Recipes

  • SavorySummer

    Balsamic cherry tomato burrata pasta

    by Paula

    This is probably the last summer recipe, before autumn sets in. The weather has been so crazy lately, that there is no way of knowing if we’ll have sun and warm temperatures until late October, last year we did, be in the markets seasonal produce will invariably change. So, while you can, get some of the late summer sweet cherry tomatoes and make this incredibly simple, although good looking and delicious, pasta.

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  • SummerSweet

    Plum almond clafoutis

    by Paula

    I guess I bought too many plums: red, yellow and, my favourite, the small and greenish greengages. So I took some of the red ones (because they would look prettier) and made this plum and almond clafoutis. If I had to describe a clafoutis, which is a traditional French dessert, I would say that it is something like fruit baked in a pancake batter. So, how can someone not like that, right?

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  • SummerSweet

    Blueberry ice cream

    by Paula

    A few days ago, I bought a big basket of blueberries directly to the producer. Fresh, incredibly sweet and large as grapes. Most of them were eaten just like that, but I kept some in the freezer to make this blueberry ice cream.

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  • SummerSweet

    Double coffee affogato

    by Paula

    I’m a little ashamed, sharing this recipe with you. In fact, this is not a real recipe but simply a combination of two ingredients that takes less than 5 minutes to put together. No fuss, no cooking required – except if you’re making your own coffee ice cream, which is totally fine – just the pleasure of enjoying your caffeine fix on a hot summer day. So, I took these photographs mostly for practice and experiment with different angles and directions of light, but then occur to me that maybe, just maybe, one of the blog readers could not know…

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  • FallSavorySpringSummerWinter

    Hummus

    by Paula

    Hummus is an ancient and traditional dish from the Arab culture. It is a kind of pâté made with chickpeas and a few simple ingredients. The only exotic ingredient is tahini, a sesame seed paste, but one that you can already find relatively easily in the supermarkets in the eastern food section.

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  • FallSavorySpringWinter

    Carob walnut bread (no-knead)

    by Paula

    I know few people who do not like bread and I still know less that do not like warm, freshly baked bread. There are many ways to make reasonably good bread in our kitchens and with far fewer chemical ingredients than the bread you buy at most bakeries or supermarkets, but this is my favorite because it results in a rustic bread with a crunchy crust. It is true that it takes a lot of time in the fermentation phase, but it pays off with a huge simplicity in its preparation.

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  • SpringSweet

    Sweet Easter bread braid

    by Paula

    This Easter bread is a slightly sweet bread with a very soft crumb, very different from the purchased ones, that I simply flavored with orange and fennel. If you want to add other aromas (cinnamon, lemon, just to give some examples) you can do it. It is also a sweet bread that you can make at any other time of the year. Skip the boiled eggs on top, completely optional, and accompany with a cup of tea or coffee. It is delicious slightly toasted and spread with a little butter, so, if there is any left, here’s a suggestion for…

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  • FallSpringSweetWinter

    Hazelnut mocha marble cake

    by Paula

    You may think that a marble cake is not a major innovation, but I like very simple cakes, with no fillings or frostings. The kind of cake you make at home on a Sunday afternoon for your kids and friends. This version of a marble cake adds a few layers of flavor without departing from its natural simplicity. Roasted ground hazelnuts and dark chocolate (not chocolate powder) make the interior moistier, and the coffee combined with the chocolate adds its aroma in a subtle tone. In addition, I must confess that this was my first marble where the marbled pattern…

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  • FallSavorySpringWinter

    Leeks, mushrooms and feta cheese filo pastry roulade

    by Paula

    I don’t know why I do not use filo pastry more often. I love puff pastry: light, crispy and really golden. But filo pastry has these same characteristics and looks beautiful and golden in half the time. It’s a bit more delicate though and I advise you to read the notes at the end of the recipe before you start making this filo pastry roulade. I ended up adding pine nuts, which I roasted together with the leeks to save some time, because this is one of my latest addictions: toasted nuts (pine nuts, sliced almonds, hazelnuts) added to pasta…

