Ghee, carob and coconut brigadeiro. Shot with a fixed macro 105mm, the distorted colours were my glass table reflecting the morning sunlight that was peacking through the window.
Portugal and it’s Food – Post Foodie Congress Thoughts
Medronho | Arbutus Berry | Mel's Vittles
Stuffed Azeitão Cheese Rind
Azeitão Cheese | Mel's Vittles
My version of (sun) dried tomatoes. Turn on your oven to 120ºC, slice each tomato in half, sprinkle with salt, pepper, a pinch of sugar and herbs of choice. Then let them dry for at least 3 1/2 hours (depending of oven efficiency, tomato variety, desired consistency). Enjoy! | Mel's Vittles
My ghee, carob and coconut truffles. In Portugal we call them "brigadeiros", made with condensed milk, cocoa powder and anything extra you desire to play with!
My deck tomatoes I used for preparing some delish preserves for the winter.
Portuguese figs as the star ingredient of this moist moist moist (yes, it is that moist) cake. Tip: roast the figs in honey and port wine before incorporating in the dough and use the syrup for a yummi glaze || Mel's Vittles
Algarvian figs are out of this world. And because Portugal is a small yet connected country, I blended in our famous Tawny Port while previously roasting the figs. Then madw a glaze. What else? || Mel's Vittles