balsamic dressing

1. • 3 tablespoons balsamic vinegar
   • 1 tablespoon Dijon mustard
   • 1 garlic clove, minced
   • 1/2 cup olive oil
   • Salt and freshly ground pepper

PREPARATION

1. 1. In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.

Orange cupcakes with no frosting

What you need 




4 eggs
half orange with skin
200 gr sugar
200 gr flour 
200 gr oil ( sunflour )
1 teaspoon baking powder
a pinch of salt

How to make

Warm oven at 250 ° 

Put the orange in the thermomix and mix for a few seconds on speed 5
add the 4 eggs and sugar do 3 minutes temp 37 on speed 5 after 3 minutes do the same but without the temperature, add the oil and mix 15 sec speed 5 add flour and baking powder mix 10 seconds speed 6 , put in the cupcake forms put a bit of sugar on top of each

when the oven is hot ( 250°) put the cakes in side and drop the temperature to 200° bake them about 20 minutes .

Enjoy it 

My minestrone soup

Ingredients

• 4 cups  vegetable stock
• 2 cups water
• 2 fresh  diced tomatoes
• 1 cup diced celery 
• 1 cup diced carrots
• 1 cup diced  onion (1 small)
• 2 Tbsp chopped fresh parsley (or 2 tsp dried)
• 2 tsp dried basil
• 1 tsp dried oregano
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• 1/2 tsp dried thyme
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• 1/2 tsp sugar
• Salt and black pepper, to taste
• 1  cup diced courgete
• 1 1/3 cups shell pasta ( or other pasta)
• 2 cloves garlic, minced
• 1)can brown  kidney beans, drained and rinsed
• 2 cup fresh spinach
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• to serve pecorino cheese and fresh basil 

How to make !

1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. Saute onion, celery, garlic,  and courgete in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Serve with some fresh basil and cheese

enjoy it !

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Biscoitos de alfarroba

Biscotti de Alfarroba, Amêndoa e Figos


100 gr farinha trigo integral
50 gr farinha espelta
50 gr farinha alfarroba
1 colher (chá) fermento
70 gr açúcar mascavado claro
2 ovos batidos
raspa de 1 laranja
100 gr de amêndoas e figos secos
(1 colher de sopa de água)


Preparação

Untar e forrar com papel vegetal um tabuleiro. Reservar. Pré-aquecer o forno a 180ºC.
Numa taça misturar as farinhas com o fermento. Adicionar o açúcar, a raspa e os frutos secos em pedaços.
Acrescentar os ovos e misturar muito bem. Se achar a massa demasiado seca e difícil de juntar acrescentar a colher de água.
Moldar um tronco achatado com  2-3 cm de altura, colocar no tabuleiro e levar ao forno a cozer durante uns 25 minutos, mas sem tostar demasiado. Retirar do forno, deixar arrefecer ligeiramente e cortar o tronco em fatias com 1-2 cm.
Dispor as fatias no tabuleiro, e levar ao forno mais uns 10 minutos, virando de ambos os lados para tostar.

Bom Apetite!

Brussel waffels

Ingredients

500 g flour
25 g of fresh yeast
Butter 200 g
1/2 liter milk
1/2 liter of sparkling water
4 eggs
1 packet of vanilla sugar
5 g of salt

How to make

Sift the flour into a bowl and sprinkle with sugar. Heat the water until it is lukewarm and dissolve the yeast in it. Heat the milk with mixing, add it to the flour, then the water. Put the butter over very low heat so they can melt slowly without browning, alternatively you can place it for a short time at the lowest position in the microwave. Separate the eggs and add the yolks to the mixture and the melted butter. Beat the egg and add. Mix well and add finally the salt and mix for a while.
Leave the dough in a warm but still free place to rise for about half an hour, the dough will nearly double in volume.

Baking the waffles

 Is not necessary to grease your waffle iron. Pour the batter evenly in the iron, close it and turn right around. Let it bake the allotted time (usually around 4 minutes) and remove the waffles 

Enjoy it !