Tagliatelle with pesto sauce and chicken breast

Hi, today i bring to blog a healthy and delicious recipe for Italian dinner party or even for special celebration. Dress your plate to impress and full of flavors….. (more in the blog)…..

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#chicken #homemadePesto #italiandish #italianrecipe #Pasta

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Hi, today i bring to blog a healthy and delicious recipe for Italian dinner party or even for special celebration. Dress your plate to impress and full of flavors. I n this recipe i teach you how to do delicious homemade pesto sauce to give more Italian flavor to the pasta. Enjoy and i hope you like it !!!

ingredients:

120gr Tagliatelle
500 ml water
1 tbsp salt
5 gr Grana Padano or Parmesan cheese
1 handful fresh basil
2 handful Tender Baby Spinach
1 garlic clove
150ml olive oil
10gr pine nuts
1 chicken breast ( 450gr.)
1 tbsp smoked paprika
1 tbsp black pepper
1 tbsp sea salt
1 baby leek

Put your chicken breast in tray in oven 45 minutes at 190°C with smoked paprika,sea salt and black pepper rub all over chicken breast.
Cook in the center of a per-heated oven. Basting occasionally.
Add pasta to…

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Tagliatelle with pesto sauce and chicken breast

37893743_2209471195747676_1669279734405529600_n

Hi, today i bring to blog a healthy and delicious recipe for Italian dinner party or even for special celebration. Dress your plate to impress and full of flavors. I n this recipe i teach you how to do delicious homemade pesto sauce to give more Italian flavor to the pasta. Enjoy and i hope you like it !!!

ingredients:

120gr Tagliatelle
500 ml water
1 tbsp salt
5 gr Grana Padano or Parmesan cheese
1 handful fresh basil
2 handful Tender Baby Spinach
1 garlic clove
150ml olive oil
10gr pine nuts
1 chicken breast ( 450gr.)
1 tbsp smoked paprika
1 tbsp black pepper
1 tbsp sea salt
1 baby leek

Put your chicken breast in tray in oven 45 minutes at 190°C with smoked paprika,sea salt and black pepper rub all over chicken breast.
Cook in the center of a per-heated oven. Basting occasionally.
Add pasta to a large pan of slightly salted boiling water, return to the boil and cook for 7-9 minutes according to taste.
A shorter cooking time will create a firmer authentic Italian texture (‘al dente’ meaning ‘firm to the bite’).
Drain and serve with your pesto sauce and 1 handful Tender Baby Spinach and 1 baby leek sliced.
Pulse basil and pine nuts in a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.
Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
Stream in the olive oil: While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
Stir in salt and add your pasta.

 

 

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Birthday Cake MFR

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Hello, today i bring this cake to share celebration of #MFR the magazine i love is doing 6 years yaaayyy. So for that reason i create this cake to show my love and apppreciation to all staff at #MFR. Because of magazine i have been more creative and learn new recipes all the way. Well i hope many more to come so to help this community to grow buy more #MFR . I hope you like it.

Happy birthday cake

Ingredients:

oil or melted butter, for greasing

300g plain flour
1 and 1/2 tsp baking powder
350g unsalted butter, softened
350g caster sugar
6 eggs, beaten
2 tsp vanilla extract
2 tbsp milk

Preheat the oven 180C. Grease and line 5 tins 6 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.

For the cover Creme Patisserie (Pastry Cream)
Ingredients:
4 egg yolks
60g caster sugar
25g plain flour
2 tsp cornflour
280ml milk

Beat the egg yolks and sugar for a few minutes until pale and slightly thickened.
Whisk in the flours.
Heat the milk in a saucepan until stating to boil.
Whisk the milk into the egg mix.
Put the whole lot back into the pan, stirring all the time until thick and boiling.
Take the pan off the heat – cover with cling-film to prevent a skin from forming.

Use filling and the sponge and make a cake to sandwich together the cakes and build like tower cover all
with Creme Patisserie (Pastry Cream).
For decor i use 11 strawberries deep in dark chocolate and white chocolate i use party sparkly made by sugar.

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Motoloff ( Diary free)

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Hello, i bring to blog an easy , simple desert and delicious and diary free. Well in my country a lot of people struggle to do this desert because real secret never being pass on to everyone. Here is the recipe and i hope you like it.

Ingredients:

8 egg whites
8( 40gr) tablespoons of sugar (I used stevia)
2 (10gr) tablespoons of sugar
2 ( 30gr) spoons of butter
30gr of dried fruit has choice (I used nuts, almonds and hazelnuts broken in the robot)

For the cream:

8 Yolks
8 ( 40gr) tablespoons of sugar (I used stevia)
8 (40 ml) tablespoons milk (I used almond milk)

 

Get tin with a hole in middle 20 cm and spread the butter and put the sugar on top butter to stick.
Beat the 8 egg whites and add the sugar spoons one by one ( on machine high speed). Place the egg whites into the tin and bake. The oven must be preheated at 180 ° for 10 min. approx.
Cook about 10 min +/- (in my oven it had to be a little longer, but it’s a matter of checking if they are growing). When ready do not remove from the oven. Allow to cool for about 30 minutes and remove.

