Fim de semana culinário / Culinary weekend
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:
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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
Ingredientes:
150g de couscous
Raspas de lima q.b. (não tinha, por isso não usei)
1 iogurte natural
1 beringela
1/2 pimento vermelho (eu usei um inteiro pequeno)
100g de cogumelos
2 tomate chucha (usei um normal)
50g cebola
alho picado q.b.
azeite q.b.
Preparação:
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.
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Couscous salad with vegetables and yogurt with grated lime
Recipe seen here
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 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.
Shortbread com pepitas de chocolate
Receita tirada do livro "200 Receitas - Bolos e Bolachas" de Sara Lewis
Ingredientes:
150g de farinha de trigo
25g de farinha de milho
125g de manteiga, cortada em cubos
50g de açúcar granulado fino
75g de chocolate de leite, partido em pedaços
canela em pó q.b.
1 c. sopa de açúcar granulado fino
Preparação:
Deite as farinhas numa taça ou no robô de cozinha.
Junte a manteiga e amasse com os dedos ou bata até que a massa fique areada. Adicione o açúcar e o chocolate e, depois, trabalhe a massa com as mãos até formar uma bola.
Com as mãos, e pressionando-a ligeiramente, estenda a massa dentro de um tabuleiro quadrado pouco fundo, com 18cm de lado, não untado. Fure a superfície da massa com um garfo. Misture a canela com o açúcar e use metade para polvilhar a massa.
Leve ao forno previamente aquecido a 160 ºC durante 20-25min, até dourar ligeiramente.
Retire do forno e divida o bolo em barritas, marcando-o apenas. Polvilhe-o com a outra metade da mistura de açúcar e canela e deixe arrefecer na forma.
Finalmente, corte o bolo pelas marcas e retire as barras da forma. Pode guardá-las numa lata hermética até 5 dias.
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Shortbread with chocolate chips
Recipe taken from the book "200 Recipes - Cakes and Cookies" by Sara Lewis
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.
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.
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