2014

This great and easy recipe I found on the webside of Nigella Lawson. You just need to use some core Indian ingredients like cumin, coriander, cardamom pods, cinnamon and ginger. Once you have them then you can enjoy cooking Indian food. 

Mughlai Chicken

8-10 servings

2.5 cm piece of fresh root ginger (peeled)
4 cloves garlic (peeled)
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon dried chili
4 tablespoons flaked almonds
125 ml water
5 cardamom pods (bruised)
1 cinnamon stick (broken in half)
2 bay leaves
4 cloves
4 tablespoons vegetable oil
1.5 kilograms boneless, skinless chicken thighs (each cut in 4)
2 onions
250 ml greek yoghurt
250 ml chicken stock
200 ml double cream
100 grams golden sultanas
1 teaspoon garam masala
1 tablespoon sugar
1 teaspoon salt
75 grams flaked almonds (toasted)

Put ginger, garlic, cumin, coriander and chili into a food processor, and blend to a paste. Add the flaked almonds and water, then blend again, and set aside.

Put cardamom pods, cinnamon stick, bay leaves and cloves into a small bowl.

Heat the oil in a large pan and add the chicken pieces - in batches so they fry rather than stew - and cook them just long enough to seal on both sides, then remove to a dish.

Tip in the bowl ful of spices and turn them in the oil. Peel and finely chop the onions, add to the pan of spices, and cook until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid them catching. Pour in the blended paste, and cook everything until it begins to colour. Add the yoghurt, 125ml / half at a time, stirring it in to make a sauce; then stir in the stock, cream and sultanas.

Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the chicken meat is cooked through.

Pour into a serving dish and scatter with the toasted flaked almonds.

Source:www.nigella.com

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Tags: chicken
Hearts of Palm Pie Hearts of Palm Pie

This morning I knew what I was going to do for lunch or dinner. I opened the book of Tatiana Cardoso and searched for Torta de Palmito. I was sure the recipe should be there as I tried Hearts of Palm Pie at Tatiana´s restaurant. The creamy consistence of pie with its delicate sourness from hearts of palm goes so well together.  I modified the recipe and added some more tomatoes and sambal as I like to have it little spicy ;). I would say that it is pretty easy to make and you can serve it both warm and cold. This morning session was a great combination of baking and learning new words in Portuguese as the recipe was in Portuguese.  
I am so happy to be able to understand so much, maybe because it is a topic which interests me. 

Hearts of Palm Pie

Dough Ingredients:

2 dl whole wheat flour
2 dl all-purpose flour
1/2 tsp salt
70 g unsalted butter at room temperature
Some water if needed

Filling Ingredients:

3 tablespoons of olive oil
1,5 large onion, finely chopped
2 plum tomatoes, without seeds and finely chopped
2 cans  hearts-of-palm, cut in 2 cm rings
10-15 green olives, cut  in halves
1 tsp sambal
1/2  tsp pink pepper, crushed and some whole for decoration
1 dl parsley, finely chopped
1 tbs all-purpose flour
salt and freshly ground black pepper

Creamy Sauce:
250 g  soft white cheese (requeijão cremoso)
200 g creamy ricotta
3 eggs
2 dl double cream
1/2 tsp salt or to taste
1/2 tsp freshly grounded pepper
1 dl parsley, finely chopped

Dough:
 
Place butter, all-purpose flour, whole wheat flour and salt in bowl and mix well. You might add some water just to get the dough smooth. On a flat, floured surface, roll the dough with a rolling pin until you get a circle about 40 cm in diameter.  Cover the bottom of a 25 cm in diameter baking deep dish, make sure that the sides of the dish are well covered too. Set aside.

Filling:

In a large frying pan, heat olive oil over medium-high heat. Add chopped onion and cook, stirring occasionally, for 5 minutes.  Add hearts of palm and cook for 5 minutes. Stir in tomatoes and green olives. Season with rose pepper, sambal and salt. Let it cook for 2-3 minutes. At the end add flour, stir well and let it cook for one more minute.

Creamy Sauce:

Mix all ingredients for the creamy sauce.

Pre-heat oven to 180 C. 
Place hearts of palm filling in the form covered with dough. Pour the creamy sauce over the filling and bake for 60 minutes or until the top is lightly golden brown. Decorate with some pink pepper.

Hearts of Palm Pie
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Tags: vegetarian
Couve Couve

Yesterday afternoon I spend with a friend, we had lunch and super green, nutritious and delicious drink done from Couve Manteiga. I enjoyed the meeting so much and I had been inspired to make my own feel good green drink. Today I found beautiful leaves of Couve and run home to experiment with different tastes. I mixed Couve leaves with fresh orange juice, pineapple and chia seeds. The result you can see on the picture. I really encourage you to try it. Just simply delicious and so healthy.

2 servings

250 ml fresh orange juice
2-3 leaves of Couve Manteiga
100 g fresh pineapple
1 tsp chia seeds

Place the fresh pineapple, leaves of Couve and orange juice in a blender. Pulse until the drink is smooth. At the end add some chia seeds and serve. 

Couve Drink
Couve Nutritious Drink
Couve Nutritious Drink
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First time I tried Romeo and Juliet Cheesecake at my Brazilian friend's home. This Brazilian cheesecake is a simple combination of goiaba paste (goiabada) and fresh white cheese.
Goiabada is a sweet made from goiaba (guava) fruits. The basic recipe consists of goiabas, sugar and water. You can buy it as a firm paste or soft paste. I had been recommended to try Goiabada Cascao which is a firm paste packed flat in a plastic bag.
I need to write a few words about goiaba. You can eat it raw when ripe or made into ice cream, mousse, jellies and concentrated paste, like goiabada. The shape of the fruit is round and the skin can be yellow or green. Here on the picture you can see two diffrent types, one with pink-yellow tone and the other one with white tone. The flavor of goiaba is sweet with slightly acidic tang.  

Romeo and Juliet Cheesecake with Guava

Servings 12

200 g biscuits maizena, crushed
120 g unsalted butter
395 g (1 can) condensed milk
24 g gelatin
1/2 dl boiling water to dissolve gelatin
300 g fresh Ricotta Cheese (Ricotta Fresca)
70 g  fresh white cheese (Queijo Frescal Utrafiltrado – Traditional)
2 tbsp cream

Topping
300g goiabada paste, chopped or cubed
2/3  dl water

Preheat the oven to 180 C.

In a bowl, combine crushed biscuits and melted butter. Press onto base of baking dish (30 cm*20 cm) and put in the oven for 10 minutes or until lightly brown. Let it cool.

In the blender add ricotta cheese, white cheese, cream and condensed milk. Let it mixed well until the consistence is smooth, around 2-3 minutes.

Pour boiling water into a bowl, add gelatin and stir briskly until dissolved. Cool slightly and add into ricotta mixture, mix well. Pour over biscuit base and smooth until even. Place into the refrigerator to chill for at least 2 hours.

Prepare the topping. In a bowl, place chopped goiabada paste and water. Put into microwave for 3 minutes, take away and mix well. If the paste is still thick you need to put it back into microwave for another 4 minutes. Let it cool slightly and cover the cake. If you do not have microwave you can melt goiabada in a saucepan.

Decorate with some fresh slices of goiaba and serve.

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Tags: cake, dessert

4 servings
 
1 tablespoon sunflower oil
1 yellow onion, finely chopped
2 tablespoons red Thai curry paste
400 ml coconut milk
200 ml vegetable stock, made from concentrate
2 teaspoons Thai fish sauce
150 grams diced butternut squash
200 gram sweet potato cut in cubs
200 grams frozen or fresh king prawns
1 tablespoon lime juice
150 grams cubed mangos
3 - 4 tablespoons chopped fresh coriander

Heat the oil in a large, heavy-based frying pan, and fry the sliced spring onion for a minute, then add the red curry paste.

Add in the coconut milk, vegetable stock and fish sauce and bring to the boil.

Tip in the butternut squash and sweet potato cubes and simmer, partially covered, for about 15 minutes, or until tender.

Drain the prawns under running water to remove excess ice and tumble them in to the pan, letting the sauce come back to the boil. When it does, add the lime juice and diced mango and cook for another minute or so until the prawns are cooked through.

Sprinkle with the chopped coriander as you serve over plain rice.

Source: www.nigella.com

Red Prawn and Mango Curry
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Tags: seafood
Parmesan Cheese Parmesan Cheese

Last time I have been busy in the kitchen cooking mainly Thai food. I felt like I lost inspiration to any other kind of food. On Sunday I went to the local market with hope to be inspired. Every time when I am there I discover new vegetables and fruits. This time I found a place where I can buy any kind of vegetables which are already cut or grated! It felt like a short cut but why not. I noticed grated zucchini and I knew what I am going to cook, a simple and fast pasta sauce. As zucchini is very delicate in taste I decided to combine it with garlic and chili. At the end I added just two slices of parma ham but it is up to you. You can skip the ham. Simple pasta dish done in just few minutes.

4 servings

350 g Rigatoni
300 g grated squash
2 chili pepper, cut into slices
3 cloves of garlic, cut into slices
4 tablespoons of extra-vergin oliv oil
8 slices of parma ham (optional)
some grated parmesan cheese
salt and pepper to taste

On the frying pan, heat the oil, add garlic and chili and let if fry for 2 minutes. Add grated squash and fry for another 5 minutes. Season with salt and pepper. If you wish you can add slices of parma ham. Mix it well.
Boil Rigatoni until al dente, drain the pasta and toss into the frying pan with squash. Serve with some grated parmesan cheese.

 

Rigatoni with Squash, Chili and Parma Ham
Parmesan Cheese
Rigatoni with Squash, Chili and Parma Ham
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Tags: pasta
Red Curry Paste Red Curry Paste

Running a cooking course is really a great experience and I really enjoy it. However it can be challenging in many ways and informative.

How should I present the topic? What recipes to choose? Where to buy the best ingredients? What if someone is vegetarian or allergic to fish? What will happen if something does not work as I thought?

First of all I need to decide what recipes the participants are going to cook.  I try to use recipes which are rather simple and easy to cook because I believe that cooking should be fun and not complicated.  All recipes I use I tried before, changed a bit and adjusted to my taste. On Friday I had Thai cooking session. There are plenty of great Thai recipes and I decided to have one soup, one salad and two different curries.  

Secondly you need to think that some participants might be vegetarians, have some allergies or might not like some type of food. The cooking course should be for everyone. Yesterday I had one vegetarian person and one who was allergic to fish and sea food. The Thai kitchen is friendly for vegetarian but people with fish and sea food allergic need to be careful because nearly all recipes consist of fish sauce or shrimp paste. My great participants were so kind and before they added fish sauce to the dishes they left a portion for the person with fish allergy. All of us could enjoy the great food.

Thirdly you need to find good quality of ingredients and those which are more exotic and rare on the market. I have been in Sao Paulo for one year now, so I have already found my favorite shops but too short time to know everything. It is always a challenge to find exotic ingredients like tamarind or fish sauce. With help of kind people and Facebook I managed to solve it. The exotic Thai ingredients like fish sauce, kaffir lime leaves I found at TOWA market in Liberdade, Sao Paulo. They have a Thai section on one wall. 

Once you overcome those challenges and my participants are trying new recipes you never have the guaranty that the food will taste exactly the same as it does at my home. There are many factors which influence the end result. The quality of ingredients (even if you think that you buy the best one), time of cooking, how efficient or inefficient the stove or oven is, what will happen when you double the recipe and more! During the Thai cooking session suddenly the soup did not taste as it should. The recipe was double and once the shrimps and vegetables where added the soup did not boil as the stove was not powerful enough. At the end it worked out and I learned that next time we will not double some recipes. It is better to prepare in two separate pots.  

As a teacher you wish that everything would work well and that participant will go home satisfied with a smile on their face. You wish that they will cook those new recipes to their family and friends. I also wish that they will experiment with new ingredients, try new tastes and be braver when using chili pepper. If you know that it works well I can sleep well.

Thank you to all of you who are participating at the cooking courses at the Scandinavian Church. Every time I meet you I get so much positive energy from your enthusiasm, eagerness to learn and try new exciting dishes.  

Thai Cooking Session
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Green Curry Paste, Lemon grass and Lime Green Curry Paste, Lemon grass and Lime

Today is a warm day in Sao Paulo and the temperature is around 30 C. I might be enjoying the sun outside but I choose to be at home and work on new recipes which I am going to cook together with my students on Friday. Yes... I will have a new cooking session with Thai food and I cannot wait. Thai food can be so exciting and all those exotic ingredients like kaffir lime leaves, tamarind paste, fish sauce, lemon grass are now spread in my kitchen waiting to become a part of any dish. Today I am cooking Thai Green Chicken Curry with green bell peppers and some champignons. It is very simple dish and you do not need more than 30 minutes to prepare it. Perfect for dinner, just be careful when using green curry paste (or any curry paste) because the heat level might surprise you. I like spicy food so I normally use more curry paste in my cooking. Start with one spoon and then increase if you think you want it spicier! Enjoy it and let me know how you like it.

Thai Green Chicken Curry
Kaffir Lime Leaves
Green Curry Paste

4 servings

2 tablespoons sunflower oil
1 green bell pepper, cut into 2cm pieces
2 tablespoons green curry paste
500g skinless chicken thigh fillets, cut into 3cm pieces
400 ml coconut milk
200 ml chicken stock
5 dried kaffir lime leaves 
200 g fresh champignon, cut in half
2 tablespoons fish sauce
1 tablespoon lime juice
1 teaspoon palm sugar

Heat oil in a wok or deep frypan over high heat. Add green bell peppers and champignons and stir-fry for 3-4 minutes until golden. Set them aside.

Add green curry paste to wok and stir briefly. Add chicken and stir-fry, tossing to ensure paste doesn't burn, for 2-3 minutes until seared. Add coconut milk, chicken stock, lime leaves and bring to the boil. Return green bell peppers and champignons to pan, then reduce heat to low and simmer for a further 5 minutes until chicken is cooked. Stir in fish sauce, lime juice and sugar and heat through for 1 minute.

Serve with steamed rice.

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Tags: chicken
Thai Chicken Soup with Coconut Milk

4 servings

500 g chicken meat cut in thin slices
2 red chili peppers
1 lemon grass cut into slices
1 tbsp oil
1 tbsp fish sauce
1 tbsp sugar
2 tbsp juice from grated ginger
3 leaves of kaffir lime (or grated lemon skin from one lemon if you can’t find kaffir leaves)
7 dl chicken broth
400 ml coconut milk
1 lime
10 cherry tomatoes cut in half
250 g champignons cut in half
5 green onions, chopped
2 tbsp chopped coriander

Cut the chicken meat in thin slices. Clean the chili and cut into thin slices. Trim off the very end of the lemon grass root. Smash with the side of knife, cut into 2 cm pieces.

Fry chicken on medium heat, together with chili and lemon grass for around 5 minutes. Season with salt.  Add fish sauce, juice from ginger, lime leaves or (grated lime skin from one lime if you can’t find kaffir leaves). Add the chicken broth and coconut milk. Bring to boil and let it cook over low heat around 10 minutes. Stir gently from time to time. Add fresh juice of lime and taste .

At the end add mushrooms, green salad onion, tomatoes and let it cook for one minute. Garnish with chopped coriander leaves.
Serve and enjoy!

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Tags: soup

Gravad lax is one of the most delicious traditional Swedish dishes. It is obligatory on the Swedish Smörgåsbord. It is easy to prepare and ingredients are easy to find. Lax is the Swedish word for salmon and gravad means dill-cured. You can eat it in thin slices with a cold dill and mustard sauce as a starter, or serve as a main dish together with potatoes stewed with dill.

8 servings

2 pieces  fresh salmon filets with skin on, 500g each
2-3 tbs sugar
4 tbs salt
2 bunches of dill
1-2  tsp crushed white pepper

Sauce
2 tbs mild mustard
1 tsp Dijon mustard
2 tbs sugar
2tbs chopped dill
1½ tbs red wine vinegar
200 ml vegetable oil 
salt and white pepper 


To avoid any risk of parasites or bacteria, it is recommended to freeze the salmon for a minimum of 3-4 days, and then defrosting it before preparing. Make sure there are no bones left. Start by crushing the white pepper, then and salt and sugar and mix it all. Lay the 2 filets with the skin downwards. Put all the spice mix on the fish and then add dill (do no chop the dill as it will be easier to remove when the salmon is ready). Lay one file on top of the other with spices and dill in between. Place it in a tight plastic bag, push out the air and then thigh it with a knot. It is important that the plastic bag is 100% tight. Place the bag with the salmon in the refrigerator. The salt will separate water from the fish, becoming a marinade, and therefore turn around the bag with the fish twice a day. After two to two and half days the salmon is ready to eat. Take it out of the bag, pour out the marinade and clean the salmon from dill and peppercorns.

For the sauce combine the mustard, sugar, wine vinegar in a bowl and mix it well together. Add slowly some oil in thin stream while stiring it vigorously. When the sauce has a consistance of mayonnaise you can add chopped dill.
Season with salt and fresh-ground pepper.

Dill-Cured Salmon - Gravad Lax
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Tags: fish

Once you try these little delicacies you will love them. I still feel spicy chili on my lips and the taste of crunchy raw vegetables, fresh aromatic mints and coriander leaves and gentle noodles ...just simply stuffed into rice wrapper. It is up to you what kind of filling you will use. Today I did some roles with only vegetables and some of them have additionally slices of fried beef. When I lived in Sweden I used to make them with pork, usually belly – cooked and then thinly sliced. To make the taste even more substantial I used to add some cooked shrimps. The combination of ingredients; freshly cooked shrimps and pork together with crunchy vegetables created unforgettable taste. My suggestion is that you should try different types of ingredients and I am sure you will find your favorite. Good Luck!
 

Vietnamese Fresh Summer Rolls with Hoisin Sauce

8 servings

200 g lightly fried and sliced beef tenderloin
1 block of rice noodles
8 leaf lettuce
4 sprigs of mint, leaves picked
4 sprigs of coriander
4 sprigs basil leaves (optional)
1 carrot, cut into thin matchsticks
¼ cucumber, cut into thin matchsticks
1 ripe avocado, sliced lengthwise into 8 even pieces
8 rice paper wrappers
2 chili, finely sliced

Hoisin Sauce or Dipping sauce:

1 tbsp sugar
2 tbsp lime juice
1 tbsp fish sauce
1 garlic clove, crushed
1 chili, finely sliced
4 tbsp salted roasted peanuts, roughly chopped

Put the noodles in a large bowl and pour over boiling water. Add ½ tsp salt, leave for about four minutes until al dente, then rinse well in cold water and drain thoroughly.

Set out all the ingredients within easy reach of a clean, dry chopping board. Fill a wide, shallow bowl with warm water. Place one spring roll wrapper in the bowl and let it soak until limp, about 5 seconds.

Lay the wrapper down flat on your work surface. In the upper center section of the wrapper, place one piece of lettuce and a small clump of rice noodells. In a compact vertical line, arrange few piece of the carrot, cucumber, and one piece of avocado. Top with two or three slices of beef and with a line of herb leaves such as mint, basil and coriander. Finish with two slices of fresh chili.

Bring the bottom edge of the wrapper tightly up over the filling, and then fold the sides in over it. Continue to roll up tightly and place on a plate, join-side down. Cover rolls with lettuce leaves to keep them fresh.

Once all the rolls are made, make the sauce or use ready made Hoisin Sauce.
For a dipping sauce whisk the sugar into the lime juice to dissolve, then add the remaining ingredients. Adjust to taste if necessary.

Vietnamese Fresh Summer Rolls with Hoisin Sauce
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Tags: vegetarian

Last time for dinner I had a couple from India. My living room is connected to kitchen and there I had many eggplants lying on the trey, waiting for being cooked. Mau asked me what do I do with eggplants and I start to tell her about all different dishes, mainly Italian and Turkish where I use them a lot. She explained that she cooks Baigan Bharta and is so simple and delicious. The name was not at all familiar for me so I asked her to write the name on the paper and all needed ingredients (tomatoes, onion, garlic, coriander leaves, turmeric powder and eggplants). I could not believe my eyes only 6 ingredients, that’s it! Finally she said I need the eggplant to be roasted. With this argument I was convince that I will love this dish. I do not have to spend 1 h frying eggplants which is great!

As I mention before the name “Bharta” was not familiar to me so I start to do some research where I found out that the word “Bharta” refers to dishes in which the ingredients (vegetables) are mashed either before or after the dish is prepared. I learned from my Indian friends that Indian kitchen can differ a lot from region to region. Bhartas are largely North Indian in origin and are made from all sorts vegetables.

The evening before I did Baigan Bharta I roasted eggplants in the oven, 200 C for around 1 h till all the skin on the eggplant is charred and the inner flesh looks really soft. I left them to cool down and just before I went to sleep I had my last session with those beautiful roasted eggplants; I peel off and discard the charred skin. Then I chopped them and moved to the fridge.

Next day it was just to fry all the ingredients and serve with rice. It took me 15 minutes and the dinner was ready. My son was in heaven when he tried it. He told me that I have to stop cooking so delicious food ;). I do not understand should I stop cooking delicious food and just cook good food ;)!Not possible!

4 servings

3 medium-sized roasted eggplants
2 medium-sized tomatoes chopped fine
1 yellow onion, chopped
2 tbsps canola cooking oil
1 tsp turmeric powder
2 cloves garlic chopped very fine
2 tbsps finely chopped fresh green coriander
salt and pepper to taste

Heat the canola oil in a medium-size nonstick skillet.Add the chopped onions and fry them till soft around 5 minutes. Add the garlic and turmeric powder and fry for one more minute.

Add the tomato and stir well while cooking for 3-5 minutes. Sprinkle a little water if needed.

Add the eggplant and mix well and cook for 3 minutes. Add the chopped fresh coriander and stir. Cook another minute and turn off the heat.

Serve hot with Chapatis (Indian flatbread) and Rice. The recipe for Chapatis will come soon!
Let me know if you like it ;) Thank you Mou for a great recipe.

Baigan (Brinja) Bharta
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Tags: vegetarian

Cooking Indian Food might be challenging in many ways. It is time-consuming, seems rather complicated with many spices and offers many tears while chopping onions. However once you try to cook it you will discover new flavors and vegetarian food becomes so tasty and good thanks to all exotic spices. You need to buy some Indian spices like Garam Masala, Coriander, Cumin, Turmeric Powder, Fennel seeds and you are ready for cooking. This summer I was privileged to learn some tricks about Indian food from Indian Chef Rajendra Rawat. Before we started cooking he gave me a sack of 20 kg onions and 5 kg of garlic to peal. I did it and it felt like I passed the test then it was just to cook. He showed me how to make the base for all Indian sauces and of course we used lots and lots of onion. I had great fun with Chef Rajendra Rawat  and I hope it is was not the last cooking session because I have so much to learn from him.
Today I cooked Cauliflower Cashew Masala and served it with basmati rise. I had also some baked eggplants which I fried with onion, garlic and chopped tomatoes. At the end I just added chopped cilantro, more about it Baigan Bharta soon.  
 

Cauliflower Cashew Masala

4 servings

Ingredients
500 g cauliflower cut into bite size florets
1 tsp salt
1/2 turmeric powder

Masala 
2 tblspn vegetable oil
1 tsp fennel seeds
1 large onion sliced thinly
2 large chopped tomatoes 
2 tsp chili powder
1 tblspn coriander powder
1 tsp garam masala powder 
1 tsp turmeric powder
4 tblspn finely chopped cilantro 
Salt to taste

Grinding
2 dl grated coconut
2 tsp fennel seeds
1 tblspn cinnamon powder
10 to 15 cashewnuts
1/2 cup water or as needed to make smooth paste

In a saucepan take chopped cleaned cauliflower and cover it with water. Add in salt and turmeric powder. Bring it to boil and cook for 5 minutes till cauliflower is cooked. Drain and set aside.

Take grinding ingredients in a blender and add enough water to make into a smooth puree. Set aside till use.

Heat oil in a skillet. Add in fennel seeds and let it splatter. Add in onions and cook till it turns golden. Add in chopped tomatoes and cook till it gets thick, around 10-15 minutes. Add in salt and spice powders and cook for a minute.

Add in the cooked cauliflower and mix well with the masala. Cover this and simmer on a low flame for 5 minutes. Add in the ground masala and some water if needed. Mix this and cover again. Cook for around 8 to 10 minutes on a very low flame till the masala is thick. Just before serving add chopped cilantro leaves and serve with basmati rice.

 

Cauliflower Cashew Masala
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Tags: vegetarian

Mexican Cooking Class

Friday morning on my way to the Scandinavian Church in Sao Paulo to run Mexican cooking session. This time Kasia Smith is going to help me and she is going to share her knowledge about Mexican food. We have many dishes which we are going to cook; Chicken Tinga Taco, Vegetarian Encheladas, Salsa Pico de Galo, Homemade Flour Tortillas and we will finish with Mexican Brownies. So exciting!

This is what one of my students wrote about Mexican cooking class "Thanks Agnieszka and Kasia!! We learned a lot! We had a great spicy lunch together and a truly amazing dessert... oh yumm, chilli and chocolate together!! 

Here comes some recipes. Have a nice weekend.

Chicken Tinga Tacos

10-12 tacos

1,5 kg trimmed, skinless, bone-in chicken thighs
4 tablespoons of olive oil
2 limes
salt and freshly ground black peppar
1 large onion, thinly sliced
6 large garlic cloves, minced
6 tomatoes, cored, peeled and roughly chooped
3-4 tablespoons of chopped chipotle in adobo sauce
2 1/2 cups chicken, beef or vegetable broth
corn or flour tortillas

Toppings

salsa
cabbage
red onion, fresh or pickled
cilantro
sour cream
avocado or quacamole

Mix together olive oil, lime juice and half of the garlic. Add chicken. Season with salt and pepper and let it marinate for an hour.

Heat the olive oil in a large nonstick skillet. Add chicken to the skillet and cook over moderately high heat, turning once, until browned, about 12 minutes. Transfer the chicken to a 9-by-13-inch baking dish and pour of the fat from the skillet.

Add more olive oil to the same skillet, add onion. Cook over moderately high heat, stirring occasionally, until the onion is lightly browned and softened, 5 minutes. Add the garlic and cook until fragrant, 2 minutes. Add the tomatoes, the chipotles and the broth and bring to boil. Simmer over moderate heat, stirring occasionally, until thickened and slightly reduced, 20 minutes.

Preheat the oven 180 C. Transfer sauce to a blender. Puree until smooth and season with salt and peppar. Pour the sauce over the chicken. Bake the chicken uncovered in the center of the oven for about 45 minutes, until the meat is tender and the sauce is very thick and darkened around the edges. If the sauce still appears watery after 45 minutes, take the chicken out and return sauce to the oven for a little bit longer. You do not want to overcook your chicken!

Remove the chicken from the sauce and shred the meat; discard the bones. Return the chicken meat to the sauce and mix well.

Spoon chicken onto each tortilla and garnish the chicken tacos with desirable toppings.

Source:Kasia Smith

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Tags: chicken

6 dl

5 large Roma tomatoes, whole
1 serrano or jalapeno chile, whole
2 cloves garlic, skin on
1/2 medium red onion, cut into 1 inch wedges
1 1/2 cup of cilantro leaves
1 chipotle chili in adobo sauce
juice of 1-2 limes, or to taste
salt to taste

Turn the fan over your stove on. Put a piece of aluminium foil in a heavy saute pan (preferably cast iron) and set it over medium-high heat. Place the whole tomatoes, jalapeno chile, garlic cloves and onion in the pan and dry-roast them on all sides until well charred and soft. The garlic, chiles and onion will be done sooner, the tomatoes may take 10 minutes longer to cook.
Peel the garlic, stem and seed the chile. Place the tomatoes, garlic, chile, onion in a blender. Add cilantro, chipotle chili and lime juice. Pulse until the salsa is smooth. Season with salt. The salsa will keep refrigerated for several days. Taste and reseason after it chills.
 

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Tags: salsa

5 dl

3 ripe medium tomatoes or 2 cups little tomatoes, diced
1/2 small red onion, finaly diced
1 jalapeno, stemmed, seeded and minced
1 garlic clove minced
1/2 cup fresh cilantro leaves
juice of 2 limes or to taste
3 table spoons of olive oil
salt and freshly ground peppar to taste

Combine all the ingredients in a bowl and mix it well together. Cover and let stand for one hour to allow the flavors to marry.

Source: Kasia Smith

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Tags: salsa

16 tortillas

375 g flour
1 teaspoon salt
1 teaspoon baking powder
0,8 dl vegetable oil
2,5 dl warm water

If using stand mixer: combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begings to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth. Transfer to the well floured surface.

If using hand mixer: combine flour, salt and baking powder in the bowl. Add water and oil and using dough attachments of the mixer mix until dough comes together. Turn the dough onto the well floured work surface and knead a dough until nice and smooth.

Divide dough in half, the in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.

After rest period, heat a large pan. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Do not stack uncooked tortillas on top of each other or they will get soggy. 

When pan is very hot, place one dough circle into pan and allow to fry about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. Flip to other side and fry for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container lined with paper towel. This will keep them soft and pliable.

Source: Kasia Smith
 

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Vegetables Vegetables

6-8 servings

Sauce

3 each of guajiilo and ancho chiles, stemmed and seeded
7 dl water
1 medium onion, quartered
3 large garlic cloves
6-8 tomatoes
1 tablespoon ground cumin
1 1/2 tablespoons ground coriander
1/2 teaspoon dried oregano, preferably Mexican
salt and freshly ground pepper

Enchiladas

3 tablespoons of olive oil
1 large onion, thinly sliced
1 red bell pepper diced
1 green bell pepper diced
1 tablespoon ground cumin
1 tablespoon oregano
fresh lime juice to taste
2 cups cooked black or pinto beans
1 cup chopped cilantro
1/4 cup of enchilada sauce
1/4 cup of salsa
4 cups mild cheese (mozzarella, mild cheddar, Monterey Jack), shredded
salt and freshly ground pepper
12 corn tortillas

Toppings

green cabbage
sour cream
cilantro
salsa
avocado
fresh jalapeno pepper
red onion

Boid the water. Add chilies and boil for 2-3 minutes. Using a slotted spoon, transfer the chiles to a blender. Add 2 1/2 dl of the chile soaking liquid, the onion, garlic, tomatoes, cumin, coriander and oregano and puree.

Strain the red chile sauce through a fine mesh sieve into the saucepan, pressing and scraping to remove the skins and any stray seeds. Cook, stirring occasionally, until the sauce is slightly reduced, about 15 minutes. Season with salt and pepper. Spoon about 1 cup of the sauce into the bottom of 10 by 15 inches baking dish.

