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Beef Braised in Red Wine ❦ Carne Estufada com Vinho Tinto

My Mother was an amazing cook and comfort food was her speciality. The smell of the braised beef permeating through the house on Sunday morning was unmistakable. She taught me the basics to make me the chef I am today, and to want to recreate the same comforting and "love on a plate" she gave to me, for my own family. This recipe is a classic. In France it is known as boeuf bourguignon and is probaly the most well known version of this dish. My mother's recipe is almost exact, except for the thyme and mushrooms, both of which I add. I also add brandy to the bacon and mushrooms after they sauté and flambé them before adding them to the beef. Another little secret ingredient is chicken livers.

Rustic Apple Frangipane Galette

I am NOT a baker...in fact, I dislike baking. Don't get me wrong, I am good at it. My cakes and other baked goods are delicious. I just dislike the process. The measuring, the waiting, the " you can't fix it' turnout in the end. Today, I am making two French inspired recipes. Thursdays are made for simple. First a delicious tarragon roast chicken with dijon mustard and red wine....second, this rustic dessert! It is quick, easy, and only 7 ingredients that will knock your guest's socks off. It looks stunning, yet is so easy. The filling is made with almonds, eggs and sugar...no flour. The crust, couldn't be easier...it is store bought. The apples are basically cored and thinly sliced...no pe

Hassleback Sweet Potatoes with Lemon Garlic Butter and Steak

Ok guys....this recipe is seriously delish. It is greater than the sum of it's parts. Bonus...it is visually stunning. The combination of flavours with the beef is exquisite. Did I mention it was low-carb? That's right...lovely protein and low carb veggie goodness. What more could you ask for on a crisp fall weekday. Enjoy xoxoxo Hassleback Sweet Potatoes with Lemon Garlic Butter and Steak Serves 4 Total time 1 hour For the sweet potatoes: 4 Sweet potatoes, skin on and washed 1 Slice of prosciutto or Serano ham, torn into small pieces To make the sauce: 4 Cloves of garlic, minced 125 g. Salted butter, melted. I used the microwave 30 seconds 1 tbsp. Grated Parmesan cheese 1 tbsp. Light brown

Whole Roasted Cauliflower with Raw Apple Cider Vinegar and Parmesan

Cauliflower is at it's peak right now. At the grocery store I came across a gorgeous whole head covered with beautifully intact outer leaves. I love cauliflower cooked just about any way, but this is by far my favourite. The charred outer leaves, presented whole at the table, is a showstopper! The leaves are edible and taste delicious. I cover my cauliflower with a delectable dressing, made with olive oil, sweet paprika, apple cider vinegar, garlic, parsley and Parmesan cheese. I ate mine for lunch today with some quick charred chicken breast tenders. DELICIOUS and low carb! Try it you'll love it. I used a tagine to roast mine, but you can use any oven-safe casserole with a lid or covered wi

Empadão de Carne ❦ Portuguese Cottage Pie

If I had to choose one meal that could sum up my childhood, this one would be it! It isn't trending, it may or may not be the healthiest, depending on who you ask, but it certainly ticks the comfort box. It is no secret that I love beef. In fact I could eat it everyday, a million ways, for the rest of my life. I would give up chicken, pork and fish, without batting an eyelash. I LOVE BEEF. I know, I know...not cool, this day and age. When food trends are predominantly vegetarian or vegan, and being a carnivore is frowned upon...I am guilty. Of course, I understand all the ethical and moral remorse associated with my gluttony. When I started the blog, my only purpose was to bring the same chi

Sausage Romanesco Cauliflower with Orecchiette Pasta and Burrata

Sausage Romanesco Cauliflower with Orecchiette Pasta with Burrata and Vermouth Serves 6 500 g. Orecchiette pasta 400 g. Italian inspired pork sausage, casings removed and crumbled 125 g. *Burrata cheese, I used Deliziosa brand. 125 ml. Vermouth, I only use Noilly Prat 500 ml. Veal or pork stock, store bought or homemade 80 ml. Extra virgin olive oil 1 Romanesco cauliflower, florets and outer leaves 4 Cloves of garlic 2 Bay leaves 3 Sprigs of fresh thyme 1 Lemon, juice and zest 1 tsp. Oregano 1 tbsp. Fennel seeds 1 tbsp. Tomato paste 2 Tomatoes, cut into cubes Salt and freshly cracked black pepper (to taste) Crushed red chilli flakes, to taste (optional) Bunch of flat leaf parsley, chopped to

