Pythea

Angel's Sweets Launched!!!

2009-08-16T14:04:00.003+02:00

I finally launched my website...the last months were quite thrilling and enraging as it was a battle between knowing that I could build and design a website on my own and choosing the correct design...which often meant starting from scratch many times.

The construction of this website is a natural evolution from my blog where my recipes found their first display and from my new found passion for technology and the mysterious world of website designing. For that I have to thank those who gave me the opportunity at work to develop my knowledge as much as possible and that trusted me to manage on my own several professional websites.

So please feel free to visit Angel's Sweets!

http://www.angela-lopes.com/

Blah Blah Blah????

2009-06-15T14:15:00.002+02:00

After some extensive thought about if I should shut down the blog - after all it has been quite some time I haven't posted an article - I finally decided that it might be worth while to "re-open" it.

Many things happening the last few months have prevented posting of simple articles or even my recipes - OK, excuses, some of them at least, but lately I was more worried about myself and getting my bearings right than wondering if I should find time to write on the blog.

Then thinking of how much I used to like writing and how many friends I had discovered it was also obvious that I should at least write one last time before definitely shutting down.

So, I wrote an extensive article on why I was doing it explaining that the job promotion was taking up all my time, that the limited free time I had was dedicated to family and friends, or to simple things like reading books or enjoy the scenery from my balcony while listening to music, etc, etc, etc. Of course the main reason being that working all day with websites getting home to update a blog was getting a little bit too much.

Re-reading all the blah blah I had written, I thought…should I really say all this…who cares any way? Ready to press the button to publish the "good byes" I was called for a coffee with office mates and a question popped up "when are we going to see another article or recipe on your blog again"? Couldn't help thinking of life coincidences, so got back to my office, re-re-read the article and erased it!

So here I am, maintaining the blog - will try to do it more regularly - and announcing that very soon a full website will be available with all my recipes and a few other information. After all, being a web manager it was only natural that I should build my own website - why hadn't I thought of that earlier?

Anyway, keep visiting to know what is going on, you are always welcome!

Celebrating...

2008-12-23T15:25:00.002+01:00

MARSHMALLOW TART...!

2008-11-09T12:17:00.023+01:00

INGREDIENTS:

1 tin condensed milk
1 tin fine pieces of pineapple
1/4 litre lemon juice
20 glazed cherries
1 pack full cream
35 marshmallows

PREPARATION:

Cut the glazed cherries, the marshmallows and the pineapple into pieces. (Resist urge to have a few pieces of marshmallow or cherries!!!)
Squeeze the pineapple to release all the "liquid"
Whip cream until it becomes thick. Careful not to whip it too much and have it transformed into butter. Put in fridge.
Whip condensed milk and lemon juice together. Leave to thicken.
Mix cherries, marshmallows and pineapple into condensed milk-lemon juice mix.
Add whipped cream gently.

"BASE" INGREDIENTS:

Cookies (the pictures shows 2 packs but one is enough)
Butter

PREPARATION:

Crush finely cookies (leave slightly bigger pieces to have a "crunch" feeling)
Melt butter
Add butter to crushed cookies (careful not to add too much butter or your base will be too hard!)

PREPARATION:

Put your biscuit base on a tart pan.
Level it with the back of a spoon.
Put the marshmallow, cherries, pineapple, condensed milk-lemon juice-cream mixture over the biscuit base.
Leave in fridge to set.
Forget how many calories there is in the marshmallow tart!

APPLE CAKE...!

2008-11-09T12:08:00.001+01:00

INGREDIENTS:

4 eggs
Baking powder
4 apples
14 spoons flour (soup spoons)
14 spoons sugar
10 spoons milk
10 spoons oil (neutral flavour)
Orange jam (for covering)

PREPARATION:

Pre-heat oven at 180 °C
Peal and cut the apples into quarters
Mix the flour with sugar, baking powder, milk, oil and yolks of eggs.
Whip the white of the eggs until they become firm (meringue consistency)
Mix gently the whipped whites with the other preparation.
Pour into a tart pan.
Put quarters of apples on top.
Bake for about 40-50 minutes. Check with a toothpick if dough is cooked. The toothpick must come out clean.
Put 4 spoons of orange jam in a sauce pan and heat it until it becomes liquid.
With a baking brush, brush the jam over the warm apple cake.
Serve with either whipped cream or vanilla ice on the side!

ENJOY!

APPLE TART

2008-11-02T19:15:00.016+01:00

Ingredients:

1 cup of sugar
1 cup of flour
1 teaspoon baking powder
3 eggs
3 spoons butter
1/4 cup of milk
1 pinch of salt
Canned sliced apples

I could not find the canned sliced apples in Switzerland. The ones you see in the picture were brought by a friend from South Africa. I suppose you can prepare the apples in advance, cut them into slices, cook them in a sugar syrup and let them cool before using them.

Cream Sauce:

1 cup of cream
1 cup of sugar

PREPARATION:

Pre-heat oven at 180 °C
Add the flower with the baking powder, the butter, the pinch of salt, the milk, the sugar and the egg yolks.
Mix all these ingredients together.
Whisk the white of the eggs until they are firm.
Mix the white of the eggs with the other preparation.
Pour in a tart pan (I chose a round one, but you can use a square one).
Put the apple slices on top of preparation.
Bake for about 60 - 90 minutes (check cooking with with a toothpick after 60 minutes to see if cooked. The toothpick must come out clean if the tart is cooked).
When the tart is nearly ready, mix cream with sugar in a pan.
Cook cream and sugar for 10 minutes.
Pour cream sauce over still hot tart that you have just taken out of the oven.
Let it cool. (Serve it still warm it is even better!!!)

GEMEOS 2009...

2008-11-02T17:45:00.001+01:00

A passagem de Saturno que se inicia em 03 de Setembro e se estende até Outubro de 2009 irá marcar uma nova lição de amadurecimento e aprendizado nestes setores.

Em primeiro lugar questões da família e da casa ganham forte destaque, importantes o suficiente para provocar um maior amadurecimento interior.

É uma fase onde iremos reconsiderar nossa perspectiva das pessoas mais velhas da família. Pais, avôs, tios, independente de sexo, revelam sua vulnerabilidade e precisam de nossa atenção.

Isto mexe com nossos complexos ou ilusões do passado e nos convida para uma nova sintonia.

Frequentemente é o tempo onde os papéis se invertem e você é chamado para cuidar e ser responsável da estrutura familiar. E, com isto, a vida te prepara para poder criar uma continuidade tribal.

Para crianças, com freqüência, é uma fase de aprender a lidar com limites e regras.

Outra manifestação desta passagem nos leva a assumir atitudes e deveres com a casa.

O desgaste do tempo traz rachaduras e você se envolve com obras no lar.

Seu gosto e suas necessidades seguem uma linha mais conservadora. Busca marcar seu território com lembranças do passado e deseja decorar com objetos tradicionais, almeja por privacidade e domínio territorial.

Você quer paz, quem sabe um pouco mais de isolamento, e tudo organizado.

É um tempo onde o trabalho se mescla com a vida doméstica.

Ou ainda, a vida profissional passa a lidar com temas relacionados como comida, construção, empreendimentos familiares, ecologia, etc.

Em algum momento deste processo, fantasmas emocionais do passado retornam à tona para serem resolvidos.

É sua estrutura pessoal pedindo para que conserte suas fragilidades internas, as deixe no devido baú de sua história e assim, fortalecido, esteja pronto para dar continuidade à linhagem genealógica.

Gemeos: O dom do Conhecimento

Comportamento Geral:

Nos distinguimos dos outros sêres vivos porque também somos criadores. Temos a centelha da vida, temos o corpo material e somos dotados de uma mente que busca compreender e associar.
Em vários dos mitos antigos, sugere-se que a humanidade perdeu o direito ao paraíso porque roubou do fruto do conhecimento. O conhecimento que nos aproxima da divindade.

Gêmeos representa a essência do mental: sua maior característica é a curiosidade, a comunicabilidade e a irrequietude. É a agilidade tanto física quanto de pensamento. Mercúrio, o planeta regente do signo, é apresentado na mitologia com asas nos pés.

Gêmeos é o eterno jovial, brincalhão . Sempre buscando por novidades e por diversificar seu leque de relacionamentos. Sua mente ativa parece nunca repousar e por causa disto tende a ser muito dispersivo. Está sempre atento a algum acontecimento que não pode lhe escapar. É difícil prender a atenção de um geminiano.

Tanta agilidade faz com que dentro de cada geminiano existam sempre duas pessoas. É a sua dualidade.

É um diplomata de carteirinha. Tem boa intuição e sabe agir com malícia, astúcia e convicção.
Sabe ser muito humano e acolhedor. Se você for dar uma reunião ou uma festa, não deixe de convidar um típico geminiano: eles têm o dom de animar, alegrar e transformar ambientes sem graça em animadíssimos eventos sociais.

O signo de Gemeos e a Amizade

Quanto maior o número de amigos - melhor. Esta é possívelmente sua frase predileta.

Uma de suas características é falar não somente com as palavras, mas com as mãos, os braços e até através da representação corporal.

Pela sua vivacidade e extroversão Gêmeos atrai as pessoas com facilidade. Gostam de pessoas empreendedoras , dinâmicas e descompromissadas. Aliás, compromissos rígidos não são o seu forte e pontualidade, menos ainda.

Necessitam de variedade e de novas emoções em suas amizades. Um diversificado círculo social é para Gêmeos - como que um alimento da alma.

O signo de Gemeos e o Amor

Aaaah - o doce cantar da sedução. Este é um dos pontos fortes do Geminiano. São os magos das palavras doces, saberão dizer exatamente aquilo que os outros precisam ouvir.

No amor buscam pelo encanto esperando também serem encantados. Gostam do belo e do requintado.

Casamento, para Gêmeos, representa uma união espiritual, onde, deve reinar sobretudo o respeito à independência e à sua liberdade de expressão.

NOI...

2008-10-29T19:54:00.001+01:00

RAS-LE-BOL! UN PEU...BEAUCOUP...PASSIONNEMENT

2008-10-26T17:51:00.009+01:00

Many complained of my disappearance from the "Blog World"...I have to thank them, even if some were just missing the recipes (you know yourselves!).

The last weeks (did they turn into months?), were not easy....not just work to blame, even if it grew exponentially ever since assuming more responsibilities...but private life that has been feeling like the roller-coaster I was trying to avoid.

Twists and turns...so right. Without any notice came this "ras-le-bol" as we say in french "fed-up" not being a quite good translation, I could only express what I feel with the closest expression I know, came up and really made me not care of anything. I was living and breathing work, until I came to my senses...not good in doing so. Why did I have to bury myself into work to forget I was upset, to forget that hearthache is but reality in life...

Thought of shutting down the blog, of shutting down all the pages I have scattered around the internet world, I shut my self from family and friends...

Was it worth it? No. Somehow, I woke up to what was happening, smile and laughter being back, re-contacting all friends and being more present regarding family. I found out I was OK with myself, that I actually enjoy everyday of my life and that I could actually have that "famous" laughter back...it feels nice.

