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Ingredients;

2 eggs

1 cup (tea)/ milk

1 tablespoon/ baking powder

1 tablespoon/ cinnamon (to sprinkle)

1 cup/ of sugar

½ and 2 cups/ wheat flour

3 tablespoons/ sugar (to sprinkling)

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1. Mix all the ingredients until you get a creamy, homogeneous mixture

2. Heat a pan with enough oil so that the dumplings can float

3. When the oil is very hot (180º C), using a spoon, start adding small amounts of dough and fry until golden brown all over

4. Coloque os bolinhos sobre papel absorvente e depois passe-os no açúcar com canela

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Ingredients;

1 package/ double-crust pie dough, thawed

½ cup/ white sugar

3 tablespoons/ flour

1 teaspoon/ ground cinnamon

1 teaspoon/ lemon zest

¼ teaspoon/ salt

5 cups/ pears (peeled and sliced)

1 tablespoon/ butter

1 tablespoon/ lemon juice

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1. Preheat the oven to 230 degrees. Place a baking sheet on the bottom oven rack. Line the bottom and sides of a 22cm pie plate with one pie crust. Set second crust aside

2. Combine sugar, flour, cinnamon, lemon zest, and salt in a mixing bowl

3. Arrange pear slices in layers in prepared crust, sprinkling sugar mixture over each layer. Dot with butter and sprinkle with lemon juice

4. Moisten the rim of bottom crust with some water, then cover filling with remaining pie crust and flute the edges to seal; trim off excess pastry and cut several slits in top crust to allow steam to escape

5. Bake in the preheated oven on the baking sheet for 10 minutes. Reduce oven temperature to 175 degrees ; bake until crust is golden brown and filling is bubbly, 35 to 40 minutes longer.

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Ingredients;

4 ounces/ cream cheese, softened

1 block/ feta cheese, crumbled, divided

3 tablespoons/ pickled pepperoncini brine

1/3 cup/ drained sliced pickled pepperoncini, finely chopped, plus more for garnish

3/4 cup/ prepared tzatziki

½ cup/ jarred roasted red bell peppers, drained, patted dry, and finely chopped, plus more for garnish

1/3 cup/ sliced kalamata olives, finely chopped

for serving/ pita chips

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1. Combine cream cheese and 1 cup feta in a food processor; process until mostly smooth, about 1 minute, stopping to scrape down sides as needed. With the processor running, slowly drizzle pepperoncini brine through the chute until a smooth whipped dip forms, about 2 minutes

2. Transfer feta mixture to a large bowl, fold in chopped pepperoncini, tzatziki, red bell peppers, olives, and 3/4 cup of the feta until evenly combined

3. Chill mixture, covered, until thickened and cold, about 1 hour

4. Garnish with additional pepperoncini, red bell peppers, olives, and remaining 1/4 cup feta; serve with pita chips.

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Ingredients;

15ml/ olive oil

5g/ crushed garlic

200g/ rice

320g/ tuna

150g/ frozen vegetable

500ml/ béchamel sauce

80ml/ cream

1/ shallot

120g/ cheese for gratin

25g/ breadcrumbs

1g/ salt

1g/ black pepper

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1. In a small saucepan, place the olive oil and crushed garlic clove and heat. Add the rice and stir until well mixed with the olive oil. Add 400ml of boiling water and cover the pan. Cook for about 12 minutes until all the water has been absorbed.

2. Place the tuna, vegetables, béchamel sauce and cream in another saucepan and place over medium-high heat. Cook, stirring occasionally, for 2 minutes or until heated through. Season with salt and pepper.

3. Add the shallot to the tuna mixture.

4. Preheat the oven to 180ºC.

5. Spread the rice evenly on the bottom of a baking dish.

6. Cover with the tuna mixture. Sprinkle with cheese and breadcrumbs. Bake until golden brown.