Strawberry/Oreo Cheesecake

13887129_1373507799344024_42476163058038231_n

Hello, today i bring to blog lovely sweet desert and kids gonna love the oreo on top and flavour inside. This is fun to make with kids to, get you kitchen a bit messy, as always says , messy kitchen is happy family =) I hope you enjoy and thanks for visit !!

Ingredients :

For Base :

250 g digestive biscuits – crushed to fine bits
7 tbsp (90 g) unsalted butter – melted

For Oreo topping:
10 pieces Oreo cookies – center cream removed

For Oreo layer:
10 pieces Oreo cookies – center cream removed

For cream cheese filling:
2 cups (450 ml) whipping cream – must be very cold
450 g Cream Cheese – I’m using Philadelphia Cream Cheese
2 tablespoons strawberry fragula
50 g caster sugar
2 gelatine leaves, softened in cold water

Put the digestive biscuits into a bag and crush them into fine bits with a rolling pin or food processor or robot,you need to do that for base and top and layer.Pour the sandy digestive biscuits into a bowl and add in melted butter. Mix well until it resembles wet sand.Pour the mixture into an 8-inch spring form pan, distribute all over the base and pressing firmly. Put in the refrigerator for at least 30 mins to set.Meanwhile, soften the gelatine in the water necessary, for 5 minutes.Heat a bit of your cream in small sauce pan,squeeze any excess of water in gelatine and add to cream in low heat until the gelatine has dissolved. Beat together the cream cheese and the sugar and Strawberry fragula in a large mixing bowl using an electric hand-held whisk for 2 minutes.Add the cream and gelatin mixture, and mix again until smooth.Pour onto the biscuit base and add layer 10 pieces crush oreos and tap gently on the side to release any trapped air bubbles and add left mix.Transfer to the fridge and chill for 2-3 hours until set.Decorate with more crushed Oreos, whipped cream or mini Oreos.13880416_1373507629344041_1590882469700097847_n

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

Visit the facebook page Where is the wisk

Advertisements

Chicken with Shrimp and Clams

13669006_1369589196402551_8827549466018847962_n

Hello, today I bring you a recipe Blog Cozinha pra 3 for another challenge.I like her blog.For me participating in any challenge of her page and an honor and wanted to thank the opportunity that it’s all your readers and blog friends. I chose this recipe because I love clams and found perfect combination, not regretted it because we love this dish.

Ingredients:

4 chicken breasts (I used 1 chicken boneless and skinless)
250g shrimp kernel (1kg used tiger shrimp shelled and cleaned)
1 kg of clams
1 tsp olive oil
1 tsp paprika
1 tsp salt
2dl white wine
2 cups water
1 teaspoon chillie
1 lemon
1 parsley fresh
2 tablespoons tomato paste
1 bay leaf

Place the clams in water with a little salt to open and dropping out of sand it has.
Cut the chicken into cubes, season with salt and paprika.
Heat the olive oil in a deep pan and add the chicken, bay leaf, let the chicken seal.
When you start getting dry add the white wine and water, tomato pulp, spicy, half the chopped parsley. Cook, when the browned chicken and the sauce is reduced, add the clams and shrimp, cook another 5/7 minutes.
Rectify the seasoning.
If necessary add a little white wine.
13680670_1369586513069486_3216433166120287666_n
Serve with rice, in my case I served with fries the slices with wedges of lemon to squeeze on the table and the rest of the parsley over fresh and to give that flavor in seafood.
I loved it and I hope you enjoy.

 

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

Visit the facebook page Where is the wisk

 

Lemon Drizzle

13754606_1368901066471364_3805557578617744233_n

Hello again, I am here on the blog to participate in the group’s challenge Cantinho das Cozinheiras and raffled blog was the Marylène Barros and recipe I choose this lemon cake. I have several things to say of this recipe lacked the recipe sauce / up coverage and did not speak in the size of the shape of tin , this is quite large given for two and oven time and 30 minutes and was brown golden as it is for home and acceptable but if it were to present or serve i could not do it =) Well here is, not made any alteration!

Ingredients:
6 eggs
250g sugar
250g flour
250g butter
1 teaspoon baking soup
Zest of 2 lemons
Juice of 1 lemon

In a bowl, beat butter with sugar followed by 3 whole eggs and 3 egg yolks. Add the flour with the baking powder and continue beating. Add the rapas and lemon juice. Finally beat the egg whites and incorporate the prepared.
Bake about 30 minutes on low heat.

Notes: as she said temperature to 180 C but are 25 minutes and tins beware i used 2 loaf tins 8inch each.

13082541_10209563935003673_3903919207165323495_n

Pineapple Sponge Cake

13697082_1364505100244294_124339763558754294_n

Hello there, long time no recipes but there is good cause, summer finnaly. Long time we dont have Irish summer like this today we got 29 C, very warm. So i decided to make this delicious soft cake, very fresh to celebrate this warm day we did BBQ of course too.I hope all readers of my blogs and page have wonderful summer and try to enjoy every bit cuz wont last long =)

Ingredients: serves 6-8 people

oil or melted butter, for greasing

150g plain flour
1 and 1/2 tsp baking powder
175g unsalted butter, softened
175g caster sugar
3 eggs, beaten
1 tsp vanilla extract
2 tbsp milk
250g fresh pineapple ( i use full pineapple)

Filling:

350 ml whipping cream
1 tbsp brandy
2 vanilla pod seeds

Preheat the oven 180C. Grease and line 3 tins 8 inch and use paper for each
one in bottom.
Sift the flour and baking powder into a large bowl and add the butter,sugar,eggs and 1 vanilla seeds.
Beat well until the mixtures is smooth,then beat in the milk.
Spoon the mixture into the prepare tins and smooth into the corners with a palette knife.
Bake in the preheated oven for 15-20 minutes, or until, firm and golden brown.Leave to cool in the tin.
When the cake is cold, remove from tins.
Chop all pineapple ( leave 3 thins slices reserve for decoration).
For filling, whip the cream until soft peaks form, then stir well in the brandy and 1 vanilla pod seeds.
Use filling and cake to sandwich togethe the cakes.

13726797_1364504840244320_4306706007988583461_n

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

Visit the facebook page Where is the wisk

Carrot Risotto with Grilled Chicken Fillets and Mayonnaise Homemade

13619835_1356438304384307_1885907152505335497_n.jpg

Hello, today I bring to blog a recipe a bit complicated but delicious recipe. At home and had mentioned in other post family W. love risotto and i cook many times and many ways, risotto has a wide range of flavors and combinations this was chosen by me.I hope you like and you try !!!

Ingredients:


1 cup of Arborio rice
½ small onion
½ small carrot
½ tomato
Seasoning (used salt and red pepper)
½ teaspoon paprika
½ tablet of chicken broth (I used only hot water)
1 slice of cheese (I used parmesan)
Boiling water
½ orange juice
green seasoning (I used fresh parsley)
½ cup white wine

Seasoning sliced chicken breast strips with salt, pepper vemelha or as you prefer. A low pan brown the onion in a little olive oil. Add the rice and stir until it becomes transperente. Place the wine and let reduce. Add the carrot and orange juice. Add chicken broth (I used the water fever), chopped tomatoes and the amount of water that is needed by baking. Put the paprika to give a color. And finish with green seasoning (I used parsley) and cheese. Mix well and serve. Adjust salt if necessary.
In a very hot grill, place chicken fillets grills.

For homemade mayonnaise:

Ingredients:

2 egg yolks
a pinch of sea salt
1 pinch of mustard
lemon juice q.s.
sunflower oil or other use olive oil qs
extra virgin olive oil q.s.

In the cup magic wand place the egg yolks, salt, mustard and lemon juice to taste. Turn on the blender and blend a little sauce.
Start by joining oil gently in wire and while beating until the mixture begins to emulsify and thicken. Then add oil in wire to emulsify mayonnaise completely, always while tinkering with the power wand. Remove the cup and put in a bowl. Take cold about 10 minutes before serving.

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

Visit the facebook page Where is the wisk