ideas and inspiration: brunch is the new black! { how to plan a brunch party }

Looking for a refreshing party theme? One that is unconventional without being too over-the-top? Fit for all sorts of parties, guests and venues? Easy to pull off, though exceeding expectations? One that requires low-key hosting and yet sets an upbeat mood? Throw a brunch!

You will find precisely null reasons brunches should be saved for baby showers or limited to sleepy hungover chatting with the girls. I like brunches so badly that I'll sleep in on the weekends just to merge breakfast and lunch together. So badly, that I decided to throw one for my birthday. Booze included - of course!

ouvi dizer que há por aí abóboras... { ginger saffron pumpkin soup }

Let's not go in denial here. October is World's Pumpkin Month and that the way it is. After accepting it and finally resigning - with an unexpectedly fierce enthusiasm! - to the ongoing 'pumpkin rush', we may find ourselves burried in stocked with excessive amounts of pumpkin leftovers. This soup is the perfect excuse for either getting rid of them... or to buy more pumpkin! The addition of potato brings substance to the cream, while zucchini plays along its squash counterpart for freshness. Infused with real saffron and a hint of ginger, this soup hits a sweet spot between the traditional and the exotic, the savoury and the sweet, and is hence sure to please even the pickiest palate. True flavourful comfort food.

let it fall, let it fall. { zwetschgendatschi: german streusel plum cake }

'Zwetschgen' (bavarian name, 'abrunhos' in portuguese) are a unique kind of plums, characterized by its elongated shape, dark amethyst peel and ideally golden flesh. For being seemingly less watery than other plums and for their deliciously intense flavour, they are perfect for baking. This cake is a German classic that combines several things that I personally adore, and that I guess are favourites for many of you as well: a buttery yeast dough, an awesome layer of juicy baked fruit, my own very favourite recipe of spiced crumble... plus it's easy to prepare and quicker than a normal bread! Made with seasonal fruits, this recipe couldn't be better suited for this well settled Fall.

impressive party recipes, the easy way. { garlic herb butter pull-apart brioche }

'Pão de alho' - or garlic herb butter bread - has long taken its place as staple party appetizer back in Portugal, greatly owing to two facts: first, everybody loves it; second, even the laziest and messiest cook can pull it off, as you can easily buy it frozen and pop it into the oven right before your guests arrive. However, if you're looking to step up your 'pão de alho' game a little bit and impress your guests - without getting way too adventurous for starters - I've got just the thing for you.

easter baking 101 { kulich/paska }

Hi! I know, I know, I've been away for too long!!

Truth is, I have so many things to deal with right now, aside from the blog...

the recipes just keep accumulating and I already feel guilty about not posting!

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.

meet NOT your average bread { apple pie brioche }

I'm not superstitious when it comes to it, but this last Friday the 13th was exhausting. I don't know if it was because I woke up feeling suddenly ill, with a dull headache and a faint voice, or because I have slept an average of four hours a day, or even because my plans for the day got all mixed up, but by the time I got back home I was not feeling well at all. On top of all, and even though I undoubtedly urged for some sleep, I didn't feel like taking that mood to bed with me. Lucky me to know someone who knew how to fetch the sun for me in a rainy day. And even make me laugh. Out loud! :)

Feeling slightly better - and after being literally advised to go bake something - I ended up in the kitchen at midnight, preparing a dough starter (meaning no sleep till two). Oh, the magic power of leavening yeast... what a happy and relaxing scent it has. I knew exactly what I wanted to make. I had just finished all the homemade brioche I had sliced up and kept in the freezer, a french friend had just bragged about her own homemade ones the day before, and - oh, well - I had also been asked to make one. And I can't resist it when people like (and ask for!) my food. I ended up singing along and dancing to 90s songs, laughing in the kitchen, putting all my remaining strenght into blending those damn chunks of butter into a delicious dough.

And the next morning...

... oh well, you already know the story ;)

picture perfect american style brunch. { golden brioche french toast with diced apple, stewed on whiskey-orange infused maple syrup }

brace yourselves,

the weekend is coming...

a berry brioche will make your day brighter! { berry swirl brioche }

i love challenges.

i feel the uttermost need to experiment, discover and push my limits every time.

i can't stay still, because even when I do it my mind is still racing.

in my head, at any time, ideas swell and eventually overflow like popping corn, unpredictable, plenty and loud.

i also use to put recipes together during meetings. or on my way home, in the metro. or while i'm shopping for groceries. or in the shower. it's just something that i can't avoid.

all of this to say that i have been dreaming about this day for a long, long time.

i had the recipe thought of, i had seen plenty others for inspiration, i was even convinced i could successfully do it, but i never found the time. it does take some eight hours - and some more overnight rest - but i finally convinced myself that it would be absolutely worth it.

i was partially guided by some brioche recipes i've found online, but i made it pretty much from scratch. having no stand-mixer, i kneaded it all by hand - and oh yeah, if that wasn't some heavy work out! - i used frozen berries - which are usually too watery for this kind of recipe, but i'm not rich! - and i didn't really follow any guidelines on pretty much anything - only my gut, which once more has proven to be sharp.

i was astonished at how perfect this whole thing actually turned out.

modesty aside... it was absolutely gorgeous.

whenever i bake bread, i always think that it is the best bread i've ever made/eaten/seen. but this time i think i've raised the tide quite high.

i think i am in love with my breakfast,

may i tempt you too?

banana. caramel. buttery. need i say more!? { banana caramel cobbler with maple syrup }

disclaimer:

if anguish creeps up on you after eating dessert,

or if the thought of stepping on a scale gives you the creeps,

i hate having to break it to you, but...

your job is done here.

no need to check how delicious this thing can be,

no need to see how easy-peasy this recipe is.

to put it plainly:

i ate half cake...

...straight out of the oven.

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.

pão, pan, pain, pane, brot, bread. { pan de jamón }

ok, i've already told you about my love for baking bread.

the fulfillment it brings to my soul.

well... on the top of that, some kinds of bread bring me an even sweeter feeling,

they recall me of cherished places, memories and people.

one of them

(and i cannot but say that it is my number one, way ahead of the bavarian laugenstange)

is the traditional bread from my hometown: padas de vale de ílhavo.

there's then a bunch of others. like today's bread.

this one in particular recalls me of lazy weekends,

but also of parties and special holidays like christmas and new year's eve.

and it has a very funny story ;)

porquê o pão. { laugenstange }

there is something about making bread...

i don't know...

something about the sour smell of leavening yeast,

the patient waiting for the dough to rise,

the feeling you get when you see it all huge and puffy,

the hand kneading and shaping,

the smell of those buns in the oven,

the amazing sensation of eating homemade bread...

... it is so relaxing and rewarding ♥

día de los muertos. { pan de muerto - guest post }

i've always really liked the holiday on the first of november.

'dia de todos os santos', we call it.

gathering at my grandparents' for lunch with my cousins, homemade food and 'papas de abóbora', then it was half austere remembering of our gone beloved ones, heading to the cemetery (and, to me, a lot of philosophic thinking, which i (scarily!) have been practicing since a too young age)... and half excitement because november is just my favourite month of the year ;)

but today i'm not doing all the talking.

nope,

today i invited my friend Laura for a guest post!

a love affair with braided berries ♥ { strawberry raspberry bread braid }

You can call me crazy, but I have no shame in admitting that I love winter thunderstorms and rain, particularly at night and especially (of course, but not only) when I'm home, cozying up in the couch, underneath thick blankets and with a huge cup of freshly brewed tea nearby.

But there is one thing I like even more: those days (and many of them are left by these stormy nights) when you wake up to a bright sunshine and a deep blue sky, that almost make you forget how it is less than ten degrees celsius outside, because you can have breakfast in the balcony wearing a t-shirt as if it was summer.

Extra points if that day is a sunday ♥

uma francesa na alemanha. { german style francesinha }

This recipe is definitely not for the faint of heart.
Made for my Italian 'family' one month ago ;)
They got a taste of Porto and it got them K.O. haha!

french turned english ♥ { english breakfast french toast }

(So September is here...

or so they say,

... to me it feels like November!

freaking cold, a homogeneous and thick layer of clouds covering the whole sky, the whole day...

really?

I feel like I had no summer this year: August was work and rain all the way.)

Ok. On to the recipe.

oh-mon-dieu french toast { lighter yet delicious french toast }

(sunday morning... or is it?

oh my. it's midday and i'm still in bed.

no wonder why... blame those dark skies out there

and the pouring rain.

...feels like eight in the morning!)

aus bayern. { brezn/pretzel }

You may say my palate is not cut out for Bayern. I mean... just to give you some examples, I'm not that fond of potatoes, I'm not really keen on sausages or beer, I could easily live without meat and I'm not that into butter. On the other hand, I love fish, rice and wine, which is something that is not really common/affordable/good around here. I do miss the food back home sometimes, but, that said, I am a big (and growing) fan of Bayerische cuisine.

As for these... I could eat them every single day, all day long ;)

(note: I know what a good Breze is about and this recipe is still not 'perfect'. It was the first time I did them and my friends ate them all in seconds so I think it's not entirely bad anyway :) )

Brezn

- 500g de farinha

- 1 embalagem de fermento seco

- 2 colheres de sopa de açúcar

- 1 colher de chá de sal fino

- 350ml de leite morno

- 2 colheres de sopa de bicarbonato de sódio

- 1,5 l de água

- sal grosso

1) Numa taça grande, misturar a farinha, o fermento, o açúcar e o sal; incorporar o leite morno e amassar um pouco, até a mistura se despegar das paredes,

2) Deixar levedar tapado com um pano durante cerca de 45 min, até ter duplicado de tamanho,

3) Deitar sobre uma superfície enfarinhada e amassar mais um pouco,

4) Formar um cilindro com cerca de 20 cm e cortar em 15 partes iguais (dependendo do tamanho desejado, pode-se cortar em mais ou menos pedaços),

5) Com cada uma das partes, formar cilindros, rolando os e esticando com convicção; o meio deve ficar mais grosso que as pontas (requer prática! ;)); formar os brezn,

6) Levar ao lume a água com o bicarbonato de sódio cerca de 10 min,

7) Cozer cada brezn na água cerca de 30 segundos, virando a meio do tempo; retirar da imersão e escorrer,

8) Colocar num tabuleiro forrado com papel vegetal e salpicar com sal grosso,

9) Levar ao forno a 180ºC cerca de 20 minutos.

Brezn

- 500g flour

- 1 pckg dried yeast

- 2 tbsp sugar

- 1 tsp salt

- 350ml lukewarm milk

- 2 tbsp baking soda

- 1,5 l water

- coarse salt

1) In a big bowl, mix flour, yeast, sugar, salt; mix in milk and knead a bit, until it doesn't stick to the sides of the bowl,

2) Let leaven for about 45 min, covered with a cloth, until it reaches double the size,

3) Knead a bit more over a surface lightly dusted with flour,

4) Roll into a cilinder about 20 cm long and cut into 15 pieces,

5) Roll each piece, pulling the ends out so it stretches out; the middle part should be thicker than the ends,

6) Take the water to a boil with the baking soda for about 10 min,

7) Boil each brezn in the water for about 30 seconds, turning them; drain,

8) Place in a parchment paper lined tray, sprinkle with coarse salt,

9) Bake at 180ºC for about 20 minutes.

pull it! { wholewheat pull-apart bread with pesto and cheese }

Had been dreaming of baking this for ages. A party is a great excuse. A free afternoon makes it even better. So I had to give it a try ;)

Pull-Apart Bread de Cereais com Pesto e Queijo

- 2 chávenas de farinha para pão de cereais

- 1 chávena de farinha normal

- 1 chávena de água morna

- 1 saqueta de fermento para pão

- 3 colheres de sopa de açúcar

- sal

- molho pesto com bastante azeite

- queijo mozzarella ralado

1) Numa taça, juntar a água, o açúcar e o fermento,

2) Juntar as primeiras duas chávenas de farinha; bater em velocidade baixa com a batedeira com as espirais acopladas até obter uma mistura homogénea, tendo o cuidado de ir juntando a massa das paredes à mistura,

3) Juntar a restante farinha e amassar novamente, durante cerca de 5-10 minutos, até obter uma massa macia e elástica, que se descole das paredes da taça,

4) Moldar uma bola com a massa, reservar numa taça ligeiramente untada e coberta com um pano durante cerca de 2 horas, até ter crescido para o dobro do tamanho,

5) Deitar a massa sobre uma superfície limpa e ligeiramente enfarinhada, deixar repousar 5 minutos,

6) Estender a massa num rectângulo,

7) Espalhar sobre a massa o pesto e o queijo ralado,

8) Cortar quadrados do tamanho da secção de uma forma de bolo inglês,

9) Untar a forma de bolo inglês,

10) Empilhar os quadrados de massa e colocá-los dentro da forma, como fatias de pão,

11) Cobrir com um pano e deixar repousar mais 40 minutos,

12) Levar ao forno pré-aquecido a 180ºC durante cerca de 40 minutos, se necessário coberto com papel de alumínio,

13) Retirar do forno, deixar arrefecer e desenformar.

Wholewheat Pull-apart Bread with Pesto and Cheese

- 2 cups wholewheat bread flour

- 1 cup regular flour

- 1 cup warm water

- 1 pckg dried yeast

- 3 tbsp sugar

- salt

- pesto sauce with a lot of olive oil

- shredded mozzarella cheese

1) In a cup, mix water, sugar and the yeast,

2) Add the first two cups of flour; beat at low speed with a mixer with spiral wires plugged until obtaining an homogeneous mixture, being careful to remove the batter from the sides of the bowl constantly,

3) Add the remaining flour and beat again, for abou 5-10 minutes, until reaching a soft and pliable dough, that sticks out of the sides of the bowl,

4) Shape it into a ball and set aside in a slightly greased bowl, covered with a clean cloth for about 2 hours, until it reaches double the size,

5) Place it over a clean and slightly flour-dusted surface for 5 minutes,

6) Spread it into a rectangle,

7) Spread over pesto and cheese,

8) Cut it down to squares the size of the section of an english cake pan,

9) Grease an english cake pan,

10) Stock the squares and place them as slices inside the pan,

11) Cover with a cloth and let rest for another 40 minutes,

12) Bake at 180ºC for about 40 minutes, if necessary covered with aluminium foil,

13) Take out of the oven, let cool and unmould.