Cajuzinho (almond fudge)

Thursday, 28 July 2016


My grandma left Italy in her early twenties to move to Brazil with her fiancé, my grandad. My grandad never stepped foot in Italy again, my grandma only went back a few times. 
Although my grandma's accent still has strong italian vowels, she has immersed herself  into the culture of her adopted country. She loves having papaya for breakfast, tends to her own jabuticaba trees and watches telenovelas. Her cooking has retained strong Italian roots, but most of her original recipes now often take typical Brazilian ingredients.

Jamaican cloudy lemonade

Tuesday, 12 July 2016


One of the perks of being a nurse for the National Health System is the good amount of days you get to book off. So I have booked all of my days off up until early next year, which left me feeling a little restless. I want to travel.
I have been pestering my husband for us to go away at every opportunity, however unlike me he has both his feet firmly on the ground. The bank account won't stretch that far this year. So I have been feeling like the upset kid that won't be allowed to have chocolate before dinner.

Classic vinaigrette

Tuesday, 5 July 2016

Let's not talk about Brexit today. Let's talk about how to make classic vinaigrette. 
I have always been confused when I have searched for vinaigrette recipes I get a liquid version of it, like a salad dressing.
That's not the version I grew up to love.

Paleo coconut macaroons

Wednesday, 29 June 2016

There's a lot of changes in my life. We are leaving the city for the countryside, hoping for better quality of life. Moving houses is like a full time job and it leaves you with very little time. This has had a huge impact on our diet and we have been searching for recipes that include all the ingredients we have leftover on our fridge and cupboards.

Easy roasted tomato sauce

Monday, 6 June 2016


I recently heard a radio interview with Diana Henry, an irish food writer (you can listen to the interview here). Catching her interview on my way to work was one of those happy coincidences, and I actually wished my work commute was longer so that I could have listened to it all.
She talked very frankly about how her love of food started with good irish food and how that love flourished when she lived in London and Paris.
She was very frank and humble about constantly learning about new foods and trends as a food writer and I identified with so many of her views.
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