Beach Picnic

Beach Picnic | Photography and Styling by Sanda Vuckovic
Beach Picnic | Photography and Styling by Sanda Vuckovic Beach Picnic | Photography and Styling by Sanda Vuckovic
Beach Picnic | Photography and Styling by Sanda Vuckovic
Beach Picnic | Photography and Styling by Sanda Vuckovic
Beach Picnic | Photography and Styling by Sanda Vuckovic Beach Picnic | Photography and Styling by Sanda Vuckovic
Beach Picnic | Photography and Styling by Sanda Vuckovic
Beach Picnic | Photography and Styling by Sanda Vuckovic Beach Picnic | Photography and Styling by Sanda Vuckovic
Beach Picnic | Photography and Styling by Sanda Vuckovic

Last September my friends gathered for beach picnic to celebrate the end of summer.
This gathering made part of Spoonful Salt Issue.

I made Spelt Sourdough Bread that we ate with Herbs Labneh and Black Tea Cured Salmon, baked Beef and Olives Empanadas and for desert we had Berry Tart with Crumble and Chia Pudding with Strawberries and Hazelnuts and drank Grapefruit and Fennel Lemonade.

You can find all these recipes and story about our celebration in last issue of Spoonful magazine.

Berry Tart

Berry Tart |Photography and Styling by Sanda Vuckovic
Berry Tart |Photography and Styling by Sanda Vuckovic
Berry Tart |Photography and Styling by Sanda Vuckovic

Last weeks were super busy. The days were mainly filled with fun stuff. My nephew came for a visit and we spent a great time together getting lost in Lisbon, visiting my favourite spots, drinking a lot of coffee and eating. Besides eating outside, I also cooked on the little free time left and baked a tart with some berries, leftovers from the summer. It’s his favourite tart.
Today, my body just rejected to cooperate and I had to stay in bed with blankets on top and tea on my side but I am so happy for all the fun we had together.

*****

As últimas semanas foram super ocupadas. Os dias foram principalmente preenchidos com coisas divertidas. O meu sobrinho veio visitar-nos e passamos bons momentos juntos, perdidos em Lisboa, a visitar os meus lugares favoritos, a beber muito café e a comer. Além de comer fora, também cozinhei no pouco tempo livre que restou e fiz uma tarte com alguns frutos silvestres, sobras do verão. É a sua tarte favorita.
Hoje o meu corpo simplesmente decidiu não cooperar e eu tive de ficar na cama com cobertores por cima e chá ao meu lado, mas estou muito feliz por toda a diversão que tivemos juntos.

Berry Tart

Spelt Dough
300g spelt flour (or wheat flour)
2tbs coconut sugar (or cane sugar)
1ts salt
175g soy margarine (or butter), chilled and cut into cubes
3-4tbs cold water

Berry Filling
120g coconut sugar (or cane sugar)
3tbs spelt flour (or wheat flour)
1ts ground cinnamon
1/2ts ground cardamom
1/2ts ground ginger
1/4ts salt
500g frozen berries
juice of 1/2 lemon

Preheat the oven to 200ºC.
Mix the flour, sugar, margarine and salt until you get fine crumbs.Slowly add water until you get a fine dough. Wrap with plastic foil and leave for min 30min in the fridge.
Mix berries with lemon juice. In a separate bowl mix flour, sugar, spices and salt. Slowly add dry ingredients to the fruit.
Transfer the dough to a lightly floured surface and roll with a rolling pin until 3mm thick.
Line the tart with the dough but do not trim the edges yet.
Stir berry mixture into the tart shell. Trim the excess dough. Roll the excess dough with a rolling pin until 3mm thick and cut the dough into even strips (1cm). Make lattice from stripes. Brush with egg and sprinkle with some extra sugar.
Bake in the hot oven for 45 min. Remove from the oven and leave to cool.

Spelt Fruit Tart

Spelt Tart |Photography and Styling by Sanda Vuckovic
Spelt Tart |Photography and Styling by Sanda Vuckovic Spelt Tart |Photography and Styling by Sanda Vuckovic
Spelt Tart |Photography and Styling by Sanda Vuckovic
Spelt Tart |Photography and Styling by Sanda Vuckovic

I have to say I am not surprised which doesn’t mean this doesn’t make me sad.
I come from country that suffered war and where hate is still very present and makes part of daily life.
I used to be surrounded by people who couldn’t see further then their feet … they couldn’t understand, even if you tried to explain.
There is us and them and there is no actual wall between but there is a virtual one, one that you can’t touch but you can feel it exist. And it is like that for more then two decades and I am slowly loosing hope.. so I am not surprised for President chosen yesterday, my country is ruled by similar ones for a long time .. but it does make me sad.

