Kafka, o vegetariano que não comia peixes

De repente, ele começou a falar aos peixes nos seus tanques iluminados. “Agora, por fim, posso olhá-los em paz, porque já não os como.” Foi quando ele se tornou vegetariano rigoroso. Se nunca ouviram Kafka a dizer coisas deste género com os seus próprios lábios, é difícil imaginar quão simples e facilmente, sem qualquer afetação, sem o mínimo pingo de sentimentalismo – algo que lhe era  quase totalmente estranho  – ele as pronunciava.

(...)

Cavalos-marinhos, mais do que a maioria dos animais, inspiram estupefação – eles chamam nossa atenção para as assombrosas semelhanças e as diferenças entre cada tipo de criatura e todas as outras. Podem mudar de cor para se mesclar com o ambiente e bater suas nadadeiras dorsais quase tão rapidamente quanto um beija-flor bate suas asas. Devido ao fato de não terem dente ou estômago, a comida passa através deles quase num só instante, o que requer que eles comam o tempo todo. (Daí as adaptações, como olhos que se movem com independência e lhes permitem procurar presas sem mexer a cabeça.) Não são exímios nadadores; podem morrer de exaustão quando pegos mesmo por pequenas correntes, então preferem ancorar-se em algas marinhas ou corais, ou uns aos outros – eles gostam de nadar aos pares, ligados por seus rabos preênseis. Cavalos-marinhos têm rotinas complicadas para fazer a corte e tendem a se acasalar em noites de lua cheia, fazendo sons musicais enquanto isso. Vivem relações monogâmicas duradouras. O que talvez seja mais incomum, contudo, é o fato de ser o macho que carrega os filhotes por seis semanas. O machos ficam “grávidos”, não somente carregando, mas também fertilizando e nutrindo com secreções líquidas os ovos em desenvolvimento. A imagem dos machos dando a luz é sempre assombrosa: um líquido turvo irrompe da bolsa de gestação, e, como num passe de mágica, cavalos-marinhos minúsculos mas formados por completo aparecem de dentro dessa nuvem.

(...)

E sentia vergonha por ser humano: a vergonha em saber que vinte entre o número aproximado de 35 espécies de cavalos-marinhos classificadas no mundo estão ameaçadas de extinção porque são mortas “sem querer” na produção de frutos do mar. A vergonha pela matança indiscriminada, sem nenhuma necessidade nutricional, causa política, ódio irracional ou conflito humano insolúvel. Sentia-me culpado pelas mortes que minha cultura justificava com uma preocupação tão ténue quanto o sabor do atum em lata (os cavalos-marinhos estão entre as mais de cem espécies mortas como “captura acidental” na indústria moderna de atum) ou pelo fato de os camarões constituírem convenientes hors d’oeuvres (a pesca de arrastão do camarão devasta as populações de cavalos-marinhos mais do que qualquer outra atividade).

Jonathan Safran Foer

Vegan Waffles (Gaufres Vegan)

Vegan Waffles
Para 6-8 waffles

2 cháv. farinha
1/2 cháv. açúcar granulado (preferenc. castanho)
1 c.sopa de fermento
1/2 c. chá de sal
1 1/2 cháv. de leite de coco

óleo ou margarina vegetal para a máquina de Waffles
e açúcar em pó para decoração
ou maple syrup/agave syrup e fruta fresca.


Primeiro ligar a máquina e deixar ficar bem quente. Misturar todos os ingredientes e untar a margarina ou o óleo na máquina.
fechar e esperar que a luz fique verde.
Não abrir para espreitar é a regra mais importante a ter em conta.

Que delícia!!!
Estes waffles são fofinhos por dentro e estaladiços por fora.
O sabor é divinal!

Chutney doce de pimentos e chillis

Quando voltei de férias fui confrontada com o terror de ver todas as minhas plantas secas. Tinha esperado um milagre, mas o calor de agosto foi tanto que as pobrezinhas não sobreviveram, à exceção de duas lutadoras sem frutos.
Depois de arrancar ramos secos tive de colher os chillis que eram tantos que não sabia bem o que lhes fazer.
Não sou grande fã de piri-piri então escolhi procurar uma receita que me abrisse mais o apetite.
Encontrei uma do Jamie Oliver chamada "Cheeky Chilli-Pepper Chutney" e pareceu-me tão deliciosa que decidi tentar.

