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Friday, 6 April 2012

Feliz Pascoa / Happy Easter

Feliz Pascoa a todos com muita paz , carinho e que o coelhinho traga muitos ovinhos de chocolate......Tenham um otimo domingo!
 Happy Easter with lots of love and peace and I wish the easter bunny brings a lots chocolate eggs! Have a wonderful sunday!!!!!!

Tuesday, 3 April 2012

Pascoa-de tudo um pouco/ Easter- mixture

 Cupcake de baunilha com coco em tiras e ovinhos de chocolate/ Vanilla cupcake with dry coconut and chocolate eggs  on top.
 Cupcake de baunilha com tiras de coco queimado decorado com pintinhos feitos em marsipan/ Vanilla cupcake with dry coconut and on top marsipan chicks.
 O famoso pao chamado hot cross buns...pao de leite com uva passas, tradicional para a Pascoa. The famous hot cross buns, traditional for Easter.....         Ingredients
For the buns
625g/1.3lb strong white flour, plus extra for dusting
1 tsp salt
2 tsp ground mixed spice
45g/ 1.5 oz unsalted butter, cut into cubes, plus extra for greasing
85g/3oz sugar
1 lemon, zest only
1½ tsp fast-action yeast
1 free-range egg
275ml/10fl oz tepid milk
125g/4oz mixed dried fruit
For the topping
2 tbsp plain flour
vegetable oil, for greasing
1 tbsp golden syrup, gently heated, for glazing
Preparation method
For the buns, sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar and lemon zest and yeast. 
Technique: Zesting citrus fruit
Watch technique1:02 mins

Beat the egg and add to the flour with the tepid milk. Mix together to a form a soft, pliable dough.
Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.
Technique: Kneading bread
Watch technique2:35 mins

Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove.
Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.
Technique: Knocking back
Watch technique0:43 mins

Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the tea towel and set aside to rest for 5-10 minutes.
Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray with the buns on it loosely in greaseproof paper, then place inside a polythene bag. Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 minutes to rise.
Preheat the oven to 240C/475F/Gas 8.
Meanwhile, for the topping, mix the plain flour to a smooth paste with 2 tablespoons of cold water.
When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag and pipe a cross on each bun.
Technique: Using piping bags
Watch technique1:15 mins

Transfer the buns to the oven and bake for 8-12 minutes, or until pale golden-brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack.
 Essa delicia de bolo limao com gengibre.. essa combinacao dos ingredientes e' deliciosa!!!!! Ginger lemon bundt cake........simply divine!!!!!!     Ingredients
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 tablespoons finely grated lemon zest and 1/3 cup fresh lemon juice (from 2 lemons)
1/3 cup minced crystallized ginger
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups granulated sugar
6 large eggs
1 cup sour cream
Confectioners’ sugar, for dusting
Preheat oven to 350 degrees. Butter and flour a standard 12-cup bundt pan. In a medium bowl, whisk together flour, lemon zest, ginger, baking soda, and salt; set aside.
Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Add eggs one at a time, beating well after each addition; mix in lemon juice.
With mixer on low, alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. (To store, wrap cake in plastic, and keep at room temperature, up to 3 days.) Dust with confectioners' sugar before serving.

 A famosa pink limonade e' refrescante e saborosa......uma otima bebida para ser servida no almoco de Pascoa e tambem uma outra opcao e' a duas bebidas podem ser servidas na hora do almoco. /The pink lemonade and the  Mimosa both are delicious and refresh for Easter brunch.    

6 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
2 tablespoons orange flavored liqueur, such as Grand Marnier
Prosecco, chilled
Fresh mint leaf
In a Champagne flute, mix together orange juice, lemon juice, and liqueur. Fill with Prosecco. Garnish with mint leaf and serve immediately.

 Para um simples e  charmoso almoco de Pascoa...........segue algumas ideias. Os cinco dias que faltam para o domingo de Pascoa, podem ser preparados para essa festa religiosa que e' tao bonita e significativa para quem e' cristao. / For a simple and charming Easter lunch......some ideias. Only five days left for the Sunday Easter and still time to organize a beautiful party for this event very significance. Enjoy it!!!!!