Almond Tart

Hi , today bring to blog easy tart to do and you can impress family, friends guests etc. I did two different but today only showing one and than i will bring other autumn flavor =) It easy and simple and you can ask your kids help for sweet pastry its fun.I hope you enjoy !!!

Ingredients for Base :

225g / 8 oz plain flour
110g / 4 oz butter
80g / 3 oz sugar
1 large egg

Crumb together by hand the butter in to the flour.
Add the sugar.
Mix in the egg and form a soft dough.
Using a roll pin stretch your pastry as size of your tin.
Use paper in the tin and than use your pastry and form tart inside your tin.

Keep aside =) Part 2 Filling

Ingredients for filling:

250gr. ground almonds
250gr. sugar
250gr. butter
4 eggs
60gr. plain flour
Flakes almonds for the top

Pre-heat oven 180 C.
Mix the butter and sugar, until you get soft texture.
Add the eggs without stopping mix and add ground almonds and flour.
Mix until get nice texture but don’t over mix.
Add filling to your tart and put flakes almonds in top at your taste.
Bake in oven at 180 C for 35 minutes.

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WoodFlavors

Hi folks , i want to announce my new partner, is company i m gonna work with and very proud it because is Portuguese company which they expand they company all over world in market itself or network market. The quality is extreme and fine, they have Forest Stewardship Council it guaranties product goes to your hand is ecologic and respect all ambient laws.

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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Porto Traditional Fish Cakes

Hello, today I bring to blog a traditional recipe of my great and beautiful Porto in Portugal. This recipe is made by any mum or grandmother and grandfather and is passed to generations and I ??? Of course not escaped!
And a dish that we like, but very caloric but  you can make version in the Actifry and is much lighter and you can use coconut oil am instead of regular oil.
I hope you enjoy!

Ingredients:

1 or 2 slices of desalted cod
3 eggs
1 cup (of tea) of wheat flour
1 large onion
1 bunch of parsley
1/2 cup of milk
1 teaspoon pepper
1 tablespoon olive oil
50gr black olives sliced thinly
oil to fry
Salt at your taste

In a bowl put the parsley and onion finely chopped, eggs, flour, milk, olive oil and season with pepper and salt. Mix up well until smooth but consistent look (if necessary add a little water). Then blanch cod in boiling water and clean the skin and bones and break in pieces, mix the batter and fry spoonfuls of cooked in hot oil, put the fish cakes on paper towels. I used a fish mold to do, put mold in the oil and let it warm up and put dough in oil before turning remove and fry the other side.

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Magazine recipe

Get your recipe!!! Take a Break my Favourites Recipe Magazine =) I want thanks again to all and FRM Readers to buy and read every single month .

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Roast Chicken

Hello, today i bring to blog new recipe, i was over the moon when i was select for to try wine select by Tesco and whole chicken voucher to cook on my way and i did recipe that i sharing today with you.Our family have lovely dinner together with roast chicken free range with wine we choose by recommendation by Graham, perfect with dark-berry vanilla spice of Tesco Rioja reserve we where surprise by price did go very well with roast chicken.

Ingredients:

1/4 tsp (1.25 ml) smoked paprika
1/4 tsp (1.25 ml) white pepper
1/4 tsp (1.25 ml) oregano
1/4 tsp (1.25 ml) dry thyme
1/4 tsp (1.25 ml) sea salt rock
1/2 tsp (2.5 ml) fresh garlic smashed
1 tbsp (15 ml) olive oil
1 tsp (5ml) lime/lemon fresh juice
1 tsp (5ml) oil
1/2 tsp (2.5 ml) sea salt rock
1 tbsp (15 ml) melt butter unsalted

Lets start to per-heat oven at 200 C.
Clean excess of fat in the chicken and reserve.
In bowl add the smoked paprika,white pepper,oregano,dried thyme,1/4 tsp sea salt,garlic,olive oil,lemon juice.
I use fresh squeeze lemon juice and butter with wood spoon mix all ingredients together very well and place the chicken in metal tray the one you gonna use to cook the chicken.
Start to rub all mix in the chicken, all over and what is left put inside the chicken, put in oven 200C.
In mean time peel all the potatoes, watch and dry potatoes with tissue paper very well.
Take 1tsp of oil and rub into potatoes and 1/2 tsp sea slat rock and rub all over.
Put potatoes in tray ready to bake in oven and add 20 minutes in oven.
The chicken will be ready in 60 minutes so you add potatoes 40 minutes after you put your chicken, so after 60 minutes potatoes and chicken will be ready.

Good tip: The chicken gonna leave some juices,so every 15 minutes open oven and with spoon moist all chicken special breast part normally it is more dry.
When chicken it will be ready, remove the chicken from tray to plate to serve and take all juices for natural gravy, don’t forget sieve all juices.
I serve with salad.

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Chiffon Cake with Lemon Curd and Italian Meringue

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.