Preheat the overn to 180 C. In a large skillet, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add bell peppers, cumin, coriander, oregano and lime juice, cook until bell peppers are softened, about 5 minutes. Stir in the beans, cilantro and enchilada sauce and salsa. Cook for another 5 minutes. Let it cool slightly and stir in half of the cheese.

Prepare work surface for rolling enchiladas, large cutting board, or baking sheet works just fine. Preheat the cast iron skillet, add a little bif of vegetable oil and fry tortilla about 10 seconds per side. Dip tortilla in the enchilada sauce and put it on the work surface. Spoon the filling onto tortilla and roll up into a tight tube. Place the tube in the baking dish, seam side down. Repeat all the steps with other tortillas. Spoon the remaining chile sauce on top, spreading it to cover
the enchiladas. Sprinkle with the remaining cheese. 

Cover the enchiladas with foil and bake for 45 minutes, until heated through and bubbling, remove the foil halfway through cooking. Let the enchiladas cool for 10 minutes. Serve with desirable toppings. 

Bon Appétit

Source: Kasia Smith

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Tags: vegetarian
Mexican Brownies

140 g unsalted butter, cut into 1-inch pieces
250 g sugar
90 g natural unsweetened cocoa powder
1 teaspoon cinnamon
1/4 tsp cayenne pepper
1 tsp vanilla extract
2 large eggs
40 g unbleached all purpose flour
1 cup walnut pieces

Position rack in bottom third of oven; preheat to 160 C. Line 8*8*2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with butter.

In a bowl mix sugar, coco powder, salt, cayenne pepper and cinnamon.

Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add the dry ingredients from the bowl and vanilla. Stir to blend. Let cool 5 minutes (mixture will still be hot).

Add eggs to hot mixture one at the time, beating vigorously to blen after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crubs attached), about 25 minutes. Cool in pan or rack.

Using foil overhang, lift brownies from pan. Cut into four strips. Cut each strip crosswise into four brownies.

Enjoy this amayzing combination of cacao and spicy touch of cayenne pepper. I just warn you it is so addicting ;)!

Source: Kasia Smith

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I am not sure if I have been writing about this before, but since January this year I am helping as a volunteer at the Orphange.  I usually go there once a week with some of my friends. There are around 22 children in different ages from 3 months up to 17 years. The first time I arrived there I was very nervous because I did not know how I would react emotionally. The children ran to hug us and in a few seconds I just felt like I am part of their family. The kindness, happiness and the hope in their eyes for finding someone who will love them and take care of them are so powerful. It also reminds me about how lucky I am to have my own mother and father. Don’t get me wrong, the children I meet have a great environment and the people who take care of them are really caring and loving them. I would just wish that all children have a parent who gives them love, who cares about them and who fights for them when it is needed.

Since I am going to Europe for holidays soon I really wanted to surprise them. Together with my friend Kasia (master when it comes to baking) we did 38 cupcakes. We had such a fun baking them together and the recipe you will find here is so easy. We used brown sugar but if you cannot find it just use normal sugar.

When we were ready with the cupcakes we drove to the Orphanage. I was carrying the cupcakes on a tray and one of the boys ran to me and I saw his eyes opening wider and wider. I wished I could just give it to him and watch him eating, but I was not allowed to do it before I got permission from the staff. There are rules to follow and I have to respect them. With 22 children you need to have rules otherwise it would be chaos.

All the teachers were happy when they saw the cupcakes and thought that we are going to celebrate something special. They invited us to eat lunch with them and it was so nice to sit with them by the table, chat, laugh and again being part of their big family (the food was delicious and I got to try homemade potato chips, one of the best I have ever eaten). I am so lucky to be able to experience Brazilian hospitality and to meet all these great people and children.

I think this is the longest introduction I have ever written on my blog, but I really wanted to share this with you.

Carrot Cupcakes

16 Cupcakes

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 cup vegetable oil
1 cup firmly packed light brown sugar or normal sugar
2 large eggs
1/2 teaspoon vanilla
1 3/4 cups finely shredded carrots (about 4)
1/3 cup walnuts, chopped fine, toasted lightly, and cooled
1/2 cup sweetened flaked coconut

For icing
1/2 cup (about 4 ounces) cream cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
50 g sugar

Make cupcakes:
Preheat oven to 175°C. and line sixteen 1/2-cup muffin tins with paper liners.

In a bowl whisk together flour, baking soda, salt, and spices. In another bowl whisk together oil, sugar, eggs, and vanilla and with a wooden spoon beat in flour mixture until combined well. Add carrots, walnuts, and coconut, stirring until just combined. Fill muffin tins two thirds full with batter (there will be enough batter remaining to make 4 more cupcakes) and bake in middle of oven until a tester comes out clean, about 18 minutes. Turn cupcakes out onto a rack and cool completely. Muffin tins may be used again immediately for second cupcake batch. Cupcakes may be made 2 days ahead and kept in airtight containers.

Make icing:
In a bowl beat together icing ingredients until fluffy. Icing may be made 2 days ahead and chilled in an airtight container. Soften icing at room temperature to spreading consistency. Spread icing on cupcakes and decorate with whatever you wish!

Carrot Cupcakes
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Quinoa Quinoa

I am not vegetarian however I start to like to cook and eat vegetarian food. Since I moved to Sao Paulo I visited many great restaurants serving mainly vegetarian food and I just love it. It seems like my body also like it because I feel so light after eating it.
One of my favorite vegetarian restaurants is run by Tatiana Cardoso with name Moinho de Pedra. Tatiana´s food is not just about what we put in our mouth to get energy and nutrition, it is so much more. The dishes are beautiful, tasty and eating them is a real pleasure. The place is cozy and people working there are very friendly, you feel like at your grandmother home. In the same building you will find a shop where you can buy good quality ingredients and spices which will make yours cooking more fun. I discovered Moinho de Pedra thanks to my vegetarian friend Sara. Thank you my Dear for opening my eyes for food that I ignored before.

4 servings

1.5 dl quinoa, cooked
150 g tofu, chopped
200 g shimeji
1 small broccoli, cut in small pieces
1 small yellow onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp parsley, finely chopped
1 chili, finely chopped
1 tsp sea salt
juice from 1/2 lime
black pepper
olive oil

Cook the quinoa in a pan with vegetable broth, around 10 minutes. 

Separate the shimeji mushrooms and fry them together with chopped onion and chopped garlic around 5- 8 minutes. When the mushrooms are lightly brown move them to a separate plate. 

In another frying pan fry tofu, broccoli together with chili around 5 minutes.

In a separate bowl mix quinoa with fried mushrooms, tofu and broccoli. Season the salad with salt, black pepper, lime juice and chopped parsley. Mix well and serve it immediately. 

When I was done with the salad I realized that if I would do it again I would add some chopped mango just to give some sweetness to this salad and make it more colorful.

 

Quinoa Salad with Fried Tofu and Shimeji
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Last night I could not sleep as I woke up from time to time thinking about Sweet Potato and Quinoa Patties which I saw on the blogg of Dagmars Kitchen´s.

I decided to change the original recipe and add some more spices like my favorite chili. Sonja serves her patties with ginger yogurt and I like this combination. Since quinoa and sweet potatoes are rather mild in taste I decided to serve my patties with tomatoes salsa.

Feel free to try both options and share your opinion. I would like to know what do you like best. Have a nice weekend.

About 15 patties

1.5 dl white quinoa, cooked
1 sweet potatoe, coarsely grated
4 eggs
4-6 tbsp breadcrumbs
50g parmesan, grated
1 small yellow onion, finely chopped
2 cloves garlic, finely chopped
3 tbsp parsley, finely chopped
1 tbsp coriander, finely chopped
1 chili, finely chopped
1 tsp sea salt
black pepper
olive oil

Cook the quinoa according to the package instructions and when it is cooked let it cool.
Mix the quinoa with all other ingredients until smooth. Put the batter into the fridge for a half an hour.
Shape the patties and fry them in olive oil for about 3 minutes on both sides.
Serve them with tomatoes salsa and green salad.

Sweet Potato and Quinoa Patties
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If you ever had possibility to try baked fresh heart of palm you will understand that it is one of the true culinary delights! It is served as a first course accompanied by melted butter, salt and pepper, and honey. Fresh hearts of palm might be difficult to find in Europe, you can buy one in cans but they do not taste the same.
Here in Brazil, Sao Paulo I can find them in the super market OBA. You can not miss it as it is normally 0,5 m long and light green. 

4 servings

50 g unsalted butter
2 large fresh hearts of palm
salt and freshly ground pepper to taste
1/2 dl mild honey if you wish

Preheat the oven to 180 C.

Melt the butter in a small saucepan. Set aside.

Run a sharp paring knife down the length of the first layer of outer bark surrounding the palm heart. You will feel that the first layer is easy to remove with your fingers. The second layer is more tender. Leave it intact. Place the palm hearts in a baking pan and generously brush with the butter. Season with salt and pepper. Bake for 2 hours, or until they can be easily pierced with a paring knife. It should feel soft and buttery. 

Serve them with salt, pepper, and honey if you wish.

 

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This cake is dedicated to Stephanie Clark Cirihal, our yoga instructor. It took me some time to find right cake for you but it is the most healthy cake I have ever done. To You my Dear who keep us in shape and share with us so much possitive energy!

The recipe comes from the book of David Frenkiels och Luise Vindahls "Green Kitchen Stories" which I can really recommend.

1 1/2 dl cold pressed olive oil 
1 1/4 dl maple syrup or honey 
50g dark chocolate (75%) in bits 
5 dl raw beets, 3-4 medium, grated 
3 eggs 
3 3/4 dl light spelled flour 
2 teaspoons baking powder 
5 tablespoons cocoa 
1 pinch of sea salt 
1 tablespoon coconut flakes

Preheat oven to 180 °C. 

Heat the oil in a saucepan, add the maple syrup and chocolate. Stir until the chocolate has melted. Pull away from the heat. Add the grated beetroot and mix well. Whisk the eggs in a bowl and pour them into the pan. Mix flour, baking powder, cocoa and salt and stir into the chocolate batter. 

Grease a baking tin, about 20 cm in diameter, with a little oil. Sprinkle coconut flakes on the sides. Pour cake batter into pan and bake for 25-30 minutes or until the cake has become a bit dark and cracked on top and still slightly sticky inside. Let cool for 15 minutes. Turn the cake gently from the mold. 

You can eat it right away or wait until it is cool.

Chocolate Cake with Beets
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Manioc Manioc

Manioc Breakfast Cake, in portuguese Bobo de Mandioca
This starchy root has been on my list to eat but I did not know how to buy the right one. There are several types, including one that is toxic - so you understand my concern. The toxic one you need to soak and cook to rid it of its poisons. This plant has been the staff of life among the Brazilian Indians for millennia. The fresh pulp is cooked and you can eat it with smelted butter or fry it.

Today I baked cake with Mandioca and Mini Bananas. Maria, my guide in Brazilian kitchen bought Mandioca from her friend "colega motorista" and showed me how to feel if Mandioca is mature. As you see on the picture above I could easily peel the skin of Mandioca without using knife. This is the secret which Maria liked to share with me - tacit knowledge - known only by the locals! What I love about Brazilian people is they willingness to share their culture.

It is not possible to not like exploring this beautiful country and not getting to know those great people. I feel very privilege to be here.


2 pounds monioc root
14 tablespoons unsalted butter, at room temperature
2 cups of sugar
4 large eggs
2 tablespoons all-purpose flour
1 teaspoon baking powder
2 cups milk
2 cups fresh or canned unsweetened coconut milk

Preheat the oven to 200 C. Generously butter baking pan. Flour the pan and tap out any excess.
Peel the manioc root and grate as finelly as possible, removing all threads. For my friends from Sao Paulo you can buy manioc root grated on the street market.
In the bowl of an electric mixer, blend the butter and sugar. Beat in the eggs one at a time, then add the flour and baking powder and beat until smooth. 
Fold in the grated manioc root and gradually add the milk and coconut milk.
On the botton of pan put some slices of bananas for decoration. Pour the batter into the pan and bake for 30-40 minutes. 
Enjoy :).

 

Manioc Breakfast Cake
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Thursday morning on my way to the Scandinavian Church in Sao Paulo to run cooking session. My lovely brasilian friend Luiza helps me to take all the staff, 5 big begs with food, pots, two cakes and Lady Pumpkin. This time we are going to prepare both Moqueca with Shrimps which we are going to serve in baked pumpkin. I learned this dish from my friend Luiza and she explained to me that once you serve Moqueca in the pumpkin it is called Bobó de Abóbora com Camarão. 

Thank you Beata and Cecilia for inviting me again to the Skandinavian Church. I hope we will celebrate Beata birthday as I took with me American Lime Pie.

 

6 servings

700 g large peeled fresh or frozen shrimps + 6-8 fresh shrimps not peeled to fry and decorate the dish
2 large onions, chopped
3 large tomatoes, peeled, seeded and chopped
2 large red bell peppers, seeded, deveined and chopped
4 tablespoons chopped fresh cliantro + extra for garnish
2-3 tablespoons palm oil – dendê oil
1 teaspoon Sambal Oelek or other spicy mix of pepper
4 cans of coconut milk – or two bottles 500 ml
lime juice from half lime
400 g Japanese pumpkin peeled (abóbora japonesa), cut into thick cubes
1 whole pumpkin about 2-3 kg, to serve the ready Moqueca in
2 -3 tbsp creamy cheese type Catupiry
salt and pepper

Preheat oven to 200 ° C.

Hollow the pumpkin (you need to be careful not to damage the bottom of the pumpkin as it is going to serve as a pot for our Moqueca), remove the seeds and fibers, clean the inside of the pumpkin, rub it with salt - about 1 tablespoon of salt. Take some oil on the exterior side of the pumpkin. Place the pumpkin in preheated oven for about 40 minutes or until it feels soft inside.

Cook cubes of pumpkin in a pot until they are soft. Take away the water and smash the pumpkin so it is ready to add to Moqueca. The smashed pumpkin we add to make the Moqueca thicker in consistence.

Dice the onion, tomatoes and peppers. On the hot pan add palm oil (dendê), add vegetables and fry them about 5 - 10 minutes. Add coconut milk, stir constantly and bring to boil. Remove the frying pan from the heat, add the pumpkin mousse, catupiry cheese, shrimps, some coriander. Put back on the heat and cook for 2 minutes. Season the dish with salt, freshly grounded pepper, sambal, lime juice and fresh cilantro. Sambal Oelek can be replaced with a fresh chili pepper.

Pour the ready Moqueca with shrimps into the baked pumpkin and put in the oven for additional 10 - 15 minutes. Decorate with fried shrimps and serve with quinoa or rice and green salad.

If you do not have time you can serve Moqueca in a pot. I just like the idea of serving it in the baked pumpkin! I promise your guests are going to be impressed. Enjoy!!!
 

Bobó de Abóbora com Camarão
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Cebiche Cebiche

Inspired by the trip to Peru I run to the shop to buy fresh fish to prepare Cebiche, one of the most common Peruvian appetizer.  The raw fish is “done or cooked” by the action of citrus juice like lime or lemon. Originally Peruvians were using juice from sour oranges. Cebiche, or ceviche, is now eaten all along the Pacific coast, and every restaurant has its own version. The most common is with white fish, lime, chili, celery sticks and parsley.

My favorite Cebiche is with white fish fillets such as cod, halibut or coley mixed with chili, lime juice, red onion and coriander. The marinating time is around 30 minutes but I prefer leave the fish much longer in marinate. Try and experiment with the timing and different ingridience to see how you like it best.

4 servings

500 g firm white fish fillets such as cod, halibut or coley, skinless and boneless
½ medium red onion, sliced lengthways
2 chili, sliced - if you do not like it spicy add 1 chili
juice of 7 limes
2 tbsp finely chopped coriander
salt and ground black pepper

Cut the fish into bitesize pieces, more like to sashimi about 2 cm in across and place in a bowl with the red onion, chili and coriander. Season with salt and pepper.
It needs a lot of salt.

Pour the lime juice over the mixture and stir gently. Cover and leave to marinate for 30 minutes, then stir again and leave for more 30 minutes. The fish is ready when it has become opaque, looks like it is cooked. Try it and check if you need some salt and pepper.

When the fish is ready serve it immediately.

In Peru this dish is serve together with boiled sweet potatoes.

Cebiche
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Today I really do not have much time for baking but I promised my son that I will suprise him when he is back from school. I decided to make super simple pie!

Who does not like simple recipe with few things to buy, short time of preparation and simply deliciouse! I really do and as you have seen before I try to bake simple cakes, maybe becauce I do not have enough patience. On my shopping list I only put five things to buy: oreo biscuits, butter, condensed milk, four eggs and limes. Can it be so simple, try and tell me how do you like it.

Lime pie recipe comes from Emelie Holm's book “Small cake”. I promise you that once you taste it you will do it over and over again.


 

6-8 portions

1 package oreo biscuits
50 g butter
1 can of condensed milk (400g)
4 egg yolks
juice from 3 limes

Crush the oreeo biscuits and melt butter in a pan. Mix well crushed biscuits with melted butter. Place the butter- crumb mixer on the bottom of a pie dish with removable rim, about 25 cm i diameter. Using your hands, press the butter-crumb mixer down evenly and firmly. Set in 200 °C oven and bake for about 5 minutes. Allow to cool. Lower the oven to 150 °C.

Pour condensed milk in a bowl. Stir in the egg yolks, one at a time and mix well between each egg yolks. Stir in lime juice. Finally, pour the whole lot on to the baked crust and return it to the oven for another 15-20 minutes.
Enjoy it!

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Tags: dessert, cake

Sunday afternoon I just invited our friend for a coffe and I have less than an hour to do some cake. Here comes my favourite apple pie which you can make in less than 40 minutes.

5 apples
100g butter
1 dl sugar
1 ½ tsp cinnamon
1 dl flour
3 dl oatmeal

Preheat the oven to 225 degrees.

Peel and split the apples, put them in a greased dish. Sprinkle with a few tablespoons of sugar and cinnamon. Melt butter, mix with sugar, flour and oatmeal and spread it over apples. Bake in the lower part of oven for 20-25 minutes. Served with vanilla ice cream or vanilla sauce.

 

Super Easy Apple Pie
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Passion Fruit Pavé Passion Fruit Pavé

Yesterday I cooked dinner for Kasia and her family from California. I knew that her family is a real food enthusiast so it felt like a big challenge. Our guests were very satisfied with food and they really liked our marinated and grilled Lady Octopus. We got three bottles of Argentineans wines. They were so good that I would like to share with you the names because it is really worth buying:

Luigi Bosca – Chardonnay 2011 – Bodega Luigi Bosca Familia Arizu – Argentina. Deep golden color, discreet honey sweetness mixed with smell of tropical fruits such as pineapple and mango – simply delicious.

Salentein Reserve – Cabarnet Sauvignon 2009 – Valle de Uco, Mendoza – Argentina. Second great wine with deep dark red color, taste of blackberries, intense sweetness and unforgotten aroma. Perfect to grilled meat dish.

Domaine Jean Bousquet – Malbec Reserva 2009 – Tupungato Valley, Mendoza – Argentina. Another great wine with balance taste of dark berries, tobacco and vanilla. It suited perfectly to grilled meat and roasted potatoes with rosemary.  

8 portions

16 champagne finger biscuits
2 cans of sweetened condensed milk Nestlé (around 400 ml per one can)
2 ½ dl fresh passion fruit juice from around 6 passion fruits
3 dl milk
10 strawberries
12 g gelatin
2 dl wiped cream
1 fruit of passion fruit for decoration
4 strawberries for decoration

In a food processor or blender, blend the condensed milk, passion fruit juice and smelted gelatin for around 2 minutes.

Prepare 8 glasses which you will fill with passion fruit pave.

Pour the milk into a bowl. Keep 2 biscuit per glass and briefly dip the remaining biscuits in the milk one by one. Cover the bottom of each glass with two biscuits, fitting them snugly. Add some slices of strawberries.

Add passion fruit mixture and chill, covered for 3 hours or longer before serving.

Just before serving decorate with wiped cream, passion fruit and strawberry.

Passion Fruit Pavé
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Black Beans Black Beans

Today I am going to prepare feijoada together with Maria who will guide me during every step.

There are two different ways of preparing this dish depending on the region of Brazil. The Cariocas, natives  from Rio de Janerio, use black beans, onion, and garlic when preparing feijoada.  
In Sao Paulo, feijoada is prepared with brown beans.  Both dishes are very good however I will prepare the light version which is simple and easy to follow! I will not add beef tongue, pork ribs, ears or tail as it might scare many of you to try to do this dish. However I encourage you to try the original feijoada at the restaurant.

 

6 portions

500 g carne seca (salted jerked beef that is air or sun dried) or salted corned beef

500 g black beans
200 g smoked bacon cut in slices
500 g smoked linguica- type sausage (or other smoked spicy sausage) cut in 1 cm slices
1 medium onion peeled and chopped
3 large garlic cloves, chopped
2 bay leaves
salt and freshly ground pepper to taste

THE DAY BEFORE
In a pot, add the carne seca. Add enough cold water to cover generously and refrigerate for 24 hours, changing water minimum twice times.
In another pot, put black beans and cold water to cover and set aside. Allowed to soak for at least 8 hours, or refrigerate overnight.

DAY TWO
Wash carne seca, move to the pot and cover with cold water and bring to boil. Cook it for around 1 hour then drain the water and cook it again in cold water for another 30 minutes. If the meat feels very salty it is good to repeat the process one more time.

Drain the beans and cover them with cold water and bring to boil, reduce heat and simmer, covered, for 45 minutes. In a frying pan heat the oil over medium heat. Add chopped garlic and onion and cook for 5 minutes. In another frying pan cook bacon until it is golden brown.

Add boiled carne seca, sausage, and fried bacon to the beans, bring to boil, reduce heat and simmer, partially covered, for 1 hour or until beans are tender. While cooking stir from time to time so the beans do not stick to the bottom of the pan. It is important to check the level of water so it is always 3 cm above the beans and meat. Add garlic and onion and if needed some more water.

I serve my light feijoada in a ceramic bowl together with rice, sliced oranges, farofa and as a drink I need to have Caipirinha!

Enjoy it!

Feijoada
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Sunday breakfast was very unusual at our home as I served homemade fried squids. I fried them few minutes in olive oil and at the end I added just some garlic. Normally I serve fried squids with garlic mayonnaise but today I only squeezed some lime over them and it was one of the best Sunday breakfast.

Fried Squid
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Tags: seafood
Banana Banana

The Friday market is held few streets from my apartment, a neighborhood of Moema in Sao Paulo. When I entered the street market I met vendors selling many different types of bananas which are displayed on a ten meter long bench. Encouraged by the noisy vender screaming to taste his great bananas I could not resist trying at least few types of those yellowish beauties. We started with the miniature banana, followed by red banana, apple banana with pale white skin finishing with ladyfinger banana which is about five inches long. At the end I bought bananas nanica which
I need to my Banana Curry Soup. In half an hour I am done with my soup and amazed with the result. The sweetness of banana, curry together with spicy ginger and mint brings me back to the street market and I wish I could serve this soup to the vender who introduced me to a new world of bananas!

 

4 servings

3 bananas nanica (or other banana)
5 dl of vegetable broth
½ teaspoon curry
2 tablespoons extra virgin olive oil
a half well chopped onion
1 dl cream
juice from 1 tablespoon well chopped ginger
1 tablespoon fresh mint leaves finely chopped
1 teaspoon lime or lemon juice
freshly grinded black pepper

In a saucepan, place chopped bananas and vegetable broth. Heat until it starts to boil. Add curry powder, salt and cook for about 5 minutes.

In the frying pan put the olive oil and onion. Fry the onion until it is golden brown. Add the onion into the soup and cook for 10 more minutes.

Cool slightly and transfer to the blender. Add the cream and mix until it is fully homogeneous.

Heat the soup on low heat for 1 more minute. Turn off the heat and add ginger juice, fresly chopped mint and lime juice. Add salt and peppar.

If you are not a big fan of banana you can replace it with mature pears (2 big pears should be enough).

Banana Curry Soup
Banana Curry Soup
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Tags: soup, vegetarian
Chef Helena Rizzo Chef Helena Rizzo

After reading an article about Helena Rizzo who has been named the best´s female chef of 2014 I just dreamed about visiting her restaurant Mani Manioca in Sao Paulo. The award had been given to her with the motivation “Their clever cooking, respectful of traditional Brazilian culinary practices and ingredients, is married with modern technique and sprinkled with Spanish influence”.

I asked some of my friends if they would like to join me and in half an hour we were 10 people ready to go to Mani.  When we came there Helena Rizzo was standing outside her restaurant talking to some people. I took with me my camera and when she was free I kindly ask for picture with her. Her simplicity, warm and authentic appearance just stroke me and I felt so happy to be able to stand beside her. As usually in those situations you cannot speak, you just enjoy the moment and no words are needed!!!

While we were waiting for our table she came back and chatted with us! Finally when our table was done our new culinary experience had started:

Right away we got different kind of breads accompanied by butter, sour milk curd with paprika and goat cheese with pink peppercorn. As a compensation for waiting we got some appetizers which are included in tasting menu:

potato chip with roasted beef and Dijon – addicting good
mini baked potatoes with gorgonzola cheese
guacamole bonbon with cornmeal biscuit and dried tomato
octopus sticks with confitted potatoes and sweet paprika – the soft and gentel octopus melted in my mouth


As a starter I ordered Waldorf Salad – apple jelly with celery sorbet, nuts and gorgonzola emulsion. I was amazed by the taste of celery sorbet and the great combination of apple jelly and gorgonzola.

Main course surprised me with different colors and shapes; I ordered Lamb (low temperature) with baked roots and roasted Brazilian nuts with manioc flour. The meat was beautifully soft and juicy and the baked roots were just right for this dish.

Hmm I really liked my choice of dishes and as I understand the ladies who were with me were also very satisfied. Thank you Helena and your great team for bringing us closer to the Brazilian cousine and your way of cooking!!!

Mani, Rua Joaquim Antunes, 210. Sao Paulo, Brazil
+55 11 3085 4148

www.manimanioca.com.br

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Tags: restaurant

Shopping can be very inspiring!!! Yesterday I visited DUMOND shop selling my favorite Brazilian shoes and I saw the new collection with the name SOU BRASILIERA ... and the result is here wild pannacotta with passion ;) to all my BRAZILIAN FRIENDS YOU ARE so CREATIVE!

Milk Chocolate Pannacotta with Passion Fruit Jelly

8 portions

4 sheets of gelatin or 2 bags 12 g
200g milk chocolate
1 vanilla pod
5 dl whipping cream

Passion Fruit Jelly
3 sheets of gelatin or one bag 12 g
juice from 4 passion fruits
1 dl water
2 tablespoons sugar

Garnish with:
1 dl shelled pistachios
1 dl granulated sugar

Panacotta
Add 4 gelatin sheet in cold water for about 5 minutes. Chop the chocolate and place in a saucepan together with cream. Split the vanilla pod and scrape out the seeds and add the seeds to the pan. Heat and stir so that the chocolate melts. Remove the gelatin leaves and let it melt into the chocolate mixture. Let it cool down and then pour into 8 glasses. Leave in the fridge for 2-3 hours.

Passion fruit jelly
Add 3 gelatin sheets in cold water for about 5 minutes. Mix the passion fruit juice, water and sugar in a saucepan and heat on medium temperature. Add gelatin sheets and stir until the gelatin is melted. Allow to cool. Pour the gel on top of the chocolatepannacotta. Put in the fridge for another half an hour.

Chop nuts and place them on a baking paper. Melt the sugar in a frying pan until golden brown. Pour sugar over the nuts and let harden. Sprinkle nuts on the gel and serve.

Milk Chocolate Pannacotta with Passion Fruit Jelly
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Tags: dessert
Coconut Fruits Coconut Fruits

On Sunday market in Moema, Sao Paulo you can find any type of fruites and vegetables. Today I bought fresh coconut fruit and fresh shredded coconut. Just before I was suppose to finish shopping I saw beautiful strawberries which I could not resist. On my way home I had already a picture of dessert which I am going to prepare for my boys.

Back at home I started with honey biscuit and it took me some time as they are quite tricky to do. Then I filled half of coconut fruit with vanilia icecream and strawberries. The last touch was to put honey biscuit and sprinkle some shredded coconut! Hmm...so good!

4 portions

2 cleaned coconut fruit divided in half
20 strawberries
1 vanilla pod
2 tablespoons butter
½ dl granulated sugar
½ lime, grated rind

Honey biscuit (around 15 pieces)
50g butter
2 tablespoons honey
1 dl granulated sugar
¾ dl flour

½ liter of vanilla ice cream
shredded coconut for decoration

Put oven at 200 ° C. Melt butter and honey in a saucepan. Add sugar and flour and mix to a smooth batter. Allow to cool slightly.

Roll small balls of dough, make them flat and thin and place them on a baking sheet with parchment paper. Bake about 4 cookies at a time in the middle of the oven for about 6 minutes. Remove and shape them immediately into rolls. Readily to cool on a rack.

Cut  strawberries. Split the vanilla pod and scrape out the seeds.

Melt butter in a pot. Add the strawberries, sugar, vanilla seeds and lemon zest and simmer for about 1 minute. Allow to cool.

Serve vanilla ice cream in a coconut, add strawberries  and decorate with honey biscuit. Garnish with fresh shredded coconut.

Strawberrycoupe with Icecream and Honey Biscuit
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Tags: dessert
Eggplants Eggplants

This week was very inspiring for me when it comes to discovering new tastes and kitchens. On Wednesday one of my friends took me to the restaurant of famous Brazilian chef Tatiana Cardoso who is in charge of the place called Moinho de Pedra. I saw this beautiful woman sitting just next to me and I thought that her food should be great, and it was. I tried lasagna with eggplant and I still remember the taste, smell and consistence of it!!! On Thursday some Lovely Ladies took me to a South Korean restaurant with the name Kaya. Again I was speechless when I tried this very exotic food. What a culinary experience!!! I am so glad being surrounded by such a great friends who share the same passion for excellent food. Today I cooked "Lasanha de berinjela, manjericao, mozarela e molho de tomate" from the book of Tatiana Cardoso with the name "Naturalissima". I suggest that you prepare the tomato sauce one day before and then next day you can focus on lasagne.

6 portions

baking form 30 cm x 20 cm
6 eggplants cut into around 1 cm slices (about 30 slices)
extra virgin olive oil for greasing
1 tbsp (tablespoon) chopped basil leaves
1 tsp (teaspoon) dried oregano
3 tbsp (tablespoon) of extra virgin olive oil
7 dl of tomato sauce
12 fresh lasagna sheets (14 cm x 12 cm)
300 g grated mozzarella
100 g of grated parmesan cheese
basil leaves

Preheat the oven to 180 C.

