Creme Caramel

Ingredients:

Toffee
1 cup of sugar
1/2 cup of water

Custard
1 can of condensed milk
1 measurement (can) of thickened cream (creme de leite)
1 measurement (can) of full cream milk
3 eggs

Method

Toffee:
Combine sugar and water in a small saucepan. Stir over low heat until the sugar has dissolved. Increase heat; boil without stirring, until the toffee turns a golden color.Care must be taken to use a basting brush to wet the sides of the pot with water so no sugar crystals are left, otherwise, this will crystallize the caramel. Remove from heat, once the bubbles have subsided. Lightly oil the mold and pour melted caramel into the mold. Allow to cool.

Custard:
In a bowl add the eggs, condensed milk, thickened cream, full cream milk and whisk them until all ingredients are combined. Pour the mix into the caramel mold. Cover the mold with thin foil and bake in a medium heat oven (180°C), in double boiler, for about 1 hour and 30 minutes. Remove from oven and let cool, then refrigerate for about 6 hrs. To remove, carefully run a thin knife or spatula around edge of custard, invert onto a plate and serve.

Tips:
- It's essential that the Creme Caramel is baked in double boiler so it can cook slowly and achieve the right texture.
- Ascertain that the temperature of the oven is correct so the custard doesn't form and holes. Place the mold on the upper rack, far from the flames. If you are using a fan force oven, bake it in (150°C), the temperature in that kind of oven is usually higher.

About the recipe:
Serves 10 pieces
Preparation time: 120 min.
Refrigerating time: 480 min.
Difficulty level: Easy

Salmon for two/ Salmao para dois

Ingredients:
2 filets of fresh Salmon
12 asparagus
16 baby cup mushrooms
16 cherry tomatoes
1 medium broccoli
20 black olives
1 medium brown onion
5 big size garlic cloves
2 green onions
Coriander Coarse rock salt
Coarse black pepper 
Olive oil
1 Baking dish


How to make:
1. Heat the oven to 150c  degrees
2. Season the Salmon using half of the lemon, rock salt and olive oil, set it aside.
3. Cut the mushrooms and cherry tomatoes in half.
4. Cut the asparagus and broccoli into small pieces so all the veggies are more less the same size.
5. Cut each garlic clove in five pieces.
6. Chop the coriander and green onions.
7. In a separate bowl mix the mushrooms, cherry tomatoes, asparagus, broccoli, garlic, coriander and green onions. Add the black olives. Season it all with rock salt, black pepper and a good slosh of olive oil. Mix it well so all the ingredients get equally seasoned.
8. Cut the onion in thin slices
9. In a frying add a dash of olive oil and allow it to heat up, then sizzle the salmon for a golden brown color. (Don't let it cook through) Once ready, remove the Salmon and place it in the middle of the baking dish, leaving some space between them. In the same frying pan sizzle the sliced onion, for less then a minute, then spread it on top of the Salmon.   
10. Arrange the veggies all around and in between the Salmon filets.
11. Cut two thin slices of lemon and place them on top of the Salmon filets.
12. Season the whole dish again with the left over lemon, rock salt, black pepper and a drizzle of olive oil.
13. Cover the baking dish with a top or a sheet of aluminum foil. Bake for 25 minutes.
14. Serve it hot. 



Ingredientes:
2 files de Salmao
12 aspargos
16 cocumelos pequenos
16 tomate cereja
1 brocoli medio
20 azeitonas pretas
1 cebola tamanho medio
5 dentes de alho grandes
2 cebolinhas
Coentro
Sal grosso moido
Pimenta do reino preta moida
Azeite de oliva 
1 refratario


Modo de Preparo:
1. Aqueca o forno a 180c graus
2. Tempere o Salmao usando meio limao, sal grosso e azeite de oliva, e reserve.
3. Corte os cocumelos e tomates cerejas na metade 
4. Corte os aspargos e brocoli em pedacos pequenos para todas as verduras ficarem do mesmo tamanho.
5. Corte os dentes de alho em cinco pedacos.
6. Pique o coentro e a cebolinha.
7. Numa travessa misture os cocumelos, tomates cereja, aspargos, brocolim, alho, coentro e as cebolinhas. Adicione as azeitonas. Tempere tudo com sal grosso, pimenta, e uma boa porcao de azeite. Misture bem para todos ingredientes ficarem igualmente temperados.
8. Corte a cebola em fatias finas.
9. Numa frigideira coloque um fio de azeite e deixe esquentar, frite o salmao para dourar por cima (nao permita que cozinhe por dentro). Depois de pronto retire da frigideira e coloque no meio do refratario deixando um espaco no meio. Na mesma frigideira frite rapidamente a cebola, por menos de um minuto, espalhe por cima do Salmao.
10. Organize as verduras em volta e entre os files de Salmao.
11. Corte duas fatias finas de limao e coloque por cima dos files de Salmao.
12. Tempere o parto inteiro novamente ccom o restante do limao, sal grosso, pimenta e um fio de azeite.
13. Cubra o refratario com a tampa ou com papel aluminio. Asse por 25 minutos.
14. Sirva quente.

Muesli/ Granola

Ingredients:
125g Unsalted butter
3/4 cup of honey (180ml)
1 1/2 tsp of vanilla essence
500g of rolled oats
1/4 cup of unsalted Brazilian nuts
1/4 cup of unsalted almonds
1/4 cup of unsalted cashew nuts
1/4 cup of unsalted walnuts
1/4 cup of unsalted pumpkin seeds  
1 cup of shredded coconut
1 cup of dried fruits, such a sultanas, apricots, apples, pineapples. 

How to:
1. Preheat the oven to 170C.
2. Place butter, honey and vanilla in a small saucepan. Cook gently over low fire, stirring occasionally, for 5 mins, or until the honey and butter are combined.
3. Place the remaining ingredients, except the fruit, in a large bowl and mix well. Slowly stir in the butter/honey mixture, making sure each grain is evenly coated.
4. Spread the muesli over a large baking dish and bake in the oven for 25 mins, or until the grains are crisp and very lightly browned. Stir occasionally to prevent the mixture from sticking to the baking dish.
5. Remove the muesli from the oven and allow to cool. Add the dried fruit at this stage and stir evenly through the grain mixture.
(This muesli can be stored at room temperature in an airtight container for up to 1 month.)
*Makes 1,5kg

Ingredientes:
125g Manteiga sem sal
3/4 copo de mel (180ml)
1 1/2 colheres the cha de essencia de vanila.
500g aveia
1/4 copo de castanha-do-para sem sal 
1/4 copo de amendoas sem sal 
1/4 copo de castanha de caju sem sal
1/4 copo de noz walnut sem sal
1/4 copo de sementes de abobora sem sal  
1 copo de coco ralado
1 copo de frutas secas, tipo uva-passa, pessego, maca, abacaxi.


Modo de Preparo:
1. Pre aqueca o forno a 170C.
2. Coloque a manteiga, o mel, e vanilla em uma panela pequena. Cozinhe gentilmente em fogo baixo, misturando de vez em quando, por 5 minutos, ou ate o mel e manteiga estiverem bem misturados.
3. Coloque o restante dos ingredientes, exceto as frutas, numa bacia grande e misture bem. Aos poucos adicione a mistura de manteiga/mel, certificando que todos os graos sejam igualmente revestidos. 
4. Espalhe a granola numa forma larga e asse no forno por 25 minutos ou ate que os graos estejam levemente dourados. Misture de vez em quando para evitar que a mistura grude no fundo da forma.
5. Retire a granola do forno e deixe esfriar. Adicione as frutas secas neste momento e misture igualmente a mistura dos graos.
(esta granola pode ser armazenada em temperatura ambiente num recipiente vedado por ate 1 mes.)
*Faz 1,5kg

