Joana Correia writes under the pseudonym of Ondina Maria. Passionate about food (both cooking and eating), traveling, photography, writing and reading, interior decoration, music, sports, art and architecture, jewelry and antiques.
Marco Miranda was a contributor to this blog during 2013-2014.

Coentros&Rabanetes is dedicated to healthy and honest home-made food with a mediterranean twist and was born out of the need to write down the recipes cooked in my very crammed kitchen. I love food, travelling, photography, writing and styling which means the blog is my lab to experiment and create. Join me in my culinary adventures, I really hope you like my work and I do appreciate you being there.


I use a Canon 600D with a Canon 18-55/3.5-5.6 lens and a Canon 50/1.8 lens. The Instagram account photos are taken both with iPad Mini or iPhone 6.


All photographs and content on this blog are my property and may not be used without my permission. Any content posted that is not of my authorship is properly identified.
If you want to use some of my photos on your personal blog or website, please contact me first. For commercial use, prints, and/or freelance work please contact me.


All the opinions expressed are personal and honest. 
When writing about restaurants, I pay for my meals and never reveal I'm doing a review. 
All products mentioned are what I use at home. I only advertise what I consider to be relevant for the recipe and for my followers. If you want to send me products for testing or revising, they might not be advertised on the blog unless I consider them appropriate and in accordance with my personal beliefs, as well as appropiate to the blog's content.
Invitations for events, workshops and showcookings are welcome as long as they are reasonable (meaning I will not work for free, unless for charity purposes).

4 comentários:

  1. nice blog.... thanks for including me :)

  2. thank you for your kind offer joana
    i am looking forward to getting your carob flour
    i think it would be great to compare the different carobs of different parts of europe (crete, and portugal)
    so i will make two loaves in the same way, and taste them for differences
    is carob a common ingredient in portugal? we dont relaly use it these days, but it is coming back into fashion in crete and is promoted for health purposes
    do you want my email address? mverivaki@hotmail.com

  3. Que gira foto! Ponte romana de Chaves, certo?


Obrigada pela visita :)