Cinnamon Rolls

An awesome Danish recipe.

Leg of Lamb

For the perfect Sunday roast.

Honey and Cinnamon Cookies

Delicious cookies.

Orange and Ginger Chicken Thighs

A summery chicken recipe.

Slide1

Slide1

Orange Sponge Cake

I mentioned on a post about the chocolate mousse that I know three dessert recipes by heart. I've shared the pancakes recipe, the chocolate mousse and now it's time for the Sponge Cake. This time I decided to make an Orange Sponge Cake, but you can use the zest of a lemon instead of a zest of an orange. 
In my family, we make this cake regularly for guests or to take with us to my grandparents. It comes out great every time!


Ingredients

  • 6 eggs
  • the weight of the eggs in sugar 
  • half of the weight of the eggs in flour
  • 1 teaspoon of baking powder
  • zest of an orange
  • milk (optional)
  • butter and flour for the baking pan

Instructions

Preheat your oven to 180ºC (350ºF). Butter and flour the baking pan. Separate the egg whites and the egg yolks, and beat the egg yolks with the sugar until you get a creamy and pale mixture.


Add the zest of an orange to the batter and mix well.


On a separate bowl, beat the egg whites until they're stiff.


Add the flour and the baking powder to the egg yolk and sugar mixture and mix well. If you feel that the batter it's too dry and you can't mix the flour in properly, add milk one tablespoon at a time. The moisture of the batter will depend on the size of your eggs. It should not be runny - the batter should stand on it's own.


Fold in the egg whites, bringing the mixture from the bottom of the bowl to the top.


You'll get a fluffy and bubbly batter.


Transfer the batter to a baking pan.


And cover the baking pan with aluminum foil. Bake in the oven for a total of 30 minutes. After 15 minutes remove the aluminum foil so that the cake can get some color.


To check if the cake is done pierce the cake with a toothpick. The toothpick should come out clean.


Remove the cake from the baking pan and let it cool down.




For a print friendly version visit this recipe at my Recipes page.

Portuguese Punched Potatoes

It was time to share with you the recipe that gave name to this blog. We don't eat this as often as we should for something so tasty, because we don't have "easy" access to salted cod fish here in Denmark. It's sad but true. And this potatoes just ask for it. I actually get that feeling that there's something missing. 
But it's better to eat them this way than to not eat them at all. In portuguese these are called "Batatas à Murro" and the "punch" part comes from the fact that you punch the potatoes after they're cooked. Punching them doesn't add anything to the flavor, on its own, BUT when you add olive oil that's when the party begins. I found portuguese olive oil on the market the other day and it just makes all the difference.


Ingredients

  • 6 Small white potatoes 
  • Salt, portuguese olive oil q.s.

Instructions

Preheat your oven to 180ºC. Wash the potatoes and scrub them if necessary.


Pick an oven appropriate pan and generously sprinkle the potatoes with salt. Don't be shy.


Bake in the oven for 30-40 minutes. To check that they are cooked pierce the potatoes with a knife. They should be soft and the skin should be loose.


Remove them from the oven and rub off the salt in the skin with your hands.


On a cutting board punch each potato once or twice. The potatoes should remain in one piece.


Drizzle with olive oil to taste. The potatoes will absorb part of the olive oil and there should be olive oil in the plate. And if you feel like eating something even more decadent, heat the olive oil with some garlic and drizzle it over the potatoes. YUM!


For a print friendly version visit this recipe at my Recipes page.

Portuguese Delicacies

I've been trying to find a word for what happened at our place last week but I don't think that there's an equivalent in english to petisco. A petisco is when you create a spread of food that can be cooked or not and that is usually eaten outside of traditional meal times. We started at 4pm. You slowly pick bits of this and that, along with your drink of choice. The food spread can be shellfish, or snails, or somethink like we had.
My parents in law sent us a package of cheese, sausages and ham from Portugal. We added portuguese wine and rustic italian bread (the closest we could find to portuguese bread) to the mixture and it was divine. I hope the photos are convincing enough.

Assortment of cheese, ham, paio and bread.


Grilled chouriço.




Portuguese alcoholic beverage similar to cognac (Aguardente Velha). 


Can't wait for next shipment of goodies!

Chocolate Bonbons (Brigadeiros)

These chocolate bonbons aren't really portuguese. More like brazilian. But they are quite common in Portugal and are amazing. They have a very intense flavor and gooey texture. This was the first time that I made this in Denmark because, until now, I wasn't able to find sweet condensed milk in the supermarket. But the other day there it was on the baking supplies' aisle. :)
It's another recipe from Pantagruel!


Ingredients

  • 1 can sweet condensed milk
  • 5 tablespoons of cocoa powder
  • 2 tablespoons of butter
  • chocolate sprinkles, oil (for the traditional presentation)

Instructions

This is what a can of sweet condensed milk looks like here in Denmark:


Put a pan on the stove top at medium-. Add the sweet condensed milk to the pan.


