There is great beauty on simple things. Lately I found myself being turned to simplicity, the simplicity of flavors, moments and details.
31.3.14
Bolachas de mozzarella e manjericão/ Mozzarella and basil cookies
27.3.14
Catering TEDx Roma
Sou uma seguidora assídua das conferências TEDtalks e TEDx por isso esta oportunidade para trabalhar no catering – Lunch out of the box foi um dos meus momentos altos desta minha jornada.
Começamos na quinta anterior ao evento com uma sessão de 3000 bolachas, sim 3000 bolachas é muita fruta, mas com força de vontade e organização não foi uma tarefa difícil. O dia seguinte foi ocupado com a confecção de 1500 mini panini, um verdadeiro trabalho de equipa, erámos 6 pessoas e cada um ficou responsável por uma tarefa. Às onze da noite rumamos para o Teatro Olímpico, o local do evento, onde toda a equipa do TEDx Roma já se encontrava presente. Após um briefing sobre o design da embalagem criada para o Lunch Out of the box montámos uma verdadeira cadeia de montagem, a missão: 1500 caixas de almoços.
A missão foi cumprida com sucesso entre brincadeiras, bocejos e, claro, fotografias.
***
Last February I had the opportunity to work in a catering for the first edition of TEDx Rome with the theme “Out of the box”.
As a follower of the TEDtalks and TEDx I couldn’t be happier with this opportunity, and I sure keep good memories for the work I did for the “Lunch Out of the Box”.
The preparation started two days before the event with the baking of 3000 cookies, yes 3000 cookies is a lot but with good will and organization it turned out to be an easy task. The next day was Panini time, 6 people in a tiny kitchen for some hours resulted in 1500 mini Panini. Around 11p.m we loaded all the food and went to the Teatro Olimpico to meet the rest of the TEDx Rome team. After a briefing on the ensemble of the Lunch out of the Box by the designer we started the hard work, our mission: making 1500 lunch boxes.
Well, mission accomplished it took a lot of hours but it was fun.
As a follower of the TEDtalks and TEDx I couldn’t be happier with this opportunity, and I sure keep good memories for the work I did for the “Lunch Out of the Box”.
The preparation started two days before the event with the baking of 3000 cookies, yes 3000 cookies is a lot but with good will and organization it turned out to be an easy task. The next day was Panini time, 6 people in a tiny kitchen for some hours resulted in 1500 mini Panini. Around 11p.m we loaded all the food and went to the Teatro Olimpico to meet the rest of the TEDx Rome team. After a briefing on the ensemble of the Lunch out of the Box by the designer we started the hard work, our mission: making 1500 lunch boxes.
Well, mission accomplished it took a lot of hours but it was fun.
26.3.14
Cupcakes: chocolate e coco/ Coconut and chocolate cupcakes
Porque há dias em que dá mesmo vontade de comer um chocolate!
Because it is a chocolate kind of day!
Because it is a chocolate kind of day!
25.3.14
SAID ou a fábrica de chocolate/ SAID the chocolate factory
Entrei pela primeira vez neste mundo encantado de chocolate numa noite fria de Inverno para beber chocolate quente e degustar bombons, na companhia de duas amigas italianas, não podia ter sido um melhor final para terminar a nossa girls night.
Mal sai da chocolataria sabia que tinha de voltar em breve a este espaço. Uma antiga fábrica de chocolate transformada em chocolataria/cafetaria/bar, recheada de tudo aquilo que é impossível imaginar relacionado com chocolate, desde os mais variados bombons, bolos, cocktails de chocolate e muito mais. Uma verdadeira perdição ou o paraíso, dependendo da perspectiva.
***
I first went to SAID with in a cold winter’s night for hot chocolate and bonbons with two Italian friends, it was the perfect end to ours girls night, chatting and chocolate.
