Homemade

Cinco meses depois de terem sido semeadas, as courgettes e as abóboras estão a dar frutos. A sensação de comer algo que vi crescer é inexplicavelmente boa.
Five months after I sowed them, the courgettes and pumpkins are starting to fruit. It feels amazing to eat something that you’ve seen growing.
 (image: Constança Cabral)

Baking Day

Tarte de maçã, bolo de limão, pão… e o fim-de-semana à porta!
Apple pie, lemon cake, a loaf of bread… and the weekend is nearly here!

Classic Apple Pie (Martha Stewart)

3 tablespoons all-purpose flour, plus more for work surface

1 recipe Pâte Brisée
1 large egg yolk
1 tablespoon heavy cream
3 pounds assorted apples, peeled, cored, and cut into 1/4-inch-thick slices
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 tablespoon unsalted butter, cut into small pieces
Sanding sugar, for sprinkling

On a lightly floured work surface, roll out one disc of dough into a 13-inch round about 1/8 inch thick. Fit dough into a 9-inch pie plate. Roll out remaining disc in the same manner. Place in refrigerator until firm.

Preheat oven to 400 degrees. In a small bowl, whisk together egg yolk and heavy cream; set aside. In a large bowl, toss the apples with the lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt. Remove pie shell from freezer, and fill with apple mixture. Dot with butter.

Lightly brush edge of pie with a wet pastry brush. Place dough round on top of pie. Trim edges flush with rim; press to seal. Crimp edges as desired. Make four 1/2-inch slits in center of pie. Brush top with egg wash; sprinkle with sanding sugar.

Place pie plate on a baking sheet, and bake until crust just begins to brown, about 20 minutes. Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 35 to 45 minutes. If the crust begins to get too dark, drape a piece of aluminum foil over the top. Transfer to a wire rack to cool.

Lemon-Syrup Loaf Cake (Nigella Lawson)
Cake:
125g unsalted butter
175g caster sugar
2 large eggs
Zest of 1 lemon
175g self-raising flour
pinch of salt
4 tablespoons milk
Syrup:  
Juice of 1/5 lemons (about 4 tablespoons)
100g of icing sugar
23 x 13 x 7 cm loaf tin, buttered and lined, preheat the oven to 180 degrees or gas mark 4.
Cream the butter and sugar.
Add eggs and lemon zest, beat in well.
Add the sieved flour and salt, folding in gently but thoroughly.
Add the milk, mix in.
Spoon into loaf tin and put cake in oven for 45 mins, or until golden and a cake tester comes out clean.
While it’s cooking, dissolve the sugar in the lemon juice, over a low heat
As soon as you take the cake out, puncture holes all over the top and pour the syrup on to let it soak in. Make sure there are lots of holes in the top so it doesn’t all go down the sides.
Wait until it’s completely cold to take it out of the tin.

(images: Constança Cabral)

Loaf

No sábado estive em Birmingham, em casa do Tom Baker, a participar no curso “Bread: Back to Basics”. Que dia bem passado! O curso está muito bem organizado e, em 7 horas, aprendemos imensos truques e viemos para casa com pão branco, pão integral, fougasse, ciabatta e brioche, tudo feito por nós. O Tom tem um forno a lenha no jardim, planta os seus próprios legumes e até tem galinhas. Foi óptimo passar o dia com pessoas que dão valor às coisas simples da vida. A qualquer pessoa que passe por Birmingham recomendo vivamente a Loaf!
I spent last Saturday in Birmingham, at Tom Baker‘s house, participating in the “Bread: Back to Basics” course. What a great day! The course is very well planned and, within 7 hours, we learned loads of tricks and came home with white bread, wholemeal bread, fougasse, ciabatta and brioche. Tom has an earth oven in the garden, plants his own veggies and even keeps chickens. I loved spending the day with people who value the simple things in life. To anyone passing through Birmingham I highly recommend Loaf!
(images: Constança Cabral)

Dias com Mafalda

Sabiam que a Mafalda Pinto Leite, para além de ser autora de dois livros de cozinha ultra apetecíveis (e parece que vem mais um a caminho!), também tem um blog cheio de receitas e de histórias pessoais? Preparem-se, porque a Mafalda está cheia de projectos que vão dar que falar…! Entretanto, para quem quiser experimentar o pão que se come diariamente cá em casa, a receita está por .
(I’m sorry this post is written only in Portuguese… it’s about a lovely Portuguese chef called Mafalda Pinto Leite and her blog and also about my bread… Tomorrow I’ll be back with a post that you’ll be able to understand!)

(image: Tiago Cabral)

Homemade Bread

Tenho feito pão praticamente todos os dias. O meu objectivo é deixar de comprar pão industrial (que muitas vezes vem disfarçado de “caseiro”) e usar farinhas inglesas. Este pão foi feito com uma mistura de duas farinhas Wessex Mill: Six Seed Bread Flour e Strong White Bread Flour. Ao todo usei 650 g de farinha para 500 ml de água. Antes de pôr o pão no forno, pincelei-o com uma clara de ovo e espalhei uma mistura de sementes que costumo usar em saladas. Ficou mesmo bom!
I’ve been making bread almost every day. My goal is to stop buying industrial bread (which sometimes comes disguised as “artisan” bread) and to use British flours. This bread was made with a mixture of two Wessex Mill flours: Six Seed Bread Flour and Strong White Bread Flour. In total I used 650 g of flour for 500 ml of water. Before baking I brushed the top with an egg white and sprinkled some seeds I normally use on salads. It tasted really good!

(images: Tiago Cabral)

NYC in a Lisbon kitchen

No domingo passado fiz bagels, aqueles pãezinhos nova-iorquinos por excelência. Comidos com queijo creme e salmão fumado, fizeram-me lembrar… Nova Iorque, claro! A receita é daqui.
Last Sunday I made bagels, those little new yorker rolls. With cream cheese and smoked salmon, they reminded me of… New York, of course! The recipe is from this book.

No-knead bread + shop update

As experiências de fazer pão em casa continuam… Resolvi experimentar esta receita depois de ler sobre uma fantástica côdea aqui e aqui. Este método revolucionário baseia-se numa fermentação leeenta (20 horas no total) e conta com o fiel Le Creuset (ou outra panela no género) para alcançar uma côdea crocante e que não envergonharia nenhum padeiro. Pena foi (1) ter-me esquecido de pôr sal — e nós portugueses gostamos de pão salgado, não é? — e (2) o meu Le Creuset ser demasiado grande — o pão ficou achatado. De resto, estou satisfeita e recomendo!
The making-bread-at-home experiences go on… I decided to try this recipe after reading about a fantastic crust here and here. This revolutionary method is based on a slooow fermentation (20 hours total) and relies on the faithful Le Creuset (or a similar pan) to achieve a crusty crust (that’s right!) that would make any baker feel proud. Unfortunately (1) I forgot to add salt — and we Portuguese love salty bread, right? — and (2) my Le Creuset is too big — the bread got flat. Otherwise, I’m pleased and I recommend it!


E de caminho, há novos babetes na loja.

By the way, there are new bibs at the shop.