On Sunday, February the 10th, I ran a workshop on Portuguese cuisine at the Culinary Creation Studio, Kulinarne Kreacje in Cracow. It was one of the few occasions, when I could meet a group of culinary fans of Portugal, who enjoy experiencing new flavours and interesting ingredients.

My fascination with Portuguese cuisine started in Sao Paulo in Brazil. It was there where I discovered its simplicity, tried iconic fish dish – bacalhou cod, discovered a unique spicy taste of olive oil and salgados snacks, which are favourite food of the Portuguese. I have always been enchanted by simple dishes, seducing with their savour, aroma and freshness of ingredients.

It was my desire to get familiar with originally Portuguese cuisine. In September I did my internship under supervision of Andre Magalhaes – a well-known and appreciated chef, owner of two restaurants in Lisbon. In the Taberna da Rua das Flores in Lisbon, in cooperation with other chefs, I prepared over 50 dishes, using daily delivered fresh products. It was chef Bruno, who patiently instructed me how to pick right ingredients and spices then process them in order to achieve a flavour typical of Portuguese cuisine. While cooking together, a relation started that opened them to my stories of Polish specialities. The cooks told me about their favourite dishes, with curiosity waited for my feedback regarding meals prepared by them. I had their support while preparing and serving dishes on my own. The time that I spent in such a unique company made me want to share my experience during workshops which I wanted to run in Poland. I enjoy sharing my culinary knowledge very much. For me it is a sort of mission – through opening to new tastes, one can open to the complex beauty of the world and everything it has to offer. Not only do we cook during my workshop but we also share stories of our travels. The workshop in Cracow was a good example of it. A lot of participants had visited Portugal before.

We prepared two snacks, a main course and a dessert during that workshop.

* Paseis de Bacalhau – Salt Cod Cakes
* Bolinhas de Chourico com Batata – Chourico and Potato Balls
* Polvo com batatas a murro – Octopus with smashes potatoes, olive oil and piso
* Bamba de Camelo – Caramel walnut mousse.

After three hours of cooking together we started our banquet. Everything was nice to look at and delicious to taste. The group conjured real wonders! I am grateful to everybody who turned up for their contribution. The next workshop will take place on March the 12th at Comfort Food Studio in the Koszyki Hall in Warsaw. Everybody who wants to get familiar with favourite snacks of the Portuguese will be welcome. If you feel like preparing a dish with an octopus, please join us! It’s going to be hot and tasty and not completely fado – much more joyful. Please, feel invited.

In Polish

W niedzielę - 10 lutego, w studiu Kulinarne Kreacje w Krakowie, prowadziłam warsztaty poświęcone kuchni portugalskiej. Kolejny raz miałam okazję spotkać się z grupą entuzjastów kulinarnych nowych doznań smakowych, ciekawych produktów oraz miłośników Portugalii.

Moja fascynacja kuchnią portugalską rozpoczęła się w Sao Paulo w Brazylii. Wlaśnie tam odkryłam prostotę tej kuchni, posmakowałam kultowej potrawy z ryby – dorsza bacalhou, odkryłam wyjątkowy ostry smak oliwyz oliwek i przekąsek salgados, którymi zajadają się Portugalczycy. Zawsze najbardziej zachwycały mnie proste potrawy, które urzekają smakiem, aromatem i świeżością produktów.

Zapragnęłam lepiej poznać rdzenną kucnię portugalską. We wrześniu wyjechałam na staż do restauracji znanego i cenionego szefa kuchni - André Magalhães. W restauracji Taberna da Rua das Flores w Lizbonie wspólnie z szefami kuchni przygotowałam ponad 50 potraw wykonywanych z produktów, które były codziennie świeże dostarczane do restauracji. To szef Bruno cierpliwie pokazywał mi jak dobierać składniki, przyprawy, a potem jak poddać je właściwej obróbce termicznej, aby uzyskać charakterystyczny dla kuchni portugalskiej smak. Podczas wspólnego gotowania rodziła się więź i przyjaźń, która zaowocowała otwartością na moje opowieści o kuchni polskiej. Kucharze opowiadali mi o swoich ulubionych potrawach, z zaciekawieniem czekali na moje reakcje po spożyciu posiłków i kibicowali, gdy samodzielnie przyrządzałam i wydawałam dania. Ten czas spędzony w tak wyjątkowym towarzystwie sprawił, że pragnęłam jak najszybciej przygotować menu warsztatów i ruszyć z nimi w Polskę. To wielka radość dzielić się swoją wiedzą kulinarną, a nawet rodzaj misji – gdzie poprzez otwieranie się na nowe smaki i potrawy otwieramy się na piękno tego świata i to co ma nam do zaoferowania. Na moich warsztatach nie tylko gotujemy, ale również dzielimy się historiami z naszych podróży.

Warsztaty w Krakowie były tego potwierdzeniem. Wiele osób, ktore przyszły już odwiedziły Portugalię. Podczas warsztatów przygotowaliśmy dwie przekąski, drugie danie i deser.

• Pastéis de Bacalhau - Salt Cod cakes - krokiety z dorsza a la ‘bacalhau’
• Bolinhas de Chouriço com Batata - Chouriço and Potato Balls – krokiety z kiełbasy chourico idealne na przekąskę
• Polvo com batatas a murro – Octopus with smashed potates, olive oil and piso – zapiekanka z ośmiornicy z tłuczonymi ziemniakami i sosem piso na bazie czosnku, kolendry i cytryny
• Baba de Camelo – Caramel walnut mousse – mus karmelowy podany z orzechami włoskimi

Po trzech godzinach wspólnego gotowania, zasiedliśmy do biesiady i aż miło było popatrzeć, a jeszcze bardziej spróbować cudów, jakie wyczarowała grupa. Bardzo Wam wszystkim dziękuję za przybycie i za wspólne gotowanie. Najbliższe warsztaty z kuchni portugalskiej odbędą się 12 marca w Warszawie w Comfort Food Studio w Hali Koszyki. Zapraszam wszystkich, którzy chcą poznać ulubione przysmaki mieszkańców Portugalii albo mają ochotę na samodzielne przyrządzenie ośmiornicy. Serdecznie zapraszam, będzie gorąco, pysznie i... niezupełnie w stylu fado, bo bardzo radośnie.

Polvo com batatas a murro – Octopus with smashes potatoes, olive oil and piso
Pastéis de Bacalhau - Salt Cod cakes - krokiety z dorsza a la ‘bacalhau’
Läs hela inlägget »

Chef André Magalhães has created Taberna da Rua das Flores a tiny little tavern serving some of the most inspiring and creative cooking in Lisbon. I had the opportunity to work there for two weeks with his great staff and learned more than that I could ever imagine. Together with Chef Bruno I assisted in preparation of more than 50 dishes, asked 1000 questions, learned new flavors and cooking methods as well as I made lots of notes. My journey with Portuguese food had already started in Brazil, São Paulo. I was always dreaming about coming to Portugal and to learn more. Thank you Chef André for giving me that opportunity! Thank you Chef Bruno for your support and all fantastic staff of Taberna da Rua das Flores for such a warm welcome! I admire all of you for your hard and dedicated work and I understand why there is always a queue outside the door to the Taberna.

Läs hela inlägget »

New cooking workshop!!! CEVICHE
30/12/2016 Łódź, Poland


Nowy workshop – CEVICHE – ikona kuchni peruwańskiej

Ceviche - four different types of Ceviche from the classical one to the most exotic one!

Learn the secrets of how to prepare the most delicious Ceviche!

