rouge cerise.

{ sweet cherry pie }

Blog recipes are not always planned.
(btw, blog texts are barely never planned around here, and as you can see, sometimes it can go a bit wild, as this one quite turned into an essay!)

I mean... sometimes it can be as spontaneous as 'oh, I've just made this, and it actually looks pretty cool. I should go grab my iPhone'. Sometimes this happens while I'm sitting at the table with eager guests.

And here's where an interesting thing that may intrigue many people comes about: often, people waiting on the table get a bit upset while waiting for the pictures to be taken. That is a big reason why I will post dessert, or anything that's not to be immediately served, over main courses, even though my preferences used to be otherwise (guess what, desserts are really growing on me over time!). For older people who don't use the web, me shooting the table over Christmas may even come out as a bit odd, I suppose.

As time went by, however, most of my friends got used to the fact that 'she has a cooking blog' and an unspoken agreement was established on if they are willing to eat it, they should sometimes (It's not like I'm posting every single thing I make) be willing to be a bit patient while not teasing me about it. Nowadays, I get a bit proud out of the fact that I am less teased and less conscientious about taking the damn pictures - is my 'cooking blog thing' getting a bit more acknowledged? :) I know I'm no pro cook and I'm not here to lecture you on what is right or wrong in the kitchen, but I do have a cooking blog and it makes me really happy to share recipes.

Back to the spontaneity, there's times when I've been dreaming about whipping the thing up for ages, whereas quite often the idea just crosses my mind the minute I step into the kitchen, or even whilst cooking. It's actually not uncommon for me to plan on doing something and then just decide otherwise - last minute.

That was what happened today. As I invited Catarina for lunch, my first thought was: 'let's do something wrapped in pastry crust! Like... salmon and spinach... or maybe salmon and mushrooms... what about beef wellington (and here I hit one of my ever growing 'to-do recipe list' items)... yeah, that's it and it's gonna be awesome!...' (then back in the supermarket) 'Oh wait, they have not a single good cut of beef here... What about chicken, stuffed with this duxelles thing you wrap the beef in?' (as strolling down the aisle) 'Oh, but I really feel like pastry crust... I've got to make a pie! Yeah, that cherry pie I was dreaming about yesterday (hitting another item again) sounds great. Well then, chicken and cherry it is!'

(this is what happens when you don't let it cool! We were a bit in a rush but you should wait for it ;) ) 

Sweet Cherry Pie
(para um mini pyrex e 2-3 pessoas)
- 400g de cerejas escuras doces descaroçadas
- 1 massa folhada de compra rectangular
- 1/2 chávena de açúcar
- 2 colheres de sopa de maizena
- 15g de manteiga em lascas
- 1 colher de sopa de vinho branco

1) Misturar bem as cerejas com o açúcar, a maizena, a manteiga e o vinho branco; deixar repousar um pouco,
2) Entretanto, cortar a massa em duas partes; forrar um mini pyrex com uma delas e fazer alguns furos/desenhos (para o vapor) no topo da outra metade,
3) Deitar a mistura de cerejas dentro do pyrex, cobrir com a segunda metade, remover o excesso de massa e dobrar os lados da massa de baixo por cima da do topo, pressionando ligeiramente,
4) Levar ao forno pré-aquecido a 200ºC, no tabuleiro de baixo, durante cerca de 30 min, ou até estar dourada,
5) Deixar arrefecer antes de servir.

Sweet Cherry Pie
(for a mini pyrex and 2-3 people)
- 400g dark sweet cherries
- 1 rectangular pastry crust package
- 1/2 cup sugar
- 2 tbsp corn starch
- 15g butter shavings
- 1 tbsp white wine

1) Mix well cherries, sugar, corn starch and wine; let sit for a while,
2) Meanwhile, cut the pastry in two pieces; place the first inside the mini pyrex, sides up, and make cuts on the other (for the steam),
3) Pour the cherries inside the pyrex, cover with the second layer of pastry, remove any excess and fold the sides of the bottom layer over the second layer, pressing them together,
4) Bake at 200ºC on the bottom rack for about 30 minutes or until golden,
5) Let it cool before serving.


  1. How gorgeous does this look? And hehe yes there are definite expectations when it comes to food when people know that you have a food blog although thankfully they get used to waiting for photos to be taken :)

  2. Se tem cerejas eu gosto! :)


  3. Adoro cerejas e fiquei aqui a babar...coisa tão boa!!

  4. Uau, Inês! Que aspecto fabuloso! Linda, linda!!