Coriander & Feta Spiced Loaf for the World Bread Day 2020 / Pão de Coentros, Feta e Especiarias para o Dia Mundial do Pão 2020.

Here I am!!

One year later and another World Bread Day.

The 2020 World Bread Day!

Though I thought I thought I wouldn't make it, I just found the time to make a delicious bread and, most importantly, the time to share it with you all.

With everything bad that's going on this year, this was not the year to not be able to bake the most essential and "soul comforting" kind of food of them all.

BREAD!!

Saying that, for you all and specially for Zorra, our annual fabulous hostess, Coriander & Feta Spiced Loaf from "Simply" by Sabrina Ghayour!

One of the most gorgeous books I've bought this year and a truly delicious loaf to bake and share with your loved ones, both family and friends.

Blackcurrants, Goat's Cheese, Hazelnuts & Rosemary Soda Bread for the World Bread Day 2018 / Soda Bread de Groselhas Pretas, Queijo de Cabra, Avelãs e Alecrim, para o Dia Mundial do Pão 2018.

It's World Bread Day and, of course, once more, I couldn't miss it for anything in the world!

Every year, as soon as I receive Zorra's e-mail invitation, I start looking for recipes and trying to decide which kind of bread i'll be making. Such an excitement for a bread lover as I am!!

This year, I've decided to make a simple yet super delicious Soda Bread!

The combination and burst of flavours in this bread is so exciting and marvelous, that I couldn't be more pleased with my choice.

The recipe is from the most gorgeous and beautiful book I've bought this year! "Time" from the amazing Gill Meller, a fantastic Chef that I totally adore and, I've once introduced in this post.

Eton Mess Cheesecake.

This is my last recipe for you all before my, more than deserved, holidays!

This Eton mess cheesecake, that I made a couple of weeks ago, is an adaptation from the one I saw in the June issue of Olive Magazine.

Their original recipe called for raspberries but I used strawberries and lime in this one ant it turned out absolutely delightful and a real treat.

That will be all for now! I'll be back in approximately 6 weeks time.

Meanwhile, be happy, be kind and enjoy life!!

Penne with Spinach, Peas and Gruyère / Penne com Espinafres, Ervilhas e queijo Gruyère.

Another fabulous Melissa Clark "Dinner: Changing the Game" book recipe!

This vegetarian pasta dish was our dinner a few weeks ago and, of course,  because it's so delicious and easy and quick to put together, I had to share the recipe with you all.
The original recipe calls for wholemeal or regular penne but as I had this absolutely fabulous red lentil penne here at home, that's the one I decided to use.

Bread Rolls stuffed with Chives Pesto, Maasdam cheese and Chive Blossoms / Rolinhos de Pão recheados com Pesto de Cebolinho, Queijo Maasdam e Flores de Cebolinho.

The idea of making these stuffed rolls came last week after browsing through the blog and finding this recipe I made a while ago.

As I had lots of chives and chive blossoms and I'd already tried a fabulous recipe from Aimee's blog using chive pesto that I adored, I decided to try this rolls with chive pesto, Maasdam cheese slices and chive blossoms.

They turned out so delicious that I wrote everything down so I could share them with you all.

Sour cream, Cheddar and Chive Drop Scones / Drop Scones de Sour Cream (natas azedas), queijo Cheddar e Cebolinho.

These scones are so delicious that this is the second time I've made them!

As you might know, drop scones are rustic and not the perfectly shaped ones that you know. Nonetheless, they are light as feathers and super delicious.

This recipe is from Aimee Twigger fabulous "Aimee's Perfect Bakes" book. A book that I love and there's so many recipes marked down to be tested. I just wish I was that kind of person that can eat everything and not get fat and I would be baking everyday from this book believe me!!

The combination of flavours for these scones is so perfectly delicious and clever that they're hard to resist, plus! you know me. I can't resist a good scone, specially if its a savoury one.

This time, as I had some chive blossoms, I had them to the batter for extra flavour and the final result was fantastic.

Carrot Keftedes / Keftedes de Cenoura.

Although, usually, keftedes are made with minced meat, this vegetarian option is a great and super delicious solution for those that are avoiding meat.

Served with a simple salad, Skordalia and/or Tabbouleh, these are just perfect warm or cold.

