A Waldorf Salad by Any Other Name

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Make A Waldorf Salad by Any Other Name

As I joked about in the video, a fruit salad has to be pretty damn good to actually get a name, and the venerable Waldorf salad is certainly worthy. 

I realize that there are a small group of you who won’t be able to wrap your heads around mayonnaise with fruit, and that’s a shame, since it means you won’t get to enjoy one of the great combinations of all time. By the way, if you are one of the aforementioned people, but like mayo slathered all over your sandwich, containing slices of sweet, ripe tomato, and caramelized onions, then you have some explaining to do. Also, coleslaw. I rest my case.

Embellish this as you see fit, but I really like it best with just the four ingredients seen here. Things like dried cranberries can add a nice seasonal touch, but for me, the chewy fruit gets in the way of that addictive crunchy/crisp texture. I really hope you give this old-school, but timeless Waldorf salad a try soon. Enjoy!

Ingredients for about 1 cup dressing (enough for 2 Waldorf salads below):

3/4 cup mayonnaise

1/4 cup crème fraiche or sour cream (I used CF)

juice from 1/2 lemon

1/2 teaspoon sugar

1/4 teaspoon salt

pinch freshly ground black pepper

pinch cayenne

1 tablespoon finely chopped tarragon

For 2 large or 4 appetizer sized Waldorf salads:

2 large crisp, sweet apples, cut in 1/2 inch cubes

1 cup small cubed celery root

1 cup quartered seedless grapes

1/2 cup toasted walnuts pieces

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Pan-Roasted Chicken Breasts – Less Time, More Skin = Better Breasts

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Make Pan-Roasted Chicken Breasts – Less Time, More Skin = Better Breasts

Cooking up a few chicken breasts should be a fast, easy, and delicious experience, but for many people it’s actually a slow, hard, and disappointing one. There are several reasons for this, and hopefully this demo for how to pan-roast chicken will eliminate them.

The most important factor is doneness. By “pan-roasting,” you can easily monitor the internal temp, and as I recommend in the video, start the pan sauce when the meat reaches about 150 F. By the time your sauce is done, and the chicken is covered in its hot, buttery goodness, it should have reached 155-160 F., which is what I shoot for.

At this temp, the chicken will be perfectly safe, while remaining moist and tender. I know many recipes, and reference sites, call for longer cooking times, and internal temps of 165-175 F., but that’s just crazy. Unless, you want tough, dry meat; in which case, that works wonderfully.

Also, I think it’s very important we leave the skin on. Not only does this add a lot of flavor, but also much-needed moisture. Even if you’ve been brain-washed into thinking the skin is “bad” for you, which it isn’t, you can peel it off before you eat it, but I recommend leaving it on during the cooking process.

And yes, we’d be getting even more flavor and moisture if we just left the breasts on the bone, but the whole point is for this to be fast to make, and effortless to eat. Otherwise, we might as well roast a whole chicken.

If you’re not into creating your own boneless, skin-on breasts, like we did in the video, you can have the butcher at the market do this for you. You’ll have to go to a larger store where they cut up their own chicken parts, and tell them exactly what you want, but they’ll hook you up at no extra charge. I really hope you give this easy, and very effective technique a try soon. Enjoy!

Ingredients for 4 portions:

4 boneless, but skin-on chicken breasts

salt and freshly ground black pepper to taste

1 tbsp finely chopped fresh herbs, optional

2 tbsp olive oil

1/4 cup *vinegar

4 tbsp cold butter, cut in smaller pieces

a splash of chicken broth or water, if needed to thin sauce

*I used apple cider here, but literally any vinegar will work. Some of my favorites are sherry, balsamic, rice, and champagne vinegar.

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crostini de maçã e queijo feta // apple and feta cheese crostini

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Make crostini de maçã e queijo feta // apple and feta cheese crostini

acordar cedo. sozinho em casa. trabalhar. almoço rápido. maçãs, maçãs e maçãs. mas nem sempre é assim. nem sempre são atarefadas. nem sempre são sozinhas. por vezes são demoradas. saborosas. e recheadas de maçãs. panquecas com maçã caramelizadas e canela. maçãs grelhadas e uma taça com iogurte e granola. brunch de panquecas e 'compota' de maçã. por vezes são em jeito mais rápido, como aos sábados de manhã. um pequeno-almoço rápido e um 'flat white'. outras são assim, rápidas e atarefadas. mas com uma boa pausa para almoço. para um almoço simples. umas tostas, com sabores da estação.

