Roast Chicken with Veg. and Sweet Potatoes


Hi today bring to blog recipe easy to do and simple . Thats what we want on Sunday Roasted Dinner to spend with family. i hope you like it , its healthy way =)


1 whole chicken, about 4 pounds

3 tablespoons extra-virgin olive oil, plus more for rubbing

Coarse salt and freshly ground pepper

3 sweet potatoes (about 1 1/2 pounds total), preferably garnet or jewel, scrubbed and each cut lengthwise into 4 wedges

200g brussels sprouts

200g potatoes

1 1/2 teaspoons minced fresh thyme

3 tablespoons Lemon juice

Preheat oven to 200c celcius . Let chicken stand at room temperature 1 hour. Pat dry, then rub with oil and season with salt and pepper. Place on a rimmed baking sheet.

Toss together sweet potatoes, brussels sprouts, thyme, eet potatoes, and oil; season with salt and pepper. Spread around chicken (they won’t be in a single layer). Roast 25 minutes; remove from oven.

Turn vegetables . Return to oven and roast until a thermometer inserted in thickest part of chicken thigh (without touching bone) registers 165 degrees, 25 to 30 minutes more. Let chicken rest 10 minutes. Meanwhile, toss vegetables with pan juices and return to oven, if additional browning is desired, 5 minutes. Serve chicken with vegetables.

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

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Roast saddle of veal


Hello all , wishing to all Hpy New Year full health , love and peace.Today i bring to vlog a classic in every portuguese home , we have too roasted Sunday. Normally every sunday is special dinner , family dinner before the week start .Its not normal find Veal in Uk cuz some places is illegal to get it but in Portugal you can find any shop or butcher. I hope you like it!!!!

1.5 kg Veal Loin
2-3 tablespoon olive oil
4 finely chopped cloves of garlic
3 tablespoons chopped fresh rosemary soup
Freshly ground black pepper hour
1 onion

Quench with some advance meat with salt and pepper, rosemary and garlic, as well as some oil.
Pre-heat the oven to 200ºC.
A container which can go in the oven or in a frying pan(must be iron one), put the remaining oil and bring the meat to high heat until tawny from all sides( seal meat ). This should take approximately 5 to 8 minutes.
In a baking dish, make a bed with the sliced onions, and place the meat on top. Water the meat with fat.
Let cook for about 1:30, this time will depend on the size of the piece of meat. Take care to do well basting the meat.
When ready, transfer the tenderloin to a board, cover with aluminum foil and let stand for 10 minutes.
Serve cut into slices and accompanied by a roasted potatoes and some veggies.

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Spooky Rice


This recipe is scary to bring to your table rice full of dark creatures of the grand atlantic ocean.
If it is delicious, yes, but scary hehe
I wish everyone a Happy Halloween full of candy , trick or treat … Great Spooky weekend.

1 1/2 chav tea rice
12 shelled king prawns
100 gr crumb shrimp
150 gr squid into rings
10 sticks delights of the sea
1/2 red pepper into strips
1/2 green pepper into strips
100 gr broccoli
1 onion chopped rock
2 cloves minced garlic
Chopped parsley
1 bay leaf
100ml white wine
salt and pepper
olive oil

Make a stew with onion, garlic and olive oil over low heat.
Some 2-3 minutes then add the peppers and bay leaf.
Stir and let it cook.
Add peas and squid, white wine, stir and add some water.
Cook about 10 min.
Add rice and hot water (in a proportion of about 1 to 3 rice water) if necessary add more hot water during cooking.
About 5 minutes then add the crumb shrimp, prawns, sea delicacies.
Wrap the parsley and cook about 5 minutes more.
Turn off the heat and serve hot.

Accompanied with garlic bread =)

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

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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.


This Lightly Sparkling Sauvignon Blanc is bursting with gooseberry, passionfruit, fresh citrus, and melon aromas. The wine is vibrant, clean and crisp, with a lingering sparkle in the mouth. The small delicate bubbles of this frizzante style wine enhance the citrus and gooseberry flavours.

It is not easy to tell your Dad that you are quitting a career in carpentry to try your hand at making wine. But in 1961, at the age of 21, that’s exactly what Sir George Fistonich did. He leased five acres of land from his father, planted one acre with grapes and started making wine under the name ‘Villa Maria’ which he chose because his friends thought it sounded European.


Prosciutto and watercress Bruchetta


Hello everyone we are here to challenge this month which was bruchettas the group Day One … In The Kitchen,

The word “bruschetta” has its origins in central Italy, and is a slice of toasted bread.
Toasting the bread on the grill gives you a special fragrance, but with an oven or a chicken you can get the same good result.
It is believed that the food this poor man was born as a snack for the workers in the fields. It was prepared with homemade products, sometimes moldy, and seasoned with olive oil, garlic, salt, pepper and tomato.
These are the basic ingredients of bruschetta. However, today, the ways of preparing it and variations in circulation are truly endless.
For proper preparation of bruschetta is necessary slightly the surface of the bread grid, taking care that remains soft inside. Tuscan bread with its large loaf and square often lends itself particularly well because it can be easily sliced.
These should be fairly thick, surrounded by a very hard crust, but crisp, with a soft crumb, white, and small and regular cavities (adequate to absorb the oil). These one Grilled time, although well seasoned with olive oil, will be tough and easily managed. It sa bread that stays good for a long time and so it is ideal to be used to prepare this dish, even if it is not freshly baked. If you consider that, in the past, especially in very poor rural areas of Italy, often, one had little more than that, it is understandable as bruschetta became often a full dinner and not just a snack or appetizer.


1 cibata
Black olives
White sesame seeds
Crutons (these are homemade)
Pesto (and also homemade)

To start toasting the bread on both sides, then remove and cool and brush with olive oil and oregano. Book, pick up the black olives and the robot with spoon of olive oil, until a paste spread the slices of bread
Wash watercress.
Catch in properly seasoned ja bread slices and cover with olive paste, make then a watercress bed covering gently with a thin slice of ham.
Sprinkle with sesame seeds and use pesto to taste.
Also used for the decoration crutons who then put income in another post.
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