Sunday just felt as if it was Saturday. I wish I had more easy going days like today. Breakfast came only at noon and I was in no rush to do anything. I found myself in love with cooking and spent my afternoon working in the kitchen, trying new recipes. Sometimes it just feels right and organic. If cooking was a man, he would be my better half, my passion, my calling.
Breakfast: Omelet with fresh Spanish cheese, spinach salad with grapefruit, macedonian feta, and candied pecan
Lunch: Water
Dinner: Brazilian palm heart tart, brazilian fish stew, yucca, and carima cake for dessert
I cooked dinner for my girlfriends tonight and the dessert was a hit. I am posting the recipe in here but I must admit that it would be very hard for anyone to get a hold on the main ingredient of the cake (carimã flour)
Carimã cake:
Ingredients:
2 extra large eggs
2 1/2 cups of carimã flour
2 cups of sugar
1 cup of milk
1 tbsp of baking powder
2 1/2 tbsp of butter
1 pinch of salt
1/2 can of condensed milk boiled for 30 minutes
Directions:
Step 1: Butter the cake pans and dust with flour.
Step 2: Sift together the carimã flour, baking power, and salt in a bowl.
Step 3: Whisk the mixture to ensure that the ingredients are well mixed.
Step 4: Beat the egg whites until firm. Leave aside.
Step 5: In a bowl, cream the butter and sugar together using a mixer on medium-high speed until light, about 3 minutes.
Step 6: Add the egg yolks and continue mixing for about 3 minutes.
Step 7: Alternate the dry mixture with milk.
Step 8: When all is well mixed, add the egg whites mix slowly to the batter.
Step 9: Place batter to the cake pans and bake until a wooden toothpick inserted in the center of each cake comes out clean and cakes begin to pull away from sides of pans.
While still warm, cover with condensed milk
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