I shuffle the cards and distribute them but I keep an ace in the hole to the weekend's gambling!...
… Winning is my game! ;)




Mango Lassi

Makes 500 ml:

260 g de ripe mango
100 g yoghurt
20 ml cream
100 g ice
30 ml honey

In a blender, mix all the ingredients together.
To create a sugar-rimmed glass, rub the drinking surface of the glass with corn syrup so it is barely moist. Dip the edge of the glass into sugar.

Labels: drinks, lassi, mango, receitas, youghurt

Yesterday I thought it would be the end of Augusts' recipes.
I've washed so well ("extensively well") my scale that it started to hallucinate with very strange reads... I even thought to write them down as a secret revelation of some lost recipe, but between ounces and grams at full speed I thought it was better to take it to an exorcism and I've put the hairdryer in action.
Without any visible results and with my blown budget I couldn't afford another till next month...
Early this morning it was alive... and with an enormous happiness and a soft kiss we're back to hard work!




Banana rolls with mango custard

8 rolls (12 cms diameter):
Brick pastry
2 bananas
60 g sugar
12 g butter
Rum

Mango custard:
300 g cream
200 g milk
5 egg yolks
100 g sugar
175 g mango pulp, sieved

To the custard:
In a bowl mix egg yolks, sugar and enough milk to combine all the ingredients.
Bring the remaining milk and cream to boil and pour over the egg yolks mixture stirring constantly.
Sieve and bring to low heat (without boiling) to cook the egg yolks and the custard stays at the back of a spoon.
Remove from heat and add the pulp.
Refrigerate.

Prepare a caramel with the sugar and butter.
Sauté sliced banana.
Add rum to flambé.
Remove from heat.
With a spoon place the banana on a corner end of the brick pastry. Fold bottom brick pastry over filling, fold in sides, brush the end part with a thick mixture of water and flour and roll over to enclose its contents.
Deep-fry until crisp and golden.
Serve hot with cold custard.

To make this small rolls I've cutted 12 cms circles of brick pastry.
I've sprinkled the custard with some mango pulp.

Labels: banana, brick pastry, caramel, custard, mango, recipes, rum

Mango and coconut flognarde.

Serves 6-8:

80 g sugar
60 g flour
15 g butter
250 ml coconut milk
3 eggs
400 g mango, diced
Icing sugar to sprinkle

Pre-heat the oven to 180º C.
Grease with melted butter a pie pan (22 cms diameter).
Put the mango on the pan.
Combine flour and sugar while adding the coconut milk and melted butter, stirring until mixture is uniform.
Pour the batter over the mango.
Bake for 45 minutes.

Serve warm and sprinkled with icing sugar.

Flognarde is a variation of the typical french clafoutis.

The difference is on the kind of fruit used:
- The clafoutis is made exclusively with cherries;
- The flognard is made with any other kind of fruit.

Labels: coconut, mango, recipes