Everyday life is the special occasion!

November 28, 2014

In The Mood For

{colder rainy days that ask for coziness at home}

Today is Black Friday day, an American tradition Portugal has adopted recently and that comes right in handy, because who doesn't love good things at lower prices? Not that we are in a comfortable position of wasting money around; hence my small shopping list is done and I intend to stick to the plan - just a few kitchen/ bathroom items needed for the new house and a small splurge on a cape. So today I am eager to go on a girls shopping spree and I am quite happy that a relaxed weekend is just a few hours away. Wish you a great one! I'm in the mood for...

{the overall atmosphere of this office - love the ultra organic feel and the stunning natural light}

{super classic looks that are both comfortable and chic}

{a lipstick that's too beautiful both in colour and packaging}

{baking homemade pizza for this weekend's series marathon}

{this warm and polished fake fur scarf came home with me - at ZARA}

{the cutest pair of earrings that are just gorgeous and look amazing put on - at ZARA }

November 27, 2014

Spiritual Codfish - Thanksgiving Day

Today is Thanksgiving day and I guess it requires a more elaborate meal, one which involves a bit of more work, patience and dedication so that the meal results in a beautiful and absolutely delicious moment to share with our beloved ones - family or friends, no matter which is the case, just as long the bond is that of genuine love. This is a typical ancient Portuguese dish that is absolutely tasty and perfect for the occasion -  rich, comforting, cozy - and that was so delightful that people used to sigh at the first bite, saying that it tasted divinely, hence its name. Today, fortunately, I am grateful for many things that have happened in my life throughout this year  that have been defeating and demoralising at fist sight, but that afterwards developed into the best decisions and I must point out a bunch of super talented bloggers, nice, supportive and affectionate persons/ readers who have entered my life in such a meaningful way that I don't really need to meet them in person [though I would love that as well] to know that I will hold them forever dearly in my heart: 
Forgive me those who weren't mentioned in particular this time, but who are extremely important aand thank you so much for your supportive comments and  for helping building a sincere and affectionate community. May you all have a wonderful Thanksgiving!

  • 800g desalted codfish
  •  5 grated carrots
  •  2 onions cut into half moon slices
  •  3 cloves garlic, minced
  •  1 cup extra virgin olive oil
  •  5 bread
  •  qs milk
  • grated Emmenthal qs

Béchamel sauce:

  • 70g unsalted butter
  • 70g flour
  • 275ml milk
  • 275 ml of boiling water cod
  • 200 ml cream
  • qs salt
  •  qs pepper
  •  qs nutmeg

Boil the codfish in a pan with water for about 10 minutes. Once cooked, remove the cod to a plate and let cool. Reserve 275 ml of that water. Clean the codfish from all the skin and bones and shred it. In a pan, heat the unsalted butter. Add the flour and stir very well. Always mixingslowly
add the water from the baked cod, the 275 ml of milk and when it begins to thicken add the cream. Season with salt, pepper and nutmeg. As soon as it starts to bubble, turn off the heat. Meanwhile, place the bread in a bowl and drizzle with plenty of milk and let it soak. In a pan, let it boil the oil, onion, garlic and let it cook, but preventing from burning. In the middle of the stew, add the carrots and let it all cook. Add the codfish, stir and let cook for about 5 minutes. Undo the bread soaked in milk into the pan, stirring well. Add half of the prepared earlier
sauce into the pan and stir. As soon as it starts to bubble, turn off the heat. Grease a baking tray with olive oil and spread the codfish in the bottom.Then pour over the remaining sauce and sprinkle with cheese. Bake inpreheated oven at 200 ° and let gratin for about 15 minutes. When it turns golden it means it's ready.

  • 800g de bacalhau demolhado
  • 5 cenouras raladas
  • 2 cebolas cortadas em rodelas meia-lua
  • 3 dentes de alho picados
  • 1 chávena azeite
  • 5 pães
  • Leite q.b.
  • Queijo ralado emental q.b.
Molho Béchamel:
  • 70g de manteiga sem sal
  • 70g de farinha
  • 275 ml de leite
  • 275 ml de água de cozer o bacalhau
  • 200 ml de natas
  • Sal q.b.
  • Pimenta q.b.
  • Noz-moscada q.b.

Coloque o bacalhau a cozer numa panela com água durante 10 minutos. Depois de cozido, retire o bacalhau para um prato e deixe arrefecer. Reserve 275 ml da água da cozedura.Limpe o bacalhau de peles e de espinhas e desfie.Num tacho, leve ao lume a manteiga sem sal e deixe aquecer.Junte a farinha e mexa muito bem.Mexendo sempre, junte aos poucos a água de cozer o bacalhau, os 275 ml de leite e quando começar a engrossar junte as natas.Tempere com sal, pimenta e noz-moscada.Logo que comece a borbulhar, apague o lume. Entretanto, coloque o pão numa taça e regue com bastante leite e deixe demolhar.Num tacho, leve ao lume o azeite, a cebola, os alhos e deixe refogar sem deixar queimar. A meio do refogado, junte a cenoura e deixe refogar tudo. Junte o bacalhau, mexa e deixe cozinhar 5 minutos. Desfaça o pão embebido em leite para dentro do tacho, mexendo bem.
Junte metade do molho preparado anteriormente e mexa.Logo que comece a borbulhar, apague o lume.Unte um tabuleiro de ir ao forno com azeite e espalhe o bacalhau no fundo.Por cima, espalhe bem o restante molho e polvilhe com queijo. Leve ao forno pré-aquecido a 200º e deixe gratinar cerca de 15 minutos. Está pronto assim que dourar.

Too Good Not To Post It Right Away

November 26, 2014


Now that we are practically a month away from Christmas, my favourite time of the year in what concerns celebrations, the scent of spicies flooding my kitchen really sets me into the mood. The holidays are just around the corner and my heart jumps with joy. This apfelstrudel dessert has the sense of Christmas at every bite. The sweet golden raisins, the acidic apples, the perfect marriage of cinammon and light brown sugar, the lightly sweet flavour of the nuts and its crunchiness - all together make it a tasty , so appetizing and mouth-watering treat! Serve it freshly baked, dusted with icing sugar, with a ball of vanilla ice cream or a good cup of coffee and you will win your guests heart in a blink!

  • 1 sheet puff pastry
  • yellow grape raisins
  • nuts
  • three apples
  • 1 lemmon
  • 1 cup light brown sugar
  • cinammon
  • butter
  • milk to brush the puff pastry