Mel's Vittles

After two days full of experiences at the first national congress about food and tourism, organized by APTECE in Figueira da Foz, I am shocked, to say the least. First of all, I just might of found…

“Brigadeiro” is a sort of truffle, made with condensed milk, butter and cocoa powder. It’s a highly popular sweet in Brazil, and because of Portugal’s connection with the country, we have dev…

Fig picking is coming close to an end here in Portugal, and after a few weeks of eating way too many of them, necessity plus a little out of the box thinking just makes you cook wonderful things. L…

This post is about cheese, the portuguese kind that if you don’t already know about, you should search for on the internet and order some right away. Besides me talking you into trying some o…

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!

A special blog post because I am, at this precise moment, in a very special place. Italy! Bologna to be exact, and if there is something I have been eating every day (most likely every meal) is tom…

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

Seasonal fruit, seasonal desserts. When you have too many plums ready to pop off the tree, you have to do something about it. Crumble is, and always has been, my answer to this problem. My mother t…

Hello foodie readers! Long time that I haven’t written anything, but for a good reason. I have been a very busy bird lately, and it seems to be that the universe has been on my side, so I hav…

Hello foodie readers! Long time that I haven’t written anything, but for a good reason. I have been a very busy bird lately, and it seems to be that the universe has been on my side, so I hav…

Seasonal fruit, seasonal desserts. When you have too many plums ready to pop off the tree, you have to do something about it. Crumble is, and always has been, my answer to this problem. My mother t…

You know that saying, ‘if life gives you lemons, make lemonade? Or throw them at someone’s head?’ Well, I’ve decided to make something sweet instead. This recipe was my solution to use up lemons th…

You know that saying, ‘if life gives you lemons, make lemonade? Or throw them at someone’s head?’ Well, I’ve decided to make something sweet instead. This recipe was my solution to use up lemons th…

You know that saying, ‘if life gives you lemons, make lemonade? Or throw them at someone’s head?’ Well, I’ve decided to make something sweet instead. This recipe was my solution to use up lemons th…

After two days full of experiences at the first national congress about food and tourism, organized by APTECE in Figueira da Foz, I am shocked, to say the least. First of all, I just might of found…