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  • These are really delicious chewy dates cookies which have been on repeat in my kitchen. Love taking them to work to snack on in the middle of the afternoon. They’re very filling with the wholemeal flour, oats and dates, plus taste just delicious. I’ve made them small and then big as the ones in the picture. They don’t take very long to prepare either, and the most ‘laborious’ thing is chopping the dates. This time round I was lucky to have some huge and plump dates that a friend gave me, and not only are they flavoursome as pretty easy to chop as well. 11 years ago I really got into baking, and I was hugely influenced by Donna Hay’s books and magazines to which I subscribed. This time round I’m baking from Donna’s latest book called ‘Modern Baking’. Have you had a look? 🇧🇷 Estes cookies são daqueles rechonchudos e ‘mastigáveis’, e os tenho feito algumas vezes nas últimas semanas. Gosto de comê-los no meio da tarde ou durante uma caminhada pois alimentam e dão energia. Além de serem deliciosos. Levam aveia, tâmaras e farinha de trigo integral. O mais trabalhoso é picar as tâmaras, de resto o preparo é rápido. Há uns 11 anos fui muito influenciada pela Donna Hay através dos livros e rebistad dela. E esta receita é do seu livro mais recente chamado ‘Modern Baking’. Você já deu uma olhadinha nele? #trembom #foodblogger #donnahay #modernbaking #chewycookies #dates #greatcookies #cookierecipe #bakewithdonnahay #ilovebaking #womenwhobake #fromwhereistand #mybakegoods
  • On Saturday I had a pit stop at @whitepostlondon for a really good beigel with salted beef and my favourite gingerbeer of all times @fentimansltd . The real beigel from Brick Lane, and it paired really well with the salted beef and pickle. If you’re in the area stop for a bite to eat. 🇧🇷 No sábado dei uma parada no @whitepostlondon pra comer um beigel com ‘salted beef’ e tomar a melhor cerveja de gengibre sem teor alcólico: a @fentimansltd. O sanduíche estava simplesmente perfeito. O beigel que eles usam neste sanduíche é da Brick Lane Beigel, #trembom #foodblogger #whitepost #therealbeigel #bricklanebeigel #saltbeefbeigel #london #havkneywicks #eastlondonfood
  • I so wanted to take some fresh bread home, and these baguetes looked just perfect. But the rain isn’t cooperating with carefree bread carrying, so I’ll leave it for another time when it’s dry #dissapointed 🇧🇷 Queria tanto ter levado pão fresco pra casa, e este baguettes ficavam me chamando. Mas a chuva cortou o meu barato, então vou deixar pra uma ocasião quando estiver seco. #trembom #foodblogger #instabread #yeastbakery #londonfields #iwantthebread #eastlondonfood #breadislife #eatlocal #supportlocalbusoness #eastlondonfoodscene #bakeries #bakeriestoremember
  • I arrived at East soaking and in search of a hot drink. I ended up ordering the banana brioche feuillette as well, and it was absolutely to die for. They were sp great as well. Will go back anytime. You should too. 🇧🇷 Cheguei na Yeast Bakery um pinto molhado procurando algo quente pra beber, e acabei também comendo um destes brioches, o de banana. Muito delicioso tanto a massa como o recheio. Se vc passar por lá, compre um. #trembom #foodblogger #yeastbakery #eastlondon #briochefeuillette #greatpastry #tecommendation #eatlocal #londonbakeries #londonfoodscene #iwishitwasmylocalbakery
  • There’s nothing like a steak & stilton pie on a cold evening, and @gomshallmill makes a really good one. Pretty tasty, some greens on the side plus a great mash. Great treat after my walk. Thank you Gomshall Mill. 🇧🇷 Parei no @gomshallmill no final da caminhada e pedi um torta tradicional de bife e queijo stilton. E que delícia pois a carne estava bem macio e saborosíssima. O purê estava bem macio e cremoso, e os legumes também caíram bem. Obrigada @gomshallmill! #trembom #foodblogger #gomshallmill #pubfood #goodfood #addressestokeep #loveagoodpie
  • Sorry I’ve been away a bit, but hope to come back in time for Halloween tomorrow. Hope you’re having a great day. 🇧🇷 Desculpem pela falta de postagem, mas espero voltar a tempo pro Halloween amanhã. #foodblogger #trembom #autumn2018 #autumnbakingplans #iphoneonly
