Monday, January 20, 2014

A Baking goddess in South America cont...

And now I am in mendoza... One of the well known wine regions in Argentina, the region that produces 75% of all argentine wine. 

I arrive to a city surrounded by mountains... Beautiful... Just what i like. But it is still very very hot... Worst of all it feels stuffy and like we say in Portugal 'ar de trovoada'(it feels like there could be thunder). 

The city in itself is nothing compared to Buenos Aires. Much smaller not as easy to get lost and a lot less traffic(less risk of getting runover!). 


After a long nap, I took to the streets of Mendoza... And soon realised the weather was not making my life easy... The stuffy air gave me a headache and made me feel queasy. After 2 hours of exploring I decided to head back armed with sparkling water to help my uneasy stomach. 
When I decided to venture back out for dinner it was raining and thunder!! Oh it felt good... The temperature instantly went down and the cold rain helped to cool off! At first i was a bit uncertain of venturing the streets with lightning but no one else seemed to be worried about it! 

Obviously I went for dinner where I could have nice meat... I got recommended Facuno. I had a nice piece of sirloin with garlic chips and pumpkin mash. I ordered a glass of wine... But my mistake was to order a glass of white wine... And here is where I felt like a wine snob. But really I just couldn't let this one go. 

The waiter brings me the wine, an argentine sauvignon blanc, pours it for me to taste and although a very nice wine, it was warm!!!! I told the waiter it was warm... His response?! Whilst he kept pouring said he knew it was warm but he didn't have cold wine, and that he would bring me some ice for the wine... Wait... What?! Did you just say you would bring me some ice?! For the wine?! No way... I couldn't let this man ruin this wine!! So I kindly said no and asked the waiter to chill the wine... Inexcusable! 

My second day in Mendoza was spent tasting wine and exploring the town. I was picked up from the hotel in the morning by a very nice tour guide, enrique, who then took me to my first 'bodega'. One that I personally selected, Luigi Bosca. On the way to the bodega, I got a very detailed explanation of Mendoza and its wine heritage. I learned so many new things! (I have some knowledge of argentine wines) I wasn't aware that Mendoza produced most of Argentinean wine and that it has over 1000 producers! It's incredible! I also learned that the producers have a big problem with hail in the winter... It comes down in the form of tennis balls which destroys the vineyards. 


At Luigi Bosca we got shown around the property, which had this beautiful smell of macerated grapes. We then get guided into their shop where we got to sample four of their wines, a sparkling, white(sauvignon blanc) and two reds(pinot noir and cabernet sauvignon). 
    Bodega Luigi Bosca

After we rushed over to Septima to see if we could still get the tour before lunch, but unfortunately we weren't on time! Never mind... We still have lunch there to look forward too. A four course lunch, paired with three of their wines. Septima is owned by a Spanish company, the seventh property to be owned by this company, located on the no. 7 road, on the seventh mile. Lunch was really good with good wine and an amazing view of the vineyards with he mountains as backdrop!

     Bodega Septima

    Desert at Septima

Argentinean wines are still like I remember! The reds are nice and smooth with no tannins and the whites extremely aromatic. I got to try different grapes, but my favourites are still their crown jewel Malbec and torrontés. 

Back to town and I decide to take the city tour, which I was surprised to find out is bigger than what I expected! The whole town has a unique irrigation system that dates back to Incan times. A system the foliage of the town requires to exist because Mendoza is desert land. This system guides the water from the Mendoza river into canals found all over town. It's genius! This also allows the town to have a magnificent park(parque San Martin). A park that houses an artificial lake used by the regatta club, golf club, horse riding club, tennis club and amazing views. 

