pastries party - part I { danish pastry dough and two handpies to use it in }

oh decisions, decisions...
i've been saving them all for the weekends and when they finally arrive time just seems to slip through my fingers. and at the same time i need to get some rest and inspiration too!
i have a lot ot things to thing through - indeed. but i'll get there and i'll make the right call - because there is no right or wrong when it comes to the questions which have been bugging my mind.

meanwhile, i've been baking - what would you expect!? - but i still have some goodies from Portugal to share with you. and as i promised, today is double recipe day!

pão, pan, pain, pane, brot, bread. { pan de jamón }

ok, i've already told you about my love for baking bread.

the fulfillment it brings to my soul.

well... on the top of that, some kinds of bread bring me an even sweeter feeling,

they recall me of cherished places, memories and people.

one of them

(and i cannot but say that it is my number one, way ahead of the bavarian laugenstange)

is the traditional bread from my hometown: padas de vale de ílhavo.

there's then a bunch of others. like today's bread.

this one in particular recalls me of lazy weekends,

but also of parties and special holidays like christmas and new year's eve.

and it has a very funny story ;)

uma francesa na alemanha. { german style francesinha }

This recipe is definitely not for the faint of heart.
Made for my Italian 'family' one month ago ;)
They got a taste of Porto and it got them K.O. haha!

it's a snap. { savoury ham and cheese muffins }

Oh how I missed the rain and thunderstorms (heart)

These muffins were based in a recipe I found here during one of my many strolls through the world of cooking blogs. Made them last tuesday for an alternative São João party here in Munich ;)

Easy and quick to whip up... (they seem actually perfect for a lazy sunday evening) you should eat them while still warm!

Muffins Mistos
(alguém disse que sabiam a tosta mista... mas eu acho que é mais a lanche misto ;) )

- 3 + 1/2 chávena de farinha

- 2 colheres de chá de fermento

- 1 colher de chá de sal

- 3 chalotas picadas

- pimenta

- orégãos e ervas de provence

- 2 ovos

- 1 chávena de leite

- 1/2 chávena de vinho branco

- 1/3 de chávena de azeite

- 4 colheres de sopa de creme fraiche

- 200g de fiambre, cortado em pedacinhos ou tirinhas

- 200g de queijo emmental e mozzarella ralado

- 200g de queijo gouda, cortado em cubinhos ou tiras

1) Refogar as chalotas em azeite,

2) Misturar a farinha, o fermento, o sal e os temperos,

3) Bater os ovos com o leite, o vinho branco, o azeite e o creme fraiche; juntar as chalotas,

4) Misturar o queijo e o fiambre na farinha,

5) Incorporar os ingredientes líquidos nos sólidos, sem bater demasiado

6) Dividir a mistura por formas metálicas de muffins previamente untadas com azeite e levar ao forno a 170ºC durante cerca de 10-15 minutos, ou até os topos estarem dourados.

Savoury Ham and Cheese Muffins

- 3 + 1/2 cup flour

- 2 tsp baking powder

- 1 tsp salt

- 3 shallots, chopped

- pepper

- oregano and provence herbs

- 2 eggs

- 1 cup milk

- 1/2 cup white wine

- 1/3 cup olive oil

- 4 tbsp sour cream

- 200g sliced ham, chopped

- 200g emmental and mozzarella cheese, grated

- 200g gouda cheese, diced

1) Sautée the shallots in some olive oil,

2) Mix flour, baking powder, salt and seasonings

3) Beat eggs with milk, wine, olive oil and sour cream; mix in shallots,

4) Mix cheese and ham into the flour,

5) Mix liquid ingredients into the flour mixture,

6) Divide the batter between previously greased muffin moulds and bake at 170ºC for about 10-15 minutes or until tops are golden.

for grown-up children ;) { mac & cheese... & ham }

Since today's Children's Day - at least where I grew up as a child! - I decided to post a really simple yet delicious recipe that kids - and grown ups - will love ;)

Massa Gratinada com Fiambre e Queijo

- 375g de cotovelos riscados

- 150g de fiambre, cortado em tiras

- 3 dentes de alho, grosseiramente picados

- azeite

- 100g de queijo parmesão ralado

- 2 ovos

- 150ml de natas

- pimenta

- orégãos

- sal

1) Cozer a massa em água com sal,

2) Saltear o fiambre e o alho em azeite,

3) Bater os ovos com as natas, 80g de parmesão e os temperos,

4) Misturar tudo bem, polvilhar com o restante parmesão e levar ao forno a gratinar a 200ºC durante cerca de 5-10 min.

