Everyday life is the special occasion!

January 29, 2016

In The Mood For

 {up the ante of tea time with gorgeous cup sets}   

It's scheduled to be somewhat sunny  for the next days here, so though I won't be in a fully-fledge des-hibernation mode just yet, I am already starting to feeling it. With Carnival break just around the corner it's time to start planning some major proscrastinated meetings with friends/ family get-togethers, because lack of time and dreary weather have just been so down in the past month. What are your plans for this weekend? Hope it involves  comforting and delicious meals  and if it’s freezing where you are, curling up with a good movie, a decadent treat and a nice cup of tea. Have a great one. I'm in the mood for...
 {living for classics mixed with pretty, comfy basics}

 {there's nothing like a freesh flowers arrangement to brighten a room instantly}

{nurtured hands and beautifully barely-there accent rings}

{my vintage-looking pharmacy box}

{TGIF - mini mille feuilles for the weekend's movies marathon}

January 28, 2016

Penne Gratin With Broccoli

Pasta [and by this I mean all kinds of pasta] is usually a staple at my house and pasta dishes are a recurrent comfort food [the ultimate one for me]. This easy, not so special but extremely savory dish of thick penne with a wonderful cream and cheese sauce and a twist of unexpected vegetables was what I  threw together one of these nights after an hectic day and it was just the sort of comforting, indulgent dinner I was craving. During the cooler months, in my opinion, not much beats a baked pasta dish. Don't you agree?

  •  1 penne package
  •  2 packages of culinary cream [less than 30% fat]
  • 1 teaspoon butter
  •  3 eggs
  •  mixture of peppers
  •  120g mozarella
  •  broccoli
  •  70ml milk
  •  salt

Take the pasta to cook in water  seasoned with salt and a teaspoon of butter. Once it is "al dente" drain it and rinse off thoroughly with cold water to stop  the cooking process. In another pot slightly cook the broccoli. Drain them and set aside. Meanwhile mix the cream with the whisked eggs, milk and mozarella
cheese. Season with a little bit of salt and pepper. Place the pasta in a tray, garnish with the boiled broccoli and pour over the previous mixture. Take to gratin in a hot oven,  preheated at 200°C, until the it is golden.

  • 1 pacote de penne 
  • 1 colher de sopa de manteiga  [uso sempre Mimosa]
  • 3 ovos
  • mistura de pimentas
  • 120gr mozarella
  • bróculos
  • 70ml leite
  • sal
Leve a massa a cozer em água temperada com sal. Assim que estiver "al dente" escorra-a e passe-a por água fria para parar a cozedura. Noutra panela coza ligeiramente os bróculos. Escorra-os e reserve. Entretanto misture as natas com os ovos batidos, o leite e o queijo mozarella. Tempere com um pouco de sal e pimenta. Coloque a massa depois num tabuleiro de ir ao forno, guarneça com os brócolos e deite por cima o preparado anterior. Leve a gratinar em forno quente, 200ºC, até a massa estar dourada.

Too Good Not To Post It Right Away

January 27, 2016

Orange Cake & Chocolate Ganache

This super fluffy, delicate, buttery, beautifully scented orange cake draped with not-too-sweet and with a hint of bitterness, rich chocolate ganache revealed to be a perfect combination, bringing together the best of both worlds.Specially scrumptious the easy peasy recipe makes it a go-to for a special occasion [or none at all!] with its fragrance with the most alluring bright orange flavour. I hope I’ve managed to sell this cake recipe to you already!

  • 4 eggs
  • zest of 2 small oranges
  • juice of 2 small oranges
  • 40ml liquid butter
  • 250gr sugar
  • 350g self-raising flour 
  • 1 teaspoon baking powder
  • 1 dark choclate
  • 1 package cream

Separate the yolks from the whites and whisk the egg whites. Reserve the whisked egg whites. Whisk the egg yolks with , the oil and the zest of the orange.
Afterwards add the juice of the orange and whisk again. Add the flour and whisk, then involving the whisked egg whites. Pour it a mold buttered and sprinkl it with flour and take it to the oven pre heated at 180º for about 35-40 minutes.

  • 4 ovos
  • raspa de 2 laranjas pequenas 
  • sumo de 2 laranjas pequenas
  • 40ml manteiga líquida
  • 250gr açúcar
  • 350g farinha com fermento
  • 1 colher de fermento
  • chocolate culinária
  • 1 pacote natas
Separe as gemas das claras e bata as claras em castelo. Reserve as claras. Bata bem as gemas com o açúcar, a manteiga líquida e com a raspa da laranja. Adicione depois o sumo da laranja e bata de novo. Junte a farinha e bata, depois envolvendo as claras batidas em castelo. Verta dentro da forma untada com manteiga e polvilhada com farinha e leve a cozer a 180ºC, cerca de 35-40 minutos.