Monday, October 27, 2014

Vanilla milk cake and goodbye, Linden and Holder

Vanilla milk cake / Bolo de leite e baunilha

Days ago, I finished watching the last season of The Killing and I felt happy and sad at the same time: glad because the quality I’d seen throughout the show ever since the beginning wasn’t put aside at any moment of those last six episodes, the ending was a thing of beauty that made me shed loads of tears, and sad because now two of my favorite characters are gone for good – no more of Sarah’s beautiful red hair, no more Holderisms.

I know that TV shows cannot last forever and that it is better to finish with top notch episodes than to end with no quality whatsoever, but The Killing never really had a chance: if it wasn’t for Netflix there wouldn’t even be a fourth season, there would be no closure. Such a beautifully written, acted and directed show should have been on air for longer, but I’ve complained about that already.

As I prepared myself to say goodbye to Linder and Holder, I decided that a slice of cake would fit the occasion perfectly – I needed something sweet to calm my nerves down (after watching the episodes I knew it had been a smart decision, what a wonderful yet nerve-wracking season, my goodness). This simple cake, while delicious on its own with a cup of tea or coffee, was turned into a flavorsome dessert served with whipped cream and strawberries – I highly recommend it either way.

Vanilla milk cake
slightly from the beautiful and oh, so delicious Baking Style: Art Craft Recipes

Cake:
1 ½ cups (210g) all purpose flour
3 tablespoons (30g) corn starch
¼ teaspoon table salt
3 tablespoons poppy seeds
½ cup (1 stick/113g) unsalted butter, chopped
1 cup (240ml) whole milk
4 large eggs
1 ¾ cups (350g) granulated sugar
1 tablespoon vanilla extract
1 teaspoon baking powder

Icing:
1 cup (140g) icing sugar
1-2 tablespoons whole milk

Preheat the oven to 180°C/350°F. Generously butter a 10-cup Bundt pan, dust it with flour and remove the excess.
In a medium bowl, sift together the flour, corn starch, and salt. Stir in the poppy seeds.
Place butter and milk in a small saucepan and cook over medium heat until butter is melted and mixture begins to boil. In the meantime, using an electric mixer, beat the eggs at medium speed for 2 minutes. Gradually add the sugar, beating until a light mixture forms. Beat in the vanilla extract.
On low speed, add the dry ingredients in two additions, beating just until incorporated. With the mixer still on low speed, add the hot milk mixture gradually, then beat until completely incorporated (scrape the sides of the bowl). Immediately add the baking powder and mix it in.
Pour batter into prepared pan and bake for about 1 hour or until risen and golden and a skewer inserted in the center of the cake comes out clean. Cool in the pan over a wire rack for 20 minutes, then carefully unmold onto the rack and cool completely.

Glaze: sift the icing sugar into a small bowl. Add the milk and stir until you get a drizzable consistency (add more milk if necessary). Drizzle over cooled cake. Set aside for 15 minutes.

Serves 10-12

Thursday, October 23, 2014

Pasta e fagioli (pasta and bean soup)

Pasta e fagiole

I made this soup weeks ago – twice, actually – and it was so delicious I could not have enough of it, but since then we’ve been having such hot days here in Sao Paulo I could not bring myself to publish the recipe here on the blog: it is really hard to even think of hot soup when it’s 35°C (95°F) outside. :S

Now that the temperatures are more reasonable, I gladly bring you Antonio Carluccio’s pasta e fagiole – I am sure my friends in the Northern Hemisphere will appreciate a good soup recipe right now. :)

This recipe has become one of my favorite soups, so easy to make – especially if you have cooked beans stashed in your freezer, which is something I highly recommend everyone to do –, so comforting and tasty, and it tastes even better the next day: what I did differently from the recipe below the second time around was to cook the pasta separately and add it to the bowls right before serving the soup, that way avoiding the pasta to swell too much.

Pasta e fagioli
slightly adapted from the delicious and beautiful Pasta: The Essential New Collection from the Master of Italian Cookery

400g dried pinto beans, soaked overnight
1 ½ tablespoons olive oil
100g bacon, in small cubes
½ onion, finely diced
1 small carrot, finely diced
2 fat cloves of garlic, crushed and finely chopped
2 ripe tomatoes, chopped
100g cherry tomatoes, halved
1 liter vegetable stock
150g short dried pasta
sea salt and freshly ground black pepper
handful fresh parsley leaves, chopped
finely grated pecorino or parmesan, to serve

Drain the beans, place them into a medium saucepan and cover with cold water (don’t add salt). Cook for about 1 ½ hours or until soft. Drain and process half the beans into a paste using a food processor.
Heat the olive oil in a large saucepan over medium-high heat. Add the bacon and cook until crispy. Add the onion and carrot and cook until the onion is translucent. Add the garlic and cook until fragrant. Add the chopped tomatoes and the cherry tomatoes, the stock and bring to the boil. Add the beans (both crushed and whole) and the pasta and cook for about 10 minutes or until pasta is tender. Season with salt and pepper and stir in the parsley.
Divide the soup among bowls and serve with freshly grated cheese.

Serves 4

Sunday, October 19, 2014

Lemon blackberry cake - perfect for spring

Lemon blackberry cake / Bolo de limão siciliano e amora

If it is a problem for me to make banana cakes, I could never say the same about lemon cakes, right? ;)

It is very rare for me to not have lemons around, especially because I use them for many things other than cakes, and I love them so much that my husband brings a couple of lemons home every time he goes grocery shopping.

Adding frozen berries to cakes is a great idea as we’ve seen here on the blog lately, and in this case the blackberries give a whole new dimension to a simple lemon drizzle cake – a moist, tangy cake as easy to eat as it is easy to make (mine was gone pretty fast). :)

Lemon blackberry cake
slightly adapted from the stunning and delicious Indulgent Cakes

Cake:
¾ cup (150g) granulated sugar
finely grated zest of 2 lemons
125g unsalted butter, softened
2 eggs
½ teaspoon vanilla extract
1 cup + 1 tablespoon (150g) all purpose flour
1 teaspoon baking powder
pinch of salt
½ cup (50g) almond meal
125g sour cream*
150g frozen blackberries, unthawed

Drizzle:
3 tablespoons granulated sugar
¼ cup (60ml) lemon juice
½ tablespoon water

Preheat the oven to 180°C/350°F. Lightly butter a 21.5x11.5cm (8.5x4.5in) loaf pan (6-cup capacity), line it with baking paper and lightly butter the paper as well.

