Yamandu e Naná

30 May 2017 / Leonardo Barichello

Naná Vanconcelos é um desses músicos que parecem ter passado por tudo de bom que foi feito no Brasil.

No começo da carreira, tocou com nomes como Joyce, que exploravam o lado mais jazzístico da Bossa Nova, e Milton, que não estava tão próximo da Bossa Nova mas também flertava com um jazz mais livre. Depois foi pro exterior e se misturou com o free jazz. Gravou o que eu considero o melhor álbum brasileiro de jazz, Dança das Cabeças, com Egberto Gismonti. Também gravou com Jards Macalé no lado mais porão e obscuro da Tropicália e com o maldito independente Itamar Assumpção. Sem deixar de lado o regionalismo produzindo bandas como o Cordel do Fogo Encantado.

No show abaixo (até onde sei não existe álbum publicado com esse material), ele toca com um dos ícones do violão brasileiro, o (comparativamente) jovem Yamandu Costa em uma performance deliciosa.

Cordas vivas, by Heraldo do Monte

08 May 2017 / Leonardo Barichello

A delicious jazzy instrumental album full of north-eastern Brazilian swing.

Heraldo do Monte's guitar is at its best and the participations of Hermeto Paschoal are also remarkable!

Bakewell tart

21 Apr 2017 / Leonardo Barichello

Bakewell tart can be seen as a cake on a tart base or as a tart with a topping that looks like a cake. Anyway, it is delicious. Maybe too heavy for a desert, but perfect to accompany coffee or tea.

bakewell tart

Ingredients for the Shortbread Base:

170 grams plain flour
60 grams sugar
Pinch sea salt
100 grams cold unsalted butter, cubed
6 tbsp raspberry jam (Dalfour is my favourite)

Ingredients for the Topping:

120 grams unsalted butter, melted
120 grams caster sugar
2 medium eggs
75 grams ground almonds
75 grams plain flour
1 tsp baking powder
30 grams flaked almonds
1 tbsp of vanilla paste (easily exchangeable for vanilla pods)

Pre-heat your oven to 175° C. Butter and line a 18cm x 20cm x 5cm baking pan with baking parchment.

For the shortbread base: combine all the ingredients, except the jams, in a food processor and blitz until the mixture has just come together into a ball. Press (do not exaggerate) the pastry evenly into the prepared pan. Bake for 20 minutes and remove from the oven.

Turn the temperature down to 160° C. Let the base cool for 10 minutes. Gently spread the jam over the pastry. Stop before the edges, so the jam does not come off when you put the topping.

For the topping: beat the butter and sugar with a electric mixer. Once creamy, add the eggs and beat well. Mix the ground almonds, flour and baking powder in a bowl and then fold in the mixture in the liquid mixture. Spread this over the jam evenly and sprinkle with flaked almonds. Return to the oven for 45 minutes or until golden and set.

Cool before slicing and serving. It serves 5 people for a afternoon tea (2 fingers, as in the photo above, each).

The recipe above was adapted (reduced and slightly changed for my taste) from kitchenlioness.blogspot.co.uk/2016/04/bakewell-tart-fingers-by-londons.html and it was originally published in a book by Claire Ptak, owner of Violet Bakery in London. I had the chance of eating her bakewell tart fingers at the street market in London and that is the reason I tried this recipe for the first time. It was delicious! I do recommend it.



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