tag:blogger.com,1999:blog-6268285618185910252024-02-07T17:49:47.032-03:00What is in for today.Flora.http://www.blogger.com/profile/10380216179629558774noreply@blogger.comBlogger146125tag:blogger.com,1999:blog-626828561818591025.post-91180023956749970002014-05-16T16:00:00.003-03:002014-05-16T16:06:04.136-03:00My logic for teas, and a green tea latte to drink hot or iced.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcZwAzPltu3X-xSvGRlS45MGVmenguJZMM9WMXu9VuOI_teAFsJHhPyWly3sKQaBTqelH2ztVB63La-DgoSVBwrqJ3EBs07_QCX2dYs-yIT89PM3MDsL-IlXhETGN8iDdumqNYw07rdcGT/s1600/Cha+verde+latte4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcZwAzPltu3X-xSvGRlS45MGVmenguJZMM9WMXu9VuOI_teAFsJHhPyWly3sKQaBTqelH2ztVB63La-DgoSVBwrqJ3EBs07_QCX2dYs-yIT89PM3MDsL-IlXhETGN8iDdumqNYw07rdcGT/s1600/Cha+verde+latte4.jpg" height="424" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh64EAa_Y-e9T5RSWpS0XsqEDwG_icorGti8vEgb8El77QtWTIEhRW0yhIDiYX7r2IB7hiEDkcS0aBzEMpl45QSVLCBSxWQ_dsVjtVQKMWXsfELsSnzj-zBpOAbS1fOR7T_qizT3l44DFbu/s1600/Cha+verde+latte1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh64EAa_Y-e9T5RSWpS0XsqEDwG_icorGti8vEgb8El77QtWTIEhRW0yhIDiYX7r2IB7hiEDkcS0aBzEMpl45QSVLCBSxWQ_dsVjtVQKMWXsfELsSnzj-zBpOAbS1fOR7T_qizT3l44DFbu/s1600/Cha+verde+latte1.jpg" height="424" width="640" /></a></div>
(<a href="http://ehoquetemprahoje.blogspot.com.br/2014/05/minha-logica-para-chas-e-um-chai-verde.html?m=1">Em português</a>)<br />
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The most usual thing in the worls is to see me with a big mug in my hands or by my side while I'm at home - reading, working on the computer, cooking, takig care of my place, talking to people...<br />
As with anything that comes out of my kitchen, I like to expertiment new blends, that's the number<br />
one reason to desencourage me from using tea bags.<br />
<a name='more'></a>The second one is I find them kind of bland, and for a good reason: it's usual that tea bags come in packages that won't preserve aroma nor flavor, even before breakig the seal.<br />
The thin paper boxes allow for volatile compounds of the ingredients to evaporate (and guess what? That's exactly where flavor usually lays).<br />
Only tin packages or <a href="http://whatisinfortoday.blogspot.com.br/2014/05/by-way-reasons-to-use-glass-containers.html?m=1">glass jars</a> kept away from light can stop that from happening, or resistent plastic ziploc packages.<br />
Moving on the list, there is the fact that ingredients bought in bulk are, generally speaking, less<br />
processed, fresher (because they stay in shelf for shorter periods), there is less package waste & they are cheaper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7xGJE89mSZQke29OBtsN7k8E6F4MtnCMeUFYtWAeFRmJ7HqZ3EABg_WHNjdXn5rI5ZklCnR9Lh1Hi0NMUoF2CA4Y5eA5hfTnEeUlTov_AFZ0SSVwgQLBhmwMQ-4Sa9_fGF8qjy_CdnM0/s1600/Cha+verde+latte2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7xGJE89mSZQke29OBtsN7k8E6F4MtnCMeUFYtWAeFRmJ7HqZ3EABg_WHNjdXn5rI5ZklCnR9Lh1Hi0NMUoF2CA4Y5eA5hfTnEeUlTov_AFZ0SSVwgQLBhmwMQ-4Sa9_fGF8qjy_CdnM0/s1600/Cha+verde+latte2.jpg" height="428" width="640" /></a></div>
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Plus, there is a good point I came across recently in an article <a href="http://articles.mercola.com/sites/articles/archive/2013/04/24/tea-bags.aspx">article</a> I read about the possible toxicity in paper and plastic tea bags (and, again: using them yields unnecessary waste. There are infusers out there that are quite functional allowing to prepare the tea directly in the mug, with no need to strain).<br />
Ok.<br />
Now I told you why I prefer loose tea, I tell you how I think the blends, something - I suppose - I got the hang of after falling in love with <a href="http://ehoquetemprahoje.blogspot.com.br/2013/03/pode-vir-vontade-frio-eu-tenho-chai.html">chai</a>.<br />
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Iusually think of a base flavor (something relatevely neutral, subtle, such as black tea, green tea, rooibos, passion fruit leaves, mauve leaves, toasted mate, sometimes dry fennel seeds. The list grows ever longer) along with about 3 spices or herbs that compliment each other.<br />
Of course, there can be more ingredients or less, it depends on what is available and how much my inner alchemist is enthusiastic in a given day.<br />
There is also the option to add milk or some other kind of fat, which makes the infusion particularly comforting and rich.<br />
Could be cow milk, vegetable milk (almond, coconut, rice, oat, Brazil nuts, etc), or even a few drop of vegetable oil.<br />
The ones I have already used are coconut and raw sesame seed oil, which are subtle.<br />
I will stay away from sunflower, canola, soy, corn, cotton. They got a strong taste that does not go well with tea and might ruin the show, even using very little.<br />
Anyway, test the ideas you come up with. That's the best way to figure weather something works or not.<br />
Lastly, the sweetness. I almost never sweeten tea, but when I do, it's eith honey.<br />
For some blends, I think molasses/ brown sugar/ rapadura brick sugar would be great.<br />
Aside from those, there was this one time I got a wonderful maple-infused black tea as a gift - which brings me ideas of having tea with maple again.<br />
Anyway. As an example, I'm sharing with you a tea I prepared for the first time at the end of a very hot and very busy day. I'll tell you what: it worked like a charm.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi1fiksiklZGPSeRRxjC03XffxYfZaCRS7X3Gn_L-DgX7qkUCiVqqXTy-9l0wAEF_GoKAirf3aLj-yrdv_nUAlBQtQDKP-kGL82u4agY_zOmKH9Sm9WZTTovHq1cU88LX7_fq_ZHTUrUu1/s1600/Cha+verde+latte3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi1fiksiklZGPSeRRxjC03XffxYfZaCRS7X3Gn_L-DgX7qkUCiVqqXTy-9l0wAEF_GoKAirf3aLj-yrdv_nUAlBQtQDKP-kGL82u4agY_zOmKH9Sm9WZTTovHq1cU88LX7_fq_ZHTUrUu1/s1600/Cha+verde+latte3.jpg" height="426" width="640" /></a></div>
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2 teaspoons grated fresh ginger<br />
4 cardamom pods (cut they're skin to expose seeds) or 1/2 teaspoon powdered cardamom<br />
2 teaspoons dry peppermint leaves or a handful fresh leaves<br />
4 teaspoons loose leaf green tea<br />
1 cup hot water (I turn off the heat when I notice it's about to boil)<br />
6 tablespoons coconut milk<br />
2 tablespoons honey<br />
Ice cubes, as needed<br />
Iced water enough to fill the glasses (in case you serve the tea hot, heat another 3 cups)<br />
(Cup measure: 250ml).<br />
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I heated 1 cup water and turned off the heat only before it would boil.<br />
I threw in the ginger, cardamom, peppermint and green tea, and let the ingredients infuse, lidded, for 5 minutes.<br />
Then I strained the mixture, added honey and coconut milk.<br />
Divided it in 2 equal parts, pouring each half into a glass with capacity to hold 2 cups.<br />
I filled them with ice and added iced water to top, stirring well, and serves immediately.<br />
If you are serving it hot, just swap the glasses for mugs with equal capacity and top them with warm water.<br />
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Serves 2 people.<br />
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Whenever I drink tea, I try to have an idea of how the ingredients will interact with my body. In fact, that's valid for any food, but what I mean here is specially regarding the calming x stimulating.<br />
If someone wants to stay alert and drinks chamomile tea, it probably won't do much harm. Now, the opposite is something to worry about.<br />
I, unaware, have spent one wide awake night because of green mate.<br />
Among others, black tea, green tea, yerba mate, toasted mate are stimulating and contain plenty of caffeine.<br />
Pregnant ladies should also pay attention, for some ingredients might induce contractions (examples are: cinnamon, chamomile and rosemary).<br />
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<o:p>What about you, how do you enjoy tea?</o:p></div>
Flora.http://www.blogger.com/profile/10380216179629558774noreply@blogger.com0tag:blogger.com,1999:blog-626828561818591025.post-31998301206478491402014-05-07T18:51:00.002-03:002014-05-07T18:53:11.119-03:00By the way: reasons to use glass containers instead of plastic + 3 stress-free ways to remove labels + how to wash inside a bottle.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzwyFD7Wcspidy7reUaK1AtcrtXQ0MR018uXJCtKuASCnIP08V42q5xeJHG-t1i6ygXdHz1RxSl9Q8orLcm3yq74bJvj4KtIyplEOlJ8VtEAE157yJheNfy7l4k9K1qcGlvMG8YPuV9P-N/s1600/Vidros1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzwyFD7Wcspidy7reUaK1AtcrtXQ0MR018uXJCtKuASCnIP08V42q5xeJHG-t1i6ygXdHz1RxSl9Q8orLcm3yq74bJvj4KtIyplEOlJ8VtEAE157yJheNfy7l4k9K1qcGlvMG8YPuV9P-N/s1600/Vidros1.jpg" height="426" width="640" /></a></div>
<a href="http://ehoquetemprahoje.blogspot.com.br/2014/05/detalhes-tao-pequenos-porque-usar-potes.html">(Em português)</a><br />
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I prefer to keep my teas and spices in glass jars, because this material does not absorb odours nor flavours, meaning it can be reused without interfering in the food I store - besides, whenever I judge it necessary, I can sterilise the jars and lids (only the metal ones).<br />
Unlike plastic, glass won't allow for aroma and flavour characteristics of the food to be lost, for glass stops aromatic substances from evaporating. I think it is very functional, since the jar's contents are always on display, plus I find it pretty.<br />
Furthermore, it is a sustainable storage solution, because most of the time I put to use packages that would otherwise be discarded (honey, jam, dulce de leche, juice, etc); even if I bought a set of identical containers, it is a material that lasts long.<br />
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Besides storing teas and spices, I use my glass jars to keep nuts, oats, rice, beans, snacks, cookies, bars, jams, chutneys, iced tea, juice, to prepare and store yogurt, a thousand uses.<br />
In the case of beans, there is a bonus: if you pick them before storing, assuring there are no bean weevils among the grains, they remain free from this problem, since the bugs cannot enter a well lidded jar (something that magically happens with plastic jars). If you add a few bay leaves and cloves of garlic, then you drive out any unsuspecting weevil that happens to drop by.<br />
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The only situations where I would rather use plastic containers rather than glass are:<br />
in the freezer (glass might brake or shatter in the low temperature, or in possible temperature shocks), or to take food somewhere (because glass is heavier and there is the risk of breaking. Just picture taking the subway with a large jar of salad on your way to diner at some friend's place).<br />
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Now, the stress-free label removing methods.<br />
I don't know about you guys, but I find those ripped half-way-removed labels quite ugly.<br />
I always use oil, but some friends told me about other methods they swear by.<br />
The explanation for the oil method (given by a friend who has studied packaging engineering at Instituto Mauá, huh! Scientific stuff, people ;) is the following: the oil molecules destabilize the glue's chemical structure, allowing for simple soap and water to do the trick.<br />
So how do I do it?<br />
I grease the label with a layer of oil and cover it with a piece of paper napkin, to make sure the oil will stay in place instead of running.<br />
It can be literally any oil available. Sunflower, canola, soy, olive, butter... anything will do.<br />
Of course, I always choose the cheapest one around the house (usually canola).<br />
I let the label "soak" in the oil like that for a couple hours, then I peel it right off.<br />
Take a look at the picture below.<br />
Then, I wash it with soap and water and presto! No residue left.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihdHUOxntdK7MNTMBsjkWFDI5AXhP70rIOXcvlbQYljmGZWFFcWevXOpQc8kB2qNVyQB9cCqFgBc-CSN9ADMBWcG95wFl_TU5u7h5QgROuJDuRF0P9J7Pa0DwExpJ_M1MyppHzvmlBuQkK/s1600/Vidros2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihdHUOxntdK7MNTMBsjkWFDI5AXhP70rIOXcvlbQYljmGZWFFcWevXOpQc8kB2qNVyQB9cCqFgBc-CSN9ADMBWcG95wFl_TU5u7h5QgROuJDuRF0P9J7Pa0DwExpJ_M1MyppHzvmlBuQkK/s1600/Vidros2.jpg" height="426" width="640" /></a></div>
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I have not personally tested the other two methods, but my friends say they're good, so I trust them.<br />
The iced water method is good in case you want to keep the labels.<br />
Place the jar or bottle in ice cold water and let it sit there for about one hour, fill the packages with water too to ensure they sink. Add some ice cubes to lower temperature.<br />
After the soak, carefully peel the label, it should come off integer. If you want to keep it, leave air drying, glue-side facing up. Wash the jar as usual.<br />
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Lastly, the magic potion!<br />
I doubt that there is anything that won't stay cleaner with the white vinegar + baking soda combination.<br />
How to do it: soak the jars in hot water, filling them up to make sure they sink.<br />
For one full sink, add 1/2 cup baking soda and one cup white vinegar.<br />
The mixture is fizzy, don't worry about that. Pour in a little liquid soap detergent.<br />
In a few minutes, the labels should come off by themselves.<br />
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Aaand washing inside a bottle is very simple. This is another of my grandma's tricks.<br />
If the bottle has been laying around for a while and the liquid inside it is kind of dry and sticky, I fill it with water and let soak for a while.<br />
If the liquid inside it is fresh (for example: if you just had the last sip of yogurt and will immediately wash the bottle) there is no need to soak.<br />
All right. So, when the sponge doesn't fit through the bottle's neck, much less my hand, I throw in a handful of raw popcorn or rice grains, a bit of liquid detergent, and water to fill 1/3 of it's capacity.<br />
I put on the lid (or cover with my hand) and shake it well. I rinse it about twice, so that I remove all of the soap, and the bottle is clean inside, ready to store some iced tea, juice, yogurt etc, or to use as a flower vase.<br />
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What about you?<br />
Share in the comments your hints on food storage, the use or cleaning of glass containers.Flora.http://www.blogger.com/profile/10380216179629558774noreply@blogger.com0tag:blogger.com,1999:blog-626828561818591025.post-71977935995222766382014-04-27T22:08:00.001-03:002014-04-27T22:11:44.903-03:00Zucchini flower risotto - and each one gets the right to be excited about what they will.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxCULfiKslVdM_pESl2czZZA0qwMI9n8LYW9u6Gbur4t7USpTxtrbqNcMXYqBBgM5oYJmUGesE4qfkyCjHY6nDUUnruRam4t_LKcLTMAlBG2v0gnGs9JYWMEuRsF-mswzB9vUacPmcZ4ig/s1600/risoto+flor5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxCULfiKslVdM_pESl2czZZA0qwMI9n8LYW9u6Gbur4t7USpTxtrbqNcMXYqBBgM5oYJmUGesE4qfkyCjHY6nDUUnruRam4t_LKcLTMAlBG2v0gnGs9JYWMEuRsF-mswzB9vUacPmcZ4ig/s1600/risoto+flor5.jpg" height="426" width="640" /></a></div>
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(<a href="http://ehoquetemprahoje.blogspot.com.br/2014/04/risoto-de-flor-de-abobrinha-e-cada-um.html">Em português</a>)</div>
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Well, I'll admit it might be weird for many people, but the fact is I get excited about the farmers market. (About other stuff too, sure. But today I feel like telling you about the market).</div>
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Every time I leave home with a list in mind, so that I won't buy too much food, and every time I come back with more than I had planned. Everything is so fresh and pretty, it's hard to resist.</div>
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The down side is that I may end up not being able to manage that much produce, and some times food spoils.</div>
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Now, follow me: with the Autumn arriving, there's plenty of tasty fruits showing up again in the stalls, the flowers (which generally fade when the heat is intense) are on sale again.</div>
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When available, I usually get some poppies and Calla lilies, but the last time I went there, the flowers available where nasturtiums and zucchini flowers: beauties that go to the plate.</div>
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Of course, I had to experiment the zucchini flowers, with all of that pretty color. I just didn't know what to do with them.</div>
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The lady who sold them guaranteed I could find many recipes on internet besides the classic fried flowers (which are not too appealing for me).</div>
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She suggested risotto. Oh well, I came up with a risotto of my own.</div>
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<a name='more'></a>Starting from the beginning: I never cook risotto, and it's not really common that I eat rice at home. Anyway, I always have some brown rice around.</div>
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I had to pull a trick to simulate the texture of arborio rice, which is the most indicated one for risottos. I will tell you the difference:</div>
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arborio is a medium grain kind of rice, soft, with the capacity to absorb plenty of liquid, and which releases plenty of starch while cooking. This starch is responsible for turning risottos creamy (along with the great amounts of fat usually used in this dish, such as cream, butter and cheese). Here I have used long brown rice, which is not all that soft, absorbs less liquid, and does not release that much starch. So, in order to achieve a creamy texture, I added some chia seeds to the rice while it cooked, and a little more liquid I would use if I was a making a regular fluffy rice.</div>
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1 1/2 cup brown rice</div>
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1 tablespoon chia seeds (use flaxseeds, if you prefer)</div>
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2 tablespoons black sesame seeds</div>
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1 teaspoon vegetable oil (I used sunflower. Any one with neutral flavour will be ok)</div>
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2 cloves garlic</div>
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1 small onion</div>
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1 handful of chopped bell peppers (I used a local variety of tiny bell peppers named Cambuci, and took about 6. It would be the same to use one small bell pepper)</div>
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2 bunches of zucchini flowers, including stalks</div>
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Olive oil, as needed</div>
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Salt and cayenne pepper, to taste</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfgp9pVUyMob7F-tRKGqhpwxRhURM3u164RjbXjUlkMKPWkJDi3PsLXmZjWyX7pox-f2HOtrMElMKR3_W5Nvtfc2EM6h5GD40CSbZp93XOy1p5oYSkYL75KrxrLmmlEfsEtrI6F-XiOWb7/s1600/risoto+flor1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfgp9pVUyMob7F-tRKGqhpwxRhURM3u164RjbXjUlkMKPWkJDi3PsLXmZjWyX7pox-f2HOtrMElMKR3_W5Nvtfc2EM6h5GD40CSbZp93XOy1p5oYSkYL75KrxrLmmlEfsEtrI6F-XiOWb7/s1600/risoto+flor1.jpg" height="426" width="640" /></a></div>
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I put the rice, chia, sesame and oil in a large pan and toasted them over high heat, until the grains started to brown up a little, and make a soft cracking sound. </div>
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I added water, a little more than what was enough to cover them, lower the heat do medium-low and let cook until tender, about 20 minutes.</div>
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While the rice cooked, I peeled and minced the garlic and onion, and put them so sauté in another pan. </div>
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I washed the bell peppers and the flowers (putting them under gentle running water is enough). I trimmed the stems, seeds and white veins in the peppers, then roughly chopped them and added to the sauté.</div>
