Everyday life is the special occasion!

July 30, 2014

Alheira & Reineta Apple Strudel


This amazing dish recipe was provided by my dear friend Rita while sharing recipes among a group of friends the other day and with just a slight modification from the original ingredients it became one of the most appreciated fast dishes to cook here at home.The flavour of the "alheira" and of the Reineta apple together is a great combination that goes along perfectly. The golden and and crunchy crust of the puff pastry is a great contrast to the soft and creamy interior of the Strudel and the only problem will be to resist eating it all in one fell swoop!


Ingredients:
  • 1 1/2 sausage [Mirandela's]
  • 2 large cloves of garlic 
  •  extra virgin olive oil
  •  2 sheets of puff pastry [LIDL's]
  •  2 Reineta apples diced
  •  1 egg
  •  1 soup spoon of milk

In a skillet on the stove put a little bit of olive oil and sprinkle the chopped garlic. Let it cook a bit. In the meantime, remove the skin of the alheiras and cut them into pieces. Add to the skillet and mix everything, crushing the alheira with the help of a wooden spoon. Add the apple and incorporate everything. Mix a bit. Allow the mixture to cool (you do not to want to soak the puff pastry).
Open one of the sheets of the puff pastry and pour the filling.  Close the pastry over the filling, place another sheet on top and bend the ends inward, sealing well. Make cuts on the surface of the puff pastry and brush with an egg beaten with a tablespoon of milk. Take it to the oven at 220 º C for 15m to become golden and then reduce the temperature to 180 ° C, leaving it for another 15m.



Ingredientes:
  • 1 1/2 alheira [Mirandela's]
  • 2 dentes de alho grandes
  • azeite virgem extra
  • 2 folhas de massa folhada [LIDL's]
  • 2 maçãs  Reinetas em cubos
  • 1 ovo 
  • 1 colher de sopa de leite

Numa frigideira ao lume colocar um pouco de azeite e deitar o alho picada. Deixar cozinhar um pouco. Entretanto, retirar a pele às alheiras e parti-las em pedaços. Adicionar à frigideira e misturar tudo, esmagando  a alheira com ajuda de uma colher de pau. Juntar a maçã e incorporar tudo. Mexer  um pouco. Deixar a mistura arrefecer (para não empapar a massa).
Abrir uma das folhas de massa folhada e deitar o preparado. Fechar a massa sobre o recheio, colocar outra folha porcima e dobrar as pontas para dentro, selando bem. Fazer cortes na superfície da massa e pincelar com um ovo batido com  uma colher de leite. Vai ao forno a 220 ºC por 15m para ficar dourada e de seguida, reduzir a temperatura para os 180 ºC, deixando ficar mais 15m. 

























July 29, 2014

Moroccan Wedding Blanket


Handira, also known as Moroccan wedding blankets, are exotic, handcrafted creamy and sequined textiles whose origins go back to the first inhabitants of the Northern coast of Africa known as Berbers. Having become a fashion icon these days these blankets  are woven out of sheep's wool, cotton and linen by Berber women in the Middle Atlas mountains of Northern Morocco in the anticipation of a wedding, being worn after the ceremony by the bride, tied around her neck as a kind of cape. For us, they are the ideal for a touch of bedside glamour or decorative tapestry; very versatile they can be used as  bedspreads, wall hangings, sofa throws or rugs. They add lot of interest to a space and are actually a work of art. I have fallen in love with them!