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…

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…

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…

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…

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…

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…

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…

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…

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…

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…

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…

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…

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…

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…

SavorySpringSummer

Lamb stuffed baked zucchinis

by Paula

These pretty round zucchinis stuffed with minced lamb are a light and tasty dish. Just add some fluffy couscous on the side, that go great with the lamb meat. Ask your butcher to prepare the minced meat for you.

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…

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…

We use cookies to to offer you a better browsing experience. By using our site you consent to our use of cookies. Accept Read More

blue plates photography by Paula Casimiro My Common Table blog

Let’s keep in touch. Subscribe the Newsletter and receive our posts in your inbox