Heaven in a tin can

These are the new egg candies, made according to an ancient recipe, part of Portugal's "Conventual Cuisine" heritage, made by nuns...it's a trip to heaven every time you eat one of these candies....

 

Mascarpone and apricot jam verrines

Breakfast & Brunch

Preparation Time: 10 min.
Serves: 1

Ingredients: 

 

100g mascarpone
75g vanilla ice-cream
50g PRISCA gourmet apricot jam

Preparation Method: 

 

Mix the mascarpone and ice cream together.
Put the PRISCA gourmet apricot jam into the bottom of a shot glass and add a layer of the mascarpone mixture.
Serve immediately.
Garnish with a mint leaf and dried apricots.
Other gourmet PRISCA jams may be used. Match with the garnishing fruit.

Make your herbs last longer

Freeze and preserve fresh herbs in olive oil. The herbs will infuse the oil while freezing, and the ice cubes are very handy for cooking: just pop one out and use as the base of a dish. Works best with rosemary, sage, thyme, and oregano. Dill, basil, and mint should always be used fresh. (source: Buzz Feed Food)

Fabulous honey Duo - heather and rosemary

I love this honey duo, and the packaging is gorgeous and very practical to use....the honey is harvested (I don't know if this is the right word) from wild beehives in the mountains.

harvested from bees kept in beehives in the mountain. - See more at: http://www.augustagourmet.com/sweet/honey/pdf-heather-and-rosemary-honey-duo.html#sthash.EltqkyRJ.dpuf

harvested from bees kept in beehives in the mountain. - See more at: http://www.augustagourmet.com/sweet/honey/pdf-heather-and-rosemary-honey-duo.html#sthash.EltqkyRJ.dpuf

harvested from bees kept in beehives in the mountain. - See more at: http://www.augustagourmet.com/sweet/honey/pdf-heather-and-rosemary-honey-duo.html#sthash.EltqkyRJ.dpuf

Heather and Rosemary Honey Duo

Lardons de Camembert with pear, crunchy nuts and CREATIVE fig and cinnamon vinegar condiment

 

Lardons de Camembert with pear, crunchy nuts and CREATIVE fig and cinnamon vinegar condiment

Ingredients (4 people)
 
300 g of Camembert cheese
150 g pears
50g almond kernels
20 g nut kernels
20 g pine nuts
bread crumbs with aromatic herbs
extra virgin olive oil
*Creative fig and cinnamon vinegar condiment
fleur de sel
200 ml of oil

Preparation

Dice the cheese into small cubes. Dip it into the bread crumbs and place it in the freezer for 1 hour. Deep fry it in oil until it turns golden. Roast the nuts. Make a syrup with a little sugar and fig and cinnamon condiment. Slice and sauté the nuts, caramelize them in the syrup. Slice the pears.

Plating

Place the pear into a fan, and place the Camembert on top. Sprinkle with the roasted nuts. Decorate with the remaining nuts and the fig and cinnamon condiment.

Sooo....it's been quite a while...

but we're back!

And, I've just discovered this "cheat sheet", which has been very helpfull for me.

I'm in Portugal, and we use the metric system, but I often search for recipes in the web, and I love to try recipes from other countries, but sometimes it's a dreag to have to figure out how much is 3 Oz., or what the hell is a pint...and I struggle a lot with hoven temperatures.

So I found this....and I love it, and want to share it with you guys, I think it will be very helpfull for amateur cooks like me...Enjoy, and happy cooking!!! (Copy the image to read it)

Grilled prawn salad with CREATIVE Piri-Piri vinegar condiment

Ingredients (4 people)

450g of prawns
150g of red peaches
100 g tomato
50 g bread
*Creative Piri-Piri vinegar condiment
Extra virgin olive oil
Butter
Lemon thyme
Fleur de sel


Preparation

Prepare the prawns by removing the skin and gut, but keeping the head and tail.
Prepare a barbecue sauce with 2 parts olive oil and 1 part Piri-Piri vinegar condiment, salt and thyme.
Grill the prawns with the sauce, season with fleur de sel. Cut the peaches in half and grill them with the sauce. Dice (roughly) the bread into cubes and sauté them in butter with the lemon thyme. Slice the tomato and the peaches.

Plating

Place the tomato slices over the peaches and the prawns on top. Season with olive oil, fleur de sel and piri-piri vinegar condiment. Place the crôutons with a hint of piri-piri vinegar condiment. Take a half peach and stuff it with a prawn, decorated with lemon thyme.