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Chorizo in Spanish and Chouriço in Portuguese

by | At The Hearth

Chorizo in Spanish and chouriço in Portuguese can be a fresh sausage and more frequently a fermented, cured, smoked sausage. Fresh chorizo must be cooked before eating.  This is exactly like a fresh sausage and can be cooked in a pot or  baked in the oven, fried,...

Making Jam

by | Recipes

Isn’t this what summer is all about? Strawberries are in the garden, hanging pots and all sort of berries are growing along the walking paths!     My lovely Aussie Italian friend, Janice, told me how she was taught to make jam (as they do in...

Savoury Summer Muffin

by | Recipes

These are delicious and light! Perfect for summer picnics with left over turkey or a tuna and tomato salad. The muffins are pretty to look at and nice to have for a savoury brunch served with other antipasto delights. They take about 10 minutes to prepare and only 15...

Pão Com Chouriço or Chorizo Bread

by | Recipes

These are so wonderful! I hope you get to try them soon! 800g wheat flour 15g yeast 400g sliced chouriço / chorizo (in rounds and skin removed) Warm water (as required) 1 teaspoon salt Dissolve the yeast in half cup of warm water with about a spoon full of flour....

Panettone Pudding

by | At The Hearth, Recipes

When I was growing up, Panettone used to be given to us as a family gift and we used to get so many of them. My parents would also give them as gifts. They were treated as bread – no throwing it out.  We used to eat it fresh, toasted, buttered and if there were...