Everyday life is the special occasion!

April 29, 2016

In The Mood For

{Celebrating Mother's Day}

With Mother's day just around the corner followed by my mom's sweet 83rd birthday on Tuesday I'm counting on some busy days ahead with another batch of treats being cooked and an intimate family get-together surprise celebration. This week while cleaning her house I found some photography albuns and stopped what I was doing -  looking through them I came across some of my favorite old photos of my mom and me and others of when she was still young and healthy [though she wasn't a very fortunate person on this regard, sadly] and I remembered some of the fun things we’ve done together. My throat tightened, my stomach suddenly hurt [you know when you feel an empty void inside of you?]and I teared for a while hidden from her. It's heartbreaking to know that I'll never get that back anymore and I just hope that my memory never fails me so that I'll keep those tender memories treasured forever. Hope you have the most loving weekend with your mom or any mother's figure out there. I'm in the mood for...

{pairing grey and beautiful sorbet colours}

{the exquisiteness of gold and small pearls}

{the intrinsically organic but still  chic vibe of this office}

{the tasty combination of coconut flakes with tangy limes on a cake}

{the summery feel of this clutch - so beach perfect - at LEFTIE'S}

{my favourite sweets for the sweetest mom}

April 28, 2016

Empadão de Atum

"Empadão de atum" has got to be one of the easiest recipes ever and I make dish a lot because it is quick and easy to prepare and the flavour is one of my favorites. I like the combination of the soft mashed potatoes because it complements the savory tuna filling so well. Simple and delicious it makes a nice meal and a culinary delight, specially with that golden brown topping. 

  • potatoes
  • butter
  • nutmeg
  • salt
  • milk
  • tomato  sauce
  • 1 big onion
  • 1 garlic clove 
  • 3 cans of tuna fish
  • olive oil
  • 1 egg
Boil the halved or chunked (but unpeeled) potatoes in a large pan of lightly salted water. When they are soft enough to mash, drain them thoroughl.With a magic wand mix in the warm milk and butter and season with salt, pepper and some nutmeg, to taste.Reserve.   In a pan sauté the onion and garlic in a bit of olive oil. Add in a bit of chili, the tomato sauce and the tuna fish completely drained and mix it all with a wooden spoon. In a bakking tray place a layer of mashed potatoes, alyer of the tuna fish mixture and end with a nother layer of mashed potatoes. Brush the top with an egg and take to the oven pre heated at 180º until golden brown. 

Too Good Not To Post It Right Away

April 27, 2016

Rustic Sweet Bread With Nuts

"Broa Doce" is one of my favourite treats all year round, though typically it's highly consummed during 'Xmas holidays in Portugal in its original variation [you can check the recipe here]. So when my mother-in-law suggested baking a batch on her rustic wooden oven only with nuts [my next best thing] my eyes just rolled with anticipated pleasure and I was all in to help her on the making of these incredibly delicious sweet bread ones, with the extremely flavoured nuts from my parent's farm that have been making the wonders of my daily tea break. 

  • flour without yeast
  • baker's yeast 
  • hot and warm water
  • salt
  • pumpkin
  • anise
  • sugar
  • ground cinnamon
  • nuts

Light the wood burning stove beforehand so that it stays hot , but not too much. Boil the pumpkin in a large saucepan with a pinch of salt.Set the nujtsaside dusted with flour. In large bowl put the flour and open through a hole where you'll place the salt, the already cooked and slightly cooled pumpkin  and place  hot water for scalding the flour. Stir with your hands . Add more warm water not to get burnt. Knead well. 
Then place the yeast that previously melts in hot water in a container. Mix everything and knead well. Then sweeten the bread. Note that if you put too much sugar the dough becomes soft. So add it gradually to check whehter it is sweet or not, depending on the amount of flour used. Put cinnamon and also a whole package of anise powder. When the dough is well kneaded and not soft, it will be ready to rise covered with a tablecloth for about 1h30Before making the "broa doce", add the nuts and wrap. Roll out the dough then into a round shape, put them in a cabbage leaf and never get away from the heat until ready - check out frequently!


  • farinha de trigo sem fermento
  • fermento de padeiro
  • agua quente e tépida
  • sal
  • abóbora
  • anis
  • açúcar
  • canela em pó
  • nozes
Acende-se o forno previamente para ficar quente, mas não em demasia. Coze-se a abóbora numa panela grande com uma pitada de sal.Reserve as nozes polvilhadas com farinha.  Num alguidar grande colocamos a farinha e abre-se no meio um buraco onde se coloca o sal, a abóbora cozida já um pouco arrefecida e coloca-se e água  quente para escaldar a farinha.Mexe-se com as mãos. Junte mais água tépida para não se queimar. Amasse bem. Depois  coloca-se o fermento que previamente derrete em água quente numa recipiente. Mistura-se tudo  e amassa muito bem. Adoce então a broa. Atenção que se colocar muito açúcar a massa fica mole. Assim vá juntando e vendo e se está doce ou não, dependendo da quantidade de farinha usada. Coloque também a canela e um pacote inteiro de anis em pó. Quando a massa estiver bem amassada e não mole, está pronta a levedar tapada cerca de 1h30. . Tenda então as broinhas, coloque-as numa folha de couve e nunca saia de perto do lume até estarem prontas -vá verificando!