My cheesy side - clove lemon bars

Yesterday morning I was delivering a cake here close to home and saw Rita Cadillac on the street walking their dogs.

"So what? "You ask me. Hence I have a confession to make. Are you ready? So safe Berenice: I am star-struck celebrity, say, popular.

I put a Caetano Veloso, Paulinho da Viola a, Fernanda Montenegro in a front that I do not care, but if I ever find the Silvio Santos us, you will have to hold me because I will take pictures, hug and ask for his autograph.

I do not know how to explain this wonder, but I think that comes from childhood, those happy Sunday afternoons watching What is the music, and Chacrinha Circle, with its eternal and unforgettable Bolete serious, the dancer who never laughed. My mother, who was very PHYNA, turned off the TV, trying to divert my attention, but she was just there I was distracted again, admiring the judges of the talent show, and laughing worth of Aracy de Almeida blasting the poor candidates the singer.

And today, when I see someone with very large clothes, remember that game on Sunday in the Park children's clothes filled bladders and Silvio was bursting with a pin.

Well, that's us, that I needed to vent my side tacky. Now I feel much better and we can talk about new revenues.

Carnation Lemon Bars (adapted from Super sorrel lemon bars and lemon Pat Pumps) - yields 16 pieces

A hint: if you like sour flavors, DO. I used some lemons cloves (those orange, super scented) that came from a site, and the taste was special - in fact, spent the lemons cloves lemon in my scale limonística and now are my favorites. Can you easily find in good supermarkets and grocers.

Ingredients for the biscuit base

½ cup (113g) unsalted butter, melted
¼ cup sugar
¾ teaspoon vanilla extract
¼ teaspoon salt
1 cup flour

For the frosting lemon
1 cup + 2 tablespoons sugar
3 tablespoons flour
3 eggs
grated zest of 2 lemons cloves (or 1 lemon and 1 Sicilian Tahiti)
½ cup of strained lemon juice, cloves
confectioners' sugar, for dusting (optional)

Preheat oven to 180 ° C. Butter a 20cm square and cover with foil, leaving a surplus out of the way, as if they were handles - they help in time to unmold. Butter the paper in the bottom and sides.

For the dough:

In a bowl, mix the cold butter with the sugar, vanilla and salt. Add flour and mix well - you will get a clay a bit soft and oily. Spend this dough to prepared pan and press, making uniform and filling the entire surface.

Press this mixture into the prepared pan evenly, filling all the corners. A30 Bake for 25 minutes or bake until the base completely, and is browned on the edges.
For the topping:

While the pasta is baking, mix in medium bowl the flour and sugar. Add eggs and mix well. Add zest and lemon juice.

When the base is ready, reduce the oven to 150 ° C. Pour egg mixture over the batter and lemon, without taking the shape of the oven. Roast for 25 minutes or until firm and not swing at the center.
Let cool on a rack and remove the shape with the help of the handles of aluminum foil. Cut the squares on a board with a sharp knife, sprinkle powdered sugar and serve.

If left over (which I doubt) store in refrigerator in covered container.

You eat dessert or pa? - Cookie Cake for our second anniversary

To celebrate, I decided to put both feet on the jack and make this cake cookies that MS Living magazine came out in July. I do not know if you know my deep aversion to pave (I hate), but this is a different dessert without cream or biscuits soaked strangers - only delicious homemade cookies WONDERFUL interspersed with a mascarpone cream. And some more zest chocolate on top that no one is iron.

Cookie Cake (slightly adapted from MS Living Magazine July / 2011)

For the cookies:

2 1/4 cup. wheat flour
1 teaspoon baking soda
200g unsalted butter in temp. environment
1 cup brown sugar
1 1/4 cup sugar
2 eggs
2 teaspoons vanilla extract or essence
2 cups semisweet chocolate, chopped into cubes or chocolate chips

Preheat oven to 180 ° C. Line two baking sheets with paper and book menteiga.

In a medium bowl, sift together flour, baking soda and salt.

Beat in mixer the butter, sugars, vanilla cream until it becomes fluffy. Add eggs one at a time, beating well until creamy.

Add the flour mixture and beat on low speed only until flour disappears into the mix. Add the chocolate and mix well

With the help of a tablespoon, distribute balls in a pan with at least four fingers of space between them Try to make very small cookies, but not enough to make the cake). Bake for about 15 minutes until slightly browned. Let cool on a rack.

For the custard:

4 cups of ice cream
240g mascarpone ice cream
8 tablespoons sugar (or to taste)
drops of vanilla extract or essence

Using an electric mixer on medium speed, beat 3 cups of the cream with the mascarpone until soft peaks. Add 6 tablespoons sugar (or less if desired) and beat some more until it becomes a cream to medium peaks - do not hit too.

On serving plate, place a little cream just to hold the first layer of cookies - the journal is indicated to form a circle with 9 cookies in the center and 2 - I ended up making them big way, so I made cookies and a 6-in center.

Carefully spread about 1 cup of the mascarpone cream over cookies. Cover with another circle with a cookie or two in the center and repeat until they are 7 layers (mine got 6 because the people here at home and ate the cookies ahead of time, sacumé). Cover loosely with plastic wrap and leave in refrigerator overnight - the cookies will stay soft as they will absorb moisture from the cream.

At serving time, whip the remaining cream with the remaining sugar and sprinkle over the cake. Garnish with chocolate shavings.

Playing with Food - Burger cupcakeburguer or cupcake

This week I received an order of hamburger-shaped cupcakes, cupcake or burgers. Are not new, just take a number of versions that seem to google, but I was very happy to be able to do mine.

As they travel to out of town, I chose to do the "ingredients" of fondant to give greater firmness in the set. The "meat" was made brownies and "bread" of vanilla cake with sesame seeds of course. For the fresh milk used ketchup with red dye, and I thought it was super close to the real - I'm holding you do a trick with her husband and leave a bottle in the fridge;)

Can you do any cake recipe, but I'll leave here I used, right?

Cupcake-burger (yields 12 to 15 units)

For the "bread" (vanilla cupcakes):

1 and 1 / 2 cup flour
2 teaspoons baking powder
pinch of salt
1 cup sugar
1 / 2 cup plain yogurt (can be skimmed or not)
3 large eggs
drops of vanilla
1 / 2 cup canola oil or sunflower
sesame seeds

Preheat oven to 180 degrees. Place 12 paper muffin cups in a form for muffins or pies.

Sift flour, baking powder and salt in a bowl and set aside less.

Add the sugar, yogurt, whole eggs and vanilla and mix well until thoroughly uniform. Add the flour mixture and stir, without knocking, until blended. But do not mess too much, but the cake is hard (it's okay if they stay in one pellet mass). Then add the oil and incorporate gently with a large spatula. Place dough in prepared muffin cups, filling only halfway. Sprinkle a bit of sesame seeds and bake for approximately 20 to 25 minutes, or until they pass the toothpick test. Remove from pan and cool on a rack until warm. Remove the paper muffin cups.

For the "meat" (Brownie) - here

100g unsalted butter
1 cup flour
1 / 4 cup cocoa powder
1 / 2 teaspoon baking powder
1 pinch of salt
220g dark chocolate, chopped
1 1 / 4 cup sugar
3 eggs

Preheat the oven to 180 degrees. Butter and flour a 20x30cm baking dish.

Sift the flour, cocoa, salt and yeast. Reserve.

In a heat resistant bowl, melt in a double boiler (or microwave at 30 second intervals) the chocolate and butter. Mix sugar and eggs, one at a time without crashing. Add the flour mixture and mix gently until smooth. Proceed to the prepared pan and bake for about 25 minutes (stick a toothpick, is ready when go out with crumbs clinging). Let cool.

Mounting:

fondant
powdered sugar
gel colors green, yellow and red gem
dulce de leche

For the "cheese": a dye portion of the fondant with a few drops of the dye yellow yolk. Knead well open and finely with a rolling pin on a surface dusted with powdered sugar. Cut square with the help of a knife or pizza cutter.

For the "lettuce" dye a portion of the fondant with green dye-sheet. Open with very thin slices and cut the roll, with the help of a round cookie cutter. Press edges with fingers to irregular shape.

For the "ketchup": Mix the sweet milk with red food coloring until desired color. Place in a plastic bag and cut the tip to use.

For the "meat": With the help of a round cookie cutter, cut the brownie slices carefully.

Cut the vanilla muffins in half and assemble the burgers as you like going on a little dulce de leche between the pieces to stick.

MUSHROOM SALAD WITH RASPBERRY VINAIGRETTE

Years ago, a salad with this vinaigrette fruit would have been unthinkable (at least for me). I have to admit that even if you think traditional gazpacho salad and always have their place, it is clear that the evolving cuisine (though slowly and in small nuances) and is something against which, ultimately can not fight or stubbornly .

I really like mushrooms, so this seemed perfect salad to test the raspberry vinaigrette, and I admit I was pleasantly surprised. It was delicious. You should try it, recommend it. Also some colors are not you precious?

Ingredients:

- Canons
- Mushrooms
- A bunch of asparagus
- Cherry Tomatoes
- 100 g raspberry jam
- 100 ml extra virgin olive oil
- 50 ml vinegar
- Salt and pepper

Preparation:

We need only the tips of the asparagus. Mushrooms cleaned with a damp cloth.

Prepare the vinaigrette by first mixing the jam with the vinegar and some salt and finally the oil. Emulsified well.

In a skillet with a thread of olive oil, we grilled mushrooms. The pepper. Do the same with the asparagus tips.

On the platter we canons slightly seasoned with a little oil and salt. Add mushrooms, asparagus, tomatoes and dressed with raspberry vinaigrette.

Endive salad with vinaigrette TOMATO AND BLUE CHEESE

Almost at the door to leave for the beach, try to have a good list of salads, preferably more nutritious than I usually do, and thus is considered a main dish and not an escort. It's amazing variety of salads out there.

This is a completely different salad before. It is very crisp and the flavor is spicy (all we want, of course). You can choose other types of cheese, I loved it so ... do not miss the tomato vinaigrette.




Ingredients:

- Endive
- A large ripe tomato
- 2 or 3 cloves garlic
- Cheese (blue, Roquefort, Cabrales soft Gamoneu)
- Vinegar
- Pan
- Extra virgin olive oil
- Coarse salt or flaked


Preparation:

Wash well escarole, chopped and put in serving dish.

Cut the bread into cubes and fry until golden brown. Drain on paper towels.

Prepare the vinaigrette in the mortar as follows:

Chop the garlic, add salt and a bit of oil in the mortar mix we trying to crush the garlic and when it starts to emulsify, add more oil and vinegar. We emulsifying and add the grated tomato (with its "caviar" and all), beat well and try to align.

Incorporate tomato vinaigrette escarole, stir and then fried bread and cheese into small pieces.

CRISPY BACON SALAD WITH CHERRY TOMATOES

This salad is so colorful is the last of June. It has an excellent flavor and constrast a crunchy texture. I hope you like it.

Ingredients:

- Lettuce variety
- 6 or 7 slices of bacon
- 1 or 2 cloves of garlic
- Pan
- Cherry Tomatoes
- Quail eggs
- Sal
- Apple cider vinegar
- Extra virgin olive oil


Preparation:

Clean the leaves of lettuce, chopped and drain.

Crush the garlic cloves in a mortar, add salt, vinegar and olive oil. Mix well and dressed lettuce.

We cut the bacon into large pieces and fry without oil until golden and crisp you.

Cut the bread cubes, the fry and let drain on paper towels.

Cook the quail eggs a minute, peel them and cut in half as well as cherry tomatoes.

We ended up adding to the salad lettuce bacon, eggs, tomatoes and bread. We try and rectify if necessary. Dress with olive oil.