Baked Mac&Cheese

Hey pixels!! As you may know, I’m a big fan of pasta dishes, and Mac&Cheese. Do you remember our blue cheese Mac&Cheese or the pumpkin Mac&Cheese we made for Halloween?

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This recipe is super easy to make. You just have to boil your pasta, add some cheese and bake. I really love the taste. I know, you can just go to the supermarket and buy a can or a box of ready to eat Mac&Cheese. But, trust me, my happy pixels, this recipe is ready in almost no time and it’s better than the store bought version.

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While pasta is boiling, or when you’re baking it, you have time to make some stuff at home. Or you can sit and relax while waiting. Have you had a look at our happy reading challenge? Reading a book while your food is in the oven is so great!!

Ingredients (serves 2):

  • 2 1/2 cups pasta
  • 1 1/4 cup grated cheese (use different kinds of cheese for a better result, like gouda, emmental, parmesan….)
  • 2 tablespoons butter+ a bit more to grease your baking dish
  • 1 large egg
  • 1 cup milk/heavy cream/soy cream
  • oregano

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Directions:

Cook pasta according to package directions. Drain. Mix pasta with butter.

Preheat oven at 180ºC

Grease a baking dish or mold with the remaining butter (you can use oil, too). Cover the bottom with pasta. Cover pasta with grated cheese. Repeat, making layers with both ingredients, until you’ve used all the pasta and cheese. My last layer was cheese.

Blend the egg and milk together. Two alternatives are heavy cream for a richer version and soy cream for a lighter version. Pour this mixture all over your pasta. Sprinkle some dry oregano on top, if you want.

Bake for 20-25′, or until the top is golden brown, but not overcooked. Serve warm.

Do you eat Mac&Cheese at home, my happy pixels? Do you make it or do you eat the store bought version? Please, let me know in the comments below.

April Share and Inspire others: green leavy vegetables

Hey pixels!! Our amazing Swiss chard galetteSwiss chard galette has been included in Esmé’s Share & Inspire monthly list. This month is about recipes using green leavy vegetables.

Thank you, Esmé, for including my recipe. You’re great!!

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I’m really happy to share this recipe in Esmé’s blog. It’s good to share my work with everybody. For this reason I love blogging, to share what I do and what I think. I love to be part of this wonderful blogging community!!

I hope you’ll enjoy this recipe!! Thanks for reading.

Love,

Sílvia

Formatjades de carn (a last Easter recipe)

Hey pixels!! Today I’m breaking some rules here, at my blog. The first one is that, for the first time, I’m publishing a recipe that contains meat. Sorry, vegetarians and vegans!

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And, of course, I’m talking about Easter after Easter. I mean, we make this pastries before Easter, but I’m publishing the recipe today. Sorry for everything, my happy pixels. Actually, if you’re interested, you can make this savoury pastries all year, not just for Easter.

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Really, I don’t know how to make this recipe vegetarian. But if someones finds out how, please, let me know. I want to share it with you just because we make them every year; we meet at my grandma’s house to cook this savoury pastries. Like a kind of tradition, you know. It’s that what I want to share: how beautiful is to cook and spend time with your loved ones. It can be any recipe, of course.

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Ingredients:

Dough:

  • 40g yeast
  • 1200g flour
  • 350g pork lard
  • 50ml sunflower oil
  • 1 1/2 cups water

Filling:

  • 1200 lamb meat, cubed
  • 28g salt
  • 1/2 lemon juice
  • saffron, to taste

Directions:

The first step is to make the dough. Just mix all the ingredients and kead for a long time. It has to be consistent and elastic. Let it rise: it takes 2-3 hours.

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Mix filling ingredients.

To know how to mount the pastries, you can watch this video. This orange thing we put inside the pastries is called sobrassada. It’s a kind of sausage, but if you can’t find it, just skip this step. It will be ok.

Bake them at 160ºC for one hour.

Do you make any traditional recipe for Easter, my happy pixels? Do you cook with your family? Please, let me know in the comments below.

Easter Bread

Hey pixels!! This Sunday is Easter!! Are you thinking about a nice Easter brunch? Easter eggs? Bunnies? I am, too!! So, today I’ve made another Easter recipe, because I just can’t wait until Sunday!!

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I want to learn how to make different kinds of bread this Spring. I find making bread so exciting! This is the first one, and it’s a great one!  A friend gave me the recipe, and I decide to make it. Besides the time (two hours rising), it’s easy and funny to make this bread.

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I’ve made just one loaf, to try the recipe for the first time, but the next time, I’m making two. I’m in love with this bread. Butter and blueberry jam on top of your bread slice: heaven.

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Ingredients (make 2 loafes):

  • 1 cup milk
  • 10 tablespoons unsalted butter
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 4 1/2 teaspoons yeast
  • 3/4 cup hot water
  • 5 1/2 cups flour
  • 3 egg yolks
  • 2 eggs

Directions:

Heat milk, butter, sugar and salt on the stovetop over medium heat. Stir occasionally and remove from heat once butter has melted (about 5′). Do not let boil.

Prepare the yeast by mixing it with the hot water. Let sit for 5′ until bubbly. If you do it before heating the milk mixture, it will be ready at the same time, so you can continue working.

Add yeast mixture and 2 cups flour to a large mixing bowl. When combined, add in milk mixture, eggs and remaining flour.

Knead for 5-10′ until smooth and elastic. Add more flour if needed. Let rise in bowl for 1 hour.

