2015 > 05

Cherry Tomato Pie Cherry Tomato Pie

This weekend I managed to go through some of my favorite Polish magazines. One of them is ELLE with new updates about fashion and more! Of course I could not resist trying to do the recipe of Zofia Cudny. Zofia has a blog with the name Makecookingeasier.pl that I can recommend for you! This time she wrote about French Tarta Tatin with cherries tomatoes and caramelized charlotte onions. I modified her recipe and here you have my version of Cherry Tomato Pie with Charlotte Onions and Walnuts. Once I was ready with cooking I started the process of food styling and photograpy! I love this part and it gives me so much joy when things work out. The pie was delicious, the friends were satisfied and I was happy with the photos. Great weekend and great beginning of new exciting week for all of you! Don´t forget to drink some good Rosé wine!

Cherry Tomato Pie with Charlotte Onions and Walnuts

For the dough
220g plain flour
100 g butter
3-4 tablespoons of water

For the filling
500 g ripe cherry tomatoes (if you wish you can mix red and yellow cherry tomatoes – it will give a pleasant colour and more sophisticate taste!)
350 g charlotte onions
50 g cut walnuts
3 tablespoons of brown sugar
50 g butter
2 tablespoons of fresh thyme
3 tablespoons of balsamic vinegar
freshly ground black pepper
sea salt

Dough
First, make the pastry. In a food processor, mix the flour, butter and water. Mix until it comes together in a dough. Remove the dough from the mixer bowl. Wrap in clingfilm and put in the freezer to chill for at least an hour.
On a flat, floured surface, roll the dough with a rolling pin until you get a circle about 40 cm in diameter.  Cover the bottom of a 25 cm in diameter baking deep dish, make sure that the sides of the dish are well covered too. Set aside.

Filling:
Melt butter in a heavy based frying pan; add sugar. Allow the sugar to caramelize a little and become a pale golden brown. Add charlotte onion halves and let them fry 10-15 minutes on a low-heat until they become golden brown.
Add the cherry tomatoes, fresh thyme, walnuts and balsamic vinegar and fry it for 10 minutes.
Pre-heat oven to 180 C. 
Place cherry tomatoes filling in the form covered with dough. Bake the pie for 30 minutes or until the top is lightly golden brown.
Serve with a crisp green salad and a chilled Rosé wine!


 

Cherry Tomato Pie
Cherry Tomato Pie
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Breakfast with Anna Breakfast with Anna
Recently I have been very busy running some private workshops, preparing material to future events, discovering new places and restaurants in Sao Paulo and traveling to Europe. Three weeks ago I went to Europe, Poland to visit my dear friend Anna. It was a very busy and joyful time with lots of cooking, eating good food, drinking wine, girl´s talk and more. Thanks to Anna I even attended my first food photography workshop. In two weeks
I am going to support an even about Swedish Food and Business Culture. I have been invited by Swedcham to take care of the culinary part. This time the event is only for the members of Swedcham. I hope that in the future it is going to be open for the public. Those of you, who would like to join my future workshop, please be patient. After the summer break I will come with a new cooking workshop concept and I really hope you will join me! New recipes will come soon.
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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 > 05

Cherry Tomato Pie Cherry Tomato Pie

This weekend I managed to go through some of my favorite Polish magazines. One of them is ELLE with new updates about fashion and more! Of course I could not resist trying to do the recipe of Zofia Cudny. Zofia has a blog with the name Makecookingeasier.pl that I can recommend for you! This time she wrote about French Tarta Tatin with cherries tomatoes and caramelized charlotte onions. I modified her recipe and here you have my version of Cherry Tomato Pie with Charlotte Onions and Walnuts. Once I was ready with cooking I started the process of food styling and photograpy! I love this part and it gives me so much joy when things work out. The pie was delicious, the friends were satisfied and I was happy with the photos. Great weekend and great beginning of new exciting week for all of you! Don´t forget to drink some good Rosé wine!

Cherry Tomato Pie with Charlotte Onions and Walnuts

For the dough
220g plain flour
100 g butter
3-4 tablespoons of water

For the filling
500 g ripe cherry tomatoes (if you wish you can mix red and yellow cherry tomatoes – it will give a pleasant colour and more sophisticate taste!)
350 g charlotte onions
50 g cut walnuts
3 tablespoons of brown sugar
50 g butter
2 tablespoons of fresh thyme
3 tablespoons of balsamic vinegar
freshly ground black pepper
sea salt

Dough
First, make the pastry. In a food processor, mix the flour, butter and water. Mix until it comes together in a dough. Remove the dough from the mixer bowl. Wrap in clingfilm and put in the freezer to chill for at least an hour.
On a flat, floured surface, roll the dough with a rolling pin until you get a circle about 40 cm in diameter.  Cover the bottom of a 25 cm in diameter baking deep dish, make sure that the sides of the dish are well covered too. Set aside.