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  • FallSavoryWinter

    Roasted pumpkin risotto with Roquefort cheese

    by Paula

    Christmas is over. We made Christmas doughnuts and sweet rice pudding, confit salted codfish to eat with potatoes and collard greens, set up a large dinner table, toasted with sour cherry liqueur to the joy and fortune of having the family reunited once more and warmed our hands around a bowl of creamy smoking soup; the children improvised Christmas performances and we exchanged presents and kisses. Now is the time to take advantage of the few days of calm between Christmas and the preparation of the new year celebration to rest, make an assessment of the year that’s ending and…

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  • FallSweetWinter

    Saffron and spices sweet star bread

    by Paula

    When I saw this saffron star bread I knew right away that I wanted to do something similar to share with you this Christmas. In this recipe, only the dough is similar. I kept the saffron, because it gives the most beautiful golden color to the dough, but I changed the filling and used the spices of the season: ginger, cinnamon, cloves and nutmeg. The aroma of this sweet bread baking in the oven is unbelievable, trust me. If you like this combination of spices, which reminds me of Christmas, warm blankets and burning fireplaces, you should also try a…

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  • FallSavoryWinter

    Black bean burger with mushrooms

    by Paula

    Today’s suggestion is a little bit different and is a recipe that I particularly enjoyed making. This black bean burger has a soft texture and a very characteristic taste given by the cumin, garlic and purple onion that are used in the mixture. It is delicious and even those who like meat will appreciate its texture and flavor. It doesn’t taste like meat, of course, but it is equally tasty and brings greater diversity and novelty to meals that would otherwise always be the same. The preparation time is very short, that’s why it’s called fast food, and it’s a…

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  • FallSavory

    Roasted guinea fowl with grapes and pears

    by Paula

    There is not a meal that evokes so much the beginning of autumn to me as a chicken roasted in the oven. This roasted guinea fowl is a less-than-usual alternative that you can use to surprise your guests. However, if you have dificulties in finding a guinea fowl feel free to substitute for chicken or even duck. In this case, you may have to adjust the roasting time (see the note at the end of the recipe). I ordered easily the guinea fowl on my usual butcher, just ask yours. This year, I have eaten wonderful green and red grapes,…

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  • FallSweetWinter

    Apple muffins with almond streusel

    by Paula

    To welcome the season that starts today, I suggest you turn on the oven and make some apple muffins, sprinkled with almond streusel. Apples slightly cooked in a syrup of sugar and spices leave the interior moist, while the almond streusel gives a crunchy texture on the outside. Cinnamon, cardamom and vanilla, as well as Brown sugar, bring the warm aroma of spices that bind so well with fall. Enjoy!

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  • BasicsSavorySummer

    Homemade tomato sauce

    by Paula

    Summer is close to the end but there is still time to make this homemade tomato sauce. It´s always handy to have a couple of jars of tomato sauce in the pantry, available for when you need to speed up some recipe. With plenty of tomatoes in the summer at the peak of their flavor, we can make this homemade version and freeze it to go using over the next few months. I like to maintain a relatively neutral base that serves most of the dishes I make at home. But in addition to the vegetables and herbs indicated in…

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  • SummerSweet

    Greengage (Reine Claude) plum jam with Port wine and thyme

    by Paula

    With the end of summer quickly approaching it’s time to save its aromas and memories in a jar to remember later, while huddled between warm blankets and steaming mugs of tea. Thyme adds a very pleasant herbaceous aroma and makes this compote ideal for savoring, for example, with cheese. In fact, cheese and jam is one of those combinations that seem strange at first but, after experiencing, makes perfect sense. Feel free to double or triple the recipe. I never make jams in large quantities, because I like to vary. A few more months and it’s time to make quince…

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  • SavorySummer

    Summer risotto (tomato zucchini risotto)

    by Paula

    I like it when, in the summer, after a row of days with temperatures to the maximum which leaves my patience to the minimum, comes a gray day, perhaps a few shy drops of rain, those said to only wet the fools, that releases the wonderful earthy aroma from the wet soil, leaves the air more clear and the house fresh again. The countryside benefits from the brief relief of summer but even the city is more beautiful under the light of a slight overcast sky, that seems to combine with the melancholy of the old facades. On a day…

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  • SummerSweet

    Yogurt red berries popsicles

    by Paula

    A popsicle is a summer classic. I remember being a girl and my mother giving me some money to go to and buy a popsicle from the pastry shop on the street. It was a special moment that marked some of the days of my childhood endless summer vacations. Today, buying an ice cream is something banal and the singularity comes in making it ourselves.

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  • FallSavorySpringSummerWinter

    Savory granola with seeds, nuts and fresh herbs

    by Paula

    For some time now, whenever I make a salad I usually add a spoonful of fried onion, which I buy at a certain well-known Swedish store (hehehe). I do not know if it’s because of the saltier taste or the crispy texture, but this little extra makes salads much more interesting. Sometimes I add walnuts or hazelnuts, but the fried onion remains my favorite. So when I saw a recipe of quinoa and kale with salted granola in sweet Inês blog I immediately thought that a savory granola could well be my next craze, capable to replace the beloved fried…

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  • SpringSummerSweet

    Tiramisu ice cream [cake]

    by Paula

    In a spring that so quickly gives us a beach day as, in the next one, puts us back looking for socks again, I took advantage of one of the good days to make a fresher dessert, a tiramisu ice cream cake, with layers of cream and mascarpone cheese ice cream interspersed with Ladyfingers soaked in coffee. Light and dark, like the keys of a piano. I used the same basic recipe that I use when I want to make an ice cream without using a machine, cream and condensed milk, and I added the tiramisu’s own flavors: mascarpone cheese,…

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  • SavorySpring

    Fava bean soup

    by Paula

    This soup is laborious because it requires peeling the beans twice: the first to remove them from the pods and the second to remove the outer skin. However, all the work and effort involved in preparing this fava bean soup are, in the end, rewarded with a delicate soup, both in taste and color. Garnishes are optional but I recommend that you do not ignore them. The crispy fried onion, the slightly salty feta cheese and the freshness of the peppermint transform a soup that is very simple in its genesis in a harmony of different flavors.

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  • SavorySpring

    Red quinoa salad with snow peas, spinach, feta and poached egg

    by Paula

    Mia Couto, a Mozambican writer, said “Cooking is not a service. Cooking is a way of loving others.“. There is, in this sentence, the idea that we cook for someone else: a loved one, family, friends and so we put care and affection in what we do and spend our time with pleasure. Because I’m used to, and love, cooking for someone else, whenever I have to cook for myself I feel a little bit lost and think it’s not worth the effort. Therefore, I usually just eat a soup, sometimes I make a sandwich, but very rarely I cook…

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  • SpringSummerSweet

    Cream strawberry éclairs to bake on Mother’s Day

    by Paula

    This week I should be publishing another recipe, something savory in which fava beans would be the star. But a relatively serious episode of allergic rhinitis, I suspect related to the fact that I live on a street lined with jacaranda trees in early spring, has led to the fava beans still standing on the kitchen counter waiting for inspiration and respiration, because without the sense of smell there is no cooking. I therefore anticipated next week’s recipe which, by a strange fortuity, was already made, photographed and written; and quietly waiting for her turn in the blog’s server.

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  • SpringSweet

    Easter bread (Portuguese traditional recipe)

    by Paula

    Among the many Easter bread traditions that are found all over Portugal, I especially like three: one from the northeast region of Trás-os-Montes, savory and proudly displaying the good sausages from that region; the one from the southern city of Olhão, rolled and stuffed with a lot of cinnamon and sugar; and this one, from the city of Portalegre in the southeast, which is the one that brings me the sweetest memories.

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  • SpringSummerSweet

    Lemon ricotta baked cheesecake with blueberries

    by Paula

    Cheesecake is a dessert in which the main layer consists of a mixture of soft cheese (usually cream cheese or ricotta), eggs and sugar. It can have a bottom layer, made from crushed cookies or biscuits, and can even be topped with fruit, whipped cream, jam, chocolate or whatever the imagination dictates. It is common to find cheesecake made with gelatin, but I’m not very fond of that version. The more traditional version should be cooked in a bain-marie in the oven, just like this lemon ricotta baked cheesecake topped with little purple blueberries that I bring to you today.

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  • SavorySpring

    Wild asparagus Spanish tortilla

    by Paula

    Spring has barely set and everyone is already complaining about it. They say that it is late and shy, forgetting that this is a transition season, like autumn, and that it can both enthrall us with the promise of the summer days that are to come, as reminds us of the rainy winter days that we crave to leave behind. But with rain or without it, early spring is also a harbinger of a renewed abundance of ingredients and one of the first to come is the wild asparagus.

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  • FallSweetWinter

    Raw chocolate banana cake

    by Paula

    Another simple cake, a banana cake with raw chocolate, a useful recipe for using those bananas that remain in the fruit bowl and that nobody wants because they’re too ripe. And it’s really important to use those poor forgotten bananas because they are sweeter and that is why this banana cake takes a relatively smaller amount of sugar. Speaking of sugar, I use brown sugar because it’s not refined and because I think that its caramel flavor goes particularly well in chocolate cakes. The last package I bought is a dark brown sugar and it has an absolutely incredible molasses…

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  • FallSavoryWinter

    No-knead barley bread

    by Paula

    Homemade bread always reminds me of my paternal grandparents. Especially the aroma of bread baked in a wood-fired oven which remembers me of the heavy corn broas (a Portuguese type of artisan corn bread), which were the only kind of bread that was eaten at their home, a farm lost in the foothills of the Lousã mountain range. However, this bread I bring you today reminds me above all of my maternal grandparents, who were city-dwellers and who bought their bread at the street bakery, but who drank the so-called barley “coffee”, made from ground toasted barley. It hadn’t any…

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  • DrinksFallWinter

    Hot chocolate (chocolate, beet)

    by Paula

    If I had to choose an ingredient that would transport me immediately to the winter, that ingredient would be the beet. Its purple color, intense, deep and dark, its earthy taste that leaves the palate and nose the same aroma that the earth releases after the visit of the rain or the morning that wakes up under a moisture robe. It is absolutely wonderful.

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  • FallSavorySpringWinter

    Swiss chard rolls stuffed with minced beef and rice

    by Paula

    I bought Swiss chard for making soup, but it came so perfect in its colors, between green and purple, and the leaves so young, bright and tender that I chose to make chard rolls stuffed with minced beef and rice for lunch. Have you noticed how everything looks and tastes better at the right time? Cabbages are greener in winter, strawberries taste and smell better in the spring, tomatoes are more red and juicy in summer, chestnuts are firmer and sweeter in the fall. Those who live in the city and make their shopping at the supermarket do not always…

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  • SavoryWinter

    Red bean soup with kale and ham tortellini

    by Paula

    My two daughters are very identical in some things and so different in others. When they were very young, between two and four years old, was very hard to make Joana, the oldest, eat any type of soup whereas Rita, the youngest, completely ignored pureed soups, preferring a more substancial red bean soup with cabbage. Nowadays Rita still asks me many times to make a red bean soup with cabbage and macaroni; and with winter finally installed in the thermometers, I confess that it feels nice to get home, remove the scarf, which is now always wrapped around my neck,…

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  • FallSavoryWinter

    Lentil meatballs with mushrooms and macadamia nuts

    by Paula

    The United Nations declared 2016, the year that has just ended, the International Year of Pulses. Legumes are an excellent food from the nutritional point of view and I have been trying to introduce them more frequently in our diet at home, looking for them to be present in at least one meal a week. It has been a gradual process of adaptation that will continue now in 2017, since my daughters are not big fans. One loves beans, the other prefers chickpeas and none of them even want to hear about fava beans or peas.

