It all started with this cake! Pumpkins, roasted in brown sugar and spice, and a drop or two of Moscatel. Some was put aside and saved for Portuguese Pumpkin "Sonhos", because it really isn't Christmas without "dreams". The rest was woven into cake! 

Although all that Christmas sparkle has now settled! Its magic, still lingers in the air. We also celebrated a wedding in the run up to Christmas, and that filled my heart to the brim. I might tell you about it soon... 

On Christmas Eve, we gathered around my brother's table. Laden with some of our favourite things, "rissois" and salt cod 'pasteis", Portuguese orange flan (pudim). Lolo and Fred baked a chocolate cake, that tasted just like the one my mum makes! And there was that slow roast and sprouts... I watched as the children dipped their fingers into every sweet thing, twice! And I had my fair share of "cuscurões".

We laughed, pulled crackers, danced, told stories and made up a few... disconnected, even if just for a while!

How about you? Did all your Christmas "Sonhos" come true? I have a recipe for dreams, if you'd like to make your own: HERE!

BUT, for now... Spiced Pumpkin, Moscatel and Walnut Cake!!  
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Spiced Pumpkin and Walnut Cake


Ingredients

200g cooked pumpkin puree
3 medium sized eggs
340g plain flour
90ml water
130g EVOO
350g golden caster sugar
1/2 cup lightly roasted walnuts (chopped)
1 tspn baking powder
1tsp cinnamon
1/4 tsp grated nutmeg
Orange zest
Pinch of salt


Method
To make pumpkin puree:
Preheat oven to 180 deg C. Cut pumpkin in quarters, place on tray skin-side, sprinkle with brown sugar, cinnamon and 25ml of Moscatel. Bake for approximately 25 minutes or until flesh is soft. Scoop out flesh and blend after they have cooled completely. Set aside.

For the cake
Place sugar and yolks, into a medium-sized bowl, whisk with and electric mixer until thick and creamy. Slowly incorporate pumpkin puree, water and oil water. Sieve flour, baking powder and spices into a large bowl. Gently fold sieved dry ingredients, orange zest and walnuts into the cake batter.

In a separate bowl whisk egg whites into soft peaks. Gently incorporate into cake mixture and place in a well greased tin. Bake for approximately 1 hour at 160 deg C (fan assisted oven). Test with a dry skewer. Remove from oven and allow to cool for 10 minutes. Invert cake onto a cooling rack. Serve dusted with icing sugar, after it has cooled completely.


 

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This seasons' first pumpkins from our Sunday farmers market turned into “Sonhos”. ​

"Sonhos", also means dreams in Portuguese. And that's kinda what they taste like. They are usually served during the festive season and depending of what region you find yourself in Portugal, you may need to seek out Filhoses, Belhoses ou Bilharacos. We enjoy these pillowy soft "Portuguese Pumpkin Fritters" at any time of the year although you start hearing about them around the festive season coated in sugar and cinnamon. I like them dipped in Port ganache too!

A little indulgent treat to ease us all in to these cooler days.

I hope you enjoy them as much as we do. I used Natoora (Onion squash) to give it that deep orange colour and for its meatiness and rich flavour.

​This was my contribution for A Common Plate (#ACommonPlate), round III of a recipe swap challenge, dreamt up by @kayonreynalls which sprouted from @thesupperclubmag. A wonderful community that brings us all together through food.



Here are some of the gorgeous recipes that we've made so far. Some very talented ladies out there!

Chilli Garlic Pasta with Curried Breadcrumbs by Tina | @Loiveisinmytummy

Tortilla Española by Carmen | @tia_alia 

Vineyard Chicken by Laurie| @photogbylmengoechea 

Sweet & Spicy Korean bbq Tacos with Quick Pickled Slaw & Radish Salad by Michelle | @thevibrantkitchen

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"Sonhos"

150g cooked pumpkin puree
3 medium sized eggs
130g plain flour
180ml water
2 tbsp butter
2 tbsp sherry
2 tbsp sugar
1tsp cinnamon
1/4 tsp grated nutmeg
Orange zest
Pinch of salt
Oil for frying

Method
To make pumpkin puree:
Preheat oven to 180 deg C. Cut pumpkin in quarters, place on tray skin-side up and roast for approximately 25 minutes or until flesh is soft. Scoop out flesh and blend after they have cooled completely. Set aside.

For the Sonhos
To make the choux: Place water, pumpkin puree, sugar and butter, into a medium-sized saucepan over moderate heat. Stir with a wooden spoon until all the butter has melted. As soon as the mixture comes to a boil, remove from heat and add flour in one fair swoop. Mix vigorously until well incorporated and dough forms a ball.
Turn the dough into a large bowl and allow to cool slightly. In a separate bowl, break eggs and beat lightly. Add in stages to the dough whilst mixing on medium speed. Add the spices, sherry and orange zest. Beat until you have a smooth glossy paste.
Heat the oil in a deep pan. Meanwhile, place the batter into a piping bag with large round nozzle. Gently squeeze the batter directly into hot oil. Using a scissors, cut into desired sizes as you squeeze out the dough. Carefully turn when golden brown on one side and with a slotted spoon, remove once browned on both sides.  Drain excess oil on kitchen paper and sprinkle with cinnamon sugar (alternatively, serve with warm Port ganache).
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Port Ganache

100g Finely chopped dark chocolate
30g Port
70g heavy Cream

In a small saucepan, simmer cream and port, stirring occasionally. Add the chocolate into a large bowl. When the mixture begins to bubble remove pour onto chocolate and stir until all the chocolate has melted and a smooth ganache has formed.