In a large bowl, combine sugar and lemon zest and rub with your fingertips until sugar is fragrant. Add butter and using an electric mixer, cream the ingredients together until light and fluffy. Beat in the eggs, one at a time, and scrape the sides of the bowl. Beat in the vanilla. Fold in the flour, baking powder, salt, almond meal and sour cream. Pour half the batter into the prepared pan and sprinkle with half the berries. Cover with the remaining batter, smooth the surface then sprinkle with the remaining berries. Tap pan over surface to settle the mixture.

Bake for 50-60 minutes or until risen and golden and a skewer inserted in the center of the cake comes out clean. Set aside for 10 minutes and in the meantime make the drizzle: combine lemon juice, water and sugar in a small saucepan and cook over medium heat, stirring, until sugar is dissolved. Bring to the boil, then simmer for 2 minutes.
Pour the hot syrup over the cake, then cool completely in the pan. Carefully unmold, peel off the paper and serve.

Serves 8

Thursday, October 16, 2014

Dark chocolate and dulce de leche puddings

Dark chocolate and dulce de leche puddings / Potinhos de chocolate e doce de leite

By your comments and emails I think you’ve been enjoying the healthier recipes I’ve been posting here in the past few months, and that makes me really glad – I believe that eating better food has increasingly become important to many people, even to young people like my sister.

However, I’m sure I’m not alone here when I say that certain situations call for decadent sweets: a celebration, friends coming over for dinner, a broken heart – these are not the time to think of nutritional values, these are the times for butter, cream, chocolate, or all of them together.

You can go ahead and add dulce de leche to that mix, too – why not? :D

All those ingredients are combined in these puddings, and they are delicious, but very, very rich, so be warned; they also work well for entertaining because they can be assembled in advance and be placed in the refrigerator – when you want to serve them, pop them in the oven, they are ready in no time at all.

Dark chocolate and dulce de leche puddings
slightly adapted from the always amazing Donna Hay magazine

1 can (380g) dulce de leche
1/3 cup (80ml) heavy cream
200g dark chocolate, chopped
¼ cup (56g) unsalted butter
3 eggs
½ cup (88g) brown sugar, packed
1 teaspoon vanilla extract
½ cup (50g) almond meal
pinch of salt

Preheat oven to 200°C/400°F. Place the dulce de leche in a bowl and whisk until smooth. Add the cream and mix well to combine. Divide the mixture among eight 1 cup (240ml) capacity ovenproof cups or ramekins.

Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water and stir until the chocolate is melted and smooth. Cool slightly. Place the eggs, sugar and vanilla in the bowl of an electric mixer and beat for 8–10 minutes or until doubled in size. Fold the chocolate mixture, almond meal and salt through the egg mixture. Divide between the cups, on top of the dulce de leche. Place on a baking sheet and bake for 12-15 minutes or until risen and the centers are soft – do not overbake or the mixture might overflow.
Stand for 5 minutes, then serve.

Serves 8

Monday, October 13, 2014

Banana waffles with chocolate sauce

Banana waffles with chocolate sauce / Waffles de banana com calda de chocolate

My sister came over the other day for lunch and she spent the afternoon here with me, but this time, instead of playing Super Mario, I suggested we watched Willy Wonka & the Chocolate Factory, for she had never watched the original version – I’m really biased here for this is one of my all time favorite movies and I cannot conceive the idea of a Willy Wonka other than Gene Wilder (sorry, Johnny, but you really sucked at playing that part). :)

She loved the movie – which was no surprise to me – but at some point she told me it wasn’t easy watching it without having something to snack on: all that chocolate made my sister crave something sweet, and since we’d had such a light lunch I thought that waffles would make our afternoon even nicer.

I used a recipe from a Brazilian blog I adore but instead of adding chocolate chips to the batter as my friend Richie did, I made a chocolate glaze to pour over the waffles – Willy Wonka would be proud. ;)

Banana waffles with chocolate sauce
slightly adapted from a beautiful Brazilian blog

Waffles:
1 cup (140g) all-purpose flour
1 tablespoon granulated sugar
½ tablespoon baking powder
¼ teaspoon salt
200ml whole milk, room temperature
1 medium banana, mashed
3 tablespoons vegetable oil
1 large egg
1 teaspoon vanilla extract

Chocolate sauce:
2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1 tablespoon unsalted butter
2 tablespoons milk

Waffles: place ingredients in a large mixing bowl and combine until well blended and smooth. Let batter sit for 5 minutes before using.
Heat the waffle maker until very hot; lightly coat with nonstick spray. Pour about 1/3 cup of batter into the machine, close and cook until cooked through and golden.

Make the chocolate sauce: mix all the ingredients in a small saucepan and cook over high heat, whisking, until it comes to a boil. Cook for 2-3 minutes, whisking, until thickened.
Remove from heat and let it stand for 5 minutes before pouring it over the waffles

Serves 4

Saturday, October 11, 2014

Banana, ginger and honey cake

Banana, ginger and honey cake / Bolo de banana, gengibre e mel

As much as I love banana cakes, sometimes months go by without me baking any – my husband and I are crazy for the fruit and end up eating all the bananas before they go brown and I get a chance to do anything with them.

No one has muscle cramps here, I can assure you. :D

Last week I bought a huge bunch of bananas, and even though we ate a lot of them there were still two by the end of the week, very freckled and turning brownish, perfect for baking. A banana cake from Rachel Allen’s latest cookbook was the perfect way to use those wonderful bananas, but I’ve adapted it a little to use honey instead of golden syrup (explanation here).

The cake is delicious fresh out of the oven, so tender, but I have got to tell you that toasting the slices and slathering them with butter is something almost mandatory. :)

Banana, ginger and honey cake
slightly adapted from the delicious All Things Sweet

110g unsalted butter, softened
½ cup (44g) light brown sugar, packed
100g honey
2 eggs
1 teaspoon vanilla extract
100g all purpose flour
50g whole wheat flour
2 teaspoons baking powder
2 teaspoons ground ginger
pinch of salt
2 medium ripe bananas, mashed

Preheat the oven to 180°C/350°F. Lightly butter a 5 ½ cup-capacity loaf pan, line it with baking paper and lightly butter the paper as well.
In a large bowl, using an electric mixer, cream butter until soft. Beat in the sugar and honey, then beat until light and fluffy. Beat in the eggs, one at a time (mixture might look curdled, carry on anyway). Beat in the vanilla. Sift flours, baking powder, ginger and salt over mixture and fold to combine. Fold in the bananas, mixing until incorporated. Pour batter into prepared pan and bake for about 45 minutes or until risen and golden and a skewer inserted in the center of the cake comes out clean.
Cool in the pan over a wire rack for 25 minutes, then carefully unmold and transfer to the rack to cool completely. Peel off the paper and serve.

