2014 > 09

Couve Couve

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

2 servings

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

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

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

Romeo and Juliet Cheesecake with Guava

Servings 12

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

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

Preheat the oven to 180 C.

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

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

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

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

Decorate with some fresh slices of goiaba and serve.

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Tags: cake, dessert

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

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

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

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

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

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

Source: www.nigella.com

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

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

4 servings

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

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

 

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

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

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

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

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

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

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

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

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

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

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

Thai Green Chicken Curry
Kaffir Lime Leaves
Green Curry Paste

4 servings

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

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

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

Serve with steamed rice.

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Tags: chicken
Thai Chicken Soup with Coconut Milk

4 servings

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

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

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

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

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Tags: soup

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

8 servings

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

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


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

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

Dill-Cured Salmon - Gravad Lax
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Tags: fish

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 > 09

Couve Couve

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

2 servings

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

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

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

Romeo and Juliet Cheesecake with Guava

Servings 12

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

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

Preheat the oven to 180 C.

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

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

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

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

Decorate with some fresh slices of goiaba and serve.

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Tags: cake, dessert

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

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

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

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

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

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

Source: www.nigella.com

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

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

4 servings

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

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

 

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

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

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

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

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

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

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

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

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

Thai Cooking Session
Läs hela inlägget »
Tags: workshop
Green Curry Paste, Lemon grass and Lime Green Curry Paste, Lemon grass and Lime

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

Thai Green Chicken Curry
Kaffir Lime Leaves
Green Curry Paste

4 servings

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

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

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

Serve with steamed rice.

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Tags: chicken
Thai Chicken Soup with Coconut Milk

4 servings

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

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

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

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

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Tags: soup

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

8 servings

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

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


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

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

Dill-Cured Salmon - Gravad Lax
Läs hela inlägget »
Tags: fish

2014 > 09

Couve Couve

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

2 servings

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

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

Couve Drink
Couve Nutritious Drink
Couve Nutritious Drink
Läs hela inlägget »

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

Romeo and Juliet Cheesecake with Guava

Servings 12

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

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

Preheat the oven to 180 C.

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

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

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

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

Decorate with some fresh slices of goiaba and serve.

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Tags: cake, dessert

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

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

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

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

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

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

Source: www.nigella.com

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

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

4 servings

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

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

 

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

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

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

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

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

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

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

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

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

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

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

Thai Green Chicken Curry
Kaffir Lime Leaves
Green Curry Paste

4 servings

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

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

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

Serve with steamed rice.

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Tags: chicken
Thai Chicken Soup with Coconut Milk

4 servings

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

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

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

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

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Tags: soup

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

8 servings

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

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


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

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

Dill-Cured Salmon - Gravad Lax
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Tags: fish

August 9, 2013

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

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

1 porcja

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

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

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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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