Azoresgal~Life on an Island

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...

I do not know if it feels like spring in your neck of the woods or across the pond , but I can say that is does not feel like spring in the Azores! We are a few days shy of June, and I think we have had one or two days where it felt like spring was in the air! It has been cold, damp, grey, windy and rainy for what feels like the whole month of May! Despite the dreary weather, I can't help but smile every time, I go to our garden, to pick lemons. Our one lemon tree, has been gifting us with non-stop lemons the last two years, it´s really hard not to smile when you have an apron full of sunny yellow lemons! So with the hopes of cheering up your weekend, here is a lovely lemon loaf for you to try! Ingredients 1½ c. flour 1 (3.4 oz.) package, instant Lemon pudding mix ½ tsp. baking powder ½ tsp. baking soda ½ tsp. salt 3 eggs 1 c. sugar 2 Tbsp. butter, softened 1 tsp. vanilla 2 tsp. lemon extract (I didn´t have any) ⅓ c. fresh lemon juice ½ c. oil ¾ c. pl...

This recipe makes a ton of buttery, slightly lemony, not to sweet cookies. My mother is a "pro" at making these without a recipe, seriously.no.recipe ! She just " uses the portuguese force " and every time it results in perfect cookies. Oddly enough, most of her baking is like that.. no recipe , just mixing things together. It's just something I can't do, bake without a recipe, I obviously didn't inherit " the force " from my mother! So after some searching and trial and error, I  now have a recipe for these little beauties. They are delicious, you can dip them in milk or tea, and trust me, your cookie jar will be empty before you know it! 1 kilo flour (reserve 300g) 3 tablespoons cornstarch 6 tablespoons sugar 1 tablespoon baking powder 250 grams butter pinch of salt 200 ml whipping cream 3 eggs grated peel of 1 lemon topping: sugar+milk In my stand mixer I whip everything up, till all combined ( using just 700 g...

If you’re looking for a dessert that is quick and easy to make, you should give this a try. It's light, lemony, sweet and tart! It's a great dessert for lemon lovers!  Now it is no-bake, but you do need to make it ahead of time, so it will set up. The lemon juice is what thickens and sets the cheesecake. I topped mine with a lemon curd , but many other toppings would be great too, blueberry, strawberry, or just some whipped cream! My family loved it, I hope your family will too! Crust 1 1/2 cups cookie crumbs (I use digestive cookies) 1/4 cup sugar 6 tablespoons butter, melted Filling 2 packages of cream cheese, softened 1 can  sweetened condensed milk 1/2 cup freshly squeezed lemon juice/ about 4 lemons (or lime juice) 1 tablespoon grated lemon peel 1 In a medium bowl, mix crust ingredients. Press evenly into ungreased 9-inch pie plate or a        springform pan, and chill in the fridge. 2 In large bowl, beat filling ingre...

Despite the very cold, damp, winter-like spring we are having in the Azores, there are many things growing in the garden. Because of all of the rain we have had, the garden has become a bit of a jungle, as it is too muddy to keep things under control. We have enjoyed lots of lettuce, and spring onions. Anything that is leafy green, has basically gone wild, the herbs, like the parsley and mint. The arugula has bolted and so has the kale. Hubby isn't to worried, although he dislikes it being "messy", everything we grow is organic, so perhaps we get more birds, more butterflies, and more rabbits to visit the garden, and help control the mess . It all balances out, food for them, food for us, everybody gets their fair share, I can only hope the sun pays us a visit  really soon, the garden needs it, and so do I. While we wait for the sun, some things are ready for picking, these french green beans were picked by our oldest not so little . He thought  of it as a chore when he ...

Everytime, I make this cake, I get asked for the recipe ! I don´t know why it has taken me so long to share it on here. It is a wonderful, easy cake!! It has a light lemon flavor and isoh so very moist. I like to add the poppy seeds, but of course that is optional. Want to make it even more "lemony" add some grated lemon peel. Be warned, it will disappear quickly. It is great with coffee...and fantastic with a tall cold glass of milk...I promise ! 1 package white or yellow cake mix 1 small package  Jello  lemon pudding 4 large eggs 3/4 cup vegetable oil 3/4 cup 7 Up 1 tablespoon poppy seeds (optional)  *grease and flour a cake pan In the bowl, add the cake mix,  instant lemon pudding, eggs, vegetable oil and 7 Up.  Beat for three minutes on medium speed. Bake in a 180/350 degree oven for 45,  or until cake tests done with a toothpick.  Cool in pan 10 minutes and flip onto a wire rack to cool completely. Lemon Glaze 2 c...

If it's wrong to eat Clam fritters cold out of the fridge, for breakfast, than I don't want to be right ! I made these wonderful, crispy , fluffy, fritters yesterday, in the afternoon. Oh my goodness why have I not made these before ? They are lovely with a little lemon juice, and served with a salad. Hope you give them a try ! 1 cup flour 1 tsp. baking soda 2 tsp. baking powder 2 eggs 1 tbsp. lemon juice 1⁄3 cup clam juice (reserved from clams)(or water) 1⁄4 cup milk 1 tbsp. melted butter Pinch cayenne 2 tbsp. finely chopped fresh parsley 2 1//2 cups clams, coarsely chopped (canned,or fresh, or frozen) Salt and freshly ground black pepper Vegetable oil 1. Sift together flour, baking soda, and baking powder in a mixing bowl. Whisk in eggs, lemon juice, clam juice, milk, butter, and cayenne, whisking until batter is smooth. Add parsley and clams, then season with salt and pepper. Mix well. 2. Add vegetable oil to a heavy skillet, to a depth of 1⁄8...

When life gives you lemons  a friend gives you lemons from their orchard, and another friend gives you fresh farm eggs, there is only one thing to do...BAKE ! Our weather has been so grey and feels like we haven't seen the sun in what feels like 40 days. I decided to bake some lemon tarts ! Six lovely little lemon tarts, bright and yellow, just like the sun ! Pastry: 1 1/2 cups (375 mL) all-purpose flour 3 tbsp (45 mL) granulated sugar 4 oz (125 g) unsalted butter, cut in cubes 1 egg yolk 2 tbsp (25 mL) lemon juice Filling: 3 eggs 3/4 cup (175 mL) granulated sugar 1/2 cup (125 mL) melted unsalted butter 1 tbsp (15 mL) grated lemon rind 1/2 cup (125 mL) lemon juice Garnish: 2 tbsp (25 mL) icing sugar 1. Preheat oven to 425°F (220°C). Combine flour and sugar in food processor. Distribute butter over flour. With on/off motion cut in butter until mixture resembles coarse breadcrumbs. Beat together egg yolk and lemon juice in small b...