Arrange the slices of eggplant and greased them with olive of oil and bake for 20 minutes in a baking dish. Turn the slices and put the pan in the oven for another 20 minutes. You can also choose to fry them. I did both variants and I like better to fry them (of course it takes more time but it is worth).

In a bowl, mix the roasted or fried eggplants with chopped basil, oregano and olive oil.

Pour a bit of tomato sauce into a baking form
(30cm x 20 cm), put 4 lasagna sheets on the bottom, lining it evenly. Arrange slices of egglplant on top and sprinkle with half of the mozzarella cheese and some sauce. Cover again with 4 sheets of lasagna and repeat the whole procedure, ending with a layer of lasagna sheets. Cover with remaining sauce, sprinkle with parmesan and basil leaves and bake for 15 minutes.

Serve with salad and a good bottle of redwine.

Eggplant Lasagna
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Tags: vegetarian
Fish and Sea Food at the market Fish and Sea Food at the market

Yesterday it was a very special day for me as I was invited to the Scandinavian Church in Sao Paulo to run cooking session. One of the members asked me if we could prepare octopus, squid and some dish with fish.

Here in Sao Paulo you can buy very good quality fresh seafood and the staff working in the fish department help to clean and even cut the seafood! It is just important to say one magic word "limpar"!
I decided that we should cook two starters, one main course and dessert:

 

  • Octopus Salad on Toasted Baguette
  • Squid Salad with Red Onion and Bell Pepper
  • Bacalhau - dried and salted cod with vegetables
  • Pavê de Maracujá

As a main course I choose to prepare Bacalhau which is the Portuguese word for cod and —in a culinary context—dried and salted cod. Fresh (unsalted) cod is referred to as bacalhau fresco (fresh cod). My Brazilian friend Luisa showed us how to prepare dried and salted cod. We finished our lunch with Pavê de maracujá.

Thank you everyone who participated in cooking activity the 13 of March at the Skandinavian Church for a great team work. I hope we do it again!!!Thank you Lourdes and Maria for all help.
Finally a big thank to Luisa who is my guide in the Brazilian kitchen!

Squid Salad with Red Onion and Bell Pepper

6 portions

1 kg cleaned and sliced ​ squid
½ dl olive oil
juice of 1 lime
2-3 tablespoons of white vinegar
1 finely chopped red or white onion
1 chopped yellow bell pepper
1 chopped red bell pepper
1 finely chopped red chili
salt and freshly ground pepper


Put the squid into boiling and lightly salted water and boil for about 10 minutes or until it feels tender. Remove the water and put the squid to cold down.

Mix olive oil, lime juice, vinegar, sliced ​​bell peppers and chili in another large bowl. Add salt and pepper and mix well. Add the cold squid to the salad.

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Tags: seafood
Octopus Salad on Toasted Baguette

6 portions

1 kg cleaned octopus
½  dl olive oil
3 sliced ​​garlic cloves
1-2 chopped red chili
juice of 1 lime
1 bunch chopped parsley
1 lime for decoration
salt and freshly grounded pepper
1 baguette

Boil the octopus in lightly salted water for about 40 minutes until it is tender. Set aside and let it cool down, then slice the octopus in 1 cm pieces.

Heat olive oil in a frying pan, add garlic and chili. After 1 minute add the octopus. Add salt and pepper and let fry for 2-3 minutes. Pull the pan aside and add the lime juice. Move to a plate and let it cool down.

Chop the parsley and mix into the salad. Fry thin slices of baguette in olive oil, one minute on each side. Put octopus salad on the bread slices and serve on plates.

In Polish

6 porcji

500 g oczyszczonej ośmiornicy
0,5 dl oliwy z oliwek
3 pokrojone ząbki czosnku
1-2 posiekane czerwone chili
sól
świeżo zmielony czarny pieprz
1 pęczek posiekanej natki pietruszki
sok z 1 lemonki

Ugotować ośmiornicę w lekko osolonej wodzie przez około
40 minut, aż będzie miękka. Odstawić i ostudzić. Pokroić ośmiornicę w 1 cm kawałki. Podgrzać oliwę na patelni, dodać czosnek, chili, podsmażyć około 1 minuty i dodać kawałki ośmiornicy. Doprawić solą i pieprzem i smażyć około 2 minut. Usmażoną ośmiornicę przełożyć na talerz, dodać sok z limonki i zostawić do ostygnięcia. Posypać posiekaną natką pietruszk.

Podgrzać oliwę na patelni, podsmażyć cienkie kawałki bagietki z obu stron.. Udekorować bagietki chleb z sałatka z ośmiornicy. sok z limonki i zostawić do ostygnięcia. Posypać posiekaną natką pietruszk.

Podgrzać oliwę na patelni, podsmażyć cienkie kawałki bagietki z obu stron.
Udekorować bagietki sałatką z ośmiornicy.

 

Octopus Salad on Toasted Baguette
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Tags: seafood
Caipirinha Caipirinha

Caipirinha, time to celebrate Carnaval

If you would like to translate the name Caipirinha it would mean "lite country hick". Caipirinha is Brazil's national drink, made with mulled lime sections, sugar, ice and Cachaça. If you prepare this drink with vodka the name will be caipiroska. Since I came to Sao Paulo I have been experimenting with Caipirinha and my favourite is with a mix of diffrent fruits like strawberries, passion fruit and caju. 

Caipirinha jest niewątpliwie jednym z moich ulubionych drinków. Ta najbardziej klasyczna jest z lemonką. Osobiście wolę wersję egzotyczną gdzie łączę smaki różnych owoców takich jak marakuja, ananas i lemonka. Zachęcam do eksperymentowania i wyszukania swoich ulubionych smaków.

1 serving 

3 slices of limes 
4 strawberries, cut in slices 
1 small or half a large passion fruit 
1 tablespoon sugar 
0.5-1 dl Cachaca or Vodka 
ice cubes to fill the glass 

Mix all the fruits, sprinkle with sugar and mash everthing well with a wooden spoon. Add plenty of ice and pour Cachaca or Vodka. Mix well. Before serving make sure that there is no more sugar on the bottom. 

In Polish
1 porcja

3 plastry lemonki
4 truskawki
1 mała marakuja albo pół dużej
1 łyżka cukru
0,5-1 dl Cachaca albo Wódka
kostki lodu do zapełnienia szklanki

Truskawki obrać i pokroić na plastry, lemonkę pokroić na plastry. Przekroić owoc marakuji i wydrążyć pestki. Zmieszać wszystkie owoce, posypać cukrem i dobrze je rozgnieść drewnianą łyżką. Dodać dużą ilość lodu i zalać Cachacą albo Wódką (wersja z wódką nazywa się Caipiroska). Wszystkie składniki dobrze wymieszać łyżeczką przed podaniem.

Caipirinha with strawberries, passion fruit and lime
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Tags: drink
Stuffed Conchiglioni with Zucchini and Greek Tomatoes Sauce

4 servings 

250 g Conchiglioni 
5 small zucchini or 3 large 
2 cloves of garlic 
250 g fresh cherry tomatoes, cut in halves
1 dl olive oil
100 g black olives, without stone
3 tablespoons capers 
1 chili 
1 dl grated cheese 

Prepare the sauce: 

On the frying pan, heat the oil, add garlic and cherry tomatoes and let if cook for around 20 minutes. Add black olives, capers and chili and cook for one more minute, season with salt and pepper. 

Cut zucchini in small cubes. On the frying pan, heat the oil add zucchini and fry for 5-8 minutes. Season with salt and pepper.

Boil Courgettes until al dente, drain the pasta and let it cool. 

Place the Courgettas into the baking dish. Fill each shell with fried zucchini, garnish with sauce and sprinkle with cheese.

Put in preheated oven 200 ° C for about 10 - 15 minutes.

Serve with green salad.

In Polish

4 porcje

250 g pasta typ Conchiglioni
5 małych cukini bądź 3 duże
2 ząbki czosnku
250 g świeże pomidory typu cherry, przekrojone na pół
1 dl extra oliwki z oliwek
100 g ciemnych oliwek, bez pestek
3 łyżki kaparów
1 papryczka chili
1 dl startego sera

Przygotuj sos:

Podsmaż czosnek na oliwce z oliwek, dodaj pomidory i gotuj ok 20 minut. Dodaj oliwki, kapary i chili, dopraw solą i pieprzem.

Cukinie podziel wzdłuż na pół i podsmaż z dwóch stron. Zostaw do ostygnięcia a następnie pokrój w drobną kostkę.

Ugotuj makaron w osolonej wodzie, ok 15 minut. Pozostaw do ostygnięcia.

Nadziej muszle cukinią, udekoruj sosem i posyp serem.

Wstaw do rozgrzanego piekarnika 200 C na około 10 – 15 minut.

 

Stuffed Conchiglioni with Zucchini and Greek Tomatoes Sauce
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Tags: vegetarian, pasta

First time I tried this exotic salad for 15 years ago when I went to Thailand, Bangkok. I still remember the spicy touch from chili and salty taste of fish sauce spreading in my mouth. Since then it is one of my favourite appetizer. 

Chrupiąca i świeża sałata w towarzystwie grillowanej a następnie marynowanej wołowiny jest niewątpliwie jedną z moich ulubionych potraw tajskich. Specificzny charakter tej sałatki nadają przyprawy takie jak kolendra, chili i Tajlandzki sos rybny. Do tego przepisu użyłam polędwicę wołową, ale świetnie smakuje również smażony steak, który należy pokroić na cienkie plastry.

Spicy Beef Thai Salad

5 servings

500 g tenderloin steak
5 (or more depending how hot you like it) fresh chili peppers, sliced crosswise
2 large cloves garlic, sliced crosswise very thin
1 tbsp sugar
5 tbsp Thai fish sauce
5 tbsp fresh squeezed lime juice (1 medium size lime)
1 heart of Romaine lettuce
1 cucumber (seeds removed), peeled and sliced thin
10 cherry tomatoes cut in halves
1 small red onion thinly sliced
3 or 4 sprigs cilantro

 Pre-heat a frying pan on high heat until very hot. Add a bit of cooking oil and spread it evenly across the bottom. Let the steak sit in the pan for around a minute to get a nice crust. Flip over the steak and repeat. Reduce heat to medium and cook to your liking. Cooking time of the steak depend on how thick it is and if you prefer it rare, medium rare or well done.

Wrap the meat in aluminum foil and allow resting for about 5 – 10 minutes before thinly slicing across the grain.

In a bowl mix garlic, chilies, fish sauce, lime juice and sugar. Add the sliced meat and toss with shallots, cherry tomatoes and cucumber, mix well. Taste and add some more fish sauce if desired. Make a bed of the lettuce on a serving plate. Place the beef on top. Garnish with cilantro. 

In Polish

5 porcji

500 g polędwicy
5 papryczek typu chili, pokrojone w cienkie plastry 
2 duże ząbki czosnku, pokrojony w poprzek bardzo cienkie 
1 łyżka cukru 
5 łyżek sosu rybnego 
5 łyżek soku z limonki (1 limonka średniej wielkości) 
1 sałata rzymska
1 ogórek (nasiona usunąć), obrany i pokrojony w cienkie plastry
10 pomidorki typu cherry pokrojone w połówki 
1 czerwona cebula pokrojona w cienkie plasterki 
3 lub 4 gałązki kolendry

Na rozgrzaną patelnie wlej olej i podsmaż polędwicę wołową tak aby się dobrze zarumieniła, ale w środku nadal była surowa. Zrumienioną polędwice przełóż na deskę i zostaw do ostygnięcia.

W oddzielnym naczyniu przygotuj marynatę do mięsa, wymieszaj sok z limonki, sos rybny, olej, chili, sos sojowy, cukier i czosnek. Do tak przygotowanej marynaty dodaj drobno pokrojone plastry polędwicy. 

Na talerzu rozłóż sałatę, pokrojone pomidorki i ogórka. Dodaj drobno pokrojone plastry polędwicy. Udekoruj kolendrą, plasterkami chili i posyp sezamem. Skrop pozostałym sosem z marynaty.

Smacznego!

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Tags: salad
Country Potatoes with Garlic and Rosemary Country Potatoes with Garlic and Rosemary

In Sao Paulo I have a favorite hamburger restaurant where I always order Country Potatoes. They are so delicious that after eating one serving we immediately order a second. This weekend I decided to prepare these delicious baked potatoes and the result was surprising. I baked the potatoes in the oven and I managed to have the same result as if they were deep fried in oil.

W Sao Paulo mam ulubioną restaurację, gdzie zawsze zamawiam Country Potatoes, są tak smaczne, że po zjedzeniu jednej porcji zaraz zamawiam drugą. W weekend postanowiłam sama przygotować te pyszne pieczone ziemniaki a rezultat był zaskakujący. Upiekłam ziemniaki w piekarniku i udało mi się uzyskać zapach, smak i konsystęcję ziemniaków smażonych w głębokim tłuszczu!

4 servings

10-12 small potatoes
2 bulbs of garlic
0.5 dl olive oil
3 sprigs of rosemary
sea ​​salt, about 1 small spoon

Preheat oven to 180 degrees.

Wash and dry the potatoes. Cut potatoes in half, move to
a casserole dish, pour olive oil so that each half of the potato is surrounded by olive. Cut the garlic bulb in half, put into a casserole dish and pour some oil over them. Season with sea salt and add the rosemary.

Put in the oven for about 50-60 minutes remembering to stir every 10 minutes to make sure that potatoes are surrounded by olive oil on all sides with olive. Ready potatoes should be soft and golden!

Thus prepared potatoes will suited very well to grilled meat or chicken!

In Polish

4 porcje

10-12 małych ziemniaków
2 cebulki czosnku
0,5 dl oliwy z oliwek
3 gałązki rozmarynu
sól morska, ok 1 małej łyżeczki

Nagrzać piekarnik na 180 stopni.

Umyć ziemniaki i osuszyć. Przekroić ziemniaki na połówki, przełożyć do naczynia żaroodpornego, polać oliwką z oliwek tak aby każda połówka ziemniaka była otoczona oliwą. Przekroić cebulki czosnku na pół, przełożyć do naczynia żaroodpornego i dobrze naoliwić. Doprawić solą morską i dodać rozmaryn.

Wstawić do piekarnika na około 50-60 minut pamiętając o tym aby co 10 minut zamieszać ziemniaki i upewnić się, że są otoczone ze wszystkich stron oliwą. Gotowe ziemniaki powinny być miękkie i złociste!

Tak przygotowane ziemniaki nadają się świetnie do grilowanego mięsa bądź kurczaka.


 

Country Potatoes with Garlic and Rosemary
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Tags: vegetarian
Lady Octopus Lady Octopus

Dwa dni temu ugotowałam 1 kg ośmiornicę z zamiarem przygotowania dwóch potraw, ośmiornicy smażonej z czosnkiem i carpaccio z ośmiornicy. Dzisiaj przyszła kolej na carpaccio. Gdy byłam już gotowa z radością zadzwoniłam do mojej sąsiadki Luizy i zaprosiłam ją na tą smaczną przekąskę. Luiza z zaciekawieniem przybiegła do mojego mieszkania. Na ekranie komputera znajdowały się zdjęcia ośmiornicy, które miałam zamiar wstawić na stronę. Luiza doszła do komputera i stwierdziła, że tych rzeczy nie jada! Trochę się zmartwiłam bo obiecałam jej coś smacznego, na szczęście mąż mojej sąsiadki uwielbia ośmiornicę i chętnie zje ją na kolację!

4 porcje

500 g świeżaj ośmiornicy
1 duża cebula do ugotowania razem z ośmiornicą
7 goździków
1 cebula czerwona
8 małych ziemniaków
sok z połowy lemonki
3 łyżki oliwa z oliwek
sól
pieprz czarny

Nadziej cebulę siedmioma goździkami. Oczyść ośmiornicę, gotuj na małym ogniu pod przykryciem w osolonej wodzie razem z cebulą, ok 45 - 60 minut (cebula powinna być przezroczysta) wtedy mięso ośmiornicy powinno być miękkie. Ugotowaną ośmiornicę wyjąć z garnka i pozostawić do ostygnięcia.

Ugotować ziemniaki ze skórką w osolonej wodzie.

Ostygniętą ośmiornicę pokroić na 3 cm kawałki, a następnie na cienkie plasterki, 3-4 mm. Rozłożyć plastry ośmiornicy na talerzu.

Ciepłe ziemniaki pokroić w plastry ok 0,5 cm, wymieszać z cebulą, oliwką z oliwek, sokiem z cytryny i doprawić solą i pieprzem.

Rozprowadzić sałatkę ziemniaczaną na carpaccio z ośmiornicy i udekorować koprem włoskim.

Octopus Carpaccio with Warm Potato Salad
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Tags: seafood
Lady Octopus Lady Octopus

Octopus meat is so delicious and well cooked octopus just melts in your mouth.
The first time I tried this delicacy was in Greece, on the island of Santorini. Sympathetic chef Piotr served an octopus grilled with garlic. When I think about Santorini, I still remember the taste of this dish while the other might associated it with the blue sea!I think about a small tavern, chef Piotr and grilled octopus with garlic.
Since I live in Brazil, Sao Paulo I have the opportunity to buy fresh octopus. Many times I wanted to buy it but
I somehow lacked courage.
A month ago on weekly holiday in Porto de Galinhas, I met a lovely couple from Recife, Salmen and Eliane. It was Salmen who introduced me to the secrets of preparing octopus, which he learned from the local fishermen.
You need to try it by yourself! Salmen, thank you for sharing with me your cooking knowledge!
I hope someday I will join you for lobster fishing!

In Polish

Mięso ośmiornicy należy niewątpliwie do delikatesów, dobrze przygotowane mięso ośmiornicy powinno się rozpływać w ustach.
Pierwszy raz spróbowałam tego przysmaku w Grecji, na wyspie Santorini. Sympatyczny kucharz Piotr zaserwował ośmiornicę grilowaną z czosnkiem. Do dziś pamiętam smak tej potrawy i gdy innym wyspa ta kojarzy się z błękitem morza ja wracam wspomnieniami do małej tawerny, kucharza Piotra i grilowanego przysmaku.
Od kiedy mieszkam w Brazylii, Sao Paulo mam możliwość kupienia świeżej ośmiornicy i wielokrotnie chciałam ją już kupić, ale jakoś brakowało mi odwagi.
Miesiąc temu na tygodniowym urlopie w Porto de Galinhas spotkałam uroczą parę z Recife, Salmen i Eliane.  
To właśnie Salmen wprowadził mnie w tajniki przygotowania ośmiornicy, których nauczył sie od lokalnych rybaków. Wypróbujcie sami, naprawdę warto! Dziękuję Salmen, że podzieliłeś się ze mną swoją wiedzą kucharską! Mam nadzieję, że kiedyś wybierzemy się na wspólne łowienie langust!


4 porcje

1 świeża ośmiornica ok. 1 kg
4 ząbki czosnku
1 duża cebula
7 goździków
oliwa z oliwek
sól
pieprz czarny

Nadziej cebulę siedmioma goździkami. Oczyść ośmiornicę, gotuj na małym ogniu pod przykryciem w osolonej wodzie razem z cebulą, ok 45 - 60 minut (cebula powinna być przezroczysta) wtedy mięso ośmiornicy powinno być miękkie. Ugotowaną ośmiornicę wyjąć z garnka i pozostawić do ostygnięcia.

Ostygniętą ośmiornicę pokroić na 1 – 2 cm kawałki.

Podgrzać olikę z oliwek na patelni, dodać drobno posiekane ząbki czosnku, lekko posmażyć a następnie dodać kawałki ośmiornicy. Smażyć przez 5 minut ciągle mieszając.

Gotową potrawę przełożyć na talerz i zaserwować z kawałkiem lemonki.

Do tego dania proponuje wytrawne białe wino z Australii, Mallee Point, Chardonnay.

Lady Octopus with Garlic
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Tags: seafood

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.

2014

This great and easy recipe I found on the webside of Nigella Lawson. You just need to use some core Indian ingredients like cumin, coriander, cardamom pods, cinnamon and ginger. Once you have them then you can enjoy cooking Indian food. 

Mughlai Chicken

8-10 servings

2.5 cm piece of fresh root ginger (peeled)
4 cloves garlic (peeled)
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon dried chili
4 tablespoons flaked almonds
125 ml water
5 cardamom pods (bruised)
1 cinnamon stick (broken in half)
2 bay leaves
4 cloves
4 tablespoons vegetable oil
1.5 kilograms boneless, skinless chicken thighs (each cut in 4)
2 onions
250 ml greek yoghurt
250 ml chicken stock
200 ml double cream
100 grams golden sultanas
1 teaspoon garam masala
1 tablespoon sugar
1 teaspoon salt
75 grams flaked almonds (toasted)

Put ginger, garlic, cumin, coriander and chili into a food processor, and blend to a paste. Add the flaked almonds and water, then blend again, and set aside.

Put cardamom pods, cinnamon stick, bay leaves and cloves into a small bowl.

Heat the oil in a large pan and add the chicken pieces - in batches so they fry rather than stew - and cook them just long enough to seal on both sides, then remove to a dish.

Tip in the bowl ful of spices and turn them in the oil. Peel and finely chop the onions, add to the pan of spices, and cook until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid them catching. Pour in the blended paste, and cook everything until it begins to colour. Add the yoghurt, 125ml / half at a time, stirring it in to make a sauce; then stir in the stock, cream and sultanas.

Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the chicken meat is cooked through.

Pour into a serving dish and scatter with the toasted flaked almonds.

Source:www.nigella.com

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Hearts of Palm Pie Hearts of Palm Pie

This morning I knew what I was going to do for lunch or dinner. I opened the book of Tatiana Cardoso and searched for Torta de Palmito. I was sure the recipe should be there as I tried Hearts of Palm Pie at Tatiana´s restaurant. The creamy consistence of pie with its delicate sourness from hearts of palm goes so well together.  I modified the recipe and added some more tomatoes and sambal as I like to have it little spicy ;). I would say that it is pretty easy to make and you can serve it both warm and cold. This morning session was a great combination of baking and learning new words in Portuguese as the recipe was in Portuguese.  
I am so happy to be able to understand so much, maybe because it is a topic which interests me. 

Hearts of Palm Pie

Dough Ingredients:

2 dl whole wheat flour
2 dl all-purpose flour
1/2 tsp salt
70 g unsalted butter at room temperature
Some water if needed

Filling Ingredients:

3 tablespoons of olive oil
1,5 large onion, finely chopped
2 plum tomatoes, without seeds and finely chopped
2 cans  hearts-of-palm, cut in 2 cm rings
10-15 green olives, cut  in halves
1 tsp sambal
1/2  tsp pink pepper, crushed and some whole for decoration
1 dl parsley, finely chopped
1 tbs all-purpose flour
salt and freshly ground black pepper

Creamy Sauce:
250 g  soft white cheese (requeijão cremoso)
200 g creamy ricotta
3 eggs
2 dl double cream
1/2 tsp salt or to taste
1/2 tsp freshly grounded pepper
1 dl parsley, finely chopped

Dough:
 
Place butter, all-purpose flour, whole wheat flour and salt in bowl and mix well. You might add some water just to get the dough smooth. On a flat, floured surface, roll the dough with a rolling pin until you get a circle about 40 cm in diameter.  Cover the bottom of a 25 cm in diameter baking deep dish, make sure that the sides of the dish are well covered too. Set aside.

Filling:

In a large frying pan, heat olive oil over medium-high heat. Add chopped onion and cook, stirring occasionally, for 5 minutes.  Add hearts of palm and cook for 5 minutes. Stir in tomatoes and green olives. Season with rose pepper, sambal and salt. Let it cook for 2-3 minutes. At the end add flour, stir well and let it cook for one more minute.

Creamy Sauce:

Mix all ingredients for the creamy sauce.

Pre-heat oven to 180 C. 
Place hearts of palm filling in the form covered with dough. Pour the creamy sauce over the filling and bake for 60 minutes or until the top is lightly golden brown. Decorate with some pink pepper.

Hearts of Palm Pie
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Tags: vegetarian
Couve Couve

Yesterday afternoon I spend with a friend, we had lunch and super green, nutritious and delicious drink done from Couve Manteiga. I enjoyed the meeting so much and I had been inspired to make my own feel good green drink. Today I found beautiful leaves of Couve and run home to experiment with different tastes. I mixed Couve leaves with fresh orange juice, pineapple and chia seeds. The result you can see on the picture. I really encourage you to try it. Just simply delicious and so healthy.

2 servings

250 ml fresh orange juice
2-3 leaves of Couve Manteiga
100 g fresh pineapple
1 tsp chia seeds

Place the fresh pineapple, leaves of Couve and orange juice in a blender. Pulse until the drink is smooth. At the end add some chia seeds and serve. 

Couve Drink
Couve Nutritious Drink
Couve Nutritious Drink
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First time I tried Romeo and Juliet Cheesecake at my Brazilian friend's home. This Brazilian cheesecake is a simple combination of goiaba paste (goiabada) and fresh white cheese.
Goiabada is a sweet made from goiaba (guava) fruits. The basic recipe consists of goiabas, sugar and water. You can buy it as a firm paste or soft paste. I had been recommended to try Goiabada Cascao which is a firm paste packed flat in a plastic bag.
I need to write a few words about goiaba. You can eat it raw when ripe or made into ice cream, mousse, jellies and concentrated paste, like goiabada. The shape of the fruit is round and the skin can be yellow or green. Here on the picture you can see two diffrent types, one with pink-yellow tone and the other one with white tone. The flavor of goiaba is sweet with slightly acidic tang.  

Romeo and Juliet Cheesecake with Guava

Servings 12

200 g biscuits maizena, crushed
120 g unsalted butter
395 g (1 can) condensed milk
24 g gelatin
1/2 dl boiling water to dissolve gelatin
300 g fresh Ricotta Cheese (Ricotta Fresca)
70 g  fresh white cheese (Queijo Frescal Utrafiltrado – Traditional)
2 tbsp cream

Topping
300g goiabada paste, chopped or cubed
2/3  dl water

Preheat the oven to 180 C.

In a bowl, combine crushed biscuits and melted butter. Press onto base of baking dish (30 cm*20 cm) and put in the oven for 10 minutes or until lightly brown. Let it cool.

In the blender add ricotta cheese, white cheese, cream and condensed milk. Let it mixed well until the consistence is smooth, around 2-3 minutes.

Pour boiling water into a bowl, add gelatin and stir briskly until dissolved. Cool slightly and add into ricotta mixture, mix well. Pour over biscuit base and smooth until even. Place into the refrigerator to chill for at least 2 hours.

Prepare the topping. In a bowl, place chopped goiabada paste and water. Put into microwave for 3 minutes, take away and mix well. If the paste is still thick you need to put it back into microwave for another 4 minutes. Let it cool slightly and cover the cake. If you do not have microwave you can melt goiabada in a saucepan.

Decorate with some fresh slices of goiaba and serve.

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Tags: cake, dessert

4 servings
 
1 tablespoon sunflower oil
1 yellow onion, finely chopped
2 tablespoons red Thai curry paste
400 ml coconut milk
200 ml vegetable stock, made from concentrate
2 teaspoons Thai fish sauce
150 grams diced butternut squash
200 gram sweet potato cut in cubs
200 grams frozen or fresh king prawns
1 tablespoon lime juice
150 grams cubed mangos
3 - 4 tablespoons chopped fresh coriander

Heat the oil in a large, heavy-based frying pan, and fry the sliced spring onion for a minute, then add the red curry paste.

Add in the coconut milk, vegetable stock and fish sauce and bring to the boil.

Tip in the butternut squash and sweet potato cubes and simmer, partially covered, for about 15 minutes, or until tender.

Drain the prawns under running water to remove excess ice and tumble them in to the pan, letting the sauce come back to the boil. When it does, add the lime juice and diced mango and cook for another minute or so until the prawns are cooked through.

Sprinkle with the chopped coriander as you serve over plain rice.

Source: www.nigella.com

Red Prawn and Mango Curry
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Tags: seafood
Parmesan Cheese Parmesan Cheese

Last time I have been busy in the kitchen cooking mainly Thai food. I felt like I lost inspiration to any other kind of food. On Sunday I went to the local market with hope to be inspired. Every time when I am there I discover new vegetables and fruits. This time I found a place where I can buy any kind of vegetables which are already cut or grated! It felt like a short cut but why not. I noticed grated zucchini and I knew what I am going to cook, a simple and fast pasta sauce. As zucchini is very delicate in taste I decided to combine it with garlic and chili. At the end I added just two slices of parma ham but it is up to you. You can skip the ham. Simple pasta dish done in just few minutes.

4 servings

350 g Rigatoni
300 g grated squash
2 chili pepper, cut into slices
3 cloves of garlic, cut into slices
4 tablespoons of extra-vergin oliv oil
8 slices of parma ham (optional)
some grated parmesan cheese
salt and pepper to taste

On the frying pan, heat the oil, add garlic and chili and let if fry for 2 minutes. Add grated squash and fry for another 5 minutes. Season with salt and pepper. If you wish you can add slices of parma ham. Mix it well.
Boil Rigatoni until al dente, drain the pasta and toss into the frying pan with squash. Serve with some grated parmesan cheese.

 

Rigatoni with Squash, Chili and Parma Ham
Parmesan Cheese
Rigatoni with Squash, Chili and Parma Ham
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Tags: pasta
Red Curry Paste Red Curry Paste

Running a cooking course is really a great experience and I really enjoy it. However it can be challenging in many ways and informative.

How should I present the topic? What recipes to choose? Where to buy the best ingredients? What if someone is vegetarian or allergic to fish? What will happen if something does not work as I thought?

First of all I need to decide what recipes the participants are going to cook.  I try to use recipes which are rather simple and easy to cook because I believe that cooking should be fun and not complicated.  All recipes I use I tried before, changed a bit and adjusted to my taste. On Friday I had Thai cooking session. There are plenty of great Thai recipes and I decided to have one soup, one salad and two different curries.  

Secondly you need to think that some participants might be vegetarians, have some allergies or might not like some type of food. The cooking course should be for everyone. Yesterday I had one vegetarian person and one who was allergic to fish and sea food. The Thai kitchen is friendly for vegetarian but people with fish and sea food allergic need to be careful because nearly all recipes consist of fish sauce or shrimp paste. My great participants were so kind and before they added fish sauce to the dishes they left a portion for the person with fish allergy. All of us could enjoy the great food.

