Lamb with Hasselback Potatoes Shape


Helllooo, long time no see ahh =) Today i bring to blog family feast , we do appreciate good meat special the lamb here in Northern Ireland =) I hope you like is delicious and easy to do. So what you waiting for … Thank you


2 lemons
5 sticks dry rosemary
6 sticks of fresh mint
500ml white wine ( Brut )
full head garlic cloves
12g paprika
10g cumin seeds
12g garlic powder
1og chili powder
20g marine rock salt
500 ml water
1 leg of lamb (this had 2 kg and 200g. )
1,5 Kg off baby potatoes
12 Asparagus
4 carrots
20g black olives
120ml olive oil

Take a plastic box (like i use in picture) or big try or big deep bowl and put the lamb in.
Add salt,rosemary,fresh mint,peeled and slice garlic,
paprika,cumin seeds,garlic powder,water and wine.
Squeeze lemons and add the lemons squeezed and juice in too.
Leave for 24 hours but needs to change sides so the marinate cover 2 sides.
Keep fridge for the 24 hours.
Pre heat oven and get big and deep Baking tray for the oven, rub the olive oil and put the leg and marinate in the try let bake for 1hour and 30 minutes at 180 C degrees cover in tinfoil.
In a mean time wash and dry the potatoes.
Scrub the potatoes clean and pat them dry. Alternatively, you can peel the skins off.
Cut slits in the potatoes, leaving the bottom intact.
Cut slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato.
Space the slices 1/8-inch to 1/4-inch apart.
You can rest the potato in a large serving and use that as a guide for when to stop slicing — slice straight down and when your knife hits the edge of the spoon, stop slicing.
After 1 hour and 30 minutes remove the baking tray from oven and arrange the potatoes, carrots sliced, asparagus around leg of lamb and cover again ( tinfoil) leave for another 30 minutes.
Slice black olives and asparagus and display the way you like it.
Ready for family feast.

Example off marinate i did:




White Cob Loaf


Hello, this Sunday i bring a lovely recipe for you. This recipe needs little patience because it takes 2 hours and 30 minutes but cooking time is shorter. You can add any seeds or ever fruit is up to you and your family taste =) I hope you enjoy …


400 g strong white bread flour, plus extra for dusting
7 g easy blend dried yeast
12g caster sugar
1 tsp fine sea salt
1 tbsp olive oil
280 ml warm water
1 tsp sesame seeds

Mix together the flour,yeast,sugar and salt.Stir the olive oil into 280ml of warm water then stir into the dry ingredients.
Knead the mixture on a lightly oiled surface with your hands for 10 minutes or until and elastic.
Leave the dough to rest in lightly oiled bowl, covered with oiled cling film,for 1-2 hours or until doubled in size.
Knead it for 2 more minutes then split it into 4 even pieces and shape into4 round loafs.
Transfer the cobs to a greased baking tray and cover with oiled cling film. Leave to prove for 1 hour or until doubled in size.
Meanwhile, preheat the oven to 220 C / 200 C fan oven /425F/ gas 7.
Dust the cobs with flour and sesame seeds and slash a cross in the tops with knife.
Transfer the tray to the top shelf of the oven then close the door.
Bake for 25-30 minutes or until the loafs sound hollow when you tap them underneath.
Transfer to a wire rack and leave to cool.

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Galette des Rois


Hello everyone, today I bring a recipe that I have seen for all the blogs and how I like to risk going to the kitchen. I loved it, the texture of the interior is delicious but very caloric. Take risk and make it worth  =) Hope you like it!


2 puff pastry bases
4 eggs
200g of sugar
150g butter at room temperature
200g ground almond
1 beaten egg to brush
Powdered sugar for sprinkling

In a bowl, put the chopped butter into pieces and the sugar.
Beat until cream is left.
While beating, add alternately beaten eggs and ground almond.
Beat until all is well mixed.
Put the cream inside a bag.
On a large baking tray, extend one of the  bases without removing the paper.
Above the base, spread the cream circularly and starting at the center.
Leave 4 cm of cream-free space at the ends to close the dough.
Brush the dough with water in the free space.
Cover everything with the second base of puff pastry without the paper.
Tighten the ends so that the two bases stick together.
With the non-cutting side of a knife or a fork, mark the end of the dough around tightly.
With a knife drill a hole in the center of the dough to let the air out as you cook.
Brush very well with the beaten egg, especially the ends.
It is very important that the dough is tightly closed so that the filling does not come out while you bake.
Decorate the pasta to your taste, marking with the knife without cutting.
Preheat oven to 190ºC and cook for 25 minutes.
After 25 minutes, sprinkle the dough with the powdered sugar.
Return to the oven about 10 minutes until the sugar melts.
Once cooked and golden, remove.
And she’s ready to serve.


