Apple & Cinnamon Turnovers

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Hello, today i bring to blog new recipe, i was invited by #Theorchardtesco to get in new program called #Love Food Hate Waste.
Did you know that the average UK family wastes £60 of food a month, that’s over £700 a year?
I honor to join this program, you are taken one step closer to saving money and putting an end to good food going to waste in your home, as we’re doing in our stores.
Perfectly Imperfect Apples.Its perfect the apples for this recipe and Christmas is near so they delicious and comfort food for your kids.

Ingredients:

1 sheet (25cm x 25cm) frozen ready-rolled puff pastry, thawed
1 large pink lady apple, peeled, quartered, core removed, thinly sliced
2 tablespoons sultanas
1 tablespoon caster sugar
Pinch ground cinnamon
15g butter, cut into small pieces
1 egg white, lightly whisked
Caster sugar, extra, to sprinkle

Preheat oven to 190°C. Line a baking tray with non-stick baking paper.
Cut the pastry into four even squares.
Fold each square of pastry over to form a triangle, then open out flat again.
Layer the apple over one side of each piece of pastry, leaving a 1/2 cm border around the edges. Sprinkle over the sultanas, sugar, cinnamon and butter.
Brush the edges of the pastry with water and fold over to form a triangle. Press the edges to seal with fork.
Brush the triangles with the whisked egg white and sprinkle with a little extra sugar.
Bake the turnovers for 15-18 minutes or until the pastry becomes golden brown.

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To plate this recipe i use #woodflavors products , my partner for the food in this recipe was Tescos.

They produce they re wood servers in pine and in modern design , they engrave your design. this severs are ideal for serving the food without plates, they are light and easy to manage. Well anything just contact : geral@woodflavors.pt

PEPA P4, Vale Serrao
6150-508 Proenca a Nova
Portugal

http://www.woodflavors.pt

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Chiffon Cake with Lemon Curd and Italian Meringue

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Hello, today i bring to blog another recipe for challenge this month at Dia Um…Na Cozinha! The challage was fruit cake so i decide o do lemon cake, kind chiffon cake are made by brasilians and it taste lovely. I hope you like because i love it! Thanks for visit and question just visit my page on facebook #whereisthewisk and talk to me =)

For Chiffon Cake:

Spray oil
1 tablespoon flour for cake (cake flour) * 2 cups of flour for cake
1 1/4 cup sugar, divided
2 1/2 teaspoons baking powder tea
1/2 teaspoon salt tea
7 tablespoons canola oil soup
1/2 cup of lemon juice (about 3 lemons)
3 tablespoons water
1 tablespoon lemon zest tea
1 tablespoon lemon essence
3 egg yolks (passed through the sieve)
8 egg whites

Heat the oven to 168ºC (325ºF).
Grease the bottom of three round shapes 20cm (8-inches) in diameter with spray oil, line with parchment paper and grease well with oil spray. Sprinkle with 1 tablespoon flour.
In a large bowl mix well with the wires stick flour, 1 cup sugar, baking powder and salt.
In a medium bowl mix the oil, lemon juice, water, lemon zest, lemon essence and egg yolks. Add to flour mixture with the aid of an electric mixer until smooth.
In a large bowl beat the egg whites until foamy and beat until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form. Add 1/4 of the light to the flour mixture and mix. Add the remaining egg whites.
Divide the dough into equal portions among the three forms, smoothing the light mass to be uniform. Cut the dough with a (confectioner knife spatula etc.) to break any air bubbles. Place in the oven and bake for 25 minutes or until the dough touching it lightly elastic. Remove from oven and let rest for 10 minutes still on the way. Remove the cakes the way, remove the parchment paper and let cool completely on a rack.

Lemon Curd Filling:

3 egg yolks
Zest of half a lemon
Juice of 1 lemon
6 tablespoons sugar
4 tablespoons of butter

A bowl of stainless steel or glass to put all the ingredients except the butter and bring to heat in banho-maria.Ir stirring until thickened. Remove from heat and add the butter, stirring until melted. You should be a thick cream!

Italian Meringue:
sugar 1 cup
1/3 cup water
5 egg whites at room temperature

In a small saucepan over low heat, combine the sugar and water. Shake the pan on the burner to dissolve sugar completely. Do not touch. Increase heat and boil (235-240 degrees). Use an accurate thermometer. Wash down the inner wall of the pan with a wet brush. This will help prevent sugar crystals forming around the sides, falling in and causing a chain reaction. Prepare your meringue.
In the mixer bowl, beat the egg whites on low speed until a espeuma. Increase speed to medium and beat until soft peaks form.
With the mixer running, pour the hot sugar syrup in a thin stream. Beat until the egg whites are stiff and shiny. Spread the meringue on a hot pie or cake.

