tag:blogger.com,1999:blog-55979852011-08-27T22:02:51.121+01:00Okay, so I like my food.Lucy Phttp://www.blogger.com/profile/05328430143193655365noreply@blogger.comBlogger201100tag:blogger.com,1999:blog-5597985.post-1064700567575480632003-09-27T23:09:00.000+01:002003-09-27T23:09:27.590+01:00

I see someone was looking for a recipe in English for cozido á portuguesa. If you come back and see this, if you like I'll get the proper proper recipe from Sogríssima, my mother-in-law who makes a great example (as long as I'm not forced to eat the pigs' ears!). email desalinhadas@hotmail.com

Lucy Phttp://www.blogger.com/profile/05328430143193655365noreply@blogger.com0tag:blogger.com,1999:blog-5597985.post-1064571264293963892003-09-26T11:14:00.000+01:002003-09-26T11:14:24.256+01:00

This started out as a spiced apple muffin recipe until one day I was out of apples and tried carrots instead and it makes the lightest carrot cake. Even the fussiest members of my family will eat this (as long as I don't tell them there are carrots inside). 200g plain flour 2 teaspoons baking powder and half tspoon bicarb 150g sugar (use brown for a slightly darker look and taste) 1/4 tspoon

Lucy Phttp://www.blogger.com/profile/05328430143193655365noreply@blogger.com0tag:blogger.com,1999:blog-5597985.post-1064570593478643292003-09-26T11:03:00.000+01:002003-09-26T11:03:13.560+01:00

I know it sounds like an eating disorder, but bolema is a Portuguese apple cake. It is all appley and cinnamony and this is my version of it. for the dough: 500g plain flour 1 sachet yeast pinch of salt 60g sugar 50g butter 1/4 litre tepid milk for the rest: two or three apples, quartered and sliced very finely (as in a french apple tart) cinnamon 250g sugar (more or less, depending on the

Lucy Phttp://www.blogger.com/profile/05328430143193655365noreply@blogger.com0tag:blogger.com,1999:blog-5597985.post-1064434384867888362003-09-24T21:13:00.000+01:002003-09-24T21:13:04.846+01:00

Well, if you read my other bog, you'll know that life has been a bit hectic and strange and no good for blogging time, but now I'm back and I've been making some amazing cakes I have to tell you about. more later.

Lucy Phttp://www.blogger.com/profile/05328430143193655365noreply@blogger.com0tag:blogger.com,1999:blog-5597985.post-1062342607569540502003-08-31T16:10:00.000+01:002003-08-31T16:10:07.646+01:00

I dried my tomatoes, really slowly in the oven, on and off all day, never higher than 120 degrees, dredged with coarse salt. Then when they were really plasticky, I rinsed off the salt, dried them in the oven for ten minutes and now they are in a jar in olive oil waiting to be eaten. hey hey hey. I love it when an experiment works.

Lucy Phttp://www.blogger.com/profile/05328430143193655365noreply@blogger.com0tag:blogger.com,1999:blog-5597985.post-1062243679436234852003-08-30T12:41:00.000+01:002003-08-30T12:41:19.473+01:00

Today I am mostly experimenting with oven drying some very large, mature, beautiful tomatoes from my mother-in-law's neighbour's garden. Dona Gloria must be an amazing gardener. Anyway, I will see how my experiment goes, using the oven, since we seem to have lost our super summer, ergo no SUN-drying. If Lulu at Frittata e Zucchine sees this, do you have any tips for drying tomatoes? Dried

Lucy Phttp://www.blogger.com/profile/05328430143193655365noreply@blogger.com0tag:blogger.com,1999:blog-5597985.post-1061082171608784652003-08-17T02:02:00.000+01:002003-08-17T02:02:51.663+01:00

This is for my fellow Desalinhada...a basic fish pie, english style (I'm sure my mother will prob have something to add or correct to this recipe) You need... half a kilo of any fish, good firm ones (pescada/whiting, corvina, cherne, salmão/salmon, tamboril/monkfish) half a litre of milk a glug of olive oil and a knob of butter a big leek a couple of handfuls of mushrooms (very finely chopped

Lucy Phttp://www.blogger.com/profile/05328430143193655365noreply@blogger.com0tag:blogger.com,1999:blog-5597985.post-1060770406640461502003-08-13T11:26:00.000+01:002003-08-13T11:32:20.923+01:00

In that they can wander around eating it, all morning for all I care, and when they inevitably ditch it in the middle of their toys, not to be rediscovered for another six weeks, it will only shrivel up an dry out instead of making something nasty to make mummy almost throw up when she puts her hand in it during a desperate attempt to make the house look reasonable before mother in law gets here.

Lucy Phttp://www.blogger.com/profile/05328430143193655365noreply@blogger.com0tag:blogger.com,1999:blog-5597985.post-1060032257210836032003-08-04T22:24:00.000+01:002003-08-04T22:24:17.183+01:00

If you think courgettes are the next most boring vegetables to carrots try this. Grate some courgettes on a coarse grater. Heat some Olive oil in a frying pan. Throw in crushed garlic and chopped mint and stir a bit, then chuck in the courgettes and toss around till warmed through. Season with salt, pepper and lemon juice and serve immediately or they'll go soggy. Variation: Fry chopped up

suehttp://www.blogger.com/profile/13692130320128657012noreply@blogger.com0tag:blogger.com,1999:blog-5597985.post-1059907417531868282003-08-03T11:43:00.000+01:002003-08-03T11:52:46.910+01:00

