Strawberries Salad

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Hello everyone , today i bring to blog easy simple salad to celebrate first day of spring , it was beautiful out there , sunshine in northern ireland last until 19:00 . It was bit cold but it was nice to see all people leave they re houses  to enjoy lovely wheather. I love Spring and i love Summer but Autumn too and winter every seasons have they re beauty.

Ingredients:

1 full lettuce
1purple onion
50g black olives
5 big radish
5 big strawberries
2 lemons
1tsp balsamic vinager
2 tsp olive oil (good quality)
juice of 1 lemon
salt

To prepare this salad is simple and easy , first wash all veg and fruit.
Slice lettuces, onions, radish and rest veg and fruit in big bowl a decorative one if you have,
for the taste and sauce in mini bowl add vinager, lemon of 1 juice , salt and 2 tsp olive oil =)
But before serving squeeze the other lemon on top .

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Cod healthy version

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Today i bring to the blog a version (much) lighter and healthier than the traditional portuguese recipe Bacalhau a Braz . I hope you try this recipe and like it and even cold is good special for summer .

 

Ingredients:

250g of cod, skinned and boneless, soaked

leek 1
carrot 1
1 egg and 1 egg
oil 50 ml
water
salt
chili
thyme
olives 6


Bring to the boil a pan of water. When it boils, add the cod and cook over low heat for about 10 minutos.Entretanto, prepare the vegetables. wash them very well.
Take the branch of the leek and cut it into small pieces. Peel the carrots, grate it into sticks and set aside.
In a nonstick pan, place the olive oil. add the leeks, season with salt, pepper and thyme to taste. add a little water and cook for about 15 minutes.
When cod is cooked, drain the water and add it to the garlic preparation francês.Numa bowl, beat the egg and clear, previously separated from the yolk. Add and wrap the prepared confecionado earlier, still warm.
Sprinkle with grated carrots, arrange the olives and serve.

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Lemon cake and poppy seeds without gluten and lactose

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Hello, I decided to make a recipe that is in the blog Receitas do Selminho because I wanted something different, healthy and light.
And as mentioned on the blog and a very compact mass so I decided rechea it with egg cream also without gluten and lactose and decorate with black chocolate nuggets and chips toasted coconut =)
Love and was delicious, the lemon of her softness and rice flour you heavy air but as we all know rice flour anyway.
I wanted to thank you for sharing recipes and functional because most of the recipes that you sees in the blogs today are not functional.

For cake ingredients :

10 eggwhites
200g rice flour ( i used brown rice flour)
150g brown sugar
150g butter ( i used coconut oil)
1 teaspoon baking powder
1 pinch of salt
Juice and zest of 1 lemon
Poppy seeds to taste

Preheat oven to 180 degrees.
Beat the egg whites with a pinch of salt and set aside.
Beat butter and sugar until a whitish and fluffy.
Add the zest and the lemon juice, flour, baking powder and poppy seeds, stir well every time you add an ingredient.
And involves the clear without knocking, pour into a form lined with parchment paper and light the oven for about 25 minutes.

 

For Eggcream cover :

10 eggs yolks
12 tsp sugar
12 tsp Water

Mix all ingredients well with a wisk .
Bring to simmer, stirring constantly with a wire rod until the desired consistency.
When the cream begins to thicken remove from the heat and continue to stir for a few minutes.

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