Roasted tomatoes stuffed with goat cheese

Weekends are when I have more time to cook and bake: that is wonderful and one of the many reasons why I love Saturdays and Sundays so much, but even I want quick meals sometimes, and these stuffed tomatoes are the perfect answer for that: the assembling is super quick and they don’t need much time in the oven. If you can’t find goat cheese easily I believe that these would be equally

Meatballs – Jamie’s and mine

I’ve been making these meatballs for so long I cannot remember when the first time was – they’re one of my husband’s favorites (and he doesn’t have that many favorite dishes). They’re delicious with both pasta and rice, but lately Joao’s been eating them in sandwich form – very Joey Tribbiani. :)

Adapted from one of Jamie’s recipes, found on this blog.

Meatballs – Jamie’s and mine
adapted

Feta, ricotta and lemon pasta with olive breadcrumbs

This recipe combines two types of cheese, black and green olives, lemon, a touch of thyme + a delicious topping in only one pasta dish, which turned out fantastic; I guess I should rename it and call it “Steven Soderbergh pasta” – after all, who besides him can gather so many stars in one single movie? I can only think of the late Altman.



Feta, ricotta and lemon pasta with olive breadcrumbs

Carrot and apricot croquettes and a little white lie

I might be a cookbook junkie but certain cookbooks don’t appeal to me – I would never buy this book, for example. Never. I hate the idea of deceiving kids in order to make them eat veggies and fruit. They should eat good food and be aware of that. They should know what beetroots and carrots and eggplants look and taste like. That’s how my mom fed me as a kid and how I fed my sister when she was

Rice fritters with nigella seeds

The same way one doesn’t need a velvety voice to sing fantastic songs - Dave Faulkner is there to prove it – food doesn’t have to be all fancy and complicated to be good. A simple salad, made with fresh ingredients, can be a wonderful meal. And these fritters, made of leftovers, are delicious snacks.The original recipe calls for poppy seeds, but since I don’t have them here I used nigella seeds

Herb ricotta cannelloni

It's funny how we spend time with people and still don't know hundreds of things about them. Or we think we know something, but we don't (This is not a philosophical post, I promise).

I was going through a couple of books trying to choose something for lunch and suddenly João looked at a photo and said "why don't you cook this?" - I looked at him and replied "but you don't like cannelloni. And

Parmesan-stuffed chicken breasts

Ever since I bought this book I’ve been meaning to make every single recipe from it – the food looks delicious!

These chicken breasts were good, but not what I expected - I truly believe that marinating the chicken for a couple of hours - instead of seasoning it right before baking it - would do wonders in the flavor department. Not sure I’d give this a go again, though.

I reduced a little

Giant stuffed steak

I was looking for something on my other blog archives when I saw a stuffed pork loin I made last year. Then I decided to make something similar, using beef instead.There’s a dish here called “bife à rolê” that my husband likes a lot – steaks are filled with chopped carrots, bacon and green olives, secured with toothpicks and cooked in a simple broth (most people here use a pressure cooker for

Parmesan chicken

I printed this recipe the minute my dear friend Valentina posted it - but it took me a good 4 months to make it. I shouldn’t have waited that long – this dish is delicious!I love to try new chicken recipes and this one won my heart when I saw it called for Parmesan cheese.The crust is very crunchy and I like the idea of baking instead of deep-frying.Valentina doesn’t mention how she seasoned the