DAY 69 TILL DAY 72 OF THE 100 DAY PROJECT

more Madeiran/Portuguese food

Day 69: Sopa de trigo. Wheat soup. My mum love this soup.
Day 70: Cozido a Madeirense. It's a kind of stew with cabbage, pork, chorizo, sweet potatoes, potatoes, turnip, courgette and herbs. I really dislike this. This dish is something my mother ordered in a restaurant. My husband loves it!
Day 71: Croquetes de bacalhau. Cod Croquettes. Made with mashed potatoes, onions, herbs and cod. Delicious in a meal or as a snack.
Day 72: Lulas grelhadas. Grilled squid in a garlic butter sauce.




The materials used were: Winsor and Newton Watercolours
                                         Sakura Pigma Micron 005
                                          Canson Art Book One



To learn more about this project check the following link:  https://www.the100dayproject.org/

DAY 65 TILL DAY 68 OF THE 100 DAY PROJECT

still Madeiran/Portuguese food..

Day 65: Pao de Lo. It's a sponge Cake . I veganized this cake and it's delicious!!!!
Day 66: Palitos de cerveja. Beer Sticks. It's a biscuit made with beer and civered with sugar. Delicious! No alcohol in it just a soft taste of beer.
Day 67: Febras de porco com arroz, batata cozida, cenouras e ervilhas.  Pork steak with rice, boiled potatoes, boiled carrots and peas.
Day 68: Espada de escabeche na carcaca. Sandwich of Swordfish with pickled onions.




The materials used were:  Winsor and Newton Watercolours
                                          Sakura Pigma Micron 005
                                          Canson Art Book One




To learn more about this project check the  following link: https://www.the100dayproject.org/

DAY 57 TILL DAY 60 OF THE 100 DAY PROJECT

Madeiran/Portuguese Food.

Day 57: Bolo Rei. King's Cake. This is a cake eaten around the time of Epiphany. When I was growing up they had each one a charm and a fava bean. The person who got the fava bean had to get the next year's cake. But laws change and a charm inside a cake was dangerous for kids so they remove it... and the cake lost his magic.
Day 58: Bolo de leite misto. Milk cake with ham and cheese. Milk cake is a sweet bread. Some of them have extra sugar on their top.
Day 59: Chicharro assados. Roasted Horse-mackerel in a barbecue/open fire
Day 60. Frango assado. Roasted chicken in  a barbecue/open fire





The materials used were: Winsor and Newton watercolours
                                         Sakura Pigma Micron 005
                                         Canson Art Book One




To learn more about this porject check the following link: https://www.the100dayproject.org/

DAY 53 TILL DAY 56 OF THE 100 DAY PROJECT

...more Madeiran/Portuguese food!

Day 53: Carne de vinho e alho. It's almost like a pickled meat. The traditional way is to marinate the meat in a terracota vase sealed with a cloth. We put the pork meat cut in cubes inside the vase with bay leaves, white wine, vinegar, garlic, salt, pepper. Leave it for two days for better results and strong taste. We boil it and fry it after. It always gives me heartburn. But for someone who doesn't like the taste of pork this is a good way of eating it.
Day 54: Bolo Noiva. Btride's cake. It's a sweet bread made with fennel seeds. It has different names as "Bolo da Serra" (Mountain cake) and "Bolo doce" (Sweet Cake"). I've veganized this bread. It's so delicious!!!
Day 55: Torroes de acucar (baunilha, chocolate, caramelo e morango).  Sugar cubes. Have different flavours like vanilla, chocolate, caramel, strawberry... You can do them with nuts and rolled them with coconut...
Day 56: Bacalhau cozido/Bacalhau consoada. Cod cooked/ Christmas Eve Cod. Traditional Christmas dinner food. Boiled potatoes, eggs, boiled cabbage and everything drizzled with olive oil.




The materials used were: Winsor and Newton Watercolours
                                          Sakura Pigma Micron 005
                                          Canson Art Book One



To learn more about this project check the following link:  https://www.the100dayproject.org/

DAY 49 TILL DAY 52 OF THE 100 DAY PROJECT

More Madeiran/Portuguese foods!
And I crossed the middle of this challenge!

