Friday, August 2, 2013
Thursday, August 1, 2013
Wednesday, July 31, 2013
INSPIRATION: THE GIRL'S BEST FRIEND
The black pencil skirt is the most ecletic and stylish piece of clothing that you can find among classic itens that will be never out of fashion. It's the perfect piece to get in sales. Choose the best labels, excelent fabrics and cuts because it's the best investment you can buy for years. Match it with trendy acessories to get a refreshed look.
A saia lápis preta é a peça básica de roupa mais eclética e elegante que podes encontrar entre os items clássicos que nunca devem faltar no roupeiro. A peça que deves procurar nos saldos pois é sempre um optimo investimento porque nunca sairá de moda e atravessa idades, dress codes e estilos dependendo dos acessórios. Aproveita as promoções para adquirir uma de uma boa marca com excelente corte, tecido e acabamentos, pois, não vais parar de usar nas mais diversas ocasiões e moods. Só tens que modernizar nos acessórios para refrescares o look.
Tuesday, July 30, 2013
Wednesday, July 10, 2013
Tuesday, June 18, 2013
INSPIRATION: BLOOD ORANGE AND ROSEMARY CAKE
To sweet your day...
Blood Orange and Rosemary Cake ingredients:2 stick unsalted butter, softened
1 cup superfine sugar
2 teaspoons Cointreau liqueur
3 large eggs
1 blood orange, peeled, pith removed and cut into segments
1 orange, peeled, pith removed and cut into segments
3 sprigs rosemary, leaves picked
2 cups all-purpose flour, sifted
2 teaspoons baking powder, sifted
1 cup superfine sugar
2 teaspoons Cointreau liqueur
3 large eggs
1 blood orange, peeled, pith removed and cut into segments
1 orange, peeled, pith removed and cut into segments
3 sprigs rosemary, leaves picked
2 cups all-purpose flour, sifted
2 teaspoons baking powder, sifted
Blood Orange Syrup ingredients:
Juice of two blood oranges
Juice of two oranges
One tablespoon superfine sugar
Juice of two blood oranges
Juice of two oranges
One tablespoon superfine sugar
Blood Orange frosting ingredients:
Juice of one blood orange
2 cups powdered sugar, sifted
Juice of one blood orange
2 cups powdered sugar, sifted
1. Preheat oven to 400 degrees and grease a six-cup capacity bundt pan.
2. Use an electric mixer to cream the butter and sugar for ten minutes until light and creamy.
3. Add the Cointreau and eggs and combine. (Carol added a pinch of salt)
4. Whiz the blood orange, orange, and rosemary in a food processor until the rosemary leaves are finely chopped and the oranges are blended to a pulp.
5. Add to the batter and sugar mixture and beat together on a low speed until combined.
6. In a separate bowl, mix together the flour and baking powder.
7. With the mixer on low speed, gradually add the flour mixture to the sugar and butter mixture, beating between additions until everything is well incorporated.
2. Use an electric mixer to cream the butter and sugar for ten minutes until light and creamy.
3. Add the Cointreau and eggs and combine. (Carol added a pinch of salt)
4. Whiz the blood orange, orange, and rosemary in a food processor until the rosemary leaves are finely chopped and the oranges are blended to a pulp.
5. Add to the batter and sugar mixture and beat together on a low speed until combined.
6. In a separate bowl, mix together the flour and baking powder.
7. With the mixer on low speed, gradually add the flour mixture to the sugar and butter mixture, beating between additions until everything is well incorporated.
8. Pour the cake batter into the prepared pan. Bake for 40-50 minutes or until the top is golden and a knife comes out clean.
9. Meanwhile, to make the blood orange syrup, place the ingredients in a saucepan and bring to a boil, stirring constantly.
10. Reduce the heat to medium and simmer, stirring occasionally for 10-15 minutes or until the sugar has dissolved and the syrup has reduced to about a third. Keep warm until the cake is ready.
11. Leave the cake to cool a little before transferring it to a wire rack. Place a plate underneath the rack to catch any drips, then prick the top of the cake with a skewer. Spoon the warm syrup over the cake and leave it to be absorbed.
10. Reduce the heat to medium and simmer, stirring occasionally for 10-15 minutes or until the sugar has dissolved and the syrup has reduced to about a third. Keep warm until the cake is ready.
11. Leave the cake to cool a little before transferring it to a wire rack. Place a plate underneath the rack to catch any drips, then prick the top of the cake with a skewer. Spoon the warm syrup over the cake and leave it to be absorbed.
12. Make the frosting by combining the blood orange juice and powdered sugar until smooth. Drizzle the frosting all over the cooled cake, then chill the cake in the fridge for 20 minutes before serving.
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