Apple & Cinnamon Turnovers

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Hello, today i bring to blog new recipe, i was invited by #Theorchardtesco to get in new program called #Love Food Hate Waste.
Did you know that the average UK family wastes £60 of food a month, that’s over £700 a year?
I honor to join this program, you are taken one step closer to saving money and putting an end to good food going to waste in your home, as we’re doing in our stores.
Perfectly Imperfect Apples.Its perfect the apples for this recipe and Christmas is near so they delicious and comfort food for your kids.

Ingredients:

1 sheet (25cm x 25cm) frozen ready-rolled puff pastry, thawed
1 large pink lady apple, peeled, quartered, core removed, thinly sliced
2 tablespoons sultanas
1 tablespoon caster sugar
Pinch ground cinnamon
15g butter, cut into small pieces
1 egg white, lightly whisked
Caster sugar, extra, to sprinkle

Preheat oven to 190°C. Line a baking tray with non-stick baking paper.
Cut the pastry into four even squares.
Fold each square of pastry over to form a triangle, then open out flat again.
Layer the apple over one side of each piece of pastry, leaving a 1/2 cm border around the edges. Sprinkle over the sultanas, sugar, cinnamon and butter.
Brush the edges of the pastry with water and fold over to form a triangle. Press the edges to seal with fork.
Brush the triangles with the whisked egg white and sprinkle with a little extra sugar.
Bake the turnovers for 15-18 minutes or until the pastry becomes golden brown.

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To plate this recipe i use #woodflavors products , my partner for the food in this recipe was Tescos.

They produce they re wood servers in pine and in modern design , they engrave your design. this severs are ideal for serving the food without plates, they are light and easy to manage. Well anything just contact : geral@woodflavors.pt

PEPA P4, Vale Serrao
6150-508 Proenca a Nova
Portugal

http://www.woodflavors.pt

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Stuffed Chicken Breasts

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Hello, today i bring to blog new recipe, i was invited by #Theorchardtesco to get in new program called #Love Food Hate Waste.
Did you know that the average UK family wastes £60 of food a month, that’s over £700 a year?
I honor to join this program, you are taken one step closer to saving money and putting an end to good food going to waste in your home, they are doing in stores.
Perfectly Imperfect Apples ( in second Post next) and i got the British chicken breast.I did this recipe its delicious and healthy to eat with i did a smash sweet potatoes with chives.

Ingredients:

1 1/2 cups coarsely chopped mixed dried fruit, such as apricots, apples and raisins
1/2 cup dried plain bread crumbs (may substitute fresh bread crumbs)
1/2 cup pine nuts, toasted
6 tablespoons extra-virgin olive oil
1/4 cup chopped flat-leaf parsley
2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
8 medium (56 ounces) chicken breasts

For the chicken: Combine the dried fruit, bread crumbs, pine nuts, 2 tablespoons of the oil and half of the parsley in the bowl of a food processor; pulse a few times to combine. Transfer to a medium bowl.
Combine the salt, cumin, black pepper, coriander and cinnamon in a small bowl to form a spice mix.
Cover the work surface with a large piece of plastic wrap or parchment paper; place the chicken on it.
Starting on one side of each chicken breast half, make a horizontal slice, cutting almost all the way through; open the chicken like a book.
Lay a sheet of plastic wrap over the butterflied breast and gently pound with a mallet, flattening it evenly to less than 1/2 inch.
Sprinkle the insides of the chicken breast halves using half of the spice mix and then top each with a few tablespoons of the dried fruit mixture.
Fold each breast over and secure with a toothpick. Sprinkle the outsides of the breasts with the remaining spice mix.
Wrap well and refrigerate until ready to cook.
Preheat the oven to 425 degrees. Line a large rimmed baking sheet with aluminum foil.
Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat until the oil shimmers (about 1 1/2 minutes).
Add 4 of the stuffed chicken breasts and cook undisturbed for 3 minutes, until they have browned on the bottom and release easily from the skillet.
Turn them over and cook for about 2 minutes, until the second sides have lightly browned. Transfer to the prepared baking sheet.
Add the remaining 2 tablespoons of oil to the skillet; when it is shimmering, add the remaining chicken and repeat the cooking process.
Fifteen minutes before you are ready to serve, transfer the stuffed, seared chicken breasts to the oven; roast for 8 to 10 minutes, until they are firm to the touch and just cooked through (an instant-read thermometer inserted into the thickest piece should register 165 degrees). Let cool for few minutes, then transfer the chicken to a platter and drizzle with the pan sauce. Sprinkle with the remaining parsley.
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From cookbook author Tony Rosenfeld. Tested by Debora Guedes.