So the purpose of this post, is to actually thank all those that were patient, that worried when they saw that I wasn't laughing, that were there doing nothing but looking at me in silent support and kept sending little funny messages and surprises to bring me back to my old self...the positive, optimist, laughing person I am...

Be ready for more posts...even for more recipes (don't need to say who you are...!)

I DON'T BELIEVE YOU...

2008-10-26T14:59:00.001+01:00

I don't mind it
I don't mind at all
It's like you're the swing set
And I'm the kid that falls
It's like the way we fight
The times I've cried
We come to blows
And every night
The passion's there
So it's got to be right
Right?

No I don't believe you
When you say don't come around here no more
I won't remind you
You said we wouldn't be apart
No I don't believe you
When you say you don't need me anymore
So don't pretend to
Not love me at all

I don't mind it
I still don't mind at all
It's like one of those bad dreams
When you cant wake up
It looks like you've given up
You've had enough
But I want more
No I won't stop
Because I just know
You'll come around
Right?

No I don't believe you
When you say don't come around here no more
I wont remind you
You said we wouldn't be apart
No I don't believe you
When you say you don't need me anymore
So don't pretend to
Not love me at all

Just don't stand there and watch me fall
Because I, because I still don't mind at all

It's like the way we fight
The times I've cried
We come to blows
And every night
The passion's there
So it's got to be right,
Right?

No I don't believe you
When you say don't come around here no more
I won't remind you
You said we wouldn't be apart
No I don't believe you
When you say you don't need me anymore
So don't pretend to
Not love me at all

I don't believe you

ραβανί (ravani)...

2008-09-07T19:17:00.028+02:00

Greeks love desserts soaked in light-scented honey or sugar syrup. I can remember how much I enjoyed Ravani and today, I just could not help it and had to try to bake one. Was hesitating between all the great recipes like "Baklava", "Galaktobouriko", "Bougatsa" or a good "Yiaourtopita me Karythia kai Fystikia Aiginis" (Greek yogurt, walnut and pistachio cake with syrup)...but after roaming my fridge I settled for a Ravani.

The smell that invaded my kitchen reminded me of all the time I spent in Greece and how much I miss it. I hope you'll enjoy baking it as much as I did!

καλή όρεξη!

Ingredients:

2 cups of fine semolina
1-1/2 cups of flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1 cup of sugar
1 cup of margarine or butter, softened
6 eggs, separated
1 cup of whole milk
1 teaspoon of grated lemon peel
2 tablespoons of water

Syrup:

3-1/2 cups of sugar
3 cups of water
juice of 1/2 lemon
Vanilla

Preparation:

Preheat oven to 180°C.
Sift the flour and whisk with semolina, baking powder, and baking soda.
In the processor mixing bowl, cream the butter. Add egg yolks, sugar, and grated lemon peel and continue to mix until light and creamy.
Add the flour mixture 1/2 cup at a time, alternating with the milk, until completely blended.
Remove from processing bowl and transfer to a large mixing bowl. Whip the egg whites with 2 tablespoons of cold water to the stiff peak stage, and with a wooden spoon, stir carefully into the batter until thoroughly distributed.
Transfer the cake batter to a lightly greased baking pan (I have used a baking pan that you can throw away after as I couldn’t find the right size. This aluminium baking pans can be found at any supermarkets) and spread evenly with a spatula.
Bake at 180°C for approximately 45-50 minutes. Cake will pull away slightly from the sides of the baking pan when done.
Remove from the oven and allow cake to cool in the pan for 15-20 minutes before starting the syrup.
Cut cake into small squares or diamond-shaped pieces.

Prepare the syrup:

Combine sugar and water in a saucepan and stir until sugar is completely dissolved.
Add vanilla.
Boil for 10 minutes.
Stir in lemon juice, remove vanilla and pour the hot syrup over the lukewarm cake, evenly and very carefully to avoid collapsing the cake, starting at the outside edges.
Allow to cool completely.

The Sawmill

2008-09-05T09:18:00.001+02:00

To A. with thanks for making me laugh...always when I need it!

Sei-te de Cor

2008-08-21T22:22:00.001+02:00

sei de cor
cada traço do teu rosto, do teu olhar
cada sombra da tua voz e cada silencio,
cada gesto que tu faças,
meu amor sei-te de cor

sei cada capricho teu e o que nao dizes
ou preferes calar, deixa-me adivinhar
nao digas que o louco sou eu
se for tanto melhor
amor sei-te de cor

sei porque becos te escondes,
sei ao pormenor o teu melhor e o pior
sei de ti mais do que queria
numa palavra diria
sei-te de cor.

sei cada capricho teu e o que nao dizes
ou preferes calar deixa-me adivinhar
nao digas que o louco sou eu
se for tanto melhor
amor sei-te de cor

sei de cor cada traço do teu rosto, do teu olhar
cada sombra da tua voz e cada silencio,
cada gesto que tu faças
meu amor sei-te de cor

Paulo Gonzo

Quem Me Leva Os Meus Fantasmas

2008-08-21T22:09:00.001+02:00

Pedro Abrunhosa simplesmente fantástico...

Save Miguel!

2008-08-16T22:19:00.001+02:00

A very good idea...ecology with a twist of humour...maybe the only way to seriously start thinking about what we are doing to our planet...and if on top it speaks of my beloved Portugal...then I am all for it!

Obrigado ao Paulo e Zé de "Felizes Juntos" por me terem feito descobrir esta campanha que merece toda a nossa atenção!

AFRIKAANS...ASSEBLIEF

2008-08-13T19:47:00.009+02:00

Afrikaans Language Monument in Paarl, Western Cape, South Africa

Many of my readers and friends have been having the following comment "hey, what's up with this strange language that popped up on your blog?". I smile each time I read or get that kind of comment, because I also used to think like that...what a strange language...like I said...I USED to think that.

Those who know me, know how much I like to travel and discover new cultures, as well as learning new languages. For me it is natural that if you are visiting another country, one should try to find a few things about it first and try to learn a few sentences...it is always appreciated. I could find one is better welcomed when we make an effort, I have verified that in each of my travels around the globe.

Question is, why Afrikaans? Don't know my self. I was in South Africa years ago, but hadn't "click" with it, after all, everyone was speaking in English...

One morning after a conversation on different languages spoken with a friend, I got "challenged" to learn Afrikaans, I took it up. Thought I was making a mistake, because it sounded like a complicated language where "g" turns into "rhh", "v" turns into "f", etc and the grammar seems so "obscure"... I was so far from reality. What I wasn't expecting was to literally fall in love with this beautiful and so "smooth" language. Afrikaans is not harsh at all, although it may seem for the untrained ear.

With learning the language came also learning the culture and everything around it (including the recipes!!!) and letting go of some pre-conceived ideas...

How to explain the fun I am having, how much I enjoy each time I discover I understand what I am being told in Afrikaans and how much I am amazed of how automatic it is becoming for me to reply...although sometimes the order of the words isn't quite right (different grammar rules)...but that has occasioned some very good laughter moments!

So, to answer all those who have asked, there is no particular reason just the fact that I like it and that I would like everyone to discover how beautiful it is.

Afrikaans is one of the 11 official languages of South Africa. If you are interested in knowing a bit more you can visit this site (Wikipedia). Try also to learn a little bit more about the Afrikaans Language Monument here.

YSTERVARKIES

2008-08-13T19:00:00.020+02:00

INGREDIENTS:

350g Bruismeel (Flour)
7ml bakpoeier (baking powder)
1ml sout (salt)
125g botter of margarien (butter of margerin)
250g suiker (sugar)
4 eiers (eggs)

Sif bruismeel, bakpoeier en sout saam (Sieve flour, baking powder and salt together).
Klop botter en suiker tot romerig (mix the butter and the sugar until creamy).
Klop eiers een vir een by bottermensel en meng goed na elke byvoeging (add the eggs one by one to the butter mixture and blend well).
Voeg gesifde bestanddele bietjiesgewys by en roer tot alles net gemeng is (add the egg, butter and suger mixture to the rest of the ingredients and mix well).
Skep in panne, maak gelyk en bak 15 - 20 minute (Pour in baking pan and cook for 15 - 20 minutes).
Keer uit op draadrak en laat afkoel (put the dough on a rack and allow to cool).
Sny in blokkies van sowat 3cm x 3cm (cut in squares of 3cm x 3cm).

The picture above is here for one sole purpose, a private joke
between me, A. and T. (Bigger sieve!)

STROOP (Syrup):

375ml kookwater (water)
600g suiker (sugar)
1ml sout (salt)
15g kakao (cocoa)
15g botter (butter)
5ml vanieljegeursel (vanilla essence)

DECORATION:

400g klapper (coconut)

Meng kookwater, suiker, sout, kakao, botter en vanieljegeursel in n' dubeel kastrol. (Mix water, sugar, salt, cocoa, butter and vanilla essence together in a cooking pan - let it get syrupy).
Doop koekblokkies vinning in stroop en sorg dat al sy vier sye bedek is (dip cookies in the syrup and make sure that all sides are coated with it).
Rol in klapper en plaas op draadrak (roll the cookies in the coconut and place on rack).

Dit is heerlike! GENIET!!!!!

Peanut Butter Cookies...

2008-08-03T14:45:00.009+02:00

INGREDIENTS:

250g butter
500ml sugar
2 eggs (whisked)
125ml smooth peanut butter
10ml bicarbonate of soda
25ml milk
5ml vanilla essence
500ml flour (sifted)
500ml Oats
500ml coconut
500ml cornflakes

PREPARATION:

Preheat oven to 180 °C.
Cream butter and sugar.
Add whisked eggs.
Add peanut butter and mix well.
Dissolve bicarbonate in milk. Add essence. Add to butter mixture and blend well.
Mix the rest of the ingredients (flour, coconut, oats, and cornflakes). Add to the peanut butter mixture. Mix.
Form walnut-sized balls. Place on greased baking tray (or covered with baking paper) and flatten slightly with a fork.
Bake for 10-15 minutes until golden and done.

Makes approximately 8 dozen cookies!

SAL JY ONTHOU

2008-07-28T20:33:00.000+02:00

"Sal jy onthou" by Nianell

Suid-Afrikaners ken haar as die “Engelstem”. Ek stem saam. Sy het 'n wonderlike stem!

KOEKSISTERS...

2008-07-27T20:30:00.015+02:00

Koeksisters are sweets from South Africa and it is dough made in the shape of a plait, that is deep fried in oil and then dipped in a cold syrup.

If you keep your oil hot and the syrup very cold you get the perfect koeksister - crisp and crunchy on the outside and soft, moist and syrupy on the inside.

Making koeksisters is time-consuming and labour-intensive, so plan ahead to set a night and day aside for making this delicious treat. You can also do like me, plan ahead and invite friends for the afternoon to have fun cooking the koeksisters...from experience, I can guarantee some good laughs!

The syrup is made the night before to chill in the refrigerator. If the syrup isn't cold the dough won't soak up the syrup and you will end up with a dry koeksister.

