Dragon Fruit Salad

Hello everyone, i hope you all have great week with many blessings or dreams come true . Today i bring to blog a Monday Salad , simple and delicious and low calolrie . All ingredients can be found in market , please always choose fresh  , taste better . I hope you like it.. This week i bring you salad completly different with dragon fruit and i love it .

Ingredients:

1Lettuce
1 Red Pepper
1 Carrot
1 Avocado
40g Radish
1tsp Sesame seeds
1tsp Chia seeds
100g Mozarella pearls
1 tsp Goji berries
1tsp Olive oil
1Lime juice
1Dragon fruit
Salt

Wash lettuce, cut it, wash radishes,pepper, carrots too, cut avocado too long but thin strips, open dragon fruit and slice thin layers, set a side .

Let’s take all ingredients and mix it with a forceps, add lime juice , olice oil, chia seeds and goji berries and mozarella pearls and dragon fruit , carefull is fruit very delicate and soft but delicious.

Season with salt to taste.

I hope you enjoy !! Please Thumbs up !!! Sharing is caring !!!

Tomato Risotto with Grilled Seabass and Drizzle Pesto

Today i bring to blog Seabass and risotto recipe , Seabass is king of ocean . I hope you like it , i enjoy every bit of it =) Pesto is homemade and i will add recipe later .

Ingredients :

1 1/2 cup Arborio rice
1 large onion, chopped
2 tablespoons (soup) of chopped leeks
2 large ripe tomatoes, seeded
1 liter of vegetable broth (used 750ml of water and 250 ml of white wine)
1/2 lemon juice
Salt and black pepper to taste kingdom
1 teaspoon (tsp) paprika powder (optional)
2 tablespoons (soup) of oil or olive oil

Heat oil in a pan and brown the onion. Add the leeks and mix well. Let it cook for a few minutes until lightly browned. Season with salt and add the Arborio rice, stirring constantly. Increase the heat, allow to determine, add a bit of vegetable broth and continue stirring. Add half of the tomatoes previously chopped seeded and in shell (if not using organic tomatoes, remove the peel).

Keep stirring and adding broth legumese wine when you feel that rice will stick to the pan. Add the paprika and continue this process stirring constantly for about 10 minutes each, always adding vegetable broth gradually, as needed. Join now the rest of the tomatoes, stirring frequently and adding more vegetable broth as needed. Check the salt and cook for about 15 or 20 minutes or until the rice is al dente.

Turn off the heat, add the black pepper freshly ground, the lemon juice.

For seabass grilled :

4 fillets sea bass, scaled and trimmed
Vegetable oil, for brushing
Salt

Brush the fish with a little oil and season with salt.Barbecue or grill for 3-4 minutes on each side until crisp and lightly golden on the outside, and cooked through.

Thank you for visit , dont forget sharing is caring and please thumbs up at Whereisthewisk =)

Roasted Pepper Salad

Hello everyone, i hope you all have great week , with good things . Today i bring to blog a Monday Salad , simple and delicious and low calolrie . All ingredients can be found in market , please always choose fresh  , taste better . I hope you like it.

Ingredients :

1 yellow pepper

1 green pepper

1 slice bread ( i use ciabatta bread italian )

100g olives ( i use green and brown )

1 avocado

100g purple cabbage

1 carrot sliced

1 lime

1 clove garlic

1 chillie

2 tsp olive oil

1 lettuce (washed and sliced )

Salt at your taste

Let’s start by peppers on the grill until they are well baked, than set aside let be cold.
In Mortar add chillie, garlic clove and juice of lime, salt, knead all make a creamy paste, then with every passing sieve paste and set aside.
Wash lettuce, cut it, wash it and cut red cabbage, carrots too, avocado too long but thin strips.
In a hot pan toastar bread, I used Italian ciabatta, sprinkle with olive oil and oregano, cut into cubes and set aside.
Let’s take all ingredients and mix it with a forceps with prepared mortar, 2 tablespoons olive oil and peppers cut into strips, season with salt to taste.

I hope you enjoy !! Please Thumbs up !!! Sharing is caring !!!

Paella (my own recipe )

Hello , for next recipe , a good way to say adeus =) spanish too the summer and welcome autumn is here , we love this recipe in home . Its good one for family because the bigger you do , taste even better.Types of paella include Valencian paella (Spanish: paella valenciana), vegetarian/vegan paella (Spanish: paella de verduras), seafood paella (Spanish: paella de marisco), and mixed paella (Spanish: paella mixta), but there are many others as well.Spanish food historian Lourdes March notes that the dish symbolizes the union and heritage of two important cultures, the Roman, which gives us the utensil and the Arab which brought us the basic food of humanity for centuries.According to tradition in Valencia, paella is cooked over an open fire, fueled by orange and pine branches along with pine cones. This produces an aromatic smoke which infuses the paella. Also, dinner guests traditionally eat directly out of the paellera.

Ingredients :

500 gr of squid cleaned and sliced
1 medium cooked octopus and cut into slices
500 g of cleaned medium shrimp
8 King prawns shelled
6 mussels without shells
1 chopped medium onion into small pieces
3 cloves garlic, minced
Extra virgin olive oil
3 tomatoes peeled and chopped seeds
1 chopped red bell pepper
1 tablespoon (soup) of turmeric powder
1 tablespoon (soup) of saffron wool
Parsley
Fish stock

Salt

Heat the olive oil in a paella (the pan is the same as the name of the dish), add the onion and wait wither and then the garlic.

Add the rice, let it fry in a little olive oil and add the fish broth with saffron powder and wool safrron.

When the rice is already getting the point, add to it chopped tomatoes, prawns then the squid, octopus and finally the mussels, remembering the cooking time of each ( you need boil all octopus, squid before ), so they do not run the risk of being gnats .

Once the rice is getting soft, add the parsley, cover with foil and let stand for five or ten minutes before serving.

It was a delight, and I hope you like it, good appetite !!

Lemon and Poppy Seed Loaf Cake

Hello , today i bring to the blog new recipe . On past weekend i got new recipe book , and off course i dont wit any longer to start new recipes , different tastes , family really like again its simple and word it every slice . Thank you for visit this blog and to receive from second one any recipe or update , please thumbs up page on facebook and hope you like  it .

Ingredients :

150g self-raising flour

150g (super fine ) sugar

150g butter sofened

3 eggs

1tsp baking powder

1tsp lemon zest

2tsp lemon juice

2tsp poppy seeds

Preheat the oven the oven to 180 C or ( 160 C fan / 355f / gas 4 ) and grease and line a small loaf tin.

Put all of the cake ingredients in a large mixing bowl and whisk them together with electric wisk for 4 minutes or until pale and well whipped.

Scrape the mixture into the tin and level the top with spatula.

Bake for 35-40 minutes . The cake is ready when a toothpick inserted in center comes all clean . ( mine cooked 25 minutes and got that brrown because we like it like that ).

Transfer the cake to a wire rack to cool completely before garnishing with candied lemon peel.

Its lovely , i hope you enjoy !!!

Sirloin Steak on a spinach Bed

The high heat of the grill sears the surface of beef, creating tender meat with a crust. Sirloin steak is delicate meat and garlic butter i use just moist inside. When cut it look like you cutting leave lettuce and just melt in your mouth =) This recipe is perfect for Sunday , the they all family is gathered .I hope you like .

Ingredients :

1/2 cup butter

2 teaspoons garlic powder

4 cloves garlic, minced

4 pounds beef top sirloin steaks

salt and pepper to taste

1kg spinach

1 spoon olive oil

2 cloves galic

Preheat an outdoor/indoor  grill for high heat ( i use somekless indoor grill ).

In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.

Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

For the spinach bed , in saucepan drop all spinach prewashed 2 cloves garlic minced and 1 spoon olive oil , dont put more than that or they will get full of sauce. At you taste add pepper and salt and took off saucepan depend of your taste too soft or crunchy .

I did new baby potatoes , precooked and saute in saucepan with fresh chllies , basil, rosemary , garlic .

Until they got that golden colour .

Avocado salad with grilled turkey strips

For good start this week i bring to my blog a simple recipe , healthy and delicious .

Everyone needs good detox after weekend lol you know eating good roasted dinner with good wine , but this will make another post , another recipe . I hope you like it , same way my family did =)

Ingredients:

2 limes
1 carrot
1 avocado
1 red onion
2 fresh turkey steaks (180g)
75g radishes
100g black olives
oil
salt
100g of peanuts
50g nuts from Brazil

Start to bring pan and heat , very well . When is hot drop pinch of salt and all nuts let them toast , get that smell in your kitchen . Wash all veg. very important before do anything , ready to use.

Slice carrots with help of piller , slice onion , radishes the way you like it .

When nuts ready , remove them to wood board and with nice , slice them all big pieces , small pieces to give salad crunchy bite .

keep pan of fire and put 2 turkey steaks to grill , pinch salt, pinch pepper and lime juice from one side , keep other half for dressing.

Turkey steaks are ready good , remove and lets gonna plate salad =)

Big bowl add all veg. , half lime left juice all over salad , 2 spoons olice oil and pinch salt and move all veg. .

Transfer for presentation plate and decor with slice turkey steak with nuts and black olives .

Enjoy and thank you for visit .

Octopus a lagareiro

Octopus Lagareiro is a typical culinary dish of Portugal. As the name implies, it is made with octopus. This is baked and then grilled. It is served warm drizzled with olive oil, which should have been browned garlic and small pieces of onion. As a follow up, the baked potatoes are used.