I know world may stop for second, but very fast it continue spinning and I continue baking this beautiful tarts which I served to my family, trying to not loose hope in humanity.

Spelt Fruit Tart

Spelt Dough
300g spelt flour (or wheat flour)
2tbs coconut sugar (or cane sugar)
1ts salt
175g soy margarine (or butter), chilled and cut into cubes
3-4tbs cold water

Filling
90g coconut sugar (or cane sugar)
3tbs spelt flour (or wheat flour)
1ts cinnamon, grounded
1ts ginger, grounded
1/2ts cardamom, grounded
1/4ts salt
1kg fruits (I used apples and plums)

Preheat the oven to 180ºC.
Mix the flour, sugar, margarine and salt until you get fine crumbs. Slowly add water until you get a fine dough. Wrap with plastic foil and leave for min 30min in the fridge.
In a separate bowl mix flour, sugar, spices and salt. Slowly add the dry ingredients to the fruits.
Transfer the dough to a lightly floured surface and roll with a rolling pin until 3mm thick.Cut circles with pastry cutters, size to fit into small forms.
Line the tarts with the dough but do not trim the edges yet.
Stir fruit mixture into the tarts shells. Trim the excess dough. Roll the excess dough with a rolling pin until 3mm thick and cut the dough into even strips (1cm). Make lattice from stripes. Brush with egg.
Bake in the hot oven for 45 min. Remove from the oven and leave to cool.

Simple Spelt Tart

Simple Spelt Tart | Photography and Styling by Sanda Vuckovic
Simple Spelt Tart | Photography and Styling by Sanda VuckovicSimple Spelt Tart | Photography and Styling by Sanda Vuckovic
Simple Spelt Tart | Photography and Styling by Sanda Vuckovic
I’m used to winter with snow and negative Celsius degrees.
I’m used to gloves, scarf and hat.
The winters that I live now are far from that and I am sure that many of you won’t understand if I say that I, in general, miss cold and snowy winters.
Nowadays I learned to appreciate rain. I love gray days, with heavy rain. It’s kind of a substitution for those snowy days that I’m used to. I love the light, dark tones and melancholy that they bring.

Last few days were like that, and I remembered a bag of berries that I kept in the freezer for rainy days, since last summer. When searching for it, I found frozen rests of a tart dough, and this tart came out. Very simple but yet so good for a winter day with a taste of summer.

*****

Estou habituada ao inverno com neve e graus Celsius negativos.
Estou habituado a luvas, cachecol e chapéu.
Os invernos que vivo agora estão longe de ser assim e tenho a certeza que muitos de vocês não vão entender se eu disser que, no geral, sinto falta de invernos frios e com neve.
Hoje em dia aprendi a apreciar a chuva. Adoro dias cinzentos, com chuva intensa. É uma espécie de substituição dos dias de neve que eu estava habituada. Adoro a luz, os tons escuros e a melancolia que eles trazem.

Os últimos dias foram assim, e lembrei-me de um saco de frutos vermelhos que tinha guardado no congelador para os dias chuvosos, desde o último verão. Ao procurar por eles, encontrei restos de uma massa de tarte congelada. E foi assim que esta tarte saiu. Muito simples, mas ao mesmo tempo tão boa para um dia de inverno com gosto a verão.

