Blog Flora Refosco - FloraRefosco.com

I prefer to keep my teas and spices in glass jars, because this material does not absorb odours nor flavours, meaning it can be reused without interfering in the food I store - besides, whenever I judge it necessary, I can sterilise the jars and lids (only the metal ones).

Unlike plastic, glass won't allow for aroma and flavour characteristics of the food to be lost, for glass stops aromatic substances from evaporating. I think it is very functional, since the jar's contents are always on display, plus I find it pretty.

Furthermore, it is a sustainable storage solution, because most of the time I put to use packages that would otherwise be discarded (honey, jam, dulce de leche, juice, etc); even if I bought a set of identical containers, it is a material that lasts long.


Praliné topped cookies

05/06/2014 - 2 Comments - Recipes | Peanut, Cookies

Do you know that feeling when you see a great idea, but so good you wish it was yours?

Here's one example. When I read the title of that post at Technicolor Kitchen, I got excited.

And the picture helps it.

Anyway, I did not use the same recipe Patricia did, because I thought these butter cookies and our regular praliné (actually, pé de moleque, as I wrote in here) would fit my taste better.

Truth be told, it's not convenient to eat these cookies, they splatter crumbs in every possible direction - but oh, are they yummy! The trick here is to bake real small cookies and drop tiny bits of pralinée on top, so that you can eat one cookie in one bite, and look like a civilized person.


My grandma's cheese sticks

05/06/2014 - 8 Comments - Recipes | Cookies, Family, Cheese

During these last summer vacation I have looked for the treasure of treasures:

the folder where my grandma's recipes were kept - which I brought home.

Some things, like the bee hives and the bread were never written down - she used to prepare them by heart.

On the other hand, these cheese biscuits, the cornmeal spongecake topped with cream and oranges, the grustuli, are in her notebooks, in her handwriting.

These are recipes that will inevitably bring memories to my family, and will make us happy whenever we prepare them. Every once in a while I'll share one of those, and I hope you enjoy them as much as we do.


Homemade everlasting vanilla extract

05/06/2014 - 2 Comments - Recipes |

Curious about how to make my own vanilla extract from some beans I got as a gift,

I found this site.

Elise uses 1 cup vodka to infuse 3 beans.

I don't like vodka for anything, so I ended up buying one of those 50ml miniature bottles, and infused 1 1/2 bean. I think that other beverages with the same alcoholic degree and neutral flavor (for example, cachaça) would fit as well.

How to make it: cut each bean in half, lengthwise, leaving one of the tips together.

Soak the beans completely in the vodka and shake well, storing in a mason jar or screw lid bottle.

It should be left to infuse for 2 months in a dry spot, away from light, before using.

That's it. According to Elise, you can keep completing the vodka eternally and don't ever need to replace the vanilla beans.

Most vanilla extract available at stores come with some added sugar, to leave a sweet aftertaste. But if your idea is to use it for baking, there's really no need of sugar, because it's already present in the batters and doughs.

Out of Brazil, I don't know where exactly you can find the beans to buy, and how much it would cost. Probably whole food stores and baking supply stores will have it around.



Condensed milk flan

05/06/2014 - 5 Comments - Recipes | Milk, Condensed milk, Egg

After two weeks without new posts, here am I again. Already in São Paulo, already working (and very glad about it! Self employed people out there know how it is), already getting to see the friends from here I've been missing, already missing too much my family and friends from Santa Catarina.

I hope you had great vacation, and have plenty of ideas for the year that's beginning.

It won't be easy, it never is. But it will be very productive, and will be fun, for sure.

I always thought that making flan was complicated and had everything it takes to go wrong.

I have tried it before, and it didn't work out.

I thought I should try again.

The recipe is the classic 1, 2, 3: 1 can condensed milk, 2 measures equal to the can of milk, 3 eggs, process it in the blender. Any mother around would you would think you'd be able to make the flan all by yourself. What about the details?

The details I got at Technicolor Kitchen.

Results: my first flan that goes right!

Load more