Brazilian food on the table

Picanha, farofa, beans and salad.

When I think of Brazilian food, I can not help but think of my own ancestors. The reason is very simple; I am the result of an unexpected mixture of races that would be only possible in a country like Brazil. As far as I know, I have Italian, Portuguese and native indigenous blood. Can you imagine the mess? It’s such a mad fusion of races, but I would say that I am very proud of my ancestors because this mix of cultures made me what I am today. 

Sometimes I find it wonderful that so many different people came to this land and everyone brought a special contribution, including food habits. Only in Brazil will you have this myriad of influences and that’s why it is so hard to describe Brazilian food. It’s a huge country, each region with its own favourite dishes and the variety is endless.

Feijoada

I was born in Brazil, but even me, I am not able to describe the main dishes of every region. The most traditional ones, of course, I know. But it does not mean that I have tasted everything or even that I like it. To tell the truth, I did not learn how to cook in Brazil. When I was young I spent many years in a Catholic boarding school and my first memories in a kitchen are not pleasant ones. I remember myself struggling to prepare dinner with other girls and a very bossy nun by our side. Believe me, it was not even close to be a happy experience. For me, it was just hell.

As I grew up, I did not have an interest to learn to cook properly. I was a very busy student and later I became a very busy Philosophy teacher and I would always favour a restaurant than homemade food. Only when I moved to France I made one of the most important discoveries of my life: Cooking can be fun. Not only because I needed to, (although that did help me to save money. Have you seen the prices in a Parisian restaurant?) but because I felt naturally attracted to the kitchen. Next step, I started honing my cookery skills, but I did not learn about Brazilian food at that time. I had been away from Brazil for a number of years and I felt very distant from my own culture. I did not eat Brazilian food anymore and rarely spoke Portuguese. Shame on me.

It is sad when you realize you can not cook anything from your native country. That happened to me, but I am trying to make amends. Last year I spent a few weeks visiting my mom and I made a huge effort to make up for my long time neglect. I did learn a few dishes and when I left I felt more confident and less ashamed. 

Pão de queijo

I am finally rediscovering the richness of our food. It’s a fusion of flavours and palates that can leave you confused. Things are changing quickly in Brazil, the country has been developing at a fast pace and the old traditional dishes have been replaced. But I like to think we are still a people that enjoy our rice and beans everyday. We still enjoy our feijoada and churrasco at the weekend. I have sweet memories of eating pão de queijo as well. Nothing can be more comfy than pão de queijo and coffee. Actually, coffee for me it’s kind of a “Brazilian trait” that I cannot get rid of. It does not matter where I am living, I have to drink my black coffee, first thing in the morning. If it’s Brazilian coffee, even better. 

Pudim de Leite

I have seen many foreign friends complaining that we have much sweeter desserts than in most countries. I tend to agree, but there is no harm once it’s just a small portion. I simply love brigadeiro and pudim de leite.

Brigadeiro

The thing you should know about Brazil is that we are very blessed regarding tropical fruits. We have fruits for every taste in the world. A favorite of mine is the small berry from the north of Brazil called Açai. Very nutritious, quite rich, which gives you a lot of energy afterwards. I love eating it in a bowl topped with some granola and banana. 

Açai with granola and banana.

The most famous Brazilian cocktail is our beloved caipirinha. You can drink it almost everywhere in the world. The main ingredients are cachaça, limes, sugar cane and crushed ice. I find it very refreshing and people are so creative that they have made many versions with fruits. But for myself, I enjoy the traditional one, with a touch of lime acidity.

Caipirinha

I have learned my lesson. From now on I will dig more and more into my native food. I think we should celebrate where we come from. Sometimes it’s not easy keeping our roots when you travel a lot, but it’s always a rewarding effort. I hope I keep learning and perhaps one day I will be able to honour my country’s culinary tradition.

Two words about wine

I love wine but I am afraid I can not help you with more than two words on this matter. I am not a wine connoisseur, so all I can do is to share a few tips from my own (very limited) personal experience.

I am sure you have been through one of these situations at least once in your life:

• You have been invited to a dinner party and you want to buy a bottle of wine as a gift;
• You are hosting a dinner party and you have to match wine and food;
• You have invited someone to a fancy restaurant and you want to choose a nice wine;

For most people, choosing wine is a complicate task. You may feel confused and embarrassed if you don’t know how to do it properly. My humble advice is: You don’t have to know everything about wine, this is a specialty. The thing you certainly should do is to pay attention at a few guidelines that can help you.

