Everyday life is the special occasion!

May 28, 2015

Lemon Cheesecake

A super tasty and citrusy flavoured easy peasy, no bake cheescake may easily be your summer must-have dessert that your guests will find simply divine. Creamy and rich, this super fresh and cool lemon cheesecake has a cookie crust and is topped with a rich, bold lemon flavour  which reveals to be the perfect partner for a geat dinner party. Will you be giving this  luscious lemony cheesecake a try soon?

Ingredients:
  • 1 package digestive biscuits 
  • 125g butter
  • 1 can of condensed milk
  • 1 package Philadelfia cheese
  • 200 ml cream
  • 1dl milk 
  • 10 gelatin sheets
  •  zest of 3 lemons
  •  1 tablespoon  cornstarch 
  •  200g Sugar
  • 3 eggs
  •  3 lemon juice
Crush the biscuits and add the melted butter, mix well and place in the bottom of a tart mould. Refrigerate while preparing the custard. Soak the gelatine leaves in four tablespoons of water and drain well before melting them in 1 dl milk. Whip the cream with three tablespoons of sugar and set aside. Beat the cheese for a few seconds with the condensed milk and stir in the sour cream, add the melted gelatin and pour over the cookies base taking it to the fridge to solidify.


Ingredientes:
  • 1 pacote de bolachas digestivas
  • 125g de manteiga
  • 1 lata de leite condensado
  • 1 pacote de queijo Philadelfia
  • 200 ml de natas
  • 1dl leite
  • 10 folhas de gelatina
  • Raspa de 3 limões
  • 1 colher de sopa de farinha maizena
  • 200g de açúcar
  • 3 ovos
  • sumo de 3 limões

Triture as bolachas e junte a manteiga derretida, mexa bem e coloque no fundo de uma tarteira. Leve ao frigorífico enquanto prepara o creme. Demolhe as folhas de gelatina em quatro colheres de sopa de água e escorra bem, antes de derretê-las em 1 dl de leite. Bata as natas com três colheres de sopa de açúcar e reserve. Bata o queijo uns segundos com o leite condensado e junte as natas, adicione a gelatina derretida e deite sobre a base de bolacha.Leve ao frigorifíco para solidificar.
Entretanto, num tacho, coloque o açúcar, a farinha maizena, a raspa de limão e adicione os ovos um a um, mexendo bem entre cada adição.Por fim, junte o sumo de limão e mexa.Leve ao lume médio, até ferver, sem parar de mexer.Quando o creme de limão começar a borbulhar, apague o lume e deixe arrefecer completamente. Espalhe o creme de limão frio sobre a sobremesa solidificada e alise.
Leve novamente ao frigorífico durante 2 horas.



Too Good Not To Post It Rignht Away


May 27, 2015

Monkfish Rice

This delicious traditional Portuguese dish is a must-have at late spring/ early summer days at the table of many families, not to mention seaside restaurants. My variation, without shrimp, but with  monkfish and clams instead proved to be just as tasty. The rich flavor and spice is actually what makes this dish unbelievably popular and savory. I'm sure you will love this flavourful dish right this upcoming weekend!


 Ingredients:
  • monkfish
  • clams
  • long grain rice 
  • onion
  • garlic
  • chili    
  • red pepper
  • extra virgin olive oil
  • tomato concentrate 
  •  white wine

In a pan put olive oil, garlic and chopped onion, chili to taste and let sautée. Pour the tomato concentrate, season with salt and add the diced monkfish and pepper  and mix well but gently. Add a glass of white wine and let simmer. Then add the clams, pour the rice, stir once with a wooden spoon and add a cup of boiling water. Let simmer.



Ingredientes:
  • tamboril
  • ameijoas
  • arroz agulha
  • cebola
  • alho
  • malaguetas
  • pimento vermelho
  • azeite
  • concentrado de tomate
  • vinho branco
Num tacho colocar azeite, alho e cebola picados, malaguetas a gosto e deixar refogar.  Deitar o concentrado de tomate, temperar com sal e juntar os pedaços de tamboril e pedacinhos de pimento e envolver bem. Adicionar um copo de vinho branco e deixar apurar. Juntar então as ameijoas, deitar o arroz, mexer uma vez com a colher de pau e adicionar um copo de água a ferver. deixar cozinhar.