Azoresgal~Life on an Island

These are perfect for a rainy day, and a great way to use up stale bread. I grew up with my mom making these, usually on the weekend for an afternoon treat or to top off dinner when dinner was leftovers,  and sometimes they were dinner. Very similar to a french toast or a pain perdu , the batter is different though, it has flour added to it. They are shallow fried, and then sprinkled with sugar. My mom has always made them with sliced white bread, that's how I make them too. Tradtionally though, they would be made with sliced rustic bread. These are lovely with some coffee or with a spot of tea, they take a little time to make, but are well worth it. 1 3/4  cups flour 3/4 cups sugar 3 eggs 2 cups of milk pinch of salt sliced stale/ day old bread (about 20 slices) oil for frying sugar for topping In a large bowl, mix the flour, sugar, eggs milk and pinch of salt, until you get a smooth batter (I use my emersion blender). Get your bread ready, sli...

Well summer has finally made its way to the islands! We have  had some bright sunny, hot days, only a handful so far, but I am not complaining. As soon as we get a glimpse of the sun, the kids and I run outside to the patio and the pool, to soak up the warm rays. Sadly because we have had more rain than sun, things in the garden are not going according to plan. There won't be a whole lot of tomatoes this year. They are still very tiny, and more green than red, but perhaps with some luck we will enjoy some ripe juicy ones as the weeks go by. Fresh tomatoes are perfect for this egg dish, and in turn this egg dish is perfect for the lazy hot days. I have some fond food memories attached to it, I just always remember it as one of my dad's favorite meals, and it also reminds me of summers spent at my Tia Laura's house. It's a perfect little meal, served hot or cold, as an appetizer, lunch or dinner. Mr. G likes these eggs served with thick slices of rustic bread, the kids an...

This is one of my favorite breakfast dishes ever, I love to prepare it for Mr.G and I on lazy sunday mornings. Smoked salmon layered on a toasted bagel, topped with a poached egg and a lemony hollandaise sauce, it's magical, an explosion of flavors. I love the presentation of this dish too, it's so beautiful!  Try it for your next lazy weekend, great for brunch, lunch or dinner, so simple to make, but delicious in taste! For this recipe, you’ll need to know how to poach eggs . It’s not difficult, promise! You’ll also need to make a batch of hollandaise sauce . 4 poached eggs 1 batch  Hollandaise Sauce  smoked salmon, sliced thin 2 bagels Split and toast the bagels. Put one half on each plate, or two if your really hungry! Place a  layer of smoked salmon on each toasted bagel half. Top each salmon-bagel with a poached egg. Spoon hollandaise sauce generously on top. Serve immediately. ***butter the bagels if you wish *** top with dil...

Another kitchen confession of mine, I was afraid to make hollandaise sauce, how about you?  Well fear no more, I am going to show you a quick and easy way to do it, using a kitchen blender! If the great Julia Child did it this way, then so can we! I promise you, your weekend brunch will never be the same again, I am addicted to this rich lemony sauce, and eggs benedict is something I look forward too now on Sunday mornings! 3 egg yolks 1/4 teaspoon salt Pinch black pepper ( I like cayenne) 1 to 2 tablespoons lemon juice 8 tablespoons butter, cut into small pieces Directions: In a blender, combine the egg yolks, salt, pepper and 1 tablespoon of the lemon juice. Set aside. In a small saucepan over medium-high, add the butter and heat until foaming. Blend the egg yolk mixture at top speed for 2 seconds then, with the blender running, remove the cover and pour in the hot butter in a thin stream of droplets. By the time two-thirds of the butter has been a...

This is for me, one of my favorite Portuguese dishes, hands down, total comfort food ! It is the perfect combination of sweet peas, savory sausage, and poached eggs. Not convinced yet....there is also an amazing  sauce, perfect for soaking up with some bread. This is one of those portuguese dishes, where  mom´s or  grandmother´s "eye-balled"( or like I say used the force ) all the ingredients to produce a wonderful meal. I believe everyone who is Portuguese has "the " recipe for these, adding their own spin to it. This is the way I make it for my family, and yes I do " use the force ", but this time I actually measured out everything ! This is not complicated food, it is simple food, and simple is a beautiful thing! ¼ cup olive oil 1 linguiça or chouriço sausage ( portuguese), sliced 2 small onions, finely chopped 1 to 2 cloves garlic, finely chopped 3-4 bay leaves 7-9 whole allspice corns 1 cup plain tomato sauce 1 cup white wine 2 cups...

This Poached Egg and Avocado Toast  recipe  is so simple to make. I know your thinking poached eggs ..yikes! Please.... please don't be scared of them. They are really easy to prepare, I promise! This has become one of my favorite meals to have for breakfast, lunch, even dinner. I kid you not, toast, poached eggs, and avocados, are three of my favorite things and when you put the three of them together…it's a beautiful thing! 1 egg splash of vinegar 1 slice bread 3-5 slices of avocado ½ teaspoon salt ½ teaspoon ground black pepper Squeeze of lime 1. Bring a small pot with water( enough to cover the egg ) to a boil, then lower to a simmer. You don't want it to be a rolling boil. Add in vinegar and a pinch of salt. 2. Crack the egg into an individual ramekin/ small dish.  Use a spoon to swirl the water in the pan to form a spiral. Add the egg as close as possible to the water from the ramekin. The egg white should swirl around the egg. Allow the ...