The recipe is from Chef Maria Elia "Smashing Plates" cookbook and it's another fabulous suggestion that I'm leaving for Marta and her May "Carrot - the ingredient of the month"!

Carrot, Dill, Almond and Feta Baklava / Baklava de Cenoura, Aneto, Amêndoas e queijo Feta.

Marta's ingredient of the month are the carrots.

Most of the benefits of carrots can be attributed to their beta-carotene and fiber content but carrots are also a good source of antioxidant agents and, furthermore, carrots are rich in vitamin A, Vitamin C, vitamin K, vitamin B8, viamin B5, folic acid, potassium, iron, copper, and manganese so, all of these are great reasons to cook with this root vegetable.

The first recipe I made for Marta and for her "May, the month of the Carrots" is this amazingly delicious savoury Baklava.

The recipe is from Chef Maria Elia great "Full of Flavour" book, from which I've already made this absolutely fantastic soup.

Even my husband that is not very keen on dishes with pastry, loved it and didn't stop talking about how delicious it was and how much he loved it.

A fabulous vegetarian dish that I truly recommend!

Jerusalem artichoke Blinis topped with blue cheese / Blinis de Girassol batateiro com queijo azul.

You know I'm a huge Jerusalem artichoke lover. If you look up at the "Jerusalem artichoke" label here on the blog, you'll find loads of recipes with this amazing ingredient.

Every year, as soon as they are in season and I find them, I can't resist buying a whole lot of them.

This recipe, featured in the absolutely gorgeous book "The Modern Vegetarian", from the very well known Chef Maria Elia, is a true stunner!!

Just try to make it and serve it as a starter at a dinner party and your guests will love you forever!!

Honestly, although it looks very posh and labour intense, it's so, so easy to make that the smiles on your guests faces will be the best reward you'll get for such little work.

You can make the blinis in advance and gently reheat them in the oven before serving. As for the cheese, if you don't like blue cheese, you can use other kind of cheese, like pecorino, goat's cheese, manchego or other cheese you like.

If you don't like Jerusalem artichokes, you can use parsnips or none, if you don't like either of them, and use just potatoes.

Melted Cheese Pizza / Pizza com Queijo derretido.

Another recipe for the super fantastic Deborah - Rainydaybites Cook Book Club.

A recipe from the book of the month, which is the fabulous Yvette van Boven "Home Baked" book (I told you about it in this post).

This time it's a savoury recipe. Pizza!

Who doesn't like pizza? I don't know anyone that don't like it!

Although this pizza is slightly different from the conventional pizza, it is, in all ways, as good as..., I mean...

BETTER!!

Pumpkin, pancetta and Dolcelatte cheese tart / Tarte de abóbora, pancetta e queijo Dolcelatte.

As you all know by now, I love Marta's "ingredient of the month" and there's no month that I don't participate with a suggestion for her beautiful round up at the end of each month.

This month, October, the chosen ingredient was the pumpkin.

I LOVE pumpkin and how it can be used in either sweet or savoury recipes and this time and for Marta, I made this absolutely amazing and delicious savoury tart.

I used some of my favourite ingredients that, combined, elevated this tart from good to extraordinary!

The combination of pumpkin and sage is a classic that we all know but in this recipe, I used rosemary, which is one of my favourite herbs of all times and yes... I know... I write and say that for every herb I talk or write about but, the thing is, I love them all so much, that I tend to think that the one I'm using in one specific recipe is my favourite one, when actually, might not be, because they all are!...

Anyway... in this recipe I used rosemary in both, pastry and filling and the results were absolutely stunning flavour wise.

So, for lovely Marta and her October, which is the "Pumpkin month", here is my suggestion - which I hope is not the only one until the end of the month - and I really recommend you all to try it because you'll be in for a real delightful treat.

for the pastry:

250g plain flour

200g butter, chilled and cubed

125ml soured cream

1 tsp fresh rosemary needles, very finely chopped

1 egg white, lightly beaten

method:

Put the flour and butter in a food processor and pulse until the mixture resembles fine breadcrumbs.

Add the soured cream and the rosemary and pulse until the dough forms a ball.

Wrap the dough in clingfilm and refrigerate for 20 minutes.

Preheat the oven to 180ºC.

Once the pastry is chilled, roll it out on a floured surface and line a 23cm loose based tart tin. Line with baking paper and chill for another 20 minutes.