The expression lagareiro designates an individual who works in a mill in the production of olive oil. It is used in this context because of the abundant amount of oil that is used to water the octopus.

Ingredients:

1 Octopus (was 2,780)
1 onion
small potatoes
salt
green peppers
Garlic Cloves
olive oil

Start by arranging the octopus, wash it well in hot running water and cutting it into pieces of two tentacles each. Then place it in a pan, along with a peeled onion, cut roughly in half moons, a little salt and a generous wire oil. Tapo and let cook slowly.
Once cooked, let cool slightly.
However, eight smash garlic cloves into the bottom of a baking sheet and gully them with olive oil, to cover the entire background. Disposal over the octopus pieces, properly drained of water and cook the onion, and sprinkle them with the remaining crushed garlic cloves. Rego plenty of olive oil and go to the oven to brown.
As for the potatoes, wash them thoroughly and place them in a baking dish. Sprinkles them liberally with salt (do not worry they are not salty) and take them to the oven on high heat, about an hour. You may want to move them halfway through cooking. In the end, cut up one by one onto a cutting board and gives to him a punch. It serves up simple, and each dish put oil or octopus sauce on top, according to taste. Accompany with a salad.
I suggest you put the potatoes in the oven before the octopus, since, being raw, take longer to cook.

This Lightly Sparkling Sauvignon Blanc is bursting with gooseberry, passionfruit, fresh citrus, and melon aromas. The wine is vibrant, clean and crisp, with a lingering sparkle in the mouth. The small delicate bubbles of this frizzante style wine enhance the citrus and gooseberry flavours.

It is not easy to tell your Dad that you are quitting a career in carpentry to try your hand at making wine. But in 1961, at the age of 21, that’s exactly what Sir George Fistonich did. He leased five acres of land from his father, planted one acre with grapes and started making wine under the name ‘Villa Maria’ which he chose because his friends thought it sounded European.

Earth and Ocean Curry

Ingredients :

800g large caliber shrimp kernels ,

500g chicken cubes
250ml water
15oml of coconut milk (purchase)
1 large onion
chopped garlic, ginger
100g peeled tomatoes
2 tablespoons vegetable oil soup (just because the curry not to do with oil)
2 tablespoons curry powder (go mine from india shop)
1 tsp turmeric
1 fresh chilli (optional if you like your curry and spicy)
salt

Begin getting  a saucepan on the stove with the oil and saute the previously chopped onion and the garlic and ginger and chilli. When the onion is translucent, add the curry powder and fry well, stirring constantly. Add then the peeled tomatoes into small pieces and let it cook some more. Join now coconut milk  and season with a little salt. Simmer 2 minutes and pass again all blend with the magic wand to break a little grated coconut.

Add all spicies you want i use curry powder, tumeric, smoked paprika, cummin, cardom etc
Add the chicken cook over low heat 20 minutes.
Then add the shrimp cook over low heat 7 more minutes.
Serve with cooked basmati rice and pitta bread garlic and parsley.

Thank you, hope you enjoy and good appetite!

Prosciutto and watercress Bruchetta

Hello everyone we are here to challenge this month which was bruchettas the group Day One … In The Kitchen,

The word “bruschetta” has its origins in central Italy, and is a slice of toasted bread.
Toasting the bread on the grill gives you a special fragrance, but with an oven or a chicken you can get the same good result.
It is believed that the food this poor man was born as a snack for the workers in the fields. It was prepared with homemade products, sometimes moldy, and seasoned with olive oil, garlic, salt, pepper and tomato.
These are the basic ingredients of bruschetta. However, today, the ways of preparing it and variations in circulation are truly endless.
For proper preparation of bruschetta is necessary slightly the surface of the bread grid, taking care that remains soft inside. Tuscan bread with its large loaf and square often lends itself particularly well because it can be easily sliced.
These should be fairly thick, surrounded by a very hard crust, but crisp, with a soft crumb, white, and small and regular cavities (adequate to absorb the oil). These one Grilled time, although well seasoned with olive oil, will be tough and easily managed. It sa bread that stays good for a long time and so it is ideal to be used to prepare this dish, even if it is not freshly baked. If you consider that, in the past, especially in very poor rural areas of Italy, often, one had little more than that, it is understandable as bruschetta became often a full dinner and not just a snack or appetizer.

Ingredients:

1 cibata
Ham
Black olives
Watercress
White sesame seeds
Crutons (these are homemade)
Pesto (and also homemade)
Oregano

To start toasting the bread on both sides, then remove and cool and brush with olive oil and oregano. Book, pick up the black olives and the robot with spoon of olive oil, until a paste spread the slices of bread
Wash watercress.
Catch in properly seasoned ja bread slices and cover with olive paste, make then a watercress bed covering gently with a thin slice of ham.
Sprinkle with sesame seeds and use pesto to taste.
Also used for the decoration crutons who then put income in another post.