waking up early. home alone. work. a quick lunch. apples, apples and apples. but not always is like this. not always is busy. not always I'm home alone. sometimes mornings are kinda lazy. tasty. and stuffed with apples. pancakes with caramelized apples and cinnamon. grilled apples and bowl with yoghurt and granola. a brunch of pancakes and an apple compote. sometimes they have to be fast, like on saturday mornings. a quick breakfast and a flat white. others are so fast and busy. but with a good lunch break. for a simple lunch. a toast, with seasonal flavours.

crostini de maçã e queijo feta

faz 6 tostas

a receita para o creme de queijo feta já tinha sido aqui publicada, mas desta vez foi com iogurte natural e não com crème fraîche!

ingredientes para o creme de queijo feta:

200 g queijo feta

1 iogurte natural (125g)

1 dente alho

azeite

Por o queijo num processador de cozinha até se desfazes (mas não ficar líquido!). Adicionar o iogurte natural e o dente de alho e bater até ficar cremoso.

Servir um fio de azeite por cima.

ingredientes para os crostini de maçã:

1 maçã (variedade à escolha)

1 c. sopa de mel

4 nozes, partidas em bocados

1 c. sopa de orégãos

Depois do 'molho' de queijo feta preparado, tostar levemente o pão num grelhador de forma a ficar crocante e cortar a maçã às fatias finas.

Na hora de servir, barrar cada fatia de pão com uma quantidade generosa de queijo feta, algumas fatias de maçã, mel, nozes e por fim orégãos secos.

apple and feta cheese dip crostini

makes 6 toasts

the recipe for the feta cheese dip was published here already, but this time is made with natural yoghurt instead of crème fraîche!

ingredients for the feta dip:

200 g feta cheese
1 natural yoghurt (125g)

1 garlic clove

olive oil

Put the cheese on a food processor until crumbles. Add the natural yoghurt and the garlic clove and beat until creamy.

Serve with olive oil on top.

ingredients for the apple crostini:

1 apple (random variety)
1 tbsp. honey

4 walnuts, broken into pieces

1 tbsp. dried oregano

Right after the feta cheese being ready, lightly toast the bread under the grill to crisp up a bit and slice the apple into thin slices.

To serve, spread each toast with a generous amount of feta cheese, some apple slices, honey, walnuts and on top some dried oregano.

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Shakshuka – Say It With Me Now

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Make Shakshuka – Say It With Me Now

This Shakshuka, or Shakshouka if you prefer, is why I’m so glad the show/blog/channel is called, “Food Wishes.” This North African one-dish-meal is so fast, easy, and delicious, but it probably wouldn’t have occurred to me to do a video for it, unless someone sent me a request. 

I always appreciate these types of reminders, and seeing "Shakshuka" in a subject line does catch your attention, but now I have a little problem. I can’t stop saying it. It has basically replaced using profanity for me. Yes, now when I stub my toe, I yell "shakshuka!"

I know we did an Italian-inspired version of this idea, served in individual ramekins, but this is supposedly the original. The sauce is quite different, and I think more interesting. The peppers and mushrooms add another layer of flavor, and the spicing is much more complex. Not to mention, a large pan of this is much more of a showstopper.

Just be sure to cook your sauce until the veggies are nice and soft and sweet. I don’t think you want crunchy onions and peppers in this, so take a little time building the base. You will also have to monitor the liquid level as it simmers, but that’s very easy to adjust by adding a splash of water or broth.

Once the eggs go in, you can finish covered on the stove, or just pop the pan into a hot oven until they cook to your liking. I go for just barely set, and the advantage of that system is, if you do want them cooked more, you just need to stir the egg into that hot sauce, and it will firm-up instantly.

No matter how you like your yolks cooked, this makes for an impressive breakfast, brunch, lunch or dinner. And if you’re serving a large group, you can scale this up to any size pan or baking dish. I really hope you “shakshuka!” very soon. Enjoy!

Ingredients for 6 small portions:
(one egg per portion as appetizer - double for a main course)

2 tbsp olive oil

1 large onion, diced

large handful of sliced mushrooms

1 teaspoon salt, plus more to taste

1 cup diced red bell peppers

1 jalapeno pepper, seeded and sliced

1 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon turmeric

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne

28-oz can (about 3 cups) crushed San Marzano tomatoes, or other high-quality plum tomatoes. Of course you can use fresh tomatoes in season.

