Banoffee Pie


Hello, today i bring to blog a traditional English recipe Banofee Pie its is to do it and kids love it. Maybe you find little helpers to leak bowl hehe =) i add berries on top just to give special touch and glaze in end =) i left the simple recipe and you decor the pie at your taste, could be chocolate balls, could be various types of fruit !

For the Crust:

9 digestive cookies, pulverized into crumbs (about 1 cup cracker crumbs)

2 tablespoons granulated sugar

5 tablespoons unsalted butter, melted and still warm

For the Filling:

3 bananas, peeled and sliced ¼-inch thick

14 ounces, dulce de leche (cooked condensed milk)

For the Whipped Cream:

1½ cups heavy cream

½ cup powdered sugar

1 teaspoon vanilla extract

To Garnish:

Fruit in picture and clear glaze

Preheat oven to 200 degrees.
In a medium bowl, stir together the crumbs and the granulated sugar.
While stirring and mixing continuously with a fork, slowly drizzle the melted butter into the digestive crumbs and sugar mixture.
Once you are done, all of the dry ingredients should be moistened and it should look like wet sand.
Transfer the crumbs to a 9-inch pie plate and evenly press the crumbs into the pie plate.
Bake the crust until it is fragrant and beginning to brown, 15 to 18 minutes; transfer to a wire rack to cool to room temperature.
Arrange the sliced bananas on the crust, then spread the dulce de leche over top of the bananas.
In a large bowl, whisk the heavy cream using an electric mixer, whip the cream, powdered sugar and vanilla extract on medium-high speed until barely stiff peaks form. Spread the whipped cream over the filling and garnish with chopped peanuts and shaved chocolate, if desired, and serve.
Cover leftovers with plastic wrap and refrigerate for up to 2 days.

Tip:Try caramelized your sliced bananas in brown sugar and whisky =)

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Hello everyone! Nothing good and start year with these beautiful lobsters, hehe clean, cook, season. Very good indeed, its meat and super juicy and delicious taste =) spicy then =) To drink we used a #moetchandon rose fresh, fresh. Hope you like it, how much it worth it anyway .


3 clean lobster tails
2 chilies
Salsa to taste
2 tablespoons butter
3 cloves garlic
Salt to taste
3 tablespoons white wine

As the picture shows, put all the ingredients on top of the open tails. There are two in the photo because one already was actifry , that’s right, I used actifry 15 minutes.
Served on top of a salad with pomegranate seeds, say the Turks eat pomegranate seeds in new year it bring good luck.
I seasoned the salad with olive oil, lemon and salt.


I hope you like it, do not forget caring and sharing !!!

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I hope you like it, do not forget caring and sharing !!!

Visit the facebook page Where is the wisk

Starers ( Octopus)


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

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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Gingerbread Trees



Hello folks, this week as I have a little more time I’ll leave you here some more Christmas recipes and some may use New Year’s Eve. With the Christmas time its very little and I loved that day was longer 32 hours =) I hope you enjoy!


350 g flour
150 g of sugar
120 g butter
30 g cocoa
1 large egg
0.5 dl of water
1 pinch of ginger powder
1 pinch of clove powder
1 pinch of nutmeg
1 pinch of fennel
1 pinch of baking powder
1 pinch of salt
Flour for sprinkling

Pour the flour into a bowl, add the sugar, butter, water, egg, pinch of salt, ginger powder, clove, nutmeg, fennel and baking powder. Mix well until a homogeneous dough forms.
Then spread the dough on a flour-dusted tabletop, leaving it about 0.5 cm thick and cut it into a star or other cutter to taste. Put them in trays dusted with flour and bake in preheated oven at 180ºC for 20 minutes or until they are cooked and golden brown.
Remove from the oven, peel with a spatula, let cool and serve. To offer, use a decorated box, as you see in the photo.


As I used larger cutter only gave 12 trees =) I used smarts to decorate, sugar in powder and those icing pens that are bought.

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Apple & Cinnamon Turnovers


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.


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.


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 :

PEPA P4, Vale Serrao
6150-508 Proenca a Nova

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Stuffed Chicken Breasts


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, they are doing in stores.
Perfectly Imperfect Apples ( in second Post next) and i got the British chicken breast.I did this recipe its delicious and healthy to eat with i did a smash sweet potatoes with chives.


