Silk. { pannacotta with balsamic strawberry sauce and blueberries }

Still on Italian dinners done by a portuguese for italians...

Pannacotta com Coulis de Morango Balsâmico e Mirtillos

- 500ml de natas frescas (30-35% gordura)

- 100ml de leite

- 4-5 colheres de sopa de açúcar

- baunilha

- 9g de gelatina em pó

- 300g de morangos, partidos em pedaços

- 1 colher de sobremesa de vinagre balsâmico

- 4-5 colheres de sopa de açúcar

- 1 colher de sobremesa de sumo de limão

Dissolver a gelatina em quatro colheres de sopa de água quente, reservar,

Misturar as natas, o leite, o açúcar e a baunilha numa caçarola,

Levar ao lume a espessar, sem deixar ferver,

Quando as natas estiverem mais espessas, juntar e dissolver completamente a gelatina,

Verter num pyrex,

Deixar arrefecer e levar ao frigorífico durante, pelo menos, três horas,

Deitar todos os ingredientes do coulis numa caçarola e levar ao lume a espessar até atingir a consistência desejada,

Guarnecer com o coulis e com os mirtilhos.

Pannacotta with Balsamic Strawberry Sauce and Blueberries

- 500ml heavy cream (30-35% fat)

- 100ml milk

- 4-5 tbsp sugar

- vanilla

- 9g powder gelatin

- 300g strawberries, chopped

- 1 tbsp balsamic vinegar

- 4-5 tbsp sugar

- 1 tbsp lemon juice

Melt gelatin in 4 tbsp warm water, set aside,

Combine cream, milk, sugar and vanilla in a saucepan,

Take to medium heat to thicken, stirring and not boiling,

When cream becomes thicker mix in the gelatin,

Pour in a pyrex,

Let cool and place in the refrigerator for at least 3 hours,

Cook all the ingredients of the sauce over medium heat until thick, let cool,

Pour over the pannacotta and sprinkle with strawberries.

raw and ravishing. { salmon tartare with balsamic strawberries and yogurt sauce }

Thesis on hold... for now I have an headache on fire.

Hi! I would like to welcome all the people who just recently started visiting my page ;) And thank all those who keep me going!

Talking about that... Sometimes people really inspire me without even knowing it. And this post is a bit about it.

I put a hold on the party recipes series to present this dinner I made at home back before Easter for me and my lovely brothers.

You know... I thought they would really hate it.

I had just arrived in Aveiro from Munich and both my parents were travelling to different corners of the world. There was some salmon in the fridge that was somehow meant to be grilled.

Of course it didn't turn that way. Thing is: I prefer raw salmon 1000x over the cooked one. And it's always impossible to try daring - read unconventional upon sight - recipes when I'm cooking for my parents, so I shortly convinced my brothers we would try something different ;)

Back to where I started... on the people who really inspire me without noticing... This was the recipe that made me come back after months of desertion. I mean, there was this guy who really talked me into coming back because he thought this dish looked nice. Today, I want to thank him :)

Tártaro de Salmão

- 2 lombos de salmão, sem pele ou espinhas e cortados em pequenos cubinhos

- 2 dentes de alho, picados

- 1/2 cebola pequena, picada

- coentros, picados

- 3 colheres de sopa de sumo de limão

- mistura de pimentas, moída na hora

- 1 colher de café de massa de alho

- sal

- 6 morangos

- 1 colher de sobremesa de vinagre balsâmico

- 1 colher de sobremesa rasa de açúcar

- 1 iogurte grego

- 1 iogurte natural

- mistura de pimentas, moída na hora

- sal

- sementes de sésamo q.b.

Numa taça alta, misturar gentilmente o salmão, o alho, a cebola, os coentros, o sumo de limão, a pimenta, a massa de alho e o sal. Reservar.

À parte, misturar os morangos, o vinagre balsâmico e o açúcar. Reservar.

Noutra taça, misturar os iogurtes, a pimenta e o sal,

Escorrer bem os morangos,

Montar o tártaro em aros metalizados (usei um copo de iogurte com o fundo cortado. Começar com uma camada de morangos, seguida de uma camada de salmão,

Finalizar com o molho de iogurte e as sementes de sésamo.

Salmon Tartare

- 2 salmon fillets, no bones or skin, chopped into small pieces

- 2 garlic cloves, chopped

- 1/2 onion, chopped

- cilantro, chopped

- 3 tbsp lemon juice

- pepper mix, freshly ground

- 1/3 tsp garlic paste

- salt

- 6 strawberries

- 2 tsp balsamic vinegar

- 2 tsp sugar

- 1 greek yogurt

- 1 regular yogurt

- pepper mix, freshly ground

- salt

- sesame seeds

Mix the salmon, garlic, onion, cilantro, lemon juice, pepper, garlic paste and salt. Set aside.

In another bowl, mix strawberries, balsamic and salt,

Drain the strawberries completely,

Mix the yogurt, pepper and salt

Set the layers inside a steel ring for plating: first strawberries, then salmon,

Finish with the yogurt sauce and sesame seeds.

preppy in pink { raspberry mousse cake }

It's being a I-need-a-lot-of-coffee Monday...

This cake was one of my Easter weekend projects.

