Crumble de Maçã

Bem, esta receita foi inspirada pelos crumbles que a Leonor de Sousa Bastos tem no blog Flagrante Delícia. Sim, porque seguir á risca a receita é sempre difícil. No entanto, como fiquei de olho numa receita de lá, prometo segui-la sem qualquer alteração.

Todos aqui em casa aprovaram a receita e por isso deixo aqui a sugestão.

Crumble

Crumble de maçã

5 maçãs

1 colher de sopa de canela

1 colher de sopa de açúcar

1/2 cálice de vinho do porto

 

130 g de manteiga

60 g de floco de aveia

100 g de farinha

60 g de açúcar

Pré-aquecer o forno a 180 ºC.

Cortar as maçãs aos cubos pequenos. Numa taça, adicionar ás maças, a canela, o açúcar e o cálice de vinho do porto. Reservar.

Numa outra taça, misturar a farinha, o açúcar e os flocos de aveia. Adicionar a manteiga cortada aos cubos pequenos e trabalhar com a ponta dos dedos até obter uma massa granulosa.

Colocar a maçã num pirex e deitar por cima o crumble.

Cozer no forno durante 25 – 30 minutos ou até ficar dourado.

Bon appétit!!

Crumble 2

“C is for cookie… that’s good enough for me”

Already sang the Cookie Monster in Sesame Street and like him I don’t care about other things that starts with C because I’m on cookies mode 🙂

Today my kitchen was again invaded by the smell of cookies fresh from the oven… a sweet smell with a touch of cinnamon.

The recipe of this cinnamon cookies comes from the blog Flagrante Delícia but this time I didn’t follow the recipe to the letter, I limited myself to the essential and just made the cookie recipe without the frosting.

Heart-shaped, crab-shaped and round with wavy edges…. hummmm delicious!!!

They are ready, do you want one? 🙂

(photos by me)

Cake time!

Soon as I saw this cake on the blog Flagrante Delícia, I immediately added it to my list of “cakes to do” because there are combinations of ingredients that are simply perfect. Almond and Cinnamon is one of them!

So yesterday my kitchen was invaded by the smell of cake fresh from the oven… a sweet and engaging smell that anticipated a delicious cake!!!!!!

This time I tried to follow the recipe to the letter and only decrease a little on the sugar (I used 200g). It came out a little more toasted then Leonor ‘s cake because my oven is very hot, has no temperature control and everything must be done by eye.

Almond Gató Continue reading