Carob tart

Ingredientes:

Para a Massa:

150 ml de água

• 50 g de manteiga
• Casca de meio limão
• 1 colher de chá de canela
• 130 g de farinha

Para o recheio:

• 140 g de açúcar
• 100 g de amêndoa picada sem pele  
• 6 ovos médios
• 75 g de farinha de alfarroba
• 1 cálice pequeno de licor de alfarroba (pode ser outro licor( como vinho do porto)

• Preparação
• Massa:
• Colocar num tacho a água, a manteiga e a casca de limão, quando ferver, retirar a casca de limão e juntar de uma só vez a farinha misturada com a canela e mexer rapidamente até formar uma bola. (faz-se exactamente como a massa de fazer os rissóis). Deixar arrefecer para poder estender e forrar uma forma da tarte Não é necessário untar a forma pois a massa tem bastante gordura.
• 
  
• Recheio:
• 
  
• Ligar o forno nos 180º.
• Bater as claras em castelo adicionando quase no final umas duas colheres de açúcar retiradas dos 140 g necessários e reservar.
• Bater as gemas com o restante açúcar até obter uma mistura fofa e esbranquiçada, adicionar a amêndoa moída, e farinha de alfarroba e o licor, por fim juntar as claras batidas em castelo.
• Forrar a forma com a massa e colocar por cima o recheio, levar ao forno por cerca de 35 a 40 minutos

Bom apetite !

• 
  

---------------------------------------------------------------------------------------------------------------------

Ingredients:

For the Dough:
150 ml of water
50 g butter

Peel of half a lemon
1 teaspoon cinnamon
130 g flour

For the filling:

Sugar 140 g
100 g chopped almonds skinless
6 medium eggs
75 g of carob flour
1 cup of small liquor carob ( can be port wine)

Preparation

Dough.

Place in a saucepan with water, butter and lemon peel, when boiling, remove the lemon peel and add all at once to flour mixed with cinnamon and stir quickly until it forms a ball. (exactly as it is to the mass of the patties). Allow to cool to be able to extend and line a form of pie. It is not necessary to grease the pan because the batter has enough fat.

Filling

Preheat  the oven to 180 º.
Beat the egg whites adding near the end a couple of tablespoons of sugar 140 g of withdrawals and reservations required.
Whisk the egg yolks with the remaining sugar until the mixture is fluffy and whitish, add the ground almonds and carob flour and liquor, finally addind the egg whites.
Line form with dough and place over the filling, bake for about 35 to 40 minutes

Enjoy it !

Carob flour facts

Aqui estão as principais propriedades de farinha de alfarroba:

• Nutricionalmente ricos: Três colheres de sopa de farinha de alfarroba fornece cerca de 50 calorias. Que é rico em proteínas, fibras, hidratos de carbono, açúcares naturais, potássio, cálcio, vitaminas e outros nutrientes.
• Bom para o colesterol e para a perda de peso: Possuindo fibras (ambos solúveis e insolúveis), pode ajudar a absorver e eliminar a gordura corporal. Daí serve contra o colesterol e dieta.
• Outras propriedades: É diurética e estimula os rins. Devido ao seu teor de cálcio, é bom para os ossos. Considera-se igualmente bem contra a diarreia.
• Utilizações na cozinha pode ser utilizado como um substituto para o cacau em qualquer versão. Você pode preparar seu delicioso brownies e até um bolo.
• ================================================================

Here are the main properties of carob flour:

Nutritionally rich: Three tablespoons of carob flour provide about 50 calories. Which is rich in proteins, fibers, carbohydrates, natural sugars, potassium, calcium, vitamins and other nutrients.

Good for cholesterol and for losing weight: Possessing fiber (both soluble and insoluble), can help absorb and eliminate body fat. Hence serves against cholesterol and diet.

Other properties: It is diuretic and stimulates the kidneys. Due to its content of calcium is good for bones. It is also well against diarrhea.

Use in the kitchen can be used as a substitute for cocoa in any version. You can prepare your delicious brownies and even a cake.

Carob biscuits , healty and tasty !

How to make,
1 egg
200 gr. plain flour
2 soup spoons almond flour  
80 gr butter
100 gr pistache or other nuts
1 tea spoon vanille extract
1 tea spoon baking powder
2 soup spoons carob flour( powder )
100 grams brown sugar100 grams spelt flour( can be normal flour)

Cream butter and sugar.Add egg and mix well.Add the flours and baking powder and fold everything. Finally, add the nuts and vanille .
Place on a baking tray small spoonfuls of dough. Flatten slightly, leaving space between the biscuits


Place them in  preheated oven  to 170°c about 15  minutes or until cooked.Carob flour is not so easy to find ! i bought mine in Portugal were they have a lot of carob fruit trees ( alfarroba) you can normally find it on bio shops, good substitute for chocolate !See above other post about carob !

Crispy salad and fish pancakes

Quinoa with crispy fish cakes

Quinoa with veggies and fish cakes , delicious ! and very refreshing for a summer meal

Cake with chocolate chips , delicious !

For 8 persons
.250 grams flour
.1 ½ tsp baking powder
.225 grams butter
.225 grams caster sugar

                                                       .50 grams chopped chocolate  


.4 eggs
.1 vanilla pod, cut in half and the seeds scraped,( optional) 

How to make !

1. Preheat oven to 180 C and line a 28 cm cake tin with baking  sheet


2. Sift the flour and baking powder into a bowl. Add the chopped chocolate and mix well with a wooden spoon.


3.  mix  the butter and sugar until creamy


4. Break the eggs into a small bowl and beat them together with the vanilla seeds.


5. Add the beaten eggs slowly to the butter mixture while the mixer continues to run.


6. Using a wooden spoon to add. The dry ingredients into two parts to the butter-egg mixture


7. Put the cake batter into the cake tin put it in the oven for about an hour and 25 minutes.