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…)
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?
Happy 2016 everyone!
We’re only on the second week of the new year and I already have a lot of new and exciting projects in hands – 2016 is looking very promising already.
I started this illustrated recipe in December and was able to work on it, little by little during the Holidays. The first time I came across this dessert I was amazed by how beautiful, original, simple yet tricky it was. Although making the meringue mushrooms is a bit challenging at first, all the effort is paid off once you present the final result to your friends and family. Is inspired by one of my favorite food writers (Rachel Khoo), but along the way I made a few changes to please our sweet tooth here at home.
From the original recipe, I swapped the chocolate yoghurt for my go to mousse recipe and the chocolate ganache for mashed chocolate bits and sprinkles. As for decoration, I added a couple more toppings like dried nuts and wafer sticks.
Yesterday I finished my first illustrated recipe and is now up on They Draw and Cook website.
I’m a big foodie, I love everything food so when I discovered TDAC I jumped with excitement and spent half a day browsing through the website.
I’ve been sketching recipes during this whole year and this month I finally started coloring them.
My first illustrated recipe is called “Banoffee in a jar” and is one of my go to desserts when I’m craving something indulgent. It’s super easy to make, but rich in flavour thanks to the dulce de leche (nowadays it’s easy to find already cooked condensed milk in the supermarket) and the best thing about making it in a jar is that you can just eat a couple of spoons and then save the rest for another day – well, you could, but it might get stolen overnight. Here’s a few closer looks of the recipe: