8.25.2014

munching muffins.

There's a bittersweet taste in being the last one standing. In Munich, I mean.
Most of the best friends I had over this last year are gone by now. I truly miss them all already and I hope we can meet someplace, someday, soon.
I've watched them all go. And on top of that, I was kind of the last one to be with most of them here, either left at the bus station, packing up the car trunk, staying over in my couch...
This doesn't make me that sad. It's great to know that I have (really good) friends all around the world.


All this to say that... I've been the final destination for all sorts of things. Food too. Things that I already had tons of, like pasta, things that I needed, like baking soda, and things that I had never tried, like rice milk - and I liked it a lot!
Fact is, I've been given way too much stuff, and I needed to get rid of some of it soon....
Like this hazelnut-flavoured cappuccino powder that was reaching its best-before date.

So I took a look at my pantry and found some white chocolate, a half-empty bag of hazelnuts, a lot of shredded coconut, some granola... and I was happy to find out that I still had two eggs, a tiny (but thankfully enough) amount of flour and a lot of cocoa. I quickly mixed everything in my mind and this is what I came up with.






Muffins de Chocolate e Cappuccino de Avelã com Crumble de Avelã, Coco, Chocolate Branco e Granola
Ingredientes secos:
- 2/3 de chávena de farinha normal
- 1/3 de chávena de farinha de espelta
- 1/2 chávena de açúcar branco
- 1/3 de chávena de açúcar amarelo
- 1/2 chávena de cacau magro em pó
- 30g de preparado para cappuccino com aroma de avelã
- 1 colher de chá de fermento
- 1 colher de chá de bicarbonato de sódio

Ingredientes líquidos:
- 2/3 de chávena de buttermilk
- 2 colheres de sopa de óleo de sésamo
- 1/3 de chávena de óleo de milho
- 1 ovo

Para o crumble:
- 60g de chocolate branco
- uma mão cheia de avelãs, picadas
- 1/3 de chávena de côco ralado
- 2/3 de chávena de granola
- uma pitada de sal

1) Misturar todos os ingredientes secos numa taça, bater todos os ingredientes líquidos numa segunda taça, misturar todos os ingredientes do crumble numa terceira,
2) Incorporar os ingredientes líquidos nos sólidos,
3) Forrar cerca de 12 formas metálicas para muffins com formas de papel,
4) Deitar duas colheradas de sopa de massa em cada, cobrir com uma colherada de crumble e pressionar ligeiramente,
5) Levar ao forno pré-aquecido a 170ºC cerca de 40 minutos ou até que um palito espetado no centro saia limpo.

Cocoa Hazelnut-Cappuccino Muffins with Hazelnut, Coconut, White Chocolate and Granola Crumble
Dried ingredients:
- 2/3 cup regular flour
- 1/3 cup spelt flour
- 1/2 cup white sugar
- 1/3 cup light brown sugar
- 1/2 cup cocoa powder
- 30g hazelnut cappuccino powder
- 1 tsp baking powder
- 1 tsp baking soda

Liquid ingredients:
- 2/3 cup buttermilk
- 2 tbsp sesame oil
- 1/3 cup corn oil
- 1 egg

Crumble:
- 60g white chocolate
- a handful of hazelnuts, coarsely chopped
- 1/3 cup shredded coconut
- 2/3 cup granola
- pinch of salt

1) In three separate bowls mix: all dry ingredients, all liquid ingredients, all crumble ingredients,
2) Mix liquid ingredients into solid mixture,
3) Line 12 muffin moulds with paper muffin cups,
4) Pour two spoonfuls of batter inside each cup, cover with a crumble one and press lightly,
5) Bake at 170ºC for about 40 minutes or until a toothpick comes out clean.

8.23.2014

on refreshing insights or deconstructivism,

Here I am, stuck with this load of (totally not) summery work, which holds me captive together with my beloved laptop, under the grey skies of Munich.

Still... I keep stumbling upon amazing ideas for new recipes. Too bad they will have to wait.

Not that I cannot share some refreshing random inspiration with you.







"Recipe Photography Concept" is an amazing project by Nora Luther and Pavel Becker.
You can find the whole set on Luther's web page.

8.09.2014

one brownie with a twist.

I know you haven't seen them all...

But I've seen them raising in the oven...
and I have this feeling I've been baking way too many chocolate cakes.

These brownies were made by request.

I was actually not even going to do them, because I kept postponing it and ended up being too busy with other stuff that day... but I was feeling bad for the whole afternoon, until I finally gave in and decided to go chop some chocolate.

I took the liberty of improvising a bit lot (the request was quite specific for this brownie batter), but I guess I was able to still meet the wishes of my friend ;) They travelled to a barbecue early this week and no one has seen them ever since!


