In The Mood For

{hot creamy lattes at breakfast first thing in the morning}

As soon as February comes to an end I begin feeling a kind of spring fever of sorts. The weather has assumed the role of a teaser throughout this whole month, whether giving us the brief pleasure of feeling the warm rays of the sun or, the very next minute, turning the skies grey and gloomy and presenting us with consistent and irritating showers of mizzle all of a sudden, for the rest of the day. I'm getting a bit sick of all the multiple layers, thick fabrics and dark colours, but do not dare putting these pieces apart just yet, the cold has been unbearable. As this upcoming weekend no significant change is up I'll suggest you two new fantastic series I'm eager to devour - Better Call Saul and Bosch and I hope you'll enjoy them comfortably, with good treats and even beter company till spring arrives confidently, since it is finally on its way. Have a nice weekend! I'm in the mood for...

{weekly uniform - high pony tails with metallic golden elastics and thick winter coats}

{sexy booties with high with medium high, comfortable heels}

{the eclectic feel of  mixing of grey with gold into décor}

{new weekend routine - indulge in delicious donuts from my favourite bakery}

{loving the cutest fluffy shoes I bought for a friend's to-be-born baby girl}

{miniature samples I'm indulging in}

Peanut Butter Blondies

A fantastic blondies recipe by the very talented Rachel Allen, easy to bake and with excellent results proved perfect for a late afternoon snack, in rainy and cold afternoon. A delicious blend of the  flavors of thewhite chocolate mixed with the peanut butter and its fudgy soft interior sided by an intense latte were the ideal company for a group of long-standing friends had a lot of catching up to do.

Ingredients:

• 100g unsalted butter [room temperature]
• 100 g peanut butter [room temperature]
•  200g white chocolate
•  2 teaspoons vanilla extract
•  150g brown sugar
•  150g plain flour
•  1 teaspoon baking powder
•  2 eggs

In a glass bowl beat the butter and peanut butter until it forms a clear, smooth cream. In a bowl, combine the brown sugar, walnuts and flour. Add the vanilla essence, the light brown sugar and 2 eggs and beat well. Add the white chocolate broken into coarse pieces and wrap with a spatula. Add the sifted flour and baking powder and wrap everything very well. Place the dough on a square board, previously buttered, lined with parchment paper and again smeared with butter. Take to a preheated oven at 170 ° and cook. Allow to cool, unmold and cut into squares.



Uma fantástica receita de blondies da muito talentosa Rachel Allen, fácil de confecionar e com resultados excelentes revelou-se perfeita para um lanche de final de tarde, chuvoso e frio. A mistura deliciosa dos sabores do chocolate branco com a manteiga de amendoim e o interior suave doce cremoso acompanhaados de uma intensa meia de leite foram a companhia ideal para um grupo de amigas de há longa data que há muito não punham a conversa em dia!

Ingredientes:

• 100g de manteiga sem sal [temperatura ambiente]
• 100 g manteiga de amendoim [temperatura ambiente]
• 200g de chocolate branco 
• 2 colheres de chá de essência de baunilha
• 150g de açúcar mascavado
• 150g de farinha de trigo 
• 1 colher de chá de fermento
• 2 ovos 

Numa taça de vidro bata a manteiga e a manteiga de amendoim até formar um creme claro e liso.Numa tigela, junte o açúcar mascavado, as nozes e a farinha peneirada. Junte a essência de baunilha, o açúcar mascavado claro e 2 ovos e bata bem. Junte o chocolate branco partido em bocados grosseiros e envolva com uma espátula. Junte a farinha peneirada e o fermento e envolva tudo muito bem. Coloque a massa num tabuleiro quadrado, previamente untado com manteiga, forrado com papel vegetal e novamente untado com manteiga.Leve ao forno pré-aquecido nos 170º e deixe cozer. Deixe arrefecer, desenforme e corte em quadrados.

Too Good Not To Post It Right Away

Cuttlefish & White Beans Stew

If ever there are dishes that fit perfectly both the cold days [in the coziness and warmth of our house] as the milder temperatures [in the courtyard, for a summer lunch get-together] and always taste  wonderfully, this is one of them. The seasoning hot sauce, the appetizing white, soft, dense and tender beans,  the tasty chorizo ​​contrasting with the freshness of the prawns and cuttlefish and the aroma of fresh coriander result in a range of ingredients and blend of flavors that make this cuttlefish stew absolutely delicious.

Ingredients:

• 500g of cooked white beans
• 600g of clean cuttlefish cut into pieces
• 8 prawns
• 125ml olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 100g of chorizo, diced
• 1 can of tomatoes, into cubes
• 3 chilis
• 250 ml of white wine
• 2 carrots cut into cubes
• coriander leaves
• qs salt

In a wide pan on the stove take the olive oil, onions, garlic. Stir and let it cook without caramelizing.Add the chorizo ​​and let it fry a bitthe chorizo. Add the tomatoes and let it all cook very well. Add the cuttlefish and season  with salt. Add the carrots and the white wine. Stir, cover and cook over medium heat, for about 20 minuts.When the cuttlefish is soft and tender, add the beans and the shrimp. Stir, cover and let cook for another 10 minutes, until the shrimp is cooked and the sauce becomes very tasty. Finally, add the coriander leaves.


Se há pratos que se adaptam perfeitamente tanto  a dias frios [no aconhego da casa quentinha] quanto a temperaturas mais amenas [no pátio, num almoço de verão]e sabem sempre maravilhosamente, este é um deles. O tempero do molho picante, o apetitoso feijão branco, suave, denso e macio, o saboroso chouriço contrastando com a frescura dos camarões e dos chocos e o aroma dos coentros frescos resultam numa panóplia de ingredientes e mistura de sabores que tornam esta feijoada de chocos absolutamente deliciosa.

Ingredientes:

• 500g de feijão branco cozido
• 600g de choco limpo cortado em pedaços
• 8 camarões
• 125ml azeite
• 1 cebola grande picada
• 3 dentes de alho picados
• 100g de chouriço de carne cortado em cubinhos
• 1 lata de tomate aos cubinhos
• 3 malaguetas
• 250 ml de vinho branco
• 2 cenouras  cortadas em cubinhos
• Folhas de coentros
• Sal q.b.

Num tacho largo leve ao lume o azeite, a cebola, o alho. Mexa e deixe refogar sem deixar alourar.Adicione o chouriço e a malagueta.Deixe o chouriço fritar um pouco.Junte o tomate e deixe refogar tudo muito bem. Adicione o choco.Tempere com sal. Junte a cenoura e o vinho branco. Mexa, tape e deixe cozinhar em lume médio, aproximadamente 20 minutos.Quando o choco estiver tenrinho, junte o feijão e o camarão.Mexa, tape e deixe cozinhar cerca de mais 10 minutos, até que o camarão fique cozido e o molho fique apurado. Por fim, junte as folhas de coentros.