Starers ( Octopus)

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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
Ingredients:

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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Summer Pavlova

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Hello everyone ,im here for another group challenge on facebook … Dia Um…Na Cozinha theme was pavlova. As you know here in UK and normal to find or pavlova and Portugal had never seen or tasted one pavlova, I’m fa, in love. I think and challenge and pears it is not very easy to make at home without oven decks and ovens with fans because in UK almost everyone has fan, you must open the door for air to circulate and not resonate or end up burning pavlova in mere seconds distraction.
I leave you recipe:

Ingredients:

For the meringue
6 large eggs
300g caster sugar
sea salt 1 pinch

To mount Pavlova:

200 g of fresh strawberries
200g blueberries
1 kiwi
2 slices of pineapple
1 orange
200 ml cream
2 tablespoons caster sugar soup
1 teaspoon extract vaunilha
some fresh mint sprigs, leaves picked

To coulis:
2 slices of pineapple
2 strawberries
1 love
2 tablespoons water

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Preheat oven to 150 ° C / 300 ° F / Gas 2. Place your egg whites in a clean bowl and beat at medium speed until they begin to form nice stiff peaks.

With your mixer still running, gradually add the sugar and a pinch of salt. Turn the mixer to the highest setting and beat for 7-8 minutes, until the meringue is white, bright and smooth. If it feels grainy, beat for a while, taking care not to let the meringue collapse.

Use two trays with parchment paper, a large one and another 20cm circle shape.
One half of meringue, using pastry bag with star tip  12 rosetes and put in the oven tray and shape at the same time.

The rosetes take 40 minutes at 150 ° C / 300 ° F / gas 2. The base takes the form 1 hour at 150 ° C / 300 ° F / 2 gas.
Until the meringues and rosetes stay with slightly golden appearance and are soft in the middle.

To assemble the pavlova, wash all fruit, cut fruit all .Reserve.

For whipped cream whip the cream with vanilla extract and sugar until fluffy whipped cream when you’re ready to throw pastry bag. Reserve.

To couli, pick a food processor put 2 tablespoons water, blackberry, pineapple, mornagos and relar everything until it forms like a hit. Once you’re ready to throw in another bag pasteleiro.Reserve.

To ild pavlova take merengue base on the center of plate, take pastry bag with whipped cream and start at the base of rosetes lie down to glue rosetes to the base, do the same process for the others, so used 7 rosetes.

After the pavlova is mounted, and all rosetes glued fill the medium with the rest of the whipped cream.
Until end the whipped cream. Arrange fruit on top to your liking, so finished, cut the tip of very thin coulis bag with scissors and decorate to your taste, I crossed from one end to another all pavlova.

I used clear glaze and fresh mint to give special touch.

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Portuguese sausage Pie

 

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Hello, today i bring to blog new recipe from my country Portugal and participate in new challenge in Dia Um … Na Cozinha  . I choose Alheira its portuguese tradicional sausage homemade and i add some black olives too . I hope you enjoy !!!

Ingredients:

1 small onion;
2 cloves of garlic;
0.5 dl olive oil;
1 cooked sausage;
2 tablespoons pitted black olives;
1 dl of white wine;
1 egg;
2 chicken breasts;
Salt, pepper and butter qs
5DL milk
40g margarine
40g flour
salt
pepper
Nutmeg

Preparation:

Finely chop the onion, the garlic cloves and fry them in olive oil.
Pique also sausage, chicken breasts and add it to the stew, as well as olives.
Season with salt, pepper and cook, involving well.
Drizzle with the wine, let it dry and book prepared, letting it cool down.
In a pan put the milk to heat up.
In a pan put aside margarine to melt.
Add the flour and stir until well wrapped, cook for 2 minutes.
Add the milk gradually stirring vigorously not to get lumps.
Simmer 8 minutes.
Season with salt, pepper and nutmeg and add sausage, chicken all finely chopped olives with the bechamel sauce.
Grease forms for pies with butter.
Roll out the pastry and line the muffin cups, reserving a portion of it.
Fill them with braised sausage and cover them with the reserved dough.
Brush it with beaten egg and take them to the middle of the oven at 180 ° C for 20 minutes.
Remove and serve hot or cold pies.

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For dough:

500g flour
200g margarine
2 eggs
water q.s.
qs salt
qs pepper
Nutmeg qs
Flour for dusting

Knead well margarine 200g with 500g flour.
Season with salt and nutmeg.
Add the eggs and gradually add the water required to take off mass of background.
After all well kneaded, cover with a cloth and let stand 1 hour.

Sprinkle the counter with flour and place the dough in the center.
Sprinkle with flour and knead until leaving necklace in hand.
This stretch and ready to use.

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