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  • DrinksWinter

    Gin and grapefruit cocktail

    by Paula

    My friends, today I come here very quickly just to wish you a great year of 2017. May it bring you whatever necessary for a more serene and fulfilled life. With the problem of the broken computer resolved, which has kept me away from here for some time, there are new recipes ready to be shared with you and the next one comes out in a few days. Until then, accept a glass of this fantastic, colorful and aromatic cocktail that combines gin, grapefruit juice, ice and rosemary, and lets toast together to the New Year. See you soon.

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  • FallSavory

    Baked octopus with creamy polenta

    by Paula

    In addition to enjoy cooking and eating, I also like to read about food. Therefore, one article in a Portuguese magazine, Visão, caught my attention: The best octopus in the world is from the Algarve! Says who knows that the octopus from Algarve, that lives a clean and rich in food environment, so it easily feeds on shellfish and small fish, is tastier, heavier and with fatty legs. Thus, from the 300 tonnes of octopus going to auction every day, most, 80 percent, is exported, mainly for Spain. But even Japan has surrendered to its quality and there are already…

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  • FallSweetWinter

    Spiced poached pears with warm chocolate sauce

    by Paula

    Today I leave you a recipe, poached pears with spices and hot chocolate sauce, and also a couple of thoughts on the passage of time. I love my birthday, in this matter I’m like a child. Not because of the gifts, although I take them with pleasure and gratitude, but for everything that the passage of time means. For the most melancholic, time that has elapsed is like a treasure, ours to keep in contrast to the uncertainty of the time that is to come. I prefer to think of time like a kind of conveyor belt, which brings me…

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  • FallSavoryWinter

    Red lentils, sweet potato, coconut milk and spinach soup

    by Paula

    If I used adjectives in the name of my recipes, this would definitely be a glowing red lentils, sweet potato, coconut milk and spinach soup. It has everything you want from a soup on a cold autumn night, is warm, creamy and fragrant. But what immediately catches the eye, just looking at it, is its yellow and vibrant color, as if the sun itself shone from a plate.

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  • FallSweetWinter

    Yogurt, pear and cardamom cake

    by Paula

    If you follow me on Instagram you may have noticed that I’ve been in Turkey for a few days, almost a whole week, divided between work and tourism, with a great weather and some amazing food. As soon as possible, I promise to share with you some of the photographs I took during the trip. The only downside is that it takes only one week away to ruin domestic organization. I need to refill the fridge, bring the dogs home from the hotel, put up with a cat in a bad mood (he goes on meowing around the house whenever…

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  • FallSavory

    Mushroom risotto with thyme

    by Paula

    The first risotto I ate, in a restaurant in Lisbon, didn’t left a big impression, seemed a sticky plaster with a shrimp garnishing the top. I started to avoid the dish, without guessing that I had an appointment with a mushroom risotto, in a restaurant at the end of the world, 12,000 kilometers away from home.

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  • SavorySpringSummer

    Asparagus, tuna and egg sandwich

    by Paula

    Even when we are short on time, some simple cares are enough to make an ordinary sandwich become more interesting. Renew the usual tuna and egg sandwich adding a thin layer of mustard, grilled asparagus and thinly sliced red onion. It doesn’t give a lot more work than boiling and peeling the egg and open the can of tuna and is much tastier.