We will start with preparation of the famous Peruvian cocktail Pisco Sour! After you will learn how to prepare four different types of Ceviche, from the classical one to more exotic one!

Check in: 17:00 (around 4 h)
Price: 260 PLN
Address: BOOK&COOK Studio Kulinarne
OFF Piotrkowska, ul.Piotrkowska 138/140 90-062 Łódź, Poland

Menu:
• Peruvian Fish Ceviche
• Salmon Passion Fruit Ceviche
• Oriental Tuna Ceviche
• Sea Food Ceviche Stuffed Avocados
• Pisco Sour

In Polish:
Ceviche - ikona kuchni peruwańskiej
Czas: 17:00 (ok 4 godziny)
Cena: 260 zł
Adres: BOOK&COOK Studio Kulinarne
OFF Piotrkowska, ul.Piotrkowska 138/140, 90-062 Łódź

Menu:
• Tradycyjne peruwańskie ceviche na bazie morskich ryb
• Ceviche z łososia perfumowane marakują
• Tuńczyk a`la ceviche w sosie orientalnym
• Awokado wypełnione ceviche z owoców morza i podane z      chrzanową śmietanką szefa kuchni
• Pisco sour - tradycyjny peruwański drink

Serdecznie zapraszamy!


 

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Mushroom Panna Cotta with Rosemary Mushroom Panna Cotta with Rosemary

For two years ago I prepared this delicious mushroom pannacotta to some ladies who used to live in Sao Paulo. The menu was composed of 5 dishes and all dishes were vegetarian. One dish that everyone liked a lot was this simple mushrooms panacota. It is perfect to serve as a starter or works very well for a coctal party. You can prepare it one day before and just before serving decorate with parmesan flakes.


Mushrooms pannacotta

6 appetizers or mini starters  
50g forest mushroom or mushrooms chestnut
1 tablespoon butter 2.5 dl cream
0.25 mushroom stock cube
0.75 gelatin sheet 1 milliliter
1 tabelspoon soya  

Parmesan flakes 
30 grams of Parmesan cheese  
1 tablespoon finely chopped fresh rosemary   HOW TO?   The mushroom panna cotta: Add the gelatine in cold water. Finely chop the mushrooms and fry in butter soft. Pour in the cream and add half a stock cube. Heat over medium heat until the cream had a boil, stirring occasionally so that the fungus does not burn. Remove the gelatine leaf and squeeze it, stir it together with soya in the hot cream. Allow to cool and then pour into small shot glasses. Set in the refrigerator for at least 4 hours or overnight.   Parmesan: Preheat the oven to 225 degrees. Grate the Parmesan cheese and place in 6 small mounds on a baking sheet covered plate. Let the cheese melt in the oven, about 3-5 minutes, holding the cheese under supervision so that the chips do not fuel! Allow to cool before carefully loosen them from the baking paper.   Serving: Mince the fresh rosemary and sprinkle on top of the panna cotta and place one on top parmesantflarn shot glass, or insert it into the panna cotta. Serve!

Vegetable terrine and Mushroom Pannacotta
Vegetable terrine and Mushroom Pannacotta
Mushroom Pannacotta with Rosemary
Mushroom Pannacotta with Rosemary
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Just few days before the Christmas I was suppose to run the cooking workshop about Swedish Food
"Six classic Swedish dishes".
I was a bit worried that people would not have time to come to learn cooking just before Christmas! At the end ten persons signed in and arrived to Cook&Book´s studio with lots of energy and happy faces! After a short introduction to the Swedish food, they had hands full of work. I love to see how everyone gets involved and how much fun people had when they cook together. Once we were ready with cooking, all teams presented their food on the table and it looked so delicious! You can see it on the photos done by my friend Konrad Jęcek, thank you for being with us and documenting those beautiful moments on your photos!
I was really proud to see the end result and even more proud when I tasted the food. Great work Everyone and thank you so much for coming ...it is thanks to you all those workshops could take place! Thank you great team of Cook&Book Studio for keeping to invite me, it is a pleasure to work with you and I can´t wait to do it again!

 

Great people, spirit and memories!!!

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Learn the secrets of Swedish cooking and join my new workshop “Six classic Swedish dishes” in Łódź, Poland - 19/12/2015

Learn how to cook six classic Swedish dishes such as marinated salmon with mustard sauce, toast Skagen and meatballs. Enjoy a welcome drink Glögg upon arrival at charming culinary studio Book & Cook. The workshop will be held in Polish. 

Check in: 14:00
Class ends: 18:00
Price: 200 PLN
Address: BOOK&COOK Studio Kulinarne
OFF Piotrkowska, ul.Piotrkowska 138/140 90-062 Łódź, Poland

Menu:
Gravlax- marinated salmon
Toast Skagen 
Rom Toast
Gubbröra- Old man´s mix 
Janssons frestelse 
Meatballs

Welcome!

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Tiger Shrimps Tiger Shrimps

Last few days I had opportunity to eat good food at some interesting restaurants in Sao Paulo. Sometimes I forget how privilege I am to be able to live here and to have possibility to visit all those interesting places. Each restaurant has a unique interior design where you can see tendency to mix different styles and materials. Brazilian designers are very creative and they think out of the box. I really enjoy visiting new places and trying new food that normally inspire me to cook something new. At Chez Oscar I could enjoy unusual design and excellent bistro food. I ordered a beef tartare that just melted in my mouth. On Saturday I had lunch at the Italian restaurant La Grassa. The restaurant has a cozy atmosphere and they serve homemade pasta. I ordered my favorte tagliatelle with eggplants, smoke ricotta cheese and tomatoe sauce and it was as good as always. On Sunday I went to a new place Figo that was recommended by my friend Chef Patrick. I really enjoyed the interior design of this place, cozy atmosphere and very good service. The food could be better for the price we paid! Anyway I enjoyed ceviche with lechee and I am going to prepare it one day.
After some luxury days out of my kitchen, it is time to cook sea food risotto with langoustines.
I hope you will enjoy it as much as I do with a glass of white wine!

Seafood Risotto with Langoustines

Servings 4

320 g risotto rice
200 g fresh cleaned langoustine
150 g champignon mushrooms, sliced
4 sprigs parsley, chopped
10 cherry tomatoes, mix red with yellow, cut in four pieces
1 shallot onion, chopped
½ l seafood stock
1 dl white wine
oil for frying
salt and pepper
150 g butter
100 g parmesan cheese freshly grated
4 tiger shrimps for decoration

Heat olive oil in a large pan hit.Add finely chopped shallot and fry for 2 minutes. Add rice and let it cook for 1 minute.

Add white wine, keep stirring and add the seafood stock un til it covers the rice. Add cherry tomatoes, some salt and let it cook for 15 minutes, stir regularly. Add more stock after some time when you see that it has been absorbed.

Fry the mushrooms for around 10 minutes. Put aside.

Fry langoustines in olive oil on both sides for around 3-5 minutes. Quickly remove them and put it into a bowl that you should cover with foil to keep it warm.

After 15 minutes cooking, the rice should be ready. Add mushrooms, langoustines, butter and freshly grated parmesan. Stir gently until the risotto will get creamy and the parmesan has melted. Meanwhile, fry the tiger shrimps in oil for 2-3 minutes on each side.

Serve the risotto on plates and decorate with chopped parsley and tiger shrimps.

