Porto Traditional Fish Cakes

Hello, today I bring to blog a traditional recipe of my great and beautiful Porto in Portugal. This recipe is made by any mum or grandmother and grandfather and is passed to generations and I ??? Of course not escaped!
And a dish that we like, but very caloric but  you can make version in the Actifry and is much lighter and you can use coconut oil am instead of regular oil.
I hope you enjoy!

Ingredients:

1 or 2 slices of desalted cod
3 eggs
1 cup (of tea) of wheat flour
1 large onion
1 bunch of parsley
1/2 cup of milk
1 teaspoon pepper
1 tablespoon olive oil
50gr black olives sliced thinly
oil to fry
Salt at your taste

In a bowl put the parsley and onion finely chopped, eggs, flour, milk, olive oil and season with pepper and salt. Mix up well until smooth but consistent look (if necessary add a little water). Then blanch cod in boiling water and clean the skin and bones and break in pieces, mix the batter and fry spoonfuls of cooked in hot oil, put the fish cakes on paper towels. I used a fish mold to do, put mold in the oil and let it warm up and put dough in oil before turning remove and fry the other side.

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Magazine recipe

Get your recipe!!! Take a Break my Favourites Recipe Magazine =) I want thanks again to all and FRM Readers to buy and read every single month .

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Roast Chicken

Hello, today i bring to blog new recipe, i was over the moon when i was select for to try wine select by Tesco and whole chicken voucher to cook on my way and i did recipe that i sharing today with you.Our family have lovely dinner together with roast chicken free range with wine we choose by recommendation by Graham, perfect with dark-berry vanilla spice of Tesco Rioja reserve we where surprise by price did go very well with roast chicken.

Ingredients:

1/4 tsp (1.25 ml) smoked paprika
1/4 tsp (1.25 ml) white pepper
1/4 tsp (1.25 ml) oregano
1/4 tsp (1.25 ml) dry thyme
1/4 tsp (1.25 ml) sea salt rock
1/2 tsp (2.5 ml) fresh garlic smashed
1 tbsp (15 ml) olive oil
1 tsp (5ml) lime/lemon fresh juice
1 tsp (5ml) oil
1/2 tsp (2.5 ml) sea salt rock
1 tbsp (15 ml) melt butter unsalted

Lets start to per-heat oven at 200 C.
Clean excess of fat in the chicken and reserve.
In bowl add the smoked paprika,white pepper,oregano,dried thyme,1/4 tsp sea salt,garlic,olive oil,lemon juice.
I use fresh squeeze lemon juice and butter with wood spoon mix all ingredients together very well and place the chicken in metal tray the one you gonna use to cook the chicken.
Start to rub all mix in the chicken, all over and what is left put inside the chicken, put in oven 200C.
In mean time peel all the potatoes, watch and dry potatoes with tissue paper very well.
Take 1tsp of oil and rub into potatoes and 1/2 tsp sea slat rock and rub all over.
Put potatoes in tray ready to bake in oven and add 20 minutes in oven.
The chicken will be ready in 60 minutes so you add potatoes 40 minutes after you put your chicken, so after 60 minutes potatoes and chicken will be ready.

Good tip: The chicken gonna leave some juices,so every 15 minutes open oven and with spoon moist all chicken special breast part normally it is more dry.
When chicken it will be ready, remove the chicken from tray to plate to serve and take all juices for natural gravy, don’t forget sieve all juices.
I serve with salad.

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Chiffon Cake with Lemon Curd and Italian Meringue

Hello, today i bring to blog another recipe for challenge this month at Dia Um…Na Cozinha! The challage was fruit cake so i decide o do lemon cake, kind chiffon cake are made by brasilians and it taste lovely. I hope you like because i love it! Thanks for visit and question just visit my page on facebook #whereisthewisk and talk to me =)

For Chiffon Cake:

Spray oil
1 tablespoon flour for cake (cake flour) * 2 cups of flour for cake
1 1/4 cup sugar, divided
2 1/2 teaspoons baking powder tea
1/2 teaspoon salt tea
7 tablespoons canola oil soup
1/2 cup of lemon juice (about 3 lemons)
3 tablespoons water
1 tablespoon lemon zest tea
1 tablespoon lemon essence
3 egg yolks (passed through the sieve)
8 egg whites

Heat the oven to 168ºC (325ºF).
Grease the bottom of three round shapes 20cm (8-inches) in diameter with spray oil, line with parchment paper and grease well with oil spray. Sprinkle with 1 tablespoon flour.
In a large bowl mix well with the wires stick flour, 1 cup sugar, baking powder and salt.
In a medium bowl mix the oil, lemon juice, water, lemon zest, lemon essence and egg yolks. Add to flour mixture with the aid of an electric mixer until smooth.
In a large bowl beat the egg whites until foamy and beat until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form. Add 1/4 of the light to the flour mixture and mix. Add the remaining egg whites.
Divide the dough into equal portions among the three forms, smoothing the light mass to be uniform. Cut the dough with a (confectioner knife spatula etc.) to break any air bubbles. Place in the oven and bake for 25 minutes or until the dough touching it lightly elastic. Remove from oven and let rest for 10 minutes still on the way. Remove the cakes the way, remove the parchment paper and let cool completely on a rack.

Lemon Curd Filling:

3 egg yolks
Zest of half a lemon
Juice of 1 lemon
6 tablespoons sugar
4 tablespoons of butter

A bowl of stainless steel or glass to put all the ingredients except the butter and bring to heat in banho-maria.Ir stirring until thickened. Remove from heat and add the butter, stirring until melted. You should be a thick cream!

Italian Meringue:
sugar 1 cup
1/3 cup water
5 egg whites at room temperature

In a small saucepan over low heat, combine the sugar and water. Shake the pan on the burner to dissolve sugar completely. Do not touch. Increase heat and boil (235-240 degrees). Use an accurate thermometer. Wash down the inner wall of the pan with a wet brush. This will help prevent sugar crystals forming around the sides, falling in and causing a chain reaction. Prepare your meringue.
In the mixer bowl, beat the egg whites on low speed until a espeuma. Increase speed to medium and beat until soft peaks form.
With the mixer running, pour the hot sugar syrup in a thin stream. Beat until the egg whites are stiff and shiny. Spread the meringue on a hot pie or cake.

Fruits:
120 g strawberries
1 Blackberries box
12 maracujas
1 peach canned in syrup

Decor with fruit the way you like it, 12 passion fruits i just use the juice and seeds to give special touch to meringue =) Using  kitchen blowtorch  burn meringue all around cake.I hope you enjoy!

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