O problema foi mesmo o pelar dos pimentos e dos chillis... Deu muito trabalho. Mas a beber café e a comer figos pelo meio, acabou por ser uma manhã bem passada na cozinha!
Para quem tenha paciência então recomendo esta receita...

Para quem não tenha, também a recomendo, mas com umas alteraçõezinhas:


Ingredientes:
6 pimentos vermelhos grandes (tipo paprika)
6 a 12 chillis (consoante a tolerância ao picante)
2 cebolas roxas médias
azeite
100grs açúcar
150 ml de vinagre (balsâmico de preferência)
2 folhas de louro
canela (1 pau ou 2 colheres de sopa em pó)
sal e pimenta a gosto
tempero aromático a gosto: p.ex. ervas arom. da Provence (tomilho, rosmaninho, manjerona etc.)

primeiro preparam-se os pimentos ( lavar e tirar sememtes) depois grelham-se os pimentos e os chillis para que a pele se retire mais facilmente. O Jamie recomenda tapar-se os pimentos já grelhados com papel aderente para que enquanto eles arrefecem irem cozendo no próprio vapor.
A ideia não é retirar todas as peles da maneira mais perfeita possível. Eu retirei toda e depois fiz puré da minha mistura. O resultado é algo comparável a uma compota.
Se não se retirar toda a pele e não se triturar a mistura, o resultado será um chutney!

Depois de preparada a parte vermelha corta-se tudo em pedaços e já temos a mistura! Agora é uma boa altura para se juntar aos pimentos o vinagre. Paralelamente faz-se um refogado de cebola cortada ou picada com o azeite em lume médio.
Acrescentam-se os temperos todos. E por fim também o açúcar.

Depois de se acrescentarem os pimentos banhados em vinagre é só deixar a cozer até que o líquido diminua o suficiente para a mistura ganhar consistência.

Para conservar esta fabulosa delícia vermelha deve-se ferver 3 frascos de compota e enchê-los com o líquido ainda quente. Para os manter alguns meses deve-se escondê-los num armário da dispensa que seja escuro e fresco. Depois de abertos têm de ir para o frigorífico.

Para quem goste de molho-agridoce esta é uma alegre variação :)

bolo de ananas

piece of cake apple cake

3 Apples peeled & chopped
on top 2 tbsps of cinnamon
2 tbsps of caster or vanilla sugar

for the batter:
2 cups of flour
2 cups of sugar
4 eggs
1 cup of veg. oil
250 grs of quark
1/4 teaspoon of salt
lemon or vanilla essence 1 teaspoon
4 tbsps of baking powder


mix the batter first. after mixing add in the apples you had chopped previously
bake for 60 minutes at 180°C
or 350° F

and voilá

granola!

Ingredients

1/4 cup best quality cocoa
4 1/2 cups rolled oats
1 cup sunflower seeds
3/4 cup white sesame seeds
3/4 cup apple compote or applesauce
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/3 cup brown rice syrup or rice malt syrup
1/4 cup clover honey or other runny honey
3/4 cup light brown sugar
2 cups raw peanuts
1 teaspoon kosher salt
2 tablespoons canola oil or sunflower oil

Directions

Preheat oven to 310 degrees F.

Mix everything together very well in a large mixing bowl. Spread the mixture evenly in 2 baking tins and bake for 40 minutes to 1 hour, turning over half-way through baking. Allow to cool and store in an airtight container.

No Yeast Bread

I didn't have any yeast at home, neither bread. So I searched around for some wasy bread recipes and found so many good and interesting ideas to bake DIY-Bread

No Yeast Bread No1 (SODA BREAD)

"If you need, or want, to remove yeast from your diet, but can't stand the thought of giving up bread, this recipe gives you an alternative. The Irish gave us this one, out of necessity when yeast was unavailable to them, but I've made a couple of refinements. The vinegar is essential because baking soda requires an acidic component to do its work. You could also use buttermilk, or milk with 2 tsp of cider vinegar added. This recipe makes a 2 lb. round loaf that looks like the graphic above. Use a pizza pan for baking, preferably one of the silvertone no-stick type. Otherwise you will need to flour the bottom where the bread rests to keep it from sticking.