Passion Fruit Mousse/ Mousse de Maracuja

 

Ingredients:
Mousse:
1 can of condensed milk
1 can of thickened milk
2 cans of passion fruit pulp (170gr) or 1 cup of concentrated juice
2 tbsp of unflavored gelatine powder
5 tbsp of water
2 egg whites

Passion fruit syrup:
1 can of passion fruit pulp or three big passion fruits
3 tbsp of caster sugar
1/2 a cup of water

How to make it:
Mousse: Heat the water and dissolve the gelatine powder in it. If you can't find concentrated passion fruit juice, make one cup of concentrated juice with the two cans of passion fruit pulp or 6 big passion fruits. Strain the seeds, then mix in the condensed milk, thickened milk and gelatine. Beat the egg whites with a beater till firm. Mix the egg whites and passion fruit mixture together gently.
Refrigerate for 4 hours before serving.

Passion fruit syrup:
In a small sauce pan on low fire, mix the passion fruit pulp, sugar and water, bring it up to a boil (until it thickens a bit) keep a close watch and mix frequently so the sugar doesn't burn.
Let it cool down, and serve it cold over the mousse.

Tips: #1 - You can either freeze the mousse or just chill it in the fridge, I love both ways.
#2 - Don't blend the passion fruit seeds for too long. or you'll get black spots in your mousse.

Ingredientes:
Mousse:
1 lata de leite condesado
1 lata de creme de leite 
2 latas de polpa de maracuja (170gr) ou 1 copo de suco de maracuja concentrado
2 colheres de sopa de gelatina incolor em po
5 colheres de sopa de agua
2 claras de ovo 

Calda de Maracuja:
1 lata de polpa de maracuja (170gr) ou tres maracujas grandes
3 colheres de sopa de acucar branco 
1/2 cop de agua

Modo de Preparo:
Mousse: Esquente a agua e dissolva a gelatina nela. Se nao conseguir achar o suco de maracuja concentrado, faca um copo de suco concentrado com duas latas de polpa de maracuja ou 6 maracujas grandes. Cue as sementes, misture o suco com o leite condensado, creme de leite, e gelatina. Bata as claras em neve ate se firmarem. Misture delicadamente as claras em neve com a mistura de maracuja.
Refrigere por 4 horas antes de servir.

Calda de Maracuja:
Numa panela pequena em fogo baixo, misture a polpa de maracuja, o acucar e agua, deixe ferver ate engrossar um pouco, misture com frequencia e cuide para o acucar nao queimar.
Deixe esfriar, e sirva frio sobre o mousse.


Dicas: #1 - O mousse pode ser congelado ou resfriado na geladeira. Eu gosto das duas formas.
#2 - Nao bata a polpa de maracuja por muito tempo para nao ter pontinhos pretos de sementes no seu mousse.

Meat Loaf / Bolo de Carne

Ingredients:
5 tbsp of bread crumbs
1/4 cup of warm milk
1 onion
2 garlic cloves
1kg of ground beef
1 egg
10 green olives
Oregano
4tbsp of soy sauce
Ground black pepper
6 long bacon rashers

Method:
1. Preheat the oven (180 C)
2. Chop-up the onion, garlic and olives
3. Combine the breadcrumbs, milk, onion, garlic, egg, olives, oregano, soy sauce and pepper.
4. Add the ground beef to the mixture and fold all the ingredients with your hands.
5. On a clean surface spread a plastic wrap.
6. On top of the plastic wrap spread the bacon rashers vertically one next to the other, then spread the ground beef on top. Using the plastic wrap roll the meat into a cylinder shape. Remove the plastic and arrange the meat loaf on a baking tray.
7. Bake for 50 minutes and serve it hot. 