Seafood risotto
Seafood risotto
Seafood risotto
Seafood risotto
Seafood risotto
Seafood risotto
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Mango Red Espadinha, Mango Haden, Pink Mango and Mango Tommy Mango Red Espadinha, Mango Haden, Pink Mango and Mango Tommy

Since I visited Brazil for 14 years ago I dreamed about moving here. One of the reasons was the most delicious fruits that you can get or buy here. I normally buy all my vegetables and fruit on the market in my neighborhood Moema on Sunday morning. If I run out of anything I go to the local shop Feira Nova on Av. Juriti where they do home delivery. Some days ago I bought different types of mango: Red Espadinha, Haden, Pink and Tommy. I love to eat mango with a natural yogurt for breakfast or just as a desert after a light dinner. Each mango has a unique flavor and texture. I encourage you to find your favorite type.

Mango Salad with Shrimps

Servings 6

600 g mango Tommy, cut in 1,5 cm cubes
300 g fresh or frozen cleaned shrimps
2 or 3 large cloves garlic, chopped
3 or 4 sprigs cilantro, chopped
1 tsp fresh hot chili, chopped
1 tsp fresh ginger, chopped
4-5 tbs fresh lime juice
1 heart of Iceberg lettuce
oil for frying
salt and pepper

In a large bowl, mix together lime juice, chili, cilantro and ginger. Add the shrimps and mix well.

Meanwhile peel the mangos and cut them in 1,5 cm cubes.

Fry chopped garlic in oil in a medium hot pot for 1 minute, add shrimps and fry very fast (2-3 minutes).

Mix the shrimps with mango and serve the salad on a bed of the lettuce. Garnish with cilantro.  

Mango Salad with Shrimps
Mango Salad with Shrimps
Mango Salad with Shrimps
Mango Salad with Shrimps
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Seafood Soup Seafood Soup

In the summer I bought a book of famous Swedish Chef Tommy Myllymäki "Myllymäki såser" (Sauces by Myllymäki). Since then I have been using the book nearly every weekend and still I have plenty recipes that I would like to try to cook. Today I prepared the seafood soup that is based on the recipe for a seafood sauce. When the sauce was ready I added more water to make a soup out of it, and then I served it with a spit with shrimps. You can also add raw shrimps or if you don’t have shrimps you can use other seafood. The ingredients listed below are for the sauce, but as I mentioned, just add more water and maybe more fish bullion.

Servings 3-4 dl

Ingredients:

1 onion, sliced
1 carrot, sliced
1 tsp fennel seed
1 bay leave
2-3 cubes of fish or seafood bullion
1 tbs tomato purée
oil for frying
3 tomatoes, cut in cloves
2 dl white wine
½ + ½ dl calvados (brandy is also OK)
2 dl water
4 + 1 dl cream
3 sprigs of basilica
1 sprig of rosemary
salt
1-2 tsp maizena flour + 1-2 tsp water (or use normal white flour mixed with water)
2 tbs butter
For the soup: 300 g fresh cleaned shrimps

Fry onion, carrot, fennel, bay leave and tomato purée in oil in a medium hot pot for 3-4 minutes

Add tomatoes, whine ½ dl of calvados (or brandy), water, 4 dl cream and 2-3 cubes of fish or seafood bullion. Boil for 20 minutes

Filter and boil until 3-4 dl remains. Try the taste and add salt, bullion or more calvados (brandy) as needed. Add the flour and water mix to thicken the sauce. Whip, get to boil and taste it.

Add butter and 1 dl whipped cream when serving.

The sauce suites well with fish and seafood or chicken.The sauce works very well with chicken however you could add some extra sprigs of basilica.

If you would like to make a soup just add 2-4 dl water.  

Seafood Soup
Seafood Soup
Seafood Soup
Seafood Soup
Seafood Soup
Seafood Soup
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Chef André Magalhães has created Taberna da Rua das Flores a tiny little tavern serving some of the most inspiring and creative cooking in Lisbon. I had the opportunity to work there for two weeks with his great staff and learned more than that I could ever imagine. Together with Chef Bruno I assisted in preparation of more than 50 dishes, asked 1000 questions, learned new flavors and cooking methods as well as I made lots of notes. My journey with Portuguese food had already started in Brazil, São Paulo. I was always dreaming about coming to Portugal and to learn more. Thank you Chef André for giving me that opportunity! Thank you Chef Bruno for your support and all fantastic staff of Taberna da Rua das Flores for such a warm welcome! I admire all of you for your hard and dedicated work and I understand why there is always a queue outside the door to the Taberna.

On Sunday, February the 10th, I ran a workshop on Portuguese cuisine at the Culinary Creation Studio, Kulinarne Kreacje in Cracow. It was one of the few occasions, when I could meet a group of culinary fans of Portugal, who enjoy experiencing new flavours and interesting ingredients.

My fascination with Portuguese cuisine started in Sao Paulo in Brazil. It was there where I discovered its simplicity, tried iconic fish dish – bacalhou cod, discovered a unique spicy taste of olive oil and salgados snacks, which are favourite food of the Portuguese. I have always been enchanted by simple dishes, seducing with their savour, aroma and freshness of ingredients.

It was my desire to get familiar with originally Portuguese cuisine. In September I did my internship under supervision of Andre Magalhaes – a well-known and appreciated chef, owner of two restaurants in Lisbon. In the Taberna da Rua das Flores in Lisbon, in cooperation with other chefs, I prepared over 50 dishes, using daily delivered fresh products. It was chef Bruno, who patiently instructed me how to pick right ingredients and spices then process them in order to achieve a flavour typical of Portuguese cuisine. While cooking together, a relation started that opened them to my stories of Polish specialities. The cooks told me about their favourite dishes, with curiosity waited for my feedback regarding meals prepared by them. I had their support while preparing and serving dishes on my own. The time that I spent in such a unique company made me want to share my experience during workshops which I wanted to run in Poland. I enjoy sharing my culinary knowledge very much. For me it is a sort of mission – through opening to new tastes, one can open to the complex beauty of the world and everything it has to offer. Not only do we cook during my workshop but we also share stories of our travels. The workshop in Cracow was a good example of it. A lot of participants had visited Portugal before.

We prepared two snacks, a main course and a dessert during that workshop.

* Paseis de Bacalhau – Salt Cod Cakes
* Bolinhas de Chourico com Batata – Chourico and Potato Balls
* Polvo com batatas a murro – Octopus with smashes potatoes, olive oil and piso
* Bamba de Camelo – Caramel walnut mousse.

After three hours of cooking together we started our banquet. Everything was nice to look at and delicious to taste. The group conjured real wonders! I am grateful to everybody who turned up for their contribution. The next workshop will take place on March the 12th at Comfort Food Studio in the Koszyki Hall in Warsaw. Everybody who wants to get familiar with favourite snacks of the Portuguese will be welcome. If you feel like preparing a dish with an octopus, please join us! It’s going to be hot and tasty and not completely fado – much more joyful. Please, feel invited.

In Polish

W niedzielę - 10 lutego, w studiu Kulinarne Kreacje w Krakowie, prowadziłam warsztaty poświęcone kuchni portugalskiej. Kolejny raz miałam okazję spotkać się z grupą entuzjastów kulinarnych nowych doznań smakowych, ciekawych produktów oraz miłośników Portugalii.

Moja fascynacja kuchnią portugalską rozpoczęła się w Sao Paulo w Brazylii. Wlaśnie tam odkryłam prostotę tej kuchni, posmakowałam kultowej potrawy z ryby – dorsza bacalhou, odkryłam wyjątkowy ostry smak oliwyz oliwek i przekąsek salgados, którymi zajadają się Portugalczycy. Zawsze najbardziej zachwycały mnie proste potrawy, które urzekają smakiem, aromatem i świeżością produktów.

