Espinafres com cogumelos shitake em molho de coco



    • 1 tablespoon olive oil
    • 1 lb. spinach (or mix of baby greens)
    • 1 cup full fat coconut milk
    • 1/2 teaspoon dijon mustard
    • 1 tablespoon corn starch
    • 1 shallot, chopped
    • 1 clove of garlic, minced
    • 4 oz. shiitake mushrooms
    • 2 teaspoons lemon juice
    • salt, pepper
for the fried shallots:
  • 3 shallots, thinly sliced
  • 1 teaspoon corn starch
  • 1/2 cup canola oil for frying
  • salt


  1. In a large skillet heat 1/2 tablespoon olive oil, add the spinach, a few pinches of salt, and cook until just wilted. (you may have to let some cook down before you can fit more into the pan, or add & remove it in batches – just don’t overcook it). Turn of the heat, and place spinach in a colander to drain.
  2. Once it’s cool to the touch, press out as much liquid as you can. And then press out some more. Don’t skip this step or you will have watery creamed spinach.
  3. In a separate smaller skillet, heat your fry oil. Toss shallots together with the cornstarch until they’re fully coated. Test fry a shallot, making sure your oil is at the right temp (they should become golden brown in about 30 seconds). Fry the rest in batches, drain on paper towels and sprinkle with a few pinches of salt. Set aside.
  4. Whisk coconut milk, dijon mustard, a pinch of salt, and corn starch. Set aside.
  5. Wipe out the skillet you used for the spinach and heat 1/2 tablespoon more oil. Add the chopped shallot, mushrooms, garlic, pinches of salt and pepper, and cook for a few minutes until soft. Squeeze lemon into the pan, give it a stir, and turn heat to low. Add half the coconut milk mixture and stir.
  6. Add the spinach back to the pan. Pour in the rest of the coconut milk mixture and stir just until the spinach and coconut milk are warmed through. (you want to cook the spinach as little as possible so it doesn’t lose it’s vibrant green color and become mushy). Remove from heat and pour into a serving platter.
  7. Top with shallots just as you’re ready to serve so they stay crispy.


Trufas de Nutela



750g (1 large container)  1 Nutella

500 g of  hazelnut filledwafers

8 ounces of chocolate bark

1 cup of chopped hazelnuts



Place the wafers in the food proccessor and pulse until they are coarsly chopped. You want the pieces to be small and not powder-like. Then, add the nutella and pulse until combined. Mixture will be very soft. Pour into a bowl and cover with plastic wrap. Freeze for an hour.

By now, the mixture should have hardened. With a mini ice-cream scooper, scoop out balls and place them on a cookie sheet lined with parchement paper. Place the balls back in the freezer for 2 minutes so they harden up again. (You have to work fast because they melt fast. If you have this problem, pop them in the freezer and shape them into balls with the palms of your hands).

Place the hazelnuts into a small bowl. Roll the truffles into the hazelnuts and place them back onto the cookie sheet. When done rolling them all, place them back in the freezer for another 2 minutes.

In the mean time, melt the chocolate bark in the microwave for 1-1 1\2 minutes. Let cool for a few minutes.

Dip the truffles, one by one, into the chocolate and place them back on the lined cookie sheets.

Keep the truffles refridgerated and take out of the fridge 10 minutes before serving.

Macarrão com molho de tomate cherry, espinafres e gorgonzola


  • 4 ounces uncooked ziti
  • 1/2 teaspoon extra-virgin olive oil
  • 1 cup cherry tomatoes, halved
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1 garlic clove, minced
  • 6 tablespoons half-and-half
  • 3 tablespoons Gorgonzola cheese, crumbled
  • 1 cup fresh spinach
  1.   Cook pasta according to package directions, omitting salt and fat; drain.
  2.  Heat extra-virgin olive oil in a large nonstick skillet over medium heat. Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally. Stir in half-and-half and Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally.

Crisps de cherovia


  • 4 pounds parsnips, peeled
  • Vegetable oil, for deep-frying (about 8 cups)
  • Coarse salt, for sprinkling
  • Mild smoked paprika (also called pimenton), for sprinkling
  1. Shave long, thin strips from parsnips with a peeler (preferably swivel), turning to use all sides. (Reserve ends and cores for another use, such as stock or soup.) Toss parsnip strips by hand to separate.

  2. Heat 3 inches oil in a heavy medium-size pot until it registers 365 degrees on a deep-fry thermometer. Add parsnip strips to the oil in small handfuls (do not crowd), turning gently with a wire skimmer, until pale gold and crisp, about 45 seconds. Transfer chips to paper towels to drain, and sprinkle with salt. (Return oil to 365 degrees between batches.) Before serving, sprinkle with smoked paprika.

Hambúrguer de soja


  • Soja desidratada 250g
  • Pimentão
  • Colorau
  • Caril em pó (curry em pó)
  • Farinha integral
  • 4cl sopa de Azeite
  • 3cl sopa Molho de soja (shoyo)
  • 1/2 cebola
  • 2 dentes de alho
  • Pimenta qb

Ligue o forno a 180 graus.

Comece por hidratar a soja em água bem quente. Em seguida corte a cebola e o alho bem fininhos. Retire a água da soja e junte todos os ingredientes, menos a farinha. Misture bem.

Junte a farinha aos poucos para ligar, até conseguir dar forma. Cuidado para não ficar muito seco porque ainda vai assar no forno.

Unte uma bandeja com margarina e polvilhe com farinha.

Comece por fazer bolinhas com a massa e aperte ligeiramente para dar a forma de hambúrguer.Ponha todos os hambúrgueres na bandeja e leve ao forno para assar durante 15 min.

Panquecas de Banana e Mirtilos

Panquecas de Banana e Mirtilo
(adaptadas do livro “The Green Kitchen” de David Frenkiel e Luise Vindahl)
3 bananas maduras
5 ovos biológicos
50 gr de coco ralado
100 gr de mirtilos frescos
óleo de coco q.b. 
maple syrup, coco e mirtilos para servir
Esmagar as bananas com um garfo. Colocar as bananas numa tigela e juntar os ovos batidos e o coco.
Bater muito bem e juntar os mirtilos, envolvendo suavemente na massa.
Numa frigideira, aquecer um pouco de óleo de coco e colocar 3 colheres de sopa da massa por cada panqueca.
Deixar cozinhar bem de um lado, e só quando a massa assentar bem e dourar por baixo, se vira, com cuidado e usando uma espátula. Deixando depois cozinhar do outro lado.
Cozinhar toda a massa da mesma forma e servir as panquecas empilhadas, com maple syrup, coco ralado e mirtilos frescos.
Nota: achei a massa bastante líquida mesmo usando menos um ovo na receita. A consistência da massa vai sempre depender do tamanho das bananas e dos ovos usados. Devem deixar cozinhar muito bem do primeiro lado antes de virar, se não quebram-se com muita facilidade. São deliciosas.

Paté de sardinha e iogurte


Paté de Sardinha e Iogurte
(receita adaptada do livro “Velocidade Colher” de Susana Gomes)

1 lata de sardinha em óleo vegetal Nero
1/2 cebola picada
2 colheres (sopa) de iogurte natural
1 colher (chá) de sumo de limão
1 colher (chá) de mostarda
sal q.b.
cebolinho fresco picado q.b.


Escorrer o óleo da lata e retirar as espinhas às sardinhas.
Com um garfo esmagar um pouco a sardinha, desfazendo e depois adicionar os restantes ingredientes, envolvendo bem e esmagando até obter uma pasta.
Reservar no frio até servir. Salpicar com cebolinho fresco picado.