Fill the tart base with baking beans and cook the pastry for 15 minutes.

Remove from the oven, tip out the baking beans, brush the pastry all over with the egg white (to avoid a soggy bottom) and bake for a further 5 to 10 minutes, or until the pastry is golden and crisp. Take the tin out of the oven and set aside to cool.

for the filling:

600g pumpkin or butternut squash, peeled and cut into 2cm cubes

drizzle of olive oil

150g pancetta, cubed and fried until crispy

150g Dolcelatte, cubed

1 tbsp rosemary, very finely chopped

4 eggs

150ml créme fraîche

150ml double cream

sea salt flakes and freshly ground black pepper, to taste

method:

Preheat the oven to 180ºC.

Put the pumpkin on a baking tray and toss it with a little olive oil and salt and pepper to taste.

Bake for 25 minutes, or until tender but still holding its shape. When ready, take the tray out of the oven and set aside to cool.

Spread the pumpkin cubes all over the base of the tart shell.

Sprinkle with the crispy cubed pancetta, followed by the Dolcelatte and the chopped rosemary.

In a bowl, beat together the eggs, crème fraîche, the cream and salt and pepper to taste.

Pour the mixture over the pumpkin, pancetta and Dolcelatte and bake in the oven for about 35 minutes, or until the egg mixture is set and golden brown.

Remove the tart from the oven and allow it to cool slightly or to room temperature before serving.

Chargrilled asparagus, courgettes and halloumi / Salada de espargos, courgette e queijo halloumi grelhados.

First published in 2008 "Ottolenghi: The Cookbook" was now re-launched.

As I have all the other Ottolenghi books (Jerusalem, Plenty, Plenty More and Nopi) but didn't have this one, I thought it would be a great opportunity to get it and that's what I did.

The book covers everything from meat and fish, to salads and vegetables, cakes and breads.
This fabulous vegetarian salad was my first choice and it's a perfect meal for a meatless Monday so, give it a try and you'll not regret it.

Baked Muscovado and Hazelnut Cheesecake with Blackberries for the Sweet World / Cheesecake (no forno) de Açúcar Mascavado e Avelãs, com Compota rápida de Amoras para o Sweet World.

20th of September and it's time for another Sweet World Challenge and this month, we decided to invite you to bake a Cheesecake.

Yes, it has to be baked!

Cheesecake is a dessert that has stood the test of time.

From its earliest recorded beginnings on Samos over 4,000 years ago to its current iconic status around the world, this creamy dessert remains a favourite for sweet teeth of all ages.

The first cheesecake was probably produced on the Greek island of Samos. Back then, this delicious dessert was believed to be a powerful source of energy. Even during the first Olympic Games in Greece, in 776 BC, cheesecakes were served to the athletes. Wedding couples were also served and cherished with this amazing dessert.

The New Yorkers fell in love with cheesecakes back in the 1900s. The credit for the creation of the NY cheesecake is bestowed upon Arnold Reuben (1883-1970). Even though he is best known for his signature sandwiches, Arnold Reuben is generally credited for creating the New York Style cheesecake. Reuben was born in Germany and he went to America when he was young.

The NY styled cheesecake was actually an experiment that Reuben did with a cheese pie. He was invited to a party where he was served with a cheese pie, and he was so dodged by the dish, that he started experimenting with it and came up with what we know today, as the NY Cheesecake.

The Classic New York style cheesecake is served with just the cake - no fruit, chocolate or caramel is served on the top or on the side. This famously smooth-tasting cake gets its signature flavour from extra egg yolks in the cream cheese cake mix.

Saying that, New York is not the only place in America that puts its own spin on cheesecakes.

In Chicago, sour cream is added to the recipe to keep it creamy.

Philadelphia cheesecake is known for being lighter and creamier than New York style cheesecake and it can be served with fruit or chocolate toppings.

In St. Louis, they enjoy a gooey butter cake, which has an additional layer of cake topping on the cheesecake filling. 

Each region of the world also has its own take on the best way to make the dessert. Italians use ricotta cheese, while the Greeks use mizithra or feta. Germans prefer cottage cheese, while the Japanese use a combination of cornflour and egg whites. There are specialty cheesecakes that include blue cheese, seafood, spicy chilies and even tofu!

Despite of all the variations, the popular dessert’s main ingredients - cheese, wheat and a sweetener - remain the same so, if you're interested, choose the kind of cheesecake you want to make and BAKE IT!

