2015 > 01

On Sunday morning I went to the local market in Moema, Sao Paulo to buy some fresh fruits and vegetables. Right now it is a season for figs and I could not resist buying some. Some of them we had for breakfast and the rest I plan to bake in the oven. Inspiration to this photo and cooking session I found in two sources: a book of Lotta Lundgren ”Om jag var din hemmafru eller hur man får en vardag att smaka som en lördag” (if I was your housewife!) and online photo course done by Todd Porter and Diane Cu where they teach the importance of light.  
Lotta´s book is a great source of creative pictures and recipes which differ a bit from the one we are used to see. The photo course I saw online and I felt like I need to experiment with light to learn more and hopefully that the pictures I take will look better.  

Baked Figs with Rockford Cheese and Almonds

1/2 dl almonds
1/2 dl honey
8 fresh and mature figs
100 g Rockford cheese

Put the oven into 225 °C. On the frying pan fry almonds until they will be golden brown. Cut the figs in half and move into the baking form. Cut the Rockford cheese into 1 cm pieces and spread it over the figs. Spread the almonds and sprinkle with honey.  Put the figs into the oven and leave for 5-10 minutes until the cheese melts. Serve with a port wine. 

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Tags: vegetarian

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.

2015 > 01

On Sunday morning I went to the local market in Moema, Sao Paulo to buy some fresh fruits and vegetables. Right now it is a season for figs and I could not resist buying some. Some of them we had for breakfast and the rest I plan to bake in the oven. Inspiration to this photo and cooking session I found in two sources: a book of Lotta Lundgren ”Om jag var din hemmafru eller hur man får en vardag att smaka som en lördag” (if I was your housewife!) and online photo course done by Todd Porter and Diane Cu where they teach the importance of light.  
Lotta´s book is a great source of creative pictures and recipes which differ a bit from the one we are used to see. The photo course I saw online and I felt like I need to experiment with light to learn more and hopefully that the pictures I take will look better.  

Baked Figs with Rockford Cheese and Almonds

1/2 dl almonds
1/2 dl honey
8 fresh and mature figs
100 g Rockford cheese

Put the oven into 225 °C. On the frying pan fry almonds until they will be golden brown. Cut the figs in half and move into the baking form. Cut the Rockford cheese into 1 cm pieces and spread it over the figs. Spread the almonds and sprinkle with honey.  Put the figs into the oven and leave for 5-10 minutes until the cheese melts. Serve with a port wine. 

Läs hela inlägget »
Tags: vegetarian

2015 > 01

On Sunday morning I went to the local market in Moema, Sao Paulo to buy some fresh fruits and vegetables. Right now it is a season for figs and I could not resist buying some. Some of them we had for breakfast and the rest I plan to bake in the oven. Inspiration to this photo and cooking session I found in two sources: a book of Lotta Lundgren ”Om jag var din hemmafru eller hur man får en vardag att smaka som en lördag” (if I was your housewife!) and online photo course done by Todd Porter and Diane Cu where they teach the importance of light.  
Lotta´s book is a great source of creative pictures and recipes which differ a bit from the one we are used to see. The photo course I saw online and I felt like I need to experiment with light to learn more and hopefully that the pictures I take will look better.  

Baked Figs with Rockford Cheese and Almonds

1/2 dl almonds
1/2 dl honey
8 fresh and mature figs
100 g Rockford cheese

Put the oven into 225 °C. On the frying pan fry almonds until they will be golden brown. Cut the figs in half and move into the baking form. Cut the Rockford cheese into 1 cm pieces and spread it over the figs. Spread the almonds and sprinkle with honey.  Put the figs into the oven and leave for 5-10 minutes until the cheese melts. Serve with a port wine. 

Läs hela inlägget »
Tags: vegetarian

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.

16

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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