Everyday life is the special occasion!

July 03, 2015

In The Mood For

{spending a day at the beautiful Portuguese beaches' seaside}

Summer produce is giving me life these days. Whether it’s fruits, vegetables or flowers I truly can’t get enough.With the amount of work finally taking a slower pace it gives me more time to make plans for this first weekend of July -  spending a day at the coast while enjoying the beauty of a summertime sunset,picking roses from the garden, lighting floral-scented candles in the bedroom and bathroom, stocking up on tasty snacks before movie night [Mad Max: Fury RoadStill Alice]and doing some shopping spree at the sales at ZARA HOME. After all, summer’s for enjoying the simple things in life! Have the nicest weekend. I'm in the mood for...

{this cool and polished look for this summer - plus bad hair days ;)}

{beautiful cocktail rings for nights out}

{the comfortable and sweet feel of this super cute quilt}

{this adorable natural straw tote at WOMEN'S SECRET - I'm having a thing for pom-poms, I know}

{learning to master a signature dry gin}

{indulging in super healthy and deliciously savory homemade salads}

July 02, 2015

Strawberry Flavor & Lemon Glaze Yoghurt Cake

This cake has a delicious strawberry flavour due to the aromatized yoghurt  and a wonderful scent that will impregnate your home for many hours. Its texture is super fluffy and kind of moist, the savory taste remains in our mouth and it's drizzled with just the perfect mixture of lemon icing that simply adds a little kick of freshness and tartness to the sweet cake.Wonderful and super easy to bake for a special occasion or just like I did - for no reason at all.

  •  2 cupsvflour mugs
  •  1 teaspoon baking powder
  •  6 eggs
  •  Sunflower oil 1/2 cup
  •  1 liquid yogurt strawberry flavor
  •   Frosting: juice and zest of 1 lemon + 100g icing sugar

Separate the whites from the yolks and whisk the egg whites with 3 tablespoons of sugar. Reserve. In a bowl beat the egg yolks with the sugar until it forms a whitish foam and add then the flour, baking powder and yoghurt and mix well. Finally add the whisked egg whites gently. Take to a 
preheated oven at 180º for about 45 -55m. Remove from oven, let cool, unmold and make frosting to put on top.

  • 2 canecas de farinha
  • 1 colher  de chá de fermento
  • 6 ovos
  • 1/2 caneca de óleo de girassol
  • 1 iogurte líquido aroma de morango
  • glacé: sumo e raspa de 1 limão + 100gr açúcar em pó
Separe as claras das gemas e bata as claras em castelo com 3 colheres de sopa de açúcar. Reserve. Numa taça batas as gemas juntamente com o açúcar até formar uma massa esbranquiçada e adicione depois a farinha, o fermento e o iogurte líquido e bata muito bem. Por fim envolva as claras. Lev ao forno pré aquecido a 180º cerca de 45 -55m. Retire do forno, deixe arrefecer, desenforme e faça o glacé para colocar por cima.

Too Good Not To Post It Right Away

July 01, 2015

Spicy Gizzards

This is a traditional Portuguese snack that can be found at any seaside restaurant during summertime and it's a great treat to share with friends, over a nice chat and great wine [ though I prefer sangria].It is popularly known as finger food and served as an appetizer at parties and other festive events. I love its spicy twist, the thick savory sauce ideal to dive in a nice loaf of bread. It is a big favorite in my home and we usually enjoy gizzards as a dish by itself.  If you're having a boring upcoming weekend why don't you give my recipe a try and spice it up?

  •  2kgs chicken gizzards
  •  1 onion, chopped
  •  2 cloves garlic, minced
  •  80ml extra virgin oliveoil
  •  80g butter
  •  70g of spicy chorizo
  •   chili
  •  2 bay leaves
  •  Tomato concentrate  -1 package 
  •  2 glasses of white wine
  •  1 cup water
  •   qs salt

Clean the gizzards from skin and fat, wash and drain them.Cut the gizzards into small pieces. Cut the spicy chorizo into thick cubes. In a pan let it margarine with the onions, garlic and bay leaves
Let all stew. In the midway of  the stew, add the chorizo and let it cook a little bit more. Add the gizzards. Season with a little salt, add the chili and let it fry lightly. Add the tomato pulp and pour over the white wine and the water. Cover the pan and let all cook for about 1 hour and 30 minutes until hot they are very tender. Serve with bread, generously. 

  • 2kgs de moelas de frango
  • 1 cebola picada
  • 2 dentes de alho picados
  • 80ml de azeite
  • 80g de manteiga
  • 70g de chouriço de carne
  • malaguetas
  • 2 folhas de louro
  • 1 pacote de tomate concentrado
  • 2 copos de vinho branco
  • 1 copo de água
  • Sal q.b.

Limpe as moelas de peles e gorduras, lave-as e escorra-as.Corte as moelas em pedaços. Corte o chouriço em cubos grossos.Num tacho leve ao lume a margarina, com a cebola, os alhos e as folhas de louro.Deixe refogar.A meio do refogado, junte o chouriço e deixe refogar mais um pouco.Junte as moelas.Tempere com um pouco de sal, junte as malaguetas e deixe fritar ligeiramente.Junte a polpa de tomate e regue com o vinho branco e com a água.Tape e deixe cozer cerca de 1h e 30 minutos até ficarem tenrinhas.Sirva quente acompanhado com pão.