Almond filled Sponge Cake (was Anniversary Cake for my Twins on the 16May)

Ingredients: (for the cake)

• 200g butter
  
• 200g self raising flour
  
• 200g sugar
  
• 4 eggs

Preparation:
Mix the butter (soft) with the sugar, mixing it well with the mixer (or hand mixer)for enough time for the mixture to become a whitish cream, at this stage mix the eggs in a little at the time until they are all blended with the mixture, as you want this cream to be as airy as possible. Next is the flour, but this one you can fold in using maybe a spatula, as you want to preserve all that air you knocked in with the mixer, divide this cream into two pre-greased and floured baking tins, and goes in the oven at 180c for 20 minutes (do the toothpick check) just to ensure they are well cooked, let them cool a little then remove them from the baking tin and place them on a cooling rack.

Ingredients: (for the filling)

• 50g caster sugar
  
• 15g corn starch
  
• 2g salt
  
• 235ml milk
• 30g grated almond
  
• 2 eggs
• 2 tea spoons of almond essence
  
• 1 Vodka lid
  

Preparation:

Mix all the dry ingredients well, place all the wet ingredients in a small pan (minus the Vodka), now add all the dry ingredients to the wet ones in the pan, and put it on a medium heat and whisk it continuously as soon as it starts to thicken up reduce the heat to nearly minimum, otherwise will thicken too quick and will get lumpy, you want a smooth cream. After is thickened and will thicken no more cook for a further 2 minutes, then remove from the heat, add the vodka let it cool completely before using it you can even refrigerate.
(this almond cream is also excellent for profiteroles, croissants and much more)

Ingredients: (cake topping)

• 1 glass of double cream
  
• 3 soup spoons of powdered sugar
  
• 1 tea spoon of vanilla essence
  
• 1 hand full of hand chopped almonds (with the skin preferable)
  

Preparation:

Whip the double cream to make the whip, once whipping is about half way through add the vanilla essence and when is two thirds from being done add then 1 soup spoon of the powdered sugar and when is completed add the other 2 soup spoons of powdered sugar whisk a little more just enough to mix it and it is done to cover the cake.
Cover the cake with the aid of a spatula and then spread the hand chopped almonds over it.

Knife chopped almonds ...yum!!

Cake assembly:

decide which disc is going to be the base then level it by cutting it's top (see picture), this will aid in the filling adhering better and soaking in a little, also securing better the other disc.
So you then assemble it as follows, after cutting the base spread the filling around one centimetre thick all over the base, then place the second disc on top, then cover the whole cake with the whip and spread the almonds on top, the refrigerate at least half an hour before serving, more time even better, absolutely lovely with a nice strong coffee, there is something magical when coffee and almond flavours meet in your mouth.

I received these awards from Nina's Recipes and was very happy to have them, there are no rules written, so I assume one has to pass them along to about 7 other blogs as that is how many Nina passed.
Nominees please pass the awards bellow to 7 nominees (or more) of your choice, linking them to the award + linking on your post who nominated you, these are the simple rules

I am please to nominate for the above awards:
5 Star Foodie
My Kitchen Treasures
Chef E
Ninas Recipes
Duo dishes
Tangled Noodle
Sophie

And this award was given to me by Sophie a long standing foodie friend here in my blog, which makes me very honoured to accept such a nice award.

In keeping with the tradition of passing this award forward, here are the rules. The Sisterhood Award is an award from bloggers to bloggers in recognition of a blog spot which shows attitude and/or gratitude.

1. Put the logo on your blog or post.

2. Nominate up to 10 blogs which show great attitude and/or gratitude

3. Be sure to link to your nominees within your post.

4. Let them know that they have received this award by commenting on their blog, or sending them an email.

5. Remember to link to the person from whom you received your award.

I am please to nominate:
5 Star Foodie
My Kitchen Treasures
Left over Queen
Chef E
Ninas Recipes
Coffee and Vanilla
Duo dishes
My Tasty Treasures
Tangled Noodle
Food and Travel

Stuffed Ball Courgette with Pink Salmon covered in a Ginger and Mushroom Topping

I saw these courgettes for the first time in 24 years of living in the UK, and I was completely inspired by them so much so I had to buy them, I asked the owner of this little veg shop how often does she get them in, she replied is only the second time I have had them since I opened this shop. So I had to think of something really special for them....hope you like it.

Recipe Ingredients: (enough for 4)

• 4 Skinless Pink Salmon Fillets
  
• 4 medium or large Ball Courgettes (cut the top scoop the inside, and reserve this inside for cooking finely chopped).
• 1/2 tin of fine Italian plum tomatoes (you can also use fresh tomatoes, 2)
  
• 1 medium onion (finely chopped)
• 1 handful of chopped almonds
  
• 2 garlic cloves (minced)
  
• 1 soup spoon of butter
  
• 1 piece of ginger the size of a garlic clove (minced)
  
• 1/2 cup of pearl barley flakes
  
• 2 soup spoons of mozzarella cheese (grated)
  
• 10 medium button mushrooms (cut into quarters) please don't use canned ones
  
• salt and black pepper (to taste)
  
• a little olive oil.

