Azoresgal~Life on an Island

 I saw this recipe on Gordon Ramsay’s ‘Ultimate Cookery Course’ TV show, and decided to give it a try. These easy fritters are made with just a few cupboard ingredients! They are delicious and comfort food at it's best.  Great for lunch or a quick and easy dinner. Perfect for dipping, in some spicy mayo,  aioli, salsa, or even guacamole. My family loves them, I hope your family will too! Gordon Ramsay's Corn Fritters For The Fritters 3/4 cup all-purpose flour 1/2 tsp baking powder Sea salt and freshly ground black pepper 1 egg, beaten 1/4 cup whole milk ( I used skim) 1 tablespoon Olive Oil 2 scallions, trimmed and thinly sliced 1 red chile, seeded and finely chopped 2 Tbsp chopped cilantro 1 8-ounce can of sweet corn, drained and dried on paper towel ( 1 cup of corn ) For The Dip 1 cup of plain yogurt (I used greek) 1/2 red chile seeded and finely chopped Juice of 1 lime 3 Tbsp chopped cilantro Salt and Freshly Ground Pepper *oil for frying ...

Well here we are, the 20th of August, and it feels like summer is over! I am not ready for summer to be over, even though temperatures have dropped,  its been raining for days and outside already feels like fall! So I say, step away from that pumpkin latte, and put away that blanket, and have faith that summer has not left us yet! To help, here is a super delicious bite to enjoy, while we wait for the sun!  ricotta cheese black pepper sea salt olive oil  slices of prosciutto fig jam slices of a nice rustic bread Preheat the oven to 200C.  Line the slices of bread on a cookie sheet and brush with olive oil on both sides.  Bake until golden and toasty, about 10-12 minutes.  Remove from oven and let cool slightly. Once your bread has cooled, spread with a small amount of fig jam.  Spread a few tablespoons of ricotta on top to cover.  Next place some prosciutto on top, tearing each slice into smaller pieces if necessary.  Crac...

 These delicious pinwheels  are super simple to make, the filling is a classic combo of spinach and feta! Oh and did I mention the other ingredients, puff pastry and cream cheese...just remember the spinach makes them  really healthy, wink..wink . With the holidays just around the corner,  served hot or cold these are the perfect party food. They are a huge hit every time I make them, I hope you give them a try! 300 g frozen spinach , thawed and drained (  I used canned spinach 380g) 200 g feta cheese 1 package cream cheese (200g)  olive oil 2 tablespoons (or more) 1 small bag of shredded mozzarella cheese (240g) 2 store – bought puff pastry ( 230 g) salt and pepper, to taste 1 egg Preheat oven to 220C/ 425F. Line two baking sheets with baking paper and set aside. Place the defrosted spinach into a sieve and strain out any remaining liquid. Use paper towel to remove any remaining moisture from the spinach. In the meantime put ...

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 ...

 Padron Peppers are originally from Spain – and they are definitely NOT hot, although the occasional one might surprise you! There’s a saying that goes "Pimientos de Padrón, unos pican y otros no" (Padron peppers, some are hot and some are not). Padron peppers are so irresistably delicious, and super easy to prepare. I can't tell you how many times we have enjoyed them this summer, sometimes twice in one week! They are a great appetizer paired with sliced prosciutto, & some cheese. We also love them as a side dish, to grilled steaks, they are perfect! 250 grams Padron peppers/or Shishito peppers instead 4 tablespoons Olive Oil Sea Salt (generous amount)  1 lemon Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They should char in places. Don't rush. It takes 8 to 10 minutes to cook a panful of peppers. When they...

This recipe for crab cakes is really easy and delicious! These savory cakes are made with simple ingredients, crab, mayonnaise, bread crumbs, eggs, seasoning and some green onion, gently mixed up and pan-fried. You can make them any size you like, large cakes are great to serve as a light meal with a salad, small cakes are great as an appetizer or finger food. The spicy sauce couldn’t be easier to make, and it’s the perfect topping to these tiny morsels. Garnish with some micro greens, and ta-dah... you have a smashing little bite! 1 pound crabmeat (500g) canned or fresh, shells picked out 4 green onions, white and green parts, minced 1 tablespoon fresh parsley leaves minced 2-4 tablespoons fresh bread crumbs, (pulse 2 slices quality white bread in food processor) ¼ cup mayonnaise 1 teaspoon Dijon mustard 1 teaspoon fresh lemon juice ½ teaspoon Worcestershire sauce Salt and pepper, to taste 1 large  beaten egg  ¼ cup unbleached all-purpose flour...

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 w...

  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 (...