Zapragnęłam lepiej poznać rdzenną kucnię portugalską. We wrześniu wyjechałam na staż do restauracji znanego i cenionego szefa kuchni - André Magalhães. W restauracji Taberna da Rua das Flores w Lizbonie wspólnie z szefami kuchni przygotowałam ponad 50 potraw wykonywanych z produktów, które były codziennie świeże dostarczane do restauracji. To szef Bruno cierpliwie pokazywał mi jak dobierać składniki, przyprawy, a potem jak poddać je właściwej obróbce termicznej, aby uzyskać charakterystyczny dla kuchni portugalskiej smak. Podczas wspólnego gotowania rodziła się więź i przyjaźń, która zaowocowała otwartością na moje opowieści o kuchni polskiej. Kucharze opowiadali mi o swoich ulubionych potrawach, z zaciekawieniem czekali na moje reakcje po spożyciu posiłków i kibicowali, gdy samodzielnie przyrządzałam i wydawałam dania. Ten czas spędzony w tak wyjątkowym towarzystwie sprawił, że pragnęłam jak najszybciej przygotować menu warsztatów i ruszyć z nimi w Polskę. To wielka radość dzielić się swoją wiedzą kulinarną, a nawet rodzaj misji – gdzie poprzez otwieranie się na nowe smaki i potrawy otwieramy się na piękno tego świata i to co ma nam do zaoferowania. Na moich warsztatach nie tylko gotujemy, ale również dzielimy się historiami z naszych podróży.

Warsztaty w Krakowie były tego potwierdzeniem. Wiele osób, ktore przyszły już odwiedziły Portugalię. Podczas warsztatów przygotowaliśmy dwie przekąski, drugie danie i deser.

• Pastéis de Bacalhau - Salt Cod cakes - krokiety z dorsza a la ‘bacalhau’
• Bolinhas de Chouriço com Batata - Chouriço and Potato Balls – krokiety z kiełbasy chourico idealne na przekąskę
• Polvo com batatas a murro – Octopus with smashed potates, olive oil and piso – zapiekanka z ośmiornicy z tłuczonymi ziemniakami i sosem piso na bazie czosnku, kolendry i cytryny
• Baba de Camelo – Caramel walnut mousse – mus karmelowy podany z orzechami włoskimi

Po trzech godzinach wspólnego gotowania, zasiedliśmy do biesiady i aż miło było popatrzeć, a jeszcze bardziej spróbować cudów, jakie wyczarowała grupa. Bardzo Wam wszystkim dziękuję za przybycie i za wspólne gotowanie. Najbliższe warsztaty z kuchni portugalskiej odbędą się 12 marca w Warszawie w Comfort Food Studio w Hali Koszyki. Zapraszam wszystkich, którzy chcą poznać ulubione przysmaki mieszkańców Portugalii albo mają ochotę na samodzielne przyrządzenie ośmiornicy. Serdecznie zapraszam, będzie gorąco, pysznie i... niezupełnie w stylu fado, bo bardzo radośnie.

Polvo com batatas a murro – Octopus with smashes potatoes, olive oil and piso
Pastéis de Bacalhau - Salt Cod cakes - krokiety z dorsza a la ‘bacalhau’
Läs hela inlägget »

Chef André Magalhães has created Taberna da Rua das Flores a tiny little tavern serving some of the most inspiring and creative cooking in Lisbon. I had the opportunity to work there for two weeks with his great staff and learned more than that I could ever imagine. Together with Chef Bruno I assisted in preparation of more than 50 dishes, asked 1000 questions, learned new flavors and cooking methods as well as I made lots of notes. My journey with Portuguese food had already started in Brazil, São Paulo. I was always dreaming about coming to Portugal and to learn more. Thank you Chef André for giving me that opportunity! Thank you Chef Bruno for your support and all fantastic staff of Taberna da Rua das Flores for such a warm welcome! I admire all of you for your hard and dedicated work and I understand why there is always a queue outside the door to the Taberna.

Läs hela inlägget »

New cooking workshop!!! CEVICHE
30/12/2016 Łódź, Poland


Nowy workshop – CEVICHE – ikona kuchni peruwańskiej

Ceviche - four different types of Ceviche from the classical one to the most exotic one!

Learn the secrets of how to prepare the most delicious Ceviche!

We will start with preparation of the famous Peruvian cocktail Pisco Sour! After you will learn how to prepare four different types of Ceviche, from the classical one to more exotic one!

Check in: 17:00 (around 4 h)
Price: 260 PLN
Address: BOOK&COOK Studio Kulinarne
OFF Piotrkowska, ul.Piotrkowska 138/140 90-062 Łódź, Poland

Menu:
• Peruvian Fish Ceviche
• Salmon Passion Fruit Ceviche
• Oriental Tuna Ceviche
• Sea Food Ceviche Stuffed Avocados
• Pisco Sour

In Polish:
Ceviche - ikona kuchni peruwańskiej
Czas: 17:00 (ok 4 godziny)
Cena: 260 zł
Adres: BOOK&COOK Studio Kulinarne
OFF Piotrkowska, ul.Piotrkowska 138/140, 90-062 Łódź

Menu:
• Tradycyjne peruwańskie ceviche na bazie morskich ryb
• Ceviche z łososia perfumowane marakują
• Tuńczyk a`la ceviche w sosie orientalnym
• Awokado wypełnione ceviche z owoców morza i podane z      chrzanową śmietanką szefa kuchni
• Pisco sour - tradycyjny peruwański drink

Serdecznie zapraszamy!


 

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Mushroom Panna Cotta with Rosemary Mushroom Panna Cotta with Rosemary

For two years ago I prepared this delicious mushroom pannacotta to some ladies who used to live in Sao Paulo. The menu was composed of 5 dishes and all dishes were vegetarian. One dish that everyone liked a lot was this simple mushrooms panacota. It is perfect to serve as a starter or works very well for a coctal party. You can prepare it one day before and just before serving decorate with parmesan flakes.


Mushrooms pannacotta

6 appetizers or mini starters  
50g forest mushroom or mushrooms chestnut
1 tablespoon butter 2.5 dl cream
0.25 mushroom stock cube
0.75 gelatin sheet 1 milliliter
1 tabelspoon soya  

Parmesan flakes 
30 grams of Parmesan cheese  
1 tablespoon finely chopped fresh rosemary   HOW TO?   The mushroom panna cotta: Add the gelatine in cold water. Finely chop the mushrooms and fry in butter soft. Pour in the cream and add half a stock cube. Heat over medium heat until the cream had a boil, stirring occasionally so that the fungus does not burn. Remove the gelatine leaf and squeeze it, stir it together with soya in the hot cream. Allow to cool and then pour into small shot glasses. Set in the refrigerator for at least 4 hours or overnight.   Parmesan: Preheat the oven to 225 degrees. Grate the Parmesan cheese and place in 6 small mounds on a baking sheet covered plate. Let the cheese melt in the oven, about 3-5 minutes, holding the cheese under supervision so that the chips do not fuel! Allow to cool before carefully loosen them from the baking paper.   Serving: Mince the fresh rosemary and sprinkle on top of the panna cotta and place one on top parmesantflarn shot glass, or insert it into the panna cotta. Serve!