1/2 cup water or broth, or as needed

6 large eggs (or as many as you can fit in you pan)

crumbled feta cheese and fresh parsley to finish

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cobbler de marmelo // quince cobbler

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Make cobbler de marmelo // quince cobbler

a preparar o outono. as abóboras gigantes. as castanhas pequeninas. as nozes que são poucas. os marmelos, que não vão parar a marmelada. e os anos da minha avó que seriam festejados ontem. a minha avó que eu muito menciono por aqui. que deixou tão boas recordações de tempos passados na cozinha. de bolos e docinhos deliciosos. que deixou aquela receita do meu bolo preferido. que fez ontem três anos que a publiquei aqui no blogue. ontem que foi o dia dela. e que será sempre o dia dela. 

preparing autumn. giant pumpkins. small chestnuts. just a few walnuts. quinces that won't became a 'jam' (aka marmelada). and my grandmother's birthday if she was still around. the one that I have mentioned so many times over here. the one that left me so many good memories of times spend in the kitchen. of delicious cakes and little treats. that left me that recipe for my favourite cake. that I published here on the blog, exactly three years ago. yesterday was her day. and will always be her day.

cobbler de marmelo

para 2

Usei a mesma receita que anteriormente usei para fazer este cobbler de maçã.

ingredientes (recheio):

1 marmelo (cerca 220 g, descascado)

30 g açúcar amarelo

1 c. sopa sumo limão

30 ml água

1 pau de canela

1 estrela de anis

Levar o marmelo, o açúcar, o sumo de limão, a água e as especiarias ao lume alto numa panela. Levar a ferver e cozinhar por 10 minutos até o marmelo estar tenro e o sumo assemelhar-se a xarope. Retirar do lume, por numa forma própria de forno e reservar.

ingredientes (cobbler):

90 g farinha com fermento

30 g açúcar branco

50 g manteiga, à temperatura ambiente

40 ml leite

10 g porridge oats (flocos de aveia)

1 c. chá amêndoas, fatiadas

1/2 c. chá canela em pó

Para fazer o cobbler, juntar num processador de cozinha a farinha, o açúcar e a manteiga e triturar até a mistura se assemelhar a pão ralado fino. Gradualmente adicionar o leite até estar consistente. Misturar os flocos de aveia, a amêndoa e a canela. 

Por a mistura por cima do marmelo e cobrir com mais canela em pó (opcional).

Levar ao forno pré-aquecido por 25 minutos a 180 º.

Servir com iogurte grego.

quince cobbler

serves 2

I used the same version I previously used for this apple cobbler. 

ingredients (filling):

1 quince (around 220g, peeled)

30 g soft brown sugar

1 tbsp. lemon juice

30 ml water

1 cinnamon stick

1 star anise

Place the quince, lemon juice, water and spices into a saucepan over high heat. Bring to boil and cook for 10 minutes until the quince is just tender and the liquid is syrupy. Remove from heat, place in a ovenproof dish and set aside.

ingredients (cobbler):

90 g self-raising flour

30 g white sugar

50 g butter, room temperature

40 ml milk

10 g porridge oats

1 tsp. almonds, flaked

1/2 tsp. cinnamon powder

To make the cobbler, place the flour, sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Gradually add the milk process until just combined. Stir in the oats and almonds. 

Spoon the mixture over the quince and sprinkle some more cinnamon powder (optional) on top.

Bake in a pre-heated oven for 25 minutes at 180 degrees. 

Serve with greek yoghurt.

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Creamy Pork Stew – Easy Does It

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Make Creamy Pork Stew – Easy Does It

I didn’t want to end my vacation by filming anything too strenuous, so I went with this creamy pork stew, which is one of my favorite cold weather dishes of all time. This comforting stew is very delicious, quite easy, and ready to accept all sorts of seasonal produce.

As usual, I kept the ingredient list to a minimum, as not to get in the way of demonstrating this simple procedure, but things like squash, Brussels sprouts, cabbage, mushrooms, and root vegetables, would all be wonderful swimming around in the subtly sweet, just-rich-enough sauce.