Preparation:

Is quite simple to make too. After you cut the lids of the ball courgettes, and remove their insides, place them in a pan covered in water and a little salt, cook these for around 20 minutes, careful not to overcook them as they get too soft to handle for the stuffing.

Meanwhile make the stuffing sauce, bear in mind you should have a little excess to go outside the stuffed ball to accompaign the lid as this one is edible too. Place a frying pan on the stove with a little olive oil, once hot add half of the chopped courgette (pulp) , one of the garlic cloves, the onion and a little seasoning (salt and black pepper), fry these stirring regularly. Once the onion reaches its semi-transparent stage add the 1/2 tin of tomatoes, and brig it to the boil again, then add the butter and as soon as this one melts the pearl barley flakes, mix occasionally until these are cooked through, if it gets too dry add a little water (just a little to keep it moist, as you want quite a thick consistency). Once cooked turn the fire off and add the mozzarella, giving it a stir so that it melts in.

Once cooked drain the courgettes from the water, stuff them with the barley filling all the way to the top, and then place these in a preheated oven to 200c for 15-20 minutes until golden brown on the top (see picture), the lids do not go in the oven you save these on the side.

Meanwhile, place a frying pan on the stove with a little olive oil and some seasoning (salt & pepper) and as soon as is hot add the salmon fillets they will cook through (depending on thickness) in about 3 minutes on each side, once they are 1 minute from being totally cooked add the remaining garlic, once fried remove them from the pan and set them aside, add to the pan the ginger, cook for around 1 minute then add the remaining courgette, the almonds and the mushrooms and if need be a couple of spoons of water, these will cook quick between 3-5 minutes, meanwhile the courgettes are done. Start serving and even with the oven just switched off put the fish in just to heat it a little, serving it last, so that all is hot (or do it your own way lol). Then plate as per picture or make your own arrangement as the eyes also eat. It was SUPER.

..when I invented this, I had not though of it being so nice...

Butternut Squash and Runner Bean Spring Soup

Recipe Ingredients: (for 4+ people)

• 2 Large Potatoes (cubed)
  
• 1/2 Butternut Squash (cubed)
• 1 Onion (finely chopped)
• 2 Celery Sticks (coarsely sliced, I removed strings first, unless you using baby or celery heart)
  
• 1 Garlic Clove (finely chopped)
• 2 Carrots (finely sliced)
• 12 Stringless Runner Beans "large" (finely sliced)
• salt black pepper and olive oil (sufficient)

Is super simple. Put a pan on the stove with enough olive oil to cover the bottom, once really hot add the, onion, garlic and the celery. Let these cook until they start getting golden, at this stage add the potato and the squash, always stirring, letting it cook for around 3 minutes, is alright if it starts to get a little stuck to the pan. After that add in about 1 and 1/2 litres of water + salt and black pepper to taste, and deglacée de stuck bits of the side of the pan, as these add to the soup flavour, let it cook for about 20-25 minutes.

Once cooked blitz it all to form the smooth silky purée , once that is achieved add the runner beans and the carrots let these cook for another 20-25 minutes and there...it's ready to eat, obviously let it cool a little you don't want to burn your mouth like I did lol ... cheers!!! Is that easy.

In Portugal if you want a soup to be more of a meal, like ...you just want to have the soup for lunch/dinner just add to the soup once done one sliced boiled egg per person inside the soup, easy and delicious alternative.

Courgette Risotto (vegetarian)

Recipe Ingredients: (enough for 4)

• 400grs Risotto rice (American Long Grain will also work)
  
• 1 courgette (sliced into little cubes)
• 150grs Button Mushrooms (if bigger cut in halves) please do not use canned..not the same.
  
• 1 large onion (finely diced)
  
• 1 Garlic Clove (minced)
  
• 1 Vegetable stock cube (Oxo is fine or Knorr)
  
• 1 heaped soup spoon of chopped up parsley.
  
• a little olive oil
  
• 25-30grs butter
• salt and freshly ground black pepper
  
• 3 soup spoons of fresh single cream
  
• (optional) shavings of cured parmesan cheese (optional extravagant) shavings of Truffle
  

Place a pan on the stove with enough olive oil to cover the bottom, once hot add the, onion, garlic, courgette and seasoning (salt and pepper), let them cook stirring it occasionally once the onion is semi-transparent add the rice, stirring it to be completely covered in the olive oil, let the rice cook around 3 minutes stirring frequently, this will make the rice thirsty and ready to start absorbing the stock, you make this by adding the stock cube to about 70dcl of warm water, making sure is well dissolved. So you add some stock just enough to cover the rice and continuously stir, as it dries add a little more stock and so on until it finishes,but when you have used 2/3 of the stock is time to add the mushrooms and the butter, and then continue the process as before.


The risotto requires that the rice is fully cooked but still firm in the grain interior, so don't be afraid test and taste it as you cook, you'll know when is right for you, it should never be overcooked and soft all the way through, once I almost finished cooking I added then the three spoons of fresh cream, and let it cook just one further minute then added the parsley and gave it one last stir, and served it. It is lovely to then put on top for both decoration and flavour the optional bits, just slithers of cured parmesan, or shavings of truffle, or both..hehe you decide how extravagant you wanna be.....It is also lovely with a nice medium dry ice cold white wine...have fun ..is easy and you don't need the optionals to be good... cheers!!!