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Passion Fruit Cheesecake


Hello today I bring you a recipe for a delicious cheesecake to participate in another challenge in the
Day One … In the Kitchen! The theme it was cheesecake =)There is a thousand and one flavor and also cooked famous American baked cheesecake. I made this simple but very tasty.
I hope you enjoy!

500 ml cream
360g. Of cream cheese (I used filadelfia lean)
130g. of sugar
4 sheets of gelatin
200ml of passion fruit natural juice

150g. Of biscuit (used digestive classic biscuit)
70g unsalted butter

Start by melting butter and crushing the cookies in any way you like, by hand, on the machine, etc.
Mix the melted butter and biscuits and line the base and press down to make a layer on the bottom of tin.
In a mixer beat the cream cheese, sugar and the cream but reserve about 100ml.
In a bowl put the slices of gelatin in ice water and put 100ml of cream warming and when boiling add the gelatin leaves and dissolve in the hot cream.
Add to everything in the mixer and continue to beat. Finally add the natural passion fruit juice and turn off the machine.
Lay on top prepared in the tin and bring to the cold for 4 hours.

To remove the cheesecake, get a knife (pour hot water on the knife) and turn it around the ring to remove cheesecake.

Decorate your taste.


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Banoffee Pie


Hello, today i bring to blog a traditional English recipe Banofee Pie its is to do it and kids love it. Maybe you find little helpers to leak bowl hehe =) i add berries on top just to give special touch and glaze in end =) i left the simple recipe and you decor the pie at your taste, could be chocolate balls, could be various types of fruit !

For the Crust:

9 digestive cookies, pulverized into crumbs (about 1 cup cracker crumbs)

2 tablespoons granulated sugar

5 tablespoons unsalted butter, melted and still warm

For the Filling:

3 bananas, peeled and sliced ¼-inch thick

14 ounces, dulce de leche (cooked condensed milk)

For the Whipped Cream:

1½ cups heavy cream

½ cup powdered sugar

1 teaspoon vanilla extract

To Garnish:

Fruit in picture and clear glaze

Preheat oven to 200 degrees.
In a medium bowl, stir together the crumbs and the granulated sugar.
While stirring and mixing continuously with a fork, slowly drizzle the melted butter into the digestive crumbs and sugar mixture.
Once you are done, all of the dry ingredients should be moistened and it should look like wet sand.
Transfer the crumbs to a 9-inch pie plate and evenly press the crumbs into the pie plate.
Bake the crust until it is fragrant and beginning to brown, 15 to 18 minutes; transfer to a wire rack to cool to room temperature.
Arrange the sliced bananas on the crust, then spread the dulce de leche over top of the bananas.
In a large bowl, whisk the heavy cream using an electric mixer, whip the cream, powdered sugar and vanilla extract on medium-high speed until barely stiff peaks form. Spread the whipped cream over the filling and garnish with chopped peanuts and shaved chocolate, if desired, and serve.
Cover leftovers with plastic wrap and refrigerate for up to 2 days.

Tip:Try caramelized your sliced bananas in brown sugar and whisky =)

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Hello everyone! Nothing good and start year with these beautiful lobsters, hehe clean, cook, season. Very good indeed, its meat and super juicy and delicious taste =) spicy then =) To drink we used a #moetchandon rose fresh, fresh. Hope you like it, how much it worth it anyway .


3 clean lobster tails
2 chilies
Salsa to taste
2 tablespoons butter
3 cloves garlic
Salt to taste
3 tablespoons white wine

As the picture shows, put all the ingredients on top of the open tails. There are two in the photo because one already was actifry , that’s right, I used actifry 15 minutes.
Served on top of a salad with pomegranate seeds, say the Turks eat pomegranate seeds in new year it bring good luck.
I seasoned the salad with olive oil, lemon and salt.


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

Visit the facebook page Where is the wisk

Starers ( Octopus)


Hello everyone, here I am on January 1, 2017 to participate in one more challenge =) in which theme were entries in the group Day One … In the Kitchen! These were made for a snack during the holidays between Christmas and New Year because they were 2 weeks at home lol eating and drinking =) Very simple because these days people want and rest and enjoy all time with family at the foot of the fireplace or sofa =)
I hope you enjoy!

Octopus salad

1 large octopus (mine had almost 3kg given for 2 times)
2 onions
1 bunch of fresh parsley
Olive oil q.s.
Vinegar q.s.
Fine salt q.s.

Cook the whole octopus in a pressure cooker, with 1 onion cut into large pieces.
When it starts to boil, let it cook for 20 minutes.
After being cooked, it is allowed to cool and then cut into pieces.
Reserve yourself.
Meanwhile, put a generous amount of olive oil in a container, a little vinegar, a pinch of fine salt, the sprig of parsley (chopped), the other onion (cut into small pieces) Mix it all very well.
Finally, this preparation is added to the cooked octopus and mixed well.


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