Blog Flora Refosco - FloraRefosco.com

I sincerely doubt there exists anyone who doesn't like pastel. Of course, I don't mean kind of cold, kind of limp, oil dripping pastéis. No.
I mean fresh, warm, crunchy, neat. Fried in new oil. It's not possible to not like those.
A happy eventual addition to the daily lunch, a quick snack at the farmers market (along with that ice cold glass of sugarcane juice) , or even a nice appetizer to serve with beer: that's today's recipe.
After experimenting the four recipes I found in my grandma Nelci's notebooks, I chose the one that came out just like the pastel she used to prepare, and here it goes.

The cliché the title refers to is myself, yours truly. How's that? Like this:
I have been filming very little in the last couple of months, since the economy has been particularly bad this year. I know it reflects in all professional areas, thus in publicity too (which is mostly the films sets which I am in).
So, I have been at home for a good time, cooking and writing, and organizing the blog, and comes a time when I get fed up and have to change the scenery. There lies the cliché: in spite of the many subjects in mind, I got a certain lack of inspiration for writing. So I went to a cafe, and all out of a sudden I can't stop drawing letters on the paper.

Usually, a nearby park is my backyard. But with this nice soft rain falling, I decided to go see this place I've been willing to visit for a while now. I fell in love with it.
In part because on my way there, walking, ideas started to shape themselves without me even noticing it.

As for the unusual, it's that the other day I stumbled upon a pretty bunch of beetroots at home that had no destiny yet, since I've been more interested in the beets' foliage than on themselves. I remembered this cute video a friend recommended ages ago, where they showed the recipe to a flourless beet chocolate cake. That's a combination in which I would not think if nobody told me of it. And, I got to tell you, it's delicious!

All images and text in this post are by Gabriel Marzinotto, with collaboration from Catharina Strobel.


It's not easy to eat a cheap hamburger these days. I mean: a good cheap hamburger. Like many fast foods, the gourmet version has expanded in the last 10 years, improving a lot the quality of many places, but also increasing the prices. I can't be cool somewhere where they charge R$30,00 for the simpler versions of the sandwich (for the fancier versions, the sky is the limit).

The alternative is searching for that robust cheese-salad hamburger in bakeries [our beloved Brazilian padarias] or a quick meal in a boozer, which are closer to the homemade hamburger. So it varies from place to place. I have made great findings in greasy spoon bars and terrible cheeseburgers in good-looking padarias. Well, at least the prices don't make the meal impossible.

But there is a famous place in town which has turned into a reference for those who appreciate a good traditional burger: the Hamburguer do Seo Oswaldo. Established in the neighborhood of Ipiranga since 1966, it's one of those places that's kind of mandatory for people who enjoy eating through the city and won't settle for only the Pinheiros neighborhood/ Av. Paulista/ Downtown axis. The city is huge and packed with awesome joints, Seu Oswaldo being one of the outstanding cases. I dropped by last week, along with Catharina and Leo.

Like many other ideas I enjoy a lot, the first time I saw this was in TheKitchn. After that, I've seen it in many other places all over the internet. No wonder! Just take a look at the recipe: slice ripe bananas into pieces and freeze them. Blend or process until smooth. Serve.
Pffff of course it's become a success. It's something tasty, cheap, easy and "thin". (And frozen, which counts a thousand points in these 35oC or higher). 
Now, I thought to myself, I really think this is a great idea and I really would like to share it with you in here. So... hum... I decided to add something, to make it interesting for those who already know the fantastic one-ingredient-ice-cream: cookie baskets. Except I need to test more to get my baskets right, because it hasn't happened yet.


When I first started living by myself, I traced a plan with the clear intention of being compeled to wash the dishes frequently and not allowing it to accumulate in the sink: to have few of them. It's 4 pots total (I swear it), silverware for 4 people only, half a dozen bowls. There is a slightly larger number of dishes and cups, because I find them pretty and kind of collect them, but essentials are kept to a minimum.

You see, I am a clean person and all, but for some obscure reason I feel like I am wasting time if I stop to wash the dishes right after cooking/ after eating. It seems like I have to rush to do other stuff to get the most out of my day. Go figure... that's why it's got such a terrible tendecy to gather up, independent of my will, and atack me from time to time.

Until I am able to turn into an habit the zen art of doing the dishes daily, I have a few tips to deal with the accumulation. Plus, the final part of it serves as a weekly cleaning method for the sink.

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