Category Archives: Snacks

Quiche Lorraine

Versão em Português

Quiche Lorraine

On my last trip to Brasília, my aunt Paula gave me a wonderful gift: Gui Poulain’s Cartas Amarelas! The book is as beautiful as the autograph! Of course, I was dying to try one of the book’s recipes – to start our Pie Tertúlias, I chose his recipe for Quiche Lorraine, one of my favorite savory pies!

I followed the recipe ALMOST to a T – I changed the way to roll out the crust, because I didn’t want to make a mess on my counter! As expected, it was delicious. The best thing is that this pie is equally good hot and at room temperature. This recipe yielded six servings – lunch, dinner, and lunch again! Nobody complained of eating the same thing three meals in a row… 😉

For the crust
250 g flour
125 g cold unsalted butter
2 tsp salt – next time, I’ll use just one, as I thought the dough was a tad too salty
1 tsp sugar
1 egg yolk
50 mL water

For the filling
300 g bacon, chopped
1 onion, chopped
3 eggs
250 g heavy cream
salt, pepper, nutmeg
150 g gruyère, coarsely grated – I’m sure any melty cheese would work just fine, but gruyère and emmental are the traditional options

Quiche Lorraine

Start by making the crust. Whisk the flour, salt and sugar in a bowl. Add the butter and, with your fingertips or a pastry cutter, mix until you get a coarsely crumbly mixture. Add the yolk and the water and combine just until you can make a ball – don’t knead it, or else it will be too hard! Wrap this ball with some plastic wrap and place it in the fridge for about 20 minutes.

Fry the bacon on low heat. Be patient, so that the bacon grease can render. When it’s all nicely fried, remove SOME of the grease, add the chopped onion and fry it until it’s golden. Set the bacon and onion aside, and try not to snack on it too much until it’s time to assemble the pie.

In a bowl, whisk the eggs with the heavy cream and season with salt, pepper, and nutmeg.

Remove the crust from the fridge. The normal way of rolling out the crust is by dusting your counter with flour. As I didn’t want to clean the flour mess, I cut two sheets of wax paper, placed the crust between the sheets, and rolled it out with a rolling pin. Then, I removed the top layer of paper, placed my 9-inch pie dish upside-down on top of it, flipped everything, and the crust just… fell into place beautifully. (And then, obviously, I removed the second layer of parchment paper)

Now comes the easy part: cover the bottom of the crust with the bacon and onions, then pour the egg and cream mix, and cover everything very well with the grated gruyère!

Bake on a preheated oven for about 40 minutes, give it or take, or until everything is golden brown and firm! You can eat it as soon as it comes out of the oven (which is what we did here) or you can wait and eat it at room temperature (which is also what we did here! 😀 )

Fish and Chips

Versão em português

Fish and Chips

I remember the very first thing I ate in England: a COLD pork pie, with a visible fat layer, together with a coffee that was also cold and yucky. To make things worse, it was expensive! To this day Sky, who was responsible for making that choice, is mocked! 😀

But there I also ate wonderful things, among them the famous fish and chips. The first time we ate that was at the only restaurant open after a long day of walking around. When we ordered a beer, the owner was almost insulted: we hadn’t realized that the restaurant was halal! To end the Sea Tertulias, I decided to make fish and chips – and had a good laugh when I realized Jaime Oliver’s recipe called for beer in the batter! 😀

You’ll need:

250 g white fish fillets, deboned – we used corvina
½ tsp salt
pepper and paprika
225 g flour
250 ml COLD beer
3 tsp baking powder
Potatoes to fry – I must confess I cheated and bought frozen fries. I know, I know.
About 1 liter of oil to deep-fry

Fish and Chips

Start by heating the oil. Place some beers in the freezer. When the oil is hot enough, start frying the French fries. While they’re frying….

Season the fish fillets with salt, pepper, and paprika. As we wanted finger food, I cut the fish into medium-sized chunks, but traditionally this dish is made by frying the entire fillet. Set aside.

In a bowl, whisk the flour and baking powder. Add the beer, which must be very cold, in parts. The batter should be thick, almost like a cream – if it’s too liquid, it’ll make a mess of your oil!

Dip the fish pieces in the batter, making sure they are fully covered. Deep fry them for about 4 minutes, or until they are golden. Here, I served with garlic and herb mayonnaise – and beer, of course!

Goat Cheese Dip

Versão em Português

Patê de Queijo de Cabra

In Uruguay and in Brazil, we have a long weekend coming along: Carnival! Most people go out and celebrate, but we are just going to binge-watch Netflix and catch up with our reading! 😛

To finish the Dip Tertulias, I’ve chosen a very different recipe (adapted from Chef John’s) – when you read “goat cheese dip”, you might think of hours in the kitchen making something complicated, but all we need to do here is mix some ingredients in a big bowl! The easiest recipe in this series!

