Cinnamon Rolls

An awesome Danish recipe.

Leg of Lamb

For the perfect Sunday roast.

Honey and Cinnamon Cookies

Delicious cookies.

Orange and Ginger Chicken Thighs

A summery chicken recipe.



Strawberry Birthday Cake

Every since I can remember, all birthdays in my family are celebrated with this cake. There is no real reason not to make it for other occasions, but I can't help but feel that it is a birthday type of cake. It also helps that my birthday is in July and that I get to use really good strawberries. It's my favorite cake without a doubt. If you don't like wet cakes, skip the part where I use the juice of one orange. The recipe for the sponge cake is the same as the one I used in the Orange Sponge Cake.


  • 6 eggs
  • the weight of the eggs of sugar + 1 tablespoon
  • half the weight of the eggs of flour
  • 1 teaspoon baking powder
  • 1 orange
  • 250ml of cream
  • 250g strawberries (for the filling)
  • 200g strawberries (for decorating)
  • milk, roasted chopped almonds, q.s.


Start by beating the eggs yolks with the sugar until they turn into a pale mixture. Add the zest of the orange, the flour and the baking powder and mix well. If the batter is too thick add milk.

Beat the egg whites until they're stiff and fold them in the batter. Transfer the batter to a greased and floured cake tin. Bake in a preheated oven to 160ºC (320ºF) for 35-40 minutes (I reduced the temperature from the original recipe to reduce the chance of getting a dome looking cake).

Let the cake cool down. Once it's room temperature, slice it in half forming two layers. Squeeze the orange onto each layer (the juice of half an orange should be enough for both layers).

Dice the strawberries in small cubes. Whip the cream and halfway through, add one tablespoon of sugar. Spread some whipped cream on the bottom layer (the base of the cake), place the strawberries on top and spread some more whipped cream on the other layer. Place the other layer on top of the strawberries and spread the remaining cream on the outside of the cake.

Place in the fridge for 2-3 hours. Sprinkle some roasted almonds on top and any other decorations and you're ready to blow out the candles.

For a print friendly version visit this recipe at my Recipes page.


A simple and flavorful appetizer. It takes 20 minutes total and it's the perfect starter for a special occasion. And now would be a good time to use good quality extra virgin olive oil, because it will make all the difference. I have been using this recipe for a while, that is the result of several recipes put together.


  • 1 loaf of day-old bread
  • 1 medium size tomato
  • 75g fresh mozzarella
  • 1 garlic clove
  • olive oil, vinegar, salt, basil, q.s.


Start by slicing the bread 2-3cm (1in) thick.

Pour some olive oil in a bowl a season with salt.

Dip the bread slices on each side and place them in an oven rack. To avoid a messy oven, place an oven tray covered with parchment paper underneath the bread slices. Toast in a preheated oven to 180ºC (350ºF), until the bread turns golden.

While the bread is in the oven, slice the tomato in small cubes, pull the mozzarella apart in small pieces and mix with the tomato. Season with salt, olive oil, a little vinegar and chopped basil leaves.

Once the bread is toasted, remove it from the oven and rub it with the garlic on both sides (peel the garlic clove and slice it in half).

Place the tomato mixture on top of the bread.

And place the bread in the oven until the mozzarella melts. Drizzle some olive oil before serving.

For a print friendly version visit this recipe at my Recipes page.

Egg Flan

Last week I shared a traditional Portuguese main course recipe, but today I will share a classic dessert. You can literally find this in every Portuguese restaurant in Leiria (small town in central Portugal), and one can probably say the same for the remainder of Portugal. It's simple to make, refreshing and it has incredible flavor. For me the most difficult part is making the caramel due to my irrational fear of getting burned. But as always, nothing actually happened and the "Pudim de Ovos", as we call it, turned out great. I used my mum's recipe.


  • 500ml (2 + 1/8 cups) milk
  • 200g (1 cup) granulated sugar
  • 150g (3/4 cup) granulated sugar (for the caramel)
  • 1 or 2 lemon peels (I used one big and one small)
  • 7 eggs


Start by melting the sugar in medium heat with 3 tablespoons of water.

Keep an eye on your caramel, mix occasionally and after a while it will turn golden.

