Friday, March 23, 2018

Rye chocolate chip financiers

Rye chocolate chip financiers / Financiers de centeio com gotas de chocolate

Financiers are one of my downfalls: petite, delicate, but full of flavor, they are a great way of using leftover egg whites. I have been trying to make them using olive oil instead of butter, but the texture was a bit off, so more tests are necessary.

The recipe I bring you today is from ages ago (when I could still eat butter) and it is delicious: the rye flour makes the financiers a little bit heavier on texture, yet flavorsome, and the flavor of the rye flour goes really well with chocolate.

Rye chocolate chip financiers
own recipe

85g almond meal
¾ xícara (105g) icing sugar, sifted
3 tablespoons (30g) all purpose flour, sifted
3 tablespoons (30g) fine rye flour, sifted
pinch of salt
5 large egg whites
85g unsalted butter, melted and cooled
1 teaspoon vanilla extract
½ cup (85g) dark chocolate chips

In a medium bowl, whisk together the almond meal, icing sugar, all purpose flour, rye flour and salt. Whisk in the egg whites. Whisk in the butter and vanilla until smooth, then fold in the chocolate chips. Cover with plastic wrap and refrigerate for 1 hour.

Preheat the oven to 200°C. Butter ten 100ml-capacity molds or mini muffin pans.
Divide the batter among the prepared pans and smooth the top. Divide the berries among the pans, placing them on top of the batter and pushing them slightly into the batter. Bake for about 15 minutes or until golden and risen – a skewer in the center should come out clean.
Cool in the pans over a wire rack for 5 minutes, then carefully unmold and transfer to the rack, cooling completely.

Financiers are tastier on the day they are made, however they can be kept in an airtight container at room temperature for up to 2 days

Makes 10

Wednesday, March 21, 2018

Orecchiette with courgette and goat’s cheese sauce

Orecchiette with courgette and goat’s cheese sauce / Orecchiette com molho de abobrinha e queijo de cabra

This food stylist wannabe got crazy when she saw yellow courgettes in farmer’s market for the first time – until then I had only seen it on books, magazines and food TV shows. Of course I brought some home and immediately thought of something tasty and visually beautiful to make with it.

For this recipe I used red onion so I could have a nice color contrast, however after that day I made this pasta several other times using regular onions and courgettes and it was flavorsome anyway.

Orecchiette with courgette and goat’s cheese sauce
own recipe

2 tablespoons unsalted butter
1 teaspoon olive oil
½ large red onion, thinly sliced in half moons
1 large garlic clove, minced
1 courgette (about 350g/12oz), sliced in half lengthwise and then sliced into thin half moons
finely grated zest of 1 lime
handful of fresh marjoram leaves
2 tablespoons dry white wine
¼ cup (60ml) heavy cream
35g goat’s cheese, coarsely grated or crumbled
200g orecchiette pasta

Cook the pasta in plenty of boiling salted water until al dente (follow the instructions in the package). In the meantime, make the sauce: in a large frying pan, heat the butter and olive oil until butter is melted. Add the onion and cook, stirring occasionally, until softened. Stir in the garlic and cook for 1 minute only – do not let it burn or it will be bitter. Add the courgette and cook, stirring occasionally, for 5-7 minutes or until softened. Season with salt and pepper and stir in the lime zest and the marjoram. Add the wine and cook until it evaporates. Stir in the cream and the cheese and cook just until the cheese melts.

Drain the pasta, reserving some of the cooking water, and stir into the sauce – if sauce is too thick, stir in a bit of the cooking water to loosen it up. Serve immediately.

Serves 2

Other ideas: this recipe tastes great if gorgonzola and fresh oregano are used instead of goat’s cheese and marjoram.

Monday, March 12, 2018

Simple breakfast bread (dairy free)

Simple breakfast bread / Pão de forma do meu jeito

I wanted a bread recipe I could make sandwiches with, turn into toast for breakfast, and do everything we do with packaged white bread. I no longer buy that and most of the homemade versions I found called for milk or butter (or both). I thought of making Kim Boyce’s oatmeal bread, which is delicious, replacing the butter with olive oil, but the making of that recipe is not as straightforward as I needed it to be.

I reached out to King Arthur Flour’s website and I bring you my take on their white breakfast bread: a bit of whole meal flour, a bit of oats, no dairy. It is not a light bread and I like it that way, but the big surprise came when my 3-yeard old nephew saw the bread cooling on the counter and asked for some. I gave him a tiny piece, so sure that he would not enjoy such a dense kind of bread, but he devoured it in seconds and asked for seconds (and thirds). :)

Simple breakfast bread
slightly adapted from here

1 1/3 cups (320ml) lukewarm water
1 ½ teaspoons dried yeast
1 tablespoon demerara sugar – for the caramel flavor; use granulated if you prefer
½ tablespoon honey
1 ½ tablespoons extra virgin olive oil
3 cups (420g) all purpose flour
½ cup (70g) whole wheat flour
1/3 cup (30g) rolled oats
1 ½ teaspoons table salt

Place the water, yeast, sugar and honey in the bowl of an electric mixer fitted with the dough hook. Whisk with a fork and set aside until foamy. Add the olive oil, flours, oats and salt and knead for 8-10 minutes until a smooth and elastic dough forms. Transfer to a large bowl brushed with olive oil, cover with plastic wrap and set aside to prove for 1 ½ hours, or until doubled in size.