Frango Guisado com Cerveja e Esparguete ❦ Portuguese "One Pot" Chicken Stewed with Beer an

Today is the last Friday, and weekend, of summer. Fall, or autumn, if you prefer, starts on Monday. There is a definite crispness in the air. I am feeling wonderful. Fall is my absoulute favourite season with spring in close second. This dish is a great weeknight dish. It is a comforting one pot meal where the chicken and spaghetti cook in the same pot, making prep and cleanup a breeze. I used canned peas and carrots to make this dish even easier, but feel free to use whatever vegetable you wish. If you use raw carrots just make sure you throw them in with the chicken to cook through. Frozen peas are great too, and can be tossed in with the pasta. I love, love, love this dish. It is on weekl

Fresh Tuna Loin Portuguese Style ❦ Bitoque de Atum Fresco

Hello Friends, I have a great recipe to share with you today. Carlos and I have recently started substituting meat for more fish, so I have kind of been looking for interesting twists on our favourites. Bitoque, pronounced (bee-tock) is a typical dish in Portugal consisting of a steak , surrounded by fried potato rounds, in a special sauce. It is sometimes topped with ham and a fried egg as well. It is always served with white rice on the side. This I will leave entirely up to you, we love our carbs! I did serve this with rice, but it was a tiny portion. At the market, I came across the most gorgeous fresh tuna loin steaks. Fresh tuna doesn't taste like canned tuna at all! It is mild, meaty

Arroz de Grelos ❦ Portuguese Broccoli Rabe Rice

Rice is king in Portugal. There is evidence of rice being cultivated in Portugal as early as the 13th century, with two major varieties, Agulha and Carolino. I personally prefer, Agulha, which translates literally to needle. This grain is long and pointy and stays loose after cooking. It is favoured in drier rice dishes. We Portuguese also make wetter rice dishes. Our rice is usually "malandrinho" as we call it, with lots of broth. It has been compared to Italian risotto, but I think it ends at the rice grain, being short and starchy. Risotto is more like eating porridge. Here in the UK, the closest to Grelos, aka broccoli rabe or rapini, has been mustard greens. Tenderstem broccoli looks si

Master Bedroom Reveal

Years ago, my sister and I coined the phrase , "it all starts with the shower curtain", a red and cream, troupe-l'oel one to be exact. It was so beautiful, but that change in the bathroom started a chain reaction of room changes that led to a complete house makeover. Today I am sharing with you my bedroom and how a thrift store find led to a complete bedroom redo. So let me backtrack, I have always wanted a hutch topped secretary. It was a piece of furniture I have coveted in decor magazines, but absolutely couldn't afford, not the one I wanted anyway. Every once in a while I hit thrift store gold...when the universe unites, I find the diamonds everyone else overlooks. So, last Saturday I ha

Pretty Fall Tablescape For Friendsgiving

Today I am sharing my pretty fall tablescape. I love dishes, cups, bowls... In fact, my husband thinks I may need an intervention. I have a bit of an obsession. Being a chef and blogger means I need alot of props. Having my supper club also means I like to highlight food on certain plates. I love to mix different dinnerware sets together when creating my tablescapes. The dishes on my table today are probably one of my favourites. They are brown, black and cream with a cute chinoiserie design, sometimes known as the "willow" pattern. If you have been following the blog for a while now you know how much I love chinoiserie. The greek key border is modern and fresh. This set is made in England b

Fall Home Tour

Last week, Starbucks started serving Pumpkin Spiced Lattes! Can you believe my favourite season is upon us? I absoulutley love the fall, or autumn if you prefer. Since I last invited you in, I have made a few key changes to my home. I swapped my sofas. I put the grey one in the conservatory, as the girls really love lounging in there. Carlos and I use the main livivng room more, so the smaller emerald green two seater was a good change. I also made the foyer my home office. It is large and close to the kitchen. The kitchen is tiny and an island or table won't fit, so having my desk just outside lets me blog and be very close to what's cooking. Lastly, the master bedroom got a redo. I moved m

Crawley,West Sussex UK

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