2014 > 03

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
Läs hela inlägget »
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
Läs hela inlägget »
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.

Läs hela inlägget »
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
Läs hela inlägget »
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 > 03

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
Läs hela inlägget »
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
Läs hela inlägget »
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
Läs hela inlägget »
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.

Läs hela inlägget »
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
Läs hela inlägget »
Tags: seafood

2014 > 03

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
Läs hela inlägget »
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
Läs hela inlägget »
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
Läs hela inlägget »
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.

Läs hela inlägget »
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

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.

32

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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