Vegetable terrine and Mushroom Pannacotta
Vegetable terrine and Mushroom Pannacotta
Mushroom Pannacotta with Rosemary
Mushroom Pannacotta with Rosemary
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Just few days before the Christmas I was suppose to run the cooking workshop about Swedish Food
"Six classic Swedish dishes".
I was a bit worried that people would not have time to come to learn cooking just before Christmas! At the end ten persons signed in and arrived to Cook&Book´s studio with lots of energy and happy faces! After a short introduction to the Swedish food, they had hands full of work. I love to see how everyone gets involved and how much fun people had when they cook together. Once we were ready with cooking, all teams presented their food on the table and it looked so delicious! You can see it on the photos done by my friend Konrad Jęcek, thank you for being with us and documenting those beautiful moments on your photos!
I was really proud to see the end result and even more proud when I tasted the food. Great work Everyone and thank you so much for coming ...it is thanks to you all those workshops could take place! Thank you great team of Cook&Book Studio for keeping to invite me, it is a pleasure to work with you and I can´t wait to do it again!

 

Great people, spirit and memories!!!

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Learn the secrets of Swedish cooking and join my new workshop “Six classic Swedish dishes” in Łódź, Poland - 19/12/2015

Learn how to cook six classic Swedish dishes such as marinated salmon with mustard sauce, toast Skagen and meatballs. Enjoy a welcome drink Glögg upon arrival at charming culinary studio Book & Cook. The workshop will be held in Polish. 

Check in: 14:00
Class ends: 18:00
Price: 200 PLN
Address: BOOK&COOK Studio Kulinarne
OFF Piotrkowska, ul.Piotrkowska 138/140 90-062 Łódź, Poland

Menu:
Gravlax- marinated salmon
Toast Skagen 
Rom Toast
Gubbröra- Old man´s mix 
Janssons frestelse 
Meatballs

Welcome!

Läs hela inlägget »
Tiger Shrimps Tiger Shrimps

Last few days I had opportunity to eat good food at some interesting restaurants in Sao Paulo. Sometimes I forget how privilege I am to be able to live here and to have possibility to visit all those interesting places. Each restaurant has a unique interior design where you can see tendency to mix different styles and materials. Brazilian designers are very creative and they think out of the box. I really enjoy visiting new places and trying new food that normally inspire me to cook something new. At Chez Oscar I could enjoy unusual design and excellent bistro food. I ordered a beef tartare that just melted in my mouth. On Saturday I had lunch at the Italian restaurant La Grassa. The restaurant has a cozy atmosphere and they serve homemade pasta. I ordered my favorte tagliatelle with eggplants, smoke ricotta cheese and tomatoe sauce and it was as good as always. On Sunday I went to a new place Figo that was recommended by my friend Chef Patrick. I really enjoyed the interior design of this place, cozy atmosphere and very good service. The food could be better for the price we paid! Anyway I enjoyed ceviche with lechee and I am going to prepare it one day.
After some luxury days out of my kitchen, it is time to cook sea food risotto with langoustines.
I hope you will enjoy it as much as I do with a glass of white wine!

Seafood Risotto with Langoustines

Servings 4

320 g risotto rice
200 g fresh cleaned langoustine
150 g champignon mushrooms, sliced
4 sprigs parsley, chopped
10 cherry tomatoes, mix red with yellow, cut in four pieces
1 shallot onion, chopped
½ l seafood stock
1 dl white wine
oil for frying
salt and pepper
150 g butter
100 g parmesan cheese freshly grated
4 tiger shrimps for decoration

Heat olive oil in a large pan hit.Add finely chopped shallot and fry for 2 minutes. Add rice and let it cook for 1 minute.

Add white wine, keep stirring and add the seafood stock un til it covers the rice. Add cherry tomatoes, some salt and let it cook for 15 minutes, stir regularly. Add more stock after some time when you see that it has been absorbed.

Fry the mushrooms for around 10 minutes. Put aside.

Fry langoustines in olive oil on both sides for around 3-5 minutes. Quickly remove them and put it into a bowl that you should cover with foil to keep it warm.

After 15 minutes cooking, the rice should be ready. Add mushrooms, langoustines, butter and freshly grated parmesan. Stir gently until the risotto will get creamy and the parmesan has melted. Meanwhile, fry the tiger shrimps in oil for 2-3 minutes on each side.

Serve the risotto on plates and decorate with chopped parsley and tiger shrimps.

Seafood risotto
Seafood risotto
Seafood risotto
Seafood risotto
Seafood risotto
Seafood risotto
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Mango Red Espadinha, Mango Haden, Pink Mango and Mango Tommy Mango Red Espadinha, Mango Haden, Pink Mango and Mango Tommy

Since I visited Brazil for 14 years ago I dreamed about moving here. One of the reasons was the most delicious fruits that you can get or buy here. I normally buy all my vegetables and fruit on the market in my neighborhood Moema on Sunday morning. If I run out of anything I go to the local shop Feira Nova on Av. Juriti where they do home delivery. Some days ago I bought different types of mango: Red Espadinha, Haden, Pink and Tommy. I love to eat mango with a natural yogurt for breakfast or just as a desert after a light dinner. Each mango has a unique flavor and texture. I encourage you to find your favorite type.

Mango Salad with Shrimps

Servings 6

600 g mango Tommy, cut in 1,5 cm cubes
300 g fresh or frozen cleaned shrimps
2 or 3 large cloves garlic, chopped
3 or 4 sprigs cilantro, chopped
1 tsp fresh hot chili, chopped
1 tsp fresh ginger, chopped
4-5 tbs fresh lime juice
1 heart of Iceberg lettuce
oil for frying
salt and pepper

In a large bowl, mix together lime juice, chili, cilantro and ginger. Add the shrimps and mix well.

Meanwhile peel the mangos and cut them in 1,5 cm cubes.

Fry chopped garlic in oil in a medium hot pot for 1 minute, add shrimps and fry very fast (2-3 minutes).

Mix the shrimps with mango and serve the salad on a bed of the lettuce. Garnish with cilantro.  

Mango Salad with Shrimps
Mango Salad with Shrimps
Mango Salad with Shrimps
Mango Salad with Shrimps
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Seafood Soup Seafood Soup

In the summer I bought a book of famous Swedish Chef Tommy Myllymäki "Myllymäki såser" (Sauces by Myllymäki). Since then I have been using the book nearly every weekend and still I have plenty recipes that I would like to try to cook. Today I prepared the seafood soup that is based on the recipe for a seafood sauce. When the sauce was ready I added more water to make a soup out of it, and then I served it with a spit with shrimps. You can also add raw shrimps or if you don’t have shrimps you can use other seafood. The ingredients listed below are for the sauce, but as I mentioned, just add more water and maybe more fish bullion.

Servings 3-4 dl

Ingredients:

1 onion, sliced
1 carrot, sliced
1 tsp fennel seed
1 bay leave
2-3 cubes of fish or seafood bullion
1 tbs tomato purée
oil for frying
3 tomatoes, cut in cloves
2 dl white wine
½ + ½ dl calvados (brandy is also OK)
2 dl water
4 + 1 dl cream
3 sprigs of basilica
1 sprig of rosemary
salt
1-2 tsp maizena flour + 1-2 tsp water (or use normal white flour mixed with water)
2 tbs butter
For the soup: 300 g fresh cleaned shrimps

Fry onion, carrot, fennel, bay leave and tomato purée in oil in a medium hot pot for 3-4 minutes

Add tomatoes, whine ½ dl of calvados (or brandy), water, 4 dl cream and 2-3 cubes of fish or seafood bullion. Boil for 20 minutes

Filter and boil until 3-4 dl remains. Try the taste and add salt, bullion or more calvados (brandy) as needed. Add the flour and water mix to thicken the sauce. Whip, get to boil and taste it.

