Loin Roast in the Oven

Hello again, challenge this month, which is the second time that I participate in the facebook group Cantinho das Cozinheiras this month was Ana Manuela Dias Jorge.It took me several days to pick a recipe but last Sunday I ended up doing this tenderloin with part of the recipe Ana create, she is cook in the pot but I did in the oven and she leave skin on the potato I took off.
I used almost all the ingredients of Ana recipe that she invented the so says the blog and I used as reference. I hope you like it, it was delicious !!!

Ingredients:
1 onion
2 tsp of olive oil
salt
100 ml tomato pulp
1 tsp Pepper
ginger
1kg potatoes new
250 ml white wine
2 cloves garlic
2 bay leaves

Beginning wash potatoes, peel them and left them in half.
Break off the onion and cover tray bottom.
Put meat in the center available chips and throw all the ingredients over the potatoes and meat.
Bake for 2 hours 180 degrees.
1:30 First use silver paper (foil) to cover the entire tray to protect the meat and potatoes without burning.
And very easy to practice and tasty.

Original Recipe: Lombinho de Porco com Batata nova

 

 

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Shashlik

Hello, today i bring to blog this new recipe thats is delicious and just rigth for the summer. Shashlik (Шашлык) is a type of shish kebab commonly found in Russia and the former Soviet republics. It was likely brought to Moscow from Central Asia in the 19th century. Today, it’s a popular summer food cooked over an open fire at social gatherings. It’s traditionally prepared with lamb,chicken, pork, and beef variations are becoming increasingly prominent. With summer in full swing throughout the country right now, I thought it would be a great time to share this tasty dish.Shashlik prepare by lithuanian people they use mayo or greek yoghurt and i did with mayo.

Ingredients:

10 Lbs Pork Shoulder
3 Cups Pomegranate Juice
3 Cups Sparkling Water
2 Onions, Sliced
1 Tbsp Salt
1 Tbsp Pepper
1 Bottle (30oz) Mayonnaise
1 Tbsp Chili Powder
2 Tsp Oregano
2 Tsp Thyme
1 Tsp Salt
1 Tsp Black Pepper
1 Tsp Cayenne

Unwrap and wash the pork shoulder.
Begin cutting it into 1.5” strips, following the grain of the muscle whenever possible.
Remove the bone as you cut.
Continue to cut the meat into cubes that are roughly 1.5” on a side.
Mix all ingredients in a large bowl.
Add a single layer of pork to a large pot (at least a 2 gallon pot).
Add a layer of onions and some of the sauce.
Continue adding layers of meat and onions until all of the meat is in the pot.
Allow to marinade for at least 12 hours before cooking.
Traditionally, the shashlik are cooked on a small grill called a mangal (мангал) with large metal skewers that are wide and flat so as to prevent the meat from twisting. Of course, if you don’t have any of these, more “American” shish kebob skewers and a charcoal
or gas grill would work nearly as well.
Skewer similarly sized pieces of pork on skewers, periodically wrapping some of the sliced onions between pieces of meat.
Grill slowly until fully cooked. You could check the internal temperature of some of the pieces (145 degrees), but the easiest way is to just check for firmness of the pieces and then cut one open.You want the meat to be mostly grayish, but a little gray pink is ok.
As you remove the shashlik from the grill,
remove them from the skewers and place them in a bowl.
Enjoy them the Russian way by eating with your fingers!
No forks allowed.

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Test New Product #2

Hello today i came leave post about this sauce and did recipe with it. If it wasn’t for the bzz campaign in which you get to try product for free i wouldn’t have known about this new sauce. Just one word its Delicious and love look , glass bottle , the smell hhmmm make  me hungry =) Well i leave recipe of BBQ chicken with this sauce.

My new favourite sauce

I was over the moon that I got to try this item for free. I decided to have the sauce on my bbq chicken and marinate with sauce too. I love little kick of chilli and my all family really enjoy Sauce.I recomend 100% this sauce and i gonna buy more.

Ingredients:

1tsp olive oil
1tsp paprika
1tsp chilli
1tsp salt
3tsp BBQ Brasilian Spicy churrasco Sauce

Put all ingradients in pot with chicken and masage chicken with all stuff,
cover with thin foil leave in the fridge for 6-8hours.
Put BBQ on and when is left lump wood white red put chicken to cook.
Take about 45 minutes each side no forget if fire to high it will burn chicken.

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Cod Baked in Oven with Crust

Hi, today i bring to blog another Cod recipe . Well looks like we are friends,me and this fish lol i love it and there is 1001 recipes to make it and im noob about it !! Family W. love it in any way. As a good eater or tester or even profissional way knows correct wine to drink with fish must be dry and white and chill maybe sparkle like good prosseco or a casal garcia portuguese wine,but we choose red than, my favourite is red wine and when it comes Cod i think red wine and we tried italian red wine this time from Toscana with this dish, i will leave bottle picture down below not aas a partner but i recomended. I hope you like it !!!