  • The brioche’s ready. This one is know as ‘brioche nanterre’ because it’s baked on a loaf tin. My favourite brioche recipe by chef Michael Paul from the book Sweet Paris. Recently I tried a different recipe twice, but I got back to this one. This brioche has got a light crust, and a buttery and airy interior. Just dreamy. I don’t quite care whether it’s from Normandy originally. All that I care about is that I can recreate it whenever I feel like it, and it’ll be the most special treat. Fancy a slice? 🇧🇷 O brioche está pronto. Por ser feito em uma forma de bolo inglês este é chamado de ‘ brioche nanterre’. A minha receita favorita do livro Sweet Paris do chefe Michael Paul. Recentemente testei outra receita duas vezes, mas voltei pra esta daqui. Este brioche tem uma crostinha leve, e é bem areado e amanteigado. Divino. Se sua origem está na Normandia ou não, a mim não interessa. Só me importo com o fato de que posso recriá-loquando quiser. Quer uma fatia? #brioche#briochedenanterre #buttery #agreatstarttothemorning trembom #foodblogger #instafood #thebreadibake #womenwhoake
  • I made some ‘brigadeiro’ today which is such a rare thing as in all the time I’ve lived abroad I might have made them once or twice. Just had an urge for some chocolate with a creamy consistency and picked up a recipe that is ubiquitous in Brazil. It’s not a truffle, even though its shape might confuse people, it’s not a fudge either. It can be found in any kid’s birthday party, and I’d go further and say that it’s the sweet equivalente of the Brazilian cheesebread in that it’s very popular and can be found all over the country. I made mine with 80% chocolate - but cocoa will also do. So I used one can of condensed milk, 15g unsalted butter and 130g of chopped chocolate. I put the ingredients in a heavy bottomed pan, and stirred it gently with a wide spatula on medium to low heat until the mixture started to come off the bottom of the pan, leaving a clear path as you drew the spatula through the pan. Please not that if you want to use cocoa, mix it with the butter first to form a paste before adding the condensed milk- otherwise you might get lumps. You don’t want the mixture to stick to the bottom of the pan if you want a creamy brigadeiro. Once the ‘brigadeiro’ reached the right consistency I transferred the mixture to a clean plate, covered the plate with cling film and put it in the fridge for at least a couple of hours to cool. Then, I removed the plate from the fridge, unwrapped it, and added a tiny amount of butter to my hands - enough to help roll brigadeiro balls without making them greasy. Once they were done, I rolled some of the balls over 100s & 1000s, others over ground pistachio, and even left some plain. They’ll last for a couple of days in a covered container in a cool place. I’ll take a couple with me when I head to the Brazilian Embassy to vote for our democracy which right now is at risk. 🇧🇷 Depois de muito, muito tempo fiz brigadeiro de novo. Gosto do meu cremoso, e com chocolate 80%. E vc? Vou levar uns na bolsa quando sair pra votar pela nossa democracia amanhã. Vote pela democracia também. Diga não a violência e à desigualdade e exclusão. #brigadeiros #pelademocracia #haddad13 #trembom #braziliansweettradition
  • I was never a big fan of cauliflower cheese because it often tasted too fatty and flat. There would be far too much cheese as if to mask the cauliflower. You might as well make a cheese toast instead. For that reason I’d often choose to have my cauliflower in a different way. This was until yesterday when I made a version of this dish from Simple the cookbook. This version also has cumin, mustard seed and powder, curry powder, chilli..There’s a depth of flavour here which lifts the dish - it’s the @ottolenghi touch. If you like the traditional recipe, you’re going to like this one even more. Unless you like bland food. Have you already prepared it? 🇧🇷 Tem algo que por aqui se vê muito, e isto é chamado de ‘couve-flor com queijo’ assado no forno, e consiste basicamente de couve-flor regado com um molho tipo bechamel com queijo. Não cresci comendo este prato no Brasil. Embora adore os ingredientes independentemente, nunca foi um prato que fiz questão de comer. Sempre achei muito besta, e preferia comer a minha couve-flor de outras formas pois muitas vezes colocavam tanto queijo no molho que o sabor da couve-flor ficava perdido. Bom, isso foi até ontem quando fiz uma versão desta receita do livro Simples do Ottolenghi em que ele acrescenta semente de mostarda, semente de cominho, curry em pó e mostarda inglesa em pó a receita. O produto final é muito mais interessante que o tradicional, e é saborosíssimo. Se vc gosta deste prato vai ser difícil não gostar desta nova versão que é espetacular. Ela pode ser feita adiantada, e ser aquecida na hora de servir. Será que vc já fez esta receita? Me conta. #ottolenghisimple #thefoodieat #thefoodicook #womenwhocook #instafood #iphoneonly #instagram #ilovecooking #trembom #foodblogger

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