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.

fish and chips? { codfish burger with cilantro and red saffron }

Are you up for something different this time?

As you may have read on my 'about' page, I have always been fonder of cooking than of baking. But ever since I've started this project, baking has been earning its way into my heart, up to the point that in less than two years living in Germany I have felt the need to buy over half a dozen different cake pans, two pie pans, two dozens muffin tins, a candy thermometer, a couple of baking trays and deep dishes and my (several) pantries have seen countless amounts of flour, sugar and parchment paper. I always keep eggs, butter and milk on the fridge, different sorts of flour and sugar in the kitchen cabinets and I don't feel good knowing that I'm running out of baking powder or yeast. Oh yeah, I've become a baker. Some of you even know me as "the baker" already!

Yet here I am, trying to bring back the foregone notion that I go the extra mile when it comes to cooking - I do... more than ever!

pumpkin puffs portray perfection put plainly. { red pesto seared pumpkin gnocchi salad, with cranberries and yogurt sauce }

these gnocchi have waited long enough for you now.

it's time they make their appearance!

Back from Berlin { cheese and cured ham meatloaf with lemon-herbs roasted potatoes }

Andava a ver se acabava ou não o mundo para publicar esta receita, que fiz ontem para o almoço! A inspiração foi dada por uns amigos que estão a estudar em Berlim, que foram impecáveis durante a nossa estadia e nos receberam em casa com uma delícia parecida com esta!

I was waiting for the world to decide if it would end or not to publish this recipe, my lunch yesterday! Inspirated by a group of friends who are studying in Berlin, who were great for us during our stay, and welcomed us at their place with one like this!

No Lustgarten
At the Lustgarten

Rolo de Carne com Queijo e Paio e Batatas no Forno com Limão e Ervas
Ingredientes:
1 kg de carne de novilho picada
8 azeitonas, picadas
6 dentes de alho, picados
cominhos
pimenta moída na hora
orégãos
sal grosso
1 ovo (+ 1 ovo para o exterior, opcional)
200g de queijo fatiado
200g de paio fatiado
50g de barriga fumada fatiada
coentros
pão ralado
azeite

8 batatas médias
sumo de 1 limão
azeite
sal grosso
erva à escolha (tomilho, alecrim, ervas de provence ou orégãos)

Preparação:
1) Misturar bem a carne com o sal, os cominhos, a pimenta, os orégãos, o alho, a azeitona e o ovo batido,
2) Estender sobre um papel vegetal, numa camada fina e homogénea (cerca de 1 cm de altura),
3) Distribuir as fatias de queijo, depois o paio e a barriga fumada sobre a carne, colocar os coentros numa das pontas para ficarem no centro,
4) Enrolar como se se tratasse de uma torta,
5) Envolver no pão ralado (com ovo batido, opcional)
6) Levar ao forno a 200º num tabuleiro, cerca de 1 hora,
7) Entretanto, preparar as batatas: lavar e cortar em gomos, temperar com os restantes ingredientes e colocar no forno também cerca de 1 hora, por baixo do tabuleiro do rolo,
8) Fatiar o rolo e servir imediatamente.

Why the rain...? { rosemary lemon roasted salmon, potatoes and mushrooms }

A simple and delicious way to cook salmon that is also really easy and quick to prepare: just toss everything into a baking tray and that's it! Perfect comfort food for cold, rainy and lazy days, yet it actually brings a taste of summer to the table.