Salt, pepper, and oil. Organic fresh vegetables. Garlic cloves and spices. That’s all you need for this experience.
Carrots, beetroots, tomatoes and whatever else you’ve got go to the oven on medium heat; you can either wrap them in foil or just place them in the roasting tin. Spread garlic cloves and your favorite spices on them. Ground salt and pepper and sprinkle oil on the top.
In a quarter of hour the heat of the oven starts releasing authentic aromas. Enjoy these forgotten smells of carrots and beetroots with a touch of earth. The perfume of stem and unpeeled tomato. Smells that only fire can give.
In some more minutes, the oven will unveil flavors. The real flavor of the food. Try it. Once again. And again. Be careful, they are very hot. This way, steaming aromas and distilling flavors, take them to your table, nicely set.
Crush the roasted garlic over the bread, then your little red tomato. Open the wine. Cheers!Continue
Compotes always sound that belong to a past time to me. They would be prepared by dedicated grandmas and aunts who live in the countryside and are ready to spend hours in the kitchen. Today I know it has nothing to do with that. Last week I transformed our red plums and cherries which decorated the table for the New Year’s in delicious compotes. And I found out they can be prepared in only few minutes. Stored in jars and in the fridge, they help us for dessert time when we receive an unexpected guest. You can serve them with ice-cream, yoghurt, cakes or even by themselves, with a cup of coffee on the side. And I must tell you, roasted pork or lamb will be truly complimented if sprinkled with the sweet and sour sauce of these compotes.Continue
Restart: a not very easy verb to put into practice. Our last post is from April 2013… it is far too long for any kind of excuse. However, I must say it was a period of several changes – and changing life took our time over. Months of a lot of work and new proposals; months we looked for another flat which was intensively restored; months of pregnancy waiting for Helena’s birth, my first child who is turning two months old today. Now we cook in a new place and photograph in a studio we have built at home; we have dishes, cutlery and accessories that are always available for us.
We thought of a beautiful post to tell you the news, to reactivate our blog and show you how we spent Christmas here at home: white, fresh flowers, and simplicity to match with sunny and hot days. But Christmas has gone; so has New Year’s. Well, even being quite late, we’ve decided to post a small part of what it would be our returning post. And it comes with the Brazilian coconut pudding – manjar branco – a very simple dessert my mum has prepared for years and it always comes with sighs and compliments.
We also take this opportunity to wish you all a very happy 2014 – and see you soon! We are really back! Arrivederci!Continue
March was a very busy month for us – and we are keeping going like that in April. Despite this entire bustle which has stopped us from cooking, photographing and producing for the blog as much as we’d like, we have some news to toast! Culinote, a Canadian website which works as a social platoform for food bloggers published a very nice article about La casa sin tiempo and we’d like to share it with you: http://culinote.com/culinote/The-Kitchen-Scoop/A-place-to-call-home-La-Casa-Sin-Tiempo
To celebrate and thank to Culinote personnel, we prepared one of “the cards we have up our sleeves” that is always very successful, delightful and it doesn’t require much work. We thought everybody should try it because it’s just perfect as a starter but at the same time so complete that here at home it works as a main and single course – nobody complains about it.
For vegetarians, you just remove the chicken – there is no lack in flavour; the sauce is so rich and perfumed that nobody will actually miss the meat.Continue
Last year I posted here in La casa sin tiempo a recipe of fettuccine (with artichoke and lime) and I also mentioned a book called “Pasta and Sughi” by Jody Vassalo – every time I think of making some special pasta, I look for it on my shelves. There I know I will find unusual recipes which, at first, make me a little suspicious.
Like this farfalle I’ve chosen for today. When I read the ingredients – garlic, black olives, capers, and sundried tomatoes – I figured they would give a very pronounced taste for a simple pasta dish. Not at all, when mixed, each of them seems to hide its own personality to show a perfect result they work together in a smooth balance.
This recipe is very easy and is for those days our body demands some more salt and no effort – these preserves used as ingredients are always taking part of our fridge. However, when you serve it, do not forget a refined touch – thin Parmesan shards and a good glass of wine!Continue