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I roughly chopped the flowers and their stalks too, and let sauté along with the other ingredients until tender, then removed from the heat.</div>
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I added the sauté to the cooked rice, salted and seasoned with about 1/8 teaspoon cayenne pepper (it's just a pinch, really. This one is very intense). I stirred it all and served immediately, along with a green salad.</div>
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To be honest, I thought the filling/rice ratio was a little off the ideal.</div>
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Next time, I will use a little less rice to the same amount of filling.</div>
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Yields 4 servings.</div>
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What about you, how do you cook with zucchini flowers?</div>
Flora.http://www.blogger.com/profile/10380216179629558774noreply@blogger.com0tag:blogger.com,1999:blog-626828561818591025.post-63000934690249440872014-03-21T13:57:00.000-03:002014-03-21T14:00:29.996-03:00By the way: why and how to oil wooden cutting boards.<div style="background-color: white; color: #222222;">
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<a href="http://ehoquetemprahoje.blogspot.com.br/2014/03/detalhes-tao-pequenos-como-e-porque.html#more">(Em português)</a><br />
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It's been quite a while since I've been interested in getting to know how and why to oil wooden cutting boards, considering I have bought two of them for which I fell completely in love.<br />
You know, I wanted to take good care of my babies.<br />
So I found that, by oiling the boards, a protection film is formed, making it easier to clean them and increasing durability.<br />
Humidity is partly stopped from sinking into the wood's fibers, preventing it from absorbing foods that could leave odor, stain, favor bacteria accumulation and form mold.<br />
It should be done before the board's first use, then go on as maintenance.<br />
To learn which oil to use, how and when, keep reading.<br />
<a name='more'></a></div>
<span style="background-color: white; color: #222222;">First, the frequency:</span><br />
<span style="background-color: white; color: #222222;">According to one of the sites where I sought for information, during the first week of using the board, it should be oiled every day; in the first month, once a week; then once a month for the rest of the board's life.</span><br />
<span style="background-color: white; color: #222222;">Also, there are people who defend you should oil it after each use, or once a week.</span><br />
<span style="background-color: white; color: #222222;">The first version I mentioned is the one which makes more sense to me.</span><br />
<span style="background-color: white; color: #222222;">My boards were already in use for about 8 months when I finally went after the information on how to best care for them. And I haven't been cooking that often lately, so I figured that oiling them once a month is fine.</span><br />
<span style="background-color: white; color: #222222;"><br /></span>
<span style="background-color: white; color: #222222;">Well, and what kind of oil?</span><br />
<span style="color: #222222;">Not the same ones used for cooking, that's for sure.</span><br />
<span style="color: #222222;">Because they oxidize and go rancid quickly, interfering in the taste of food that is prepared over the board.</span><br />
<span style="color: #222222;">The oils we use to cook (canola, soy, sunflower, olive, butter, etc) are non-polymerizing, which means they will not form a plastic-like film. So besides leaving a bad taste, they would not protect the wood from humidity very much, eventually leaving a slimy texture.</span><br />
<span style="color: #222222;">Two good options would be linseed (flaxseed) oil and mineral oil.</span><br />
<span style="color: #222222;">The former is a good option because it forms the rigid film I mentioned before, sealing the board and making each application last longer.</span><br />
<span style="color: #222222;">However, be cautious with linseed oil, for it is widely used in woodworking and painting, and the kinds you will find to buy are not necessarily safe to be in contact with food. It is common to associate linseed oil to heavy metals in order to accelerate the drying, so read labels carefully before buying and using.</span><br />
Honestly, I did not find pure linseed oil to buy (not that I searched too much... if you have tips on how to find it, please share in the comments.)<br />
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<div style="background-color: white; color: #222222;">
Very well. The second option, mineral oil, can be easily found in any drugstore, and is cheap. For such viability, this is my oil of choice.<br />
(Make sure you get the <u>ingestible kind</u>, that's the only one safe to be in contact with food).<br />
Mineral oil, unlike linseed oil, will not fully polymerize, instead, because it is kept fluid, it can fill little crevices and cuts in the wood in-between applications.<br />
It can be used with a little bit of beeswax to balance this characteristic, but if you don't have beeswax on hand you can use it plain, no problem.</div>
<div style="background-color: white; color: #222222;">
<br />
To prepare the mixture of mineral oil and beeswax, I shaved 1/2 teaspoon of the wax into a cup (240ml) oil. I heated it lightly over a water bath, just until the wax was melted, stirred well, then poured the mixture back into the bottle where the oil came. This way I can store the oil nicely and apply whenever I need it.<br />
If you prefer, heat the oil and wax in the microwave, carefully. Wait for it to cool down before using.</div>
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To apply the oil, make sure boards are clean and completely dry. The amount of oil used will depend on the size of the board.<br />
The first time, I poured a little, wiped it allover the board with a paper towel and left the board standing for 15 minutes so that the oil could soak in.<br />
I repeated this operation until no more oil could be absorbed. For me, that was twice.<br />
Then I applied oil on the other side and wiped some on the sides too.<br />
After all that, I left the board standing for a couple of hours so that all of the oil would be absorbed.<br />
Before storing, I buffed it with a clean tea towel. </div>
<div style="background-color: white; color: #222222;">
Then, for maintenance, I just wipe one layer of oil on each side and wait for it to absorb well.<br />
<br />
Remember to always wash your board immediately after use, with a soft sponge and mild soap, towel dry well and leave it to finish air drying.<br />
To make sure it doesn't get moldy, store in an airy place.</div>
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<div style="background-color: white; color: #222222;">
Resources:</div>
<div style="background-color: white; color: #222222;">
Site <a href="http://www.endgraincuttingboard.org/cutting-board-oil-for-seasoning/" style="color: #1155cc;" target="_blank">End Grain Cutting Board</a></div>
<div style="background-color: white; color: #222222;">
Site <a href="http://www.instructables.com/id/How-to-oil-a-cutting-board/" style="color: #1155cc;" target="_blank">Instructables</a></div>
<div style="background-color: white; color: #222222;">
Site <a href="http://cooking.stackexchange.com/questions/21766/is-there-something-better-than-mineral-oil-for-cutting-boards" style="color: #1155cc;" target="_blank">Stack Exchange - Cooking</a></div>
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<div style="background-color: white; color: #222222;">
PS: Re-reading the sites where I have researched, I saw that coconut oil is a good option as well.<br />
For being high in saturated fat, it is way more stable than the other vegetable oils, could take up to 2 years to go rancid, resists oxidizing, and has bacteriostatic and antiseptic properties.<br />
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Flora.http://www.blogger.com/profile/10380216179629558774noreply@blogger.com0tag:blogger.com,1999:blog-626828561818591025.post-1223198211166675162014-02-13T11:57:00.003-02:002014-02-13T11:59:15.730-02:00Cooling the Summer heat with popsicles - even if it has to be done without a blender!<div class="separator" style="clear: both; text-align: center;">
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<a href="http://ehoquetemprahoje.blogspot.com.br/2014/02/refrescando-o-verao-com-picoles-mesmo.html">(Em português)</a><br />
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It's been at least one or two Summers since I've been willing to post a recipe for popsicles, I don't recall it precisely.<br />
In the meantime I have been thinking of how to make popsicles that won't come out as ice blocks, but that also won't give me too much trouble (by which I mean: don't require a stand mixer, or re-stirring every 30 minutes) nor take weird industrialized ingredients.<br />
Hummm. How to make it simple?<br />
Well, I have found out a few things about this process through trial and error, and I think finally I can share a "formula", as I did with the <a href="http://whatisinfortoday.blogspot.com.br/2013/10/routine-who-would-say-is-something.html">crunchy bars</a>. Although, before I jump into the recipe, I would like to tell that I have been interviewed by Melanie Moreira for the site <a href="http://www.receitas-sem-fronteiras.com/">Receitas sem fronteiras</a>, talking a bit about the ways that lead me to the kitchen. It is only available in Portuguese, but if you want to check out anyway, <a href="http://www.receitas-sem-fronteiras.com/user-DzlOtz-entrevista.htm?utm_source=email&utm_medium=periodic&utm_campaign=interviewThanks">click here</a>.<br />
The picture illustrating the interview is by Nicole Samperi.<br />
Are you feeling like going to the kitchen too? :)<br />
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Back to the popsicle subject, here is the deal:<br />
we want a mixture that will freeze, but not entirely. Because when a liquid freezes entirely, the result is a big ice block.<br />
On the other hand, if we get tangled tiny ice crystals, the result is a soft nice popsicle, which can be civilly eaten.<br />
There are a few ways to stop the batter from freezing as a block and making it come out softer.<br />
From what I read here and there over time, the main ways to achieve this results are:<br />
- breaking the crystals while the freezing process is happening, so that they will keep small.<br />
- adding some kind of sugar to the recipe.<br />
- adding some kind of fat to the recipe.<br />
<br />
My idea was kind of having tasty popsicles that were not too chubby, that's why I didn't want to abuse sugar nor fat.<br />
I found that using soft fruit and not adding liquid to the mixture, I can lower the sugar and fat proportion and still get great results.<br />
Besides, if I choose heathy fats (say tahini, peanut butter, coconut oil) I am one step ahead - if you consider classic ice cream and popsicle recipes call for egg yolks or heavy cream cream, which don't really contribute much, nutritionally speaking.<br />
<br />
The breaking-ice-crystals-thing works just like in classic homemade ice cream recipes:<br />
after preparing the batter, you leave it in the freezer for one hour. Take it out, run it on the stand mixer until smooth. Freeze again, mixer again. Repeat the process like 3 or 4 times, then transfer the smooth batter to the popsicle molds and freeze definitively until it's time to eat it.<br />
I just think this is too much work. It works, though.<br />
<br />
Something important to consider when elaborating a recipe, is that when food is frozen, you feel less of it's taste. That's why you will want to push the sweetness and eventual spices (cinnamon, cardamom, mint, ginger, whatever) a little further up.<br />
It needs to taste more intense then it would if you were preparing a smoothie or juice.<br />
Also, think of the molds ahead of time. I really recommend getting actual popsicle molds.<br />
They are very very cheap (my 6-popsicles mold costed about R$6), and with them you don't throw anything in the waste after eating.<br />
Now, if you don't own molds, that's not a reason to give up on cooling down & sweetening life.<br />
Use what you have around. It could be disposable cups, or small plastic cups.<br />
You could use wooden sticks, or substitute those for teaspoons. Even small forks will do.<br />
In order to have them stand still until the batter is frozen, cover the each cup firmly with foil or parchment paper.<br />
Step by step is: fill the cups with batter, cover each one with the paper, poke through with the spoons; this way they one fall to the side while the mixture is still liquid.<br />
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My basic batter more or less follows this pattern:<br />
1 1/2 cup chopped soft fruit (banana, papaya, peach, mango, avocado, kiwi, strawberry, melon...)<br />
1/4 cup fat (if using coconut milk, tahini, peanut butter, almond butter, <a href="http://whatisinfortoday.blogspot.com.br/2011/09/homemade-natural-yogurt.html">whole yogurt</a>, heavy cream... Or, use 2 tablespoons it using a more pure kind of fat, such as coconut oil or butter)<br />
1/4 cup sweetener (molasses, honey, sugar, maple syrup...)<br />
Cup measure: 240ml.<br />
<br />
That's the right amount for my 6-popsicle mold, they are about 80ml each. Adjust for the vessels you will be using.<br />
I throw it all in the blender, pour in the molds, wait for them to freeze, and then... happiness!<br />
<br />
Try not to add liquid, if possible, because the more liquid an ingredient, more likely it is to freeze as a hard block (water, milk, orange juice etc. do that).<br />
You can add spices to taste, make myriads of variations. Add small pieces of fruit, nuts, grated coconut, and so on).<br />
In case you feel like using the juice of more liquidy fruits, such as orange or grapes, just combine them with more thick ingredients, like yogurt or coconut milk.<br />
<br />
Now, what if your blender gave up life (like mine did)?<br />
Then you send it to be fixed, and still nothing happens. My friend, do not dispair.<br />
There are several fruits that can be smashed with a for and stirred by hand to form a batter. Look at the pictures below, of popsicles made out of banana, homemade yogurt, tahini, cinnamon and honey.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4KwH7EUiTgrvmu48AuDLq7DvOw2_UVElQxCFabNYgsGLpEPkgfAQdt5pxT6rBzeBOheeDw9HktE7MQ7KqqIxDLn_dRXhMq1-E9dSJPqkGZ4Z2HxWDGYe_sIPACGBJXyPqMSQqpDoPpGl8/s1600/picoles2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4KwH7EUiTgrvmu48AuDLq7DvOw2_UVElQxCFabNYgsGLpEPkgfAQdt5pxT6rBzeBOheeDw9HktE7MQ7KqqIxDLn_dRXhMq1-E9dSJPqkGZ4Z2HxWDGYe_sIPACGBJXyPqMSQqpDoPpGl8/s1600/picoles2.jpg" height="426" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Y51aHjOpz8yeqdb7pwiDzTLXre9KWdGvL03C4fpvopy5h_dCcnBd9YPtCGNpZVngcWmPougyGy7cpm6sWAqRBwug_H-T-IqqR5q9ek2GKNQXhyphenhyphenX8sVbnZbxASDAN2REp1LP5CMtMOJz5/s1600/picoles1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Y51aHjOpz8yeqdb7pwiDzTLXre9KWdGvL03C4fpvopy5h_dCcnBd9YPtCGNpZVngcWmPougyGy7cpm6sWAqRBwug_H-T-IqqR5q9ek2GKNQXhyphenhyphenX8sVbnZbxASDAN2REp1LP5CMtMOJz5/s1600/picoles1.jpg" height="426" width="640" /></a></div>
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Other good ideas:<br />
smashed avocado, 1 tablespoon unsweetened cacao powder, 1/4 cup honey.<br />
1 cup yogurt, 3/4 cup orange juice, 1/4 cup maple syrup.<br />
<br />
Now that you got the base, make your own versions of it, according to your taste and to what ingredients you have around.<br />
Share in the comments what are your favorite homemade popsicles!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDgMATOQeN1YvBpgKMuE_b-_89xohjzvYZoT40MrrgX6poQsDhYeKao5ehXueGsGlDuymjOiucqagb63oD0UFncdS_PDvkimZyGsQ2XAxobeyMhEVwC3TxcJzG_cw2bS-zhX_2MN1Eb-mW/s1600/picoles8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDgMATOQeN1YvBpgKMuE_b-_89xohjzvYZoT40MrrgX6poQsDhYeKao5ehXueGsGlDuymjOiucqagb63oD0UFncdS_PDvkimZyGsQ2XAxobeyMhEVwC3TxcJzG_cw2bS-zhX_2MN1Eb-mW/s1600/picoles8.jpg" height="426" width="640" /></a><br />
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Flora.http://www.blogger.com/profile/10380216179629558774noreply@blogger.com0tag:blogger.com,1999:blog-626828561818591025.post-65022045572404379132013-12-24T19:55:00.001-02:002013-12-24T19:57:06.450-02:00Holidays and falafel.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtA20ZGtMVYB_tYwdbj3comcrOv0zigRzTUYBOICcYhIKszoMAVzmIYJyEcBKzoYfA3osq5To5XrCrygH18eFkXZDJmU2c-4q0yS6PjoDKap43fpkDHBnLuy4xtjtHaIPTo45kMqfFTq9a/s1600/FALAFEL7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtA20ZGtMVYB_tYwdbj3comcrOv0zigRzTUYBOICcYhIKszoMAVzmIYJyEcBKzoYfA3osq5To5XrCrygH18eFkXZDJmU2c-4q0yS6PjoDKap43fpkDHBnLuy4xtjtHaIPTo45kMqfFTq9a/s640/FALAFEL7.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS8jpmcHOoHefWQp_VFHdop0W9gtgv5-2rx_HvPDXOzy2yKdATSFvVxQSJr5r9fhmP3asty0eqfqmcQFxpgGdQQrnS43DOEBNHHOReXXbLzKpIt2UVdCLKJYvuuVVMxHebeAZQpKZmM157/s1600/FALAFEL5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS8jpmcHOoHefWQp_VFHdop0W9gtgv5-2rx_HvPDXOzy2yKdATSFvVxQSJr5r9fhmP3asty0eqfqmcQFxpgGdQQrnS43DOEBNHHOReXXbLzKpIt2UVdCLKJYvuuVVMxHebeAZQpKZmM157/s640/FALAFEL5.jpg" width="640" /></a></div>
<a href="http://ehoquetemprahoje.blogspot.com.br/2013/12/ferias-e-falafel.html">(Em português)</a><br />
<br />
I've been meaning to post this falafel recipe for so long that I have associated it with quite a few subjects think of the post's text.<br />
For the time being, I figured I could not associate it with anything other than holidays and vacation.<br />
One of the subjects I thought of before had to do with a situation that really annoys me.<br />
Then I thought "Well, how silly. I won't go talking about something annoying at a time like this".<br />
The best thing about vacation is precisely to slow down of everything that has became worn out (or which has worn <i>us</i> out) through the routine - regardless of how long we have to rest, be it a long time or just a couple days.<br />
Even if the pause is short, we have this advantage of counting time in cycles; living day by day, year by year, so that we constantly have endings and new beginnings.<br />
When one span is over, everything that is unnecessary stays behind, we don't have to keep it through the next day, the next year.<br />
Ain't that sweet? All we have to do is <i>remember</i> to leave things behind.<br />
<br />
Taking advantage of this gorgeous Summer, let's spend time with family, walk in flip flops all day, cook listening to good music, fight for a place in the hammock, and try to reduce the pile of books awaiting to be read.<br />
<br />
Now, falafel. In case someone in the crow doesn't now it, I'll present you:<br />
It's a savory fritter made out of chickpeas, onions, fresh coriander, pepper and a few other optional seasonings, it's traditional from Arabian cuisine.<br />
The recipe I got came from <a href="http://cookmap.com/en/recipes/no-fail-chickpea-falafel">cooksnaps</a>.<br />
<a name='more'></a>Falafel is good both for crazy workdays as well as for days when all you want to do is enjoy leisure without giving up a tasty lunch.<br />
They are soft inside, crunchy outside, quite well seasoned.They are great served with a huge raw salad and/or some hommus (chickpea paste), some <a href="http://whatisinfortoday.blogspot.com.br/2013/02/why-grandmothers-always-get-recipe.html">dry curd</a>, babaganuj (toasted eggplant paste).<br />
I also thought it would go nicely with some lentils stew.<br />
<br />
1 cup (aprox 150g) dry chickpeas, uncooked<br />
1 1/2 tablespoon all purpose flour<br />
1 small diced onion<br />
1 clove of garlic<br />
1/8 teaspoon cayenne pepper (or to taste. This is a hot pepper)<br />
1/8 teaspoon black pepper<br />
1 teaspoon ground cumin seeds<br />
1/2 teaspoon coriander powder<br />
<div class="MsoNormal">
3 tablespoons chopped fresh parsley or fresh coriander leaves</div>
<div class="MsoNormal">
1/2 teaspoon salt</div>
<div class="MsoNormal">
Optional: a pinch cardamom powder<br />
Oil to fry, enough to cover about 2,5cm in the bottom of s medium pan. (I have used canola. The original recipe recommends grape seed oil).<br />
(Cup measure: 240ml).</div>
<br />
Well, it all starts washing the chickpeas in running water, and putting it to soak in fresh water. When I cooked it, I left soaking overnight, but I suppose 6 hours would be enough.<br />
After the soak, I drained the chickpeas very well, roughly chopped the garlic, onion and fresh coriander, and mixed all the ingredients in a bowl - except for the frying oil, of course.<br />
* when I took the picture below, I used oregano instead of the coriander, because that's what I had at hand. Coriander is the nice option, though.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgREbFAKfpHHH7wqUefsEKQWMBuSzHlKhZEkb3EtEGqPnTb1FCbiOVXEmOrrCAoFqIj7-lSukdjZIQS5WzTfJ3vXOdOaiNng10B5cbtbPiMh-GuwyKVvmcOmFMVYhOqpdoHEBcz_6uHI9/s1600/FALAFEL1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgREbFAKfpHHH7wqUefsEKQWMBuSzHlKhZEkb3EtEGqPnTb1FCbiOVXEmOrrCAoFqIj7-lSukdjZIQS5WzTfJ3vXOdOaiNng10B5cbtbPiMh-GuwyKVvmcOmFMVYhOqpdoHEBcz_6uHI9/s640/FALAFEL1.jpg" width="640" /></a></div>
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I processed the ingredients in small batches using my trustworthy blender, till it reached a rough meal texture (if you prefer, use a food processor. Just take care not to achieve a paste/ smooth texture).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguqT31_Db2WIke5XOzoaffOlXmdaDnNRmawKihf2mTCHIzuQUz6M_4Uw_WYTxJuWOcdRzCfHpQJw1p_dPaaOACVKQ6skOZstXnlAYNLEkDcBFzJtVp9sgWftDtcwLhH__Ej14B3zsuh3xa/s1600/FALAFEL2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguqT31_Db2WIke5XOzoaffOlXmdaDnNRmawKihf2mTCHIzuQUz6M_4Uw_WYTxJuWOcdRzCfHpQJw1p_dPaaOACVKQ6skOZstXnlAYNLEkDcBFzJtVp9sgWftDtcwLhH__Ej14B3zsuh3xa/s640/FALAFEL2.jpg" width="640" /></a></div>
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I left the dough resting covered in the fridge for about an hour, so that the fritter would hold their shape nicely when frying. If you don't have the time, that's not a problem.<br />
The dough should be firm enough to be shaped into ball with your hands, but it should not be compact.<br />
If they don't hold the shape, try adding a bit more flour, little by little.<br />
After shaping 8 slightly flat balls, I let the dough rest again in the fridge. Again, if that's not possible, don't worry.<br />
<br />
I put 2cm oil in the pan and heated it over medium-high fire until tiny bubbles started to show up. I threw in a bit of raw dough, if it starts to fry immediately, temperature is good.<br />
Pardom my lack of precision, I am a leading zero in terms of frying.<br />
Ok. So I put a lonely falafel in the pan, to make sure it would come out all right. Maybe it will seem like falling apart at first, but then it will hold the shape after a few seconds in the heat.<br />
If it do come apart, it might need to be processed finer or to incorporate a little more flour.<br />
Since I had no trouble at all, I went on. When the falafel's first side turned brown I flipped it in the pan and let the other side brown up. Look, each side should take 2 to 3 minutes to fry. If it's quicker, lower the heat, otherwise they will remain raw in the center.<br />
If it take much longer than that, lower the heat a little, or else they will absorb oil and become heavy.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghijsyJ1d5B6YxthRx0xsXyYsI_5s7GK2CyA5OPf-rIsWpBFvBQ1m-6CRHF4fJ5lWLG7eVtK9HzGWa1ooeLSdjGrNCv_T5yUiKb1FcIKbb-XP-PC0I7DPBM4EIYXrKUmSeeoWDVwbixBy9/s1600/FALAFEL6.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghijsyJ1d5B6YxthRx0xsXyYsI_5s7GK2CyA5OPf-rIsWpBFvBQ1m-6CRHF4fJ5lWLG7eVtK9HzGWa1ooeLSdjGrNCv_T5yUiKb1FcIKbb-XP-PC0I7DPBM4EIYXrKUmSeeoWDVwbixBy9/s640/FALAFEL6.jpg" width="640" /></a><br />
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As I took the falafels out of the pan, I put them in a dish lined with paper towel to absorb excess oil. I kept a pan lid on top of them to maintain temperature and served as soon as all of the fritters were done.<br />
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This amount yields enough to serve two or three people, depending on what are the accompaniments.<br />
Can also be served as a snack.<br />
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If anyone needs a gentle push to get in the vacation mood, <a href="http://grooveshark.com/#!/naoperecivel/playlists">in this link</a> there is a playlist I put together and felt like sharing.<br />
I intend to bring new in 2014, lets hope it all gets done quickly.<br />
Meanwhile, enjoy holiday season with your loved ones, I'll enjoy it in here.<br />
Xoxo, see you soon!Flora.http://www.blogger.com/profile/10380216179629558774noreply@blogger.com0tag:blogger.com,1999:blog-626828561818591025.post-46840454202342526952013-10-29T16:11:00.000-02:002013-10-29T16:13:13.607-02:00Routine - who would say? - is something likeable. A post about formulas and savory (or not) energy bars.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNydvKUul6xKHvFD_SlIvn16nEBVpZFc1ZM5AbhkPpzPGQCHWvpz4loQ2dPI3tAL8yZsVJFSsFhAIpRvK5mhvzvrNfSm_LjSrisaKE1d3-z_MXHiZmbQg2qPdxGcbpNqOsI9kf8JPk7skr/s1600/Formula+barrinhas1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNydvKUul6xKHvFD_SlIvn16nEBVpZFc1ZM5AbhkPpzPGQCHWvpz4loQ2dPI3tAL8yZsVJFSsFhAIpRvK5mhvzvrNfSm_LjSrisaKE1d3-z_MXHiZmbQg2qPdxGcbpNqOsI9kf8JPk7skr/s640/Formula+barrinhas1.jpg" width="640" /></a></div>
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<a href="http://ehoquetemprahoje.blogspot.com.br/2013/10/rotina-quem-diria-e-algo-gostavel-um.html">(Em português)</a><br />
<br />
I don't know about you, but I am a person who likes food. Really.<br />
It gives me severe bad mood if I get hungry/ crave for food, and have nothing to nibble.<br />
And the plot thickens, as I've been in this healthy-eating-well wave.<br />
Because sometimes I could give it a way having snacks at any bakery down the street, but I haven't been feeling like it lately (besides, each little bite you buy around São Paulo represents a significant percentage of one's monthly budget).<br />
So, in May 2012, gathering information here and there and testing a little, I found myself happy about a recipe/ formula that I came up with for <a href="http://whatisinfortoday.blogspot.com.br/2012/05/oatmeal-granola-bars.html">oatmeal granola bars</a>.<br />
You see: they are just the way I like it. Crunchy, and accepting a wide variation of ingredients.<br />
The point is: if I'm hungry, I urge for something savory. And that is just not possible with the recipe mentioned.<br />
There are some options of savory bars being sold out there. But I heard that mostly they taste weird.<br />
Anyway, there are possible.<br />
So, there goes Flora looking in the internet for savory energy bars recipes. But they are not easy to find, not at all.<br />
I had found a website which I really enjoyed, I read it on my mobile in the subway, then never found that link again.<br />
I remember the person who wrote that post worked at a hospital, and s/he commented how clumsy it was to eat trail mixes for a snack.<br />
The idea is good, allright. However, it is not functional:<br />
Picture yourself in the bus/ your car/ in the middle of a film set/ at the office, wherever, holding a bag or a cup of nuts in one hand while feeding yourself with the other one.<br />
So, it seemed like a good idea to merge all of the ingredients into one bar.<br />
This person had some vague ideas of ways to put it together, nothing very concrete.<br />
Going on with my research, I found a post at <a href="http://www.nomeatathlete.com/homemade-energy-bar-recipe/">No meat athlete</a>. Then I figured:<br />
I did not need a recipe, I needed a formula. What a smart guy!<br />
It so happens that his formula wasn't exactly what I was looking for, despite of it filling all nutritional needs etc etc etc.<br />
Next step? Make mess in my kitchen until I found a formula I liked.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieEx3av-MUgFLh2V69Kx7tdzqzXViSTF0BfJIhl22UyY49zGXUprkYfF_uu_-qr_i2DHAy0izdCQQfgiklrqSPUxB5qmZaKEm6Sn0vNiD0v-yhg84dWUOCgjLsqPNSLybOsyBMm8cGGBRU/s1600/Formula+barrinhas4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieEx3av-MUgFLh2V69Kx7tdzqzXViSTF0BfJIhl22UyY49zGXUprkYfF_uu_-qr_i2DHAy0izdCQQfgiklrqSPUxB5qmZaKEm6Sn0vNiD0v-yhg84dWUOCgjLsqPNSLybOsyBMm8cGGBRU/s640/Formula+barrinhas4.jpg" width="640" /></a></div>
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<a name='more'></a><br />
As a base, I used my oatmeal granola bar recipe, then I reached a much more extensive formula, which allows one to bake bars with or without carbs, sweet, neutral or savory, with or without gluten, with or without animal product, with or without... well. You get it, right?<br />
So, to make 6 bars, the formula goes like this:<br />
<br />
- 3/4 cup + 1 tablespoon of the main ingredient/s (meaning: nuts, toasted seeds, dried fruit, rolled oats or other cereal, sky is the limit!)<br />
- Up to one tablespoon of special flavor ingredient (chopped <a href="http://whatisinfortoday.blogspot.com.br/2013/09/candied-orange-peels-warming-up-bellies.html">candied orange peels</a>, chopped chocolate, a pinch of cinnamon or a splash of vanilla, a pinch of curry powder, fresh of dried herbs, powdered unsweetened cocoa, fennel seeds, so forth and so on.)<br />
- 3 tablespoons of a "binder" ingredient (most common here would be to use 1 egg white, slightly beaten into a foam texture, as I explain in the <a href="http://whatisinfortoday.blogspot.com.br/2012/05/oatmeal-granola-bars.html">oatmeal bars recipe</a>. One egg white roughly equals to 2 tablespoons, but you don't need to add any more binder ingredient if you don't feel like it.<br />
You could also use honey, molasses, brown sugar melted over low heat, maple syrup.<br />
I have been using water mixed with chia or flax seeds. Both of them make the water become gelatinous/ viscous, and give a great end result, making for light texture bars.<br />
I leave the seeds soaking in some water for at least an hour before using (but they can soak for several hours, with no problem) or cook them with some water over low heat until it reaches a texture my mother calls "frog drool". A nice way to describe ingredients, I know.<br />
One last note about it: I use the seeds whole, but I suppose the results would be the same if you used them ground or broken - that's something to be tested.<br />
Lastly, you can choose to mix some of the above options or even other ones you come up with.<br />
Just remember, if you choose honey or other sweet ingredient, make it no more than 2 tablespoons, and in that case increase the amount of fat to 1 tablespoon).<br />
- 1 1/2 teaspoon of some refined flour (it helps bind the ingredients. I've tried all purpose flour and rice flour, both worked like a charm. There are probably thousands of options out there).<br />
- 2 tablespoons oil (could be olive, canola, coconut, sesame, grape seed, flax seed, butter, peanut butter, tahine... I haven't figured completely what's the function of fat in this formula, but it seems to me like it helps dry out the bars and make them crunchy).<br />
- At least 1/4 tablespoon sea salt (it serves as a preservative, use it even in sweet bars. In the case you're baking a savory one, increase it to taste).<br />
- Baking soda (Look, today I bought two really tasty sesame bars at this oriental shop, to try them. One of which had in the ingredient list "anti-humectant baking soda". Makes all sense to me.<br />
I have not tried to bake bars with it yet, but I believe it is totally welcome, and I would probably try using 1/8 teaspoon.<br />
It will help the bars to last longer. The versions I have alredy cooked have kept good for 10 days in an airtight glass jar. I would transfer them to mini-tupperwares when carrying them in my purse.<br />
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(Cup measure: 240ml)<br />
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I will give an example, along go the instruction for preparing:<br />
- 3/4 cup + 1 tablespoon mixed chopped nuts: raw almonds, peeled unsalted pumpkin seeds, toasted sunflower seeds, toasted peanuts, Brazil nuts, toasted sesame seeds<br />
- 1/2 tablespoon chopped fresh oregano<br />
- 3 tablespoons of flax seeds and water mix (I cooked over low heat about 1 tablespoon raw seeds + 1/4 cup filtered water - the famous "frog drool")<br />
- 1 1/2 teaspoon all purpose flour<br />
- 2 teaspoons extra virgin olive oil<br />
- 3/4 teaspoon sea salt<br />
(Keep in mind that this is an example of bars I have actually baked. I had not thought of the baking soda yet. However, I do recommend trying it).<br />
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I placed all of the dry ingredients in a bowl, plus the oregano, and combined. Aside, I stirred together 3 tablespoons of flax seeds mix and the oil, poured the mix into the bowl with the other ingredients and stirred well until smooth.<br />
I lightly greased and floured 6 individual 3x7cm pans, and transferred 2 tablespoon of the "dough" to each one. I pressed with my fingertips to make sure the dough was compact and about 1cm high.<br />
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I have also baked these bars in mini heart-shaped pans (you can see them at the end of <a href="http://ehoquetemprahoje.blogspot.com.br/2013/07/paezinhos-de-minuto-do-livro-que-o.html">this post</a>), and round ones. The important issue is to make sure the pans' bottoms have roughly the same area, so that the bars won't come out too thick nor too thin. Another observation: I have used metal pans as well as silicone, and it is true that silicone ones are much easier to handle, specially when taking the bars out.<br />
Then I placed the individual pans on top of a upside-down baking tray (I will tell you why: if the tray's edges were around the individual pans, the evaporation would be slower and less efficient).<br />
I took them to preheated oven at 150oC and let bake for 30 minutes.<br />
After that the bars should be fairly firm. I took them out of the individual pans and placed on top of the tray (still upside-down), making sure the bars' side which had been in touch with the bottom of the pans were now up.<br />
I let them bake for 30 minutes more at 130oC.<br />
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When taking out of the oven, I placed the bars over a cooling rack and let cool completely before storing. I keep my bars all together in a ziplock bag or in an airtight glass jar.<br />
They have kept good for 10 day in the baking soda free version.<br />
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Now, remember the nutrients will depend on the ingredients chosen.<br />
In the example I have given, the bars are highly caloric, giving much energy and good quality fat for my body (it's almost only nuts). One of them alone is a snack, so don't eat more than one at a time.<br />
If it is the case, show this formula to a nutritionist and ask him/her to help you think what would be ingredients that would suit you body's needs.<br />
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"Right. And what about the routine in the middle of this?", will question the reader with good memory.<br />
Well. Routine is something I constantly think about, because I used to dislike it - until I lost it.<br />
Then us, self-employed workers, go round and round trying to establish routines to make everything work in the great oscillation of work time x free time x duties x leisure x the time we wake up x furniture being delivered to our places x dear ones' birthdays x...<br />
At the end, I guess the way around it is to test and test, until finding out what are the fundamental components to make each week a good one (as the components in this energy bar formula), and switching "ingredients" according to what is at hand.<br />
It's been working for me in the last couple months. What about you?Flora.http://www.blogger.com/profile/10380216179629558774noreply@blogger.com0tag:blogger.com,1999:blog-626828561818591025.post-45023957187869575332013-09-01T22:42:00.000-03:002013-09-01T22:44:20.782-03:00Candied orange peels - warming up bellies in the winter.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKiShFDAuJK7KFhf_w0J7WqStG_-fCxrP22_gGnoBWQOETCNQaFY2MvbbaVDYHxpdl1pIep45HUalDoubKIMyrRC_twNrypT8tst0xbiUsdTE2eUkJj8qqnJhs3feaDIXLdVd8u14oFe7S/s1600/casquinhas5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKiShFDAuJK7KFhf_w0J7WqStG_-fCxrP22_gGnoBWQOETCNQaFY2MvbbaVDYHxpdl1pIep45HUalDoubKIMyrRC_twNrypT8tst0xbiUsdTE2eUkJj8qqnJhs3feaDIXLdVd8u14oFe7S/s640/casquinhas5.jpg" width="640" /></a></div>
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<a href="http://ehoquetemprahoje.blogspot.com.br/2013/09/casquinhas-de-laranja-cristalizadas.html">(In portuguese)</a><br />
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Another thing I truly enjoy in our Southern Brazilian Winter is the taste of the oranges and tangerines.<br />
They taste stronger and sharper then in the rest of the year, I don't know. I just know I keep waiting for them to show up in farmer's market!<br />
Since I bought a lot of them this year, I wanted to live it up by preparing this incredibly simple and charming sweet: candied orange peels.<br />
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I took the peel of 6 navel oranges keeping the white pith. Since I already had the intention of candying them, I <a href="http://whatisinfortoday.blogspot.com.br/2013/07/by-way-brush-for-roots-and-vegetables.html">washed</a> the oranges before peeling. In this case, I think it's important to choose organic, so that I won't eat pesticides along with my candy.<br />
I cut the peels into approximately 4mm by 7cm strips. The length is not that important, but I try to keep the width the same to all strips.<br />
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I placed the peel strips in a medium pan and added cold filtered water just enough to cover them, then took to medium-high heat until it boiled. I discarded the water and repeated the process to more times.<br />
This is done to remove part of the orange peel oil, which gives it it's flavor (don't worry, it won't taste bland).<br />
After the last ebullition, before discarding the water, I measured it - so that I would know how much syrup I would need to boil the peel strips in. In my case, I had two cups straight (cup measure: 240ml).<br />
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In this moment, I removed the peels to a bowl. In the pan, I put 2 cups cold filtered water and 2 cups crystal sugar, and placed it over medium-high heat until the sugar was fully dissolved and the syrup stared to boil.<br />
Then I put the peels back in the pan and lowered the heat to medium-low. I read in <a href="http://testadoprovadoeaprovado.blogspot.com.br/2009/12/candied-orange-peel.html">Testado, provado e aprovado</a> that 50 minutes should be enough for them to cook, but mine actually took twice as long.<br />
The secret to know the right point is to observe when the white pith starts to get translucent (the colored part will get translucent sooner).<br />
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I also noticed that the syrup started to turn into sugar again.<br />
Point is: the peels will get a weird texture if they don't cook enough, kind of hard/ chewy.<br />
Anyway, when the white piths turned translucent (see the above picture) I turned off the heat and started to separate the individual peel strips and place them on a rack to cool down. Be careful not to burn your hands, hot sugar is terrible!<br />
I used a fork to help, but I suppose a small kitchen tweezer would be good too.<br />
If the peels start to harden all together in the pan before you can separate them, put them again over low heat to mildly melt the sugar.<br />
After about two hours they should be completely cool and are good to eat.<br />
They make a simple and delicious dessert on their own. There's people who will dip them in bitter chocolate, which is also awesome.<br />
I like to serve them with coffee, put them in sweet bread dough, gee... possibilities are endless.<br />
I stored what was left of the syrup (my turned completely into sugar after cooling down) and I've been using it to sweeten black tea in the mornings. It's a very comforting combination.<br />
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My 6 oranges' peels yielded about 2 cups candied peel.<br />
I feel like trying this with other citrus, I'm sure it will turn out good!<br />
