dancing in the clouds. { cream filled berry pavlova }

Named after russian ballerina Anna Pavlova, this beautiful dessert is a sure crowd stunner. The ideal pavlova meringue has a crispy shell and a fluffy marshmallow-like interior. Don't panic if your meringue cracks - there really is something perfect about such imperfection. Sublimity can be easily achieved with a thick layer of lemon twisted whipped cream and an overload of fresh berries. I finished mine by pouring over a little port wine reduction and, inspired by the happenstance of the first snowfall of the season, I dusted it all with confectioner's sugar.

in praise of slowness, making the plan as you go and sparking creativity { lemon poppy seed pound cake with blueberries and basil }

For its exquisite yet crowd-pleasing flavour profile and its laid-back yet preppy looks, this cake suits any occasion or table just perfectly. It brings that extra something to a picnic-style brunch in the balcony with plenty other things to choose from, it is just as good for packing and taking to the park to share with friends on a sunday afternoon, or it can just as well be the star of a fancier dinner. Do not skip the glaze and the lemon zest on top, for they are not only a final decorative touch, they actually change the experience of biting into a slice.

it's THAT chocolate cake! { chocolate-cherry cake with mascarpone-blueberry filling and brigadeiro frosting }

It happens that, sometimes, I find myself in the need of baking or cooking something for some special occasion, and yet I have absolutely no clue of what I intend to do exactly, or even the desire to do anything at all. I know... coming from me, it may sound a bit odd. But, even if seldom, it happens.

my blueberry nights { american-style blueberry pie }

i think i am in love.

i am in love with my new - still in the making - flat.

and with the blueberry pie that came with it.

enjoy ;)

have your blueberry scones: gluten, sugar, dairy and guilt free! ♥ { detox blueberry scones }

I am a firm believer that detox does not necessarily have to mean no-bake.

So if you are looking for a healthier breakfast that:

~ has all the appeal of its regular counterpart ~

~ is packed with flavour ~

~ is gluten-free, vegan and has no refined sugar ~

~ makes the perfect quick fix for any lazy weekend bread cravings ~

this variation on the traditional scones is all you've been looking for.

more on white sheets: tainted love { french toast, topped with banana and a silky berry sauce }

the most peaceful moment of the week.

i find safety in the dull white of these weekend mornings.

overnight oats... oh, whatever, overafternoon too. { chocolate, coconut and blueberry overnight oats }

This kitchen will be moving soon... so the aim now is to get rid of as much stuff as I can from my pantry.

This also means that I have to get crazy creative in the kitchen.
Which is challenging and, hence, good.

Running out of my favourite daily-consumption stuff, I remembered I had a practically full bag of oatmeal - that I can't even remember why I bought! Plus, I remembered how much I treasure these muslis they make at fancy-brunch-places around here. Well... look no further, here they are!
So I'm in a oatmeal haze these days: breakfast, afternoon snack and, who knows..., dinner?

I guess I'll be posting further ideas soon ;)

Overnight Oats #1
The Dreamer. Chocolate, Coconut and Blueberry Blend
- 1/2 cup oatmeal
- 1/2 cup 0.8% milk
- 2 tsp cocoa powder
- 2 tsp light muscovado sugar
- 1 tbsp maple syrup
- 2 tbsp blueberries
- 1 tsp shredded coconut

1) Mix everything well in a jar, close and refrigerate overnight (around 4-8 hours will do),
2) When serving, shake well before opening. If desired, warm up in the microwave. Sprinkle with extra shredded coconut and/or chocolate chips or shavings.

about brunches. { american pancakes II }

... bringing some happiness to your next lazy day breakfast or brunch.

Gordon Ramsay has this cookbook where he states that breakfast is the most challenging meal of the day, even for a chef. I can say I totally side with him. I usually wake up happy and full of energy, but even so, it's not like I'm jumping on air over running to the kitchen and start cooking right away. It's a bit hard for me to believe that anyone wakes up with this much energy. Plus, for some reason I don't quite understand, it makes me mostly desperate having to wait one hour for breakfast to be ready.

So one thing is for sure: if I am making you brunch... I really like you ;)

Made this for my Italian 'family'. It's so sad you're leaving, guys!

I must add that this is now my absolute favourite pancake recipe. I used to make them with baking soda, but this time I changed the recipe a bit and I'm pretty satisfied with how they turned out.

blueberry bliss... in a cake. { blueberry orange pound cake with vanilla glaze }

Baking, baking, baking... you're all invited for tea!

