Homemade Figs Preserve Rustic Braid

The naturally sweet and very flavourful figs from my parents and in-laws farms and the month of september are the perfect combination for a fully productive weekend of making a  huge batch of homemade figs preserves for the winter months to come. This year this was not an exception {you can find the recipe here}and the combination of flaky puff pastry with this succulent figs preserve with generous figs halves soon became an almost instant and super tasty treat to have around. The masterstroke was a big scoop of vanilla ice-cream that just took this delish into another whole level of decadence!

Ingredients:

• 1 sheet puff pastry
• homemade figs preserve
• eggwash
• light brown sugar to sprinkle on top

Too Good Not to Post It Right Away

Gooseberries Cheesecake

Gooseberries are in their prime during the summer months and this delectable, beautiful and  decadent unbaked cheesecake is ajust the perfect way to enjoy them. You'll love the mix ofthe sourness of the gooseberries with the creaminess and sweetness from the cheesecake filling – all good balanced by a generous layer of crunchy digestive cookies. A brilliant way to say farewell to summer!

Ingredients:

•  1 can of condensed milk 
•  1 package of cream
•  Gelatin sheets  - 10
•  1 package of cheese Philadelfia
•  1 packet of digestive cookies
•  120 gr butter
•  gooseberries jam
•  fresh gooseberries

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 overnight. Remove and spread the gooseberries jam and garnish with some fresh gooseberreis. Bring back to the fridge and serve it chilled.


Ingredientes:

• 1 lata de leite condensado
• 1 pacote de natas
• 10 folhas de gelatina
• 1 embalagem de queijo Philadelfia
• 1 pacote de bolachas digestivas
• 120 grs de manteiga
• doce de groselhas
• groselhas frescas

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 de um dia para o outro. Retire e espalhe por cima o doce de groselhas e decore com as groselhas frescas. Leve de novo ao frigorífico e sirva bem fresco.

Find Of The Month - Décor

Summer usually calls for lots of fresh beverages and get-togethers and although not essential it is great to embark on a weekend of brews and BBQ with a cool, quirky and creative bottle opener to surprise your guestas or just start a funny and interesting conversation. I've found this one at my parents' and though my mom doesn't recall where it came from anymore, she has a hint that it came from a flea market many, many years ago and somehow got lost into a decorative jug and has remained forgotten there until now. I find it truly precious and believe me it has been on rotation ever since rediscovered!