2014 > 05

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
Läs hela inlägget »
Tags: salad



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
Läs hela inlägget »
Tags: vegetarian

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.

 

Läs hela inlägget »
Tags: vegetarian

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
Läs hela inlägget »
Tags: dessert
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
Läs hela inlägget »
Tags: dessert

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
Läs hela inlägget »
Tags: seafood
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
Läs hela inlägget »
Tags: fish

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 > 05

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
Läs hela inlägget »
Tags: salad



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
Läs hela inlägget »
Tags: vegetarian

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.

 

Läs hela inlägget »
Tags: vegetarian

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
Läs hela inlägget »
Tags: dessert
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
Läs hela inlägget »
Tags: dessert

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
Läs hela inlägget »
Tags: seafood
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
Läs hela inlägget »
Tags: fish

2014 > 05

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
Läs hela inlägget »
Tags: salad



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
Läs hela inlägget »
Tags: vegetarian

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.

 

Läs hela inlägget »
Tags: vegetarian

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
Läs hela inlägget »
Tags: dessert
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
Läs hela inlägget »
Tags: dessert

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
Läs hela inlägget »
Tags: seafood
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
Läs hela inlägget »
Tags: fish

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

Archives

Latest Comments

Categories

Inspirations