Farrapo Velho


Hi folks, today i bring to blog traditional Portuguese Christmas dish. We have the Christmas Eve dinner, it depends on the region but it’s codfish almost everywhere. Farrapo velho is a dish made of the leftovers of the “consoada” The leftovers of codfish, potatoes and cabbage are fried together with olive oil, garlic and cumin powder or seeds. Everyone eat left over at Christmas =)


Cod 500 g
1 cabbage
1 egg
100g Carrot
500g Potato
1 Peeled onion
Sal at your taste
Garlic at your taste
Olive oil at your taste
Cumin and black pepper at your taste

Boil all the ingredients from the Christmas eve. The next day, in a pot or high frying pan, add olive oil and garlic in a generous amount. To brown and to introduce the cod, the potatoes, the cabbages, the onion and the carrot, cut to pieces. Add the egg and always stir in a circle, with a fork of 2 teeth, raking the cabbage and the egg. Season with cumin and black pepper.


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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

Octopus in the oven


Hi today i bring to blog traditional recipe from Portugal. Everyone likes it lol in our home and always give us good memories. I like to keep tradition no matter how many Km aim far because you will never forget your roots, where you came from and where i spend most of my childhood .I hope you like it!

1 octopus of about 1.5 KG (mine had 2.7 kg)
800g small potatoes to bake
2 onions
4 sprigs of parsley
3 cloves garlic
15 cl of olive oil
15 cl of olive oil (for green sauce)
3ltros of water
Wash the octopus with cold water and place in a pan of water bring to heat at least with an onion.
My 2.7Kg octopus was the point in about 45 minutes, so onion is cooked octopus usually also this.
Wash the potatoes and place in the oven covered with enough salt at 200 ° C about 45 minutes.
When the potatoes are cooked, remove and clean the salt and to punch in each potato, if they click to give the batter are on the spot.
Mince the onion, parsley and olive oil.Reserve.
A clay baking dish place the well drained octopus, punch each potato and sprinkle it with olive oil and garlic rolled.
Bake for 10 minutes at 200ºC.

Remove and serve immediately.


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Octopus a lagareiro


Octopus Lagareiro is a typical culinary dish of Portugal. As the name implies, it is made with octopus. This is baked and then grilled. It is served warm drizzled with olive oil, which should have been browned garlic and small pieces of onion. As a follow up, the baked potatoes are used.

The expression lagareiro designates an individual who works in a mill in the production of olive oil. It is used in this context because of the abundant amount of oil that is used to water the octopus.

portugal 1-2


1 Octopus (was 2,780)
1 onion
small potatoes
green peppers
Garlic Cloves
olive oil

Start by arranging the octopus, wash it well in hot running water and cutting it into pieces of two tentacles each. Then place it in a pan, along with a peeled onion, cut roughly in half moons, a little salt and a generous wire oil. Tapo and let cook slowly.
Once cooked, let cool slightly.
However, eight smash garlic cloves into the bottom of a baking sheet and gully them with olive oil, to cover the entire background. Disposal over the octopus pieces, properly drained of water and cook the onion, and sprinkle them with the remaining crushed garlic cloves. Rego plenty of olive oil and go to the oven to brown.
As for the potatoes, wash them thoroughly and place them in a baking dish. Sprinkles them liberally with salt (do not worry they are not salty) and take them to the oven on high heat, about an hour. You may want to move them halfway through cooking. In the end, cut up one by one onto a cutting board and gives to him a punch. It serves up simple, and each dish put oil or octopus sauce on top, according to taste. Accompany with a salad.
I suggest you put the potatoes in the oven before the octopus, since, being raw, take longer to cook.


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