You’ll need:

200 g cream cheese
200 g mild goat cheese * − here, I used creamy goat cheese, but I’ve used hard cheese in the past. In that case, all you have to do is grate it coarsely.
1 clove of garlic − I used garlic flakes because it’s carnival! I was lazy!
¼ cup of chopped herbs – I used parsley and chives, but in the past I’ve used basil, dill… it’s a matter of taste (and of what’s in the fridge!)
Salt, pepper, and hot paprika to taste

* If your goat cheese is stronger-flavored, start by mixing just half of it. After the initial taste, you can decide if you want to add the rest!

Patê de Queijo de Cabra

* If your goat cheese is stronger-flavored, start by mixing just half of it. After the initial taste, you can decide if you want to add the rest!

The directions for this recipe are extremely appropriate for carnival: Place all ingredients in a bowl. With a silicone spatula, mix everything. Check that the seasoning is to your liking and that’s it! Done!

But hey, we can always fancy things up a bit! Place a large piece of plastic wrap on your counter. Put the dip on the plastic and shape it into a cylinder. Refrigerate for a couple of hours, until it’s nice and firm. To serve, remove the plastic (obviously!) and slice! 🙂

Tapenade

Versão em português

Tapenade

When I moved to Uruguay, one of the things I had to learn was to cook – no one can survive forever on pasta, cake, scrambled eggs, and tuna salad, right? (Seriously, that was basically all I could cook). I started by making simple, but different, things. One of those first recipes was tapenade, this French olive dip.

The recipe I used to make (I can’t remember where I found it!) called for equal amounts of green and black olives, garlic, salt, pepper, and basil. I would simply place everything on the food processor, pulse it, and there: a tasty dip. When I decided that February would be Dip Tertulias, I knew tapenade was going to be one of them. So, I tried to find the “original, authentic, yadda yadda yadda” recipe – but of course I couldn’t find it!

There seem to be a lot of different recipes, each of them adding/omitting an ingredient. Confused, I had to resort to Wikipedia, where I learned that the recipe calls for olives, capers, anchovies, and garlic! I found this recipe on The Guardian and decided to make it – well, adapt it. It was much tastier than the one I used to make!

It doesn’t yield a whole lot, which is fine: it’s pretty strong, so a little goes a long way!

Tapenade

You’ll need:

½ cup of pitted black olives
2 Tbsp capers
2 anchovies, drained – we always have some, for Caesar salad dressing… or pizza. 😀
3 cloves of garlic
1 Tbsp oregano/thyme – I used ½ Tbsp of each
1 Tbsp Dijon mustard
Olive oil, salt, and pepper, to taste – I skipped the salt, as the anchovies/capers were salty enough

Not only did I try a “more authentic” recipe, but I also tested the most traditional method: the mortar and pestle!

Coarsely chop the olives, capers, anchovies, and garlic. Place them in the mortar, add the herbs, and crush and grind everything until you get a paste that isn’t too chunky. Add roughly 2 Tbsp olive oil and use the pestle to mix it in. Season with salt and pepper.

OOOOR….. place everything on the food processor, pulsing until you get a somewhat chunky paste! 😀

White Bean Beet Dip

Versão em Português

Patê de Beterraba e Feijão Branco

While looking for recipes to eat with bread that were different (and, if possible, vegan), I stumbled upon this one. As I had already made a white bean dip and a beet dip, I had no doubt that putting them together would be a hit! 🙂

Apart from the bright look, what really drew me to trying this recipe was the fact that it called for roasted beets – let’s face it, this is the best way of preparing them! After I learned that, I never went back to just boiling them! As the original recipe was a little mild for my taste, I upped the spices a bit.

You’ll need:

1 can white beans, drained – as I don’t buy canned beans here, I used 1 ½ cup cooked white beans
2 large beets – I used 1 large and 2 medium
1 garlic clove – of course I used more than that (six)! 😀
2 Tbsp olive oil
Salt, pepper, and paprika, to taste – I used smoked and mild paprika

Patê de Beterraba e Feijão Branco

Cut the beets in cubes – as my baking sheet was reasonably big, I chopped a few more to add to another meal! 🙂

GENEROUSLY spice the beets with olive oil, salt, pepper, and paprika, tossing it all well so that all the little cubes are well coated. Place some garlic cloves over the beets and bake for approximately 40 minutes, until the beets are nice and soft.

When they come out of the oven, place them in the blender, together with the white beans and one or two Tbsp water, just to help blend everything. As my blender broke (#RIP) and I haven’t bought a new one yet, I used a handheld mixer. It took a while, but it worked!

Then all you have to do is chill in the fridge for a while, then serve with some toast/chips 😀

Red Onion Dip

Versão em português

On the first weekend of February, we have Super Bowl. On the last, carnival – which we will celebrate with a Netflix binge-watch. These things call for a little snack, don’t they? 😉

To begin our Dip Tertulias, I (slightly) adapted this recipe by Rita Lobo, a fantastic Brazilian TV chef, because I was out of yellow onions. 🙂 I’ve made the original recipe, but truth be told, it’s much better with red onions!

You’ll need:

350 g sour cream or crème fraîche

2 large red onions (or 4 medium), sliced as thinly as you can

4 Tbsp of olive oil

Juice of 1 lemon

Salt, pepper, and nutmeg, to taste

Start by slicing the onions. If you have a mandolin, here’s your chance to finally use it! 😀 As I don’t have one (yet), I used a very sharp knife to get the job done.