Cranberry Apple Crumble Pie

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Hello, today i bring to blog a warm,full of flavors,delicious cranberry apple crumble pie.At this time of the year they taste amazing, and nuts cannot miss in this tart.Dont forget to use Granny Smith they are the best for cooking your baking.I hope you enjoy!

Ingredients:

Crust:

3/4 cup all-purpose flour
1/2 cup whole spelt (or whole wheat pastry) flour
1 teaspoon sugar
1/2 teaspoon fine sea salt
4 ounces (8 tablespoons/1 stick) cold, unsalted butter, in 1/2″ dice
2 tablespoons buttermilk
2 tablespoons ice water, more as needed

Crust:
In a large bowl, stir together the flours, sugar and salt. Scatter the butter pieces over the flour, and rub in with your fingertips until the mixture resembles sand with lots of pea-sized butter chunks. Stir together the buttermilk and ice water. Drizzle this mixture over the flour mixture, 1 tablespoon at a time, tossing with a rubber spatula, until the dough will hold together when you give it a squeeze, adding more ice water by the teaspoon directly to the dry bits as needed.

Filling:

2 pounds of apples (6 medium – see head note), peeled, cut off the core, and sliced 1/4″ thick
zest and juice of 1/2 a lemon
3/4 cup fresh (or frozen) cranberries, coarsely chopped into halves and quarters
1 1/2 tablespoons packed minced crystallized ginger
1/2 cup (3 1/2 ounces) sugar
2 tablespoons flour
1/8 teaspoon freshly grated nutmeg
pinch salt

Toss the apples in a large bowl with the lemon zest and juice. Add the remaining filling ingredients and toss well to combine thoroughly. Set aside to macerate for 10 – 20 minutes while you make the crumble topping.

Crumble topping:

(Adapted from The Three Babes)
3/4 cup (3 3/4 ounces) all-purpose flour
3/4 cup (2 3/4 ounces) old-fashioned or thick rolled oats
1/2 cup (3 1/2 ounces) granulated sugar
1/4 cup (1 3/4 ounces) packed brown sugar (light or dark)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1 stick (4 ounces) butter, diced, at cool room temperature
coarse sugar and flaky salt, for sprinkling on top

Scrape the apple mixture and any extra juices into the pre baked crust and pack them down a bit. Top with the crumble, forming some of it into hazelnut-sized balls. There will be a lot of crumble, but the pie will cook down to reasonable proportions. Don’t pack the crumble down, leave it loose and abstrusely. Sprinkle the top with a teaspoon of coarse sugar and a few pinches of flaky salt.

Bake the pie until is deeply golden and looks cooked through, and juices bubble thickly around the sides, an hour and fifteen minutes to an hour and a half. Let the pie cool completely at room temperature, at least 2 hours or up to 1 day.

Serve the pie at room temperature with barely-sweetened whipped cream or vanilla ice cream. The pie is best within a day of being baked, but extras will keep, refrigerated, for up to 5 days. Rewarm before serving for best results.

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Octopus in the oven

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Hi today i bring to blog traditional recipe from Portugal. Everyone likes it lol in our home and always give us good memories. I like to keep tradition no matter how many Km aim far because you will never forget your roots, where you came from and where i spend most of my childhood .I hope you like it!

1 octopus of about 1.5 KG (mine had 2.7 kg)
800g small potatoes to bake
2 onions
4 sprigs of parsley
3 cloves garlic
15 cl of olive oil
15 cl of olive oil (for green sauce)
salt
chili
3ltros of water
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Wash the octopus with cold water and place in a pan of water bring to heat at least with an onion.
My 2.7Kg octopus was the point in about 45 minutes, so onion is cooked octopus usually also this.
Wash the potatoes and place in the oven covered with enough salt at 200 ° C about 45 minutes.
When the potatoes are cooked, remove and clean the salt and to punch in each potato, if they click to give the batter are on the spot.
Mince the onion, parsley and olive oil.Reserve.
A clay baking dish place the well drained octopus, punch each potato and sprinkle it with olive oil and garlic rolled.
Bake for 10 minutes at 200ºC.

Remove and serve immediately.

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