Serves 8

Wednesday, October 8, 2014

Chocolate oaties

Chocolate oaties / Biscoitos de aveia com chocolate

I’ve loved oats ever since I was a teenager and my favorite way of having the ingredients was sprinkled over mashed banana and a drizzle of honey for a sweet and healthy treat, not to mention how wonderful oats are for those of us in the need of iron or with cholesterol problems.

Besides mashed bananas, cookies made with oats have a special place in my heart (a quick look at the blog recipe list and will see I’m not lying). :D That is why I’m always interested in trying new recipes, and the one I bring you today is perfect for when you’re in a hurry and have no time to wait for the butter to soften up.

If you’re pressed for time as I was, you can bake the cookies one day, keep them in an airtight container and brush them with chocolate later on – I thought of sandwiching the cookies with some ganache, but did not want to go out just to buy cream.

I’ll leave you with that suggestion. ;)

Chocolate oaties
slightly adapted from Good Housekeeping magazine

150g all purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
pinch of salt
125g light brown sugar
125g rolled oats
125g unsalted butter
1 tablespoon runny honey
70g dark chocolate, melted

Preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper.
In a large bowl, mix together the flour, baking powder, baking soda, salt, sugar and oats. In a small saucepan, melt together the butter and honey over medium heat. Pour over the dry ingredients and stir until combined.
Roll 1 leveled tablespoon of dough per cookie into balls and place 5cm (2in) apart onto prepared sheets. Bake for about 12 minutes or until golden around the edges and slightly firm. Slide the paper with the cookies onto a rack and cool completely.
Using a pastry brush, paint half of each biscuit with chocolate. Transfer to a rack and set aside until set.

Makes about 30

Monday, October 6, 2014

Sweet pea salmon pie - turning a piece of fish into something delicious

Sweet pea salmon pie / Torta de salmão e ervilha

Talking to my husband the other day about food, we once again came to the conclusion that we don’t eat fish as often as we should, which is such a shame.

I did not make any promises, for breaking them makes me frustrated and that is something I really don’t need right now – instead, I decided to make roasted salmon for lunch: seasoned with lemon zest and juice, salt and pepper, baked over a layer of sliced leeks – very simple yet very delicious.

I did have left about 200g of salmon, and I did not want to eat it cooked in the same way, so I used it to make Jamie Oliver’s fish pie – he uses a combination of white fish, shrimp and salmon, but I made it with salmon only for it was what I had around. I also reduced the recipe considerably for the original serves 8 people.

It was my first fish pie ever and as I placed it in the oven it looked and smelled really good. My husband was at work, so I texted my sister and asked what she felt about having fish pie for lunch – I know she’d never had fish pie before, so I described the dish for her, and her reply was: “I have never have that, but I love everything in it – I’m coming over!”. :D

The pie tasted delicious and despite the mashed potatoes on top it is such a light dish – we devoured it but it never felt like we’d eaten a lot.

Sweet pea salmon pie
slightly adapted from the delicious Save with Jamie: Shop Smart, Cook Clever, Waste Less

250g potatoes
½ lemon
10g unsalted butter
100g frozen peas
1 small carrot
½ onions
olive oil
1 cup (240ml) whole milk
200g salmon
1 tablespoon all purpose flour
25g frozen spinach
pinch of freshly ground nutmeg
sea salt
freshly ground black pepper

Preheat the oven to 180°C/350°F.

Peel the potatoes and cut into small chunks, then put them into a small saucepan of boiling salted water for 10-15 minutes, or until cooked through. Drain and mash with a pinch of salt and pepper, the zest from the lemon and the butter.
Place the frozen peas in a colander, pour over some boiling water to defrost them, then drain well and pulse a few times in a food processor. Fold them through the mashed potato to create a rippled effect, then leave to one side.

Peel and chop the carrot and onion and cook them in a wide 2 ½ cup-capacity ovenproof dish with a drizzle of oil for 15 minutes, or until softened but not colored, stirring occasionally.

Meanwhile, heat the milk in a small saucepan on a medium heat. Once simmering, add the salmon and cook for around 10 minutes, or until cooked through, then use a slotted spoon to remove them to a plate, taking the pan off the heat. Remove the skin from the salmon.

Stir the flour into the carrots and onions, then gradually add half the milk, a tablespoon at a time, stirring continuously (discard the remaining milk). Stir in the spinach until broken down, then season with salt, pepper and nutmeg.
Flake in the salmon and the juice from ¼ of the lemon and stir gently to combine.

Top with the pea-spiked mash and smooth out, scuffing it up slightly with a fork or a spoon to give it great texture. Bake for 25-35 minutes, or until golden and the filling is bubbling.

Serves 2

Friday, October 3, 2014

Carrot pancakes (with chickpea flour)

Carrot pancakes (with chickpea flour) / Bolinhos de cenoura (com farinha de grão de bico)

I find fritters a wonderful way to add more veggies and grains to our meals: they’re delicious served on their own as an appetizer, or with a salad as a light lunch. To me, carrots are a sort of a universal vegetable: I feel that even those people who aren’t into veggies will eat carrots, for they are so sweet. Therefore, carrot fritters (or pancakes) make all the sense in the world. :)

This is a recipe I got from Bon Appétit magazine and I loved the fact that it called for chickpea flour, for it makes the fritters very healthy: nothing better than food that tastes great and is good for you, right?

I served the pancakes with arugula salad drizzled with a simple vinaigrette: I intended to make the salted yogurt from the original recipe, but when I opened the fridge I didn’t have any yogurt around. Next time, then. :)

Carrot pancakes (with chickpea flour)
from the always delicious Bon Appétit magazine

2 large eggs, beaten to blend
250g carrots, peeled, coarsely grated
2 tablespoons chopped fresh cilantro
¼ cup chickpea flour*
salt and freshly ground black pepper
olive oil

Mix eggs, carrots, cilantro, and chickpea flour in a large bowl (mixture will be loose); season with salt and pepper.

Heat ½ tablespoon of olive oil in a large nonstick frying pan over medium-high heat. Scoop two tablespoons of mixture per pancakes and place onto the pan, pressing each to 1cm (½ in) thickness. Cook for 3 minutes each side or until golden.

