after Easter .....

Easter brings fun, Easter bring Happiness,
Easter brings God's endless blessings,
Easter brings love and the freshness of spring.
Happy Easter to you !

Święconka - the blessing of the Easter baskets is one of the most enduring and beloved Polish traditions on Easter.

Coffee in Portugal

Galao

A Galao is made with espresso coffee. A little bit of it is put in tall glass mug or tall glass and then hot milk is added. Perfect if you're looking for something to drink with your breakfast. If you'd like it heavier on the coffee, specify Galao Escuro. If you'd like it heavier on the milk, specify Galao Claro.

Carioca

Carioca For those of you that don't want something quite as strong as a regular espresso, you may order a carioca. It's still an espresso and still served in the same little cup. But an espresso is a result of the first time water is run thru ground coffee and out of the espresso machine into your cup. The process of making a carioca is the same except that you use the ground coffee that's already been used to make an espresso. So the water that's going to make your cup of coffee is running through the ground coffee a second time resulting in it being a little weaker.

um Garoto

Weak, milky espresso – “um garoto” is a full espresso cup made from grounds that have already been run through with water, then the cup is filled with milk. “Garoto” means little boy and the coffee is so called because this is the coffee that would be given to boys to introduce them to the flavour.

enjoy your coffee!

raspberry butter flapjacks

 

 

 

 

 

 

 

 

 

Ingredients

·       175g butter

·       175g golden syrup

·       175g muscovado sugar

·       400g porridge oats

·       ½ lemon, finely grated zest

·       pinch ground ginger

·       200g raspberry preserve

1. Preheat the oven to 150C and line a 20cm square baking tin with baking paper.
2. Melt the buter in a medium pan over a low heat. 
3. Add the golden syrup and sugar to the butter and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the porridge oats, lemon zest and ginger.
4. Pack the mixture into the baking tin ( in the between layer oats pack raspberry preserve) and squash down.
5. Bake in the oven for 40 minutes.
6. Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out on to a chopping board and cut into squares.

 

enjoy Your cooking,