Thirdly you need to find good quality of ingredients and those which are more exotic and rare on the market. I have been in Sao Paulo for one year now, so I have already found my favorite shops but too short time to know everything. It is always a challenge to find exotic ingredients like tamarind or fish sauce. With help of kind people and Facebook I managed to solve it. The exotic Thai ingredients like fish sauce, kaffir lime leaves I found at TOWA market in Liberdade, Sao Paulo. They have a Thai section on one wall. 

Once you overcome those challenges and my participants are trying new recipes you never have the guaranty that the food will taste exactly the same as it does at my home. There are many factors which influence the end result. The quality of ingredients (even if you think that you buy the best one), time of cooking, how efficient or inefficient the stove or oven is, what will happen when you double the recipe and more! During the Thai cooking session suddenly the soup did not taste as it should. The recipe was double and once the shrimps and vegetables where added the soup did not boil as the stove was not powerful enough. At the end it worked out and I learned that next time we will not double some recipes. It is better to prepare in two separate pots.  

As a teacher you wish that everything would work well and that participant will go home satisfied with a smile on their face. You wish that they will cook those new recipes to their family and friends. I also wish that they will experiment with new ingredients, try new tastes and be braver when using chili pepper. If you know that it works well I can sleep well.

Thank you to all of you who are participating at the cooking courses at the Scandinavian Church. Every time I meet you I get so much positive energy from your enthusiasm, eagerness to learn and try new exciting dishes.  

Thai Cooking Session
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Green Curry Paste, Lemon grass and Lime Green Curry Paste, Lemon grass and Lime

Today is a warm day in Sao Paulo and the temperature is around 30 C. I might be enjoying the sun outside but I choose to be at home and work on new recipes which I am going to cook together with my students on Friday. Yes... I will have a new cooking session with Thai food and I cannot wait. Thai food can be so exciting and all those exotic ingredients like kaffir lime leaves, tamarind paste, fish sauce, lemon grass are now spread in my kitchen waiting to become a part of any dish. Today I am cooking Thai Green Chicken Curry with green bell peppers and some champignons. It is very simple dish and you do not need more than 30 minutes to prepare it. Perfect for dinner, just be careful when using green curry paste (or any curry paste) because the heat level might surprise you. I like spicy food so I normally use more curry paste in my cooking. Start with one spoon and then increase if you think you want it spicier! Enjoy it and let me know how you like it.

Thai Green Chicken Curry
Kaffir Lime Leaves
Green Curry Paste

4 servings

2 tablespoons sunflower oil
1 green bell pepper, cut into 2cm pieces
2 tablespoons green curry paste
500g skinless chicken thigh fillets, cut into 3cm pieces
400 ml coconut milk
200 ml chicken stock
5 dried kaffir lime leaves 
200 g fresh champignon, cut in half
2 tablespoons fish sauce
1 tablespoon lime juice
1 teaspoon palm sugar

Heat oil in a wok or deep frypan over high heat. Add green bell peppers and champignons and stir-fry for 3-4 minutes until golden. Set them aside.

Add green curry paste to wok and stir briefly. Add chicken and stir-fry, tossing to ensure paste doesn't burn, for 2-3 minutes until seared. Add coconut milk, chicken stock, lime leaves and bring to the boil. Return green bell peppers and champignons to pan, then reduce heat to low and simmer for a further 5 minutes until chicken is cooked. Stir in fish sauce, lime juice and sugar and heat through for 1 minute.

Serve with steamed rice.

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Tags: chicken
Thai Chicken Soup with Coconut Milk

4 servings

500 g chicken meat cut in thin slices
2 red chili peppers
1 lemon grass cut into slices
1 tbsp oil
1 tbsp fish sauce
1 tbsp sugar
2 tbsp juice from grated ginger
3 leaves of kaffir lime (or grated lemon skin from one lemon if you can’t find kaffir leaves)
7 dl chicken broth
400 ml coconut milk
1 lime
10 cherry tomatoes cut in half
250 g champignons cut in half
5 green onions, chopped
2 tbsp chopped coriander

Cut the chicken meat in thin slices. Clean the chili and cut into thin slices. Trim off the very end of the lemon grass root. Smash with the side of knife, cut into 2 cm pieces.

Fry chicken on medium heat, together with chili and lemon grass for around 5 minutes. Season with salt.  Add fish sauce, juice from ginger, lime leaves or (grated lime skin from one lime if you can’t find kaffir leaves). Add the chicken broth and coconut milk. Bring to boil and let it cook over low heat around 10 minutes. Stir gently from time to time. Add fresh juice of lime and taste .

At the end add mushrooms, green salad onion, tomatoes and let it cook for one minute. Garnish with chopped coriander leaves.
Serve and enjoy!

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Gravad lax is one of the most delicious traditional Swedish dishes. It is obligatory on the Swedish Smörgåsbord. It is easy to prepare and ingredients are easy to find. Lax is the Swedish word for salmon and gravad means dill-cured. You can eat it in thin slices with a cold dill and mustard sauce as a starter, or serve as a main dish together with potatoes stewed with dill.

8 servings

2 pieces  fresh salmon filets with skin on, 500g each
2-3 tbs sugar
4 tbs salt
2 bunches of dill
1-2  tsp crushed white pepper

Sauce
2 tbs mild mustard
1 tsp Dijon mustard
2 tbs sugar
2tbs chopped dill
1½ tbs red wine vinegar
200 ml vegetable oil 
salt and white pepper 


To avoid any risk of parasites or bacteria, it is recommended to freeze the salmon for a minimum of 3-4 days, and then defrosting it before preparing. Make sure there are no bones left. Start by crushing the white pepper, then and salt and sugar and mix it all. Lay the 2 filets with the skin downwards. Put all the spice mix on the fish and then add dill (do no chop the dill as it will be easier to remove when the salmon is ready). Lay one file on top of the other with spices and dill in between. Place it in a tight plastic bag, push out the air and then thigh it with a knot. It is important that the plastic bag is 100% tight. Place the bag with the salmon in the refrigerator. The salt will separate water from the fish, becoming a marinade, and therefore turn around the bag with the fish twice a day. After two to two and half days the salmon is ready to eat. Take it out of the bag, pour out the marinade and clean the salmon from dill and peppercorns.

For the sauce combine the mustard, sugar, wine vinegar in a bowl and mix it well together. Add slowly some oil in thin stream while stiring it vigorously. When the sauce has a consistance of mayonnaise you can add chopped dill.
Season with salt and fresh-ground pepper.

Dill-Cured Salmon - Gravad Lax
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Tags: fish

Once you try these little delicacies you will love them. I still feel spicy chili on my lips and the taste of crunchy raw vegetables, fresh aromatic mints and coriander leaves and gentle noodles ...just simply stuffed into rice wrapper. It is up to you what kind of filling you will use. Today I did some roles with only vegetables and some of them have additionally slices of fried beef. When I lived in Sweden I used to make them with pork, usually belly – cooked and then thinly sliced. To make the taste even more substantial I used to add some cooked shrimps. The combination of ingredients; freshly cooked shrimps and pork together with crunchy vegetables created unforgettable taste. My suggestion is that you should try different types of ingredients and I am sure you will find your favorite. Good Luck!
 

Vietnamese Fresh Summer Rolls with Hoisin Sauce

8 servings

200 g lightly fried and sliced beef tenderloin
1 block of rice noodles
8 leaf lettuce
4 sprigs of mint, leaves picked
4 sprigs of coriander
4 sprigs basil leaves (optional)
1 carrot, cut into thin matchsticks
¼ cucumber, cut into thin matchsticks
1 ripe avocado, sliced lengthwise into 8 even pieces
8 rice paper wrappers
2 chili, finely sliced

Hoisin Sauce or Dipping sauce:

1 tbsp sugar
2 tbsp lime juice
1 tbsp fish sauce
1 garlic clove, crushed
1 chili, finely sliced
4 tbsp salted roasted peanuts, roughly chopped

Put the noodles in a large bowl and pour over boiling water. Add ½ tsp salt, leave for about four minutes until al dente, then rinse well in cold water and drain thoroughly.

Set out all the ingredients within easy reach of a clean, dry chopping board. Fill a wide, shallow bowl with warm water. Place one spring roll wrapper in the bowl and let it soak until limp, about 5 seconds.

Lay the wrapper down flat on your work surface. In the upper center section of the wrapper, place one piece of lettuce and a small clump of rice noodells. In a compact vertical line, arrange few piece of the carrot, cucumber, and one piece of avocado. Top with two or three slices of beef and with a line of herb leaves such as mint, basil and coriander. Finish with two slices of fresh chili.

Bring the bottom edge of the wrapper tightly up over the filling, and then fold the sides in over it. Continue to roll up tightly and place on a plate, join-side down. Cover rolls with lettuce leaves to keep them fresh.

Once all the rolls are made, make the sauce or use ready made Hoisin Sauce.
For a dipping sauce whisk the sugar into the lime juice to dissolve, then add the remaining ingredients. Adjust to taste if necessary.

Vietnamese Fresh Summer Rolls with Hoisin Sauce
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Tags: vegetarian

Last time for dinner I had a couple from India. My living room is connected to kitchen and there I had many eggplants lying on the trey, waiting for being cooked. Mau asked me what do I do with eggplants and I start to tell her about all different dishes, mainly Italian and Turkish where I use them a lot. She explained that she cooks Baigan Bharta and is so simple and delicious. The name was not at all familiar for me so I asked her to write the name on the paper and all needed ingredients (tomatoes, onion, garlic, coriander leaves, turmeric powder and eggplants). I could not believe my eyes only 6 ingredients, that’s it! Finally she said I need the eggplant to be roasted. With this argument I was convince that I will love this dish. I do not have to spend 1 h frying eggplants which is great!

As I mention before the name “Bharta” was not familiar to me so I start to do some research where I found out that the word “Bharta” refers to dishes in which the ingredients (vegetables) are mashed either before or after the dish is prepared. I learned from my Indian friends that Indian kitchen can differ a lot from region to region. Bhartas are largely North Indian in origin and are made from all sorts vegetables.

The evening before I did Baigan Bharta I roasted eggplants in the oven, 200 C for around 1 h till all the skin on the eggplant is charred and the inner flesh looks really soft. I left them to cool down and just before I went to sleep I had my last session with those beautiful roasted eggplants; I peel off and discard the charred skin. Then I chopped them and moved to the fridge.

Next day it was just to fry all the ingredients and serve with rice. It took me 15 minutes and the dinner was ready. My son was in heaven when he tried it. He told me that I have to stop cooking so delicious food ;). I do not understand should I stop cooking delicious food and just cook good food ;)!Not possible!

4 servings

3 medium-sized roasted eggplants
2 medium-sized tomatoes chopped fine
1 yellow onion, chopped
2 tbsps canola cooking oil
1 tsp turmeric powder
2 cloves garlic chopped very fine
2 tbsps finely chopped fresh green coriander
salt and pepper to taste

Heat the canola oil in a medium-size nonstick skillet.Add the chopped onions and fry them till soft around 5 minutes. Add the garlic and turmeric powder and fry for one more minute.

Add the tomato and stir well while cooking for 3-5 minutes. Sprinkle a little water if needed.

Add the eggplant and mix well and cook for 3 minutes. Add the chopped fresh coriander and stir. Cook another minute and turn off the heat.

Serve hot with Chapatis (Indian flatbread) and Rice. The recipe for Chapatis will come soon!
Let me know if you like it ;) Thank you Mou for a great recipe.

Baigan (Brinja) Bharta
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Tags: vegetarian

Cooking Indian Food might be challenging in many ways. It is time-consuming, seems rather complicated with many spices and offers many tears while chopping onions. However once you try to cook it you will discover new flavors and vegetarian food becomes so tasty and good thanks to all exotic spices. You need to buy some Indian spices like Garam Masala, Coriander, Cumin, Turmeric Powder, Fennel seeds and you are ready for cooking. This summer I was privileged to learn some tricks about Indian food from Indian Chef Rajendra Rawat. Before we started cooking he gave me a sack of 20 kg onions and 5 kg of garlic to peal. I did it and it felt like I passed the test then it was just to cook. He showed me how to make the base for all Indian sauces and of course we used lots and lots of onion. I had great fun with Chef Rajendra Rawat  and I hope it is was not the last cooking session because I have so much to learn from him.
Today I cooked Cauliflower Cashew Masala and served it with basmati rise. I had also some baked eggplants which I fried with onion, garlic and chopped tomatoes. At the end I just added chopped cilantro, more about it Baigan Bharta soon.  
 

Cauliflower Cashew Masala

4 servings

Ingredients
500 g cauliflower cut into bite size florets
1 tsp salt
1/2 turmeric powder

Masala 
2 tblspn vegetable oil
1 tsp fennel seeds
1 large onion sliced thinly
2 large chopped tomatoes 
2 tsp chili powder
1 tblspn coriander powder
1 tsp garam masala powder 
1 tsp turmeric powder
4 tblspn finely chopped cilantro 
Salt to taste

Grinding
2 dl grated coconut
2 tsp fennel seeds
1 tblspn cinnamon powder
10 to 15 cashewnuts
1/2 cup water or as needed to make smooth paste

In a saucepan take chopped cleaned cauliflower and cover it with water. Add in salt and turmeric powder. Bring it to boil and cook for 5 minutes till cauliflower is cooked. Drain and set aside.

Take grinding ingredients in a blender and add enough water to make into a smooth puree. Set aside till use.

Heat oil in a skillet. Add in fennel seeds and let it splatter. Add in onions and cook till it turns golden. Add in chopped tomatoes and cook till it gets thick, around 10-15 minutes. Add in salt and spice powders and cook for a minute.

Add in the cooked cauliflower and mix well with the masala. Cover this and simmer on a low flame for 5 minutes. Add in the ground masala and some water if needed. Mix this and cover again. Cook for around 8 to 10 minutes on a very low flame till the masala is thick. Just before serving add chopped cilantro leaves and serve with basmati rice.

 

Cauliflower Cashew Masala
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Tags: vegetarian

Mexican Cooking Class

Friday morning on my way to the Scandinavian Church in Sao Paulo to run Mexican cooking session. This time Kasia Smith is going to help me and she is going to share her knowledge about Mexican food. We have many dishes which we are going to cook; Chicken Tinga Taco, Vegetarian Encheladas, Salsa Pico de Galo, Homemade Flour Tortillas and we will finish with Mexican Brownies. So exciting!

This is what one of my students wrote about Mexican cooking class "Thanks Agnieszka and Kasia!! We learned a lot! We had a great spicy lunch together and a truly amazing dessert... oh yumm, chilli and chocolate together!! 

Here comes some recipes. Have a nice weekend.

Chicken Tinga Tacos

10-12 tacos

1,5 kg trimmed, skinless, bone-in chicken thighs
4 tablespoons of olive oil
2 limes
salt and freshly ground black peppar
1 large onion, thinly sliced
6 large garlic cloves, minced
6 tomatoes, cored, peeled and roughly chooped
3-4 tablespoons of chopped chipotle in adobo sauce
2 1/2 cups chicken, beef or vegetable broth
corn or flour tortillas

Toppings

salsa
cabbage
red onion, fresh or pickled
cilantro
sour cream
avocado or quacamole

Mix together olive oil, lime juice and half of the garlic. Add chicken. Season with salt and pepper and let it marinate for an hour.

Heat the olive oil in a large nonstick skillet. Add chicken to the skillet and cook over moderately high heat, turning once, until browned, about 12 minutes. Transfer the chicken to a 9-by-13-inch baking dish and pour of the fat from the skillet.

Add more olive oil to the same skillet, add onion. Cook over moderately high heat, stirring occasionally, until the onion is lightly browned and softened, 5 minutes. Add the garlic and cook until fragrant, 2 minutes. Add the tomatoes, the chipotles and the broth and bring to boil. Simmer over moderate heat, stirring occasionally, until thickened and slightly reduced, 20 minutes.

Preheat the oven 180 C. Transfer sauce to a blender. Puree until smooth and season with salt and peppar. Pour the sauce over the chicken. Bake the chicken uncovered in the center of the oven for about 45 minutes, until the meat is tender and the sauce is very thick and darkened around the edges. If the sauce still appears watery after 45 minutes, take the chicken out and return sauce to the oven for a little bit longer. You do not want to overcook your chicken!

Remove the chicken from the sauce and shred the meat; discard the bones. Return the chicken meat to the sauce and mix well.

Spoon chicken onto each tortilla and garnish the chicken tacos with desirable toppings.

Source:Kasia Smith

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Tags: chicken

6 dl

5 large Roma tomatoes, whole
1 serrano or jalapeno chile, whole
2 cloves garlic, skin on
1/2 medium red onion, cut into 1 inch wedges
1 1/2 cup of cilantro leaves
1 chipotle chili in adobo sauce
juice of 1-2 limes, or to taste
salt to taste

Turn the fan over your stove on. Put a piece of aluminium foil in a heavy saute pan (preferably cast iron) and set it over medium-high heat. Place the whole tomatoes, jalapeno chile, garlic cloves and onion in the pan and dry-roast them on all sides until well charred and soft. The garlic, chiles and onion will be done sooner, the tomatoes may take 10 minutes longer to cook.
Peel the garlic, stem and seed the chile. Place the tomatoes, garlic, chile, onion in a blender. Add cilantro, chipotle chili and lime juice. Pulse until the salsa is smooth. Season with salt. The salsa will keep refrigerated for several days. Taste and reseason after it chills.
 

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5 dl

3 ripe medium tomatoes or 2 cups little tomatoes, diced
1/2 small red onion, finaly diced
1 jalapeno, stemmed, seeded and minced
1 garlic clove minced
1/2 cup fresh cilantro leaves
juice of 2 limes or to taste
3 table spoons of olive oil
salt and freshly ground peppar to taste

Combine all the ingredients in a bowl and mix it well together. Cover and let stand for one hour to allow the flavors to marry.

Source: Kasia Smith

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16 tortillas

375 g flour
1 teaspoon salt
1 teaspoon baking powder
0,8 dl vegetable oil
2,5 dl warm water

If using stand mixer: combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begings to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth. Transfer to the well floured surface.

If using hand mixer: combine flour, salt and baking powder in the bowl. Add water and oil and using dough attachments of the mixer mix until dough comes together. Turn the dough onto the well floured work surface and knead a dough until nice and smooth.

Divide dough in half, the in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.

After rest period, heat a large pan. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Do not stack uncooked tortillas on top of each other or they will get soggy. 

When pan is very hot, place one dough circle into pan and allow to fry about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. Flip to other side and fry for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container lined with paper towel. This will keep them soft and pliable.

Source: Kasia Smith
 

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Vegetables Vegetables

6-8 servings

Sauce

3 each of guajiilo and ancho chiles, stemmed and seeded
7 dl water
1 medium onion, quartered
3 large garlic cloves
6-8 tomatoes
1 tablespoon ground cumin
1 1/2 tablespoons ground coriander
1/2 teaspoon dried oregano, preferably Mexican
salt and freshly ground pepper

Enchiladas

3 tablespoons of olive oil
1 large onion, thinly sliced
1 red bell pepper diced
1 green bell pepper diced
1 tablespoon ground cumin
1 tablespoon oregano
fresh lime juice to taste
2 cups cooked black or pinto beans
1 cup chopped cilantro
1/4 cup of enchilada sauce
1/4 cup of salsa
4 cups mild cheese (mozzarella, mild cheddar, Monterey Jack), shredded
salt and freshly ground pepper
12 corn tortillas

Toppings

green cabbage
sour cream
cilantro
salsa
avocado
fresh jalapeno pepper
red onion

Boid the water. Add chilies and boil for 2-3 minutes. Using a slotted spoon, transfer the chiles to a blender. Add 2 1/2 dl of the chile soaking liquid, the onion, garlic, tomatoes, cumin, coriander and oregano and puree.

Strain the red chile sauce through a fine mesh sieve into the saucepan, pressing and scraping to remove the skins and any stray seeds. Cook, stirring occasionally, until the sauce is slightly reduced, about 15 minutes. Season with salt and pepper. Spoon about 1 cup of the sauce into the bottom of 10 by 15 inches baking dish.

Preheat the overn to 180 C. In a large skillet, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add bell peppers, cumin, coriander, oregano and lime juice, cook until bell peppers are softened, about 5 minutes. Stir in the beans, cilantro and enchilada sauce and salsa. Cook for another 5 minutes. Let it cool slightly and stir in half of the cheese.

Prepare work surface for rolling enchiladas, large cutting board, or baking sheet works just fine. Preheat the cast iron skillet, add a little bif of vegetable oil and fry tortilla about 10 seconds per side. Dip tortilla in the enchilada sauce and put it on the work surface. Spoon the filling onto tortilla and roll up into a tight tube. Place the tube in the baking dish, seam side down. Repeat all the steps with other tortillas. Spoon the remaining chile sauce on top, spreading it to cover
the enchiladas. Sprinkle with the remaining cheese. 

Cover the enchiladas with foil and bake for 45 minutes, until heated through and bubbling, remove the foil halfway through cooking. Let the enchiladas cool for 10 minutes. Serve with desirable toppings. 

Bon Appétit

Source: Kasia Smith

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Mexican Brownies

140 g unsalted butter, cut into 1-inch pieces
250 g sugar
90 g natural unsweetened cocoa powder
1 teaspoon cinnamon
1/4 tsp cayenne pepper
1 tsp vanilla extract
2 large eggs
40 g unbleached all purpose flour
1 cup walnut pieces

Position rack in bottom third of oven; preheat to 160 C. Line 8*8*2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with butter.

In a bowl mix sugar, coco powder, salt, cayenne pepper and cinnamon.

Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add the dry ingredients from the bowl and vanilla. Stir to blend. Let cool 5 minutes (mixture will still be hot).

Add eggs to hot mixture one at the time, beating vigorously to blen after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crubs attached), about 25 minutes. Cool in pan or rack.

Using foil overhang, lift brownies from pan. Cut into four strips. Cut each strip crosswise into four brownies.

Enjoy this amayzing combination of cacao and spicy touch of cayenne pepper. I just warn you it is so addicting ;)!

Source: Kasia Smith

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I am not sure if I have been writing about this before, but since January this year I am helping as a volunteer at the Orphange.  I usually go there once a week with some of my friends. There are around 22 children in different ages from 3 months up to 17 years. The first time I arrived there I was very nervous because I did not know how I would react emotionally. The children ran to hug us and in a few seconds I just felt like I am part of their family. The kindness, happiness and the hope in their eyes for finding someone who will love them and take care of them are so powerful. It also reminds me about how lucky I am to have my own mother and father. Don’t get me wrong, the children I meet have a great environment and the people who take care of them are really caring and loving them. I would just wish that all children have a parent who gives them love, who cares about them and who fights for them when it is needed.

Since I am going to Europe for holidays soon I really wanted to surprise them. Together with my friend Kasia (master when it comes to baking) we did 38 cupcakes. We had such a fun baking them together and the recipe you will find here is so easy. We used brown sugar but if you cannot find it just use normal sugar.

When we were ready with the cupcakes we drove to the Orphanage. I was carrying the cupcakes on a tray and one of the boys ran to me and I saw his eyes opening wider and wider. I wished I could just give it to him and watch him eating, but I was not allowed to do it before I got permission from the staff. There are rules to follow and I have to respect them. With 22 children you need to have rules otherwise it would be chaos.

All the teachers were happy when they saw the cupcakes and thought that we are going to celebrate something special. They invited us to eat lunch with them and it was so nice to sit with them by the table, chat, laugh and again being part of their big family (the food was delicious and I got to try homemade potato chips, one of the best I have ever eaten). I am so lucky to be able to experience Brazilian hospitality and to meet all these great people and children.

I think this is the longest introduction I have ever written on my blog, but I really wanted to share this with you.

Carrot Cupcakes

16 Cupcakes

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 cup vegetable oil
1 cup firmly packed light brown sugar or normal sugar
2 large eggs
1/2 teaspoon vanilla
1 3/4 cups finely shredded carrots (about 4)
1/3 cup walnuts, chopped fine, toasted lightly, and cooled
1/2 cup sweetened flaked coconut

For icing
1/2 cup (about 4 ounces) cream cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
50 g sugar

Make cupcakes:
Preheat oven to 175°C. and line sixteen 1/2-cup muffin tins with paper liners.

In a bowl whisk together flour, baking soda, salt, and spices. In another bowl whisk together oil, sugar, eggs, and vanilla and with a wooden spoon beat in flour mixture until combined well. Add carrots, walnuts, and coconut, stirring until just combined. Fill muffin tins two thirds full with batter (there will be enough batter remaining to make 4 more cupcakes) and bake in middle of oven until a tester comes out clean, about 18 minutes. Turn cupcakes out onto a rack and cool completely. Muffin tins may be used again immediately for second cupcake batch. Cupcakes may be made 2 days ahead and kept in airtight containers.

Make icing:
In a bowl beat together icing ingredients until fluffy. Icing may be made 2 days ahead and chilled in an airtight container. Soften icing at room temperature to spreading consistency. Spread icing on cupcakes and decorate with whatever you wish!

Carrot Cupcakes
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Quinoa Quinoa

I am not vegetarian however I start to like to cook and eat vegetarian food. Since I moved to Sao Paulo I visited many great restaurants serving mainly vegetarian food and I just love it. It seems like my body also like it because I feel so light after eating it.
One of my favorite vegetarian restaurants is run by Tatiana Cardoso with name Moinho de Pedra. Tatiana´s food is not just about what we put in our mouth to get energy and nutrition, it is so much more. The dishes are beautiful, tasty and eating them is a real pleasure. The place is cozy and people working there are very friendly, you feel like at your grandmother home. In the same building you will find a shop where you can buy good quality ingredients and spices which will make yours cooking more fun. I discovered Moinho de Pedra thanks to my vegetarian friend Sara. Thank you my Dear for opening my eyes for food that I ignored before.

4 servings

1.5 dl quinoa, cooked
150 g tofu, chopped
200 g shimeji
1 small broccoli, cut in small pieces
1 small yellow onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp parsley, finely chopped
1 chili, finely chopped
1 tsp sea salt
juice from 1/2 lime
black pepper
olive oil

Cook the quinoa in a pan with vegetable broth, around 10 minutes. 

Separate the shimeji mushrooms and fry them together with chopped onion and chopped garlic around 5- 8 minutes. When the mushrooms are lightly brown move them to a separate plate. 

In another frying pan fry tofu, broccoli together with chili around 5 minutes.

In a separate bowl mix quinoa with fried mushrooms, tofu and broccoli. Season the salad with salt, black pepper, lime juice and chopped parsley. Mix well and serve it immediately. 

When I was done with the salad I realized that if I would do it again I would add some chopped mango just to give some sweetness to this salad and make it more colorful.

 

Quinoa Salad with Fried Tofu and Shimeji
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Last night I could not sleep as I woke up from time to time thinking about Sweet Potato and Quinoa Patties which I saw on the blogg of Dagmars Kitchen´s.

I decided to change the original recipe and add some more spices like my favorite chili. Sonja serves her patties with ginger yogurt and I like this combination. Since quinoa and sweet potatoes are rather mild in taste I decided to serve my patties with tomatoes salsa.

Feel free to try both options and share your opinion. I would like to know what do you like best. Have a nice weekend.

About 15 patties

1.5 dl white quinoa, cooked
1 sweet potatoe, coarsely grated
4 eggs
4-6 tbsp breadcrumbs
50g parmesan, grated
1 small yellow onion, finely chopped
2 cloves garlic, finely chopped
3 tbsp parsley, finely chopped
1 tbsp coriander, finely chopped
1 chili, finely chopped
1 tsp sea salt
black pepper
olive oil

Cook the quinoa according to the package instructions and when it is cooked let it cool.
Mix the quinoa with all other ingredients until smooth. Put the batter into the fridge for a half an hour.
Shape the patties and fry them in olive oil for about 3 minutes on both sides.
Serve them with tomatoes salsa and green salad.

Sweet Potato and Quinoa Patties
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If you ever had possibility to try baked fresh heart of palm you will understand that it is one of the true culinary delights! It is served as a first course accompanied by melted butter, salt and pepper, and honey. Fresh hearts of palm might be difficult to find in Europe, you can buy one in cans but they do not taste the same.
Here in Brazil, Sao Paulo I can find them in the super market OBA. You can not miss it as it is normally 0,5 m long and light green. 

4 servings

50 g unsalted butter
2 large fresh hearts of palm
salt and freshly ground pepper to taste
1/2 dl mild honey if you wish

Preheat the oven to 180 C.

Melt the butter in a small saucepan. Set aside.

Run a sharp paring knife down the length of the first layer of outer bark surrounding the palm heart. You will feel that the first layer is easy to remove with your fingers. The second layer is more tender. Leave it intact. Place the palm hearts in a baking pan and generously brush with the butter. Season with salt and pepper. Bake for 2 hours, or until they can be easily pierced with a paring knife. It should feel soft and buttery. 

Serve them with salt, pepper, and honey if you wish.

 

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This cake is dedicated to Stephanie Clark Cirihal, our yoga instructor. It took me some time to find right cake for you but it is the most healthy cake I have ever done. To You my Dear who keep us in shape and share with us so much possitive energy!

The recipe comes from the book of David Frenkiels och Luise Vindahls "Green Kitchen Stories" which I can really recommend.

1 1/2 dl cold pressed olive oil 
1 1/4 dl maple syrup or honey 
50g dark chocolate (75%) in bits 
5 dl raw beets, 3-4 medium, grated 
3 eggs 
3 3/4 dl light spelled flour 
2 teaspoons baking powder 
5 tablespoons cocoa 
1 pinch of sea salt 
1 tablespoon coconut flakes

Preheat oven to 180 °C. 

Heat the oil in a saucepan, add the maple syrup and chocolate. Stir until the chocolate has melted. Pull away from the heat. Add the grated beetroot and mix well. Whisk the eggs in a bowl and pour them into the pan. Mix flour, baking powder, cocoa and salt and stir into the chocolate batter. 

Grease a baking tin, about 20 cm in diameter, with a little oil. Sprinkle coconut flakes on the sides. Pour cake batter into pan and bake for 25-30 minutes or until the cake has become a bit dark and cracked on top and still slightly sticky inside. Let cool for 15 minutes. Turn the cake gently from the mold. 

You can eat it right away or wait until it is cool.

Chocolate Cake with Beets
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Manioc Manioc

Manioc Breakfast Cake, in portuguese Bobo de Mandioca
This starchy root has been on my list to eat but I did not know how to buy the right one. There are several types, including one that is toxic - so you understand my concern. The toxic one you need to soak and cook to rid it of its poisons. This plant has been the staff of life among the Brazilian Indians for millennia. The fresh pulp is cooked and you can eat it with smelted butter or fry it.

