oh-so-quiet

If in three months I didn’t have to squeeze myself into a wedding dress, I’d be baking myself a batch of each of these cupcakes.

aren’t these so cute for summer rides?

I really love these illustrated cities prints by Blanca Gómez. Check out the New York City one too.

this is our hallway, last weekend, when a gorgeous sunlight was coming from the window.

It isn’t quite finished, still needs a bit of love and attention, but I think it is coming together quite nicely.

This was my Sunday lazy lunch – and is currently one of my favourite meals: bruschetta!  

Whether with goat cheese and honey or with slow roasted tomatoes, they make a pretty quick and tasty meal. Tomatoes are rapidly becoming one of my favourite vegetables and their roasted version is pretty damn good.

I usually toast the bread in the oven for up to 15 minutes, and then brush them wil olive oil and garlic.

For the slow roasted tomatoes, i did as follows:

Wash the tomatoes, cut off the stem end, and halve them lengthwise. Pour a bit of olive oil into a small bowl, dip a pastry brush into it, and brush the tomato halves lightly with oil. Place them, skin side down, on a large baking sheet. Sprinkle them with sea salt and ground coriander—about a pinch of each for every four to six tomato halves.

Bake the tomatoes until they shrink to about 1/3 of their original size but are still soft and juicy, 4 to 6 hours.  Remove the baking sheet from the oven, and allow the tomatoes to cool to room temperature.

They go great with salads, meat, pasta or by themselves.

This is Hilda’s house located in Malmö, Sweden. I have been following her blog FOREVER TODAY for quite some time and have developed a huge home crush. I am especially fond of her vintage tin collection and the frames on her living room.

(all images by Hilda)

These prints by Flowers in May would look just perfect in my kitchen!

these pantry loving images are from a post from designismine.

they should be in my kitchen, oh yes they should..

Everytime we stay at Pedro’s grandmother’s house, we talk about going through her cookbook. She’ll turn 94 in a couple of months so this cookbook is old, handwritten and precious.

While we were spending Easter with Pedro’s family, in Alentejo, we convinced her to go through it with us. It was a collection of very simple recipes – most of them cakes and small pastry, made of a combination of eggs, butter, flour, olive oil and cinammon. It reminded me of how simple good food is. Good ingredients makes good food.

She explained us the different ways she and her sisters used to roll sweet pastry, and how they assembled it. Since she has been cooking for more than 70 years – it is incredible, right? – so her cooking methods don’t consist of Kitchen Aids or mixers. It’s just you, your hands and making something from scratch.

I copied a few of the recipes, to start testing them, and next time were home, we’ll be photographing it.