Savory

  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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lemon poppy seed cake photography paula casimiro

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