As I mention in the video, you always want to buy a nice hunk of pork shoulder, and cut your own chunks. If you want to save five minutes of work buying the pre-cut stuff in the package, go ahead, but please know you’re paying more money for a lower quality product. Not to mention, you can’t control the size and shape of the cut.

If pork isn’t your thing, this would be lovely with veal, beef, or chicken thighs. No matter which meat you use, simmer it until tender, and this simple, cider-spiked, cream sauce will turn it into a big bowl of autumn goodness. I really hope you give it a try soon. Enjoy!

Ingredients for 4 large portions:

2 tbsp vegetable oil for browning meat

2 1/2 pounds pork shoulder

salt and freshly ground black pepper to taste

1 large yellow onion, chopped

3 cloves minced garlic

2 tbsp apple cider vinegar

1/2 cup apple cider or apple juice

2 tbsp Dijon mustard

1 tbsp horseradish

1 1/4 cup heavy cream

1/4 cup chicken broth, or as needed

1 stalk celery, sliced

1 cup sliced carrots

a few sage leaves

2 sprigs thyme

2 small sprigs rosemary

*Fresh herb note: I just tossed mine in whole, but if you don’t like that texture, you can simply pick and chop herbs before adding.

1 dry bay leaf

pinch of cayenne
1/2 cup green peas, fresh or frozen

fresh apple strips and fresh chive to garnish

- Serve on steamed rice, mashed potatoes, or noodles.

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gluten-free muffins de cenoura // gluten-free carrot muffins

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Make gluten-free muffins de cenoura // gluten-free carrot muffins

manhãs de domingo. manhãs cinzentas. pequeno-almoço tardio. não há brunch. há apenas um pequeno-almoço relaxado. que pede muffins. muffins outonais. até na cor. a acompanhar um bom 'flat white'. porque manhãs de domingo são assim mesmo. ou de brunch. ou de muffins e uma magazine.

sunday mornings. grey mornings. a late breakfast. there is no brunch. just a relaxed breafast. that asks for muffins. autumnal muffins. even in the colour. with a really good flat white on the side. because mornings are made of this. or brunch. or muffins and a magazine.

gluten-free muffins de cenoura

faz 6 muffins

Não era suposto terem sido 'gluten-free' mas por um mero acaso acabaram por o ser. Quando me apercebi de tal, resolvi adicionar um pouco mais de fermento para poderem crescer e a farinha de aveia acabou por os deixar bem fofos.

ingredientes:

60 g de manteiga

125 g farinha de aveia

2 c. chá fermento

150 g açúcar

3 gemas

3 claras batidas em castelo

2 cenouras, descascadas e raladas (cerca 170 g)

1 c. chá de canela em pó

1 c. sopa de sementes de abóbora
1 c. sopa de nozes

Primeiro de tudo, forrar uma forma de queques com papel vegetal e aquecer o forno a 180º.

Começar por preparar as claras em castelo e reservar.

Derreter a manteiga em banho maria e juntar aos outros ingredientes - farinha, fermento, açúcar e gemas. Juntar as claras em castelo e bater tudo durante 10 minutos. Adicionar então a cenoura ralada e a canela e envolver tudo muito bem.

Deitar o preparado nas formas e por cima as sementes de abóbora.

Levar ao forno a 180º graus por 30 minutos, até os muffins estarem prontos e ligeiramente acastanhados por cima.

gluten-free carrot muffins

makes 6 muffins

They weren't meant to be gluten-free but somehow they were. When I noticed I decide to add a bit more of baking powder (also gluten-free) so they would rise just perfectly and the oats flour gave them a moist and nice texture.

ingredients:

60 g unsalted butter

125 g oats flour

2 tsp. baking powder

150 g sugar

3 egg yolks

3 egg whites - whipped egg whites

2 carrots, peeled and grated (about 170 g)

1 tsp. ground cinnamon

1 tbsp. pumpkin seeds
1 tbsp. walnuts

First of all, line a muffin tin with baking papers and preheat the oven to 180º Celsius degrees.

Start by beating the egg whites separately until you have whipped egg whites and set them aside.

Melt the butter in water bath and combine in a bowl with the other ingredients - flour, baking powder, sugar and egg yolks. Add the whipped egg whites and mix until it's combined, it will take around 10 minutes. Now add the grated carrot and ground cinnamon and involve well.

Pour the mixture into the tins and cover with some pumpkin seeds.

