Mel's Vittles

Collection by Megan Katherine Melling

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Megan Katherine Melling
Medronho | Arbutus Berry | Mel's Vittles
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Portugal and it’s Food – Post Foodie Congress Thoughts

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…

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.
Pastry ShopMy GlassBlackberryCocoaSunlight

Ghee, carob and coconut Brigadeiros

“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…

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
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Fig Cake

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…

Azeitão Cheese | Mel's Vittles
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Stuffed Azeitão Cheese Rind

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
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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!
Pastry ShopMy GlassBlackberryCocoaSunlight

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.
TomatoesDelishVegetablesHoney

(Sun)Dried Tomatoes

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
AlgarveFavorite RecipesFig CakeDry White WinePortuguese Recipes

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

Plum Crumble || Costa Nova
FoodHoney

Plum Crumble

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…

Gooey Egg Toast Cupcakes
Food IndustryBreakfastHoneyCupcake

Eggs, meet a cozy piece of toast

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…

Egg cupcake breakfast treat.
Food IndustryToastHoneyBreakfast Egg Muffins

Eggs, meet a cozy piece of toast

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…

Plum crumble with warm custard!
WarmBreakfastFoodHoney

Plum Crumble

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…

Lemon Curd Gluttony

Honey Lemon Curd Muffins

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…

Lemon Curd for Honey Muffins
Lemon CurdBrown SugarMuffinsHoney

Honey Lemon Curd Muffins

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…

Honey Lemon Curd Muffins
Lemon CurdBrown SugarMuffinsBreakfastFood

Honey Lemon Curd Muffins

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…

Alfarroba | Carob | Mel's Vittles

Portugal and it’s Food – Post Foodie Congress Thoughts

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…