The minute I walked through the door I knew I had to come back to this chocolate wonderland, an old chocolate factory turned into a shop/ cafeteria/ bar. Inside everything is related to chocolate and the possibilities are endless, bonbons, little treats, cakes, chocolate cocktails and so on. In other words a chocolate paradise.
I first went to SAID with in a cold winter’s night for hot chocolate and bonbons with two Italian friends, it was the perfect end to ours girls night, chatting and chocolate.
The minute I walked through the door I knew I had to come back to this chocolate wonderland, an old chocolate factory turned into a shop/ cafeteria/ bar. Inside everything is related to chocolate and the possibilities are endless, bonbons, little treats, cakes, chocolate cocktails and so on. In other words a chocolate paradise.
24.3.14
Salada tépida agridoce/ Bittersweet tepid salad
This was one of the recipes that I learned during the kitchen laboratory classes (see here), actually in a fingerfood and small appetizers lesson. This salad is inspired by an old Sicilian classic, the combination of flavors, textures and temperate make this little cups a very unique and colorful party food.
23.3.14
Ultimamente/ Lately
…segundo o meu instagram
…according to my instagram
Por aqui os dias encheram-se de sol e Roma está ainda mais bonita. A semana que passou foi bastante preenchida, entre muito trabalho e alguns afazeres pessoais não sobrou muito tempo para grandes aventuras. Apercebi-me que começou a contagem decrescente para retornar a casa por isso estou a absorver o máximo que posso e trabalhar arduamente para cumprir os objectivos aos quais me propus.
Não posso deixar de mencionar a minha nova amiga Lamode a cadela do Stefano, o dono do restaurante onde estou a aprender a fazer pratos típicos romanos. No final do trabalho damos um passeio juntas e brincámos um bocadinho para disfarçar as saudades do Tobias que está a quilómetros de distância. Por agora é tudo, um bom Domingo a todos!
…according to my instagram
Por aqui os dias encheram-se de sol e Roma está ainda mais bonita. A semana que passou foi bastante preenchida, entre muito trabalho e alguns afazeres pessoais não sobrou muito tempo para grandes aventuras. Apercebi-me que começou a contagem decrescente para retornar a casa por isso estou a absorver o máximo que posso e trabalhar arduamente para cumprir os objectivos aos quais me propus.
Não posso deixar de mencionar a minha nova amiga Lamode a cadela do Stefano, o dono do restaurante onde estou a aprender a fazer pratos típicos romanos. No final do trabalho damos um passeio juntas e brincámos um bocadinho para disfarçar as saudades do Tobias que está a quilómetros de distância. Por agora é tudo, um bom Domingo a todos!
***
Lately the days have been sunny as well as warm and Rome is more beautiful than ever. This past week was a really busy week, lots of work and personal choirs; I’ve realized that I don’t have much time left here so I’m trying to absorb as much as I can and also working hard to finish the goals I’ve settled for myself.
Lately the days have been sunny as well as warm and Rome is more beautiful than ever. This past week was a really busy week, lots of work and personal choirs; I’ve realized that I don’t have much time left here so I’m trying to absorb as much as I can and also working hard to finish the goals I’ve settled for myself.
I couldn´t finish this post without mention my new friend Lamode, a French bulldog poppy that belong to Stefano the owner of the restaurant that I’ve been staging and cooking some typical roman dishes. Every day after work I take it to a little walk around the neighborhood and we play for a while. That’s all, have a nice Sunday everyone!
21.3.14
Favorite strawberry recipes
Morangos e primavera, uma combinação perfeita!
Strawberry and spring goes so well together!
Strawberry and spring goes so well together!
20.3.14
Duas semanas de Laboratório de Cozinha/ Two weeks of Kitchen Laboratory
Após terminada as aulas teóricos iniciamos a fase de laboratório, ou seja, aulas práticas numa das maiores cozinhas que vi até hoje – a cozinha do restaurante Gaetano Costa.
