Fig Pavlova for the 32nd edition of the Sweet World / Pavlova de Figos para a 32ª edição do Sweet World.

After a wee Summer break, the Sweet World challenge is back for its 32nd edition and the theme for this edition is my most beloved Pavlova!

Pavlova, as you know, is something that I truly adore and if you look under the "Pavlova label", you'll find 14 Pavlova recipes for this dessert so, you're spoiled for choices...

Lamb Burgers with Pomegranate Seeds / Hambúrgueres de Borrego com bagos de Romã.

"New York Christmas - Recipes & Stories" by Lisa Nieschlag and Lars Wentrup, is a book that will transport you to the magic and beautiful streets of New York and its iconic white Christmas.

Full of mouthwatering recipes, this book covers all your Christmas holidays food needs. From Christmas baking, winter brunch, holidays classics, Christmas dinner and New Year's Eve, you'll find everything you need to satisfy and indulge your family and friends around the festive season.

Not to talk about the absolutely fabulous stories and photos that are like entering an enchanted fairy tale or one of the New York Christmas movies that makes us dream about The Perfect Christmas!

A book that I'm totally in love with and that is on my kitchen table since the day I got it. I'll be cooking a lot from it during this season and, of course, in between food steps and processes, I'll keep on reading the stories and dreaming over the gorgeous photos of New York.

A big thank you to the publisher Murdoch Books UK that sent me this gem of a book that I totally recommend!

These burgers were the first recipe I tried as, I marked down so many to try that, of course, I couldn't wait until Christmas to try them all right?

The meat is slow cooked with some Christmassy spices and after 3 hours, it just falls off the bone and melts in your mouth. A recipe to try over and over again and that was loved an joyfully enjoyed by adults and kids.

As this month Marta asked us to make recipes featuring pomegranate for her October "ingredient of the month", I invite Marta to try and enjoy these delicious burgers.

Pomegranate and Chocolate Cake / Bolo de Chocolate e Romã.

This chocolate cake it's an absolute dream for any chocolate lover.

Rich, dense, intense, chocolaty and super moist, this cake is a stunner and was literally devoured in a few hours, by all the chocolate lovers in this household.

The recipe is from John Gregory-Smith new cook book "Orange, Blossom & Honey".

A book full of mouthwatering Moroccan recipes and every and each page is a journey to the souks and streets of Morocco.

This is the first recipe I made from the book and I chose this one, not because of the chocolate but mostly because of the pomegranate.

Pomegranate is the chosen ingredient from Marta as the "ingredient of the month" and, as soon as I saw this recipe, I knew I had to make it straightaway, not just because I'm surrounded by chocolate lovers here at home, but also because I wanted it at Marta's table, to celebrate October and the pomegranate!

Burrata with burnt Oranges, Pistachios, Mint and Pomegranate / Burrata com Laranjas queimadas, Menta e Romã.

Delicious little sharing "salad" type plate, from Sabrina Ghayour new book "Feasts" and one that fits perfectly into this month's "Marta's ingredient of the month" which is, pomegranate!!

I truly adore Sabrina's books and this last one, "Feasts" is a real delight.

Full of colorful and delightful recipes and the type of book that makes you go to the kitchen and cook the book off!

This salad was the first recipe I prepared form the book. Not just because I'm mad about Burrata, but also because all the ingredients and colours combination was screaming "PREPARE ME"!!

This plate is not, just easy and quick to prepare, but it's also a great combination of flavours and textures.

As soon as I saw that Marta chose pomegranate as the ingredient of the month, I knew that this gorgeous plate would be a winner at her monthly table and here it is!

Pomegranate glazed Pork Skewers with Burhan’s Onion and Parsley Salad / Espetadas de Porco marinadas em Melaço de Romã e Salada de Cebola Roxa e Salsa.

This is the recipe Deborah chose as the second recipe challenge of the month for the Rainydaybites Cookbook Club.