Cozido à Portuguesa - Gastronomia de Portugal: "oh god, I'd going to have to translate this... 1 frango ou meia galinha ; a small chicken or half a big one 1 salpicão ; one pickled pork sausage 1 chouriça de carne ; pork sausage (as in chouriço, not a banger!) 1 chouriço de sangue ; blood sausage 400 g de costelas (entrecosto) ;

Lucy Phttp://www.blogger.com/profile/05328430143193655365noreply@blogger.com0tag:blogger.com,1999:blog-5597985.post-1059819800595847872003-08-02T11:23:00.000+01:002003-08-02T11:23:20.620+01:00

If one has a semi vegetarian daughter - or sister - and feels it would be kinder to use vege gelatine to set a smoked haddock mousse -don't do it - it doesn't work. SOLUTION: LIE! (Said vege says she prefers the mousse unset anyway) My newest cooking aid is an electric wok. OK, Chinese cooking purists might be appalled but with no mains gas in this beautiful (cool) spot out in the sticks and a

suehttp://www.blogger.com/profile/13692130320128657012noreply@blogger.com0tag:blogger.com,1999:blog-5597985.post-1059774716834085072003-08-01T22:51:00.000+01:002003-08-01T22:51:56.866+01:00

This is a list of foodish things I can't get here in Portugal, or rather, that I haven't been able to find. Just so you know. Just so you can feel sorry for me. OR, if anyone out there knows where I can get such things in the Metropolitan Lisbon Area LET ME KNOW, PLLLLEASE! There are some things on the list that I know I'll never be able to find, like decent cream, clotted or double, and that

Lucy Phttp://www.blogger.com/profile/05328430143193655365noreply@blogger.com0tag:blogger.com,1999:blog-5597985.post-1059314719162472302003-07-27T15:05:00.000+01:002003-07-27T15:05:19.223+01:00

Talking of my favourite cooks... this is one...Nigella Lawson - the official site for the domestic goddess from Channel 4... her philosophy.

Lucy Phttp://www.blogger.com/profile/05328430143193655365noreply@blogger.com0tag:blogger.com,1999:blog-5597985.post-1059309332160338932003-07-27T13:35:00.000+01:002003-07-27T13:35:32.176+01:00

So good I have to blog it... Nigel Slater would be proud of me... Soft and dense crusty bread...a salad of lambs lettuce, watercress, balsamic and dark olive oil...a tin of sardines in tomato and chili...a tin of mussels pickled in vinegar, red wine etc...yum yum yum yum. must find some nigel slater on the web, must be some.

Lucy Phttp://www.blogger.com/profile/05328430143193655365noreply@blogger.com0tag:blogger.com,1999:blog-5597985.post-1059134769482378262003-07-25T13:06:00.000+01:002003-07-25T13:06:09.483+01:00

Before anything, you have to prepare the tomatoes... chop fifteen to twenty cherry tomatoes in half . Lay them out, open side up, on a baking tray, sprinkle with salt and put in a low oven (140ºC or less) for at least half an hour. When they have at least halved in size, take them out, let them cool and try to get most of the salt off them. Now the bread... 500g plain flour 1 sachet

Lucy Phttp://www.blogger.com/profile/05328430143193655365noreply@blogger.com0tag:blogger.com,1999:blog-5597985.post-1058964279239413092003-07-23T13:44:00.000+01:002003-07-23T13:45:07.936+01:00

This is something cobbled together from chinese cook books, my mother, portuguese cooking methods and a personal desire to see what happens when I just chuck a load of stuff in a pan... Chuck into a big pan the following... (all are optional except the rice wine/sherry and the soy sauce though they will need AT LEAST three more of the ingredients to make the sauce. The chili is really mellowed

Lucy Phttp://www.blogger.com/profile/05328430143193655365noreply@blogger.com0tag:blogger.com,1999:blog-5597985.post-1058870584621321842003-07-22T11:43:00.000+01:002003-07-22T11:43:04.573+01:00

oh god, cake blog is a polish teenager's blog. I can't read polish! and there are no pictures of cakes. So I guess "cake" in polish means "skateboard" or something.

Lucy Phttp://www.blogger.com/profile/05328430143193655365noreply@blogger.com0tag:blogger.com,1999:blog-5597985.post-1058867349411092482003-07-22T10:49:00.000+01:002003-07-22T10:56:03.516+01:00

I am going on a CAKE BLOG hunt. Out of the 2.9 million or so blogs out there, there must be a dedicated CAKE blog. Don't get me mistaken with a CAKE freak or anything. I am a FOOD freak, but this week I will mostly eating CAKE.

Lucy Phttp://www.blogger.com/profile/05328430143193655365noreply@blogger.com0tag:blogger.com,1999:blog-5597985.post-1058815884145383372003-07-21T20:31:00.000+01:002003-07-22T10:55:40.200+01:00

The buns I made yesterday (and again today, because I didn't get any yesterday): 500g plain flour. 1 sachet yeast (or equivalent fresh) 3 tablespoons sugar 50g softened butter pinch of salt about 300ml warmed milk mix up all the ingredients except the milk, then add the milk, the 300 ml is very approximate, according to the flour. Put it in large slosh by large slosh while mixing up by spoon,

Lucy Phttp://www.blogger.com/profile/05328430143193655365noreply@blogger.com0tag:blogger.com,1999:blog-5597985.post-1058733836549925832003-07-20T21:43:00.000+01:002003-07-22T10:56:31.880+01:00

I just can't be grumpy about food. All the time, anyway, I'm sorry so there it is. So Vitriolica has a blog just about FOOD. I'll be posting recipes, ideas, disgusting things, wonderful things, maybe the occasional whine about something or other, but always FOOD FOOD FOOD...

Lucy Phttp://www.blogger.com/profile/05328430143193655365noreply@blogger.com0