oregano bread

Hi everyone! 🙂 I hope you all had a great start of the week!

This time I tried I different bread, an oregano bread that turns out to be really simple to make and so delicious and healthy! It gave me a great breakfast along with a delicious slice of watermelon and a tasty almond milk with coffee


Here is the recipe,


– 40g of spelt flour

– 60g of cassava starch

– 3 tps of yeast

– 4 eggs

– oregano

– 4 tbsp of olive oil

– 8 tbsp of water

– sunflower seeds and chia seeds (as much as you like)


1. Pre-heat the oven at 180ÂșC

2. Mix all dry ingredients. Add the liquid ingredients and mix it well. Pour into a baking form, sprinkle with the seeds and take it to the oven for about 40 minutes, et voilá! 😉

[inspired on: http://saudavelcomoumpero.blogspot.pt/2014/05/pao-de-oregaos-e-pao-de-ervas-de.html


a kinda doughnut pudding

So the other day me and my brother decided to buy some doughnuts, chocolate filled ones hoping they would be a guilty pleasure! Although turned out the chocolate was quite dark (neither of us like it). Conclusion: we had a full box of doughnuts and no idea what to do with them! That was when I remembered one of my favorite chef recipes, Croissant Pudding from Nigella. It basically works with any left over pastry so if you have any croissants, doughnuts or any other pastry that is not fresh anymore instead of trowing it away try this recipe, quite delicious, easy and you don’t throw food away!


So here are the ingredients:

  • 1 box of doughnuts
  • 50 grams brown sugar
  • 2 tablespoons water
  • 125 ml double cream
  • 125 ml milk
  • 2 large eggs (beaten)


  1. Preheat the oven to 180°C
  2. Tear the doughnuts into pieces and put in a small gratin dish


  1. Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat.
  2. Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber color; this will take 3-5 minutes.


  1. Turn heat down to low and add the cream – ignoring all spluttering – and, whisking away, the milk. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat. Take off the heat and, still whisking, add the beaten eggs.


  1. Pour the caramel custard over the doughnuts and leave to steep for 10 minutes if the doughnuts are very stale.


  1. Place in the oven for 20 minutes and then treat yourself! 😉