4.22.2014

fruit juice by enle li









'Fruit Juice' by Enle Li
Worth checking the whole set here.

4.21.2014

there's something in my bread

Meanwhile, inspired on the latter post cookbook...




Bola de Queijo de Cabra e Azeitonas
- 225g de farinha
- 2 colheres de chá de fermento
- 100ml de azeite
- 100ml de vinho branco
- 3 ovos
- 50g de queijo parmesão ralado
- 150g de queijo de cabra saloio, em cubos
- 150g de azeitonas sem caroço
- 75g de sultanas douradas

- sal e pimenta

Bater a farinha, o azeite, o vinho, os ovos, o parmesão, o sal e a pimenta até obter uma mistura homogénea,
Incorporar o queijo de cabra, as azeitonas e as sultanas,
Levar ao forno a 160ºC numa forma de bolo inglês forrada com papel vegetal, durante cerca de 45 minutos.

Goat Cheese and Olive Loaf
- 225g flour
- 2 tsp baking powder
- 100ml olive oil
- 100ml white wine
- 3 eggs
- 50g grated parmesan cheese
- 150g goat cheese, diced
- 150g pitted olives
- 75g golden raisins

- salt and pepper

Whisk the flour, olive oil, wine, eggs, parmesan, salt and pepper until smooth,
Mix in the goat cheese, olives and raisins,
Bake for about 45 minutes at 160ºC in a parchment paper lined loaf pan.

on the books I wanna carry around the world...

Modesty aside, I think I have a sharp eye for promising cookbooks before they get too mainstream. So, if you want to be ahead of the trend and jump to the cookbook reading frontline, I recomend you promptly acquire this piece of sunshine, deliciously put together, starting already in the cover. Open, take deep breaths of inspiration and get ready for summery cooking ;)




4.20.2014

sipping summer

I know, I know... I've been away for too long.
Please forgive me, for these last months have mostly been a whiteout when it comes to the kitchen.
From nothing-worth-mentioning lunches in a rush at any small eating place around the uni - or even at the studio whilst staring at models or plans - to going out for dinner or just-a-beer-with-bread-or-fries - because we're all always running out of time but still feel the need to stop and connect with other human beings -, cooking worth blogging about has been aside for a while, and my pans have holded pasta with vegetables around 50% of the time, the remaining share being hold by water for tea. As I've mentioned before, I get way too bored and demotivated cooking and eating by myself. Breakfast, lunch, dinner and snack time have been mixed up on a wholewheat-bread-with-quark-and-smoked-salmon bliss, which I share with my favourite series' characters, seldom not going for seconds - both on the smoked salmon and on the episodes.
Plus, my Iphone camera is somewhat broken and I have no other camera I can use on a regular basis, which takes blogging to a whole new level of impossibility.
However, this is something very important to me that has been missing in my life, and I think I would like to have it back. So I will anyway try to keep it going - an excuse for having guests more often! -, I still have a few recipes unpublished and I was also able to gather a few brand new ones already... Let's see how it goes (:
Thank you for being there all the time, thank you so much for you support and a special thanks to all the people who, even though not knowing me so well, personally encouraged me to come back.



Sangria de Morangos
(sem álcool)

- 300g de morangos, lavados e sem pé
- sumo de 5 laranjas
- 250ml de água com gás, fresca
- 150ml de água, fresca
- 80g de açúcar
- 20g de açúcar mascavado
- gelo q.b.
- 1/2 laranja, cortada em fatias finas
- folhas de hortelã

Num blender, reduzir os morangos a puré com o açúcar, reservando quatro ou cinco,
Misturar a água e o sumo de laranja com o puré de morango,
Numa jarra de vidro grande, colocar o gelo, os restantes morangos cortados em metades, as fatias de laranja e a hortelã,
Deitar o sumo na jarra, misturar tudo e servir.


Strawberry Sangria
(alcohol-free version)

- 300g strawberries, rinsed and cut tops
- 5 oranges juice
- 250ml sparkling water, cold
- 150ml water, cold
- 80g sugar
- 20g light brown sugar
- ice
- 1/2 orange, thinly sliced
- mint leaves

In a blender, process the strawberries with the sugar, leaving four or five aside,
Mix the water and orange juice in the strawberry puree,
Cut the remaining strawberries in halves and place in a big glass jar with the ice and mint leaves,
Pour the juice over, mix and serve.

11.06.2013

Cooking for one

Back to the basics, or on how much I don't care about cooking for myself only ;)
Mano grande, esta é para ti :)


Peito de Frango recheado com Queijo Fresco, Mozzarella e Ervas
Ingredientes:
- 1 peito de frango, aberto
- meia bola de mozzarella
- 1 colher de sopa de philadelphia com ervas
- sal
- menta seca moída
- mistura de pimentas, moída na hora

- azeite

Preparação:
1) Abrir o peito de frango, temperar com sal, espalhar philadelphia num dos lados, dispor o mozzarella fatiado por cima e polvilhar com menta. Fechar o peito de frango (pode-se utilizar um palito),
2) Aquecer o azeite numa frigideira e cozinhar o peito de frango de ambos os lados em lume brando. Servir com massa com pesto e uma salada. 

Chicken Breast filled with Cream Cheese, Mozzarella and Herbs
Ingredients:
- 1 chicken breast, open
- half ball of mozzarella
- 1 tbsp philadelphia with herbs
- salt
- ground dried mint
- mix of peppers, freshly crushed

- olive oil

Preparation:
1) Open chicken breast, season with salt, spread philadelphia on one side, place mozzarella on top, sprinkle with mint and close (a toothpick may be useful),
2) Heat olive oil in a pan and cook the chicken breast on both sides over medium heat. Serve with pasta with pesto and salad.

11.01.2013

Not (yet) ready

Thank you for bothering about me :) Everything is good in Munich, but I still don't have time/patience/things to keep up the blog regular rhythm. I hope I will be back to normal soon! This is something very easy I made for an international dinner. And to make for the time I wasn't here I also leave a picture of the new Between Kitchen's kitchen! It's small but it is a kitchen with a view ;)



Pãezinhos de Queijo
Ingredientes:
- 1 embalagem (500g) de polvilho azedo
- uma pitada de sal
- 100 ml de óleo vegetal
- 125 ml de leite
- 3 ovos

- 125 g de queijo ralado

Preparação:
1) Ligar o forno no gás 7,
2) Sovar o polvilho com o sal,
3) Aquecer o óleo com o leite,
4) Entretanto, bater os ovos,
5) Incorporar bem o óleo e leite no polvilho, mexendo sempre com a mão ou a colher de pau,
6) Juntar os ovos e misturar bem da mesma forma,
7) Por fim, incorporar o queijo ralado,
8) Formar bolinhas (uso duas colheres) e colocar sobre um tabuleiro forrado com papel vegetal,
9) Levar ao forno cerca de meia hora, ou até estarem dourados e estaladiços.

Cheese Breads
Ingredients:
- 1 package (500g) sour starch
- pinch of salt
- 100 ml vegetable oil
- 125 ml milk
- 3 eggs
- 125g grated cheese

Preparation:
1) Pre-heat oven, gas 7,
2) Punch starch with the salt,
3) Heat oil with milk,
4) Beat eggs,
5) Incorporate oil and milk into the starch, mixing with hands or a wooden spoon,
6) Mix in eggs,
7) Finally, mix in grated cheese,
8) Mould small balls (I use two spoons) and place on a tray lined with parchment paper,
9) Bake in the oven for around 30 minutes or until golden and crispy.