This is probably the last summer recipe, before autumn sets in. The weather has been so crazy lately, that there is no way of knowing if we’ll have sun and warm temperatures until late October, last year we did, be in the markets seasonal produce will invariably change. So, while you can, get some of the late summer sweet cherry tomatoes and make this incredibly simple, although good looking and delicious, pasta.
I guess I bought too many plums: red, yellow and, my favourite, the small and greenish greengages. So I took some of the red ones (because they would look prettier) and made this plum and almond clafoutis. If I had to describe a clafoutis, which is a traditional French dessert, I would say that it is something like fruit baked in a pancake batter. So, how can someone not like that, right?
A few days ago, I bought a big basket of blueberries directly to the producer. Fresh, incredibly sweet and large as grapes. Most of them were eaten just like that, but I kept some in the freezer to make this blueberry ice cream.
I’m a little ashamed, sharing this recipe with you. In fact, this is not a real recipe but simply a combination of two ingredients that takes less than 5 minutes to put together. No fuss, no cooking required – except if you’re making your own coffee ice cream, which is totally fine – just the pleasure of enjoying your caffeine fix on a hot summer day. So, I took these photographs mostly for practice and experiment with different angles and directions of light, but then occur to me that maybe, just maybe, one of the blog readers could not know…
Hummus is an ancient and traditional dish from the Arab culture. It is a kind of pâté made with chickpeas and a few simple ingredients. The only exotic ingredient is tahini, a sesame seed paste, but one that you can already find relatively easily in the supermarkets in the eastern food section.
A suggestion with sea flavor and a taste of holidays. Simple and quick to prepare, it’s a good idea to share with friends on a late evening gathering.
This lemon poppy seed cake falls in the category of simple cakes, of the “mix everything together and bake in the oven” kind, which are my favorites. The lemon scent is however intense and the poppy seeds give texture and look beautiful, small bluish spots dotted on the pale batter.
Summer is close to the end but there is still time to make this homemade tomato sauce. It´s always handy to have a couple of jars of tomato sauce in the pantry, available for when you need to speed up some recipe. With plenty of tomatoes in the summer at the peak of their flavor, we can make this homemade version and freeze it to go using over the next few months. I like to maintain a relatively neutral base that serves most of the dishes I make at home. But in addition to the vegetables and herbs indicated in…
With the end of summer quickly approaching it’s time to save its aromas and memories in a jar to remember later, while huddled between warm blankets and steaming mugs of tea. Thyme adds a very pleasant herbaceous aroma and makes this compote ideal for savoring, for example, with cheese. In fact, cheese and jam is one of those combinations that seem strange at first but, after experiencing, makes perfect sense. Feel free to double or triple the recipe. I never make jams in large quantities, because I like to vary. A few more months and it’s time to make quince…
I like it when, in the summer, after a row of days with temperatures to the maximum which leaves my patience to the minimum, comes a gray day, perhaps a few shy drops of rain, those said to only wet the fools, that releases the wonderful earthy aroma from the wet soil, leaves the air more clear and the house fresh again. The countryside benefits from the brief relief of summer but even the city is more beautiful under the light of a slight overcast sky, that seems to combine with the melancholy of the old facades. On a day…
A popsicle is a summer classic. I remember being a girl and my mother giving me some money to go to and buy a popsicle from the pastry shop on the street. It was a special moment that marked some of the days of my childhood endless summer vacations. Today, buying an ice cream is something banal and the singularity comes in making it ourselves.
For some time now, whenever I make a salad I usually add a spoonful of fried onion, which I buy at a certain well-known Swedish store (hehehe). I do not know if it’s because of the saltier taste or the crispy texture, but this little extra makes salads much more interesting. Sometimes I add walnuts or hazelnuts, but the fried onion remains my favorite. So when I saw a recipe of quinoa and kale with salted granola in sweet Inês blog I immediately thought that a savory granola could well be my next craze, capable to replace the beloved fried…
It’s so simple to make your own vanilla extract and it requires only two ingredients: vanilla beans and vodka. After you taste the flavor of the homemade version you’ll never want to use the industrial one again.
In a spring that so quickly gives us a beach day as, in the next one, puts us back looking for socks again, I took advantage of one of the good days to make a fresher dessert, a tiramisu ice cream cake, with layers of cream and mascarpone cheese ice cream interspersed with Ladyfingers soaked in coffee. Light and dark, like the keys of a piano. I used the same basic recipe that I use when I want to make an ice cream without using a machine, cream and condensed milk, and I added the tiramisu’s own flavors: mascarpone cheese,…
This week I should be publishing another recipe, something savory in which fava beans would be the star. But a relatively serious episode of allergic rhinitis, I suspect related to the fact that I live on a street lined with jacaranda trees in early spring, has led to the fava beans still standing on the kitchen counter waiting for inspiration and respiration, because without the sense of smell there is no cooking. I therefore anticipated next week’s recipe which, by a strange fortuity, was already made, photographed and written; and quietly waiting for her turn in the blog’s server.
Cheesecake is a dessert in which the main layer consists of a mixture of soft cheese (usually cream cheese or ricotta), eggs and sugar. It can have a bottom layer, made from crushed cookies or biscuits, and can even be topped with fruit, whipped cream, jam, chocolate or whatever the imagination dictates. It is common to find cheesecake made with gelatin, but I’m not very fond of that version. The more traditional version should be cooked in a bain-marie in the oven, just like this lemon ricotta baked cheesecake topped with little purple blueberries that I bring to you today.
Even when we are short on time, some simple cares are enough to make an ordinary sandwich become more interesting. Renew the usual tuna and egg sandwich adding a thin layer of mustard, grilled asparagus and thinly sliced red onion. It doesn’t give a lot more work than boiling and peeling the egg and open the can of tuna and is much tastier.
These pretty round zucchinis stuffed with minced lamb are a light and tasty dish. Just add some fluffy couscous on the side, that go great with the lamb meat. Ask your butcher to prepare the minced meat for you.
Pavlova is a dessert shaped like a cake with a meringue base, invented after the Russian ballerina Anna Pavlova trip to Australia and New Zealand, and today both countries still argue about which of them invented such a delicacy. The meringue basis is crisp on the outside and soft on the inside, and is usually decorated with fresh fruit and some kind of syrup or jam.