Make sure to store them in an airtight container and they will probably be conserved for forever (though they probably won't last long).<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheR1dMqPysy-f0ZTaDpjFHPlm17ncfuWIpEOX4vdPZHBFs_9BQc2secRw2tHKDYL-xLFdUDN2DkuhwJfrH9P5yETupQDoIdc1lRDBgTp5j7oNpnTOjfo9FdYObipom_bAqJGhNSZtV7chP/s1600/casquinhas1.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheR1dMqPysy-f0ZTaDpjFHPlm17ncfuWIpEOX4vdPZHBFs_9BQc2secRw2tHKDYL-xLFdUDN2DkuhwJfrH9P5yETupQDoIdc1lRDBgTp5j7oNpnTOjfo9FdYObipom_bAqJGhNSZtV7chP/s640/casquinhas1.jpg" width="640" /></a><br />
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Flora.http://www.blogger.com/profile/10380216179629558774noreply@blogger.com2tag:blogger.com,1999:blog-626828561818591025.post-81799379286190598082013-07-26T17:32:00.001-03:002013-07-26T17:33:45.103-03:00Quickbreads from the book Gabriel gave me - made with fine cornmeal and poppy seeds.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_yTIdnCiC8LMQzOazOCITWNtl_bf3e-1kgCVCQqOA6F-8WAHSTLGCPBHOsRlc-PqoUxqeI_RvoQG6En5tBr_IUJ5X42ETP2x8CNabqBTd9qSIJljanaZtd4VuRDTx-43WUZVHP5_SkL5/s1600/pao+de+minuto3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_yTIdnCiC8LMQzOazOCITWNtl_bf3e-1kgCVCQqOA6F-8WAHSTLGCPBHOsRlc-PqoUxqeI_RvoQG6En5tBr_IUJ5X42ETP2x8CNabqBTd9qSIJljanaZtd4VuRDTx-43WUZVHP5_SkL5/s640/pao+de+minuto3.jpg" style="cursor: move;" width="640" /></a></div>
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<a href="http://ehoquetemprahoje.blogspot.com.br/2013/07/paezinhos-de-minuto-do-livro-que-o.html">(Em português)</a></div>
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Quickbreads, this wonder of humanity!</div>
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In fact, I would call these tiny guys cakes, because they are made with baking powder, not yeast.</div>
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And this is the reason why you can whip up a batch so fast.</div>
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They are great as last-minute snacks, for those times when someone comes over and you're not ready for it, to serve as an excuse to turn on the oven on chilly days, this kind of thing...</div>
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The recipe comes from a book a friend gave me last year, it's called "Marvellous mini cakes" by Ilona Chavancova.</div>
<a name='more'></a>The whole thing is quite simple: just gently stir the ingredients in a bowl, transfer the batter to greased and floured muffin baking pans, and bake for 30 minutes in preheated oven at 180oC.<br />
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My baking pans are specially whimsical, heart-shaped. Each one holds 120ml.</div>
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1 cup fine cornmeal</div>
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2 eggs</div>
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1/4 cup sour milk (for the ones of us who can't easily find it: after measuring the milk, add 1/2 teaspoon lemon juice or vinegar and let the mixture rest for 5-10 minutes before incorporating to the batter)</div>
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2 1/2 tablespoons olive oil</div>
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1 tablespoon poppy seeds</div>
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1/2 tablespoon baking powder</div>
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Salt and black pepper to taste</div>
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(Cup measure: 240ml)</div>
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After combining all ingredients with the help of a wooden spatula, I poured equal parts of the batter into 6 small pans (the batter should go up to 3/4 of the pan's capacity).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAeufhii9uyDmEmrqnJbkJEISDqwKesOiapAmjJc0GPjwgpvW9US-9OKFlz9BeAf1b7q8RkfXhkVk3ZV16v8AlmODge2wRkIT2D_UBk3XzAajICpCHEB_hxMj3r9jQr0ECVreCRI5TLL56/s1600/pao+de+minuto4.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAeufhii9uyDmEmrqnJbkJEISDqwKesOiapAmjJc0GPjwgpvW9US-9OKFlz9BeAf1b7q8RkfXhkVk3ZV16v8AlmODge2wRkIT2D_UBk3XzAajICpCHEB_hxMj3r9jQr0ECVreCRI5TLL56/s640/pao+de+minuto4.jpg" style="cursor: move;" width="640" /></a></div>
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Now, my observations:</div>
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When I prepare the quickbreads this way, I think they're texture comes out kind of dry. But - this can be an advantage to some people - they are gluten free.</div>
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Once I substituted 1/3 of the cornmeal measure for all purpose flour, and I thought they were nicer.</div>
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With these ingredients, the recipe compliments savory toppings. If you'd like, leave out the pepper and exchange the olive oil for one that's more neutral, like sunflower or canola.</div>
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And, since poppy seeds aren't easy to find everywhere, I'd suggest substituting them for toasted black sesame, or flaxseeds. </div>
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To be sure my breads are completely done, I insert a toothpick or match in the center of one of them. If it comes out dry and clean, means they are good.</div>
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I let the quickbreads cool down for 5 minutes before taking them out of the pan, after that they are good to serve.</div>
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In the case there is any leftover bread, or if I am to package them to take elsewhere, I make sure to allow them to cool completely before storing.</div>
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I have not tried it, but I suppose that if I were to store them, the breads would keep a nice texture for about 4 days in an airtight container.</div>
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Yields 6 rolls.</div>
Flora.http://www.blogger.com/profile/10380216179629558774noreply@blogger.com0tag:blogger.com,1999:blog-626828561818591025.post-74626843533542513582013-07-06T13:52:00.000-03:002013-07-06T14:42:12.470-03:00By the way: brush for roots and vegetables.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkghpVYmRJllRl442509F9MYW7rUu4hAhkD2DPfgcnGCS3yB6zS7VjcSUFOaMGQP4tBmKCj4DhsC0l0DWhhRnrEnDTyiduiMrTtX8_JB9mlE23cB6UJFgpF9R0wC-0uIw-Dd84wtEi3VUG/s1600/Escovinha1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkghpVYmRJllRl442509F9MYW7rUu4hAhkD2DPfgcnGCS3yB6zS7VjcSUFOaMGQP4tBmKCj4DhsC0l0DWhhRnrEnDTyiduiMrTtX8_JB9mlE23cB6UJFgpF9R0wC-0uIw-Dd84wtEi3VUG/s640/Escovinha1.jpg" style="cursor: move;" width="640" /></a></div>
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<a href="http://ehoquetemprahoje.blogspot.com.br/2013/07/detalhes-tao-pequenos-escovinha-para.html">(Em português)</a></div>
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You might have noticed before that I really like to cook using the oven.</div>
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Breads, tarts, baked omelette, all kinds of oven roasted vegetable, fruits, chimia...</div>
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Particularly in the case of roots, I find it interesting to roast them <i>with</i> the peels on. Think beets, carrots, ginger, fresh turmeric, all kinds of potatoes, even some other foods that have slightly hard peels (squashes? apples?).</div>
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Baking/ roasting food with their peel helps preserve their nutritional value, even if you take it off later.</div>
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But for that, of course, the peels must be perfectly clean - after all, it's not pleasant at all to eat food with dirt.</div>
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My best friend in this task is a small nail brush. It's obvious that you need to buy a new one to use exclusively in the kitchen. The good thing about them is they fit nicely in your hand, and these ones that come with a handle don't slip away.</div>
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All you have to do is leave a string of running water and kindly brush each vegetable until you remove all of the dirt. Then you cut off the damaged parts, if there are any, and after rinsing you can proceed with the preparation of your food.</div>
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Rinse the brush as well, let it dry well hanging on a hook or on the dish drainer before storing (I keep mine on a hook by the tap.</div>
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It's always good to remember it is not interesting to eat with peel vegetables that are grown with pesticides, because most of them get stuck in the peels. In this case, you can stills wash them with the brush, but then cut peels off before cooking.</div>
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Now, some news: I've created a page on facebook for the blog, it's only in Portuguese, though.<br />
Anyway, there I will publish the new posts & links I find interestig (it's quite possible they won't always be food-related).<br />
If you feel like searching it, look for <a href="http://www.facebook.com/blogeoquetemprahoje" target="_blank">Blog É o que tem pra hoje</a>.</div>
Flora.http://www.blogger.com/profile/10380216179629558774noreply@blogger.com0tag:blogger.com,1999:blog-626828561818591025.post-55547238299691086212013-05-31T20:58:00.001-03:002013-05-31T21:00:16.187-03:00Black-eyed peas curry: an attempt of Indian food.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAMqtydpFiQt3fw0_9bP-xJ2zE09GbDAwffkW8fjU0197kWi5rsMUEDHw7vwVVH0CDbqbALT72XupDS6ODpcLAwCD8mVjcNJq0BzVRZBoCSpqV0LxIg1zHoUv0JvqWdM_cIXaPto3tLMeL/s1600/Lobiya3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAMqtydpFiQt3fw0_9bP-xJ2zE09GbDAwffkW8fjU0197kWi5rsMUEDHw7vwVVH0CDbqbALT72XupDS6ODpcLAwCD8mVjcNJq0BzVRZBoCSpqV0LxIg1zHoUv0JvqWdM_cIXaPto3tLMeL/s640/Lobiya3.jpg" width="640" /></a></div>
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<a href="http://ehoquetemprahoje.blogspot.com.br/2013/05/curry-de-feijao-fradinho-uma-tentativa.html">(Em português)</a></div>
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I have been following <a href="http://enjoyindianfood.blogspot.com/" target="_blank">Enjoy Indian Food</a> for quite a while now, and everytime I go to an Indian restaurant I enjoy it indeed. But I had never made the move to prepare it myself.<br />
Silly me! I think it's because the logic of Indian food is quite different from everything I usually prepare, so I didn't really now where to start.<br />
So, one day, I come across <a href="http://enjoyindianfood.blogspot.com.br/2013/04/lobiya.html" target="_blank">this recipe</a>, which takes black-eyed peas.<br />
And guess what? I had cooked and and frozen black-eyed peas, which I hadn't figured how to prepare.<br />
By the way, I have quite a few kinds of beans at home, and I have been trying to think of new ways to prepare them besides the everyday rice-and-beans.<br />
After all, I thought this recipe - Teriwale Lobiya - was a great way to approach Indian cuisine.</div>
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Little by little, I processed the following ingredients using my blender (not adding water at all) until I got a smooth paste:</div>
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5 tiny onions, chopped</div>
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1 small ripe tomato (in my case, about 5 sweet grape tomatoes)</div>
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1,5cm fresh ginger, grated</div>
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1 large clove of garlic</div>
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2 green peppers</div>
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2 tablespoons fresh cilantro, chopped</div>
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I heated one tablespoon oil in a large pan and added:</div>
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1/6 teaspoon cumin seeds</div>
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1/6 teaspoon turmeric powder</div>
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I sauteed it for 2 minutes, then included one tiny onion, chopped, and let it sauté until tender.<br />
So I poured in the tomato paste and cooked lidded for 30 minutes over low heat.</div>
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Acrescentei a pasta de tomate etc e deixei cozinhar em fogo baixo por 30 minutos. The goal is to cook slowly, until a bit of oil appears on the surface. This condiment base is named masala.</div>
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At this point I added:</div>
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1 teaspoon powdered coriander</div>
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1 tablespoon powdered cumin seeds</div>
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1/6 tablespoon garam masala*</div>
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1/3 teaspoon powdered Cayenne pepper**</div>
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and let the masala cook for 5 more minutes.</div>
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I put 3 cups cooked black-eyed peas, and 1 1/2 cup water. I salted the stew to taste and let cook for 15 minutes over medium-low heat. Then I turned off the stove and let the residual heat cook the stew for 15 minutes more.<br />
<br />
Before serving I sprinkled chopped fresh cilantro, and prepared a side of aromatic rice.<br />
There is an "official version" of it, called <a href="http://enjoyindianfood.blogspot.com.br/2008/10/jeera-rice.html" target="_blank">Jeera Rice</a>. I just prepared my rice as usual, including cardamom, cloves and turmeric powder.<br />
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Rende 4 porções.</div>
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*Garam masala means "hot spice". It is a mixture of spices that may vary a lot, but generally includes white and rose pepper, cloves, cumin seeds, cardamom, cinnamon, coriander, anise. In spite of it's name, it's not really hot - it's rather sweet actually.<br />
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** Cayenne pepper is quite hot, though. So if you're not used to it, I recommend you start with way less then I used and increase little by little. It's easy to loose control with this.</div>
Flora.http://www.blogger.com/profile/10380216179629558774noreply@blogger.com2tag:blogger.com,1999:blog-626828561818591025.post-22360359192765659552013-05-03T16:02:00.000-03:002013-05-03T16:05:23.092-03:00Dona Lisete's soft white bread.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyw2qPhenv4tcUXsGqXRev6f8h-vqHFF8Jguz5f-V72QJALmXk3H6TtvfItAjhplsXM5f9e_4P6rxcjPhbxFnnhXGB0RsaoyP0aoKmf_95-u6xw0d7c0_S_3VOmtegXwF65vF10-u0Z-j8/s1600/pa%25CC%2583o+1.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyw2qPhenv4tcUXsGqXRev6f8h-vqHFF8Jguz5f-V72QJALmXk3H6TtvfItAjhplsXM5f9e_4P6rxcjPhbxFnnhXGB0RsaoyP0aoKmf_95-u6xw0d7c0_S_3VOmtegXwF65vF10-u0Z-j8/s640/pa%25CC%2583o+1.jpg" style="cursor: move;" width="640" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"> </span></a><br />
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<a href="http://ehoquetemprahoje.blogspot.com.br/2013/05/pao-branco-fofinho-da-dona-lisete.html">(em português)</a></div>
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Last Winter I made a tour walking by the borders of the canyons between <a href="http://en.wikipedia.org/wiki/Santa_Catarina_(state)">Santa Catarina</a> and <a href="http://en.wikipedia.org/wiki/Rio_Grande_do_Sul">Rio Grande do Sul</a>, do you remember? I'm sure I have talked about it in some post.<br />
In the daytime we walked and saw pretty things, and each night we slept in one different farm-hostel.<br />
It was pretty cold, something around 6oC, and very humid. But with the constant movement of walking we didn't even get to feel cold. And the air was delicious, so fresh and clean.<br />
The last place we slept at before going back home was Pousada do Morro da Cruizinha.<br />
Like the other hostels, this one was very simple, and the people who received us were very welcoming.<br />
In the morning, before leaving, we had a breakfast all based in wheat flour:<br />
there were several kinds of cookies, cake, cuca (or kuchen, if you will. A kind of sweet bread, heritage from the German immigrants in Southern Brazil), and a bread you can only eat in Rio Grande do Sul.<br />
At first sight, there's nothing extraordinary about it - it's just a white sandwich bread.<br />
But it is so homey! It's a <i>very soft</i> white sandwich bread, with this nice brown top, delicate flavor, and a delicious texture.<br />
It would win anybody's heart. Then I, a sucker for breads, was definitely in love.</div>
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There was no way out: I asked for the recipe.<br />
People told me that this bread is prepared by Lisete who, by the way, prepares other titbits that were around, all of them baked in the wood oven.<br />
I felt shy, so I didn't take pictures of her nor of the bread. I was sure they would think it was some sort of weirdness that attacks girls living in big cities.</div>
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But if any of you feel like taking a look in person, at the end of the post I will leave the link to the website of the company which guided us in the tour.</div>
<a name='more'></a>When I asked for the recipe, Dona Lisete assumed that "Hum, how do I explain that?" look.<br />
I think that preparing bread is for her something like brushing your teeth, you don't have to think - you just do it.<br />
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Even so, she explained it to me as follows:<br />
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1kg (8 1/3 cups) all purpose flour*</div>
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3 tablespoons sugar</div>
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1 tablespoon salt</div>
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2 tablespoons active dry yeast</div>
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Lukewarm milk or water<br />
(Cup measure: 240ml)</div>
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I poured the flour like a hill on the counter, opened a hole in it's center, and there I put the sugar, salt and yeast.</div>
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Little by little I added water, working from the center out, until the dough would stop sticking to my hands, but was still firm.<br />
I observed that generally I use around 550ml of liquid in this recipe.</div>
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From the moment when the dough came off my hands, I kneaded for 10 minutes more.</div>
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I would have loved to see how does Dona Lisete knead the bread, but I lost the opportunity.<br />
So I just did it the way I learned from my grandma, which consists in pushing the dough across the counter with the heel of one hand, while holding it's tip with the other hand.<br />
Then the hand that has pushed the dough brings it back, rolling. You place this log of dough perpendicular to your body, stretch it again etc etc etc.</div>
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Probably the pictures will make it clearer (I hope so).</div>
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When I finished kneading, the dough was smooth, fluffy and firm.<br />
Then I opened it as a rectangle and rolled up tightly like a log cake, let it rise until doubled in volume, already in the greased pan.<br />
Since the bread pans I own are small, this recipe yielded two small breads, but Miss Lisete used this recipe to bake one large bread.</div>
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Generally I place my breads to rise in a place far from wind, inside a plastic bag, cover them with a tea towel and leave on top of a hot water bottle for about one hour.</div>
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If instead of the hot water bottle they can rise under sunlight, even better. (Lucky people who have access to wood stoves may leave them near it to rise).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZflZSsYGnZGcqpdd19JJmFXwC-araIVSCcTczPtDOEIgqGdag1FAG8wWQQxPUa_Ux2PY8x5PnPDRi60BfCx8UbMCdlfVSaydVW3CHlt7toMoAsmALF5CmZAc2R_w5zm37b7tWnaoWdj9J/s1600/pa%CC%83o+4.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZflZSsYGnZGcqpdd19JJmFXwC-araIVSCcTczPtDOEIgqGdag1FAG8wWQQxPUa_Ux2PY8x5PnPDRi60BfCx8UbMCdlfVSaydVW3CHlt7toMoAsmALF5CmZAc2R_w5zm37b7tWnaoWdj9J/s640/pa%CC%83o+4.jpg" style="cursor: move;" width="640" /></a></div>
