Champagne risotto

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Today i bring blog old recipe mine wich we eat a lot and we love it . Risottos for me are best selection but i notice my self even restaurants you need be carefull because you can end up eating hard risotto . I hope you like it . Best selection in champagne we choose Moet Chandon cold (ice-cold).

Ingredients :

400 g of rice carnaroli
2 L broth
500 ml of champagne
1 onion
100g parmesan
50g butter
100g spinach

Preparation:

Chop the onion into very small pieces. Put in a pan 30 g of butter and onion. When the onion is transparent add the rice. Stir until it is very hot.

Add almost all champagne and save 1 cup. Stir until it evaporates. Gradually add the broth to the rice to the point, it should be “al dente”. Start with a ladle, stir. Began to dry and put another shell so it goes until the rice is cooking.

Shortly before finishing add the glass of champagne to finish cooking the rice.

Turn off the heat and add the remaining butter and the cheese. Mix and serve.

With grilled shrimp. Serve with the same champagne used to make risotto which was Moet Chandon cold (ice-cold).

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Roast Chicken with Veg. and Sweet Potatoes

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Hi today bring to blog recipe easy to do and simple . Thats what we want on Sunday Roasted Dinner to spend with family. i hope you like it , its healthy way =)

Ingredientes

1 whole chicken, about 4 pounds

3 tablespoons extra-virgin olive oil, plus more for rubbing

Coarse salt and freshly ground pepper

3 sweet potatoes (about 1 1/2 pounds total), preferably garnet or jewel, scrubbed and each cut lengthwise into 4 wedges

200g brussels sprouts

200g potatoes

1 1/2 teaspoons minced fresh thyme

3 tablespoons Lemon juice

Preheat oven to 200c celcius . Let chicken stand at room temperature 1 hour. Pat dry, then rub with oil and season with salt and pepper. Place on a rimmed baking sheet.

Toss together sweet potatoes, brussels sprouts, thyme, eet potatoes, and oil; season with salt and pepper. Spread around chicken (they won’t be in a single layer). Roast 25 minutes; remove from oven.

Turn vegetables . Return to oven and roast until a thermometer inserted in thickest part of chicken thigh (without touching bone) registers 165 degrees, 25 to 30 minutes more. Let chicken rest 10 minutes. Meanwhile, toss vegetables with pan juices and return to oven, if additional browning is desired, 5 minutes. Serve chicken with vegetables.

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Cod healthy version

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Today i bring to the blog a version (much) lighter and healthier than the traditional portuguese recipe Bacalhau a Braz . I hope you try this recipe and like it and even cold is good special for summer .

 

Ingredients:

250g of cod, skinned and boneless, soaked

leek 1
carrot 1
1 egg and 1 egg
oil 50 ml
water
salt
chili
thyme
olives 6


Bring to the boil a pan of water. When it boils, add the cod and cook over low heat for about 10 minutos.Entretanto, prepare the vegetables. wash them very well.
Take the branch of the leek and cut it into small pieces. Peel the carrots, grate it into sticks and set aside.
In a nonstick pan, place the olive oil. add the leeks, season with salt, pepper and thyme to taste. add a little water and cook for about 15 minutes.
When cod is cooked, drain the water and add it to the garlic preparation francês.Numa bowl, beat the egg and clear, previously separated from the yolk. Add and wrap the prepared confecionado earlier, still warm.
Sprinkle with grated carrots, arrange the olives and serve.

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Chicken in the pot with spices sauce and cashew nuts

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The recipe that today I bring to the blog, was a recipe I found on the blog Luisa Alexandra and adpt to my family, that is what we like =) added cashew to give an oriental chicken and a thyme.

Please visit blog Luisa Alexandra .

Ingredients:

1 chicken (dismantled)
1 small onion
1 clove garlic
Olive oil
White wine
Sweet chili
Saffron of the Indies
oregano
Salt flower
Fresh Thyme
200 gr Cashew nuts

In a pan put the onion and minced garlic.
Add the oil and fried until browned.
Joins the meat into pieces.
Season with paprika, saffron, oregano and also with flower sale of some thyme (reserve some for garnish).
Refresh yourself with a little white wine, slap yourself and allow to cook for about 30 minutes until the meat is very tender and the sauce calculated.
I served with basmati rice with saffron.
I hope you enjoy!!

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Chocolate and Raspberry Swiss Roll

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 Hello once again today i bring the blog old recipe from my portuguese blog Simple Life and it was reci used for challenge in Dia Um… Na Cozinha !  22nd edition (03/01/2015)  the theme was “PIES CANDY” (rolled) and because Valentines Day is nearly here i bring this recipe to this blog.
Ingredients:
Roll

4 extra large eggs, separated and at room temperature (if you do not have extra large, I probably would add an extra egg)

¾ cup sugar

5 ml vanilla extract (optional)

½ cup flour

¼ cup cocoa

5ml baking powder

2sp salt
Beat the egg yolks, add sugar gradually, beating until thick.Add the vanilla essence.Sift the flour, cocoa and baking powder together and fold in the beaten egg yolks, using a metal spoon.Beat the egg whites with the salt until stiff but not dry.Fold the egg whites gently into the batter hits with a metal spoon.Line a 23 cm x 32 cm tin roulade with parchment paper.
Grease well and pour the batter into the tin.Bake in preheated oven at 180ºC for 15-20 minutes (please check from 15 minutes as the mine was ready to leave then).Call immediately for a damp cloth sprinkled with sugar or follow my steps above,
remembering to remove the drier edges.Remove the paper and roll up carefully.Leave to cool in the wet tea towel.Prepare your stuffing (I used chocolate truffle and fresh raspberries ).
When cool, gently unroll the roll and spread the filling, using a spatula or the back of a spoon. Reverse it again, as tight as you can.
Why in the cold for another two hours … After retire, remove the cloth and garnish (if you like it garnish is ready )…
Dust lightly with sifted confectioners sugar before serving, i use caster sugar.
Chocolate Truffle

Ingredients:


90g unsalted butter, coarsely chopped

500g good quality dark chocolate chopped

2/3 cup (80ml) thickened cream

2 tablespoons glucose syrup tea

Place the butter and chocolate in microwave safe medium sized bowl.
Microwave at medium power for 1 minute. Stir then continue to microwave on medium power for 30 sec intervals. Continue until the chocolate has just melted. This should not take more than 2-3 minutes.Add the cream and glucose. Mix until combined and smooth by.Cover and allow to cool until a spreadable consistency. Then it is ready for use. Give the filling Thorough agitation immediately before use.
The outer bowl cools faster than the center, and this will ensure that the texture is uniform.
Add raspberries and is ready to use .

Decor the way you want i use shortbread heart shape and truffle on pipe bag and sugar hearts =)
Tips: (really importante)
The outer bowl cools faster than the center, and this will ensure that the texture is uniform on truffle.
Always use a damp cloth sprinkled with sugar and remembering to remove the drier edges.Remove the paper and roll up carefully.

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Roast saddle of veal

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Hello all , wishing to all Hpy New Year full health , love and peace.Today i bring to vlog a classic in every portuguese home , we have too roasted Sunday. Normally every sunday is special dinner , family dinner before the week start .Its not normal find Veal in Uk cuz some places is illegal to get it but in Portugal you can find any shop or butcher. I hope you like it!!!!

Ingredients:
1.5 kg Veal Loin
2-3 tablespoon olive oil
4 finely chopped cloves of garlic
3 tablespoons chopped fresh rosemary soup
Salt
Freshly ground black pepper hour
1 onion

Quench with some advance meat with salt and pepper, rosemary and garlic, as well as some oil.
Pre-heat the oven to 200ºC.
A container which can go in the oven or in a frying pan(must be iron one), put the remaining oil and bring the meat to high heat until tawny from all sides( seal meat ). This should take approximately 5 to 8 minutes.
In a baking dish, make a bed with the sliced onions, and place the meat on top. Water the meat with fat.
Let cook for about 1:30, this time will depend on the size of the piece of meat. Take care to do well basting the meat.
When ready, transfer the tenderloin to a board, cover with aluminum foil and let stand for 10 minutes.
Serve cut into slices and accompanied by a roasted potatoes and some veggies.

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