My collection of food photography and recipes. Attention: sugar high content!
Almond and poached pear danish braid
Apple Juice Infused Cinnamon Cake
Arroz Doce – Portuguese rice pudding
Cabbage, bacon and mascarpone fetuccine
Caramel Cake with Caramelized Butter Frosting
Carrot soup makes your eyes pretty
Cashew Gateau with Praline Cream
Chocolate drizzled egg cream éclairs
Crackers and Dips: Party time!
New York cheesecake to share (not)
Ever since my sister-in-law asked me to search the web and find a good recipe for Banoffee Pie - and make the said pie - that I’ve been in love with the banana-tofee sauce combination. It’s the perfect topping to a scoop of vanilla ice-cream, it’s an amazing crepe filling, it’s even great on its own, sprinkled with some cereal for crunchiness. Continue reading…
Overwhelmed and drowning in work, I must say I feel quite guilty for abandoning this blog and keeping away from the kitchen for so long.
So this month I tried to get back to it, even if I still couldn’t keep up with the Daring Bakers’ reveal date.
But hey, better late than never, isn’t it?
The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers’ cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.
Fresh pasta has always been one of my favourite addictions, but so far, I had resisted the temptation to buy one of those fabulous pasta rolling gadgets.
That is, until this month’s Daring Bakers Challenge: Home made green lasagna!
The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.
I’ve been told I’m a sweet sort of person, but when it comes to Valentine’s Day… Boy, am I bitter! And as hard as I try to ignore this cursed date, hearts suddenly appear everywhere and make it impossible to bury my head in the sand. The Daring Bakers were no exception this month, with a heart shaped chocolate Valentino cake.
The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.
Lately, work has been so crazy that I missed the December Daring Bakers, and almost missed January’s too. But after a whole month of postponing, I decided it was too good a challenge to miss, baked away until obscenely late, and hoped the sun would come out this morning for some nice photos.
This month’s challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.
That was what my grandmother Helena would say to get me to eat another spoon. “I don’t need it, my eyes are already pretty”, I would reply without a hint of modesty.
Caramel is definitely not my favourite flavour, so I started the November Daring Baker’s Challenge with a bit of suspicion.
Caramel Cake with Caramelized Butter Frosting, by Shuna Fish Lydon of Eggbeater This challenge was hosted by Dolores, of Culinary Curiosity, Alex (Brownie of the Blondie and Brownie duo) and Jenny of Foray into Food.
I returned to my trip to New York with a serious addiction to cheesecake. While there, I couldn’t have enough of it. Once I was back, I started having serious withdrawal symptoms, I craved for that dense creamy heavenly dessert night and day.
I really had to try to bake one, but the occasion always seemed to escape. If I didn’t have a party or dinner to take it to, or some friends over to share it with, I would easily have ended up eating a whole cheesecake on my own. And we all know why that would be a bad idea!
It’s only natural to react with a bit of suspicion when we come across a recipe as strange as no-knead bread. Something so simple and easy sure feels like cutting corners and it’s hard to believe that proper delicious bread can really come out of there. But even to my mum’s disbelief, it does. Dense, tasty, crusty, yummy bread.
After two weeks gorging on delicious New York pizza, I came home to find out that the Daring Baker’s Challenge for October is… Pizza! How appropriate!
I’ve been meaning to do my own pizza dough for ages, finally I’d have a chance to try it. And the challenge was very clear, we had to toss it in the air like a real professional. I was so excited I gathered some friends around and called it a pizza party.
A savoury challenge for the August Daring Bakers challenge, oh my! I just had to get some friends around and call it a party! And since it’s a party, why not go a bit over the top and do a few more dips as well? So here are the results: Lavash crackers with a intercontinental dip trio, with a bit of mexican, a pinch of indian, a whiff of mediterranean. Sounds a bit posh, doesn’t it?
I’m afraid this isn’t quite a new recipe. When my friend Cat asked me for a Passion Fruit Mousse, I remembered that the recipe for the Creamy Lime Mousse seemed to work with any acidic fruit, and decided to give it a go.
The first time I tasted Greek Yogurt, I fell in love with the stuff. So creamy, dense and bitter, it was way better than the regular stuff! Soon I realised that if I added some walnuts and drizzled it with honey, I had the perfect instant dessert, the most sophisticated quick-fix ever. (It’s a shame that, unlike in London, it’s not available in most supermarkets in Lisbon, and I have to go to the shopping centre I hate the most just to get it.)
Let’s go for something healthier today, shall we? Pears are now in season, and this fresh and light desert is perfect to make good use of them.
The night before this month’s challenge was posted, I dreamed it was going to be all about profiteroles. I was pleasantly surprised when I woke up the next morning and realised it was indeed a choux pastry recipe.
patriciafurtado.net is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 2.5 Portugal License.
Powered by WordPress 3.3.1 | Colophon
Tweet
Bookmark
Site feed