Ingredientes:
5 Colheres de sopa de pao esfarelado
1/4 xicara de cha de leite morno
1 cebola
2 dentes de alho
1kg de carne moida
1 ovo batido
10 azeitonas verdes 
Oregano a gosto
4 colheres de molho de soja
Pimenta do reino preta moida a gosto
6 fatias de Bacon comprido

Modo de Preparo:
1. Preaqueca o forno (210 C)
2. Pique a cebola, os alhos e as azeitonas.
3. Misture o pao, leite, cebola, alho, o ovo, as azeitonas, o oregano, molho de soja, e pimenta.
4. Junte a carne moida a mistura e amasse bem usando as maos.
5. Numa superficie lisa e limpa forre com filme plastico.
6. Por cima do filme plastico espalhe as fatias de bacon verticalmente uma do lado da outra, coloque a carne por cima. Com ajuda do filme plastico, modele um cilindro de carne. Remova o filme plastico e arrume o bolo de carne em uma assadeira.
7. Asse por 50 minutos e sirva em seguida.

Tiramisu Coffee, Chocolate, Cream and Strawberry/ Pave de Cafe, Chocolate, Creme e Morango

Ingredients:
7 yolks
100g of dark chocolate bar
1 cup of caster sugar
750g of Philadelphia block of cream cheese
4 1/2 tbsp of water
1 1/2 tbsp of powdered gelatin
3 egg whites
1 cup of heavy whipped cream (300ml)
2 1/2 cups of cooled espresso coffee
1 cup of Kahlua or any other coffee or cappuccino liquor
30 to 38 lady fingers
1k of strawberries 
1 cup of chocolate shavings
 1 rectangular serving dish of 20x30cm in diameter and 8cm deep 

Method:
1. In a mixer whip the yolks and sugar until thick and pale color.
2. Add the Philly and whip until well incorporated.
3. Pour the water into a small bowl, then pour the powdered gelatin over it. Mix it. Allow the gelatin to absorb all the water for about 15 mins, then place the bowl on top of a small sauce pan containing simmering water (creating a double boiler). Immediately turn off the heat and allow the gelatin to dissolve completely.
4. In a separate bowl, whip the egg whites to a soft peak, gradually add sugar, then slowly pour in the dissolved gelatin. Whip it to a stiff glossy peak.
5. Fold the whites into the Philly mixture, set aside.
6. Divide the heavy cream in two parts.  Mix one part with the dark chocolate. Using a double boiler on medium fire melt the dark chocolate (don't allow any water inside), mix it every now and then so it doesn't stick to the bottom.
7. Once the chocolate is completely melted, divide the Philly mixture in two parts, mix one part with the chocolate cream and the other with pure cream.
8. Slice the all the strawberries and save 5 or 6 whole ones to decorate.

Set Up:
1. In a wide bowl mix half of the espresso coffee and liquor together, dip in 4 of the lady fingers at a time, allow them to absorb some of the coffee/ liquor mix (don't let them get too soggy). Arrange them in a single layer in the rectangular serving dish. Repeat the process of the lady fingers and the mix of coffee and liquor until it's done. 
2. Spread over half of the chocolate Philly cream, arrange the sliced strawberries in a single layer.
3. Spread all the white Philly cream over the strawberries, arrange another layer of sliced strawberries on top, then another layer of lady fingers, top it with the rest of the chocolate cream and another layer of sliced strawberries.
4. Refrigerate it over night.
5. Before serving, decorate the Tiramisu with the chocolate shavings and the left over whole strawberries.

Ingredientes:
7 gemas de ovo
100g de barra chocolate escuro
1 copo de acucar branco
750g bloco de Philadelphia cream cheese original
4 1/2 colheres de sopa de agua
1 1/2 colheres de sopa de gelatina em po incolor soluvel
3 claras de ovo
1 copo de creme de leite (300ml)
2 1/2 copos de cafe expresso morno
1 copo e Kalhua ou outro licor de cafe ou cappuccino
30 a 38 biscoito champanhe
1k de morangos
1 copo de raspas de chocolate
1 travessa de 20x30cm em diametro e 8cm de profundidade

