Lemon & Vanilla: Aimee x.

Showing posts with label Aimee x.. Show all posts

1 June 2017

Sour cream, Cheddar and Chive Drop Scones / Drop Scones de Sour Cream (natas azedas), queijo Cheddar e Cebolinho.

These scones are so delicious that this is the second time I've made them!

As you might know, drop scones are rustic and not the perfectly shaped ones that you know. Nonetheless, they are light as feathers and super delicious.

This recipe is from Aimee Twigger fabulous "Aimee's Perfect Bakes" book. A book that I love and there's so many recipes marked down to be tested. I just wish I was that kind of person that can eat everything and not get fat and I would be baking everyday from this book believe me!!

The combination of flavours for these scones is so perfectly delicious and clever that they're hard to resist, plus! you know me. I can't resist a good scone, specially if its a savoury one.

This time, as I had some chive blossoms, I had them to the batter for extra flavour and the final result was fantastic.

Pretzel Caramel Bars / Barrinhas de Caramelo Salgado e Pretzels.

About this recipe, I'm not going to talk much about because, as you can see, the images say's it all!

The recipe is from Aimee Twigger gorgeous book Love, Aimee X. A book from which you can find other fabulous recipes here on the blog, under the label "Aimee Twigger" or "Aimee x".

I not just love Aimee's books but I also love her gorgeous blog and Instagram account which are, both, always full of fabulous suggestions. Not to talk about Aimee herself, which is a fantastic person, kind, generous and a delight to deal with.

This recipe was my daughter's request after being flicking through Aimee's book and, of course, I was more than happy to satisfy her wish!

London Fog Millefeuilles / Mil Folhas "Nevoeiro de Londres".

Those who follow my instagram account (here and here), know very well that I'm very proud of the lavender bush that I have in my garden.
I love lavender, both, the smell and the flavour and every Summer I'm delighted with its beautiful purple shades and the way it comes back to life. Something else I love, is watching all the busy bees always around it.
This recipe, was marked for this time of the year - when my organic lavender is at its best - since the day I bought the fabulous Aimee Twigger "Love, Aimee x" book. A book that you all know I truly adore and from which, this one is the third recipe I'm making (the other two are here and here).
Aimee calls this recipe the London Fog Millefeuilles as, according to Aimee, the millefeuilles flavours were inspired by a London Fog Latte, which is flavoured with Earl Grey tea. Her favourite kind of tea and mine too I have to add.
Aimee perfumed the millefeuilles with the Earl Grey tea and lavender as she thinks they go really well together and I totally agree with her. It's a delightful combination!
I made these millefeuilles last week, for my husband's birthday and they were a huge success.

Red Velvet Madeleines.

A beautiful batch of french madeleines to enjoy with a cup of tea.

There's already a few recipes that you can find here, on the blog, under the "Madeleines" tag but this was the first time I made red velvet ones.

I love Madeleines. They're very easy to make and they're so dainty, light and delicious for those sugar craving moments.

The recipe is from Aimee Twigger beautiful gorgeous book "Love, Aimee x". A book that I truly adore and from which I wrote about here, when I made these fabulous marshmallows.

As you all know by now, Aimee is the author of the delightful Twigg Studios blog and for those that don't have the book, you should have a look at Aimee's blog because the recipes are mouthwatering and the styling is absolutely divine.

Strawberry marshmallows / Marshmallows de morango.

Twigg Studios is a blog that I truly adore as it is always full with beautiful pictures, great ideas and fantastic recipes. Her owner, Aimee Twigger is such a kind and helpful person. She always has something nice and kind to say and always, always, gives you an answer when you ask her a question.

As soon as I saw that she was publishing a new book, I didn't hesitate and pre ordered it straightaway as, I knew, it would be a great book and I was right!

Just like the blog, the book - Love, Aimee x - is gorgeous and it's full of delicacies and delicious sweet treats and these marshmallows, made with real strawberries, were the first recipe that I tried from Aimee Twigger's book.

This was my second attempt on making marshmallows and, like the first one (here), they were a success!

ingredients (makes 16 large squares):

350g strawberries, chopped

1 1/2 tbsp lemon juice

370g caster sugar

6 sheets of leaf gelatine

2 egg whites

1/2 tsp salt

Icing sugar and cornflour, for dusting and coating

method:

Put the fruit, lemon juice and 1 tbsp of caster sugar into a saucepan and bring to a boil over a low heat until the fruit breaks down.

Purée in a food processor and then press through a sieve.

Heat for another 10 minutes, or until the purée has a "jammy" consistency. Set aside.

Put the gelatine leaves into a bowl. Cover with water and set aside.

Put the egg whites, salt and 1tbsp of caster sugar into the bowl of the standmixer fitted with the balloon whisk attachment, but don't turn on the machine yet.

Heat the remaining caster sugar and 3 tbsp of water in a heavy based saucepan, stirring until the sugar has dissolved. Use a pastry brush dipped in cold water to wash any sugar crystals from the side of the pan down into the syrup.

Attach a sugar thermometer to the pan and when the syrup reaches 120°C, turn on the mixer and whisk the egg whites until stiff peaks start to form.

At the same time, reheat the fruit purée.

Squeeze out the leaf gelatine, add it to the syrup and stir.

The syrup will bubble up, so be careful not to burn yourself.

When the syrup reaches 130°C, pour it into the egg whites in a slow stream while whisking at high speed.

Continue for 3 minutes until the mixture is thick and glossy, then add the fruit purée and mix for another 5 to 8 minutes. Lightly grease a 20 x 30cm baking tin.

Mix equal quantities of icing sugar and cornflour together and sift over the tin. Tip out any excess.

Pour the marshmallow mixture into the tin, spread it out and sift more icing sugar/cornflour over the top.

Leave for 4 hours, then slice and roll the pieces in more icing sugar/cornflour.

The marshmallows will keep in an airtight container for up to 4 days.

Note: When adding the fruit purée, I just swirled it through the marshmallow mixture instead of mixing it in as specified.

__________________

O Twigg Studios é um blogue que adoro visitar.

Não só porque é um blogue lindo, cheio de criatividade, receitas fabulosas e ideias fantásticas, mas também porque a Aimee Twigger, autora do blogue, é uma pessoa super querida.

Apesar de ter um blogue de sucesso, não é nada "vedeta", antes pelo contrário, super simples e humilde, tem sempre uma palavra de carinho e uma resposta a uma questão ou dúvida, que lhe sejam colocadas.

Assim que soube que ia publicar um livro, imaginei que seria um livro à imagem do blogue e não hesitei em encomendá-lo, mesmo antes dele ser publicado.

Tal como o blogue, o livro - Love, Aimee x - é recheado de sugestões doces e lindas e estes marshmallows foram a primeira receita a ser recriada na minha cozinha.

Esta foi a segunda vez que fiz marshmallows e, tal como da primeira vez (aqui), correu lindamente e os marshmallows, feitos com morangos naturais, estavam uma delícia.

Eu não gosto de marshmallows de compra, pois acho que são esponjas secas e sem graça, mas acreditem que marshmallows feitos em casa, não têm nada a ver com os de compra. São uma experiência completamente diferente!

ingredientes (para 16 quadrados grandes):

350g morangos, lavados, sem pé e cortados em pedaços

1 1/2 colheres sopa de sumo de limão

370g açúcar refinado branco

6 folhas de gelatina

2 claras de ovo

1/2 colher chá de sal fino

açúcar em pó e Maizena, para polvilhar e envolver

preparação:

Num tachinho, colocar os morangos, o sumo do limão e 1 colher de sopa do açúcar.

Levar ao lume e deixar levantar fervura sobre lume brando, até os morangos estarem macios.

Com a varinha mágica, ou no copo do robot de cozinha, reduzir os morangos a puré e passar a mistura por um coador.

Voltar a levar a mistura ao lume, por cerca de 10 minutos, ou até a mesma estar com uma consistência de doce de morango. Reservar.

Colocar as folhas de gelatina numa tigela, cobrir com água fria e reservar.

Na taça da batedeira eléctrica equipada com o balão, colocar as claras de ovo, o sal e 1 colher de sopa do açúcar. Não ligar ainda a batedeira.

Para fazer o xarope de açúcar, colocar o açúcar restante e 3 colheres de sopa de água fria num tachinho.

Levar ao lume, mexendo até que o açúcar esteja dissolvido.

Usar um pincel de cozinha molhado com água fria para dissolver e empurrar os cristais de açúcar que se formam nas laterais do tacho.

Colocar um termómetro de açúcar no tacho e quando o mesmo atingir os 120ºC, ligar então a batedeira e bater as claras até estas começarem a ficar em castelo firme.

Entretanto, aquecer o puré de morangos.

Retirar as folhas de gelatina da água, espremê-las bem e adicioná-las ao xarope de açúcar, mexendo bem para dissolver a gelatina. Atenção que o xarope vai ferver, portanto tenham cuidado para não se queimarem.

Assim que o termómetro atingir os 130ºC, retirar o xarope do lume e, sempre com a batedeira ligada na velocidade máxima, adicioná-lo em fio ás claras em castelo.

Continuar a bater por cerca de 3 minutos, ou até que a mistura esteja espessa e brilhante.

Adicionar o puré dos morangos e bater por mais 5 a 8 minutos.

Entretanto, untar ligeiramente uma forma rectangular com cerca de 20 x 30cm.

Numa tigela, misturar iguais quantidades de açúcar em pó e Maizena.

Peneirar a mistura sobre a forma, tendo o cuidado de cobrir bem o fundo e lados da forma com a mistura. Sacudir o excesso.

Colocar a mistura de marshmallow dentro da forma, alisar bem e peneirar toda a superfície com mais mistura de açúcar em pó e Maizena.

Deixar repousar por cerca de 4 horas, desenformar, cortar em quadrados e envolver os quadrados em mais mistura de açúcar em pó e Maizena.

Os marshmallows conservam-se por cerca de 4 dias, guardados num recipiente de fecho hermético.

Nota: Na parte onde se junta o puré de morangos à mistura de marshmallow, eu não segui as instruções acima especificadas e simplesmente envolvi o puré na mistura sem bater, pois quis dar um efeito marmoreado aos marshmallows.

Recipe / Receita:

Páginas

1 June 2017

Sour cream, Cheddar and Chive Drop Scones / Drop Scones de Sour Cream (natas azedas), queijo Cheddar e Cebolinho.

1 May 2017

Pretzel Caramel Bars / Barrinhas de Caramelo Salgado e Pretzels.

27 July 2016

London Fog Millefeuilles / Mil Folhas "Nevoeiro de Londres".

13 July 2016

Red Velvet Madeleines.

26 February 2016

Strawberry marshmallows / Marshmallows de morango.