Figos & Amêndoas

Sunday, March 12, 2017

Yeast bread ~ Pão de fermento

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One of the easiest recipes to make and always turns out right ·          2 ½ teaspoons dehydrated granular yeast  ·          300...
1 comment:
Friday, July 5, 2013

Tangerine & Kefir Cake

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  4 tangerines 60g butter 60g brown sugar 50g sliced almonds Cream the butter and sugar together and spread evenly over the...
1 comment:
Monday, February 18, 2013

Falafel, the Legume-less way

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If you have sensitivity to legumes but can’t depart from this tasty fast food, this is the better way to enjoy falafel, without the chick...
2 comments:
Monday, August 27, 2012

Coconut & Prune Muffins

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I was testing in the kitchen today and came up with this recipe. I find almond extract does a very good job masking the taste of stevia...
Friday, August 17, 2012

Spicy Cheese & Speck Muffins

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As a chef, I get inspired by some recipes I see but always start working in my head how I can change it to make it even better, for my t...
Tuesday, August 14, 2012

Chocolate Peanut Butter Muffin Tops

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Sometimes I make mistakes in the kitchen, but when those mistakes turn out, I couldn’t be happier. I just attempted to make “diet” coo...
1 comment:

Guiltless Coconut Pancake

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Sunday breakfast never tasted this healthy! Try this filling recipe for a gluten free breakfast treat you will want to repeat even on Mon...
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A little about me

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Me...
I'm a foodie, who grew up in Germany, vacationed in Portugal and now lives in Canada. Food is my passion and the flavours of the Algarve is what made me a food lover. Cooking has been a passion of mine since I was 11 years old. I started off by making cakes without a recipe to follow. Mixing eggs, butter and sugar and then some flour seemed easy enough back then. Turns out it still is easy now. Of course I have modified to add different flavours and textures, but cakes are still an easy go. Cooking meals came a couple years later. I always try new things, to please my diverse flavour pallet. My specialty is Southern European cooking and baking. I've travelled to many places trying different flavours everywhere I went. From the best pizza in Italy to the hot out of the oven baguettes in France, the warm aromas in Morocco, the freshest fish in Portugal to the best beef in Brazil. When cooking I am only truly happy if those I am sharing the food with really enjoy it. I studied at a Culinary Arts School, I'm a chef and a certified Artisan Bread Baker. If you have any comments or questions, please don't hesitate to leave a message.
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