Lemon and raisin oatmeal cookies

Days ago I was thinking (again) of certain ingredients and why they are so hated: aside from coconut and cilantro, I can’t think of anything that divides people as much as raisins do – at least here in Brazil. Every December there are hundreds of memes on Facebook and Twitter of either people saying how much they hate raisins and begging others not to add them to the Christmas dishes or people

Panzanella with a Spanish touch - perfect for the weekend

I remember the first time I made panzanella at home: it was a revelation. Who could have thought that a salad made with stale bread would be so delicious? The Italians, of course. :)

As much as I love Italian food – half of the blood in my veins is Italian, after all – I have added a couple of Spanish touches to my panzanella: crispy chorizo, chickpeas, sherry vinegar in the dressing. The

Banana muffins with cashew nut streusel

Usually making baked goods with bananas is not easy at my house because my husband and I like the fruit so much we end up eating all the bananas before they get ripe enough for baking. However, when the weather is too hot (as it is currently) they get ripe overnight – these muffins are a great way to use them up.

I developed this recipe a long time ago, when I was still working on the book

Flourless chocolate peanut cake

This morning I joked on Instagram that this week feels like it lasted 45 days already – I am completely exhausted and very happy it is Friday. \0/ To celebrate it, I bring you a recipe that is perfect for the weekend: a moist, delicious and almost creamy chocolate cake, to be served with whipped cream or ice cream.

This cake is similar to this one, which is also gluten free, however it is more

Roasted garlic pecorino focaccia

I can say that after the lovely Ina my favorite Food Network presenter is Rachael Ray – she is fun and her food always looks good – even though most of the times her portions look too generous to me. :)

She constantly says how much she loves garlic and I always relate to that: I have a heavy hand with it comes to adding garlic to my food and usually double the amount requested in recipes (

Black Forest self-saucing pudding to start 2018

Happy New Year, everyone! :)

I haven’t posted anything new on the blog for quite a while, even though I have several great recipes to share with you: my workload last December tripled and I was working like crazy in order to get things done before taking a few vacation days. I had also promised myself that on those vacation days I would not seat in front of a computer and I am proud to have