Azoresgal~Life on an Island

Yes, you read that correctly..SARDINE paté ! Don´t be scared, sardines are delicious, and  they are also good for you.This was a big hit at our house, the kids and mr.G really liked it. Served on some crackers, or on some fresh baked bread. It also makes a great sandwich spread, served with lettuce and tomatoes. I bought some really fancy sardines,I believe I was drawn to the beautiful packaging, albeit tasty, I think using regular sardines would result nicely too. I added a couple of things to this original recipe, only based on my tastebuds, but I think it boosted the flavor of the paté. Hope you give it a try ! 120 grams sardines (tinned, in oil) (I used 2 cans ) 1 teaspoon lemon juice (added more) 57 grams unsalted butter (softened) (I used about 100grams) fresh parsley (chopped, to taste) salt (to taste) white pepper (ground, to taste) * I added 2 shallots *I added tabasco sauce, a couple of splashes Empty the whole contents of the can (fish and oil)i

Biscotti are crispy, and crunchy cookies that just beg to be dunked into coffee.  Biscotti are a traditional Italian biscuit, the word itself means “twice-baked”, this double baking process helps keep the biscotti fresh for a very long time. Not that they last a very long time around here ! The vanilla bean used here really makes a difference, even though they are expensive. I of course cannot leave anything alone, and dipped them in chocolate, necessary no ...worth it yes ! 1   vanilla bean, split, or 2 teaspoons vanilla 3   cups all-purpose flour 1   tablespoon baking powder 1/4  teaspoon salt 3   eggs 3/4  cup sugar 1/2  cup butter, melted and cooled directions 1.  Scrape seeds from vanilla bean, if using; set aside. 2. In a medium bowl combine flour, baking powder, and salt; set aside. In a large mixing bowl beat eggs with an electric mixer on high speed for 1 minute. Gradually beat in sugar, beating on high speed for 1 minute. Add butter and vanilla

This is such a great breakfast dish, it is a cross between bread pudding and french toast. It is prepared the night before, so it is great for any holiday breakfast or brunch, or a lazy Sunday morning. It's filled with blueberries and cream cheese, and served with a very yummy blueberry sauce that just make it...the breakfast of Champions ! Seriously I wouldn't lie to you! The sauce really takes it over the top, but if you just want to serve it with icing sugar, and maple syrup, that's fine too. My family loves it, I hope your's will too. Ingredients 12 slices day-old bread, cut into cubes **or enough slices to fill a lightly greased 9×13 baking dish quite full. 2  packages cream cheese, cut into 1 inch cubes 2 cups fresh blueberries/or frozen 12 eggs, beaten 2 cups milk/ or 1 milk and 1 cream 1 teaspoon vanilla extract 1/2 cup maple syrup Sauce 1 cup white sugar 2 tablespoons cornstarch 1 cup water 1 cup fresh blueberries/or frozen 1 tablespoon bu

A little bowl of heaven this is, served piping hot, topped with  toasty bread and cheese  that is melted and bubbly.  This soup is perfect for when it's cold outside, and  you  just want to sit back and enjoy something warm and satisfying. It's a great comfort food. French onion soup is actually a very simple soup to make, it is a gourmet dish that anyone can prepare. Simple and frugal ingredients add up to one amazing dish! There are a billlion and one recipes for onion soup, some that cook all day....which I find daunting. I happened to like this one alot. The most important step, is caramelizing the onions, a nice low flame and some patience will do the trick. I hope you give it a try. ¼ cup unsalted butter 3 large onions, thinly sliced 2 dried bay leaves ½ tsp fresh thyme, chopped ( I used dry) 2 tbsp all purpose flour ½ cup red wine 1 tbsp balsamic vinegar 4 cups Beef Broth ½ tsp black pepper 1 baguette, 1/2” slices, toasted 1 cup gruyere che

I saw that...you wrinkled your nose when you read "microwave". Don´t judge..people...don´t judge. This is a winner, a really yummy and dangerous little cake. Dangerous, because in under 10 minutes you can make yourself, a browniesque (what,,it's a word ) dessert ! I added leftover christmas chocolate to the batter, truffles to be exact. So GOOD ! The original recipe, is for a whole cake, I used ramekins instead, and decreased the time in the microwave. In the original recipe, the microwave was 900 watts, ours is only 700. I am sure if I had paid more attention in math class, there was probably a formula , to figure out how to adjust the temps. vs time. Yeah, I have no clue, just checked it at 5 minutes, and liked it...they cook really quickly..so watch them. I have already decided, next time ( there will be a next time ) I will add some orange zest to the batter, and perhaps serve them with vanilla ice cream.. .yes I know I am evil ! Microwave Chocolate Cake

I must admit, risotto is one of my very favorite things to make, there is hardly a week going by without a risotto prepared for dinner. I love that it is a slow process, total comfort food,    it's heaven on a plate. There is something about pumpkin and sage that go together so well, and it shines in this dish.  Serve this risotto on its own, or as a side to roasted or baked chicken.  This colourful dish can turn a cold, grey winter day into a sunny  one! 5-6 cups chicken or vegetable broth 3 tablespoons butter ½ small onion, diced 2 cloves garlic, minced 1½ cups Arborio rice 1 cup white wine 1/2 tablespoon fresh sage, minced (or ½ teaspoon dried sage) 1 cup pumpkin puree 1/2 cup finely grated Parmesan cheese, plus more for topping if desired ¼ teaspoon each salt and black pepper, or to taste In a medium saucepan, bring the chicken broth to a simmer. Meanwhile, in a separate large sauté pan, melt butter. Add the onion and cook until tender over medium-low heat,

Write it on your heart that every day is the best day in the year. Ralph Waldo Emerson