Lava chocolate cakes

I have tried this recipe twice now, and made some changes in the baking time to get the chocolate still melted inside! yummi!

Já experimentei esta receita duas vezes, mas tive que ajustar um bocadinho o tempo de cozedura, para o chocolate ficar derretido por dentro.

Ingredients

• 280 g cooking chocolate (70% cocoa)


• 200 g butter


• 8 eggs


• 1 ¼ cup (260 g) sugar


• 1¼ cup (160 g) all-purpose flour

Method
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Grease 10 large muffin tins or cups; paper muffin bake cups can also be used.
Break the chocolate into small pieces and melt it with butter over hot water.
Beat the eggs with sugar and mix with flour. Slowly fold in the melted butter and chocolate. Bake at 350 degrees for only 8-12 minutes; the outer part should be cooked and the inner part liquid.

Ingredientes

• 280 g chocolate de culinária (70% cacau)


• 200 g manteiga


• 8 ovos


• 260 g acucar


• 160 g farinha de trigo para bolos

Instruções
Pré aquecer o forno a 180 graus (Forno a gás 4). Untar 10-12 forminhas de queques; também podem ser usadas formas de papel.
Partir o chocolate em pedacos pequenos e derreter juntamente com a manteiga em banho maria.
Bater os ovos com o acucar e juntar a farinha.
Adicionar a este preparado o chocolate e manteiga derretidos.
Cozer a 180 graus durante 8-12 minutos; a parte de fora deve estar cozida, mas o interior líquido. Isto pode requerer várias tentativas ;)

Crumble de maçãs com nozes

Ingredientes para 4 pessoas:

4 maçãs pequenas
canela em pó
4 colheres de sopa de vinho do Porto
70 gr de manteiga sem sal à temperatura ambiente
150 gr de farinha
60 gr de açúcar mascavado escuro + um pouco para polvilhar
4 colheres de sopa de nozes partidas grosseiramente

Preparação:
Cortar as maçãs aos cubos, espalhar uma colher de sopa de açúcar amarelo , outra de canela e o vinho do porto, misturar as nozes e reservar.
O crumble : misturar a manteiga com o açúcar, a farinha e metade das nozes com a ponta dos dedos, até obter um granulado fino.
Untar um prato de ir ao forno com manteiga, colocar o preparado com as maçãs, depois espalhar a mistura da farinha adicionando por cima mais uns bocadinhos de manteiga.
Levar ao forno a 180ºC durante meia hora.
Servir morno de preferência com uma bola de gelado de nata ou baunilha.

Wonder bread! No knead

Found this bread recipe in a long search on the internet for a fool proof bread recipe to bake during the week:

in The New York Times
(...) Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising:

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees (21 celsius).

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf. (...)

I made this bread using 2 1/2 cups of wholemeal rye flour, 1/2 cup of buckwheat and wheat flour, 1 1/2 cups of water, a pinch of salt and 23g of freash yeast.
Used the same method described above, but after 20 hours "resting" the dough, I added 2 table spoons of rye flour, gave it a quick mix and put it in a rectangle baking tin to rest for another 2 hours (no flour spreaded, as this is non-stick tin). Put in the oven for 30m covered with aluminium foil, and take the foil out for another 15m (this is baked in a gas oven in mark 8).
Et voilá!
Yummy, yummy! We have eaten and shared 3 loafs, and I'm on my way to make the 4th one!

broccoli & stilton soup

Ingredients (serves 4)
1 tbsp extra virgin olive oil
1 garlic clove
½ white onion
2 sticks of celery
1 small-medium broccoli (300g)
1 medium potato
1 medium-large carrot
50g stilton
50ml single cream
2 black peppercorns
6 basil leaves
1 ¼ lt Vegetable stock

1 Sauté garlic, onion and celery in the oil for 2-3 minutes in medium heat.
2 Cut the potato and carrot into small chunks and add to the pan, together with the vegetable stock.
3 Add the broccoli and peppercorns after 10 minutes and simmer for another 10.
4 Switch off gas, add the basil leaves, cream and stilton. Leave to rest for 10 minutes. Blend in food processor, heat and serve.

This is a delicious way to eat broccoli's goodness. It's quite healthy and the only problem here is the saturated fat. But The quantities of cheese and cream are actually very small, which makes the soup mild with only subtle warm flavours of blue cheese. The total fat amounts to 27g (cheese 17g – cream 10g) and the total saturated fat is 17g (cheese 11g – cream 6g). This means that in one serving, the amount of fat consumed is 6.75g, of which 4.25 is saturated. This amounts to 10% and 18% of the total guideline amounts respectively for a person of my size. Average guidelines would be 19% and 25% for an average person. Still, not bad for a nasty lovely soup.

(check http://www.nutritiondata.com/facts-C00024broccoliqq0andqq0stiltonqq0soup-01c30fC-03E1003-01c308D-01c50dS-04q21sM-01c00cf-01c20c1-01c40cS-01c00eM-04q300n.html)