Shame that I had no time to participate in the first recipe challenge of the month, which was a super gorgeous walnut roll cake but, for this second one, I made sure I wouldn't miss it.

As I told you here, this month we're cooking from Paula Wolfert books.

This recipe is from a book that I don't have, "Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life" but Deborah told me that I could find the recipe here at the Food and Wine website and I'm very glad I made it because it's truly delicious and the contrasting flavours are absolutely incredible.

Roast Chicken and Quinoa Salad with Tangerines and Pomegranate / Salada de Frango assado e Quinoa, com Tangerinas e Romã.

Another fabulous recipe for Marta and her "ingredient of the month" - January, the month of Tangerines!!

This recipe is slightly adapted from a book that I adore to bits! Eva Kosmas Flores "Adentures in Chicken" cook book!

A book from which I already cooked lots of recipes but, unfortunately, I can't share them with you straight away as all the photos are in the PC that broke and therefore, lost...

Of course, I'll make them again to share with you, because they're all so delicious that it will be a real pleasure to taste all those flavour combinations again but, until then, I'm sharing this one. A salad, that I slightly adapted by using quinoa instead of bulgur wheat but that was, at the same, absolutely delicious!

About the book, I'll give you more details in another post because there's some fabulous things to say about it and I want to talk about it with you, but in a different post. For now, here is the recipe for this amazing salad that I really think should have a place on Marta's January table.

Forest Moss Cake / Bolo Forest Moss.

Apparently the Forest Moss Cake is a Polish cake. Although I never heard of it, I found it while flicking (for the second time), through Paul Hollywood new cookbook, "The Weekend Baker".

In the book, Paul says he found it in a café and loved it so, he had to share the recipe.

I confess that, the first time I was flicking through the book, this cake didn't catch my eye but the second time, when I read the recipe properly and noticed the secret "healthy" ingredient, I got very excited about it.

SPINACH!

Yes! Spinach is the secret ingredient and, because Marta invited us to cook with spinach this month and... just in time for Marta's round up (because she kindly allowed), I invite Marta to take this cake and share it at her table because it really is divine!

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:

Salmon sushi salad / Salada de salmão, com sabor a sushi.

This salad is definitely for sushi lovers!!

You know those days when you're craving sushi but you don't want to go out to buy it or you don't have the time to make proper sushi rolls?

Well, here is the solution! Sushi salad!

I was amazed with this salad and believe me, I'm totally in love with it and it became and will become a favourite here at home!

The sushi flavours are all there and it's like making effortless sushi.

Try it and you'll see that I'm right!

Note: the recipe states that it serves 1 but it was more than enough for 2.

ingredients (serves 1 or 2):

for the dressing:

1 tsp vegetable oil

2 tsp pomegranate molasses

1 tsp soy sauce

method:

Mix all the ingredients together and set aside.

for the salad:

100g sushi rice

50g frozen edamame beans (I didn't have any so, I used frozen baby broad beans peeled)

1 tbsp sesame oil

1 sheet of nori, torn

handful of pomegranate seeds

50g smoked salmon, cut into bite-sized slices

1 small avocado, stoned, peeled and sliced

1 tbsp black sesame seeds

sushi ginger, to serve (optional)

method:

Rinse the sushi rice really well and put it in a small pan covered with 200ml of cold water.

Bring to the boil, then simmer for 10 minutes with the lid on.

Remove from the heat and keep the lid on for 15 minutes.

Meanwhile, pour boiling water over the beans and leave to defrost. Drain and set aside.

Heat the sesame oil in a frying pan and add the nori. Cook for 1 to 2 minutes on a medium heat until crisp.

Transfer the rice to a serving bowl, add the beans, the pomegranate seeds, the salmon and the avocado slices.

Sprinkle with the black sesame seeds, drizzle with the dressing and top with slices of sushi ginger if you like.

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Esta é a salada ideal para os amantes de sushi!!

Sabem aqueles dias em que até apetecia um sushi, mas não apetece ir comprar, nem há ingredientes suficientes, nem tempo para o fazer?