Simple Spelt Tart

Spelt Dough
300g spelt flour (or wheat flour)
2tbs coconut sugar (or cane sugar)
1ts salt
175g soy margarine (or butter), chilled and cut into cubes
3-4tbs cold water

Crumble
70g spelt flour
65g soy margarine
55g roasted hazelnut, roughly chopped
35g spelt flakes
60g coconut sugar

Filling
2 apples, peeled and cut into tin slices
2 cups berries
2tbs coconut sugar

Preheat the oven to 180ºC.
Mix the flour, sugar, margarine and salt until you get fine crumbs. Slowly add water until you get a fine dough. Wrap with plastic foil and leave for 30min in the fridge.
In the meantime, make the crumble. Put all the ingredients in a large bowl and rub using your fingertips to create a crumble mixture.
Transfer the dough to a lightly floured surface and roll with a rolling pin until 3mm thick.
Line the tart with the dough but do not trim the edges yet.
Place the apple slices in the middle of the tart shell. Fill the extra space with berries. Sprinkle the fruits with sugar.
Trim the excess dough. Sprinkle the crumble over the fruits.
Bake in the hot oven for 45 min. Remove from the oven and leave to cool.

*****

Tarte de Espelta Simples

Massa de Espelta
300g de farinha de espelta (ou farinha de trigo)
2 colheres de açúcar de coco (ou açúcar de cana)
1 colher de chá de sal
175g de margarina de soja (ou manteiga normal), fria e cortada em cubos
3-4 colheres de sopa de água fria

Crumble
70g de farinha de espelta
65g de margarina de soja
55g de avelã torrada, cortada
35g flocos de espelta
60g açúcar de coco

Recheio
2 maçãs, descascadas e cortadas em fatias finas
2 chávenas de frutos vermelhos
2 colheres açúcar coco

Pré-aqueça o forno a 180ºC.
Misture a farinha, o açúcar, a margarina e o sal até obter migalhas finas. Lentamente, adicione água até obter uma fina massa. Embrulhe com película aderente e reserve durante 30 minutos no frigorífico.
Entretanto, faça o crumble. Coloque todos os ingredientes numa tigela grande e misture com os dedos para criar o crumble.
Transfira a massa para uma superfície levemente enfarinhada e passe com um rolo até conseguir uma base com 3mm de espessura.
Forre a forma com a massa, mas não apare ainda as arestas.
Coloque as fatias de maçã no meio. Preencha o espaço extra com os frutos. Polvilhe-os com açúcar.
Retire o excesso de massa. Polvilhe o crumble sobre os frutos.
Coza no forno quente durante 45 minutos. Retire do forno e deixe arrefecer.

Plums

Plums | Photography and Styling by Sanda Vuckovic
When I visit friends and they send me home with bags full of fruits, I start thinking about what to cook with those beauties immediately.

Last week I came home with bags of plums, soft and succulent. Tart, crumble, sauce I used with granola … so many great dishes came out of it.

*****

Quando visito amigos e eles me mandar para casa com sacos cheios de frutas, começo imediatamente a pensar o que cozinhar com essas belezas.

Na semana passada cheguei a casa com sacos de ameixas, macias e suculentas. Tarte, crumble, molho que usei com granola… tantos pratos bons que dali saíram.

Plums | Photography and Styling by Sanda Vuckovic

Spelt Plum Tart

Spelt Dough
300g spelt flour (or wheat flour)
2tbs coconut sugar (or cane sugar)
1ts salt
175g soy margarine (or butter), chilled and cut into cubes
3-4tbs cold water

Plum Filling
90g coconut sugar (or cane sugar)
3tbs spelt flour (or wheat flour)
1tbs vanilla sugar
1/4ts salt
1kg plums, cut into slices

Preheat the oven to 200ºC.
Mix the flour, sugar, margarine and salt until you get fine crumbs. Slowly add water until you get a fine dough. Wrap with plastic foil and leave for min 30min in the fridge.
In a separate bowl mix flour, sugar, vanilla sugar and salt. Slowly add the dry ingredients to the plums.
Transfer the dough to a lightly floured surface and roll with a rolling pin until 3mm thick.
Line the tart with the dough but do not trim the edges yet.
Stir plum mixture into the tart shell. Trim the excess dough. Roll the excess dough with a rolling pin until 3mm thick and cut circles. Glue circles with the edge of tart. Brush with egg and sprinkle with some extra sugar.
Bake in the hot oven for 45 min. Remove from the oven and leave to cool.

Spelt Apple Tart

Spelt Apple Tart by Little Upside Down Cake
You may find strange if I say I don’t eat a lot of sweets. I do make them almost every day but since I have a lot of limitations in my diet I can’t eat them. If I eat out I don’t even ask for desert list because I know all that I will find there will have wheat and/or lactose.

