gm) (2 oz) butter, softened
1/4 cup (60 ml) (50 gm) (1-3/4 oz) white sugar
1/2 teaspoon (3 gm) salt
3-1/4 cups (780 ml) (450 gm) (16 oz) plain (all-purpose) flour, approximately
2 teaspoons (10 ml) (8 gm) dry yeast
1/4 teaspoon (1 gm) cardamom, optional

For topping

1/4 cup (60 ml) of milk
1 tablespoon (15 gm) (1/2 oz) sugar

Between the layers

1/2 stick (4 tablespoons) (1/4 cup) (60 ml) (60 gm) (2 oz) butter
4 tablespoons (60 ml) (25 gm) (1 oz) cinnamon
1/2 cup (120 ml) (100 gm) (3-1/2 oz) sugar

For drizzling

1 can (400 gm) (14 oz) sweetened condensed milk

Directions:

1. In a bowl whisk the egg with milk, water, sugar, butter and yeast. Set aside
2. In another bowl sift the flour with the salt and the optional cardamom.
3. Add the liquid ingredients to the dry ingredients and knead until you get a smooth dough.
Note: This recipe requires between 3-1/4 and 3-1/2 cups of flour depending on the weather, humidity and the flour brand. Start with 3-1/4 cups and if you feel that the dough is too soft, add the extra 1/4 cup
4. Place the dough in a bowl you have brushed with some oil and cover it with a wet cloth and leave it in a warm place to double
(If you are tight on time you can heat your oven to 390°F/200°C then turn it off and place your dough in a glass bowl and place it in the warm oven with the wet cloth covering the bowl)
5. Turn the dough out onto a lightly floured surface
6. Divide the dough into 4 parts
7. Roll each part into a circle at least 20 cm (8 inch) in diameter

8. Brush the first layer with butter then sprinkle with sugar and cinnamon
9. Place the second layer on the first layer repeat the brushing and sprinkling and then do the same with the third layer.
10. Top with the fourth layer, this time only brush it with butter.
11. Using a knife make cuts that divide the dough circles into 8 triangles

12. Make cuts that go 2/3 of the way in the middle of each triangle. The cuts should not reach the base of the triangle nor the tip as you can see in the picture

13. Take the tip of each triangle and insert it into the cut you made and pull it from the underside

14. Arrange the triangles on your baking sheet

15. Pinch the two angles at the base of the triangle together

Note: If you would like to add the little bread coil that you see in the center of the baked cinnamon bread in the first picture, simply roll a piece of dough into a rope then form it into a little coil and place it in the center where the heads of the triangles meet

16. Brush the dough with milk
17. Allow to rest for 15 minutes during which you would heat your oven to very hot 500°F/240°C/gas mark 9 (rack in the middle). (Go for the hottest your oven will do).
18. Bake for 5 minutes on very hot 460°F/240°C/gas mark 9, then lower the temperature to moderately hot 390°F/200°C/gas mark 6 and bake for 15-20 more minutes

Note: ovens do differ greatly, so the time may differ,what you want is to bake it until the under side is golden brown and the bread is baked all the way to the center. If the top of the bread is not golden brown by that time and you have a broiler (grill) in your oven. Turn on the broiler (grill) for a couple of minutes until the bread is golden brown on top. If on the other hand the top is getting too dark, consider lowering the oven temperature and covering the top of the bread with foil to stop it from over browning

19. Take it out of the oven and allow to cool for 5 minutes then transfer to a wire rick and drizzle with sweetened condensed milk while it is still warm.

Carta de Amor

Estava agora mesmo a pesquisar poemas para uma tarefa profissional e descobri uma carta de amor de François Chateaubriand para a Condessa de Castellane. Achei que devia partilhar. :)


Dava a Vida para te Apertar Contra o Meu Peito

Nunca te vira tão linda e sedutora ao mesmo tempo como ontem à noite. Dava a vida para te apertar contra o meu peito. Diz-me, era o amor que eu te inspiro que te fazia assim tão bela? Seria a paixão que me abrasa que te tornava tão atraente a meus olhos? Bem viste: não podia deixar de olhar para ti, nem de beijar a candeiazinha de oiro. Quanto tu saíste tive vontade de me prosternar a teus pés e de te adorar como a uma divindade. Ah! Se tu me quisesses metade do que eu te quero! Deste volta à minha pobre cabeça; repara no mal que me fizeste querendo-me como me queres. Às oito, esperar-te-ei numa ansiedade.