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After that, I baked my bread in preheated oven at 200oC (medium-high temperature) for 40 minutes.</div>
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And I like to leave it 3 minutes more over high heat to make the crust darken.</div>
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The pair of breads in the first picture of the post was brushed with butter just as I took them out of the oven, that's why they are glossy.</div>
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The next two pictures are of a bread I was able to bake in a wood stove. I didn't brush anything at all, and it's got that lovely crust just because it was baked in the fire.</div>
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* I have also tested a version including wholewheat flour: instead of 1kg all purpose flour, I used 600g all purpose (5 cups) plus 400g wholewheat flour (2 2/3 cups). The picture of this version is the one before the jump, the bread slices served on a dish.</div>
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And if you feel like hiking in the Brazilian canyons: www.guiaaparadosdaserra.com.br</div>
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<br />
PS: take one minute to tell me what you think about this blog. Just one minute, really.<br />
In <a href="https://docs.google.com/forms/d/1TUrg4eUwmUXcqxURdrydH6n1qo7S-hg0EcweU2rkGYc/viewform">this link</a>. Thank you all!</div>
Flora.http://www.blogger.com/profile/10380216179629558774noreply@blogger.com0tag:blogger.com,1999:blog-626828561818591025.post-39204004866701202702013-04-17T01:51:00.001-03:002013-04-17T01:51:23.406-03:00Hey, how you doing? Do you come here often?<br />
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I've been thinking about changing the blog's organization, people. And it's appearance too.</div>
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Of course, I will plan it slowly than implement all of the changes at once. So there will be a while before you see results, but don't worry - I'll get there.</div>
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Before changing anything, it would be nice to understand a little better who am I actually communicating with. After all, I receive very few comments, and very few e-mails, but there is quite some people who come to read. People, I love dialog. Talk to me! haha</div>
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You can use the form in <a href="https://docs.google.com/forms/d/1TUrg4eUwmUXcqxURdrydH6n1qo7S-hg0EcweU2rkGYc/viewform">this link</a>, and if you'd like to, include suggestions and comments.</div>
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For longer conversations, there is the e-mail: whatisinfortoday@gmail.com</div>
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Many thanks to you all!</div>
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Flora.</div>
Flora.http://www.blogger.com/profile/10380216179629558774noreply@blogger.com0tag:blogger.com,1999:blog-626828561818591025.post-86111629210564509672013-03-29T13:51:00.003-03:002013-03-29T13:52:56.496-03:00Bring it on, cold weather. I got chai latte.<br />
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<a href="http://ehoquetemprahoje.blogspot.com.br/">(Em português)</a></div>
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There are people who don't enjoy cold weather, but I do.</div>
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Sure, at the end of Winter I become eager for Summer to arrive and vice-versa, but I got this feeling that when the weather is chilly and grey-ish outside, our houses (and ourselves) become cozier, more prone to share the space with others, to eat together.</div>
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For me, the prettiest days are sunny Winter days.</div>
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They remind me of the school breaks we had in July, which I always found to be more fun than the ones in December.</div>
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For some reason, I think it's more family-ish. Maybe because we end up spending more time inside the house.</div>
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I remember myself always with a book in my hands, curious about a story.</div>
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My mother with paint or pencils, one of my uncles building model aircrafts or something else that would require some engineering, my grandma busy caring for all of us and for whatever delicious food she had in the oven or stovetop, my brother after the household pets, so forth and so on. Each one minding a different business, but everyone close.</div>
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Chai is a kind of mixed spice tea, which comes form Indian culinary tradition. It's comforting and invigorating. It's very common to drink it with a splash of milk, some people even simmer the spices directly in the milk and don't use water.</div>
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People who avoid lactose could drink it plain, but I highly recommend adding a bit of vegetable milk in this case. I swear, it's a huge difference in flavor.</div>
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Add some rice, almond, coconut... milk. </div>
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To the ones who have insomnia: black tea conteins caffeine. I'm not sure how much. But if I were to take a wild guess, I'd say it's as much as in regular coffee. It's something to keep in mind if you feel like drinking chai at night.</div>
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But the way, I'm looking for somewhere to buy loose black tea in São Paulo. If anyone has a tip, let me know in the comments.</div>
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I like to have chai at breakfast or with an afternoon snack, or when I get cold and need to warm up a little.</div>
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I took this recipe from <a href="http://www.smallmeasure.com/">Ashley English</a> (a woman who lives in a farm or something like that, and knows many things about homespun and all-natural methods for cleaning, cooking, taking care of yourself and your home) at <a href="http://www.designsponge.com/2012/10/small-measures-homemade-chai-tea.html">Design Sponge</a>.</div>
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But in the blog <a href="http://www.hannyguimaraes.com/rotadocha/">Rota do chá</a>, written by a lady named Hanny Guimarães, there is this <a href="http://www.hannyguimaraes.com/rotadocha/2012/06/massala-chai/">very cute video teaching a recipe for chai</a> too, and another <a href="http://www.hannyguimaraes.com/rotadocha/2009/07/o-tempero-da-india/">post</a> which tell a bit of the history of this beverage (in Portuguese).</div>
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The only ingredient that may be more difficult to find is cardamom, a spice very different from the flavors of Brazilian food (take a look at the picture, it's the green pods). </div>
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If you don't find it in a farmers market or regular super market, I think it would not be too difficult to buy on internet.</div>
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My version turned out like this:</div>
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2 cups cold water</div>
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3 cardamom pods</div>
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3 cloves</div>
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1 tiny pinch ground black pepper</div>
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2 or 3 chunks of cinnamon stick</div>
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1 tablespoon grated fresh ginger root</div>
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2 teaspoons loose black tea</div>
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1/2 teaspoon honey</div>
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2 tablespoons milk</div>
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(Cup measure: 240ml)</div>
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I slit open the cardamom pods and scraped out the seeds. With a mortar, I briefly crushed them, plus the cloves and cinnamon pieces.</div>
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I peeled about 2cm of ginger root and grated it.</div>
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Took those ingredients, plus the water and black pepper and let them boil, in a small pan.</div>
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As soon as the mixture started to boil I lowered the heat and let it simmer for 5 minutes.</div>
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(Remember that aluminum pans are not recommended, for they modify food's flavor besides releasing aluminum particles that are harmful to our health).</div>
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Then I turned out the heat, added milk, honey and black tea, and let it sit for 5 more minutes,</div>
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after what I strained and served the chai. (By the way, did you notice in Hanny's video how pretty is her strainer?)</div>
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Serves one.</div>
Flora.http://www.blogger.com/profile/10380216179629558774noreply@blogger.com0tag:blogger.com,1999:blog-626828561818591025.post-66976460872203501812013-02-18T01:09:00.000-03:002013-02-18T01:10:41.891-03:00Why grandmothers always get a recipe right, and fresh homemade cheese.<br />
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<a href="http://ehoquetemprahoje.blogspot.com.br/2013/02/porque-as-avos-acertam-sempre-e-queijo.html">(Em português)</a></div>
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In my humble opinion, the greatest compliment one can pay to a person who likes to cook is when they say "Wow, you make [fill in the blank] just like my grandma". Or "just like my mother" (but bear in mind that grandmother is the superlative form of mother). </div>
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It could be regarding a kitchen technique or a food that is being served.</div>
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I think that's because grandmas in general have had at least half a lifetime to learn and test what works best.</div>
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Then, even when a recipe goes wrong, quickly they think of a way to fix it that turns it into something delicious.</div>
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The other day I got to rescue a recipe that went wrong, and oh did I feel like a ninja! I was preparing <a href="http://whatisinfortoday.blogspot.com.br/2011/09/homemade-natural-yogurt.html">yogurt</a>, but the weather was incredibly warm and it stayed out of fridge too long.</div>
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It curdled and I thought "all right, what do I do now?".</div>
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I recalled a post by <a href="http://bite-my-cake.dobrahrana.jutarnji.hr/">Tamara</a>, <a href="http://bite-my-cake.dobrahrana.jutarnji.hr/basa-licki-sir-u-kucnoj-radinosti-home-made-basa-cheese/">this one</a>.</div>
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So I strained the (1liter) curdled yogurt in a cloth napkin, and let it rest refrigerated for about 8 hours, so that it would loose whey.</div>
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The method is: place the yogurt in the napkin, the napkin inside a large strainer, the strainer in a bowl which will collect the liquid. And whenever the liquid level is high enough to touch the strainer, it must be transferred to another bowl or to a bottle. (There is a picture of this scheme right below).</div>
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In this recipe the whey won't be used, but Tamara says it is very nutritious and can be used in smoothies for example.</div>
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Preparing it in this way, even considering I left it straining for several hours, didn't grant me a solid cheese. The result was a paste, which tasted very much like quark, except less acid and not as dry.</div>
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I thought it might have something to do with the fact that I have used semi-skimmed milk to make the yogurt, so maybe there wasn't enough fat to make the cheese solid.</div>
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But then I gave it a second thought, and came up with this: the cloth napkin may be woven too close, not allowing for the liquid to pass through. </div>
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I have used it mainly in sauces, or spread over bread.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWI_se2fLZ5KDfukxlJs4GizLjMy7h4jZxXCmswe6n3Oeg3boX95IUYYDsU1y0n54aju6k1X1eb3LC2GEsoT5j-VtQq5pjiJttBoDHJswerOOBCcZzIRdBX2adV5B_jJIMirvRo55gQpp/s1600/Basa+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWI_se2fLZ5KDfukxlJs4GizLjMy7h4jZxXCmswe6n3Oeg3boX95IUYYDsU1y0n54aju6k1X1eb3LC2GEsoT5j-VtQq5pjiJttBoDHJswerOOBCcZzIRdBX2adV5B_jJIMirvRo55gQpp/s640/Basa+5.jpg" style="cursor: move;" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoiP5Tk8DuOi5G7cg5Qrr_ykO4udo03JfC9JWbaiXisHidZgkUIo0zA8MaUheFXcJNnDNgahxHFv6GhXnUGEy8kIFt8F2ADgwrDMUdxoloGGRHOqLObO8o4I5e241_auVuuQzsCEdYLR30/s1600/Basa+4.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoiP5Tk8DuOi5G7cg5Qrr_ykO4udo03JfC9JWbaiXisHidZgkUIo0zA8MaUheFXcJNnDNgahxHFv6GhXnUGEy8kIFt8F2ADgwrDMUdxoloGGRHOqLObO8o4I5e241_auVuuQzsCEdYLR30/s640/Basa+4.jpg" style="cursor: move;" width="640" /></a></div>
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In the second time I made the cheese, I followed the same logic: from (1,5 liter) semi-skimmed yogurt. But this time it had not curdled, so I added the juice of one lime and let it sit for a couple minutes.</div>
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And instead of draining the yogurt in a cloth napkin I drained it in two layered cheesecloths. To avoid a shape that could become too horizontal/ spread, I tied the cloths with bread package wire.</div>
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A picture may be helpful in this explanation:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4JMsqkazOEl77QppwTp-WI_P-J9-9Rt4TAwkCq7mvcncDIzeqhOLK7qswUiAokrMJaEdQXiMiPnIMgfw4MTeTG1PHhECdqLRNkiEoBUlvjJlnHEfhM-bYTbfGw7U1YEJ7eC3dvv5-_PF0/s1600/Basa+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4JMsqkazOEl77QppwTp-WI_P-J9-9Rt4TAwkCq7mvcncDIzeqhOLK7qswUiAokrMJaEdQXiMiPnIMgfw4MTeTG1PHhECdqLRNkiEoBUlvjJlnHEfhM-bYTbfGw7U1YEJ7eC3dvv5-_PF0/s640/Basa+6.jpg" width="640" /></a></div>
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Aside from that, everything was the same. The second version resulted in a cheese that can be cut with a knife, although it is very soft.</div>
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If you like, add 1 or 1 1/2 teaspoon salt, but I think the unsalted cheese is much more versatile: it can be spread over bread, can be served with fruit, with marmalade, can be used to prepare cheesecake and sweets in general, and also works great for <a href="http://whatisinfortoday.blogspot.com.br/2011/09/whole-wheat-flour-and-olive-oil-quiche.html">quiche</a> filling, empanada filling, served with soup or as a base for sauces.</div>
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After all, it is kind of impossible to remove salt, but it's quite easy to add.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAusQ5yjmQG4609BaYtl6Qb0E_2XYRaf5nuayaQWEeg9QbDAylhDe__BzR-Yu5vsGKlt5MBKxkG6AkjRFxuS_kY87-GiVa6CGYaz7YZCLM53i_a19SwOLswOTt0ByYecXbYIvakUgZ31wG/s1600/Basa+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAusQ5yjmQG4609BaYtl6Qb0E_2XYRaf5nuayaQWEeg9QbDAylhDe__BzR-Yu5vsGKlt5MBKxkG6AkjRFxuS_kY87-GiVa6CGYaz7YZCLM53i_a19SwOLswOTt0ByYecXbYIvakUgZ31wG/s640/Basa+3.jpg" style="cursor: move;" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAusQ5yjmQG4609BaYtl6Qb0E_2XYRaf5nuayaQWEeg9QbDAylhDe__BzR-Yu5vsGKlt5MBKxkG6AkjRFxuS_kY87-GiVa6CGYaz7YZCLM53i_a19SwOLswOTt0ByYecXbYIvakUgZ31wG/s1600/Basa+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;">I totally forgot to weight the cheese all of the times I have prepared it, but let's say 1,5l yogurt results in a 400g cheese.</span></a></div>
Flora.http://www.blogger.com/profile/10380216179629558774noreply@blogger.com0tag:blogger.com,1999:blog-626828561818591025.post-444461657280864142013-01-25T17:08:00.000-02:002013-01-25T17:09:16.715-02:00Fruit fly trap. True story.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwuZfnBnpoknr6fe0hVHBvn8YbG_j-C3lxUCWQiJeud1xrozTRSLVkpo0QbYLqAdH4Tk2BTKVpAtpjFVY7oVjy-VWp9gXKx-8oaNuF7e04xvAaIF78Hnu28ya26Cd2uaOZMFTPIY7334Y3/s1600/true+story.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwuZfnBnpoknr6fe0hVHBvn8YbG_j-C3lxUCWQiJeud1xrozTRSLVkpo0QbYLqAdH4Tk2BTKVpAtpjFVY7oVjy-VWp9gXKx-8oaNuF7e04xvAaIF78Hnu28ya26Cd2uaOZMFTPIY7334Y3/s640/true+story.jpg" style="cursor: move;" width="640" /></a></div>
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<a href="http://ehoquetemprahoje.blogspot.com.br/2013/01/armadilha-pra-mosquinhas-de-fruta-true.html">(Em português)</a></div>
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<a href="http://www.thekitchn.com/">The kitchn</a>'s got some great tips. This one, for example:</div>
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a trick to <a href="http://www.thekitchn.com/thekitchn/tips-techniques/tip-from-the-readers-a-quick-simple-way-to-banish-fruit-flies-153283">get rid of fruit flies</a>.</div>
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Honestly, can someone not be annoyed by them in summertime?</div>
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With this little simple trick problem is solved. Or at least diminishes a lot:</div>
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You pour some apple vinegar in a cup, add one or two drops liquid detergent, and place it next to the fruit bowl. Done.</div>
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(I have also tested white vinegar and rice vinegar; apple works a zillion times better)</div>
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Vinegar attracts them, detergent kills them. That's it.</div>
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The picture below is disgusting, but I'm publishing it so you can see it really works.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipTSz7dBnlitGfKtZXFggC_rq_7Dx-wO01w0O0c5wdudhyphenhyphen-ybPoQwKTidioY_o7c1Ffqg_q0VPgh-cpzNnrNkBvS9ELbcmVYNb6XrywzGyXzdsEGpPPU5gZgNBVpxh97-4sLGRpP5T5dC5/s1600/true+story2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipTSz7dBnlitGfKtZXFggC_rq_7Dx-wO01w0O0c5wdudhyphenhyphen-ybPoQwKTidioY_o7c1Ffqg_q0VPgh-cpzNnrNkBvS9ELbcmVYNb6XrywzGyXzdsEGpPPU5gZgNBVpxh97-4sLGRpP5T5dC5/s640/true+story2.jpg" style="cursor: move;" width="640" /></a></div>
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Depending on the quantity of flies that usually appear in your kitchen, it's nice to change the vinegar mixture once a day or once a week. </div>
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Also, I'd recommend choosing a ceramic cup or any other non-transparent material, to avoid making your kitchen look bad.</div>
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PS: I have tested using a piece of neutral soap, because that's what I have at home and use to wash my dishes, but it didn't do well like the detergent did.</div>