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Fruits:
120 g strawberries
1 Blackberries box
12 maracujas
1 peach canned in syrup

Decor with fruit the way you like it, 12 passion fruits i just use the juice and seeds to give special touch to meringue =) Using  kitchen blowtorch  burn meringue all around cake.I hope you enjoy!

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Creamy Chicken Mushroom Soup

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Hello today i bring to blog a easy recipe and days like today , we call comfort food. It is lovely try add some seeds and homemade croutons with garlic butter.I hope you like it!

Ingredients:

1⁄2 lb mushroom, chopped
1⁄4 cup onion, chopped
1⁄4 cup celery, chopped
1⁄4 cup carrot, chopped
1⁄4 cup butter
1⁄2 cup all-purpose flour
5 1⁄2 cups chicken broth
1 teaspoon pepper
1⁄2 teaspoon white pepper
1⁄2 teaspoon hot pepper sauce
3 cups half-and-half
2 1⁄2 cups cubed cooked chicken
1 1⁄2 teaspoons lemon juice
1⁄2 teaspoon salt

In a large bowl, saute mushrooms, onion, celery, and carrot in butter until tender.
Stir in flour until blended. Add broth and seasonings, mix well.
Bring to a boil, reduce heat; simmer uncovered for 10 minutes.
Stir in cream, chicken,lemon juice and salt. Heat 5 more minutes on low heat.

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Carrot Risotto with Grilled Chicken Fillets and Mayonnaise Homemade

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Hello, today I bring to blog a recipe a bit complicated but delicious recipe. At home and had mentioned in other post family W. love risotto and i cook many times and many ways, risotto has a wide range of flavors and combinations this was chosen by me.I hope you like and you try !!!

Ingredients:


1 cup of Arborio rice
½ small onion
½ small carrot
½ tomato
Seasoning (used salt and red pepper)
½ teaspoon paprika
½ tablet of chicken broth (I used only hot water)
1 slice of cheese (I used parmesan)
Boiling water
½ orange juice
green seasoning (I used fresh parsley)
½ cup white wine

Seasoning sliced chicken breast strips with salt, pepper vemelha or as you prefer. A low pan brown the onion in a little olive oil. Add the rice and stir until it becomes transperente. Place the wine and let reduce. Add the carrot and orange juice. Add chicken broth (I used the water fever), chopped tomatoes and the amount of water that is needed by baking. Put the paprika to give a color. And finish with green seasoning (I used parsley) and cheese. Mix well and serve. Adjust salt if necessary.
In a very hot grill, place chicken fillets grills.

For homemade mayonnaise:

Ingredients:

2 egg yolks
a pinch of sea salt
1 pinch of mustard
lemon juice q.s.
sunflower oil or other use olive oil qs
extra virgin olive oil q.s.

In the cup magic wand place the egg yolks, salt, mustard and lemon juice to taste. Turn on the blender and blend a little sauce.
Start by joining oil gently in wire and while beating until the mixture begins to emulsify and thicken. Then add oil in wire to emulsify mayonnaise completely, always while tinkering with the power wand. Remove the cup and put in a bowl. Take cold about 10 minutes before serving.

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yogurt Banana (homemade)

Bananayogurts

Hello, today i bring to blog recipe easy to do and kids gonna love it ….Saving some money too. I love from my childhood Banana and i love cakes, breads anything include flavor of banana , candy too lol =) I hope you like dont forget for this recipe you need Yogurt maker and for 7 Yogurts take 10hours , nothing like homemade you know what you are eating.

Ingredients:

One liter of semi-skimmed milk
Three tsp of powdered milk soup
Three tsp of sugar (stevia)
A natural yoghurt
Two bananas
Two tsp of water
A tsp of brown sugar

In a saucepan put milk, milk powder and sugar and stir.
Bring to medium heat until boiling and cool.
When warm add the yogurt and mix.
Cut the bananas into slices and bring to heat with water and brown sugar.
Grinding, leaving larger pieces.
Distribute the banana in glass cups and cover with milk.
Take glass cups into the yoghurt maker for about ten hours.

Transfer to refrigerator for at least four hours. (ready to eat)

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Roasted Pork with white wine

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Hello , this sunday i bring new recipe to blog , roasted sunday i choose pork this time and portuguese touch with good white wine. I like to use white wine in any roasted even in fish, the white wine always give delicious flavour on food .