DAY 1

INGREDIENTS (SYRUP):

15ml lemon juice
12 cups sugar (250ml)
5ml cream of tartar
3 small pieces of cinnamon sticks
2ml ginger powder
1.625ml water

Mix the ingredients in a pot
Bring into a boil while stirring - sllow the sugar to dissolve
Turn the heat to medium and allow to boil for 10 minutes
Cool down.
Leave in a fridge over night (It has to be very cold when used. A little trick, have lots of ice ready to keep your bowl of syrup very cold at all times!)

DAY 2

INGREDIENTS (DOUGH):

4 X 250ml flour
20ml Baking Powder
1ml salt
60ml butter
3 large eggs
150ml water
750ml cooking oil
Invite friends over!

Sieve the first 3 ingredients
Rub the butter into it with your fingers
Mix eggs and water until foamy
Add egg mixture slowly and mix with hands
Prepare dough (knie) for 5 minutes
Roll out the dough about 6mm thick - cut and plait
Heat the oil
Keep the syrup close by (bowl of syrup within another larger bowl full of ice)
Fry koeksisters until golden (not too many at a time)
Dip into syrup immediately. Hold in syrup for a few minutes (reason why it is better - and funnier - to be 2 to do this, one persons fries and the other one holds the koeksister in the syrup).

I would like to thank my "funny" visitors of this afternoon for the laughs and the fun we had baking the koeksisters!

LEECHIE TART...

2008-07-27T20:08:00.011+02:00

INGREDIENTS:

1 tin evaporated milk
1 tin condensed milk
1 container cottage cheese (smooth)
125ml lemon juice
Biscuits and butter (for the tart base)

PREPARATION:

Put into a tart ring, a crust made from the butter and the finely minced biscuits
Drain the leechies and keep their juice aside
Mix together evaporated milk, condensed milk, cottage cheese and lemon juice
Add the leechies to the mixture

TOP OF TART:

Slightly boil the juice from the leechies together with one spoon of maize flower.
Spread over the tart.

LEMON CAKE!

2008-06-29T21:35:00.020+02:00

Cake
Ingredients

1 yoghurt (nature, vanilla or lemon)
4 eggs (if small, 6 eggs)
3 cups (yoghurt) of flour
2 ½ cups (yoghurt) of sugar
½ cup of oil (neutral taste)
½ cup of cream
Yeast
1 lemon

Pre-heat oven at 180°C
Separate the whites from the yellow of the eggs.
Whip the whites of the eggs until firm. Keep aside.
Mix the yellow of the eggs with the sugar and whip until creamy.
Add the yoghurt to the eggs/sugar cream.
Add the yeast to the flour.
Add the flour to the yoghurt/sugar/eggs preparation.
Add the oil and the cream.
Add the grated lemon zest and juice of half of the lemon.
Add the whipped whites and mix in gently.
Cook for about 40-45 minutes. The best way to be sure the cake is cooked is to put in a toothpick; if it comes out clean the cake is baked.

Lemon Syrup
Ingredients:

3 lemons (juice only)
1 glass (careful, not too big and not to small either) sugar
2 glasses water

Put the sugar with the water in a pan.
Add the juice of the 3 lemons and let it boil until sticky syrup is formed.
The best way to check if your syrup is ready is to put in a spoon. If it sticks to it then it is ready. However, to be sure pass a finger in the back of your spoon (careful not to burn yourself) and see if the line your just did on the syrup remains clean.
Pour over the cake still warm.
Let it cool until serving time.

TUK TUK...COMING THROUGH...!!!

2008-06-04T21:07:00.020+02:00

Coming back to my post about India, I was reminded this morning that there was much more to say about it...true, but it was not my primary intention when writing that particular post.

Nevertheless, it is true that during that week, many situations happened that deserve a little "highlight".

Many funny moments (unbelievably funny!!! One time at dinner I laughed so much - and was not the only one - I completely forgot there was important people at the table as the atmosphere was so great), many hard working moments and moments of peace and enjoyment.

So let me tell you about one particular moment...the motorickshaw ride!!!! Have you ever had the impression that you had absolutely no idea of what you were doing and if you would still be alive the next second? NOOOO???? Well, get on a motorickshaw and go for a ride in the Indian traffic...funny as hell (excuse the expression) and scary as hell!

Where to start? Maybe I should mention the fact that it seems that traffic rules are not to be respected, after all, what are they for? Or do I mention when big trucks pass by and it just happens that their exhaust pipe is at your face level and you have this incredible warm wave hitting you on the face and when you think you are going to faint because of that unusual heat there comes the second wave...the smell...ah that is probably the best part...the smell...oh smell of wonders!!!! Huh...it helps you turn red, yellow, blue...just pick the colour you like best! Preferably some colour that matches what you are wearing on that particular moment...I was lucky I was wearing black, so ...was an easy pick! Can you imagine the dilemma if I was wearing another colour????

Oh...do I also dare mentioning people rushing by in the middle of the traffic instead of using the pedestrian crossings...drivers that only seem to know one (or two) traffic rules i.e. HONK AS MUCH AS YOU CAN AND OCCUPY ANY EMPTY SPACE IN FRONT, AT YOUR SIDE OR BEHIND YOU!!!

When we reached our point of destination (after having zigzagged our way trough) and I got out of the motorickshaw, I didn't know if I was going to throw up or just plainly lay on the floor and try to recover my breath!

To be honest, I enjoyed every minute of that ride...I really did (was laughing all the way back too)! It is an experience I would recommend to everyone at least once. It was even funnier because I wasn't alone...if I was I would have "behaved" as a "lady" (well, yes...I am!) is suppose to.

Anyway, advice is, go to India, go on a motorickshaw ride (preferably be as lucky as I was to be with a wonderful person who has a sense of humour the size of the universe) and have the time of your life!!!!

I happened to be with a person (you will recognize yourself) who has a sense of humour which is as weird and as huge as mine...try that too if you can...go on a motorickshaw with a person who has a solid sense of humour....it gives another dimension to it!

I would go on a motorickshaw right now...for sure! I may joke, but I love India and all its little "tweaks"!

Don't miss the next episode of "The Adventures Of A Lady (well yes!) In India"!

Unfortunately, this time the pictures I took in India did not come out OK, so I am using motorickshaw pictures I took 4 years ago when I was in Hyderabad.

Cheesecake...from India with Love!

2008-06-04T20:17:00.021+02:00

The need to bake (although am not quite sure, one can talk of "baking" regarding this cake), is still to overwhelming to let it go...as a result I have made a special cheesecake. A recipe I have learned from a friend of mine from India and who lives in Dubai.

I stayed at Rani's place for a week and believe me was hard remembering I needed to diet...was not only the sweets, but all the other recipes, and her "masala dosa"...mmmiiiiaaammm...and if I would speak of Elizabeht's coffee...but I better stop here before I start craving for things I shoudl not eat (where's the chocolate when needed????????)!

Ok, so here goes the recipe...I have modified it a bit (sorry about that Rani and Elizabeth!) but I guess that is the whole point when it comes to cooking...experimenting!

By the way, the cookies were a major success at the office...so, have a go at the recipe and don't hesitate in "experimenting" too!

PINEAPPLE CHEESECAKE

Missing in the picture, the butter

INGREDIENTS

1 can condensed milk
1 can sliced pineapple
1 packet whipping cream
half glass fresh lemon juice
Digestive biscuits nicely powedered
Butter melted
Hazelnuts (this is my "addition" to the recipe!)

For the base

Mix the powdered digestive biscuit with the butter. I have added the halzenuts for a little "pizazz" and a to have a difference of consistence between the finely powedered biscuits and the crunchy feeling of the halzenuts.
This is the base of the cheesecake, so firmly press it on the bottom of your cheesecake pan or other "presenter" so that your base stay firm when serving.
Whip the cream nicely - Keep aside.
Mix the lemon juice constantly stirring into the condensed milk (in a pan).
Chop up the pineapple nicely leaving a few big bites.
Mix the whipped cream and the chopped pineapple.
Now mix this with the condensed milk and lemon juice.
Pour this over the digestive biscuit base.
Easy...refrigerate for 4 hours before serving in the chiller.

DUBAI...

2008-06-03T22:45:00.011+02:00

...there is so much to say about it...and so little time...after all...each time you end up in Dubai you end up discovering a "new face" of the city!

I was there for one week to visit friends and have fun...which I did!!! Another story, other chapters opening and closing...a re-discovering "journey".

Nevertheless, aim number one was to have fun...how to describe the amount of fun I had there...? Could mention so many things...but maybe I can let you discover it through the photos of this post...enjoy it...more photos are coming...so hold on!

India...mysteries...

2008-06-03T22:22:00.011+02:00

I was back in India very recently...for work...but it was wonderful to be back to that wonderful place.

The moment I landed (at midnight) in Mumbai I was engulfed (not only by the incredible humidity!) by the atmosphere of peace and the sounds (not just the cars honking!) of the night.

How to explain it? Don't know...maybe a sense of letting yourself live.

One thing we seem to hold dear in Europe (and in most countries!) is this need to constantly be in a rush, go as fast as we can from point A to point B. WHY??? For one week, I lived at another rhythm...ok, ok...so you might say I rarely got out of the hotel so how could I know? I KNOW....and that is all that counts for me. After all, even the working rhythm (although generally doing more hours than I probably would in the office), the peace and "no rush" aspect was dominant.

I re-discovered many things about me when there, closed and opened a few chapters...and that helped me to follow to the next travel which is the post above this one...where I also did some interesting discoveries...but that is another story!

In many ways (for many reasons), it was hard being back home, I still feel I am not back, I am still there...if not physically...my mind remained.

I will soon be back for sure...!

P.S. The song on one of the posts below (Bang Bang - My Baby Shot Me Down - by Nancy Sinatra) is connected to this post...and the closing and opening of certain "chapters"...the lyrics are self-explanatory...maybe.

SWEET...IDEAS!

2008-06-03T21:52:00.012+02:00

Whenever I am stressed, sad, furious, disappointed or just plain happy...I cook...better yet... I bake! I am not a good cook, but when it comes to baking any kind of sweets...I am quite good according to "critics" who end up eating everything I bake in the blink of an eye!

This evening was one of those occasions...don't ask me what kind of mood I was on...so, I needed to bake something to help me concentrate on myself again.

I ended up trying a cookies recipe with some "left-overs" I had in my pantry (pity I did not have any macadamia nuts...next time). I ended the evening baking around 30 chocolate chip cookies (without macadamia nuts!!!!

Yes, I know...next time!) and 6 "Pasteis de Nata" (the recipe and short background of this traditional portuguese pastry can be found HERE).

So, enjoy as much I have baking and as much as my "critics" will enjoy it tomorrow!!!

CHOCOLATE CHIP COOKIES

INGREDIENTS

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons hot water

1/2 teaspoon salt

2 cups semisweet chocolate chips

Nuts (macadamia, walnuts etc...follow your taste buds!)

Preheat oven to 180 °C .
Cream together the butter, white sugar, and brown sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla.
Dissolve baking soda in hot water.
Add to butter along with salt.

Stir in flour, chocolate chips (...and nuts).

Drop large spoonfuls of the dough on a greased pan (or protected with baking paper).

Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Bang Bang...My Baby Shot Me Down...

2008-06-01T00:10:00.001+02:00

I was five and he was six
We rode on horses made of sticks
He wore black and I wore white
He would always win the fight

Bang bang, he shot me down
Bang bang, I hit the ground
Bang bang, that awful sound
Bang bang, my baby shot me down.