Preheat oven to 400ºF.
Ingredients
4 cups flour
1 tbsp sugar
1/2 tbsp baking powder
1/2 tbsp baking soda
1½ cups water
2 tsp vinegar (cider or white)

Combine dry ingredients and mix. Combine water and vinegar. Add wet ingredients to dry and mix. Turn dough out onto floured surface and knead for two or three minutes (no need to overdo it). Shape into a round (about 1½ to 2 inches high), then place on pan. Dip a sharp knife into flour and cut an 'X' into the top of the loaf. Bake 40 minutes. Remove, and while hot, glaze with 1 tbsp melted or softened butter."
---> recipe SOURCE

Soda Bread no. 2!

Series: Hugh Fearnley-Whittingstall recipes
Previous | Next | Index
Use your loaf

Bread baking requires a certain amount of dedication and time. But some doughs almost make themselves, with no yeast and no hassle. Honest.

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Hugh Fearnley-Whittingstall
The Guardian, Saturday 4 October 2008
Article history

Food feature - Soda bread
Photographs by Colin Campbell

There's something hypnotically appealing about spending a few hours in the kitchen nurturing a dough - kneading, waiting, watching, prodding, sniffing. Or even tending a bubbling, frothing live starter with as much tender-ness as some people bestow on a beloved family pet.

But sometimes even I long for instant gratification in the bread department, something quick, warm and delicious to devour with hot soup, plunge into a soft-boiled egg or lay down and take your raspberry jam like a man. And that's what today's yeast-free bread recipes are all about. They are impatient. They don't keep, but then, they don't have to - the smell of them, warm from the oven or pan, would tempt even the most ascetic soul into slicing, ripping or dipping with promiscuous haste.

And for the nervous baker, they're a gift. They're simple. No extensive kneading, no temperamental yeasts, no fickle reaction to atmosphere - just speedily combined flour or oatmeal, water and a little salt, perhaps some fat, a few seeds, a little bicarb. No fuss, no fear. A slogan writer's dream, in fact.

Rotis are bread at its most basic - and flat. But they're none the worse for that. Almost every culture has its own version, from Mexican tortillas to eastern European blintzes. They're perfect for scooping up dhals or curries, dipping into stews or rolling up into tasty burritos.

Bannocks are the Hibernian version. Historically, a bannock is a simple mixture of barley flour or oatmeal, water or buttermilk and suet or lard, gently moulded into a sort of hefty pancake and then cooked on a griddle or in a frying pan. Today, they are still the perfect accompaniment to a few eggs and a rasher or two of bacon on a cold weekend morning.

Soda bread, meanwhile, has been a staple of the Irish table since the development of bicarbonate of soda in the 19th century. Traditionally, a cross is cut into the top of the dough. Superstitious types insist that this is to ensure even baking and to make it easy to quarter when cooked, but we all know the real reason is to "let the devil out". Though lovely in its pure form, soda bread begs to be customised - with a variety of seeds as here, or with the addition of some dried fruit, fried onions or grated cheese.

Fresh from the oven, with plenty of good butter melting into their still-warm crumb, these breads are proof, if proof were needed, that though patience may generally be a virtue, it can, on occasion, go to hell.
Six-seed soda bread

Soda bread is so easy to make. Once you've mastered the recipe here, I'm sure you'll be keen to experiment with your own customisation. Makes two loaves.

500g wholemeal self-raising flour, plus extra for dusting
10g salt
1 tbsp each linseeds, sunflower, pumpkin, sesame and poppy seeds
1 tsp fennel seeds
300ml buttermilk, or milk, or 50:50 milk and yogurt

Preheat the oven to 200C/400F/gas mark 6. Tip the dry ingredients into a bowl and whisk together to blend. Make a well in the middle and pour in the buttermilk, stirring with a wooden spoon to combine, then knead briefly on a lightly floured surface until you have a smooth dough. Divide into two, then shape into rough rounds. Pat them down to about 5cm high, flour all over and lay on a baking tray.