Brush with olive oil a 5-cup capacity loaf pan. Punch the dough to remove the excess of air and transfer to a slightly floured surface. Roll into a large rectangle, then fold it like a letter and fit into the prepared pan. Cover and set aside to prove again for 1 hour – in the meantime, preheat the oven to 200°C/400°F.
Bake for about 30 minutes or until golden brown – bread should sound hollow when tapped with your fingers. Cool in the pan over a wire rack for 5 minutes, then carefully unmold onto the rack to cool. Cool completely.

Makes about 10 slices

Monday, February 19, 2018

Pasta with onion and tomato sauce and the change in my cooking habits

Pasta with onion and tomato sauce / Macarrão com molho de tomate e cebola

I was talking to my husband the other day about how my cooking and baking have changed in the past year or so: I don’t bake as much anymore (lack of time + my lactose intolerance) and I also don’t test so many new recipes as I used to. Sometimes I flip through my books and magazines and the photos make me drool, however, I have been feeling the need of eating dishes I am familiar with.

I keep coming back to recipes I call “the classics” at my house, food that comforts and nourishes. Tomato sauce is something I make quite regularly (also to keep some in the freezer for emergencies or lazy days/nights), but there are times I vary it a bit (when I am not pressed for time) and make the recipe I bring you today: it is delicious and a hit with my husband and I – we are both dying hard onion fans. What I love to use with this sauce is orecchiette, for they are like small pools of sauce. :)

Pasta with onion and tomato sauce
slightly adapted from the wonderful Antonio Carluccio

2 tablespoons olive oil
2 medium onions (300g), peeled, cut in half and finely sliced into half-moons
1 tablespoon dry red wine
1 400g (14oz) can peeled chopped tomatoes
1 tablespoon tomato paste
1 teaspoon granulated sugar
1 bay leaf
salt and freshly ground black pepper
handful of fresh basil leaves
200g short pasta
finely grated parmesan or pecorino, to serve

Heat the oil in a large nonstick saucepan over medium-low heat, add the onions and fry them very gently until they become transparent and soft, about 20 minutes – stir occasionally so the onions do not catch in the pan. Add the wine and deglaze the pan. Add the tomatoes and tomato paste, followed by 1/3 of the can filled with water, the sugar, the bay leaf, season with salt and pepper and continue to cook, now on a low heat, for 15 minutes. Stir in the basil and turn of the heat.
In the meantime, cook the pasta in plenty of boiling salted water until al dente (follow the instructions in the package). Drain well, then mix with the sauce and stir to coat all the pasta. Serve immediately with finely grated parmesan or pecorino.

Serves 2

Thursday, February 8, 2018

Loaded potatoes with spinach, cheese and bacon

Loaded potatoes with spinach, bacon and cheese / Barquinhas de batata com espinafre, bacon e queijo

I work for a Swiss company and this week several of my peers from Switzerland have been asking me about/wishing me a good Carnival – it is funny because I am not a Carnival person (they do not know that), but I do enjoy the days off (Netflix, here I come!). :)

To me these loaded potatoes are perfect for lazy days: just a handful of ingredients, easy prepping, and delicious results. My versions lately have been dairy free: I skip the cheese and add a couple of teaspoons of nutritional yeast to the filling to get the cheesy flavor. Sometimes I sprinkle a bit of Pecorino on top as well for a salty touch, since that cheese does not cause me digestion problems.

Loaded potatoes with spinach, cheese and bacon
own recipe

4 large potatoes
6 bacon rashers, chopped
2 garlic cloves, minced
1 ¾ cups (120g) spinach leaves, packed
salt and freshly ground black pepper
¾ cup (75g) coarsely grated Canastra cheese*

Preheat the oven to 200°C/400°F. Line a medium baking sheet with foil.
Pierce the potatoes all over with a fork. Place them on the foil and bake for about 50 minutes or until potatoes are tender (remove them from the oven, but keep it on). When potatoes are warm enough to handle, cut them in half horizontally, remove some of the pulp and transfer to a bowl – do not carve the potatoes too much or the shells will be too thin and delicate to hold the filling. Place the potato shells back on top of the foil.

In a large nonstick frying pan, cook the bacon over high heat stirring occasionally until crisp. Add the garlic and cook for 1 minute. Add the spinach, season with salt and pepper, and cook until wilted, 3-4 minutes. Remove from the heat, stir in the potato pulp and mix. Stir in ½ cup of the cheese. Spoon filling back into each potato half and sprinkle with the remaining cheese. Bake for about 15 minutes or until top is golden.

* for this recipe I used a kind of cheese typical from Brazil called Canastra cheese. Feel free to replace it with cheddar or the cheese of your liking

Serves 4 with a green salad on the side

Related Posts with Thumbnails