Today I baked cake with Mandioca and Mini Bananas. Maria, my guide in Brazilian kitchen bought Mandioca from her friend "colega motorista" and showed me how to feel if Mandioca is mature. As you see on the picture above I could easily peel the skin of Mandioca without using knife. This is the secret which Maria liked to share with me - tacit knowledge - known only by the locals! What I love about Brazilian people is they willingness to share their culture.

It is not possible to not like exploring this beautiful country and not getting to know those great people. I feel very privilege to be here.


2 pounds monioc root
14 tablespoons unsalted butter, at room temperature
2 cups of sugar
4 large eggs
2 tablespoons all-purpose flour
1 teaspoon baking powder
2 cups milk
2 cups fresh or canned unsweetened coconut milk

Preheat the oven to 200 C. Generously butter baking pan. Flour the pan and tap out any excess.
Peel the manioc root and grate as finelly as possible, removing all threads. For my friends from Sao Paulo you can buy manioc root grated on the street market.
In the bowl of an electric mixer, blend the butter and sugar. Beat in the eggs one at a time, then add the flour and baking powder and beat until smooth. 
Fold in the grated manioc root and gradually add the milk and coconut milk.
On the botton of pan put some slices of bananas for decoration. Pour the batter into the pan and bake for 30-40 minutes. 
Enjoy :).

 

Manioc Breakfast Cake
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Thursday morning on my way to the Scandinavian Church in Sao Paulo to run cooking session. My lovely brasilian friend Luiza helps me to take all the staff, 5 big begs with food, pots, two cakes and Lady Pumpkin. This time we are going to prepare both Moqueca with Shrimps which we are going to serve in baked pumpkin. I learned this dish from my friend Luiza and she explained to me that once you serve Moqueca in the pumpkin it is called Bobó de Abóbora com Camarão. 

Thank you Beata and Cecilia for inviting me again to the Skandinavian Church. I hope we will celebrate Beata birthday as I took with me American Lime Pie.

 

6 servings

700 g large peeled fresh or frozen shrimps + 6-8 fresh shrimps not peeled to fry and decorate the dish
2 large onions, chopped
3 large tomatoes, peeled, seeded and chopped
2 large red bell peppers, seeded, deveined and chopped
4 tablespoons chopped fresh cliantro + extra for garnish
2-3 tablespoons palm oil – dendê oil
1 teaspoon Sambal Oelek or other spicy mix of pepper
4 cans of coconut milk – or two bottles 500 ml
lime juice from half lime
400 g Japanese pumpkin peeled (abóbora japonesa), cut into thick cubes
1 whole pumpkin about 2-3 kg, to serve the ready Moqueca in
2 -3 tbsp creamy cheese type Catupiry
salt and pepper

Preheat oven to 200 ° C.

Hollow the pumpkin (you need to be careful not to damage the bottom of the pumpkin as it is going to serve as a pot for our Moqueca), remove the seeds and fibers, clean the inside of the pumpkin, rub it with salt - about 1 tablespoon of salt. Take some oil on the exterior side of the pumpkin. Place the pumpkin in preheated oven for about 40 minutes or until it feels soft inside.

Cook cubes of pumpkin in a pot until they are soft. Take away the water and smash the pumpkin so it is ready to add to Moqueca. The smashed pumpkin we add to make the Moqueca thicker in consistence.

Dice the onion, tomatoes and peppers. On the hot pan add palm oil (dendê), add vegetables and fry them about 5 - 10 minutes. Add coconut milk, stir constantly and bring to boil. Remove the frying pan from the heat, add the pumpkin mousse, catupiry cheese, shrimps, some coriander. Put back on the heat and cook for 2 minutes. Season the dish with salt, freshly grounded pepper, sambal, lime juice and fresh cilantro. Sambal Oelek can be replaced with a fresh chili pepper.

Pour the ready Moqueca with shrimps into the baked pumpkin and put in the oven for additional 10 - 15 minutes. Decorate with fried shrimps and serve with quinoa or rice and green salad.

If you do not have time you can serve Moqueca in a pot. I just like the idea of serving it in the baked pumpkin! I promise your guests are going to be impressed. Enjoy!!!
 

Bobó de Abóbora com Camarão
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Cebiche Cebiche

Inspired by the trip to Peru I run to the shop to buy fresh fish to prepare Cebiche, one of the most common Peruvian appetizer.  The raw fish is “done or cooked” by the action of citrus juice like lime or lemon. Originally Peruvians were using juice from sour oranges. Cebiche, or ceviche, is now eaten all along the Pacific coast, and every restaurant has its own version. The most common is with white fish, lime, chili, celery sticks and parsley.

My favorite Cebiche is with white fish fillets such as cod, halibut or coley mixed with chili, lime juice, red onion and coriander. The marinating time is around 30 minutes but I prefer leave the fish much longer in marinate. Try and experiment with the timing and different ingridience to see how you like it best.

4 servings

500 g firm white fish fillets such as cod, halibut or coley, skinless and boneless
½ medium red onion, sliced lengthways
2 chili, sliced - if you do not like it spicy add 1 chili
juice of 7 limes
2 tbsp finely chopped coriander
salt and ground black pepper

Cut the fish into bitesize pieces, more like to sashimi about 2 cm in across and place in a bowl with the red onion, chili and coriander. Season with salt and pepper.
It needs a lot of salt.

Pour the lime juice over the mixture and stir gently. Cover and leave to marinate for 30 minutes, then stir again and leave for more 30 minutes. The fish is ready when it has become opaque, looks like it is cooked. Try it and check if you need some salt and pepper.

When the fish is ready serve it immediately.

In Peru this dish is serve together with boiled sweet potatoes.

Cebiche
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Today I really do not have much time for baking but I promised my son that I will suprise him when he is back from school. I decided to make super simple pie!

Who does not like simple recipe with few things to buy, short time of preparation and simply deliciouse! I really do and as you have seen before I try to bake simple cakes, maybe becauce I do not have enough patience. On my shopping list I only put five things to buy: oreo biscuits, butter, condensed milk, four eggs and limes. Can it be so simple, try and tell me how do you like it.

Lime pie recipe comes from Emelie Holm's book “Small cake”. I promise you that once you taste it you will do it over and over again.


 

6-8 portions

1 package oreo biscuits
50 g butter
1 can of condensed milk (400g)
4 egg yolks
juice from 3 limes

Crush the oreeo biscuits and melt butter in a pan. Mix well crushed biscuits with melted butter. Place the butter- crumb mixer on the bottom of a pie dish with removable rim, about 25 cm i diameter. Using your hands, press the butter-crumb mixer down evenly and firmly. Set in 200 °C oven and bake for about 5 minutes. Allow to cool. Lower the oven to 150 °C.

Pour condensed milk in a bowl. Stir in the egg yolks, one at a time and mix well between each egg yolks. Stir in lime juice. Finally, pour the whole lot on to the baked crust and return it to the oven for another 15-20 minutes.
Enjoy it!

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Tags: dessert, cake

Sunday afternoon I just invited our friend for a coffe and I have less than an hour to do some cake. Here comes my favourite apple pie which you can make in less than 40 minutes.

5 apples
100g butter
1 dl sugar
1 ½ tsp cinnamon
1 dl flour
3 dl oatmeal

Preheat the oven to 225 degrees.

Peel and split the apples, put them in a greased dish. Sprinkle with a few tablespoons of sugar and cinnamon. Melt butter, mix with sugar, flour and oatmeal and spread it over apples. Bake in the lower part of oven for 20-25 minutes. Served with vanilla ice cream or vanilla sauce.

 

Super Easy Apple Pie
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Passion Fruit Pavé Passion Fruit Pavé

Yesterday I cooked dinner for Kasia and her family from California. I knew that her family is a real food enthusiast so it felt like a big challenge. Our guests were very satisfied with food and they really liked our marinated and grilled Lady Octopus. We got three bottles of Argentineans wines. They were so good that I would like to share with you the names because it is really worth buying:

Luigi Bosca – Chardonnay 2011 – Bodega Luigi Bosca Familia Arizu – Argentina. Deep golden color, discreet honey sweetness mixed with smell of tropical fruits such as pineapple and mango – simply delicious.

Salentein Reserve – Cabarnet Sauvignon 2009 – Valle de Uco, Mendoza – Argentina. Second great wine with deep dark red color, taste of blackberries, intense sweetness and unforgotten aroma. Perfect to grilled meat dish.

Domaine Jean Bousquet – Malbec Reserva 2009 – Tupungato Valley, Mendoza – Argentina. Another great wine with balance taste of dark berries, tobacco and vanilla. It suited perfectly to grilled meat and roasted potatoes with rosemary.  

8 portions

16 champagne finger biscuits
2 cans of sweetened condensed milk Nestlé (around 400 ml per one can)
2 ½ dl fresh passion fruit juice from around 6 passion fruits
3 dl milk
10 strawberries
12 g gelatin
2 dl wiped cream
1 fruit of passion fruit for decoration
4 strawberries for decoration

In a food processor or blender, blend the condensed milk, passion fruit juice and smelted gelatin for around 2 minutes.

Prepare 8 glasses which you will fill with passion fruit pave.

Pour the milk into a bowl. Keep 2 biscuit per glass and briefly dip the remaining biscuits in the milk one by one. Cover the bottom of each glass with two biscuits, fitting them snugly. Add some slices of strawberries.

Add passion fruit mixture and chill, covered for 3 hours or longer before serving.

Just before serving decorate with wiped cream, passion fruit and strawberry.

Passion Fruit Pavé
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Black Beans Black Beans

Today I am going to prepare feijoada together with Maria who will guide me during every step.

There are two different ways of preparing this dish depending on the region of Brazil. The Cariocas, natives  from Rio de Janerio, use black beans, onion, and garlic when preparing feijoada.  
In Sao Paulo, feijoada is prepared with brown beans.  Both dishes are very good however I will prepare the light version which is simple and easy to follow! I will not add beef tongue, pork ribs, ears or tail as it might scare many of you to try to do this dish. However I encourage you to try the original feijoada at the restaurant.

 

6 portions

500 g carne seca (salted jerked beef that is air or sun dried) or salted corned beef

500 g black beans
200 g smoked bacon cut in slices
500 g smoked linguica- type sausage (or other smoked spicy sausage) cut in 1 cm slices
1 medium onion peeled and chopped
3 large garlic cloves, chopped
2 bay leaves
salt and freshly ground pepper to taste

THE DAY BEFORE
In a pot, add the carne seca. Add enough cold water to cover generously and refrigerate for 24 hours, changing water minimum twice times.
In another pot, put black beans and cold water to cover and set aside. Allowed to soak for at least 8 hours, or refrigerate overnight.

DAY TWO
Wash carne seca, move to the pot and cover with cold water and bring to boil. Cook it for around 1 hour then drain the water and cook it again in cold water for another 30 minutes. If the meat feels very salty it is good to repeat the process one more time.

Drain the beans and cover them with cold water and bring to boil, reduce heat and simmer, covered, for 45 minutes. In a frying pan heat the oil over medium heat. Add chopped garlic and onion and cook for 5 minutes. In another frying pan cook bacon until it is golden brown.

Add boiled carne seca, sausage, and fried bacon to the beans, bring to boil, reduce heat and simmer, partially covered, for 1 hour or until beans are tender. While cooking stir from time to time so the beans do not stick to the bottom of the pan. It is important to check the level of water so it is always 3 cm above the beans and meat. Add garlic and onion and if needed some more water.

I serve my light feijoada in a ceramic bowl together with rice, sliced oranges, farofa and as a drink I need to have Caipirinha!

Enjoy it!

Feijoada
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Sunday breakfast was very unusual at our home as I served homemade fried squids. I fried them few minutes in olive oil and at the end I added just some garlic. Normally I serve fried squids with garlic mayonnaise but today I only squeezed some lime over them and it was one of the best Sunday breakfast.

Fried Squid
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Banana Banana

The Friday market is held few streets from my apartment, a neighborhood of Moema in Sao Paulo. When I entered the street market I met vendors selling many different types of bananas which are displayed on a ten meter long bench. Encouraged by the noisy vender screaming to taste his great bananas I could not resist trying at least few types of those yellowish beauties. We started with the miniature banana, followed by red banana, apple banana with pale white skin finishing with ladyfinger banana which is about five inches long. At the end I bought bananas nanica which
I need to my Banana Curry Soup. In half an hour I am done with my soup and amazed with the result. The sweetness of banana, curry together with spicy ginger and mint brings me back to the street market and I wish I could serve this soup to the vender who introduced me to a new world of bananas!

 

4 servings

3 bananas nanica (or other banana)
5 dl of vegetable broth
½ teaspoon curry
2 tablespoons extra virgin olive oil
a half well chopped onion
1 dl cream
juice from 1 tablespoon well chopped ginger
1 tablespoon fresh mint leaves finely chopped
1 teaspoon lime or lemon juice
freshly grinded black pepper

In a saucepan, place chopped bananas and vegetable broth. Heat until it starts to boil. Add curry powder, salt and cook for about 5 minutes.

In the frying pan put the olive oil and onion. Fry the onion until it is golden brown. Add the onion into the soup and cook for 10 more minutes.

Cool slightly and transfer to the blender. Add the cream and mix until it is fully homogeneous.

Heat the soup on low heat for 1 more minute. Turn off the heat and add ginger juice, fresly chopped mint and lime juice. Add salt and peppar.

If you are not a big fan of banana you can replace it with mature pears (2 big pears should be enough).

Banana Curry Soup
Banana Curry Soup
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Tags: soup, vegetarian
Chef Helena Rizzo Chef Helena Rizzo

After reading an article about Helena Rizzo who has been named the best´s female chef of 2014 I just dreamed about visiting her restaurant Mani Manioca in Sao Paulo. The award had been given to her with the motivation “Their clever cooking, respectful of traditional Brazilian culinary practices and ingredients, is married with modern technique and sprinkled with Spanish influence”.

I asked some of my friends if they would like to join me and in half an hour we were 10 people ready to go to Mani.  When we came there Helena Rizzo was standing outside her restaurant talking to some people. I took with me my camera and when she was free I kindly ask for picture with her. Her simplicity, warm and authentic appearance just stroke me and I felt so happy to be able to stand beside her. As usually in those situations you cannot speak, you just enjoy the moment and no words are needed!!!

While we were waiting for our table she came back and chatted with us! Finally when our table was done our new culinary experience had started:

Right away we got different kind of breads accompanied by butter, sour milk curd with paprika and goat cheese with pink peppercorn. As a compensation for waiting we got some appetizers which are included in tasting menu:

potato chip with roasted beef and Dijon – addicting good
mini baked potatoes with gorgonzola cheese
guacamole bonbon with cornmeal biscuit and dried tomato
octopus sticks with confitted potatoes and sweet paprika – the soft and gentel octopus melted in my mouth


As a starter I ordered Waldorf Salad – apple jelly with celery sorbet, nuts and gorgonzola emulsion. I was amazed by the taste of celery sorbet and the great combination of apple jelly and gorgonzola.

Main course surprised me with different colors and shapes; I ordered Lamb (low temperature) with baked roots and roasted Brazilian nuts with manioc flour. The meat was beautifully soft and juicy and the baked roots were just right for this dish.

Hmm I really liked my choice of dishes and as I understand the ladies who were with me were also very satisfied. Thank you Helena and your great team for bringing us closer to the Brazilian cousine and your way of cooking!!!

Mani, Rua Joaquim Antunes, 210. Sao Paulo, Brazil
+55 11 3085 4148

www.manimanioca.com.br

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Tags: restaurant

Shopping can be very inspiring!!! Yesterday I visited DUMOND shop selling my favorite Brazilian shoes and I saw the new collection with the name SOU BRASILIERA ... and the result is here wild pannacotta with passion ;) to all my BRAZILIAN FRIENDS YOU ARE so CREATIVE!

Milk Chocolate Pannacotta with Passion Fruit Jelly

8 portions

4 sheets of gelatin or 2 bags 12 g
200g milk chocolate
1 vanilla pod
5 dl whipping cream

Passion Fruit Jelly
3 sheets of gelatin or one bag 12 g
juice from 4 passion fruits
1 dl water
2 tablespoons sugar

Garnish with:
1 dl shelled pistachios
1 dl granulated sugar

Panacotta
Add 4 gelatin sheet in cold water for about 5 minutes. Chop the chocolate and place in a saucepan together with cream. Split the vanilla pod and scrape out the seeds and add the seeds to the pan. Heat and stir so that the chocolate melts. Remove the gelatin leaves and let it melt into the chocolate mixture. Let it cool down and then pour into 8 glasses. Leave in the fridge for 2-3 hours.

Passion fruit jelly
Add 3 gelatin sheets in cold water for about 5 minutes. Mix the passion fruit juice, water and sugar in a saucepan and heat on medium temperature. Add gelatin sheets and stir until the gelatin is melted. Allow to cool. Pour the gel on top of the chocolatepannacotta. Put in the fridge for another half an hour.

Chop nuts and place them on a baking paper. Melt the sugar in a frying pan until golden brown. Pour sugar over the nuts and let harden. Sprinkle nuts on the gel and serve.

Milk Chocolate Pannacotta with Passion Fruit Jelly
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Tags: dessert
Coconut Fruits Coconut Fruits

On Sunday market in Moema, Sao Paulo you can find any type of fruites and vegetables. Today I bought fresh coconut fruit and fresh shredded coconut. Just before I was suppose to finish shopping I saw beautiful strawberries which I could not resist. On my way home I had already a picture of dessert which I am going to prepare for my boys.

Back at home I started with honey biscuit and it took me some time as they are quite tricky to do. Then I filled half of coconut fruit with vanilia icecream and strawberries. The last touch was to put honey biscuit and sprinkle some shredded coconut! Hmm...so good!

4 portions

2 cleaned coconut fruit divided in half
20 strawberries
1 vanilla pod
2 tablespoons butter
½ dl granulated sugar
½ lime, grated rind

Honey biscuit (around 15 pieces)
50g butter
2 tablespoons honey
1 dl granulated sugar
¾ dl flour

½ liter of vanilla ice cream
shredded coconut for decoration

Put oven at 200 ° C. Melt butter and honey in a saucepan. Add sugar and flour and mix to a smooth batter. Allow to cool slightly.

Roll small balls of dough, make them flat and thin and place them on a baking sheet with parchment paper. Bake about 4 cookies at a time in the middle of the oven for about 6 minutes. Remove and shape them immediately into rolls. Readily to cool on a rack.

Cut  strawberries. Split the vanilla pod and scrape out the seeds.

Melt butter in a pot. Add the strawberries, sugar, vanilla seeds and lemon zest and simmer for about 1 minute. Allow to cool.

Serve vanilla ice cream in a coconut, add strawberries  and decorate with honey biscuit. Garnish with fresh shredded coconut.

Strawberrycoupe with Icecream and Honey Biscuit
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Tags: dessert
Eggplants Eggplants

This week was very inspiring for me when it comes to discovering new tastes and kitchens. On Wednesday one of my friends took me to the restaurant of famous Brazilian chef Tatiana Cardoso who is in charge of the place called Moinho de Pedra. I saw this beautiful woman sitting just next to me and I thought that her food should be great, and it was. I tried lasagna with eggplant and I still remember the taste, smell and consistence of it!!! On Thursday some Lovely Ladies took me to a South Korean restaurant with the name Kaya. Again I was speechless when I tried this very exotic food. What a culinary experience!!! I am so glad being surrounded by such a great friends who share the same passion for excellent food. Today I cooked "Lasanha de berinjela, manjericao, mozarela e molho de tomate" from the book of Tatiana Cardoso with the name "Naturalissima". I suggest that you prepare the tomato sauce one day before and then next day you can focus on lasagne.

6 portions

baking form 30 cm x 20 cm
6 eggplants cut into around 1 cm slices (about 30 slices)
extra virgin olive oil for greasing
1 tbsp (tablespoon) chopped basil leaves
1 tsp (teaspoon) dried oregano
3 tbsp (tablespoon) of extra virgin olive oil
7 dl of tomato sauce
12 fresh lasagna sheets (14 cm x 12 cm)
300 g grated mozzarella
100 g of grated parmesan cheese
basil leaves

Preheat the oven to 180 C.

Arrange the slices of eggplant and greased them with olive of oil and bake for 20 minutes in a baking dish. Turn the slices and put the pan in the oven for another 20 minutes. You can also choose to fry them. I did both variants and I like better to fry them (of course it takes more time but it is worth).

In a bowl, mix the roasted or fried eggplants with chopped basil, oregano and olive oil.

Pour a bit of tomato sauce into a baking form
(30cm x 20 cm), put 4 lasagna sheets on the bottom, lining it evenly. Arrange slices of egglplant on top and sprinkle with half of the mozzarella cheese and some sauce. Cover again with 4 sheets of lasagna and repeat the whole procedure, ending with a layer of lasagna sheets. Cover with remaining sauce, sprinkle with parmesan and basil leaves and bake for 15 minutes.

Serve with salad and a good bottle of redwine.

Eggplant Lasagna
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Tags: vegetarian
Fish and Sea Food at the market Fish and Sea Food at the market

Yesterday it was a very special day for me as I was invited to the Scandinavian Church in Sao Paulo to run cooking session. One of the members asked me if we could prepare octopus, squid and some dish with fish.

Here in Sao Paulo you can buy very good quality fresh seafood and the staff working in the fish department help to clean and even cut the seafood! It is just important to say one magic word "limpar"!
I decided that we should cook two starters, one main course and dessert:

 

  • Octopus Salad on Toasted Baguette
  • Squid Salad with Red Onion and Bell Pepper
  • Bacalhau - dried and salted cod with vegetables
  • Pavê de Maracujá

As a main course I choose to prepare Bacalhau which is the Portuguese word for cod and —in a culinary context—dried and salted cod. Fresh (unsalted) cod is referred to as bacalhau fresco (fresh cod). My Brazilian friend Luisa showed us how to prepare dried and salted cod. We finished our lunch with Pavê de maracujá.

Thank you everyone who participated in cooking activity the 13 of March at the Skandinavian Church for a great team work. I hope we do it again!!!Thank you Lourdes and Maria for all help.
Finally a big thank to Luisa who is my guide in the Brazilian kitchen!

Squid Salad with Red Onion and Bell Pepper

6 portions

1 kg cleaned and sliced ​ squid
½ dl olive oil
juice of 1 lime
2-3 tablespoons of white vinegar
1 finely chopped red or white onion
1 chopped yellow bell pepper
1 chopped red bell pepper
1 finely chopped red chili
salt and freshly ground pepper


Put the squid into boiling and lightly salted water and boil for about 10 minutes or until it feels tender. Remove the water and put the squid to cold down.

Mix olive oil, lime juice, vinegar, sliced ​​bell peppers and chili in another large bowl. Add salt and pepper and mix well. Add the cold squid to the salad.

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Tags: seafood
Octopus Salad on Toasted Baguette

6 portions

1 kg cleaned octopus
½  dl olive oil
3 sliced ​​garlic cloves
1-2 chopped red chili
juice of 1 lime
1 bunch chopped parsley
1 lime for decoration
salt and freshly grounded pepper
1 baguette

Boil the octopus in lightly salted water for about 40 minutes until it is tender. Set aside and let it cool down, then slice the octopus in 1 cm pieces.

Heat olive oil in a frying pan, add garlic and chili. After 1 minute add the octopus. Add salt and pepper and let fry for 2-3 minutes. Pull the pan aside and add the lime juice. Move to a plate and let it cool down.

Chop the parsley and mix into the salad. Fry thin slices of baguette in olive oil, one minute on each side. Put octopus salad on the bread slices and serve on plates.

In Polish

6 porcji

500 g oczyszczonej ośmiornicy
0,5 dl oliwy z oliwek
3 pokrojone ząbki czosnku
1-2 posiekane czerwone chili
sól
świeżo zmielony czarny pieprz
1 pęczek posiekanej natki pietruszki
sok z 1 lemonki

Ugotować ośmiornicę w lekko osolonej wodzie przez około
40 minut, aż będzie miękka. Odstawić i ostudzić. Pokroić ośmiornicę w 1 cm kawałki. Podgrzać oliwę na patelni, dodać czosnek, chili, podsmażyć około 1 minuty i dodać kawałki ośmiornicy. Doprawić solą i pieprzem i smażyć około 2 minut. Usmażoną ośmiornicę przełożyć na talerz, dodać sok z limonki i zostawić do ostygnięcia. Posypać posiekaną natką pietruszk.

Podgrzać oliwę na patelni, podsmażyć cienkie kawałki bagietki z obu stron.. Udekorować bagietki chleb z sałatka z ośmiornicy. sok z limonki i zostawić do ostygnięcia. Posypać posiekaną natką pietruszk.

Podgrzać oliwę na patelni, podsmażyć cienkie kawałki bagietki z obu stron.
Udekorować bagietki sałatką z ośmiornicy.

 

Octopus Salad on Toasted Baguette
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Tags: seafood
Caipirinha Caipirinha

Caipirinha, time to celebrate Carnaval

If you would like to translate the name Caipirinha it would mean "lite country hick". Caipirinha is Brazil's national drink, made with mulled lime sections, sugar, ice and Cachaça. If you prepare this drink with vodka the name will be caipiroska. Since I came to Sao Paulo I have been experimenting with Caipirinha and my favourite is with a mix of diffrent fruits like strawberries, passion fruit and caju. 

Caipirinha jest niewątpliwie jednym z moich ulubionych drinków. Ta najbardziej klasyczna jest z lemonką. Osobiście wolę wersję egzotyczną gdzie łączę smaki różnych owoców takich jak marakuja, ananas i lemonka. Zachęcam do eksperymentowania i wyszukania swoich ulubionych smaków.

1 serving 

3 slices of limes 
4 strawberries, cut in slices 
1 small or half a large passion fruit 
1 tablespoon sugar 
0.5-1 dl Cachaca or Vodka 
ice cubes to fill the glass 

Mix all the fruits, sprinkle with sugar and mash everthing well with a wooden spoon. Add plenty of ice and pour Cachaca or Vodka. Mix well. Before serving make sure that there is no more sugar on the bottom. 

In Polish
1 porcja

3 plastry lemonki
4 truskawki
1 mała marakuja albo pół dużej
1 łyżka cukru
0,5-1 dl Cachaca albo Wódka
kostki lodu do zapełnienia szklanki

Truskawki obrać i pokroić na plastry, lemonkę pokroić na plastry. Przekroić owoc marakuji i wydrążyć pestki. Zmieszać wszystkie owoce, posypać cukrem i dobrze je rozgnieść drewnianą łyżką. Dodać dużą ilość lodu i zalać Cachacą albo Wódką (wersja z wódką nazywa się Caipiroska). Wszystkie składniki dobrze wymieszać łyżeczką przed podaniem.

Caipirinha with strawberries, passion fruit and lime
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Tags: drink
Stuffed Conchiglioni with Zucchini and Greek Tomatoes Sauce

4 servings 

250 g Conchiglioni 
5 small zucchini or 3 large 
2 cloves of garlic 
250 g fresh cherry tomatoes, cut in halves
1 dl olive oil
100 g black olives, without stone
3 tablespoons capers 
1 chili 
1 dl grated cheese 

Prepare the sauce: 

On the frying pan, heat the oil, add garlic and cherry tomatoes and let if cook for around 20 minutes. Add black olives, capers and chili and cook for one more minute, season with salt and pepper. 

Cut zucchini in small cubes. On the frying pan, heat the oil add zucchini and fry for 5-8 minutes. Season with salt and pepper.

Boil Courgettes until al dente, drain the pasta and let it cool. 

Place the Courgettas into the baking dish. Fill each shell with fried zucchini, garnish with sauce and sprinkle with cheese.

Put in preheated oven 200 ° C for about 10 - 15 minutes.

Serve with green salad.

In Polish

4 porcje

250 g pasta typ Conchiglioni
5 małych cukini bądź 3 duże
2 ząbki czosnku
250 g świeże pomidory typu cherry, przekrojone na pół
1 dl extra oliwki z oliwek
100 g ciemnych oliwek, bez pestek
3 łyżki kaparów
1 papryczka chili
1 dl startego sera

Przygotuj sos:

Podsmaż czosnek na oliwce z oliwek, dodaj pomidory i gotuj ok 20 minut. Dodaj oliwki, kapary i chili, dopraw solą i pieprzem.

Cukinie podziel wzdłuż na pół i podsmaż z dwóch stron. Zostaw do ostygnięcia a następnie pokrój w drobną kostkę.

Ugotuj makaron w osolonej wodzie, ok 15 minut. Pozostaw do ostygnięcia.

Nadziej muszle cukinią, udekoruj sosem i posyp serem.

Wstaw do rozgrzanego piekarnika 200 C na około 10 – 15 minut.

 

Stuffed Conchiglioni with Zucchini and Greek Tomatoes Sauce
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Tags: vegetarian, pasta

First time I tried this exotic salad for 15 years ago when I went to Thailand, Bangkok. I still remember the spicy touch from chili and salty taste of fish sauce spreading in my mouth. Since then it is one of my favourite appetizer. 

Chrupiąca i świeża sałata w towarzystwie grillowanej a następnie marynowanej wołowiny jest niewątpliwie jedną z moich ulubionych potraw tajskich. Specificzny charakter tej sałatki nadają przyprawy takie jak kolendra, chili i Tajlandzki sos rybny. Do tego przepisu użyłam polędwicę wołową, ale świetnie smakuje również smażony steak, który należy pokroić na cienkie plastry.

Spicy Beef Thai Salad

5 servings

500 g tenderloin steak
5 (or more depending how hot you like it) fresh chili peppers, sliced crosswise
2 large cloves garlic, sliced crosswise very thin
1 tbsp sugar
5 tbsp Thai fish sauce
5 tbsp fresh squeezed lime juice (1 medium size lime)
1 heart of Romaine lettuce
1 cucumber (seeds removed), peeled and sliced thin
10 cherry tomatoes cut in halves
1 small red onion thinly sliced
3 or 4 sprigs cilantro

 Pre-heat a frying pan on high heat until very hot. Add a bit of cooking oil and spread it evenly across the bottom. Let the steak sit in the pan for around a minute to get a nice crust. Flip over the steak and repeat. Reduce heat to medium and cook to your liking. Cooking time of the steak depend on how thick it is and if you prefer it rare, medium rare or well done.

Wrap the meat in aluminum foil and allow resting for about 5 – 10 minutes before thinly slicing across the grain.

In a bowl mix garlic, chilies, fish sauce, lime juice and sugar. Add the sliced meat and toss with shallots, cherry tomatoes and cucumber, mix well. Taste and add some more fish sauce if desired. Make a bed of the lettuce on a serving plate. Place the beef on top. Garnish with cilantro. 

