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.

tarte aux framboises { french raspberry tart }

When I was a toddler, and until I started elementary school, my then only brother and me had a very sweet french lady taking care of us and helping around the house. I have to admit that, besides her tanned face and her kind smile, which she managed to pull even when we young brothers had our share of fun plotting against her, I can't quite recall these days. They say we start collecting memories around that age, right? Well, I was a bit too young back then to remember everything clearly.

para a minha mãe. { clafoutis dutch baby pancake }

She is a one in a zillion kind of woman.

She may not be easy to deal with at times, for she has the boldest of personalities. She will teach you how to stay strong no matter what, how to stand up for your ideas and ideals. She is the strongest person you will ever meet. She will, without even knowing it, show you to be that woman - in a man's world. She will teach you not to care about petty things and to treasure authenticity and essence. She is not afraid to speak her mind, and although she is transparent as she can be with her emotions, she will always remain a mystery to you.

That makes her infinitely sexy.

She may seem unattached at times, but she has the biggest heart you could ever imagine. She will come off as though she won't easily get off her own track for something or someone - yet she definitely will. Don't let the looks fool you and make her regret that later on. If you find her, beware that you have found a rare gem. You will have to - and you will want to - catch up with her unique pace.

She's not for the faint of heart. 

She embraces challenges and change. And she likes to live with her head up in the clouds. She is a dreamer. She will tell you all about some crazy idea she has had, right in the haze of it, and then she will leave you puzzled as she moves on to the next one, for her mind is both restless and reckless. Don't be fearful and don't try to stop it, it's not like she cannot commit or care. She is merely capable of seeing countless roads at the same time. She's witty and creative and she will definitely inspire you. Her endless unfinished projects may always remain so, for she has already accomplished so much. She has achieved so much in her life, you can only feel profound admiration for her. That is both insping and intimidating, for it's not easy to live up to that standard.

She is larger than life.

We do have a lot in common, and I am glad for it.

And I hope and like to think that, one day, I will be worthy of these words of my own myself.

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!

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?

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.

birthday celebration challenges | the outcome

we've got a winner!
it's Susana, from basta cheio, and you can check her post here too

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!

my one and only french lover ♥ the macaron { lady grey macarons with salted caramel }

an adventure yet to be over

(uma aventura que está longe do fim)

fondant au chocolat. { chocolate fondant }

it's dark. raw. gooey and turning to fudgy. gorgeous.

it's like a chocolate mousse baked bar.

you may eat it straight out of the oven... like a lava cake.

and after that, it's an heavenly gorgeous chocolate fudge.

p.s.: dust with cocoa.

1 + 1 + 1 = CAKE { three ingredient chocolate cherry cake }

When I first found out about this cake here, I knew it wouldn't be long before I tried it...

(and this is what you get when you're so eager you don't allow the cake to bake properly)

Bolo de Chocolate e Cereja... em Três Ingredientes

- 200g de nutella

- 3 ovos

- uma dúzia de cerejas descaroçadas

1) Derreter a nutella em banho-maria, deixar arrefecer um pouco,

2) Bater os ovos durante 10 minutos com a batedeira na velocidade máxima,

3) Incorporar a nutella nos ovos,

4) Forrar o fundo de uma forma de fundo amovível com papel vegetal,

5) Deitar as cerejas no interior e verter sobre elas a massa,

6) Levar ao forno a 170ºC durante cerca de 15-20 minutos,

7) Retirar do forno e deixar arrefecer completamente antes de servir.

Chocolate Cherry Cake... with Three Ingredients

- 200g nutella

- 3 eggs

- a dozen pitted cherries

1) Melt nutella over a pot of simmering water, let cool a bit,

2) Beat eggs for 10 minutes at maximum speed,

3) Fold the nutella in the eggs,

4) Line the bottom of a removable bottom cake pan with baking paper,

5) Pour in the cherries and the batter,

6) Bake at 170ºC for about 15-20 minutes,

7) Let cool completely before serving.

for grown-up children ;) { mac & cheese... & ham }

Since today's Children's Day - at least where I grew up as a child! - I decided to post a really simple yet delicious recipe that kids - and grown ups - will love ;)

Massa Gratinada com Fiambre e Queijo

- 375g de cotovelos riscados

- 150g de fiambre, cortado em tiras

- 3 dentes de alho, grosseiramente picados

- azeite

- 100g de queijo parmesão ralado

- 2 ovos

- 150ml de natas

- pimenta

- orégãos

- sal

1) Cozer a massa em água com sal,

2) Saltear o fiambre e o alho em azeite,

3) Bater os ovos com as natas, 80g de parmesão e os temperos,

4) Misturar tudo bem, polvilhar com o restante parmesão e levar ao forno a gratinar a 200ºC durante cerca de 5-10 min.

