2014 > 04

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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Tags: dessert, cake
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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Tags: dessert
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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Tags: meat

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

Läs hela inlägget »
Tags: restaurant

2014 > 04

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!

Läs hela inlägget »
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
Läs hela inlägget »
Tags: dessert, cake
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
Läs hela inlägget »
Tags: dessert
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
Läs hela inlägget »
Tags: meat

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
Läs hela inlägget »
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
Läs hela inlägget »
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

Läs hela inlägget »
Tags: restaurant

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

With Amazing Emma 😍, daughter of Radek and Kasia. Thank you for many beautiful moments and that photo. #moments #emma #park #walking #friends #picnic #thehappynow #polishgirl #polishwoman #travelgirl #livelovebeauty #myquietbeauty #global_ladies #liveauthentic #beautyofstillmoments #lodz #idz #poland

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