In Polish

5 porcji

500 g polędwicy
5 papryczek typu chili, pokrojone w cienkie plastry 
2 duże ząbki czosnku, pokrojony w poprzek bardzo cienkie 
1 łyżka cukru 
5 łyżek sosu rybnego 
5 łyżek soku z limonki (1 limonka średniej wielkości) 
1 sałata rzymska
1 ogórek (nasiona usunąć), obrany i pokrojony w cienkie plastry
10 pomidorki typu cherry pokrojone w połówki 
1 czerwona cebula pokrojona w cienkie plasterki 
3 lub 4 gałązki kolendry

Na rozgrzaną patelnie wlej olej i podsmaż polędwicę wołową tak aby się dobrze zarumieniła, ale w środku nadal była surowa. Zrumienioną polędwice przełóż na deskę i zostaw do ostygnięcia.

W oddzielnym naczyniu przygotuj marynatę do mięsa, wymieszaj sok z limonki, sos rybny, olej, chili, sos sojowy, cukier i czosnek. Do tak przygotowanej marynaty dodaj drobno pokrojone plastry polędwicy. 

Na talerzu rozłóż sałatę, pokrojone pomidorki i ogórka. Dodaj drobno pokrojone plastry polędwicy. Udekoruj kolendrą, plasterkami chili i posyp sezamem. Skrop pozostałym sosem z marynaty.

Smacznego!

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Tags: salad
Country Potatoes with Garlic and Rosemary Country Potatoes with Garlic and Rosemary

In Sao Paulo I have a favorite hamburger restaurant where I always order Country Potatoes. They are so delicious that after eating one serving we immediately order a second. This weekend I decided to prepare these delicious baked potatoes and the result was surprising. I baked the potatoes in the oven and I managed to have the same result as if they were deep fried in oil.

W Sao Paulo mam ulubioną restaurację, gdzie zawsze zamawiam Country Potatoes, są tak smaczne, że po zjedzeniu jednej porcji zaraz zamawiam drugą. W weekend postanowiłam sama przygotować te pyszne pieczone ziemniaki a rezultat był zaskakujący. Upiekłam ziemniaki w piekarniku i udało mi się uzyskać zapach, smak i konsystęcję ziemniaków smażonych w głębokim tłuszczu!

4 servings

10-12 small potatoes
2 bulbs of garlic
0.5 dl olive oil
3 sprigs of rosemary
sea ​​salt, about 1 small spoon

Preheat oven to 180 degrees.

Wash and dry the potatoes. Cut potatoes in half, move to
a casserole dish, pour olive oil so that each half of the potato is surrounded by olive. Cut the garlic bulb in half, put into a casserole dish and pour some oil over them. Season with sea salt and add the rosemary.

Put in the oven for about 50-60 minutes remembering to stir every 10 minutes to make sure that potatoes are surrounded by olive oil on all sides with olive. Ready potatoes should be soft and golden!

Thus prepared potatoes will suited very well to grilled meat or chicken!

In Polish

4 porcje

10-12 małych ziemniaków
2 cebulki czosnku
0,5 dl oliwy z oliwek
3 gałązki rozmarynu
sól morska, ok 1 małej łyżeczki

Nagrzać piekarnik na 180 stopni.

Umyć ziemniaki i osuszyć. Przekroić ziemniaki na połówki, przełożyć do naczynia żaroodpornego, polać oliwką z oliwek tak aby każda połówka ziemniaka była otoczona oliwą. Przekroić cebulki czosnku na pół, przełożyć do naczynia żaroodpornego i dobrze naoliwić. Doprawić solą morską i dodać rozmaryn.

Wstawić do piekarnika na około 50-60 minut pamiętając o tym aby co 10 minut zamieszać ziemniaki i upewnić się, że są otoczone ze wszystkich stron oliwą. Gotowe ziemniaki powinny być miękkie i złociste!

Tak przygotowane ziemniaki nadają się świetnie do grilowanego mięsa bądź kurczaka.


 

Country Potatoes with Garlic and Rosemary
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Tags: vegetarian
Lady Octopus Lady Octopus

Dwa dni temu ugotowałam 1 kg ośmiornicę z zamiarem przygotowania dwóch potraw, ośmiornicy smażonej z czosnkiem i carpaccio z ośmiornicy. Dzisiaj przyszła kolej na carpaccio. Gdy byłam już gotowa z radością zadzwoniłam do mojej sąsiadki Luizy i zaprosiłam ją na tą smaczną przekąskę. Luiza z zaciekawieniem przybiegła do mojego mieszkania. Na ekranie komputera znajdowały się zdjęcia ośmiornicy, które miałam zamiar wstawić na stronę. Luiza doszła do komputera i stwierdziła, że tych rzeczy nie jada! Trochę się zmartwiłam bo obiecałam jej coś smacznego, na szczęście mąż mojej sąsiadki uwielbia ośmiornicę i chętnie zje ją na kolację!

4 porcje

500 g świeżaj ośmiornicy
1 duża cebula do ugotowania razem z ośmiornicą
7 goździków
1 cebula czerwona
8 małych ziemniaków
sok z połowy lemonki
3 łyżki oliwa z oliwek
sól
pieprz czarny

Nadziej cebulę siedmioma goździkami. Oczyść ośmiornicę, gotuj na małym ogniu pod przykryciem w osolonej wodzie razem z cebulą, ok 45 - 60 minut (cebula powinna być przezroczysta) wtedy mięso ośmiornicy powinno być miękkie. Ugotowaną ośmiornicę wyjąć z garnka i pozostawić do ostygnięcia.

Ugotować ziemniaki ze skórką w osolonej wodzie.

Ostygniętą ośmiornicę pokroić na 3 cm kawałki, a następnie na cienkie plasterki, 3-4 mm. Rozłożyć plastry ośmiornicy na talerzu.

Ciepłe ziemniaki pokroić w plastry ok 0,5 cm, wymieszać z cebulą, oliwką z oliwek, sokiem z cytryny i doprawić solą i pieprzem.

Rozprowadzić sałatkę ziemniaczaną na carpaccio z ośmiornicy i udekorować koprem włoskim.

Octopus Carpaccio with Warm Potato Salad
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Tags: seafood
Lady Octopus Lady Octopus

Octopus meat is so delicious and well cooked octopus just melts in your mouth.
The first time I tried this delicacy was in Greece, on the island of Santorini. Sympathetic chef Piotr served an octopus grilled with garlic. When I think about Santorini, I still remember the taste of this dish while the other might associated it with the blue sea!I think about a small tavern, chef Piotr and grilled octopus with garlic.
Since I live in Brazil, Sao Paulo I have the opportunity to buy fresh octopus. Many times I wanted to buy it but
I somehow lacked courage.
A month ago on weekly holiday in Porto de Galinhas, I met a lovely couple from Recife, Salmen and Eliane. It was Salmen who introduced me to the secrets of preparing octopus, which he learned from the local fishermen.
You need to try it by yourself! Salmen, thank you for sharing with me your cooking knowledge!
I hope someday I will join you for lobster fishing!

In Polish

Mięso ośmiornicy należy niewątpliwie do delikatesów, dobrze przygotowane mięso ośmiornicy powinno się rozpływać w ustach.
Pierwszy raz spróbowałam tego przysmaku w Grecji, na wyspie Santorini. Sympatyczny kucharz Piotr zaserwował ośmiornicę grilowaną z czosnkiem. Do dziś pamiętam smak tej potrawy i gdy innym wyspa ta kojarzy się z błękitem morza ja wracam wspomnieniami do małej tawerny, kucharza Piotra i grilowanego przysmaku.
Od kiedy mieszkam w Brazylii, Sao Paulo mam możliwość kupienia świeżej ośmiornicy i wielokrotnie chciałam ją już kupić, ale jakoś brakowało mi odwagi.
Miesiąc temu na tygodniowym urlopie w Porto de Galinhas spotkałam uroczą parę z Recife, Salmen i Eliane.  
To właśnie Salmen wprowadził mnie w tajniki przygotowania ośmiornicy, których nauczył sie od lokalnych rybaków. Wypróbujcie sami, naprawdę warto! Dziękuję Salmen, że podzieliłeś się ze mną swoją wiedzą kucharską! Mam nadzieję, że kiedyś wybierzemy się na wspólne łowienie langust!


4 porcje

1 świeża ośmiornica ok. 1 kg
4 ząbki czosnku
1 duża cebula
7 goździków
oliwa z oliwek
sól
pieprz czarny

Nadziej cebulę siedmioma goździkami. Oczyść ośmiornicę, gotuj na małym ogniu pod przykryciem w osolonej wodzie razem z cebulą, ok 45 - 60 minut (cebula powinna być przezroczysta) wtedy mięso ośmiornicy powinno być miękkie. Ugotowaną ośmiornicę wyjąć z garnka i pozostawić do ostygnięcia.

Ostygniętą ośmiornicę pokroić na 1 – 2 cm kawałki.

Podgrzać olikę z oliwek na patelni, dodać drobno posiekane ząbki czosnku, lekko posmażyć a następnie dodać kawałki ośmiornicy. Smażyć przez 5 minut ciągle mieszając.

Gotową potrawę przełożyć na talerz i zaserwować z kawałkiem lemonki.

Do tego dania proponuje wytrawne białe wino z Australii, Mallee Point, Chardonnay.

Lady Octopus with Garlic
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Tags: seafood

2014

This great and easy recipe I found on the webside of Nigella Lawson. You just need to use some core Indian ingredients like cumin, coriander, cardamom pods, cinnamon and ginger. Once you have them then you can enjoy cooking Indian food. 

Mughlai Chicken

8-10 servings

2.5 cm piece of fresh root ginger (peeled)
4 cloves garlic (peeled)
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon dried chili
4 tablespoons flaked almonds
125 ml water
5 cardamom pods (bruised)
1 cinnamon stick (broken in half)
2 bay leaves
4 cloves
4 tablespoons vegetable oil
1.5 kilograms boneless, skinless chicken thighs (each cut in 4)
2 onions
250 ml greek yoghurt
250 ml chicken stock
200 ml double cream
100 grams golden sultanas
1 teaspoon garam masala
1 tablespoon sugar
1 teaspoon salt
75 grams flaked almonds (toasted)

Put ginger, garlic, cumin, coriander and chili into a food processor, and blend to a paste. Add the flaked almonds and water, then blend again, and set aside.

Put cardamom pods, cinnamon stick, bay leaves and cloves into a small bowl.

Heat the oil in a large pan and add the chicken pieces - in batches so they fry rather than stew - and cook them just long enough to seal on both sides, then remove to a dish.

Tip in the bowl ful of spices and turn them in the oil. Peel and finely chop the onions, add to the pan of spices, and cook until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid them catching. Pour in the blended paste, and cook everything until it begins to colour. Add the yoghurt, 125ml / half at a time, stirring it in to make a sauce; then stir in the stock, cream and sultanas.

Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the chicken meat is cooked through.

Pour into a serving dish and scatter with the toasted flaked almonds.

Source:www.nigella.com

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Tags: chicken
Hearts of Palm Pie Hearts of Palm Pie

This morning I knew what I was going to do for lunch or dinner. I opened the book of Tatiana Cardoso and searched for Torta de Palmito. I was sure the recipe should be there as I tried Hearts of Palm Pie at Tatiana´s restaurant. The creamy consistence of pie with its delicate sourness from hearts of palm goes so well together.  I modified the recipe and added some more tomatoes and sambal as I like to have it little spicy ;). I would say that it is pretty easy to make and you can serve it both warm and cold. This morning session was a great combination of baking and learning new words in Portuguese as the recipe was in Portuguese.  
I am so happy to be able to understand so much, maybe because it is a topic which interests me. 

Hearts of Palm Pie

Dough Ingredients:

2 dl whole wheat flour
2 dl all-purpose flour
1/2 tsp salt
70 g unsalted butter at room temperature
Some water if needed

Filling Ingredients:

3 tablespoons of olive oil
1,5 large onion, finely chopped
2 plum tomatoes, without seeds and finely chopped
2 cans  hearts-of-palm, cut in 2 cm rings
10-15 green olives, cut  in halves
1 tsp sambal
1/2  tsp pink pepper, crushed and some whole for decoration
1 dl parsley, finely chopped
1 tbs all-purpose flour
salt and freshly ground black pepper

Creamy Sauce:
250 g  soft white cheese (requeijão cremoso)
200 g creamy ricotta
3 eggs
2 dl double cream
1/2 tsp salt or to taste
1/2 tsp freshly grounded pepper
1 dl parsley, finely chopped

Dough:
 
Place butter, all-purpose flour, whole wheat flour and salt in bowl and mix well. You might add some water just to get the dough smooth. On a flat, floured surface, roll the dough with a rolling pin until you get a circle about 40 cm in diameter.  Cover the bottom of a 25 cm in diameter baking deep dish, make sure that the sides of the dish are well covered too. Set aside.

Filling:

In a large frying pan, heat olive oil over medium-high heat. Add chopped onion and cook, stirring occasionally, for 5 minutes.  Add hearts of palm and cook for 5 minutes. Stir in tomatoes and green olives. Season with rose pepper, sambal and salt. Let it cook for 2-3 minutes. At the end add flour, stir well and let it cook for one more minute.

Creamy Sauce:

Mix all ingredients for the creamy sauce.

Pre-heat oven to 180 C. 
Place hearts of palm filling in the form covered with dough. Pour the creamy sauce over the filling and bake for 60 minutes or until the top is lightly golden brown. Decorate with some pink pepper.

Hearts of Palm Pie
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Tags: vegetarian
Couve Couve

Yesterday afternoon I spend with a friend, we had lunch and super green, nutritious and delicious drink done from Couve Manteiga. I enjoyed the meeting so much and I had been inspired to make my own feel good green drink. Today I found beautiful leaves of Couve and run home to experiment with different tastes. I mixed Couve leaves with fresh orange juice, pineapple and chia seeds. The result you can see on the picture. I really encourage you to try it. Just simply delicious and so healthy.

2 servings

250 ml fresh orange juice
2-3 leaves of Couve Manteiga
100 g fresh pineapple
1 tsp chia seeds

Place the fresh pineapple, leaves of Couve and orange juice in a blender. Pulse until the drink is smooth. At the end add some chia seeds and serve. 

Couve Drink
Couve Nutritious Drink
Couve Nutritious Drink
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First time I tried Romeo and Juliet Cheesecake at my Brazilian friend's home. This Brazilian cheesecake is a simple combination of goiaba paste (goiabada) and fresh white cheese.
Goiabada is a sweet made from goiaba (guava) fruits. The basic recipe consists of goiabas, sugar and water. You can buy it as a firm paste or soft paste. I had been recommended to try Goiabada Cascao which is a firm paste packed flat in a plastic bag.
I need to write a few words about goiaba. You can eat it raw when ripe or made into ice cream, mousse, jellies and concentrated paste, like goiabada. The shape of the fruit is round and the skin can be yellow or green. Here on the picture you can see two diffrent types, one with pink-yellow tone and the other one with white tone. The flavor of goiaba is sweet with slightly acidic tang.  

Romeo and Juliet Cheesecake with Guava

Servings 12

200 g biscuits maizena, crushed
120 g unsalted butter
395 g (1 can) condensed milk
24 g gelatin
1/2 dl boiling water to dissolve gelatin
300 g fresh Ricotta Cheese (Ricotta Fresca)
70 g  fresh white cheese (Queijo Frescal Utrafiltrado – Traditional)
2 tbsp cream

Topping
300g goiabada paste, chopped or cubed
2/3  dl water

Preheat the oven to 180 C.

In a bowl, combine crushed biscuits and melted butter. Press onto base of baking dish (30 cm*20 cm) and put in the oven for 10 minutes or until lightly brown. Let it cool.

In the blender add ricotta cheese, white cheese, cream and condensed milk. Let it mixed well until the consistence is smooth, around 2-3 minutes.

Pour boiling water into a bowl, add gelatin and stir briskly until dissolved. Cool slightly and add into ricotta mixture, mix well. Pour over biscuit base and smooth until even. Place into the refrigerator to chill for at least 2 hours.

Prepare the topping. In a bowl, place chopped goiabada paste and water. Put into microwave for 3 minutes, take away and mix well. If the paste is still thick you need to put it back into microwave for another 4 minutes. Let it cool slightly and cover the cake. If you do not have microwave you can melt goiabada in a saucepan.

Decorate with some fresh slices of goiaba and serve.

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Tags: cake, dessert

4 servings
 
1 tablespoon sunflower oil
1 yellow onion, finely chopped
2 tablespoons red Thai curry paste
400 ml coconut milk
200 ml vegetable stock, made from concentrate
2 teaspoons Thai fish sauce
150 grams diced butternut squash
200 gram sweet potato cut in cubs
200 grams frozen or fresh king prawns
1 tablespoon lime juice
150 grams cubed mangos
3 - 4 tablespoons chopped fresh coriander

Heat the oil in a large, heavy-based frying pan, and fry the sliced spring onion for a minute, then add the red curry paste.

Add in the coconut milk, vegetable stock and fish sauce and bring to the boil.

Tip in the butternut squash and sweet potato cubes and simmer, partially covered, for about 15 minutes, or until tender.

Drain the prawns under running water to remove excess ice and tumble them in to the pan, letting the sauce come back to the boil. When it does, add the lime juice and diced mango and cook for another minute or so until the prawns are cooked through.

Sprinkle with the chopped coriander as you serve over plain rice.

Source: www.nigella.com

Red Prawn and Mango Curry
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Tags: seafood
Parmesan Cheese Parmesan Cheese

Last time I have been busy in the kitchen cooking mainly Thai food. I felt like I lost inspiration to any other kind of food. On Sunday I went to the local market with hope to be inspired. Every time when I am there I discover new vegetables and fruits. This time I found a place where I can buy any kind of vegetables which are already cut or grated! It felt like a short cut but why not. I noticed grated zucchini and I knew what I am going to cook, a simple and fast pasta sauce. As zucchini is very delicate in taste I decided to combine it with garlic and chili. At the end I added just two slices of parma ham but it is up to you. You can skip the ham. Simple pasta dish done in just few minutes.

4 servings

350 g Rigatoni
300 g grated squash
2 chili pepper, cut into slices
3 cloves of garlic, cut into slices
4 tablespoons of extra-vergin oliv oil
8 slices of parma ham (optional)
some grated parmesan cheese
salt and pepper to taste

On the frying pan, heat the oil, add garlic and chili and let if fry for 2 minutes. Add grated squash and fry for another 5 minutes. Season with salt and pepper. If you wish you can add slices of parma ham. Mix it well.
Boil Rigatoni until al dente, drain the pasta and toss into the frying pan with squash. Serve with some grated parmesan cheese.

 

Rigatoni with Squash, Chili and Parma Ham
Parmesan Cheese
Rigatoni with Squash, Chili and Parma Ham
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Tags: pasta
Red Curry Paste Red Curry Paste

Running a cooking course is really a great experience and I really enjoy it. However it can be challenging in many ways and informative.

How should I present the topic? What recipes to choose? Where to buy the best ingredients? What if someone is vegetarian or allergic to fish? What will happen if something does not work as I thought?

First of all I need to decide what recipes the participants are going to cook.  I try to use recipes which are rather simple and easy to cook because I believe that cooking should be fun and not complicated.  All recipes I use I tried before, changed a bit and adjusted to my taste. On Friday I had Thai cooking session. There are plenty of great Thai recipes and I decided to have one soup, one salad and two different curries.  

Secondly you need to think that some participants might be vegetarians, have some allergies or might not like some type of food. The cooking course should be for everyone. Yesterday I had one vegetarian person and one who was allergic to fish and sea food. The Thai kitchen is friendly for vegetarian but people with fish and sea food allergic need to be careful because nearly all recipes consist of fish sauce or shrimp paste. My great participants were so kind and before they added fish sauce to the dishes they left a portion for the person with fish allergy. All of us could enjoy the great food.

Thirdly you need to find good quality of ingredients and those which are more exotic and rare on the market. I have been in Sao Paulo for one year now, so I have already found my favorite shops but too short time to know everything. It is always a challenge to find exotic ingredients like tamarind or fish sauce. With help of kind people and Facebook I managed to solve it. The exotic Thai ingredients like fish sauce, kaffir lime leaves I found at TOWA market in Liberdade, Sao Paulo. They have a Thai section on one wall. 

Once you overcome those challenges and my participants are trying new recipes you never have the guaranty that the food will taste exactly the same as it does at my home. There are many factors which influence the end result. The quality of ingredients (even if you think that you buy the best one), time of cooking, how efficient or inefficient the stove or oven is, what will happen when you double the recipe and more! During the Thai cooking session suddenly the soup did not taste as it should. The recipe was double and once the shrimps and vegetables where added the soup did not boil as the stove was not powerful enough. At the end it worked out and I learned that next time we will not double some recipes. It is better to prepare in two separate pots.  

As a teacher you wish that everything would work well and that participant will go home satisfied with a smile on their face. You wish that they will cook those new recipes to their family and friends. I also wish that they will experiment with new ingredients, try new tastes and be braver when using chili pepper. If you know that it works well I can sleep well.

Thank you to all of you who are participating at the cooking courses at the Scandinavian Church. Every time I meet you I get so much positive energy from your enthusiasm, eagerness to learn and try new exciting dishes.  

Thai Cooking Session
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Tags: workshop
Green Curry Paste, Lemon grass and Lime Green Curry Paste, Lemon grass and Lime

Today is a warm day in Sao Paulo and the temperature is around 30 C. I might be enjoying the sun outside but I choose to be at home and work on new recipes which I am going to cook together with my students on Friday. Yes... I will have a new cooking session with Thai food and I cannot wait. Thai food can be so exciting and all those exotic ingredients like kaffir lime leaves, tamarind paste, fish sauce, lemon grass are now spread in my kitchen waiting to become a part of any dish. Today I am cooking Thai Green Chicken Curry with green bell peppers and some champignons. It is very simple dish and you do not need more than 30 minutes to prepare it. Perfect for dinner, just be careful when using green curry paste (or any curry paste) because the heat level might surprise you. I like spicy food so I normally use more curry paste in my cooking. Start with one spoon and then increase if you think you want it spicier! Enjoy it and let me know how you like it.

Thai Green Chicken Curry
Kaffir Lime Leaves
Green Curry Paste

4 servings

2 tablespoons sunflower oil
1 green bell pepper, cut into 2cm pieces
2 tablespoons green curry paste
500g skinless chicken thigh fillets, cut into 3cm pieces
400 ml coconut milk
200 ml chicken stock
5 dried kaffir lime leaves 
200 g fresh champignon, cut in half
2 tablespoons fish sauce
1 tablespoon lime juice
1 teaspoon palm sugar

Heat oil in a wok or deep frypan over high heat. Add green bell peppers and champignons and stir-fry for 3-4 minutes until golden. Set them aside.

Add green curry paste to wok and stir briefly. Add chicken and stir-fry, tossing to ensure paste doesn't burn, for 2-3 minutes until seared. Add coconut milk, chicken stock, lime leaves and bring to the boil. Return green bell peppers and champignons to pan, then reduce heat to low and simmer for a further 5 minutes until chicken is cooked. Stir in fish sauce, lime juice and sugar and heat through for 1 minute.

Serve with steamed rice.

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Tags: chicken
Thai Chicken Soup with Coconut Milk

4 servings

500 g chicken meat cut in thin slices
2 red chili peppers
1 lemon grass cut into slices
1 tbsp oil
1 tbsp fish sauce
1 tbsp sugar
2 tbsp juice from grated ginger
3 leaves of kaffir lime (or grated lemon skin from one lemon if you can’t find kaffir leaves)
7 dl chicken broth
400 ml coconut milk
1 lime
10 cherry tomatoes cut in half
250 g champignons cut in half
5 green onions, chopped
2 tbsp chopped coriander

Cut the chicken meat in thin slices. Clean the chili and cut into thin slices. Trim off the very end of the lemon grass root. Smash with the side of knife, cut into 2 cm pieces.

Fry chicken on medium heat, together with chili and lemon grass for around 5 minutes. Season with salt.  Add fish sauce, juice from ginger, lime leaves or (grated lime skin from one lime if you can’t find kaffir leaves). Add the chicken broth and coconut milk. Bring to boil and let it cook over low heat around 10 minutes. Stir gently from time to time. Add fresh juice of lime and taste .

At the end add mushrooms, green salad onion, tomatoes and let it cook for one minute. Garnish with chopped coriander leaves.
Serve and enjoy!

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Tags: soup

Gravad lax is one of the most delicious traditional Swedish dishes. It is obligatory on the Swedish Smörgåsbord. It is easy to prepare and ingredients are easy to find. Lax is the Swedish word for salmon and gravad means dill-cured. You can eat it in thin slices with a cold dill and mustard sauce as a starter, or serve as a main dish together with potatoes stewed with dill.

8 servings

2 pieces  fresh salmon filets with skin on, 500g each
2-3 tbs sugar
4 tbs salt
2 bunches of dill
1-2  tsp crushed white pepper

Sauce
2 tbs mild mustard
1 tsp Dijon mustard
2 tbs sugar
2tbs chopped dill
1½ tbs red wine vinegar
200 ml vegetable oil 
salt and white pepper 


To avoid any risk of parasites or bacteria, it is recommended to freeze the salmon for a minimum of 3-4 days, and then defrosting it before preparing. Make sure there are no bones left. Start by crushing the white pepper, then and salt and sugar and mix it all. Lay the 2 filets with the skin downwards. Put all the spice mix on the fish and then add dill (do no chop the dill as it will be easier to remove when the salmon is ready). Lay one file on top of the other with spices and dill in between. Place it in a tight plastic bag, push out the air and then thigh it with a knot. It is important that the plastic bag is 100% tight. Place the bag with the salmon in the refrigerator. The salt will separate water from the fish, becoming a marinade, and therefore turn around the bag with the fish twice a day. After two to two and half days the salmon is ready to eat. Take it out of the bag, pour out the marinade and clean the salmon from dill and peppercorns.

For the sauce combine the mustard, sugar, wine vinegar in a bowl and mix it well together. Add slowly some oil in thin stream while stiring it vigorously. When the sauce has a consistance of mayonnaise you can add chopped dill.
Season with salt and fresh-ground pepper.

Dill-Cured Salmon - Gravad Lax
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Tags: fish

Once you try these little delicacies you will love them. I still feel spicy chili on my lips and the taste of crunchy raw vegetables, fresh aromatic mints and coriander leaves and gentle noodles ...just simply stuffed into rice wrapper. It is up to you what kind of filling you will use. Today I did some roles with only vegetables and some of them have additionally slices of fried beef. When I lived in Sweden I used to make them with pork, usually belly – cooked and then thinly sliced. To make the taste even more substantial I used to add some cooked shrimps. The combination of ingredients; freshly cooked shrimps and pork together with crunchy vegetables created unforgettable taste. My suggestion is that you should try different types of ingredients and I am sure you will find your favorite. Good Luck!
 

Vietnamese Fresh Summer Rolls with Hoisin Sauce

8 servings

200 g lightly fried and sliced beef tenderloin
1 block of rice noodles
8 leaf lettuce
4 sprigs of mint, leaves picked
4 sprigs of coriander
4 sprigs basil leaves (optional)
1 carrot, cut into thin matchsticks
¼ cucumber, cut into thin matchsticks
1 ripe avocado, sliced lengthwise into 8 even pieces
8 rice paper wrappers
2 chili, finely sliced

Hoisin Sauce or Dipping sauce:

1 tbsp sugar
2 tbsp lime juice
1 tbsp fish sauce
1 garlic clove, crushed
1 chili, finely sliced
4 tbsp salted roasted peanuts, roughly chopped

Put the noodles in a large bowl and pour over boiling water. Add ½ tsp salt, leave for about four minutes until al dente, then rinse well in cold water and drain thoroughly.

Set out all the ingredients within easy reach of a clean, dry chopping board. Fill a wide, shallow bowl with warm water. Place one spring roll wrapper in the bowl and let it soak until limp, about 5 seconds.

Lay the wrapper down flat on your work surface. In the upper center section of the wrapper, place one piece of lettuce and a small clump of rice noodells. In a compact vertical line, arrange few piece of the carrot, cucumber, and one piece of avocado. Top with two or three slices of beef and with a line of herb leaves such as mint, basil and coriander. Finish with two slices of fresh chili.

Bring the bottom edge of the wrapper tightly up over the filling, and then fold the sides in over it. Continue to roll up tightly and place on a plate, join-side down. Cover rolls with lettuce leaves to keep them fresh.

Once all the rolls are made, make the sauce or use ready made Hoisin Sauce.
For a dipping sauce whisk the sugar into the lime juice to dissolve, then add the remaining ingredients. Adjust to taste if necessary.

Vietnamese Fresh Summer Rolls with Hoisin Sauce
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Tags: vegetarian

Last time for dinner I had a couple from India. My living room is connected to kitchen and there I had many eggplants lying on the trey, waiting for being cooked. Mau asked me what do I do with eggplants and I start to tell her about all different dishes, mainly Italian and Turkish where I use them a lot. She explained that she cooks Baigan Bharta and is so simple and delicious. The name was not at all familiar for me so I asked her to write the name on the paper and all needed ingredients (tomatoes, onion, garlic, coriander leaves, turmeric powder and eggplants). I could not believe my eyes only 6 ingredients, that’s it! Finally she said I need the eggplant to be roasted. With this argument I was convince that I will love this dish. I do not have to spend 1 h frying eggplants which is great!

As I mention before the name “Bharta” was not familiar to me so I start to do some research where I found out that the word “Bharta” refers to dishes in which the ingredients (vegetables) are mashed either before or after the dish is prepared. I learned from my Indian friends that Indian kitchen can differ a lot from region to region. Bhartas are largely North Indian in origin and are made from all sorts vegetables.

The evening before I did Baigan Bharta I roasted eggplants in the oven, 200 C for around 1 h till all the skin on the eggplant is charred and the inner flesh looks really soft. I left them to cool down and just before I went to sleep I had my last session with those beautiful roasted eggplants; I peel off and discard the charred skin. Then I chopped them and moved to the fridge.

Next day it was just to fry all the ingredients and serve with rice. It took me 15 minutes and the dinner was ready. My son was in heaven when he tried it. He told me that I have to stop cooking so delicious food ;). I do not understand should I stop cooking delicious food and just cook good food ;)!Not possible!

