A little roundup of bits and bobs I’ve been up to recently:
– after signing up with my Agency, I’ve been working on some really fun book projects that I can’t wait to share with you. One of them is Christmas themed and I’m currently working on the finals – candy canes, snow, decorations, treats for Santa and a big chunky turkey are all in it!
– I’ve been enjoying illustrating and creating different children’s characters wearing some funky and fun outfits and I’m really happy with all the lovely comments I’ve been getting on them. If you follow me on Twitter or Instagram you’ve probably seen some of them. My sketchbook is full of them lining up to get colored so, expect more in the future.
Last week for #NationalPumpkinDay I shared this illustration I made inspired by my Grandma’s desserts – her pumpkin treats are a THE best! “Papas de Abóbora” is a portuguese dessert that goes back to my father childhood years and although there’s not much historic background on them, from what I could found, it is a traditional dish that goes way back to when villagers had to leave town to work and would bring this ‘papas’ with salted sardines. Long story short, if you like pumpkin YOU NEED to try this!
This recipe can be made two ways: with cornflour (traditional) or with wheat flour. Personally I prefer the second one because once it cools down, it gets a thin coat on top, almost like a cream brulee, but without being burnt. I asked my Grandma for her recipe, but she told me she just does what feels right, so she doesn’t have exact measurements – I’ll try my best to share it with you guys.
Papas de Abóbora
– 500g of pumpkin (we usually use “abóbora menina”)
– water or milk q.b.
– lemon skin (make sure the white part is not on the peel, just the yellow)
– cornflour or wheat flour (around 2/3 tbsp)
– sugar (to taste)
– cinnamon (to decorate, you can skip this step)
– secret weapon: wooden spoon
Cut the pumpkin into bite size pieces, wash it and drain. Place the pumpkin + lemon skin in a pan and pour just enough milk/water to reach half the pieces – in the end you will need to still have liquid in the pan to scoop 1/2 cup aside and to blend the rest with the pumpkin. Boil and cook until soft.
Once it’s cooked, scoop out 1/2 cup of the liquid you choose and set aside. Away from the stove, with either a fork or a magic wand (this option makes the end result smoother), smash/process the pumpkin with the remaining liquid. (more…)
Sing the ABC’s with your little one and make learning the alphabet fun with our educational wall art by Sofia Cardoso. This canvas wall hanging is printed with the same high quality standard as our stretched canvas art, but instead of stretching the art over a wooden frame, we place grommets in the four corners. The included color-coordinated decorative covers should fit easily over the screw or nail you choose and make your canvas wall mural hang beautifully. It can be wiped clean with a soft, dry or slightly damp cloth and should it wrinkle, the backside may be ironed on a low setting with light steam. – Oopsy Daisy
Meanwhile, stay tuned for this month’s newsletter – lots of exciting news and updates!
Well… sort of.
It’s October 3rd (Mean Girls, anyone?) and we’re still getting 25+ºC where I live. I’m still wearing tshirts and no socks for crying out loud!
Aside from that this time of the year that leads to Christmas and Winter is by far my favorite season, everything makes me happy – the chilly weather, the rain, the need to wear a super cosy jumper on top of a polar pajama because it’s that cold, pumpkin soup, pumpkin cake, roasted chestnuts, comfort made in the oven meals, fireplace, fairy lights everywhere and eventually the whole joy and spirit that comes along with Christmas. Basically the minute October arrives, I’m a super happy camper till January! Happy Monday, everyone!
I decided to start a new series where I share my current wishlist on books. I enjoy reading a lot! I consider myself a bibliophile and somewhat, don’t tell anyone, a book hoarder. I’ll be sharing a little bit of everything, from picturebooks to fiction and carreer handbooks.
Children’s Writers’ & Artists’ Yearbook 2017 NEW articles for the 2017 edition included on: – Wanting to be a writer by Simon Mason – Finding new readers and markets by Tom Palmer – News and trends in children’s publishing 2015-16 by Caroline Horn – Series fiction: writing as a part of a team by Lucy Courtenay – Creating a children’s comic by Tom Fickling. The essential guide for any writer for children.
It’s been a while since I’ve created a illustrated recipe so here it goes. It was inspired by a personal piece I did this summer for my children’s illustration portfolio and features three of my go to weekend recipes that we make here at home whenever we feel like having an indulgent breakfast:
ZESTY FRENCH TOAST (an orangy or lemony touch)
– slice of bread (2 days old bread works best)
– 1 egg
– 1 cup of milk of your choice
– orange or/and lemon zest
– sugar and cinnamon
Prepare the egg mixture by mixing all the ingredients above except for the sugar and cinnamon. Then soak each slice of bread in the mixture and cook until golden. You can either fry in oil or cook each side in a little bit of butter. Serve hot with a pinch of sugar and cinnamon on top and feel free to add some extra toppings like fresh fruit or any syrup you have in hand.
Bear version: peanut butter + slices of banana + blueberries
Polar bear version (my favorite): cream cheese + slice of cucumber + olives
PANCAKES (vegan + gluten-free)
Makes 6 small pancakes or two big ones)
– 1 ripe banana mashed
– 1 cup of oat flour (make sure the package says it is gluten-free)
– 1/3 cup shredded coconut (optional)
– 1/2 non dairy milk (either almond or soya works wonders)
– vanilla extract
– frozen blueberries (optional)
Mix all the ingredients above in a bowl and set aside. Prepare a non stick pan or use a tsp of coconut oil to coat the pan you’re going to use. Pour the batter and cook on each side for around 5 minutes or until you see they are fully cooked and golden. Repeat and then stack them up and serve with fresh fruit, maple syrup or with any topping you like.
What is your go to recipe to indulge during weekends?