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

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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Flaked Cod with Chickpea Puree and Roasted Almonds

Hello everyone, my absence here and noticed, but already I’m back full steam. For today I bring you a delicious recipe I found in teleculinaria site and love.
Let’s repeat for sure =) I hope you enjoy it and soon more recipes, summer is over and I have enjoyed a lot. Thanks for the visit!

Ingredients:

6 folded cod soaked
600 g of cooked chickpeas
300 g of baby sprouts
150 g of onions
4 cloves garlic
1 liter of milk
3 dl olive oil + 1 olive oil
50g flaked almonds and toasted
Parsley at your taste
Salt and pepper at your taste

Remove the bones and skin, make the cod to pieces and place them in a tray.
Season with 1 dl of olive oil, 2 cloves of minced garlic and a little pepper and bake in preheated oven at 160 ° C until chipped well.Peel the onions and 1 clove of garlic, chop them, pour them into a pan, add the remaining 2 dl of olive oil, let it boil and let it cook a little.Add the beans and milk, wrap, remove from heat, reduce the chickpeas into a mash with the food processor and season with salt and pepper.Arrange the greens(baby sprouts), cook them in salted water, then drain them well and jumped them in a pan with the thread of olive oil and the rest finely chopped garlic.Pour the chickpeas purée in plate and over the sprouts and flaked cod and serve with toasted almonds rolled.
Sprinkle with chopped parsley to taste (I did not used).

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Pineapple Coconut Ice Cream (Dairy-Free / No Machine)

Hello, today i bring to blog another recipe to participate in challenge in group facebook called Dia Um…Na Cozinha and theme it was icecream and i did my favourite taste is coconut and pineapple =) simple , easy to do it and kids gonna love it !

Ingedients:
1 can (13.5 oz) full fat coconut milk
1 cups sugar(i dont use any)
2 cans (13.5 oz each) full fat coconut milk
2 tsp vanilla extract (optional)
2 tbsp. pineapple juice
1 cup coconut flakes, sweetened or unsweetened, plus ¼ cup for garnish, if desired
¾ cup finely chopped fresh pineapple (or canned crushed pineapple)

Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight
Empty the contents of other 1 cans of coconut milk into a saucepan.
Add the sugar(i dont use it) and bring to a simmer, stir once and gently simmer for 30 minutes, or until the milk is thick and has reduced by half (After about 10 minutes, you’ll notice that the milk will start to turn a golden color – that’s ok and is exactly what’s supposed to happen.) Remove from heat and let cool completely.
Open the 2 cans of chilled coconut milk.
The cream should have risen to the top.
Carefully scoop the cream into a mixing bowl. (Reserve the water below to use in a smoothie.) With an electric beater, whip up the coconut cream on high speed until it’s light and fluffy, 3-4 minutes.
Add the condensed coconut milk and whip on high speed for another 2-3 minutes.
Add the coconut flakes,pineapple juice,finely chopped fresh pineapple and mix slowly all.
Transfer to a lidded container and freeze for 4 hours or overnight. This ice cream does freeze harder than my other so just give it a few minutes at room temperature to make it easier to scoop.

 

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Strawberry/Oreo Cheesecake

Hello, today i bring to blog lovely sweet desert and kids gonna love the oreo on top and flavour inside. This is fun to make with kids to, get you kitchen a bit messy, as always says , messy kitchen is happy family =) I hope you enjoy and thanks for visit !!

Ingredients :

For Base :

250 g digestive biscuits – crushed to fine bits
7 tbsp (90 g) unsalted butter – melted

For Oreo topping:
10 pieces Oreo cookies – center cream removed

For Oreo layer:
10 pieces Oreo cookies – center cream removed

For cream cheese filling:
2 cups (450 ml) whipping cream – must be very cold
450 g Cream Cheese – I’m using Philadelphia Cream Cheese
2 tablespoons strawberry fragula
50 g caster sugar
2 gelatine leaves, softened in cold water

Put the digestive biscuits into a bag and crush them into fine bits with a rolling pin or food processor or robot,you need to do that for base and top and layer.Pour the sandy digestive biscuits into a bowl and add in melted butter. Mix well until it resembles wet sand.Pour the mixture into an 8-inch spring form pan, distribute all over the base and pressing firmly. Put in the refrigerator for at least 30 mins to set.Meanwhile, soften the gelatine in the water necessary, for 5 minutes.Heat a bit of your cream in small sauce pan,squeeze any excess of water in gelatine and add to cream in low heat until the gelatine has dissolved. Beat together the cream cheese and the sugar and Strawberry fragula in a large mixing bowl using an electric hand-held whisk for 2 minutes.Add the cream and gelatin mixture, and mix again until smooth.Pour onto the biscuit base and add layer 10 pieces crush oreos and tap gently on the side to release any trapped air bubbles and add left mix.Transfer to the fridge and chill for 2-3 hours until set.Decorate with more crushed Oreos, whipped cream or mini Oreos.

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