Recipe of the day 03-12-2017

 Recipe of the day 03-12-2017

"When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about." Thomas Keller. Have you ever stopped to consider what relationship you have with food? We don’t often think that we even have a relationship with food, and yet we do, and it’s pretty intimate. Eating is one thing, besides breathing, that we all do from the day we are born until the day we die. From culture and energy, to art, science, the economy, national security, the environment, and health, everything is connected through the power of food, and we need to start giving it the attention it deserves. While food always seems to be part of the problem, we need to start seeing food as the solution. Food used the right way can end hunger. Food used the right way can help fight obesity and malnutrition. Food and the right farming practices will create employment in the developing world where it is needed most. Food when prepared the right way can help improve the environment. Food can be the answer. Try today’s recipe of the day tecipe. it tastes fantastic“The greatest dishes are very simple.” Do leave your comments! thanks a lot.

Bifanas de porco (Pork steaks) with spaghetti.

My Aunt Fernanda came up with this recipe when I was a child. It was the only way I would eat pork steaks. its funny but true. Tasty pork steaks are cheap, cheerful and easy to cook with. Serve them braised in a fruity sauce, spiced with fresh herbs.delicious and packed with healthy ingredients.

To make spaghetti the right way al-dente, starts, simply enough, with the pot itself. Boiling pasta would appear to be a task that even non-cooks could complete; it seems so ridiculously basic. I’m sure that Italian chefs must know something a lot of people don't. In Italy, they serve noodles (rigatoni, farfalle or any other pasta) tender, yet with a pleasant, slightly chewy texture. The very centre is ever-so-slightly underdone (that's the pasta's "soul," as an Italian chef once explained. Any noodle, whether long or cut, will expand when it cooks. So, if it barely fits into the pot when you add it, it's going to be way too packed once it's been bubbling away for a few minutes. The crowded situation is bad. First, a low water-to-pasta ratio means it's going to take longer for the water to come back up to a boil once the pasta is added. Rapid boiling is good; it bounces the pasta around and prevents sticking, so the water can permeate the dried pasta (right to its soul, of course). Second, as the pasta cooks, it releases starch. A small amount of water won't let that starch dilute enough, and the finished pasta will have a gummy texture, decidedly not al dente. Select a pot that holds at least 2 litres of water Fill it about 3/4 of the way with water for 500g of spaghetti. When the bubbles are coming fast and furious, salt it well (it should taste like the ocean) and gently pour in the pasta. Stir occasionally, for the first two minutes, this is crucial, since that's when the pasta is mostly likely to stick to the bottom of the pot and itself. As for timing about nine minutes.

Firstly let’s cook the spaghetti, for this recipe I use 250 grams for two people it’s really sufficient. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well.Toss with 1 tablespoon of olive oil, and set aside. Buy pork shoulder cut steaks at the butcher and ask him to cut them not to thick. Season 4 pork steaks on both sides with salt and pepper. Place a frying pan on the stove add extra virgin olive oil also choped onion and 2 cloves of garlic, let them soften a bit and add the pork steaks. When meat and starts to stick a bit, add one cup of water and one cup of white wine (the wine is my idea, my aunt Fernanda did not use wine on this recipe), after five minutes add thyme, sage also choped parsley and coriander. another five minutes and add two table spoons of mango jam a bit more of water stir untly sauce is slightly thick. Remove from stove. Place spaghetti in a previously oven warmed serving dish and place pork steaks with the sauce on top, sprinkle a bit of parmesan cheese. 

This dish was really a pleasure to make it bought back a lot of memories. Well friends, cook, try my new recipes, learn from your mistakes, be fearless, and above all have fun. I await your coments and feed back.

Tip of the day 03-12-2017

Today’s tip is directed at all adults that enjoy cooking with young family members, it’s very important to be aware that: "children should never be left alone in the kitchen!"

