Starers ( Octopus)

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Hello everyone, here I am on January 1, 2017 to participate in one more challenge =) in which theme were entries in the group Day One … In the Kitchen! These were made for a snack during the holidays between Christmas and New Year because they were 2 weeks at home lol eating and drinking =) Very simple because these days people want and rest and enjoy all time with family at the foot of the fireplace or sofa =)
I hope you enjoy!

Octopus salad
Ingredients:

1 large octopus (mine had almost 3kg given for 2 times)
2 onions
1 bunch of fresh parsley
Olive oil q.s.
Vinegar q.s.
Fine salt q.s.

Cook the whole octopus in a pressure cooker, with 1 onion cut into large pieces.
When it starts to boil, let it cook for 20 minutes.
After being cooked, it is allowed to cool and then cut into pieces.
Reserve yourself.
Meanwhile, put a generous amount of olive oil in a container, a little vinegar, a pinch of fine salt, the sprig of parsley (chopped), the other onion (cut into small pieces) Mix it all very well.
Finally, this preparation is added to the cooked octopus and mixed well.

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Portuguese sausage Pie

 

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Hello, today i bring to blog new recipe from my country Portugal and participate in new challenge in Dia Um … Na Cozinha  . I choose Alheira its portuguese tradicional sausage homemade and i add some black olives too . I hope you enjoy !!!

Ingredients:

1 small onion;
2 cloves of garlic;
0.5 dl olive oil;
1 cooked sausage;
2 tablespoons pitted black olives;
1 dl of white wine;
1 egg;
2 chicken breasts;
Salt, pepper and butter qs
5DL milk
40g margarine
40g flour
salt
pepper
Nutmeg

Preparation:

Finely chop the onion, the garlic cloves and fry them in olive oil.
Pique also sausage, chicken breasts and add it to the stew, as well as olives.
Season with salt, pepper and cook, involving well.
Drizzle with the wine, let it dry and book prepared, letting it cool down.
In a pan put the milk to heat up.
In a pan put aside margarine to melt.
Add the flour and stir until well wrapped, cook for 2 minutes.
Add the milk gradually stirring vigorously not to get lumps.
Simmer 8 minutes.
Season with salt, pepper and nutmeg and add sausage, chicken all finely chopped olives with the bechamel sauce.
Grease forms for pies with butter.
Roll out the pastry and line the muffin cups, reserving a portion of it.
Fill them with braised sausage and cover them with the reserved dough.
Brush it with beaten egg and take them to the middle of the oven at 180 ° C for 20 minutes.
Remove and serve hot or cold pies.

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For dough:

500g flour
200g margarine
2 eggs
water q.s.
qs salt
qs pepper
Nutmeg qs
Flour for dusting

Knead well margarine 200g with 500g flour.
Season with salt and nutmeg.
Add the eggs and gradually add the water required to take off mass of background.
After all well kneaded, cover with a cloth and let stand 1 hour.

Sprinkle the counter with flour and place the dough in the center.
Sprinkle with flour and knead until leaving necklace in hand.
This stretch and ready to use.

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Prosciutto and watercress Bruchetta

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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.

Ingredients:

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

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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