* even though I halved the recipe, I used the whole amount of chickpea flour for the batter was much too liquid

Makes 6

Tuesday, September 30, 2014

Spiced honey and raspberry cake

Spiced honey and raspberry cake / Bolo de mel, especiarias e framboesa

I was sitting on my couch one Saturday morning, surrounded by cookbooks, trying to decide what to bake for the weekend (I told you I usually plan ahead, but that sometimes that doesn’t work), when Nigel Slater showed up on my TV screen preparing a beautiful, luscious cake, made with plums – I instantly knew what to bake that day. :)

I did not have any plums around (or anything fresh, for that matter), therefore I decided to use raspberries instead. I wasn’t too happy with the copious amount of golden syrup used in the cake – here in Brazil I can’t find the ingredient and have always replaced it with corn syrup, but since I’ve been trying to ban that ingredient from my pantry I went with honey, instead – 200g of it.

The cake turned out moist and delicious, similar to gingerbread in both texture and flavor and with the sour hit of the berries making everything more interesting – thank you, Nigel, for making my Saturday so much more flavorsome and perfumed.

Spiced honey and raspberry cake
slightly adapted from the stunning Tender, Volume 2: A Cook's Guide to the Fruit Garden

200g honey
125g unsalted butter
125g brown sugar
250g all purpose flour
1 lightly heaped teaspoon baking powder
1 teaspoon baking soda
1 lightly heaped teaspoon ground cinnamon
1 lightly heaped teaspoon ground ginger
pinch of salt
2 large eggs
240ml whole milk, room temperature
1 teaspoon vanilla extract
250g frozen raspberries, unthawed

Preheat the oven to 180°C/350°F. Lightly butter a 23cm (9in) cake pan, line the bottom with a circle of baking paper and butter the paper as well.
Warm honey and butter very gently in a pan until the butter melts. Stir in the brown sugar. Set aside and allow to cool slightly.
Sift the flour, baking powder, baking soda, cinnamon, ginger and salt into a bowl. Add the honey mixture and stir to combine. Add the eggs, milk and vanilla and whisk until you get a smooth batter. Pour into the prepared pan, then sprinkle with the berries. Bake for about 45 minutes or until golden and risen and a skewer inserted in the center comes out clean.
Cool completely in the pan over a wire rack. Carefully unmold, peel off the paper and transfer to a serving plate.

Serves 8-10

Friday, September 26, 2014

Fig, ginger and almond bars

Fig, ginger and almond bars / Barrinhas de geleia de figo, gengibre e amêndoa

I usually plan ahead the recipes I want to cook on the weekend so I have time to do the shopping beforehand – I get disappointed when I choose a recipe from a book only to discover, minutes later, that I don’t have all the ingredients at hand.

I made the honey raspberry cake I mentioned the other day because the only fruit I had at home were frozen berries – empty refrigerator is a classic side effect of vacation time. I baked the cake, then decided to watch some TV, flip through my cookbooks and forget about the shortage of fresh food for a while – I wasn’t really in the mood for grocery shopping, and my husband was too tired, poor thing, I really couldn't ask him to go out just because I wanted to bake.

Two or three flipped cookbooks later, I saw a recipe for marmalade and ginger bars topped with almonds, and they looked delicious. As I read the list of ingredients, I realized I had everything in my pantry and fridge – how rare is that? – except the marmalade – ooops –, but I did have some fig preserves left from making the buckwheat thumbprints.

I felt that the fig + ginger combo would be as good as orange + ginger one, so I replaced the marmalade with the fig preserves and added a bit of amaranth flour for nutritional purposes. Fig and ginger are, indeed, delish together, and the bars were a hit: they tasted great and the baking urge was gone in no time.

Fig, ginger and almond bars
slightly adapted from the beautiful and delicious The Baking Collection (The Australian Women's Weekly)

Base:
90g unsalted butter, softened
½ cup (100g) granulated sugar
½ teaspoon vanilla extract
1 egg
100g all purpose flour
50g amaranth flour
generous ¼ teaspoon baking powder
pinch of salt

Filling:
1 cup fig preserves
¼ cup finely chopped crystallized ginger

Topping:
1 egg, beaten lightly with a fork
120g flaked almonds
60g ground almonds
1 teaspoon vanilla extract

Preheat oven to 180°C/350°F. Lightly butter a 20x30cm (8x12in) rectangular pan, line it with foil leaving an overhang in two opposite sides and butter the foil as well.
Base: using an electric mixer, beat butter and sugar until creamy. Beat in vanilla. Add the egg and beat to combine. Stir in flours, baking powder and salt*. Spread dough into pan.
Filling: combine fig preserves and ginger in small bowl; spread over base.
Topping: combine egg, vanilla, 80g of the flaked almonds and ground almonds in a medium bowl. Spread almond mix over marmalade; sprinkle with remaining almonds.
Bake for about 40 minutes. Cool slice in pan. Cut into slices or squares.

* at this stage, my dough was too soft (maybe from replacing part of the all purpose flour for amaranth flour), so I added 2 tablespoons (20g) all purpose flour to it

Makes 24

Wednesday, September 24, 2014

Beef kofta curry with fluffy rice and peas and going crazy over cookbooks

Beef kofta curry with fluffy rice and peas / Curry de kofta bovino com arroz e ervilha

September is a lovely month: spring comes our way, bringing flowers to make the city prettier and, in Sao Paulo’s case, it also brings the much needed rain. But it is also the time of the year when a bunch of cookbooks are released, which makes me tense for as much as I keep telling myself that “I have too many cookbooks” or “I don’t need new cookbooks” I know I don’t sound very convincing. :)

I’ve had my eye on several new releases for a long time and I was already in trouble because I couldn’t make up my mind about which ones to buy, and now to make things worse for me Jamie Oliver has a new cookbook, too. Oh, crap. :S

While I decide whether or not to buy Comfort Food, I’ll use the Jamie’s cookbooks I already own, because they’re really good. This beef kofta comes from the delicious Jamie's 15-Minute Meals, a book I should definitely use more often for it’s packed with tasty recipes.