Day 49: Açorda. It's a kind of bread soup made from stale bread, egg, lots of garlic, fresh cut parsley and olive oil. I really dislike this one!
Day 50: Bife de atum com cebolada. Tuna steak with caramelized onions. 
Day 51: Pastel de Natas. So good! Egg custard Tart. So delicious! I prefer to eat with cinnamon (I love cinnamon but not on the Pastel de Natas)
Day 52: Caldeirada. Fish stew. Another I dislike. We put the heads of the fishes cooking in the stew for better taste (not my own opinion!).





The materials used were: Winsor and Newton Watercolours
                                          Sakura Pigma Micron 005
                                          Canson Art Book One





To learn more info about this project check the following link https://www.the100dayproject.org/

MORE 16 DAYS COMPLETED OF THE 100 DAYS PROJECT

48 days completed!

To learn more about this project check the following link https://www.the100dayproject.org/

DAY 45 TILL DAY 48 OF THE 100 DAY PROJECT

Madeiran/Portuguese foods... still have another 20 plus dishes/foods to go back to my vegan food.

Day 45: Tartelete de morango. Strawberry tartlet with whipped cream inside...hummm!

Day 46: Bacalhau a Gomes de Sa. Bacalhau means Cod fish. This is a dish that I normally ate at Christmas Eve or birthday dinner parties with family.

Day 47: Milho cozido. Cook polenta. This dish can be eating like this and is also the base for the fried polenta. We cook the polenta pour it in a soup plate. Let it cool down. Put it in a fridge for a day or two. Then take it out. Cut it in to squares then fry the polenta. When I was a kid my grandmother (from my mother side) used to pour milk with sugar on top of the freshly cooked polenta. Never enjoyed it. No amount of sugar would change my mind. I only enjoyed when fried and in restaurants.

Day 48: Croissant misto. It's a croissant cut in the middle like bread with butter and a slice of cheese and a slice of ham. Yummy! (except the ham...never enjoyed the taste of it....)

The materials used were: Winsor and Newton Watercolours

                                          Sakura Pigma Micron 005

                                          Canson Art Book One

To learn more about this project check the following link: https://www.the100dayproject.org/

DAY 41 TILL DAY 44 OF THE 100 DAY PROJECT

and guess... more Madeiran/Portuguese food.

Day 41: Sopa de Tomate. Tomato Soup with onions and egg.
Day 42: Rebucados de Funcho. Hard sweet made with fennel. Growing up there was only one taste, fennel but now you can choose from banana, passion fruit and berries.
Day 43: Cornucopia com chantilly. Cornucopia/horn made with puff pastry filled with whipped cream and topped with icing sugar.... delicious. One of my favourites. The pastry is not that sweet so it's well balanced with the sugary whipped cream and icing
Day 44: Gaiado. Gaiado is a species of Tuna. That we eat dry. There's lots of combinations that we can achieve with this dry fish. For me personally it's not a fish we ate everyday maybe my mum bought it twice a year.



The materials used were: Winsor and Newton Watercolours
                                         Sakura Pigma Micron 005
                                         Canson Art Book One


To learn more about this project check the following link: https://www.the100dayproject.org/

DAY 37 TILL DAY 40 OF THE 100 DAY PROJECT

and more Madeiran/Portuguese food.
I'm trying to show case my favourite foods from Madeira ( I can't eating them no more since I'm so far away which it's good because I eat a plant based diet.

Day 37: Espada Frita com banana frita, arroz e broculos. Fired Swordfish in batter with fried banana, rice and broccoli. Lots of variations with this dish, you can make it with fried polenta or boiled potatoes. I only eat this dish sometimes in restaurants not at home. I think this is a dish more for the foreigners who visit our island than for the locals. Still is a good dish.

Day 38: Hamburguer do Castelo dos Hamburguers. Burger from Burger Castle, they are freshly made and so delicious... Inside the bread there the burger, lettuce, tomatoes and cocktail sauce. Can't remember if they put onions in it! I didn't grew up with a Macdonalds... This burgers are so much better! And we used to have it with a peach  milkshake or avocado milkshake... Delicious!

