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.


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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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

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.

Logotipo Dia Um... Na Cozinha Julho 2016

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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.


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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Strawberries Salad


Hello everyone , today i bring to blog easy simple salad to celebrate first day of spring , it was beautiful out there , sunshine in northern ireland last until 19:00 . It was bit cold but it was nice to see all people leave they re houses  to enjoy lovely wheather. I love Spring and i love Summer but Autumn too and winter every seasons have they re beauty.


1 full lettuce
1purple onion
50g black olives
5 big radish
5 big strawberries
2 lemons
1tsp balsamic vinager
2 tsp olive oil (good quality)
juice of 1 lemon

To prepare this salad is simple and easy , first wash all veg and fruit.
Slice lettuces, onions, radish and rest veg and fruit in big bowl a decorative one if you have,
for the taste and sauce in mini bowl add vinager, lemon of 1 juice , salt and 2 tsp olive oil =)
But before serving squeeze the other lemon on top .

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Healthy burguer


Hello , after long period time start orgize myself again . Today i bring to blog healthy , pratical and fast for lunch. I hope you like it , we love it , is a stay menu in my family . I use fresh ingredients and the ones we like from avocado to purple onion, lime juice , iceberg salad , wholemeal buns .



Wholemeal buns


Purple onions

Iceberg salad

2 limes

5 tsp maio. ligth

white cabage


4 chicke breast

2 tsp paprika

salt and pepper as you like

Lets start to wash all veg. and marinate 4 chicken breats with salt, paprika and peppes and slice all in stripes.Get bowl and miz white cabbage with carrots washed and slced and make nice cowslow keep aside.

Get pan and put on heat soon is very warm put all chicken in strips for cooking, for about 25 / 35 minutos dont forget to move sometimes or could burn, when finish leave to cool down.

This is fun part and can do in table with kids and gather all family together , with all veg different bowl washed and sliced now build up your buguer.

Open all buns and start iceberg lettuce , cowslow, onion , chicken, avocado loads as we love it, iceberg lettuce agin and cowlow and close with top bun and its ready .

You can add anything you like or any sauce etc its fun and delicious.

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Dragon Fruit Salad


Hello everyone, i hope you all have great week with many blessings or dreams come true . Today i bring to blog a Monday Salad , simple and delicious and low calolrie . All ingredients can be found in market , please always choose fresh  , taste better . I hope you like it.. This week i bring you salad completly different with dragon fruit and i love it .


1 Red Pepper
1 Carrot
1 Avocado
40g Radish
1tsp Sesame seeds
1tsp Chia seeds
100g Mozarella pearls
1 tsp Goji berries
1tsp Olive oil
1Lime juice
1Dragon fruit

Wash lettuce, cut it, wash radishes,pepper, carrots too, cut avocado too long but thin strips, open dragon fruit and slice thin layers, set a side .

Let’s take all ingredients and mix it with a forceps, add lime juice , olice oil, chia seeds and goji berries and mozarella pearls and dragon fruit , carefull is fruit very delicate and soft but delicious.

Season with salt to taste.

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Avocado salad with grilled turkey strips


For good start this week i bring to my blog a simple recipe , healthy and delicious .

Everyone needs good detox after weekend lol you know eating good roasted dinner with good wine , but this will make another post , another recipe . I hope you like it , same way my family did =)


2 limes
1 carrot
1 avocado
1 red onion
2 fresh turkey steaks (180g)
75g radishes
100g black olives
100g of peanuts
50g nuts from Brazil

Start to bring pan and heat , very well . When is hot drop pinch of salt and all nuts let them toast , get that smell in your kitchen . Wash all veg. very important before do anything , ready to use.

Slice carrots with help of piller , slice onion , radishes the way you like it .

When nuts ready , remove them to wood board and with nice , slice them all big pieces , small pieces to give salad crunchy bite .

keep pan of fire and put 2 turkey steaks to grill , pinch salt, pinch pepper and lime juice from one side , keep other half for dressing.

Turkey steaks are ready good , remove and lets gonna plate salad =)

Big bowl add all veg. , half lime left juice all over salad , 2 spoons olice oil and pinch salt and move all veg. .

Transfer for presentation plate and decor with slice turkey steak with nuts and black olives .

Enjoy and thank you for visit .