Add the cocoa powder and the butter.


Mix well and keep mixing for about 8 minutes.


You'll know that it's ready when you can make a "road" on the bottom of the pan and the mixture is trying to separate itself from the pan.


Before you can make the bonbons, the mixture needs to cool down. Transfer it to a baking tray or whatever you have in hand. 


I didn't do the traditional brigadeiro presentation - perfect balls with chocolate sprinkles. Instead, I didn't let it cool down as much and used two teaspoons to form bonbons. If want to try the traditional presentation remember to oil your fingers before forming the bonbons.


I think it looks cool this way. And eating them it a totally different experience! There will be chocolate all over your hands.


For a print friendly version visit this recipe at my Recipes page.

Eggplant Gratin

The first time I tried eggplant gratin was at my mother-in-law's house. And yesterday I decided to give it a try on my own. I'm not sure that the recipe that I came up with is an accurate replica but it tasted surprisingly good! The husband even said "This actually tastes good, right?" with a very confused look on his face. High praise. Every time I try to reproduce one of his mothers recipe I always get this gem "It tastes good but my mother's is better". But not yesterday.


Ingredients

  • 200g fresh mushrooms (7oz)
  • 1 medium onion
  • 2 garlic cloves
  • 3 eggplants
  • 250mL cooking cream (8%)
  • 2 tuna cans (300g/10oz)
  • shredded mozzarella, parsley, soy sauce, olive oil, pepper, salt, nutmeg q.s.

Instructions

Start by slicing your eggplants in half and remove the eggplant flesh with the help of a knife and a tablespoon.  You should try to make a shell out of the eggplant skin and keep the shells.


Put the eggplants' flesh in a colander and sprinkle with a good amount of salt. This way they won't absorb as much olive oil. If you're in a hurry you can skip this step. If not, wait 30 minutes before washing the eggplants' flesh with running water.

Put a large frying pan on the stove top on medium heat and chop the onion and the garlic.


Add some olive oil to the pan and fry the onion and the garlic until the onion looks soft.


Add the mushrooms and stir occasionally.


When most of the water from the mushrooms has evaporated season the mushrooms with a bit of salt, a bit of soy sauce and pepper to taste. While the mushrooms finish cooking chop the eggplants' flesh into small cubes. Add the eggplants' flesh to the pan when the mushrooms look soft and mix occasionally.


The eggplant will start to decrease in size significantly. Preheat your oven to 180ºC (350F).
Taste the eggplant and add the tuna and a handful chopped of parsley when the egg plant is cooked.


Season with a bit more salt, pepper and nutmeg. Let the tuna cook for 2 to 3 minutes and add the cream.


Mix well and let it cook for 2 to 3 minutes. Give it a taste and make the necessary corrections to your taste. At this stage I actually added more nutmeg.
Line your eggplants' shells in a baking dish and filled them with the mixture from your frying pan. Sprinkle with some shredded mozzarella to taste.


You should have one extra eggplant shell to which you don't have enough mixture. Bake in the oven for 8 minutes or until the cheese looks golden. And that's it!


For a print friendly version visit this recipe at my Recipes page.

Happy Valentine's Day


As seen on Petite Kitchenesse. :)

Pantagruel's Chocolate Cake

And here is another recipe from Pantagruel. This was the first time that I tried this recipe and it did not disappoint. I will definitely make this chocolate cake again, but I will change the baking time for the next time I use this one. The recipe asked for 45-50 minutes in the oven and after 30 minutes I checked it with a toothpick and it was done! Here we go:


Ingredients

  • 225g flour (1 cup) (+ a bit for the cake pan)
  • 150g granulated sugar (3/4 cup)
  • 130g butter at room temperature (4.5oz) (+a bit butter for the cake pan)
  • 60g unsweetened cocoa (2oz)
  • 1 teaspoon baking powder
  • 2 eggs
  • 1 egg yolk
  • 2 egg whites
  • 2 tablespoons milk
  • 1/4 tablespoon vanilla sugar

Instructions

Start by preheating your oven to 180ºC (350F). Grease and flour a cake pan (I used a 22cm (8in) cake pan). Beat the sugar with the butter until you get a homogeneous batter.


Add the two eggs and the egg yolk and mix well.


Add the flour, baking powder, cocoa, vanilla sugar and milk and mix until your batter starts to have bubbles.


Beat the egg whites until they're stiff and fold the egg whites in the cocoa batter.


It's a rather dense batter even after adding the egg whites. But that it's fine you should be in the right track.
Transfer the batter to the cake pan and bake for 30-35 minutes.



Before taking the cake out of the oven check with a toothpick if the cake is baked in the middle (the toothpick should come out clean or with a few crumbs on it).


The recipe suggested adding some chocolate and cream sauce but I skipped that part and it turned out to be a very tasty cake on its own!


For a print friendly version visit this recipe at my Recipes page.