“All happiness depends on a leisurely breakfast.” – John Gunther  This weekend Mr.G and I hosted a brunch for some family and friends. I think that brunch is the perfect meal, it's not too early, it's relaxed, you can eat breakfast or lunch, drink coffee or Mimosa's! The hardest part really is deciding on the perfect spread - balancing the sweet and savory foods and of course making sure it all comes together at the same time. The night before, I set the tables and prepare anything that can be made  ahead of time. There is no shame in buying pastries, cookies and bread from the bakery, it means more time for other things. I think I did pretty well, if I do say so myself!  It was the perfect lazy Sunday spent  around our table with delightful company, enjoying delicious food. This, was our brunch spread: Blueberry Muffins Greek Yogurt Parfaits Pancakes Bacon Breakfast Sausage Scrambled Eggs Oven Roasted Potatoes Sauteed Mushrooms Assorted Cook...

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...

My kids are all home for summer vacation, and I am over the moon about this! It's our time to unwind and take it slowly, or in other words be lazy. We do however need to eat while being lazy, and egg salad sandwiches are just the perfect thing ! This egg salad is creamy, chunky, and easy !    Consider this a basic recipe, and feel free to add, anything you like to it. Paprika, dill, celery, olives, even some curry powder will change it up, and add some extra flavor. Serve on your choice of bread, along with your favorite chips and drink, then kick up your feet and relax. 6 hard boiled eggs 2 green onions finely chopped 2 teaspoons dijon mustard 1/4 cup mayonaise or more salt and black pepper to taste In a bowl, mash the peeled hard boiled eggs with a potato masher ( or dice), add the sliced green onions, the dijon mustard, and enough mayonaise to hold everything together. Give it a quick mix, add salt and pepper to your liking. Serve on slice bread, or pita brea...

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...

 Portuguese a çorda is true comfort food, it's simple and it warms the soul. It's a combination of garlic,butter, bread, mint, water and eggs. Really quite frugal, as it turns leftover bread into a tasty soup. I have to be honest, I have only come to appreciate this lovely soup, in the last couple of years. One day I just got a craving for it,and made some, I am so glad I did. Every once in a while, I just get the need to make it, usually when I am not feeling well, or feeling a bit blue. Today was one of those days, I am fighting a cold, but much worse struggling with the fact, that Emma's birthday is coming up. Everything has become gloomy once again, and the tears appear from nothing. I just want to crawl away, under a blanket, for the next couple of day's. I know that's not being possible, this warm bowl of açorda was soothing and helped raise my spirits. Now everyone's mother and grandmother has a version for making Açorda, this is my way of making...

 I had some greek yogurt that had been sitting in the fridge for a while, so these were perfect. You only need 1 bowl, 4 ingredients, and 10 minutes to make these. Flour, an egg, baking soda, and  Greek yogurt....thats it ! These are not very sweet, you could add some honey if you like, but any topping you use will make them sweeter.  While on the griddle I added blueberries to mine, only because I had some, I think bananas would be great too, and a flavored greek yogurt would work as well.  I served these to my  pancake aficionado , Simon, and waited for a verdict. He loved them and said they were "really fluffy and yummy". I made them small, and got about 8 pancakes. Considering today is Pancake Tuesday, you still have time to make them ! Ingredients 3/4 cup //6 oz of your favorite Greek yogurt 1 tablespoon honey (optional) 1 egg  ½ cup flour 1 tsp baking soda ***blueberries if using To begin, heat griddle or skillet over med...

We are still in the depths of winter, and the island has been grey and windy. Today it rained all day, and I have been dreaming about summer. Right now the only thing close to summer, is the many jars of jam and jelly I have in the hutch in my kitchen. I went looking through the jars today, and way in the back, found a jar of grape jam. It made me really happy, funny how a jar of jam can do that, it reminded me of late August, and it's lazy afternoons. I decided to bake something, I haven't made in a very long time..in fact way too long, a simple jelly roll. It turned out lovely, warmed up the kitchen, and put some smiles on our faces. 3/4 cup flour 3/4 teaspoon  Baking Powder 1/4 teaspoon salt 4 eggs 3/4 cup granulated sugar 1 teaspoon vanilla 1 cup Jam  - flavor is your choice, ( I used grape) confectioners' sugar/ or sugar Instructions: Mix together flour, Baking Powder and salt. In a small bowl beat together eggs and sugar until well mixed and ...

