Azoresgal~Life on an Island

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 ...

 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...

Areias take their name from the Portuguese word areia which translates to sand.The perfect name, for these delicate, crumbly, melt-in-the-mouth cookies.  They are very much  like a shortbread, made with three ingredients, and no rising agent. When you mix up the dough, it should be almost like a wet sand, hence the name. They are the perfect sweet treat to share with your family, and they’re delightful paired with a cup  of  tea. Ingredients 300g All Purpose flour (sifted) 200g Butter/ Margarine (room temperature) 100g  Sugar Rind from 1 lemon/ orange 1/2 cup sugar+ 1 tsp. cinnamon for dusting Preheat oven to 180C/ 350F Sift flour & sugar into a large bowl. Using your finger tips, gently rub in  cubed butter and lemon rind, until mixture is crumbly and  resembles sand, but when you squeeze some in your hand it comes together. Roll together about a tablespoon of  the cookie mix and place on a lined cookie sheet. You ca...

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...

This is an old-fashioned cake recipe, made with a surprise ingredient...a can of fruit cocktail. I bet you have a can forgotten somewhere in your pantry, right now. When I was growing up,  my mom would  sometimes serve fruit cocktail for dessert. I always tried to scoop out extra cherries into my bowl. Sadly, there were never enough of those bright red cherries in the can..I wonder why? Anywho... by adding a whole can of fruit into the batter, the syrup too, you do not add any fat to the mix.   Now there may not be any fat in the cake,  but the scrumptious butter sauce is another story!  This cake is so delicious and easy to make!I promise you, this will become a family favorite. 2 eggs 1 1/2 cups sugar ( I like brown sugar) 2 tsp. baking soda 1/2 tsp. salt 1  can fruit cocktail with juice (840g) 2 cups flour Sauce 1 cup sugar 1 cup milk/ cream/ evaporated milk 1 tablespoon butter 1 tsp. vanilla Instructions To make cake: Be...

Over the weekend, my Facebook "on this day" memories, were kind enough to remind me that I had given these pumpkin scones a try last year. I was also reminded that it went terribly wrong, and that's why I never added them to the blog. They tasted really great, but they were difficult to make, the dough was really wet, and kneading it was a doozy. I however am not a quitter, and decided to give these babies a try again, with some little tweaks, and this time they were a success! Pumpkin Scones Scones: 2 cups all-purpose flour ( I added an extra 1/2 cup) ¼ cup plus 3 tbsp granulated sugar 1 tbsp baking powder ½ tsp salt ½ tsp ground cinnamon ( I used 1 teaspoon) ½ tsp ground nutmeg ( I used 1teaspoon) ¼ tsp ground cloves ( I used 1/2 teaspoon) ¼ tsp ground ginger ( I used 1/2 teaspoon) 6 tbsp cold butter, cut into cubes ( I used 1/2 cup cold butter) ½ cup canned pumpkin 3 tbsp half-and-half ( I used  full fat cold cream) 1 large egg (cold) Powdered...

A super simple layered dip that you can put together in minutes and it's perfect for feeding a crowd. So if you are having a BBQ or a party anytime soon, give it a try, serve with tortilla chips and dip away! I promise it will be a hit! 1 (1 ounce) package taco seasoning mix  1 (16 ounce) can refried beans 1 (8 ounce) package cream cheese, softened 1 (16 ounce) container sour cream 1 (16 ounce) jar salsa 2 cups shredded Cheddar cheese/ or four-cheese Mexican blend 1 bunch chopped green onions sliced black olives, drained (optional) sliced jalapenos, drained (optional) In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter or large bowl. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with salsa. Next top with Cheddar cheese and chopped  green onions.  Optional: Garnish with black olives and Jalapenos. ** I use greek yogurt in pla...

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...

