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Luna's Kitchen

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Portugal
Loulé
Luna's Kitchen

Luna's Kitchen is the brain child of an experienced Chef. Luna's Kitchen focuses on delectable sweet

08/02/2021

Literally a handful of hearts😋

08/02/2021

Purple heart 💜

Is hiding mango 🥭passion fruit mousse inside, lime cremeux, coconut 🥥sponge and coconut white chocolate croquant.
So fresh so tropical!

07/02/2021

Pastel de Nata🇵🇹

While everyone is getting ready for Valentine's day let's not forget the all time classic and one of my favorite desserts in the world.
Portuguese custard tarts.
I can easily say no to a lot of sweets and cakes, but this one has a special place in my heart. It's crispy tart shell, warm and gooey cistrus infused custard and a touch of spicy cinnamon😍 paired with a cup of bitter espresso! Heavenly. I mean it!

If you ever in Portugal, try it! If you ever in Lisbon, you have to go to the oldest pastry shop that makes thousands of them per day. Stand in line and get a box of fresh out of the oven ones. Get double of what you think you want. Trust me 😉

If you want my recipe, ask me in the comments.

06/02/2021

I l❤️ve pizza! 🍕

I mean who doesn't right?!
I decided to share these little guys with you for a reason. Together they are only 450 kcal! Why? Cause they have cauliflower bases!
Two of them is perfect for lunch or in my case breakfast /lunch 😋

Here's the How to⬇️

Two cauliflower heads turned into cauliflower rice.
Spread on a sheet pan (takes two) and bake at 160C for about 15 mins mixing them through midways.
After add a lil salt and put them in the siff with a heavy weight on or squeeze with the cloth to get rid of all the extra moisture.
Add 2 eggs, 60 g of shredded cheese or crumbled goat's cheese, pepper and spices you want.
Mix well.
You can make a big base by just pressing the "dough" onto the tray or use metal rings to for the individual pizza bases (I used 10cm ring and made 10 bases).
Bake them on 220C for about 10-12 mins
You can cool them down and use later, storing in the airtight container in the fridge or even freeze them.
Each base is about 65-70 kcal

The total calories will depend on your toppings.
I wasn't shy on mines cause I wanted the pizza experience and it's within my daily calories 😁

If you make thia I would love to see the results 😉

06/02/2021

Playing with the new glaze.
Can you guess the flavor of the new cake I am making?😁

03/02/2021

It's time to get ready for Valentine's daaaaay!❤️

This gorgeous cake is red velvet, strawberry compote and vanilla cheesecake mousse. Very light, creamy and sooo delicious 😍

DM me if you want one 😉

03/02/2021

What is your official pancake day?🥞

Mine is a whole week in February 😛 in our culture we celebrate the end of the winter and welcoming the spring by eating loads of pancakes and having fun outdoors (I am not even going to mention burning down the giant Maslenitsa effigy made of straw) Sounds crazy right? Well we like crazy 😁

FYI
Maslenitsa also known as Butter Lady, Butter Week, Crepe week, or Cheesefare Week is an Eastern Slavic religious and folk holiday, which has retained a number of elements of Slavic mythology in its ritual, celebrated during the last week before Great Lent, that is, the eighth week before Eastern Orthodox Pascha.

This year it's going to be the last week of February if you are interested in participating 😋

My favorite pancakes are actually savory crepes (bliny) With cottage cheese and herbs, with cheese, with chicken and mushrooms and of course with salmon caviar!🐟

On the photo you can see one of the breakfast pancakes I made for my American husband. Wholegrain and oat flour. Fresh goat's cheese, seeds, berries and honey. Unfortunately for him there was no bacon that morning 😅
DM me for a recipe if you need one😉

03/02/2021

What's for dinner?
Spaghetti squash chicken pad thai🥢. Well sort of an improvisation.
I wouldn't call it spaghetti squash, it a noodle squash! Perfect for stir fries😋

03/02/2021

Who I am pt II

Long long time in a ~ galaxy ~ city far away..

Well far away from where I am now and now I am a lil bit stuck in Portugal which is a curse and a blessing at the same time. But the story is not about that atm.
So I lived in Riga and was working here and there, trying to find where I belong and what I love to do. In my spare time I was making cakes, baking cookies and experimenting with cooking.
It took me about 10 years and multiple people telling me I have to consider a pastry career until I got to the pastry school, which was mentioned before.
Though looking back at the cakes I was making (couple of prime examples you can see above) I don't think I had the "diamond in the rough" type talent 😅
Unfortunately I don't have many more pics of my other masterpieces to give you a fuller picture of how amazingly talented I was😁

The only thing I can praise myself a little is that for years I was constantly, for hours browsing internet for recipes, techniques, information on everything related to pastry. My knowledge is as vast as it is random (ask my chefs😅).
I say Google is my master Shifu🐼

The moral of this story is that you can be talented af, but without work and hours put in, nothing will become out of your talent.
Pretty cliché huh? Truth though 🤷‍♀️

What does gingerbread house has to do with all this, you ask?
I don't really know, but it's the first and last gingerbread house I have made and it just looks cool I think 😄

P.S. Next time I will tell you what is the connection between a pastry chef and a fish🧐

01/02/2021

Who I am part I

This little flower is not me for a long time now.

This is me on my first ever day in the professional kitchen, I believe 7 years ago. Not for a job, but internship once a week in a pastry section.
I was attending pastry school classes thinking they will give me knowledge and direction, but the only good thing there was, was a hot guy teaching HACCP 😁
The school had no kitchen and no idea what pastry is and a teacher, thinking that fat, carbs and protein has 1kcal each. We had a big argument with her, when she calculated cinnabuns being 50 kcal.
I mean c'mon we all wish those existed, right?😅
So what do I decide when the time for the first internship comes? To go to the fanciest restaurant near my home. And I lived in the center of the capital, so yeah it was FANCY 🤪
I had zero knowledge about pro kitchens and how they operate, I was scared and insecure (a whole chapter in psychology is written for me on this😏).
And that was also the first time I encountered the "real kitchen" attitude. No one cares it's your first day ever, no one has time to care as I understand now. So this scared little flower got a lil bit of reality check, but didn't quit, cause as soon as I got into the magic world of pro kitchens I wanted to know everything. I wanted to belong cause I felt like that was the place where I could. The only place.
And so it began. The journey that I had no idea what would bring and where would it take me.

Of course there's more to the how it began and I will tell you over time☺️

26/01/2021

With Valentine's Day around the corner, now is your chance to get a sweet gift for that special someone 😉

How about an edible bouquet with chocolate dipped strawberries and cake pops?

Or maybe Naughty & Nice mousse cake duo? Strawberry cheesecake and Chocolate raspberry with salted caramel.

To sweeten the deal, orders made before the 1st of February get 2️⃣0️⃣% discount 🤩

_ Please note that you will need to pick-up your order(s) on either 13/14th February (as preferred) in Loule. Please be mindful of any potential lockdown / travel restrictions when placing your orders _

Any Questions/ Allergy Concerns?
Please Get in Touch! 👩‍🍳

Endereço

Loulé

Telefone

+351912964148

Website

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