Wednesday, 12 de April de 2017

Peixe vermelho com laranjas, alho e tomilho, para a Páscoa


Sorry, this entry is only available in Brazilian Portuguese.

  1. maira
    12 de April de 2017 - 10:03

    Ju, experimenta escolher as frutas pelo aroma – as melhores são sempre cheirosas, as ruins ou cheiram mal (se estiverem estragadas) ou não têm cheiro (tipo pêssego, uva e nectarina qdo colhidas fora de época, não têm perfume e nem gosto). Casca brilhante e maciez tbm contam, especialmente para cítricos (limão/laranja muito duros são secos, sem suco; a fruta deve estar macia, não mole).
    Não sei se ajudou, mas ensinei minha enteada assim e ela melhorou bem nas escolhas.
    Adorei o peixe, vou aderir! bjks e boa páscoa!

    • 07 de May de 2017 - 01:15

      Maira, obrigada pelas dicas! Vou testar todas, mas acho que talvez eu sou o problema mesmo kkkk má sorte, talvez?

  2. Ana Cleide Cerveira Lima
    16 de April de 2017 - 23:42

    OI JULIANA, tudo bem ?

    Quero te desejar a mais maravilhosa Pascoa, que CRISTO permaneça vivo em nossos corações!

Juliana Morgado

I’m a journalist with more passions than time can allow me to have. I have found in the kitchen my paradise, my resting place after a long and exhausting day. It’s my addiction, really. Not only cupcakes but anything that I find interesting, challenging or fun to do. Despite the blog’s name, it’s not all about cupcakes. I love cooking risotto, of all kinds, and I simply love any recipe with cheese.

Cupcakeando’s History

I’m not sure when or why I started to cook. My memories are of my mother putting me in the kitchen and teaching Brazilian white rice and her awesome pomodoro sauce for spaghetti, with fresh tomatoes just the way only she can do. All I know in the kitchen I’ve learned by one way: practice. My recipes are created from my head and implemented with the tests I run, or even meticulously measured from trusted sources.
I have a true passion for cupcakes, because I believe they represent everything that’s good in the kitchen: butter, sugar, cuteness, dedication and creativity. Everything in the right amount for one person.
I enjoy experimenting with these little ones, and finding out new ways do decorate them. When I have nothing better to do, I start researching and studying recipes, theories and decorations for cupcakes. Yeah, study, that’s right.
The blog is also a place for my second passion: photography. I’m that person who keeps looking for angles and shots while walking on the park. I also study the art of photography through websites and books.

The Name

Cupcakeando means, roughly, cupcakeing in Portuguese. The noun “cupcake” is in a verb tense that most well-schooled Brazilians hate because it means an action that will never stop. That’s precisely my intention. I don’t have any wish to stop my cupcake factory anytime soon, or even stop cooking in general. If I don’t have anymore orders, it will be for friends. If my friends get sick of it, it will be for my family. When my family says “ENOUGH”, it will be for myself (and maybe for my Siberian husky and my Pembroke corgi). Because that’s what I love to do and what makes me truly happy.


All photos and texts on this website are produced by Cupcakeando, unless specified otherwise. They represent a lot of work and effort. In case you want to use any photo or text from this website, please make sure to link back to me or even get in touch with me before anything. I’ll be glad to help, but it’s important to give the proper recognition. :)

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