But from time to time I do feel a need for good dessert and it happened yesterday. I woke up thinking about what could I bake for me and already in the morning I was baking apple tart … and this apple tart is something, believe me. All of these spices and lemon … it was a perfect to satisfy my need for sweets.

Spelt Apple Tart by Little Upside Down Cake

Spelt Apple Tart

Spelt Dough
300g spelt flour (or wheat flour)
2tbs coconut sugar (or cane sugar)
1ts salt
175g soy margarine (or butter), chilled and cut into cubes
3-4tbs cold water

Apple Filling
120g coconut sugar (or cane sugar)
3tbs spelt flour (or wheat flour)
1ts ground cinnamon
1/2ts ground cardamom
1/2ts ground ginger
1/4ts salt
1kg apples, peeled and cut into slices
juice of 1 lemon

Preheat the oven to 200ºC.
Mix the flour, sugar, margarine and salt until you get fine crumbs.Slowly add water until you get a fine dough. Wrap with plastic foil and leave for min 30min in the fridge.
Mix apple slices with lemon juice. In a separate bowl mix flour, sugar, spices and salt. Slowly add dry ingredients to the apples.
Transfer the dough to a lightly floured surface and roll with a rolling pin until 3mm thick.
Line the tart with the dough but do not trim the edges yet.
Stir apple mixture into the tart shell. Trim the excess dough. Roll the excess dough with a rolling pin until 3mm thick and cut circles. Glue circles with the edge of tart. Brush with egg and sprinkle with some extra sugar.
Bake in the hot oven for 45 min. Remove from the oven and leave to cool.

Spelt Apple Tart by Little Upside Down Cake

If you want to know something more about Little Upside Down Cake you can see an interview done for Dinheiro Vivo.

Pepper and Pecorino Tartlets

Pepper and Pecorino Tartlets by Little Upside Down Cake
Yesterday morning a strange thing happened… I woke up needing water.
No, I was not thirsty; I just needed to hear the sound of water… I wanted to feel water. It seemed like my body was giving me some kind of signal and, the more I was thinking about it, I felt this need even more. I packed my bag and went to a swimming pool, found myself alone… no noise, just the sound of water.

I swam… and with each movement I felt lighter, like all these worries that bothered me were disappearing slowly. I swam for an hour, nobody around… it was one of the most liberating thing I felt lately.

When I came home I was starving but felt so much energy, so I started making pepper and pecorino tartlets for my lunch. It took some time but they were a perfect end of my morning experience.

*****

Ontem de manhã aconteceu uma coisa estranha… acordei com necessidade de água.
Não, não estava com sede, só precisava de ouvir o som da água… queria sentir a água. Parecia que meu corpo estava a dar-me algum tipo de sinal e, quanto mais eu pensava nisso, Mais sentia essa necessidade. Fiz a mala e fui a uma piscina, na qual estava sozinha… nenhum ruído, apenas o som da água.

Nadei… e a cada movimento senti-me mais leve, como que todas as preocupações que me incomodavam fossem desaparecendo lentamente. Nadei durante uma hora, sem ninguém por perto… foi uma das coisas mais libertadoras que senti ultimamente.

Quando cheguei a casa estava a morrer de fome mas senti tanta energia, por isso comecei a fazer tartlets de pimento e pecorino para o meu almoço. Demorou algum tempo, mas foram um final perfeito da minha experiência matinal.

Pepper and Pecorino Tartlets by Little Upside Down Cake

Pepper and Pecorino Tartlets

(adapted from Isidora Popovic, Book of Baking)

Spelt Dough

220g spelt flour
1ts dried yeast
1/2ts salt
2tbs olive oil
1 egg
60ml warm water

Pepper and Pecorino Tartlets

1 red pepper, deseeded and cut into stripes
1 yellow pepper, deseeded and cut into stripes
1/2 red onion, thinly sliced
2tbs olive oil
1/2ts salt
2 garlic cloves, chopped
some freshly chopped thyme
80g goat cheese
60g pecorino grated
120g goat yogurt

