Silvio Abreu
Funchal, Madeira, Portugal
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  • Silvio's Blog

  • Today I won the case on Paypal against the SealifeHits website whose owner is Sigurd Skeie. The upgrade I paid on February 12, 2021 went back to my Paypal account $47.00


    He still has to pay me commissions which are $19.47 but I don't want that money I hope Mr Sigurd Skeie has a happy rest of life.

    Many thanks to Paypal that analyzed my case and gave me reason.

    My advice, avoid this site I mentioned above

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  • Jun 11th 2021 at 10:08 AM
    Breads with Chorizo


    800g unleavened wheat flour
    20g of baker's yeast
    190 ml of water
    1 teaspoon of coarse salt
    2 eggs
    50 ml of brandy
    400g of meat sausage cut into thin slices
    flour to sprinkle



    1. In a bowl, place the yeast.
    Add half the water.
    Mix well with your hands until the yeast is dissolved in the water.
    Add a little flour and knead until it becomes a ball that comes off your hands.
    Cover with a cloth and let stand in a warm place for 1 hour.

    2. After 1 hour, place the remaining water, eggs, brandy, salt and a little flour in the bowl.
    Start to knead and gradually add the remaining flour.
    If the dough starts to get too hard and dry, add a little more water.
    Knead very well until the dough comes off your hands.
    Make a ball of dough.
    Cover with a cloth and leave to rise in a warm place for 2 hours.

    3. Sprinkle the countertop with flour.
    Make balls out of the dough.
    Place the balls on the flour and roll out with the rolling pin in the shape of a rectangle.
    Spread chorizo ​​slices over the dough.
    Roll it into a truncheon shape and close the ends tightly.
    Place the buns on a baking tray that has been dusted with flour.
    If you want, instead of making several loaves you can just make one big one.
    Cover the pan with a cloth and let it rise for another 1 hour.

    4. After 1 hour, place the buns in a preheated oven at 180º and bake for approximately 30 minutes.
    After the breads are cooked, remove and serve.

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  • Jun 10th 2021 at 8:24 AM
    Chicken Risotto with Mushrooms


    350g of rice for risotto
    350g of fresh mushrooms cut in half
    500g of chicken breasts
    40g of bacon
    1 cube of chicken broth
    1.5 l of water
    1 chopped onion
    50g of margarine
    2 chopped garlic cloves
    100g grated parmesan cheese
    chopped parsley q.s.
    Salt q.s.
    Pepper q.s.



    1. Put the water, the chicken broth cube in a pan and season with salt
    Add the bacon, season with pepper and bring to a boil.
    Add the chicken and cook for 15 minutes.
    Add the mushrooms and cook for another 5 minutes.
    Remove everything to a plate and let it cool.
    Reserve the broth.

    2. Cut the chicken and bacon into cubes.

    3. In a saucepan, heat the margarine, onion and garlic.
    Let it cook until everything turns golden.
    Add the rice and let it fry for 4 minutes.
    Add the broth gradually and stir from time to time.
    Cook for 20 minutes until the rice is cooked and creamy.
    If necessary, add a little water.

    4. After the rice is cooked, add the mushrooms, chicken and bacon.
    When it is boiling, add the cheese and mix well.

    Remove from heat and serve on a platter immediately sprinkled with chopped parsley.

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  • Jun 9th 2021 at 8:24 AM
    King Chocolate Cake


    550g of T55 wheat flour without yeast
    9.2g of granulated dry yeast
    150 ml of warm milk
    150g of sugar
    100g of melted butter
    2 eggs
    40 ml of brandy
    40 ml of port wine
    flour to sprinkle
    100 ml of milk
    150g of cooking chocolate on a tablet, broken into pieces
    50g of cooking dark chocolate in a tablet, broken into pieces
    100g of granulated almonds
    1 beaten egg to paint
    3 tablespoons of granulated sugar
    3 tablespoons of powdered sugar
    25g of granulated almonds
    candied cherries
    100g of chila candy
    Quince jelly for brushing
    Cooking chocolate on a tablet to scrape



    1. To the warm milk, add the yeast and stir very well with a fork.
    Let stand for 5 minutes.

    2. Break eggs into a bowl and stir with a fork.

    3. In a large bowl or bowl, place the flour and make a hole in the middle.
    Add some pebbles of salt and place in the center the dissolved yeast, butter, brandy, port wine, 2 beaten eggs and 150g of sugar.
    With your fingertips, start to mix everything with the flour.
    Knead the dough very well and gradually add more flour, until it comes off the bottom.
    Make sure that the dough is not too dry.
    Sprinkle the dough with flour and cover with a cloth.
    Leave to rise for approximately 2 hours in a warm place until the dough folds.

