Little break in Lisbon

Pastries in Lisbon

 

My other passion after baking is travelling. I spent last week in Lisbon and had the pleasure to discover a lot of pastries in display in the pastelarias which are the pastry shops in Portugal. All I can tell is that the pastries were so big that even I, who is a foodie, had trouble to finish them. They actually tasted as pastries done homemade by your grand mother.

We had a coffee break and like the Portuguese people do, we ask for uma bica with pasteis de nata. This is a typical coffee break. The uma bica is actually an espresso and the pasteis de nata is a small custard pie. On the picture below the pasteis de nata is in the middle.

Coffee break in Lisbon I actually really liked the Portuguese gastronomy made with a lot of sea food. It is really easy to find nice restaurants. The good tip is to avoid going in tourist trap restaurants, I mean going where servers are asking you to come in their restaurant and they already have menus in every languages. It is much better to go in the small places where local people go so you are sure your food will be typical, good and cheap. Portuguese people are easy going and welcoming so you will have a great time!

 

Coconut muffins with melted chocolate heart

Coconut and chocolate forms a tasty union of flavors.
I like muffins because they are easy and quick to make. You can serve them for breakfast, snacks or dessert. You always sure your guests will be happy.
For 6 muffins
  • 6 squares of chocolate
  • 2 eggs
  • 80g butter
  • 2 teaspoons of baking powder
  • 90g sugar
  • 150g flour
  • 50g of desiccated coconut
  • 5 tablespoons of milk

Preheat  your over for 15 minutes at 180°C.

In a bowl, mix the eggs, butter and the sugar together.

Then add gradually the baking powder and the flour.

Add the tablespoons of milk.

Once everything is well combined, add the coconut and stir well.

Fill the muffin tin with the coconut mixture by helf . Put one chocolate square on the top for each muffin. Then cover it with coconut mixture.

Bake for 25 minutes. Check the time because it depends as well of the oven.

These muffins are delicious is served tepid because if they are cold the heart won’t melt…

Coffee and Chocolate chips muffins

I was craving for something with coffee flavour but unfortunately I didn’t have much left in my cupboard to bake something. This is a simple recipe of muffins but it is a nice treat!
For 12 muffins
  • 100g chocolate chips
  • 2 eggs
  • 80g butter
  • 2 teaspoons of baking powder
  • 90g sugar
  • 150g flour
  • 3 tablespoons of coffee extract

Preheat  your over for 15 minutes at 180°C.

In a bowl, mix the butter and the sugar together. Add the eggs and stir until well combined.

Then add gradually the baking powder and the flour.

Once everything is well combined, add the chocolate chips and stir but not too much.

Fill the muffin tin.

Bake for 25 minutes or until they are brown.

Let the muffins cool down before turning them out of the tin.

Banana and chocolate chips cookies

 

Hmmbanana_and_chocolate_chips_cookiesm, cookies with banana and chocolate. Two of my favourite flavours joined together to get a yummy cookie. I definitively love Sundays!

 

For 15 cookies

  • 125g white flour
  • 75g brown flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 120g white sugar
  • 100 g de butter
  • 1 egg
  • 100g chocolate chips
  • 1 ripe banana

Preheat the oven at 180° C.

Mash the bananas in a mixing bowl. Then add butter and  sugar. Mix well to get a creamy mixture. Then add egg, flour, baking powder and baking soda. Mix everything well before adding the chocolate chips. Stir the mixture but not too much.

On a baking sheet, drop by heaped teaspoons or tablespoon if you want to have big cookies.

Bake 8 minutes. When they are done, let them cool for a minute on the baking tray, then cool on a rack. If you want to have crunchy cookies, bake them a little bit longer.

Banana and Blueberry muffins

I had two bananas left over and they were beginning to rot so I decided to try use them in my blueberry muffins. Actually I am really happy with the result as the mix of bananas with blueberries is really tasty.
For 8 muffins
  • 2 rotten bananas
  • 90g white sugar
  • 140g flour (I used 90g white flour and 50g wholewheat flour)
  • 1 teaspoon of baking powder
  • 1 egg
  • 125g of blueberries
  • 50g butter (for low fat muffins, replace the butter by 50g of low fat yogurt)
  • 1 tablespoon of low fat yogurt (it is to make sure that the muffins are not dried)

Preheat oven at 180°C.

Make the butter melt in a pan.

Mash the bananas in a mixing bowl. Add sugar and egg and mix well.

Add the baking powder and the flour. Then add the melted butter and the tablespoon of low fat yogurt or only the 50g of yogurt for the low fat version of this muffins. Stir until well combine and add the blueberries. Mix well but gently.

Pour the mixture in muffin tins and bake for 20-25 minutes.