Preheat the oven to 180ºC. In a roasting tray, mix together the pepper, onion, garlic and thyme. Drizzle with olive oil, season with salt and cover the tray with aluminium foil. Roast in the preheated oven for about 20min. Remove and drain any extra juice from the vegetables. Leave to cool.
Mix the flour, yeast and salt in a bowl. Make a well in the center and pour in the oil, egg and water. Mix everything together with your hands until you get a soft dough.
Transfer the dough to a lightly floured surface and knead for a couple of minutes. If it is sticky, add a little flour and knead again. Roll with a rolling pin until 3mm thick.
Line the tartlets with the dough but do not trim the edges yet.
Stir half the goat cheese and the grated pecorino into the roasted pepper and set aside.
Mix together the yogurt and remaining goat cheese and spoon into the tartlets shells. Scatter the roasted pepper mixture over the yogurt, spreading evenly and finish with pecorino. Now trim the excess dough.
Bake in the hot oven for 25 min. Remove from the oven and leave to cool.

*****

Tartlets de Pimento e Pecorino

(adaptado do livro Book of Baking, de Isidora Popovic)

Massa de Espelta

220g farinha de espelta
1 colher de chá de levedura seca
1/2 colher de chá de sal
2 colheres de azeite
1 ovo
60ml de água morna

Tartlets de Pimento e Pecorino

1 pimento vermelho, sem sementes e cortado em tiras
1 pimento amarelo, sem sementes e cortado em tiras
1/2 cebola vermelha, cortada em fatias finas
2 colheres de azeite
1/2 colher de chá de sal
2 dentes de alho picados
algum tomilho fresco, picado
80g de queijo de cabra
60g queijo pecorino ralado
120g iogurte de cabra

Pré-aqueça o forno a 180ºC. Num tabuleiro, misture o pimento, cebola, alho e tomilho. Regue com azeite, tempere com sal e cubra o tabuleiro com folha de alumínio. Asse no forno pré-aquecido durante cerca de 20min. Retire e escorra todo o líquido extra dos vegetais. Deixe arrefecer.
Misture a farinha, o fermento e o sal numa tigela. Faça um buraco no centro e coloque o óleo, o ovo e água. Misture tudo com as mãos até obter uma massa macia.
Transfira a massa para uma superfície enfarinhada e amasse alguns minutos. Se estiver pegajosa, acrescente um pouco de farinha e amasse novamente. Estique com um rolo até ter 3mm de espessura.
Forre as formas com a massa, mas não apare ainda as arestas.
Misture metade do queijo de cabra e pecorino ralado com os pimentos assados e reserve.
Misture o iogurte e o restante queijo de cabra e coloque nas tartlets. Disperse a mistura de pimentos assados sobre o iogurte, espalhando uniformemente e termine com pecorino. Agora corte a massa em excesso.
Asse no forno quente durante 25 min. Retire do forno e deixe arrefecer.

 

* Some photography props kindly provided by Gavetão

* Alguns adereços fotográficos gentilmente cedidos por Gavetão

Goat Cheese and Tomato Tartlets

We are in the middle of September and, despite it still feels like summer and we still visit the beach, I could feel autumn near. Days are much shorter, nights and mornings are quite chill, leaves are falling down and trees in front of my kitchen window are not green anymore.

***

Estamos a meio de Setembro e, apesar de ainda parecer ser verão e de ainda irmos à praia, consigo sentir que o outono está perto. Os dias estão mais curtos, as noites e manhãs são frias, as folhas estão a cair e as árvores à frente da minha janela da cozinha já não são verdes.

Autumn is on the market also… plums, apples and grapes replaced all these berries that we ate some weeks ago. Our plates have different colours and tastes.
Soups and tarts are back to our kitchen table and we are welcoming them with such a happiness.

***

O outono está no mercado também… ameixas, maçãs e uvas substituem todos os frutos que comemos há algumas semanas. Os nossos pratos têm cores e sabores diferentes.
Sopas e tartes estão de volta à nossa mesa da cozinha e nós estamos a acolhe-las com muita felicidade.

Goat Cheese and Tomato Tartlets

For the spelt dough

220g spelt flour, plus more for the work surface
1ts dry yeast
1/2ts salt
2tbs olive oil
1 egg
80ml warm water

For the filling
120g soft goat cheese
125g goat yogurt
1 egg
handful of cherry tomatoes
salt
fresh thyme

Preheat the oven to 170°C. Mix the flour, yeast, and salt in a large bowl. Make a well in the centre and pour in the oil, egg, and water. Draw everything together with your hands until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for a couple of minutes. The dough should be soft but not sticky. If it’s sticky, add a little flour and knead again.
Roll out the dough and cut big circles (bigger than your tartlets forms).
Line the tartlets, tucking the dough into the edge of the pan.
In a separate bowl, combine the cheese, egg, yogurt, salt and thyme and whisk well.
Cut the cherry tomatoes in half. Pour the cream mixture into the tartlets crusts. Place the tomatoes over the cream mixture.
Bake the tartlets 30 to 35 minutes, until golden. Remove from the oven and let cool for a few minutes.