    4. When the dough is ready, make the filling.
    In a saucepan, heat the 100 ml of milk and let it warm.
    To the milk, add the 150g of chocolate in regular tablet and the 50g of dark chocolate.
    Stir with a wire rod until the chocolate melts and becomes creamy.
    Remove from heat.

    5. Sprinkle the countertop with plenty of flour.
    Place the dough in the center and sprinkle it again with a little flour.
    Using a rolling pin, roll out the dough into a large rectangle.

    6. On top of the dough, place the melted chocolate and spread with a spatula.
    On top, spread the 100g of granulated almonds.

    7. Roll the rectangle into a roll like a pie.
    Tuck well so that the filling is inside the dough.
    Join the ends of the roller together so that a crown remains.
    Snuggle well so that the ends are well joined.

    8. Very carefully place the crown inside an oven-baked baking tray that has been dusted with flour.
    Cover again with the cloth and let it take approximately 30 minutes, until the dough rises a little more.

    9. After the dough has risen, brush the crown with the beaten egg.
    On top of the crown, place little piles of chila jam, 25g of granulated almonds and candied cherries.

    10. In a bowl, combine the 3 tablespoons of granulated sugar with the powdered sugar.
    Sprinkle everything with a little water and stir with a fork until the sugar is moistened.
    Finally, sprinkle spoonfuls of the sugar mixture over the dough.

    11. Place in a preheated oven at 180ºC and bake for 40 minutes.
    After the pasta is cooked, remove.

    12. Carefully place the cake on a plate and brush it with the quince jelly.
    Finally, spread chocolate chips over the cake.
    And it is ready to be served.

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  • Jun 8th 2021 at 12:01 PM
    Sangria Of Red Wine


    1 apple cut into cubes, drizzled with ½ lemon juice
    1 orange cut into cubes
    2 sprigs of mint
    1 cinnamon stick
    60 ml of white martini
    60 ml of vodka or brandy
    6 tablespoons of white sugar
    250 ml of still orange soda
    750 ml of red wine
    300 ml of carbonated lime lime soda (7up or Sprite)
    Ice q.s.



    1. In a pan place the fruit, half the sugar, the mint sprigs, the cinnamon stick, the martini and the vodka.
    Mix very well with a spoon.
    Finally, add the red wine.
    Cover and let stand for 5 minutes.

    2. When serving, add the orange juice and lemon lime soda (7up or Sprite).
    Mix it up.

    3. In a jar, place the remaining sugar and sangria.
    Add ice cubes, mint and cinnamon stick.

    If you want, you can add other fruits to taste, such as peaches and grapes.

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  • Jun 8th 2021 at 5:52 AM
    Beef Stew with Spaghetti


    600g of stewed beef cut into cubes
    320g of spaghetti
    1 chopped onion
    4 chopped garlic cloves
    1 bay leaf
    200g of peeled tomatoes
    6 tablespoons full of tomato pulp
    2 carrots cut into cubes
    250 ml of white wine
    1 teaspoon of dried oregano leaves
    black pepper



    1. In a large saucepan, heat 3 tablespoons of oil, onion, garlic and bay leaf.
    Stir and let it simmer a little.

    2. When sautéing, add the meat.
    Season with salt and pepper.
    Stir and fry until the meat is colored.

    3. Add the peeled tomatoes and tomato pulp.
    Stir and cook for 5 minutes.

    4. After time, add the white wine and half a liter of hot water.
    Cover and cook over medium heat for 40 minutes.
    If necessary, halfway through the time, add water.

    5. After time, add the carrot and another half liter of hot water.
    Cover and cook for 15 minutes.

    6. After 15 minutes and when the meat is cooked, add the spaghetti and stir very well with a fork until the dough softens.
    If necessary, add a little more hot water.
    Cook for approximately 10 minutes until the dough is "al dente".

    7. Finally, turn off the heat and sprinkle everything with the dry oregano.

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  • Jun 6th 2021 at 8:39 AM
    Raspberry and Strawberry Mousse


    350 ml of cream
    1 raspberry gelatin package
    125g of raspberries
    500g of strawberries
    2 tablespoons of chopped pistachios
    5 tablespoons sugar masquado
    vanilla essence (optional)



    1. Begin by preparing gelatin according to the packaging instructions, allow it to cool in full without solidify.
    2. Beat the cream along with the sugar until they are firm.
    3. With the help of the wand (or other utensil) reduce strawberries and raspberries, puree. Add the pistachios and mix.
    4. Lastly, pure the fruit puree on the cream and gently joining the gelatin, add the vanilla essence, always stirring.
    5. Take the refrigerator until it is very fresh.