So you are probably wondering what a "bolo lêvedo" is? All I can say is, think english muffin , but a million times better! They are an Azorean bread, typical of the island São Miguel (a 20 minute plane ride, from my island). They are larger in size than an english muffin, have a lighter crumb, are sweeter, and have no nooks and crannies like it´s english cousin. They are not baked, but instead cooked on a hot iron griddle. Straight off the griddle, smothered in butter and jam, they are out of this world, but they can also be toasted. This sweet muffin, is not just for breakfast, it's perfect for making great sandwiches, and amazing burger buns too! With only a few simple ingredients, flour, sugar, eggs, butter, milk, and yeast, they are super easy to make at home. The hardest part...two rising times, but trust me, it´s so worth the wait! I made mini-bolo levedo, so stinkin' cute ! 500 grams flour (+ 100 grams extra) / 4 cups plus 1 extra 125 gram...

These are definitely a favorite at our house. Packed with tons of chocolate chips and super-moist! Really easy to make and everything is whipped up in one large bowl! Perfect for the kiddos after school snack, but also great with a cup of coffee mid afternoon, after folding copious amounts of laundry! Everytime I make them, the vanish quickly, a sure sign it's a keeper of a recipe ! 3 eggs 1/2 cup canola oil 1/2 cup milk 1/4 cup water 1 teaspoon vanilla 1 Devil’s food cake mix 1 (3.9 oz) package instant chocolate pudding 1/2 teaspoon cinnamon 1 cup sour cream ( greek yogurt works too!) 2 1/2 cups semisweet chocolate chips, Preheat oven to 375 degrees. Line muffins tins with paper liners. In a large bowl, lightly beat eggs. Mix in oil, milk, water, vanilla. Stir in the sour cream, cake mix, pudding mix and cinnamon. Mix well. Stir in 2 cups of the chocolate chips. Fill muffin tins 3/4 full. Sprinkle the remaining 1/2 cup chocolate chips over the batter...

This is a wonderful comfort soup for autumn and winter. Perfect for those crisp, cooler evenings we are getting now in the Azores. It's super easy to make,  with some simple ingredients, but it is so very delicious. It´s texture is rich and creamy, with out even adding any cream. I am not saying don´t add cream, because cream makes everything better! Mr. G prefers sans cream, so I just serve as is right after I blend it. Although a little swirl on top can´t hurt! If you like you can add some carrots, also great, is sweet potato and shallots instead of the onion. For extra liquid if it is a bit thick, coconut milk would be amazing, and if you wanted a bit of spice, curry powder would work like a charm. How ever you decide to make it, I hope you like it! 4 tbsp olive oil 1 onion, peeled and diced 1 medium butternut squash peeled, deseeded and cut into wedges 2 small potato, peeled and quartered 1 garlic clove, peeled and crushed 4 cups chicken stock (water, or vegetabl...

This dish is super easy to make, and so delicious! I think every Portuguese family has their own version of how to prepare this shrimp dish.  At our parties and  family gatherings , shrimp usually makes an appearance towards the end of the meal. Don´t ask me why, I have no idea, but it works, so no need to change it! These are also served as a " petisco " a snack, accompanied by chilled wine or cold beers, can you see why this is a great dish for summer? The ingredients are very few, and I would suggest some good rustic bread for sopping up the sauce. One other thing, we like to use shrimp with the heads and shell on, are you still with me? The heads and shells give extra flavor to the sauce, if you are squeamish, and prefer food with no heads on it, by all means, buy peeled frozen shrimp. This is one of our favorite dishes at our house, and I hope you give it a try! 1 kilo /2 pounds of medium size shrimp (with shells on) 1 small onion, finely minced (optional ) ...

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...

These candied pecans are so easy to make! Just three simple ingredients, and they are ready to eat in less than 15 minutes. They are great to served with drinks, or added to a cheese board. Or you can add them to salads, they  are also a great  homemade gift, or you can eat them by the handful as a snack. They are delicious and oh so addictive! 2 cups pecan halves 4 tablespoons butter, salted 4 tablespoons brown sugar  In a pot or frying pan ( non stick ), melt butter over medium heat. Add  the pecans and toss to coat. Add the sugar, and stir constantly until caramelized, about 5-10 minutes. The more toasted the pecans get, the more flavour they will have, but you must watch so the do not burn. Spread on wax paper and  let cool.