Day 39: Pizza de Camarao com ananas. Prawn pizza with pineapple.... cocktail sauce... I miss this.

Day 40: Pizza de Camarao com banana. Prawn pizza with banana... prepared the same way as the praz pizza with pineapple... My favourite pizza... 

The materials used were: Winsor and Newton watercolour

                                          Sakura Pigma Micron 005

                                          Canson Art Book One

To learn more about this project check the following link: https://www.the100dayproject.org/

DAY 33 TILL DAY 36 OF THE 100 DAY PROJECT

...more Madeiran/Portuguese food

Day 33: Pao com chourico (bread with chorizo)
Day 34: Camarao cozido (boiled prawns in water and salt just but delicious...in the summer after a beach day with Martini Rosso... I'm miss my summer holidays!!!)
Day 35: Bife de atum com molho vilao, tomate, milho frito e batata doce (Tuna steak with vilao sauce, tomatoes, fried polenta and sweet potatoes... There's lot of differents ways to serve this dish)
Day 36: Pudim de Maracuja (Passionfruit Pudding) So good!!!



Can you tell I miss all these foods! as a vegan there is so much I can imitate...



The materials used were: Winsor and Newton watercolour
                                         Sakura Pigma Micron 005
                                         Canson Art Book One


To learn more about this project check the following link: https://www.the100dayproject.org/

DAY 29 TILL DAY 32 OF THE 100 DAY PROJECT

And the Madeiran/Portuguese food theme continues...

Day 29: Prego no Bolo do Caco com alface, tomate, ovo frito, queijo e fiambre (Steak in Bolo do Caco with lettuce, tomato, fried egg, cheese and ham)
Day 30: Prego no prato com arroz, salada e batata frita (Steak with fried egg, salad (lettuce, tomatoes, shredded carrots, and sliced onions), white rice and french fries. It's served in a plate and with no bread)
Prego doesn't mean steak. Prego means nail. Have no idea why it's call this way!
Day 31: Bolo de mel. Traditionally made for Christmas and lasts at least a whole year, although it's dried up in those 12 months)
Day 32: Pao com chourico (Bread made from Bolo do Caco with Chorizo)




The materials used were: Winsor and Newton Watercolour
                                         Sakura Pigma Micron 005
                                         Canson Art Book One




To learn more about this project check the following link: https://www.the100dayproject.org/

DAY 25 TILL DAY 28 OF THE 100 DAY PROJECT

... more Madeiran/Portuguese food.

Day 25: Caldo verde. It's a soup made with cabbage, potatoes and chorizo (don't like the taste of cooked chorizo, rarely did I eat it!)
Day 26: Bola de Berlim. It's a cake like a doughnut sliced in half with a cream. Very delicious (oil and sugar indulgence)
Day 27: Prego no pao simples. It's  a steak in a papo seco (a kind of roll, that we eat every day). There are several ways of serving this sandwich, even in a plate (next two drawings)
Day 28: Prego no Bolo do Caco simples. Steak in the traditional Bolo do Caco with garlic butter.




The materials used were: Winsor and Newton Watercolour
                                          Sakura Pigma Micron 005
                                          Canson Art Book One



To learn more about the project check the following link https://www.the100dayproject.org/

DAY 21 TILL DAY 24 OF THE 100 DAY PROJECT

More food from my little island Madeira...

Day 21: Chicharros com molho vilao, cemilha cozinha e salada com alface, tomate e cebola  (chicharro in english is horse-mackerel, cemilha is the regional name for potato)
Day 22: Queijadas. It's a delicious cake and my favourite. Made from requeijao (a kind of bitter and fresh cheese)
Day 23: Polvo de escabeche (polvo= Octopus; escabeche= pickled). It's prepared fresh and can be keep a few days but not keeped like pickled onions (at least not in my family!). It can be very acidic due to vinager and white wine! Still delicious...
Day 24: Malassadas. There's a typical Carnival (Mardi Gras) food but we used to make any time. They are drizzled with Sugar Cane Honey (molasse). Delicious, super sweet and full of oil (not for every day...)