Aqui está a solução! Esta salada é absolutamente genial, pois tem todo o sabor do sushi - aliás, nem perceberão que o estão a comer em forma de salada - não dá trabalho nenhum e é absolutamente viciante.

Eu fiquei fã e cá em casa vai passar a ser um clássico acreditem!

Experimentem e digam se não tenho razão!

Nota: A quantidade de ingredientes listada diz que é para 1 pessoa, mas sinceramente, foi mais que suficiente para 2 pessoas. Tenham, no entanto, esse factor em atenção.

ingredientes (para 1 a 2 pessoas):

para o molho:

1 colher chá de óleo vegetal

2 colheres chá de melaço de romã

1 colher chá de molho de soja

preparação:

Misturar muito bem todos os ingredientes e reservar.

para a salada:

100g arroz para sushi

50g feijão de soja congelado (eu não tinha e então utilizei favas bebé congeladas e sem pele)

1 colher sopa de óleo de sésamo

1 folha de alga nori, partida em bocados

um punhado de grãos de romã

50g salmão fumado, cortado em bocados pequenos

1 pêra abacate pequena, sem caroço, descascada e cortada em meias luas

1 colher sopa de sementes de sésamo pretas

lascas de gengibre para sushi, para servir (opcional)

preparação:

Lavar muito bem o arroz e colocá-lo num tacho pequeno.

Cobrir o arroz com 200ml de água fria, levar ao lume e quando levantar fervura, baixar o lume, tapar o tacho e cozinhar por 10 minutos.

Findo esse tempo, desligar o lume e deixar o arroz repousar no tacho tapado por 15 minutos.

Entretanto, colocar água a ferver sobre o feijão de soja, a fim de o descongelar.

Uns minutos depois, coar o feijão e reservar.

Aquecer o óleo de sésamo numa frigideira e adicionar a alga.

Fritar a alga sobre lume médio, por 1 ou 2 minutos, ou até esta estar crocante.

Transferir o arroz para um prato de serviço.

Polvilhar com o feijão de soja, os grãos da romã, o salmão, as fatias de pêra abacate e as sementes de sésamo.

Regar com o molho e servir com as lascas do gengibre para sushi, caso opte por servi-las.

Recipe / Receita: BBC GoodFood magazine (March 2016).

Sweet potato, sumac and pomegranate soup with roasted peanuts, coriander and lime / Sopa de batata doce, sumagre e romã, com coentros e lima.

I'm making and eating so many delicious soups lately, that I'm really thrilled to share with you, all the fantastic recipes I'm trying!

This soup is from a gorgeous new book called "Skinny Soups". The author is Kathryn Bruton and the book itself, is a real delight. Not to talk about all the fabulous soup recipes that I already marked down to try and that I'll share with you of course.

This one was the first recipe tested and approved and it's a perfect meal for a perfect meatless Monday!

ingredients (Serves 4):

1 medium onion, roughly chopped

2 garlic cloves, roughly chopped

1 red chilli, deseeded and roughly chopped

1 tsp sumac

1/2 tbsp coconut oil

400g sweet potatoes, peeled and roughly chopped into 2cm cubes

3 or 4 vine tomatoes (approx. 300g), roughly chopped

850ml chicken or vegetable stock

1 1/2 tbsp pomegranate molasses

to garnish:

small bunch of fresh coriander leaves

30g roasted salted peanuts, roughly chopped

seeds from 1/2 pomegranate

a few pinches of sumac

1 lime, cut into 4 wedges

method:

Cook the onion, garlic, chilli and sumac in the coconut oil and 1 tbsp of water for 5 minutes or until the onion is soft.

Add the sweet potatoes, tomatoes and stock and bring to the boil.

Put the lid on and simmer for about 20 minutes or until the potatoes are soft.

Leave to cool a little and then stir in the pomegranate molasses.

Blend until silky smooth and season to taste.

Garnish the soup with coriander leaves, pomegranate seeds, chopped peanuts and a pinch of sumac and serve with the lime wedges.

