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!

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.

tomato stands for summer. { tomato and black olive sauce chicken }

Bringing you a very simple yet delicious meal.

Frango com Tomate e Azeitonas

- 400g de peitos de frango

- 3 dentes de alho, picados

- sal

- pimenta moída na hora

- ervas a gosto

- azeite

- 1 cebola, cortada em gomos

- 4 tomates frescos, cortados em gomos

- 6 tomates secos de frasco, em pedaços

- uma mão cheia de azeitonas

- garam masala

- tempero de pasta arrabiatta

- sal e pimenta

- polpa de tomate

1) Refogar o frango com o alho, sal, ervas e pimenta em azeite; reservar,

2) Refogar a cebola com o tomate seco e os temperos até ficar transparente; juntar o tomate fresco e deixar cozinhar,

3) Juntar um pouco de polpa de tomate e rectificar os temperos.

Tomato and Olive Chicken

- 400g chicken breasts

- 3 garlic cloves, chopped

- salt

- freshly ground pepper

- chopped herbs

- olive oil

- 1 onion, sliced

- 4 fresh tomatoes, sliced

- 6 jar dried tomatoes, chopped

- a handful of olives

- garam masala

- pasta arrabiatta seasoning

- salt e pepper

- tomato paste

1) Sautée chicken in olive oil with garlic, salt, herbs and pepper; set aside,

2) Sautée onion with dried tomato and seasonings until tender, add fresh tomato and let cook,

3) Add a bit of tomato paste and check the seasoning.

This I Call... Comfort Food { french onion soup }

French onion soup is a kitchen classic which probably gained popularity in other countries by the hands of writters like Julia Child. Its cheesy bread topping makes it delightful to dig into it from the first spoonful. Outstanding winter comfort food, you can't help but fall in love with it.

Cooking for Five { golden crust baked hake }

Uncomplicated, fairly quick to make and delicious, this recipe is perfect for weekday dinners or even when one has a couple of friends over. Everyone, even those who make funny faces at the sight of fish dishes, will love it. Guaranteed.