Cinnamon and red fruit cobbler, inspired by Waitrose recipes.

ENG_ Yummy but not hyper caloric...the combination of the sour red fruits and the slightly sweet taste of the dough is perfect! Doesn't take a long time to prepare it, only the baking takes a bit longer, about 35 minutes. Good for a sunday family bake.This recipe serves 6. 

Ingredients:

- 350 g of any red fruits you can find such as strawberries, raspberries, blueberries, blackberries,etc (all the "berry" family). Mix different varieties for a greater taste.

- 200 g of self-raising flour

- 75 g of caster sugar

- 50 g of brown sugar

- cinnamon to taste

- 1 large egg

- 50 g salted butter

- 100 ml milk

- 3 "Krisprolls" toasts or any sweet toast you can find in the biscuit section of the supermarket. See below:

Making the magic happen...

• Pre heat the oven to 190-200 degrees. Put the fruits in a pan with a spoon of caster sugar and let it cook for 4 minutes till the juice starts to come out.

• Spoon into an oven dish to make the first layer of the desert
• In a bowl put stir the flour and the butter, then the caster sugar. Beat the egg and the milk separately and add it to the mixture. Mix it until you get a nice soft dough.

• Put the dough on a floured surface and separate it into 8-10 balls according to the size of your dish.

fact : it can get sticky so make sure you put flour on your hands before otherwise you'll end up with dough all over your fingers!

• Arrange the balls over the first layer of red fruits, so that it covers everything ( or almost everything).

• In a bowl crush the toasts with the cinnamon and the brown sugar such as below.
• Brush the dough balls with milk and spread the crushed mix on top of it.

• Bake for 35-40 minutes till the cobbler is golden and the dough cooked.

N.B: enjoy with vanilla ice cream to contrast with the sour red fruits. Delicious :)

PT_ Uma sobremesa deliciosa e nao muito calorica. Perfeita para a preguica familiar do domingo. A combinação dos frutos vermelhos com o ligeiro sabor doce da massa fica perfeita! Nao demora muito tempo a preparar, o tempo da cozedura e que e um bocadinho mais longo: 35 minutos mais ou menos. Esta receita da para 6 pessoas a vontade.

Ingredientes:

- 350 g de quaisquer frutos vermelhos que consiga encontrar tais como morangos, framboesas, mirtilos, amoras, etc. Misture as variedades para maior sabor.
- 200 g de farinha c/ fermento
- 75 g de acucar refinado
- 50 g de acucar mascavo
- canela a gosto
- 1 ovo grande
- 50 g de manteiga c/sal
- 100ml de leite
- 3  tostas "Krisprolls" ou qualquer tipo de tosta doce que possa encontrar na seção dos biscoitos do supermercado.

Making the magic happen...

• Pre-aqueca o forno a 190-200 graus. Ponha os frutos e uma colher de sopa de acucar refinado numa panela e deixe cozinhar durante 4 minutos ate ficarem bastante sumarentos.
• Ponha os frutos vermelhos numa travessa ou pyrex para formar a primeira camada da sobremesa.
• Numa tigela incorpore primeiro a manteiga e a farinha seguida do resto do acucar refinado. Num recipiente a parte, bata o ovo juntamente com o leite. Misture com a farinha e etc ate obter uma massa macia e homogênea.
• Polvilhe uma superfície com farinha, estenda a massa e separe-a em 8-10 bolinhas.

dica: lembre-se de por também farinha nas maos antes de separar a massa para nao ficar com tudo colado entre os dedos!

• Disponha as bolinhas de massa por cima da primeira camada de frutos, o suficiente para cobrir a travessa.
• Desfaça as tostas com o acucar mascavo e a canela.
• Pincele a massa com leite e polvilhe a mistura das tostas por cima.
• Leve ao forno durante 35-40 minutos ate o cobbler estar dourado e a massa cozida.

N.B: Desfrute com uma bola de gelado de baunilha para contrastar com a acidez dos frutos vermelhos. Delicioso :) Sorry pelos acentos e pontuação: o meu teclado e um bocadinho deficiente!

musa

Rosemary chicken w/ cherry tomatoes and greens pasta w/ homemade pesto, inspired by Jamie Oliver

_ENG_ Easy recipe for a quick and fairly balanced meal. Ideal for busy lunchtimes! As I do most things by intuition and taste, the quantities I use in this recipe are approximative. You can adapt to the number of people you are cooking for and of course if you want to accent one specific ingredient. Anyway, you get the basic idea which is the most important after all :) I hope you enjoy it!

Ingredients:

- chicken breasts

- lemon

- olive oil

- salt and pepper

- rosemary (fresh or dry)

- 5 cloves of garlic

- 1 sweet pepper or big chili

- handful of cherry tomatoes

- handful of green peas

- handful of green beans

- lasagna sheets

- handful of almonds

- 2 handful of fresh spinach

- 100/ 120g of  yummy parmesan cheese ( not grated)

- handful of fresh basil leaves ( not dry! we need all the "yummyness" we can find)

Making the magic happen...

fact 1: you will need to multi-task

• Season the chicken breasts in a small bowl with  rosemary, lemon, salt and 1 clove of garlic finely sliced. If you can do this 1 hour before for greater taste, even better!
• Get your other ingredients ready while the chicken is getting its wonderful flavor from the seasoning: cut in half a handful of cherry tomatoes, green peas and green beans. Cut or break the lasagna sheets in random shapes- get your imagination going!

• Meanwhile, heat the olive oil in a frying pan then place chicken breasts, the remaining 4 cloves in their skin (molto importante) and the pepper/chilli. 

• Keep an eye on it, turning the chicken breasts from time to time. Once they've turned into a  gorgeous golden/brown color, add the cherry tomatoes for a last touch of juicyness.
• When the tomatoes are soft but not completely squashed- chicken is ready!

• Bring to boil a large pan of water with a twist of olive oil and salt.
• When the water is boiling, fold in the beans and leave them for 3 min.

• Put the lasagna bits + peas + a handful of spinach and cook it until the lasagna pasta is just perfect: al dente (~ 3 min).
• When the pasta and greens are cooked, drain it and rinse it with cold water.
• Place the pasta in a large cooking dish and add a handful of fresh spinach once again.
• Add pesto and mix it so all the pasta is incorporated in the sauce.
• Place a few parmesan shavings and ground pepper...and it's done!

• For the pesto: in a blender/ food processor/ mixer (whatever you have at home), mix the a handful of almonds, basil leaves, 100g of parmesan cheese, juice of half lemon, a little bit of olive oil and half a cup of water.

• Let it mix until you get a smooth green paste with tiny tiny bits of almonds inside. If the pesto is too thick, add water. Season with salt and a pinch of pepper to your taste.

For the final touch, enjoy it with a chilled glass of white wine. My suggestion: chardonnay or any type of young white wines. 

NB: if you think it would be a good idea for me to publish these recipes in portuguese or french, just let me know. I am looking forward to seeing your pictures and hearing from your experiences on this recipe! Don't hesitate to tag me on instagram @musacruz or just leave a comment here! See you soon :)

musa