I baked delightful chocolate chip cookies, wrote this post and now I feel like satisfied…
The cookies are adapted from Mary McCartney’s EAT : Arty’s chocolate chip cookies:
115 g salted butter
60 g golden caster sugar (I used 40 g)
1 large free-range egg, beaten
1 teaspoon vanilla extract
170g plain or spelt flour (I used: 60 g rice flour + 60 almond flour + 60 g GF oats flour)
½ teaspoon bicarbonate of soda
175 plain dark chocolate, broken up and bashed into little chunks
(Mary says you can use milk chocolate if you prefer… of course I do! So I used 100 g milk chocolate + 50 g cranberries)
Preheat your oven to 190 C.
Line a baking tray with greaseproof paper baking parchment.
Cream together the butter and the sugar in a large mix bowl. Mix in the egg and the vanilla and beat well. Then mix the rest of the ingredients.
Spoon tablespoonfulls of chocolate dough onto your baking tray, spacing them out well, so they won’t stick together.
Put them in the oven for about 10 min (mine needed about 16 min.) Until they are (de)lightly golden and just firm to touch.
Leave the cookies to cool, preferably on a wire rack. Then eat!
Wish you all a delightful week!
Lots of love,
What do you know about ‘pão de queijo’ the most delicious (and so easy to prepare) brazilian snack?
( pão de quijo : pane al formaggio : cheese bread : käse brötchen )
If you have never been to Brasil, and don’t have a brazilian friend, you are going to love me forever – and ever – for this tip/recipe!
And if you are from Brasil, you will also love me… because this recipe tastes sooo good, you’ll never dare to buy any baking mixture ever again!
This recipe is not one of my own, but after several tries I can say: This one is the ultimate ‘pão de queijo’s recipe! It is one of Carla Pernambuco’s recipes, and if you don’t know either her, ‘las chicas‘ and ‘carlota‘ – restaurants of her – or ‘brasil no prato‘ – a tv show hosted by herself – it is time for you to do some homework!
At Carla’s recipe she uses ‘queijo coalho’. I’ll suggest a different mix, but you can actually use whatever hard or semi-hard cheese you prefer.
If you can’t manage to find ‘polvilho’ where you live you can mix 1/3 of cornstarch + 2/3 of potato stark + 1 coffee-spoon of baking soda. You’ll have delightful breads when they are still warm, but then they got a little bit too hard (what doesn’t happen to the polvilho one).
pão de queijo (makes about 24 ):
40 ml. olive oil (Carla uses Corn oil)
50 ml. water
250 g of sour polvilho starch.
125 g of hard cheese ( I use: 75 g. of grana padano + 100 g. of aged goat’s cheese) .Grated in a thick grater.
In a pan, put together oil + milk + water and warm it up (don’t bring it to boil ).
Place the polvilho (or your mix) in a large bowl, add the liquids mixture, and then add the egg.
Now add your cheese and let the mixture aside for half an hour (if it’s summer – south Italy or Brasil – bring it to the fridge).
Pre-heat your oven at 190˚, and prepare a tray (about 40 x 30 cm.) with parchment paper.
When your mixture is done make little balls (about 3 x 2 cm.).
Bring it to the oven for about 18 / 20 min.
Tip: I really hate food with a ‘shape’ , so instead of rolling balls I just used a tea-spoon (to collect around the same amount of the mixture) and dropped ‘whatever I caught at my tray!
What else? It is 100% gluten-free!
We love Fattoush around here. The classical Pitta bread Sallad… Tomatoes, Cucumber, onions and some good yogurt…hummmm…DELIGHTFUL!
It is not only about Fattoush, we really LOVE Arabian and Lebanese food, and used to have it at least once a week back in São Paulo, but now…things have changed, and I cannot choose anymore between a lot of options… This is not a problem. Not at all! Since I have been experimenting with my own Lebanese dishes recently!
Here I offer you my fattoush salad recipe, and as the images may show, I make it two ways: the regular one with Pita Bread, and a Gluten-free version using corn crackers.
I know I am not proposing a fair change in here, but if you have to avoid gluten and also love fattoush, you might think It may be a quite fair replacement! I tried, and I loved it…
(recipe adapted from here)
2 slices of pita bread + 1 cup of organic GF corn crackers.
A pinch of sea salt and oregano
1/2 cup of Greek yogurt
Juice of ½ a lemon juice
2 unpeeled chopped tomatoes
1 unpeeled chopped cucumber
1 sliced red onion
1 garlic of clove, finely minced
1/2 cup of chopped parsley
1/2 of fresh mint
Place the slices of Pita on a baking sheet with some olive oil, salt and oregano and bring into oven until it’s crispy and golden. When it’s done, crack the slices into smaller pieces.
In a bowl mix together: yogurt, lemon juice and olive oil. Set it aside.
In a large Bowl combine: tomatoes, cucumber, onion, clove, parsley and mint. Mix it; add the yogurt dressing and mix a bit more!
Serve with your pita or corn crackers, and enjoy it!
What about an easy, not so light… but delightful, beautiful meal?
This pasta recipe uses one of Campania’s usual treats , ‘le fiore di zucca’, upon gluten-free corn pasta al ‘triplo burro’(butter+cream+parmeggiano).
In Napoli, you’ll probably have deep-fried flowers, with or without filling. I fill my flowers with ricotta and herbs, and then took into oven… no deep-frying… to make the flowers’ flavor easier to identify!
You can use regular pasta if you want but the corn pasta is a great add to this recipe!
Needed for 2:
6 or 8 courgette flowers
A cup of ricotta
¼ of cup of thyme and parsley
Pinch of sea salt and pepper
400g of corn pasta
1 table-spoon of butter
2 table-spoons of heavy cream
1 handful of grana padano
Carefully wash the flowers and remove the bulbs.
Mix the ricotta, the greens and some olive oil. Add salt and pepper (and a bit of grana padano if you want some melting cheese coming out of your flowers!
Carefully fill the flowers using a small spoon. Make it about ¾ filled, and then make a lap with the petals, so the filling won’t come out.
Place the flowers on a baking sheet and bring it to 175˚ oven for about 15 minutes, or sooner if some filling starts to come off!
In the meanwhile, bring your pasta into boiling water with a little bit of olive oil and salt, and prepare your sauce by bringing the butter, cream and cheese together in a large skillet until the mixture is uniform.
When the pasta is ready, drain it and add into the sauce skillet. You can add some extra cheese or cream if you judge it necessary.
Place the pasta on the dishes and gently lay the flowers upon it.
I usually unlap the petals very gently so you can see the filling!
Tip: You can have your pasta with some greeny gin tonic !
Hope you enjoy it!