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Here's an amazing recipe for one of the best fall appetizer's I know. It's courtesy of Menno Simon, the absolutely phenomenal chef from Vinha da Manta (a gorgeous glamping in rural Portugal not 20min away from us at Casa Beatrix). If you've foraged the wild mushrooms yourself, they will taste the best, but otherwise, see what's on offer at your closest market or supermarket and give it a try. Note: With mushrooms, be responsible! Check books and do your homework. If you're not 100% sure of an ID, don't

As I sit on my Pilates ball and look at my big belly, or look at the calendar where January 31st is circled as my “due date” (quotation marks are because – as anyone who has been pregnant will know – this date is a ballpark, and the baby can come two weeks sooner or later while still having matured to his or her full term), I thought now might be a good time to share some reflections about 2020 and projections for 2021. Lessons & updates from the

If your vegetable garden (or nearby farmer’s market) is half as generous as mine, you’re still collecting zucchinis, and perhaps running out of ideas of how to prepare them. Here’s one of our favorite options: zucchini fritters! Ingredients Zucchini, 400g Potatoes, 4 regular sized Flour, 200g Eggs, 3 Baking soda, ½ teaspoon Grated cheese, 100g Milk, a splash Vegetable oil, a splash Salt Pepper Dried oregano Powdered garlic Instructions Grate the zucchini and salt it before letting it sit in a sieve to drain, occasionally squeezing it to extract excess liquid. Grate

While this isn’t a food blog, I do love food, and part of my journey to self-sufficiency, homestead badassery, and happiness involves learning to do all sorts of new things – including a bechamel sauce. Bonus: that French name makes it sound so fancy! Below I’m including just the core instructions to make the bechamel sauce, but if you read on, I’ll mention my favorite full recipe and how you can adapt it to your taste buds, geography, and season. Ingredients 50g unsalted butter 50g white flour Whole milk Spices:

One of my various missions for 2020 is to become more of a baker (it all comes down to earning the right to buy cute baking supplies like reindeer-shaped cookie cutters, ha). Right now, that means I’ll try to bake something more or less once a month – and then I’ll share the recipe IF it turns out ok, because if it’s Shahnaz proof, then I have zero doubts that you can also pull it off. In January, I tried my hand at a Kiwi passionfruit pavlova for F’s birthday.

Here's a tried and tested recipe for a delicious Banana Walnut Cake. I was motivated to try it out as a backup dessert for Francois' birthday (I ended up serving Plan A: a slightly failed but still delicious wannabe Pavlova, i.e. a tanned and slightly soft meringue with tons of fluffy whipped cream, cut up Kiwis, and Passion Fruit coulis)

Making things from scratch is something I would like to do, but have never really done before – food notwithstanding. So, when the organic lip balm I bought in Lisbon finally ran out, I decided I needed to stop depending on shops 4h away. After looking around (thank you Google!) I found a great recipe for do-it-yourself (DIY) lip balm on Wellness Mama that I adjusted to what was available here and in my tiny house kitchen.   Ingredients 2 tablespoons beeswax pastilles 2 tablespoons shea butter 2 tablespoons coconut oil

Baking bread is one of the fundamentally appealing, kitchen-goddess skills that has been on my to-learn list for a long time. Love the idea of baking your own bread but unconvinced about having to knead dough, not to mention plan ahead so you can let it sit for a while? This is the recipe for you, which I discovered thanks to Sophie Kempin back when we worked with her on Pure Portugal (yes, it deserves a shout out). I call it a farm hack because baking bread is, to me,

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