Another option is asking professional advice. Look, if you are in a restaurant, don’t be afraid to ask questions. You can talk to the waiter or in finer restaurants you will have a sommelier at your disposal. Don’t be shy, ask for suggestions.

If you are going to buy a nice bottle for a friend, you can talk to people at the wine store. They can give precious tips if you give some information about who are going to drink this wine and when.

But talking about that, let’s imagine this situation: You are invited to a dinner party and you don’t know the menu. It can be tricky to get it right, but everytime that happens to me, I do buy a bottle of champagne (If I can afford it, of course..) because you can not go wrong with it. It does not matter the menu, you can always drink champagne as an aperitif. Another option – more wallet-friendly – is to buy Prosecco. It’s sparkling, refreshing, everybody will love it. But don’t be fooled, people who drink champagne know the difference. It’s nice and it’s absolutely acceptable, but it’s not champagne.

Traditionally, most people tend to associate white wines with fish and chicken and some pork, and reds with beef, game and tomato-based pasta sauces. Actually, this is a good start, but with a little bit more of experience will know that sometimes you can break this rule.

In my opinion, first thing to do about pairing wine and food is to use common sense. My golden rule: You should think of who will drink it, where, when and with what kind of food. As I told before, I am not a wine specialist, but I would like to share a few personal tips on this matter:

• Try to pair light wines with ligher foods and full-bodied wine with bolder foods;
• If you are searching wine for spicy foods, try a sweeter wine, such as Sauvignon Blanc and Riesling;
• If seafood is on the menu try Gewürztraminer. Last summer I have been to some wineries in Alsace, France, where they produce it. It’s absolutely delicious. My first choice for oysters or any seafood.
• Just for sipping with some aperitif: I would go for a Pinot Noir;
• Try to taste different grape varietals: Cabernet, Merlot, Malbec, Muscat, Zinfandel, Shiraz etc. But don’t be afraid of tasting varietal blends as well;
• Red wines usually improve with a bit of aging, but most sparkling and white wines don’t need aging and can be ruined if you let them in your wine cellar for years.
• Are you looking for something casual? Go for a Malbec if your menu includes pizza or barbecue.
• For creamy foods with lots of herbs and seasoning, go for a Chardonnay.

What you have to keep in my mind is that tasting wine should be fun. Not a stressful social duty. Don’t be afraid of tasting different wines from different parts of the world. When I lived in São Paulo I used to drink quite often Chilean wines. They are good quality wines and affordable as well.

In France, I felt more comfortable trying national ones and as I told before, I even had the opportunity to visit a few wineries. The good thing about France is that drinking wine is a cultural habit so we can easily get spoiled by the excellent quality and variety.

Here in Ireland, I have been introduced to the New World wines. I have been drinking wines from California, Australia and South Africa. This is a whole new experience for me, but I am really embracing it. Personally, tasting wine is always a moment of pleasure. It’s healthy (as long as you don’t over-indulge) and it’s a good way to spend time with people you enjoy.

Tartelette au citron à ma façon

This is a classic of French cuisine. This week I wanted to prepare something that was simple yet tasty. The thing about Tarte au Citron, (or the small version, tartalette) is to find just the right balance between the lemon acidity and the delicate sweetness of the pastry. It seems easy, but believe me, things can go wrong quite fast if you don't pay attention at certain details. 

Tarte au Citron is supposed to be originated in the city of Menton, in France, which has held a festival called Fête du Citron since 1930. Lemon has been the emblem of this city since it arrived from China through the Arabs. Et voilà, c'est ça la histoire!

Now, let's get started, I am sure you will really enjoy it. It can be prepared one or two days ahead, it's perfect for a dinner party. If you don't have much time to make your own pastry, there is no problem. Just buy it and that will be fine. Tartalette au Citron is great with coffee, just try it. It's a happy combination of flavours, you will be surprised.

Prep: 1 hour
Cooking: 40 minutes
Yield: 4

Pastry:
250 g plain flour
50 g icing sugar
50 g ground almonds
160 g unsalted butter
2 egg yolks

For the lemon filling:
4 lemons
zest of 1 lemon
4 eggs
160 g caster sugar
80 g unsalted butter

Preparing the pastry:

Cut the butter in small cubes and heat gently until  it's melted. Put this melted butter in a bow with sugar and 2 egg yolks. Add the flour and the ground almonds, then, gently mix everything.

