Mr Bean Rushes To The Dentist

This is a special dedication (from a CV!)

ASAS DE FRANGO PICANTES

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...

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!

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?

How to react to Prejudice...!

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

"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...

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

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

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

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

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


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


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


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


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


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


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


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


9. Press the pastry rounds into the muffin tin.


10. Remove the cinnamon stick and lemon from the custard.


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


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


13. Sprinkle cinnamon powder on top for those who like it.
    

Bom apetite!!!

100% aprovada!!!

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!!!!

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

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...

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

TELEMAGOUILLE

2000 VISITORS!!!

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

"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:

1. Soak citrus peel, raisins and pine nuts in Port overnight or until plump.
2. Sprinkle yeast into water in bowl and let stand 5 minutes. Stir to dissolve.
3. Mix flour and salt in large bowl. Make well in center and pour in dissolved yeast.
4. Use wooden spoon to draw enough flour into dissolved yeast to form soft paste.
5. Cover bowl with dish towel and let stand until "sponge" is frothy and slightly risen, about 20 minutes.
6. 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.
7. Add mixture to flour mixture and mix in flour from sides to form soft dough.
8. Turn dough out onto lightly floured work surface.
9. Knead until soft, smooth, silky and elastic, about 10 minutes.
10. Knead in dried fruit and pine nuts until evenly distributed.
11. Place dough into clean bowl and cover with dish towel. Let rise until doubled in size, about 2 hours.
12. Punch down, then let rest 10 minutes. Shape dough into ring and place on buttered baking sheet.
13. Wrap dried fava bean and trinket separately in wax paper. Insert tiny packages into bottom of shaped dough in different places.
14. Cover with dish towel and set aside until doubled in size, about 1 hour.

To prepare topping:

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

Portuguese Traditional Christmas Pastry...II

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:

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


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


3. Adicione a farinha previamente misturada e peneirada com o fermento.


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


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


6. Deixe repousar durante 30 minutos.


7. Depois molde pequenas bolas com o auxílio de duas colheres.


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


9. 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
  

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


2. Let them dry on a table cloth.


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


4. Add the flour and the pastry yeast.


5. Grate the lemon and add it to the mix.


6. Let it leaven for 30 minutes.


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


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


9. Roll them into a mix of sugar and cinnamon.

(Recipe from the Douro Litoral region)

Portuguese Traditional Christmas Pastry...

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!