Everyday life is the special occasion!

September 19, 2014

In The Mood For

{missing the  hot days where al fresco meals were possible all day long}

This week, in spite of the lousy weather, has been most productive and adapting/ settling to some life changing situations has seem to fall into place. Some major and truly important issues are also finally seeing the light at the end of the tunnel which is not only resting but also comforting, after so many troubles on throgh the way. I plan on enjoying this weekend as peacefully as possibly enjoying life's simplest pleasures, but most vauable ones - great family moments, leisure time and some upcoming personal projects that are more than due to be concluded! Have a very nice weekend! I'm in the mood for...

{incorporating gold accessories in basic, casual outfits to up the ante}

{loving this Fall trend of leather skirts and chambray shirts}

{great duo with a slight, faint difference for an upcoming mani/ pedi}

{totally embracing the idea of empty perfume bottles for flower vase - so pretty!}

{Massimo Dutti has had me completely - pure sophistication}

{a white, crisp, beautiful coat with gold detailing that's already on the list - at Zara}

September 18, 2014

Spicy Ham Spaghetti

This is a quick dish and a successful outcome is guaranteed,desides the fact that it is economical and extremely appetizing, for fans of pasta, like me. Perfect for autumn days ahead, where comfort food can cheer up and bring an incredible energy to the gray and cold days. Furthermore, the fact that it is spicy, nuance which can vary in intensity according to the taste of each one [I love strong spices], also helps to make us feel satisfied and immediately warmer!

  • spaghetti pasta
  • tomatoes
  • 1 package of cream
  • garlic
  • extra virgin olive oil
  • ham
  • red onion
  • unsalted butter
  • 4 small chillis

In a pan sauté the onion and minced garlic in extra virgin olive oil. Add the cubed tomatoes and let cook. Cut the ham into small cubes and add to the stew along with the chillis. Let cook for about 10m. Meanwhile, boil water in another saucepan with a tablespoon of unsalted butter  and put the spaghetti to cook al dente with a pinch of salt. Finally, add  a package of cream to
the sautéed ham and stir, letting cook for about about 4m. Drain the pasta well, mix it in the stew and serve immediately.

Este é um prato de confeção rápida e resultado de sucesso garantido, para além de ser muito económico e extremamente apetitoso, para os fãs de massa, como eu. Perfeito para os dias outonais  que se avizinham, onde a comida reconfortante pode dar alento e uma energia incríveis aos dias cinzentos e mais frios. Para além disso, o facto de ser picante, nuance que pode variar de intensidade segundo o gosto de cada um [eu adoro temperos fortes], também ajuda a fazer-nos sentir satisfeitos e imediatamente mais quentes!

  • massa esparguete
  • tomates
  • 1 pacote de natas
  • alho
  • azeite virgem extra
  • fiambre
  • cebola roxa
  • manteiga sem sal
  • 4 malaguetas pequenas
Num tacho refogar a cebola e o alho picados em azeite virgem extra. Acrescentar o tomate cortado aos cubos e deixar apurar. Cortar o fiambre em pequenos cubos e juntar ao refogado, juntamente com as malaguetas. Deixar cozinhar cerca de 10m. Entretanto, ferver água num outro tacho com uma colher de chá de manteiga sem sal e colocar a massa a cozer al dente com uma pitada de sal. Finalmente, Juntar ao fiambre refogado um pacote de natas e mexer, deixando apurar cerca de 4m. Escorrer bem a massa, envolver o refogado e servir de imediato.

Too Good Not To Post It Right Away

September 17, 2014

Peach Cake

The peach trees from my parents' farm were loaded with tasty and juicy, organic and nutritious peaches that naturally made the delights of my summer consummed au naturel, as well as in delicious desserts or jam with peach pieces that were swept in a glance. These were the last batch from the  little peach tree and they were ideal supplement for a cake that was one of the tastiest I've ever baked .


  •  2 yoghurts with pieces of peach
  •  2 cups flour
  •  1 1/2 mug of sugar
  •  4 eggs
  •  1/2  of the yoghurt's cup with sunflower oil
  •  1 teaspoon baking powder
  •  ripe peaches
  •  light brown sugar

Beat the eggs with the sugar and the oil. Add the flour, baking powder and beat again. Add the two yoghurts and beat again. Peel the peaches, cut them in half moon, place them in
the dough previously poured into a mold greased with butter and dusted with flour and sprinkle over the top with brown sugar. Take it to the pre-heated oven at 180º for approximately 45m .

Os pessegueiros da quinta dos meus pais estavam carregadinhos de pêssegos orgânicos, nutritivos, saborosos e suculentos que fizeram as delícias do meu verão tanto ao natural, quanto em sobremesas deliciosas ou doces com peadaços que varreram num ápice. Estes foram os últimos do pessegueiro pequeno e foram o complemento ideal para um bolo que foi um dos mais saboroso que fiz até hoje.

  • 2 iogurtes com pedaços de pêssego
  • 2 canecas farinha
  • 1 1/2 caneca de açúcar
  • 4 ovos
  • 1/2 copo de iogurte com óleo de girassol
  • 1 colher chá de fermento
  • pêssegos maduros
  • açúcar amarelo
Bater os ovos com o açúcar e o óleo. Juntar a farinha, o fermento e bater de novo. Juntar os dois iogurtes e voltar a bater. Descascar os pêssegos, cortá-los em meia lua, colocá-los na massa previamente vertida para uma forma untada com manteiga e polvilhada com farinha e polvilhar por cima com açúcar amarelo. Levar aproximadamente 45m ao forno pré aquecido a 180º.