***

Tartlets com queijo de cabra e tomate

Para a massa de espelta

220g de farinha de espelta, e mais alguma para a superfície de trabalho
1 colher de chá de fermento seco
1/2 colher de chá de sal
colher de sopa de azeite
1 ovo
80ml de água morna

Para o recheio
120g de queijo de cabra macio
125g de iogurte de cabra
1 ovo
punhado de tomates cereja
sal
tomilho fresco

Pré-aqueça o forno a 170°C. Misture a farinha, o fermento e o sal numa tigela grande. Faça um buraco no centro e deite o óleo, os ovos e a água. Misture tudo com as mãos até obter uma massa macia.
Transfira a massa para uma superfície enfarinhada e amasse alguns minutos. A massa deve ficar macia, mas não pegajosa. Se pegar, acrescente um pouco de farinha e amasse novamente.
Abra a massa e corte círculos grandes (maiores do que as formas das tartlets). Forre as formas, colocando a massa na borda das mesmas.
Numa tigela, misture o queijo, ovo, iogurte, sal e tomilho e bata bem.
Corte os tomates cereja ao meio. Despeje a mistura de creme nas tartlets. Coloque os tomates sobre a mistura de creme.
Coza as tartes 30 a 35 minutos, até dourar. Retire do forno e deixe arrefecer alguns minutos.

Apricot Tartelets and Roasted Gilthead Bream

Hello there, how are you?
I hope you had a more pleasant morning than me. I spent all my morning at finance services, known as Finanças. Two hours waiting in a small space full of nervous and stressed people, kids crying, people screaming…
I already know how it works and I knew I would spend all my morning there, so I took a book and spent all the 2 hours reading and waiting for my turn. Yesterday I prepared some nice dessert for me to have when I come back home and I have fish roasting in my oven now.
I will do everything to forget this morning and have a nice afternoon.

What do you do when you need to go to deal with paperwork and know you will spend so much time waiting? Some tips to share?

*****

Olá, como estão?
Espero que tenham tido uma manhã mais agradável do que eu. Passei a minha toda nas Finanças. Duas horas de espera num espaço pequeno, cheio de pessoas nervosas e stressadas, crianças a chorar, pessoas a gritar…
Eu já sei como funciona e sabia que iria passar a manhã toda lá, por isso levei um livro e passei as 2 horas completas a ler e a esperar pela minha vez. Ontem preparei uma sobremesa agradável para ter quando voltasse para casa e tenho agora peixe a assar no meu forno.
Vou fazer o possível para esquecer esta manhã e ter uma tarde agradável.

O que é que faz quando precisa de lidar com a papelada e sabe que vai gastar imenso tempo à esperar? Algumas dicas para partilhar?

Apricot Tartlets
(adapted from Recipes for and inspired life by Béatrice Peltre)

sweet pastry
6-8 ripe apricots, pitted and sliced
4 tbs almond meal
2 tbs sugar
1/4 cup red currants
2 tbs honey
2 tbs olive oil

Preheat the oven to 200ºC.
Roll the dough and cut to fit inside tartlet tins.
Combine almond meal and sugar and divide mixture among tartlets. Arrange the slices of apricots on top and add red currants. Drizzle evenly with honey and oil.
Bake tartlets for 25-30 min until crust is golden in colour and apricots are soft. Remove from the oven and let cool.

*****

massa doce
6-8 damascos maduros, sem caroço e cortados
4 colheres de sopa de farinha de amêndoa
2 colheres de sopa de açúcar
1/4 cgávena de groselha
2 colheres de sopa de mel
2 colheres de sopa de azeite

Pré-aqueça o forno a 200ºC.
Abra a massa e corte para caber dentro das formas de tartelett.
Misture a farinha de amêndoas e o açúcar e divida a mistura pelas formas. Disponha as fatias de damascos por cima e adicione a groselha. Regue uniformemente com mel e óleo.
Coza as tarteletts durante 25-30 min até que a crosta tenha uma cor dourada e os damascos fiquem macios. Retire do forno e deixe arrefecer.