Bake for 30 minutes at 180 Celsius degrees until a toothpick comes out just clean and the top is brownish.

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Chef John is on Vacation!

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Make Chef John is on Vacation!

Just wanted to let everyone know that I’ll be on vacation this week, so you'll have to rely on re-runs for your Food Wishes fix. I'm looking forward to a short, but relaxing break, where I do as little as humanly possible. We’ll continue to publish your comments and questions, but I won’t be around to respond to the small fraction I usually do. That means, as usual, you’ll have to rely on each others expertise. That should work out just fine. Thank you for understanding, and we’ll see you next week!
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Pumpkin Zeppole – You “Can” Do It

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Make Pumpkin Zeppole – You “Can” Do It

It may sound strange, but the only way to mess up this pumpkin zeppole, is by using a fresh pumpkin. Like virtually every other pumpkin dessert, I think using pure canned pumpkin will give you the best results. That really is the trick to this Halloween treat.

If you take a pumpkin, roast it, and scoop out the flesh, it may look similar to the canned stuff, but you’ll be surprised at how little sweetness and flavor it actually has. It sounds like a great way to go, but in reality, it is not. And what about “sugar pumpkins;” that smaller variety of pumpkin specially grown for cooking? They are definitely better, but still, it’s been my experience that even those don’t have as concentrated a flavor.

Like all things cooking, people will vehemently disagree with me, and claim they can achieve results that are just as good using fresh, but even so, that’s a lot of work for something that’s basically the same. Ultimately, you’ll have to decide.

By the way, if you can't get canned pumpkin, roasted butternut squash (just like we did for this soup) will work very nicely!

Special thanks to my old friend, Jennifer Perillo, for this recipe was adapted from one of hers. I’m not above stealing a recipe from total stranger, but it’s nice knowing the foundation for a recipe is coming from someone who actually knows what they’re doing. I hope you give these a try soon. Enjoy!

Ingredients for about 24-30 depending on the size:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon fine salt

1/2 teaspoon cinnamon

1/8 teaspoon freshly grated nutmeg

1 cup (8 ounces) fresh ricotta cheese, well-drained

1/2 cup plus 2 tablespoons pumpkin puree (or roasted butternut squash)

1/4 cup white sugars

2 large eggs

1 teaspoon vanilla extract

Canola oil for frying

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sopa de chuchu // chayote soup

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Make sopa de chuchu // chayote soup

época de comida de conforto. ou reconfortante. até soa melhor em inglês 'comfort food'. a época de sopas. sopas quentes e simples. para isso mesmo, reconfortar. porque os dias já são mais pequenos. a 'hora dourada' já não é tarde. mas o pôr-do-sol continua a ter cores vibrantes. subir ao Bom Jesus para ver o pôr-do-sol é mágico. um dos meus programas favoritos. e chegar a casa para comer uma sopa assim. (talvez) perfeito!

the season of comfort food. to comfort. I must say that sounds better in english than in portuguese. the season of soups. of warm and simple soups. to do what it's expected, to comfort. because the days are smaller. the 'golden hour' it's not so late. but the sunset still has vibrant colours. going up to Bom Jesus to watch the sunset it's magical. one of my favourite programs. and arriving at home to eat a soup just like this. (maybe) perfect!

sopa de chuchu

para 4-6

Seguindo as dicas da Vera Ferraz do blogue Hoje para jantar..., deve-se descascar os chuchu debaixo de água, pois libertam uma substância viscosa que é de difícil remoção das mãos (eu experimentei para ter a certeza, ahhh!). Assim fica mais fácil..!

ingredientes:

3 chuchus (cerca de 1kg)

2 cebolas

1,2 dl água a ferver

1 e 1/2 chá sal marinho

2 c. sopa de azeite virgem extra

queijo creme

nozes

orégãos secos

fatias de pão torrado

Primeiro, preparar os chuchus (segundo as dicas acima mencionadas), descascar e cortar em pedaços. De seguida as cebolas, descascar e cortar ao meio.

Numa panela, juntar o chuchu e a cebola, adicionar a água a ferver e temperar com o sal.

Levar ao lume e deixar cozer durante 25-30 minutos.

No final, juntar o azeite e triturar com a varinha mágica até estar cremoso.