Cut a cross in the top of each dough round, almost down to the bottom. Bake for about 20 minutes, and leave to cool for a few minutes on a wire rack before eating.

Bannocks

A great addition to a fry-up, or to serve alongside a bowl of thick soup. You can make them in advance and warm them up later, but they're so much more delicious served straight away. Makes two.

125g medium oatmeal, plus extra for dusting.
1 small pinch salt
1 slightly bigger pinch baking powder
About 2 tsp melted bacon fat, lard, butter or oil, plus a little extra for the pan
3-4 tbsp hot water

Put a heavy-based frying pan on a medium heat. In a bowl, mix the oatmeal, salt and baking powder, then pour in the melted fat, along with enough water to make a stiff paste. Dust a worktop with oatmeal and scrape the mixture on to it. Cover with more oatmeal, divide in two, and roll each half to a little less than 1cm thick - work fast, though: this dough stiffens as it cools. Cut each piece into quarters.

Add a little fat to the hot pan, and cook the bannocks one (that is, four quarters) at a time, for a couple of minutes on each side. Serve hot.

Rotis
Food feature - Roti

These are great with dhal, or spread with butter while still warm and served alongside soups or curries. Makes six.

100g strong brown flour, plus extra for rolling out
1 small pinch salt
60ml water
1 large knob butter, melted

In a bowl, mix together the flour, salt and water, then knead on a lightly floured surface for a few minutes until smooth. Divide into six pieces and roll into balls.

Place a heavy-based frying pan on a medium heat. Using plenty of flour, roll each ball out to a thin circle about 15cm across. When the pan is hot, lay in the first roti. After half a minute or so, a few bubbles should appear on the surface. Flip it over - the cooked side should be slightly browned, with the odd dark spot. Cook the other side for another half-minute - the bubbles should get bigger. Flip again, and the whole thing should puff up beautifully. Turn a couple more times, if you want a bit more colour, then remove and brush with melted butter. Keep warm, wrapped in a tea towel, while you make the rest.


http://www.guardian.co.uk/lifeandstyle/2008/oct/04/baking.british

Quiche

Massa: 200gr farinha
100gr manteiga
1/2 c.sopa sal
5 c. sopa água
amassar e deixar no frigorífico

ou

2 chávenas farinha
2 c. sopa água
1 c.chá sal
1 ovo
1/2 chávena de manteiga fria

recheio:
bacon
cebola
manteiga
3 ovos
250ml natas
125grs queijo

idea for all the caramel addicts out there

Recipe from Mark Bitman for Caramels source: NYTimes

checkt how they turn out at cupcakes and cashmere blog

a great idea is to use the caramel and dip apples in it!!! YUM YUM



4 tablespoons unsalted butter, more for greasing pan

1½ cups heavy cream, preferably not ultrapasteurized

2 cups sugar

½ cup light corn syrup

Pinch salt

1½ teaspoons vanilla extract, optional.

1. Lightly grease a 9-inch-square baking pan. Combine all ingredients except vanilla in a broad saucepan or deep skillet and turn heat to medium-low. Cook, stirring occasionally, until sugar dissolves.

2. Mixture will bubble and darken; when color is dark beige and mixture measures 235 degrees on a candy thermometer, it is butterscotch sauce. (Use immediately or refrigerate for up to several weeks; warm in a microwave oven or over hot water to soften.) To make caramels, keep cooking and stirring until mixture is even darker, nearly brown, and measures 245 degrees (or until a piece of it forms a firm ball when dropped into a glass of cold water).

3. Stir in the vanilla and pour into prepared pan. Cool, then remove from pan in a block and refrigerate, but not for too long - what you want is a mixture cool enough so that it's not too sticky, but not so cold that it's solid; this is the easiest state in which to cut and wrap.

4. Use a sharp knife to cut caramel into pieces, then wrap each square in waxed paper or plastic wrap. These keep for weeks, especially if refrigerated, but are best eaten fresh and at room temperature.

Yield: At least 50 caramels.

Easy Raspberry Crumble Bars

Ingredients:
1/2 cups sugar
1 tsp. baking powder
3 cups all-purpose flour
1 teasp. salt
Zest of 1 lemon
1 cup unsalted butter
1 egg
4 cups frozen raspberries
5 tsp. bread crumbs
Juice of 1 lemon

Preheat the oven to 375° F/ 190°C.