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Tenho feito tantas sopas magníficas que, sinceramente, poder partilhá-las convosco é um verdadeiro prazer!!

Esta é mais uma!! A primeira de um livro lindo, só de sopas, chamado "Skinny Soups".

A autora é a Kathryn Bruton e o livro - para os amantes de sopa como eu - é um verdadeiro deleite.

Escusado será dizer que o livro está quase, todo ele, repleto de "post its", mas para já, deixo-vos com esta sopa divina e que é perfeita para uma "Segunda-feira sem carne"!

ingredientes (para 4 pessoas):

1 cebola média, picada grosseiramente

2 dentes de alho, picados grosseiramente

1 malagueta vermelha, sem sementes e picada grosseiramente

1 colher chá de sumagre

1/2 colher sopa de óleo de coco

400g batata doce, descascada e cortada em cubos de ± 2cm.

3 ou 4 tomates (aprox. 300g), picados grosseiramente

850ml caldo de galinha ou de legumes

1 1/2 colheres sopa de melaço de romã

para decorar:

um ramo pequeno de folhas de coentros

30g amendoins salgados e torrados, picados grosseiramente

sementes de 1/2 romã

umas pitadas de sumagre

1 lima, cortada em quartos

preparação:

Num tacho, colocar a cebola, o alho, a malagueta, o sumagre, o óleo de coco e 1 colher de sopa de água.

Cozinhar por 5 minutos, ou até a cebola estar macia.

Adicionar a batata doce, os tomates e o caldo e deixar levantar fervura.

Tapar o tacho, baixar o lume e cozinhar por cerca de 20 minutos, ou até a batata estar macia.

Retirar do lume e deixar arrefecer um bocadinho, antes de adicionar o melaço de romã.

Com a varinha mágica ou no liquidificador, reduzir a sopa a um puré macio e rectificar os temperos.

Servir a sopa decorada com folhas de coentros, os amendoins picados, as sementes de romã e uma pitada de sumagre.

Colocar os quartos de lima na mesa, para que cada um se sirva à vontade, espremendo o sumo na sopa.

Recipe / Receita:

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.

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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.

Harissa waffles, sesame fried eggs and carrot salad / Waffles de harissa, ovos estrelados com sementes de sésamo e salada de cenoura.

I know that breakfast is the most important meal of the day but I've never been a breakfast girl.

Since early age, the maximum that I can eat in the morning is a piece of fruit or a fruit or green juice/smoothie and nothing else. Big continental or british breakfasts are not for me but, saying that, I have to confess that I love breakfast food.

My favourite chapters in cookbooks are precisely the breakfast chapters and although I can't have this kind of food in the morning, I love it for lunch or even for a midweek lazy dinner.

The recipe I'm leaving you today is from the breakfast chapter of Jamie Oliver new cookbook and it made a fabulous early dinner for my kids and myself. The combination of flavours and textures is fabulous and utterly delicious.

ingredients (serves 2):

100g wholemeal self-raising flour

1 tbsp poppy seeds

2 tsp harissa

3 large eggs

100ml semi-skimmed milk

sesame oil

sesame seeds

1 large carrot

50g baby spinach

1 pomegranate, seeds and juices

2 sprigs of fresh mint, leaves separated

to serve:

2 tablespoons fat-free natural yoghurt

hot chilli sauce

method:

Preheat the waffle iron.

In a bowl, mix the flour, poppy seeds, harissa and 1 egg together.

Gradually add the milk, whisking until combined, and season with sea salt and black pepper.

Brush the waffle iron with a minimal amount of sesame oil, then sprinkle half a teaspoon of sesame seeds into each side, followed by a quarter of your waffle mixture.

Cook the waffles for a few minutes, or until golden and cooked through.

Meanwhile, peel and matchstick the carrot and place in a bowl.

Finely slice the spinach and add them to the bowl.

Add the pomegranate seeds and their juices to the bowl.

Add the mint leaves to the bowl and toss everything together.