Seasons came and changed the time
When I grew up, I called him mine
He would always laugh and say
"Remember when we used to play?"

Bang bang, I shot you down
Bang bang, you hit the ground
Bang bang, that awful sound
Bang bang, I used to shoot you down.

Music played, and people sang
Just for me, the church bells rang.

Now he's gone, I don't know why
And till this day, sometimes I cry
He didn't even say goodbye
He didn't take the time to lie.

Bang bang, he shot me down
Bang bang, I hit the ground
Bang bang, that awful sound
Bang bang, my baby shot me down...

By Nancy Sinatra

Off she goes...around the corner!

2008-04-23T20:17:00.008+02:00

Two more days and off I am to the other side of the world!

After having been in India (Hyderabad) 4 years ago, I am returning to that wonderful and magical country. A country I learned to appreciate and where I felt good, but had so little time to discover.

I still remember the warm welcome and the joy that greets you daily...the easy laughter, which is something that actually goes well with me as I laugh quite easily. I will also never forget the way life is enjoyed by each and everyone day by day although faced with problems that seem endless. A good lesson...that we tend to forget...too easily!

I will never forget the eyes of the children amazed to see "gold" hair and their need to touch it to find out if it was real. I'll never forget feeling incredibly good with the children's laughter.

Children saying good bye to "gold-hair" in Hyderabad

I will be back in incredible India (this time in Mumbai) in only two days. Although for work, I cannot wait to return to a place that really resembles "Shangri-la"!

After India, off in another plane I will be. I will go to my beloved Dubai. Discover a city that you can absolutely not know as it changes daily, a city that keeps you in an turmoil of fun and mystery...everyday one wonders what new discovery it will bring...

Burj Al-Arab

If I am writing these few lines is to let you know that the blog might not be maintained during the time in which I will be away.

I will take my camera and try to take as many pictures as possible and to keep you posted on what is happening in India and Dubai, but don't be too disappointed if you have to wait for my return! I promise I will surprise you with wonderful stories and pictures!

So...off she goes...around the corner!

The Three Stooges - A Gem of a Jam!

2008-04-17T22:20:00.001+02:00

A special dedication from A. to A.

Mr Bean Rushes To The Dentist

2008-04-17T21:44:00.001+02:00

This is a special dedication (from a CV!)

ASAS DE FRANGO PICANTES

2008-04-13T20:32:00.013+02:00

Ingredientes:

1,5 Kg de asas de frango
2 colheres (sopa) de páprika
1 colher (sopa) de cebola ralada
1 colher (chá) de mostarda
1 colher (sopa) de casca de limão ralada
1 1/2 colher (chá) de tomilho
sal a gosto. 2 dentes d'alho
pimenta ardida seca a gosto. 3 copos de vinho tinto de boa qualidade
4 colheres (sopa) de azeite
1 pimento "jamaicano" cortado em quadradinhos pequenos. (São pimentos muito fortes! Cuidado!!!)

Modo de Preparação

1. Misture todos os temperos acima citados numa vasilha e passe as asas nesse tempero.

2. Deixe as asas marinar no tempero durante pelo menos 30 minutos.

3. Aqueça o forno - 200 °C

4. Coloque as asas numa assadeira grande untada com azeite ou manteiga e leve ao forno quente

5. Asse-as durante 30 ou 40 minutos. As asas devem estar bem doradas e estaladiças!

6. Sirva-as num prato junto com pão ainda morno e um bom vinho tinto!

N.B. Em vez de assar as asas no forno, podem-se também assar nas brasas durante um bom BBQ no verão!

Esta receita é dedicada á pessoa a quem devo o facto de falar italiano e a quem prometi a "minha" receita de "chicken wings"...chi sa un giorno...com uma beijoca carinhosa!

Never be a Stepping Stone...

2008-04-13T19:15:00.001+02:00

I remember way, way back when
I said I never wanna see your face again
cause you were loving, yes you were somebody else

and I knew, yes I knew I couldn't control myself

and now they bring you back into my life again
and so I put on face just like your friends
but I think you know, oh yes you know whats going on
cause the feelings in me, oh yes in me are burning strong.

(Chorus)
but I will never be your stepping stone,
take it all or leave me alone,
I will never be your stepping stone,
I'm standing upright on my own.

you still call me up from time to time
and it would be so hard for me not to cross the line

the words of love lye on my lips just like a curse
and I knew, oh yes I knew they'd only make it worse
and now you have the nerve to play along
just like the maestro beats in your song
you got your kicks, you get your kicks from playing me
and the less you give the more I want, so foolishly.

(Chorus x3)
but I will never be your stepping stone,
take it all or leave me alone,
I will never be your stepping stone,
im standing upright on my own.

Stepping Stone by Duffy

Now you see me...now you don't!

2008-04-06T20:28:00.003+02:00

A month...a whole month away from maintaining my blog...this one being the 3rd attempt to return to writing more often!

For a while I thought about closing the blog, as I had no more time to maintain it frequently, but then the caring from all those that visit it pushed me to keep it on until I would finally have time to write on it.

I never imagined that professional life could completely take over your life. It seems like my private life has completely disappeared. Nevertheless, I am enjoying all that is happening professionally...more responsibilities (more headaches), more challenges but a huge satisfaction to finally know that I am on the right track after having wandered on the different decision alleys of my life...I kept asking questions like "should I really be studying Political Sciences? Should I keep on studying Archaeology? Should I be working on the Humanitarian Aid field?" All those questions actually do have an answer now, the answer being yes. All those different alleys I took lead me to being where I am now.

So, although at the moment I am working a lot more than before due to the imperatives coming with new responsibilities, I am enjoying every minute of it.

So, even being tired, and when I arrive quite late at home (and leaving home pretty early these days), I still have a very warm thought for my friends.

Thank you all for all the sweet messages you have been leaving wondering where I had disappeared to, and thank you to those from the office who are real fans of my blog who convinced me to come back...even if just to publish some of my recipes...which reminds me I have a few promises regarding a few cakes ;-)

Anyway, here I am...back...can't promise to write as often as I used to, but I'm here!

Global Warming: Point of No Return?

2008-03-02T13:29:00.001+01:00

How to react to Prejudice...!

2008-02-24T13:01:00.001+01:00

A lesson marvellously delivered by the serial "All in the Family" when Archie Bunker Meets Sammy Davis!!!

2008-02-24T01:28:00.010+01:00

"Le donne sono come le mele su un albero: le migliori sono in cima. La maggior parte degli uomini non vogliono arrivare alle migliori perché hanno paura di cadere e farsi male, così preferiscono prendere quelle che sono cadute a terra e che, pur non essendo così buone, sono facili da raggiungere.

A volte le mele che stanno sulla cima dell’albero pensano che ci sia qualcosa che non va in loro, quando in realtà sono semplicemente "meravigliose", devono solo essere pazienti e aspettare che l’uomo giusto arrivi, colui che sia cosi coraggioso da arrampicarsi fino alla cima dell’albero.

Non dobbiamo cadere per essere raggiunte: chi avrà bisogno di noi e ci ama farà di TUTTO per raggiungerci...La donna uscì dalla costola dell’uomo: non dai piedi per essere calpestata, né dalla testa per essere superiore, ma dal lato per essere uguale, sotto il braccio per essere protetta, accanto al cuore per essere amata... "

Suspiros...Sighs...

2008-02-23T22:13:00.004+01:00

The rose - A Sigh

If this delicious, grateful flower,
Which blows but for a little hour,

Should to the sight so lovely be,
As from it’s fragrance seems to me,

A sigh must then it's colour show,
For that is the softest joy I know.

And sure the rose is like a sigh,
Borne just to soothe and then - to die.

A Rosa - Um suspiro

Se esta flor tão bela e pura,
Que apenas uma hora dura,

Tem pintado no matiz
O que o seu perfume diz,

Por certo na linda cor
Mostra um suspiro d’amor:

Dos que eu chego a conhecer
É este o maior prazer.

E a rosa como um suspiro
Há-de ser; bem se discorre:

Tem na vida o mesmo giro,
É um gosto que nasce e - morre.

Almeida Garrett

NEUUUUURRRAAA

2008-02-23T22:05:00.003+01:00

Estes dias tenho andado desaparecida de este blog...tenho andado com uma neura terrível. Não sei bem como explicar o estado de (des)animo...trabalho demais que me impede de pensar em mim? Talvez...serà que pode explicar uma ausencia de tantos dias...? Quem sabe.

A verdade em que tenho andado preocupada demais com os outros, com tudo o que me envolve e acabei por esquecer a pessoa que no fundo deveria ser mais importante...eu!

Quero agradecer todos os amigos e amigas que têm deixado mensagens preocupados por não me verem por aqui. É incrível como certas amizades acabam por nascer apenas atravês de palavras...talvez algumas das amizades mais sinceras nascem assim...fico contente por ter encontrado de novo a força e inspiração de escrever.

Rising of the Moon

2008-01-20T21:01:00.001+01:00

These pictures were taken during a "ski" trip in the Engadin region. I hope you enjoy them as much as I do!!!

The Engadin or Engadine (Rumantsch: Engiadina = garden of the Inn) is a long mountain valley located in the canton of Graubünden (Grisons in French) in southeast Switzerland.

It follows the route of the Inn River from its headwaters at Maloja Pass running northeast until the Inn flows into Austria one hundred kilometers downstream. The Engadin is protected by high mountains on all sides and is famous for its sunny climate, beautiful landscapes and outdoor activities.

In Romansch, which is the indigenous language of the region, the "Engadin" literally translates as the garden of the Inn River (Romansch: En). However, historically, politically and geographically, the Engadin refers to the entire region, including the Inn River Valley, its tributaries and the surrounding mountains.

Pasteis de Nata

2008-01-20T19:48:00.001+01:00

This week end I felt like baking a pastry that is the most typical one you can find in all of Portugal. A pastry portuguese have at breakfast, middle of the morning, as dessert...in fact we have it at any hour of the day! The famous Pastel de Nata (or Pastel de Belém as it is known in Lisbon)

What is a "Pastel de Nata"? (Plural: Pastéis de Nata). The "Pastel de Nata" is a small cream tart found throughout Portugal's pastry shops or cafés.

It is believed that it was created before the 18th century by Catholic Sisters at the Jerónimos Monastery (Mosteiro dos Jerónimos) of Belém, in Lisbon.

Casa Pastéis de Belém in Lisbon was the first place outside the convent selling this creamy dessert, and there they're called Pastéis de Belém, after the name of the area.

Since 1837, people have come here to get them warm out of the oven and sprinkled with the cinnamon and powdered sugar.

It was the sweet chosen to represent Portugal in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006

Here is the recipe (modified a bit by me...I did not have the mental strength to do the dough....so I bought a roll of "pâte feuilletée" ready to be used) of Pastéis de Nata:

Ingredients: (makes 12)

3 egg yolks

115g caster sugar

2 tablespoons of corn flour

230ml cream

170ml milk

1 sheet ready rolled puff pastry

Put the egg yolks, sugar and corn flour in a saucepan and whisk together.

Gradually whisk in the milk and the cream until smooth, cinnamon stick and lemon peel.

Place the pan over medium heat and cook stirring until the mixture thickens and comes to the boil.

Remove from the heat and transfer the custard to a bowl to cool down.

Preheat the oven to 190degres/gas 5. Lightly grease a 12 holes 80ml muffin tin.

Cut the pastry sheet in half. Sprinkle cinnamon powder on top and put one half on top of the other.

Roll up the pastry tightly from the short end and cut he pastry log into twelve 1cm rounds.

Roll out each pastry until they're 10cm in diameter.

Press the pastry rounds into the muffin tin.

Remove the cinnamon stick and lemon from the custard.

Spoon the cooled custard into the pastry cases and bake for 25 minutes until the pastry and custard are golden.

Leave the tarts in the tins for 5 minutes then transfer to a wire rack to cool completely.

Sprinkle cinnamon powder on top for those who like it.

Bom apetite!!!

100% aprovada!!!

2008-01-20T19:35:00.000+01:00

Quero agradecer ao meu "primo" por me ter dedicado este prémio...há já algum tempo é verdade...mas que não tinha tido tempo de reclamar.

É com grande prazer que recebo este prémio. Foi-me dedicado por uma pessoa que hoje em dia tenho prazer em considerar como sendo muito especial e com muita importância para mim.

Como estive afastada durante 2 semanas da "blogosfera"...tenho de pensar seriamente a quem remeter uma copia deste prémio...já que como diz o meu primo FJ, todo prémio tem de ser encarado como seriadade e nõ apeans como algo mais para usar como "decoração"!

A todos os que me manifestaram o seu carinho e amizade enquanto estive afastada, dedico-vos este prémio!

Beijocas para todas e todos!!!

BAAAAAAACCCCCCCKKKK!!!!

2008-01-20T19:08:00.000+01:00

Those who have been leaving sweet messages wondering where I had disappeared as I was away from my blog and from my usual visits to all the "friends", I wish to thank them.

I am fine, I just could not find the physical time to maintain my blog anymore during the last 2 weeks.

Often we think that we won't let work invade your life to the level of not leaving much time for your private life, yet, often you can't escape it and you just need to dedicate more time than foreseen to your professional life rather than the private one.

So, am back, with lots of ideas for future posts...so hang on...Pythea is back!!!

The Horrors

2008-01-12T16:33:00.001+01:00

Poverty is a major problem in our world. Children are the major victims.

Every 5 seconds a child dies because of starvation..... that's around 18,000 each day... 5.5 - 6.5 Million children WILL DIE every year!....

Below are links to websites where with just a "free" click you can donate to help feed the children. So don't be shy in sharing them...and click away to help!

Children Care site:
http://children.care2.com/

The Hunger Site:
http://www.thehungersite.com/clickToGive/home.faces?siteId=1

For Peace Always...

2008-01-09T20:10:00.000+01:00

...for you...where ever you are.

TELEMAGOUILLE

2008-01-04T00:01:00.001+01:00

2000 VISITORS!!!

2008-01-03T19:44:00.000+01:00

I would like to thank all those you have passed by this little blog...it has now reached its 2000 visitor!

Visitors are from all over the World, but mainly (and in order of importance) from Portugal, Italy, Switzerland, United States, France and Brazil. Many visitors from the Middle East and Asia have also passed by.

To all those contributing to the success of this bolg...THANK YOU... and keep on doing detours around here...many more things are still to be discovered!

Portuguese Traditional Christmas Pastry...III

2008-01-02T17:43:00.000+01:00

"Bolo Rei" (literally, King Cake) is a traditional Portuguese cake, which is usually eaten around Christmas until the "Dia de Reis" (literally, Day of Kings, as a reference to the three wise men) on January 6th.

Within the Bolo Rei, mixed with the white, soft dough, are; raisins, various nuts (almonds, walnuts, etc.), and crystallized fruit. Also included is the characteristic "fava", tradition dictates that whoever finds the fava has to pay for the Bolo rei next year. Included is also a porcelain trinket and whoever finds it will earn the crown and be King (or Queen) for one day.

Ingredients:

100g candied citrus peel, chopped
50g raisins
50g pine nuts
10ml Port wine
2 1/2 teaspoon active dry yeast
100ml water (luke warm)
1250g flour
1 1/2 teaspoon salt
100g unsalted butter, softened
100g sugar
Grated zest of 1 lemon
Grated zest of 1 orange
3 eggs, beaten
1 dried fava bean and small trinket

Topping:

1 egg yolk beaten with 1 tablespoon water
10 candied cherries
2 segments candied orange peel
2 segments candied lemon peel
2 segments candied lime peel
Lump sugar, crushed, for garnish
Apricot jam, for glaze

To prepare bread:

Soak citrus peel, raisins and pine nuts in Port overnight or until plump.
Sprinkle yeast into water in bowl and let stand 5 minutes. Stir to dissolve.
Mix flour and salt in large bowl. Make well in center and pour in dissolved yeast.
Use wooden spoon to draw enough flour into dissolved yeast to form soft paste.
Cover bowl with dish towel and let stand until "sponge" is frothy and slightly risen, about 20 minutes.
In separate bowl, beat butter with sugar and lemon and orange zests until light and fluffy. Add eggs, 1 at a time, and beat well after each addition.
Add mixture to flour mixture and mix in flour from sides to form soft dough.
Turn dough out onto lightly floured work surface.
Knead until soft, smooth, silky and elastic, about 10 minutes.
Knead in dried fruit and pine nuts until evenly distributed.
Place dough into clean bowl and cover with dish towel. Let rise until doubled in size, about 2 hours.
Punch down, then let rest 10 minutes. Shape dough into ring and place on buttered baking sheet.
Wrap dried fava bean and trinket separately in wax paper. Insert tiny packages into bottom of shaped dough in different places.
Cover with dish towel and set aside until doubled in size, about 1 hour.

To prepare topping:

Brush dough with egg glaze and decorate with candied fruit and crushed sugar.
Bake at 180°C - 200°C. 45 minutes until golden.
Warm apricot jam in saucepan over low heat until melted, then brush top and sides of bread with jam.
Cool on wire rack.

Portuguese Traditional Christmas Pastry...II

2008-01-02T16:47:00.000+01:00

Rocky Balbino has given me another recipe of "filhóses". This one is made with carrots and follows more or less the same procedure than the one with the pumpkin. I never tried this recipe as it is not typical from my region in Portugal. This one is from Douro Litoral and I am originally from Beira Litoral.

Here is the new recipe with thanks to Rocky (the photograph is from a cook book...however, I hope to substitute it soon with a picture of my own when I will have done this recipe)

Filhós de Cenoura

Ingredientes:

1,5 kg de cenouras cruas
100 g de açucar
2 ovos
250 g de farinha de trigo
azeite para fritar
1 colher (sobremesa) rasa de fermento em pó
1 limão
açucar e canela moída para polvilhar
sal

Preparação:

Corte as cenouras ao meio pelo comprimento e coza-as em água com sal, durante 25 minutos. Escorra sobre um pano dobrado.

Reduza a polme, deite-o numa tigela e junte-lhe o açucar, os ovos e bata muito bem.

Adicione a farinha previamente misturada e peneirada com o fermento.

Misture e aromatize com as raspas da casca de um limão.

Bata tudo com uma colher de pau (CUIDADO COM A A.S.A.E.!!!)

Deixe repousar durante 30 minutos.

Depois molde pequenas bolas com o auxílio de duas colheres.

Frite (poucos de cada vez) em bastante azeite fervente. Escorra o excesso de gordura sobre folhas de papel absorvente.

Mude para uma travessa de louça e polvilhe com açucar misturado com canela.

(Receita da região Douro Litoral)

Carrot Filhóses

Ingredients:

1, 5 kg carrots
100g sugar
2 eggs
250g flour
Vegetable oil
1 spoon (dessert) pastry yeast
1 lemon
Sugar and cinnamon
Salt

Cut (and peal if you prefer) the carrots in half and cook them in water with a pinch of salt for around 25 minutes.

Let them dry on a table cloth.

Reduce the carrots into a purée, put it in a bowl and add the 100g of sugar and the eggs. Mix well.

Add the flour and the pastry yeast.

Grate the lemon and add it to the mix.

Let it leaven for 30 minutes.

Do small quenelles of your dough with 2 spoons and fry them in hot oil (once again careful that it is not too hot).

Once fried transfer them into a plate with paper to absorb the excess of oil.

Roll them into a mix of sugar and cinnamon.

(Recipe from the Douro Litoral region)

Portuguese Traditional Christmas Pastry...

2008-01-01T23:04:00.000+01:00

There are some Portuguese Christmas tradition that have stayed on in my family although we have been abroad for so long. Some tradition are nicer than others, and this is the case of a delicious pastry done on Christmas and New Year. They are called "Filhóses" or "Velhóses" according to the region in Portugal where they are made, but the recipe is always the same...most of the time!

This is the tradition I will now make you discover...for me there is no real Christmas without at least one of my mother's "filhós"

Ingredients

· 1500g pumpkin (this weight is after the pumpkin was cooked and dried of its residual water) · 600g of flour
· 4 eggs (optional)
· 20g of live yeast
· 5g salt
· a (very) small glass of Port wine
· sugar and cinnamon

1. Peal a medium pumpkin, cut it in cubes and cook it in water without salt. Once cooked, let it dry and squeeze it well to get rid of any residual water.

2. In a big bowl, mix the live yeast in a bit of warm water (careful not hot water, you would “kill” the yeast), add it to the pumpkin with the salt, the Port, the flour and the eggs (if you add eggs you final dough will be a bit “harder” so balance with the quantity of flour used – in my family it is a tradition not to add the eggs, and the result is always so soft and nice).

3. Cover the bowl with a folded blanket and let it leaven as long as necessary. For a minimum of at least 3 hours!

4. After the dough has leavened, put vegetable oil in a pan and once hot form a ball of dough with a spoon and drop it in the oil, let it fry (careful that the oil is not too hot otherwise your dough would burn outside and be raw inside.

5. Once fried, roll them in a mixture of sugar and cinnamon.

6. Serve them warm with a glass of Port!

Happy New Year!

2007-12-30T14:58:00.000+01:00

White Christmas...

2007-12-30T13:27:00.001+01:00

Previsões 2008 Para o Signo de Gêmeos!

2007-12-28T18:49:00.000+01:00

Só por curiosidade...e porque ás vezes isto dos signos até bate certo...coincidência ou não...fui ver as previsões para o meu signo para o ano que vem. Estou mais ou menos de acordo com o que se diz...quanto ao "beijo apressado"...não sei...talvez tenha de fazer a pergunta a...bem...eu cá me entendo!

Influencia Geral
Os nativos deste signo, estarão muito preocupados com diversas coisas no ano que se inicia. Deverão ter cuidado para que essas preocupações, no sejam desculpas para incivilidade e demonstrações de mau gênio.

Ao contrário dos arianos, quem pertence ao signo de gêmeos, estará demasiado mental, motivo pelo qual ha uma tendência a não ouvir a voz do coração, o que poderá levá-los a inevitáveis discussões com amigos e colegas de trabalho. Esta situação será o resultado de idéias errôneas e conseqüente tratamento inadequado, dos assuntos emocionais.

Ha uma influencia geral trazendo preocupações e temores, não somente exagerados como infundados, os quais tendem a produzir uma atmosfera negativa em torno dos geminianos.

Conselho: Mais do que nunca, no próximo ano, se torna necessário um controle mental, a par de deixar que o coração expresse a sua grandeza, tanto quanto a genialidade típica destes nativos.

Amor
Tendo em conta os avisos da influencia geral do ano, e se seguirem o conselho dado acima, o futuro apresenta sinais muito promissores nesta área afetiva.

Mas voltamos ao mesmo problema: estes seres mercuriais, tendem a inibir as suas emoções, e se não equilibrarem o emocional e o mental, correm o risco de ter uma vida sentimental pouco ativa. Não ha nada indicando obstáculos em seu caminho amoroso, a não ser a sua própria filosofia de Vida, por demais mental.

Conselho: use o seu magnetismo pessoal que é forte e positivo, para atrair as pessoas e manté-las junto de você, permitindo que o coração governe seus assuntos afetivos.

Trabalho
Sem dúvida alguma, haverá melhoras importantes no âmbito do trabalho, e também uma atmosfera descontraída e solidária.

Reuniões sociais, trarão boas oportunidades de conhecer novos contatos, o que levará as melhoras citadas acima. Suas aspirações de ter uma vida tranqüila y feliz, no trabalho, serão amplamente recompensadas, ainda que será um ano no qual dificilmente as promoções estarão presentes.Conselho: seja mais competitivo.

Saúde
Uma época de reavaliação, quando exames e revisões da saúde, serão boas medidas preventivas. Tudo o que for feito nesse sentido, terá um efeito tranqüilizador de longa duração, pois mostrara temores infundados nesta área.

Conselho: não fuja da realidade, pois os problemas não desaparecerão se o fizer; entretanto, se encarar as coisas de frente, a força para superar qualquer problema imaginário ou não, surgirá como por mágica, e outras pessoas tomarão medidas para ajudála.

Espiritualidade
Haverá uma realização importante nesta área, principalmente para os que estão trilhando o Caminho.

Uma iniciação, marcará uma fase de desenvolvimento psíquico positivo, e as qualidades carismáticas e os dons telepáticos, cristalizam-se em experiencias gratificantes, gerando a confiança necessária que levará a fase seguinte. Este ciclo será concluído com êxito, pois o futuro dos geminianos já esta delineado, espiritualmente.

Mulher de Gêmeos
Quando o Sol entra em Gêmeos, traz de Touro o seu influxo de energia e vitalidade, estabelecendo assim a primeira influencia do Elemento Ar, no Espirito da Humanidade. A partir de agora a mulher se desprende da Terra, e se entrega a mobilidade, e a expansividade do fluído atmosférico.

Vemos a assim a transformação do Ser humano, na figura feminina, que se desliga das coisas materiais, e ganha a consciência da imensidão do Cósmos. Ela é amiga, inteligente, mental, adaptável, e dual, fator que a leva a ver a fidelidade como algo relativo, com inclinação a ter mais de uma relação ao mesmo tempo.

O Beijo Geminiano: O Apressado
Eles beijam bem e o sabem. Isso faz com que as vezes, procurem formas diversas, de surpreender os seus amores com novas técnicas.

Eles realmente divertem-se beijando, mas tem dificuldade em relaxar e desfrutar tranqüilamente do momento, pois apressuram-se demasiado, e isso lhes tira suavidade e um pouco de ternura.

Tirado do blog "Magia Bruxa"

Of Course...

2007-12-27T19:39:00.001+01:00

...the flu awaits for your holidays to get you. So, here I am in bed, with flu and hating every minute of it! To top everything...I am completely voiceless! Talk of Christmas Holidays! Every year the same story!...Pppfffffftttt!

Meanwhile, will keep you posted from bed...and...as soon as back into shape...will come back with further news!

2007-12-21T08:05:00.000+01:00

Merry Christmas & Happy new Year
Joyeux Noël et Bonne Année
Bom Natal e Feliz Ano Novo
Feliz Navidad y Próspero Año Nuevo
Buon Natale e Felice Anno Nuovo
Kala Christougenna Kieftihismenos O Kenourgios Chronos
Froehliche Weihnachten und ein gluckliches Neues Jahr

Quando I Portoghesi Parlano In Italiano!

2007-12-16T11:00:00.001+01:00

Questo video è dell'anni 1990. La qualità non é buona...però questo video è troppo divertente!

What Blogs Are About?

2007-12-16T01:35:00.000+01:00

A video for people who wonder why blogs are such a big deal.

BLOG DE ELITE!

2007-12-16T00:15:00.000+01:00

O meu "primo" o FJ acaba de me presentear com um prémio do qual me acha merecedora! Para o comum dos mortais a reação seria "oh, um prémio", mas todos os prémios são bem vindos. Como disse num dos meus posts anteriores (o dos "Thinking Blogger Awards"), servem como forma de reconhecimento formal do bom trabalho desenvolvido na blogosfera!

Bom, mas como é óbvio, todo prémio que se respeite, obedece a certas regras...e neste caso elas são:

Regras & Sistemática

A sistemática da promoção é simples.Como todo meme, é exigência um link para o blog que o indicou e outro para o criador do meme, neste caso o blog PutsGrilo!com.

Os blogs terão até o dia 31 de dezembro de 2007 para receberem votos. Todos os votos depois dessa data não serão computados. Cada voto deve ser informado o mais brevemente possível por meio de comentários nesta página e somente serão computados votos emitidos por blogs com mais de 01 meses de existência. Além disso, não serão computados votos de uma pessoa para si mesma, claro.

Durante o mês de janeiro todos os votos serão computados e o resultado, divulgado. Claro, o prêmio será enviado pelos correios ou depósito em conta.

P.S.: A promoção só terá validade se houverem no mínimo 20 blogs participantes até a data final da promoção. Premiação: O prêmio será 01 Puts! Vale no valor de R$50,00 para você divulgar seu blog no Google Adwords.

Assim sendo aqui vão as nomeações:

Gostaria de nomear o "Primo" não tivesse ele já sido nomeado!

A Mik@, porque é divertida, gosta da sua forma de encarar a vida e porque me trás boas recordações da minha terrinha!

A Celeste, por ser uma força tranquila, gosto da sua vontade de conseguir sem perder o rumo aos valores essenciais da vida de uma mulher!

Ao Paulo e o Zé de "Felizes Juntos", porque adoro a forma como encaram a vida, gosto da filosofia de vida presente no blog!

Ao Yo, do Webcedário, porque sou uma miúda que gosta de rir e o webcedário é uma fonte inextinguível de boa disposição!

Ao World Wide Waco (Uorlde Uaide Uacou) porque é outra força de tranquilidade que adoro!

IL MIO PICCOLO MONDO...

2007-12-15T21:12:00.000+01:00

Quest'ultimi giorni passo molte (troppe) ore nel mio ufficio...ogni fine d'anno c'è sempre così tanto da fare che non ho il tempo di alzarmi della mia sedia!

Allora, é meglio farsi un piccolo mondo comodo e "accogliente" per potere lavorare con serenità! È questo piccolo mondo che vi propongo di scoprire...benvenuti nell'universo di "Pythea Professionalis"!

HERTZOGGIES!

2007-12-15T17:06:00.001+01:00

Some time ago I was challenge to do a pastry from South Africa called "Hertzoggies", here is the result...

Ingredients:

400ml flour
5ml baking powder
0.5ml salt
150ml butter
150ml sugar + 30ml sugar
2 eggs + 2 eggs
250ml coconut
apricot jam (a 250ml jar)

Pre-heat the oven to 180°C (350°F) - thermostat 5
Sieve together flour, baking powder and salt
Cream the butter and add sugar. Mix until light and creamy
Add 2 eggs to the butter mixture and mix well
Add little by little the flour mixture to the butter cream. Mix well with hands until you have a slippery dough (like a bread dough)
Butter a cooking pan (about 22cm X 30cm)
Spread dough until you have a rectangle
Put dough on buttered cooking pan
Spread a thick layer of jam on the dough (all the jar)
Mix the sugar with the coconut
Mix the remaining 2 eggs slightly and add it to the coconut/sugar mix
Spread the mixture coconut mixture on top of the apricot jam/dough
Bake in oven for 20 minutes
Remove from oven and allow to cool
Cut into squares (about 3cm X 3cm)

Verdict from South Africa: "Delicious, challenge succeeded"!

System Error...!

2007-12-13T08:48:00.001+01:00

To all those who have been leaving comments and are not getting any answers...I am not away, I am just experiencing Internet problems (Google related) at home!

Will reply as soon as system back on track (soon I hope!!!)

Human Rights Day

2007-12-10T09:44:00.000+01:00

President and Chair of the Commission on Human Rights, Eleanor Roosevelt, looking at the Universal Declaration of Human Rights in Spanish. Credit: UN Photo.

Human Rights Day 2007 marks the start of a year-long commemoration of the 60th anniversary of the Universal Declaration of Human Rights.

This theme for 2008, “Dignity and justice for all of us,” reinforces the vision of the Universal Declaration of Human Rights (UDHR) as a commitment to universal dignity and justice. It is not a luxury or a wish-list. The UDHR and its core values, inherent human dignity, non-discrimination, equality, fairness and universality, apply to everyone, everywhere and always. The Declaration is universal, enduring and vibrant, and it concerns us all.

Since its adoption in 1948, the Declaration has been and continues to be a source of inspiration for national and international efforts to promote and protect human rights and fundamental freedoms.

An essential element in the protection of human rights is a widespread knowledge and understanding among people of what their rights are and how they can be defended. The Declaration is now available in over 360 languages and is the most translated document in the world – a testament to its universal nature and reach.

Sixty years on, we pay tribute to the extraordinary vision of the Declaration’s original drafters and to the many human rights defenders around the world who have struggled to make their vision a reality.

The Declaration belongs to each and every one of us – read it, learn it, promote it and claim it as your own.

Source: United Nations web site

Querido Pai Natal...

2007-12-09T22:39:00.000+01:00

Mmmoooââââââ?????

2007-12-09T10:57:00.001+01:00

2007-12-09T10:40:00.000+01:00

I am 63% Addicted to Coffee

Amar!

2007-12-07T22:02:00.000+01:00

Eu quero amar, amar perdidamente!

Amar só por amar: Aqui...além...

Mais Este e Aquele, o Outro e toda a gente

Amar! Amar! E não amar ninguém!

Recordar? Esquecer? Indiferente!...

Prender ou desprender? É mal? É bem?

Quem disser que se pode amar alguém

Durante a vida inteira é porque mente!

Há uma Primavera em cada vida:

É preciso cantá-la assim florida,

Pois se Deus nos deu voz, foi pra cantar!

E se um dia hei-de ser pó, cinza e nada

Que seja a minha noite uma alvorada,

Que me saiba perder... pra me encontrar...

Florbela Espanca

To "My" Blogosphere!!!

2007-12-07T21:31:00.001+01:00

This award is dedicated to all the blogs which have been listed by me on the "Blogs I Love" and "My Favs". Thank you for all the joy in reading you!

Ce prix est une dédicace à tous les blogs que j'ai mis sur mes listes "Blogs I Love" et "My Favs". C'est un plaisir de vous lire!

Este prémio é dedicado a todos os blogs das minhas listas "Blogs I Love" e "My Favs". Obrigado pelos bons momentos que passo a ler-vos!

Questo memme va dedicato a tutti i blog che si trovano sulle mie liste, cioè "Blogs I love" ed "My Favs". Grazie, leggervi é una vera gioia!

ευχαριστο σε όλοι!

"Thinking Blogger Award"!

2007-12-07T15:44:00.000+01:00

I was nominated for a "Thinking Blogger Award" by "Il Grande" (per me lo sei!) MasterMax! I have been given quite a few awards, would one think I become blasée? NOT AT ALL!

This is like a recognition from your "peers" of the good work you are doing, and it is only natural that you contribute to other good work being done to be known by retributing the honour you have been given to others. Quindi, voglio ringraziare Max per il suo premio, mi fa veramente piacere, ed voglio anchio dare questo premio!

I wish to nominate the following Blogs/Persons:

Hydra, o teu humor é a minha evasão diária de bom humor no escritório quando só tenho vontade de gritar!

Mik@ pela sua boa disposição, bom humor e por ser da minha terrrinha!

FJ, primo as tuas palavras inspiram deveras!

Paulo, porque a vida é tão simples e tão bela...porquê complicar, não é?

Isline, ciccia continui ad essere la persona romantica e meravigliosa che sei!

A vous tous mes cher(es) ami(e)s...tout le bonheur du monde et plus d'années pour vos blogs!!!

p.s. all those that are not nominated here, you are not forgotten, I have something in-store for you!

Entre Portugal e Italia!

2007-12-02T21:28:00.001+01:00

Está tudo dito...niente altro da dire!

p.s. agradecimentos pela "piada" ao grande "Webcedário"!

Kryptonite Cake!!!

2007-12-02T12:37:00.000+01:00

Ingredients:

3 eggs
1 cup of sugar (you can also use the pot of yogurt as measure)
1/2 cup of oil (sunflower or peanut)
1 yogurt (natural)
1 cup of mint syrup
4 cups of flour
1 pinch of salt
yeast (for pastry)
chocolate (cooking chocolate. I used "Cremant")

Mix the egg yolks with the sugar until you have a cream.
Add the oil to the egg cream
Add the mint syrup and the yogurt
Add the flour and the yeast
Add the pinch of salt to the white of the eggs that you will whip until they are firm and add this preparation to the green dough very carefully.
Put half the dough in your "tourtière" (I used one with a 30cm ø)
Put chocolate on top (I have grated the chocolate with a peeler)
Put the rest of the dough on top of the chocolate
Put in pre-heated oven and cook at temperature of 180° for around 40-45 minutes (check cooking with a tooth pick. If tooth pick comes out clean, your cake is ready)

You will then have an extraordinary cake with an incredible perfume, awesome taste and with an unbelievable green colour!

p.s. Qui bisogna ringraziare Lucia per la ricetta ed anche Anna (Undici Mesi).

Escrita...escrita

2007-12-01T19:55:00.000+01:00

Visitando outro blog (Pópulo) deparei-me com um teste de grafologia muito engraçado que me deu vontade de tentar fazer. E o resultado foi este:

A inclinação de sua letra mostra que você tende a ser uma pessoa extrovertida, sociável e afetuosa. A ligação de sua letra revela organização, raciocínio lógico e razoável capacidade de adaptação. A direção de sua letra indica otimismo, criatividade e impulsividade na realização das tarefas cotidianas.

A pressão de sua escrita sinaliza um gasto pequeno de energia nas suas tarefas diárias. Diz também de seu bom gosto, sensibilidade, e de sua facilidade em sucumbir ao cansaço físico e mental. As áreas valorizadas na sua escrita destacam vigor físico e sexual que se refletem na grande habilidade de expressão corporal.

A forma de sua letra demonstra sinceridade, capacidade de adaptação, espontaneidade; sensualidade.

World AIDS Day

2007-12-01T09:51:00.001+01:00

World AIDS Day

2007-12-01T09:13:00.001+01:00

This year's World AIDS Day celebrates the leaders and communities worldwide who are setting examples, taking initiatives and helping the world to keep its promise to act on AIDS. This year, World AIDS Day focuses on "leadership", the theme set by the World AIDS Campaign under the five-year slogan “Stop AIDS, Keep the Promise”.

To know more about World AIDS Day and its campaing visit the UNAIDS website. The 2007 AIDS Epidemic Update can be read here

Bela...educação...

2007-11-29T20:44:00.000+01:00

Das duas uma...ou combinaram todos juntos para me ruinarem a semana, ou é eu sei lá que mistério que me anda a transformar numa fera.

Ora ia eu tõ descançadinha no meu caminho para o trabalho quando passo ao lado de uma construção e ouço (com grande espanto)..."olha a gaja boa"!...outro de responder "eh russa, qu'és tan *@# boa"!

Ora, a moça singela e inocente que eu sou (tá bem, não acreditam? perguntem a quem me conhece, nah!), de se virar e murmurar uma pequena resposta incompreensivel até para mim...um deles de recomeçar "olha lá, qu'és boa, anda cá"...o outro de dizer "e se a gaja é portuguesa"..."t'as parvo, é loira...já viste portuguesas loiras?" (pouca sorte tens tu calhaste logo com uma portuguesa!!!)

Esta moçinha singela....de desatar a responder....com toda a dignidade e elegância que me caracterizam (mas que sim senhor...eu sou moça fina!)..."meu excelenterrimo cavaleiro (foi mais ou menos isto...bem, mais menos do que mais mais...cá me entendo) ...meu parvalhão...(e aqui poupo os ouvidos mais sensíveis) @#*...@#*...@#*...da parte das verdadeiras loiras verdadeiramente portuguesas! (NAH!!!)

Don't mess with a blonde...more so if she is portuguese!!!

Age! Fac ut gaudeam!

2007-11-29T20:26:00.000+01:00

Há dias em que me sinto assim...mas ultimamente tem sido mais assim do que outra coisa!!!

Friends of World Food Programme (WFP)

2007-11-26T19:59:00.001+01:00

After having published my post on the Free Rice web game, I was contacted by the Communications Associate from "Friends of the World Food Programme".

It was very interesting to know that there is an organization based in Washington D.C. that is devoted to helping the WFP in its work to releave the world from hunger. They partner with the World Food Programme to raise funds, mobilize volunteers, and draw attention to global hunger and poverty. Once a month, they send out an electronic newsletter, Food for Thought, which highlights WFP’s current humanitarian relief activities, relevant news items, events from other humanitarian relief organizations, and pieces written by people who are in the field.

They are reaching out to bloggers and asking them to post something on their blogs about their newsletter and encourage people to sign up for it. They also have some banners to put on your website, blog...these are very simple things you can do to help. So, don't hesitate to take a look into their website and to help in any way you wish and can!

You can also visit the World Food Programme website. Don't hesitate in helping!

Alive With Technology!!!

2007-11-26T18:34:00.000+01:00

When it comes to technology, I am a big fan...especially coupled with a lot of imagination. But how about comparing the above technology, with the one of the video below?

Now dare telling me that you don't prefer "breakfast-bacon-eggs" technology???

Dream Team...Fondue Night!

2007-11-25T12:38:00.000+01:00

Dedicated to the Dream Team (Angela, Lisa, Ana, Patricia, Christine, Vanessa, Maria, Sweenitha...Gaynor and Laura who could not join us). A team that goes wild when fighting for the "religieuse"...that crusty layer of cheese that remains at the bottom of the pot after the fondue has been literally "devoured"!!!

Web game provides free rice. . .

2007-11-25T12:36:00.000+01:00

The World Food Programme (WFP) says hunger is the world's number one emergency. An internet word game has generated enough rice to feed 50,000 people for one day, the UN's World Food Programme (WFP) has said.

The game, FreeRice, tests the vocabulary of participants. For each click on a correct answer, the website donates money to buy 10 grains of rice. Companies advertising on the website provide the money to the WFP to buy and distribute the rice. FreeRice went online in early October and has now raised 1bn grains of rice. That is enough rice to feed 50,000 people for one day, the WFP said on Friday.

"Viral marketing"

The head of the WFP, Josette Sheeran, said: "FreeRice really hits home how the web can be harnessed to raise awareness and funds for he world's number one emergency." She said word of the game has spread with the help of internet bloggers and websites like Facebook and YouTube. "The site is a viral marketing success story."

P.S. The idea behind the game made me want to know more, and after some personal research, I found that it takes about 3,500 grains of rice to feed one person. That is the reason why it is interesting to look at the "TOTALS" page on FreeRice.

Descanço...qual descanço????

2007-11-25T11:41:00.000+01:00

Isto de sair todos os dias até as tantas e de ir trabalhar cedo na manhã seguinte dà nisto!!!!

Roque Santeiro...dedicado ao Hydra!

2007-11-25T11:40:00.001+01:00

Com um obrigado por BOAS recordações!

La verità è che...non gli piaci abbastanza

2007-11-19T20:19:00.000+01:00

Quando ho finito di leggere il libro "Les Hommes Peuvent Attendre - L'art de vivre seule" di Marjorie Hillis, ho trovato questo in italiano in una libreria ed che é stato scritto da due sceneggiatori della serie televisiva "Sex and the City".

"La Verità È Che Non Gli Piaci Abbastanza" é un manuale per smascherare le scuse che gli uomini raccontano e le donne si bevono. In questa guida, si insegna a riconoscere le giustificazioni vere da quelle false: un botta e risposta fra donne in crisi e l'esperto, consigli, rivelazioni ("Gli uomini sanno come funziona un telefono"), divieti ("Non stare altri dieci minuti con lui se noti uno dei seguenti comportamenti..."), aneddoti personali, esercizi pratici, per non perdere altro tempo e smettere di farsi illusioni.

Se un uomo desidera una donna, probabilmente le permetterà di capirlo; se così non fosse, si nasconde dietro mille scuse. E se non ci pensa lui a giustificarsi, ci pensano le donne, arrovellandosi, ossessionando le amiche, sprecando lacrime e sonno: "Forse non vuole rovinare la nostra amicizia", "Non è colpa sua, ma della sua famiglia", "È troppo preso dal lavoro", "Ha paura di soffrire ancora".

Questo libro rende conto di quante giustificazioni ingiustificate siamo in grado di sfornare! É davvero istruttivo per evitare viaggi inutili! Posso anche garantirvi molte risate! Fa ridere e si legge in maniera piacevole! Leggetelo!!!!

Ratatouille...façon "Angela"

2007-11-19T18:40:00.001+01:00

Pour toutes celles qui au bureau ont demandé la recette de la Ratatouille façon "Angela"!

Ingredients:

- 1 poivron vert
- 1 poivron rouge
- 2 courgettes (la quantité dépend de la taille)
- 1 aubergine (facultatif)
- 1 boite tomates concassées
- 1 verre vin blanc
- 2 verres d'eau
- ½ citron
- 1 feuille de laurier
- 1 oignon
- 2 gousses d'ail (dégermées)
- Huile d'olive, Sel, Poivre

1. Émincez l'oignon et les gousses d'ail et faites revenir dans une cocotte avec la feuille de laurier et de l'huile d'olive jusqu'à ce que l'oignon soit transparent (attention à ne pas laisser bruler l'ail sinon la préparation deviendrait amère et immangeable).

2. Pendant ce temps couper les poivrons, les courgettes (et aubergine) en dés. En ce qui concerne les courgettes, je préfère laisser la peau, par contre l'aubergine doit être pelée! Séparez poivrons et courgettes.

3. Une fois que l'oignon soit devenu transparent ajouter les poivrons coupés en dés. Laissez "suer".

4. Après 5 minutes, ajouter les tomates concassées. Laissez cuire 10 minutes en rajoutant l'eau, le vin et le jus de la moitié de citron.

5. Une fois que les poivrons seront à moitié cuisson (après 10 minutes), ajoutez les courgettes (et aubergines). Assaisonnez de sel et poivre.

6. Une petite quantité égale d'eau et de vin blanc peut être rajoutée si l'on désire que la ratatouille ait un peu plus de jus.

7. Laissez mijoter encore 10 minutes, rectifié l'assaisonnement si nécessaire.

8. Servir avec du riz blanc. Délicieux avec de la viande ou du poisson grillé.

How Not To Day Dream...

2007-11-18T21:35:00.000+01:00

...when such a scenery is just outside your office window! Often it is difficult to be fully concentrated in what one is doing having this display of beauty from mother nature jsut in front of your "noze"....teasing you!

O Esférico Rolando Sobre a Erva

2007-11-16T19:30:00.001+01:00

Olà Cambada!
Belas recordações...um portista que sempre fez rir uma benfiquista!
"Aqui vai à tua" Herman!!!

Fatal Exception!

2007-11-14T21:55:00.000+01:00

Quantas vezes vos aconteceu de serem vítimas de panico por causa de uma mensagem “erro do sistema operativo”? Muitas vezes de certeza. Graças a este site web, podem fazer a vossa propria mensagem de erro!

No entanto, uma vez criada a mensagem, não utilizem o link porque não funcionarà, apenas uma imagem *.bmp serà criada e que necessita ser salvaguardada no vosso PC antes de ser utilizada.

A mensagem pode ser personalizada: podem decidir a aparência da janela (tipo Windows 95/98 ou Windows XP), podem introduzir o text que quiserem assim como o texto para os botões.

Tentem…aposto que se divertirão!

La Neve É Arrivata...!!!

2007-11-11T20:23:00.000+01:00

La neve è soffice e vellutata

e con le sue magie che sfiorano i pensieri

sembra una fata.

Cade per tutto il mondo

e poi si ferma

a fare un grande girotondo.

Per tutto il paesaggio bufa

e noi ci riscaldiamo davanti alla stufa.

A Vision of Students Today

2007-11-11T01:09:00.001+01:00

The problems I had as a university student in Portugal and then in Switzerland, were not quite the same as technology and especially internet were still but a dream...However, most of the problems back then are still the same problems today. Students, the first victims of never ending dying systems?

Día Mundial da Usabilidade!

2007-11-09T19:30:00.000+01:00

Dando uma voltinha no Blog do meu amigo (Primo) FJ, deparei com um post que me despertou a curiosidade. Lendo do que se trata, pensei que vinha mesmo a calhar, eu que estive umas horitas a tentar entender o manual de um aparelho que me parecia dos mais simples. Mas hoje em día é preciso ser um cientista para entender como funciona um simples telefone!!!

Para resumir, a Associação Portuguesa de Profissionais de Usabilidade lança no dia mundial da usabilidade (mais um dia mundial para recordar!!!) o site de potesto "Diffícil de Usar"!

O seu objectivo é recolher testemunhos de objectos/serviços/sites que nos colocam dificuldades no dia a dia. O site irá manter-se activo até ao final de Novembro, altura em que serão compilados todos os testemunhos e enviados às entidades responsáveis pelos objectos do protesto.

Quanto mais protestos forem recolhidos mais força terão junto das empresas responsáveis. Ajude a passar a palavra, divulgando o site no seu blog ou site pessoal/empresarial.

Manger Du Chocolat Pour Aider La Nature!!!

2007-11-08T21:14:00.000+01:00

Les accros au chocolat (comme moi) pourront désormais se laisser tenter sans éprouver le moindre sentiment de culpabilité: un nouveau procédé permet de transformer les restes de fabrication du chocolat en biocarburant. Ce nouveau carburant est fabriqué dans le nord de l’Angleterre.

C'est peut être la façon la plus facile et la plus agréable de contribuer au développement durable!

En avant toutes...mangeons du chocolat!!!!

Make My Logo Bigger!!!!

2007-11-08T10:27:00.000+01:00

Strolling along the web, I found something in another Blog which is very interesting and funny. Believe me If you're a website designer or a graphic designer and you've worked with clients, you will surely die laughing when you watch the commercial for Make My Logo Bigger Cream, a special new product available to clients of designers.

HAVE FUN!!!!

Helpdesk Efficacy...!

2007-11-07T21:45:00.001+01:00

Sorry to the other "computer" team members...couldn't resist the joke!

How To Do Nothing At Work And Still Get Paid...?

2007-11-04T10:23:00.000+01:00

Would be fun to find out if anyone ever got away with it...

Minha Escrivaninha...Escritório e Casa...

2007-11-04T09:56:00.000+01:00

Hà dias em que a escrivaninha, seja no escritório o em casa, é o espelho de como me sinto! Sem mais comentários...preciso de um bom café para acordar esta manhã...!

How To Make Greek Salad (Horiatiki Salata)!

2007-11-04T09:32:00.000+01:00

For all those that asked at the office. This is how the real recipe should be. Remember, NO LETTUCE!!!

My Own Two Cents On Madeleine...Part V!

2007-11-03T21:22:00.000+01:00

In "Part IV", I mentioned about British press shooting their own foot...seems like it is what happened!

The results of the biological evidence found in the apartment and in the car used by the McCann have now arrived in Portugal. The British press states that the results show with no doubt that Madeleine was carried in the trunk of the car the McCann were using. Her DNA is spread all over the car which contradicts the theory of DNA transfer from clothing. Need be to remind that the car was rented 22 days after Madeleine's disappearance?

Sources contacted by Portuguese newspapers, are careful in their statements regarding the results of the DNA testing and sampling. However, they do not exclude that former theories are now confirmed but they assure that work still needs to be done on it for doubtless certainty. The contacted sources, reinstate that the priority is to find the child's body, as only when Maddie is found, it will be possible to understand the mechanism that led to her death and to eventually formally accuse her parents of homicide.

One should remember that the first results given to the Portuguese authorities already seemed to agree with the theory that Maddie was dead. That is why her parents were considered "arguidos" last September.

However, back then, the police did not have much to work with to have absolute belief in their guilt. Although Maddie's parents had been confronted with evidence available and with the homicide theory, they stated over and over again that the DNA was in the car because of DNA transfer since Maddie's clothes were carried in the trunk of the car.

The results now available for the Portuguese police show that such could not be possible. Some British press stated that the evidence formally guarantees that the evidence available points to a body being carried in the car and not a live person (the McCann had stated that the DNA could come from their twin children. Needless to point out that although we have similar DNA within family, we have our own chart...like our own finger prints!).

So shooting their own foot? Yes, so much that the British press is now reverting the tide and accusing the McCann. The same press that protected, "shielded" the McCann and had fun with their smear campaign of Portugal and its police. How easy now...

If the above is confirmed...one thing is for sure...the McCann will have damaged forever the image of those who really suffer the loss of a child in dramatic circumstances and need as much help as possible. How to make any campaign credible from now on? We now take the risk that each time a child will disappear, a public outcry will be overlooked, will be insignificant. Won't we think each time it will happen "what if it is another McCann case"?

Este Blog Diz Piaçaba!!!

2007-10-31T12:50:00.001+01:00

Jà que o piaçá é uma vassoura que não estudou...vamos todos dizer "piaçaba"! :-D

HOT CHOCOLATE...

2007-10-28T22:22:00.000+01:00

Because of the weather outside (preparing itself for snow) and the need to cocoon that comes with it, I prepared my self some old fashioned home made hot chocolate. Enjoying it in my pyjamas, I thought of sharing the recipe with you. So here goes:

INGREDIENTS:
2 ounces of chocolate powder (+ 2 squares of Toblerone if wanted)
1/3 cup sugar (if the chocolate powder is not already sweetened)
4 cups milk
1/2 teaspoon vanilla
Whipped cream (for those who want a richer taste and texture)
Marshmallows (for those who like it)

PREPARATION:
Place chocolate, sugar and milk in a saucepan over medium-low heat.
Heat, stirring, until chocolate melts (include the 2 squares of Toblerone at this stage) and mixture is well blended.
Add vanilla and the whipped cream; pour hot chocolate into cups. Put marshmallow on top.
This hot chocolate recipe serves 4.

Of course my recipe does not rival with the famous hot chocolate from the “Barbare” in Lausanne where the chocolate texture is so sick that the spoon stands on its own in the cup (and you actually have to eat the hot chocolate with the spoon rather than drinking it), but I can guarantee my recipe is excellent!

A lingua portuguesa tem cá destas coisas!!!!

2007-10-27T22:18:00.000+02:00

Dando uma voltinha no oceano da internet, fiquei "encalhada" num blog que achei de muita utilidade no que respeita às definições que dà da lingua portuguesa.

Tudo o que diz faz muito sentido...basta ver uma das definições que dà de "pleonasmo" (clique aqui). Pela mesma ocasião fez-me descobrir uma enciclopedia de português disponivel gratuitamente na internet que muito me espantou por ser...digamos...séria (desculpem tive de parar de escrever porque isto de rir e escrever ao mesmo tempo não dá muito jeito!) e pela sua...hum...originalidade.

Cliquem no link da enciclopedia "O Portuga de A~Z" e juro-vos que vão compreender porque é que ainda não consegui parar de rir! É...como explicar...uma nova visão da nossa lingua. Digo bravo aos prestigiados investigadores que desenvolveram esta obra magnífica!

Algumas dicas: cliquem nas imagens que aparecem ao lado das definições, terão (boas?) surpresas e.g. cliquem, nos pontos vermelhos no homemzinho página 03, ou na panela do cozido à portuguesa na página 07, na seta verde na página 05, mesma coisa para a definição de emigrante na página 11 (oh meu Deus que tenho de me rebolar no chão de tanto rir), enfim...deixo-vos descobrir...todas as imagens ao lado das definições têm links e se clicarem vão descobrir maravilhas!!!

(recomendo...ai se recomendo a visita à definição da letra "P" página 33 - passem com o rato por cima das definições para compreender do que se trata...mesma coisa para a página "musica").

BOA LEITURA!!!!!

Ah le amour...always ze amour...believe vous?

2007-10-27T11:40:00.001+02:00

"...chi sa perché noi maschieti doppo avere tanto lottato per conquistare una femina, non vediamo l'ora di scapare?"