2015 > 10

Mango Red Espadinha, Mango Haden, Pink Mango and Mango Tommy Mango Red Espadinha, Mango Haden, Pink Mango and Mango Tommy

Since I visited Brazil for 14 years ago I dreamed about moving here. One of the reasons was the most delicious fruits that you can get or buy here. I normally buy all my vegetables and fruit on the market in my neighborhood Moema on Sunday morning. If I run out of anything I go to the local shop Feira Nova on Av. Juriti where they do home delivery. Some days ago I bought different types of mango: Red Espadinha, Haden, Pink and Tommy. I love to eat mango with a natural yogurt for breakfast or just as a desert after a light dinner. Each mango has a unique flavor and texture. I encourage you to find your favorite type.

Mango Salad with Shrimps

Servings 6

600 g mango Tommy, cut in 1,5 cm cubes
300 g fresh or frozen cleaned shrimps
2 or 3 large cloves garlic, chopped
3 or 4 sprigs cilantro, chopped
1 tsp fresh hot chili, chopped
1 tsp fresh ginger, chopped
4-5 tbs fresh lime juice
1 heart of Iceberg lettuce
oil for frying
salt and pepper

In a large bowl, mix together lime juice, chili, cilantro and ginger. Add the shrimps and mix well.

Meanwhile peel the mangos and cut them in 1,5 cm cubes.

Fry chopped garlic in oil in a medium hot pot for 1 minute, add shrimps and fry very fast (2-3 minutes).

Mix the shrimps with mango and serve the salad on a bed of the lettuce. Garnish with cilantro.  

Mango Salad with Shrimps
Mango Salad with Shrimps
Mango Salad with Shrimps
Mango Salad with Shrimps
Läs hela inlägget »
Seafood Soup Seafood Soup

In the summer I bought a book of famous Swedish Chef Tommy Myllymäki "Myllymäki såser" (Sauces by Myllymäki). Since then I have been using the book nearly every weekend and still I have plenty recipes that I would like to try to cook. Today I prepared the seafood soup that is based on the recipe for a seafood sauce. When the sauce was ready I added more water to make a soup out of it, and then I served it with a spit with shrimps. You can also add raw shrimps or if you don’t have shrimps you can use other seafood. The ingredients listed below are for the sauce, but as I mentioned, just add more water and maybe more fish bullion.

Servings 3-4 dl

Ingredients:

1 onion, sliced
1 carrot, sliced
1 tsp fennel seed
1 bay leave
2-3 cubes of fish or seafood bullion
1 tbs tomato purée
oil for frying
3 tomatoes, cut in cloves
2 dl white wine
½ + ½ dl calvados (brandy is also OK)
2 dl water
4 + 1 dl cream
3 sprigs of basilica
1 sprig of rosemary
salt
1-2 tsp maizena flour + 1-2 tsp water (or use normal white flour mixed with water)
2 tbs butter
For the soup: 300 g fresh cleaned shrimps

Fry onion, carrot, fennel, bay leave and tomato purée in oil in a medium hot pot for 3-4 minutes

Add tomatoes, whine ½ dl of calvados (or brandy), water, 4 dl cream and 2-3 cubes of fish or seafood bullion. Boil for 20 minutes

Filter and boil until 3-4 dl remains. Try the taste and add salt, bullion or more calvados (brandy) as needed. Add the flour and water mix to thicken the sauce. Whip, get to boil and taste it.

Add butter and 1 dl whipped cream when serving.

The sauce suites well with fish and seafood or chicken.The sauce works very well with chicken however you could add some extra sprigs of basilica.

If you would like to make a soup just add 2-4 dl water.  

Seafood Soup
Seafood Soup
Seafood Soup
Seafood Soup
Seafood Soup
Seafood Soup
Läs hela inlägget »
Tags: soup, sauce, seafood

This time I prepared beautiful round eggplants. I saw them for the first time at the restaurant Au Vin when chef Patrick received them in a box. He briefly explained how he is preparing those purple beauties and since then I have been searching after them.

