Hoje fiz um pãozinho da revista « Pães e Bolos », que já tinha tentado fazer uma vez, na máquina do pão mas que não tinha levedado como devia, fiz-lhe algumas alterações. Hoje saiu bem é mesmo muito bom. Aqui vai a receita:
1 c.sopa de açucar
Colhi também as minhas groselhas, poucas mas bem bonitinhas, uso-as para decorar tartes e bolos. O mesmo não posso dizer das framboesas porque os melros comeram-nas todas !
Yesterday our friends came to visit us in the afternoon. We had a great time, anticipating summer vacations! I thought that it wasn’t that hot to go to the pool, but those who went thought that it was good! We had a couple of beers, a little snack and chatted. Later, the men roasted the meat on the barbecue and women prepared the salad, potatoes and the dessert. Around the table the conversation lasted a long time and it was past midnight when everyone left. As it was foggy outside we agreed to give everyone a call to say that the return had been fine.
Today I baked bread from the magazine “Breads and Cakes”. Last week I tried to do the same recipe, but it didn’t go so well as it was expected. Today I did some changes and it turned out to be delicious! Here’s the recipe:
Yogurt and cheese bread
1 table of biological baking powder
1 tbspn of sugar
½ cup of warm milk
2 natural yogurt with no sugar
½ cup of sunflower oil
½ cup of grated parmesan
2 or 3 tbspn of dried oregano
4 cups of flower
1 oak to spread on the top of the bread
I also picked my redcurrants, a few but very nice, I use it to decorate pies and cakes. I can’t say the same about the raspberrys because birds ate them all