I think I may have found my most recent favourite yellow cake recipe (heart)

Pound Cake de Mirtilhos e Laranja com Glacé de Baunilha

- 125g de manteiga

- 125g de açúcar

- 125g de farinha

- 125 ml de buttermilk

- 1 colher de chá de fermento

- 1/2 colher de chá de sal

- 2 colheres de sopa de orange marmalade

- 2 ovos

- 150g de mirtilhos

- 1/2 chávena de açúcar em pó

- 2 colheres de sopa de leite

- baunilha moída e gotas de aroma de baunilha

1) Bater bem a manteiga com o açúcar e o doce até obter uma mistura cremosa homogénea,

2) Acrescentar os ovos um a um, batendo entre adições,

3) Misturar a farinha, o fermento e o sal,

4) Com um fouet, incorporar à vez parte do buttermilk e parte da farinha,

5) Com uma espátula, envolver os mirtilhos cuidadosamente,

6) Verter numa forma de bolo inglês ou de bundt cake untada e levar ao forno a 170ºC cerca de 40 minutos,

7) Desenformar e deixar arrefecer; entretanto, misturar bem os ingredientes do glacé,

8) Verter o glacé sobre o bolo de forma irregular, deixando escorrer para os lados.

Blueberry Orange Pound Cake with Vanilla Glaze

- 125g butter

- 125g sugar

- 125g flour

- 125 ml buttermilk

- 1 tsp baking powder

- 1/2 tsp salt

- 2 tbsp orange marmalade

- 2 eggs

- 150g blueberries

- 1/2 cup confectioner's sugar

- 2 tbsp milk

- ground vanilla and vanilla aroma drops

1) Cream butter, sugar and jam,

2) Add eggs one by one, beating between additions,

3) Mix flour, baking powder and salt together,

4) Alternately mix the flour and the buttermilk into the egg mixture,

5) Carefully fold in the blueberries,

6) Pour into a greased english or pound cake mould and bake at 170ºC for about 40 minutes,

7) Unmould, let cool; meanwhile prepare the glaze, mixing all ingredients,

8) Pour glaze over the cake; it should run down the sides of the cake here and there.

Silk. { pannacotta with balsamic strawberry sauce and blueberries }

Still on Italian dinners done by a portuguese for italians...

Pannacotta com Coulis de Morango Balsâmico e Mirtillos

- 500ml de natas frescas (30-35% gordura)

- 100ml de leite

- 4-5 colheres de sopa de açúcar

- baunilha

- 9g de gelatina em pó

- 300g de morangos, partidos em pedaços

- 1 colher de sobremesa de vinagre balsâmico

- 4-5 colheres de sopa de açúcar

- 1 colher de sobremesa de sumo de limão

Dissolver a gelatina em quatro colheres de sopa de água quente, reservar,

Misturar as natas, o leite, o açúcar e a baunilha numa caçarola,

Levar ao lume a espessar, sem deixar ferver,

Quando as natas estiverem mais espessas, juntar e dissolver completamente a gelatina,

Verter num pyrex,

Deixar arrefecer e levar ao frigorífico durante, pelo menos, três horas,

Deitar todos os ingredientes do coulis numa caçarola e levar ao lume a espessar até atingir a consistência desejada,

Guarnecer com o coulis e com os mirtilhos.

Pannacotta with Balsamic Strawberry Sauce and Blueberries

- 500ml heavy cream (30-35% fat)

- 100ml milk

- 4-5 tbsp sugar

- vanilla

- 9g powder gelatin

- 300g strawberries, chopped

- 1 tbsp balsamic vinegar

- 4-5 tbsp sugar

- 1 tbsp lemon juice

Melt gelatin in 4 tbsp warm water, set aside,

Combine cream, milk, sugar and vanilla in a saucepan,

Take to medium heat to thicken, stirring and not boiling,

When cream becomes thicker mix in the gelatin,

Pour in a pyrex,

Let cool and place in the refrigerator for at least 3 hours,

Cook all the ingredients of the sauce over medium heat until thick, let cool,

Pour over the pannacotta and sprinkle with strawberries.

this ain't no jelly for kids. { berry and triple sec jelly terrine }

Today is the birthday of a very dear friend... He is also one of the main contributors and fans of Between Kitchens and since I cannot be there to bake him a proper cake, this recipe is dedicated to him.
Hope you like it!

Terrina de Frutos Vermelhos e Triple Sec

- 250g de morangos, lavados e cortados em metades e quartos

- 100g de mirtilhos, lavados

- 2 chávenas de água

- 1 chávena de sumo de toranja

- 1/3 chávena de Triple Sec

- 2 colheres de sopa de Licor Beirão

- 1 colher de sobremesa de chá verde com morango e laranja Wittards

- 20g de gelatina transparente

- 2 colheres de sopa de açúcar

1) Espalhar os frutos numa terrina de vidro funda,

2) Ferver a água e preparar o chá,

3) Dissolver a gelatina e o açúcar no chá ainda quente,

4) Juntar o sumo e depois o Triple Sec e o Licor Beirão,

5) Verter sobre a fruta e levar ao frigorífico pelo menos três horas,

6) Para desenformar, colocar a terrina em água quente durante um ou dois minutos, passar uma faca a toda a volta e voltar sobre um prato de servir.

