Homemade Granola

Homemade GRANOLA 



Ingredientes:

- 4 chávenas de flocos de aveia
- 1 chávena de amêndoas com pele aos bocadinhos
- 1 chávena e meia de flocos de côco
- 1 colher de café de flor de sal
- 1/3 de chávena de mel (maple syrup ou agave)
- 4 colheres de sopa de óleo de coco (óleo de girassol, ghee [manteiga clarificada] ou manteiga)
- sementes de girassol, abóbora, papoila e sésamo


Preparação:

Pré-aquecer o forno a 200°.
Colocar a aveia, as amêndoas, o coco e o sal numa taça e misturar bem. Levar ao lume o mel e a manteiga (foi o que usei) até aquecer um pouco. Verter este preparado sobre os flocos e misturar bem.
Forrar um tabuleiro com papel vegetal e distribuir a granola e levar ao forno, quando estiver ‘loura’ deve dar-se uma volta para que toste por igual. Vá verificando de vez em quando para que não queime..

SALADA de COUVE MASSAJADA ;-))

Massaged Kale Salad with Poppy Seed Dressing
 by Sarah Britton

Everyone enjoys a good massage now and again. As it turns out, so does kale!

I first heard about massaged kale at Cru, a restaurant in Los Angeles. The menu described the kale as “rubbed,” and having no idea what that referred to, I ordered the salad out of curiosity. Once the dish arrived, I noticed something right away: the kale was nearly a different color and texture. The soft and delicate, tender and deep dark green leaves were a far cry from the thick and rubbery, silvery-green kale I knew. Instead of eating it because I knew how good it was for me, the kale was, dare I say it? Enjoyable.

I began experimenting with massaged kale at home and yielded amazing results. The stiff, bitter leaves relax into buttery-soft ribbons that keep in the fridge for days. It was a revelation, all from just a little rub-down.

When kale is massaged, its cellulose structure breaks down and wilts, so the leaves that were once tough and fibrous become silky. The kale reduces in volume by over half and the leaves take on a subtle sweetness.

The massage itself is simple. Once you wash and stem the kale, dress it and start rubbing the leaves together. Vigorously. Think of yourself as Sven the Swedish deep-tissue masseur and go to town on those leaves. After a couple minutes the kale should have submitted to your brutal, bone-breaking power and will have turned into delicate, dark green and tender foliage.

Massaged kale obviously makes a great base for salad, but you can also add some to sandwiches, stir-fries, even pesto.

Massaged Kale Salad and Grapes with Poppy Seed Dressing

For the massaged kale

1 bunch kale, stemmed and sliced into ribbons
1 lemon
Cold-pressed olive oil
Sea salt

1. In a large bowl, dress kale with lemon juice and olive oil onto kale leaves and add a pinch or two of sea salt. Roll up your sleeves and massage kale until it’s deep dark green, soft, and tender, 2 to 3 minutes.

2. Add anything you like: fruits, veggies, cooked or sprouted grains and legumes, nuts and seeds. Get creative. Once you’ve massaged your kale, store it in a tightly sealed container for up to 4 days in the fridge.

Here’s what I added to my massaged kale

A couple handfuls each red and green grapes
1 ripe avocado
¼ cup toasted pine nuts
Poppy Seed Dressing
¼ cup cold-pressed olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
½ shallot, diced
1 tablespoon poppyseeds
Pinch sea salt
1 teaspoon honey

Whisk all ingredients together. Store leftovers in a glass jar for up to one week.

O meu BOLO de PÊRA e AMÊNDOA preferido

Ingredients

>> 350 g plain flour
>> a pinch of salt
>> 175 g unsalted cold butter cut into cubes
>> 100 g icing sugar
>> 3 egg yolks
>

Filling
>>
>> 350 g unsalted butter, softened
>> 350g caster sugar
>> 350g blanched whole almonds
>> 3 eggs
>> 6 ripe Comice pears, peeled and halved
>>
>> For the pastry, pulse the flour, salt and butter in a food processor
>> until the mixture resembles
>> coarse breadcrumbs. Add the sugar then the egg yolks and pulse. The
>> mixture will
>> immeadiately combine and leave the sides of the bowl.
>> Remove, wrap and cling film and chill for at least an hour. Preheat
>> the oven 180º C.
>>
>> Coarsely grate the pastry into a 30 cm loose-bottomed fluted flan tin,
>> then press it evenly on to the sides and base. Bake blind for 20 mins until very light brown.
>> Cool, and place in the pears, face down. Reduce the oven temperature to
>> 150ºC.
>>
>> For the filling, cream the butter and sugar until the mixture is pale
>> and light. Put the almonds in a
>> food processor and chop until fine. Add the butter and sugar and blend,
>> then beat in the eggs one by one. Pour over the pears and bake for 40
>> minutes.

Bacalhau com Mel e Amêndoas

O primeiro prato servido no jantar de Natal de 2012 em casa do Tio João Paulo Martins, é uma receita original do Chef Bandeira de Lima, servido no restaurante The Decadente e considerado pela Time Out um dos 20 melhores pratos de bacalhau da capital!

Ingredientes

lombinhos de bacalhau
batata
amêndoas laminadas
mel de rosmaninho
espinafres ou grelos ou acelgas ou nabiças

Receita

Cozem-se os lombinhos de bacalhau e as batatas. Torram-se as amêndoas laminadas no forno. Salteiam-se as verduras em azeite alho. Aquece-se o mel e coloca-se num "biberon" de cozinha. Monta-se pela seguinte ordem: batata ao centro do prato, dá-se um pequeno "murro", o lombo do bacalhau, o mel e as amêndoas e a acompanhar as verduras!