Happy New Year dear readers, I hope you all had a lovely Christmas break! Hard to believe that today was the first Monday of 2016. I managed to get everyone out the door this morning on time, hubby back to work, and the kiddos back to school. I confess the house was so very still and quiet after the hustle and bustle of the last two weeks. Here is the part where I could say, I cleaned the house, took control of all the chaos that is left from the christmas break, that it´s all spic and span now.....brace yourselves...it's not ! I spent the day in my jammies, watched two weeks worth of my tv shows, and refused to clean. Alright I did two loads of laundry, but that was it. Do I feel bad ? Nope not one little bit, I was a busy bee during the holidays, and just needed to rest up.  With that being said, I do have some wonderful recipes to share with you, of the foods I served up at our holiday parties. The first one is this great chilled shrimp, portuguese people love their seafood. I m...

These  easy-to-hold baked brie bites, are delicious and they just might be the world’s easiest appetizer. I love using puff pastry, it's incredibly easy to use and I always have some in my fridge. With the holidays coming up, I wanted to share one of my favorite recipes. All you need is  Puff Pastry Sheets, some Brie cheese, and cranberry sauce! 1 sheet frozen puff pastry, thawed ½ cup cranberry sauce, 100g (3.5 oz) brie, cut into cubes Instructions Preheat oven to 200//400F. Lightly spray the cups of a muffin tin/ or mini muffin tin with cooking spray, and set aside. Unroll the puff pastry sheet onto a clean work surface, and cut into  12 or 24 equally-sized squares. Gently press the pastry into the cups of the prepared muffin tin. Nestle a cube of brie into each pastry cup. Then drop a spoonful of cranberry sauce on top of the brie. Bake in preheated oven for 10-12 minutes, or until the pastry is puffed and golden-brown on the edges.  Le...

 This Onion Dip is creamy and decadent, and oh so easy to make. The best part is that it is made with greek yogurt, it's a fabulous substitute for so many recipes made with mayo or sour cream. So consider this a “lighter” version of the classic Onion Dip. I  recommend making a double batch if you’re making it for a party, because it will disappear in a snap!   In a bowl mix one packet of  Onion soup mix into 2 cups Greek yogurt. Thats it ! **I like to grind up the soup mix into a powder, in my food processor.

This is so  fast and easy, I made it in under 10 minutes. Throw everything in a blender then cook for a few minutes on the stove until thickened. Seriously, you can make it, and within the hour use it as a dipping sauce for chicken fingers, egg rolls or drink it with a straw... .trust me it's that good !   3 large garlic cloves, peeled 2 red Jalapeño or Serrano peppers, (deseeded if you want less heat) ¼ cup white distilled vinegar ½ cup sugar ¾ cup water ½ tablespoon salt 1 tablespoon cornstarch 2 tablespoons water In the blender, purée together all the ingredients, except for the last two. Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes. Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one more minute. The cornstarch will help the sau...

These little morsels, are some of my favorite to make for my family. Very simple to put together, with very few ingredients, Alheira sausage, some Panko, eggs and flour. Alheira is a wonderful portuguese smoked sausage, with a very soft interior, almost like a bread stuffing. It is traditionally made with poultry or wild game, bread filling and spices. It is a historical food, as it " was invented by the Jews of Portugal, who were forced to convert to Christianity, as a way to deceive the Portuguese Inquisition. As the Jews weren't allowed by their religion to eat pork meat, they were very easily identifiable by the fact that they didn't prepare and smoke the common pork sausages in the smokehouses (fumeiros in Portuguese). They, therefore, replaced pork with a large variety of other meats, such as poultry and game, which would then be mixed with a bread dough for consistency ."    They are one of our favorites, and I always have them in my fridge. These croquettes...

This is a such a quick recipe to make, there’s nothing complicated about it. Just simple ingredients combined, to result in an amazing dish. The shrimp sits in a garlicky, buttery sauce that is perfect for mopping up with bread, or served over pasta instead. It´s a great week night meal, but would also be great as an appetizer at a party. Its easily doubled, and the shrimp size can also vary. If you prefer to leave the shrimp with the shell on,  that's not a problem, what I do suggest, is using fresh parsley and garlic. I hope you give it a try !  500g//1 pound shrimp, peeled and deveined 2 tablespoons olive oil 2 cloves garlic, minced 1/2 cup white wine 2 tablespoons butter 2 tablespoons  parsley, chopped salt and pepper to taste Heat the oil in a large skillet over medium-high heat. Add the shrimp and sauté until light pink, about two minutes. Add the garlic, butter and parsley and cook until fragrant, another minute or two. Stir in the wine, s...

 This recipe is so easy to make and it only consists of 3 ingredients; fresh jalapenos, cream cheese, and bacon. Did I tell you how delicious these are ? The jalapeno peppers are first sliced in half then seeded, stuffed with cream cheese, wrapped with bacon and grilled.  Seriously are you still with me, or did I loose you at "wrapped with bacon"?  These are such a great side dish to any meats you might be grilling, or a fantastic appetizer for a party. You really should wear gloves when slicing and seeding the jalapenos, because they can burn your hands. 20 jalapeno peppers, halved and seeded 1-2 boxes cream cheese, softened 1-2 packages  bacon, cut into halves  Halve and seed the jalapenos. Please wear rubber/latex gloves when doing this to prevent burns. Stuff each half with cream cheese and wrap with a half piece of bacon and secure with a toothpick.  Grill on the BBQ or cook in pre-heated oven at 350/180 until bacon in done. **You ...

