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1001 Scribbles

Tag Archives: recipes

Dutch Pancake

26 Tuesday Jan 2016

Posted by AnaLuciaSilva in All This is PORTUGAL

≈ 2 Comments

Tags

Food, Photography, Portugal, recipes

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Recipe/Receita:

4 eggs

120g flour

0.6dl milk

0.6dl cream

1 c. melted unsalted butter to grease

powdered sugar for dusting

lemon juice q.s.

 

4 ovos

120g farinha

0.6dl leite

0.6dl natas

1 c. margarina derretida no fundo da forma

açúcar me pó para polvilhar

sumo de limão q.b.

Whisk the eggs, flour, milk and cream and place in a greased baking mould. Bake at 180 ° C for about 20 minutes. After cooked, sprinkle with powdered sugar and drizzle with lemon juice.

Bata os ovos, a farinha, o leire e as natas e coloque numa forma untada com a margarina. Leve ao forno a 180 ºC cerca de 20 minutos. No fim de cozida, polvilhe com açúcar em pó e regue com sumo de limão.

Passion Fruit Parfait

21 Thursday Jan 2016

Posted by AnaLuciaSilva in All This is PORTUGAL

≈ 4 Comments

Tags

Food, Photography, Portugal, recipes

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Recipe/Receita:

CAKE:

200g unsalted butter

200g Sugar

4 eggs

100 ml passion fruit pulp

1 teaspoon passion fruit essence

250g flour

1 teaspoon of baking powder

 

MOUSSE:

250g passion fruit pulp

1 can of condensed milk

400ml cream

2 natural Greek yoghurt

4  gelatine sheets

60 ml of milk

BOLO:

200g de margarina

200g de açúcar

4 ovos

100 ml de polpa de maracujá

1 c. chá de essência de maracujá

250g de farinha de trigo

1 c. chá de fermento em pó

 

MOUSSE:

250g polpa de maracujá

1 lata de leite condensado

400ml natas para bater

2 iogurtes gregos naturais

4 folhas de gelatina

60 ml de leite

  

Prepare the cake and bake at 180ºC for 30-35 minutes. Once cooked, unmould, let cool and cut circles the size of the cups.

Prepare the mousse. Place the  gelatin in a tin with cold water. Whip the cream and add the condensed milk, natural yogurt and 2/3 of passion fruit pulp. Heat the milk, drain the water from the gelatine and add to the hot milk to melt. Add the melted gelatin to the passion fruit mousse.

In each cup cake put a cake disc, a little passion fruit pulp and then fill with the passion fruit mousse. Store in refrigerator until set.

Prepare o bolo e leve ao forno a 180ºC durante 30/35 minutos. Depois de cozido, desenforme, deixe arrefecer e corte circulos do tamanho dos copinhos.

Prepare a mousse. Coloque a gelatina numa taça com água fria. Bata as natas e junte o leite condensado o iogurte natural e 2/3 da polpa de maracujá. Aqueça o leite, escorra a água da gelatina e acrescente-a ao leite quente para derreter. Junte a gelatina derretida para completar a mousse de maracujá.

Em cada copinho coloque um disco de bolo, um pouco de polpa de maracujá e de seguida encha com a mousse de maracujá. Guarde no frigorífico até solidificar.

Mackerel Pate

13 Wednesday Jan 2016

Posted by AnaLuciaSilva in All This is PORTUGAL

≈ 2 Comments

Tags

Food, Photography, Portugal, recipes

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Recipe/Receita:

1 can of mackerel fillets

mayonnaise q.s.

ketchup q.s.

zest and lemon juice q.s.

pitted black olives

pepper q.s.

chives

parsley

oregano

1 lata de filetes de cavala

maionese q.b.

ketchup q.b.

raspa e sumo de limão q.b.

azeitonas pretas descaroçadas

pimenta q.b.

cebolinho

salsa

oregãos

 

Add the fish to the food processor with the mayonnaise, ketchup, lemon zest and juice. Also add the olives, pepper and the chopped chives, parsley and oregano to taste and blend to a paste.

Juntar todos os ingredientes a gosto num processador de alimentos  e misturar até que se forme uma pasta.

Sonhos (Christmas Portuguese Dreams)

24 Thursday Dec 2015

Posted by AnaLuciaSilva in All This is PORTUGAL

≈ 14 Comments

Tags

Food, Photography, Portugal, recipes

“Sonhos” are a traditional Portuguese dessert of fried dough rolled in cinnamon sugar, very famous around Christmas. “Sonhos” means "Dreams" and once you’ll try these deep-fried puffs you’ll totally understand why we, Portuguese people, are addicted to them.

.

Para os portugueses os Sonhos dispensam apresentações. Não há Natal que se preze, onde não marquem presença.

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Recipe/Receita:

125 ml water

125 ml milk

50g of butter

A zest of lemon

A pinch of salt

150g all-purpose flour

4 eggs

Vegetable oil, for deep-frying

Cinnamon sugar

125 ml água

125ml leite

50g margarina

Uma casca de limão

Sal q.b.

150g de farinha

4 ovos

Óleo para fritar

Açúcar com canela

Heat the water, milk, butter, salt and the lemon zest in a saucepan over medium heat until the boiling point. Add the flour and beat it with a wooden spoon until the mixture forms a soft ball and leaves the sides of the pan clean. After the mixture has cooled a bit, discard the lemon zest and beat in the eggs, 1 at a time. Continue beating the dough to aerate it.

Heat your vegetable oil to 180°C (360°F). When the oil is ready, deep-fry spoonfuls of the dough until golden. Using a slotted spoon, tongs, or a spider, transfer the doughnuts to paper towels to drain.

Combine the sugar and cinnamon in a shallow bowl. When the “sonhos” are golden remove them from the oil and immediately roll them in the sugar/cinnamon mixture.

Num tacho, leve ao lume a água, o leite, a casca de limão, a pitada de sal e a margarina. Logo que comece a ferver, junte a farinha de uma só vez e mexa muito bem até formar uma bola que descole do fundo do tacho. Depois da bola de massa formada, coloque numa tigela, retire a casca de limão e deixe arrefecer um pouco. Junte os ovos um a um e mexa muito bem entre cada adição.

Com a ajuda de duas colheres, faça bolas de massa e frite em óleo quente (180°C), Depois de fritos, retire-os para um prato com papel absorvente.

Entretanto misture o açúcar com a canela a gosto. Depois de fritos passe os sonhos pela mistura do açúcar e canela

Portuguese Duck Rice

16 Wednesday Dec 2015

Posted by AnaLuciaSilva in All This is PORTUGAL

≈ 4 Comments

Tags

Food, Photography, Portugal, recipes

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Recipe/Receita:

1 duck

1 chicken broth cube (optional)

1 onion

7 cloves

1 carrot

2 portugueses chorizos

bacon

1 bay leaf

oil qs

salt and pepper qs

Rice qs

1 pato

1 cubo de caldo de galinha (opcional)

1 cebola

7 cravinhos

1 cenoura

2 chouriços

bacon

1 folha de louro

azeite q.b.

sal e pimenta q.b.

arroz q.b.

Cook the duck in about 2 litres of water with a little salt, pepper, chicken bouillon cube, onion stuck with cloves, carrot, bay leaf, bacon and the Portuguese chorizos. Cook for 40 to 50 minutes. Once cooked, remove it to a platter and strain the broth.

Bring the rice to cook in the broth and rectify salt. Shred the duck. Cut a chorizo into small cubes and the other into slices. In a tray spread half of the rice and add the duck and the chorizo into small cubes. Cover with the remaining rice. Smooth and on top put the chorizo, carrot and bacon slices. Bake in preheated oven at 200°C for 15-20 minutes.

Coza o pato em cerca de 2 litros de água com um pouco de sal, pimenta, o cubo de caldo de galinha, a cebola com os cravinhos espetados, a cenoura, a folha de louro, o bacon e o chouriço. Deixe cozer entre 40 a 50 minutos. Depois de cozido, retire tudo para uma travessa e coe o caldo.

Leve o arroz a cozer no caldo e rectifique de sal. Desfie o pato. Corte um chouriço em cubinhos e o outro chouriço em rodelas. Num tabuleiro espalhe metade do arroz e sobre este espalhe o pato e o chouriço em cubinhos. Cubra com o restante arroz. Alise e em cima coloque as rodelas de chouriço, cenoura e bacon. Leve ao forno previamente aquecido nos 200ºC entre 15 a 20 minutos.

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1001 Scribbles

Ana Silva

Coimbra, Portugal

Email: 1001scribbles@gmail.com

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