I adapted the recipe ever so slightly to use curry powder for I did not have any curry paste at hand and also to use brown lentils instead of the super expensive (at least here) puy lentils called for in the original recipe. These “adaptations” saved me some money, I used ingredients I already had at home, and at the end the food turned out delicious – and I even got the husband to eat lentils, which was the real victory here. :D

Beef kofta curry with fluffy rice and peas
slightly adapted from the wonderful Jamie's 15-Minute Meals

100g cooked lentils
300g quality lean beef mince
1 fat garlic clove, minced
1 heaped teaspoon garam masala
generous ½ teaspoon table salt
freshly ground black pepper
olive oil
2 ripe tomatoes
2 teaspoons finely grated fresh ginger
2 spring onions, white part only
½ fresh red chilli
1 teaspoon turmeric
1 teaspoon runny honey
2 teaspoons curry powder
100ml coconut milk
handful parsley

For the rice:
1 teaspoon olive oil
½ onion, finely diced
1 mug basmati rice
2 cardamom pods
salt
150g frozen peas

In a bowl, combine the lentils, mince, garlic, garam masala, salt and pepper then mix and scrunch together with clean hands. Divide the mixture in half, then with wet hands quickly squeeze and mold each half into 8 fat fingers. Put them into a nonstick frying pan over medium-high heat, drizzle with ½ tablespoon of oil, and cook, turning occasionally until golden all around.

Squash the tomatoes into the liquidizer, add the peeled ginger, spring onions, chilli, turmeric, honey, curry and coconut milk, then blitz until combined. Pour into the kofta pan, bring to the boil, then simmer and season to taste.

Rice: heat the olive oil in a medium saucepan over high heat. Add the onions and cook until translucent. Add the rice and stir to combine. Add the salt and the cardamom, followed by 2 mugs of boiling water. Cover, lower the heat and cook until rice is cooked and fluffy. Take the lid off the rice, add the peas, mix it all up with a fork, cover and give it just 2-3 more minutes so the peas are cooked. Remove from the heat.

Sprinkle the koftas with the parsley and serve with the rice.

Serves 4

Tuesday, September 23, 2014

Lemon and polenta cake (gluten free) + movies, movies, movies

Lemon and polenta cake (gluten free) / Bolo de milho e limão siciliano (sem glúten)

Being away for two weeks left me out of the loop of new releases and movies to long for, not to mention I had no idea what was on theaters here – time to catch up.

On the weekend, I went to the movies with my sister – we hadn’t done that since Dawn of the Planet of the Apes, too long! – and we watched Lucy: I liked the movie a lot, and it is always wonderful to see movies with leading ladies kick ass in the box office, shutting up idiots who think that women don’t make money when it comes to movies (let’s all remember Cate Blanchett’s Oscar speech months ago, shall we?). :)

Some more good news: I was glad to find out that Gone Girl will be hitting Brazilian theaters one day before the American release, which was a relief since The Girl with the Dragon Tattoo premiered here in Brazil a month after its American release. Yay! \0/

As for what to long for, I saw the trailer for Low Down and can’t wait to know when the movie will be released, not only because it is a great trailer but also because of the amazing cast: I fell in love with John Hawkes after he blew me away three times in a row, being outstanding in Winter’s Bone, Martha Marcy May Marlene and The Sessions (and being robbed of an Oscar nomination for the latter). Anyone who watched Super 8 knows how talented Elle Fanning is, and what to say about Glenn Close? <3 <3 <3

After getting up to speed with movies, I did the same with my kitchen: I hadn’t baked in quite a while and was desperate for freshly baked cake. I made a honey cake that turned out delicious, but since I haven’t been able to work on the photos yet I bring you an equally tasty cake, something I baked before my trip; I bumped into this recipe while searching for yet another lemon cake recipe and I wasn’t disappointed: moist, tangy and delicious, I am sure it will please those of you who like lemon cakes as much as I do.


Lemon and polenta cake (gluten free)
slightly adapted from the delicious Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery

150g granulated sugar
finely grated zest of 2 lemons
165g unsalted butter, softened
juice of ½ lemon
½ teaspoon vanilla extract
2 eggs
185g almond meal (finely ground almonds)
75g instant polenta
35g corn starch
½ teaspoon baking powder
pinch of salt
icing sugar, for dusting

Preheat the oven to 180°C/350°F. Butter a 20x10cm (6-cup capacity) loaf pan, line it with baking paper and butter the paper as well.
Place sugar and lemon zest in the bowl of an electric mixer and rub them together with your fingertips until sugar is fragrant. Add butter and beat until very light and creamy. Add the lemon juice and the vanilla extract. Add the eggs, one by one, beating well after each addition – batter might look curdled.
Mix together the ground almonds, polenta, corn flour, baking powder and salt and fold into the mixture.
Spoon the mixture into the prepared pan and bake for 40-50 minutes or until a knife inserted in the center of the cake comes out clean.
Remove from the oven and cool completely in the pan over a wire rack. Carefully unmold and remove the paper. Dust with icing sugar to serve.

Serves 6-8

Monday, September 22, 2014

Granola muffins

Granola muffins / Muffins de granola

And since we were talking about food waste the other day, let me tell you that the granola saga did not end with the cookies I posted the other day: even after a large batch of cookies I still had two handfuls of granola left and no intention of eating it with milk or yogurt. :(

I was saved by the wonderful Nigella Lawson and her granola muffins recipe: it was easy and quick, and in her recipes I trust completely. When I weighed my granola, I had exactly 252g of it – I turned the oven on immediately. :D

The muffins turned out tender and tasted delicious – it was a great way to use up the unwanted granola. I think that a bit of cinnamon would have done wonders for them – just a hint to any of you who might have a jar of granola begging to be used, too.

Granola muffins
from the always delicious Feast: Food That Celebrates Life

1 ½ cups (210g) all-purpose flour
1 teaspoon baking soda
1/8 teaspoon table salt
1 cup (240ml) buttermilk*
1 large egg
¾ cup (130g) light brown sugar, packed
⅓ cup (80ml) canola oil
1 teaspoon vanilla extract
250g granola

Preheat oven to 200°C/400°F. Line a 12-cup muffin pan with paper liners.
In a large bowl combine the flour, baking soda and salt. In a small bowl whisk together the buttermilk, egg, sugar, oil and vanilla. Pour liquid mixture into dry mixture and stir just until combined; do not overmix. Add granola and stir just until blended.
Divide batter evenly among muffin cups. Bake until risen and golden brown, about 25 minutes. Carefully remove muffins from pan and place on a rack until cool enough to handle. Serve warm or at room temperature.

