Passionfruit curd Pavlova with Elderflower cream / Pavlova com curd de Maracujá e Natas com Xarope de Flor de Sabugueiro.

Traditions are traditions because we keep on doing the same over and over again right?

I have this tradition (my own, that I created and maintain) that the last and first desserts of the year have to be white!

They have to be white, usually pavlovas and usually from a Donna Hay magazine.

This year is no exception and here it is:

My white dessert...

A Pavlova...

From a Donna Hay magazine!

The topping this time is passionfruit.

Ideal for every special moment and a fruit that, in a curd form and in its natural form, makes this pavlova even more special and much more delightful.

Last year, I baked this gorgeous smashed pavlova that had the honour to be featured in one of the Donna Hay magazines and this year I decided that this one, with passionfruit and elderflower cream, would be the chosen one.

Once again, Happy 2017 to all of you!

Blueberry, Tarragon and Vodka Punch and Happy 2017 / Ponche de Vodka com Mirtilos e Estragão e um muito, muito Feliz 2017.

Last day of 2016 and here we are again, thinking about the year we had and making resolutions for the year that will start tomorrow. 2017!

I'm not the kind of person that thinks a lot about how was the year that is finishing or that makes new year resolutions.

For me, if the overall year was good, I call it a good or even fantastic year. If it was bad, I think about what spoiled it and try to not make or allow the same bad things to happen the following year and those are my only resolutions.

Worldwide, 2016 was a very strange year and brexit and the Trump election were just a few of the most concerning and strange things that happened this year, although the consequences from both decisions are still to come...

Personally, it was a very good year and I'm finishing it with a very big smile on my face.

It was a calm and relaxed year.

I retook control of myself and of whom I really are.

Apart from my truthful and real friends and my family, I socialized with very interesting and wise people on social media (blog and Instagram) and I can even say that I have new and fabulous virtual friends and Kimberly, Aimee and Emilie, are just a few names that are worth mention because they are, all of them, absolutely fabulous people and some of my virtual friends and food heroes!

This year, I got to really know people to whom I didn't give much attention in the past and I even changed my opinion - aka "preconceived" idea - about them and how fabulous people they are.

I also came to the conclusion that not everything that looks precious or true, turns out to be and this apply to people, places and all sorts of things that promise to be more than they really are.

The "All that glitters is not gold" well known old saying has never been so important in my life and that's the one I'm treasuring the most now that 2016 came to an end.

Saying that, I just hope for my 2017, if not better, to be as pleasant and good as 2016.

To all of you, I wish a VERY HAPPY 2017!

May all your dreams and wishes come true and may the World be a Peaceful and Better place to live, despite all the 2016 bizarre decisions.

As this is the last post of the year and just as I did last year, I'm leaving you a delicious cocktail to say goodbye to 2016 and to welcome 2017.

Last year, I left you with this delicious Sangria and this year I'm leaving you this fabulous Punch.

Donna Hay magazine is becoming a tradition for the last and first posts of the year and this year will be no exception as this cocktail is from a Donna Hay magazine.

Festive Sangria and Happy 2016 / Sangria festiva e Feliz 2016.

2015 is finally over!

An year that was very good in most aspects of my life but very ackward in others.

2016 is here and as we say in Portugal "New year, New life"! and that's what I expect it to be: A very good year all-round!

To start this 2016 in a very good mood and with lots of joy, I'm leaving you the recipe for this delicious "Donna Hay Magazine" Festive Sangria and therefore, CHEERS to the brand new year that is starting now and HAPPY NEW YEAR to all of you!

ingredients (serves 6 to 8):

750ml chilled Jacobs Creek Cool Harvest Shiraz Rosé

750ml chilled lemonade

750ml chilled apple juice

1 tsp vanilla extract

1 pomegranate, cut into wedges

4 springs of mint

ice cubes, to taste

method:

Mix all the ingredients together and stir to combine.

Add ice cubes and serve.

__________________

2015 acabou finalmente!!!

Um ano recheado de coisas boas em muitos aspectos da minha vida, mas muito estranho e Super decepcionante em determinadas áreas.

2016 já começou e como se costuma dizer, "Ano Novo, Vida Nova".

De nada vale chorar sobre o leite derramado, pois as acções ficam para quem as pratica e eu entro neste novo ano de alma lavada e de consciência tranquila, pois sei que tentei desfazer qualquer injustiça que em 2015 tenha cometido e para mim é o quanto basta:

O facto de eu estar de bem comigo própria!

Assim sendo, desejo a todos os que por aqui passam um MUITO FELIZ 2016, cheio de Saúde, Paz, Harmonia e muitas Alegrias e Sonhos realizados e para o começar alegremente, deixo-vos a receita desta Sangria da revista da Donna Hay que, não sendo quase nada alcoólica, é super refrescante, tem uma cor linda e é mesmo apropriada para um brinde harmonioso e festivo. Tchin Tchin!!

ingredients (para 6 a 8 pessoas):

750ml vinho Jacobs Creek Cool Harvest Shiraz Rosé, gelado

750ml de limonada

750ml sumo de maçã, gelado

1 colher chá de extracto de baunilha

1 romã, cortada em quartos

4 hastes de menta

cubos de gelo, a gosto

preparação:

Misturar todos os ingredientes num recipiente e misturar bem.

Adicionar o gelo e servir.

Recipe / Receita: Donna Hay Magazine.