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​Helen is an alchemist, a magician of sorts. She lives in White Cottage Bakery and turns flour, water and salt (with the help of wild yeasts and time), into the most delicious breads. Up until very recently, she made just enough to fuel her passion and fill a few farm shop shelves. Enough to keep a few of us happy and feeling fortunate when we managed to get hold of the good things she makes.

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A few weeks ago, I got to spend my Sunday in Helen's cottage bakery! The minute you walk in, you are greeted with the scent of freshly baked bread, morning coffee and toast. There's fig and cardamon jam from the garden, plum compote, good homemade cultured butter, rye bread and smoking hot tea. All the good things, patiently awaiting at the breakfast table. The aroma of sweet spices still lingering in the air, from the freshly baked sticky spelt sourdough Chelsea buns. I have a weakness for these Cardamon and Cinnamon swirls. If you tried them, you'd have a crush on them too. 

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I watched the day unfold as her students stretched and slapped sourdough. kneading, shaping, scoring. Turning simple locally grown ingredients, into bountiful baskets of bread by the end of the day. Some had garden herbs in them, others were woven with rosemary and roasted garlic, there were perfectly formed rye loaves and that  boule they baked in her AGA.

We sat down for lunch as the dough had its first rise. Big bowls of Spring salads, passed around for lunch, warm soda bread the students had prepared. There was a watermelon and feta salad! A green salad (Pea, fava and mint).  We've made it for our lunch, twice since then. There was also that sun warmed tomato salad, that I keep dreaming about. ​We washed it all down with Helen's sparkling homemade pink elderflower. 





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​I've since developed a weakness for all of Helen's detail. Her textures and tones, all the pieces that are dotted around her bakery and home. that big grey bowl, old wood filled with markings and cracks. Things from another time, that have seen other homes. The light is what got me the most, the shadows it casts over surfaces and walls. There's not a part of it that couldn't be framed into a picture. The perfect setting to celebrate the passing of time, food and bountiful harvests. 

We get to return to Helen's Bakery and School in September. The begining of term starts on the 9th of September! 

We're delighted to announce a collaboration with White Cottage Bakery At the beginning of Autumn.

When: September 28th, 9:30am - 1:00pm 

What: A Food styling and Photography Workshop, followed by a delicious seasonal lunch.

The workshop will cover a series of topics including:
Basic camera settings
The use of natural light
The basics of composition
Visual story telling, food styling ("Tableaux" and 'Flat lays")
Basic editing using your phone 
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For tickets Click HERE

Please Note: Spaces are limited 


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There's this sauce I'd like to tell you about, that I usually drizzle over three textures of dark chocolate, disguised as a tart. I usually make it at the end of Summer, from foraged blackberries, raspberry liqueur, sugar, spice and the zest of good oranges.

Brockmans Gin is infused and distilled with a few of these things. Blackberries, blueberries, almonds for smoothness, orange and lemon peel, botanicals and spice. So, when Brockmans Gin reached out and asked if I could develop a recipe, using their Gin, I couldn't hold my excitement and created a few of my favourite things. This Summer Berry Pavlova drizzled with a version of that sauce. A Cherry and Brockmans Gin Sauce!

I also made a Triple Chocolate Tart, that reminds me of a Dark forest floor. It's topped with delicate chocolate peonies and all the seasonal berries I could get my hands on. I'll tell you about that soon, but, for now...

Pavlova!! For the days have been long and glorious. SUMMER seems like it's here to stay!



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Recipe:
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Summer Berry Pavlova and Brockmans Gin, Cherry Sauce
Ingredients

For the meringue

4 large egg whites 
240g caster sugar
1 teaspoon Cider vinegar

For the Pavlova

400g fresh strawberries (halved and quartered), Cherries and blueberries 
250g mascarpone, chilled
100g natural yoghurt
30g orange blossom honey
1 vanilla pod

For the Brockmans Gin and cherry sauce
250g pitted cherries
30g Brockmans Gin
100g cater sugar
60g filtered water
1 teaspoon lemon juice

Method
Preheat the oven to 150 deg C / gas 2.

In a medium sized pan, place cherries, Brockmans Gin, water and sugar. Stir on medium heat until sugar has dissolved. Bring the mixture to a gentle simmer. Stirring occasionally until the sauce has reduced and thickened. Add the lemon juice and simmer for another two minutes. Cool and chill until needed.

Place the egg whites in a large bowl and whisk on medium speed until they start to form stiff peaks. 
With the mixer still running, slowly add the sugar, a heaped spoon at a time. When all the sugar has been incorporated add the cider vinegar and turn the mixer up to high speed and whisk until the meringue is smooth and glossy. 

Line a baking sheet with baking paper. Using a large metal spoon, place a blob of the meringue in the centre of your tray and spread until you form a circle of approximately 20cm. Add the rest of your meringue mixture and create a well in the middle. using a spatula, lift the meringue sides and create swirls on the surface. Place in the oven, lower the heat to 135 deg C and bake  for 1 hour. 

Turn the heat off, but leave the pavlova in the oven until it cools completely.

In a large bowl, whip the cream and honey until it forms soft peaks, add the yoghurt. Cut the vanilla pod lengthwise, scrape the seeds from the vanilla pod using the back of a knife. Add and fold into the cream mixture. 

Spoon the cream into the meringue well. Place larger berries first, then fill the gaps with strawberry quarters, pitted cherries and blueberries. Drizzle with Brockmans Gin and Cherry sauce.



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