* homemade buttermilk: to make 1 cup buttermilk place 1 tablespoon lemon juice in a 240ml-capacity measuring cup and complete with whole milk (room temperature). Wait 10 minutes for it to thicken slightly, then use the whole mixture in your recipe

Makes 12

Friday, September 19, 2014

Rye and stout bread and food waste

Rye and stout bread / Pão de centeio e cerveja stout

I was watching Save with Jamie the other day and besides the delicious recipes (I drooled over his beautiful panzanella and have been dreaming about the beef rendang with homemade chapatis, yum! ) I find it really great that he shows (with numbers) the insane amount of food that goes to waste for absolutely no reason – the show takes place in England, but I know that here in Brazil things are not any different.

I had to take responsibility for my home at a very early age and since I did all the shopping and cooking I had to be smart: there were four of us and nothing could go to waste. Luckily for me my brother was the only picky eater among us: my father and sister ate pretty much anything I cooked, and because they were fearless eaters I could experiment and try new things whenever I wanted to.

Leftover rice and pasta were quickly transformed into fritters, leftover tomato salad was placed in the fridge to be added to tomato sauce some other time, leftover greens were folded into beaten eggs for a delicious omelet – that’s how I managed the kitchen back then, and that made me learn a lot about food, long before blogs, cookbooks and TV shows. That is why I love how Jamie shows people how to transform ingredients into something else entirely – his tips are great.

When I made Nigella’s stout cake a while ago there was some leftover beer and since I wasn’t going to drink it I had to do something useful with it, and this bread was the result: I avoided wasting expensive beer and we had delicious open sandwiches for lunch, made with freshly baked bread – if that’s not a wonderful thing I don’t know what is. :)

Rye and stout bread
slightly adapted from the always gorgeous Gourmet Traveller

150g rye flour
1 teaspoon dried yeast
100ml stout beer
1 tablespoon molasses
1 teaspoon table salt, divided use
1 cup (240ml) lukewarm water
350g all purpose flour

Combine rye flour, yeast, beer, molasses, ½ teaspoon of the salt and water in an electric mixer fitted with a dough hook. Set aside in a warm place until foaming (5-8 minutes), add all purpose flour and remaining salt and knead until smooth (5 minutes). Transfer to a lightly oiled bowl, turn to coat, cover with plastic wrap and set aside in a warm place until doubled in size (1 ½ - 2 hours).

Line a large baking sheet with foil. Knock back dough and knead on a lightly floured surface until smooth, dusting with flour if necessary. Divide in half, then roll each half into a smooth ball. Dust top with a bit of flour, transfer to the prepared sheet, cover with a tea towel and set aside in a warm place until doubled in size (1 hour).
In the meantime, preheat oven to 180°C/350°F. Bake until loaves are deep golden and sound hollow when tapped (30-40 minutes). Transfer to a wire rack, cool slightly, then serve warm or at room temperature.

Makes 2 small loaves

Thursday, September 18, 2014

Lemon cheesecake tartlets - recipe with a video

Lemon cheesecake tartlets / Tortinhas de cheesecake de limão siciliano

Months ago, my sister told me she had to do a project for school: she and her colleagues would have to create a recipe video and she asked for my help. :)

The kids – they’re twenty years old, I call them kids – came to my house on a Saturday and we had an amazing afternoon together. We recorded the video – actually, they recorded me making tartlets – and it was a lot of fun (and a lot of work, too).

By the end of the session, I served cake and cookies to my guests and they told my sister that from that moment on they wanted to do all the future projects at my house. :D

So here it is: the video and the recipe right after it. I hope you enjoy watching my freckled hands in action! :)



Lemon cheesecake tartlets
slightly adapted from the always beautiful Donna Hay magazine

Base:
100g digestive cookies
30g unsalted butter, melted and cooled

Filling:
1 cup cream cheese, room temperature
1/3 cup granulated sugar
¼ cup sour cream*
pinch of salt
½ teaspoon vanilla extract
finely grated zest of 1 lemon
1 egg
100g raspberries

Butter six 8cm-tartlet pans (with removable bottoms). Place the cookies in a food processor and blitz until ground. Add the butter and process to combine. With your fingertips, press the mixture into the pans and refrigerate for 30 minutes.
Preheat the oven to 150°C/300°F. In a medium bowl, whisk together the cream cheese, sugar, sour cream, salt, vanilla and lemon zest. Whisk in the egg, then pour it over the base. Bake for 15 minutes or until slightly firm. Cool completely then refrigerate for 1 hour.
Dust with icing sugar, pop with the raspberries and serve.

* homemade sour cream: to make 1 cup of sour cream, mix 1 cup (240ml) heavy cream with 2-3 teaspoons lemon juice in a bowl. Whisk until it starts to thicken. Cover with plastic wrap and leave at room temperature for 1 hour or until thicker (I usually leave mine on the counter overnight – except on very warm nights – and it turns out thick and silky in the following morning; refrigerate for a creamier texture)

Makes 6

Wednesday, September 17, 2014

Back from vacation with apricot jam cake

Apricot jam cake / Bolo de geleia de damasco

Hello, everyone!

I am back after spending wonderful vacation days in Spain: beautiful places, delicious food and massive amounts of Cava. :D

I returned home very happy, but also a couple of pounds heavier, even though I walked around a lot while I was there – one can’t eat all that jamón and pan con tomate and get away with it, right? :) I intend to eat lots of vegetables and fruit in the weeks to come (there’s a huge pot of vegetable soup already in my fridge), but I know I can’t survive without a slice of cake on the weekend.

Moderation is my mantra. ;)

If you’re like me, may I suggest this jam cake? It tastes delicious and it is very tender – don’t worry if the center sinks a bit, it’s totally OK because of the weight of the jam added to the batter. I haven’t tried it with other jam flavors, but I believe it would work with something sharp, not too sweet.

Apricot jam cake
from one of my favorite cookbooks

1 ½ cups (210g) all purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon baking soda
1/8 teaspoon table salt
6 tablespoons (85g) unsalted butter, softened
150g light brown sugar
1 cup apricot jam
2 eggs, room temperature
2 tablespoons sour cream

Preheat the oven to 180°C/350°F. Butter a 20cm (8in) square cake pan, line the bottom with baking paper, butter the paper as well and flour everything, removing the excess.
In a medium bowl, whisk together the flour, baking powder, cinnamon, cloves, baking soda and salt.
In a large bowl, using an electric mixer, cream the butter and sugar until light and fluffy. Beat in the jam until smooth. Beat in the eggs, one at a time. Scrape the sides of the bowl occasionally.
Add the sour cream and mix until smooth. With the mixer on low speed, gradually add the flour mixture and beat just until combined.
Pour the batter into the prepared pan and bake for about 50 minutes or until golden, risen and a toothpick inserted in the center of the cake comes out clean.
Cool completely in the pan. Carefully unmold, remove the paper and invert onto a serving plate.