My third and last day in Mendoza was spent on a guided tour called 'Alta montaña', a tour which takes you up the mountains towards the border of Argentina and Chile. A day long trip that takes you through the most amazing views and luckily for us the day was nice and clear and we got to see mount Aconcagua, the highest mountain of the Andes at 6,960.8 metres. Covered in snow it was astonishing! So beautiful and majestic!
    Mount Aconcagua

 On our way to our final destination we also stopped at 'puente del inca' a bridge formed of organic materials and the first location site where General San Martin's army camped. Here you could find the ruins of a stone bridge and the river Mendoza. Legend says if you drink the water of this river you rejuvenate! The water was so cold and nice! We then went further up the mountain to 4000m above sea level to 'Cristo redentor', where the two countries meet! Turns out I did go to Chile... For a few minutes. It is unbelievable how much temperature drops! We went from 34C to 19C, very cold and windy! And the high altitude also gets to you ... I had to do my jumping photo and from just two jumps I was out of breath! Back down we went and stopped at the bottom of the mountain for lunch. A gorgeous meaty hikers lunch that a wonderful Colombian family(who joined us for the tour) kindly paid for mine! There is still hope in the world with small and kind gestures like these... Thank you! You made my day:) 
On the way back into town we stopped at the 'dique Potrerillos'a beautiful blue lagoon created by the river dique. What a beautiful site! 
This was just a magnificent day, where I got to see exceptional views and meet wonderful people. 

    Puente del inca 

    Crossing the border

    Dique Potrerillos

For my last dinner in Mendoza I wondered the street of Sarmiento where i ended up at 'Downtown parrilla' and was recommended to try the Mendocina trout. It was delicious and went down well with a glass of Malbec(thought i was going to leave argentina without a taste of  their crown jewel!) 
 I was surprised to learn that in mendoza you take the siesta in the afternoon, so shops close until 17h and then re-open until 21h(this explains why the town looked deserted in the afternoon) and it makes a lot o sense because it's too hot to be out during that time. As a result the town comes to life at night, where people come out onto the street to enjoy the cooler weather. 

I now leave this town and country with amazing memories and experiences, and move on to explore a different country... Floripa here I come!!!!! 

Friday, January 17, 2014

A baking goddess in South America...

My adventure in South America has started! Yes this baking goddess has changed continents for 3 weeks. 

I started my adventure in Argentina... Buenos Aires to be more precise. And after three days here, I have come to the conclusion that porteños(that is how you refer to a Buenos Aires citizen) are obsessed with football, dulce de leche and dogs!! Who would've thought dogs? But yes, I have seen more dog walkers here than in any other city!! 

It is such an immense city, huge buildings, streets and cars everywhere!!! 

The traffic is crazy... If you thought New York was bad, then you clearly haven't tried to cross the road in Buenos Aires!!! Three days here and I still have no clue on how to do it without risking getting run over!  
    Teatro colón

In such a big city, a girl like me can easily get lost! Luckily I had a very special tour guide who (as before, but in a different context) gave me the tools I required to survive my visit. And for that I thank her very much. It was so good to catch up! 
A bus tour in a hop on hop off bus gave me the overview of the city. A city that draws you in with all of its grandness. A mix of Historic buildings that remind you of Europe with buildings that have a south american feel to them. Beautiful I might add. 
    Inside teatro colón 

My favourite thing about this city is that everywhere you go, you can feel the tango... You can see it, hear it, taste it and feel it. Porteños are extremely proud of their heritage and aren't afraid to show it!
Thanks to Martina and José I got the chance to go see a tango show. This show was called 'Rojo tango' and let me tell you it was amazing!! 
It was located in an incredible hotel, hotel Faena, a very modern and without a doubt expensive hotel. You go in through an extensive corridor, full of dark glass windows and doors, and half way through you enter to your right a small red room that has the feel and look of a tango club! Straight away you are put into a tango mood(if you weren't already). 
And the show begins... Tango orchestra dressed to the tee, beautiful music sets the scene. And there they are... Tango dancers dressed in amazing outfits, making you feel like you have gone back in time, back to the 20s! Extremely talented dancers and singers(I did not expect live singers!) give you the best tango experience ever! 
I highly recommend a tango show if you ever visit Buenos Aires! 

     Rojo Tango 

I didn't realise how big the city was until I got my map and as a tourist on a budget decided to walk everywhere.... In some cases it took me an hour to get from A to B!!! I think its fair to say that I will be keeping in shape if all this walking continues! 