Berry and Triple Sec Terrine

- 250g strawberries, rinsed and chopped in halves or quarters

- 100g blueberries, rinsed

- 2 cups water

- 1 cup grapefruit juice

- 1/3 cup triple sec

- 2 tbsp Licor Beirão

- 2 tsp Wittards strawberry and orange green tea

- 20g transparent gelatin

- 2 tbsp sugar

1) Spread the fruits inside a deep pyrex,

2) Take the water to a boil and prepare the tea,

3) Solve gelatin and sugar in the still warm tea,

4) Mix the juice and then the alcohol,

5) Pour over the fruit and place in the fridge for at least three hours,

6) To unmould, place the pyrex in hot water for one or two minutes, run a knife around the sides and fold over a serving plate.

a hidden black forest. { chocolate cake with berries and coconut }

Remember I said I didn't intend to spend a whole day in the kitchen on Friday?

Well... I did spend around ten hours there - between Thursday and Friday -, but I also watched a film and two episodes of Mentalist, so it was pretty cool. As a result I came up with ten different dishes - among appetizers, main dishes and desserts -, so I guess I was pretty diligent! I even had time to stop for a while staring at the finale of the season, which was quite lovely. Everything went as planned - a bit of a lie, but in the end it was even better! - and there was time to relax, get ready and prepare the house for the evening.

In the end there was this bunch of amazing people coming over to celebrate the fact that I've got a new apartment, and it was really, really awesome!

Once again, if you are reading this, thank you all a lot :) You are welcome any time!

As such, I have now a variety of new recipes to share with you, so stay tuned during the next days!

This is my favourite chocolate cake ever, with a twist ;)

Bolo de Chocolate com Frutos Vermelhos e Côco

- 1 receita de massa de bolo de chocolate como esta

- 100g de mirtilhos

- 100g de framboesas

- côco e açúcar em pó para polvilhar

Preparar a massa de acordo com a receita até antes de ir ao forno,

Incorporar os frutos vermelhos,

Levar ao forno conforme a receita,

Desenformar, deixar arrefecer, cortar em quadrados e polvilhar com côco ralado e açúcar em pó

Chocolate Cake with Berries and Coconut

- 1 receita de massa de bolo de chocolate like this one

- 100g blueberries

- 100g raspberries

- shredded coconut and powdered sugar

Prepare the batter according to the recipe until ready to the oven,

Mix in the berries,

Bake according to the recipe,

Unmould, let cool down, cut into squares and sprinkle with shredded coconut and powdered sugar

Summer Burst { summer fruit tart }

Peço mil desculpas pela minha ausência prolongada! As últimas semanas de faculdade são sempre de loucos, e este ano não foi excepção... Agora até para o ano, até Munique, mas primeiro quero aproveitar muito este calor e a minha adorada praia (que neve não me aquece o coração!).

E para celebrar o início das férias, nada melhor do que uma mão cheia das minhas frutas preferidas!

Forgive me for my too long absence! Last weeks have been crazy, as all last weeks of University are... Now, work, I see you next year, in Munich, because first I want to enjoy all this summery heat and my beloved beach (snow doesn''t heat my heart!).

And to celebrate summer holidays, nothing better than a handful of my favorite fruits!

Tarte de Frutos de Verão
Ingredientes:
- 1 base de tarte de massa quebrada
- molho de caramelo salgado
- 2 nectarinas ou pêssegos
- 2 alperces
- uma mão cheia de cerejas
- uma mão cheia de mirtilhos
- uma pitada de alfazema

Preparação:
1) Preparar a base de acordo com a receita,
2) Cobrir com o caramelo,
3) Fatiar as nectarinas/pêssegos e os alperces,
4) Cobrir a tarte a gosto com a fruta e polvilhar a alfazema,
5) Levar ao frigorífico até servir.

Nota: cobri com um pouco de gelatina transparente preparada com sumo de limão. Salpicar com sumo de limão evita a oxidação dos frutos, apesar de no caso destes frutos isso não ser um problema.

Summer Fruits Tart
Ingredients:
- 1 massa quebrada pie crust
- 1 salted caramel sauce
- 2 peaches or nectarins
- 2 apricots
- 1 handful of cherries
- 1 handful of blueberries
- pinch of lavender

Preparation:
1) Prepare the crust according to the recipe,
2) Spread the caramel over,
3) Slice the fruit,
4) Place the fruit over the caramel and sprinkle the lavender,
5) Place in the refrigerator until serving.

Note: I used a little gelatin prepared with lemon over the fruit. Using lemon juice helps preventing oxidation, although this fruits don't oxidate much.

The perfect pie { appleberry pie }

The crust and filling doughs were adapted from Popina's cookbook. The best part about them is how they fuse together in terms of flavour, yet keep their own character: the crust is perfectly crispy and the filling is moist and tender. Pear and blueberry pair perfectly, but one can create infinite combinations of fruit to top this pie with.