Flora.http://www.blogger.com/profile/10380216179629558774noreply@blogger.com2tag:blogger.com,1999:blog-626828561818591025.post-55610177789502935592013-01-10T21:19:00.002-02:002013-01-10T21:21:13.054-02:00Soup made with tomatoes from the garden.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVvO5ibXSIr5u_m3qQnkpyCrcGrU3TTalQrNwyuGKSzSvOHFd-RQvQCe21M9TjxjOjNuOiToozklg37M7c12jBQ7PEY1Wdsrnf_Ik3ufoJKYfGVki_W3IT3LmorNvF3TIwkBxG7_o4OQe0/s1600/Sopatomate3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVvO5ibXSIr5u_m3qQnkpyCrcGrU3TTalQrNwyuGKSzSvOHFd-RQvQCe21M9TjxjOjNuOiToozklg37M7c12jBQ7PEY1Wdsrnf_Ik3ufoJKYfGVki_W3IT3LmorNvF3TIwkBxG7_o4OQe0/s640/Sopatomate3.jpg" style="cursor: move;" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3HceoOF5Xw183F9cKLQrinSPBcqhzNvKvWyomoqqGK8fCrMRlNYSJpPaYw-Mm7CFf6LyMs1VD0WbWLrVySN3Fhyphenhyphen_8HCGEOSWElR5jUWWuckGFn32PNzQVX5QJ3B5rOt-VXfKhVrbW4rXw/s1600/Sopatomate6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3HceoOF5Xw183F9cKLQrinSPBcqhzNvKvWyomoqqGK8fCrMRlNYSJpPaYw-Mm7CFf6LyMs1VD0WbWLrVySN3Fhyphenhyphen_8HCGEOSWElR5jUWWuckGFn32PNzQVX5QJ3B5rOt-VXfKhVrbW4rXw/s640/Sopatomate6.jpg" style="cursor: move;" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://ehoquetemprahoje.blogspot.com.br/2013/01/sopa-de-tomates-do-quintal.html">(Em português)</a></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Tomatoes are love shaped as vegetables, of that I am sure.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">They might be a pretty fresh food, when used in raw salads, as well as they might be comfort food, when grilled, baked, marinated, cooked, transformed in sauce...</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">And when they in the garden by the bunch? When, in warm weather, we can pick a bowl full of tomatoes every day?</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Then it is too much love for one person only. I took advantage of this one afternoon when the rain managed to lower the temperature a bit and made a soup out of them to share with my family.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVk_DKEWyduuwNzsIwcve-yWYzZyv4ef_nnomzb-auDqx-KNfjO1eIwyHG7jsYJeMRDVmbWBaHDA8hvImAvVRFwMsZfSTRWI-0IK2iM4JD6L2te7HjEfq_nZBODHWJAwFq6wBMIG_tKAzc/s1600/Sopatomate7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVk_DKEWyduuwNzsIwcve-yWYzZyv4ef_nnomzb-auDqx-KNfjO1eIwyHG7jsYJeMRDVmbWBaHDA8hvImAvVRFwMsZfSTRWI-0IK2iM4JD6L2te7HjEfq_nZBODHWJAwFq6wBMIG_tKAzc/s640/Sopatomate7.jpg" style="cursor: move;" width="640" /></span></a></div>
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<a name='more'></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Since these tomatoes from my mother's garden are somewhat acid, I complemented the soup with sweet potatoes, to balance the flavor. And considering how juicy they are, I refused to add any water.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 3/4kg tomatoes (I believe that would be equivalent to some 8 or 9 cups full of chopped tomatoes. By the way, I don't know what is the name of the variety I used. Their shape is very much like that of Italian tomatoes, but they are much smaller; intense in flavor, a bit acid and a bit sweet. Make yourself comfortable to use whatever kind you prefer/ have on hand).</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 red onion</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 small white onion</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5 large cloves of garlic</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Olive oil and butter, to sauté </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 large sweet potato (let's say it weighted about 600g?)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chopped parsley, red pepper flakes, black pepper to sprinkle when serving, and olive oil</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt to taste</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">(Cup measure: 240ml)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I washed the tomatoes in running water and cut them in 4, lengthwise. I set them aside.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Then I smashed the garlic cloves against my cutting board, with the help of a large, wide-bladed knife, and chopped them to obtain small pieces. I also cut the onions into small squares.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a large and wide pan I sautéed the onions and garlic over low heat in olive oil and butter (more or less one tablespoon each). I let it sauté slowly in the lidded pan, stirring now and then, until the onion turned transparent and really soft.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I raised the temperature to the maximum and added all of the tomato to the pan, stirring constantly for 1 or 2 minutes, until it stated to wilt. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I lowered the temperature and lidded the pan again, so the tomatoes would release their juice. I let them remain like that for about 30 minutes, stirring sometimes.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When this time passed, I put the sweet potato in the pan too, diced small, and let it cook the same way the tomatoes were cooking, until it was tender.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">To this point, the whole thing seems more like a sauce than like a soup, because it's chunky.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So I took out 2 1/2 cups of the pan's content and processed in the blender until smooth.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I returned it to the pan, salted, and let simmer for 5 minutes more before serving. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I served the finely chopped parsley, the pepper and olive oil aside, so each one could season their soup however they liked.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For a complete meal, it's nice to serve this soup with a <a href="http://whatisinfortoday.blogspot.com.br/2011/08/pouched-eggs.html">pouched egg</a> and some salad.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serves 3 people.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA1jCj_L_Z9Z7AiOiqH3TY0SyHxnZ5xBwCsZwW4MznRFmgdcy1-0zhOKEMTN9MHwg-6K4THnD1i08iBb5OtsMyzj-FLWK4ru3uyOl_o0AcORt78Gr3PPCX9gYtOqW1-zQR90ADCGMME-qq/s1600/Sopatomate2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA1jCj_L_Z9Z7AiOiqH3TY0SyHxnZ5xBwCsZwW4MznRFmgdcy1-0zhOKEMTN9MHwg-6K4THnD1i08iBb5OtsMyzj-FLWK4ru3uyOl_o0AcORt78Gr3PPCX9gYtOqW1-zQR90ADCGMME-qq/s640/Sopatomate2.jpg" style="cursor: move;" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">PS: the pictures illustrating this post are by my mom. Many thanks, darling.</span></div>
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Flora.http://www.blogger.com/profile/10380216179629558774noreply@blogger.com0tag:blogger.com,1999:blog-626828561818591025.post-75542166335189605592012-12-29T22:08:00.001-02:002012-12-29T22:12:34.387-02:00Cheese-monkey: a classic in the Brazilian family.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs75NTJ8HbGNr2Cq5SCXdLcghMUVb99AHMcAD8-qp7qItrVuQwGOqBQvHfy2ET7hipTk9zPhnn2Z0atINyWOImlozqvATwbYVQO9wwhM66o_CgJPL57fDVKCYJfVRdADg76YTl3dNHg4_p/s1600/X-mico5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs75NTJ8HbGNr2Cq5SCXdLcghMUVb99AHMcAD8-qp7qItrVuQwGOqBQvHfy2ET7hipTk9zPhnn2Z0atINyWOImlozqvATwbYVQO9wwhM66o_CgJPL57fDVKCYJfVRdADg76YTl3dNHg4_p/s640/X-mico5.jpg" style="cursor: move;" width="640" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"> </span><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3DKR0lJ8efY3j6n2Q0i64FYazCJ7QiRi8V6jTQNzhrBB4NsPHAKyfOOmlwrrWa1CDDuoH1qAeV2TDo2qVw8mhTF2JfsE5ikE8nu16fMUgo0A1kL4CQWNSx4siZf3Qn-SezEuxbctiIrv5/s1600/X-mico1.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3DKR0lJ8efY3j6n2Q0i64FYazCJ7QiRi8V6jTQNzhrBB4NsPHAKyfOOmlwrrWa1CDDuoH1qAeV2TDo2qVw8mhTF2JfsE5ikE8nu16fMUgo0A1kL4CQWNSx4siZf3Qn-SezEuxbctiIrv5/s640/X-mico1.jpg" style="cursor: move;" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial;"><a href="http://ehoquetemprahoje.blogspot.com.br/2012/12/x-mico-um-classico-da-familia-brasileira_29.html#more">(Em Português)</a></span></div>
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<span style="font-family: Arial;">I want to know how many of you have never eaten bread with banana. You know what? I think there is actually plenty of people who never eaten it. Oh my.</span></div>
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<span style="font-family: Arial;">Look, you should try. There are millions of possible versions. The sandwich in the picture I have prepared with a soft store bought cornmeal bread, a thin layer of banana <i>chimia</i> (banana sauce? Banana spread? How do I call this thing in English? Anyway, the recipe will be after the jump. It's one I have prepared without sugar, pretty nice), unsalted white cheese, and the banana itself.</span></div>
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<span style="font-family: Arial;">Since I don't own a toaster, I make my toasts using a large skillet.</span></div>
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<span style="font-family: Arial;">I place it empty over high heat for a little while, then turn the temperature down when I put the bread slices inside. I toasted two bread slices, both sides, until they turn slightly brown and just a little bit crunchy.</span></div>
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<span style="font-family: Arial;">After that, I spread a thin layer of banana <i>chimia</i> on one toast (it's redundant, I know. Mas it is SO damn good. I seasoned this last batch with natural vanilla - that's why you see tiny black seeds in the picture - and loved it. It could be cream cheese, or butter, or even some fruit jam. Or peanut butter. Or... you get the idea, right?)</span></div>
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<span style="font-family: Arial;">So I cut a ripe banana in thin lengthwise slices and orgazined them on top of the toast. Then I added one slice unsalted white cheese, topped with the other toast, and let it roast a bit more on both sides. There! I had a breakfast that made my day better.</span></div>
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<span style="font-family: Arial;"><o:p>Now, how I made the <i>chimia</i>. I can tell you in advance that I have prepared this recipe once with bananas and another time with apples. Worked great for both and tasted awe-so-me. </o:p></span></div>
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<span style="font-family: Arial;"><o:p>10 ripe bananas OR 6 large apples</o:p></span></div>
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<span style="font-family: Arial;"><o:p>Juice of 1 lime + water to enough to reach 1/4 cup</o:p></span></div>
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<span style="font-family: Arial;">3 tablespoons coconut oil or butter (or 1 tablespoon canola oil)</span></div>
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<span class="Apple-style-span" style="font-family: Arial;">1/2 teaspoon salt</span></div>
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<span style="font-family: Arial;">The optional seasonings are: a little grated nutmeg, cinnamon, cloves, ginger... In the case of this banana chimia, I used only vanilla, straight from the bean.</span></div>
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<span class="Apple-style-span" style="font-family: Arial;">(Cup measure: 240ml)</span></div>
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<span style="font-family: Arial;">I put all of the ingredients in a heatproof recipient and stirred well, then cut open the vanilla bean lengthwise and scraped the seeds out with a knife.</span></div>
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<span class="Apple-style-span" style="font-family: Arial;">I added them to the recipient and stirred again (do you remember the picture at the beginning of the post? The one with banana pieces and tiny black dots? So, the dots are the vanilla seeds) then covered the whole thing with parchment paper, baking it for about 50 minutes in medium-low heat.</span></div>
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<span style="font-family: Arial;">The idea is to make the fruit release it's natural sweetness and become tender.</span></div>
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<span style="font-family: Arial;">After turning off the heat, I let the banana mixture cool down a bit before processing it wall in the blender to become a cream.</span></div>
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<span style="font-family: Arial;">I transferred the <i>chimia</i> to a glass jar and kept it in the fridge.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspb8t74h2c9byTHt4jZqxkjt58PgImN5qxLmT3OUKqUfTLb9Qyq8DCzUYqjtUA3vY0cpQxEPzr-_jED9x6KbWKNNwv7qKAY2GQS89t8wnrYBhe2x-xiOWEPPg0l4YsV2MsxLq_SwNRFlD/s1600/X-mico3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspb8t74h2c9byTHt4jZqxkjt58PgImN5qxLmT3OUKqUfTLb9Qyq8DCzUYqjtUA3vY0cpQxEPzr-_jED9x6KbWKNNwv7qKAY2GQS89t8wnrYBhe2x-xiOWEPPg0l4YsV2MsxLq_SwNRFlD/s640/X-mico3.jpg" style="cursor: move;" width="640" /></a></div>
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<span style="font-family: Arial;">My banana <i>chimia </i>was kept for a month, and was good all along.</span></div>
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<span style="font-family: Arial;">Maybe it would even last longer, but I can't tell for sure.</span></div>
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<span style="font-family: Arial;">In any case, it is always good to look at your food with attention, and to smell it, if you keep something for too long.</span></div>
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<span class="Apple-style-span" style="font-family: Arial;">Yields 400ml <i>chimia</i>.</span></div>
Flora.http://www.blogger.com/profile/10380216179629558774noreply@blogger.com0tag:blogger.com,1999:blog-626828561818591025.post-3543158419920778302012-11-10T02:38:00.002-02:002012-11-10T02:40:45.838-02:00By the way: knifes.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKXEYpGeon1arYEafoGzIXpnPLYJ10NJj6EwPKjBWxvDHx51UtGW7FbZOqfBaC6gcYtzD9r5lr-FjXbIVRx-2lqq0MvgrTfbciV9bnPJ698eeIgrUpH1RV9Ppt98cZXYKUU5RiwoB5GMP9/s1600/DSC04971.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKXEYpGeon1arYEafoGzIXpnPLYJ10NJj6EwPKjBWxvDHx51UtGW7FbZOqfBaC6gcYtzD9r5lr-FjXbIVRx-2lqq0MvgrTfbciV9bnPJ698eeIgrUpH1RV9Ppt98cZXYKUU5RiwoB5GMP9/s640/DSC04971.JPG" style="cursor: move;" width="640" /></span></a><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://ehoquetemprahoje.blogspot.com.br/2012/11/detalhes-tao-pequenos-facas.html">(In English)</a></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Hey people!</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">How's everything going in the past few weeks?</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In here, it's been intense and full of happenings, of work, and it's brought a few changes to my routine.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Among other things, knifes have much to do with new habits in my kitchen.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It's worth it telling that my knowledge in this subject is quite limited, everything I know comes from blogs and/or books, besides all of my "vast" experience.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This post might be helpful for those who are newbies just like myself.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I had bought a chef's knife a long time ago, but I did not use it much. I had also bought a paring knife, a small one. They are nothing spectacular, but I consider them pretty decent tools.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Then one day, reading <a href="http://www.thekitchn.com/what-is-sharp-bob-kramer-demonstrates-5-ways-to-tell-if-your-knife-is-sharp-enough-174993">the kitchn</a>, I realized they were blunt. Of course it had to do with the fact that I changed my serving cutlery:</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I always had the habit of cooking using the serving knifes, the serrated ones, and I never thought there was something to complain about them, except when trying to cut squashes.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So, when I sent away the old cutlery set and started using the new cute ones, I understood it was impossible to cook using them.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Anyway, I found a little shop in my neighborhood and had them both sharpened. I swear to you my life changed.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">To a great extent, what I had thought was my inability to do julienne and brunoise cuts was actually the lack of a decent knife. It took a while and some training to learn the right movement (using the wrist and sliding the blade through the board without lifting the blade's tip from it), but I am now a lot more agile, and preparing food has become quicker.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Another important point is that sharp knifes are much safer than blunt knifes.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Why? - you ask me.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">And I say: because a sharp knife leads to a straight movement, taking less pressure, and therefore diminishing the chance of slippage. It's that simple.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">That's why it is important to keep the knifes sharp when they come back from the professional sharpener.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I don't yet have the ability to explain that in detail, but there is a lot of information in the internet, and I have put a few links at the end of the post.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">About the paring knife, it is extremely useful to peel anything. If it's nicely sharp, you will cut away less of the vegetable's flesh when peeling/ trimming (for example, the leaves in a bunch of carrots), making a better use of food.</span></div>
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It is good to remember it takes a lot of practice to become skilled with knifes. Really.</div>
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Last week I thought to myself "I already got the hang of it, now I'll try to be fast and see it works".</div>
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Turns out I cut off a piece of my index finger in the hand that was holding the food. No drama, but it's best to avoid accidents.</div>
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So here are a few useful links:</div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- <a href="http://www.jamieshomecookingskills.com/skills-specific.php?skill=knife%20skills">Knife skills</a>, Jamie Oliver.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- <a href="http://www.thekitchn.com/how-to-peel-cut-core-and-seed--174347">Knife skills</a>, the kitchn.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- <a href="http://www.thekitchn.com/knife-skills-keeping-your-knif-60598">How to keep your knifes sharp at home</a>, the kitchn.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- <a href="http://gastronomismo.com/2012/02/23/introducao-a-faca/">Basic summary of hands gesture while cutting</a>, gastronomismo (in Portuguese).</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">And to finish this talk, don't forget that the cutting board is also an essential tool for it. If you don't have a large and well structured board, you can't properly use a nice chef's knife, because your movements will be limited.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It's best to invest in a fairly large board, one that's not too cheap.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I'm saying that because I bought one of those and in less than 6 months of use the wood has given in and broken in half. Be sure to invest in products that will last long.</span></div>
<br />Flora.http://www.blogger.com/profile/10380216179629558774noreply@blogger.com0tag:blogger.com,1999:blog-626828561818591025.post-39175092313515512592012-10-16T23:04:00.004-03:002012-10-16T23:06:05.612-03:00(Another) squash soup.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYjrSLoySzIW5cAodmdB8XB8f-Ix9SRfX4rGU-AXv_pn6WjmpHWPtX5MxHeOIdcMRD_sCV8IUOMteeLkqg9P0RLJ0LO71-v_Nqg9oA8y53jrZlGGsm4h6zpX8blMv66B7hRuKVXgNv9lmN/s1600/Sopa+abobora2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYjrSLoySzIW5cAodmdB8XB8f-Ix9SRfX4rGU-AXv_pn6WjmpHWPtX5MxHeOIdcMRD_sCV8IUOMteeLkqg9P0RLJ0LO71-v_Nqg9oA8y53jrZlGGsm4h6zpX8blMv66B7hRuKVXgNv9lmN/s640/Sopa+abobora2.jpg" style="cursor: move;" width="640" /></a><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; clear: left; color: black; display: inline; float: none; margin-bottom: 1em; margin-right: 1em; text-align: left;"><span class="Apple-style-span" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThZ1CY7DJuDvntZlh0JKGOnW2PHgqLJbM2bS6Ta9Iwomi7BEalgFyhLnffCprqQWxbqrhPP85Jm0xTr8k-NFMDLoLsln2PHCWYfelo-Ikt8OasuR_g-3Uj4_PvMYeLNfW2vHxx-fE_7oU/s640/Sopa+abobora1.jpg" style="cursor: move;" width="640" /></span></span><br />
