Everyday life is the special occasion!

August 29, 2014

In The Mood For

{spending the last weekend of August at the beach}

There's always somewhat of a bittersweet feeling about kissing summer goodbye, but at least in what concerns great weather this weekend will surely rock, before it's time to get back to the hustle and bustle of daily life. Although summmertime is great, favouring relaxation and promoting fantastic memories there's something about the upcoming season that intrinsically connects to me and I truly can't wait to welcome Fall! Wish you all a great weekend! I'm in the mood for...

{dainty gold jewelry, soft colours, thin fabrics}

{indulgent home made breakfasts}

{loving this polished, clean and stylized office corner}

{organizing the daily make up I keep at hand on the master bathroom}

{This super cute structured bag - at Zara, new collection}

{a sophisticated olive green parka that is the greatest Fall anticipation - at Zara, new collection}

August 28, 2014

Lime Swiss Roll

Last Sunday, after returning from holidays at the beach, I felt like having one of those moist tarts which are always a delight. The acid aftertaste clearly broken by the sweetness of sugar, the freshness of the lime and its unique flavor make of this pie the ideal treat for a summery dessert to share at a a family meal or gathering of friends, otherwise, I assure you will not stop eating while it is in front of you!

  • 8 eggs
  • 350g sugar
  • zest of 2 limes
  • juice of 2 limes
  • 50g flour
  • 25ml liquid butter
  • butter for greasing 
  • parchment paper

In a bowl put the sugar with the flour and mix. Add eggs and beat. Then add the zest and lime juice and whisk again. Finally, add the butter and mix one last time. Pour into a rectangular mold, greased with butter, lined with parchment paper and greased again. Bake for about 30 min at 180. Do notoverbake, it is better wet and creamier. Unmold it while hot over a cloth covered with sugar. Do not let it cool because while the dough is hot it has elasticity to be rolled without breaking.

No domingo passado, depois de regressar de férias na praia, apeteceu-me uma daquelas tortas húmidas e que são sempre uma delícia. O travo nitidamente ácido quebrado pela doçura do açúcar, a frescura da lima e o sabor inigualável tornam esta torta no doce ideal para uma sobremesa veraneia para partilhar a uma refeição familiar ou reunião de amigos, senão, garanto-lhe não vai para de comer enquanto estiver `a sua frente!

  • 8 ovos
  • 350 g de acúcar
  • raspa de 2 limas
  • sumo de 2 limas  
  • 50g farinha
  • 25g manteiga líquida
  • manteiga q.b. para untar
  • papel vegetal

Numa tigela coloque o açúcar com a farinha e misture. Junte os ovos e bata. Seguidamente adicione a raspa  e sumo da lima e bata de novo.  Finalmente, junte a manteiga  e misture tudo uma última vez. Deite numa forma retângular, untada com margarina, forrada com papel vegetal e novamente untada. Vai ao forno cerca de 30 min a 180ºC. Não deixe cozer demasiado, pois é melhor húmida e mais cremosa. Desenforma-se ainda quente sobre um pano polvilhado com açúcar. Não deixe arrefecer pois enquanto quente a massa tem elasticidade para ser enrolada sem partir.

Too Good Not To Post It Right Away

August 27, 2014

Summer Salad #4

This super-quick but utterly delicious salad of figs and prosciutto will be great as a starter or a a light meal for this summer hot days. These figs came from a magnificent old tree in my parents farm, and are part of a fig orchard that  stands on the property. This year the fig tree has been very generous and figs abound - tasty, sweet, rich and it's a pleasure to get them directly from the tree and to prepare wonderful, effortless  meals that taste like heaven.

  • figs
  • prociutto
  • cuccumber
  • cherry tomatoes
  • lettuce
  • red onion
  • extra virgin olive oil
  • white wine vinegar
  • salt