Raspberry cake

Raspberry cake

Wednesday, 21 November 2012

Chocolate Chip Cookies



Chocolate Chip Cookies


1 cup softened butter
1 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs

1 tablespoon vanilla

½ cup all purpose flour

1 teaspoon salt

1 teaspoon baking soda
180g semi sweet chocolate chips 

In a food mixer, combine butter and sugars and cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl so that the mixtute blends evenly. Add eggs and vanilla, continue to beat until well combined. Place flour, salt and baking soda in a bowl, and add slowly to the wet ingredients along with the chocolate chips.Take the dough to the fridge and set aside for a couple of hours. Prepare two large baking sheets, lightly grease or line with parchment paper. Roll into small balls and flatten them out. Place six cookies onto the greased baking sheets and bake for 15 minutes or until golden brown. 

Sunday, 7 October 2012

Dark chocolate Murphy's Stout cake


Murphy's Stout cake
Adapted from "Feasts" by Nigella Lawson

1 cup Murphy's Stout
120g unsalted butter
2 cups sugar
½ cup cocoa powder
 ¾ cup sour or heavy cream
2 eggs
2 cups plain flour, sifted
2½ tsp bircabonate of soda, sifted

Preheat oven to 350ºF/ 180ºC and butter a rectangular cake/ springform tin (20 x 30 cm / 7.9 x 11.8 inches). Pour the Murphy's Stout into a large sauce pan, add butter and heat until the butter is melted. Turn the heat off and let it cool slightly. Meanwhile, sift the sugar and cocoa in a separate bowl. Fold it into the Murphy's Stout mixture and stir until well combined. After that, beat the eggs and heavy cream slightly and whisk in. At last, whisk in the flour and baking soda. Pour the batter into the cake tin and bake for 30 - 45 minutes or until until a wooden stick inserted into the center comes out clean. Let it cool completely and then top with some whipped cream.



Bolo de Murphy's Stout 


Adaptado do livro "Feasts" da Nigella Lawson


1 xícara de Murphy's Stout
120g de margarina sem sal
2 xícaras de açúcar
½ xícara de cacau em pó
¾ xícara de creme de leite fresco
2 ovos
2 xícaras de farinha de trigo, peneirada
2½ colheres (chá) de bicarbonato de sódio, peneirado


Preaqueça o forno a 180ºC e unte uma fôrma retangular (20 x 30 cm). Em uma panela grande, coloque a cerveja e a margarina. Aqueça até a margarina derreter e desligue a chama. Em uma vasilha, peneire o açúcar e o cacau. Em seguida, misture delicadamente à mistura de Murphy's. Em outra vasilha, bata ligeiramente os ovos e o creme de leite fresco e adicione à mistura principal. Por último, acrescente a farinha de trigo peneirada e o bicarbonato de sódio e mexe delicadamente com um fouet. Despeje a massa na assadeira e asse por 30-45 minutos ou até o palito sair limpo quando inserido no meio. Deixe esfriar completamente e coloque chantilly por cima.

Sunday, 22 April 2012

Banana muffins


Banana & chocolate chip muffin

1½ cup wholemeal flour
¾ cup brown sugar
1 tsp baking soda
1tsp baking powder
ground cinnamon to taste
ground nutmeg to taste
1 egg
75g  unsalted butter
3 large bananas
150g chopped dark chocolate

 Preheat oven to 180ºC/ 350ºF. In a bowl, whisk mashed bananas, egg and butter. Set aside. Sift the flour, sugar, baking powder, baking soda, cinnamon and nutmeg into another bowl. Stir in the banana mixture into the flour mixture until well combined, and then add the chocolate chips. Divide the batter into 6 muffin cases. Bake for 20 minutes or until golden brown.

Muffins de banana com chocolate

1½ xícara (chá) de farinha integral
¾ xícara (chá) de açúcar mascavo
1 colher (chá) de bicarbonato de sódio
1 colher (chá) de fermento químico em pó
canela em pó a gosto
noz-moscada ralada a gosto
1 ovo
75g de manteiga sem sal derretida
3 bananas grandes
150g de chocolate amargo picado grosseiramente

Preaqueça o forno a 180ºC. Em um bowl, misture as bananas amassadas, o ovo e a manteiga. Reserve. Peneire a farinha, o açúcar, o bicarbonato, o fermento, a canela e a noz-moscada. Misture bem. Adicione a mistura de banana aos ingredientes secos e mexa até obter uma massa homogênea, porém não misture demais! Acrescente o chocolate picado e misture delicadamente. Divida a massa em 6 muffin cases. Asse por 20 minutos ou até dourar.

Thursday, 22 March 2012

Easy peasy!



We made this simple dessert, which we learnt from our aunt, several times.This post is dedicated to our lovely cousin, Renata, who loves this recipe.

Easy strawberry dessert

395g condensed milk
400g  heavy cream
170g plain yoghurt
60g strawberry juice powder 

In a blender, combine all the ingredients and mix for a couple of minutes until well combined. Pour the mixture into 6 small pots and take to the fridge for at least 80 minutes.

Sobremesa fácil de morango

395g de leite condensado
400g de creme de leite
170g de iogurte natural
60g de pó para suco sabor morango

Misture todos os ingredientes no liquidificador e bata por alguns minutos até ficar homogêneo. Divida a mistura em 6 tacinhas e leve à geladeira por pelo menos 80 minutos.