1 1/2 cups coarsely chopped mixed dried fruit, such as apricots, apples and raisins
1/2 cup dried plain bread crumbs (may substitute fresh bread crumbs)
1/2 cup pine nuts, toasted
6 tablespoons extra-virgin olive oil
1/4 cup chopped flat-leaf parsley
2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
8 medium (56 ounces) chicken breasts

For the chicken: Combine the dried fruit, bread crumbs, pine nuts, 2 tablespoons of the oil and half of the parsley in the bowl of a food processor; pulse a few times to combine. Transfer to a medium bowl.
Combine the salt, cumin, black pepper, coriander and cinnamon in a small bowl to form a spice mix.
Cover the work surface with a large piece of plastic wrap or parchment paper; place the chicken on it.
Starting on one side of each chicken breast half, make a horizontal slice, cutting almost all the way through; open the chicken like a book.
Lay a sheet of plastic wrap over the butterflied breast and gently pound with a mallet, flattening it evenly to less than 1/2 inch.
Sprinkle the insides of the chicken breast halves using half of the spice mix and then top each with a few tablespoons of the dried fruit mixture.
Fold each breast over and secure with a toothpick. Sprinkle the outsides of the breasts with the remaining spice mix.
Wrap well and refrigerate until ready to cook.
Preheat the oven to 425 degrees. Line a large rimmed baking sheet with aluminum foil.
Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat until the oil shimmers (about 1 1/2 minutes).
Add 4 of the stuffed chicken breasts and cook undisturbed for 3 minutes, until they have browned on the bottom and release easily from the skillet.
Turn them over and cook for about 2 minutes, until the second sides have lightly browned. Transfer to the prepared baking sheet.
Add the remaining 2 tablespoons of oil to the skillet; when it is shimmering, add the remaining chicken and repeat the cooking process.
Fifteen minutes before you are ready to serve, transfer the stuffed, seared chicken breasts to the oven; roast for 8 to 10 minutes, until they are firm to the touch and just cooked through (an instant-read thermometer inserted into the thickest piece should register 165 degrees). Let cool for few minutes, then transfer the chicken to a platter and drizzle with the pan sauce. Sprinkle with the remaining parsley.
From cookbook author Tony Rosenfeld. Tested by Debora Guedes.

Cranberry Apple Crumble Pie


Hello, today i bring to blog a warm,full of flavors,delicious cranberry apple crumble pie.At this time of the year they taste amazing, and nuts cannot miss in this tart.Dont forget to use Granny Smith they are the best for cooking your baking.I hope you enjoy!



3/4 cup all-purpose flour
1/2 cup whole spelt (or whole wheat pastry) flour
1 teaspoon sugar
1/2 teaspoon fine sea salt
4 ounces (8 tablespoons/1 stick) cold, unsalted butter, in 1/2″ dice
2 tablespoons buttermilk
2 tablespoons ice water, more as needed

In a large bowl, stir together the flours, sugar and salt. Scatter the butter pieces over the flour, and rub in with your fingertips until the mixture resembles sand with lots of pea-sized butter chunks. Stir together the buttermilk and ice water. Drizzle this mixture over the flour mixture, 1 tablespoon at a time, tossing with a rubber spatula, until the dough will hold together when you give it a squeeze, adding more ice water by the teaspoon directly to the dry bits as needed.


2 pounds of apples (6 medium – see head note), peeled, cut off the core, and sliced 1/4″ thick
zest and juice of 1/2 a lemon
3/4 cup fresh (or frozen) cranberries, coarsely chopped into halves and quarters
1 1/2 tablespoons packed minced crystallized ginger
1/2 cup (3 1/2 ounces) sugar
2 tablespoons flour
1/8 teaspoon freshly grated nutmeg
pinch salt

Toss the apples in a large bowl with the lemon zest and juice. Add the remaining filling ingredients and toss well to combine thoroughly. Set aside to macerate for 10 – 20 minutes while you make the crumble topping.

Crumble topping:

(Adapted from The Three Babes)
3/4 cup (3 3/4 ounces) all-purpose flour
3/4 cup (2 3/4 ounces) old-fashioned or thick rolled oats
1/2 cup (3 1/2 ounces) granulated sugar
1/4 cup (1 3/4 ounces) packed brown sugar (light or dark)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1 stick (4 ounces) butter, diced, at cool room temperature
coarse sugar and flaky salt, for sprinkling on top

Scrape the apple mixture and any extra juices into the pre baked crust and pack them down a bit. Top with the crumble, forming some of it into hazelnut-sized balls. There will be a lot of crumble, but the pie will cook down to reasonable proportions. Don’t pack the crumble down, leave it loose and abstrusely. Sprinkle the top with a teaspoon of coarse sugar and a few pinches of flaky salt.

Bake the pie until is deeply golden and looks cooked through, and juices bubble thickly around the sides, an hour and fifteen minutes to an hour and a half. Let the pie cool completely at room temperature, at least 2 hours or up to 1 day.

Serve the pie at room temperature with barely-sweetened whipped cream or vanilla ice cream. The pie is best within a day of being baked, but extras will keep, refrigerated, for up to 5 days. Rewarm before serving for best results.


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