Este fim de semana foi pouco produtivo, mas como estive sozinha no Sábado deu-me para experimentar receitas novas.
O menu foi salada de couscous e para o lanche foi shortbread com pepitas de chocolate. Aqui ficam as receitas:
This weekend was not very productive, but as I was alone on Saturday I was in the mood to try new recipes.
The menu was couscous salad for lunch and shortbread with chocolate chips as a snack. Here are the recipes:
Salada de couscous com legumes e iogurte com raspas de lima
Receita retirada daqui
150g de couscous
Raspas de lima q.b. (não tinha, por isso não usei)
1 iogurte natural
1/2 pimento vermelho (eu usei um inteiro pequeno)
100g de cogumelos
2 tomate chucha (usei um normal)
alho picado q.b.
Siga as instruções de preparação da embalagem de couscous e reserve.
Corte os legumes em cubos regulares.
Numa frigideira, refogue a cebola e o alho picado, junte o pimento, acrescente a beringela e os cogumelos e deixe cozer lentamente, durante cerca de 5 minutos.
Adicione o tomate, rectifique os temperos com sal e pimenta e deixe cozinhar mais 5 minutos, destapado. Deixe arrefecer um pouco.
Num recipiente, envolva os legumes com o couscous e o molho de iogurte. Finalize com raspas de lima.
Ingredients:150g couscousLime zest to taste ( I didn't have)1 yogurt1 eggplant1 / 2 red pepper (I used a small integer)100g mushrooms2 cherry tomatoes (I used a regular one)50g onionchopped garlic to tasteolive oil to taste
Preparation:Follow the instructions for preparation as said in the package of couscous and set aside.Cut the vegetables into regular cubes.In a frying pan, saute onion and garlic, add the peppers, add the eggplant and mushrooms and simmer gently for about 5 minutes.Add the tomatoes, check the seasoning with salt and pepper and cook 5 minutes more, uncovered. Let cool slightly.In a bowl, wrap the vegetables with couscous and yogurt sauce. Finish with lime zest.
Ingredients:150g plain flour25g cornflour125g butter, diced50g fine granulated sugar75g milk chocolate, broken into piecescinnamon to taste1 tablespoons granulated fine sugar
Preparation:Pour the flour into a bowl or food processor.Add the butter and knead with your fingers or beat until the dough is sanded. Add sugar and chocolate and then work the dough with your hands until it forms a ball.With your hands, and pressing it slightly, stretch dough into a shallow square board, 18 cm side, not smeared. Prick surface of dough with a fork. Mix the cinnamon with the sugar and use half for topping.
Bake in preheated oven at 160 º C for 20-25min, until lightly browned.Remove from oven and divide the cake, marking it only. Sprinkle with the other half of the cinnamon and sugar mixture and chill in shape.Finally, cut the cake in the marked bars. You can store them in an airtight tin up to 5 days.