Chocolate Cookies and hazelnuts/filling Strawberry

Hello again here I am participating in the challenge this month that was chosen blog Cromas da cozinha and my choice was chocolate cookie with strawberry filling so had the stuffing recipe I add recipe for cookies and added hazelnuts to give crispy touch. I hope the blog girls enjoy this recipe.



50 gr. of whole hazelnuts, plus a 20 extra for the cookies
100 gr. unsalted butter, room temperature
75 gr. fine sugar
150 gr. of wheat flour
50gr. dark chocolate 50% -70% cocoa chopped chocolate

Separate hazelnuts going to use for the biscuits and place the rest of the processor. Process the remaining hazelnuts even have a texture like coarse meal, not thin, but half thick.
Process the butter and sugar in processor until with a creamy and soft as that.
Add the sifted flour and pulse until the texture of a coarse flour as well. Remove the mixture from the processor and transfer to a lightly greased surface and work the dough just a little to make it uniform.
Add the chocolate and hazelnuts and knead the dough so that the latter ingredients are incorporated.
Divide the dough into two parts, make a cylinder with each half and wrap each wrap and the cold at least 30 minutes. Remove a drum cold and light at room temperature.
Cut it into slices 1 cm thick and put a hazelnut or two in each. Spread the slices on a baking tray lined with parchment paper and butter, light cold again. Once you put the slices in cold, pre-heat the oven 180C.
When the oven is almost ready remove the other cylinder from cold and repeat the previous steps. Take the 2 tray with the slices and bake for about 15 min. When they get douradinhas remove from oven and let cool for about 5 minutes. Meanwhile take another cold tray and bake.
When they get gold remove from oven 15 min. Let cool for about 5 minutes and then move on to step number 2 the filling.



Strawberry gelatin 1 sachet
80 ml of boiling water
100 ml of ice water
3 egg whites
1 pinch of salt
100 ml cream
20 g of powdered sugar
Wafers size hoops (used acetate sheet)

Dissolve gelatin in boiling water and add cold water, put in a water bath in cold water to help cool faster.
Meanwhile, beat the egg whites with a pinch of salt and set aside.
Beat the cream and add the powdered sugar and set aside.
When gelatin is cool, add it to the cream gently and then wrap the egg whites.
Place half of the entire wafers in a container with the turn smooth side up, place the rim m over each and fill with cream.
Cover the container or cover with cling film and set aside to cool about 30 minutes.
At serving time, remove the acetate and place another cookie on top and is ready to serve.


Enjoy !!!

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Grilled King Prawns


Hello, today I bring you to blog a recipe that I love. On very hot days nothing like eating freshly grilled shrimps or king prawns in the BBQ. With coal or with wood does not matter, more important and enjoy these little treasures with family around and lick your fingers.
I hope you enjoy! Ah is not allowed to use any silverware the table. =)


1 King Prawn box 10/12 (1 kg)
2 cloves garlic
1 lemon
2 oil tablespoons
fresh parsley
1 tablespoon of sriracha

Season the shrimp with olive oil, thinly slice the garlic cloves , grate the peel of half a lemon and also join sriracha and leave to marinate about 50 minutes.
Place the king prawns on the grill when the coals are ready
Let the grilling about 8-10 minutes per side, or even change color to an orange shade.
With a spoon or even a brush always watering the shrimp with the remains of seasoning.
When the shrimp is ready, sprinkle them with lemon juice and put the fresh parsley leaves.


Enjoy !!!

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

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Penne/Mizuna Salad


Hello, today i bring blog a veg. salad , very healthy and tasty for this summer.I use a salad from my land, peace of haven organic, tasty and raise by me.When im selecting the seeds to plant i  tend to take the ones never taste and the ones i know my land produce so this year i choose this type of salad called Mizuna.The taste of mizuna has been described as a “piquant, mild peppery flavor…slightly spicy.Mizuna is water greens, called shui cai, kyona, Japanese mustard, potherb mustard, Japanese greens, California peppergrass, or spider mustard is a cultivated variety of Brassica rapa subsp. nipposinica.A vigorous grower producing numerous stalks bearing dark green, deeply cut and fringed leaves. They have a fresh, crisp taste and can be used on their own or cooked with meat. The Japanese are fond of them pickled. Highly resistant to cold and grown extensively during the winter months in Japan.


250gr Penne
5ooml water
1 purple onion
10 Radish
100gr black olives pitted
100gr chickpeas
25gr Mizuna
2 tsp Olive oil
1 Lemon
1 Carrot
Salt at your taste
Black pepper at your taste

Start this salad cooking in water the penne for 9 minutes and remove boiling water,
rinse the penne in cold water and reserve.
Wash all vegetables and slice onion, radish,black olives and carrots.
Wash mizuna and reserve.
In big bowl put all vegetables sliced and penne, mizuna,olive oil,salt,black pepper and mix all gently.
To serve this salad place all ingreidients in big plate to serve and slice lemon in 4 parts as picture and serve.
Before you start or your guest start serving squeeze lemon all over salad.
Enjoy !!!

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Homemade candy


Hello, now I’m  for more of a challenge on the facebook group Dia Um…Na Cozinha... that challenge this month was Gomas/Homemade Candy.I wish all the readers and their sons, brothers, cousins, etc, a great day child and I hope you had fun and the adults also because I never lost child within me, every day. Well this recipe gave me a lot to do I did 3 times and third was correct .

Ingredients :

100 gr. of water
50gr. Agave
4 sheets of colorless gelatin
1 Flavor Gelatin package 0% of sugar (I used lemon / lime)


Cut the leaves into pieces, place in a bowl and cover with water for a few minutes. Then squeeze the leaves and light the fire with water and agave.
When it starts boiling and it’s okay dissolved joins the gelatin flavor, stir it well and let it boil again, stirring constantly so that the gelatin is completely dissolved.
They should then put in previously greased silicone forms with melted coconut oil, of course!
Leave in the fridge for 6 hours and then unmold, and go through sugar (optional) I did not.

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