Trifle Cheesecake.

The last recipe of the Summer, just before the new season, the "fall" and the Autumn colours.

When I made this cheesecake, I made it for the Sweet World challenge but, then I saw this one and I thought that, for the challenge, it would be more innovative, different and "close" to the traditional layers of the classic trifle.

Saying that, this cheesecake was so good and refreshing that I have to share the recipe with you all anyway.

It's just a different and beautiful way of enjoying a trifle and a cheesecake, all at the same time. Two dessert classics transformed into a super delicious one.

Bacon & Egg Pie / Pie de bacon e ovo.

Having been in holidays without going anywhere, I'm slowly coming back to the blog. 

As August is almost finishing, I couldn't allow it to end without posting a recipe for Marta. 

Since the day Marta created her "ingredient of the month" and challenged us to cook recipes with her chosen ingredient, that I always cook something for Marta's table and this month, it couldn't be different. 

The ingredient chosen by Marta for August is tomatoes and therefore, this pie, is the recipe that I'm leaving her. 

I have to say that this pie is one of the best pies I've ever eaten, if not the best!! 

Bare in mind that the tomatoes are not the key ingredient in the pie but, saying that, without them, this pie wouldn't be half as good. 

The recipe is from Simmone Logue "In the Kitchen" book and if you search for "Simmone Logue" on the blog, you'll find all the recipes that I've already made from this glorious book.

My Vegetarian stuffed Focaccia / A minha Focaccia Vegetariana recheada.

I make this stuffed focaccia very often and it is so delicious that, this time I took the time to share the recipe with you all.

It is a meal on itself and perfect for picnics, lazy summer lunches or even to eat while you're at the beach.

The filling combinations are endless and although I always make this vegetarian combination, you can use cured meats combined with grilled or roasted veggies or whatever you fancy. The filling quantities are also variable. You can use as much or as less filling as you want.

Brown butter and Gorgonzola pumpkin pasta / Noodles de abóbora (butternut), com beurre noisette e Gorgonzola.

Absolutely divine vegetarian meal. Full of flavour and a great combination of ingredients but, being a Donna Hay recipe, it's not a surprise right?

ingredients (serves 2):

1kg butternut squash, peeled and spiralised

1 tbsp extra virgin olive oil

sea salt and cracked black pepper

100g unsalted butter

150g Gorgonzola, sliced

1/2 cup curly parsley leaves, finely chopped

20g grated parmesan

method:

Preheat the oven to 220ºC.

Place the pumpkin, oil, sal and pepper on a large baking tray lined with baking paper and toss to combine.

Cook for 5 minutes or until the pumpkin has just softened.

Meanwhile, place the butter in a small frying pan over high heat.

Cook for 4 to 5 minutes, or until the butter is foamy and nutty brown.

Divide the pumpkin noodles and Gorgonzola between plates.

Spoon over the browned butter and sprinkle with the parsley and the grated parmesan.

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Deixo-vos hoje mais uma maravilhosa refeição vegetariana, que combina ingredientes e sabores, absolutamente magníficos.

Sendo esta, uma receita da Donna Hay, não será surpresa nenhuma, o quão maravilhosa será a combinação, certo?

ingredientes (para 2 pessoas):

1kg abóbora (butternut squash), descascada e cortada em noodles (espiralizada)

1 colher sopa de azeite extra virgem

sal e pimenta preta moída na altura, a gosto

100g manteiga sem sal

150g queijo Gorgonzola, cortado em fatias

1/2 chávena (cup) de salsa frisada, picada

20g quimo parmesão ralado

preparação:

Aquecer o forno a 220ºC.

Num tabuleiro grande, forrado com papel vegetal, colocar a abóbora, o azeite, sal e pimenta e envolver tudo muito bem.

Levar ao forno por 5 minutos, ou até a abóbora estar macia mas não muito mole.

Entretanto, colocar a manteiga numa frigideira sobre lume alto e cozinhar por 4 ou 5 minutos, ou até esta, estar com cor e aroma de de avelã. Cuidado para não queimar a manteiga.

Dividir a abóbora e o queijo Gorgonzola pelos pratos.

Regar com a manteiga e polvilhar com a salsa picada e o queijo parmesão ralado e servir.