I always transmit to all my friends and family that cooking is fun, but kitchen safety is my top priority. When my nephew Lourenço was just 4 years old he already wanted to help me in the kitchen. From that tender age I started making him aware that there are many pieces of equipment and hazards in the kitchen that can be extremely dangerous. Sharp objects like knives, the hot plate, the oven, electrical appliances, etc. Important to transmit to the young ones: Before beginning any activity they have to get an adult's permission to work in the kitchen. If the recipe uses knives, the stove, or other kitchen appliances, it’s extremely important that they must have some adult help. There are things that adults use in the kitchen  that seem simple to operate, but once seen in operation they will be surprised by how difficult they actually are. By having the adult assistant around, they can avoid surprises, its important to stay safe, and have fun whilst cooking.

Lourenço was taught from a very young age, that the top rule in my kitchen is to always wash hands with soap and water immediately before beginning the preparation of any recipe. This is especially important for recipes that involve touching the food directly, like kneading dough or mixing ingredients by hand. Hands must also be  washed before and after handling raw meat, poultry, egg, and fish products because these foods can contain bacteria. I always joke with Lourenço and say: “You don't want that bacteria getting on your hands because then they could end up in your mouth — yuck!”

I hope you enjoyed the tip of today and do tell your young ones that: "Cooking is an art and it takes time and practice to learn how to do it." please send me your comments .

Recipe of the day 02-12-2017

Recipe of the day 02-12-2017

“The doctor of the future will give no medicine, but will involve the patient in the proper use of food, fresh air and exercise.- Thomas Edison” Let's face it, food is a part of our everyday lives. We eat it, we dream about it and we spend our money on it. There are literally so many ways you can make and eat food. It's true that food is not simply organic fuel to keep body and soul together, it is a perishable art that must be savoured at the peak of perfection. But cooking is best approached from wherever you find yourself when you are hungry, and should extend long past the end of the page. There should be serving, and also eating, and storing away what's left; there should be looking at meals' remainders with interest and imagining all the good things they will become.What more can I say? Food is there for the highs and the lows in life, so pull up a chair. take a taste, to eat is a necessity, but to eat intelligently is an art. Join me in the preparation of today’s recipe of the day. Life is so endlessly delicious. Do leave your comments! thanks a lot.

Baked Cod Fish with Spinach.

When you cook something with spinach as a primary ingredient, you are creating a health conscious dish. For more than 30 years of my life I never enjoyed the taste of spinach and actually it was Luisa that slowly started to influence the use of this fantastic vegetable into our meals, the result was that I started to introduce it to many of my dishes. Cod is a delicate fish, so spinach complements its flavour. The only two major requirements for making today’s recipe are cod fillets and spinach. Beyond that, you can create a distinctive sauce that will further enhance the taste of both the of the key ingredients.

Wash 600 grams of fresh spinach under running water. Let the spinach sit in a colander for several minutes to drain. Place the spinach in a skillet on medium heat. Stir the leaves with a wooden spoon as they cook, to avoid scorching. When the spinach wilts, transfer it back to the colander to drain. Spread the drained spinach along the bottom of a baking dish and reserve. Place two medium size fillets (more or less180gm each) of desalted cod fish in a pot. Add 300ml of milk and 150ml of water and a pinch of nutmeg, boil for around 7 minutes. In the mean time peel a onion, one garlic clover and sauté in Extra Vigin Olive Oil together with a bay leaf in a frying pan. Remove Cod Fish from pot and place in baking dish on top of spinach, so that they fit quite snugly in a single layer. In a bowl, place 1 tbsp Extra Vigin Olive Oil, 200ml milk add the sauted onion and garlic, thyme sage also choped coriander. mix well. Empty contents of bowl into baking dish, then grate over lemon zest, to finalize sprinkle with breadcrumbs to cover cod fish slightly. Heat oven to 220C , bake for 10-12 mins until the fish is moist and flakes easily when tested. 

Well friends what else can I say; this is a superb recipe for a saturday lunch, I hope you enjoy I loved it.I await your feed back.