Durante estas duas semanas passamos a pente fino tudo aquilo que é realmente preciso saber para trabalhar numa cozinha de alta qualidade. Desde os básicos dos básicos, como técnicas de corte, as bases de molhos, passando pelo peixe, carne e claro terminamos com as sobremesas. Toda a aprendizagem foi posta em prova num exame prático que consistia em preparar verduras, filetar um peixe, preparar um prato e o seu devido empratamento para ser degustado pelo director da escola e afins, um pouco Masterchef não vos parece? Confesso que estava um bocadinho nervosa com exame mas correu bastante bem e fiquei muito contente com o resultado.
Estes foram alguns dos pratos que fomos preparando ao longo do laboratório, bem sei que as fotografias não são as melhores mas não era possível ter uma câmara fotográfica por perto, ficam os momentos Kodak captados com o Iphone.
***
As soon as we finished the theory lesson it began the laboratory lesson, or in other words the practical lesson, by the way my favorite part. We invaded the Gaetano Costa restaurant laboratory kitchen, one of the most amazing kitchens I ever seen, in our chef uniforms and started to work.
In these two weeks we learn all there is to know to be able to work in a high quality restaurant, from the basics like knife skills and different sauces preparations, to fish, meat and like any good meal we ended with dessert. All of this was tested in the final practical exam which consisted in preparing vegetables, fillet a fish and prepare a dish that was tasted by the school director, a little Masterchef but very exciting. In the end I was very pleased with my dish so it couldn’t go any better.
These were some of the pictures I took during the laboratory lessons; the quality is not the best because it wasn’t easy to have my camera around, well I always can rely on my Iphone to keep the memories and so I did.
19.3.14
Bolinhos com sabor a cappuccino/ Cappuccino flavored little cakes
A vida é demasiado curta para desperdiçar tempo e energia em coisas que não gostamos ou que não nos fazem feliz, bem sei que é um bocadinho cliché mas á vezes algo tão simples como apreciar os momentos fica perdido no meio da agitação do dia-a-dia ou dos problemas que cruzam o nosso caminho. Como alguém disse “A vida é feita de pequenos nadas” e são esses pequenos nadas que a tornam tão saborosa.
Life is too short to waste time doing something you don´t enjoy or doesn’t make you happy, it is a bit cliché I know, but sometimes we get caught on the routine or day-to-day problems and forget to appreciate the little things, like a good meal, a walk on the park or a sunny day. As I read somewhere happiness is a piece of cake.
18.3.14
“Sushi” italiano/ Italian sushi
Some months ago I posted this sort of “sushimaki” recipe, I was very happy with the end result and these like makis turn out to be a party favorite so I since then I’ve been experimenting with other flavors. As my friend Sara once said “everything taste better with pesto” and I couldn’t agree more. Although pesto and bread is not a classic combination it that work out really, really good, better than this just real sushi!
17.3.14
Villa Borghese
O imenso espaço verde da Villa Borghese é o meu sítio de eleição quando preciso de descansar e recarregar energias. Situa-se um ponto alto da cidade onde a vista é incrível e as pessoas parecem pequeninas mas o que mais aprecio neste jardim é a tranquilidade e a natureza.
Rome can be overwhelming sometimes, the streets are crowed with people and the traffic is chaotic, cars and scouters never seem to stop and make a simple crossover a hard task. As I’m used to live in a more quite city, Oporto, I often feel the need for some peace and quiet, specially the quiet part.
So whenever I need some time away from the city confusion I go to take a long walk at Villa Borghese. It is a park situated in a high heel, the view is amazing and looking down people look really small but the part is the calmness and the nature.
14.3.14
Favorite pie Recipes
Para terminar esta semana dedicada às tartes deixo aqui uma compilação das minhas receitas preferidas para um fim-de-semana mais docinho!
To end this pie week I compiled my favorite pies recipes in this post,I wish you a very sweet weekend!
