Azoresgal~Life on an Island

We just changed our clocks back an hour, the days are now shorter, and the nights a little cooler, so around here we are now in comfort food mode.  Enter this really simple and delicious one-pot meat sauce, Beef Ragu.   The ragu cooks low and slow, all the flavours marry, and the beef ends up fork tender. Making it perfect  for being served with your favourite pasta( I made fresh pappardelle ), or over creamy polenta. I don't think it's something you would make after rushing back from a long day at  work, but instead make it for a lazy weekend at home, it just ticks off all the boxes for comfort food! Beef Ragu Approximately 3 pounds (1.35kg) Beef brisket, or similar cut of meat (slow cooking) 5 Tbsp olive oil 2 small onions, finely diced 5 cloves of garlic, finely chopped 1 cup of celery, finely diced (4-5 stalks) 1 cup Carrot, finely diced (1-2 medium carrots) 2 cups (500ml) red wine, divided 3 cups (750ml) beef stock/broth 1 28oz (800g) can of crushed Tom

I had some ricotta sitting in the fridge for a little while, that was going to expire soon. So I thought I would search for a sweet recipe that would help me use it up. I found this simple cake, it’s so moist, rich in flavor, and just plain delicious! The ricotta makes it light and delicate, it has a melt-in-your-mouth texture, you will not be able to stop at one slice. Dusted with icing sugar just before serving, it is absolutely beautiful. My family loved it, and I am sure your family will love it too. 8 tbsp unsalted butter (1 stick), at room temperature 1 cup plus 2 tablespoons sugar 3 large eggs 1 1/4 cup all-purpose flour 1 pinch salt 1 cup fresh ricotta (250 grams) zest of 1 lemon 1 tablespoon baking powder 1 large apple, peeled and grated (should yield about 1 cup) confectioners sugar for serving Heat the oven to 180C/ 350F˚. Butter and flour a 9 or 10-inch springform pan.(I like to line the pan with parchment paper) Cream the butter and sugar in a sta

Why make English muffins... well  I say why not? They are easier to make than you’d think and you only need  a few basic ingredients and a griddle. Fluffy on the inside, a super crunchy crust, and all those lovely nooks and crannies for jam to sink into. On the weekends, these muffins nicely toasted and slathered in butter, make a wonderful morning meal with fried eggs and coffee. I am telling you, give them a try, you will love them! 1 1/4 cups warm water 1 tablespoon sugar 1 teaspoon instant dry yeast 2 tablespoons melted butter or oil (canola, vegetable, olive etc.) 2 3/4 cups flour 1 teaspoon salt Cornmeal, for dusting Pour warm water into a large bowl. Sprinkle sugar, then yeast on top. Let sit and foam for 10 minutes. Add in melted butter/oil, flour, and salt and mix with a wooden spoon or rubber spatula. Once combined, drop dough onto floured surface and knead for 5 minutes, adding just as much flour as needed to make the dough stop sticking to the co

I recently did a happy dance at my local supermarket when I spotted Halloumi! What is halloumi? It is a salty cheese from Cyprus - made from sheep's, goat's and often cow's milk. It has a very high melting point, making it perfect for grilling or even frying. Enter these halloumi fries,one of the easiest recipes of all, so easy peasy I don´t think it qualifies as a recipe. It is however DELICIOUS, yes the caps lock came out, ain't gonna lie, you are going to love these! Be warned they are ADDICTIVE, and I won't judge if you crave them in the middle of the night...because who can resist crunchy, salty, cheesy fries. -Cut  block of halloumi into fries/or cubes. -Toss the fries in flour, making sure they are coated completely. -Heat enough oil to 180C or until a piece of bread browns in 20 seconds. -Fry the halloumi in batches for 2-3 mins until golden brown and crispy. -Drain on kitchen paper and sprinkle with sea salt. Dipping sauce: 5 tbsp greek