Everyday life is the special occasion!

July 24, 2014

Coconut Swiss Roll

Unlike many people I know I love desserts with coconut! I love the taste, the texture, the unmistakable aroma that transports us immediately for any tropical country ... This pie is wonderful, the consistency of honey and moist interior has an irresistible look and know it well! Certainly not invite a slice?

  •  300g sugar
  •   80g unsalted butter
  •   7 eggs
  •   200g. shredded coconut

Whip the eggs and the butter with the sugar until it forms a white dough. Add the [not all, keep a little for garnish] grated coconut and beat a bit. Grease up a square mold line it with  parchment paper greasing it again with butter. Pour the dough and Take it to the oven at of 180º for about 15 minutes. It should remain a bit moist. Unmold it  
on a cloth sprinkled with sugar and grated coconut and wrapped it in a roll while still hot. Let cool and serve cold.

Contrariamente a muitas pessoas que eu conheço eu adoro sobremesas com côco! Adoro o sabor , a textura, o aroma inconfundível que nos transporta de imediato para um qualquer país tropical … Esta torta é maravilhosa, a consistência do interior húmido e docinho tem um aspeto irresistível e sabe mesmo bem! De certeza que não convida a uma fatia?

  • 300 grs. de açúcar
  • 80 grs. de manteiga sem sal
  • 7 ovos
  • 200 grs. de coco ralado

Batem-se os ovos e a manteiga com o açúcar até obter uma massa esbranquiçada. Adiciona-se o coco ralado [não todo, guarda-se um pouco para enfeitar] e bate-se um pouco. Unta-se um tabuleiro e forra-se de papel vegetal. Vai ao forno, à temperatura de 180º durante cerca de 15 minutos. Convém ficar um pouco húmida. Desenforma-se sobre um pano polvilhado de açúcar e côco ralado e enrola-se. Serve-se fria.

Too Good Not To Post It Right Away

July 23, 2014

Tuna Fish and Peppers Quiche

My love for canned tuna fish is unquestionable - it also translates into being able to cook affordable dishes for a song -  and as I appreciate buying vegetables from the local market, whenever I don't grow them myself at the farm my mind just rang  a bell when last weekend I bought some beautifully coloured peppers and I found my fridge stocked with half priced canned tuna fish from a great  promotion at the supermarket. As I have been experimenting with quiches that contain my favourite ingredients, I decided to make something out of this and I guarantee you this must be one of my favourite creations so far! The mixture of flavours and the nice colours on the inside, not to mention the amazing smell spread all over the kitchen has made this quiche a delicious treat to be repeated continuously from this weekend's onwards.

  • canned tuna fish [3X]
  • green, orange, red pepper
  • 3 eggs
  • 1 fresh cheese
  • 1 sheet puff pastry
  • 1 greek yoghurt
  • chili
  • extra virgin olive oil
  • 1 onion
  • grounded mixture of pepper
In a frying pan extra virgin olive oil  caramelize the onion chopped in small bits. Then add the chopped peppers and saute them. Afterwards add the canned tuna fish [flow the oil first] and let cook for about 5 minutes. Put the puff pastry into a mold and prick the bottom with a fork. In a separate bowl beat the yoghurt, the eggs, the fresh cheese and season with a bit of chili and grounded mixture of pepper. Put the peppers and tuna fish into the mold and pour the dough over it.Take to a pre heated oven at 180º until golden.