* homemade sour cream: to make 1 cup of sour cream, mix 1 cup (240ml) heavy cream with 2-3 teaspoons lemon juice in a bowl. Whisk until it starts to thicken. Cover with plastic wrap and leave at room temperature for 1 hour or until thicker (I usually leave mine on the counter overnight – except on very warm nights – and it turns out thick and silky in the following morning; refrigerate for a creamier texture)

Serves 8

Monday, September 1, 2014

Monte Carlos - beautiful and delicious

Monte Carlos

Since I'm all for food that looks beautiful, it won't come as a surprise for you that the minute I saw these cookies I had to make them: delicate and pretty, they looked like miniature versions of a Victoria sandwich, with the cream and jam layers.

When I tried one cookie, I noticed that they weren't just pretty: they were delicious as well. The beautiful and flavorsome combo reminded me of The Great British Bake Off and how annoying Paul Hollywood was on the fourth season, telling one contestant over and over again that she was a case of "style over substance" - needless to say, by the end of that season I couldn't stand the show anymore.

These cookies, my friends, are definitely not a case of style over substance - they are cute and taste great. Give these a go and let me know if you agree with me.

Monte Carlos
slightly adapted from the beautiful and delicious The Baking Collection (The Australian Women's Weekly)

Cookies:
200g all purpose flour
100g whole wheat flour
2 teaspoons baking powder
pinch of salt
40g desiccated unsweetened coconut
185g unsalted butter, softened
110g light brown sugar
1 teaspoon vanilla
1 egg

Filling:
60g unsalted butter, softened
120g icing sugar, sifted
1 teaspoon vanilla extract
2 teaspoons whole milk, room temperature
about 50g blackberry jam

Preheat the oven to 180°/350°F. Line two large baking sheets with baking paper.
In a medium bowl, whisk together flours, baking powder, salt and coconut. Using an electric mixer, beat butter, sugar and vanilla until light and creamy. Beat in the egg. On low speed, add the dry ingredients and mix just until incorporated.
For each cookie, roll 1 leveled tablespoon of dough , place 2,5cm (1in) apart onto prepared sheets and flatten with a fork. Bake for 12-15 minutes or until golden on the edges. Cool on the sheets for 2 minutes, then slide the paper with the cookies to a wire rack and cool completely.

Cream filling: using an electric mixer, beat butter, sugar and vanilla and light and fluffy. Beat in milk.

Spread jam in half the cookies and cream in the remaining half, then sandwich them together.

Makes 22 sandwich cookies

Friday, August 29, 2014

Beetroot, red onion and feta tart with rye pastry

Beetroot, red onion and feta tart with rye pastry /Torta de beterraba, cebola roxa e feta com massa de centeio

Cooking is a continuous learning process and one thing I’ve learned over the years is that the freezer can be a powerful ally in the kitchen: not only for already made dishes and ice cream, but for stashing and preserving ingredients like stock, vegetables, nuts – you name it.

With some rye pastry in my freezer – I made the entire recipe, divided in half and froze each individually, first well wrapped in plastic, then in foil – I decided to bake a tart for lunch and then started thinking about the filling. I almost made the leek and cheese tart once again – it tasted so good! – but then I saw Dale Pinnock’s beetroot and goats cheese tart and fell in love with it.

My mom loved beets and I ate them quite regularly as a kid, but always boiled or raw. As an adult, once I roasted beets for the first time there was no turning back – I’ve never boiled beets again and don’t intend to: when roasted, their flavor becomes stronger and the texture is less watery. Just delicious.

This is my twist on the recipe, using roasted beets instead of boiled ones and homemade rye pastry instead of puff pastry: it tasted great and I thought it looked beautiful, too, don’t you? ;)

Beetroot, red onion and feta tart with rye pastry /Torta de beterraba, cebola roxa e feta com massa de centeio

Beetroot, red onion and feta tart with rye pastry
adapted from two great sources: The Medicinal Chef: Eat Your Way to Better Health and Love, Bake, Nourish: Healthier cakes and desserts full of fruit and flavor

½ recipe rye pastry

Filling:
5 small beetroots
olive oil
salt and freshly ground black pepper
1 small red onion, thinly sliced
½ tablespoons honey
a few sprigs of fresh thyme
100g feta cheese
1 tablespoon pine nuts
1 egg, lightly beaten with a fork, for brushing

Preheat the oven to 200°C/400°F. Place the beetroots in a large piece of foil, drizzle with olive oil and sprinkle with salt and pepper. Close the foil, transfer to a baking sheet and roast for about 40 minutes or until the beets are soft when pierced with a knife. Cool enough to handle, then peel off the beets (the ones I used were organic, so I did not bother with a bit of skin left on them). Cool completely, then cut into slices.
Heat a little olive oil in a nonstick frying pan over medium-high heat. Add the red onion and cook for 4–5 minutes, or until softened. Season with salt and pepper, add the honey and thyme and continue to cook until the onion takes on a caramelized appearance. Cool.

When ready to make the tart, place the dough onto large piece of baking paper and roll into a rough 25cm (10in) circle. Transfer to a baking sheet.
Arrange the red onion on the center of the pastry, top with the beets and crumble over the feta. Sprinkle with the pine nuts, then fold one edge in towards the center of the filling and continue folding all the way round, bringing the edge of the pastry towards and over the filling. Place the sheet in the freezer for 30 minutes – in the meantime, preheat the oven to 180°C/350°F.

Brush the tart with the egg wash (only the pastry). Bake for 35-40 minutes or until golden brown. Top with fresh thyme leaves to serve. The tart is delicious both warm and at room temperature.

Serves 2

Thursday, August 28, 2014

Apple, sour cream and cinnamon crunch muffins

Apple, sour cream and cinnamon crunch muffins / Muffins de maçã, creme azedo e canela

I have to be careful while cooking or baking with certain ingredients for the reason that I adore snacking on them! Cherry tomatoes, carrots, olives, cheese, nuts – I have to control myself not to eat everything before adding the ingredients to the recipe itself. :D

Depending on the ingredient, my husband does the same, and there goes dinner.

