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Chicken with Shrimp and Clams
Hello, today I bring you a recipe Blog Cozinha pra 3 for another challenge.I like her blog.For me participating in any challenge of her page and an honor and wanted to thank the opportunity that it’s all your readers and blog friends. I chose this recipe because I love clams and found perfect combination, not regretted it because we love this dish.
Ingredients:
4 chicken breasts (I used 1 chicken boneless and skinless)
250g shrimp kernel (1kg used tiger shrimp shelled and cleaned)
1 kg of clams
1 tsp olive oil
1 tsp paprika
1 tsp salt
2dl white wine
2 cups water
1 teaspoon chillie
1 lemon
1 parsley fresh
2 tablespoons tomato paste
1 bay leaf
Place the clams in water with a little salt to open and dropping out of sand it has.
Cut the chicken into cubes, season with salt and paprika.
Heat the olive oil in a deep pan and add the chicken, bay leaf, let the chicken seal.
When you start getting dry add the white wine and water, tomato pulp, spicy, half the chopped parsley. Cook, when the browned chicken and the sauce is reduced, add the clams and shrimp, cook another 5/7 minutes.
Rectify the seasoning.
If necessary add a little white wine.
Serve with rice, in my case I served with fries the slices with wedges of lemon to squeeze on the table and the rest of the parsley over fresh and to give that flavor in seafood.
I loved it and I hope you enjoy.
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Lemon Drizzle
Hello again, I am here on the blog to participate in the group’s challenge Cantinho das Cozinheiras and raffled blog was the Marylène Barros and recipe I choose this lemon cake. I have several things to say of this recipe lacked the recipe sauce / up coverage and did not speak in the size of the shape of tin , this is quite large given for two and oven time and 30 minutes and was brown golden as it is for home and acceptable but if it were to present or serve i could not do it =) Well here is, not made any alteration!
Ingredients:
6 eggs
250g sugar
250g flour
250g butter
1 teaspoon baking soup
Zest of 2 lemons
Juice of 1 lemon
In a bowl, beat butter with sugar followed by 3 whole eggs and 3 egg yolks. Add the flour with the baking powder and continue beating. Add the rapas and lemon juice. Finally beat the egg whites and incorporate the prepared.
Bake about 30 minutes on low heat.
Notes: as she said temperature to 180 C but are 25 minutes and tins beware i used 2 loaf tins 8inch each.
Pineapple Sponge Cake
Hello there, long time no recipes but there is good cause, summer finnaly. Long time we dont have Irish summer like this today we got 29 C, very warm. So i decided to make this delicious soft cake, very fresh to celebrate this warm day we did BBQ of course too.I hope all readers of my blogs and page have wonderful summer and try to enjoy every bit cuz wont last long =)
Ingredients: serves 6-8 people
oil or melted butter, for greasing
150g plain flour
1 and 1/2 tsp baking powder
175g unsalted butter, softened
175g caster sugar
3 eggs, beaten
1 tsp vanilla extract
2 tbsp milk
250g fresh pineapple ( i use full pineapple)
Filling:
350 ml whipping cream
1 tbsp brandy
2 vanilla pod seeds
Preheat the oven 180C. Grease and line 3 tins 8 inch and use paper for each
one in bottom.
Sift the flour and baking powder into a large bowl and add the butter,sugar,eggs and 1 vanilla seeds.
Beat well until the mixtures is smooth,then beat in the milk.
Spoon the mixture into the prepare tins and smooth into the corners with a palette knife.
Bake in the preheated oven for 15-20 minutes, or until, firm and golden brown.Leave to cool in the tin.
When the cake is cold, remove from tins.
Chop all pineapple ( leave 3 thins slices reserve for decoration).
For filling, whip the cream until soft peaks form, then stir well in the brandy and 1 vanilla pod seeds.
Use filling and cake to sandwich togethe the cakes.
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Carrot Risotto with Grilled Chicken Fillets and Mayonnaise Homemade
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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Magazine recipe
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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
Silver 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.
50gr butter to cook
3 tablespoons fresh parsley
1 tablespoon salt
1 tablespoon spicy soup
1 tablespoon chopped garlic
Silver 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.
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Chocolate Cookies and hazelnuts/filling Strawberry
Hello again here I am participating in the challenge this month that was chosen blog Cromas da cozinha and my choice was chocolate cookie with strawberry filling so had the stuffing recipe I add recipe for cookies and added hazelnuts to give crispy touch. I hope the blog girls enjoy this recipe.
Cookies
Ingredients:
50 gr. of whole hazelnuts, plus a 20 extra for the cookies
100 gr. unsalted butter, room temperature
75 gr. fine sugar
150 gr. of wheat flour
50gr. dark chocolate 50% -70% cocoa
50gr.de chopped chocolate
Separate hazelnuts going to use for the biscuits and place the rest of the processor. Process the remaining hazelnuts even have a texture like coarse meal, not thin, but half thick.
Process the butter and sugar in processor until with a creamy and soft as that.
Add the sifted flour and pulse until the texture of a coarse flour as well. Remove the mixture from the processor and transfer to a lightly greased surface and work the dough just a little to make it uniform.
