recipes * memories * tips * photos * trips


03/ 19/ 2016


Well, sometimes teenagers have their heads in the clouds; it means that they lack organization. I know a “little angel” that found herself in a situation like this one, so stressful! One day, I was helping this angel to study genetic transcription, when suddenly she checked her school notes and remembered that she had to deliver a paper on Socrates, the philosopher, the following day. Oh, dear! In no time, we changed our focus completely. So, I absolutely changed my status from a high school teacher to a high school student! We stayed until one in the morning writing a story about Socrates and his life, but, of course, I only gave some tips to her; we discussed some ideas and points that she should mention in her writing together. In the meantime, while she was writing her paper I wrote my recipes! Changing the subject a little, in my opinion, I think it is extremely important for the parents to demand and ask their children to study, but they should, under no circumstances, do their children’s homework. Because I had to study “with Socrates”, my mum had to make the dinner. The menu was: salmon with orange juice, ginger and soya sauce that gave an extra charm to the food because it was wrapped in puff pastry. For sides, she made carrot pure, grilled broccolis with garlic and rice with toasted almond. The only problem was that my husband didn’t taste this delicious dish. He had to go to São Paulo, so he missed his place! Oh, such a pity! (hahaha!). So, let’s impregnate our hands with a lovely smell of salmon! Ah, this recipe I saw in the book “Grande livro de receitas de Cláudia”, which I’m really fond of! But, of course, I made some modifications. As I have already mentioned in another post, my mum is crazy about all-butter puff pastry! So, I have been under her profound influence in terms of taste! Thanks mum for the extra calories!




              Total time:  1 hour 20 minutes                        Serves: 4-5 people




- ½ cup fresh orange juice

- ½ cup soy sauce

- 1 tablespoon dijon mustard

- 2 tablespoons fresh ginger, grated

- 2 tablespoons honey

- 1 whole salmon filet, without skin and bones (600 grams)

- 1 all-butter puff pastry

- 1 egg, beaten

- 3 tablespoons bread flour




1.  Defrost the all-butter puff pastry and reserve;


2.  In a baking pan, mix ½ cup of orange juice, soy, mustard, ginger and honey. Next, put the salmon in a baking pan, pour the mixture over the filet and let marinate for 30 minutes;


3.  Then, open the all-butter pastry, sprinkle bread flour on one side of the pastry, put grilled mushrooms (recipe below)* over the flour and then add the salmon filet. Brush along the pastry edge with a beaten egg. And fold the other half on top of the fish. With a fork press the edge of the pastry that was brushed with egg to seal;


4.  Finally, brush the top of the pastry with a beaten egg and bake for 25-30 minutes or until golden brown in a pre-heated oven to 200°C;


5.  Put 1/4 cup of marinated liquid in a pan, add ½ cup orange juice and bring to boil until the liquid is reduced. Taste it and if you think it is too salty, add some honey. This sauce is gonna bring more taste to the salmon.



*Grilled Mushrooms


- 200 grams white shimeji

- 200 grams shiitake, sliced

- 2 tablespoons butter

- ¼ cup white dry wine or sake

- 2 tablespoons soy sauce

- ½ cup parsley, chopped




​1. Clean the mushrooms, cut shiitake into slices and separate shimeji by hand;


​2. Melt the butter in a pan over medium high heat. Then add all mushrooms;


​3. Next, add wine, soy sauce and cook until tender. Finalize with parsley. Reserve, it will be used to make a layer between salmon and puff-pastry.



Carrots Purée


                Total time: 35 minutes                                 Serves: 4 people




- 4 medium carrots, peeled and sliced

- 4 tablespoons cream cheese

- Pinch of salt



1. Put carrots in pan, cover with water and cook until very tender;


2. Drain well, put in a blender and mix to make a smooth purée;


3. Transfer the purée into a pan, add cream cheese, salt and cook until homogeneous mixture. This is a side dish for the salmon.




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