Add to that list roasted pumpkin seeds – they’re delicious and I have to avoid getting carried away by the fact that they’re healthy. While preparing these muffins, I set aside the 2 tablespoons needed for the recipe and measured out 2 more tablespoons so I could snack on while baking – they were gone in no time (I’d just whisked the dry ingredients together in the large bowl).

I told myself that it was better to eat a handful of pumpkin seeds than a handful of candy and stopped worrying about it. ;)

Feel free to use raw pumpkin seeds in these muffins – they’re the ones called for in the original recipe – I used roasted seeds because I had them in my pantry. The cinnamon, almonds and the apple make these muffins super tasty, while the sour cream makes them moist and tender.

Apple, sour cream and cinnamon crunch muffins
slightly adapted from Grains: 150 Recipes for Every Appetite

Topping:
70g almonds, roughly chopped
2 tablespoons pumpkin seeds – I used roasted seeds
45g light brown sugar
½ teaspoon ground cinnamon

Muffins:
100g whole wheat flour
100g all purpose flour
1 teaspoon baking powder
¼ teaspoon ground cinnamon
pinch of salt
75g unsalted butter, melted and cooled
75g light brown sugar
150g sour cream
1 egg, lightly beaten
1 tablespoon whole milk
1 large Gala apple (about 250g), peeled and chopped in small cubes

Preheat the oven to 180°C/350°F. Line a 12-hole muffin pan with paper cases.
Topping: in a small bowl, mix together the almonds, pumpkins seeds, brown sugar and cinnamon. Set aside.
Muffins: in a large bowl, whisk together the flours, baking powder, cinnamon and salt. In a medium bowl, whisk together the butter, brown sugar, sour cream, egg and milk. Pour this mixture into the dry ingredients and stir lightly – batter will be lumpy; do not overmix. Stir in the apple and divide the batter among the paper cases. Sprinkle with the topping and lightly press it down the batter to adhere.
Bake for 20-25 minutes or until golden and risen and a skewer inserted into the middle of a muffin comes out clean. Leave to rest in the pan for 5 minutes before lifting the muffins out.

* homemade sour cream: to make 1 cup of sour cream, mix 1 cup (240ml) heavy cream with 2-3 teaspoons lemon juice in a bowl. Whisk until it starts to thicken. Cover with plastic wrap and leave at room temperature for 1 hour or until thicker (I usually leave mine on the counter overnight – except on very warm nights – and it turns out thick and silky in the following morning; refrigerate for a creamier texture)

Makes 12

Wednesday, August 27, 2014

Chocolate rye cake

Chocolate rye cake / Bolo de chocolate e centeio

I’m not a chocolate cake person as some of you already know, but I’m aware that most people love them, especially the ones I share my baked goods with so from time to time I catch myself searching for a good chocolate cake recipe.

I found a beautiful loaf on Good Food magazine and it looked chocolaty, delicious and, above all, moist – this is one of my pet peeves with chocolate cakes: some of them turn out too dry – so I gave it a go. The recipe called for almond meal, an ingredient I love using in cakes because of how much it improves their texture, and I added a bit of rye flour to see if it was any good paired with chocolate.

Rye flour is as great with chocolate as it is with citrus, plums, berries, leeks and cheese – beetroot and onions, too, but more about that soon. :)

The cake turned out tender and flavorsome, and moist as I expected it to be – a good, simple chocolate loaf. The original recipe called for drizzling melted chocolate – both dark and white – over the cake, but I did not think that was necessary: in this case, less is definitely more.

Chocolate rye cake
slightly adapted from Good Food magazine

175g unsalted butter, softened
175g granulated sugar
3 eggs
70g all purpose flour
70g rye flour
1 ½ teaspoons baking powder
pinch of salt
85g almond meal (finely ground almonds)
100ml whole milk, room temperature
1 teaspoon vanilla extract
4 tablespoons cocoa powder
70g dark chocolate, in chips or chunks, slightly dusted with flour – I used one with 53% cocoa solids

Preheat the oven to 180°C/350°F. Butter a 20x10cm (6-cup capacity) loaf pan, line it with baking paper and butter the paper as well.
Beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flours, baking powder, almond meal, salt, milk, vanilla and cocoa until smooth. Stir in the chocolate chips, then scrape into the tin. Bake for 45-50 minutes until golden, risen and a skewer poked in the center comes out clean.
Cool in the pan over a wire rack for 30 minutes, then carefully lift using the paper and transfer to the rack to cool completely before peeling off the paper.

Serves 8-10

Monday, August 25, 2014

White chocolate granola cookies - turning something bland into something delicious

White chocolate granola cookies / Cookies de granola e chocolate branco

I told you weeks ago that my experimenting with new types of recipes had had good and bad results: luckily more good than bad, but some things just did not work at all.

There was an almond cake from this book that ended up in the garbage can – I should have followed my instincts and added flour to the batter once I realized it was much too runny – and there was the granola that tasted funny (the one I mentioned the other day). I felt sad about the cake – it was too rubbery and not flavorsome enough for me to come up with something to do with it – but the good thing is that I managed to save the granola.

If life gives you bland granola, make cookies with it. :D

These are super easy to make and taste great – I used homemade granola, which wasn’t too sweet, and it worked perfectly with the white chocolate. If your granola is sweeter (store-bought usually is), using dark chocolate instead of white chocolate might be a good idea.

White chocolate granola cookies / Cookies de granola e chocolate branco

White chocolate granola cookies
adapted from the most complete dessert cookbook I own

1 cup (140g) all purpose flour
heaping ¼ teaspoon baking soda
heaping ¼ teaspoon ground cinnamon
pinch of salt
½ cup (113g/1 stick) unsalted butter, room temperature
1 cup (175g) light brown sugar, packed
¼ cup (50g) granulated sugar
1 large egg
1 teaspoon vanilla extract
250g granola (I used homemade)
150g white chocolate, in chips or chunks

Whisk flour, baking soda, cinnamon and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until creamy. Beat in egg and vanilla. Add flour mixture; mix on low speed just until blended. Using wooden spoon, stir in granola and chocolate.
Line two large baking sheets with baking paper. Using 2 leveled tablespoons of dough for each cookie, drop batter onto prepared sheets 5cm (2in) apart. Chill 30 minutes.
Preheat oven to 180°C/350°F. Bake cookies until golden around the edges, 10-12 minutes. Cool in the sheet for 2 minutes, then slide the paper with the cookies onto a wire rack and cool completely.

Makes about 25

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