Pudim de Ovos --simple

Pudim de Ovos

Ingredients:
brown sugar, 11 eggs, orange juice (2 small oranges), 1 lemon, water

Preparations:
In a pot, mix some 380g of brown sugar with some 180ml water and boil it for 60 seconds. Then on the side, mix 6 eggs with 5 egg-whites and the juice of one small orange. Add the liquid sugar to the mix afterwards.


The Caramel: in a separate pot, boil some 200g of brown sugar, 4 table-spoons of water and and 5ml of lemon juice. Keep on boiling until the caramel-phase is reached.

Pour the caramel first in the empty mold of the pudding and then add the egg mix. Take the mold to a 220C oven and inside a bain-marie.

Bom apetite

Michel

Queques de Chocolate

Queques de Chocolate

Ingredients:
150g of sugar
4 eggs
Butter, powder chocolate, all-purpose white flour, milk and baking powder.

Preparations

In a medium-size bowl, mix 135 g of white sugar with 2 egg yolks. Add to the mixture 2 table-spoons of liquid (melted) butter, 20cl of liquid Milk, 250g of white flour and 1 tea spoon of baking powder. Mix thoroughly for a while!!!! Now add the two egg whites (after mixing them well) to the initilal mixture and gradually add 2 table-spoons of Chocolate powder to the bowl
Last, line the muffin cups (in order to knead the dough) with paper-bake cups or with some vegetable oil (canola) preferably!!
Heat the oven to 200-220 degrees and then bake the cups for 15 to 20 minutes.

Bom apetite

Michel

Acorda de Marisco-Sonia´s variation

Açorda de marisco

Coze-se o marisco em água e sal e coa-se, reservando a água de cozedura. Leva-se ao lume a água de cozedura e, quando ferver, deita-se sobre o pão duro cortado em pedaços e reserva-se.
Entretanto, picam-se os alhos e um molho generoso de coentros e leva-se a alourar em azeite quente, refogando aí depois os mariscos. Junta-se o pão espremido, tempera-se de pimenta e verifica-se o sal. Mexe-se. Mesmo antes de servir polvilha-se de coentros picados

Sangria-Sonia´s variation

Sangria


1 laranja, 1 lima, 1 maçã, 1 pêssego, 1 fatia de melão ou meloa, 3 colheres de sopa de açúcar amarelo, sumo de frutos vermelhos, vinho tinto e três paus de canela.
Corta-se a fruta em pedaços pequenos para dentro de um jarro grande, com excepção da lima, da qual se espreme o sumo e se adiciona à fruta cortada. Junta-se o açúcar e os paus de canela. Enche-se o jarro até metade de sumo de frutos vermelhos e termina-se de encher com o vinho tinto (as proporções são variáveis consoante se pretenda a bebida mais ou menos forte). Deixa-se macerar a temperatura ambiente durante uma horas e leva-se depois ao frigorífico até à hora de servir

Lebanese Hommus

The recipe for a delicious Lebanese Hommos


Ingredients

A jar of chickpeas (grao de bico-750 grams), slightly drained
2 large garlic cloves
10 to 12 tablespoons of tahini (pureed sesame or sesame creme)
two fresh lemon
1 tablespoon of olive oil
a small teaspoon of salt


Preparations:

First use a blender (varina magica in Portugal) to grind the chickpeas, the garlic and the tahini. Then add the lemon juice and the olive oil gradually. Mix thoroughly and constantly until a soft texture is achieved.
Serve in a large flat bowl.
P.S: Salt and lemon could be added (when and if needed) so to increase the tartier taste. Paprika, tomates, small red radish are great accompaniments.
Bom apetite

Michel

Lebanese Tabbouleh

The recipe for an exceptionally refreshing Lebanese tabbouleh!



Ingredients:

Half a cup of fine bulgur
Olive oil
A medium-sized bunch (bouquet) of fresh flat-leaf parsley finely chopped
Some freshly chopped fresh mint (Hortela)
A very small white onion (finely chopped too)
3 medium tomatoes (preferably coracao de boi), cut into small pieces
A small fresh lettuce (letucia romana)
One fresh lemon( only the juice is needed)
1/4 of a teaspoon of salt

Preparations:

Carefully chop the lettuce leaves with the parsley after thoroughly washing them under running water. Transfer the chopped lettuce and parsley to a bowl and add to them the chopped onions, the tomatoes and the fresh mint. Cover the mixture with bulgur and add the olive oil and the lemon juice on top of the bulgur. Mix a bit at the end.
Use the remaning leaves of the lettuce as ornament.
Bom apetite

Michel