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<a href="http://ehoquetemprahoje.blogspot.com.br/2012/10/outra-sopa-de-abobora.html">(Em português)</a></div>
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As I often do, I looked into my refrigerator to get some inspiration. I was hungry.</div>
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I thought to myself "something that cooks fast".</div>
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Therefore I used squash, zucchini and chayote. I think it was the quickest/ yummiest soup I've ever made. The hunger might have influenced this perception...</div>
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<a name='more'></a>Anyway, I started with the onion. I peeled and cut it into strips, as usual. But truth is that it's shape doesn't matter, because everything will be blended later.</div>
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I put it in my large pan to saute along with one tablespoon coconut oil, over medium heat, while I peeled and chopped a large chayote.</div>
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You already know: use whatever kind of fat you prefer/ have at hand.</div>
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As soon as the onion started to become transparent, the chayote was ready to go to the pan. And there it went.</div>
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The squash piece I bought weighted 700g. After peeling and removing the seeds, I think the chopped squash was equal in volume to a large chopped zucchini.</div>
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Well, so I peeled it with the help of a potato peeler and chopped it up.</div>
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I set the seeds aside.</div>
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I took the squash to the pan, gave it all a stirr and raised the heat a little. Every once in a while I stirred the vegetables, so that they would cook evenly.</div>
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In the meantime I washed and chopped the zucchini, and added it to the saute.</div>
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You see, I haven't already mentioned water.</div>
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I let it all saute, stirring every now and then, until the squash was soft. There was some liquid in the bottom of the pan, which came out of the vegetables.</div>
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I took all of the pan's content plus 2 cups (500ml) cold filtered water into the blender (if your blender can't take this volume of food, blend the soup in two batches).</div>
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After the vegetables became a smooth purée I added a pinch of dried rosemary, ground cinnamon, ground cumin seeds, and freshly ground black pepper, and blended again.</div>
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I returned the soup to the pan, over low heat, just to keep it warm.</div>
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And I got back to the squash seeds: I removed all of the strings that come attached to them and discarded those. I washed the seeds throughly inside a colander under running water.</div>
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Then placed them in a medium pan and added water, just enough to cover the seeds.</div>
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Put the pan over high heat so that the water would boil, and let the seeds cook until they changed color (they will darken).</div>
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This is done to remove all of the goo. I threw them back in the colander over running water, while leaving the pan over low heat to dry and heat up.</div>
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When the pan was already hot, I threw in the drained seeds. Over low heat, always stirring, I wait for the seeds to completely dry. I know they are ready when they start to toast. So to be sure they are crunchy, I taste one. :)</div>
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The whole process might have taken some 15 minutes. BUT if you are drying a lot of seeds, <a href="http://whatisinfortoday.blogspot.com.br/2011/03/mais-uma-granola.html">do it in the oven</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG49gBtEK1FIGvFBVJ-vEvqwi1s9UX7ULjwBxwMX1qzcXBQXRoIW1d6ME10eum8waixBYZ7yIoPBxNfHANhteo2Rapud_-_TLtiG3obzUXUaAcEGjVLKBrMWxSnLY9flcTyFPbIr5jFDR4/s1600/sementes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG49gBtEK1FIGvFBVJ-vEvqwi1s9UX7ULjwBxwMX1qzcXBQXRoIW1d6ME10eum8waixBYZ7yIoPBxNfHANhteo2Rapud_-_TLtiG3obzUXUaAcEGjVLKBrMWxSnLY9flcTyFPbIr5jFDR4/s640/sementes.jpg" style="cursor: move;" width="640" /></a></div>
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After serving the soup in the dish, I sprinkled a little sea salt and topped with diced white cheese and the pepitas</div>
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Yields 4 servings.</div>
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PS: This is <i>another</i> squash soup, because <a href="http://whatisinfortoday.blogspot.com.br/2011/06/italian-style-pumpkin-and-carrot-soup.html">I have already posted a version of it</a>.</div>
<br />Flora.http://www.blogger.com/profile/10380216179629558774noreply@blogger.com0tag:blogger.com,1999:blog-626828561818591025.post-81937240151982619072012-10-12T00:57:00.000-03:002012-10-16T21:51:58.702-03:00Crunchy salad with yogurt-tahine sauce<div class="separator" style="clear: both; text-align: center;">
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<a href="http://ehoquetemprahoje.blogspot.com.br/2012/10/salada-crocante-com-molho-de-iogurte-e.html">(Em Português)</a></div>
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Since <a href="http://estupidoce.blogspot.com.br/">Flávia</a> left me a comment yesterday asking where have I been, I thought I'd better show up.</div>
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It will take years and years for me to become a constant person as I would like to be, but then - well... we need to start somewhere, right?</div>
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I am now back to São Paulo, honey, dealing with bureaucracy while the rain pours outside.</div>
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I have great reasons to have disappeared on the last week. Pretty ones really, which include seeing very dear people who I hadn't seen in ages and to celebrate a beautiful beginning (all of my love to the newly-weds!). </div>
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Now that I am back home, I started eating more nicely again. So, here I come with another salad.</div>
<a name='more'></a>Since I enjoy crunchy food, there isn't much science nor exactitude in this. It's a matter of taking a look in the fridge and finding which vegetables seem interesting, <a href="http://whatisinfortoday.blogspot.com.br/2012/09/by-way-how-to-wash-leafy-greens.html">washing them</a> so that you can eat them raw without worries about microbes, chop and season.<br />
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I have used for my salad (which by the way was not consumed all at once):</div>
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4 large leaves ruffled lettuce</div>
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1 handful watercress</div>
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1 handful snow peas</div>
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1 small handful parsley</div>
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2 very small beets</div>
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1 large carrot</div>
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I washed the leaves and peas in that nice way, soaking in vinegar water etc etc, then I rolled them up - a few leaves at a time - and cut in thin strips.</div>
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I peeled and grated the beets and the carrot, and set it all aside in a large bowl.</div>
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For the sauce I used</div>
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1/2 small clove of garlic</div>
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1 pinch salt</div>
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Juice of 1 lime</div>
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1/2 tablespoon tahine</div>
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1/2 tablespoon olive oil</div>
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1/3 cup yogurt*</div>
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(Cup measure: 240ml)</div>
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I ground the garlic in a small bowl along with the salt until I got a smooth paste, then I added the tahine and lime and started whisking it with a mini fouet, taking care not to spill sauce allover my kitchen.</div>
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I added the olive oil and lastly the yogurt, giving it a good stirr.</div>
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I have seen this mini fouet in a store and could not resist it, because I find it really cute. But of course you could do the same thing using a a fork or even a small spoon.</div>
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Then just toss the vegetables with the sauce and it's done.<br />
[PS: in a second version, I served the sauce aside. Doesn't it look a thousand times better?]</div>
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Yields 3 servings.</div>
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People say this sauce is very good as a snack or entrée served with julienne carrot, celery, cucumber, pita bread... and I believe it, you know? I will test it some time.</div>
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I have read a few blogs and sites to find a version of yogurt sauce that I liked, I think the one I ended up with seems more like the one found in <a href="http://figosefunghis.com.br/2010/12/o-melhor-molho-de-iogurte-para-saladas.html">Figos e Funghis</a>.</div>
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*Usually, <a href="http://whatisinfortoday.blogspot.com.br/2011/09/homemade-natural-yogurt.html">I make my yogurt at home</a>, but I had just gotten back. That's why you see a store bought package in there.</div>
Flora.http://www.blogger.com/profile/10380216179629558774noreply@blogger.com0tag:blogger.com,1999:blog-626828561818591025.post-86801795831601503522012-09-20T22:58:00.002-03:002012-09-20T23:01:31.419-03:00Lemon and poppy seed cake, and absolute truths.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzr3V0en0iRjFNCwf7ozEE3_mItGBhv2DPLM-TFBewuF6-3K0vK_Y1Ol9YB79vlBEqD4_M6Ll1nL5ponQClxSA7AFqJt76EoHEGd0ZgnrMyEy7BQ4dNnjzXEv3Au7I-xB1bjVkyGkRm1j8/s1600/Bolo+limao+papola3.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzr3V0en0iRjFNCwf7ozEE3_mItGBhv2DPLM-TFBewuF6-3K0vK_Y1Ol9YB79vlBEqD4_M6Ll1nL5ponQClxSA7AFqJt76EoHEGd0ZgnrMyEy7BQ4dNnjzXEv3Au7I-xB1bjVkyGkRm1j8/s640/Bolo+limao+papola3.jpg" style="cursor: move;" width="640" /></span></a><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://ehoquetemprahoje.blogspot.com.br/2012/09/bolo-de-limao-siciliano-com-sementinhas.html">(Em português)</a></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">There are some things we learn as small kids, often times through observation, and they end up becoming absolute truths for us.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">One of such things I have learned from my grandmother Nelci: everytime we receive a visit at home, or every time someone from home is coming back from a trip, we make something special to wait for that person. Every time.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It happened that 98% of the time the special thing was to bake a cake.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So in my head, receiving a visit is associated to baking cakes.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A few days ago, I received two very dear people (hi Ire, hi mom), so there it is, lemon and poppy seeds cake.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Of course I got this recipe at</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> <a href="http://www.technicolorkitcheninenglish.blogspot.com.br/2012/04/sticky-lemon-and-poppy-seed-cake-with.html">technicolor kitchen</a>, the kingdom of sweets made with citrus fruit, and for me, the perfect place to find something good to do with my recently-acquired seeds.</span></div>
<a name='more'></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">To tell the truth, I was not very excited about the syrup, because I thought we could die from sweetness. But as a matter of fact, it gave the cake an unexpected interesting texture, specially on the next day. And none of us thought it was overly sweet, so everything is ok.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The other point is I was a little anxious to take the cakes out of their molds, so they crumbled a little and did not come out too pretty. Honestly, that did not take us down, because the smell allover my place was great.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 15px;">For the batter:</span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;">1 cup + 2 tablespoons granulated sugar</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;">½ cup (100g) unsalted butter, softened</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;">100ml vegetable oil (I used corn)</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 15px;">Zest from 3 lemon's peels</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;">3 large eggs</span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"> </span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;">1 teaspoon <a href="http://whatisinfortoday.blogspot.com.br/2012/01/homemade-everlasting-vanilla-extract.html">vanilla extract </a></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;">¼ cup hot water</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;">1 ¾ cups all purpose flour</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;">1 pinch salt</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;">2 teaspoons baking powder</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;">2/3 cup rolled oats</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;">3 tablespoons poppy seeds</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><br style="margin-bottom: 0pt; margin-left: 0pt; margin-right: 0pt; margin-top: 0pt; padding-bottom: 0pt; padding-left: 0pt; padding-right: 0pt; padding-top: 0pt;" /></span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span style="margin-bottom: 0pt; margin-left: 0pt; margin-right: 0pt; margin-top: 0pt; padding-bottom: 0pt; padding-left: 0pt; padding-right: 0pt; padding-top: 0pt;"><br /></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span style="margin-bottom: 0pt; margin-left: 0pt; margin-right: 0pt; margin-top: 0pt; padding-bottom: 0pt; padding-left: 0pt; padding-right: 0pt; padding-top: 0pt;">For the syrup:</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;">¾ cup granulated sugar</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;">Juice from 3 lemons</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;">(Cup measure: 240ml)</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I started processing the oats in the blender until they were fine as a flour, and set aside</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a bowl, I whipped together the butter and sugar until I got a cream light in texture and color. I will tell you guys: I actually used salted butter, because it was what I had at hand, and I don't think it has interfered.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So, I added the oil, the vanilla and the lemon zest and whipped some more, then adding the eggs one by one.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I forgot to sift the flour, baking powder and salt. If you remember, this is the time to do that.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I poured the hot water into the buttercream and stirred well, then adding the flour, baking powder, salt, and processed oats, gently stirring with a wooden spoon.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I poured the batter into a grased and floured pan. It was heart shaped, approximately 20cm long. Since I had some batter leftover, I also baked 3 muffins.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The heart shaped pan was a gift from my friend Rebeca, a long time ago. Grazzie, bella! :)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So I baked the cakes in preheated oven at 180oC for 50 minutes. I don't know why, but they have grown tall and then they lowered a bit.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">If you think the cake should bake for a little longer or shorter time, go ahead.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When the cake came out of the oven, I put the lemon juice and the sugar in a small pan over low heat until the sugar melted. I left the cake inside the pan, and pricked it with a knife before pouring the hot syrup over. I waited for the cake to cool down over a wire rack before serving.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Yields 16 servings.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Obs: the original recipe recommends the use of a 20cm square pan.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Obs 2: If you can't find poppy seeds to buy, maybe it's possible to substitute with toasted black sesame seeds for crunchiness and looks? I think it's worth trying.</span></span></div>
Flora.http://www.blogger.com/profile/10380216179629558774noreply@blogger.com0tag:blogger.com,1999:blog-626828561818591025.post-20139767402416236242012-09-13T18:55:00.000-03:002012-09-13T18:58:14.083-03:00Bifum with shitake. What?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNG0rBH9YEqdWWZ3Or6OVZ9XXEVs6kgA0f2uJkLwHdeNXvSYjIJsuSW32_pkC4b-uNJdB0U-8swE9I6xdNWdp3byyjDnbZgSbJZg7iUKU2IMRfmNMhsRcjE8WkVC9smQEP64w-VabwcEbp/s1600/Bifum1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNG0rBH9YEqdWWZ3Or6OVZ9XXEVs6kgA0f2uJkLwHdeNXvSYjIJsuSW32_pkC4b-uNJdB0U-8swE9I6xdNWdp3byyjDnbZgSbJZg7iUKU2IMRfmNMhsRcjE8WkVC9smQEP64w-VabwcEbp/s640/Bifum1.jpg" style="cursor: move;" width="640" /></a></div>
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<a href="http://ehoquetemprahoje.blogspot.com.br/2012/09/bifum-com-skitake-que.html">(Em português)</a></div>
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Maybe I haven't mentioned this before on the blog, but I have a fascination for Japan and Japanese people. I think the foods are pretty, the absurd clothes are pretty, those many colorful things I don't understand, the martial arts movies, the incredibly specific stationary items, the design, the architecture solutions, I find it all pretty.</div>
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But I never enjoyed Japanese food, because I think the textures are weird.</div>
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Recently I ate at a ramen restaurant with my boyfriend, and I really liked it. Then I went to a place at <a href="http://en.wikipedia.org/wiki/Liberdade">Liberdade</a> with a couple friends and had yakimeshi, then I went somewhere else in Liberdade with other friends, so forth and so on...</div>
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I continue not having interest in seafood and raw fish, but Japanese cuisine has so much more than that.</div>
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This was my lunch today, and look how nice: I did it without any recipe, just from the ingredients I had at home.</div>
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Bifum is this very thin noodle made from rice, and shitake is the kind of mushroom.</div>
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You can improvise something similar substituting the ingredients with what you have around.</div>
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1 clove of garlic</div>
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1 small onion</div>
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2 small carrots</div>