There are a number of different varieties of eggplants. In Europe I used to buy deep purple large oval once called “Black Bell”. In Brazil you can find many different types of eggplants, some are as small as a table tennis ball, others are long, slim with light purple color. They are mostly used in Asian cooking as they have thin skin, are less bitter and much sweeter.
 

Vegan Stuffed Eggplant​

6 servings

3 roasted eggplants
2 medium-sized tomatoes chopped fine
1 red onion, chopped
2 tbsps canola cooking oil
2 cloves garlic chopped very fine
2 tbsps finely chopped fresh green coriander
salt and pepper to taste

Roast the eggplants in the oven at 220 C for around 1h or until they are quite soft and starting to collapse.

Cut the eggplants in half and remove out the center, leaving enough meat inside the skin so that it holds its shape.

Prepare the filling
Heat the canola oil in a medium-size nonstick skillet. Add the chopped garlic and chopped center of eggplants. Fry them around 5 minutes. Season the filling with salt and pepper.

Once the filling is cold, add the tomatoes, the chopped red onion, the chopped fresh coriander and mix well. Season with salt and pepper.

The filling is then stuffed back into the shells. Decorate with fresh coriander and sprinkle some oil of olives.

Läs hela inlägget »
Tags: vegetarian

On Sunday market in Moema, Sao Paulo I found broad beans for the first time since I moved here for two years ago. I got really excited as those green sweet beauties mean a lot to me! My grandmother used to buy them nearly every day during a short summer season in Poland. She used to cook them in salty water for 5-10 minutes, depending on the size of the beans. Once they were cold enough to eat she served them in a big bowl. We used to pop them out of their skins and then eat while watching TV.
Today I prepared broad bean salad and I served it together with fried salmon. I would like to dedicate this dish to my friend Chef Patrick Bragato who with humor and passion shares his knowledge about French food and his way of cooking. Since September I have been assisting him at the restaurant Au Vin and I really enjoy it a lot. I admire Patrick for his creativity, excellence and leadership. He has a clear vision what he wants, he really communicates emotion through his dishes and he is a great teacher! I have plenty to learn and I am grateful for it!

Fried Salmon with Broad Bean Salad
4 servings
800 g salmon without skin

Broad Bean Salad

500 g broad beans
12 cherry tomatoes cut in half
1 red onion slice in half moon
3 tbsp extra virgin olive oil
2 tbsp chopped fresh dill and some for decoration
½ lime, finely grated zest and juice of
sea salt

Cook the beans in boiling water for 3-5 minutes. Refresh under cold running water. When the beans are cold, pop them out of their skins.

Mix the beans together with cherry tomatoes, onion, chopped fresh dill, juice of lime and olive oil. Season with sea salt and serve on the top of fried salmon. Decorate with some dill.

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.

2015 > 10

Mango Red Espadinha, Mango Haden, Pink Mango and Mango Tommy Mango Red Espadinha, Mango Haden, Pink Mango and Mango Tommy

Since I visited Brazil for 14 years ago I dreamed about moving here. One of the reasons was the most delicious fruits that you can get or buy here. I normally buy all my vegetables and fruit on the market in my neighborhood Moema on Sunday morning. If I run out of anything I go to the local shop Feira Nova on Av. Juriti where they do home delivery. Some days ago I bought different types of mango: Red Espadinha, Haden, Pink and Tommy. I love to eat mango with a natural yogurt for breakfast or just as a desert after a light dinner. Each mango has a unique flavor and texture. I encourage you to find your favorite type.

Mango Salad with Shrimps

Servings 6

600 g mango Tommy, cut in 1,5 cm cubes
300 g fresh or frozen cleaned shrimps
2 or 3 large cloves garlic, chopped
3 or 4 sprigs cilantro, chopped
1 tsp fresh hot chili, chopped
1 tsp fresh ginger, chopped
4-5 tbs fresh lime juice
1 heart of Iceberg lettuce
oil for frying
salt and pepper

In a large bowl, mix together lime juice, chili, cilantro and ginger. Add the shrimps and mix well.

Meanwhile peel the mangos and cut them in 1,5 cm cubes.