When this mixture becomes smooth, if needed, add 1 or 2 tablespoons water, then you can wrap it in cling film and leave it in the fridge for 1 hour.

Next step, Preheat the oven to 200C/400F/Gas 6. Grease the tart tins with butter. Dust the base of the tins with flour. Then, get the pastry and start working on it. Cut small circles and put it gently inside the tins. Slightily prick the borders with a fork. Now, you should get the tart tins and put it in the oven to cook for 20 minutes until they get a golden colour. But before that, you should learn this trick: put some beans or rice inside the tins and cover it with aluminium foil.

After 20 minutes take the tart tins outside oven, then lift out the foil and beans. Set aside to cool while you make the lemon filling. Reduce the oven temperature to 170C/325F/Gas 3. 

Preparing the lemon filling:

For the filling, break the eggs into a large bowl and whisk together with sugar and lemon juice. 

Pour the mixture into a saucepan and add the butter. Cook over low heat, stirring constantly, until thickened, about 5 minutes. Remove from the heat.

Fill the tart tins with warm lemon cream. Drizzle lemon zest on top of each little tart tin and bake it for about 20 minutes. Allow to set at room temperature. Once it has cooled completely, put it in the fridge.

2014 Irish Michelin stars

Crubeen trotters at Restaurant Patrick Guilbaud. Ireland's only two-star Michelin. 

Have you ever heard of Michelin stars? I am sure you did. I am talking about the oldest and best-known European hotel and restaurant reference guide: The famous Michelin guide or "Red Guide" as most people like to call it. The Michelin guide has been published for more than one hundred years and awards Michelin stars for the excellent quality of few selected establisments.

• One star: "A very good restaurant in its category" (Une très bonne table dans sa catégorie)
• Two stars: "Excellent cooking, worth a detour" (Table excellente, mérite un détour)
• Three stars: "Exceptional cuisine, worth a special journey" (Une des meilleures tables,vaut le voyage)

This week I was reminded of the importance of this guide because I had a look at the 2014 version. I was trying to spot the best restaurants in Ireland and I was surprised with the results, to say the least. Unfortunately we don't have plenty of choice on this matter. Only nine restaurants awarded, only one two stars. But then again, I decided to investigate a bit more about this "sistem of stars". You should know that the acquisition or loss of a star affects dramatically the future of the restaurant in question. Needless to say that the Michelin guide has a vital role in the lives of many chefs on top of their game. Not only professionally speaking, after all, most of them don't have a life outside the kitchen. Do you think I am exaggerating, don't you? No, I am not.

I was really curious to discover how Michelin, a company that was supposed to sell tyres, started ruling the gastronomic world. It's quite fascinating how it all started. The first edition was published in 1900 by André and Édouard Michelin. At that time, it was just a simple guide for French drivers. It was given away for free by Michelin to boost the demand for cars, and of course, car tyres. It's content was mainly useful information for drivers including maps, list of car mechanics, restaurants on the road, hotels and petrol stations. No one would imagine what this humble first guide would become one hundred years later.

The truth is, this guide has always been object of controversy. Many chefs today decline to play the "Michelin stars game". In Britain, everybody remembers when celebrity chef Marco Pierre White, the youngest chef ever to have been awarded three stars, said that he was giving back his stars.

On the other hand, there are chefs who put themselves in such an extraordinary amount of pressure to be awarded one star or keep the ones that they already have. The most tragic example was French chef Bernard Loiseau. In 2003 he decided to kill himself because he could not cope with the possibility of his restaurant losing it's 3 stars status. It was just rumours on the newspapers and his death was in vain because his restaurant kept it's 3 stars at that year. This is the Michelin madness.

Polemics apart, I still believe that it's a good reference guide, but let's not forget that the best guide is your own curiosity. Be brave, choose a place, eat, and then you will learn by yourself.

For those who are curious about the nine Michelin star awarded restaurants in Ireland this year, I have to warn you again: we don't have three stars, but if you want to get a previous taste before booking your reservation, it's worth a visit on the websites below:

2 Stars: 

Dublin - Patrick Guilbaud  

1 Star:

Ardmore - House (Cliff House Hotel) 

Dublin - Thornton’s (The Fitzwilliam Hotel) 

Dublin -  Chapter One 

Dublin - L’Ecrivain 

Galway - Aniar

Kilkenny - Campagne 

Malahide - bon appétit

Thomastown - Lady Helen (Mount Juliet Hotel) 

My very personal insights into Irish food (so far)

Since I moved to Ireland - just 1 month ago - I have been trying to understand a little more about traditional Irish food. At the moment, I am reading a book written by Paul and Jeanne Rankin and another one by Rachel Allen (and another one by Nigella, but let's stop talking about my cookery books obsession, it's not interesting) Honestly, I didn't know much about the food in this country and I try to learn as much as possible from everyone around me. 