Mac, Ham and Cheese

- 375g macaroni

- 150g ham, cut into stripes

- 3 garlic cloves, roughly chopped

- olive oil

- 100g shredded parmesan cheese

- 2 eggs

- 150ml heavy cream

- pepper

- oregano

- salt

1) Boil the pasta in salted water,

2) Sautée ham and garlic on olive oil

3) Beat eggs, cream, 80g parmesan and seasonings,

4) Mix everything well, sprinkle with the remaining parmesan and bake at 200ºC for about 5-10 min.

isto é que vai aqui uma açorda... { açorda de peixe }

On great dinners.

You know, I love to cook. But I am definitely not cut out to be in the kitchen the whole day. I think it would drive me crazy. It's hot, dirty and nose and mouth confusing. In the end, I would have smelled and tasted too many different things - yes, I am also not cut out to make only ONE big sized dish. I like to make MANY smaller dishes.

So since I am having a 'little' party here at night, I have already whipped up 7 or 8 different things (among appetizers, main dishes and desserts) since 10 pm yesterday. Not that I have been cooking the whole time. But mostly.

This post is actually not about this party. It is about a small nice dinner I had here on Wednesday. More importantly, this post is about tasting like home. Taste of Portugal ;)

When two friends said they would like to do something Wednesday evening, and since no one had yet seen my new apartment, I suggested we could do dinner + film here. Somehow, it didn't take me long to choose a recipe to cook, I had been dreaming of one of these for a while.

Until not long ago, I really didn't like açorda. It is something that has been growing on me, and that I had never cooked. So I read some recipes online and came up with my own version.

Modesty aside, I dare to say it was a success.

Açorda de Peixe

Nota: na minha terra diz-se que bacalhau não é peixe ;) mas esta receita, para além de poder levar peixes brancos - garoupa é boa opção - pode levar bacalhau. Entre parênteses estão os ingredientes específicos que usei ou outras notas.

- 600g de lombos ou filetes de peixe branco (bacalhau fresco congelado)

- 1 pão grande (pão de centeio)

- 1 chávena de polpa de tomate

- 1/2 chávena de caldo de marisco (sopa de salmão)

- 6 dentes de alho, picados

- azeite

- sal

- mistura de pimentas, moída na hora

- ervas de provence

- piri-piri seco

- salsa fresca, picada (usaria coentros, mas nesta terra não é fácil encontrar)
- 1 ovo

1) Cortar o topo do pão com uma faca de serrilha, de forma a criar uma tampa,

2) Dourar o peixe com metade do alho em azeite e sal durante um minuto ou dois, juntar três chávenas de água e deixar cozer,

3) Entretanto, retirar o miolo do pão, temperar com pimenta e colocar numa taça, reservando o exterior à parte,

4) Juntar e misturar água ao miolo do pão de forma a que bem embebido; deixar de molho durante cerca de 10 minutos,

5) Escorrer o peixe e partir em pequenos pedaços; reservar o peixe e o caldo da cozedura separadamente,

6) Num tacho, refogar o restante alho em azeite,

7) Juntar a polpa de tomate e o caldo de marisco; misturar e deixar cozinhar um pouco,

8) Escorrer ligeiramente o pão e juntar ao tacho com o caldo de cozedura do peixe; deixar cozinhar cerca de 10 minutos, mexendo frequentemente,

9) Juntar o peixe, pimenta, piri-piri, ervas de provence e a salsa fresca picada, deixar cozinhar mais 2 minutos,

10) Adicionar o ovo e misturar energeticamente na açorda, deixando cozinhar mais 1 minuto,

11) Verter dentro da crosta do pão e servir polvilhado com salsa fresca picada.

Fish Açorda

Note: You can use any white fish for this, grouper and salted cod are good options. Between parentheses are other notes, like the specific ingredient I picked.