For the cream:
Mix the egg yolks and sugar well and then add the milk. Heat the egg yolk until the mixture thickens to your taste. And sprinkle all the nuts .

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Healthy Banana Bread (Gluten free, sugar free)

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Hi folks, today i bring to blog healthy banana bread recipe, only problem so delicious one loaf is never enough lol, that’s true practical , simple, healthy and you can do it with your kids and use it as tea afternoon, lunch box, as snack, as breakfast what ever you want and best thing you can add any flavor you want like peanut butter, dark chocolate, white chocolate blueberry’s, any nuts at all is up to everyone taste.

Ingredients:

3 mashed ripe banana (medium size)
1 Tsp baking soda 5g
1 Tsp vanilla extract 5ml
1 tsp cinnamon 2.5gr
90 gr oats
3 eggs
10 ml honey
(add chocolate chips if ya want)
2.5 gr sesame seeds
2.5 gr pumpkin seeds
5 gr goji berries
20gr almonds flakes
1 square dark (75%) chocolate broken small bits on top

To grease tin use coconut oil.

In a bowl add in your eggs, banana,vanilla extract, honey and beat until smooth and creamy.( with fork no need machine)Slowly add dry ingredients  add in your flours,sesame seeds (leave some for top),pumpkin seeds,goji berries,almonds flakes (leave some for top). Pour your mixture into your prepared loaf tin and tap the bottom of your tin on the counter to even out the mixture. Add sesame seeds, almonds flakes left and i add 1square dark 75% chocolate broke in bits.Bake for 45 minutes.If you’re finding your top is cooking faster than the inside, cover your loaf with foil to stop the top from browning too much.

Leave to cool before slicing.

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Farrapo Velho

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Hi folks, today i bring to blog traditional Portuguese Christmas dish. We have the Christmas Eve dinner, it depends on the region but it’s codfish almost everywhere. Farrapo velho is a dish made of the leftovers of the “consoada” The leftovers of codfish, potatoes and cabbage are fried together with olive oil, garlic and cumin powder or seeds. Everyone eat left over at Christmas =)

Ingredients:

Cod 500 g
1 cabbage
1 egg
100g Carrot
500g Potato
1 Peeled onion
Sal at your taste
Garlic at your taste
Olive oil at your taste
Cumin and black pepper at your taste

Boil all the ingredients from the Christmas eve. The next day, in a pot or high frying pan, add olive oil and garlic in a generous amount. To brown and to introduce the cod, the potatoes, the cabbages, the onion and the carrot, cut to pieces. Add the egg and always stir in a circle, with a fork of 2 teeth, raking the cabbage and the egg. Season with cumin and black pepper.

 

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Pear Frangipane Tart

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Hello everyone, today i bring delicious tart. The winter is definitely here, short nights, fire on, blankets and Christmas tree light in the room. I love winter bit i love spring, summer etc. Every season they own taste, secrets and beauty. So this tart is light and you can add fresh cream or custard but to my taste just like that with ice cream =) I hope you like it and enjoy. Happy new year and i hope you have good one =)

Ingredients:

For the pastry:

100g butter, cut into cubes
225g plain flour
25g icing sugar, sieved
1 egg, beaten

For the filling:

175g soft butter
175g caster sugar
3 eggs, beaten
175g ground almonds
40g plain flour
1tsp almond extract
6–8 pears, peeled, cored and halved ( i use canned ones)

For decoration:

apricot jam, melted and sieved, for glaze
25g flaked almonds, toasted

If making the pastry by hand, rub the butter into the flour and icing sugar until the mixture resembles breadcrumbs, then stir in the beaten egg and bring together to form a dough. If making in a processor, combine the butter, flour and icing sugar in the bowl then process until the mixture resembles ground almonds. Pour in the beaten egg and pulse the blade until the dough starts to form a ball around the central stem. Form the pastry into a smooth flat cake, wrap in clingfilm and chill for 30 minutes or until manageable.Make the filling in the unwashed processor. Cream the butter and sugar together, then gradually add the beaten eggs (do not worry if it looks curdled at this stage). Scrape down the sides of the bowl with a spatula. Add the ground almonds, flour and almond extract. Process for a few seconds until well incorporated. Leave this mixture in the fridge until required.Roll out the chilled pastry on a lightly floured work surface and line a flan tin 28cm in diameter, about 2.5cm deep. If possible, chill for a further 30 minutes.Spoon the frangipane mixture into the pastry case and level the top using a small palette knife. Arrange the pear halves, cut side down, attractively on the filling. Be sure to leave enough room between them to allow the frangipane mixture to rise.Preheat the oven to 190C, gas 5 and put a heavy flat baking tray into the oven to preheat. Place the tart on the tray and bake for about 45–50 minutes until the almond filling and pastry are golden brown.If the pastry is becoming too dark, place a ring of foil around the edge.Cool slightly, brush with hot apricot glaze and sprinkle with toasted flaked almonds. Serve warm with cream or crème fraîche.

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