After a break yummy sundays are back. Today with a sweet potato special. Tasty, sweet, savoury potato…
From The Roasted Root
In her recent blog post “Modern Lisbon – A food story for Travel & Leisure Magazine” Kerry Murray shares some really yummy pictures of modern Portuguese food – really worth checking her blog.
…and for those of you who understand German, die Zeit Magazine had a special feature on Alexandra Klobouk and Rita Cortes Valente de Oliveira new cookbook – “Die portugiesische Küche” – it has some traditional Portuguese recipes as well as really cool graphics.
This time on yummy sunday I’m sharing a tasty discovery: MANTI (Ravioli of Turkey)
These are very small meat-filled pockets of yummyness. Trust me you will love them! I have not made them myself but if you feel brave you can find the recipe here; or if you happen to be in Darmstadt you can visit Cafe Padishah – they will make them fresh just for you!
Its yummy sunday time again! This time: Glazed Poppy Seed Lemon Cake! yum, yum!!!!!
- 5 tablespoons unsalted butter, softened, plus more for pan
- 3/4 cup, plus 3 tablespoons sugar, plus more for dusting
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3 tablespoons fresh lemon juice, plus finely grated zest of 2 lemons, plus more for garnish (optional)
- 1/4 cup milk
- 2 large eggs
- 1/4 cup poppy seeds
Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Dust with sugar, and tap out excess; set aside. Whisk together flour, salt, and baking soda. Stir together 1 tablespoon lemon juice and the milk.Put butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs, zest and poppy seed. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes.
Meanwhile, stir together remaining 3 tablespoons sugar and 2 tablespoons lemon juice. Upon removing cake from oven, immediately brush with lemon glaze. Let cake cool in pan 10 minutes. Unmold cake. Brush remaining glaze on top. Garnish with zest.
Yay! Today is Yummy Sunday, so I have baked a very special Pear Crumble also known as Pero Tapo.
The story of the Tapo(s) started some time ago when I worked in a center for children with special needs in Brighton. One day one of the kids asked me to bake an Apo Tapo for him. After a lot of scratching my head trying to think what he was asking for, I realised he wanted Apple Crumble. We then both baked Apple Crumble. In fact, he taught me how to do most of it, since at the time I was quite new to the world of Crumble. Anyway, since then any Crumble I have baked has been lovingly named Tapo – so Pear Crumble is known as Pero Tapo in my household.
Here’s my recipe for Pero Tapo:
3 1/2 tablespoons of brown sugar
1 cup of oat flakes
1 cup of plain flour
1/2 cup of sugar
3 tablespoons of butter
Peal the pears and cut them in to small pieces. Put in an oven-proof tray, add the pear pieces and the brown sugar together. Bake in the oven for 10 minutes at 180 ℃. Meanwhile add and mix together the oats, sugar and plain flour in a bowl. Add the butter to the flour mixture and mix together with your fingers until you have a flaky/sandy consistency.
Add the butter mixture on the top of the baked pears and bake it all together for another 30 minutes.