4 servings

3 medium-sized roasted eggplants
2 medium-sized tomatoes chopped fine
1 yellow onion, chopped
2 tbsps canola cooking oil
1 tsp turmeric powder
2 cloves garlic chopped very fine
2 tbsps finely chopped fresh green coriander
salt and pepper to taste

Heat the canola oil in a medium-size nonstick skillet.Add the chopped onions and fry them till soft around 5 minutes. Add the garlic and turmeric powder and fry for one more minute.

Add the tomato and stir well while cooking for 3-5 minutes. Sprinkle a little water if needed.

Add the eggplant and mix well and cook for 3 minutes. Add the chopped fresh coriander and stir. Cook another minute and turn off the heat.

Serve hot with Chapatis (Indian flatbread) and Rice. The recipe for Chapatis will come soon!
Let me know if you like it ;) Thank you Mou for a great recipe.

Baigan (Brinja) Bharta
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Tags: vegetarian

Cooking Indian Food might be challenging in many ways. It is time-consuming, seems rather complicated with many spices and offers many tears while chopping onions. However once you try to cook it you will discover new flavors and vegetarian food becomes so tasty and good thanks to all exotic spices. You need to buy some Indian spices like Garam Masala, Coriander, Cumin, Turmeric Powder, Fennel seeds and you are ready for cooking. This summer I was privileged to learn some tricks about Indian food from Indian Chef Rajendra Rawat. Before we started cooking he gave me a sack of 20 kg onions and 5 kg of garlic to peal. I did it and it felt like I passed the test then it was just to cook. He showed me how to make the base for all Indian sauces and of course we used lots and lots of onion. I had great fun with Chef Rajendra Rawat  and I hope it is was not the last cooking session because I have so much to learn from him.
Today I cooked Cauliflower Cashew Masala and served it with basmati rise. I had also some baked eggplants which I fried with onion, garlic and chopped tomatoes. At the end I just added chopped cilantro, more about it Baigan Bharta soon.  
 

Cauliflower Cashew Masala

4 servings

Ingredients
500 g cauliflower cut into bite size florets
1 tsp salt
1/2 turmeric powder

Masala 
2 tblspn vegetable oil
1 tsp fennel seeds
1 large onion sliced thinly
2 large chopped tomatoes 
2 tsp chili powder
1 tblspn coriander powder
1 tsp garam masala powder 
1 tsp turmeric powder
4 tblspn finely chopped cilantro 
Salt to taste

Grinding
2 dl grated coconut
2 tsp fennel seeds
1 tblspn cinnamon powder
10 to 15 cashewnuts
1/2 cup water or as needed to make smooth paste

In a saucepan take chopped cleaned cauliflower and cover it with water. Add in salt and turmeric powder. Bring it to boil and cook for 5 minutes till cauliflower is cooked. Drain and set aside.

Take grinding ingredients in a blender and add enough water to make into a smooth puree. Set aside till use.

Heat oil in a skillet. Add in fennel seeds and let it splatter. Add in onions and cook till it turns golden. Add in chopped tomatoes and cook till it gets thick, around 10-15 minutes. Add in salt and spice powders and cook for a minute.

Add in the cooked cauliflower and mix well with the masala. Cover this and simmer on a low flame for 5 minutes. Add in the ground masala and some water if needed. Mix this and cover again. Cook for around 8 to 10 minutes on a very low flame till the masala is thick. Just before serving add chopped cilantro leaves and serve with basmati rice.

 

Cauliflower Cashew Masala
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Tags: vegetarian

Mexican Cooking Class

Friday morning on my way to the Scandinavian Church in Sao Paulo to run Mexican cooking session. This time Kasia Smith is going to help me and she is going to share her knowledge about Mexican food. We have many dishes which we are going to cook; Chicken Tinga Taco, Vegetarian Encheladas, Salsa Pico de Galo, Homemade Flour Tortillas and we will finish with Mexican Brownies. So exciting!

This is what one of my students wrote about Mexican cooking class "Thanks Agnieszka and Kasia!! We learned a lot! We had a great spicy lunch together and a truly amazing dessert... oh yumm, chilli and chocolate together!! 

Here comes some recipes. Have a nice weekend.

Chicken Tinga Tacos

10-12 tacos

1,5 kg trimmed, skinless, bone-in chicken thighs
4 tablespoons of olive oil
2 limes
salt and freshly ground black peppar
1 large onion, thinly sliced
6 large garlic cloves, minced
6 tomatoes, cored, peeled and roughly chooped
3-4 tablespoons of chopped chipotle in adobo sauce
2 1/2 cups chicken, beef or vegetable broth
corn or flour tortillas

Toppings

salsa
cabbage
red onion, fresh or pickled
cilantro
sour cream
avocado or quacamole

Mix together olive oil, lime juice and half of the garlic. Add chicken. Season with salt and pepper and let it marinate for an hour.

Heat the olive oil in a large nonstick skillet. Add chicken to the skillet and cook over moderately high heat, turning once, until browned, about 12 minutes. Transfer the chicken to a 9-by-13-inch baking dish and pour of the fat from the skillet.

Add more olive oil to the same skillet, add onion. Cook over moderately high heat, stirring occasionally, until the onion is lightly browned and softened, 5 minutes. Add the garlic and cook until fragrant, 2 minutes. Add the tomatoes, the chipotles and the broth and bring to boil. Simmer over moderate heat, stirring occasionally, until thickened and slightly reduced, 20 minutes.

Preheat the oven 180 C. Transfer sauce to a blender. Puree until smooth and season with salt and peppar. Pour the sauce over the chicken. Bake the chicken uncovered in the center of the oven for about 45 minutes, until the meat is tender and the sauce is very thick and darkened around the edges. If the sauce still appears watery after 45 minutes, take the chicken out and return sauce to the oven for a little bit longer. You do not want to overcook your chicken!

Remove the chicken from the sauce and shred the meat; discard the bones. Return the chicken meat to the sauce and mix well.

Spoon chicken onto each tortilla and garnish the chicken tacos with desirable toppings.

Source:Kasia Smith

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Tags: chicken

6 dl

5 large Roma tomatoes, whole
1 serrano or jalapeno chile, whole
2 cloves garlic, skin on
1/2 medium red onion, cut into 1 inch wedges
1 1/2 cup of cilantro leaves
1 chipotle chili in adobo sauce
juice of 1-2 limes, or to taste
salt to taste

Turn the fan over your stove on. Put a piece of aluminium foil in a heavy saute pan (preferably cast iron) and set it over medium-high heat. Place the whole tomatoes, jalapeno chile, garlic cloves and onion in the pan and dry-roast them on all sides until well charred and soft. The garlic, chiles and onion will be done sooner, the tomatoes may take 10 minutes longer to cook.
Peel the garlic, stem and seed the chile. Place the tomatoes, garlic, chile, onion in a blender. Add cilantro, chipotle chili and lime juice. Pulse until the salsa is smooth. Season with salt. The salsa will keep refrigerated for several days. Taste and reseason after it chills.
 

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5 dl

3 ripe medium tomatoes or 2 cups little tomatoes, diced
1/2 small red onion, finaly diced
1 jalapeno, stemmed, seeded and minced
1 garlic clove minced
1/2 cup fresh cilantro leaves
juice of 2 limes or to taste
3 table spoons of olive oil
salt and freshly ground peppar to taste

Combine all the ingredients in a bowl and mix it well together. Cover and let stand for one hour to allow the flavors to marry.

Source: Kasia Smith

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16 tortillas

375 g flour
1 teaspoon salt
1 teaspoon baking powder
0,8 dl vegetable oil
2,5 dl warm water

If using stand mixer: combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begings to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth. Transfer to the well floured surface.

If using hand mixer: combine flour, salt and baking powder in the bowl. Add water and oil and using dough attachments of the mixer mix until dough comes together. Turn the dough onto the well floured work surface and knead a dough until nice and smooth.

Divide dough in half, the in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.

After rest period, heat a large pan. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Do not stack uncooked tortillas on top of each other or they will get soggy. 

When pan is very hot, place one dough circle into pan and allow to fry about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. Flip to other side and fry for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container lined with paper towel. This will keep them soft and pliable.

Source: Kasia Smith
 

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Vegetables Vegetables

6-8 servings

Sauce

3 each of guajiilo and ancho chiles, stemmed and seeded
7 dl water
1 medium onion, quartered
3 large garlic cloves
6-8 tomatoes
1 tablespoon ground cumin
1 1/2 tablespoons ground coriander
1/2 teaspoon dried oregano, preferably Mexican
salt and freshly ground pepper

Enchiladas

3 tablespoons of olive oil
1 large onion, thinly sliced
1 red bell pepper diced
1 green bell pepper diced
1 tablespoon ground cumin
1 tablespoon oregano
fresh lime juice to taste
2 cups cooked black or pinto beans
1 cup chopped cilantro
1/4 cup of enchilada sauce
1/4 cup of salsa
4 cups mild cheese (mozzarella, mild cheddar, Monterey Jack), shredded
salt and freshly ground pepper
12 corn tortillas

Toppings

green cabbage
sour cream
cilantro
salsa
avocado
fresh jalapeno pepper
red onion

Boid the water. Add chilies and boil for 2-3 minutes. Using a slotted spoon, transfer the chiles to a blender. Add 2 1/2 dl of the chile soaking liquid, the onion, garlic, tomatoes, cumin, coriander and oregano and puree.

Strain the red chile sauce through a fine mesh sieve into the saucepan, pressing and scraping to remove the skins and any stray seeds. Cook, stirring occasionally, until the sauce is slightly reduced, about 15 minutes. Season with salt and pepper. Spoon about 1 cup of the sauce into the bottom of 10 by 15 inches baking dish.

Preheat the overn to 180 C. In a large skillet, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add bell peppers, cumin, coriander, oregano and lime juice, cook until bell peppers are softened, about 5 minutes. Stir in the beans, cilantro and enchilada sauce and salsa. Cook for another 5 minutes. Let it cool slightly and stir in half of the cheese.

Prepare work surface for rolling enchiladas, large cutting board, or baking sheet works just fine. Preheat the cast iron skillet, add a little bif of vegetable oil and fry tortilla about 10 seconds per side. Dip tortilla in the enchilada sauce and put it on the work surface. Spoon the filling onto tortilla and roll up into a tight tube. Place the tube in the baking dish, seam side down. Repeat all the steps with other tortillas. Spoon the remaining chile sauce on top, spreading it to cover
the enchiladas. Sprinkle with the remaining cheese. 

Cover the enchiladas with foil and bake for 45 minutes, until heated through and bubbling, remove the foil halfway through cooking. Let the enchiladas cool for 10 minutes. Serve with desirable toppings. 

Bon Appétit

Source: Kasia Smith

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Mexican Brownies

140 g unsalted butter, cut into 1-inch pieces
250 g sugar
90 g natural unsweetened cocoa powder
1 teaspoon cinnamon
1/4 tsp cayenne pepper
1 tsp vanilla extract
2 large eggs
40 g unbleached all purpose flour
1 cup walnut pieces

Position rack in bottom third of oven; preheat to 160 C. Line 8*8*2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with butter.

In a bowl mix sugar, coco powder, salt, cayenne pepper and cinnamon.

Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add the dry ingredients from the bowl and vanilla. Stir to blend. Let cool 5 minutes (mixture will still be hot).

Add eggs to hot mixture one at the time, beating vigorously to blen after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crubs attached), about 25 minutes. Cool in pan or rack.

Using foil overhang, lift brownies from pan. Cut into four strips. Cut each strip crosswise into four brownies.

Enjoy this amayzing combination of cacao and spicy touch of cayenne pepper. I just warn you it is so addicting ;)!

Source: Kasia Smith

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I am not sure if I have been writing about this before, but since January this year I am helping as a volunteer at the Orphange.  I usually go there once a week with some of my friends. There are around 22 children in different ages from 3 months up to 17 years. The first time I arrived there I was very nervous because I did not know how I would react emotionally. The children ran to hug us and in a few seconds I just felt like I am part of their family. The kindness, happiness and the hope in their eyes for finding someone who will love them and take care of them are so powerful. It also reminds me about how lucky I am to have my own mother and father. Don’t get me wrong, the children I meet have a great environment and the people who take care of them are really caring and loving them. I would just wish that all children have a parent who gives them love, who cares about them and who fights for them when it is needed.

Since I am going to Europe for holidays soon I really wanted to surprise them. Together with my friend Kasia (master when it comes to baking) we did 38 cupcakes. We had such a fun baking them together and the recipe you will find here is so easy. We used brown sugar but if you cannot find it just use normal sugar.

When we were ready with the cupcakes we drove to the Orphanage. I was carrying the cupcakes on a tray and one of the boys ran to me and I saw his eyes opening wider and wider. I wished I could just give it to him and watch him eating, but I was not allowed to do it before I got permission from the staff. There are rules to follow and I have to respect them. With 22 children you need to have rules otherwise it would be chaos.

All the teachers were happy when they saw the cupcakes and thought that we are going to celebrate something special. They invited us to eat lunch with them and it was so nice to sit with them by the table, chat, laugh and again being part of their big family (the food was delicious and I got to try homemade potato chips, one of the best I have ever eaten). I am so lucky to be able to experience Brazilian hospitality and to meet all these great people and children.

I think this is the longest introduction I have ever written on my blog, but I really wanted to share this with you.

Carrot Cupcakes

16 Cupcakes

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 cup vegetable oil
1 cup firmly packed light brown sugar or normal sugar
2 large eggs
1/2 teaspoon vanilla
1 3/4 cups finely shredded carrots (about 4)
1/3 cup walnuts, chopped fine, toasted lightly, and cooled
1/2 cup sweetened flaked coconut

For icing
1/2 cup (about 4 ounces) cream cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
50 g sugar

Make cupcakes:
Preheat oven to 175°C. and line sixteen 1/2-cup muffin tins with paper liners.

In a bowl whisk together flour, baking soda, salt, and spices. In another bowl whisk together oil, sugar, eggs, and vanilla and with a wooden spoon beat in flour mixture until combined well. Add carrots, walnuts, and coconut, stirring until just combined. Fill muffin tins two thirds full with batter (there will be enough batter remaining to make 4 more cupcakes) and bake in middle of oven until a tester comes out clean, about 18 minutes. Turn cupcakes out onto a rack and cool completely. Muffin tins may be used again immediately for second cupcake batch. Cupcakes may be made 2 days ahead and kept in airtight containers.

Make icing:
In a bowl beat together icing ingredients until fluffy. Icing may be made 2 days ahead and chilled in an airtight container. Soften icing at room temperature to spreading consistency. Spread icing on cupcakes and decorate with whatever you wish!

Carrot Cupcakes
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Quinoa Quinoa

I am not vegetarian however I start to like to cook and eat vegetarian food. Since I moved to Sao Paulo I visited many great restaurants serving mainly vegetarian food and I just love it. It seems like my body also like it because I feel so light after eating it.
One of my favorite vegetarian restaurants is run by Tatiana Cardoso with name Moinho de Pedra. Tatiana´s food is not just about what we put in our mouth to get energy and nutrition, it is so much more. The dishes are beautiful, tasty and eating them is a real pleasure. The place is cozy and people working there are very friendly, you feel like at your grandmother home. In the same building you will find a shop where you can buy good quality ingredients and spices which will make yours cooking more fun. I discovered Moinho de Pedra thanks to my vegetarian friend Sara. Thank you my Dear for opening my eyes for food that I ignored before.

4 servings

1.5 dl quinoa, cooked
150 g tofu, chopped
200 g shimeji
1 small broccoli, cut in small pieces
1 small yellow onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp parsley, finely chopped
1 chili, finely chopped
1 tsp sea salt
juice from 1/2 lime
black pepper
olive oil

Cook the quinoa in a pan with vegetable broth, around 10 minutes. 

Separate the shimeji mushrooms and fry them together with chopped onion and chopped garlic around 5- 8 minutes. When the mushrooms are lightly brown move them to a separate plate. 

In another frying pan fry tofu, broccoli together with chili around 5 minutes.

In a separate bowl mix quinoa with fried mushrooms, tofu and broccoli. Season the salad with salt, black pepper, lime juice and chopped parsley. Mix well and serve it immediately. 

When I was done with the salad I realized that if I would do it again I would add some chopped mango just to give some sweetness to this salad and make it more colorful.

 

Quinoa Salad with Fried Tofu and Shimeji
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Last night I could not sleep as I woke up from time to time thinking about Sweet Potato and Quinoa Patties which I saw on the blogg of Dagmars Kitchen´s.

I decided to change the original recipe and add some more spices like my favorite chili. Sonja serves her patties with ginger yogurt and I like this combination. Since quinoa and sweet potatoes are rather mild in taste I decided to serve my patties with tomatoes salsa.

Feel free to try both options and share your opinion. I would like to know what do you like best. Have a nice weekend.

About 15 patties

1.5 dl white quinoa, cooked
1 sweet potatoe, coarsely grated
4 eggs
4-6 tbsp breadcrumbs
50g parmesan, grated
1 small yellow onion, finely chopped
2 cloves garlic, finely chopped
3 tbsp parsley, finely chopped
1 tbsp coriander, finely chopped
1 chili, finely chopped
1 tsp sea salt
black pepper
olive oil

Cook the quinoa according to the package instructions and when it is cooked let it cool.
Mix the quinoa with all other ingredients until smooth. Put the batter into the fridge for a half an hour.
Shape the patties and fry them in olive oil for about 3 minutes on both sides.
Serve them with tomatoes salsa and green salad.

Sweet Potato and Quinoa Patties
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If you ever had possibility to try baked fresh heart of palm you will understand that it is one of the true culinary delights! It is served as a first course accompanied by melted butter, salt and pepper, and honey. Fresh hearts of palm might be difficult to find in Europe, you can buy one in cans but they do not taste the same.
Here in Brazil, Sao Paulo I can find them in the super market OBA. You can not miss it as it is normally 0,5 m long and light green. 

4 servings

50 g unsalted butter
2 large fresh hearts of palm
salt and freshly ground pepper to taste
1/2 dl mild honey if you wish

Preheat the oven to 180 C.

Melt the butter in a small saucepan. Set aside.

Run a sharp paring knife down the length of the first layer of outer bark surrounding the palm heart. You will feel that the first layer is easy to remove with your fingers. The second layer is more tender. Leave it intact. Place the palm hearts in a baking pan and generously brush with the butter. Season with salt and pepper. Bake for 2 hours, or until they can be easily pierced with a paring knife. It should feel soft and buttery. 

Serve them with salt, pepper, and honey if you wish.

 

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This cake is dedicated to Stephanie Clark Cirihal, our yoga instructor. It took me some time to find right cake for you but it is the most healthy cake I have ever done. To You my Dear who keep us in shape and share with us so much possitive energy!

The recipe comes from the book of David Frenkiels och Luise Vindahls "Green Kitchen Stories" which I can really recommend.

1 1/2 dl cold pressed olive oil 
1 1/4 dl maple syrup or honey 
50g dark chocolate (75%) in bits 
5 dl raw beets, 3-4 medium, grated 
3 eggs 
3 3/4 dl light spelled flour 
2 teaspoons baking powder 
5 tablespoons cocoa 
1 pinch of sea salt 
1 tablespoon coconut flakes

Preheat oven to 180 °C. 

Heat the oil in a saucepan, add the maple syrup and chocolate. Stir until the chocolate has melted. Pull away from the heat. Add the grated beetroot and mix well. Whisk the eggs in a bowl and pour them into the pan. Mix flour, baking powder, cocoa and salt and stir into the chocolate batter. 

Grease a baking tin, about 20 cm in diameter, with a little oil. Sprinkle coconut flakes on the sides. Pour cake batter into pan and bake for 25-30 minutes or until the cake has become a bit dark and cracked on top and still slightly sticky inside. Let cool for 15 minutes. Turn the cake gently from the mold. 

You can eat it right away or wait until it is cool.

Chocolate Cake with Beets
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Manioc Manioc

Manioc Breakfast Cake, in portuguese Bobo de Mandioca
This starchy root has been on my list to eat but I did not know how to buy the right one. There are several types, including one that is toxic - so you understand my concern. The toxic one you need to soak and cook to rid it of its poisons. This plant has been the staff of life among the Brazilian Indians for millennia. The fresh pulp is cooked and you can eat it with smelted butter or fry it.

Today I baked cake with Mandioca and Mini Bananas. Maria, my guide in Brazilian kitchen bought Mandioca from her friend "colega motorista" and showed me how to feel if Mandioca is mature. As you see on the picture above I could easily peel the skin of Mandioca without using knife. This is the secret which Maria liked to share with me - tacit knowledge - known only by the locals! What I love about Brazilian people is they willingness to share their culture.

It is not possible to not like exploring this beautiful country and not getting to know those great people. I feel very privilege to be here.


2 pounds monioc root
14 tablespoons unsalted butter, at room temperature
2 cups of sugar
4 large eggs
2 tablespoons all-purpose flour
1 teaspoon baking powder
2 cups milk
2 cups fresh or canned unsweetened coconut milk

Preheat the oven to 200 C. Generously butter baking pan. Flour the pan and tap out any excess.
Peel the manioc root and grate as finelly as possible, removing all threads. For my friends from Sao Paulo you can buy manioc root grated on the street market.
In the bowl of an electric mixer, blend the butter and sugar. Beat in the eggs one at a time, then add the flour and baking powder and beat until smooth. 
Fold in the grated manioc root and gradually add the milk and coconut milk.
On the botton of pan put some slices of bananas for decoration. Pour the batter into the pan and bake for 30-40 minutes. 
Enjoy :).

 

Manioc Breakfast Cake
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Thursday morning on my way to the Scandinavian Church in Sao Paulo to run cooking session. My lovely brasilian friend Luiza helps me to take all the staff, 5 big begs with food, pots, two cakes and Lady Pumpkin. This time we are going to prepare both Moqueca with Shrimps which we are going to serve in baked pumpkin. I learned this dish from my friend Luiza and she explained to me that once you serve Moqueca in the pumpkin it is called Bobó de Abóbora com Camarão. 

Thank you Beata and Cecilia for inviting me again to the Skandinavian Church. I hope we will celebrate Beata birthday as I took with me American Lime Pie.

 

6 servings

700 g large peeled fresh or frozen shrimps + 6-8 fresh shrimps not peeled to fry and decorate the dish
2 large onions, chopped
3 large tomatoes, peeled, seeded and chopped
2 large red bell peppers, seeded, deveined and chopped
4 tablespoons chopped fresh cliantro + extra for garnish
2-3 tablespoons palm oil – dendê oil
1 teaspoon Sambal Oelek or other spicy mix of pepper
4 cans of coconut milk – or two bottles 500 ml
lime juice from half lime
400 g Japanese pumpkin peeled (abóbora japonesa), cut into thick cubes
1 whole pumpkin about 2-3 kg, to serve the ready Moqueca in
2 -3 tbsp creamy cheese type Catupiry
salt and pepper

Preheat oven to 200 ° C.

Hollow the pumpkin (you need to be careful not to damage the bottom of the pumpkin as it is going to serve as a pot for our Moqueca), remove the seeds and fibers, clean the inside of the pumpkin, rub it with salt - about 1 tablespoon of salt. Take some oil on the exterior side of the pumpkin. Place the pumpkin in preheated oven for about 40 minutes or until it feels soft inside.

Cook cubes of pumpkin in a pot until they are soft. Take away the water and smash the pumpkin so it is ready to add to Moqueca. The smashed pumpkin we add to make the Moqueca thicker in consistence.

Dice the onion, tomatoes and peppers. On the hot pan add palm oil (dendê), add vegetables and fry them about 5 - 10 minutes. Add coconut milk, stir constantly and bring to boil. Remove the frying pan from the heat, add the pumpkin mousse, catupiry cheese, shrimps, some coriander. Put back on the heat and cook for 2 minutes. Season the dish with salt, freshly grounded pepper, sambal, lime juice and fresh cilantro. Sambal Oelek can be replaced with a fresh chili pepper.

Pour the ready Moqueca with shrimps into the baked pumpkin and put in the oven for additional 10 - 15 minutes. Decorate with fried shrimps and serve with quinoa or rice and green salad.

If you do not have time you can serve Moqueca in a pot. I just like the idea of serving it in the baked pumpkin! I promise your guests are going to be impressed. Enjoy!!!
 

Bobó de Abóbora com Camarão
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Cebiche Cebiche

Inspired by the trip to Peru I run to the shop to buy fresh fish to prepare Cebiche, one of the most common Peruvian appetizer.  The raw fish is “done or cooked” by the action of citrus juice like lime or lemon. Originally Peruvians were using juice from sour oranges. Cebiche, or ceviche, is now eaten all along the Pacific coast, and every restaurant has its own version. The most common is with white fish, lime, chili, celery sticks and parsley.

My favorite Cebiche is with white fish fillets such as cod, halibut or coley mixed with chili, lime juice, red onion and coriander. The marinating time is around 30 minutes but I prefer leave the fish much longer in marinate. Try and experiment with the timing and different ingridience to see how you like it best.

4 servings

500 g firm white fish fillets such as cod, halibut or coley, skinless and boneless
½ medium red onion, sliced lengthways
2 chili, sliced - if you do not like it spicy add 1 chili
juice of 7 limes
2 tbsp finely chopped coriander
salt and ground black pepper

Cut the fish into bitesize pieces, more like to sashimi about 2 cm in across and place in a bowl with the red onion, chili and coriander. Season with salt and pepper.
It needs a lot of salt.

Pour the lime juice over the mixture and stir gently. Cover and leave to marinate for 30 minutes, then stir again and leave for more 30 minutes. The fish is ready when it has become opaque, looks like it is cooked. Try it and check if you need some salt and pepper.

When the fish is ready serve it immediately.

In Peru this dish is serve together with boiled sweet potatoes.

Cebiche
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Today I really do not have much time for baking but I promised my son that I will suprise him when he is back from school. I decided to make super simple pie!

Who does not like simple recipe with few things to buy, short time of preparation and simply deliciouse! I really do and as you have seen before I try to bake simple cakes, maybe becauce I do not have enough patience. On my shopping list I only put five things to buy: oreo biscuits, butter, condensed milk, four eggs and limes. Can it be so simple, try and tell me how do you like it.

Lime pie recipe comes from Emelie Holm's book “Small cake”. I promise you that once you taste it you will do it over and over again.


 

6-8 portions

1 package oreo biscuits
50 g butter
1 can of condensed milk (400g)
4 egg yolks
juice from 3 limes

Crush the oreeo biscuits and melt butter in a pan. Mix well crushed biscuits with melted butter. Place the butter- crumb mixer on the bottom of a pie dish with removable rim, about 25 cm i diameter. Using your hands, press the butter-crumb mixer down evenly and firmly. Set in 200 °C oven and bake for about 5 minutes. Allow to cool. Lower the oven to 150 °C.

Pour condensed milk in a bowl. Stir in the egg yolks, one at a time and mix well between each egg yolks. Stir in lime juice. Finally, pour the whole lot on to the baked crust and return it to the oven for another 15-20 minutes.
Enjoy it!

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Tags: dessert, cake

Sunday afternoon I just invited our friend for a coffe and I have less than an hour to do some cake. Here comes my favourite apple pie which you can make in less than 40 minutes.

5 apples
100g butter
1 dl sugar
1 ½ tsp cinnamon
1 dl flour
3 dl oatmeal

Preheat the oven to 225 degrees.

Peel and split the apples, put them in a greased dish. Sprinkle with a few tablespoons of sugar and cinnamon. Melt butter, mix with sugar, flour and oatmeal and spread it over apples. Bake in the lower part of oven for 20-25 minutes. Served with vanilla ice cream or vanilla sauce.

 

Super Easy Apple Pie
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Passion Fruit Pavé Passion Fruit Pavé

Yesterday I cooked dinner for Kasia and her family from California. I knew that her family is a real food enthusiast so it felt like a big challenge. Our guests were very satisfied with food and they really liked our marinated and grilled Lady Octopus. We got three bottles of Argentineans wines. They were so good that I would like to share with you the names because it is really worth buying:

Luigi Bosca – Chardonnay 2011 – Bodega Luigi Bosca Familia Arizu – Argentina. Deep golden color, discreet honey sweetness mixed with smell of tropical fruits such as pineapple and mango – simply delicious.

Salentein Reserve – Cabarnet Sauvignon 2009 – Valle de Uco, Mendoza – Argentina. Second great wine with deep dark red color, taste of blackberries, intense sweetness and unforgotten aroma. Perfect to grilled meat dish.

Domaine Jean Bousquet – Malbec Reserva 2009 – Tupungato Valley, Mendoza – Argentina. Another great wine with balance taste of dark berries, tobacco and vanilla. It suited perfectly to grilled meat and roasted potatoes with rosemary.  

8 portions

16 champagne finger biscuits
2 cans of sweetened condensed milk Nestlé (around 400 ml per one can)
2 ½ dl fresh passion fruit juice from around 6 passion fruits
3 dl milk
10 strawberries
12 g gelatin
2 dl wiped cream
1 fruit of passion fruit for decoration
4 strawberries for decoration

In a food processor or blender, blend the condensed milk, passion fruit juice and smelted gelatin for around 2 minutes.

Prepare 8 glasses which you will fill with passion fruit pave.

Pour the milk into a bowl. Keep 2 biscuit per glass and briefly dip the remaining biscuits in the milk one by one. Cover the bottom of each glass with two biscuits, fitting them snugly. Add some slices of strawberries.

Add passion fruit mixture and chill, covered for 3 hours or longer before serving.

Just before serving decorate with wiped cream, passion fruit and strawberry.

Passion Fruit Pavé
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Black Beans Black Beans

Today I am going to prepare feijoada together with Maria who will guide me during every step.

There are two different ways of preparing this dish depending on the region of Brazil. The Cariocas, natives  from Rio de Janerio, use black beans, onion, and garlic when preparing feijoada.  
In Sao Paulo, feijoada is prepared with brown beans.  Both dishes are very good however I will prepare the light version which is simple and easy to follow! I will not add beef tongue, pork ribs, ears or tail as it might scare many of you to try to do this dish. However I encourage you to try the original feijoada at the restaurant.

 

6 portions

500 g carne seca (salted jerked beef that is air or sun dried) or salted corned beef

500 g black beans
200 g smoked bacon cut in slices
500 g smoked linguica- type sausage (or other smoked spicy sausage) cut in 1 cm slices
1 medium onion peeled and chopped
3 large garlic cloves, chopped
2 bay leaves
salt and freshly ground pepper to taste

THE DAY BEFORE
In a pot, add the carne seca. Add enough cold water to cover generously and refrigerate for 24 hours, changing water minimum twice times.
In another pot, put black beans and cold water to cover and set aside. Allowed to soak for at least 8 hours, or refrigerate overnight.