Being in Argentina and this being the country of amazing meat, it would be a crime not have some whilst out here!  Just look for a 'Parrila', which is not hard to find, there is one in every corner of the city. With the recommendation of my dance teachers and my american express guide book, I made a reservation(you can only get a table if you make one) at La Cabrera. A restaurant located in the neighbourhood of Pallermo, away from the busyness of the microcentro. Once again I recommend it! An amazing succulent ribeye steak with delicious sides and salsas(not your typical fries). 

    Lunch at La Cabrera

And now the best for last... Dulce de Leche!!!! Sooo good!!! It is everywhere!! You can even have it for breakfast as a spread. Amazing... 
A dulche de leche ice cream is also a must have. Buenos Aires has a lot of italian influences and as a result have some of the best ice creams in the world! 
Freddo is the name you associate with ice cream here but Volta is also very very good! Since I'd tried Freddo before (you can find them in London under the name Freggo), I got to try Volta and it was yummy!!! Had dulce de leche and chocolate cone... Delicious!!! 
But there is one thing you have to try that I couldn't stop thinking since I tried it during my internship in America... Alfajores!!! They are these delicious cornstarch cookies sandwiched together with dulce de leche in between and covered in chocolate... Amazing right?  

     Dulce de leche 

Now its time to move to a different city... Onto Mendoza!!! 

Saturday, December 21, 2013

On the sixth and seventh day of Christmas...

On the sixth and seventh day of Christmas my true love sent to me... 'Bolo Rei'... The king cake. 

A traditional Xmas cake in Portugal, was originally french and introduced to the portuguese during the 19th century. 

A cake with a hole in the middle, made from a white light dough filled with nuts, raisins and crystalized fruit. It will be hard to find a portuguese household that doesn't have this cake at Christmas! 

It's also part of the tradition to have a small toy baked into the dough... However this was banned due to it being a choking hazard and now you can find a fava bean instead. 

As time goes by the market evolves and some have explored that and have created different versions of this cake in a bid to attract those who don't enjoy this fruit cake... For those who don't enjoy crystalized fruit like myself, there is now a queen cake, a cake made with just the nuts and dried fruit. But some go further an choose to attract the chocolate lovers, a chocolate a vermicelli pumpkin king cake! 

My parents enjoy this cake a lot. Particularly on Christmas day, In the morning, toasted with butter. Christmas feels that one bit special... 

Want to try it this year? Here's how to make it... 

Ingredients
  • ½ Cup Candied Citrus Fruit
  • 3 T. Raisins
  • ½ Cup Pine Nuts
  • ½ Cup Walnuts
  • ⅓ Cup plus 2 Teaspoons Port Wine
  • 2½ teaspoon active dry yeast
  • ⅓ Cup plus 2 teaspoons milk
  • 3½ Cups unbleached flour
  • 1½ teaspoon salt
  • 7 Teaspoon unsalted butter, softened
  • ⅓ Cup plus 2 teaspoons sugar
  • Grated zest of 2 oranges
  • 3 eggs, beaten
  • 1 dried fava bean and Large Coin
  • Topping:
  • 1 egg yolk beaten with 1 teaspoon water
  • 10 candied cherries
  • 1 package of Natural Delights Medjool Dates
  • Powdered sugar for garnish

