Fig Cake | Bolo de Figo

Summer is here and has been fantastic! Besides the warm weather and the beautiful sunny days, Summer for me means more than anything else, fruit! And the king of this season is without doubt the fig.

Waking up, grab my boys and go harvesting some figs, it is what makes me happy! With them, we make a little bit of everything – jams, cakes, cookies or eat them fresh as they are.

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Chouriço Bread | Pão com Chouriço

My grandma’s chouriço bread was the best. No one in the world could / can make such bread as her. I don’t know if it was her hands, the way she kneaded or something else; the truth is, her chouriço bread was one of a kind.

And I don’t say this because my grandma’s food is better than yours, but because it was for real. When Cantinho de São João existed – a small house where served food and snacks during the weekend in my hometown -, she was one of the cooks and the responsible one for making bread. Everyone loved her bread! When the “restaurant” closed, it was still possible to see people during weekends looking and asking where that famous pão com chouriço was

When she passed away, my mother and aunt were – and still are! – the responsible to make bread in our family reunions. I must admit, they’re good and I like their bread, but it tastes different. Or maybe is just me, that misses my grandmother a lot.

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Chocolate Puffs

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Although I saw my grandmother so many times doing pastry choux for many years, I never thought about its origins or where the name came from. It’s one of those things you know they’re there, but you don’t ask why.

The story behind the pastry choux is very curious and like numerous others great inventions, it has French origins. It seems that some chef invented the dough in the 16th Century and named after is name: pâte à Pantanelli. But over the time, the name changed and started to be called pâte à popelin, which was used to make popelins, small cakes in the shape of women’s breasts.

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