Modo de Preparo:
1. Numa batedeira, bata as gemas e o acucar juntos ate encorporar e estiver de cor palida.
2. Adicione o creme Philadelphia e bata ate encorporar bem.
3. Coloque a agua num pote pequeno, coloque a gelatina por cima. Misture. Deixe a gelatina absorver toda agua por volta de 15 minutos, coloque o pote em cima de uma panela rasa com agua fervendo (criando um banho maria). Imediatamente apage o fogo e deixe a gelatina dissolver por completo.
4. Numa pote diferente, bata as clara em neve, adicionando o acucar aos poucos, com cuidado addicione a gelatina devagar. Bata as claras ate se firmarem bem.
5. Junte as claras com a mistura do creme Philadelphia, e reserve.
6. Divida o creme de leite em duas partes. Misture uma parte com o chocolate escuro. Em fogo brando derreta o chocolate em banho maria (nao deixe nenhuma agua entrar na mistura de chocolate), mexa de tempo em tempo para nao grudar no fundo.
7. Uma vez que o chocolate esteja completamente derretido, divida a mistura do creme de Philadelphia em duas partes, misture uma parte com o creme de chocolate e a outra com o creme de leite puro.
8. Fatie todos of morangos e separe 5 ou 6 interos para decorar.

Arranjo:
1. Numa bacia mixture metade do cafe expresso e o licor juntos, mergulhe 4 biscoitos champanhe de cada vez, deixe eles absorverem um pouco da mistura cafe/licor (nao permita que eles fiquem muito encharcados) Espanhe-os formando uma camada no fundo da travessa. Repita o processo dos biscoitos com a mistura do cafe e licor ate terminar
2. Cubra os biscoitos com metade do creme Philadelphia de chocolate, cubra uma camada de  morangos fatiados em cima do chocolate.
3. Espalhe todo o creme  branco de Philadelphia sobre os morangos, faca outra camada de morangos por cima do creme branco, outra camada de biscoito champanhe, cubra com o resto do creme de chocolate e outra camada de morangos.
4. Refrigere por uma noite.
5. Antes de servir decore o Pave com as raspas de chocolate e o resto dos morangos inteiros.

Egg in a Sandwich hole/ Ovo no Buraco do Sanduiche

Ingredients:
2 slices of bread
2 slices of cheese
2 slices of ham
1 egg
Salt and black pepper
Ketchup and Mustard

Method:
1. Make a sandwich with the bread, cheese and ham.
2. Using a round cup or bowl carefully make a hole in the sandwich.
3. In low fire warm a frying pan, toast one side of the sandwich frame. Once ready, flip it over and add a little oil in the hole, allow the oil to warm-up before breaking the egg inside. Sprinkle some salt and ground black pepper on top of the egg.
4. Cover the frying pan so the entire egg can cook.
5. On another frying pan, toast the round sandwich on both sides, make sure the fire is low so it gives time for the cheese to melt.  
6. Once ready, use the ketchup and mustard to decorate your sandwich, and it's ready to eat.

Ingredientes:
2 fatias de pao
2 fatias de queijo
2 fatias de presunto
1 Ovo
Sal e Pimenta do reino preta
Ketchup e Mostarda

Modo de Preparo:
1. Faca um sanduiche com o pao, queijo e presunto.
2. Usando um copo ou um pote redondo cuidadosamente faca um buraco no sanduiche.
3. Em fogo baixo esquente a frigideira, toste um lado do moldura do sanduiche. Depois de pronto, vire e coloque um pouquinho de oleo no buraco, deixe o oleo esquentar antes de quebrar o ovo dentro do buraco. Tempere o ovo com um pouquinho de sal e pimenta.
4. Cubra com uma tampa a frigideira para o ovo cozinhar por completo.
5. Numa outra frigideira toste o sanduiche redondo dos dois lados, coloque em fogo baixo para dar tempo do queijo derreter.
6. Com tudo proto, decore o sanduiche com ketchup e mostarda, e esta pronto para ser consumido.