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Half chard</div>
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A handful of bean sprouts</div>
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1 tablespoon shoyu (soy sauce)</div>
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40g (about 6 units) dry shitake</div>
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1 tablespoon olive oil, vegetable oil, butter, coconut oil... some kind of fat to sauté the vegetables</div>
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1 stalk chive, thinly sliced</div>
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Before anything else, there is the need to hydrate de mushrooms.</div>
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I put them in the smallest bowl possible, where they all fit. I pour over hot water (just enough to cover them), cover the bowl with a small dish to make the mushrooms stay submerged, and leave them there until the water cools down (let's say one hour?).</div>
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Then, when preparing the meal itself, I started by putting the water to boil in a medium pan, while I peeled and thinly sliced the garlic and onion.</div>
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I put the garlic to sauté over medium-high heat in a large pan along the 1 tablespoon coconut oil while I finished cutting the onion. When that was done, I added the onion to the pan and lowered the heat.</div>
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When the water boiled, I turned off the fire and put the bifum in the water to soften. I left it there for one minute and then drained the water, setting the noodles aside.</div>
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I peeled and diced the carrots, and washed the chard and sprouts in cold water.</div>
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As soon as the onion got transparent, I threw in the carrots and chive and gave it all a shake.</div>
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I took the shitake out of the water where it was soaking, but did not throw the water out. I sliced it, discarding the stalks and threw it in the sauté as well, with the shoyu and one tablespoon of the soaking water, stirring well.</div>
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I left the heat low and the pan lidded, so that the mushrooms could absorb the liquid and get soft.</div>
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I chopped the chard as if I was slicing it, starting from the tip of the leaves. The sprouts were left whole.</div>
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Once in a while I took a look in the pan, added one tablespoon or another of soaking water , until the shitake seemed soft. I tried one to make sure, because I hate rubbery mushroom.</div>
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At this point, I added the bifum to the vegetables and also poured in the remaining mushroom soaking water, turning the heat a little higher. The idea here is to warm up the bifum and let it absorb the liquid.</div>
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Then I turned off the heat, stirred in the chard and sprouts (I like this touch of crunchiness) and served.</div>
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Yields two servings.</div>
Flora.http://www.blogger.com/profile/10380216179629558774noreply@blogger.com0tag:blogger.com,1999:blog-626828561818591025.post-87407757657450084262012-09-07T13:10:00.000-03:002012-09-07T13:14:56.791-03:00By the way: how to wash leafy greens.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuIjtP8GcZ4JUR46pd_SfsGxlml7caip563Fa9sSvmw8_szc9QhBwbvGXLomVR3Wn4k6YSNAMy8jr0GZuPkD7wqCIhRY9_6pSs04NykvHj6lqN_AqF56dAbS05BxCN4mb4dmEGbfJiEMSh/s1600/DSC04927.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuIjtP8GcZ4JUR46pd_SfsGxlml7caip563Fa9sSvmw8_szc9QhBwbvGXLomVR3Wn4k6YSNAMy8jr0GZuPkD7wqCIhRY9_6pSs04NykvHj6lqN_AqF56dAbS05BxCN4mb4dmEGbfJiEMSh/s640/DSC04927.JPG" style="cursor: move;" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5O6SjjsYn8YDNBfCdM4u6NTtrjIblNcOFqWpFgrfbnbAAYUVvCcf9HLZKqlS1tnGbjS5Nzb0K_iiBB_JtFR2LFubRL-zFKcZDPq9VVOp75HJYypyOY1Q9PCfX9bEhyhTmU7iDVvN6PHvx/s1600/lavarsaladapronta1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5O6SjjsYn8YDNBfCdM4u6NTtrjIblNcOFqWpFgrfbnbAAYUVvCcf9HLZKqlS1tnGbjS5Nzb0K_iiBB_JtFR2LFubRL-zFKcZDPq9VVOp75HJYypyOY1Q9PCfX9bEhyhTmU7iDVvN6PHvx/s640/lavarsaladapronta1.jpg" style="cursor: move;" width="640" /></a></div>
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<a href="http://ehoquetemprahoje.blogspot.com.br/2012/09/detalhes-tao-pequenos-como-lavar-salada.html">(Em português)</a></div>
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People, to eat salad, what do we need?</div>
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We need salad ready to eat. It's that simple.</div>
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Properly washing salad takes time and is boring, that's why nobody has patience to do it when they come home from work and cook dinner, or when they make a quick weekday lunch. Or prepare their lunchbox, whatever.</div>
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At least, I am like that.</div>
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However, I like eating salad, and a lot of it too.</div>
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To solve this matter, I adopted an idea I've seen in <a href="http://www.lacucinetta.com.br/">La Cucinetta</a> - I can't remember in which post nor when - that's to do everything in one single day: go to the farmers market & washing the leafy vegetables all at once.</div>
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The remaining vegetables and fruits I wash only when I use them, but for the leafs this has been quite useful, because they last me a whole week.</div>
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Of course I'm not able to do that every week, but I would like to.</div>
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Below you can see how I prepare my greens to make sure they are clean and fresh for a couple days.</div>
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I cut out the roots and separate the leaves from one another, and place all of them in bowls large enough to fit them entirely. I cover them with cold tap water and mix in bleach (sodium hypochlorite, also named sanitary water. Make sure it is not scented nor concentrated or anything like that), or white vinegar or lime juice in the ratio of one tablespoon/ liter of water.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXjgkarCXvhKXPqkCfjVDf6SE4G5tFnTsRHgmFNZC8oCARk38GtFPFdqlD0R_ebDJ_caibcWFTLAE2PZ9gTay58PwpC6nwy_qfW_bSSOCuHiV5-a6Rvu23TO5H7CtOA_bflzZnt3wingNI/s1600/lavarsalada1.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXjgkarCXvhKXPqkCfjVDf6SE4G5tFnTsRHgmFNZC8oCARk38GtFPFdqlD0R_ebDJ_caibcWFTLAE2PZ9gTay58PwpC6nwy_qfW_bSSOCuHiV5-a6Rvu23TO5H7CtOA_bflzZnt3wingNI/s640/lavarsalada1.jpg" style="cursor: move;" width="640" /></a></div>
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Actually, if using vinegar or lime I end up pouring a bit more than that, nothing too exact tough.</div>
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This substances are used to kill microbes and whatever might be bad to your health.</div>
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I let the salad soak in that water for 15 minutes, but it's ok to leave it there for up to one hour. If it stays much longer, the leaves become limp.</div>
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A good time measure is the time it takes for you to store the other things bought in the market or grocery.</div>
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Anyway, after some time, I rinse the leaves under running water, minding the earth and dirt, eventual bugs, and eventual spoiled pieces.</div>
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I rinse one leave at a time, but if you think that is over-refinement, do as you like.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcvpIwZcN0WlhhdjACQH346FNRQf3eQAzoNHt2-TzUbS54Vrcn9XGrKiaA2U8N7IMWCM5UTM0VV7j7_Hvmyl7a_MHtJjsHgtaF_s_-oa2z2xq1lQSWN-_norooS8HWrr1hOgMrdCcaAhc2/s1600/lavarsalada3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcvpIwZcN0WlhhdjACQH346FNRQf3eQAzoNHt2-TzUbS54Vrcn9XGrKiaA2U8N7IMWCM5UTM0VV7j7_Hvmyl7a_MHtJjsHgtaF_s_-oa2z2xq1lQSWN-_norooS8HWrr1hOgMrdCcaAhc2/s640/lavarsalada3.jpg" style="cursor: move;" width="640" /></a></div>
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As I rinse the leaves, I place then on the dish drainer, to drain excess water. It could also be a colander for smaller amounts.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3DUbQ5veH1zBY5tZkjLdvPRBfqVb5_zz3XEVManCTuZUc_yMBaetKHl8SnYo91iMHFSNYuqs77Av_l1j9EjmY1z0YX4A6UixA1nXblgRDehi8L04DCh1S4oa7fSYPvTL3vISZ2nkiXzeO/s1600/lavarsalada2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3DUbQ5veH1zBY5tZkjLdvPRBfqVb5_zz3XEVManCTuZUc_yMBaetKHl8SnYo91iMHFSNYuqs77Av_l1j9EjmY1z0YX4A6UixA1nXblgRDehi8L04DCh1S4oa7fSYPvTL3vISZ2nkiXzeO/s640/lavarsalada2.jpg" style="cursor: move;" width="640" /></a></div>
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When I'm done with this part, I lay a tea towel on the table, place the leaves in the center of it, fold it over them and grab the ends of the towel, lightly shaking so that the cloth will absorb the water.</div>
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In the picture below, I think there were too many leaves, but whatever...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuN04UK9NFzf73WLPi82TNkTLAQFeJPEPUBJRIE_xrEhVkHc08u8BTHD1ji6mShIGeLwEEWh8-tfleq1PV-HGNKyuqq3EuFpbJXrRMFtnaY3Zkkb76_NJvbVy8qcu165rBUnWSax3btu45/s1600/lavarsalada4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuN04UK9NFzf73WLPi82TNkTLAQFeJPEPUBJRIE_xrEhVkHc08u8BTHD1ji6mShIGeLwEEWh8-tfleq1PV-HGNKyuqq3EuFpbJXrRMFtnaY3Zkkb76_NJvbVy8qcu165rBUnWSax3btu45/s640/lavarsalada4.jpg" style="cursor: move;" width="640" /></a></div>
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So I put the washed/ rinsed/ dried leaves in a huge tupperware in the fridge.</div>
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And that's it. Taking away excess humidity make them last longer.</div>
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Works with any kind of leafy green.</div>
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Obs1: always change the towel when it becomes damp.</div>
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Obs2: you can use the same water, in the same bowl, to wash a second batch of leaves.</div>
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Obs3: there are people who also wash fruits like that. The kinds of fruit you eat without peeling (ignoring the drying method, of course).</div>
Flora.http://www.blogger.com/profile/10380216179629558774noreply@blogger.com0tag:blogger.com,1999:blog-626828561818591025.post-33332938331475160942012-09-03T01:42:00.000-03:002012-09-03T11:15:05.111-03:00Going back to talking about food: cornmeal bread.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtib7XZk6T1UkJq98sBFOkZAMXhyphenhyphenvsQY09qBljCwqoVbP3d-jpVy-VHDyxR01t814PNu514OkyC2BTYEclbAAimDJiZ9FfnCekrO32dSw0kyNyMD3sv-Z-d_fXM0C-YAkERCPePCssTLoV/s1600/Pao+fuba1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtib7XZk6T1UkJq98sBFOkZAMXhyphenhyphenvsQY09qBljCwqoVbP3d-jpVy-VHDyxR01t814PNu514OkyC2BTYEclbAAimDJiZ9FfnCekrO32dSw0kyNyMD3sv-Z-d_fXM0C-YAkERCPePCssTLoV/s640/Pao+fuba1.jpg" style="cursor: move;" width="640" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"> </span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qFqnr-O8I9t9u7PnHFs_uG39aX9KRIjvk2SWyskiflu3WJcrSPk89vjjKPsr6IYAPEKMmdI2ElzkJEbsi1ppXOhZODi4-1TTfv_e5FhEoFtxl-ATJQfPpQhf0e92lk6qk1FOsWcUQnFy/s1600/Pao+fuba2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qFqnr-O8I9t9u7PnHFs_uG39aX9KRIjvk2SWyskiflu3WJcrSPk89vjjKPsr6IYAPEKMmdI2ElzkJEbsi1ppXOhZODi4-1TTfv_e5FhEoFtxl-ATJQfPpQhf0e92lk6qk1FOsWcUQnFy/s640/Pao+fuba2.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLLuUMTnK7UG07T6CqSxZ9zayxWd4Pm_rF9Y34B0oc6cYeI30BUMqQdDy0Ri0hyphenhyphen4g2M_T33Nh-ShHdPMUBh4yNr8j7sCL-dArNrh1n_zWzGMZrp13TQbizFIgPSan2zOVeGpQc_fBWhM2p/s1600/Pao+fuba4_b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLLuUMTnK7UG07T6CqSxZ9zayxWd4Pm_rF9Y34B0oc6cYeI30BUMqQdDy0Ri0hyphenhyphen4g2M_T33Nh-ShHdPMUBh4yNr8j7sCL-dArNrh1n_zWzGMZrp13TQbizFIgPSan2zOVeGpQc_fBWhM2p/s640/Pao+fuba4_b.jpg" width="640" /></a></div>
<a href="http://ehoquetemprahoje.blogspot.com.br/2012/09/voltando-falar-de-comida-pao-de-fuba.html">(Em português)</a></div>
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At last, here I come with a recipe, people.</div>
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On Sundays in which it's possible, I like to tidy up my place, bake fresh bread and wash salad.</div>
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Talk about this Sunday then, considering tomorrow I'll receive a very special visit - a friend I haven't seen in some 5 years. And on Wednesday my mother will come to visit too.</div>
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I have prepared <a href="http://whatisinfortoday.blogspot.com.br/2011/03/paes-de-fuba.html">cornmeal rolls</a> before, with a recipe from wild yeast, but this one is different because it's a loaf. And because I adapted it from Dona Benta.</div>
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Truth be told, I adapted it quite a bit. But considering Dona Benta's loaf was the spark to bake the bread, I'll have it written down in the end of the post.</div>
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Here goes my version, the one which generated the bread seen in the pictures:</div>
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1 1/4 cup all purpose flour</div>
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3/4 cup fine cornmeal</div>
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1/4 yellow cornmeal* (now, beware: this is another kind of cornmeal, which I think is very difficult to find out of Brazil. It seems like a dry corn flour. I tried to find something similar on the internet, but haven't succeeded. Perhaps tortilla flour? Nevermind, though. I only used it because I ran out of fine cornmeal - fubá - and I thought I needed some more...)</div>
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1 tablespoon active dry yeast</div>
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2 tablespoons sugar</div>
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3/4 teaspoon salt</div>
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1 1/4 cup warm water</div>
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2 tablespoons canola oil (using any other culinary oil is fine, could also be butter)</div>
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(Cup measure: 240ml)</div>
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I put the water in a small saucepan over medium heat to warm it up, meanwhile I measured the flour and cornmeals into a bowl. In another bowl I put the yeast and sugar.</div>
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When the water started to get warm, in a temperature my hand could easily stand, I turned off the heat and slowly poured the water into the yeast. I added about 1/4 of the flour mixture and stirred with a wooden spoon.</div>
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I let it sit for 5 minutes so that it would start to proof (form tiny bubbles), covering the bowl with a tea towel. Then I added the remaining flour, salt and oil, gently beating the dough with a wooden spoon until smooth (or as close as it got to smooth, since the bijú didn't dissolve totally). </div>
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The dough is very liquidy, seeming more like cake batter than bread dough. Don't be scared, it's supposed to be like that.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufxlaL_O3KQjvTN2LiWfjs2tHdF3FyY-jQES041In7rBaDN-dnLianmSJp3E8otA5eT8-WPmu1Ht-zBNF4m5xOF4WofcalTS6PLtmztXUvO9Tp9p_wOTj6WnJLHoNF7rimCtUnG_2FaNy/s1600/Pao+fuba3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufxlaL_O3KQjvTN2LiWfjs2tHdF3FyY-jQES041In7rBaDN-dnLianmSJp3E8otA5eT8-WPmu1Ht-zBNF4m5xOF4WofcalTS6PLtmztXUvO9Tp9p_wOTj6WnJLHoNF7rimCtUnG_2FaNy/s640/Pao+fuba3.jpg" style="cursor: move;" width="640" /></a>I let it sit for 15 minutes in the bowl covered with a tea towel, then transferred it to a greased loaf pan sprinkled with cornmeal.</div>
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The batter/ dough is so gooey that there is no chance of slashing it's top, so the bread ends up tearing naturally while baking. To decorate the bread's crust, I smeared bijú on the surface of the batter/ dough.</div>
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I turned on the oven at medium temperature (180oC) to preheat, covered the loaf pan with the tea towel and let the bread rest for another 15 minutes.</div>
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Then I put the bread to bake for 40 or 45 minutes at medium temperature, then rised it to high (230oC) and baked for 8 minutes more.</div>
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The reason for this variation in temperature is that the bread gets to rise and form a dome in the lower temperature, while it starts to bake inside. With the higher temperature, the crust will become darker and firmer, meaning it will get crunchy.</div>
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When the whole place was smelling like fresh bread, and the crusted looked good to my eyes, I took the bread out of the oven and let it cool down for 10 minutes inside the pan over a rack.</div>
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Helping with a knife I loosened the bread's laterals before taking it out of the pan, letting it sit over the cooling rack until completely cool.</div>
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For my surprise, this bread does not crumble so easily, so it's good to make simple sandwiches and eating with butter at breakfast.</div>
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Yields one small loaf.</div>
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Now Dona Benta's version ("Pão de milho" page 844 in <a href="http://www.amazon.com/Dona-Benta-Revista-Ampliada-Receitas/dp/8504017079/ref=sr_1_2?ie=UTF8&qid=1346646820&sr=8-2&keywords=dona+benta">Comer Bem</a>):</div>
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1 1/4 cup all purpose flour</div>
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3/4 cup fine cornmeal</div>
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2 tablespoons baking powder</div>
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1/3 cup sugar</div>
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3/4 teaspoon salt</div>
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1 1/4 cup milk</div>
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4 tablespoons butter</div>
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1 egg</div>
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1. Grease a loaf pan with oil or butter. Melt the butter over low heat and set aside.</div>
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2. Mix together in a bowl: flour, cornmeal, baking powder, sugar and salt.</div>
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3. In another bowl, whisk together the milk, egg and butter. Pour the liquid over the dry mixture and stirr well.</div>
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4. Bake the bread for 10 minutes in high temperature. Lower it to medium and bake for 15 minutes more. Test if the bread is done inserting a wooden pick in the center of it. If the pick comes out clean, the bread is done.</div>
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* Apparently, it is common sense that "bijú" or "beiju" refers to a certain cassava flour, not corn flour.</div>
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In my house, <a href="http://yoki.com.br/nossas_marcas_2.asp?ac=Categoria&idMarca=1&idCat=9&idSub=19">this one</a> has always been called bijú as well... Anyway, to be crystal clear: the one I have used in this bread is sold by the brand yoki as "farinha amarela de milho". It can be found in any grocery store anywhere in Brazil, I suppose.</div>
<br />Flora.http://www.blogger.com/profile/10380216179629558774noreply@blogger.com0