Fish and Shrimp Crepe Bundles

I love crepes!! Sweet or savory, with melted chocolat and vanilla ice cream, with fresh fruit, with strawberry jam and dried coconut or with minced meat and vegetables… there are countless combinations, all quite tasty.

Yesterday, I was craving for some savory crepes! That’s why I decided to open the fridge and invent a stuffing to go with a crepe recipe that I found on the blog , Cozinha com alma.

I was very pleased with the outcome and I’ll save the recipe for sure.

Fish and Shrimp Crepe Bundles

Crepe (10-12 units) from “Cozinha com Alma
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Another sunday, another recipe

It’s Sunday again and that means: time for a new culinary experience!

Today’s recipe comes from de blog “Caos na Cozinha” and it was on my “to-do list” for a while. Today, it finally came out of the paper (or rather the net) and came to life in my kitchen 🙂

The recipe is very easy to make and the end result didn’t disappointed me. I continued with the tradition of changing the recipe but today for a very important reason: I  didn’t had some of the ingredients. Thus, the eggplant was altered by zucchini and the balsamic vinegar for cider vinegar. I followed the pastries with sauteed shrimp and mushrooms.

Veredict: Very soft and tasteful dough that I’ll gonna use again. 100% aproved

Pastries stuffed with eggplant caponata


  • 125g cream cheese
  • 75g butter, softened (not melted)
  • A measure of flour (I’ve used a cup)


  • 1 large eggplant
  • 1 large red pepper
  • 1 medium onion
  • 1 clove garlic
  • ¼ measure of olive oil
  • 3 tablespoons balsamic vinegar
  • ¼ measure of fresh basil leaves
  • Salt

Start by making the dough: Beat the cream cheese with butter until creamy smooth. Add the flour and beat. Knead by hand until homogeneous. Divide the dough into two halves, flatten the disk-shaped and store them in a plastic bag in the refrigerator for at least half an hour.

For the filling, peel the eggplant cut into 0.5cm cubes and put it in a colander. Sprinkle with salt and let it drain for 1 hour. After this time, thoroughly rinse it with water to remove excess salt and squeeze the cubes as little sponges. Reserve.

In the oven to 200 º C, roast the peppers until the skin is black. Store it in a tightly closed plastic bag for 10 minutes – makes it easier to take off his skin. Skin it and take it the seeds without the aid of water – it runs the risk of being tasteless.

In a large skillet, heat the olive oil and saute the onion until translucent and begin to brown at the edges. Add the eggplant, bell pepper, cut into pieces and salt. Let cook until the eggplant is very soft and begin to lose their shape. Then add the balsamic vinegar and stir until all the liquid disappears. Remove from heat and add garlic, finely chopped (or grated) and basil, cut into very fine chiffon.

Preheat oven to 200 º C. Remove dough from refrigerator and spread on a lightly floured surface. Not very thin disks cut and fill, closing the ends well. Brush with egg yolk (if desired) and bake for 12 minutes or until golden brown.

Bon appétit!!