Everyday life is the special occasion!

March 06, 2015

In The Mood For

{loading on gallions of tea several times a day}

I can hardly believe that we are already into March at full gas with sunny mornings that upload the spirit and that get me eager  to get off the bed as soon as possible. I simply cannot bear wearing dark, moody winter makeup  any more so things are gradually softening and transitioning into pastels and a bit more vivid hues. Early spring blooms are beginning to show and I've been having a great time going outside for walks and breathing pure, fresh air while relaxing and unwinding . Wish you a great weeknd. I'm in the mood for...

{rocking my fur coats with jeans and booties for a French boho chic vibe}

{fancying the details in this corner}

{small gold rock studs that feel very polished}

 {picking the first jar flowers from the backyard}

 {a great kitchen knives set acquired with supermarket shopping points}

{this week's make up basics}

March 05, 2015

Spinaches, Chévre & Bacon Fuilleté

A rich buttery custard filled with spinaches, bacon and chévre cheese is certainly delicious and I guessa a bit far from dainty, but believe its wonderful mix of flavours is well worth the calories ingestion. The pastry bakes up all flaky and tender with a delectable yummi gift in the center. I think that both vegetarians and non-veggies [you just have to remove the bacon] will love this dish, that I have used as a main course but that can easily be turned into a great appetizer if you do it in one-bite portions for a party or even as a buffet centerpiece.

  •  2 sheets phyllo dough
  •  extra virgin olive oil
  •  garlic
  •  spinaches
  •  bacon
  •  1 cheese chévre

Sauté the spinach in olive oil and garlic until well cooked, add the cheese party into small pieces and let melt well and involve all also very well. Line a tray with one puff pastry sheet and prick the bottom with a fork. Pour the mixture of spinach, close the puff pastry all around folding edges and put another puff pastry sheet on top, folding the edges beneath the other pastry sheet. Cut the top so that it cooks  better. Take to a preheated oven at 200º for about 20 m or until golden brown.

  • 2 folhas massa folhada
  • azeite virgem extra
  • alho
  • espinafres
  • bacon 
  • 1 queijo chévre
Saltear os espinafres em azeite e alho até estarem bem cozidos, juntar o queijo partido em pequenos pedaços e deixar derreter bem e envolver tudo muito bem. Forrar um tabuleiro com uma das folhas de massa folhada e picar o fundo com um garfo. Verter a mistura dos espinafres, fechar a massa folhada em toda a volta, dobrando as bordas para dentro e colocar a outra folha de massa folhada por cima, dobrando as bordas por debaixo da outra folha de massa folhada. Dar uns cortes por cima  para cozer melhor. Levar a forno pré aquecido a 200º cerca de 20m ou até dourar.

Too Good Not To Post It Right Away

March 04, 2015

White Beans Tart - Childhood Memories #12

When I was little longed for my mother to go to the grocery store in the neighborhood to do the weekly shopping to be able to delight myself with the miniature "pastéis de feijão" [white beans sweet cakes], one of my favorites,  that the shop owner always had on display always in shop window. This week I felt like having one of those little wonders and I ventured to do it in a XL version, the size of my appetite and I assure you that I just didn't  devour it all by myself, because what I really like is to share what is good with those I love!

  • 1 puff pastry sheet
  • 400g of cooked white beans
  • 300g sugar
  • 5 eggs
  • 80g flour
  • 80g melted butter
  • 80g grated coconut
  • 1/2 tablespoon (coffee) ground cinnamon

Put the puff pastry shet in a removable bottom old and poke up the bottom with a fork and keep it in the fridge.If the beans are already cooked, smash them into a pure. Then pour the puree to a bowl, join the sugar, eggs, flour, melted butter, grated coconut and cinnamon. Then whisk all very well until you get a homogeneous mixture. Take it to a preheated oven at 180 ° C until golden brown and set.

Quando eu era pequena ansiava pelas idas da minha mãe à mercearia do bairro para fazer as compras da semana para poder deliciar-me com os pequenos bolos de feijão, uns dos meus preferidos desde sempre, que a dona da loja tinha sempre disponíveis na montra de vidro antiga. Esta semana apeteceu-me uma dessas pequenas maravilhas e aventurei-me a fazê-la em versão XL, o tamanho do meu apetite e garanto-vos que só não a devorei toda sozinha, porque o que eu gosto mesmo é de partilhar o que é bom com as pessoas que adoro!

  • 1 folha de massa folhada
  • 400g de feijão branco cozido (usei de frasco)
  • 300g de açúcar
  • 5 ovos
  • 80g de farinha
  • 80g de margarina derretida
  • 80g de coco ralado
  • 1/2 colher (café) de canela em pó

Forra-se uma tarteira de fundo amovível com a massa folhada e pica-se o fundo com um garfo e reserva-se no frigorifico.Tritura-se o feijão branco cozido até ficar em puré. De seguida deita-se o puré para uma taça, junta-se o açúcar, os ovos , a farinha, a manteiga derretida, o coco ralado e a canela. Depois bate-se tudo muito bem até ficar uma mistura homogénea. Leva-se ao forno pré aquecido   a 180ºC até dourar e solidificar.