13 July 2012

REDCURRANTS + A GIVEAWAY



got some redcurrants . not sure what to do with them ... yet! + the little porcelain bowls I used for tests are a giveaway . just leave a comment with a suggestion for the redcurrants . until sunday 15th July midnight (london + lisbon time) . GOOD LUCK!


comprei groselhas . não sei bem o que fazer com elas ... ainda! + as tigelinhas de porcelana que usei para testes são oferta . deixem um comentário com uma sugestão para as groselhas . até domingo dia 15 de julho à meia noite (hora de lisboa) . BOA SORTE!

26 comments :

helensarahvaughan said...

how about a red currant vinaigrette, for salads and the like,
4 tablespoons orange juice
1 punnet redcurrants
1 tablespoon red wine vinegar
1 teaspoon Dijon or wholegrain mustard
4 tablespoons walnut oil
Salt and pepper to taste
Whisk the liquid ingredients and the mustard together. Fold in the redcurrants and season to taste with salt and pepper.mmm, lovely bowls xxo

Evdokia Tsiligiridou said...

!!!!
what about a red currant jam?
i' ve found a recipe here :)
http://www.davidlebovitz.com/2011/06/red-currant-jam-recipe/
it has beautiful pictures!
-
beautiful giveaway!

Telma Mota said...

que tal um simples e nutritivo pequeno almoço (ou lanche) com iogurte, groselhas (ou mistura de frutas) e bolacha ralada?

as tigelinhas são lindas.
Parabéns por todo o trabalho.

Telma

Laura said...

One of my favorites is red currant tart. Red currants are hard to find so I never get to indulge!
http://allrecipes.co.uk/recipe/7401/redcurrant-tart.aspx
The white bowls are so delicate and beautiful and the currants look so pretty with them.

sara said...

Your giveaways are always amazing! I haven't tried this receipe yet but it's in my "to do" list!
I love sweet/sharp contrast of red currants and tart.
http://www.deliciousdays.com/archives/2005/10/21/red-currant-tart/

Sara from Italy :)

Deb said...

Hmmmm...what would I do with fresh red currants. I would wash them, put them on a cookie sheet and freeze them, whole. Oh my goodness. The thought of eating fresh red currants in January makes my mouth water.

Of course, I would eat some of them now, because you simply must make sure they are good. (wink)

J. said...

licor de groselha :) é delicioso!

Matilde Forjaz Rocha said...

Ola!

Iogurte grego com groselhas e nozes, e um chá (quente ou frio) feito com as folhas da groselha.
E umas taçinhas com umas groselhas baixo relevo!

Gostava muito de receber esta prenda tão generosa!

Beijinhos
Maria Antónia Forjaz

oladios said...

Red currant crumble :)

Patricia G said...

Red Currant Cocktail: 2 parts freshly squeezed red currant juice, 2 parts vodka or gin, 1 part dry vermouth, splosh of lime juice, shake with ice.
Enjoy!

Jessica said...

sprinkled on a pavlova (meringue and whipped cream)- yummy!!

Kookie said...

A classic red currant jelly! :)

Yasaman said...

Make an English Summer Pudding! Use red/black currents, strawberries, & raspberries to make this very easy but impressive desert. There are many recipes available on the web!

MauFeitio said...

Não tenho. Sugestões. Mas adorei as taças! Parabéns!

gp said...

I would go with adding the currents to a summer pudding or maybe a splash of red current juice in a glass of champagne or prosecco.

gonçal∅ incendiàrio said...

eu faria um piquenique catita, convidaria uns amigos e fazia um lanche junto ao rio. Comia umas groselhas vermelhuscas e saborosas (aposto) numa dessas taças magnificas. Porque esta coisa das coisas bonitas e saborosas tem mais piada quando é partilhada.

suzie said...

I would dry them in a low oven and use them to sprinkle on my breakfast oatmeal/yoghurt in the winter months!

tiffany... said...

Beautiful bowls!

If I had some red currants, I'd make a simple syrup with them (there are some great recipes on the Internet) and then pour the syrup over vanilla ice cream!
Enjoy!

Mimixu said...

Olá Paula :). Eu gosto muito de bolos de limão por isso proponho este com alecrim, limão e groselhas

http://www.gourmandisebrasil.com/2010/10/bolo-de-groselha-alecrim-e-limao.html

espero que gostes :)

Ana Fernandes said...

...se forem muitas a sugestão é fazer geleia, se forem poucas sugiro groselhas no "topo do bolo" de chocolate...
as taças à semelhança do que sempre faz são lindas!

Joana said...

Vão muito bem com foie gras, se estiveres para essas finuras :-)

ssweetie said...

Groselhas crocantes feitas em caramelo caseiro, deixalas emfriar num prato apartadas grao por grao e adicionalas numa tarta de queijo, o sabor do crocante com o queijo e um puro delicio mas tambem se mode adicionalas em qualquer doce.
Para ser franca minha primeira ideia foi pensar numa ideia de porcelana com as groselhas, tipo os raminhos ou as andorinhas. Foi quando vi os comentarios que musée por esta receita muito simples e sempre boa.
Obrigada por este novo giveaway.
Carla de F.

Alexandra Durão said...

Não estou com muitas ideias, mas gostava muito de me candidatar a essas tigelinhas, sugiro uma salada de fruta com iogurte natural e as groselhas vermelhas bem no meio de todo o branco... espero que seja suficiente! :-)

C said...

As taças são lindas!

Quanto à sugestão:

Red Currant Cakes

(For 6 cakes)
You need:

2 large eggs
9 oz pastry flour, sifted
1 tsp baking powder
5.5 oz fine blond cane sugar
1 vanilla bean, seeds removed
1/2 cup whole milk
3.5 oz butter (7 Tbsp), melted
3.5 oz red currants fresh or frozen
Steps:

Break the eggs in a large bowl. Add the sugar and with a hand mixer, beat until whiter in color (you can do this in a Kitchen Aid if you have one).
Melt the butter and once slightly cooled, add it, mixing until absorbed. Your batter should be smooth.
Remove the seeds from a vanilla pod and add them to the previous batter.
Sift the flour with the baking powder. Add them to your batter and mix until incorporated.
Pour the milk slowly while mixing.
Grease six small 1 cup ramekins (or use large muffin molds) and then add some flour to coat. Remove the excess of flour. Fill them 2/3 full with the batter. Add as many red currants as you like.
Cook in a preheated oven at 350 F for about 30 to 35 min. Check whether they are cooked by inserting the blade of a knife. If dry, then remove and let cool for 5 min before unmolding.

Via La Tartine Gourmande

the Blue Rabbit House. said...

I actually like them best with a tiny bit of sugar. I'm a bad cook, so I wouldn't manage to make anything good out of them. But I think making jam out of them sounds good. :)

silvia raga said...

Love these bowls!!!

You could make a rice milk ... in this way!
500 ml of milk
200 gr of rice for soups
100 gr of sugar
100 ml cream
1 vanilla bean

Put to boil the milk with the rice, sugar, vanilla bean open and half the cream until the liquid is completely absorbed.
Put to cool in a bowl and add the remaining cream.
Chill in the refrigerator and when you serve add the currants.

Have a nice summer!