Servir com queijo creme, nozes e orégãos secos. Acompanhar com pão torrado.

chayote soup

serves 4-6

Following the tips of a fellow portuguese blogger Vera Ferraz from the blog Hoje para jantar..., we should peel the chayotes under water, as they release a sticky substance that is hard to remove from the hands (I had to try myself to be sure, ahhhhh!). This tip makes it a lot easier..!

ingredients:

3 chayotes (about 1kg)

2 medium onions

1,2 dl water

1 & 1/2 sea salt

2 tbsp. extra virgin olive oil

cream cheese

walnuts

dried oregano

toasted rustic bread

First, prepare the chayotes, peeling and cutting into pieces (following the tips described above). Second, the onions, peel them and cut it in half.

On a large saucepan, place the chayote and the onion, add the boiling water and season with salt. 

Bring to the boil and simmer for 25-30 minutes (until the vegetables are soft).

At the end add some the extra virgin olive oil and grind the soup with a hand blender until it is creamy and smooth.

Serve with some cream cheese, walnuts, dried oregano and some toasted bread on the side.

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Crab Rangoon – Rhymes with Swoon

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Make Crab Rangoon – Rhymes with Swoon

Many people are surprised when they find out that crab rangoons are about as Asian as Buffalo chicken wings, but it’s true. Even though they’re commonly found on Chinese and Thai menus, they were actually invented in San Francisco, at Trader Vic’s, in 1956.

While not “authentic,” these crispy crab and cream cheese wontons are one of the most addictive, delicious, and crowd-pleasing appetizers ever created. That is, if the filling has enough crab in it. Most of the restaurant versions I’ve had are probably 3 or 4 parts cream cheese, to 1 part crab, but here we’re using a 1 to 1 ratio, and the results are amazing.

Besides being generous with the crab (or lobster, or chicken), the other critical factor is the “warhead” fold. Even though you can fold these over once to make a simple triangle, I highly recommend using the method shown herein.

The “turnover” fold is easier, but you don’t get nearly as much crispy goodness, and that’s what makes these so great. It’s that contrast between the warm creamy center, and those four crunchy edges that makes this such a magical bite I really hope you give them a try soon. Enjoy!

Ingredients for about 60 Crab Rangoons:

8 ounces cream cheese

8 ounces crab meat, drained well

1 clove crushed garlic

1/3 cup chopped green onions

1 teaspoons soy sauce

1/2 teaspoon fish sauce

1/2 teaspoon Worcestershire sauce

1/4 teaspoon sesame oil

1/2 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper

pinch cayenne

60 square wonton wrappers

canola oil for deep-frying

For the sauce:
(Note: I only made a half batch in the video. This should easily be enough for 60 rangoons)

1 cup ketchup

1/4 rice vinegar

2 tablespoons brown sugar

1 tablespoon sriracha hot sauce, or to taste

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receitas de outono '15 // autumn recipes '15

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inspiração // inspiration

receitas de outono

e sem dar por nada já estamos no Outono. na época das mantas. de ficar recostado no sofá, nos dias mais frios. de castanhas assadas no forno. de marmelos e marmelada. de sopas reconfortantes. de muitos crumbles. com tudo o que está em época nesta estação

- pequeno-almoço e brunch: doce de abóbora, frittata de maçã e muffins de pêra;

- entradas e petiscos: chutney de maçã e cebola, folhado de camembert, piso de coentros,  sopa butternut squash e sopa de pastinaca assada;

- prato principal: focaccia de pêra, hambuguer de batata doce, hummus de batata doce e pastinaca assada;

- doces, sobremesas, bolos e outros: banana bread, bolo de pastinaca, buns de cardamomo, cobbler de maçã, crumble de maçã, crumble de maçã e vinho do porto e crumble de pêra e alecrim.

autumn recipes

and without notice Autumn is already here. the time for blankets. of lying around in the sofa, in the colder days. of roasted chestnuts. of quinces and 'marmelada'. of comforting soups. of loads of crumbles. with everything that is in season this season.

- breakfast and brunch: apple frittata, pear muffins and pumpkin jam;

- appetizers and snacks: apple and onion chutney, cambembert puff pastry, butternut squash soup, coriander 'piso' and parsnip soup;

- main course: pear focaccia, roasted parsnip, sweet potato burger and sweet potato hummus;

- sweets, desserts, cakes and others: apple cobbler, apple crumble, apple and port wine crumble, banana bread, cardamom buns, parsnip cake and pear and rosemary crumble.

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