Bolo Mousse de Framboesa

- 5 ovos

- 125g de açúcar

- 175g de farinha

- corante vermelho

- 200g de framboesas congeladas, descongeladas

- 300g de natas

- 100g de açúcar

- 1 clara

- 8 folhas de gelatina

- 200g de morangos, picados

- 100g de açúcar

- 1 colher de sopa de vinagre balsâmico

- 25g de chocolate branco

Forrar o fundo de uma forma de fundo amovível com película aderente,

Preparar dois tabuleiros, forrando cada um com uma folha de papel vegetal com um círculo ligeiramente maior que a forma desenhado,

Bater os ovos com o açúcar até obter uma mistura esbranquiçada,

Peneirar e envolver a farinha,

Separar a massa em duas metades e misturar corante numa delas até obter a cor desejada,

Preencher os círculos com colheradas de massa de ambas as cores e desenhar um padrão de mármore com a ajuda de uma faca,

Levar ao forno a 200ºC durante cerca de 10 min,

Retirar o papel vegetal, deixar arrefecer e cortar com o formato da forma,

Colocar a primeira fatia de bolo no fundo da forma, reservar a segunda,

Escorrer a água das framboesas para um tacho, aquecer e dissolver a gelatina,

Reduzir as framboesas a puré,

Bater a clara em castelo e as natas separadamente com o açúcar,

Envolver o puré de framboesa e a gelatina nas natas, incorporar a clara,

Deitar a mousse dentro da forma, cobrir com a segunda fatia de genoise,

Levar ao frigorífico durante pelo menos 3-4 horas,

Preparar o molho da cobertura, levando os morangos, o açúcar e o vinagre ao lume até obter uma compota suave, dissolver o chocolate branco partido em pedaços,

Desenformar o bolo, colocar num prato de servir e cobrir com o molho de morango.

Nota: este tem também côco ralado.

Raspberry Mousse Cake

- 5 eggs

- 125g sugar

- 175g flour

- red colourant

- 200g frozen raspberries, thawed

- 300g cream

- 100g sugar

- 1 egg white

- 8 gelatin leaves

- 200g strawberries, chopped

- 100g sugar

- 1 tbsp balsamic vinegar

- 25g white chocolate

Line the bottom of an removable bottom pan with plastic sheet,

Prepare two baking trays by lining them with a sheet of parchment paper with a circle a bit bigger than the mould drawn,

Beat eggs and sugar to a light colour,

Sift and mix in the flour,

Separate the batter in two bowls and mix the colourant in one of them until obtaining the desired colour,

Fill the circles with both batters, mixing them in a swirl pattern with a knife,

Bake at 200ºC for about 10 min,

Remove parchment paper, let cool and cut the size of the cake pan bottom,

Place the first layer inside the pan, set the second aside,

Drain the water from the defrost raspberries, heat in the stovetop and melt the gelatine leaves in it,

Puree the raspberries,

In separate bowls, beat the egg white and the cream with the sugar until stiff,

Fold the raspberry puree and gelatin into the cream, fold in the egg white,

Pour the mousse in the pan, cover with second cake layer,

Place in the refrigerator for at least 3-4 hours,

Prepare the sauce by heating the strawberries, sugar and vinegar until obtaining a soft compote, melt in the white chocolate,

Unmould the cake, place in a dish and pour the strawberry sauce over.

Nota: Mine also has shredded coconut.

Heavenly Cloud { white meringue pudding with balsamic strawberry coulis and berries }

Imaginem uma nuvem, sobre a qual se verteu um delicioso coulis de morango, polvilhada com frutos dos bosques...

Imagine a cloud, over which a delicious strawberry syrup was poured and on which top berries were carefully placed...

Pudim de Claras com Coulis de Morango e Balsâmico e Frutos Vermelhos

Ingredientes:

- 12 claras

- 12 colheres de sopa de açúcar

- sumo de ½ limão

- 1 colher de sopa bem cheia de maizena

- 1 pitada de sal

- 500g de morangos

- 100/150g de açúcar

- 1 colher de café de vinagre balsâmico

- 150g de frutos vermelhos

Preparação:

1) Untar uma forma de buraco grande com margarina e polvilhar com açúcar,

2) Bater as claras em castelo com uma pitada de sal, juntar as colheres de açúcar aos poucos e poucos, batendo, até ficar bem consistente e não se sentirem os grãos, como se se fizesse merengue,

3) Incorporar a maizena suavemente,

4) Colocar na forma com cuidade, alisar o topo e levar ao forno pré-aquecido a 160º durante cerca de 15 minutos, deixar arrefecer no forno fechado,

5) Preparar o coulis: Lavar e retirar o pé aos morangos,

6) Colocar num processador e reduzir a puré,

7) Levar ao lume com o açúcar restante e o vinagre e deixar ferver, mexendo, até reduzir pelo menos um terço (dependendo da textura desejada),

8) Deixar arrefecer e cobrir o pudim na hora de servir (pode-se conservar ambos no frigorífico se preparados com antecedência), decorando por fim a gosto com os frutos vermelhos.

White Meringue Pudding with Balsamic Strawberry Coulis and Berries

Ingredientes:

- 12 egg yolks

- 12 tbsp sugar

- half lemon juice

- 1 big tbsp cornstarch

- a pinch of salt

- 500g strawberries

- 100/150g sugar

- half tsp balsamic vinegar 

- 150g berries

Preparação:

1) Grease a big cake mould with margarine and sprinkle with sugar,

2) Beat egg whites with a pinch of salt until soft peaks form, add the sugar spoons bit by bit, beating, untill stiff peaks form,

3) Incorporate cornstarch softly,

4) Place in the mould carefully, smooth the top and place in pre-heated oven at 160ºC for 15 minutes, let cool in the oven without opening,

5) Wash and cut out the top of the strawberries,

6) Purée them well,

7) Place in the oven with the remaining sugar and vinegar and let boil, stirring, until it reduces at least to a third of the initial volume,

8) Let cool and pour over the pudding only when serving, finishing with the berries.