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  • SavorySpring

    Pesto braided bread

    by Paula

    It is not very common to make bread at home, I’m lucky to have a great bakery right outside the door. Wheat, rye, carob or corn bread, large, small, rolls, you name it. I’ve had a bread machine but that type of loaf, equal one after the other, lost to competition, the bakery, that at 7 am already has batches of bread still warm from the oven. However, from time to time, I feel like making bread at home. I like the whole ritual. To wait for the yeast to come alive, to watch how the loose flour becomes an…

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  • SpringSummerSweet

    Strawberry pavlova

    by Paula

    Pavlova is a dessert shaped like a cake with a meringue base, invented after the Russian ballerina Anna Pavlova trip to Australia and New Zealand, and today both countries still argue about which of them invented such a delicacy. The meringue basis is crisp on the outside and soft on the inside, and is usually decorated with fresh fruit and some kind of syrup or jam.

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  • FallRecipesSavoryWinter

    Pork loin stuffed with red rice, dates and pine nuts

    by Paula

    Recently I discovered two new things. One is a beautiful store in Lisbon and its name is Maria Granel (note that this isn’t a sponsored post). It has a modern and airy feel, but it takes us to the time of the old neighborhood grocery stores. Maria Granel sells mainly dry grocery and products, mostly organic, stored in individual dispensers. It’s up to us to decide how much we want to buy at any moment, according to our needs, contributing to reduce the waste of food and packages (at home are just three people and every week I take several…

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  • FallSweetWinter

    Chocolate mug cake

    by Paula

    Today I will write about simple things. Three mills recovered on the Ovil river. The silence is only interrupted by the crackling of the wood on the fireplace or by the sound of the river that runs under the porch, magnified by the rain that continues to fall after some days. Having a kind of a brunch for dinner, enjoy the nightfall, turning on the oven in the morning to make fresh bread for breakfast, reading, listening to music. Today, how many times can we be quiet, without distractions, places to go or things to do, just talking and enjoying…

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  • FallSavoryWinter

    Chilli with baked sweet potato

    by Paula

    There is much said about the comfort that food provides. We don’t eat only because we have to, because we need to stay healthy and energetic, but also because we like to eat and we withdraw comfort from food and by sharing it. This is also why we don’t like to eat the same things in winter or summer, and today I bring with me a recipe that is something out of this world to give comfort in winter days.

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  • SweetWinter

    Portuguese Christmas cake (“Bolo-rei”)

    by Paula

    We are entering the bustle of preparations for Christmas. Bolo-rei (literally “King Cake” in English) is a traditional Portuguese cake that is a staple dessert in any home between Christmas and January 6 (Epiphany or Three Kings’ Day). The base for the recipe came from France during the 19th century when a bakery, named Confeitaria Nacional, first introduced the recipe in the country. In fact, Confeitaria Nacional is still a reference in Lisbon concerning this cake.

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  • DrinksFallWinter

    Pumpkin spice latte

    by Paula

    If food are the body, the texture, of a meal, spices are its soul. Salt, of course, fresh herbs, citrus fruit and spices can completely change our perception of a dish. Their taste and aroma may evoke freshness and lightness, or, conversely, convey heat and complexity. I find it difficult to elect a spice that is, for me, special, since I love so many of them.

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  • FallSavory

    Warm pumpkin salad with goat cheese

    by Paula

    Who said in the colder seasons we can not eat a salad or that vegetables have to all end in the soup pot? This warm pumpkin salad with goat cheese has everything it takes to make us happy in a fall day. The goat cheese salty softness and the fresh spinach freshness balance the soft and warm sweetness of the roasted pumpkin. It’s a salad that is eaten with pleasure from the first to the last bite. You can enjoy it as a side dish or make it the star of the meal.

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  • FallSweetWinter

    Chocolate apple galette

    by Paula

    This dessert is a good way to brighten your afternoon on a rainy day like today. It’s easy to do, combines the season apples and nuts and it tastes intensely like chocolate, not being, overall, a very sweet dessert. You can serve it after cooling, if you manage to wait, but I advise to serve it while still warm, accompanied by a vanilla ice cream scoop, just because all this together – apples, chocolate, nuts, vanilla, warm and cold – seems to make sense.

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