Add butter and 1 dl whipped cream when serving.

The sauce suites well with fish and seafood or chicken.The sauce works very well with chicken however you could add some extra sprigs of basilica.

If you would like to make a soup just add 2-4 dl water.  

Seafood Soup
Seafood Soup
Seafood Soup
Seafood Soup
Seafood Soup
Seafood Soup
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On Sunday, February the 10th, I ran a workshop on Portuguese cuisine at the Culinary Creation Studio, Kulinarne Kreacje in Cracow. It was one of the few occasions, when I could meet a group of culinary fans of Portugal, who enjoy experiencing new flavours and interesting ingredients.

My fascination with Portuguese cuisine started in Sao Paulo in Brazil. It was there where I discovered its simplicity, tried iconic fish dish – bacalhou cod, discovered a unique spicy taste of olive oil and salgados snacks, which are favourite food of the Portuguese. I have always been enchanted by simple dishes, seducing with their savour, aroma and freshness of ingredients.

It was my desire to get familiar with originally Portuguese cuisine. In September I did my internship under supervision of Andre Magalhaes – a well-known and appreciated chef, owner of two restaurants in Lisbon. In the Taberna da Rua das Flores in Lisbon, in cooperation with other chefs, I prepared over 50 dishes, using daily delivered fresh products. It was chef Bruno, who patiently instructed me how to pick right ingredients and spices then process them in order to achieve a flavour typical of Portuguese cuisine. While cooking together, a relation started that opened them to my stories of Polish specialities. The cooks told me about their favourite dishes, with curiosity waited for my feedback regarding meals prepared by them. I had their support while preparing and serving dishes on my own. The time that I spent in such a unique company made me want to share my experience during workshops which I wanted to run in Poland. I enjoy sharing my culinary knowledge very much. For me it is a sort of mission – through opening to new tastes, one can open to the complex beauty of the world and everything it has to offer. Not only do we cook during my workshop but we also share stories of our travels. The workshop in Cracow was a good example of it. A lot of participants had visited Portugal before.

We prepared two snacks, a main course and a dessert during that workshop.

* Paseis de Bacalhau – Salt Cod Cakes
* Bolinhas de Chourico com Batata – Chourico and Potato Balls
* Polvo com batatas a murro – Octopus with smashes potatoes, olive oil and piso
* Bamba de Camelo – Caramel walnut mousse.

After three hours of cooking together we started our banquet. Everything was nice to look at and delicious to taste. The group conjured real wonders! I am grateful to everybody who turned up for their contribution. The next workshop will take place on March the 12th at Comfort Food Studio in the Koszyki Hall in Warsaw. Everybody who wants to get familiar with favourite snacks of the Portuguese will be welcome. If you feel like preparing a dish with an octopus, please join us! It’s going to be hot and tasty and not completely fado – much more joyful. Please, feel invited.

In Polish

W niedzielę - 10 lutego, w studiu Kulinarne Kreacje w Krakowie, prowadziłam warsztaty poświęcone kuchni portugalskiej. Kolejny raz miałam okazję spotkać się z grupą entuzjastów kulinarnych nowych doznań smakowych, ciekawych produktów oraz miłośników Portugalii.

Moja fascynacja kuchnią portugalską rozpoczęła się w Sao Paulo w Brazylii. Wlaśnie tam odkryłam prostotę tej kuchni, posmakowałam kultowej potrawy z ryby – dorsza bacalhou, odkryłam wyjątkowy ostry smak oliwyz oliwek i przekąsek salgados, którymi zajadają się Portugalczycy. Zawsze najbardziej zachwycały mnie proste potrawy, które urzekają smakiem, aromatem i świeżością produktów.

Zapragnęłam lepiej poznać rdzenną kucnię portugalską. We wrześniu wyjechałam na staż do restauracji znanego i cenionego szefa kuchni - André Magalhães. W restauracji Taberna da Rua das Flores w Lizbonie wspólnie z szefami kuchni przygotowałam ponad 50 potraw wykonywanych z produktów, które były codziennie świeże dostarczane do restauracji. To szef Bruno cierpliwie pokazywał mi jak dobierać składniki, przyprawy, a potem jak poddać je właściwej obróbce termicznej, aby uzyskać charakterystyczny dla kuchni portugalskiej smak. Podczas wspólnego gotowania rodziła się więź i przyjaźń, która zaowocowała otwartością na moje opowieści o kuchni polskiej. Kucharze opowiadali mi o swoich ulubionych potrawach, z zaciekawieniem czekali na moje reakcje po spożyciu posiłków i kibicowali, gdy samodzielnie przyrządzałam i wydawałam dania. Ten czas spędzony w tak wyjątkowym towarzystwie sprawił, że pragnęłam jak najszybciej przygotować menu warsztatów i ruszyć z nimi w Polskę. To wielka radość dzielić się swoją wiedzą kulinarną, a nawet rodzaj misji – gdzie poprzez otwieranie się na nowe smaki i potrawy otwieramy się na piękno tego świata i to co ma nam do zaoferowania. Na moich warsztatach nie tylko gotujemy, ale również dzielimy się historiami z naszych podróży.

Warsztaty w Krakowie były tego potwierdzeniem. Wiele osób, ktore przyszły już odwiedziły Portugalię. Podczas warsztatów przygotowaliśmy dwie przekąski, drugie danie i deser.

• Pastéis de Bacalhau - Salt Cod cakes - krokiety z dorsza a la ‘bacalhau’
• Bolinhas de Chouriço com Batata - Chouriço and Potato Balls – krokiety z kiełbasy chourico idealne na przekąskę
• Polvo com batatas a murro – Octopus with smashed potates, olive oil and piso – zapiekanka z ośmiornicy z tłuczonymi ziemniakami i sosem piso na bazie czosnku, kolendry i cytryny
• Baba de Camelo – Caramel walnut mousse – mus karmelowy podany z orzechami włoskimi

Po trzech godzinach wspólnego gotowania, zasiedliśmy do biesiady i aż miło było popatrzeć, a jeszcze bardziej spróbować cudów, jakie wyczarowała grupa. Bardzo Wam wszystkim dziękuję za przybycie i za wspólne gotowanie. Najbliższe warsztaty z kuchni portugalskiej odbędą się 12 marca w Warszawie w Comfort Food Studio w Hali Koszyki. Zapraszam wszystkich, którzy chcą poznać ulubione przysmaki mieszkańców Portugalii albo mają ochotę na samodzielne przyrządzenie ośmiornicy. Serdecznie zapraszam, będzie gorąco, pysznie i... niezupełnie w stylu fado, bo bardzo radośnie.

Polvo com batatas a murro – Octopus with smashes potatoes, olive oil and piso
Pastéis de Bacalhau - Salt Cod cakes - krokiety z dorsza a la ‘bacalhau’
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Chef André Magalhães has created Taberna da Rua das Flores a tiny little tavern serving some of the most inspiring and creative cooking in Lisbon. I had the opportunity to work there for two weeks with his great staff and learned more than that I could ever imagine. Together with Chef Bruno I assisted in preparation of more than 50 dishes, asked 1000 questions, learned new flavors and cooking methods as well as I made lots of notes. My journey with Portuguese food had already started in Brazil, São Paulo. I was always dreaming about coming to Portugal and to learn more. Thank you Chef André for giving me that opportunity! Thank you Chef Bruno for your support and all fantastic staff of Taberna da Rua das Flores for such a warm welcome! I admire all of you for your hard and dedicated work and I understand why there is always a queue outside the door to the Taberna.