Brownies Malibú Fudge

- 200g de chocolate 70% de cacau
- 120g de manteiga
- 120 ml de café frio
- 3 ovos M
- 120g de açúcar
- 50g de farinha
- uma pitada de pimenta, piri-piri e gengibre em pó
- 200g de doce de laranja com raspas
- 2 colheres de sopa de coco ralado
- 1 colher de sopa de gin

1) Derreter o chocolate com a manteiga em banho maria; deixar arrefecer,
2) Bater os ovos com o açúcar até obter uma mistura cremosa e esbranquiçada,
3) Envolver suavemente a farinha peneirada,
4) Incorporar o chocolate derretido e o café,
5) À parte, misturar bem o doce, o coco e o gin,
6) Verter a massa numa forma rectangular forrada com papel vegetal, distribuir pequenas colheradas de doce por cima e levar ao forno a 160ºC durante cerca de 15 minutos,
7) Deixar arrefecer e cortar em pequenos quadrados.

Malibú Fudgy Brownies
- 200g 70% cocoa chocolate
- 120g butter
- 120 ml cold coffee
- 3 medium eggs
- 120g sugar
- 50g flour
- pepper, chili and ginger powder
- 200g orange marmalade
- 2 shredded coconut
- 1 tbsp gin

1) Melt chocolate with butter in a pan placed over another pan with simmering water; let cool,
2) Cream eggs and sugar,
3) Carefully mix in flour,
4) Mix in melted chocolate and coffee,
5) In a bowl, mix well the marmalade, coconut and gin,
6) Pour the batter over a rectangular cake pan, lined with parchment paper; spread the jam over and bake at 160ºC for about 15 minutes,
7) Let cool and cut into small squares.

8.07.2014

about brunches.

... bringing some happiness to your next lazy day breakfast or brunch.

Gordon Ramsay has this cookbook where he states that breakfast is the most challenging meal of the day, even for a chef. I can say I totally side with him. I usually wake up happy and full of energy, but even so, it's not like I'm jumping on air over running to the kitchen and start cooking right away. It's a bit hard for me to believe that anyone wakes up with this much energy. Plus, for some reason I don't quite understand, it makes me mostly desperate having to wait one hour for breakfast to be ready.

So one thing is for sure: if I am making you brunch... I really like you ;)

Made this for my Italian 'family'. It's so sad you're leaving, guys!

I must add that this is now my absolute favourite pancake recipe. I used to make them with baking soda, but this time I changed the recipe a bit and I'm pretty satisfied with how they turned out.




Panquecas Americanas II
- 2 chávenas de farinha
- 10g de fermento
- 4 colheres de sopa de açúcar
- 1/2 colher de chá de sal
- 1 + 1/2 chávena de buttermilk
- 125g de manteiga derretida
- baunilha (moída ou aroma)
- 2 ovos M

- mirtilhos, rodelas de cereja
- funfetti

1) Misturar a farinha, o fermento, o açúcar e o sal,
2) Bater as claras em castelo,
3) Bater o buttermilk, as gemas, a manteiga e a baunilha,
4) Incorporar os ingredientes líquidos nos sólidos sem bater demasiado; incorporar as claras com cuidado,
5) Deitar, à vez, uma colherada de massa numa frigideira antiaderente untada com óleo ou manteiga, deixando cozinhar bem de cada lado (a formação de bolhas na circunferência é sinal de que estão prontas para virar),
6) Opcionalmente, pressionar mirtilhos ou rodelas de cereja sobre a massa já na frigideira, ou misturar funfetti na massa antes de cozinhar.

American Pancakes II
- 2 cups flour
- 10g baking powder
- 4 tbsp sugar
- 1/2 tsp salt
- 1 + 1/2 cup buttermilk
- 125g melted butter
- vanilla (grounded or aroma)
- 2 medium eggs

- blueberries, cherry slices
- funfetti

1) Mix flour, baking powder, sugar and salt,
2) Beat egg whites until stiff peaks form,
3) Beat buttermilk with egg yolks, butter and vanilla,
4) Mix liquid ingredients into the solid ones without over beating; carefully fold in egg whites,
5) Pour a big spoonful of batter on a greased non-sticking pan over medium-hot heat, let each side cook well (when bubbles form around the pancake it is ready to turn),
6) As an extra, push some blueberries or cherry slices into uncooked top of the pancake, or mix funfetti in the batter before cooking them.

8.04.2014

colourful couples.

I admit I am depriving you of a brand new recipe.

I'm guilty of hindering you from upgrading your breakfast.

But let's be honest, who's got the time for fancy breakfast during the week!?


Hence I decided to bring something much more fun to you today. Foodspiration ;)
This is David Schwen's Food Art Pairings, and you can see the whole set here.