Filling:
Melt butter in a heavy based frying pan; add sugar. Allow the sugar to caramelize a little and become a pale golden brown. Add charlotte onion halves and let them fry 10-15 minutes on a low-heat until they become golden brown.
Add the cherry tomatoes, fresh thyme, walnuts and balsamic vinegar and fry it for 10 minutes.
Pre-heat oven to 180 C. 
Place cherry tomatoes filling in the form covered with dough. Bake the pie for 30 minutes or until the top is lightly golden brown.
Serve with a crisp green salad and a chilled Rosé wine!


 

Cherry Tomato Pie
Cherry Tomato Pie
Läs hela inlägget »
Breakfast with Anna Breakfast with Anna
Recently I have been very busy running some private workshops, preparing material to future events, discovering new places and restaurants in Sao Paulo and traveling to Europe. Three weeks ago I went to Europe, Poland to visit my dear friend Anna. It was a very busy and joyful time with lots of cooking, eating good food, drinking wine, girl´s talk and more. Thanks to Anna I even attended my first food photography workshop. In two weeks
I am going to support an even about Swedish Food and Business Culture. I have been invited by Swedcham to take care of the culinary part. This time the event is only for the members of Swedcham. I hope that in the future it is going to be open for the public. Those of you, who would like to join my future workshop, please be patient. After the summer break I will come with a new cooking workshop concept and I really hope you will join me! New recipes will come soon.
Läs hela inlägget »

2015 > 05

Cherry Tomato Pie Cherry Tomato Pie

This weekend I managed to go through some of my favorite Polish magazines. One of them is ELLE with new updates about fashion and more! Of course I could not resist trying to do the recipe of Zofia Cudny. Zofia has a blog with the name Makecookingeasier.pl that I can recommend for you! This time she wrote about French Tarta Tatin with cherries tomatoes and caramelized charlotte onions. I modified her recipe and here you have my version of Cherry Tomato Pie with Charlotte Onions and Walnuts. Once I was ready with cooking I started the process of food styling and photograpy! I love this part and it gives me so much joy when things work out. The pie was delicious, the friends were satisfied and I was happy with the photos. Great weekend and great beginning of new exciting week for all of you! Don´t forget to drink some good Rosé wine!

Cherry Tomato Pie with Charlotte Onions and Walnuts

For the dough
220g plain flour
100 g butter
3-4 tablespoons of water

For the filling
500 g ripe cherry tomatoes (if you wish you can mix red and yellow cherry tomatoes – it will give a pleasant colour and more sophisticate taste!)
350 g charlotte onions
50 g cut walnuts
3 tablespoons of brown sugar
50 g butter
2 tablespoons of fresh thyme
3 tablespoons of balsamic vinegar
freshly ground black pepper
sea salt

Dough
First, make the pastry. In a food processor, mix the flour, butter and water. Mix until it comes together in a dough. Remove the dough from the mixer bowl. Wrap in clingfilm and put in the freezer to chill for at least an hour.
On a flat, floured surface, roll the dough with a rolling pin until you get a circle about 40 cm in diameter.  Cover the bottom of a 25 cm in diameter baking deep dish, make sure that the sides of the dish are well covered too. Set aside.

Filling:
Melt butter in a heavy based frying pan; add sugar. Allow the sugar to caramelize a little and become a pale golden brown. Add charlotte onion halves and let them fry 10-15 minutes on a low-heat until they become golden brown.
Add the cherry tomatoes, fresh thyme, walnuts and balsamic vinegar and fry it for 10 minutes.
Pre-heat oven to 180 C. 
Place cherry tomatoes filling in the form covered with dough. Bake the pie for 30 minutes or until the top is lightly golden brown.
Serve with a crisp green salad and a chilled Rosé wine!


 

Cherry Tomato Pie
Cherry Tomato Pie
Läs hela inlägget »
Breakfast with Anna Breakfast with Anna
Recently I have been very busy running some private workshops, preparing material to future events, discovering new places and restaurants in Sao Paulo and traveling to Europe. Three weeks ago I went to Europe, Poland to visit my dear friend Anna. It was a very busy and joyful time with lots of cooking, eating good food, drinking wine, girl´s talk and more. Thanks to Anna I even attended my first food photography workshop. In two weeks
I am going to support an even about Swedish Food and Business Culture. I have been invited by Swedcham to take care of the culinary part. This time the event is only for the members of Swedcham. I hope that in the future it is going to be open for the public. Those of you, who would like to join my future workshop, please be patient. After the summer break I will come with a new cooking workshop concept and I really hope you will join me! New recipes will come soon.
Läs hela inlägget »

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.

33

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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