Instructions
  1. Soak candied fruit, raisins and pine nuts in Port Wine overnight or until plump.
  2. Sprinkle yeast into milk in bowl and let stand 5 minutes. Stir to dissolve.
  3. Mix flour and salt in large bowl.
  4. Make well in center and pour in dissolved yeast.
  5. Use wooden spoon to draw enough flour into dissolved yeast to form soft paste.
  6. Cover bowl with dish towel and let stand until “sponge” is frothy and slightly risen, about 20 minutes.
  7. In separate bowl, beat butter with sugar and orange zests until light and fluffy.
  8. Add eggs, 1 at a time, and beat well after each addition.
  9. Add mixture to flour mixture and mix in flour from sides to until dough is soft.
  10. Turn dough out onto lightly floured work surface.
  11. Knead until soft, smooth, silky and elastic, about 10 minutes.
  12. Knead in dried fruit and pine nuts until evenly distributed.
  13. Place dough into clean bowl and cover with dish towel.
  14. Let rise until doubled in size. We usually let it sit overnight, but as little as 2 hours is usually ok.
  15. Punch down, then let rest 10 minutes.
  16. Shape dough into ring and place on buttered baking sheet.
  17. Wrap dried fava bean or trinket separately in wax paper.
  18. Insert tiny package into bottom of shaped dough.
  19. Cover with dish towel and set aside until doubled in size, about 1 hour.
  20. To prepare topping:
  21. Brush dough with egg glaze and decorate with candied fruit and powdered sugar.
  22. Bake at 350°F. 45 minutes until golden.
  23. Cool on wire rack.
  24. Makes 1 Loaf
Source: http://familyfoodie.com/bolo-rei-the-king-of-christmas-desserts/

     Source: food52.com 

Have a merry bake!!!! 

Thursday, December 19, 2013

On the fifth day of Christmas...

On the fifth day of Christmas my true love sent to me... Eggnog!!!! 

I know I am running behind on my 12 days of Xmas, but things have been a bit crazy at home these past few days. 

But never mind that! Lets get back to what is important... Eggnog... The most alcoholic christmassey dessert-like drink I have ever had!!! My cousin is an expert at eggnog making and it was a staple drink at many of our Christmases. 

Last year I decided to give it a go for a Christmas  party and it turns out it takes a lot of skill to get it just right. I followed all of my cousins instructions and even then it seperated and didn't have the consistency it required. 

You have to be prepared for its sweetness and creamyness. I still find it hard to believe it is an aperitif drink rather than dessert! 

But give it a try. If you like your booze strong then you will be pleasantly surprised;) 

    Souce:www.marthastewart.com

Servings: 26 

INGREDIENTS

  • 12 eggs, separated
  • 1 1/2 cups superfine sugar
  • 1 quart whole milk
  • 1 1/2 quarts heavy cream
  • 3 cups bourbon
  • 1/2 cup dark rum
  • 2 cups cognac
  • Freshly grated nutmeg

DIRECTIONS

  1. STEP 1

    In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon,rum, and cognac, stirring constantly.

  2. STEP 2

    Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in. Sprinkle with nutmeg.

SOURCE: 
Martha Stewart Living, December 2000

Have a merry bake! 

Monday, December 9, 2013

On the fourth day of Christmas...

On the fourth day of Christmas my true love sent to me... Hot chocolate with a twist! 

Who doesn't enjoy a nice warm cup of hot chocolate? But a proper hot chocolate... Nice and smooth, with an intense flavour. 

I now see a lot more people getting in the mood for some, which in turn, has generated a buzz and a demand for it. So now around Porto you can find places that make really good hot chocolate. 

However you can get bored of hot chocolate really easily... Always the same(specially for me... I never take the risk and always stick to what I know). 

So this year I want to be bold and different... So I am making hot chocolate for adults!! 

I was looking for inspiration for my jar gifts(I've become slightly addicted to gifts in a jar), when I came across an interesting pin on pintrest for hot chocolate in a jar with Baileys.

   (Source: www.dodoburd.com) 

It was pinned from www.dodoburd.com and you can find other ideas for gifts in a jar as well. 

But I like to be diferent and since I live in the land of Port wine, why not make a port wine hot chocolate? 

Give these ideas a try!!! 

Have a merry bake! 

Saturday, December 7, 2013

On the third day of Christmas...

On the third day of Christmas my true love sent to me... Traditions! 

Every country has its Christmas traditions  and one of the good things of living abroad is getting to know people from all over the world and what these traditions are. I've learned a lot with all my friends... And one thing I've learnt is that these traditions also vary within each household. 

My Christmas traditions are different from my best friend's and we only live a few minutes away from each other. 

For example, most portuguese families celebrate Christmas Eve rather than Christmas day, my family is the other way round. 

We go all out on Christmas day with roast turkey with sides slightly diferent to what you are used to... Rice, broccoli dressed in a delicious mustard sauce, 'farofa'(toasted mandioc mixture), potato crisps, turkey stuffing and gravy. 

And don't get me started on the desserts... My favourite part of the meal! 

In Portugal most of our traditional bakes and sweets involve egg yolks, sugar and almonds. And at Christmas that is no different! We rely heavily on a sugar and cinnamon syrup to finish off our desserts, giving them that extra sweetness and making then even more appetising.

Then again this all varies within the household. In my family we can always count on a portuguese creme brulee(resembles more of a british custard), rice pudding, 'aletria'(just like rice pudding but made with angel hair pasta) and rabanadas(resembles french toast). One of the desserts that is required to be present in our Christmas is 'mexidos', my mum's speciality, a calorie bomb filled with bread, butter, eggs and dried fruit. Christmas isn't Christmas without 'mexidos'! 

We also have a portuguese version of the fruit cake. It's called 'bolo Rei' (king cake) , it's a light dough cake filled with dried fruit and crystalized fruit.

    (Source:www.caestamosnos.org)

These are my Christmas traditions and what are yours?  

Have a merry bake!! 

Wednesday, December 4, 2013

On the second day of Christmas...

On the second day of Christmas my true love sent to me... Greetings from Germany!! 

When you think of Christmas what's the first thing that comes to your mind? 

To me... Is the smell... The Christmas smell... Cinnamon and spices! 

And what concentrates all these aromas?! A german cookie called Lebkuchen! 

Lebkuchen, also called Pfefferkuchen, is German gingerbread. It's a traditional German soft cookie which has as its base molasses and honey and their aroma is a beautiful blend of spices, such as, nutmeg, cloves, and cinnamon. You will find many regional variations, but the most well-known is the Nürnberger Lebkuchen.(www.germanfoodguide.com)

From my research, the original recipe is made with honey and molasses but I found some made with butter. 

And here is how you make it:

Yield: 18 cookies

 

prep time: 15 minutes (active) 2 hours (inactive)

 

cook time: 10-12 minutes

 

total time: 2 hours 45 minutes

For the Cookies:
3 cups all-purpose flour, plus extra for kneading
1¼ teaspoons ground nutmeg
1¼ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
1 egg
¾ cup light brown sugar
½ cup honey
½ cup molasses

For the Glaze:
1 cup confectioner's sugar
2 Tablespoons water
1 Tablespoon lemon juice

DIRECTIONS:

1. Preheat the oven to 350°F. Grease two baking sheets or line them with parchment paper.

2. Sift together the flour, nutmeg, cinnamon, cloves and allspice. Set aside.

3. Beat the egg and sugar together on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl.

4. Beat in the honey and molasses until thoroughly combined.

5. On low speed, stir in the flour mixture until just combined.

6. Turn the dough out from the bowl onto a well-floured surface. Knead the dough, adding more flour as kneaded, until a stiff dough is formed.

7. Wrap the dough in plastic wrap and chill until firm, about 2 hours or overnight.

8. On a well-floured surface, roll out the dough into a 9x12-inch rectangle. Cut the dough into 18 3x2-inch rectangles. Bake for 10-12 minutes.

9. Transfer the cookies to a wire rack and let cool. Whisk together the confectioner's sugar, water and lemon juice and brush or spread on top of the cookies.

10. Allow the glaze to firm, and then store the cookies in an airtight container at room temperature.

(Source:www.browneyedbaker.com)


This is how mine turned out. I used Betty Crocker's recipe and made a slight change... I don't have allspice so I added a little bit of ginger to the mix and I also removed the chopped nuts, as I thought it didn't add much to the cookies. The icing of these cookies vary... The recipe above gives you a glazed icing.I prefer a chocolate icing, which is also a delicious option. Just melt dark chocolate and glaze to taste(you can also add a sugar syrup to the chocolate to thin it out). 

Also give Martha Stewart's Lebkuchen a go. 

Give it a try! Have a merry bake!