Add the baking powder just in the end, that's because it starts to work as soon it gets in contact with the liquids. Bake the batter away after you added it, so it's action don't get weak.
Thursday, February 26, 2009
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Tuesday, February 10, 2009
ABRACADABRA QUICHE
A very easy and fast recipe. With a salad as a side dish, it's a light lunch, a yummy snack in the afternoon. You just have to mix the ingredients, let it bake and just like magic, you'll have a delicious anytime meal. Abracadabra quiche: is incredible how a simple dish can be so good!
1 1/4 flour
65g cold margarine
2 tbsp water
Filling
40g sliced cooked ham
50g sliced mozzarella
4 tbsp heavy cream
1/2 diced tomato
1 egg
1 tbsp requeijão
Grated parmesan cheese
Oregano
Salt
Directions
In a bowl, place the flour and cold margarine. Use your fingers to incorporate the dough. Add the cold water and mix well. Chill for 15 minutes. Press the dough into tartlet pans. Prick the bases with a fork and bake in preheat oven to 370˚ for about 15 minutes.
Filling
Beat with a fork the egg. Add heavy cream, requeijão, oregano, grated parmesan and salt. Beat again until combined. Add ham and mozzarella cut in small squares and the diced tomato. Spoon the filling in the baked dough. Let to bake for about 15 minutes until is golden brown.
Cook's tip: The requeijão is a creamy cheese very popular in Brazil. Cream cheese can be used instead of the requeijão, if you can't find it.
Serve: 12 individuals quiches.
Thursday, February 5, 2009
ONE GIFT TO THE COOK
Save time in the kitchen and
conserve intact your precious
fingers with the peeler. Doesn't
matter if it small and simple,
it will help you, peeling slim
and uniform peels. If you don't
have one yet, run to buy this
gift to the cook.
PUMPKIN AND CHOCOLATE CAKE
This cake have the power to satisfy if not everybody the majority. The extreme softness is clear in the first bite. The seasonings perfume not just the cake but the whole kitchen. The cocoa flavor is strong and the chunky nuts lost in between the cake turn itself in a impossible mission to stay in only one slice. Even who doesn't like pumpkin can't resist it!
1/2 cup unsalted butter
1 cup sugar
2 eggs lightly beaten
1 tsp vanilla extract
1 cup solid pack pumpkin
1 1/2 cup flour
2 tbsp unsweetened cocoa
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground clove
1 tbsp baking powder
1 cup Brazil nuts chopped
Frosting
100g semisweet chocolate
2 tbsp milk
Directions
Preheat the oven to 350˚. Grease an 8-inch round cake pan.
Beat together the butter and sugar. Add the eggs one at a time, beating well after each addition. Add the vanilla and pumpkin and beat again. Sift together the flour and cocoa add the salt, cinnamon, nutmeg, clove and backing powder. Gradually add the dried ingredients to the mixture, always beating. When finish, turn off the mixer immediately. If necessary mix with a silicon spatula. Fold the Brazil nuts. Bake for about 50 minutes or until toothpick inserted comes out clean.
Frosting
Melt the chocolate. Stir milk until combined. Spread over the cake and serve.
Cook's tip: You can serve this cake without the frosting.
Serve: 10 portions.
CAKES
Any cake, after taken from the oven, let it cool in a rack. After is cooled take it from the pan and keep it on the rack until is completely cooled. This way the cake keeps its softness and taste. The same tip goes to cookies and other doughs
CHAMPAGNE MOUSSE
The New year's eve is important for everybody. The party feel involves everything, the colorful fireworks in the sky announce a new year, even better than 2008, no matter how good it was. Now, to start 2009 even sweeter, don't let the champagne just for celebration! Enjoy the smooth taste of it in this creamy mousse followed of a soft and light chocolate dough, decorated with fresh fruits. And let 2009 come!
4 eggs
3/4 cup sugar
2 tbsp cocoa powder
2/3 cup flour
1 tsp backing powder
2 tbsp margarine melted
Champagne Mousse
1 1/4 cup Champagne in room temperature
12g gelatin unflavored
3 tbsp water
1 1/4 cup heavy cream
2 eggs whites
1/2 cup superfine sugar
Chocolate melted
Fresh fruits
Directions
Preheat the oven to 400˚F. Line a 15x10 inch jelly roll with greased baking parchment.