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  • Jun 5th 2021 at 2:36 PM
    Green Salad with Toast and Poached Egg

    Ingredients :

    Diced fresh cheese
    chopped carrot
    Tomato Chucha
    Chopped parsley
    chopped honey cereals
    Seasonings: Salt, Garlic Powder, Black Pepper Powder, Olive Oil
    Toast Ingredients:
    Sliced bread
    Garlic powder

    Poached Egg Ingredients:

    Boil water with salt, garlic powder and oregano



    Green Salad - Chop the lettuce and place it in a salad bowl next to the carrots, cheese, tomatoes, olives, parsley and cereals. After mixing all the ingredients, just season them with the remaining ingredients.
    Toast - Spread the butter and sprinkle the bread with the garlic powder and oregano. Place the toast in the oven until golden.
    Place the salad on a plate and the toast on the side. On these place the poached egg.

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  • Jun 5th 2021 at 10:14 AM
    Chicken with Prawns


    1 chicken cut into pieces
    500g of prawn kernels
    80g of margarine
    1 chopped onion
    3 chopped garlic cloves
    5 tablespoons of tomato pulp
    1 cube of chicken broth
    200 ml of water
    200 ml of white wine
    1 sprig of chopped parsley
    200 ml of cream
    Salt q.s.
    Pepper q.s.



    1. Season the chicken with salt and pepper.
    Mix well.

    2. In a saucepan, heat the margarine, onion and garlic.
    Stir and let it cook.

    3. Add the chicken and let it fry well.

    4. After the chicken is colored, add the tomato pulp, the chicken stock cube and the chopped parsley.
    Stir and add the white wine.
    Cover and let it settle a little.

    5. Add the water and cook for 15 minutes.

    6. When the chicken is tender, add the prawns.
    Stir and mix the cream.
    Let it cook for 5 minutes.

    After the sauce is ready, it is ready to serve.
    You can accompany this dish with white rice.

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  • Jun 4th 2021 at 4:21 PM
    Rabbit With Red Wine


    1 broken rabbit into pieces
    100 ml of olive oil
    1 chopped onion
    2 garlic cloves, minced
    1 bay leaf
    50g cubed bacon
    50g of chorizo cut into cubes
    2 ripe large diced tomatoes
    Minced parsley q.s.
    Red wine q.s.
    Salt q.s.
    Pepper q.s.



    1. Season the rabbit with salt, pepper and stir well.

    2. In a large saucepan, bring to the heat the olive oil, onion, garlic, bay leaf, bacon and chorizo.
    Stir and cook until golden.

    3. Join the pieces of rabbit and let color gain.
    Stir to fry evenly.

    4. Add the tomato and drizzle with enough red wine to cover the rabbit.
    Cover and cook about 25 minutes.

    5. When the rabbit is tender, add the parsley, stir and serve immediately.
    Accompany this dish with fries.

    Preparation time: 40 minutes

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  • Jun 4th 2021 at 1:56 PM
    Cold Melon Pudding


    800g of peeled melon cut into pieces
    200g of yellow sugar
    4 egg yolks
    30g corn flour
    8 sheets of gelatin
    300 ml of milk
    200 ml of whipping cream



    1. In a blender, puree the melon.

    2. Soak the gelatin sheets in cold water for 5 minutes.
    In a pot, mix the cornflour, sugar, egg yolks and milk very well, little by little.
    Finally, mix the melon pulp.

    3. Bring to the heat and without stopping stirring, bring to a boil.
    Before starting to boil, when the cream is thick, add the well drained gelatine sheets and stir.
    As soon as it starts to boil, turn off the heat.
    Let it cool.

    4. Beat the cream until fluffy and voluminous.
    Mix the cold cream with the cream.
    Place in a form previously soaked in cold water.
    If you want, you can also put them in bowls.
    Refrigerate approximately 8 hours until it solidifies.

    5. When serving, rinse the pan in hot water for a few seconds and unmold.
    If desired, decorate with melon balls.

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  • Jun 4th 2021 at 4:48 AM
    Portuguese Pork with Noodles and Shrimp


    650g of cubed pork leg
    400g of fresh or defrosted shrimp
    400g of noodles
    1 tablespoon of lard
    3 chopped garlic cloves
    1 tablespoon of chili paste
    1 bay leaf
    80 ml of white wine
    2 tablespoons of vinegar
    1 chopped coriander sauce
    Salt q.s.
    Pepper q.s.



