Roast sweet potato and goat’s cheese salad

I was a kid who loved salads and I have my mom to thank for that – I was never the kid who pushed the arugula leaves to the side of the plate, much to the contrary: I was the kid who would eat a tomato as someone would eat an apple between meals. But a whole new world opened up to me when I started collecting cookbooks: it was then that I learned that the salads I already loved could become

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

Roasted tomato and goat's cheese tart with fresh oregano

Apparently, it’s still winter here – after a week of 33ºC (91.4ºF) days, we’ve been having much colder ones.I know that tomatoes are much tastier in the summer, but I would never be able to wait that long to make Pille’s wonderful tart. Would you? :)The only change I made was to use fresh oregano instead of thyme - just because I happen to grow it.I used to have a hard time digesting garlic but

Parmesan wafer salad

Donna Hay again. Bear with me, please. :)

This salad was published on her magazine #29, in 2006, and it was part of an article in which she showed the readers some of the recipes from a book she was releasing back then. Such a teaser! I chose this salad because I love each and every ingredient in it, but I must admit that seeing it on the cover of the book made me think of how special it would

Cheese pinwheel scones

Don’t let these fool you: despite their pale look, they are pretty addictive. Don’t believe me? Joao had several. And he never eats my baked goods. Ever.I usually don’t go for savory baking, but who can say no to bread filled with 3 types of cheese?Even though the scones were delicious, there are two things I’d do differently: add more salt to the dough and use an egg wash to get them nicely

Crispy goat’s cheese, tomato and basil salad

Another recipe by Donna Hay – from her magazine, issue #35, to be more specific.

I’m a huge fan of hers and those of you who have been around my blog for a while already know that – Joey and I go hand in hand in our love for Donna’s recipes! :)

I tried goat’s cheese for the first time while on vacation last September and can’t imagine how I had lived without it till then. I tried it on salads