Fry chopped garlic in oil in a medium hot pot for 1 minute, add shrimps and fry very fast (2-3 minutes).

Mix the shrimps with mango and serve the salad on a bed of the lettuce. Garnish with cilantro.  

Mango Salad with Shrimps
Mango Salad with Shrimps
Mango Salad with Shrimps
Mango Salad with Shrimps
Läs hela inlägget »
Seafood Soup Seafood Soup

In the summer I bought a book of famous Swedish Chef Tommy Myllymäki "Myllymäki såser" (Sauces by Myllymäki). Since then I have been using the book nearly every weekend and still I have plenty recipes that I would like to try to cook. Today I prepared the seafood soup that is based on the recipe for a seafood sauce. When the sauce was ready I added more water to make a soup out of it, and then I served it with a spit with shrimps. You can also add raw shrimps or if you don’t have shrimps you can use other seafood. The ingredients listed below are for the sauce, but as I mentioned, just add more water and maybe more fish bullion.

Servings 3-4 dl

Ingredients:

1 onion, sliced
1 carrot, sliced
1 tsp fennel seed
1 bay leave
2-3 cubes of fish or seafood bullion
1 tbs tomato purée
oil for frying
3 tomatoes, cut in cloves
2 dl white wine
½ + ½ dl calvados (brandy is also OK)
2 dl water
4 + 1 dl cream
3 sprigs of basilica
1 sprig of rosemary
salt
1-2 tsp maizena flour + 1-2 tsp water (or use normal white flour mixed with water)
2 tbs butter
For the soup: 300 g fresh cleaned shrimps

Fry onion, carrot, fennel, bay leave and tomato purée in oil in a medium hot pot for 3-4 minutes

Add tomatoes, whine ½ dl of calvados (or brandy), water, 4 dl cream and 2-3 cubes of fish or seafood bullion. Boil for 20 minutes

Filter and boil until 3-4 dl remains. Try the taste and add salt, bullion or more calvados (brandy) as needed. Add the flour and water mix to thicken the sauce. Whip, get to boil and taste it.

Add butter and 1 dl whipped cream when serving.

The sauce suites well with fish and seafood or chicken.The sauce works very well with chicken however you could add some extra sprigs of basilica.

If you would like to make a soup just add 2-4 dl water.  

Seafood Soup
Seafood Soup
Seafood Soup
Seafood Soup
Seafood Soup
Seafood Soup
Läs hela inlägget »
Tags: soup, sauce, seafood

This time I prepared beautiful round eggplants. I saw them for the first time at the restaurant Au Vin when chef Patrick received them in a box. He briefly explained how he is preparing those purple beauties and since then I have been searching after them.

There are a number of different varieties of eggplants. In Europe I used to buy deep purple large oval once called “Black Bell”. In Brazil you can find many different types of eggplants, some are as small as a table tennis ball, others are long, slim with light purple color. They are mostly used in Asian cooking as they have thin skin, are less bitter and much sweeter.
 

Vegan Stuffed Eggplant​

6 servings

3 roasted eggplants
2 medium-sized tomatoes chopped fine
1 red onion, chopped
2 tbsps canola cooking oil
2 cloves garlic chopped very fine
2 tbsps finely chopped fresh green coriander
salt and pepper to taste

Roast the eggplants in the oven at 220 C for around 1h or until they are quite soft and starting to collapse.

Cut the eggplants in half and remove out the center, leaving enough meat inside the skin so that it holds its shape.

Prepare the filling
Heat the canola oil in a medium-size nonstick skillet. Add the chopped garlic and chopped center of eggplants. Fry them around 5 minutes. Season the filling with salt and pepper.

Once the filling is cold, add the tomatoes, the chopped red onion, the chopped fresh coriander and mix well. Season with salt and pepper.

The filling is then stuffed back into the shells. Decorate with fresh coriander and sprinkle some oil of olives.