Tip of the day 02-12-2017

A part of good kitchen organization is planning and preparing for kitchen safety. With today’s tip I hope to keep you and your family safe in the kitchen.:

Handling Knives: (1) Always cut away from your body when using a knife. It can slip and cut you, (2) Always use a cutting board, (3) Protect your counter tops, (4) Keep blades sharp, (5) Keep knives clean (including handle) – slippery handles can cause injuries, (6) Don’t put knives in a sink of soapy water – they may not be seen and accidents can occur, (7) Wash and dry carefully keeping sharp edge away from your hands, (8) Always lay them flat, never on the back or edge, (9) Don’t attempt to catch a knife as it falls – better it hits the floor than cut your hand, (10) Wash knives with warm soapy water after each use. Finally if you want your kitchen knives to stay sharp as the day you bought them, never put them in the dishwasher as the heat, moisture, detergent and rattling of machine can chip or blunt them. Enjoy your saturday.

 

 

 

 

Recipe and tip of day 01-12-2018

Recipe of the day 1-12-2017

As from today I'll share every weekday one of my favorite seasonal recipes as the recipe of the day. Old or new, easy or challenging, from main dishes to dessert, each day's recipe is something different and inspiring. I Remember cooking in the kitchen with my Aunt Fernanda and she used to say: "that good people allways share things with their neighbours and friends and that cooks are good people."  Now's the time to share that favorite family recipe. If people didn’t share recipes, what would I cook? I started to wonder, where do I stand on this issue? Do I believe in sharing recipes? and the answer is yes. So here I am, sharing with you, do follow me and find out what is new. Do leave your comments! thanks a lot.

Rabbit rice with herbs.

Rabbit rice goes down as favorite at our house!  Im sure that when you try it you’ll be getting rave reviews at the dinner table. If you've never made rabbit before, this is the ideal recipe to start with. Utterly simple and delicious, it's home cooking at its best. Rabbit rice is just another great recipe to show how versatile and delicious rabbit meat is! 

Wash the rabbit and cut it into pieces. Peel and chop the onion and garlic cloves. Wash the tomatoes, remove the seeds and cut into cubes.  Place a frying pan on the stove add extra virgin olive oil, the onion, the garlic and let it braise.  Add the rabbit pieces and allow it to brown, stirring occasionally. Season with salt and pepper, add the tomatoes allowlet it sauté. Add white wine, thyme, marjoram, rosemary, sage and bay leaves and  cook until reduced.  The following step is to add about 3.5 dl of water, bring to a boil, add the rice and cook, stirring occasionally, until the rice is al dente, let stand a for a while covered and then serve. I’d love to hear how you liked this recipe or any of the recipes from my site. Send me a message!

Tip of the day 1-12-2017

Also as from today I'll share every weekday my tip of the day. Each day's tip is something different and inspiring. Do follow me and find out what is new. Do leave your comments.Now that Christmas season is upon us, cooking inevitably means a messy stove top. The following is my tip on how to clean Glass stovetops.

Allow the stove to completely cool before you do anything. Remove any debris from the burner with a silicone or plastic spatula. I prefer spatulas for this task as they are flexible and safe. Single edge razor blades or anything else sharp may scratch the glass-top surface. To remove burned-on food and stains, I suggest using baking soda. Sprinkle baking soda directly over the stained area and add a bit of water to make a paste. Leave a warm, damp cloth on top of the spot and let it sit for 30 minutes. Then try to wipe the spot clean. If the spot is really stubborn, add a few drops of distilled white vinegar to the baking soda. That should do the trick.

Warning: Some people use white eraser sponges for extremely tough burn marks. These do work, but my advise is that you use with caution as this substance is like micro fine sandpaper and can scratch the surface if you’re not careful. Now enjoy my recipe of the day, stay on my page and forward your comments please. Happy Christmas to all.

 

 

 

Todays meal and cooking tips