Fresh Berries Tartlets

I live near the river. I always did.
I love my morning walks on the riverside, the big green park and the fresh morning air.
I like to see how our park changes its colours from season to season. Right now it’s covered with yellow and purple flowers falling down the trees.

Yesterday I decided to bake something early in the morning and go to have breakfast outside to celebrate summer. It was a sunny morning, with a lot of wind (we do have a lot of wind).

I placed my basket on the nearby desk, ate a bit, took photos and, after 15 minutes, I was surrounded by kids from a nearby school. They were playing and running, and some just looked at me, wondering what I was doing there early in the morning.
I didn’t mind about the wind, just tried to enjoy the sounds around me. Came home completely renewed.

I love my neighbourhood.

*****

Eu moro perto do rio. Sempre morei.
Adoro as minhas caminhadas matinais à beira rio, o grande parque verde e o ar fresco da manhã.
Gosto de ver como o nosso parque muda as suas cores de estação para estação. Agora está coberto com flores amarelas e roxas que caiem das árvores.

Ontem decidi cozinhar alguma coisa no início da manhã e ir tomar o pequeno-almoço na rua para comemorar o verão. Estava uma manhã ensolarada, com muito vento (nós temos mesmo bastante vento).

Coloquei a minha cesta numa mesa próxima, comi um pouco, tirei fotos e, 15 minutos depois, estava cercada por crianças de uma escola próxima. Eles estavam a brincar e a correr, e alguns simplesmente a olhar para mim, interrogando-se sobre o que eu estaria ali a fazer no início da manhã.
Não me importei com o vento, apenas tentei apreciar os sons à minha volta. Cheguei a casa completamente renovada.

Eu adoro o meu bairro.

Fresh Berries Tartlets

Sweet Pastry
250g plain flour
125g unsalted butter, chilled and cubed
85g sugar
1 egg

Brush your muffin (or tartlet) tins with butter and leave to set in the fridge.
Put the flour, butter and sugar in a food processor and mix until you get crumbs. Add egg and mix again. Take the dough out of the mixer and bring together in the ball. Put the dough on a lightly floured surface and roll with a rolling pin until 3-4mm thick. Cut 12 circles using a pastry cutter.
Line the buttered tins by placing the circles inside and gently pressing them into the corner and sides.
Preheat the oven to 180ºC. Place tins in the oven and bake about 25min.

Mascarpone cream
110g mascarpone cheese
110ml sour cream
25g icing sugar

Put the mascarpone in a mixing bowl and whisk a bit. Add the rest of the ingredients and continue whisking until the cream thickens up a bit.
Using a spoon, fill the tart cases 3/4 full with mascarpone cream. Top up with fresh berries and dust with icing sugar if you like.

*****

Tarteletts Frescas de Bagas

Massa Doce
250g de farinha de trigo
125g de manteiga sem sal, fria e cortada em cubos
85g de açúcar
1 ovo

Pincele as formas de muffin (ou de tartelett) com manteiga e deixe para definir no frigorífico.
Coloque a farinha, a manteiga e o açúcar num processador de alimentos e misture até obter migalhas. Adicione o ovo e misture novamente. Retire a massa da batedeira e junte numa bola. Coloque a massa sobre uma superfície polvilhada com farinha and alise com um rolo até 3-4mm de espessura. Corte 12 círculos, usando um cortador de massa.
Forre as forminhas com manteiga colocando os círculos dentro e pressionando suavemente nos cantos e laterais.
Pré-aqueça o forno a 180ºC. Coloque as formas no forno e deixe cerca de 25min.

Creme de Mascarpone
110g de queijo mascarpone
110ml natas azedas
25g de açúcar em pó

Coloque o mascarpone numa tigela e bata um pouco. Adicione o resto dos ingredientes e continue a mexer até o creme engrossar um pouco.
Usando uma colher, encha os 3/4 das bases das tartes com creme de mascarpone. Complete com frutas frescas e polvilhe com açúcar em pó se gostar.

Page 1 of 41234