Läs hela inlägget »
Tags: vegetarian

On Sunday market in Moema, Sao Paulo I found broad beans for the first time since I moved here for two years ago. I got really excited as those green sweet beauties mean a lot to me! My grandmother used to buy them nearly every day during a short summer season in Poland. She used to cook them in salty water for 5-10 minutes, depending on the size of the beans. Once they were cold enough to eat she served them in a big bowl. We used to pop them out of their skins and then eat while watching TV.
Today I prepared broad bean salad and I served it together with fried salmon. I would like to dedicate this dish to my friend Chef Patrick Bragato who with humor and passion shares his knowledge about French food and his way of cooking. Since September I have been assisting him at the restaurant Au Vin and I really enjoy it a lot. I admire Patrick for his creativity, excellence and leadership. He has a clear vision what he wants, he really communicates emotion through his dishes and he is a great teacher! I have plenty to learn and I am grateful for it!

Fried Salmon with Broad Bean Salad
4 servings
800 g salmon without skin

Broad Bean Salad

500 g broad beans
12 cherry tomatoes cut in half
1 red onion slice in half moon
3 tbsp extra virgin olive oil
2 tbsp chopped fresh dill and some for decoration
½ lime, finely grated zest and juice of
sea salt

Cook the beans in boiling water for 3-5 minutes. Refresh under cold running water. When the beans are cold, pop them out of their skins.

Mix the beans together with cherry tomatoes, onion, chopped fresh dill, juice of lime and olive oil. Season with sea salt and serve on the top of fried salmon. Decorate with some dill.

Läs hela inlägget »
Tags: fish

2015 > 10

Mango Red Espadinha, Mango Haden, Pink Mango and Mango Tommy Mango Red Espadinha, Mango Haden, Pink Mango and Mango Tommy

Since I visited Brazil for 14 years ago I dreamed about moving here. One of the reasons was the most delicious fruits that you can get or buy here. I normally buy all my vegetables and fruit on the market in my neighborhood Moema on Sunday morning. If I run out of anything I go to the local shop Feira Nova on Av. Juriti where they do home delivery. Some days ago I bought different types of mango: Red Espadinha, Haden, Pink and Tommy. I love to eat mango with a natural yogurt for breakfast or just as a desert after a light dinner. Each mango has a unique flavor and texture. I encourage you to find your favorite type.

Mango Salad with Shrimps

Servings 6

600 g mango Tommy, cut in 1,5 cm cubes
300 g fresh or frozen cleaned shrimps
2 or 3 large cloves garlic, chopped
3 or 4 sprigs cilantro, chopped
1 tsp fresh hot chili, chopped
1 tsp fresh ginger, chopped
4-5 tbs fresh lime juice
1 heart of Iceberg lettuce
oil for frying
salt and pepper

In a large bowl, mix together lime juice, chili, cilantro and ginger. Add the shrimps and mix well.

Meanwhile peel the mangos and cut them in 1,5 cm cubes.

Fry chopped garlic in oil in a medium hot pot for 1 minute, add shrimps and fry very fast (2-3 minutes).

Mix the shrimps with mango and serve the salad on a bed of the lettuce. Garnish with cilantro.  

Mango Salad with Shrimps
Mango Salad with Shrimps
Mango Salad with Shrimps
Mango Salad with Shrimps
Läs hela inlägget »
Seafood Soup Seafood Soup

In the summer I bought a book of famous Swedish Chef Tommy Myllymäki "Myllymäki såser" (Sauces by Myllymäki). Since then I have been using the book nearly every weekend and still I have plenty recipes that I would like to try to cook. Today I prepared the seafood soup that is based on the recipe for a seafood sauce. When the sauce was ready I added more water to make a soup out of it, and then I served it with a spit with shrimps. You can also add raw shrimps or if you don’t have shrimps you can use other seafood. The ingredients listed below are for the sauce, but as I mentioned, just add more water and maybe more fish bullion.