Recipe / Receita: Donna Hay magazine (April/May 2016).

Pearl barley, roasted cauliflower and cranberry salad / Salada de cevadinha, couve flor assada e arandos.

Another delicious, vegetarian salad that, was absolutely divine and has to be shared.

The humble and underrated cauliflower, after being rubbed with aromatic spices and roasted, just gets incredibly delicious and elevated to a total new level, either in texture and flavour.

The recipe, is from Simmone Logue beautiful book "In the Kitchen", from which, I already posted this amazing and delicious Victoria Sponge.

ingredients (serves 4):

200g pearl barley

1 small cauliflower, cut into chunky pieces

2 tsp ground turmeric

1 tbsp ground sumac

2 tbsp olive oil

2 tbsp chopped dill

4 tbsp chopped mint

150g parsley, chopped

30g walnuts, toasted and chopped

75g pistachio nuts, toasted and chopped

75g dried cranberries

1 pomegranate, seeded

100g feta cheese, crumbled

for the dressing:

zest and juice of 1 lemon

3 tbsp pomegranate molasses

3 tbsp olive oil

1/4 garlic clove, crushed

method:

Cook the pearl barley over medium heat, for 40 minutes in 500ml water, until the water has been absorbed. set aside yo cool.

Preheat the oven to 180ºC.

Line a baking tray with baking paper.

In a bowl, combine the cauliflower, turmeric, sumac and the olive oil.

Spread the cauliflower over the baking tray and roast for 15 to 20 minutes, or until the cauliflower is a little caramelised.

Remove from the oven and leave to cool.

Place the cooled cauliflower and the barley in a serving dish.

Add the herbs, nuts and cranberries.

Mix all the dressing ingredients together and season to taste with sea salt.

Toss the salad with enough dressing to moisten it.

Scatter with the feta cheese and the pomegranate seeds just before serving.

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Embora cá em casa ninguém seja vegetariano, gostamos (só pelo prazer de testar e saborear diversidade), de fazer refeições vegetarianas, sempre que nos apetece e foi o caso, quando decidi fazer esta salada, toda ela recheada de texturas, cor e variedade.

A couve flor, normalmente renegada e desvalorizada, é aqui elevada a um nível completamente superior, quando envolvida em aromáticas especiarias e assada no forno.

A receita, do livro lindo da Simmone Logue, o "In the Kitchen", do qual já aqui publiquei este maravilhoso Victoria Sponge, foi mais uma, testada, saboreada e muito apreciada.

ingredientes (para 4 pessoas):

200g cevadinha

1 couve flor pequena, separada em floretes

2 colher chá de curcuma (açafrão das Índias)

1 colher sopa de sumagre

2 colheres sopa de azeite

2 colheres sopa de aneto fresco picado

4colheres sopa de hortelã fresca, picada

150g salsa, picada

30g nozes, tostadas e picadas

75g pistachios, tostados e picados

75g arandos secos

sementes de 1 romã

100g queijo feta, esfarelado

para o molho:

raspa e sumo de 1 limão

3 colheres sopa de melaço de romã

3 colheres sopa de azeite

1/4 de dente de alho, esmagado

preparação:

Num tacho sobre lume médio, cozer a cevada em 500ml de água, por cerca de 40 minutos,  ou até a cevada estar cozida mas al dente e a água ter evaporado toda. Reservar e deixar arrefecer.

Aquecer o forno a 180ºC e forrar um tabuleiro com papel vegetal.

Numa taça, misturar bem a couve flor, juntamente com a curcuma, o sumagre e o azeite.

Espalhar a couve flor no tabuleiro e levar ao forno por 15 a 20 minutos, ou até esta estar ligeiramente caramelizada.

Retirar o tabuleiro do forno e deixar arrefecer.

Entretanto, misturar bem todos os ingredientes do molho e temperar a gosto, com flor ou flocos de sal.

Colocar a couve flor e a cevada num prato de serviço.

Adicionar os frutos secos, ar ervas aromáticas frescas e os arandos e envolver tudo muito bem, com cerca de metade do molho.

Polvilhar com as sementes de romã e com o queijo feta esfarelado e servir.

Recipe / Receita:

Asparagus and goat cheese frittata with a crispy rice crust / Frittata de espargos e queijo de cabra, com crosta crocante de arroz.

