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
As we promised in our post about summer salads last month, here you’ll find the last of three recipes we prepared to stop with the monotony of “daily salads”. We hope you like it and come back to our blog once again this week because we’ll soon be back with new recipes. See you later!
Fresh green apple salad
1 green apple
Some germinated sprouts of your own choice
30g of Gorgonzola cheese
A bunch of chopped pistachios
Juice of half lime
2 tablespoons of extra virgin olive oil
Salt and pepper
A creative soul cannot bear pressure, demands or limits. It believes it will be engaged in spontaneity, free afflatus and its own creative perception as part of the truth. Facing a challenge, this soul strongly looks for an insight and references through forgotten files. Everything within its own mind.
As we are always in the kitchen with our creations, we have decided to take up a challenge and create a Nordic-inspired ambience. We thought of a table. A lunch table. Then we searched for Nordic Aesthetic fragments from films and magazines kept in our memories. Everything pronounced by the cold weather. Smokey dishes of potato leaving the hot oven. Smoked or dried salty meat and fish. Very mature kinds of cheese, preserved vegetables, dark loaves of full-bodied and whole grain bread. Fresh butter, slices of apple roasted in honey. Lighted candles on a spontaneously decorated table.
And our imagination ran wild with hands passing through the dishes, cheerful conversations and the windows like screens showing the wind and the snow falling out there.
One of the good things of living in Sao Paulo is the possibility of getting along with several foreigners. The city, which has always been cosmopolitan, had received many immigrants in the past and now experiences a new boom: young people coming to Brazil from everywhere to work, either because they have been transferred from their jobs or because they’ve found many opportunities here – or even because they fell in love for a Brazilian person.
And this only makes the city even more affluent. At the moment, I am surrounded by Spaniards, Catalans, Colombians, Argentineans and French people. They are designers, musicians, photographers and engineers I met through work or through other friends. Today they fill my life with accents, funny stories about their adaptation and delightful recipes – ah, it is so good to have foreign friends to spice up our eating routine!
Some days ago I had dinner at one of these friends’ house, Stéphane. He invited some people and prepared a gigot d’agneau au four and a gratin dauphinois. Delights which recalled me with nostalgia the months I lived in Grenoble, France.
I liked Stéph’s gratin so much that I decided to repeat the recipe – which I have transformed in a video for you together with Paula Perrier, my Franco-Argentine friend and also La casa sin tiempo’s partner! Voilà!
PS1: for winemakers I must say: yes, a potato gratin should be served with red wine but the heat was so strong that day and we couldn’t think of anything more full-bodied than a refreshing rose wine.
PS2: in Stéphane’s recipe, the potatoes are washed to remove starch. However, several recipes of gratin tell the opposite – potatoes are not supposed to be washed. So, it’s up to you: Gratin with or without starch!
Finally, the “cream milk” used for gratin must be fresh.Continue
It’s been a while I noticed. In the beginning it seemed like a silent revolution. Later it became a strong trend and at the moment I keep hearing stories of people who were brave enough to transform things they like to do into real professions. People who have already tried formal jobs and were dedicated to projects which had nothing to do with their beliefs and asked themselves why they spent so much time and energy in jobs that didn’t make any sense. And, at some point in their lives they decided to listen and respect their inner voice, to go after their dreams and seek for jobs that would fit into their passion. To make their dream real, many of them used their houses as home offices, companies and ateliers.
Like my friend Bárbara Rossi did. She is graduated in Law, a civil servant for over ten years and has always loved cooking. She took a basic course in Brazil and decided she wanted more. For two years, 2008 and 2009, she took her holiday month to study in France: she went to Paris and studied Introduction à la pâtisserie française and Décoration artistique en pâtisserie in Le Cordon Bleu school. Back home she was full of recipes, molds, tins, brushes and spatulas. Then she started making pies at home, at night and on the weekends – for friends who, like me, were lucky to dine at her house a few times and, after trying a perfect menu fully prepared by her we could be delighted with dessert pies. She heard compliments which encouraged her to keep going. So, in the end of 2011, although she kept her regular job, she created her own brand, Gâteux à la crème, for making pre-ordered homemade pies.
I have been Bárbara’s friend for long time (I have already talked about her in another post regarding macarons – please find it here in the blog) and we shared the difficult time of noticing that “there is something missing” and “we are on the wrong path”. I fell in love for photography and she fell for patisserie. We talked, shared ideas and anguish, and today when we meet, nearly three years later, it’s because I will photograph wonderful things prepared in her kitchen.
As it was in that morning I spent at her house in Florianópolis (south of Brazil) when she showed me her latest creation: a macaron pie. For those who love this French delicatessen, I beg a minute’s silence: close your eyes and imagine a macaron of your favourite flavour, with the same crunchy-softness that does not end in your second bite. You open your eyes and it is still there, smiling, offering itself to you and guaranteeing hours of pleasure. This is “tarte macaron” of Gâteaux à la crème which I had the pleasure to try and to photograph.
For those who do not live in Florianopolis and cannot have this wonderment delivered at home, Bárbara leaves one of her recipes here: tarte macaron chocolat framboise which uses the same recipe of chocolate macaron (see here) and it is perfect to be tested on the weekend. Take care and see you next weekend!Continue