Medronho | Arbutus Berry | Mel's Vittles

Portugal and it’s Food – Post Foodie Congress Thoughts

Medronho | Arbutus Berry | Mel's Vittles

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.

Ghee, carob and coconut Brigadeiros

Ghee, carob and coconut brigadeiro. Shot with a fixed macro the distorted colours were my glass table reflecting the morning sunlight that was peacking through the window.

Azeitão Cheese | 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 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!

Ghee, carob and coconut brigadeiro. Shot with a fixed macro the distorted colours were my glass table reflecting the morning sunlight that was peacking through the window.

My deck tomatoes I used for preparing some delish preserves for the winter.

(Sun)Dried Tomatoes

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

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

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

Fig Cake

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.

Gooey Egg Toast Cupcakes

Eggs, meet a cozy piece of toast

Gooey Egg Toast Cupcakes

Egg cupcake breakfast treat.

Eggs, meet a cozy piece of toast

Lemon Curd Gluttony

Honey Lemon Curd Muffins

You know that saying, ‘if life gives you lemons, make lemonade?’ Well, I’ve decided to make something sweet instead.

Lemon Curd for Honey Muffins

Honey Lemon Curd Muffins

Honey Lemon Curd Muffins

Honey Lemon Curd Muffins

You know that saying, ‘if life gives you lemons, make lemonade?’ Well, I’ve decided to make something sweet instead.

Alfarroba | Carob | Mel's Vittles

Portugal and it’s Food – Post Foodie Congress Thoughts

Pinterest
Search