Chicken with Shrimp and Clams

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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.
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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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Grilled King Prawns

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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.

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Enjoy !!!

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Summer Pavlova

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Hello everyone ,im here for another group challenge on facebook … Dia Um…Na Cozinha theme was pavlova. As you know here in UK and normal to find or pavlova and Portugal had never seen or tasted one pavlova, I’m fa, in love. I think and challenge and pears it is not very easy to make at home without oven decks and ovens with fans because in UK almost everyone has fan, you must open the door for air to circulate and not resonate or end up burning pavlova in mere seconds distraction.
I leave you recipe:

Ingredients:

For the meringue
6 large eggs
300g caster sugar
sea salt 1 pinch

To mount Pavlova:

200 g of fresh strawberries
200g blueberries
1 kiwi
2 slices of pineapple
1 orange
200 ml cream
2 tablespoons caster sugar soup
1 teaspoon extract vaunilha
some fresh mint sprigs, leaves picked

To coulis:
2 slices of pineapple
2 strawberries
1 love
2 tablespoons water

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Preheat oven to 150 ° C / 300 ° F / Gas 2. Place your egg whites in a clean bowl and beat at medium speed until they begin to form nice stiff peaks.

With your mixer still running, gradually add the sugar and a pinch of salt. Turn the mixer to the highest setting and beat for 7-8 minutes, until the meringue is white, bright and smooth. If it feels grainy, beat for a while, taking care not to let the meringue collapse.

Use two trays with parchment paper, a large one and another 20cm circle shape.
One half of meringue, using pastry bag with star tip  12 rosetes and put in the oven tray and shape at the same time.

The rosetes take 40 minutes at 150 ° C / 300 ° F / gas 2. The base takes the form 1 hour at 150 ° C / 300 ° F / 2 gas.
Until the meringues and rosetes stay with slightly golden appearance and are soft in the middle.

To assemble the pavlova, wash all fruit, cut fruit all .Reserve.

For whipped cream whip the cream with vanilla extract and sugar until fluffy whipped cream when you’re ready to throw pastry bag. Reserve.

To couli, pick a food processor put 2 tablespoons water, blackberry, pineapple, mornagos and relar everything until it forms like a hit. Once you’re ready to throw in another bag pasteleiro.Reserve.

To ild pavlova take merengue base on the center of plate, take pastry bag with whipped cream and start at the base of rosetes lie down to glue rosetes to the base, do the same process for the others, so used 7 rosetes.

After the pavlova is mounted, and all rosetes glued fill the medium with the rest of the whipped cream.
Until end the whipped cream. Arrange fruit on top to your liking, so finished, cut the tip of very thin coulis bag with scissors and decorate to your taste, I crossed from one end to another all pavlova.

I used clear glaze and fresh mint to give special touch.

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Healthy burguer

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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 .

 

Ingredients:

Wholemeal buns

Avocado

Purple onions

Iceberg salad

2 limes

5 tsp maio. ligth

white cabage

carrots

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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Cod healthy version

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Today i bring to the blog a version (much) lighter and healthier than the traditional portuguese recipe Bacalhau a Braz . I hope you try this recipe and like it and even cold is good special for summer .

 

Ingredients:

250g of cod, skinned and boneless, soaked

leek 1
carrot 1
1 egg and 1 egg
oil 50 ml
water
salt
chili
thyme
olives 6


Bring to the boil a pan of water. When it boils, add the cod and cook over low heat for about 10 minutos.Entretanto, prepare the vegetables. wash them very well.
Take the branch of the leek and cut it into small pieces. Peel the carrots, grate it into sticks and set aside.
In a nonstick pan, place the olive oil. add the leeks, season with salt, pepper and thyme to taste. add a little water and cook for about 15 minutes.
When cod is cooked, drain the water and add it to the garlic preparation francês.Numa bowl, beat the egg and clear, previously separated from the yolk. Add and wrap the prepared confecionado earlier, still warm.
Sprinkle with grated carrots, arrange the olives and serve.

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