    1. Season the meat with salt and pepper.
    Add the garlic, pepper paste and bay leaf, split in half.
    Mix everything very well and pour over the white wine.
    Marinate for 30 minutes.

    2. In a pan of boiling water, season with salt.
    Add the dough.
    Stir and cook for 7 minutes.
    After 7 minutes, drain the dough.

    3. In a wide pan, heat the lard and let it heat up well.
    Add the meat well drained.
    Stir and fry very well.

    4. After the meat is well done, add the marinade.
    Mix and add the prawns.
    Let it fry everything.

    5. After the fried shrimp, add the vinegar and stir.
    Finally, add the dough and let it sauté well.

    6. After the dough is well sautéed, add the coriander and mix.
    And it is ready to be served.

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  • Jun 3rd 2021 at 7:34 AM
    Pineapple and Chocolate Cake


    170g of sugar (for caramel)
    3 eggs
    7 slices of pineapple in syrup
    200g of butter
    225g of sugar
    250g of wheat flour for cakes
    100g of powdered chocolate
    50 ml of milk
    zest of 1 lemon
    1 teaspoon of baking powder



    1. Place the sugar in the pan and bring to the heat, when it becomes a caramel point, stir and spread it very well throughout the pan. (Attention, this process should be quick so as not to let the caramel dry before spreading it, you should also be very careful in this task to avoid burns.)
    2. After the caramel has cooled, coat the pan with butter and place 7 slices of pineapple in the bottom of the pan.
    3. Beat the butter and sugar until pale cream.
    4. Add eggs one by one, beating very well between each addition.
    5. Reduce the speed of the mixer to the minimum and add the chocolate and milk, alternately with the wheat flour mixed with the yeast. Slowly beat until the dough is smooth.
    6. Finally add the lemon zest and beat a little.
    7. Place the dough in the tin and place in a preheated oven at 180ºC, after 45 minutes check the cooking with a toothpick.
    8. Once cooked, remove from oven and carefully unmold.

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  • Jun 2nd 2021 at 5:58 AM
    Exotic Lobster Delicious Salad


    2 lobster treats with 75g each
    100g of purple lettuce cut into pieces
    100g of beaded lettuce cut into pieces
    1 small sleeve cut into cubes
    Half papaya cut into cubes
    3 tablespoons of lean mayonnaise
    100g natural greek yogurt
    1 teaspoon of curry powder
    half a file
    Salt q.s.
    Pepper q.s.



    1. In a bowl, mix the mayonnaise with the yogurt.
    Season with salt, pepper, curry and approximately 2 teaspoons of lime juice.
    Stir everything and adjust the seasonings.

    2. In a salad bowl or serving platter, mix the two lettuces.
    On top, spread the mango and papaya.
    On top, place the sliced lobster treats.

    3. Store salad in refrigerator until fresh.
    When serving, accompany with the sauce sprinkled with a little curry powder.

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  • Ingredients:

    180g of ground oatmeal cookie
    70g ground hazelnuts
    Berries of 3 pomegranates
    125g unsalted butter
    400g of fresh spreadable cheese
    300g white chocolate broken into pieces
    200 ml of fresh cream
    2 sheets of gelatin
    150g powdered sugar
    400 ml of fresh whipped cream
    White chocolate to decorate



    1. In a saucepan, place the butter and let it melt over a low heat.
    When it is melted, turn off the heat and add the wafer and hazelnut.
    Mix well.

    2. In a mold with a removable ring and 25 to 30 cm in diameter, place the wafer mixture and simmer well so that it becomes a compact base.
    Place in the refrigerator until the base is stiff.

    3. In the meantime, make the filling.
    Place 2/3 of the pomegranate berries in a blender and make juice.
    Strain the juice in a fine mesh.

    4. In a saucepan, in a water bath and over a low heat, place the chocolate to melt.
    When the chocolate is melted, add the 200 ml of fresh cream and mix.
    Allow to cool.

    5. Soak the gelatin sheets in cold water for 3 minutes.
    In a pan with 3 tablespoons of hot water, dissolve the well-drained gelatin sheets.
    Add the gelatin to the chocolate and mix well.

    6. In a bowl, place the cheese and 1/3 of the powdered sugar.
    Beat until smooth.
    Gradually and while beating, add the chocolate.
    Finally, add 150 ml of pomegranate juice.