When the caramel is done, spread it on the flan tin (I used a special flan tin but you can use any other tube tin, like the one I used in the chocolate cake recipe).

Mix the sugar, the milk and the lemon peels in a pan and bring to a simmer.

Beat the eggs in a separate bowl.

Remove the milk from the heat and remove the lemon peels from the milk, and slowly, while mixing constantly, add the milk mixture to the eggs.

Transfer the mixture to the tin.

Put the lid on the tin (if your tin doesn't have a lid, you can use aluminum foil), place the tin in an oven appropriate recipient, halfway filled with water, and bake in a preheated oven to 180ºC (350ºF).

Remove from the oven after 30-35 minutes (use a toothpick to check if it is done).

Wait for it to cool down. 
With your fingers push the flan down lightly, to loosen it up from the tin and unmold it. Place on the fridge for 1 hour and serve.

For a print friendly version visit this recipe at my Recipes page.

Onion Sauce Steaks

Today's recipe is another Portuguese classic. We call it "Bifes de Cebolada" and you can probably find it in any traditional Portuguese restaurant. I used a recipe from "Culinária Portuguesa". This was the first time that I made it in Denmark because until now, I couldn't seem to find steaks with the right thickness. I didn't think twice when I actually found them. The sweetness of the onions brings out your gluttonous self and you just can't stop eating. 


  • 4 steaks (1-2cm/0.5-1in thick)
  • 2 big onions
  • 2 garlic cloves
  • 1dl (1/2 cup) white wine
  • 50g (1/2 stick) butter 
  • 1 tablespoon olive oil
  • salt, pepper, white wine (for the sauce) q.s.


Start by punching your steaks with a closed fist.

Season with salt and pepper.

Place the steaks in a bowl and add 1dl (1/2 cup) of wine.

Let the steaks rest for 2 to 3 hours. 
Slice the onions finely, making half rings (I used a food processor but you can do it by hand).

Chop the garlic and saute the onions and the garlic in the butter with the olive oil (so that the butter doesn't burn).

After 15-20 minutes, the onions will turn golden. Remove the onions from the pan and keep them.

Fry the steaks in the remaining fat.

Since the steaks are really thin it only takes 3-4 minutes to cook. When the steaks are done, add the onions and some wine (enough to make the sauce).

Season with a bit of salt and pepper. Scrape the bits off the pan and the sauce will turn brown. Cook the sauce until the taste of wine disappears.

And it's done! I served the steaks with peas, but a more classic way would be to serve it with mashed potatoes or french fries.

For a print friendly version visit this recipe at my Recipes page.

Chocolaty Chocolate Cake

This was a first and it was mouthwatering. The cake recipe is from "Culinária Portuguesa" and the frosting is from Pantagruel. I added the almonds because I simply love the combo chocolate + roasted almonds. The cake was fluffy and the frosting remained shinny until the end. As for the taste, it had just the right amount of chocolate. Not too sweet.


For the cake
  • 125g (1 stick) cold butter
  • 125g (1 cup) powdered sugar
  • 125g  (4.4oz) baking chocolate 
  • 125g (1 cup) white flour
  • 1/2 teaspoon baking powder
  • 2 egg yolks
  • 3 egg whites
For the frosting
  • 75g (2.6oz) chocolate with 70% cocoa 
  • 75ml (1/3 cup) cream
  • icing sugar q.s.
  • optional: roasted almonds


For the cake
Start by beating the butter until it softens.

Melt the chocolate with 3 tablespoons of water.

While the chocolate melts, mix the sugar with the butter.

Add the melted chocolate and mix.

And add the egg yolks.

Finally, add the flour and the baking powder.

Beat the egg whites until stiff, and fold them in the cake batter.

Grease a cake pan with butter and flour it. Transfer the batter to the cake pan.

And bake in a preheated oven to 180ºC (350ºF) for 25-30 minutes. Make sure to check if it is done with a toothpick.

For the frosting

Melt the chocolate. While the chocolate is melting, beat the cream for a bit (before it turns into whipped cream) and add icing sugar until you get the right consistency.

And add the chocolate. Unmold the cake and frost it with the chocolate mixture.

Optional: roasted almonds.

Sprinkle the roasted almonds on top of the cake and serve!

For a print friendly version visit this recipe at my Recipes page.