 Challah is an amazing bread, and I am sorry I waited this long to make it! It somehow scared me, I thought it would be complicated. Turns out it is a simple process, but it does take a little bit of time and effort. But when you  smell the bread baking, then see your beautiful braided challah on the dinner table,  it really makes it all worth it. As for braiding the Challah, I will add the link to the video, that helped me out ! Honey Challah Bread makes 2 loaves Ingredients: 1 cup warm water (110 to 115 degrees) 4 1/2 teaspoons active dry yeast (2 packets) 1/2 cup sugar plus 1 tsp sugar 1/2 cup honey 8 tablespoon butter, softened 3 eggs 2 teaspoons salt 5 1/2 cups flour (or more if necessary) 1 egg, beaten, for egg wash Directions: 1.  Lightly oil a medium bowl and line a large baking sheet with silicon mat or parchment paper and set aside.  In the bowl of a stand mixer fitted with the hook attachment, put warm water in the bowl a...

Sorry, more zucchini ! On the bright side, it is a lovely recipe. Great for brunch, or dinner or a snack ! The original recipe asks for bisquick, which I cannot find anywhere on the island, so I use this substitute instead. This recipe is easily adaptable, other spices, more cheese, perhaps even some leftover shredded chicken or ham. It is great warm, and cold with a salad on the side, I hope you give it a try. Zucchini Pie 4 eggs, beaten 3 cups shredded zucchini 1 cup Bisquick/ homemade version 1 cup of shredded hard cheese or more 1 small/medium onion, chopped fine  Salt and pepper – a bit of each  1/4 cup butter, melted or oil (if it's still dry, add another 1/4 cup) Put it all in a big bowl and mix until all dry ingredients are wet. Pour into the casserole dish or pie dish and bake for about 45 minutes at 180// 350 degrees.

This is such an easy meal to make. It is one of our favorites, I think my 7 year old Simon, would eat this everyday, if I made it that often. This time it was lovely to actually use leeks from our garden. If you prefer not to add the peas, thats ok too. The only think you must do, is use real parmesan cheese, it will make all the difference. I used spaghetti, but any pasta is fine. Ingredients: 3 tablespoons butter or olive oil 2 packages diced bacon 2 medium leeks (white and pale green parts only), halved lengthwise, thinly sliced 500g spaghetti, or any other pasta 2 large eggs, room temperature 1/2 c. freshly grated Parmesan cheese plus more for serving 2 cups baby peas (or less) optional salt and pepper to taste Directions: Sauté bacon and leeks butter or olive oil, in large pan over medium heat until bacon is cooked and the leeks are soft, about 6 -8 minutes. Set aside. Meanwhile, cook pasta in large pot of boiling salted water until just tender but...

Though fresh pasta might require you to spend a little more time in your kitchen, the effort is so worth it. It is  very satisfying to eat a plate of pasta that you've created from scratch. Yes, perhaps store bought is cheaper, and alot faster, but this really is a labor of love. The tricky part, can be the pasta machine itself, but be patient, once you get the hang of it, things will go smoothly. If you don't have a pasta machine, the dough can be rolled out, and then cut free-style, makes for less clean up too. 2 cups unbleached all-purpose flour 3 eggs 1/2 teaspoon salt 1 tablespoon olive oil Directions Put the flour and salt into the bowl of a food processor. Pulse a couple of times to combine. Add the eggs and olive oil to the food processor and turn on, letting run for about 30 seconds until the dough comes together around the blades. If it is dry and pebbly looking, add one tsp of water at a time and pulse. If it...

These are so easy, they hardly qualify as a recipe. All you  need is some, eggs, bread, some cheese and a bit of butter..thats it....so quick, you could serve them up for breakfast instead of cereal. These are  also really great, after a bowl of warm soup, when you need something extra to fill up little and not so little bellies. The amount you make is really up to you........hope you give them a try. 4 slices bread, crusts removed 4 eggs shredded cheese  (use what you like.) salt and pepper to taste Preheat oven to 200º/400 degrees.  Butter the insides of 4 ramekins and cut crusts from 4 slices of bread.  Gently press the bread slices into the ramekins.  Sprinkle a small amount of shredded cheese in the center of each bread cup.  Crack an egg into the center of each bread cup.  Season with salt and pepper, to taste. Top with more cheese.  Cook for 10-15, to your desired level of doneness.  xo,Diana...

 Lemon curd is sunshine in a jar, it is a thick, soft and velvety cream with a wonderful tart, yet sweet lemon flavor. Traditionally it was used as a spread for scones. Today it is used as a filling for tarts, pies, and cakes. I think it is wonderful eaten right out of the jar by the spoonful  spread on waffles and pancakes. I used Ina Garten's recipe for lemon curd. I ended up using one extra egg, because mine were small, and just used the food processor for everything, (this makes for less washing up). Before I add the lemon mixture, to a pot, I like to pour everything through a sieve, I prefer a smooth curd, it also removes any bits of egg, this is of course optional. So go on, give it a try, I think you'll like it . Ingredients remove the peel from the 3 lemons to the food processor, add the lemon peels and the sugar pulse till the peel, is fine, and mixed in with the sugar next add in the butter pulse till creamy next add i...