Well the month of August has already snuck in, and I have to say it tugs at my heart, somehow I feel like summer is slipping away. One look at the vegetable garden, confirms this, the tomatoes are here in full force. While everything else has already been picked, the onions, the green beans, the potatoes. The lettuce is starting to go to seed, and all the peppers and pumpkins are now waiting for their turn to shine, once this month rolls into September. So in effort to hold on to summer, I made this lovely tart for lunch today. It´s fresh and fragrant and simple to make. 1 package puff pastry 3-4 tablespoons breadcrumbs 1 small onion thinly sliced 3-4 tomatoes thinly sliced 200 grams goat cheese or feta or mozzarella olive oil thyme or basil Preheat oven 200ºC Unfold the sheet of puff pastry onto a baking sheet lined with parchment paper. Sprinkle with the breadcrumbs. Layer with the thinly sliced onions. Next crumble and sprinkle half of the goat cheese on t...

Polenta is new to me. It just sounded so fancy, so complicated and for some reason it just scared me. But this week, I finally bought some, made it and discovered that’s so …NOT TRUE!  This dish was easy and delicious ! This week I have made it twice already. I am hooked and the whole family loved it.  I will not lie, this creamy cheesy polenta, served with a fried egg on top, was just out of this world! 4 cups water/ chicken broth 1/2 tsp salt (to taste) 1 cup quick cooking polenta/ cornmeal 2 Tbsp butter 1/2 cup fresh grated Parmesan cheese Fresh grated Parmesan cheese, for serving To make the polenta, bring the water and salt to a boil in a large, deep pot. (Polenta  will bubble and splatter.) Reduce the heat to medium and slowly whisk in the cornmeal to avoid lumps. Whisk until it thickens, about 5-7 minutes. Remove from heat. Stir in the butter and cheese and serve.  Don't be afraid to add a little more hot water/broth if it gets too thi...

I must warn you the following is yet another zucchini recipe! 3....2...1... Are you still there ? Oh good you are, I promise this one is a keeper. If you’ve got a bunch of zucchini you have to use up or you just can’t get your family to eat zucchini, this is your recipe! Even the pickiest non vegetable eater will love these crispy coated bites of hot zucchini goodness.  3 small to medium zucchini, sliced into sticks 2 large eggs, beaten 1/2 cup flour 1 cup panko or bread crumbs 4 Tbsp. grated Parmesan cheese 1/4 tsp. garlic powder Salt and pepper, to taste In a small bowl, beat eggs with a fork until frothy. In another bowl, place flour, and in a third bowl, place your bread crumbs. Toss the breadcrumbs with garlic powder and Parmesan cheese, salt and pepper and set aside. Dip the zucchini sticks into the flour, then egg, and then into the bread crumb mixture. Make sure all sides get coated well.. I fried them in olive oil( just enough to cover the sticks about 2...

  I love hummus, but I have never made it, because the one ingredient I was always missing was tahini (ground sesame seed paste). Well, I bought  some while I was in Lisbon, and now can make it when ever I want. Hummus is healthy, yummy, and it can be a meal a snack or an appetizer. I could eat it up with a spoon (maybe I do??) , there are so many ways to eat it. It’s fantastic on wraps, sandwiches, salads, or with some fresh veggies.  Hummus requires very few ingredients and takes only minutes to make. This simple hummus recipe is so good, you'll want to eat it every day. 1  large can (15.5 ounces) of chickpeas (or garbanzo beans), drained and reserve the liquid 3 cloves garlic, minced 2 Tbs lemon 2 Tbs tahini salt to taste 2 Tbs olive oil paprika to garnish Drain chickpeas and set aside the liquid from the can. Put chickpeas, about 1/4 cup of the reserved liquid, lemon juice, garlic, salt, and tahini into the blender.  Blend on a lo...

I know that deviled eggs are a pretty easy thing to make, and that there are a gazillion recipes for them. One more recipe could not possibly hurt...right ? It is a pretty simple straight forward recipe, but it is yummy. I never seem to have any left over when I make them ! So whats so different about these ? I don't use mayonaise to make them, but instead Thousand Island salad dressing. They are great for parties, picnics and even afterschool snack ! Hope you give them a try ! 12  hard cooked eggs + 2 extra, just the boiled yolks 2/3 cup thousand island dressing (more or less) salt and pepper to taste  Paprika, for garnish (optional) Cut eggs in half lengthwise, and remove the yolks.  Mash yolks with a fork and add salad dressing, salt, and pepper. Put the yolk mixture into a plastic zip-top bag and snip the end off one corner. Pipe the mixture into the whites. Sprinkle with paprika, if desired. Cover and chill for at least one hour. *** I like t...