Lime meringue muffins

Some of you know that I have a 13-year-old sister who happens to be the apple of my eye.
I chose her name and looked after her since she was a 4-month-old baby until a bit before I got married, 2 years ago. I used to bathe her, feed her, play with her, take her to school…
We used to do everything together and I’d take her with me wherever I went. Every time we were at the counter at the

Cornmeal Biscuits

If you are looking for a simple solution to fill out a meal, these easy to make delicate biscuits are a perfect choice. The addition of cornmeal provides a slightly crunchy texture. They take about 30 minutes to prepare and bake and are best served warm with some butter. If you have any biscuits left over from dinner, consider finishing them off for breakfast.

Cornmeal Biscuits

1 3/4 cups of unbleached white flour
2/3 cup of cornmeal
2 tablespoons of sugar
1 tablespoon of baking powder
1/2 teaspoon of sea salt
1/2 cup of cold butter
1 cup of buttermilk

Preheat the oven to 450 degrees.

In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Using two knives or a pastry cutter, cut the butter into the flour mixture until only small pieces of butter are visible.

Make a well in the center of the bowl and add the buttermilk. Stir until just combined.

Spoon the dough onto a greased baking sheet. Alternately, you can gently shape the dough into twelve equal portions, and transfer to the baking sheet. For fluffier biscuits, place the biscuits closer together on the baking sheet. For crustier biscuits, place the biscuits 2 inches apart. Bake in the oven for 10 - 12 minutes or until golden brown.

Chicken with rosemary and lime

I usually cook 2 different types of food for Sunday lunches: one beef-based dish for João and pasta or salad for myself. A friend of mine told me once that I was “brave” to do that. :)The idea of making chicken that day was João’s, so I searched for a chicken recipe that would please us both.This is a very simple recipe that I adapted from a Brazilian cookbook and it turned out very good. I

Wild Mushroom Soup

Mushrooms are the "fruit" of the underground growing fungus. Not only are mushrooms a versatile food, they are especially good at absorbing flavors because of their high water content. Most edible varieties of mushrooms are also quite good for you; mushrooms are high in fibre and protein, and provide B complex vitamins, iron, calcium, phosphorous and potassium. Mushrooms are also a good source of trace minerals and antioxidants such as Selenium, which is essential for healthy blood circulation. Some varieties are believed to have anti-cancer properties.

As this fairly easy to make mushroom soup tastes even better after the flavors have had a chance to blend together, I recommend making it ahead of time. It is best served hot, so be sure to heat it up before serving. For an especially flavorful soup, I recommend adding a few teaspoons of vermouth or extra dry white wine.

Wild Mushroom Soup

1 ounce of dried wild mushrooms (a mixture of porcini and portabello)
2 tablespoons of olive oil
1 tablespoon of butter
2 leeks, thinly sliced
2 shallots, finely chopped
1 garlic clove, finely chopped
1 1/2 - 2 cups of fresh mushrooms, preferably wild, sliced
4 1/2 cups of vegetable stock or water
1/2 teaspoon of dried thyme
2/3 cups of heavy cream or yogurt
salt and freshly ground black pepper

Soak the dried mushrooms in a cup and a half of warm water for about 30 minutes. Lift the mushrooms from the bowl, squeezing out the liquid. Reserve the soaking liquid and set aside. Finely chop the soaked mushrooms and set aside.

Heat the oil and butter in a large pot until hot. Add the leeks, shallots and garlic and cook and fry over medium heat for about 5 minutes.

Add the chopped fresh mushrooms to the pan and stir and cook for a few minutes. Pour in the stock or water and bring to a boil. Add the soaked mushrooms, soaking liquid, thyme and salt and pepper. Lower the heat, partially cover and simmer gently for about 30 minutes, stirring occasionally.

Blend 3/4 of the soup in a blender or use a hand blender to blend a portion of the soup. Return the processed soup to the pot and stir in the cream or yogurt. Cook for a few minutes more. Check the seasonings and add more water if necessary.

Curry couscous

This is a fast and tasty way to enjoy couscous, the staple grain food of northern Africa. Despite the addition of a teaspoon of hot curry powder, this recipe contains only a hint of spice. It's a good choice if you are looking for a simple side dish to compliment a meal. Increase the amount of curry powder and add some cayenne pepper and cumin to spice it up a bit.

Curry couscous

1 tablespoon olive oil
3 large scallions, both green and white parts, thinly sliced
1/4 cup chopped almonds
1 large clove garlic, crushed or minced
1 teaspoon hot curry powder
1 2/3 cups water
1 1/2 teaspoons unsalted butter
1 tablespoon parsley, chopped
1 cup couscous

Heat the oil in a heavy medium saucepan over medium heat. Add the white parts of the scallions and almonds and sauté for a couple of minutes until the scallions soften. Add the green parts of the scallions and stir fry for another minute. Stir in the curry powder until the scallions and almonds are coated and the powder begins to char ever so slightly.

Add the water, butter and parsley and turn up the heat to bring to a boil. Stir in the couscous and immediately remove from the heat and cover. Let the saucepan sit for 5 minutes or until the liquid is completely absorbed. Fluff with a fork and serve.

Penne with Fennel, Tomato and Blue Cheese

I don't serve pasta for dinner very often, as I generally prefer beans and grains. However, Ilva's call for healthy pasta dishes over at Lucullian Delights and The Heart of the Matter inspired me to try this light tomato based pasta dish. It would make a good lunch dish, and is a perfect choice for a light supper. Crumbled feta can be used instead of the blue cheese if desired.

If you are pressed for time, make the tomato sauce ahead of time, or use a jar of preprepared pasta sauce, though I highly recommend you make you own sauce, as I did here.

Penne with Fennel, Tomato Sauce and Blue Cheese

1 fennel bulb
3 to 4 cups of dried penne pasta
2 tablespoons of olive oil
2 shallots, finely chopped
3 - 4 cups of tomato sauce
2 teaspoons of finely chopped fresh oregano
4 ounces of crumbled blue cheese
salt and freshly ground black pepper to taste

Cut the fennel bulb in half. Cut away the hard core and root and slice into very thin strips.

Bring a large pot of salted water to a boil. Add the pasta and cook for 10 - 12 minutes, or until just tender. Drain well and return to the pot.

While the pasta is cooking, heat the oil in a saucepan. Add the fennel and shallot and cook for 2-3 minutes over high heat, stirring occasionally.

Add the pasta sauce and oregano to the fennel and shallots. Cover the pan and simmer gently for 10-12 minutes, or until the fennel is tender. Season with salt and pepper. Pour the sauce mixture into the cooked pasta and toss well. Serve with bits of blue cheese crumbled over the top.

Dulce de leche brioche rolls

The minute I saw Helene’s wonderful rolls I knew I had to make them – my dad is absolutely crazy for dulce de leche!So I invited dad, my brother and my sister to have dinner at my house. I baked the bread and left it on the dinner table, while I was making the pizzas in the kitchen. You should have seen the look on his face when he arrived and saw the rolls… He immediately asked what those were