 

 

 

Yogurt cake

This recipe of “gateau au yaourt” as we call it in France is a chilhood memory. Every kid in France has done yogurt cake at school or with their mum or grand mother. This is a fun recipe and easy to do with kids as all you need to measure the ingredients is a yogurt pot! This cake is good in the afternoon with a juice for the kids and a cup of tea or coffee for the parents!
Ingredients (10 minutes preparation)
  • 1 pot (125g) of natural yogurt
  • 1 pot of rapeseed oil
  •  2 pots of sugar
  • 3 pots of flour
  • 3 eggs
  • 2 teaspoons of baking powder
  • 2 teaspoons of vanilla extract (optional)
Yogurt pot
Preheat your oven at 180°C.
In a bowl, empty the yogurt pot. it is better to use natural yogurt but a fruit yogurt can do the job if you have only this. It will give some fruity taste to your cake!
Then add all the ingredients measuring them with the empty yogurt pot and mix everything with a whisk until you get an homogeneous mixture.
Pour the mixture in a tin and bake for at least 30 minutes.

Chocolate fondant

Chocolate fondantMy boyfriend’s mum gave me this recipe which is really simple and quick to make.

For 6 persons

  • 150g dark chocolate and 6 squares of dark chocolate
  • 3 eggs
  • 150g butter
  • 100g sugar
  • 50g flour

Preheat  your oven  at 240°C.

In a bain-marie, melt the chocolate and the butter.

In a bowl, mix the eggs and the sugar. Then add the flour and the melted chocolate.

Once everything is well combined, pour the mixture into small tins.

Add one chocolate square on the top. It will melt while in the oven.

Bake for 9 minutes. Let the chocolate fondants cool down a bit before serving.

For the decoration you can add icing sugar or some almond flakes.

Apple Muffins

P1050132Lately I have been participating to a course about the New Nordic Diet. I have been trying new recipes based on this diet. The main requirement of the New Nordic Diet is to eat a lot of grain,  wild berries, vegetables and fish. You have to favor locally grown products. Based on this I decided to replace my white flour by wholewheat flour in most of my dishes. The recipe below fits perfectly in this diet.

For 10 muffins

  • 1 chopped peeled apple
  • 2 eggs
  • 2 cup wholewheat flour
  • 1 tablespoon of baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3/4 cup milk
  • 1/3 cup maple syrup
  • 1/2 cup butter

Preheat  your oven for 15 minutes at 180°C.

In a bowl, combine flour, baking powder, cinnamon and nutmeg. Make the butter melt in a pan. In a small bowl, beat egg lightly  and stir in milk and maple syrup.

Add the milk mixture to the dry mixture, then add the melted butter. Mix until the dry ingredients are moistened. Then stir in the apple pieces.

Pour the mixture in the muffins tin.

Bake for 20 minutes or until they are brown.

Let the muffins cool down before turning them out of the tin.

These muffins are perfect for breakfast or for a snack.


Chocolate and pear charlotte

Pear and Chocolate charlotteIt has been a while since my last post. Here again a traditionnal dessert whom preparation is quick. It is a good recipe when you have a lunch or dinner to prepare as it can be done the previous day.

For 6 persons

  • 24 sponge fingers
  • 1 can of pear (80g)
  • 50g sugar
  • 4 eggs
  • 200g milk or dark chocolate
  • 30g butter
  • a pinch of salt

Pour the pear syrup from the can into a small recipient and soak the sponge fingers one by one in it. Line up the biscuits in a charlotte mould. Once done, put the mould in the fridge.

For the chocolate mousse I took the inspiration from my dark chocolate mousse recipe doing a few amendments. I know, I am lazy sometimes! Below is how I made the chocolate mousse.

Make the chocolate melt in a bain-marie. Once the chocolate is melted, add the butter and sugar.

Divide the yolks and the whites and add the yolks to the chocolate. Stir until well combined.

In a mixing bowl, add the pinch of salt to the egg whites and whip them up.

Mix one third of the chocolate with the eggs very carefully. Then add the remaining chocolate, mix well but very slowly to have a nice mousse. Add the pears previously cut in small cubes.

Now pour the chocolate and pear mixture into the mould lined up with the soaked bisuits. Keep in the fridge at least five hours before serving.

 

 

Crème renversée or Caramel pudding

Creme renverse 1This is an easy and quick recipe although it is traditionnal. In my recipe you have to do the caramel yourself but for the lazy cookers you can also use ready to use caramel.

For 4 servings

  • 3 eggs
  • 50cl milk
  • 80g sugar
  • 1 teaspoon of vanilla extract
  • 50g cubes (for the caramel) with 3 tbps of water

 

Preheat your oven at 170°C.

Butter four ramequins.

Let’s prepare the caramel heating slowly the sugar and the water in a pan. Stir regularly with a wooden spoon. As soon as the sugar is golden brown, pour it in the four ramequins so that spreads to fill the base.

In a bowl, beat the eggs and add the vanilla extract.

In a pan, heat the milk with the sugar. Once the sugar is melted, pour onto the eggs while stirring energetically.

Pour this mixture, on the caramel in the ramequins.

Arrange the ramequins in a baking pan filled with water up to 2 cm like a bain-marie.

Bake for 45 minutes.

Let the caramel puddings cool down and refrigerate at least 1 hour before serving.

When serving run a knife around the edges of the ramequins to loosen a bit then invert the ramekins on the serving plate.