Servings 3-4 dl

Ingredients:

1 onion, sliced
1 carrot, sliced
1 tsp fennel seed
1 bay leave
2-3 cubes of fish or seafood bullion
1 tbs tomato purée
oil for frying
3 tomatoes, cut in cloves
2 dl white wine
½ + ½ dl calvados (brandy is also OK)
2 dl water
4 + 1 dl cream
3 sprigs of basilica
1 sprig of rosemary
salt
1-2 tsp maizena flour + 1-2 tsp water (or use normal white flour mixed with water)
2 tbs butter
For the soup: 300 g fresh cleaned shrimps

Fry onion, carrot, fennel, bay leave and tomato purée in oil in a medium hot pot for 3-4 minutes

Add tomatoes, whine ½ dl of calvados (or brandy), water, 4 dl cream and 2-3 cubes of fish or seafood bullion. Boil for 20 minutes

Filter and boil until 3-4 dl remains. Try the taste and add salt, bullion or more calvados (brandy) as needed. Add the flour and water mix to thicken the sauce. Whip, get to boil and taste it.

Add butter and 1 dl whipped cream when serving.

The sauce suites well with fish and seafood or chicken.The sauce works very well with chicken however you could add some extra sprigs of basilica.

If you would like to make a soup just add 2-4 dl water.  

Seafood Soup
Seafood Soup
Seafood Soup
Seafood Soup
Seafood Soup
Seafood Soup
Läs hela inlägget »
Tags: soup, sauce, seafood

This time I prepared beautiful round eggplants. I saw them for the first time at the restaurant Au Vin when chef Patrick received them in a box. He briefly explained how he is preparing those purple beauties and since then I have been searching after them.

There are a number of different varieties of eggplants. In Europe I used to buy deep purple large oval once called “Black Bell”. In Brazil you can find many different types of eggplants, some are as small as a table tennis ball, others are long, slim with light purple color. They are mostly used in Asian cooking as they have thin skin, are less bitter and much sweeter.
 

Vegan Stuffed Eggplant​

6 servings

3 roasted eggplants
2 medium-sized tomatoes chopped fine
1 red onion, chopped
2 tbsps canola cooking oil
2 cloves garlic chopped very fine
2 tbsps finely chopped fresh green coriander
salt and pepper to taste

Roast the eggplants in the oven at 220 C for around 1h or until they are quite soft and starting to collapse.

Cut the eggplants in half and remove out the center, leaving enough meat inside the skin so that it holds its shape.

Prepare the filling
Heat the canola oil in a medium-size nonstick skillet. Add the chopped garlic and chopped center of eggplants. Fry them around 5 minutes. Season the filling with salt and pepper.

Once the filling is cold, add the tomatoes, the chopped red onion, the chopped fresh coriander and mix well. Season with salt and pepper.

The filling is then stuffed back into the shells. Decorate with fresh coriander and sprinkle some oil of olives.

Läs hela inlägget »
Tags: vegetarian

On Sunday market in Moema, Sao Paulo I found broad beans for the first time since I moved here for two years ago. I got really excited as those green sweet beauties mean a lot to me! My grandmother used to buy them nearly every day during a short summer season in Poland. She used to cook them in salty water for 5-10 minutes, depending on the size of the beans. Once they were cold enough to eat she served them in a big bowl. We used to pop them out of their skins and then eat while watching TV.
Today I prepared broad bean salad and I served it together with fried salmon. I would like to dedicate this dish to my friend Chef Patrick Bragato who with humor and passion shares his knowledge about French food and his way of cooking. Since September I have been assisting him at the restaurant Au Vin and I really enjoy it a lot. I admire Patrick for his creativity, excellence and leadership. He has a clear vision what he wants, he really communicates emotion through his dishes and he is a great teacher! I have plenty to learn and I am grateful for it!

Fried Salmon with Broad Bean Salad
4 servings
800 g salmon without skin

Broad Bean Salad

500 g broad beans
12 cherry tomatoes cut in half
1 red onion slice in half moon
3 tbsp extra virgin olive oil
2 tbsp chopped fresh dill and some for decoration
½ lime, finely grated zest and juice of
sea salt

Cook the beans in boiling water for 3-5 minutes. Refresh under cold running water. When the beans are cold, pop them out of their skins.

Mix the beans together with cherry tomatoes, onion, chopped fresh dill, juice of lime and olive oil. Season with sea salt and serve on the top of fried salmon. Decorate with some dill.

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.

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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