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New cooking workshop!!! CEVICHE
30/12/2016 Łódź, Poland


Nowy workshop – CEVICHE – ikona kuchni peruwańskiej

Ceviche - four different types of Ceviche from the classical one to the most exotic one!

Learn the secrets of how to prepare the most delicious Ceviche!

We will start with preparation of the famous Peruvian cocktail Pisco Sour! After you will learn how to prepare four different types of Ceviche, from the classical one to more exotic one!

Check in: 17:00 (around 4 h)
Price: 260 PLN
Address: BOOK&COOK Studio Kulinarne
OFF Piotrkowska, ul.Piotrkowska 138/140 90-062 Łódź, Poland

Menu:
• Peruvian Fish Ceviche
• Salmon Passion Fruit Ceviche
• Oriental Tuna Ceviche
• Sea Food Ceviche Stuffed Avocados
• Pisco Sour

In Polish:
Ceviche - ikona kuchni peruwańskiej
Czas: 17:00 (ok 4 godziny)
Cena: 260 zł
Adres: BOOK&COOK Studio Kulinarne
OFF Piotrkowska, ul.Piotrkowska 138/140, 90-062 Łódź

Menu:
• Tradycyjne peruwańskie ceviche na bazie morskich ryb
• Ceviche z łososia perfumowane marakują
• Tuńczyk a`la ceviche w sosie orientalnym
• Awokado wypełnione ceviche z owoców morza i podane z      chrzanową śmietanką szefa kuchni
• Pisco sour - tradycyjny peruwański drink

Serdecznie zapraszamy!


 

Läs hela inlägget »
Mushroom Panna Cotta with Rosemary Mushroom Panna Cotta with Rosemary

For two years ago I prepared this delicious mushroom pannacotta to some ladies who used to live in Sao Paulo. The menu was composed of 5 dishes and all dishes were vegetarian. One dish that everyone liked a lot was this simple mushrooms panacota. It is perfect to serve as a starter or works very well for a coctal party. You can prepare it one day before and just before serving decorate with parmesan flakes.


Mushrooms pannacotta

6 appetizers or mini starters  
50g forest mushroom or mushrooms chestnut
1 tablespoon butter 2.5 dl cream
0.25 mushroom stock cube
0.75 gelatin sheet 1 milliliter
1 tabelspoon soya  

Parmesan flakes 
30 grams of Parmesan cheese  
1 tablespoon finely chopped fresh rosemary   HOW TO?   The mushroom panna cotta: Add the gelatine in cold water. Finely chop the mushrooms and fry in butter soft. Pour in the cream and add half a stock cube. Heat over medium heat until the cream had a boil, stirring occasionally so that the fungus does not burn. Remove the gelatine leaf and squeeze it, stir it together with soya in the hot cream. Allow to cool and then pour into small shot glasses. Set in the refrigerator for at least 4 hours or overnight.   Parmesan: Preheat the oven to 225 degrees. Grate the Parmesan cheese and place in 6 small mounds on a baking sheet covered plate. Let the cheese melt in the oven, about 3-5 minutes, holding the cheese under supervision so that the chips do not fuel! Allow to cool before carefully loosen them from the baking paper.   Serving: Mince the fresh rosemary and sprinkle on top of the panna cotta and place one on top parmesantflarn shot glass, or insert it into the panna cotta. Serve!

Vegetable terrine and Mushroom Pannacotta
Vegetable terrine and Mushroom Pannacotta
Mushroom Pannacotta with Rosemary
Mushroom Pannacotta with Rosemary
Läs hela inlägget »

Just few days before the Christmas I was suppose to run the cooking workshop about Swedish Food
"Six classic Swedish dishes".
I was a bit worried that people would not have time to come to learn cooking just before Christmas! At the end ten persons signed in and arrived to Cook&Book´s studio with lots of energy and happy faces! After a short introduction to the Swedish food, they had hands full of work. I love to see how everyone gets involved and how much fun people had when they cook together. Once we were ready with cooking, all teams presented their food on the table and it looked so delicious! You can see it on the photos done by my friend Konrad Jęcek, thank you for being with us and documenting those beautiful moments on your photos!
I was really proud to see the end result and even more proud when I tasted the food. Great work Everyone and thank you so much for coming ...it is thanks to you all those workshops could take place! Thank you great team of Cook&Book Studio for keeping to invite me, it is a pleasure to work with you and I can´t wait to do it again!

 

Great people, spirit and memories!!!

Läs hela inlägget »

Learn the secrets of Swedish cooking and join my new workshop “Six classic Swedish dishes” in Łódź, Poland - 19/12/2015

Learn how to cook six classic Swedish dishes such as marinated salmon with mustard sauce, toast Skagen and meatballs. Enjoy a welcome drink Glögg upon arrival at charming culinary studio Book & Cook. The workshop will be held in Polish. 

Check in: 14:00
Class ends: 18:00
Price: 200 PLN
Address: BOOK&COOK Studio Kulinarne
OFF Piotrkowska, ul.Piotrkowska 138/140 90-062 Łódź, Poland

Menu:
Gravlax- marinated salmon
Toast Skagen 
Rom Toast
Gubbröra- Old man´s mix 
Janssons frestelse 
Meatballs

Welcome!

Läs hela inlägget »
Tiger Shrimps Tiger Shrimps

Last few days I had opportunity to eat good food at some interesting restaurants in Sao Paulo. Sometimes I forget how privilege I am to be able to live here and to have possibility to visit all those interesting places. Each restaurant has a unique interior design where you can see tendency to mix different styles and materials. Brazilian designers are very creative and they think out of the box. I really enjoy visiting new places and trying new food that normally inspire me to cook something new. At Chez Oscar I could enjoy unusual design and excellent bistro food. I ordered a beef tartare that just melted in my mouth. On Saturday I had lunch at the Italian restaurant La Grassa. The restaurant has a cozy atmosphere and they serve homemade pasta. I ordered my favorte tagliatelle with eggplants, smoke ricotta cheese and tomatoe sauce and it was as good as always. On Sunday I went to a new place Figo that was recommended by my friend Chef Patrick. I really enjoyed the interior design of this place, cozy atmosphere and very good service. The food could be better for the price we paid! Anyway I enjoyed ceviche with lechee and I am going to prepare it one day.
After some luxury days out of my kitchen, it is time to cook sea food risotto with langoustines.
I hope you will enjoy it as much as I do with a glass of white wine!

Seafood Risotto with Langoustines

Servings 4

320 g risotto rice
200 g fresh cleaned langoustine
150 g champignon mushrooms, sliced
4 sprigs parsley, chopped
10 cherry tomatoes, mix red with yellow, cut in four pieces
1 shallot onion, chopped
½ l seafood stock
1 dl white wine
oil for frying
salt and pepper
150 g butter
100 g parmesan cheese freshly grated
4 tiger shrimps for decoration

Heat olive oil in a large pan hit.Add finely chopped shallot and fry for 2 minutes. Add rice and let it cook for 1 minute.

Add white wine, keep stirring and add the seafood stock un til it covers the rice. Add cherry tomatoes, some salt and let it cook for 15 minutes, stir regularly. Add more stock after some time when you see that it has been absorbed.

Fry the mushrooms for around 10 minutes. Put aside.

Fry langoustines in olive oil on both sides for around 3-5 minutes. Quickly remove them and put it into a bowl that you should cover with foil to keep it warm.

After 15 minutes cooking, the rice should be ready. Add mushrooms, langoustines, butter and freshly grated parmesan. Stir gently until the risotto will get creamy and the parmesan has melted. Meanwhile, fry the tiger shrimps in oil for 2-3 minutes on each side.

Serve the risotto on plates and decorate with chopped parsley and tiger shrimps.

Seafood risotto
Seafood risotto
Seafood risotto
Seafood risotto
Seafood risotto
Seafood risotto
Läs hela inlägget »
Mango Red Espadinha, Mango Haden, Pink Mango and Mango Tommy Mango Red Espadinha, Mango Haden, Pink Mango and Mango Tommy

Since I visited Brazil for 14 years ago I dreamed about moving here. One of the reasons was the most delicious fruits that you can get or buy here. I normally buy all my vegetables and fruit on the market in my neighborhood Moema on Sunday morning. If I run out of anything I go to the local shop Feira Nova on Av. Juriti where they do home delivery. Some days ago I bought different types of mango: Red Espadinha, Haden, Pink and Tommy. I love to eat mango with a natural yogurt for breakfast or just as a desert after a light dinner. Each mango has a unique flavor and texture. I encourage you to find your favorite type.

Mango Salad with Shrimps

Servings 6

600 g mango Tommy, cut in 1,5 cm cubes
300 g fresh or frozen cleaned shrimps
2 or 3 large cloves garlic, chopped
3 or 4 sprigs cilantro, chopped
1 tsp fresh hot chili, chopped
1 tsp fresh ginger, chopped
4-5 tbs fresh lime juice
1 heart of Iceberg lettuce
oil for frying
salt and pepper

In a large bowl, mix together lime juice, chili, cilantro and ginger. Add the shrimps and mix well.

Meanwhile peel the mangos and cut them in 1,5 cm cubes.

Fry chopped garlic in oil in a medium hot pot for 1 minute, add shrimps and fry very fast (2-3 minutes).

Mix the shrimps with mango and serve the salad on a bed of the lettuce. Garnish with cilantro.  

Mango Salad with Shrimps
Mango Salad with Shrimps
Mango Salad with Shrimps
Mango Salad with Shrimps
Läs hela inlägget »
Seafood Soup Seafood Soup

In the summer I bought a book of famous Swedish Chef Tommy Myllymäki "Myllymäki såser" (Sauces by Myllymäki). Since then I have been using the book nearly every weekend and still I have plenty recipes that I would like to try to cook. Today I prepared the seafood soup that is based on the recipe for a seafood sauce. When the sauce was ready I added more water to make a soup out of it, and then I served it with a spit with shrimps. You can also add raw shrimps or if you don’t have shrimps you can use other seafood. The ingredients listed below are for the sauce, but as I mentioned, just add more water and maybe more fish bullion.

Servings 3-4 dl

Ingredients:

1 onion, sliced
1 carrot, sliced
1 tsp fennel seed
1 bay leave
2-3 cubes of fish or seafood bullion
1 tbs tomato purée
oil for frying
3 tomatoes, cut in cloves
2 dl white wine
½ + ½ dl calvados (brandy is also OK)
2 dl water
4 + 1 dl cream
3 sprigs of basilica
1 sprig of rosemary
salt
1-2 tsp maizena flour + 1-2 tsp water (or use normal white flour mixed with water)
2 tbs butter
For the soup: 300 g fresh cleaned shrimps

Fry onion, carrot, fennel, bay leave and tomato purée in oil in a medium hot pot for 3-4 minutes

Add tomatoes, whine ½ dl of calvados (or brandy), water, 4 dl cream and 2-3 cubes of fish or seafood bullion. Boil for 20 minutes

Filter and boil until 3-4 dl remains. Try the taste and add salt, bullion or more calvados (brandy) as needed. Add the flour and water mix to thicken the sauce. Whip, get to boil and taste it.

Add butter and 1 dl whipped cream when serving.

The sauce suites well with fish and seafood or chicken.The sauce works very well with chicken however you could add some extra sprigs of basilica.

If you would like to make a soup just add 2-4 dl water.  

Seafood Soup
Seafood Soup
Seafood Soup
Seafood Soup
Seafood Soup
Seafood Soup
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August 9, 2013

Two weeks ago I moved to Brazil, Sao Paulo ... a great city that you can compare to New York. I really looked forward to move here to explore Brazil, to meet lovely and friendly Brazilian people and of course to explore Brazilian food!!! Give me some time and I will introduce you to the Brazilian food!!!
Grossery shopping is a really nice advanture here... it takes just too much time as I am a bit confused with all new things and with the great choice of vegetables, fruits and meat. Yesterday I discoverd a new shop just a few streets from my flat with vegetables and fruits ... I could not resist figs ... so mature, simple and deliciouse!!! I prepared a simple salad with figs, white cheese rolled in oregano and salami served with lemon and honey dressing.

Od dwóch tygodni mieszkam w Sao Paulo, miasta tętniącego życiem ... bardzo przypominające Nowy York. Czekałam na tą przeprowadzkę z niecierpliwością ... na możliwość lepszego poznania Brazylii, spotkanie jej cudownych i ciepłych mieszkańców no i oczywiście na odkrycie kuchnii brazylijskiej!!
Zakupy w supermarketach są prawdziwą przygodą, zabierają dużo czasu ponieważ wszystko jest nowe a ogromny wybór warzyw, owoców, mięsa nie ułatwia szybkich zakupów / co oczywiście jest frajdą!!! Wczoraj dwie ulice od naszego bloku odkryłam nowy sklep z warzywami i owocami,już z daleko dojrzałam koszyczek z dojrzałymi i pysznymi figami!!! Moja propozycja to zielona sałata w towarzystwie świeżych fig, białego sera i salami podana z cytrynowo- miodowym dressingiem.

1 porcja

2 figi
garść zielonej sałaty
6 plastrów salami
kawałek sera białego, około 60 g
2 łyżki jogurtu bądź śmietany
1 łyżeczka suszonego oregano
2 łyżki miodu
1 łyżka soku z cytryny
swieżo zmielony czarny pieprz

Ser biały rozdrobnić widelcem połączyć z jogurtem,  doprawić solą, pieprzem a następnie ukształtować serowe kulki o średnicy ok 2 cm, które należy obtoczyć w oregano. W miseczce wymieszać miód z sokiem z cytryny, doprawic solą i pieprzem. Figi przekroić na ćwiartki. Na zielonej sałacie ułożyć fig, plastry salami oraz kulki z białego sera. Gotową sałatkę polać dressingiem i podawać.

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„Nigdy nie odmawiaj zaproszenia. Nigdy nie opieraj się nieznanemu. Po prostu otwórz się na świat i napawaj przeżyciami. A jeśli się sparzysz? Cóż, trudno ... Pewnie nie na darmo ...” - Martyna Wojciechowska. Podobnie jak Martyna, otwieram się na świat i czerpię inspirację, uczę się nowych języków i jestem ciekawa ludzi. Traktuję moje życie jak podróż - mieszkałam w Szwecji (nadal tu bywam bo mam dom i rodzinę), Kanadzie, Brazylii a teraz mieszkam w Niemczech. W mojej podróży poznaje wielu cudownych ludzi, poznaje wiele pięknych miejsc. Życzę Wam żebyście się nie opierali nieznanemu tylko otworzyli swoje umysły i serca! #wyzwaniekfs2 #kobiecafotoszkola #dziewczynykfs #pasja #passion #martynawojciechowska #power #kobieta #portret #portretphotography #power #womanentrepreneur #woman #kfs #girlpower #photographylover #tv_living #tv_stilllife #tv_neatly #autoportret #otoja #instawtorek #littlestoryofmylife

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