DAY TWO
Wash carne seca, move to the pot and cover with cold water and bring to boil. Cook it for around 1 hour then drain the water and cook it again in cold water for another 30 minutes. If the meat feels very salty it is good to repeat the process one more time.

Drain the beans and cover them with cold water and bring to boil, reduce heat and simmer, covered, for 45 minutes. In a frying pan heat the oil over medium heat. Add chopped garlic and onion and cook for 5 minutes. In another frying pan cook bacon until it is golden brown.

Add boiled carne seca, sausage, and fried bacon to the beans, bring to boil, reduce heat and simmer, partially covered, for 1 hour or until beans are tender. While cooking stir from time to time so the beans do not stick to the bottom of the pan. It is important to check the level of water so it is always 3 cm above the beans and meat. Add garlic and onion and if needed some more water.

I serve my light feijoada in a ceramic bowl together with rice, sliced oranges, farofa and as a drink I need to have Caipirinha!

Enjoy it!

Feijoada
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Sunday breakfast was very unusual at our home as I served homemade fried squids. I fried them few minutes in olive oil and at the end I added just some garlic. Normally I serve fried squids with garlic mayonnaise but today I only squeezed some lime over them and it was one of the best Sunday breakfast.

Fried Squid
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Banana Banana

The Friday market is held few streets from my apartment, a neighborhood of Moema in Sao Paulo. When I entered the street market I met vendors selling many different types of bananas which are displayed on a ten meter long bench. Encouraged by the noisy vender screaming to taste his great bananas I could not resist trying at least few types of those yellowish beauties. We started with the miniature banana, followed by red banana, apple banana with pale white skin finishing with ladyfinger banana which is about five inches long. At the end I bought bananas nanica which
I need to my Banana Curry Soup. In half an hour I am done with my soup and amazed with the result. The sweetness of banana, curry together with spicy ginger and mint brings me back to the street market and I wish I could serve this soup to the vender who introduced me to a new world of bananas!

 

4 servings

3 bananas nanica (or other banana)
5 dl of vegetable broth
½ teaspoon curry
2 tablespoons extra virgin olive oil
a half well chopped onion
1 dl cream
juice from 1 tablespoon well chopped ginger
1 tablespoon fresh mint leaves finely chopped
1 teaspoon lime or lemon juice
freshly grinded black pepper

In a saucepan, place chopped bananas and vegetable broth. Heat until it starts to boil. Add curry powder, salt and cook for about 5 minutes.

In the frying pan put the olive oil and onion. Fry the onion until it is golden brown. Add the onion into the soup and cook for 10 more minutes.

Cool slightly and transfer to the blender. Add the cream and mix until it is fully homogeneous.

Heat the soup on low heat for 1 more minute. Turn off the heat and add ginger juice, fresly chopped mint and lime juice. Add salt and peppar.

If you are not a big fan of banana you can replace it with mature pears (2 big pears should be enough).

Banana Curry Soup
Banana Curry Soup
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Tags: soup, vegetarian
Chef Helena Rizzo Chef Helena Rizzo

After reading an article about Helena Rizzo who has been named the best´s female chef of 2014 I just dreamed about visiting her restaurant Mani Manioca in Sao Paulo. The award had been given to her with the motivation “Their clever cooking, respectful of traditional Brazilian culinary practices and ingredients, is married with modern technique and sprinkled with Spanish influence”.

I asked some of my friends if they would like to join me and in half an hour we were 10 people ready to go to Mani.  When we came there Helena Rizzo was standing outside her restaurant talking to some people. I took with me my camera and when she was free I kindly ask for picture with her. Her simplicity, warm and authentic appearance just stroke me and I felt so happy to be able to stand beside her. As usually in those situations you cannot speak, you just enjoy the moment and no words are needed!!!

While we were waiting for our table she came back and chatted with us! Finally when our table was done our new culinary experience had started:

Right away we got different kind of breads accompanied by butter, sour milk curd with paprika and goat cheese with pink peppercorn. As a compensation for waiting we got some appetizers which are included in tasting menu:

potato chip with roasted beef and Dijon – addicting good
mini baked potatoes with gorgonzola cheese
guacamole bonbon with cornmeal biscuit and dried tomato
octopus sticks with confitted potatoes and sweet paprika – the soft and gentel octopus melted in my mouth


As a starter I ordered Waldorf Salad – apple jelly with celery sorbet, nuts and gorgonzola emulsion. I was amazed by the taste of celery sorbet and the great combination of apple jelly and gorgonzola.

Main course surprised me with different colors and shapes; I ordered Lamb (low temperature) with baked roots and roasted Brazilian nuts with manioc flour. The meat was beautifully soft and juicy and the baked roots were just right for this dish.

Hmm I really liked my choice of dishes and as I understand the ladies who were with me were also very satisfied. Thank you Helena and your great team for bringing us closer to the Brazilian cousine and your way of cooking!!!

Mani, Rua Joaquim Antunes, 210. Sao Paulo, Brazil
+55 11 3085 4148

www.manimanioca.com.br

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Tags: restaurant

Shopping can be very inspiring!!! Yesterday I visited DUMOND shop selling my favorite Brazilian shoes and I saw the new collection with the name SOU BRASILIERA ... and the result is here wild pannacotta with passion ;) to all my BRAZILIAN FRIENDS YOU ARE so CREATIVE!

Milk Chocolate Pannacotta with Passion Fruit Jelly

8 portions

4 sheets of gelatin or 2 bags 12 g
200g milk chocolate
1 vanilla pod
5 dl whipping cream

Passion Fruit Jelly
3 sheets of gelatin or one bag 12 g
juice from 4 passion fruits
1 dl water
2 tablespoons sugar

Garnish with:
1 dl shelled pistachios
1 dl granulated sugar

Panacotta
Add 4 gelatin sheet in cold water for about 5 minutes. Chop the chocolate and place in a saucepan together with cream. Split the vanilla pod and scrape out the seeds and add the seeds to the pan. Heat and stir so that the chocolate melts. Remove the gelatin leaves and let it melt into the chocolate mixture. Let it cool down and then pour into 8 glasses. Leave in the fridge for 2-3 hours.

Passion fruit jelly
Add 3 gelatin sheets in cold water for about 5 minutes. Mix the passion fruit juice, water and sugar in a saucepan and heat on medium temperature. Add gelatin sheets and stir until the gelatin is melted. Allow to cool. Pour the gel on top of the chocolatepannacotta. Put in the fridge for another half an hour.

Chop nuts and place them on a baking paper. Melt the sugar in a frying pan until golden brown. Pour sugar over the nuts and let harden. Sprinkle nuts on the gel and serve.

Milk Chocolate Pannacotta with Passion Fruit Jelly
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Tags: dessert
Coconut Fruits Coconut Fruits

On Sunday market in Moema, Sao Paulo you can find any type of fruites and vegetables. Today I bought fresh coconut fruit and fresh shredded coconut. Just before I was suppose to finish shopping I saw beautiful strawberries which I could not resist. On my way home I had already a picture of dessert which I am going to prepare for my boys.

Back at home I started with honey biscuit and it took me some time as they are quite tricky to do. Then I filled half of coconut fruit with vanilia icecream and strawberries. The last touch was to put honey biscuit and sprinkle some shredded coconut! Hmm...so good!

4 portions

2 cleaned coconut fruit divided in half
20 strawberries
1 vanilla pod
2 tablespoons butter
½ dl granulated sugar
½ lime, grated rind

Honey biscuit (around 15 pieces)
50g butter
2 tablespoons honey
1 dl granulated sugar
¾ dl flour

½ liter of vanilla ice cream
shredded coconut for decoration

Put oven at 200 ° C. Melt butter and honey in a saucepan. Add sugar and flour and mix to a smooth batter. Allow to cool slightly.

Roll small balls of dough, make them flat and thin and place them on a baking sheet with parchment paper. Bake about 4 cookies at a time in the middle of the oven for about 6 minutes. Remove and shape them immediately into rolls. Readily to cool on a rack.

Cut  strawberries. Split the vanilla pod and scrape out the seeds.

Melt butter in a pot. Add the strawberries, sugar, vanilla seeds and lemon zest and simmer for about 1 minute. Allow to cool.

Serve vanilla ice cream in a coconut, add strawberries  and decorate with honey biscuit. Garnish with fresh shredded coconut.

Strawberrycoupe with Icecream and Honey Biscuit
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Tags: dessert
Eggplants Eggplants

This week was very inspiring for me when it comes to discovering new tastes and kitchens. On Wednesday one of my friends took me to the restaurant of famous Brazilian chef Tatiana Cardoso who is in charge of the place called Moinho de Pedra. I saw this beautiful woman sitting just next to me and I thought that her food should be great, and it was. I tried lasagna with eggplant and I still remember the taste, smell and consistence of it!!! On Thursday some Lovely Ladies took me to a South Korean restaurant with the name Kaya. Again I was speechless when I tried this very exotic food. What a culinary experience!!! I am so glad being surrounded by such a great friends who share the same passion for excellent food. Today I cooked "Lasanha de berinjela, manjericao, mozarela e molho de tomate" from the book of Tatiana Cardoso with the name "Naturalissima". I suggest that you prepare the tomato sauce one day before and then next day you can focus on lasagne.

6 portions

baking form 30 cm x 20 cm
6 eggplants cut into around 1 cm slices (about 30 slices)
extra virgin olive oil for greasing
1 tbsp (tablespoon) chopped basil leaves
1 tsp (teaspoon) dried oregano
3 tbsp (tablespoon) of extra virgin olive oil
7 dl of tomato sauce
12 fresh lasagna sheets (14 cm x 12 cm)
300 g grated mozzarella
100 g of grated parmesan cheese
basil leaves

Preheat the oven to 180 C.

Arrange the slices of eggplant and greased them with olive of oil and bake for 20 minutes in a baking dish. Turn the slices and put the pan in the oven for another 20 minutes. You can also choose to fry them. I did both variants and I like better to fry them (of course it takes more time but it is worth).

In a bowl, mix the roasted or fried eggplants with chopped basil, oregano and olive oil.

Pour a bit of tomato sauce into a baking form
(30cm x 20 cm), put 4 lasagna sheets on the bottom, lining it evenly. Arrange slices of egglplant on top and sprinkle with half of the mozzarella cheese and some sauce. Cover again with 4 sheets of lasagna and repeat the whole procedure, ending with a layer of lasagna sheets. Cover with remaining sauce, sprinkle with parmesan and basil leaves and bake for 15 minutes.

Serve with salad and a good bottle of redwine.

Eggplant Lasagna
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Tags: vegetarian
Fish and Sea Food at the market Fish and Sea Food at the market

Yesterday it was a very special day for me as I was invited to the Scandinavian Church in Sao Paulo to run cooking session. One of the members asked me if we could prepare octopus, squid and some dish with fish.

Here in Sao Paulo you can buy very good quality fresh seafood and the staff working in the fish department help to clean and even cut the seafood! It is just important to say one magic word "limpar"!
I decided that we should cook two starters, one main course and dessert:

 

  • Octopus Salad on Toasted Baguette
  • Squid Salad with Red Onion and Bell Pepper
  • Bacalhau - dried and salted cod with vegetables
  • Pavê de Maracujá

As a main course I choose to prepare Bacalhau which is the Portuguese word for cod and —in a culinary context—dried and salted cod. Fresh (unsalted) cod is referred to as bacalhau fresco (fresh cod). My Brazilian friend Luisa showed us how to prepare dried and salted cod. We finished our lunch with Pavê de maracujá.

Thank you everyone who participated in cooking activity the 13 of March at the Skandinavian Church for a great team work. I hope we do it again!!!Thank you Lourdes and Maria for all help.
Finally a big thank to Luisa who is my guide in the Brazilian kitchen!

Squid Salad with Red Onion and Bell Pepper

6 portions

1 kg cleaned and sliced ​ squid
½ dl olive oil
juice of 1 lime
2-3 tablespoons of white vinegar
1 finely chopped red or white onion
1 chopped yellow bell pepper
1 chopped red bell pepper
1 finely chopped red chili
salt and freshly ground pepper


Put the squid into boiling and lightly salted water and boil for about 10 minutes or until it feels tender. Remove the water and put the squid to cold down.

Mix olive oil, lime juice, vinegar, sliced ​​bell peppers and chili in another large bowl. Add salt and pepper and mix well. Add the cold squid to the salad.

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Tags: seafood
Octopus Salad on Toasted Baguette

6 portions

1 kg cleaned octopus
½  dl olive oil
3 sliced ​​garlic cloves
1-2 chopped red chili
juice of 1 lime
1 bunch chopped parsley
1 lime for decoration
salt and freshly grounded pepper
1 baguette

Boil the octopus in lightly salted water for about 40 minutes until it is tender. Set aside and let it cool down, then slice the octopus in 1 cm pieces.

Heat olive oil in a frying pan, add garlic and chili. After 1 minute add the octopus. Add salt and pepper and let fry for 2-3 minutes. Pull the pan aside and add the lime juice. Move to a plate and let it cool down.

Chop the parsley and mix into the salad. Fry thin slices of baguette in olive oil, one minute on each side. Put octopus salad on the bread slices and serve on plates.

In Polish

6 porcji

500 g oczyszczonej ośmiornicy
0,5 dl oliwy z oliwek
3 pokrojone ząbki czosnku
1-2 posiekane czerwone chili
sól
świeżo zmielony czarny pieprz
1 pęczek posiekanej natki pietruszki
sok z 1 lemonki

Ugotować ośmiornicę w lekko osolonej wodzie przez około
40 minut, aż będzie miękka. Odstawić i ostudzić. Pokroić ośmiornicę w 1 cm kawałki. Podgrzać oliwę na patelni, dodać czosnek, chili, podsmażyć około 1 minuty i dodać kawałki ośmiornicy. Doprawić solą i pieprzem i smażyć około 2 minut. Usmażoną ośmiornicę przełożyć na talerz, dodać sok z limonki i zostawić do ostygnięcia. Posypać posiekaną natką pietruszk.

Podgrzać oliwę na patelni, podsmażyć cienkie kawałki bagietki z obu stron.. Udekorować bagietki chleb z sałatka z ośmiornicy. sok z limonki i zostawić do ostygnięcia. Posypać posiekaną natką pietruszk.

Podgrzać oliwę na patelni, podsmażyć cienkie kawałki bagietki z obu stron.
Udekorować bagietki sałatką z ośmiornicy.

 

Octopus Salad on Toasted Baguette
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Tags: seafood
Caipirinha Caipirinha

Caipirinha, time to celebrate Carnaval

If you would like to translate the name Caipirinha it would mean "lite country hick". Caipirinha is Brazil's national drink, made with mulled lime sections, sugar, ice and Cachaça. If you prepare this drink with vodka the name will be caipiroska. Since I came to Sao Paulo I have been experimenting with Caipirinha and my favourite is with a mix of diffrent fruits like strawberries, passion fruit and caju. 

Caipirinha jest niewątpliwie jednym z moich ulubionych drinków. Ta najbardziej klasyczna jest z lemonką. Osobiście wolę wersję egzotyczną gdzie łączę smaki różnych owoców takich jak marakuja, ananas i lemonka. Zachęcam do eksperymentowania i wyszukania swoich ulubionych smaków.

1 serving 

3 slices of limes 
4 strawberries, cut in slices 
1 small or half a large passion fruit 
1 tablespoon sugar 
0.5-1 dl Cachaca or Vodka 
ice cubes to fill the glass 

Mix all the fruits, sprinkle with sugar and mash everthing well with a wooden spoon. Add plenty of ice and pour Cachaca or Vodka. Mix well. Before serving make sure that there is no more sugar on the bottom. 

In Polish
1 porcja

3 plastry lemonki
4 truskawki
1 mała marakuja albo pół dużej
1 łyżka cukru
0,5-1 dl Cachaca albo Wódka
kostki lodu do zapełnienia szklanki

Truskawki obrać i pokroić na plastry, lemonkę pokroić na plastry. Przekroić owoc marakuji i wydrążyć pestki. Zmieszać wszystkie owoce, posypać cukrem i dobrze je rozgnieść drewnianą łyżką. Dodać dużą ilość lodu i zalać Cachacą albo Wódką (wersja z wódką nazywa się Caipiroska). Wszystkie składniki dobrze wymieszać łyżeczką przed podaniem.

Caipirinha with strawberries, passion fruit and lime
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Tags: drink
Stuffed Conchiglioni with Zucchini and Greek Tomatoes Sauce

4 servings 

250 g Conchiglioni 
5 small zucchini or 3 large 
2 cloves of garlic 
250 g fresh cherry tomatoes, cut in halves
1 dl olive oil
100 g black olives, without stone
3 tablespoons capers 
1 chili 
1 dl grated cheese 

Prepare the sauce: 

On the frying pan, heat the oil, add garlic and cherry tomatoes and let if cook for around 20 minutes. Add black olives, capers and chili and cook for one more minute, season with salt and pepper. 

Cut zucchini in small cubes. On the frying pan, heat the oil add zucchini and fry for 5-8 minutes. Season with salt and pepper.

Boil Courgettes until al dente, drain the pasta and let it cool. 

Place the Courgettas into the baking dish. Fill each shell with fried zucchini, garnish with sauce and sprinkle with cheese.

Put in preheated oven 200 ° C for about 10 - 15 minutes.

Serve with green salad.

In Polish

4 porcje

250 g pasta typ Conchiglioni
5 małych cukini bądź 3 duże
2 ząbki czosnku
250 g świeże pomidory typu cherry, przekrojone na pół
1 dl extra oliwki z oliwek
100 g ciemnych oliwek, bez pestek
3 łyżki kaparów
1 papryczka chili
1 dl startego sera

Przygotuj sos:

Podsmaż czosnek na oliwce z oliwek, dodaj pomidory i gotuj ok 20 minut. Dodaj oliwki, kapary i chili, dopraw solą i pieprzem.

Cukinie podziel wzdłuż na pół i podsmaż z dwóch stron. Zostaw do ostygnięcia a następnie pokrój w drobną kostkę.

Ugotuj makaron w osolonej wodzie, ok 15 minut. Pozostaw do ostygnięcia.

Nadziej muszle cukinią, udekoruj sosem i posyp serem.

Wstaw do rozgrzanego piekarnika 200 C na około 10 – 15 minut.

 

Stuffed Conchiglioni with Zucchini and Greek Tomatoes Sauce
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Tags: vegetarian, pasta

First time I tried this exotic salad for 15 years ago when I went to Thailand, Bangkok. I still remember the spicy touch from chili and salty taste of fish sauce spreading in my mouth. Since then it is one of my favourite appetizer. 

Chrupiąca i świeża sałata w towarzystwie grillowanej a następnie marynowanej wołowiny jest niewątpliwie jedną z moich ulubionych potraw tajskich. Specificzny charakter tej sałatki nadają przyprawy takie jak kolendra, chili i Tajlandzki sos rybny. Do tego przepisu użyłam polędwicę wołową, ale świetnie smakuje również smażony steak, który należy pokroić na cienkie plastry.

Spicy Beef Thai Salad

5 servings

500 g tenderloin steak
5 (or more depending how hot you like it) fresh chili peppers, sliced crosswise
2 large cloves garlic, sliced crosswise very thin
1 tbsp sugar
5 tbsp Thai fish sauce
5 tbsp fresh squeezed lime juice (1 medium size lime)
1 heart of Romaine lettuce
1 cucumber (seeds removed), peeled and sliced thin
10 cherry tomatoes cut in halves
1 small red onion thinly sliced
3 or 4 sprigs cilantro

 Pre-heat a frying pan on high heat until very hot. Add a bit of cooking oil and spread it evenly across the bottom. Let the steak sit in the pan for around a minute to get a nice crust. Flip over the steak and repeat. Reduce heat to medium and cook to your liking. Cooking time of the steak depend on how thick it is and if you prefer it rare, medium rare or well done.

Wrap the meat in aluminum foil and allow resting for about 5 – 10 minutes before thinly slicing across the grain.

In a bowl mix garlic, chilies, fish sauce, lime juice and sugar. Add the sliced meat and toss with shallots, cherry tomatoes and cucumber, mix well. Taste and add some more fish sauce if desired. Make a bed of the lettuce on a serving plate. Place the beef on top. Garnish with cilantro. 

In Polish

5 porcji

500 g polędwicy
5 papryczek typu chili, pokrojone w cienkie plastry 
2 duże ząbki czosnku, pokrojony w poprzek bardzo cienkie 
1 łyżka cukru 
5 łyżek sosu rybnego 
5 łyżek soku z limonki (1 limonka średniej wielkości) 
1 sałata rzymska
1 ogórek (nasiona usunąć), obrany i pokrojony w cienkie plastry
10 pomidorki typu cherry pokrojone w połówki 
1 czerwona cebula pokrojona w cienkie plasterki 
3 lub 4 gałązki kolendry

Na rozgrzaną patelnie wlej olej i podsmaż polędwicę wołową tak aby się dobrze zarumieniła, ale w środku nadal była surowa. Zrumienioną polędwice przełóż na deskę i zostaw do ostygnięcia.

W oddzielnym naczyniu przygotuj marynatę do mięsa, wymieszaj sok z limonki, sos rybny, olej, chili, sos sojowy, cukier i czosnek. Do tak przygotowanej marynaty dodaj drobno pokrojone plastry polędwicy. 

Na talerzu rozłóż sałatę, pokrojone pomidorki i ogórka. Dodaj drobno pokrojone plastry polędwicy. Udekoruj kolendrą, plasterkami chili i posyp sezamem. Skrop pozostałym sosem z marynaty.

Smacznego!

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Tags: salad
Country Potatoes with Garlic and Rosemary Country Potatoes with Garlic and Rosemary

In Sao Paulo I have a favorite hamburger restaurant where I always order Country Potatoes. They are so delicious that after eating one serving we immediately order a second. This weekend I decided to prepare these delicious baked potatoes and the result was surprising. I baked the potatoes in the oven and I managed to have the same result as if they were deep fried in oil.

W Sao Paulo mam ulubioną restaurację, gdzie zawsze zamawiam Country Potatoes, są tak smaczne, że po zjedzeniu jednej porcji zaraz zamawiam drugą. W weekend postanowiłam sama przygotować te pyszne pieczone ziemniaki a rezultat był zaskakujący. Upiekłam ziemniaki w piekarniku i udało mi się uzyskać zapach, smak i konsystęcję ziemniaków smażonych w głębokim tłuszczu!

4 servings

10-12 small potatoes
2 bulbs of garlic
0.5 dl olive oil
3 sprigs of rosemary
sea ​​salt, about 1 small spoon

Preheat oven to 180 degrees.

Wash and dry the potatoes. Cut potatoes in half, move to
a casserole dish, pour olive oil so that each half of the potato is surrounded by olive. Cut the garlic bulb in half, put into a casserole dish and pour some oil over them. Season with sea salt and add the rosemary.

Put in the oven for about 50-60 minutes remembering to stir every 10 minutes to make sure that potatoes are surrounded by olive oil on all sides with olive. Ready potatoes should be soft and golden!

Thus prepared potatoes will suited very well to grilled meat or chicken!

In Polish

4 porcje

10-12 małych ziemniaków
2 cebulki czosnku
0,5 dl oliwy z oliwek
3 gałązki rozmarynu
sól morska, ok 1 małej łyżeczki

Nagrzać piekarnik na 180 stopni.

Umyć ziemniaki i osuszyć. Przekroić ziemniaki na połówki, przełożyć do naczynia żaroodpornego, polać oliwką z oliwek tak aby każda połówka ziemniaka była otoczona oliwą. Przekroić cebulki czosnku na pół, przełożyć do naczynia żaroodpornego i dobrze naoliwić. Doprawić solą morską i dodać rozmaryn.

Wstawić do piekarnika na około 50-60 minut pamiętając o tym aby co 10 minut zamieszać ziemniaki i upewnić się, że są otoczone ze wszystkich stron oliwą. Gotowe ziemniaki powinny być miękkie i złociste!

Tak przygotowane ziemniaki nadają się świetnie do grilowanego mięsa bądź kurczaka.


 

Country Potatoes with Garlic and Rosemary
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Tags: vegetarian
Lady Octopus Lady Octopus

Dwa dni temu ugotowałam 1 kg ośmiornicę z zamiarem przygotowania dwóch potraw, ośmiornicy smażonej z czosnkiem i carpaccio z ośmiornicy. Dzisiaj przyszła kolej na carpaccio. Gdy byłam już gotowa z radością zadzwoniłam do mojej sąsiadki Luizy i zaprosiłam ją na tą smaczną przekąskę. Luiza z zaciekawieniem przybiegła do mojego mieszkania. Na ekranie komputera znajdowały się zdjęcia ośmiornicy, które miałam zamiar wstawić na stronę. Luiza doszła do komputera i stwierdziła, że tych rzeczy nie jada! Trochę się zmartwiłam bo obiecałam jej coś smacznego, na szczęście mąż mojej sąsiadki uwielbia ośmiornicę i chętnie zje ją na kolację!

4 porcje

500 g świeżaj ośmiornicy
1 duża cebula do ugotowania razem z ośmiornicą
7 goździków
1 cebula czerwona
8 małych ziemniaków
sok z połowy lemonki
3 łyżki oliwa z oliwek
sól
pieprz czarny

Nadziej cebulę siedmioma goździkami. Oczyść ośmiornicę, gotuj na małym ogniu pod przykryciem w osolonej wodzie razem z cebulą, ok 45 - 60 minut (cebula powinna być przezroczysta) wtedy mięso ośmiornicy powinno być miękkie. Ugotowaną ośmiornicę wyjąć z garnka i pozostawić do ostygnięcia.

Ugotować ziemniaki ze skórką w osolonej wodzie.

Ostygniętą ośmiornicę pokroić na 3 cm kawałki, a następnie na cienkie plasterki, 3-4 mm. Rozłożyć plastry ośmiornicy na talerzu.

Ciepłe ziemniaki pokroić w plastry ok 0,5 cm, wymieszać z cebulą, oliwką z oliwek, sokiem z cytryny i doprawić solą i pieprzem.

Rozprowadzić sałatkę ziemniaczaną na carpaccio z ośmiornicy i udekorować koprem włoskim.

Octopus Carpaccio with Warm Potato Salad
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Tags: seafood
Lady Octopus Lady Octopus

Octopus meat is so delicious and well cooked octopus just melts in your mouth.
The first time I tried this delicacy was in Greece, on the island of Santorini. Sympathetic chef Piotr served an octopus grilled with garlic. When I think about Santorini, I still remember the taste of this dish while the other might associated it with the blue sea!I think about a small tavern, chef Piotr and grilled octopus with garlic.
Since I live in Brazil, Sao Paulo I have the opportunity to buy fresh octopus. Many times I wanted to buy it but
I somehow lacked courage.
A month ago on weekly holiday in Porto de Galinhas, I met a lovely couple from Recife, Salmen and Eliane. It was Salmen who introduced me to the secrets of preparing octopus, which he learned from the local fishermen.
You need to try it by yourself! Salmen, thank you for sharing with me your cooking knowledge!
I hope someday I will join you for lobster fishing!

In Polish

Mięso ośmiornicy należy niewątpliwie do delikatesów, dobrze przygotowane mięso ośmiornicy powinno się rozpływać w ustach.
Pierwszy raz spróbowałam tego przysmaku w Grecji, na wyspie Santorini. Sympatyczny kucharz Piotr zaserwował ośmiornicę grilowaną z czosnkiem. Do dziś pamiętam smak tej potrawy i gdy innym wyspa ta kojarzy się z błękitem morza ja wracam wspomnieniami do małej tawerny, kucharza Piotra i grilowanego przysmaku.
Od kiedy mieszkam w Brazylii, Sao Paulo mam możliwość kupienia świeżej ośmiornicy i wielokrotnie chciałam ją już kupić, ale jakoś brakowało mi odwagi.
Miesiąc temu na tygodniowym urlopie w Porto de Galinhas spotkałam uroczą parę z Recife, Salmen i Eliane.  
To właśnie Salmen wprowadził mnie w tajniki przygotowania ośmiornicy, których nauczył sie od lokalnych rybaków. Wypróbujcie sami, naprawdę warto! Dziękuję Salmen, że podzieliłeś się ze mną swoją wiedzą kucharską! Mam nadzieję, że kiedyś wybierzemy się na wspólne łowienie langust!


4 porcje

1 świeża ośmiornica ok. 1 kg
4 ząbki czosnku
1 duża cebula
7 goździków
oliwa z oliwek
sól
pieprz czarny

Nadziej cebulę siedmioma goździkami. Oczyść ośmiornicę, gotuj na małym ogniu pod przykryciem w osolonej wodzie razem z cebulą, ok 45 - 60 minut (cebula powinna być przezroczysta) wtedy mięso ośmiornicy powinno być miękkie. Ugotowaną ośmiornicę wyjąć z garnka i pozostawić do ostygnięcia.

Ostygniętą ośmiornicę pokroić na 1 – 2 cm kawałki.

Podgrzać olikę z oliwek na patelni, dodać drobno posiekane ząbki czosnku, lekko posmażyć a następnie dodać kawałki ośmiornicy. Smażyć przez 5 minut ciągle mieszając.

Gotową potrawę przełożyć na talerz i zaserwować z kawałkiem lemonki.

Do tego dania proponuje wytrawne białe wino z Australii, Mallee Point, Chardonnay.

Lady Octopus with Garlic
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Tags: seafood

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.

18

Serdecznie zapraszam do Wrocławia na warsztaty poświęcone kuchni portugalskiej. Prawdziwe portugalskie smaki poznawałam gotując wraz z szefem kuchni - Bruno w Taberna da Rua das Flores @tabernadasflores w Lizbonie. Ten wyjątkowy szef, wraz swoim zespołem kucharzy, chętnie dzielił się swoją wiedzą i z dumą opowiadał o swoich ulubionych potrawach. Właścicielem Taberna da Rua das Flores - niezwykłego miejsca, uznawanego za najlepszą restaurację w mieście (dwie godziny oczekiwania na wolny stolik), jest znany i szanowany w Lizbonie szef kuchni - André Magalhães @mestrandreh Zapraszam do Portugalii, którą wspólnie wyczarujemy kulinarnie we Wrocławiu. Będzie aromatycznie, egzotycznie, pysznie i… niezupełnie w stylu fado, bo bardzo radośnie. Menu • Pastéis de Bacalhau - Salt Cod cakes - krokiety z dorsza ‘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. #warsztatykulinarne #wspolnegotowanie #cookingworkshop #passionfood #foodlovers #cookwithme #portuguesefood #portuguesecuisine #wroclaw #wroclawfoodie #foodislove #foodie #warsztaty #kuchnia #kuchniaportugalska #lifestyle #passionforcooking #instafood #burdafoodcenter

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