The materials used were: Winsor and Newton Watercolours
                                          Sakura Pigma Micron 005
                                          Canson Art Book One




To learn more about this project check the following link: The 100 day project

DAY 17 TILL DAY 20 OF THE 100 DAY PROJECT

From now on I'll be drawing the foods that I grew up eating (some only on special occasions..never mind).
They are not Vegan!

The names of the dishes will be first in Portuguese (original name) and then translated in English
Day 17: Arroz de marisco (Seafood Rice, with prawns, mussels and clams). Dislike mussels and clams and anything with this texture....blarggghhhh
Day 18: Lapas com manteiga de alho e uma fatia de limao (Limpets in garlic butter with a slice of lemon to drizzle over the limpets.... Delicious!!!)
Day 19: Bolo de Arroz (Rice Cake). One of my sons' favourite cakes. Too dry for me
Day 20: Espetada com milho frito (Espetada: Meat in a skewer made with laurel branch, to the meat is added coarse sea salt, garlic and bay leaves and is barbecued. Milho frito is a type polenta with dark green cabbage that is cooked first and 2 days after fried for better taste) Delicious!!!



The materials used were: Winsor and Newton Watercolours
                                         Sakura Pigma Micron 005
                                         Canson Art Book One


To learn more about this project check the following link: The 100 Day Project

16 DAYS ALL DONE OF THE 100 DAY PROJECT

2 pages of the sketchbook and 16 food illustrations later...

To learn more about this project check the following link: https://www.the100dayproject.org/

DAY 15 AND DAY 16 OF THE 100 DAY PROJECT

Day 15: Blackcurrant Jam Thumbprint Cookies
Day 16: Pancakes with banana and Golden Syrup 






The materials used were: Winsor and Newton Watercolours
                                         Sakura Pigma Micron 005 (new pen not so waterproof...)
                                         Canson Art Book One






To learn more about this project check the following link: The 100 Day Project

DAY 11 TILL DAY 14 OF THE 100 DAY PROJECT

Day 11: Pizza with tomatoes, caramelized onions, olives and vegan cheese ("mature cheddar")
Day 12: Biscoff rolls (same dough as the cinnamon rolls)
Day13 Spaghetti swimming in vegan butter with vegan sausages
Day 14: 2 toasts cut in half with vegan butter and baked beans


The materials used were: Winsor and Newton Watercolours
                                          Sakura Pigma Micron 005
                                          Canson Art Book One




To learn more about this project check the following link: https://www.the100dayproject.org/

DAY 7 TILL DAY 10 OF THE 100 DAY PROJECT

Still food made by me from scratch 😏

Day7: Hot Dog with Caramelized Onions and sweetpeppercorn and sea salt crisps
Day 8: Sausage rolls made with soft pastry dough
Day 9: Peanut Butter marbled brownies
Day 10: Chickpea and sweetcorn patties with french fries and salad (lettuce, radicchio, tomatoes, onion rings and olives) no dressing


The materials used were: Winsor and Newton Watercolours
                                         Sakura Pigma Micron 005
                                          Canson Art Book One


To learn more about this project check the following link: https://www.the100dayproject.org/

TWITTER PORTRAIT CHALLENGE BY @STUDIOTEABREAK

   It's been a while since I last post it here!
   @StudioTeaBreak at Twitter as a #PortraitChallenge every Thursday. Go and check it out. Then come back here!

   This week's challenge is a photgraph by E.D. Schott of 'Magrit' .
   Here's my version. I wanted to look more illustration than realistic but I'm afraid I made her look angry. Sorry Magrit!

TRYING NEW/OLD MEDIUMS...

I normally use coloured pencils with my pen and ink drawings just to give a tiny touch of colour.
I don't remember besides school if I ever did a complete coloured pencil 's drawing.
Here's my drawings from Yesterday and Today:

Maz Kanata from Star Wars

The materials I used. The sketchbook is an Art Book One from Canson, 100 gsm