Beat together the eggs and sugar until the mixture is very thick. Sift the flour, unsweetened cocoa and backing powder and fold into the egg mixture. Fold in the margarine. Pour into the pan and bake for 8 minutes, or until springy to the touch.
Champagne Mousse
Sprinkle the gelatin over the water and set aside until it is spongy. Place the bowl over a pan of hot water, stir until completely dissolved. Stir in the Champagne. Whip the cream until just holding its shape. Fold in the Champagne mixture. Leave in a cool place, stirring occasionally, until on the point of setting. Beat the eggs whites until the mixture stand in soft peaks, add sugar and beat until glossy. Fold into the setting mixture.
Spoon into the sponge cake. Chill in the refrigerator for 2 hours.
Serve: 4 portions.
Recipe from the book Cookshelf Chocolate by Jacqueline Bellefontaine.
ONE GIFT TO THE COOK
Versão em PortuguêsVersión en Español
Very useful and practical, the latex
gloves are a big help in the kitchen.
Hygienic, they don't let germs from
your fingernails in contact with food.
Also avoiding the seasoning smells in
your hands. A simple and indispensable
gift for a cook.
Tuesday, February 3, 2009
POTATO PIE
Potatoes are always in our table. Sure, they're versatile and tasteful, it can be a side dish or the main dish, it depends how you prepare it. We made a tasteful potato pie, filled with chicken, ham and cheese. With a fresh salad turn into the main attraction of the meal.
1 kg potato boiled with salt and smashed
3 eggs
3 tbsp butter
1 cup milk
3 tbsp cornstarch
Filling
1 boiled and shredded chicken breast
1 garlic clove smashed
1/2 diced onion
Saffron
Annatto
Parsley
Chives
Salt
300g sliced ham
350g sliced mozzarella
Grated parmesan cheese
Directions
Place in a bowl the smashed potato, eggs, butter and milk. Beat with a electric mixer until combined. Add cornstarch and beat again until smooth. Add salt.
Filling
Fry the onion and garlic in oil. Add the chicken and stir. Add the seasoning and salt.
To Finish
Preheat the oven to 350˚F. Grease a large pan.
Spoon 1/3 of the mixture. Sandwich with chicken, ham and mozzarella. Spoon more 1/3 of the mixture, sandwich with chicken, ham and mozzarella. Add the rest of the mixture and place the mozzarella on top. Sprinkle grated parmesan. Bake for about 40 minutes until golden brown.
Cook's tip: You can change the filling, try yours.
Serve: 12 portions.
FLOUR
Always sift the flour in your recipes. Some delicate doughs like sponge cake, is necessary to sift the flour three times. In other recipes, only one time is enough to have a light dough and free from impure. Do it with the another dried ingredients from a recipe, as chocolate powder, sugar, backing powder.
PETIT GATEAU
Who tries one can't wait to start another one. For a person that loves chocolate is a full plate... for a little while! Warm and creamy, is the perfect combination with a cold consistency of an ice cream. The petit gateau it's a anytime snack or a fancy dessert.
170g semisweet chocolate
2 tbsp margarine
2 eggs
2 yolks
1/4 cup sugar
2 tbsp flour
Directions
Preheat the oven to 482˚F.
Melt together the chocolate and margarine in a double boiler or in microwave. Stir until smooth. Beat the eggs, yolks and sugar until combined. Add the chocolate and margarine melted and fold into the mixture with a spatula. Gradually add the flour, carefully folding. Spoon the mixture into grease and flour muffin cups and bake for 7 minutes, until the outside is set and soft inside.
Serve: 10 petit gateaux.
Monday, February 2, 2009
ONE GIFT TO THE COOK
Is very common in all households,
the baking cup is very important
for preparing a recipe. What would
be from us if it wasn't for that
friendly mark showing 1/4 cup?
Or those 150 grams of sugar?
An indispensable gift for cooks!
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