- 600g white fish (defrost frozen codfish)

- 1 big bread (rye)

- 1 cup tomato paste

- 1/2 cup seafood stock (salmon stock)

- 6 garlic cloves, chopped

- olive oil

- salt

- freshly ground pepper

- provence herbs

- dried chili powder

- fresh parsley, chopped (I would use cilantro but it's not easy to find around here)

- 1 egg

1) Cut the top of the bread, so as to create a lid,

2) Cook the fish with half the garlic and salt in olive oil over medium heat for a minute or two, add three cups water and let boil,

3) Meanwhile, scrape the interior of the bread, season with pepper and place in a bowl, setting the crust aside,

4) Add water to the bread in the bowl until it is all soaken; let rest for around 10 minutes,

5) Drain and chop the fish; keep the resulting broth aside,

6) In a pan, sautée the remaining garlic in olive oil,

7) Add the tomato paste and seafood stock and let cook for a while, stirring,

8) Lightly drain the bread and add to the pan with the fish stock; let cook for 10 minutes, stirring frequently,

9) Mix in the fish, pepper, chili, herbs and let cook for 2 more minutes,

10) Add the egg and stir energetically; let cook 1 more minute,

11) Pour inside the bread crust and sprinkle with freshly chopped parsley.

Coconut Moon { coconut lime pie }

Every year, amidst September, we have this family gathering at my granda's, since a local festivity is happening, and everybody fills the table to receive relatives and friends. I always make some kind of dessert for this day, and other parties, with pleasure, but this time I had no will to be in the kitchen at all, no desire for any kind of sweetness or even any wish to cook.

Nonwithstanding, the evening before, I realized I really had to do it, although I was stuck somewhere between thesis and portfolio, so I closed my eyes, took a deep breath, forgot it all, and put hands to work. The recipe is a little bit messed up, just like my dizzy head at the moment...

Tarte de Côco e Lima
Ingredientes:

- 1 base de massa quebrada (receita aqui)

- sumo de 2 limas e 1 limão

- 250g de açúcar

- 75g de manteiga

- 4 ovos

- 100 g de côco ralado

- 1 colher de sopa rasa de maizena

- leite q.b.

- açúcar em pó para polvilhar

Preparação:

Esta receita pode ser feita de três formas, a meu ver: cozinhar apenas massa e deixar o recheio cremoso, cozinhar tudo junto ou apenas gratinar o topo. A espessura desejada para o recheio depende da cozedura ou não no forno.

1) Caso se deseje não levar ao forno, ou apenas gratinar, cozinhar a massa quebrada estendida numa tarteira a 200º até estar dourada,

2) Dissolver o açúcar, a manteiga e a maizena no sumo de lima e limão sobre lume médio,

3) Bater os ovos e acrescentar aos poucos ao sumo também, mexendo sempre com uma vara de arames,

4) Misturar leite no côco ralado (apenas o suficiente para encharcar o côco caso se deseje não levar ao forno, ou mais caso se queira gratinar ou mesmo cozinhar),

5) Acrescentar o côco à lima e limão,

6) Levar ao lume para espessar um pouco, até ficar com uma consistência de curd (que pode ser mais ou menos líquido conforme a tarte desejada, como referido),

7) Deitar o recheio sobre a massa da base,

8) Deixar arrefecer (tarte fria de creme), gratinar (tarte cremosa quente e tostada) ou cozinhar durante cerca de 25 min a 180º (tarte mais seca, tudo cozinhado ao mesmo tempo).

Coconut-Lime Pie
Ingredients:

- 1 homemade pie crust (recipe here)

- 2 limes + 1 lemon, juiced

- 250g sugar

- 75g butter

- 4 eggs

- 100 g shredded coconut

- 1 tbsp cornstarch

- milk q.b.

- powdered sugar to dust

Preparation:

This recipe might be made three ways: to cook olny the crust and leave the filling uncooked, to cook both at the same time or to cook the crust and gently gratin the filling. Filling thickness must be adjusted to each method.

1) If not cooking the filling, or just gratineeing, cook the crust in a pie pan for 25 min at 200ºC,

2) Dissolve sugar, butter and cornstarch in the juices over medium heat

3) Beat the eggs and add bit by bit to the juices, beating vigorously with a fouet,

4) Mix milk and coconut (not baking: just enough to soak the coconut, cooking: more),

5) Add coconut to the first mixture,

6) Take to heat, stirring, until reaching a curd-like consistency (more or less liquid accordingly to the method followed),

7) Pour the filling over the crust,

8) Let cook (cold creamy pie), gratin the top at 230º (hot creamy pie with a golden top) or cook for 25 minutes at 180º (dry pie, everything cooked together).