Mac, Ham and Cheese

- 375g macaroni

- 150g ham, cut into stripes

- 3 garlic cloves, roughly chopped

- olive oil

- 100g shredded parmesan cheese

- 2 eggs

- 150ml heavy cream

- pepper

- oregano

- salt

1) Boil the pasta in salted water,

2) Sautée ham and garlic on olive oil

3) Beat eggs, cream, 80g parmesan and seasonings,

4) Mix everything well, sprinkle with the remaining parmesan and bake at 200ºC for about 5-10 min.

Salty Heart { heart-shaped cheese and ham pastries }

Estes corações ensinou-os a Vera Ferraz aqui há uns meses, e derretem o coração a todos os que os provam ;)

Mini Palmiers de Queijo e Fiambre
Ingredientes:

- 1 embalagem de massa folhada fresca de compra

- 100g de fiambre

- 100g de queijo

Preparação:

1) Estender a massa, cortar e montar de forma a obter um rectângulo,

2) Espalhar o fiambre e por cima o queijo,

3) Enrolar de ambos os lados, começando nas arestas maiores do rectângulo, de forma a que ambos os rolos se encontrem no meio,

4) Fatiar e espalhar as fatias (corações) sobre um tabuleiro forrado com papel vegetal,

5) Levar ao forno a 200ºC até estarem dourados e servir imediatamente. 

Cheese and Ham Hearts
Ingredients:

- 1 package store-bought pastry dough

- 100g ham

- 100g cheese

Preparation:

1) Spread the dough into a rectangle,

2) Spread the ham and the cheese on top,

3) Roll from both bigger sides, both rolls meeting in the middle,

4) Slice and spread the slices over a baking tray,

5) Place in the oven at 200ºC until golden and serve immediately.

Daringly healthy { hake, cured ham and spinach gratin }

Gym and less carbs are making me happy :) So I leave you a recipe that will keep you satisfied without any rice, potatoes or pasta, which is not too green so men won't protest ;) My blog isn't strictly about healthy food, because I believe almost anything can be part a healthy diet, but I can share other healthier recipes with you if you'ld like!

Pescada Gratinada com Paio e Espinafres
Ingredientes:

- 2 medalhões de pescada

- 2 dentes de alho, picados

- 1 cebola pequena, fatiada

- 8 fatias de paio de york, cortadas em tiras

- 200g de espinafres frescos

- 1 colher de chá bem cheia de pesto

- 8 azeitonas

- azeite

- sal

- pimenta

- colorau

- amêndoas com casca, partidas em pedaços

- 4 colheres de sopa de pão ralado

- 1 colher de sopa de parmesão ralado

Receita:

1) Colocar os medalhões num pirex e temperar com sal e pimenta,

2) Refogar o alho e a cebola em azeite,

3) Juntar o sal, o colorau e as pimentas e deixar libertar os sabores,

4) Juntar o paio e deixar refogar um pouco,

5) Juntar os espinafres e um pouco de água e deixar cozer bem, tapado,

6) Incorporar uma colher de chá de pesto,

7) Partir as azeitonas em pedaços e juntar aos espinafres,

8) Dispor os espinafres em volta da pescada,

9) Polvilhar com pão ralado, parmesão e as amêndoas picadas e levar ao forno a 220º para gratinar.