Ingredients for 3 people for the cod:

1 onion
3 cod big pieces
300g toasted bread
Parsley
3 cloves garlic
1 tsp salt
1 tsp black pepper
Olive oil
1 tsp paprika smoked

Pre-heat oven 180 C .
For the bread crust, place in the mincer bread, garlic, parsley. Prick all very well.Reserve.
To do this dish put in a baking tray onion rings, above the3 big pieces  of cod and press the prepared bread against the skin of cod.
Season with a little salt, black pepper and sprinkle generously olive oil.
Place in the oven to bake through and the crust golden present.Abot 25 minute in oven.

For potato Puree :

500g peeled and cut potatoes into pieces
Milk 200 g
1 tsp salt
20 g butter
1 tsp pepper
1 tsp nutmeg

For the potatoes to cook for 20 minutes, so stick the fork and if the fork enter it gently is ready, turn off cooker and remove the water from the potatoes.Mash all potatoes.
Add milk and butter, put the pan again to heat and stir constantly, until you get  the texture you like.
Add salt, pepper and nutmeg and is ready.

Season the way you like =)

To serve under cod i did bed of portuguese cabbage called Couve Galega but you can use spinach and  kale,i sautéed in a pan cabbage with olive oil and garlic,salt and pepper for 25 minutes.

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Destination Beach Travel#1

Well good wheater is coming and the days to seat down in house , finish!!! I leave i bit from Nortern Ireland it is small paradise far away … I hope you like and enjoy , same way family W. did.Newcastle is a small town in County Down, Northern Ireland. It had a population of 7,444 in the 2001 Census. The seaside resort lies on the Irish Sea coast at the base of Slieve Donard, one of the Mourne Mountains, and is known for its sandy beach and the Royal County Down Golf Club. The town lies within the Down District Council area.The town aims to promote itself as the “activity resort” for Northern Ireland and its most special attribute is its location at the foot of Slieve Donard. The town has benefited from a multi million upgrade which makes it a high quality seaside attraction. The town is twinned with New Ross, County Wexford, in the Republic of Ireland.

The name of the town is thought to derive from the castle built by Felix Magennis of the Magennis clan in 1588, which stood at the mouth of the Shimna River. This castle was demolished in 1830.^[4][5] The town is referred to as New Castle in the Annals of the Four Masters in 1433 so it is likely that he built on the site of an existing structure.^[6][7][8]

In the 17th century Ulster ports began to rise in prominence. In 1625 William Pitt was appointed as Customer of the ports of Newcastle, Dundrum, Killough, Portaferry, Donaghadee, Bangor and Holywood.^[9] The Montgomery Manuscripts record that Newcastle was besieged and later captured by Sir James Montgomery of the Ards in April 1642 in the aftermath of the 1641 Rebellion (pp.128-134). Prior to 1641 the Castle belonged to the Magennis’, but after the rebellion the property was confiscated and granted to Robert Hawkins, great grandfather to Robert Hawkins who assumed the surname of Magill.

The date 1588 was inscribed on a stone placed over the front entrance of the Castle, built by Felix Magenis. Newcastle passed from the Magills to the Mathews, and subsequently to the Annesleys. In the late 1700s the Castle was modernised by the Matthews and then the Annesleys, and rented by the Board of Customs for the accommodation of revenue officers. Around 1830 the castle was demolished and the ‘Annesley Arms Hotel’ was constructed within the original castle compound. The 3rd Earl Annesley built a new ‘marine residence’, called ‘Donard Lodge’ on the lower mountain slope above the town (it was demolished in 1966). St. John’s Church was also opened on ‘The Rock’ in 1832 to accommodate the visitors and growing population in Earl Annesley’s developing seaside resort.

On 13 January 1843, boats from Newcastle and Annalong set out for the usual fishing stations, and were caught in a gale. 14 boats were lost in the heavy seas including a boat which had gone to the rescue. Only two boats survived, the Victoria and the Brothers.^[10] 76 men perished, 46 of whom were from Newcastle. They left twenty seven widows, one hundred and eighteen children, and twenty one dependants. A Public Subscription was raised and the cottages, known as Widows Row, were built for the widows and dependants. A local song about the disaster says “Newcastle town is one long street entirely stripped of men”

The town’s history is poorly recorded and is held mostly by local people and their stories of the past. Information on the town is available on signs throughout the forests and hills. The Mourne Mountains is the setting for many local myths and legends. There are stories of ‘The Blue Lady’, a woman abandoned by her husband whose ghost still haunts the mountains, and more recently the idea of a wild cat living in the Mournes. Many of the stories although have true origins are only folklore and give many of the towns attractions their names, such as Maggie’s Leap being named after a local girl called Maggie, who leapt over the impressive chasm to her death while fleeing soldiers with a basket of eggs. Many other places in the Newcastle area get their names from other sources, ‘The Brandy Pad’, a path through the mountains, is named so because of the illegal brandy smuggling that took place through the area. Another example is Bogey Hill just above the harbour at the Southern end of the town, which is named after the carts that carried Mourne granite from the quarry on Thomas’ Mountain down to the harbour. In 1897, T.R.H the Duke and Duchess of York (George V and Queen Mary), grandparents to Elizabeth II, visited Newcastle to open the Slieve Donard Hotel. Afterwards they visited Hugh Annesley, 5th Earl Annesley at Castlewellan Castle.

