Com ligeiras variações nas receitas:
Cogumelos portobello recheados (não pus a maça porque a queimei no forno)
Massa com molho de beterraba assada (juntei caldo de galinha em vez da água de cozedura da massa)
Só digo que quem comeu, adorou!
E uma pequena dica: salada com rabanete, tomate e pepino
22.4.13
10.4.13
- 100g/3½oz feta cheese
- small handful fresh mint, roughly chopped
- ½ tomato, sliced
- 1 tsp dried chilli flakes
- squeeze lemon juice
- 1 tbsp olive oil, plus extra for drizzling
- salt and freshly ground black pepper
- 2 tbsp Kalamata olives
- small handful fresh parsley, chopped
- 1 free-range egg, poached, to serve
-
Preheat the oven to 180C/350F/Gas 4.
-
Place the feta, mint, tomato, chilli flakes, and
olive oil onto a square of aluminium foil. Season with salt and freshly
ground black pepper, then fold up the sides to make a parcel. Squeeze
over the lemon juice, place into the oven and bake for ten minutes.
-
To serve, spoon the baked feta onto a serving
plate, scatter over the olives and parsley and place the poached egg on
top. Drizzle over some olive oil and serve.
Coisas de comida asiática
Cold Sesame Noodles (Saveur.com)
Takeout-Style Sesame Noodles (The New York Times)
Cold Noodles with Peanut Butter/Sesame Paste
Chinese Cold Sesame Noodles (Appetite for China)
Para isto, além da pasta de sésamo com amendoim, é preciso pasta de chili com alho, vinagre de arroz, gengibre, óleo de sésamo.
E agora algo completamente diferente:
Clams with Black Bean Sauce, Bok Choy and Noodles
Takeout-Style Sesame Noodles (The New York Times)
Cold Noodles with Peanut Butter/Sesame Paste
Chinese Cold Sesame Noodles (Appetite for China)
Para isto, além da pasta de sésamo com amendoim, é preciso pasta de chili com alho, vinagre de arroz, gengibre, óleo de sésamo.
E agora algo completamente diferente:
Clams with Black Bean Sauce, Bok Choy and Noodles
8.4.13
4.4.13
3.4.13
Nigel Slater for later
Lentil and spinach cottage pie
Serves 6onions 2 medium to large
carrots 2 medium
celery a small stick
dark, open mushrooms 350g
olive or rapeseed oil
garlic 3 cloves
bay leaves 2
thyme 3 or 4 short sprigs
lentils a 500g jar
vegetable stock 500ml
spinach 500g
balsamic vinegar 2 tsp
For the potato crust:
large, floury potatoes 1kg
butter 75g, or olive oil 3 tbsp
spinach 100g
Finely dice the onion, carrot and celery, then cook in a deep casserole over a moderate flame for 10 minutes or so till the onion is almost tender. Finely chop the mushrooms and add to the mixture. Peel and finely slice the garlic and stir in after the mixture has been cooking for 5 minutes. Add the bay leaves and thyme, then the lentils with their bottling liquid, and stir briefly, pouring in the stock. Bring the stock to the boil then turn the heat down and leave to simmer for a good 20 minutes. Season with salt, black pepper and the balsamic vinegar to taste.
Peel the potatoes, cut them into pieces and boil in salted water for 20 minutes or so till tender. Mash with the butter or oil. Beat with a wooden spoon till light and fluffy.
Set the oven at 200C/gas mark 6. Wash the spinach and, if the leaves are large, tear them into pieces then, while they are still wet, pile 450g of them into a pan with a lid and steam, with the occasional stir, for a few minutes till they start to collapse. Cool them under the cold tap, wring them out thoroughly then stir them into the lentils. (Don't add the spinach raw to the lentils: the leaves will produce a lot of water and you'll be left with lentil soup.) Fold the remaining uncooked spinach into the mashed potato.
Tip the lentil mixture into a baking dish and pile on the potato. It may sink slightly into the lentils. Bake for 50 minutes to an hour till the edges are bubbling.
11.3.13
5.3.13
Butternut Squash
2.3.13
14.2.13
Tu és um chato!
Comprei isto:
Fiz isto:
(obrigada Google pelas imagens)
cebola picada + fio de azeite + sálvia ou tomilho ou alecrim → dourar cebola
pôr 1 copo de arroz preto → 2mins a fritar
pôr ½ copo de vinho branco → deixar ⇡ evaporar ⇡
1 colher de sopa de caldo → deixar ⇡ evaporar ⇡
☞ repetir este passo até cozer o arroz. Não deixar o arroz secar!
5 colheres de sopa de natas + parmesão + sal e pimenta q.b.
Fiz isto:
(obrigada Google pelas imagens)
❄ num tacho grande e pesado
cebola picada + fio de azeite + sálvia ou tomilho ou alecrim → dourar cebola
pôr 1 copo de arroz preto → 2mins a fritar
pôr ½ copo de vinho branco → deixar ⇡ evaporar ⇡
❀ ter caldo preparado
1 colher de sopa de caldo → deixar ⇡ evaporar ⇡
☞ repetir este passo até cozer o arroz. Não deixar o arroz secar!
5 colheres de sopa de natas + parmesão + sal e pimenta q.b.
☺ comer ☺
13.2.13
No frigorífico,
só tinha 2 peitos de frango, uma grande fatia de brie. Google e coisa e tal e assim surge a ideia p'o almoço:
bifes de frango recheados cm brie e cebola caramelizada
bifes de frango recheados cm brie e cebola caramelizada
30.1.13
4.1.13
9.12.12
4.11.12
1.11.12
29.8.12
6.8.12
Mothers
Everyone has a mother somewhere. There is a mother at dinner with us. (...) Then, the mother of the hostess telephones as we are eating. (...) The mother of a guest is mentioned in conversation.