Hake with Ham and Spinach Gratinee
Ingredients:

- 2 hake medallions

- 2 garlic cloves, chopped

- 1 small onion, sliced

- 8 ham slices, chopped

- 200g fresh spinach

- 1 tsp full of pesto sauce

- 8 olives

- olive oil

- salt

- pepper

- paprika

- chopped almonds

- 4 tbsp breadcrumbs

- 1 tbsp parmesan cheese, grated

Receita:

1) Place the medallions in a deep baking tray and season with salt and pepper,

2) Cook the garlic and the onion in olive oil,

3) Add the pepper, paprika and salt and let cook until fragrant,

4) And the ham and cook a little longer

5) Add the spinach with a little water and cook well, covered,

6) Incorporate the pesto,

7) Chop the olives and mix into the spinach,

8) Place the spinach around the hake,

9) Sprinkle with the bread, cheese and almonds and place in the oven at 220º until golden.

Facebook News

Hoje não venho deixar nenhuma receita, venho apenas anunciar que já me podem seguir pelo facebook!
Deixo ainda duas fotografias que mostram bem o conceito do Between Kitchens: cozinhar sem cozinha certa! Com diferentes ingredientes, orçamentos, paciência, tempo, paladares a agradar, apetites, ocasiões, alturas do dia, números de pessoas. Um dia publicarei realmente tudo o que sinto acerca do Between, tudo o que ele tenta expressar e a mensagem que espero que passe ;)

Today I'm not leaving any new recipe, I'm just announcing that I can already follow me on facebook!
These are two photos that mirror quite well the concept behing Between Kitchens: cooking with no fixed kitchen! With different ingredients, budgets, patience, time, tastes to please, appetites, ocasions, times of the day, numbers of people. One day I'll try to tell everything I feel about Between, everything it tries to express and the message I hope it sends ;)

Receita para estas francesinhas aqui. Feitas em casa dos meus amigos J, D e F.
Recipe for these francesinhas here. Made at my friends J, D and F's home.

Back from Berlin { cheese and cured ham meatloaf with lemon-herbs roasted potatoes }

Andava a ver se acabava ou não o mundo para publicar esta receita, que fiz ontem para o almoço! A inspiração foi dada por uns amigos que estão a estudar em Berlim, que foram impecáveis durante a nossa estadia e nos receberam em casa com uma delícia parecida com esta!

I was waiting for the world to decide if it would end or not to publish this recipe, my lunch yesterday! Inspirated by a group of friends who are studying in Berlin, who were great for us during our stay, and welcomed us at their place with one like this!

No Lustgarten
At the Lustgarten

Rolo de Carne com Queijo e Paio e Batatas no Forno com Limão e Ervas
Ingredientes:
1 kg de carne de novilho picada
8 azeitonas, picadas
6 dentes de alho, picados
cominhos
pimenta moída na hora
orégãos
sal grosso
1 ovo (+ 1 ovo para o exterior, opcional)
200g de queijo fatiado
200g de paio fatiado
50g de barriga fumada fatiada
coentros
pão ralado
azeite

8 batatas médias
sumo de 1 limão
azeite
sal grosso
erva à escolha (tomilho, alecrim, ervas de provence ou orégãos)

Preparação:
1) Misturar bem a carne com o sal, os cominhos, a pimenta, os orégãos, o alho, a azeitona e o ovo batido,
2) Estender sobre um papel vegetal, numa camada fina e homogénea (cerca de 1 cm de altura),
3) Distribuir as fatias de queijo, depois o paio e a barriga fumada sobre a carne, colocar os coentros numa das pontas para ficarem no centro,
4) Enrolar como se se tratasse de uma torta,
5) Envolver no pão ralado (com ovo batido, opcional)
6) Levar ao forno a 200º num tabuleiro, cerca de 1 hora,
7) Entretanto, preparar as batatas: lavar e cortar em gomos, temperar com os restantes ingredientes e colocar no forno também cerca de 1 hora, por baixo do tabuleiro do rolo,
8) Fatiar o rolo e servir imediatamente.

Creamy Pasta for Dinner { a lighter take on spaghetti carbonara }

This healthier take on the traditional pasta carbonara uses ham instead of bacon and is packed with mushrooms. An easy and quick recipe for a mid-week dinner!

Not so ordinary lunch { pizza romana - thirty minute pizza dough for dummies }

Homemade pizza from scratch is such a satisfying thing to make... Come on, who doesn't love pizza? I wouldn't mind eating every other day! This dough recipe is not perfect, but the upside is that it gets ready in thirty minutes. That way you can have your homemade pizza out of a whim!