Stuffed Mushrooms


Looking for a job is hard… Therefore my time to cook and, specially, write about it has been limited…

Here is a recipe I cooked some weeks ago for the first time and will be repeating today! It is great as a starter or as a main dish if served with some rice.


Stuffed Mushrooms (serves 4)

  • 4 large flat mushrooms
  • 1 garlic clove
  • fresh rosemary
  • 2 tbsp of olive oil
  • 125 g of cream cheese
  • 75 g of grated cheddar cheese
  • salt and pepper
  1. Pre-heat the oven at 180ºC.
  2. Wash the mushrooms well. Remove the steam of the mushroom and chop them into pieces. With a spoon, remove the interior of the mushroom, including the black part, and reserve. Save the mushrooms’ hats for later.IMG_5180
  3. Slice the garlic thinly. In a frying pan cook the garlic with the olive oil and the rosemary leaves until the garlic gets golden. Add the interior of the mushrooms and let it cook until the mushrooms are soft and cooked.
  4. Add the cream cheese and 4 tbsp of grated cheese. Season with salt and pepper. Stir well until the cheese melts and turn off the fire.
  5. Place the mushroom hats, with the opening facing up, on an oven tray. Fill the mushrooms hats with     the cooked mixture. Top them with the remaining grated cheese and season with pepper.IMG_5201
  6. Cook in the oven for approximately 10 minutes, until the cheese melts and the mushrooms wrinkle. Note that the mushrooms will release some water and, therefore, you will get a liquid on the bottom of the tray.IMG_5202

My own “Burritos”

IMG_3899I’m finally settled in London and actively looking for a job in the financial sector… Hence my cooking has been relayed to second place…

However, my new kitchen is really cool and modern so I believe I will be playing with it a lot.

Decided to start with a recipe I used to make after a night out. Red beans and meat, wrapped in a tortilla and covered with grated cheese! I know some people who will argue that this recipe is not truly a burritos’ recipe (yes… you know who you are…) but I usually call it that to simplify. Whatever you may call it, it is  really filling and good!

Bean and Meat Burritos (serves 2)

  • 1/2 red onion
  • 1 garlic clove
  • 4 tbsp of olive oil
  • 2 medium sized tomatoes
  • 8 tbsp of tomato passata
  • 200 g of pork minced meat
  • 1 small can of red kidney beans (240 g net)
  • 2 plain tortilla wraps
  • salt, pepper and chilli powder
  • 1 cup of grated cheddar cheese
  1. Chop the onion and the garlic thinly and cook, in low fire, with the olive oil in a non-stick frying pan.
  2. Wash the tomatoes and chop them. When the onion and garlic are soft, add the tomatoes and cook in low fire until the tomatoes smash under pressure of a spoon.
  3. Season with salt, pepper and chilli powder. You can also use real sliced chillies in case you want a hotter burrito.
  4. Add the tomato passata and the minced meat. Let it cook for approximately 5 minutes. If the sauce dries too much, add some more tomato passata.
  5. Open the beans’ tin and drain the water. Add the beans to the meat and cook for approximately 15-20 minutes, until the beans are getting soft. Correct the seasoning if needed with salt, pepper and chilli powder.IMG_3878
  6. Pre-heat the oven at 180ºC.
  7. Place each tortilla in a plain and clean surface and pour half the beans and meat mixture in the centre of each tortilla. Save four  tbsp of this mixture to decorate the burritos.
  8. Cover the beans and meat mixture with grated cheese, saving some cheese to decorate the burritos. IMG_3886
  9. Close the burritos by folding first one side to the centre, and than the other. Finally, close the ends of the burrito by folding the edges. You will get a rectangular shaped burrito.IMG_3888
  10. Place the two burritos in an oven tray. Top each burrito with some grated cheese, two tbsp of the beans and meat mixture, and some more grated cheese.IMG_3890
  11. Place in the oven and cook until the cheese is completely melted and the tortilla gets crunchier.
  12. Serve with a good and fresh salad.

Bacon and Broccoli Quiche

IMG_1727In Portugal we don’t usually carve pumpkins for Halloween. So, this was one of the things I really wanted to do here in the UK! This year Ricky and I carved our first one!!!

After Halloween, I was planning to use the pumpkin to bake a cake but it looked so lovely that we couldn’t destroy our master piece! I was left with a lot of eggs and no pumpkin… So, decided to cook a quiche.

Bacon and Broccoli Quiche (serves 5)


  • 175 g of flour
  • 75 g of salted butter
  • 3 tbsp of water


  • 5 slices of smoked bacon
  • 1/3 of a broccoli (approximately 100 g)
  • 2 tomatoes
  • 5 eggs
  • 150 ml of double cream
  • 50 g of grated cheddar cheese
  • salt and pepper
  1. Pre-heat the oven at 180ºC.
  2. Melt the butter. In a bowl mix the butter with the flour until you get a sandy mixture. Add the water, if needed, to give some cohesion to the dough. Form a ball with it and cool it in the fridge for approximately 30 minutes.
  3. Grease a tart or a sandwich pan. With your fingers spread the dough making sure that the sides of the pan are covered with a slightly thicker layer of dough, while the bottom is covered with a thinner layer of dough. IMG_1679
  4. Pierce the dough sparingly with a fork. Cover the dough with some baking parchment and fill it with baking beans. Bake in the oven for approximately 15-20 minutes. Remove the baking beans and the parchment and bake for an additional 5 minutes.
  5. Meanwhile, cook the bacon in a non-stick frying pan or a griller. After it is cooked, cut it into medium sized pieces (approximately 2.5 x 2.5 cm / 1” x 1”).
  6. Wash the tomatoes and slice them into small cubes.IMG_1687
  7. Wash the broccoli and use only the flower heads part, cutting it into chunks.
  8. In a bowl, mix the bacon, the tomatoes and the broccoli. Fill the cooked tart with this mixture.IMG_1697
  9. In a bowl, mix well the eggs, the cream and the grated cheese. Season with salt and pepper. Pour this mixture into the tart.
  10. Bake in the oven for 20 to 30 minutes, until the cream is toasted.IMG_1721
  11. Take out of the pan and serve hot or cooled down.