Everyday life is the special occasion!

July 31, 2014

Orange Swiss Roll

Having become a bit of an addict to Swiss Rolls due not only to their beauty, but mostly to the amazing flavours that we can create/combine with this kind of cake I am decided to experiment with it a lot and this time I suggest you a great Sunday dessert made of orange. Beautifully citrusy scented and tasteful this orange Swiss Roll is not too soft texture wise, not overtly sweet, but decidedly delightful  Just beware - in an instant it can simply disappear!

  • 8 large eggs
  • 250g Sugar
  • 50g flour
  • 1 teaspoon of baking powder
  • 125ml of orange juice
  • 25g melted unsalted butter
  • zest of 1 large orange
  • sugar

Turn the oven to 180 º C. In a bowl, mix the sugar with the flour, baking powder, orange zest and juice. Add the eggs, turn nicely without beating too much so not to turn it into foam. Before placing in the oven, add the butter. Pour the mixture into a baking tray buttered, lined with parchment paper and buttered again. Take to bake for about 30 minutes. Check if it is cooked, remove from oven. Turn the tray gently over a cloth sprinkled with sugar and wrap the pie still warm gently with the cloth, squeezing well. Leave to cool and just afterwards remove the cloth. When cooled take to the refrigerator and serve it cut into slices.

  • 8 ovos grandes
  • 250g de açúcar
  • 50g de farinha
  • 1 colher de chá de fermento em pó
  • 125ml de sumo de laranja
  • 25g de manteiga derretida sem sal
  • raspa de 1 laranja grande
  • açúcar

Ligue o forno a 180ºC. Numa tigela, misture o açúcar com a farinha, o fermento, a raspa de laranja e o sumo. Junte os ovos, ligue muito bem, sem bater demais para não ganhar espuma. Antes de colocar no forno, junte a manteiga. Deite a mistura num tabuleiro forrado com papel vegetal e untado com manteiga. Leve a cozer cerca de 30 minutos. Verifique se está cozida e retire do forno. Vire o tabuleiro com cuidado sobre um pano polvilhado com açúcar e enrole a torta ainda quente cuidadosamente com a ajuda do pano, apertando bem. Deixe arrefecer.Leve ao frigorífico e sirva-a cortada às fatias.

Too Good Not To Post It Right Away

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!

  • 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.

  • 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.