Lobster with Curry Coucous


Hello once again to participate in the group’s challenge to Facebook Day One … In the kitchen where the theme for the 38th edition was COUSCOU.In our home i use in many ways like salad and  second dish and love and always accompanies a barbecue here at home, but this time I tried something different that matched perfectly and was approved in home, family W. loved.I leave you then with recipe to read, thanks for visit. Enjoy!

Ingredients for Lobster:

These ingredients per person.

1 Lobster
50gr butter to cook
3 tablespoons fresh parsley
1 tablespoon salt
1 tablespoon spicy soup
1 tablespoon chopped garlic

Hold the lobster in half open and put in a tray bake, reserve.
A kitchen processor or robot for cold butter, parsley, salt, spicy and garlic, process everything until smooth paste and take that grease all lobster paste on both sides very well, the lobster board baking with part of the meat down and cover with silver paper take 15 minutes 200 ° C oven
Once time is up, remove silver paper and leave more 8 minutes. Remove and reserve.

Ingredients for couscou:

1/3 couscou
Seeds of 1 pomegranate
3 Asparagus
3 Radishes
1 teaspoon coconut oil
1 tablespoon curry
1 tablespoon saffron
1 tablespoon chopped chillies
1 tablespoon paprika

The couscou as instructions of the package, my read tocook them.By double the amount that uses water, such as rice and cook for 8 minutes. Once they’re ready to drain all the water and allow to drain 5 minutes. A grill the asparagus for 5 minutes, hot pan.
In a frying pan by coconut oil and when hot add couscou with all spices and stir well until all get the same uniform colour.
Take the radishes washed and cut, 3 grilled asparagus, the seeds of pomegranate and couscou and mix everything.
I let cool because I served with seafood taste over couscou cold, but it can serve them hoti you like it.

Logotipo Dia Um... Na Cozinha Julho 2016

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Superhealthy Singapore noodles

12308576_1202123069815832_6385543854831495078_nHello, now and again 1 December , 1 day of month to as tradition, once again participate in the challenge
Dia Um…Na Cozinha  
The theme this month was MY SPICE I chose madras curry paste, I buy in eastern india shop here next to me and I love that my favorite below and also curry thai green curry but
this recipe is and super easy, healthy and delicious, prepared Chilli Beer which is pretty spicy, I do not toke the chilli seeds, but advise you to take those who do not like spicy, as the curry paste also quite spicy.

Ingredients :

3 noodles nests of brown rice
2 tablespoons coconut oil soup
100g tender broccoli, cut stems at an angle
1 red pepper, seeded, quartered, then cut into strips
2 cloves garlic, minced
1 red pepper, seeded and chopped
piece of fresh ginger on finger, peeled and finely chopped
2 skinless chicken breasts, cut
1 tablespoon heaped soup madras curry
Soy sauce 2 teaspoons
4 spring onions, shredded
sesame seeds
mustard seeds
lemon wedges, to squeeze

Pour boiling water over the noodles and let soften. Meanwhile, heat half of the coconut oil in a large nonstick wok and fry all the vegetables and onions with garlic, pepper and ginger until softened. If the broccoli will not soften, add a little water to the wok and lid to create some steam.
Veg tip in a dish, add the rest of the coconut oil to the wok, then briefly fry the chicken until cooked. Set aside with the vegetables and add the curry paste to the pan. Stir for a few seconds, then add 150 mL of water and soy sauce. Allow to bubble, then add the drained, loose pasta and toss well to coat.
Return the vegetables and the chicken to the wok and chives. Mix well over the fire and squeeze the files on top of everything. Pour sesame seeds to taste and mustard seeds.

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Logotipo Dia Um... Na Cozinha Dezembro 2015

Earth and Ocean Curry


Ingredients :

800g large caliber shrimp kernels ,

500g chicken cubes
250ml water
15oml of coconut milk (purchase)
1 large onion
chopped garlic
, ginger
100g peeled tomatoes
2 tablespoons vegetable oil soup (just because the curry not to do with oil)
2 tablespoons curry powder (go mine from india shop)
1 tsp turmeric
1 fresh chilli (optional if you like your curry and spicy)

Begin getting  a saucepan on the stove with the oil and saute the previously chopped onion and the garlic and ginger and chilli. When the onion is translucent, add the curry powder and fry well, stirring constantly. Add then the peeled tomatoes into small pieces and let it cook some more. Join now coconut milk  and season with a little salt. Simmer 2 minutes and pass again all blend with the magic wand to break a little grated coconut.
Add all spicies you want i use curry powder, tumeric, smoked paprika, cummin, cardom etc
Add the chicken cook over low heat 20 minutes.
Then add the shrimp cook over low heat 7 more minutes.
Serve with cooked basmati rice and pitta bread garlic and parsley.

Thank you, hope you enjoy and good appetite!