In a bowl mix 1 cup of the sugar, baking powder and flour. I added a teaspoon of vanilla-flavoured sugar because I love it but you can leave that out.
Mix in the salt and the lemon zest, and stir together with a fork.
I usually melt the butter for a minute in the microwave so it's easier to mix. Add in the butter and egg and mix well. The mixture should be crumbly without much loose flour. Spread around 2/3 of the dough mixture in an even layer over the bottom of a greased rectangular pan and press down firmly to form the bottom crust.

In another bowl, stir together 1/2 cup of sugar, bread crumbs or cornstarch and the lemon juice. Mix in the raspberries. Sprinkle the berry mixture evenly over the crust. Crumble the remaining dough over the top of the berries.
Bake for about 45 minutes or until the top is slightly golden brown. Cool before cutting into squares and serving. Sprinkle a little powdered sugar on top and serve.

Adapted recipe fromSmitten Kitchenaroun
I used more sugar because raspberries are not as sweet as blueberries and used bread crumbs instead of corn starch because I had it lying around. Needed extra 10 minutes to cook.

so-yummy-it's-a-sin brownie

Ingredients

* 1 cup ovomaltine or 1/2 cup cocoa powder
* 3/4 cup butter
* 2 cups white sugar
* 3 eggs
* 1 cup all-purpose flour
* 1/2 cup chopped walnuts (optional)

1. Preheat oven to 350 degrees F (180 degrees C).
2. Melt the butter and add the ovomaltine or cocoa. Remove pan from heat.
3. Stir until chocolate is melted. Stir in sugar. Mix in eggs. Stir in flour and nuts. You might want to add a teaspoon of baking powder.
4. Spread in greased pan. Bake for 35 minutes.
5. sprinkle powdered sugar on top, serve warm.

yummy brownie

Ingredients

* 1 cup ovomaltine or 1/2 cup cocoa powder
* 3/4 cup butter
* 2 cups white sugar
* 3 eggs
* 1 cup all-purpose flour
* 1/2 cup chopped walnuts

1. Preheat oven to 350 degrees F (180 degrees C).
2. Melt the butter and add the ovomaltine or cocoa. Remove pan from heat.
3. Stir until chocolate is melted. Stir in sugar. Mix in eggs. Stir in flour and nuts. You might want to add a teaspoon of baking powder.
4. Spread in greased pan. Bake for 35 minutes.

update: not that raw

feeling a lot better today! the raw diet is not going as planned because I haven't been eating at home. Plus, I am too skinny to undergo any detox, I don't want to loose any more weight!
Did a super smoothie yesterday, from David Wolfe's video on smoothies - you can find it on youtube: ingredients berries, nuts, cacau, honey, young coconut water etc.) and it felt great! it was delicious! I did feel hungry after a while... so no, it's not the magic recipe to loose weight and never feel hungry again - it was maybe more like a light meal, but very nutritious.

I had a great sunday and even had wine in the evening! No detox today, because I had a lot of treats. It felt great so I am not worried about it!

Also wanted to write something with greater depth but I a friend came by and I kind of forgot what I wanted to write, so here is some nice music to listen to with some wine on the side!

going raw?

I have been sick for the past week, and not just with a tonsil ache like usually, where one set of antibiotics immeaditely treats my infection. This time I have been feeling very low, because I got a really complicated infection at first and then got the wrong medication for me and I got an allergic reaction to an antibiotic called Tavanic.
It started with a rash on my face and it was kind of scary. Besides the infection I had a little trouble breathing and did not know if that were the sideeffects from antibiotics or if it was just me getting sicker and not cured.
The infection might not be cured just yet, I'll have to wait and see... but I am feeling very weak still.
This whole situation kind of put me into a sort of "health alarm" mode and I searched online for any other cheap methods I could use to help treat my infection. I couldn't find much other than natural herbs and stuff like that and I ended buying some at my pharmacy. I wanted to feel better so bad that I now have the crazy idea of doing a Detox.

Now, a detox can either do you really good, or it can even make you feel worse. Most of the people that do a detox suffer from detox symptoms like headaches, nausea, weakness, lack of libido and so on...

I wish I knew more about this sort of stuff because although I want to do a detox in order to strengthen my immune system it might turn to be exactly the wrong thing to do on a body that is already weak because of the infection.

I have a doctors appointment in two weeks from now, but I thought since I'm having Easter break before the appointment that I should try a mild and light form of a detox in order to see what happens.
Since I'm on a break, I won't have to worry about not feeling strong to go out, or having to work much. I will be able to sleep a lot and pay attention to what I'm eating. Plus if I feel terribly sick, I'll just go to the hospital and won't have to skip class.

call me crazy, but I'm desperate.
I think I might even buy one book of a Raw Food Guru called David Wolfe.
that is what my detox will be all about: eating raw.

raw for me means eating fruits and nuts. I am not a big fan of the raw/steamed vegies, but I can eat cucumbers, avocados, carrots, radishes and tomatoes..
my main goal is to stay out completely of milk, meat, fish, cheese, eggs.
This is the easy part for me.
I still have to figure out if I will survive without bread...
I found a cheap brand that sells gluten free pasta, maybe I'll indulge on that.. not sure yet.

this is about detoxing the body from toxines we have in our body, but for me it is also searching for a source for the entire strain and disease I am suffering from right now. Maybe I'll find that my skin clears during the detox. Or maybe it will breakout. Maybe I'll be so hungry that I'll have to eat cookies. Or maybe i'll be to sick to continue or even start it...

we will see...
before I end this post I just want to enter here some quotations from D. Wolfe, which I enjoyed reading. (In general I think he is a lunatic, but this piece I liked)

"Q: How important is diet to health?

A: Very, very important--the most important element of health is diet. Food isn't everything, but it is the foundation upon which everything else is built. Everything that you are right now was once the food that went into your mouth. Other important factors in health are positive thoughts & associations, sunshine on the skin, empowering relationships, exercise in Nature, clean air, unpolluted water, etc.
(...)
A: Over a year's average, my diet consists roughly of 80% fruit, 5% nuts/seeds, 15% vegetables. Occasionally I'll eat alfalfa clover, or dandelion sprouts, but very rarely.
I don't really think about what category to eat; I don't think it really matters, just trust your common sense and instinct."

Before diving in into any crazy detoxes I'll think about it a little more and see how I feel first anyway, but these are my current plans I guess.
Even if I don't manage to do a detox I will definitely try to incorporate more nuts into my diet and definitely try to incorporate more organic food as well.
have a great day!

Mark Bittman's Breakfast suggestions

Did a quick research on Mark Bittman's recipes and came up with this.
I'm buying one of his books for my dad as a X-mas gift.

Hybrid Quick Bread
- serves 4 to 6 -

Adapted from Food Matters: A Guide to Conscious Eating by Mark Bittman.
Ingredients

1/4 cup olive oil, plus more for the pan
2 cups whole wheat flour, plus more if needed
1 cup all-purpose white flour, plus more as needed
1 1/2 tablespoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt, preferably coarse or sea salt, plus more for sprinkling
3/4 cup yogurt or buttermilk
3/4 cup warm water
2 tablespoons honey (optional)
Procedure

1. Heat the oven to 375°F. Grease a cookie sheet or 8-inch square baking pan with about a tablespoon of olive oil. Put the flours, baking powder, soda, and salt in a food processor and turn the machine on. Into the feed tube, pour first the 1/4 cup olive oil, then the yogurt, most of the water, and the honey (if you're using it).

2. Process for a few seconds, until the dough is a well-defined, barely sticky, easy-to-handle ball. If it is too dry, add the remaining water 1 tablespoon at a t ime and process for 5 or 10 seconds after each addition. If it is too wet (this is unlikely), add 1 or 2 tablespoons of whole wheat flour and process briefly.

3. Form the dough into a round and put it on the cookie sheet or press into the prepared pan, all the way to the edges. Bake for 20 minutes then sprinkle the top with a little coarse sea salt, and continue baking for another 35 to 40 minutes, until the loaf is firm and a toothpick inserted in the center comes out clean. Let cool completely, then cut the bread into slices or squares and serve or store for up to a day.