Mothers, when they are guests at dinner, eat well, like children, but seem absent. It is often the case that they cannot follow what we are doing or saying. It is often the case, also, that they enter the conversation only when it turns on our youth; or they accommodate where accommodation is not wanted; smile and are misunderstood. And yet mothers are always seen, always talked to, even if only on holidays. They have suffered for our sakes, and most often in a place where we could not see them.
The Collected Stories of Lydia Davis
Mothers, when they are guests at dinner, eat well, like children, but seem absent. It is often the case that they cannot follow what we are doing or saying. It is often the case, also, that they enter the conversation only when it turns on our youth; or they accommodate where accommodation is not wanted; smile and are misunderstood. And yet mothers are always seen, always talked to, even if only on holidays. They have suffered for our sakes, and most often in a place where we could not see them.
The Collected Stories of Lydia Davis
4.8.12
17.7.12
Californication
Hank: Have you fucked him?
Karen: Oh God, it's so fucking typical. You go straight to the fucking. You don't even care if I'm talking to him, if I'm telling him things...
Hank: JUST ANSWER THE FUCKING QUESTION. You didn't answer me.
Karen: Yes I did. You know me. The talking and the fucking go hand'n'hand, Hank.
Karen: Oh God, it's so fucking typical. You go straight to the fucking. You don't even care if I'm talking to him, if I'm telling him things...
Hank: JUST ANSWER THE FUCKING QUESTION. You didn't answer me.
Karen: Yes I did. You know me. The talking and the fucking go hand'n'hand, Hank.
16.7.12
15.7.12
23.6.12
The fears of Mrs. Orlando
Mrs. Orlando's world is a dark one. (...) Though she takes every precaution, no precaution will be enough. She tries to prepare for sudden hunger, for cold, for boredom, and for heavy bleeding. She is never without a bandaid, a safety pin, and a knife. (...) In general she likes to be accompanied by men: they offer protection both because of their large size and because of heir rational outlook on the world.
The Collected Stories of Lydia Davis
The Collected Stories of Lydia Davis
3.6.12
2.6.12
1.6.12
Verdade verdadinha
Depois de proferir o meu amor pelo Michael Fassbender (fossemos nós vizinhos, colegas de trabalho, nem sei o que faria), ela disse-me "Matilde, tu tens uma coisa por gajos semi-deprimidos."
26.5.12
22.5.12
21.5.12
3.4.12
17.3.12
11.3.12
27.2.12
Never fails to amaze
Ora, o strudel de legumes é daqueles pratos que sai de forno com ares de imponência, pronto a dominar a mesa e a aniquilar tudo o resto.
Faz o teu melhor salteado de legumes. Nisto não há segredo, pegar nos legumes que tens no frigorífico, cortá-los bem pequeninos, saltear, juntar talvez polpa de tomate, um pouco de vinho (por que não?), temperar com ervas de provença, colorau, pimenta, sal, um nadinha de cominhos. Muito amor para os legumes, não deixes que fiquem ensopados em molho, isto não é sopa!
Depois é só estender a massa folhada numa travessa (atenção, manter o papel vegetal senão fica tudo colado) deixando abas para depois fechar o strudel. Cobrir a massa folhada com queijo mozzarela ou outro mais forte (dependendo dos gostos dos convidados) e colocar os legumes por cima, fechar (deixando uma zona central não coberta com a massa). Aí, esfarela pão recesso ou tostas, pseudo-crouton style e cobre o recheio de legumes que ficou exposto. Oregãos e fio de azeite. Vai ao forno a 200ºC até dourar. E bem vindo ao céu.
Faz o teu melhor salteado de legumes. Nisto não há segredo, pegar nos legumes que tens no frigorífico, cortá-los bem pequeninos, saltear, juntar talvez polpa de tomate, um pouco de vinho (por que não?), temperar com ervas de provença, colorau, pimenta, sal, um nadinha de cominhos. Muito amor para os legumes, não deixes que fiquem ensopados em molho, isto não é sopa!
Depois é só estender a massa folhada numa travessa (atenção, manter o papel vegetal senão fica tudo colado) deixando abas para depois fechar o strudel. Cobrir a massa folhada com queijo mozzarela ou outro mais forte (dependendo dos gostos dos convidados) e colocar os legumes por cima, fechar (deixando uma zona central não coberta com a massa). Aí, esfarela pão recesso ou tostas, pseudo-crouton style e cobre o recheio de legumes que ficou exposto. Oregãos e fio de azeite. Vai ao forno a 200ºC até dourar. E bem vindo ao céu.
25.2.12
21.2.12
19.2.12
18.2.12
16.2.12
quoting
About a year later, the family of five next door moved out , and we took over the entire duplex, fanatically destroying the wall that joined the two kitchens with sledgehammers. A larger space it seemed would be the answer to all of our problems. We reveled in the thought of the day when every room was completely finished, new plumbing installed, electrical redone, and the backyard completely landscaped with fruit trees.
(...)
'Oh, when this tree grows tall, the backyard will be magical' we would tell each other, as if trying to convince one another of the longevity of our relationship.
(...)
But as our home got closer to being finished, and the tasks lessened, our relationship continued to find distance.
(...)
And so, eight years later. we stood in the living room, with new pocket sliding doors and a restored fireplace, staring at each other, only to agree that our relationship could not be so simply repaired.
The Backyard by David John.
Apartamento #8
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