In a large skillet, heat two Tbsp olive oil on low heat and add the onions. Now it’s time to caramelize: stir the onions every now and then, until their texture changes considerably – they’ll be soft and the white part will be translucent. Here, this process took around 20 minutes. Rita Lobo said that “it’s no use turning up the heat: the onions will burn instead of caramelize,” so I obeyed!

In a bowl, mix the sour cream with the remaining olive oil, the lemon juice, and the seasonings. Set aside.
When the onions are nicely caramelized, set aside a small portion for garnish, and chop the rest REEEALLY thinly. Add the chopped onions to the seasoned sour cream. Cover and chill in the fridge. Serve with crackers or sliced carrots and cucumbers.

This is a good recipe for a game night (here, Cards Against Humanity), because it is not only tasty, but can also be made the day before!

Parmesan Muffins

Versão em português

Muffin de Parmesão

Have you checked out the new blog sections? 😉

To continue our Muffin Tertulias, it was time to try a special recipe I had found (by chance) on Pinterest! Theoriginal recipe said that this muffin was just like Starbucks’, but I disagree. Starbucks’ muffins are always too dry! 😀

These were an absolute hit – they disappeared as soon as they came out of the oven, and I had to “hide” these two for the picture!

For 12 muffins, you’ll need:

250 mL milk

10 g instant yeast

250 g all-purpose flour

1 Tbsp sugar

1 tsp salt

Black pepper and oregano

200 g parmesan, coarsely grated – save a bit for decorating the top of the muffins

1 egg

100 g melted butter

Muffin de Parmesão

As this recipe calls for instant yeast, the process is a bit different than normal muffins. But it’s still quick! 🙂

Mix the yeast with the (warm) milk and let it foam. In a bowl, mix the flour with the salt, black pepper, and oregano.

Meanwhile, melt the butter and let it cool down a bit. When the butter has been cooled down, mix in the egg and the milk with yeast. Add the flour mix and most of the grated cheese. As always, the idea is to mix with a rubber spatula just until you can’t see any more flour – don’t knead! 🙂

Divide the dough into the cups, always filling only up to 3/4 of the capacity, and cover with the reserved grated cheese.

Now the process is different: as this is a yeasted dough, let it rest for 1 hour – it didn’t reeeeally rise much during that period, but I didn’t worry about it.

Bake in a pre-heated oven for 30 minutes, or until it turns golden and passes the toothpick test.

Cool it down a little bit and eat!

In the unlikely event of leftovers, just place them in a ziploc bag and freeze!

Cornmeal and Cheese Muffins

Versão em português

After our break for the Olympics (withdrawal syndrome, anyone? 😉 ), it’s time for a new series! Muffins, or “let’s use that muffin tin we bought in 2011 and haven’t used ever since” 😀

While I was choosing the recipes for this series, Sky made a specific request: he wanted a cornbread, but with cheese. I started researching and found this recipe, which I kinda followed – I used mozzarella because that’s what I had at home, I forgot to add herbs, used homemade buttermilk, you know how it goes.

When they came out of the oven, Sky ate three at once. I had one, liked it, but I didn’t fell in love with it. On the next day, though, I thawed one of the soups from the last series (the carrot one!) and decided to re-heat the muffins. TOTAL SUCCESS!! This was the perfect side for the soup!

For 12 muffins, you’ll need:

1 cup all-purpose flour

1 cup cornmeal

1/4 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt – if your cheese is too salty, use less salt here!

2 garlic cloves – I used 3 big ones

1 cup of grated cheddar cheese – I used mozzarella, but any cheese that melts well will do.

2 eggs

1 cup buttermilk – to make at home, put 1 Tbsp lemon juice (vinegar would work too) in the measuring cup, fill it with whole milk, and let it sit for 10-15 minutes. Use the entire cup in the recipe.

1/3 cup butter, melted

Muffin Salgado de Fubá e Queijo

The best thing about muffins is they are usually VERY easy to make. If you use paper liners, you don’t even have to butter the tin! 🙂

Start by preparing your buttermilk if you can’t buy it at the store. Meanwhile, take the muffin tin out of the cabinet, rinse it because I know it’s been WAAAAY too long, dry it and put the paper liners on it.

Melt the butter in a pan large enough to mix all the other ingredients, so there are less dishes to do at the end! 😀 When the butter is melted, let it cool a bit before adding the buttermilk and the eggs – we don’t want scrambled eggs in our muffins! Set aside.

In a separate bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Add the cheese and toss it with the mixture. Place the dry mix over the wet mix and gently stir with a rubber spatula – you shouldn’t overwork a muffin batter, or else your muffins will be rock-hard! :/ Just mix until you can’t see flour specks anymore.

Place the batter in the tin – fill only to 3/4 capacity, so they won’t overflow in the oven. This time, I got exactly 12 muffins. Bake in a pre-heated oven for 20 minutes, give or take, or until they pass the toothpick test!

Serve warm with a nice hot soup!

To freeze, all you have to do is place the cooled muffins in a ziploc bag! 🙂