FRUIT AND CEREAL BITES
- makes about 3 dozen bite-size balls -

1 1/2 cups dried fruit
2 tablespoons vegetable oil
2 tablespoons honey (optional)
Fruit juice or water, as needed
1 cup ready-to-eat breakfast cereal, like granola
Crumbled shredded wheat, whole grain flakes, finely ground nuts, cocoa, or shredded unsweetened coconut for rolling
Procedure

1. Put the dried fruit, oil, and honey if you are using it in a food processor and puree until smooth, adding fruit juice a little at a time to keep the machine running. You'll need to stop once or twice to scrape down the sides of the bowl. (Add small amounts of water or fruit juice if the fruit is dried out and is not processing.) Fold in the cereal until evenly distributed.

2. Take a heaping tablespoon of the mixture and roll it into a ball. Then if you like, roll the ball around in your topping of choice. Put the ball between layers of waxes paper in a tightly covered container and refrigerate until set, about 45 minutes. Eat immediately, or store in the fridge for up to several days. You can also wrap the balls individually in wax paper like candies.

Fruit and Cereal Bars: Line an 8-inch by 8-inch pan with foil. Follow the recipe through Step 2. Spread the mixture in the pan, pushing it into the corners and evening the top. Refrigerate to set as above. If you like, dust the top with any of the toppings. Then cut into squares.

Zucchini Fritters
- serves 4 -

About 2 pounds zucchini, eggplant, or turnips, peeled if necessary and grated
1/2 onion, peeled and grated
2 eggs, lightly beaten
1/4 cup flour or plain bread crumbs, more as needed
1/2 cup grated Parmesan cheese
1 to 4 tablespoons butter or extra virgin olive oil
Procedure

1. Mix all ingredients in a bowl except butter or olive oil. The mixture should be fairly loose but not iquid; add more flour or bread crumbs if necessary.

2. Put butter or oil in a large skillet and turn heat to medium-high. When the oil is hot, put generous spoonfuls of batter in the pan. Cook, flipping once, until nicely browned on both sides - 10 to 15 minutes total.

3. Serve hot or at room temperature.


Fig Clafouti
- serves 6 -
Adapted from Everyday Food magazine.
Ingredients

2 tablespoons unsalted butter, melted, plus more for the pan
8 ounces dried figs, stemmed and coarsely chopped
1 1/4 cups Everyday Baking Mix (recipe follows)
3 large eggs
1 cup half-and-half
Confectioners sugar, for dusting
Procedure

1. Preheat oven to 350°F. Butter a 9-inch baking dish or cake pan. In a small bowl, toss the figs with 1/4 cup of the baking mix.

2. In a large bowl, whisk together the eggs, half-and-half, melted butter, and remaining cup of baking mix. Add figs and stir until just combined. Pour batter into pan and place pan on a baking sheet. Bake until center of clafouti is set, about 30 minutes. Let cool until barely warm. Dust with confectioners’ sugar and serve.

Everyday Baking Mix (Quarter Portion)
Ingredients

1 1/2 cups flour
3/4 cups of sugar
1 1/2 teaspoons baking powder
Scant teaspoon salt
Procedure

Combine all ingredients in a large bowl. Whisk well.


(http://www.seriouseats.com)

vinho quente de natal e ponche de amoras e framboesas

Ponche de frutos silvestres

250 gr. de frutos silvestres ultra-congelados
1 cravinho de cabecinha
100 gr. açúcar
(1 colher de sopa de chá de flores de hibisco)
500 ml. de vinho tinto
150 ml. de água
1 pau de canela

Aquecer o vinho, chá, água e canela e cravinho com o acucar. Deixar que por 3 minutos o líquido ferva ligeiramente. Adicionar os frutos silvestres, esperar 5 minutos e servir.



Receita de Glühwein, ou vinho quente



Adicionar numa panela 1L de vinho tinto, 6 cabecinhas de cravinho, canela (3 paus de canela ou 3 colheres de sopa de canela em pó) e raspas de laranja e de limão. Tapar a panela e deixar cozer a lume brando por aproximadamente uma hora.
É importante não deixar o vinho ferver para que o alcool nao evapore!
Depois de cozido deve-se deixar repousar por mais meia hora e só depois passar o líquido por um escoador.
Pode ser necessário reaquecer antes de servir, pois bebe-se bem quente!
Recomenda-se um bom vinho tinto, pois diz-se que está aí o segredo para se obter um bom vinho quente.
pode adicionar-se açúcar a gosto.

Receita rápida de vinho quente para pessoas gulosas ou cheias de pressa

juntar numa panela o vinho tinto e sumo de laranja de pacote e canela em pó.
deve-se adicionar mais vinho do que sumo de laranja, senão fica demasiado diluído.
deixar aquecer, mas não deixar ferver.
e está pronto!


Estas bebidas são bebidas tradicionalmente pela altura do Natal na europa central.

bolo de maçã rápido

3 ovos
3 maçãs cortadas aos cubos ou picadinhas
1/2 chávena de chá de óleo
2 chávenas de chá de açúcar
3 chávenas de chá de farinha
1 colher de sopa de canela em pó
1 colher de sobremesa de fermento em pó
raspa de laranja ou limao
uma pitadinha de sal
Manteiga, canela e açúcar para untar a forma

Misturar tudo untar forma e levar ao forno pré-aquecido 30 a 35 minutos a 180 graus.
O bolo fica dourado e por dentro fofinho por causa da maçã

bolo de cenoura delicioso

3 cenouras médias raladas
4 ovos
1/2 chávena de chá de oléo
2 1/2 chávenas de chá de farinha de trigo
2 chávenas de chá de açúcar
1 colher de sopa de fermento em pó

Cobertura:
1 colher de sopa de manteiga
5 colheres de sopa de chocolate em pó
1 chávena de açúcar
opcional: 1/2 chávena de chá de leite (se desejar uma cobertura mais líquida)

Untar a forma com manteiga e polvilhá-la com alguma farinha. Cozer em forno médio até dourar.

Cobertura:
Misture todos os ingredientes leve ao lume e deixe ferver até engrossar.

bolo húmido de chocolate bem fácil

4 ovos
2 chávenas de chá de açúcar
1 chávena de chá de chocolate em pó
2 chávenas de chá de farinha
1 chávena de óleo
1 chávena de água quente com fermento qb


Pré-aquecer o forno a uma tempertura média (ou 200graus)
O bolo deve ficar húmido por dentro, para ficar mesmo delicioso.
Fiz a metade das quantidades acima descritas e a cozedura demorou bem menos do que 30 minutos para ficar pronto. infelizmente o bolo nao cresceu muito, será mesmo assim, ou a água com o fermento estava demasiado quente?

bolos fáceis

Bolo de chocolate no microondas (receita para 1 pessoa)
(o bolo mais rápido de se fazer no mundo)

* 1 colher (de sopa: sp) de farinha
* 1 colher (sp) de cacau
* 1 colher (sp) de açúcar
* 1 ovo
* fermento qb


Misturar os ingredientes dentro de uma tigela ou copo. Vai ao microondas durante 1 minuto e está pronto.

schnellster Schokokuchen der Welt, für eine Person

- 1EL Mehl
- 1EL Kakau
- 1EL Zucker
- 1 Ei
- Backpulver auch falls vorhanden

Alles mischen und in einem Schüssel oder Glas reingeben. In der Mikrowelle 1 Minute kochen lassen und es ist fertig.



Bolo de Iogurte

* 1 embalagem (em copo de plástico) de iogurte natural
para os outros ingredientes utiliza-se a embalagem do iogurte como medida

* 1/2 copo de óleo
* 2 copos de açúcar
* 2 copos de farinha de trigo
* 4 ovos
* 1 colher (sp) de fermento


1. Pré aquecer o forno em temperatura média
2. Juntar todos os ingredientes e misturar bem
3. Colocar a massa numa forma untada, a forma não deverá estar mais do que 1/3 cheia. O bolo cresce muito.
5. Cozer em temperatura média por aproximadamente 40 minutos

Opção: decorar o bolo polvilhando com açúcar e canela
ou adicionar à massa crua sumo de limao, e no fim algumas raspas de limão por cima do bolo já pronto