Ingredients :

2 pork tenderloin
2 bay leaves
100ml of broth
300ml of white wine
2 or 3 c. olive oil
2 or 3 c. tomato paste soup
Salt and pepper

Pour the potatoes and the meat in a baking tray, season with the remaining ingredients and bake at 200 ° C until golden brown and bake.
In my oven takes about 60minutes.
Remove and serve with a salad or white rice.

I Marined the prok with wine, paprika, lemon, salt, pepper and bay leaves from the day before. With any meat i do this process but when is lamb, i wash whole piece of lamb with lemon and  leave 2 days to marinate.

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Octopus Rice

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Hello , today i bring this simple recipe , simple, delicious and always a repeat.

Ingredients:

1200g octopus
1 chopped onion
2 cloves minced garlic
2 bay leaves
1dl oil
400g of rice
1 bunch coriander
2 peeled tomatoes
1 glass of white wine
qs salt
qs pepper

Preparation:

A light octopus pot to bake without water and low heat between 50 minutes to 1 hour.
The octopus will bake on the water itself that will drop.
Once cooked cut into pieces.

In a pan make the sauté with olive oil, onion, garlic and bay leaves.
Let it cook a bit and add the tomatoes cut into small cubes.
Sauté everything.

Add the rice and fry a little.
Add the wine, the water boiling the octopus and approximately 0.5L of water.
Season with salt and pepper.
Bake 15 minutes.

Add the octopus.
Bring to a boil and add the chopped coriander.
Tape, clear the heat and let it be just two minutes before serving.

 

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Heart shape profiterole gateau

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Hello, today i bring to blog this recipe , long one … The decor is up to you , no matter try to copy if dont do with your love and care never be same . Very hard cuz have to much stuuf to do before build cake . I hope you like , enjoy and Happy sunday .

For sponge :

Victoria chocolate Sponge Ingredients
285g butter or margarine (at room temperature)
285g caster sugar
240g self-raising flour
45g cocoa
2 teaspoons (12.5ml) baking powder
5 Eggs

This cake uses the all in-in-one method so first sieve the flour, cocoa and baking powder into a large bowl and then add all the other ingredients into the bowl.  Using an electric whisk beat the ingredients together, starting slowly then on medium speed until you get a smooth, creamy consistency.  Ensure it is all mixed together.

Use the mixture in heart shape tin and bake at 180 degrees  (350 degrees fahrenheit) for 30-40 minutes. The cake should be springy to the touch.  When cooked leave to cool for a few minutes and then turn out onto a wire rack to cool completely.

For profiteroles

Ingredients :
For the choux pastry

200ml/7fl oz cold water
4 tsp caster sugar
85g/3oz unsalted butter, plus extra for greasing
115g/4oz plain flour
pinch salt
3 medium free-range eggs, beaten

Preheat the oven to 200C/400F/Gas 6. Place a small roasting tin in the bottom of the oven to heat.

For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted.

Turn up the heat, then quickly pour in the flour and salt all in one go.

Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes.

Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency – you may not need it all.

Lightly grease a large baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger – this helps to make a crisper top.

Place the baking sheet into the oven. Before closing the oven door, pour half a cup of water into the roasting tin at the bottom of the oven, then quickly shut the door. This helps to create more steam in the oven and make the pastry rise better. Bake for 25-30 minutes, or until golden-brown – if the profiteroles are too pale they will become soggy when cool.

Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes. The warm air from the oven helps to dry out the middle of the profiteroles.

For the filling, Homemade whip vanilla cream .When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles.

Chocolate Buttercream

1 cup butter (8 ounces)
1 & 3/4 cups cocoa powder (5 ounces)
6 cups powdered sugar (25 ounces)
1/2 cup + 3 tablespoons milk
2 teaspoons vanilla

In a large bowl, combine the powdered sugar and cocoa powder. Beat the butter with an electric mixer at medium speed for about one minute. Reduce the mixing speed to low, and add the sugar/cocoa mixture about 1/2 cup at a time. Halfway through this process, add the milk and vanilla. Once all of the ingredients are thoroughly incorporated, beat at medium speed for about two minutes or until fluffy.

Homemade Vanilly Whipped Cream

Ingredients
1 cup (1/2 pint) heavy or whipping cream
2 teaspoons pure vanilla paste or extract
2 teaspoons confectioners’ sugar

Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.

Font : http://www.foodnetwork.com

Homemade Caramel Sauce

Ingredients:

1 cup (200g) granulated sugar
6 Tablespoons (90g) salted butter, cut up into 6 pieces1
1/2 cup (120ml) heavy cream2
1 teaspoon salt

Directions:

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.

Make ahead tip: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it.

Font:http://sallysbakingaddiction.com/homemade-salted-caramel-recipe/

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