Spooky Rice


This recipe is scary to bring to your table rice full of dark creatures of the grand atlantic ocean.
If it is delicious, yes, but scary hehe
I wish everyone a Happy Halloween full of candy , trick or treat … Great Spooky weekend.

1 1/2 chav tea rice
12 shelled king prawns
100 gr crumb shrimp
150 gr squid into rings
10 sticks delights of the sea
1/2 red pepper into strips
1/2 green pepper into strips
100 gr broccoli
1 onion chopped rock
2 cloves minced garlic
Chopped parsley
1 bay leaf
100ml white wine
salt and pepper
olive oil

Make a stew with onion, garlic and olive oil over low heat.
Some 2-3 minutes then add the peppers and bay leaf.
Stir and let it cook.
Add peas and squid, white wine, stir and add some water.
Cook about 10 min.
Add rice and hot water (in a proportion of about 1 to 3 rice water) if necessary add more hot water during cooking.
About 5 minutes then add the crumb shrimp, prawns, sea delicacies.
Wrap the parsley and cook about 5 minutes more.
Turn off the heat and serve hot.

Accompanied with garlic bread =)

I hope you like it, do not forget caring and sharing !!!

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World Pasta Day


Today is Sunday , ‪#Worldpastaday . Food historians believe that lasagna is one of the world’s oldest pastas, and was likely eaten by ancient Greeks and Romans. These long, flat noodles would have been easy to roll out and dry in the sun or bake in rudimentary ovens, and cheese was a mainstay in lasagna recipes even in these early days. So i bring recipe every house cook in my country Portugal , easy, simple and comforting food for October .

Ingredients :

1 skinless chicken (broken into small pieces)
500g beef
500g of cooked white beans (fava beans used)
2 mass cup fusilli
1 onion, chopped
2 ripe tomatoes
2 Carrots
1 cup white Wine
Water 4.5 dl
1 small cabbage (white)
olive oil
40g smoked bacon
2 cloves garlic
bay leaf,parsley

Mince the onion and garlic coarsely and cut the carrots to thick slices. Sauté it with olive oil, tomatoes and bay leaf.
Cut the meat to small cubes and season with salt, when the stew is browned, add the meat, wine and 2.5 dl water.
Simmer for 30 minutes then cut the cabbage into strips and add to the meat.
Also add chicken, bell pepper pasta and smoked bacon, for another 20 minutes, do not forget to always check the water.
Add the dough and adding the remaining 2 dl water (preferably hot). True salt, chili pepper and cook, uncovered, 10 minutes more.
3 minutes before the end of the cooking the beans join and leave for 5 minutes.


Chocolate Cake


Today I bring to the blog this recipe , we love us and devour.This is my favourite chocolate cake recipe,is moist and with the ganache its like the perfect dessert or birthday cake or even wedding cake depends on decoration, this one was B-Day cake and it was delicious.

Ingredients :
50g Sifted Cocoa Powder
6 tablespoons Boiling Water
3 Large Eggs
50ml Milk
175g Self Raising Flour
1 rounded teaspoon Baking Powder
100g Butter, softened
275g Caster Sugar

For the ganache and filling :

150g Plain Chocolate (39% Cocoa Solids)
150ml (¼ pint) Double Cream

Pre-heat the oven to Gas mark 4/180°C/Fan 160°C. Grease two 20 cm (8 inch) deep sandwich tins and line the bases with baking parchment.

Blend the cocoa powder and boiling water in a large bowl then add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. Then divide the cake mixture equally between the two prepared sandwich tins and level the surface using a back of a spoon.

Bake in the pre-heated oven for about 25–30 minutes or until the cakes are well risen and the tops spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes before turning them out, removing the baking parchment and transferring to a wire rack to cool completely.
make the ganache icing break the dark chocolate into pieces and pour the cream in a heatproof bowl set over a pan of simmering water and gently heat together for about 10 minutes or just until the chocolate has melted, stirring occasionally.

Remove the bowl from the heat and stir the chocolate mixture to make sure it has completely melted and that there are no lumps. Leave to cool until it is on the point of setting . Sandwich the cakes together and use a small palette knife to smooth the ganache on the top.

Keep in a cool place until ready to serve.


Truffle Icing :

12 ounces semi sweet chocolate chips
4 ounces baking chocolate
12 ounces butter, room temperature
4 ounces cream cheese, softened
1 2-pound bag powdered sugar, about 71/2 cups
10 tablespoons milk, plus more for thinning
2 teaspoons vanilla

Instructions :

Combine chocolate chips and baking chocolate in a medium size microwave-safe bowl. Microwave on high for 1 minute. Stir and return to microwave for 30 second intervals, stirring in between, until chocolate is melted and smooth. This will take about 2-2½ minutes. Set aside to cool.
In the bowl of an electric mixer, combine butter and cream cheese. Beat for 1 minute until smooth. Add cooled chocolate mixture and beat until incorporated.
With mixer on low speed, add powdered sugar and ½ cup milk. Beat until smooth, adding more milk, as needed to achieve smooth, fluffy consistency. Beat on medium-high speed for 4 minutes. If spreading icing with a knife, you’ll want a fairly loose consistency. Piping requires a somewhat stiffer consistency. You made need to add a bit more milk or powdered sugar to get it just right. If you’re doing the swirly piping, try a small amount in your pastry bag to see if it is “right”. It should flow easily out of the bag but create distinct swirly patterns when you pipe. You don’t want it to be so loose that the pattern “wilts” or so stiff that you have to use a lot of pressure.

Recipe for truffle : thecafesucrefarine  

You can then decorate the your cake the way you like or ocasion , i use truffle and shavings os dark belgian chocolate for strips white chocolate .

“This will become your favourite chocolate cake recipe – it is the best! It is speedy to make and the easy filling doubles as an icing. The cake is moist and has a ‘grown-up’ chocolate flavour”.
– Mary Berry


I hope you like and dont forget caring a blogger is sharing her/his work.
Thanks in advance.
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Prawns cooked with beer


Hi , today i bring to blog this delicious recipe and simple, yesterday was a day of salad but we stand by soups because we are all with flu, unfortunately = ( I hope you enjoy!!!

Ingredients :

1.5 kg of fresh prawns
50g margarine
4 tablespoons olive oil
2 crushed garlic cloves
3 bay leaves
2 fresh chillies
500ml beer
fresh parsley

In a large saucepan, place the warm margarine, oazeite, garlic, bay leaf and chilli.
Let it warm all too well.

Season the prawns with a little salt and pepper.

After all very hot, add the shrimp and keep the high heat until the shrimp become means fried.
After the prawns gain color, add the beer and keep the fire at most until the shrimps get fried.
After cooking, remove the shrimp to a plate with a slotted spoon.
Let the sauce determine for 5 minutes.

Last 5 minutes turn off the heat and set aside the remaining sauce to serve with the shrimp.
Garnish with an edible basket and serve with garlic bread and a sheet base (I used spinach, rucla, watercress).
Sprinkle shrimp with fresh parsley and serve.

I hope you like it, do not forget caring and sharing !!!

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Traditional Portuguese Dish (Pork)


For this Wednesday I bring you a very traditional recipe of my Portugal.
Lack guts and blood but not against it in these parts, but we dont like it, so I adapted this simple recipe to my family.
I hope you enjoy.


1 kg of pork cut into cubes
1 glass of white wine
4 garlic cloves
2 bay leaves
Olive oil
Salt and pepper
Diced potatoes for frying
Black olives

Place the pork in a bowl, season with
garlic cloves, bay leaves, salt, pepper, paprika and cumin.
Drizzle with white wine. Let marinate a few hours or overnight.
In a pan, place olive oil. Once boiling add the meat. Let browning.
Add the marinade. Cook over medium heat about 30-40 minutes, so the meat is tender and the sauce reduces.
Fry the diced potatoes.
Accompanied with white rice and fresh parsley and black olives.

I hope you like it, do not forget caring and sharing !!!

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Wild Rice salad


Hello everyone, i hope you all have great week .
Today i bring to blog a Monday Salad , simple and delicious and low calolrie.
I hope you like it , same way my family did =)


500g Spinach
20g Olives (black)
200g White Broccoli (cauliflower)
200g Green Broccoli
120g Wild rice
50g Cashew nuts raw
100g Radish
1tsp Olive oil
2 tsp Balsamic vinager
1 Lemon

To start for the wild rice to cook in water and salt, it takes about 20/25 minutes and pretty hard, as you drain all water and set aside.
Wash all the vegetables, cut the radishes and broccoli.
Let steaming the broccoli when you’re ready set aside.
Get spinach and cover the bottom of the board, for all vegetables as you like, wrap rice with broccoli for the spinach on top.
Toast in the pan nuts and uses them in order to decorate.
Grilling the aspargus for 5 minutes and are ready, mix with other vegetables.
For the dressing using olive oil, balsamic vinegar and lemon.
Salt to taste.

I hope you like and this will feed 4 people easy =)

Walnut Cake with Honey


Hello everyone, once again participate in a challenge in the group Dia um…Na Cozinha where topics for this month was the fall of cakes and I chose the honey and collected now and nuts that are delicious.

6 eggs
100 g of brown sugar
50 g of honey
50 g butter
500 g of crushed walnut kernels
100 g flour
1 tsp baking powder dessert
1 tsp of cinnamon

1 package cream
1 vanilla pod
20g Powdered sugar
Nuts matches

In a bowl, beat brown sugar with honey and butter cut into pieces until creamy.
Break the eggs, separating the whites from the yolks and add to cream egg yolks, always beating until a fluffy prepared. Add the walnut kernels, flour, baking powder and cinnamon.
Mix well but without knocking.
Separately, coats the egg whites and incorporate them gently to the previous mixture.
Pour the dough into a round shape greased and lined with baking paper and bake to bake for approximately 30 minutes or until a toothpick inserted in the mass comes out clean.
Allow to cool, unmold and place on serving plate.

To cover:

Take a tray with paper and spray throw walnuts, pour honey on top and bake 5 minutes 200 g.
Then stir and turn over 5 minutes at 200g, remove let cool.
Beat the cream with the seeds of the vanilla pod and slowly add powdered sugar.
Cut the cake in the middle use cream pour previous walnuts and honey to taste.
Repeat the same process for the top, garnish with nuts and honey.
A tip:
Vanilla bean leftovers store within a  jar of sugar for two months unlike in the dark, then already have thus sugar with vanilla flavor for use in any recipe =)

I hope you enjoy, use and abuse autumn products that are delicious, do not forget to like facebook to receive your new recipes that may arise in the blog.
Never forget sharing and a way to nurture a blogger =)

Logotipo Dia Um... Na Cozinha Outubro 2015