12.3.14
Pasta Frolla
As minhas tartes nunca mais vão ser as mesmas…vão ser muito melhores!
Lately I’ve been learning and cooking great food, well it is Italy. These recipes are like little treasures and I will have a lot of fun reproducing it. But I couldn´t wait to share this one, mostly because it’s one of my favorites and probably one of the best pie crusts in the world. Gianluca Scolastra , one of my teachers/chef, gently gave it to me and I couldn´t be more happier about it.
My pies will never be the same…they are going to be so much better!
11.3.14
Clafoutis de cereja/ Cherry Clafouti
After a cold and rainy winter March comes with a promise of spring. I love to wake up in the morning and feel the sun coming in thought the window; it’s the Benning of a new and exciting day. I can feel spring is arriving really soon and I’m will be here to welcome it.
10.3.14
Pie Week
The past months I’ve created a new rubric on the blog, I dedicate an entire post week to my favorite things. For this month of March I choose pies because they are one of my all times favorites and lately I´ve been baking a lot of pies. If you like pies as much as I do remember to stop by!
9.3.14
7.3.14
Cantucci
I first tryed cantucci or biscotti three years ago in Milan and I have say it was love at first bite. They are one of the splendors of Italian pastry and also one of my favorite cookies. I always keep some in the house just in case I crave for a little coffee treat.
6.3.14
Haus Garten Roma
Estar numa cidade nova pode ser um pouco solitário por isso sinto-me muito afortunada por ter tão bons amigos em Roma. Uma das minhas amigas romanas (uma das mais queridas) Elisabetta convidou-me para um brunch, como podem imaginar adoro brunch e não podia ter ficado mais feliz com o convite. Por aqui o brunch está a tornar-se uma tendência entre os restaurantes e espaços catitas, fomos comer bagels e panquecas ao Haus Garten uma cafetaria ao estilo nórdico do outro lado do rio. Um espaço muito engraçado e sem turistas, algo não muito comum em Roma, resumindo uma manhã de domingo muito bem passada!
I feel so lucky to have so nice friends in Rome, one of my sweetest roman friends Elisabetta invited me to have brunch on a Sunday morning. As you can imagine I love brunch, I could eat it every day, so I was very excited for this. As far as I can see brunch is now trending here and lots of restaurant and cute cafeterias are rocking it. We went to eat bagels and pancakes on this lovely place Haus Garten in the other side of the river, no touristic at all (not usual for Rome) and a very Nordic style decoration, just a perfect Sunday morning!
5.3.14
Pavlova de chocolate com iogurte e morangos/ Chocolate pavlova with yogurt and strawberries
It’s wonderful to live on the internet era, if it wasn’t for the internet I wouldn’t find this nice Australian dessert with a Russian name. When I tasted my first Pavlova I realized that all the hours that I spend searching online sometimes have a happy end, in this case particular, a very happy end. This huge meringue cake has an interesting marshmallow texture mixed with a crunchy shell and a fresh taste from the fruit, it sure is a happy ending for a good meal.
3.3.14
Grissinos integrais/ Whole wheat grissini
Para dar as boas vindas ao novo mês escolhi esta receita que combina muito bem com o esperado inicio do bom tempo.
I feel very excited with the upcoming of this new month, mostly because it represents new challenge and new journeys. I will finish the kitchen laboratory classes and I will start training in a restaurant, some of my friends are coming to visit me and I can’t wait to show them around, and of course spring is arriving and I was told that Rome is beautiful in the springtime, I can´t wait to experiencing it.
Let’s welcome March with a new recipe.
Let’s welcome March with a new recipe.
2.3.14
5 favorite things about being in Rome
I feel so grateful for being in this city and experiencing this new world, it is an experience I will never forget. Although Rome it’s chaotic and very crowed I‘m falling in love un po’ di più (a little more) every day. Time runs so fast and I’m already feeling that soon I will be leaving and can’t help to feel sad about it.
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