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Café da Fazenda



  • 3 berinjelas grandes
  • 3 colheres (sobremesa) de shoyu
  • 1 colher (sobremesa) de sal
  • 1 colher (sobremesa) de aji-no-moto
  • 1 colher (sobremesa) de açúcar
  • 1 colher (sobremesa) de gengibre ralada
  • 2 xícaras de café bem forte

Modo de preparo:

Lavar e cortar em cubos 3 berinjelas grandes. Fritar em óleo bem quente. Misturar muito bem o restante dos ingredientes e colocar sobre as berinjelas.


4 comentários

  • Caitlin disse:

    This soup looks like such a comfort during sandy. Looks delicious! The pictures are so pretty too!

  • Maggie disse:

    I’m always so impressed with your props, they always go so perfectly with whatever you’re photographing. You must have an entire room dedicated to them! Those cakes look incredible! I really need to find some mini springform pans. Little things are just cuter.

  • Nathalie disse:

    Thanks for taking the time to make such gorgeous images– and for sharing them! Seeing food can be just as satisfying as eating it.