2016 > 02

Mushroom Panna Cotta with Rosemary Mushroom Panna Cotta with Rosemary

For two years ago I prepared this delicious mushroom pannacotta to some ladies who used to live in Sao Paulo. The menu was composed of 5 dishes and all dishes were vegetarian. One dish that everyone liked a lot was this simple mushrooms panacota. It is perfect to serve as a starter or works very well for a coctal party. You can prepare it one day before and just before serving decorate with parmesan flakes.


Mushrooms pannacotta

6 appetizers or mini starters  
50g forest mushroom or mushrooms chestnut
1 tablespoon butter 2.5 dl cream
0.25 mushroom stock cube
0.75 gelatin sheet 1 milliliter
1 tabelspoon soya  

Parmesan flakes 
30 grams of Parmesan cheese  
1 tablespoon finely chopped fresh rosemary   HOW TO?   The mushroom panna cotta: Add the gelatine in cold water. Finely chop the mushrooms and fry in butter soft. Pour in the cream and add half a stock cube. Heat over medium heat until the cream had a boil, stirring occasionally so that the fungus does not burn. Remove the gelatine leaf and squeeze it, stir it together with soya in the hot cream. Allow to cool and then pour into small shot glasses. Set in the refrigerator for at least 4 hours or overnight.   Parmesan: Preheat the oven to 225 degrees. Grate the Parmesan cheese and place in 6 small mounds on a baking sheet covered plate. Let the cheese melt in the oven, about 3-5 minutes, holding the cheese under supervision so that the chips do not fuel! Allow to cool before carefully loosen them from the baking paper.   Serving: Mince the fresh rosemary and sprinkle on top of the panna cotta and place one on top parmesantflarn shot glass, or insert it into the panna cotta. Serve!

Vegetable terrine and Mushroom Pannacotta
Vegetable terrine and Mushroom Pannacotta
Mushroom Pannacotta with Rosemary
Mushroom Pannacotta with Rosemary
Läs hela inlägget »

Just few days before the Christmas I was suppose to run the cooking workshop about Swedish Food
"Six classic Swedish dishes".
I was a bit worried that people would not have time to come to learn cooking just before Christmas! At the end ten persons signed in and arrived to Cook&Book´s studio with lots of energy and happy faces! After a short introduction to the Swedish food, they had hands full of work. I love to see how everyone gets involved and how much fun people had when they cook together. Once we were ready with cooking, all teams presented their food on the table and it looked so delicious! You can see it on the photos done by my friend Konrad Jęcek, thank you for being with us and documenting those beautiful moments on your photos!
I was really proud to see the end result and even more proud when I tasted the food. Great work Everyone and thank you so much for coming ...it is thanks to you all those workshops could take place! Thank you great team of Cook&Book Studio for keeping to invite me, it is a pleasure to work with you and I can´t wait to do it again!

 

Great people, spirit and memories!!!

Läs hela inlägget »

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.

2016 > 02

Mushroom Panna Cotta with Rosemary Mushroom Panna Cotta with Rosemary

For two years ago I prepared this delicious mushroom pannacotta to some ladies who used to live in Sao Paulo. The menu was composed of 5 dishes and all dishes were vegetarian. One dish that everyone liked a lot was this simple mushrooms panacota. It is perfect to serve as a starter or works very well for a coctal party. You can prepare it one day before and just before serving decorate with parmesan flakes.


Mushrooms pannacotta

6 appetizers or mini starters  
50g forest mushroom or mushrooms chestnut
1 tablespoon butter 2.5 dl cream
0.25 mushroom stock cube
0.75 gelatin sheet 1 milliliter
1 tabelspoon soya  

Parmesan flakes 
30 grams of Parmesan cheese  
1 tablespoon finely chopped fresh rosemary   HOW TO?   The mushroom panna cotta: Add the gelatine in cold water. Finely chop the mushrooms and fry in butter soft. Pour in the cream and add half a stock cube. Heat over medium heat until the cream had a boil, stirring occasionally so that the fungus does not burn. Remove the gelatine leaf and squeeze it, stir it together with soya in the hot cream. Allow to cool and then pour into small shot glasses. Set in the refrigerator for at least 4 hours or overnight.   Parmesan: Preheat the oven to 225 degrees. Grate the Parmesan cheese and place in 6 small mounds on a baking sheet covered plate. Let the cheese melt in the oven, about 3-5 minutes, holding the cheese under supervision so that the chips do not fuel! Allow to cool before carefully loosen them from the baking paper.   Serving: Mince the fresh rosemary and sprinkle on top of the panna cotta and place one on top parmesantflarn shot glass, or insert it into the panna cotta. Serve!

Vegetable terrine and Mushroom Pannacotta
Vegetable terrine and Mushroom Pannacotta
Mushroom Pannacotta with Rosemary
Mushroom Pannacotta with Rosemary
Läs hela inlägget »

Just few days before the Christmas I was suppose to run the cooking workshop about Swedish Food
"Six classic Swedish dishes".
I was a bit worried that people would not have time to come to learn cooking just before Christmas! At the end ten persons signed in and arrived to Cook&Book´s studio with lots of energy and happy faces! After a short introduction to the Swedish food, they had hands full of work. I love to see how everyone gets involved and how much fun people had when they cook together. Once we were ready with cooking, all teams presented their food on the table and it looked so delicious! You can see it on the photos done by my friend Konrad Jęcek, thank you for being with us and documenting those beautiful moments on your photos!
I was really proud to see the end result and even more proud when I tasted the food. Great work Everyone and thank you so much for coming ...it is thanks to you all those workshops could take place! Thank you great team of Cook&Book Studio for keeping to invite me, it is a pleasure to work with you and I can´t wait to do it again!

 

Great people, spirit and memories!!!

Läs hela inlägget »

2016 > 02

Mushroom Panna Cotta with Rosemary Mushroom Panna Cotta with Rosemary

For two years ago I prepared this delicious mushroom pannacotta to some ladies who used to live in Sao Paulo. The menu was composed of 5 dishes and all dishes were vegetarian. One dish that everyone liked a lot was this simple mushrooms panacota. It is perfect to serve as a starter or works very well for a coctal party. You can prepare it one day before and just before serving decorate with parmesan flakes.


Mushrooms pannacotta

6 appetizers or mini starters  
50g forest mushroom or mushrooms chestnut
1 tablespoon butter 2.5 dl cream
0.25 mushroom stock cube
0.75 gelatin sheet 1 milliliter
1 tabelspoon soya  

Parmesan flakes 
30 grams of Parmesan cheese  
1 tablespoon finely chopped fresh rosemary   HOW TO?   The mushroom panna cotta: Add the gelatine in cold water. Finely chop the mushrooms and fry in butter soft. Pour in the cream and add half a stock cube. Heat over medium heat until the cream had a boil, stirring occasionally so that the fungus does not burn. Remove the gelatine leaf and squeeze it, stir it together with soya in the hot cream. Allow to cool and then pour into small shot glasses. Set in the refrigerator for at least 4 hours or overnight.   Parmesan: Preheat the oven to 225 degrees. Grate the Parmesan cheese and place in 6 small mounds on a baking sheet covered plate. Let the cheese melt in the oven, about 3-5 minutes, holding the cheese under supervision so that the chips do not fuel! Allow to cool before carefully loosen them from the baking paper.   Serving: Mince the fresh rosemary and sprinkle on top of the panna cotta and place one on top parmesantflarn shot glass, or insert it into the panna cotta. Serve!

Vegetable terrine and Mushroom Pannacotta
Vegetable terrine and Mushroom Pannacotta
Mushroom Pannacotta with Rosemary
Mushroom Pannacotta with Rosemary
Läs hela inlägget »

Just few days before the Christmas I was suppose to run the cooking workshop about Swedish Food
"Six classic Swedish dishes".
I was a bit worried that people would not have time to come to learn cooking just before Christmas! At the end ten persons signed in and arrived to Cook&Book´s studio with lots of energy and happy faces! After a short introduction to the Swedish food, they had hands full of work. I love to see how everyone gets involved and how much fun people had when they cook together. Once we were ready with cooking, all teams presented their food on the table and it looked so delicious! You can see it on the photos done by my friend Konrad Jęcek, thank you for being with us and documenting those beautiful moments on your photos!
I was really proud to see the end result and even more proud when I tasted the food. Great work Everyone and thank you so much for coming ...it is thanks to you all those workshops could take place! Thank you great team of Cook&Book Studio for keeping to invite me, it is a pleasure to work with you and I can´t wait to do it again!

 

Great people, spirit and memories!!!

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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