Friday, 2 March 2012

Eating in Melbourne



Staying in Melbourne for a month was definitely the best experience we have ever had. We could not have made a better choice. We have no words to describe how beautiful the city is. There are admirable gardens, countless cafés & restaurants, shops and many tourist attractions.
When it came to food we tried as much as we could such as rhubarb, lamington ice cream (yes, it does exist!),  Marmite (could not leave Australia without trying it), Tim Tam, buttermilk, greek yohgurt, cranberries, the best chips and vegetarian burger in the whole world, good quality peanut butter, maple syrup, Starbucks frappuccino and cappuccino, british muffins, scones, danish blue cheese, thai pad, vegetarian cheese...It was worth every penny!
You can see below some pictures of Queen Victoria Market. You can find there anything you want: cheap souvenirs & clothes and good quality food from all over the world. Walking through the food section makes you feel starving just by looking at the huge variety of fruit & vegetables which smell really fresh!

Queen Victoria Market



Those doughnuts are simply delicous and they cost only $6! They are filled with a sort of jam, rolled in crystal sugar and fried as soon as ordered. It could not be better, mate!


Find out more about Queen Victoria Market here: http://www.qvm.com.au/

Thursday, 1 March 2012

Rhubarb muffins



This is the very first recipe we tried in Australia. We've always wanted to try rhubarb and we finally got the chance! We bought it at Queen Victoria Market which is simply amazing! This recipe is quite easy and delicious, we hope you guys enjoy it!

Rhubarb muffins

¾ cup brown sugar
2½ cup self-raising wholemeal flour
⅔ cup buttermilk
1 egg
½ cup vegetable oil
ground cinnamon to taste
½ teaspoon vanilla essence
1½ cup chopped rhubarb
150g pecans

Line a 12 hole muffin pan and preheat oven (190°C). In a bowl, combine flour, sugar and cinnamon. In a separate bowl, combine vegetable oil, buttermilk, vanilla essence and egg. Mix well. Pour this mixture into the flour mixture and mix carefully until well combined. Mix in rhubarb and pecans and stir gently. Spoon the mixture into the prepared pan and take to oven. Sprinkle each top with sugar and cinnamon.

Muffins de ruibarbo

¾ xícara de açúcar mascavo
2½ xícara de farinha integral com fermento
⅔ xícara de buttermilk
1 ovo
½ xícara de óleo vegetal
canela em pó a gosto
½ colher (cha) de essência de baunilha
1½ xícara de ruibarbo picado
150g de nozes pecã

Unte uma fôrma com 12 buracos e preaqueca o forno (190°C). Em uma vasilha, junte a farinha, o  açúcar e a canela. Em um outro recipiente, junte o óleo, buttermilk, a  essência de baunilha e o ovo. Misture bem. Despeje a mistura de buttermilk nos ingredientes secos e mexa delicadamente, sem misturar muito! Junte o ruibarbo e as nozes delicadamente. Divida a massa nos buracos e leve ao forno por aproximadamente 20 minutos ou até dourarem levemente. Polvilhe com açúcar e canela e sirva.

Sunday, 1 January 2012

Happily married



Here in Brazil there is a very typical sweet given to guests in the end of the wedding party which is named bem-casado or happily married. It is a sort of sponge cake filled with dulce de leche. Since we have not thrown any wedding party (yet!) we made our own version of that sweet which is a combination of an Argentinian specialty and one of our favourite shortbread pastries: Ma'amoul. This is undoubtedly a happy marriage.


200g unsalted butter
1 cup flour
1½ finely ground semolina
⅓ cup sugar
1 tbsp rose water
1 pinch of salt
50ml water
400g dulce de leche

Melt butter in a pan and let it cool. In a bowl, combine flour, sugar, salt, semolina and butter. Mix carefully with a fork until well combines. Cover the bowl with clingfilm and set aside for at least an hour.
Mix up the water with rose water and add to the dough bit by bit until smooth. Be careful, because you it may not be necessary to add all the water! Roll the dough out on a clean surface and cut out circles from the dough with a 5cm round cutter and place them on a baking sheet. Bake in the oven (180ºC) for 20 minutes or until the edges golden brown. Let them cool and add the filling.

Bem casado

Já que não demos nenhuma festa de casamento (ainda!) decidimos fazer nossa própria versão do tradicional Bem-casado ao combinar a massa de Ma'amoul com doce de leite. Este é sem dúvidas um casamento que deu certo.

200g de manteiga sem sal
1 xícara (chá) de farinha de trigo
⅓ xícara (chá) de açúcar
1½ xícara (chá) de semolina fina
1 colher (sopa) de água de rosas
1 pitada de sal
50ml de água
400g de doce de leite

Leve a manteiga ao fogo até derreter e depois deixe esfriar. Em uma vasilha, misture a semolina, o trigo, o açúcar, o sal e a manteiga. Misture delicadamente com um garfo até ficar homogêneo. Cubra com um plástico e deixe a massa descansar por pelo menos 1 hora. Misture a água de rosas com a água e acrescente aos poucos na massa, até ficar lisa. Se não for necessário, não acrescente tudo! Em uma superfície lisa, abra a massa com um rolo e corte com um cortador de 5cm de circunferência. Forre duas assadeiras com papel manteiga e disponha os bicoitos cuidadosamente. Leve ao forno pré-aquecido (180ºC) até dourarem levemente nas beiradas. Deixe efriar e recheie.