A friends gathering

The arrival to Portugal of our dearest friend Nuno has been followed by several gatherings. Last Saturday, we went to Casais de Além, located near Batalha, for a great lunch that put together many friends that belong to the Comida & Fotografia (Food & Photography) club.

This recreational club, for over a decade, has been operating informally, that is, it has been accepting anyone who loves to eat and to take pictures. Especially if one likes more to do of the former than the latter, according to some club members opinion. With these principles in mind, the organization of several gatherings, all over the country, has been arranged. I and Ricardo went to some of these gatherings after being introduced to this club by our friend Nuno Santos. I can still remember quite well the weekend we spent at Sabugueiro. From there we discovered many parts of Serra da Estrela - I can't recollect any other time when I have eaten so much Serra da Estrela cheese and presunto! - and the darn cold we had to endure once, only because someone had the idea to shoot some stars at night! I also remember when we all met in Oporto where we ate Francesinhas, or when we had a delightful breakfast in Foz, or when we went to a fantastic restaurant in Matosinhos - I can't recall its name - or the promenade we took through the parish of Se along it narrows streets. There were also trips to Lisbon and Sintra. I missed the journey to Montesinho. It was in this club that I have been introduced to Ricardo Abranches and Paula, Hugo Silva - our kind host - Fabrício Santos, Ricardo Janeiro, Pedro Frazão and more recently Marisa. All these friends were convened with Nuno Vaz and Graciete and with many small children - the future generation of great photographers - who after lunch run around the house in a reinless exhilaration while the grown ups were bringing each other up to date.

After having caipirinhas, we began eating pataniscas de bacalhau (made with salted cod) and some other appetizers at the same time that Fabrício was playing the saxophone, indulging the guests who were requesting specific songs, such as Summertime. Then we went for cheese, grilled morcela de arroz and grilled farinheira, served with slices of corn bread. While we were nibbling, our host's father was taking care of the barbecue, where he was managing the broiling of different kinds of pork meat. When we seated at the table, the pork was served with two salads prepared by Hugo's mother and baked black beans and plain rice cooked by Marisa. There was also a soy moussaka cooked by Hugo.

For dessert we had a variety of fruit, almond morgadinhos from the Algarve, Dom Rodrigos, folar de Olhão, yogurt cake with poppy seeds and a fresh and delightful dessert made by Marisa with ladyfingers, jelly and fruit filling and a wild blackberry jam icing. At the very end of the meal, while having coffee we were able to savor some Belgian chocolate bonbons. I could not resist trying up to three kinds of chocolate flavors. Or would have been four? Five?!

Late in the afternoon, before going on a visit to Batalha Monastery, we all took part in a geocaching activity. That is, we searched for an hidden artifact, with the aid of a GPS equipment. That was entertaining. Both children and grown ups carefully seek and only after a good deal of time did we find the hidden "treasure". It was the first time I ever participated in this kind of activity and I enjoyed it very much. It can be quit thrilling. I now understand that there are many hidden artifacts waiting to be found in Portugal.

Hugo, let me, once more, thank you for receiving us in such a lovely and heartily manner. Meeting up with these friends made me recall all the good times I have had with them. Convening with people who you are fond of makes you feel very well. After such a good gathering, one can only say: when will it be the next one?

[ Originally published in Portuguese as Um encontro com amigos ]

Chocolate and zucchini with hazelnuts cake

In that time of the year when zucchini is in season one should take it to the fullest. It isn't a popular expression, but it is an unwritten rule in my home. This coming weekend I will check and see if the zucchini output from my parent's garden has run out. When it will run out, I know that I will feel a little bit nostalgic. Zucchini can be so versatile in its use.

Zucchini tastes good in practically every kind of recipe. It can be grilled, roasted, used in rice, used in soups, used in stews and it can even be used in cakes! I love cakes with zucchini as one of their ingredients. Although it is no longer a novelty, I can sometimes surprise some guests when I present them a zucchini cake.

Last week, for the pizza dinner where longtime friends were gathered, I made ​​a chocolate and zucchini with hazelnuts cake. The recipe is from the BBC Good Food site.

Ingredients:
350g self-raising flour
50g cocoa powder
1 tablespoon of spices (I used 10g)
175ml olive oil
375g brown sugar
3 eggs
2 teaspoons vanilla extract
2 small zucchini, grated with peel (approx. 450g)
140g toasted hazelnuts, roughly chopped
salt

For the icing:
200g dark chocolate, chopped
100ml cream


1. Preheat oven to 180ºC.

2. In a bowl mix the flour, cocoa powder, the mixture of spices and a pinch of salt.

3. In another bowl add the olive oil, sugar, eggs, vanilla extract and grated zucchini. Stir and then add the dry ingredients already mixed.

4. Add the hazelnuts.

5. Put the mixture into a round cake tin greased with butter or oil spray.

6. Put it into the oven for about 45 to 50 minutes. Once baked, leave it to cool. Unmold.

7. Place the chocolate chopped into pieces in a bowl. Bring the cream to the boil and pour the hot cream over the chocolate. Stir very well until it is completely melted. Let it cool for a while and spread it over the cake.


I chose to make my own mix of spices. I added cinnamon, fennel, nutmeg, ginger, cumin and cloves. They weren't mixed evenly. I used more cinnamon and fennel and less of the others.

The cake is not very sweet and it contrasts beautifully with the icing. It ended up having a moisture and an intense flavor of its own.

All the guests loved this cake and so did we!

Other cakes made with zucchini (written in Portuguese):
- Zucchini and cocoa with walnuts cake;
- Zucchini and lemon with poppy seeds cake;
- Zucchini and walnuts cake;
- Zucchini with carob flour and almonds cake.

[ Originally published in Portuguese as Bolo de chocolate e courgette com avelãs ]

Pearl couscous with pesto, feta cheese and shrimp

In the days preceding the summer holidays when the idea of vacations dominates almost everything we do, it is a good thing to have one or two recipes handy. Here at home, this pear couscous with pesto salad is one of them. The ingredients may change according to one's taste and preferences. For example, you can easily use chicken instead of shrimp and the result still is pretty good.

Ingredients:
250g pearl couscous
200g prawns
300g peas
100g feta cheese, in cubes
1 red onion, chopped
4 tablespoons pesto
salt to taste


1. Boil in different containers, the pearl couscous, peas and shrimp. Drain after being cooked.

2. Place the pearl couscous, peas and shrimp in a bowl. Add feta cheese as cut in cubes and the diced red onion.

3. Add the pesto and a little bit of salt. Stir and serve.


This salad can be served warm or cold. It is usually very difficult to stop eating it.

[ Originally published in Portuguese as Massinha couscous com pesto, queijo feta e camarão ]