Cod Stewed in the Oven


Hello today i bring blog tradicional Portuguese dish , very easy to do. Family W. love any dish contain cod and in my country there is 1000 ways to cook it. I hope you like it !!! Look a bit messy but comfort food never look good , the way our nannys cook. Well we are 2016 but dish is vintage piece from Portugal.Thanks for you visit !!!


800 g of desalted Cod
1 red pepper
1 Yellow Bell Pepper
1 onion
100 ml water
4 tsp olive oil
4 large potatoes (1kg)
sweet peppers
2 bay leaves
3 cloves garlic
250 ml of white wine dry
pepper (I used spicy)
1 sausage good quality(tradicional portuguese called alheira)
1 sweet potato (mine had 350g)
Black olives

Preheat the oven 180 ° C to heat.
Peel the potatoes and sweet and regular break the slices, wash the potatoes. Reserve.
Place all ingredients in a big tray,
use my clay tray from home Portugal I’m used to cook with.
Finely chop garlic, cut the peppers strips, peel onion and cut the slices.
Put onion in the bottom of the pan, pot or tray.
In the center put the cod and sausage over cod, potatoes around cod.
On top of all pour olive oil, wine, water, sweet peppers, paprika, bay leaves, garlic, salt
and spicy or pepper.
Place in the oven for 45 min./180ºC.
First half hour I used silver foil on top of the cod to not burn and then the other 15 minutes used to toast the potatoes.
At the end of the parsley and olives before serving.

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Portuguese sausage Pie



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 !!!


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


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.


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.

Logotipo Dia Um... Na Cozinha Março 2016

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Stuffed squid


Hello , today i bring to blog this recipe from my other blog , in portuguese version and is tradicional dish from Oporto too. This one have little effort because you have to clean squid and stuff squid but in end is delicious. I hope you like it.

1 kg of medium or large cells
250 g of peeled shrimp
10 crab sticks sticks
2 onions, chopped
4 cloves garlic, minced
2 boiled eggs
2 to 3 tablespoons (soup) of cooked rice
1 carrot, grated
green pepper
Parsley, bay leaves, paprika and pepper
qs oil
white wine

Make a stew with 2 cloves of garlic and 1 onion chopped. Add the olive oil and bay leaf and let brown. Then add the chopped squid tentacles, a little green pepper into small pieces, grated carrots and shrimp. Simmer.
Then add the chopped parsley and the delights of the sea.
With a fork, crush the previously boiled eggs and then wrap. Add the cooked rice.
With this preparation Fill the squid.
Place in a pan with olive oil 2 garlic cloves and 1 onion chopped. Add 1 bay leaf, white wine and paprika. Add the squid. Cover and cook over low heat.
When the squid are soft, unplug and let ascertain the sauce.
Serve with white rice.

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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.