I must admit that my huge curiosity can become annoying when I interrupt people's conversation asking for recipes, menu details, Irish history etc. I can't help but trying to figure out the cookery habits of this country. Right now, I have to say that I'm getting to know a little bit about some of the most important Irish chefs and cookery schools. I learn everyday and I like to pay attention at every detail when I visit a little market in town or I am invited to share a meal with Irish people.

I have to say that I'm a curious person by nature. I'm familiar with many countries cookery, especially Brazilian obviously, British, French, Arabic and Asian. but I never stop getting amazed by a different culture. After reading this book (Paul & Jeanne Rankin's New Irish Cookery) I have got really good insights into the favorite dishes of this beautiful island. 

The first thing I noticed, even without reading any book from a famous chef, was that the dairy products in here are exceptional. I never saw such a smooth and creamy butter. The crème fraiche is a way better than in France. Everything is tasty, rich and healthy. 

Kerrygold butter: one of my fav

Kerrygold Garlic bread: Just the best I have ever tasted. 

My second observation was about the meat quality. I am sure it's because of the super green grass. Everywhere I see fat cows eating all day long, let's say that they have quite a good life in Ireland. Oops, I forgot to tell that I live in the countryside, so it's just a matter of looking out the window to see happy cattle over a beautiful green hill somewhere.

Irish meat

There is something that is not food, but I am absolutely addicted to: Baileys Irish Cream. I simply love sipping this wonderful cream after a good dinner. It's the perfect conclusion of a delicious meal. What a pity we don't have wine in Ireland, but for me, Baileys makes up for this. I am sure most people will think, but how about Guinness? Don't you like it? It's not a question whether I like it or not, it's simply a question that I have never tasted it. I am not a big fan of beers. Everybody who knows me is aware that I have a great passion for good wine. I love to drink quality wine with a good meal, but I am not into beers. I just don't like the taste of it.

Baileys Irish Cream

During Christmas holidays I was invited to a small restaurant where I tasted the tradicional Irish breakfast. Well, I found not much different from English breakfast, so I have to say that I quite like it, but I think that would be impossible to eat on a regular basis. Why? Let's tell the truth, it's absurdly fat! And then, I have always had some problem with black pudding. I don't know why, I don't feel very comfortable eating pork's blood. 

Irish Breakfast

Since I came in here, I can not resist eating a slice of brown bread almost everyday. I love this bread, it's so tasty! This is one of my future challenges, trying to bake at home. Perhaps one of these days I will post something about my attempt at baking Irish brown bread. Honestly, this bread makes me to forget la baguette française that I was so used to eat chez moi everyday. 

Irish Brown bread

Only another day, talking to a friend, I understood the importance of potatoes in this land. I am pretty much used to eat potatoes on a regular basis. They are very common on British and French tables, so no surprise about that. Except in Brazil where things are different. The most tradicional Brazilian dish is "rice and beans". It means that you will eat rice and beans in Brazil as much as you will eat potatoes in Ireland. But then, returning to the main subject, it's interesting to know that this vegetable is vital to Irish people and that historically they suffered every time they had a problem with potatoes harvesting. One good example was the Irish potato famine in 1845.

I still have a lot to discover. From time to time I should write a little more about my experience in this country, especially the ones regarding food. So far, I don't have any complains. It's an absolutely amazing land, with gorgeous landscapes, good food and warm-hearted people. See you soon!

Cleidi

How to set a table properly

This is something that we should learn even before we actually need it: How to set a table properly. Many people are scared of setting a table for a special occasion (or not), and believe me, one day you will be faced with this "challenge". My humble advice is: Don't panic!  This is no big deal once you respect a few golden rules.

Why did I decide to write about it today? Is it not an old fashioned subject? Well, not really. In my opinion, it is a social necessity and more than that, a gesture of attention with your guests. Nowadays, I notice that many people are not pacient enough (or perhaps merely lazy?) to pay attention at certain details on how to set a nice table. I don't think you should do that only when you have guests, it's always good to show a little effort when it's only your family, or even, when it's only you. Why not? You too deserve a little bit of beauty while eating.

