Lemon & Vanilla: Rosemary / Alecrim.

Showing posts with label Rosemary / Alecrim.. Show all posts

16 October 2018

Blackcurrants, Goat's Cheese, Hazelnuts & Rosemary Soda Bread for the World Bread Day 2018 / Soda Bread de Groselhas Pretas, Queijo de Cabra, Avelãs e Alecrim, para o Dia Mundial do Pão 2018.

It's World Bread Day and, of course, once more, I couldn't miss it for anything in the world!

Every year, as soon as I receive Zorra's e-mail invitation, I start looking for recipes and trying to decide which kind of bread i'll be making. Such an excitement for a bread lover as I am!!

This year, I've decided to make a simple yet super delicious Soda Bread!

The combination and burst of flavours in this bread is so exciting and marvelous, that I couldn't be more pleased with my choice.

The recipe is from the most gorgeous and beautiful book I've bought this year! "Time" from the amazing Gill Meller, a fantastic Chef that I totally adore and, I've once introduced in this post.

Jerusalem artichoke Blinis topped with blue cheese / Blinis de Girassol batateiro com queijo azul.

You know I'm a huge Jerusalem artichoke lover. If you look up at the "Jerusalem artichoke" label here on the blog, you'll find loads of recipes with this amazing ingredient.

Every year, as soon as they are in season and I find them, I can't resist buying a whole lot of them.

This recipe, featured in the absolutely gorgeous book "The Modern Vegetarian", from the very well known Chef Maria Elia, is a true stunner!!

Just try to make it and serve it as a starter at a dinner party and your guests will love you forever!!

Honestly, although it looks very posh and labour intense, it's so, so easy to make that the smiles on your guests faces will be the best reward you'll get for such little work.

You can make the blinis in advance and gently reheat them in the oven before serving. As for the cheese, if you don't like blue cheese, you can use other kind of cheese, like pecorino, goat's cheese, manchego or other cheese you like.

If you don't like Jerusalem artichokes, you can use parsnips or none, if you don't like either of them, and use just potatoes.

Blood Orange Roast Chicken / Frango Assado com Laranja Sanguínea.

Today I'm sharing this fabulous recipe with you all.

Blood oranges are in season now and at its best so, we have to use them as much as we can and you know, I love blood oranges and here on the blog, under the "blood orange" label, you can find a fair amount of blood orange suggestions.

As for this recipe, If you can't find blood oranges, you can use Navel oranges.

Remember that in this post I wrote that I would tell you more about Eva Flores "Adventures in Chicken" book in another post? Well, this is the post!

Everybody knows Eva Flores and her fabulous work and blog Adventures in Cooking right? So, no need for introductions!

Eva Flores book is, as I expected, an absolute delight. Recipes and photos that are to die for!! Actually, I can't ever think about Eva Flores without thinking and relating Eva and Mónica Pinto, as I find their work so similar, great and gorgeous...

Anyway...

Eva Flores first book is all about chicken. Chicken in many ways and with many flavours...

I've already made a lot of recipes from the book and some are in the queue to be published and others, I'll have to repeat them because (as I told you here, I lost the photos in the PC that broke).

Of course you might be thinking that there's nothing special about a book full of chicken recipes, but actually there is! and what makes Eva's chicken recipes different from another dozen of chicken recipe books?

I tell you what! What makes them different is that all the chicken recipes are delicious and specially the roast chicken ones! The chicken is always flavourful, moist and super delicious!! Chicken breasts, that were something that were always leftover here at home, are now being battled to be the first to be eaten. Why? Because as I said, they're moist and delicious and they're not dry and boring!

Now, you might be wondering what's the secret for those juicy and tasteful chicken breasts but for me, there's no secret!

Remember this post? This Donna Hay recipe? Well, the secret is the same, which is: Brining the chicken and, of course, a good free range bird...!

I knew that already, because in his book "In Search of Perfection" and about brining a chicken, Heston Blumenthal wrote: "Brining is a great way of tenderising the flesh and helping it to stay moist at the same time. The salt alters the proteins in such a way that they old on to moisture more effectively. The result is a much juicier chicken".

Actually and as I also wrote here, before I read this Donna Hay recipe and all the Eva Flores chicken recipes that I tried, the best roasted turkey I ever made or tasted, was precisely a Donna Hay brined turkey and that's the only one I now make every Christmas!

Just try brining your bird before you roast it and you'll see. There's no coming back! Let's go for the recipe then!

Pumpkin, pancetta and Dolcelatte cheese tart / Tarte de abóbora, pancetta e queijo Dolcelatte.

As you all know by now, I love Marta's "ingredient of the month" and there's no month that I don't participate with a suggestion for her beautiful round up at the end of each month.

This month, October, the chosen ingredient was the pumpkin.

I LOVE pumpkin and how it can be used in either sweet or savoury recipes and this time and for Marta, I made this absolutely amazing and delicious savoury tart.

I used some of my favourite ingredients that, combined, elevated this tart from good to extraordinary!

The combination of pumpkin and sage is a classic that we all know but in this recipe, I used rosemary, which is one of my favourite herbs of all times and yes... I know... I write and say that for every herb I talk or write about but, the thing is, I love them all so much, that I tend to think that the one I'm using in one specific recipe is my favourite one, when actually, might not be, because they all are!...

Anyway... in this recipe I used rosemary in both, pastry and filling and the results were absolutely stunning flavour wise.

So, for lovely Marta and her October, which is the "Pumpkin month", here is my suggestion - which I hope is not the only one until the end of the month - and I really recommend you all to try it because you'll be in for a real delightful treat.

for the pastry:

250g plain flour

200g butter, chilled and cubed

125ml soured cream

1 tsp fresh rosemary needles, very finely chopped

1 egg white, lightly beaten

method:

Put the flour and butter in a food processor and pulse until the mixture resembles fine breadcrumbs.

Add the soured cream and the rosemary and pulse until the dough forms a ball.

Wrap the dough in clingfilm and refrigerate for 20 minutes.

Preheat the oven to 180ºC.

Once the pastry is chilled, roll it out on a floured surface and line a 23cm loose based tart tin. Line with baking paper and chill for another 20 minutes.

Fill the tart base with baking beans and cook the pastry for 15 minutes.

Remove from the oven, tip out the baking beans, brush the pastry all over with the egg white (to avoid a soggy bottom) and bake for a further 5 to 10 minutes, or until the pastry is golden and crisp. Take the tin out of the oven and set aside to cool.

for the filling:

600g pumpkin or butternut squash, peeled and cut into 2cm cubes

drizzle of olive oil

150g pancetta, cubed and fried until crispy

150g Dolcelatte, cubed

1 tbsp rosemary, very finely chopped

4 eggs

150ml créme fraîche

150ml double cream

sea salt flakes and freshly ground black pepper, to taste

method:

Preheat the oven to 180ºC.

Put the pumpkin on a baking tray and toss it with a little olive oil and salt and pepper to taste.

Bake for 25 minutes, or until tender but still holding its shape. When ready, take the tray out of the oven and set aside to cool.

Spread the pumpkin cubes all over the base of the tart shell.

Sprinkle with the crispy cubed pancetta, followed by the Dolcelatte and the chopped rosemary.

In a bowl, beat together the eggs, crème fraîche, the cream and salt and pepper to taste.

Pour the mixture over the pumpkin, pancetta and Dolcelatte and bake in the oven for about 35 minutes, or until the egg mixture is set and golden brown.

Remove the tart from the oven and allow it to cool slightly or to room temperature before serving.

Blood orange, rosemary, brown sugar and caramel marble cake / Bolo marmoreado de laranja sanguínea, alecrim, açúcar mascavado e caramelo.

Just when I thought that I couldn't get more blood oranges, there's a little fruit and vegetable shop that opens in town.

Amongst lots of nice and fresh fruit and vegetables, there they are, a whole box of blood oranges!!

Of course I couldn't resist to bring home a bagful of them which were just enough for this cake and for another great dessert that I'll show you soon.

The recipe is from lovely Aimee "Twigg Studios" blog and, like all her recipes, it's a stunner.

ingredients for the orange and rosemary sponge:

120g golden caster sugar

120g butter

2 eggs

zest from 2 blood oranges

1 tsp very finely chopped rosemary leaves

120g self raising flour

4 tbsp of fresh blood orange juice

method:

Pre heat the oven to 180ºC and grease a 2 pound bundt tin.

In a stand mixer (or by hand), cream together the butter and sugar until creamy and pale.

Add the eggs, one at a time, beating well between additions.

Add the zest and orange juice and mix.

Mix in the flour and finely chopped rosemary and then, set the mixture aside while you make the other batter.

for the brown sugar and caramel sponge:

50g dark soft brown sugar

70g soft light brown sugar

120g butter

2 eggs

4 tbsp caramel (dulce de leche - cooked condensed milk)

120g self raising flour

1 tbsp cocoa

method:

In a stand mixer, cream together the butter and sugars until creamy and soft.

Mix in the eggs, one at a time, beating well between additions.

Mix in the caramel.

Add the flour and cocoa and combine everything together.

Add one spoonful of each mixture to the tin, alternating between the two batters, in order to get a marbled effect.

Bake for about 45 to 50 minutes.

Let the cake cool for 5 minutes in the tin and then gently turn it out onto a cooling rack.

for the sauce:

4 tbsp caramel (dulce de leche - cooked condensed milk)

juice from 1 blood orange

5 tbsp icing sugar (I just used 4tbsp)

1 sprig of rosemary

method:

Put the orange juice, caramel and rosemary sprig in a pan over medium high heat.

Heat until it reaches a rolling boil then remove from the heat and discard the rosemary spring.

Add the icing sugar and stir very well until the sugar as dissolved.

Leave to cool and serve drizzled over the cake or in a jar or jug.

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Quando as laranjas sanguíneas das receitas que vos apresentei anteriormente (e ainda falta uma de frango) acabaram, achei que este ano já não iria conseguir arranjar mais laranjinhas "vampiras".

Felicidade total quando abre aqui perto de mim uma lojinha de fruta e legumes onde, entre caixas e caixas de legumes e frutas frescos, lá estava uma caixa cheia de laranjas sanguíneas.

Claro que não vim para casa sem um saco delas e que foram suficientes para este bolo que aqui vos deixo e para mais uma sobremesa deliciosa que vos mostrarei num outro post.

Este bolo é mais uma receita do blogue lindo da Aimee, o Twigg Studios, e, tal como todas as receitas que de lá vêm, é uma delícia!

Claro e já sabem, caso não encontrem esta variedade de laranja, poderão sempre experimentar o bolo com as laranjas normais.

ingredientes para o bolo de laranja e alecrim:

120g açúcar refinado amarelo

120g manteiga, amolecida

2 ovos

raspa de 2 laranjas sanguíneas

1 colher chá de folhas de alecrim, muito finamente picadas

120g farinha de trigo branca com fermento

4 colheres sopa de sumo de laranja sanguínea

preparação:

Aquecer o forno a 180ºC e untar uma forma de Bundt com capacidade para 1l.

Na taça da batedeira eléctrica, bater a manteiga e o açúcar, até a mistura estar cremosa e pálida.

Adicionar os ovos, um de cada vez, batendo bem entre cada adição.

Adicionar a raspa e o sumo da laranja e voltar a bater.

Adicionar a farinha e o alecrim e envolver bem, até tudo estar bem combinado.

Reservar a mistura enquanto se faz o segundo bolo.

para o bolo de açúcar mascavado e caramelo:

50g açúcar mascavado escuro

70g açúcar mascavado claro

120g manteiga

2 ovos

4 colheres sopa de caramelo (leite condensado cozido)

120g farinha de trigo branca com fermento

1 colher sopa de cacau em pó

preparação:

Na taça da batedeira eléctrica, bater a manteiga com os dois açúcares, até a mistura estar cremosa e macia.

Adicionar os ovos, um de cada vez, batendo bem entre cada adição.

Adicionar o caramelo e bater novamente.

Adicionar a farinha e o cacau e envolver bem, até tudo estar bem combinado.

Colocar colheradas alternadas de ambas as misturas na forma, por forma a dar um efeito marmoreado ao bolo final.

Levar ao forno por cerca de 45 a 50 minutos, pua té um palito inserido no meio do bolo, sair limpo.

Deixar o bolo arrefecer na forma por cerca de 5 minutos e depois desenformá-lo sobre uma grelha para completo arrefecimento.

para o molho:

4 colheres sopa de caramelo (leite condensado cozido)

sumo de 1 laranja sanguínea

5 colheres sopa de açúcar em pó (eu só pus 4)

1 haste pequena de alecrim fresco

preparação:

Num tachinho sobre lume médio a alto, colocar o sumo da laranja, o caramelo e o alecrim.

Aquecer e quando a mistura estiver a ferver ferozmente, retirar o tacho do lume.

Descartar o alecrim, adicionar o açúcar em pó e mexer bem até o açúcar estar bem dissolvido. Deixar arrefecer bem.

Servir o bolo regado com o molho, ou servir o molho num jarro à parte.

Recipe / Receita: Aimee - Twigg Studios.

1 March 2016

Creamy jerusalem artichoke soup with parmesan skins / Sopa cremosa de girasol batateiro, com cascas crocantes e parmesão.

The first and mainly thing that caught my attention in this recipe, was the using of not just the interior of the artichokes, but also the skins.

As I had a big batch of jerusalem artichokes at home, I made this salad, the soup that I'm leaving you today and with a few remaining artichokes left, I also made a batch of jerusalem artichoke crisps that I'll be publishing soon.

ingredients (serves 4):

juice of 1/2 lemon

500g jerusalem artichokes, washed and scrubbed

2 tsp vegetable oil

25g butter

1 onion, roughly chopped

1 floury potato (140g), roughly chopped

600ml vegetable stock

3 tbsp double cream, plus a little extra to serve

1 to 2 tbsp finely grated parmesan cheese

leaves of 1 rosemary spring, finely chopped

method:

Half fill a large bowl with water and add the lemon juice.

Peel the artichokes, then toss the peelings with the vegetable oil in a bowl and set aside.

Chop the artichokes into rough chunks and put them in the lemony water.

Melt the butter in a large saucepan, add the onion, potato and seasoning.

Drain the artichokes and stir them in.

Cover the pan and sweat gently for 15 minutes, stirring from time to time.

Pour in the stock, cover and simmer for 10 to 15 minutes, or until the vegetables are tender.

Whizz the soup until very smooth. Add the cream and season to taste.

Preheat the oven to 220ºC.

Line a baking tray with baking paper.

Scatter the skins over and roast for 10 minutes.

Turn them over, scatter with the parmesan and rosemary and roast for another 5 minutes, or until they are crisp and dry.

Season with salt and freshly ground black pepper.

Serve the soup with a swirl of cream and a scatter of the crispy skins.

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Como podem ver nos arquivos do blogue, já fiz várias sopas com girassol batateiro.

Embora tivesse uma boa quantidade de girassol batateiro em casa (que utilizei nesta salada, na sopa que hoje vos trago e numas crisps magníficas que publicarei depois), não estava a pensar utilizá-lo noutra sopa.

Até que, ao ler esta receita, me chamou e cativou a atenção e interesse, o facto de, não só ser utilizado o interior do girassol batateiro, mas também as cascas.

Claro que a curiosidade falou mais alto e lá saiu mais uma sopa.

Magnífica, tenho de confessar...

ingredientes (para 4 pessoas):

sumo de 1/2 limão

500g girassol batateiro, bem lavado e esfregado

2 colheres chá de óleo vegetal

25g manteiga

1 cebola, picada grosseiramente

140g de batata, cortada em pedaços

600ml caldo de legumes

3 colheres sopa de natas para bater + extra para decorar a sopa

1 a 2 colheres sopa de queijo parmesão ralado

folhas de uma haste de alecrim, finamente picadas

preparação:

Colocar água numa taça e juntar-lhe o sumo do limão.

Descascar o girassol batateiro e colocar as cascas numa taça, misturando-as bem com o óleo vegetal.

Cortar o girassol batateiro em pedaços e colocá-los de imediato na água com o limão (para que não oxidem).

Derreter a manteiga num tacho ou panela.

Adicionar a cebola e a batata e temperar de sal e pimenta.

Escorrer o girassol batateiro e juntá-lo ao preparado anterior.

Tapar o tacho e cozinhar os legumes em lume brando por cerca de 15 minutos, mexendo de vez em quando.

Adicionar o caldo de legumes, voltar a tapar o tacho e deixar cozinhar por mais 10 ou 15 minutos, ou até os vegetais estarem macios.

Com a varinha mágica, ou no liquidificador, reduzir a sopa a um puré macio.

Adicionar as natas e temperar de sal e pimenta preta moída na altura, a gosto.

Entretanto, aquecer o forno a 220ºC e forrar um tabuleiro com papel vegetal.

Polvilhar as cascas sobre o papel vegetal e levar ao forno por 10 minutos.

Virá-las, adicionar o parmesão ralado e o alecrim picado e levar ao forno por mais 5 minutos, ou até as cascas estarem crocantes e sequinhas.

Temperar as cascas com sal e pimenta preta moída na altura, a gosto.

Servir a sopa decorada com um bocadinho de natas e polvilhada com as cascas crocantes.

Recipe / Receita: BBC GoodFood magazine - February 2016.

30 November 2015

Roasted pumpkin and rosemary soup, topped with mushrooms and pancetta / Sopa de abóbora assada com alecrim, polvilhada com cogumelos e pancetta.

It looks like, lately we're not eating anything else but soups, but believe me, we are eating much more than soups!

It's just that, soups are something that, you know I truly adore and this one, that I made up as I was going, just in order to finish a few things that were laying around is so, but so good, that I had to write everything down straightaway in order to share it with you.

Just try it and I can guarantee you, that you'll be amazed!

ingredients for the soup (serves 6):

1 pumpkin (1.5kg), peeled, deseeded and chopped into cubes
1 1/2 tsp hot smoked paprika
sea salt and freshly ground black pepper
2 garlic cloves, skin on, crushed
3 rosemary springs, leaves finely chopped
olive oil, to drizzle
2 tbsp olive oil
4 celery sticks, chopped
4 carrots, cut into small cubes
Parmesan rind (if you have any - optional)
750ml hot vegetable stock (or more if you want a thinner soup)
topping:

100g pancetta lardons
200g brown mushrooms, chopped or quartered
1 tbsp rosemary leaves, finely chopped
freshly ground black pepper

method:

Preheat the oven to 170ºC.
In a bowl, mix the pumpkin with the paprika, the crushed garlic cloves and the chopped rosemary.
Season with salt and freshly ground black pepper and drizzle with 2 tbsp of olive oil. Toss well to combine.

Put the pumpkin mixture in a large roasting tin and roast for 45 minutes or until the pumpkin is tender.
Meanwhile, heat 2 tbsp of olive oil in a large non stick saucepan.
Add the chopped celery and carrots along with the parmesan rind (if using) and cook, stirring from time to time, until the vegetables are soft.

When the pumpkin is roasted and tender, discard the garlic skins and add the containing of the roasting tin to the pan of soft carrot and celery.
Add the hot stock and bring to the boil.
Blend the soup until you have a smooth purée. Add more stock if you find it to thick and adjust the seasoning.
Fry the pancetta in a frying pan over medium to high heat, until crispy. Add the chopped mushrooms and rosemary and fry until the mushrooms are tender. Season with freshly ground black pepper.
Serve the hot soup topped with the pancetta and mushrooms mixture.

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Ultimamente até parece que cá em casa não se come mais nada a não ser sopas, mas acreditem que comemos muito mais e deliciosas refeições, para além das de sopa.
Vocês já sabem do meu grande amor por sopas e adoro fazê-las e comê-las e esta, que fiz para gastar alguns produtos que andavam cá por casa, nomeadamente uma abóbora, um resto de pancetta e uns cogumelos e que fui fazendo à medida que as ideias iam surgindo, ficou tão, mas tão deliciosa que tive de a escrever de imediato. Não só para partilhar convosco, mas também para voltar a repeti-la, pois o resultado final, acreditem, superou completamente as minhas expectativas!

ingredientes para a sopa (para 6 pessoas):

1 abóbora, com cerca de 1.5kg, descascada, sem sementes e cortada em cubos
1 1/2 colheres chá de paprika fumada picante
sal e pimenta preta moída na altura
2 dentes de alho, com casca e esmagados com as costas da faca
3 hastes de alecrim, folhas finamente picadas
azeite, para regar
2 colheres sopa de azeite
4 talos de aipo, cortados em rodelas finas
4 cenouras, descascadas e cortadas em cubos pequenos
casca de queijo Parmesão (opcional - usem só se tiverem, mas se não costumam guardar, comecem a guardar as cascas do parmesão e a colocá-la nas vossas sopas e vão ver o sabor fabuloso que dão ás sopas).
750ml caldo de legumes quente (ou mais, se acharem que a sopa está muito grossa)
para o topping:

100g lardons de pancetta
200g cogumelos castanhos, fatiados ou cortados em quartos, dependendo do tamanho
1 colher sopa de folhas de alecrim, picadas finamente
pimenta preta moída na altura

preparação:

Aquecer o forno a 170ºC.
Numa taça, colocar a abóbora, a paprika, os dentes de alho, o sal e a pimenta e o alecrim picado e regar com um fio de azeite.
Envolver tudo muito bem e colocar tudo num tabuleiro.
Levar ao forno por cerca de 45 minutos, ou até a abóbora estar assada e macia.
Entretanto, colocar um tacho ao lume e aquecer as restantes 2 colheres de sopa de azeite.
Adicionar o aipo, as cenouras e a casca do parmesão (se tiverem) e cozinhar sobre lume médio a baixo, mexendo de vez em quando, até os legumes estarem macios.
Quando a abóbora estiver assada, descartar as cascas do alho e deitar todo o conteúdo do tabuleiro, para o tacho com o aipo e as cenouras.
Adicionar o caldo de legumes quente e deixar a mistura levantar fervura.
Com a ajuda da varinha mágica, reduzir a sopa a puré.
Rectificar os temperos e, se necessário, adicionar mais caldo, até obterem a consistência desejada.
Entretanto, fritar a pancetta numa frigideira anti aderente, até esta estar crocante.
Adicionar os cogumelos e o alecrim picado e fritar, mexendo, até os cogumelos estarem macios. Temperar com pimenta preta moída na altura.
Servir a sopa quente, polvilhada com a pancetta e os cogumelos.

Recipe / Receita: Lia - Lemon & Vanilla.

4 March 2015

Blood orange and rosemary tart with a spelt and rosemary pastry / Tarte de laranja sanguínea e alecrim com base de espelta e alecrim.

I wanted to make this tart last year but as the blood oranges are so difficult to get, I made this one here with the ones I could get, but I didn't have the chance to make the one I'm bringing you today.

As they are in season again now, as soon as I got my hands on a few bags of them, they went straightaway into this delicious tart.

Amber Rose wrote in her book that the combination of oranges and rosemary is magic and I can corroborate that she is totally right. It really is, indeed, a magic combination!!

If you can't find blood oranges, you can use regular oranges but you really should try this tart as it is divine either flavour or texture wise.

ingredients for the crust:

250g white spelt flour, sifted

pinch of salt

90g unsalted butter, cold and cubed
50g icing sugar
2 large egg yolks, preferably free range
2 tbsp fresh rosemary, finely chopped

method:

Put the flour, salt and butter in a food processor and pulse until you have fine breadcrumbs.
Add the icing sugar, egg yolks and rosemary and pulse again to combine or until the mixture comes together.
Remove from the bowl, shape it into a ball and wrap in clingfilm.
Refrigerate for at least 1 hour.
Preheat the oven to 180ºC.
Using a box grater, grate the pastry into a 25cm tart tin and then press it evenly into the sides and base of the tin.
Prick the base with a fork and chill again for 10 minutes.
Line the tart with scrunched baking paper and fill with baking beans.
Place in the oven and bake for 12 minutes. Remove the baking paper and beans and bake for a further 5 minutes or until the pastry is lightly golden.
Cool in its tin and reserve.

ingredients for the blood orange curd:

grated zest of 3 and juice of 5 blood oranges

2 springs of rosemary
120g maple syrup
4 large whole eggs + 6 egg yolks
200g unsalted butter, softened

method:

Put the orange juice and rosemary springs into a saucepan and bring to the boil.
Simmer for 10 to 15 minutes or until the juice has reduced by half.
Remove from the heat and set aside to cool for 10 to 15 minutes.
When cooled, discard the rosemary springs.
Add the zest, maple syrup, eggs and egg yolks to the pan and whisk until the eggs are broken up and everything has become homogenised.
Place the pan over a low heat and cook, stirring all the time, until the mixtures coats the back of a spoon.
Add the butter, whisking all the time, until the mixture becomes very thick.
Remove from the heat and place the pan on a cold surface. Continue whisking until the mixture has cooled to lukewarm.
Spoon the filling into the tart case and bake in the oven for 10 to 15 minutes, or until the top is brown.
Remove from the oven and cool on a wire rack before removing from the tin.

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As laranjas sanguíneas são de estação curta e dificílimas de arranjar, o ano passado ainda consegui fazer esta tarte aqui com as que arranjei, mas já não consegui arranjar mais para fazer a tarte que hoje vos trago e que já estava marcada para fazer há séculos.

Agora, que a época das benditas laranjas (que, diga-se de passagem, são lindas, não são?), está de volta outra vez, não podia deixar passar mais um ano sem provar esta verdadeira maravilha de tarte.

A Amber Rose escreve no seu livro que a combinação laranjas/alecrim é mágica e deixem que vos diga que assino em baixo e faço minhas as palavras dela, pois é, de facto, uma combinação mágica e deliciosa!

Caso não encontrem laranjas sanguíneas, esta tarte pode ser feita com laranjas normais mas seja qual for o caso, não deixem de experimentar esta maravilha que, quer em termos de sabor, quer em termos de textura é, completamente mágica!!!

ingredientes para a massa:

250g farinha de espelta branca, peneirada (podem substituir por farinha de trigo branca)

uma pitada de sal

90g manteiga sem sal, fria e cortada em cubos
50g açúcar em pó
2 gemas de ovo grandes, de preferência caseiros
2 colheres sopa de alecrim fresco, finamente picado

preparação:

Colocar a farinha, o sal e a manteiga no copo do robot de cozinha e pulsar até obter uma espécie de migalhas.
Adicionar o açúcar em pó, as gemas e o alecrim e pulsar de novo, até a mistura estar bem combinada e a massa descolar dos lados do copo do robot.
Retirar a massa do robot, formar uma bola e envolvê-la em película aderente e refrigerar por, no mínimo, 1 hora.
Aquecer o forno a 180ºC.
Com os lados mais grossos de um ralador, ralar a massa para cima de uma tarteira com cerca de 25cm de diâmetro.
Pressionar a massa ralada uniformemente, na base e lados da forma, por forma a que esta fique bem forradinha.
Não tentem esticar esta massa com o rolo pois será tempo perdido, já que é uma massa muito areada.
Picar a base da massa com um garfo e levar a tarteira ao frigorífico por mais 10 minutos.
Amachucar uma folha de papel vegetal e colocá-la sobre a massa da tarte. Encher com bolas de cerâmica para culinária, feijões secos ou arroz e levar ao forno por cerca de 12 minutos.
Retirar a tarteira do forno, remover o papel e as bolas de cerâmica ou o que lá tiverem posto e voltar a levar a base ao forno por mais 5 minutos, ou até a massa estar douradinha.
Retirar do forno e arrefecer dentro da própria forma.

ingredientes para o curd de laranja:

raspa de 3 e sumo de 5 laranjas sanguíneas

2 hastes de alecrim
120g maple syrup
4 ovos inteiros (L) + 6 gemas (L)
200g manteiga sem sal, amolecida

preparação:

Colocar o sumo das laranjas e o alecrim num tacho e levar ao lume até levantar fervura.
Ferver por cerca de 10 a 15 minutos, ou até o sumo ter reduzido para metade.
Retirar do lume e arrefecer por mais 10 ou 15 minutos.
Quando arrefecido, retirar e descartar as hastes de alecrim.
Ao tacho onde está o sumo, adicionar a raspa das laranjas, o maple syrup, os ovos inteiros e as gemas.
Bater bem com vara de arames, até os ovos estarem desfeitos e a mistura bem homogénea.
Colocar o tacho sobre lume brando e, mexendo sempre, cozer a mistura até que a mesma engrosse ligeiramente e cubra, sem escorregar, as costas de uma colher.
Adicionar a manteiga, mexendo sempre muito bem, até a mistura ficar bem espessa.
Retirar o tacho do lume e colocá-lo sobre uma superfície fria, continuando a mexer sempre, até que a mistura esteja morna.
Deitar a mistura sobre a base da tarte arrefecida e levar ao forno por 10 ou 15 minutos, ou até o topo da tarte estar coradinho.
Retirar do forno e arrefecer bem - na própria forma - sobre uma grelha, antes de desenformar.

Recipe / Receita:

Páginas

16 October 2018

Blackcurrants, Goat's Cheese, Hazelnuts & Rosemary Soda Bread for the World Bread Day 2018 / Soda Bread de Groselhas Pretas, Queijo de Cabra, Avelãs e Alecrim, para o Dia Mundial do Pão 2018.

16 March 2017

Jerusalem artichoke Blinis topped with blue cheese / Blinis de Girassol batateiro com queijo azul.

8 February 2017

Blood Orange Roast Chicken / Frango Assado com Laranja Sanguínea.

27 October 2016

Pumpkin, pancetta and Dolcelatte cheese tart / Tarte de abóbora, pancetta e queijo Dolcelatte.

18 March 2016

Blood orange, rosemary, brown sugar and caramel marble cake / Bolo marmoreado de laranja sanguínea, alecrim, açúcar mascavado e caramelo.

1 March 2016

Creamy jerusalem artichoke soup with parmesan skins / Sopa cremosa de girasol batateiro, com cascas crocantes e parmesão.

30 November 2015

Roasted pumpkin and rosemary soup, topped with mushrooms and pancetta / Sopa de abóbora assada com alecrim, polvilhada com cogumelos e pancetta.

4 March 2015

Blood orange and rosemary tart with a spelt and rosemary pastry / Tarte de laranja sanguínea e alecrim com base de espelta e alecrim.