Azoresgal~Life on an Island

This is one decadent dessert.  It has three layers, a crunchy chocolate crust, a lucious caramel filling and a heavenly chocolate ganache topping. Then it is sprinkled with sea salt, seriously do you not feel  faint ??  Oh Lordy the combination of flavors is amazing. I know you are thinking, caramel, I have to make caramel ?? Oh no, but you don't, I cheated, yes because I like easy peasy. I used a can of cooked condensed milk, genius , right ? So you see, it is really easy, and if you do make it, I just know you will love it ! Crust 1 1/4 cups  chocolate cookie crumbs (bolacha mulata) 5 tbsp.  butter, melted 3 tbsp. sugar Filling  1 can cooked condensed milk (397 grams) Ganache 300 grams dark chocolate 1/2 cup cream  sea salt flakes Position a rack in the middle of an oven and preheat to 350°F (180°C). In a bowl, combine the cookie crumbs, butter and sugar and stir until the crumbs are well moistened. Pat the mixture firmly and evenly into the botto

Portuguese people have been enjoying fava beans ( broad beans ) for a very long time, way before Hannibal Lecter was having them with Chianti. There are many ways to prepare favas, stewed, baked, in salads, in soup, even fried as a chip. These favas escoadas ( broad beans that are drained ), are served as a petisico (snack ), usually alongside other petisicos, fried linguiça, fried morcela, boiled eggs, and washed down with a nice cold beer or wine. Like every other Portuguese recipe, there are a billion different ways of making these. The first part consists of boiling the fava beans, the second part is adding them to a sauce. The sauce is made up most commonly of onions, garlic, parsley, massa malagueta, olive oil and sometimes vinegar. These are all mixed together, and then added to the fava beans, the sauce is a raw one, not cooked, giving the dish a big bite! So here is where these are different, I like to cook the sauce, I just like how it mellows out the flavors, and  this way t

  Focaccia is a flat Italian bread, traditionally flavored with olive oil, salt and topped with herbs. It is the perfect mix of a crisp crust, a salty top and  chewy interior. Did I mention the adorable dimples? Yes the dimples, in the dough, the perfect little pockets for the herbs.  Focaccia, all on its own is perfect for  dipping in olive oil and balsamic vinegar. It is also great served with cheese, olives and prosciutto. If that weren't enough, it also makes great sandwiches and panini.   If you don't mind a little waiting time, it is actually quick  and easy to make. I must warn you though, once it comes out of the oven, it will be hard to resist not eating the whole thing, while it is warm! Ingredients 1 3/4 cups warm water 1 package active dry yeast 1 tablespoon sugar 5 cups all-purpose flour, plus additional for kneading 1 tablespoon salt, plus coarse sea salt, for sprinkling 1/2 cup  olive oil, + 1/4 cup ( please,please use good olive oil)

My darling Emma, we love and miss you oh so very much! Happy Birthday sweet angel!