Separate into 2 loaves and let rise for another hour. I used a bread silicone mould.

Preheat oven to 195ºC. Bake for 25-30′ or until browned. But not burned, it has to be soft. Check at minute 23-25, mine was almost ready.

 Do you make any kind of sweet or savoury bread for Easter, my happy pixels? Do you celebrate Easter with a family brunch? Any special recipe? Please, let me know in the comments below.

Carrot Cake

Hey pixels!! Another Easter recipe is here!! Carrot cake! I love carrot cakes, because they’re still a cake, sweet and yummy, but filled with carrots, so I feel I can eat a giant piece…. You know, vegetables are healthy. 🙂

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My mixer is not working properly lately, so my frosting is a bit liquid, not that consistent. But the recipe is ok, my happy pixels. If you follow it, your frosting will be perfect.

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I’ve enjoyed this cake so much. My relatives, too. It’s great. I’ve been riding my bike this morning, picking up some flowers and having a coffee. It’s nice that you can sit outside the café, on a fresh place, reading and writing. And listening to birds. There are always birds and pidgeons near this place: it’s next to a small park, with trees. Amazing. Perks of living in a smalll town, I guess….

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Ingredients:

Cake:

  • 150ml vegetable oil
  • 285g brown sugar
  • 3 eggs
  • 330gr carrots, peeled and grated
  • 200g flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • a pinch of salt
  • optional: 90g pecans

Frosting:

  • 150g butter, at room temperature
  • 300g powdered sugar
  • 150g cream cheese

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Directions:

Preheat oven at 180ºC. Sift flour, baking powder, baking soda, cinnamon and salt. Set aside.
Mix oil and sugar until incorporated. Add eggs, one each time, beating until incorporated. Add grated carrots and mix. Pour flour mixture and keep stirring, but don’t overmix. If using pecans, it’s time to add them, too.
Pour mixture in two greased 20cm round molds. More or less half of your mixture into each mold. Bake for 30-35′; check at minute 30, please.
Allow to cool completely before unmolding. Store cakes in your fridge overnight, or at least, for a few hours.
Frosting: beat butter and sugar for about 4-5′, until incorporated. Add cold cream cheese and beat again.
Cover one cake with frosting, add the second cake layer and cover it with more frosting. It’s better if you have your cake in the fridge.
Are you making a carrot cake for Easter, my happy pixels? Do you like this kind of cake? Please, let me know in the comments below.

Baked Eggs

Hey pixels!! Easter is coming, so I’m going to post a few Easter recipes. This one is healthy and egg based, and you know, we all eat lots of eggs for Easter!

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Baked eggs with veggies: this recipe is healthy and yummy. And it’s done in 20′. Are you throwing a brunch for Easter? I recommend this recipe, your guests will be pleased.

You can add vegan bacon if you  want, or mushrooms, to the spinach mixture. It will be great this way, too. Or cook a minced garlic clove with the spinach: a great idea, trust me!!

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Ingredients (serve 2):

  • 1 tablespoon unsalted butter (to grease dishes)
  • 6 tablespoons cooked chopped spinach, squeezed to extract excess liquid
  • 2 eggs (4 if you want 2 eggs for each one)
  • 1 tomato, sliced
  • 2 tablespoons heavy cream/milk
  • 2 tablespoons grated parmesan/Menorcan cheese
  • 12 teaspoon chopped fresh thyme
  • 14 teaspoon grated nutmeg
  •  salt and freshly ground black pepper

Directions:

Heat oven at 180ºC . Grease two small round gratin dishes with butter. To each dish, add 3 tablespoons spinach. Using your fingers, make a well in each pile of spinach and crack 1 or 2 eggs into each dish.
Nestle 3-4 tomato slices on each dish. Pour 1 tablespoon heavy cream or milk into each dish.
Sprinkle each dish with thyme, nutmeg and grated cheese, and salt and pepper to taste. Transfer to oven and bake until the cheese is golden brown, the whites of the eggs are set, and the yolks are still slightly soft, about 5-8′.
Serve warm, but allow to cool a bit before eating.
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Do you make egg recipes for Easter, my happy pixels? Do you have a special one? You can share it with us!! Please, let me know in the comments below.

3 ingredients Vegan Banana Smoothie

Hey pixels!! It’s been a long time since our last smoothie recipe! I don’t make smoothies often, but I like some recipes. This one is simple but yummy. I love bananas, so I drank it yesterday afternoon. I was tired of writing and getting ready some things, and bananas are perfect to recover your energy.

vegan banana smoothie

 

If you’re not vegan, feel free to use whole or skimmed milk. I add sugar, but bananas are sweet enough, so you can skip this part. But try to sprinkle some cinnamon. Trust me, your smoothie will get better.

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Actually, it’s good to eat bananas while or before doing exercise. Why not drinking one before going to the gym?

Ingredients (serves 1):

  • 1 banana
  • 1/2 cup cold soy milk (use whole milk if not vegan)
  • 1 teaspoon brown sugar (actually you can skip this one)
  • optional: cinnamon powder to sprinkle on top

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Directions:

Blend banana, milk and sugar. Pour smoothie in a glass/mason jar.

If desired, sprinkle some cinnamon powder on top. I highly recommend to do this: banana and cinnamon are a great combination, as we saw on our vegan banana bread.

Do you make smoothies at home, my happy pixel? Or do you buy them? Do you have any good recipe to share with us? Please, let me know in the comments below.