I told you here, when I got Emilie Raffa cookbook "The Clever Cookbook", that I marked down, almost every single recipe to be tested and tried, right?

That same day, I published the Asian turkey lettuce wraps, and, since then, I made the Anytime berry crumble, the Spring tortellini minestrone, the Creamy orzo with asparagus, and the Cauliflower bolognese.

Today, I'm leaving you another of Emilie's delicious recipes. This fabulous frittata that it's a meal on itself.

Like all the previous recipes, this one, is just another fabulous one and that's why I'm never tired of telling you, how much I love this book and how much I love to cook from it: A LOT!!

ingredients (serves 4):

6 extra large eggs

100g plain Greek yoghurt

134g asparagus, sliced on a diagonal about 1.3cm thick, tips reserved

sea salt and freshly ground black pepper

1 tbsp olive oil

1 tbsp butter

320g cooked basmati rice, at room temperature

25g spring onions, thinly sliced, white and light green parts only

136g goat cheese, crumbled

method:

Preheat the oven to 220ºC.

Whisk the eggs and yoghurt in a large bowl.

Add the sliced asparagus and season with salt and pepper.

In a large, 25cm cast iron skillet, warm the olive oil and butter over a low heat.

Add the rice and stir well to coat the grains (about 30 seconds). Season lightly with salt and pepper.

Using the back of a wooden spoon, spread out the grains on the bottom of the skillet.

Sprinkle the spring onions over the top.

Pour the egg mixture into the skillet, tilting the pan to spread the filling all the way around.

Decorate with the reserved asparagus tips and the crumbled goat cheese.

Bake for 30 minutes, or until the filling is set and the top is golden brown.

Cool for 5 minutes before slicing.

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Se bem se lembram, disse-vos aqui, aquando da publicação da primeira receita do livro da Emilie Raffa, o "The Clever Cookbook", que adorava tanto o livro, que tinha marcado quase todas as receitas para testar certo?

Pois bem, nesse mesmo dia, publiquei os Wraps de alface com peru em molho asiático, depois, este Crumble de frutos vermelhos, depois foi a vez do Minestrone primaveril com tortellini, tendo-se seguido este Orzo cremoso com espargos e depois, esta Bolonhesa de couve flor.

Este resumo serve só para reforçar o que já escrevi antes em todos os posts que contemplam este livro, ou seja, o quanto, de facto e de verdade, ADORO o livro.

As receitas são todas tão deliciosas e tão fáceis de preparar, que não me canso de cozinhar e de continuar a publicar receitas desta pequena maravilha de 208 páginas.

Assim sendo, aqui fica mais uma fabulosa sugestão. Esta frittata deliciosa!

ingredientes (para 4 pessoas):

6 ovos extra largos (XL)

100g iogurte grego natural

134g espargos, cortados em rodelas de 1.3cm, na diagonal, pontas reservadas para a decoração.

sal e pimenta preta moída na altura

1 colher sopa de azeite

1 colher sopa de manteiga

320g arroz Basmati cozido, à temperatura ambiente (podem usar sobras)

25g spring onions, parte branca e verde clara, cortada em rodelas finas

136g queijo de cabra fresco, esfarelado

preparação:

Aquecer o forno a 220ºC.

Numa taça, bater os ovos com o iogurte, até a mistura estar cremosa e homogénea.

Adicionar os espargos e temperar de sal e pimenta.

Numa skillet ou outro tipo de frigideira que possa ir ao forno (com cerca de 25cm de diâmetro), aquecer o azeite e a manteiga, sobre lume brando.

Adicionar o arroz e mexer, por cerca de 30 segundos, por forma a que os grãos de arroz fiquem embebidos na mistura do azeite e da manteiga. Temperar com uma pitada de sal e pimenta.

Com as costas de uma colher de pau, espalhar bem o arroz na base da frigideira (a fim de criar como que uma base que, no final, será a tal base crocante).

Polvilhar o arroz com as spring onions e sobre estas, deitar a mistura de espargos, ovos e iogurte, distribuindo bem a mistura pela superfície do arroz.

Decorar com as pontas dos espargos reservadas e polvilhar com o queijo de cabra.

Levar ao forno por cerca de 30 minutos, ou até o recheio estar firme ao toque e o topo estar bem douradinho.

Deixar arrefecer por 5 minutos antes de servir.

Recipe / Receita: