Octopus Rice

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Hello , today i bring this simple recipe , simple, delicious and always a repeat.

Ingredients:

1200g octopus
1 chopped onion
2 cloves minced garlic
2 bay leaves
1dl oil
400g of rice
1 bunch coriander
2 peeled tomatoes
1 glass of white wine
qs salt
qs pepper

Preparation:

A light octopus pot to bake without water and low heat between 50 minutes to 1 hour.
The octopus will bake on the water itself that will drop.
Once cooked cut into pieces.

In a pan make the sauté with olive oil, onion, garlic and bay leaves.
Let it cook a bit and add the tomatoes cut into small cubes.
Sauté everything.

Add the rice and fry a little.
Add the wine, the water boiling the octopus and approximately 0.5L of water.
Season with salt and pepper.
Bake 15 minutes.

Add the octopus.
Bring to a boil and add the chopped coriander.
Tape, clear the heat and let it be just two minutes before serving.

 

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Heart shape profiterole gateau

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Hello, today i bring to blog this recipe , long one … The decor is up to you , no matter try to copy if dont do with your love and care never be same . Very hard cuz have to much stuuf to do before build cake . I hope you like , enjoy and Happy sunday .

For sponge :

Victoria chocolate Sponge Ingredients
285g butter or margarine (at room temperature)
285g caster sugar
240g self-raising flour
45g cocoa
2 teaspoons (12.5ml) baking powder
5 Eggs

This cake uses the all in-in-one method so first sieve the flour, cocoa and baking powder into a large bowl and then add all the other ingredients into the bowl.  Using an electric whisk beat the ingredients together, starting slowly then on medium speed until you get a smooth, creamy consistency.  Ensure it is all mixed together.

Use the mixture in heart shape tin and bake at 180 degrees  (350 degrees fahrenheit) for 30-40 minutes. The cake should be springy to the touch.  When cooked leave to cool for a few minutes and then turn out onto a wire rack to cool completely.

For profiteroles

Ingredients :
For the choux pastry

200ml/7fl oz cold water
4 tsp caster sugar
85g/3oz unsalted butter, plus extra for greasing
115g/4oz plain flour
pinch salt
3 medium free-range eggs, beaten

Preheat the oven to 200C/400F/Gas 6. Place a small roasting tin in the bottom of the oven to heat.

For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted.

Turn up the heat, then quickly pour in the flour and salt all in one go.

Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes.

Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency – you may not need it all.

Lightly grease a large baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger – this helps to make a crisper top.

Place the baking sheet into the oven. Before closing the oven door, pour half a cup of water into the roasting tin at the bottom of the oven, then quickly shut the door. This helps to create more steam in the oven and make the pastry rise better. Bake for 25-30 minutes, or until golden-brown – if the profiteroles are too pale they will become soggy when cool.

Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes. The warm air from the oven helps to dry out the middle of the profiteroles.

For the filling, Homemade whip vanilla cream .When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles.

Chocolate Buttercream

1 cup butter (8 ounces)
1 & 3/4 cups cocoa powder (5 ounces)
6 cups powdered sugar (25 ounces)
1/2 cup + 3 tablespoons milk
2 teaspoons vanilla

In a large bowl, combine the powdered sugar and cocoa powder. Beat the butter with an electric mixer at medium speed for about one minute. Reduce the mixing speed to low, and add the sugar/cocoa mixture about 1/2 cup at a time. Halfway through this process, add the milk and vanilla. Once all of the ingredients are thoroughly incorporated, beat at medium speed for about two minutes or until fluffy.

Homemade Vanilly Whipped Cream

Ingredients
1 cup (1/2 pint) heavy or whipping cream
2 teaspoons pure vanilla paste or extract
2 teaspoons confectioners’ sugar

Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.

Font : http://www.foodnetwork.com

Homemade Caramel Sauce

Ingredients:

1 cup (200g) granulated sugar
6 Tablespoons (90g) salted butter, cut up into 6 pieces1
1/2 cup (120ml) heavy cream2
1 teaspoon salt

Directions:

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.

Make ahead tip: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it.

Font:http://sallysbakingaddiction.com/homemade-salted-caramel-recipe/

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Grilled King Prawns

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Hello, this was main dish on Valentines Day , simple but divine …These tigers prawns were accompanied with some baked potatoes and roasted sweet potatoes.

Ingredients:

2 tiger prawns box ( one 6/8 size other 13/15 size)
4 cloves garlic
coarse salt
olive oil flavored with chilli
lemon juice
1 tsp tablespoons melted butter

Let the shrimp thaw completely. Open it in half lengthwise. Scoop out the guts and wash under running water. Pat dry with kitchen paper and place them on a tray with the skin down. salt season, flavored olive oil, crushed garlic cloves and the juice of 1 lemon.
Let stand at least half an hour.
Take the prawns to be grilled on the hotplate or if you prefer on the coals.
Melt butter join her lemon juice and serve the shrimp drizzled with the sauce.

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Chestnut Bread

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Hello, as i said i would bring the recipes i did for Valentines Day , this bread is delicious , warm hmmm your house will have nice smell of homemade bread. I left you tip you can add paprika or curry powder as you like , we love roasted chestnuts thats why i didn t mix any other flavour. i hope you like it !!!

Ingridients :

200g strong white bread flour, plus extra for dusting

200g chestnut flour

1/2tsp easy blend dry yeast

1 tbsp caster (superfine) sugar

1 tsp sea salt

200 g chestnuts (pre boiled)

1tsp olive oil

280ml warm water

Mix together the flours,yeast, sugar and salt. Stir olive oil into 280l warm water and stir it into the dry ingredients.

Knead the mixture on a lightly oiled surface for 10 minutes or until dough is smooth and elastic.

Leave dough to res in a ligthly oiled bowl , covered with oiled cling film, for 1-2 hours.( i used towel , my towel for bread always the same and say my prayer , always to bread).

Punch the doug with your fist  to knock out out the air, add chestmuts and then knead it for more 2 minutes.

Transfer dough to a greased baking tray and cover with oiled cling film. Leave to prove for 1 hour or until isdouble size.

Pre-heat oven to 220C (200C Fan)/430F/gas7.

Bake for 35-30 minutes or until the loaf sounds hollow when you tap it underneath. Transfer the bread to a wire rackand leave to cool completely before slicing.

Try to enjoy homemade butter or fresh presicuitto italian or fresh cheese .

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Healthy burguer

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Hello , after long period time start orgize myself again . Today i bring to blog healthy , pratical and fast for lunch. I hope you like it , we love it , is a stay menu in my family . I use fresh ingredients and the ones we like from avocado to purple onion, lime juice , iceberg salad , wholemeal buns .

 

Ingredients:

Wholemeal buns

Avocado

Purple onions

Iceberg salad

2 limes

5 tsp maio. ligth

white cabage

carrots

4 chicke breast

2 tsp paprika

salt and pepper as you like

Lets start to wash all veg. and marinate 4 chicken breats with salt, paprika and peppes and slice all in stripes.Get bowl and miz white cabbage with carrots washed and slced and make nice cowslow keep aside.

Get pan and put on heat soon is very warm put all chicken in strips for cooking, for about 25 / 35 minutos dont forget to move sometimes or could burn, when finish leave to cool down.

This is fun part and can do in table with kids and gather all family together , with all veg different bowl washed and sliced now build up your buguer.

Open all buns and start iceberg lettuce , cowslow, onion , chicken, avocado loads as we love it, iceberg lettuce agin and cowlow and close with top bun and its ready .

You can add anything you like or any sauce etc its fun and delicious.

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

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