 I love the simplicity of this recipe, with very few ingredients it is a keeper in my books. Brazilian Carrot Cake is a popular cake in Brazil, it’s different from the American carrot cake recipes. This has no addition of spices, it is just made with carrots, that are blended not grated with the other ingredients. It is rich in flavor, has a wonderful fluffy texture and is coated with a delicious chocolate sauce. 4 medium carrots, peeled and roughly chopped 4 eggs, 1 cup canola oil 2 cups sugar 1 pinch salt 2 1/2 cups flour 1 tablespoon baking powder chocolate sauce 4 tablespoons cocoa powder 6 tablespoons  sugar 3 tablespoons butter 3 tablespoons milk 1/2 teaspoon vanilla extract Directions:  for the cake Heat oven to 350F/180 C  Put eggs, carrots and oil in a blender. Blend on high for about 2 minutes or until there are no more big pieces of carrots left. Add sugar and salt and blend until well incorporated. Add 1 cup of flour ...

These were so much fun to make, messy, but fun ! I think the best part was the look on the faces of my kiddos...priceless! They loved them, they couldn't get over how creepy they looked! These would be great for a Halloween party, or perhaps a fundraiser, they are sure to spook everyone out ! 8 small red apples 8 oz white chocolate/200g 2 Cup Sugar ½ Cup water 1 Tbsp Red food dye lollipop sticks/ branches (cleaned) Start out by washing your apples. If the apples don’t stand on the counter, just slice a little off the bottom. Place your lollipop stick in the apple at this point. Gently melt the white chocolate in the microwave or over a ban marie. Spoon the white chocolate all over the apple and allow the excess to drip off. Place them on a tray lined to parchment paper to dry, for roughly an hour. The chocolate has to be completely set before adding the ‘blood’ caramel. To make the blood caramel: Place the sugar and water in a heavy bottomed saucepan. Heat o...

 If you love  salty/sweet combinations – these cookies are for you ! The cookies are chewy with big chocolate chunks and  topped with a sprinkling of sea salt.  The combination of flavors are wonderful together!  If you are worried about the salt, you don´t have to add it, you will still have a great cookie! 3/4 cup white sugar 3/4 cup packed brown sugar 2 eggs 1 teaspoon vanilla extract 1 cup butter 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 200 grams semisweet chocolate chopped// 2 cups semisweet chocolate chips coarse sea salt for sprinkling on top 1. Preheat oven to 350 degrees F (175 degrees C). 2. In medium bowl, combine flour, salt, baking soda, and baking powder. Stir with fork so all ingredients are mixed. 3. In large bowl, combine sugars, and butter. Mix until smooth. Add eggs and vanilla and beat until smooth and fluffy. 4. Add 1 cup of dry ingredients at a t...

 Baking banana bread is such a great way to use ripened bananas. Not only is this recipe super easy to make, but it is very delicious. It’s  great for breakfast, the perfect after school snack or a sweet surprise in a lunch box. If you would like to jazz up the flavor a bit, you could add walnuts or chocolate chips. Oh by the way, it's really great with cream cheese frosting too...just sayin'. Banana Bread 1 cup butter, softened 2 cups brown sugar 7 large ripe bananas, mashed ( our bananas are very small, so I use 14) 1 1/2 teaspoons vanilla extract 4 eggs, slightly beaten 3 cups flour 1/2 teaspoon salt 2 teaspoons baking soda 1 tablespoon cinnamon chopped walnuts (opt.) Directions: Makes two loaves of banana bread. 1. Cream the butter and sugar. Blend in the bananas, vanilla and eggs. 2. Whisk together the dry ingredients. 3. Add to the wet mixture and mix until just combined. Pour into two greased 9x5 inch loaf pans. 4. Bake at 350F. Ch...

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...