Talking about my personal experience, I always notice when I am invited somewhere and there is a beautiful table set. What you must realise is that setting a lovely table has nothing to do with being rich or having expensive items, this is a question of showing love, organization and wanting to please yourself and others. It's much more inviting when you sit down and you see a clean tablecloth, immaculate cutlery, simple flowers and candles on the table. What a nice feeling when you feel that everything is there especially for you. That's why I still believe that is necessary to preserve these little rituais that make life so much enjoyable.

Setting a table properly depends on a variety of details. For example: if it's for lunch or dinner, formal or informal, etc. The thing is, you should know how to set your table based on the occasion, style of your guests and type of meal. I know, it does not sound so simple, I do agree that a little research can help you before making your decisions. But we always can follow basic guidelines that makes us much comfortable in most situations.

These graphics show in a very simple way the differents occasions you may be faced while setting a table.

 

FORMAL AND CASUAL TABLE

Have a look at the next graphics below. You may want to print it and keep it with you, so next time, you will know exaclty where to place correctly all the elements on the table.

EXTRA ADVICE ON TABLE MANNERS

To finish this topic, I would like to give you an extra advice. This is a video about table manners presented by Gloria Starr, American expert in etiquette. I know, she seems a little "snobbish" while talking, but believe me, she gives valuable advices. You may think you will never need it, but next time you are invited to a fancy restaurant  you might remember her.

Stuffed Tomatoes or Tomates Farcies

Today, I decided to prepare for dinner a dish that I loved while I was living in France. Before moving to Ireland, I called this dish Tomates farcies. It's quite simple, but it tastes like home. It's warm, comfy and I guarantee you that it can be a delicious meal for anyone searching a suggestion for a dinner during the week.

First thing I have to say is that you will find lots of variations, but if you sticky with the basic guidelines and then add whatever you have in the fridge, that will work anyway.

Total time: 1 h
Prep: 20 min
Cook: 40 min
Yield: 4 servings



INGREDIENTS:

200 g minced meat
8 tomatoes ( you can choose the variety that suits you )
1 onion finely chopped
50 g button mushrooms, finely chopped
1 egg yolk
4 tbsp finely chopped fresh basil
Freshly ground black pepper
Salt
1 tbsp sugar
4 tbsp olive oil
25 tbsp white wine

PREPARING THE TOMATOES:

To start preparing your stuffed tomatoes you should preheat oven to 200°C. Carefully, you need to slice tops off tomatoes. Reserve tops. After that, you need to coop out tomato flesh and seeds, being extra careful not to break tomato shells. Remember, this a delicate job. Keep the tomato flesh in a separate bow. But before, get rid of any seeds. You will need this flesh later to make a delicious sauce. Next, you should place tomatoes, cut side down, in a roasting dish for 10 mins. This is important to extract their juice.

SAUCE:

Now, you need to prepare the delicious sauce I talked above. First thing you should chop the onion. Heat 2 tablespoons of olive oil in a frying pan over medium heat. Listen, I said medium, be careful not to overheat. Don't spoil your recipe burning the onions! Add salt and pepper. Add mushrooms and the tomato flesh. Now, you can add 1 tablespoon of sugar, this is to reduce the tomato acidity. Cook, stirring until it's tender. Remove from heat and wait to cool down a litlle bit. Once removed from heat, you can add fresh basil. I do that at the end to preserve it's flavour. By now, your sauce should be really glossy and smelling incredibly good.

MEAT PREP:

Sauce is ready. Now you should go for the meat preparation. Very easy and quick. Talking about the meat, you should choose one with less fat possible. Add the egg yolk in a bowl with the meat. Then, you should mix with your hands carefully. Add salt and pepper. Add the sauce and once again, mix gently with your hands.

FILLING TOMATOES:

Fill each tomato with this mixture. Place tomatoes tops over filling. Drizzle with 1 tablespoon olive oil. Then, drizzle with the white wine. Cover tomatoes with aluminum foil to prevent over-browning of stuffing. Roast for 40 minutes, 200°C.

                                   

IF YOU WANT A STEP-BY-STEP VIDEO RECIPE:

This is a video made by Chocmiel from "Les bêtises de Chocmiel". Her recipe is slighty different from mine, but as I told you before, you can adapt according to your taste. Another thing is, she speaks French, so for those who don't understand a word, just pay attention at the pictures. Very easy to follow! Et voilà, bon appétit!

Christmas Cookies

Hi there! Perhaps it's a bit late to talk about Christmas, but I could not resist talking about these delicious cookies I have made as Christmas gifts. I was inspired by our foodie blogger Rosie, from Rosie bakes a peace of cake.
They are pretty much simple yet full of flavours. Trust me, if you want to prepare something special for a dear friend, try to decorate a beautiful jar and keep the cookies away from humidity. They will be dry and crunchy for a long time.

Just below you will find the recipe, if you want to prepare yourself. But remember, you can use this recipe and make another decoration. This can become Easter cookies, birthday cookies, etc...Just be creative and change de colours, flavours and ingredients. As for the jars, same advice. Buy different ribbons with differents colours and textures. Try nice stickers and don't forget to keep it something personal, exclusive. The thing about homemade gifts is exactly this feeling of leaving your personal touch. I am sure your friends will appreciate your little effort. Cooking is about sharing emotions, and it does not have a price tag.

CHRISTMAS COOKIES

Ingredients:

150g (5 oz) self-raising flour
25g (1 oz) cocoa powder
100g (4 oz) butter, cut into small cubes
75g (3 oz) soft brown sugar
Few drops of vanilla extract
1 egg, beaten
75g (3 oz)  Dark chocolate ( buy the best one you can afford )
75g (3 oz) M&M's chocolate mini buttons, from the baking section in a supermarket, or any chocolate chips (once again, pay attention at the quality )

Using a food processor, chop the dark chocolate into small pieces, remove from processor and put to one side.

Into the same processor, add the flour, cocoa powder, cubes of butter, sugar and vanilla extract. Pulse until you have a fine mixture. Add the chopped dark chocolate and the egg, then pulse until the dough comes together. Remove the dough. wrap in cling film and place in the fridge, for at least an hour to firm up until you are ready to roll it out.

Preheat the oven to 180°C/fan160°C/350°F/Gas mark 4.

Lightly dust a work surface with a little flour, unwrap your dough and roll out to about 5mm (¼ in) thickness. Cut out rounds with your cookie cutter and place on a baking tray that has been lined with baking parchment. You can use up all the scraps by re-rolling them. Push the mini buttons or chocolate chips into the dough to resemble currants.

Place into the oven and cook for between 10-15 minutes, you want them just browning. Leave to cool for about 5 minutes on the baking tray before removing to a wire rack to cool completely.

For The Christmas Decoration:

A bar of white chocolate ( good quality, please..)
A tube of red icing for the berries and red mini M&M's
A tube of green icing to stick the green mini M&M's onto the cookies.
A tube of white icing, just to pretend that it's snow.

Instructions:

Melt the white chocolate and carefully spoon it over the cookies. You want the chocolate on just one side and it should only cover the top half, above the chocolate drops/chips. Place onto a wire rack to harden. As for the icing, you can choose your favorite brand, but in my case I used Silver Spoon tubes of coloured writing icing. I chose the little pens because I didn't need a huge quantity and they are much easier to handle.

To Assemble:

Using a tiny drop of the green and red icing from the tube, stick the mini red and green M&M's onto the white chocolate. After that, you can drop a little white icing just to decorate the M&M's.

ABOUT THE JARS:

It's not big deal finding glass jars in many shops, no worries about that. The most important about them is the seal. They should be airtight sealed, this is the only guarantee of keeping your cookies crunchy and protected against air.

About the decoration, you can do what pleases your taste. In my case I bought beautiful Christmas ribbons and stickers. You can use your imagination and the result will be a lovely packing, full of love and care.

New Year's Food Resolutions

I would like to welcome 2014 with a new project. Today, first day of the year I decided to start writing about one of my favorites subjects: Food. But why do I have this obssesion about such a trivial thing? I have to keep in mind that for most people the act of feeding themselves everyday can be taken for granted.

Not in my case. Eating for me it's a beautiful ritual. It's not only about feeding myself but understanding the value of every dish. I like to think about the origin of everything I put in my mouth. I like to imagine the effort of a stranger ( or maybe a close friend..) has put into preparing this meal. Not because you have to be very talented to cook, but because I do believe when you cook to someone you are able to deliver emotions and it's always about sharing something. Perhaps people think I am nuts, but I always think that when you cook you pass your energy on the food. As a result, the person who eats it can be affected in some way. You may think it's supersticious, perhaps you are right, but I keep my belief anyway.

I hope we can share ideas, recipes and interesting stories. Consider yourself at home ( or better, at your kitchen, if you prefer ) I wish everyone a wonderful New Year, full of surprises, flavours and smells!

Cleidi