A process of preserving the local history has begun since 2014 via a community facebook page ‘History of Newcastle, Co. Down’. Photographs and information on the area’s history are being collected via the page, and a history of the town will be published. Greater historical detail about the town will be added to this page as part of this research process. It is hoped that this collective history will enhance the experience of both locals and tourists by promoting an informed historical appreciation for the area.

Newcastle was fortunate enough to escape the worst of the Troubles and its residents both Catholic and Protestant lived in relative peace with each other though there has been considerable objection to loyalist band parades in the town.^[11]

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Product #1

 

Hello , i want thank you to #Boots fro send me this product new mascara from Channel and it make my day , my week , my month i just love it …. smell ohhh my , texture perfect and because i have big eyelashes i dont need much to have them all big, good shape and shinning.

Thank you Boots and #Channel

Cod Stewed in the Oven

Hello today i bring blog tradicional Portuguese dish , very easy to do. Family W. love any dish contain cod and in my country there is 1000 ways to cook it. I hope you like it !!! Look a bit messy but comfort food never look good , the way our nannys cook. Well we are 2016 but dish is vintage piece from Portugal.Thanks for you visit !!!

Ingredients:

800 g of desalted Cod
1 red pepper
1 Yellow Bell Pepper
1 onion
100 ml water
4 tsp olive oil
4 large potatoes (1kg)
sweet peppers
paprika
2 bay leaves
3 cloves garlic
250 ml of white wine dry
salt
pepper (I used spicy)
1 sausage good quality(tradicional portuguese called alheira)
1 sweet potato (mine had 350g)
parsley
Black olives

Preheat the oven 180 ° C to heat.
Peel the potatoes and sweet and regular break the slices, wash the potatoes. Reserve.
Place all ingredients in a big tray,
use my clay tray from home Portugal I’m used to cook with.
Finely chop garlic, cut the peppers strips, peel onion and cut the slices.
Put onion in the bottom of the pan, pot or tray.
In the center put the cod and sausage over cod, potatoes around cod.
On top of all pour olive oil, wine, water, sweet peppers, paprika, bay leaves, garlic, salt
and spicy or pepper.
Place in the oven for 45 min./180ºC.
First half hour I used silver foil on top of the cod to not burn and then the other 15 minutes used to toast the potatoes.
At the end of the parsley and olives before serving.

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Summer Pavlova

Hello everyone ,im here for another group challenge on facebook … Dia Um…Na Cozinha theme was pavlova. As you know here in UK and normal to find or pavlova and Portugal had never seen or tasted one pavlova, I’m fa, in love. I think and challenge and pears it is not very easy to make at home without oven decks and ovens with fans because in UK almost everyone has fan, you must open the door for air to circulate and not resonate or end up burning pavlova in mere seconds distraction.
I leave you recipe:

Ingredients:

For the meringue
6 large eggs
300g caster sugar
sea salt 1 pinch

To mount Pavlova:

200 g of fresh strawberries
200g blueberries
1 kiwi
2 slices of pineapple
1 orange
200 ml cream
2 tablespoons caster sugar soup
1 teaspoon extract vaunilha
some fresh mint sprigs, leaves picked

To coulis:
2 slices of pineapple
2 strawberries
1 love
2 tablespoons water

Preheat oven to 150 ° C / 300 ° F / Gas 2. Place your egg whites in a clean bowl and beat at medium speed until they begin to form nice stiff peaks.

With your mixer still running, gradually add the sugar and a pinch of salt. Turn the mixer to the highest setting and beat for 7-8 minutes, until the meringue is white, bright and smooth. If it feels grainy, beat for a while, taking care not to let the meringue collapse.

Use two trays with parchment paper, a large one and another 20cm circle shape.
One half of meringue, using pastry bag with star tip  12 rosetes and put in the oven tray and shape at the same time.

The rosetes take 40 minutes at 150 ° C / 300 ° F / gas 2. The base takes the form 1 hour at 150 ° C / 300 ° F / 2 gas.
Until the meringues and rosetes stay with slightly golden appearance and are soft in the middle.

To assemble the pavlova, wash all fruit, cut fruit all .Reserve.

For whipped cream whip the cream with vanilla extract and sugar until fluffy whipped cream when you’re ready to throw pastry bag. Reserve.

To couli, pick a food processor put 2 tablespoons water, blackberry, pineapple, mornagos and relar everything until it forms like a hit. Once you’re ready to throw in another bag pasteleiro.Reserve.

To ild pavlova take merengue base on the center of plate, take pastry bag with whipped cream and start at the base of rosetes lie down to glue rosetes to the base, do the same process for the others, so used 7 rosetes.

After the pavlova is mounted, and all rosetes glued fill the medium with the rest of the whipped cream.
Until end the whipped cream. Arrange fruit on top to your liking, so finished, cut the tip of very thin coulis bag with scissors and decorate to your taste, I crossed from one end to another all pavlova.

I used clear glaze and fresh mint to give special touch.

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