Add the chocolate and hazelnuts and knead the dough so that the latter ingredients are incorporated.
Divide the dough into two parts, make a cylinder with each half and wrap each wrap and the cold at least 30 minutes. Remove a drum cold and light at room temperature.
Cut it into slices 1 cm thick and put a hazelnut or two in each. Spread the slices on a baking tray lined with parchment paper and butter, light cold again. Once you put the slices in cold, pre-heat the oven 180C.
When the oven is almost ready remove the other cylinder from cold and repeat the previous steps. Take the 2 tray with the slices and bake for about 15 min. When they get douradinhas remove from oven and let cool for about 5 minutes. Meanwhile take another cold tray and bake.
When they get gold remove from oven 15 min. Let cool for about 5 minutes and then move on to step number 2 the filling.
Process the butter and sugar in processor until with a creamy and soft as that.
Add the sifted flour and pulse until the texture of a coarse flour as well. Remove the mixture from the processor and transfer to a lightly greased surface and work the dough just a little to make it uniform.
Add the chocolate and hazelnuts and knead the dough so that the latter ingredients are incorporated.
Divide the dough into two parts, make a cylinder with each half and wrap each wrap and the cold at least 30 minutes. Remove a drum cold and light at room temperature.
Cut it into slices 1 cm thick and put a hazelnut or two in each. Spread the slices on a baking tray lined with parchment paper and butter, light cold again. Once you put the slices in cold, pre-heat the oven 180C.
When the oven is almost ready remove the other cylinder from cold and repeat the previous steps. Take the 2 tray with the slices and bake for about 15 min. When they get douradinhas remove from oven and let cool for about 5 minutes. Meanwhile take another cold tray and bake.
When they get gold remove from oven 15 min. Let cool for about 5 minutes and then move on to step number 2 the filling.
Filling
Ingredients:
Strawberry gelatin 1 sachet
80 ml of boiling water
100 ml of ice water
3 egg whites
1 pinch of salt
100 ml cream
20 g of powdered sugar
Wafers size hoops (used acetate sheet)
Dissolve gelatin in boiling water and add cold water, put in a water bath in cold water to help cool faster.
Meanwhile, beat the egg whites with a pinch of salt and set aside.
Beat the cream and add the powdered sugar and set aside.
When gelatin is cool, add it to the cream gently and then wrap the egg whites.
Place half of the entire wafers in a container with the turn smooth side up, place the rim m over each and fill with cream.
Cover the container or cover with cling film and set aside to cool about 30 minutes.
At serving time, remove the acetate and place another cookie on top and is ready to serve.
Enjoy !!!
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Grilled King Prawns
Hello, today I bring you to blog a recipe that I love. On very hot days nothing like eating freshly grilled shrimps or king prawns in the BBQ. With coal or with wood does not matter, more important and enjoy these little treasures with family around and lick your fingers.
I hope you enjoy! Ah is not allowed to use any silverware the table. =)
Ingredients:
1 King Prawn box 10/12 (1 kg)
2 cloves garlic
1 lemon
2 oil tablespoons
fresh parsley
1 tablespoon of sriracha
Season the shrimp with olive oil, thinly slice the garlic cloves , grate the peel of half a lemon and also join sriracha and leave to marinate about 50 minutes.
Place the king prawns on the grill when the coals are ready
Let the grilling about 8-10 minutes per side, or even change color to an orange shade.
With a spoon or even a brush always watering the shrimp with the remains of seasoning.
When the shrimp is ready, sprinkle them with lemon juice and put the fresh parsley leaves.
Enjoy !!!
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Penne/Mizuna Salad
Hello, today i bring blog a veg. salad , very healthy and tasty for this summer.I use a salad from my land, peace of haven organic, tasty and raise by me.When im selecting the seeds to plant i tend to take the ones never taste and the ones i know my land produce so this year i choose this type of salad called Mizuna.The taste of mizuna has been described as a “piquant, mild peppery flavor…slightly spicy.Mizuna is water greens, called shui cai, kyona, Japanese mustard, potherb mustard, Japanese greens, California peppergrass, or spider mustard is a cultivated variety of Brassica rapa subsp. nipposinica.A vigorous grower producing numerous stalks bearing dark green, deeply cut and fringed leaves. They have a fresh, crisp taste and can be used on their own or cooked with meat. The Japanese are fond of them pickled. Highly resistant to cold and grown extensively during the winter months in Japan.
Ingredients:
250gr Penne
5ooml water
1 purple onion
10 Radish
100gr black olives pitted
100gr chickpeas
25gr Mizuna
2 tsp Olive oil
1 Lemon
1 Carrot
Salt at your taste
Black pepper at your taste
Start this salad cooking in water the penne for 9 minutes and remove boiling water,
rinse the penne in cold water and reserve.
Wash all vegetables and slice onion, radish,black olives and carrots.
Wash mizuna and reserve.
In big bowl put all vegetables sliced and penne, mizuna,olive oil,salt,black pepper and mix all gently.
To serve this salad place all ingreidients in big plate to serve and slice lemon in 4 parts as picture and serve.
Before you start or your guest start serving squeeze lemon all over salad.
Enjoy !!!
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