François Chateaubriand, in 'Carta à Condessa de Castellane (1823)' via Citador

Uma pitada de amor todos os dias | A pinch of love everyday

Sou fã do Pinterest e lá encontro inspiração para muitos dos desafios do meu dia a dia.

Estive a organizar os meus quadros temáticos com sugestões "amorosas", não só para hoje mas para todos os dias. O fator surpresa é essencial e há sempre um tempinho para o romance, mesmo ocupados a organizar a chegada de um bebé e com uma barriga a crescer a olhos vistos ;)

Tarte de Chocolate

Esta tarte de chocolate, só a fiz duas vezes, mas é deliciosa.

Tudo começou assim...
Eu e o meu marido costumamos frequentar uma casa de chá com uma carta de chás muito completa, assim como apetitosos bolos, tartes e scones. Ele pede sempre tarte de chocolate e todas as vezes diz que está ótimo.
Foi aí que pensei que não tinha nenhuma receita de tarte de chocolate e seria um excelente desafio encontrar uma à altura.
Encontrei-a no Pinterest e decidi experimentar.
Não é difícil e é muito saborosa. Veio para ficar.
E é claro que continuamos a ir à casa de chá comer tarte de chocolate (que é ótima e bastante diferente desta) e não só ;)

Tarte de chocolate (de chorar por mais)

Base da tarte
1 chávena e 1/2 de bolacha moída (cerca de 35 bolachas) - eu escolho as de chocolate ou com pepitas de chocolate
5 colheres de sopa de margarina derretida

Recheio
1/2 chávena de margarina em cubos
225g de chocolate preto em pedaços
1 chávena e 2/3 de açúcar
2 colheres de chá de essência de baunilha
4 ovos (3 se forem XL)
manteiga de amendoim a gosto

Pré-aquecer o forno a 180ºC. Untar uma forma de tarte.
Juntar a bolacha moída e a margarina. Forrar com a mistura o fundo e os lados da forma de tarte, pressionando bem. Cozer 7 a 8 mins. Retirar do forno e deixar arrefecer.
Derreter o chocolate e a margarina em banho maria num recipiente não muito pequeno. Retirar do calor e adicionar o açúcar, seguido da baunilha. Juntar os ovos, um a um até ficar uma mistura suave.
Espalhar manteiga de amendoim na crosta de bolacha que já arrefeceu (opcional). Despejar a mistura de chocolate e levar ao forno por 40 a 50 minutos, ou até a massa estar cozida, mas ainda um pouco mole no centro. Deixar arrefecer e desenformar. Depois, levar ao frio por cerca de 2 horas.

___________________________________

I've already tried this recipe twice and it is a keeper. Found it on Pinterest and it is really delicious. Highly recommended.

Chocolate Pie (source: Love and Olive Oil, via Pinterest)

Ingredients:

For Crust:
1 1/2 cup chocolate wafer cookie crumbs (about 8 ounces or 35 cookies)
5 tablespoons unsalted butter, melted
For Filling:
1/2 cup (1 stick) unsalted butter, cut into cubes
8 ounces good quality dark chocolate, roughly chopped
1 2/3 cups sugar
2 tsp vanilla extract
1/2 tsp salt
4 eggs
1/2 cup creamy salted peanut butter

Directions:

Preheat oven to 325 degrees F.
Lightly butter the bottom and sides of a 9-inch springform pan or spray with nonstick spray. Combine cookie crumbs and melted butter until crumbs are evenly moistened. Press crumb mixture into prepared pan. Place pan on a cookie sheet (to prevent any butter from leaking onto your oven floor) and bake for 7 to 8 minutes or until set. Remove from oven and cool completely.
Melt chocolate and butter together in a double boiler or a heatproof bowl set over a pot of gently simmering water (the bowl should sit over, but not touch the water). Remove from heat and whisk in sugar, followed by vanilla and salt. Whisk in eggs, one at a time, until smooth.
Spread peanut butter in an even layer in the bottom of the cooled crust. Pour in filling and bake (again setting the pan on a cookie sheet) for 40 to 50 minutes or until the pie is set and shiny on top, but still slightly jiggly in the center. Let cool to room temperature then refrigerate for at least 2 hours until fully set. Slice and serve with freshly whipped cream or vanilla ice cream.

Daring Bakers - Baumkuchen (Tree Cake)

The January 2014 Daring Bakers' challenge was hosted by Francijn of "Koken in de Brouwerij". She challenged us all to bake layered cakes in the tradition of Baumkuchen (tree cake) and Schichttorte (layered cake).

I was delighted with the recipe. It is delicious!

Baumkuchen (Tree Cake)

Ingredients

Batter:

6 large eggs (room temperature)
pinch of salt
1/2 cup plus 2 tablespoons (150 ml) (4-1/4 oz) (120 gm) granulated sugar
2/3 cup (160 ml) (5-1/3 oz) (150 gm) marzipan
1 cup minus 2 tablespoons (1-3/4 sticks) (7 oz) (200 gm) softened unsalted butter
3/4 cup (180 ml) (3-1/2 oz) (100 gm) confectioner's (icing) sugar
2 teaspoons (10 ml) (1 package) (8 grams) vanilla sugar
2/3 cup (160 ml) (3-1/2 oz) (100 gm) all-purpose (plain) flour (sifted)

Glaze:
1/3 cup (80 ml) (3½ oz) (100 gm) apricot jam
2 tablespoons (30 ml) orange liqueur (optional)
1 cup (240 ml) (7 oz) (200 gm) dark chocolate couverture chunks
1 tablespoon (15 ml) pure coconut oil

oil to grease your pan
parchment paper
10-inch (25 cm) spring form pan / 8x10 inch (20x25 cm) cake tin

Directions:

1. Preheat your oven to hot 450°F/230°C/gas mark 8.
2. Line your cake tin with parchment paper, grease both paper and tin.
3. Divide the eggs. Beat the egg whites with the salt until nearly stiff, add the sugar and beat until really stiff.
4. Crumble finely the marzipan. Beat it with the softened butter, confectioner's (icing) sugar and vanilla sugar until soft and creamy. Add the egg yolks one by one and beat well between each addition. Add the stiff egg whites and flour and gently fold it into the batter. Trying not to lose too much air.

I had to prepare my own marzipan - not available at the supermarket (so used a recipe form BBC Food) and made 1/2 de amount and it was more than enough (so you can do 1/4).

5. Smear 1/12th to 1/10th of the batter on the bottom of the pan, keep the sides of the pan clean, and bake for (about) 4 minutes in the oven, until it is cooked and brown. Take the pan out of the oven, smear the next portion of batter carefully over the first, and bake for another 4 minutes or until cooked and brown. Repeat until all batter is used. If you need to flatten a bubble insert a tooth pick or similar to deflate the bubble.

I divided the batter in two and added some cocoa powder to one and baked alternate layers. I have also decided to put a layer of apricot jam for each 2 layers of cake. 

Let the cake cool down for a few minutes, take it out of the pan, remove the parchment paper and let the cake cool completely on a wired rack. Trim the edges.

6. Heat the jam a little, pass it through a sieve, and add the orange liqueur (optional). Cover the cake with the jam and let it cool.

7. Melt the couverture with the coconut oil in a bowl above warm water. Pour it over the cake to cover completely, move the cake to a cool place and wait until the glaze is dry.

Freezing and storage : The tree cake tastes better when you wait one day before eating it. Eat within a week. Store in an airtight container, but not in the fridge. Freezing is possible: cut into portions, wrap tightly in cling film and freeze up to two months.