Drizzle a small non-stick frying pan on a medium heat with oil, then wipe around and out with kitchen paper. Crack in 1 of the remaining eggs, sprinkle with a pinch of sesame seeds, then cover the pan to set the top of the egg and cook to your liking.

Serve the waffles with the salad, the sesame fried egg, a dollop yoghurt and a good shake of chilli sauce.

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Depois de uns dias de férias em família, que souberam a "céu" e de uns outros tantos de introspecção, o blogue está de volta à sua rotina habitual e focado no objectivo para o qual foi criado, ou seja, partilha de receitas!!

Não pretendo ser famosa, não pretendo escrever livros de receitas e não aspiro a aplausos e palcos de deslumbramento.

No dia que decidir dedicar-me a algo de sério relacionado com a culinária, concorro ao Masterchef, pois aí sim, é que realmente se conclui e se percebe quem sabe, de facto, alguma coisa sobre culinária!

Há umas 3 semanas atrás, vi uma frase num perfil do instagram que dizia "Just trying to be a good girl, in a world full of bad nasty bitches" e sinceramente, esta frase não podia vir mais a propósito no momento...

Enfim..., em frente que atrás vem gente, deixo-vos hoje com a primeira receita que fiz do novo livro do Jamie Oliver.

Embora esta receita faça parte do capítulo dos pequenos almoços, eu nunca fui de grandes pequenos almoços.

Desde tenra idade, o máximo que consigo ingerir de manhã é uma peça de fruta, ou um sumo/batido de fruta.

Dito isto, confesso que os capítulos dos pequenos almoços, são os capítulos que mais adoro nos livros de culinária, pois adoro comida de pequeno almoço, mas para comer ao almoço, ou até mesmo ao jantar!

Asim sendo, deixo-vos esta deliciosa receita de comida de pequeno almoço, que foi um belíssimo jantar para mim e para as minhas crianças.

ingredientes (para 2 pessoas):

100g farinha de trigo integral com fermento

1 colher sopa de sementes de papoila

2 colheres chá de harissa vermelha

3 ovos grandes (L)

100ml leite meio gordo

óleo de sésamo

sementes de sésamo

1 cenoura grande

50g folhas de espinafre bebé

bagos e o sumo de 1 romã

folhas de 2 pés de hortelã menta

para servir:

2 colheres sopa de iogurte natural magro

molho picante (eu usei sweet chilli sauce)

preparação:

Aquecer a máquina de fazer waffles.

Numa taça, misturar a farinha, as sementes de papoila, a harissa e o ovo.

Adicionar o leite, um bocadinho de cada vez, mexendo bem até obter uma mistura macia e temperar de sal e pimenta.

Pincelar a máquina das waffles com o mínimo possível de óleo de sésamo e salpicar ambos os lados com sementes de papoila.

Colocar colheradas da mistura na máquina, sem encher demasiado, por forma a fazer waffles mais pequenas.

Cozinhar as waffles até estarem douradinhas de ambos os lados e o interior estar cozido.

Entretanto, descascar a cenoura e cortá-la em palitos fininhos ou ralá-la. Colocar a cenoura numa taça.

Cortar as folhas de espinafres em tiras e adicionámos à taça.

Adicionar os bagos da romã e o sumo que tiver conseguido espremer da mesma.

Adicionar as folhas de hortelã menta e envolver tudo muito bem.

Colocar uma frigideira anti aderente sobre lume médio e com a ajuda de uma folha de papel absorvente de cozinha, esfregá-la com azeite ou óleo.

Partir 1 ovo na frigideira e salpicá-lo com sementes de sésamo. Repetir, de acordo com o número de pessoas que vai servir, servindo 1 ovo por pessoa.

Tapar a frigideira com uma tampa e deixar o ovo cozinhar, por forma a que a clara fique bem cozida, mas a gema fique mole.

Servir as waffles com a salada, o ovo estrelado, o iogurte e o molho picante.

Recipe / Receita: