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Avó Paula's Kitchen

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Avó Paula's Kitchen

Mediterranean culinary - healthy, nutritious and easy using fresh and local products with an emphasis on olive oil, herbs, greens, legumes and nuts.

06/06/2020

Cherry Tomatoes Galette, just out of the oven, cooling for 20 minutes

12/05/2020

Sponge Cake

05/05/2020

WRITING ON MEDITERREANEAN FOOD VALUE

Garlic
It’s well virtually all Mediterranean cuisines use garlic extensively. t’s a strong favouring agent and the bulbs are also used for medicinal purposes to ease health conditions and to prevent chronic problems.
Garlic has its originals in India and Egypt, from about 5000 years ago, say the experts ,who also claim that there is proof that it was also used in China 4000 years ago. Today, it's considered to be a natural antibiotic by many cultures as well as being a favourite for seasoning. Garlic is used as a spice and also as a way to bring out the flavours of other vegetables.
It is also believed to be an amino acid, which is the building block of proteins) and enzymes, that property that helps your body-building and it also protects your gut. It’s also suggested that it is a good treatment for depression, fever, it’s a blood pressure regulator and it helps diminish or control constipation. It’sused to treat rheumatism and infections, seasickness and intestinal parasites but, most importantly, it seems to be a great remedy to assist with cholesterol issues, so attest the experts.
As with all foods, some are allergic to garlic as there's also the other sie to this discussion and that is that eaten fresh it produces terrible breath.

04/05/2020

Torta di Semolino e Ricotta
2 tbsp butter, plus extra for greasing; 250g semolina flour, plus extra for dusting; 1 lt cold milk; 2 lemons, zest pared into strips from one, zest finely grated from the other; pared zest of 1 orange;
400g ricotta cheese; 6 eggs; 1 tsp vanilla paste or extract; 200g caster sugar; pinch of salt.
Preheat the oven at 180C. Butter a 23cm springform cake tin and dust with semolina flour. Put the milk into a saucepan and pour in the semolina flour. Stir to mix with a balloon whisk. Set the pan over a medium heat and add the pared lemon and orange zest. Cook, stirring constantly using a balloon whisk to avoid scorching until it starts to thicken. Then remove and discard the pared zest. Remove the pan from the hat and add the butter, stirring until melted. Set aside to cool.
Meanwhile, set a fine-mesh sieve over a large bowl and press the ricotta through suing a spoon to remove any lumps. Stir in the eggs and vanilla then add the sugar, salt and the grated lemon zest. Now, add the semolina and milk mixture to the bowl of a stand mixer fitted with a whisk attached, or else use a hand-held electric mixer at medium speed for about 3 mins. Pour into the prepared tin and bake for about 45 mins till dark golden on top. Set aside to cool in the tin for 20 mins before serving.

20/04/2020

Very simple vegetable pie

18/04/2020

Polenta and bacon that will be served with grated Parmesan cheese

16/04/2020

My verteriam dinner - Zucchini, 1 sliced onion and cherry tomatoes, olive oil and oregano

15/04/2020

Risotto di Funghi & Broccoli with Béchamel -

12/04/2020

Chicken with red peppers & eggplant plus Spinach with Ricotta - lunch and dinner

01/04/2020

Simple sauce with tomatoes and peppers 🌶

29/02/2020

Tzatziki freshly prepared.

28/02/2020

Brandade, a recipe of cod & potatoes and much more, from the South of France.

24/10/2019

Classic sponge cake (caramel) recipe almost entirely followed by my 11-year-old grandchild Chiara’s to celebrate her father is my sons birthday yesterday. The top looks a little bit muddy because what she wanted to draw in cocoa powder smudged.

14/10/2019

Tomorrow is casserole day. Haven’t done one on quite some time. I’m excited. I may make it entirely vegetarian. I’ve verbs, pulses and herbs that will provide me with all required. Perhaps I only use chips from a portion of prosciutto to give it a twist.

21/09/2019

My style of fast food breakfast today was eggs with grated Parmesan cheese baked in a ramekin served with bread fried in olive oil and garlic and fresh cream, garnished with parsley. This can be done equally well in a skillet but caution needs to be applied as the eggs shouldn’t talk to you, meaning, the cooking stove plate is set at a low temperature and the pan needs to be taken off the heat from time to time so the cooking process is gentle and slow, using a silicone spatula to stir continuously. When ready, you spread the soft cooked eggs with cheese over the fried bread.

15/09/2019

Focaccia di Recco, soft goats cheese from Portugal found in a supermarket in CT and olive oil from Greece (I had at hand in the kitchen). Once the bottle opened one shouldn’t keep olive oil for longer than a month. Excellent breakfast. Will deep freeze left overs as lunches for school for my grandchildren.

14/09/2019

Focaccia di Recco - Street food in Liguria. It consists of bread dough mixed with olive oil plus a typical Ligurian soft cheese (stracchino) baked at 250 C for approximately 10 min till golden. You can do this with another type of interesting soft cheese. You may be able to buy bread dough from your baker. Add olive oil and cheese 🧀 later prepare into a baking round tin.

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