    7. Place the cream on top of the wafer base.
    Store in the freezer until the dessert is frozen.

    8. When serving, melt the white chocolate to decorate in a double boiler.
    Spread the melted chocolate on the counter.
    Allow to cool.
    When the chocolate is almost stiff, with the help of the back of a knife, break the chocolate into chips.

    9. Beat the 400 ml of cream until fluffy and bulky.
    Gradually and while beating, add the remaining powdered sugar.
    Beat until it is a very consistent whipped cream.

    10. Cover the ice cream with the whipped cream and smooth.
    Put a knife around the rim and remove it.
    Decorate with the remaining pomegranate berries and the chocolate chips.

    If you do not spend the dessert in one go, store it in the freezer.
    And it is ready to be served.

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  • May 31st 2021 at 7:20 AM
    Baked Chicken Legs with Mustard and Beer


    3 whole chicken legs with skin
    3 teaspoons of dijon mustard with seeds
    200 ml of beer
    1 bay leaf cut in half
    1 crushed garlic clove
    Lemon juice
    1 tablespoon butter
    Chopped parsley
    Salt q.s.
    Black pepper q.s.
    Sauerkraut q.s.



    1. Place the chicken legs on an oven tray.
    Season on both sides with salt and pepper.
    Spread the legs evenly with the mustard.

    2. Turn the meat over so that the skin is facing upwards.
    Add bay leaves and crushed garlic.
    Drizzle everything with a little lemon juice.
    Add the beer and butter.

    3. Place in a preheated oven at 190ºC and bake for approximately 35 minutes.
    Half the time, drizzle the meat with the sauce.

    4. After the roast chicken and the sauce, remove from the oven.
    Sprinkle everything with the parsley.
    Serve the chicken with sauerkraut and accompany to taste with boiled, sautéed or fried potatoes.

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  • May 30th 2021 at 2:55 PM
    Mint Flan


    1 can of condensed milk
    7 dl semi-skimmed milk
    1 dl of mint liquor
    10 sheets of colorless gelatin (18g)
    1 coffee spoon of green food coloring



    Start by hydrating the gelatin sheets in cold water for about 4 minutes.
    Heat 1 dl of the 7 dl of milk ordered in the recipe and dissolve the gelatin sheets previously drained in the hot milk.
    In a bowl, mix the condensed milk with the mint liqueur and the dye and mix well.
    Then add the milk little by little, stirring to mix well.
    Finally, add the milk with the gelatin, stir well and pour into a form to taste.
    Refrigerate for a few hours, unmold and serve.

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  • May 30th 2021 at 7:21 AM
    Bean Rice


    1 small can of cooked red beans (410g)
    200g of needle rice
    1 chopped onion
    2 chopped garlic cloves
    2 bay leaves
    ¼ of 1 red pepper cut into cubes
    1 tomato cut into cubes
    2 tablespoons of tomato paste
    800 ml of vegetable, fish or meat stock according to the main dish
    Chopped parsley



    1. In a saucepan, bring 3 tablespoons of olive oil, onion, garlic, pepper and bay leaf to the heat.
    Stir and sauté until golden.

    2. When sautéing, add the tomato and let it cook until the tomato starts to come apart.

    3. After everything is well sautéed, add the rice and mix well.
    Season with salt and pepper.
    Add the tomato pulp and the entire contents of the bean can.
    After everything is well mixed, add 2/3 of the broth.
    Stir, cover and cook over medium heat for 12 minutes.

    4. After the time has elapsed, add the remaining stock and the chopped parsley.
    Stir and as soon as it starts to bubble, cover and turn off the heat.
    Let stand for 5 minutes.
    After 5 minutes, it is ready to serve.

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  • May 29th 2021 at 4:31 AM
    Savoy Cabbage Broth with Fresh Sausages


    400g of fresh sausages
    1 small savoy cabbage with about 350g cut into julienne
    2 large grated carrots
    125g of dough elbows
    3 tablespoons of olive oil
    1 large chopped onion
    2 chopped garlic cloves
    1 bay leaf cut in half
    3 medium ripe peeled diced tomatoes
    3 tablespoons of tomato pulp
    1 cube of natural chicken broth
    3 cloves of India
    Salt q.s.
    Pepper q.s.



    1. In a saucepan, bring the oil, onion, garlic and bay leaf to a boil.
    Sauté without browning until the onion is glazed.

    2. Add the diced tomatoes.
    Stir and let it sauté a little longer.

    3. When the tomato starts to come apart, add the sausages.
    Season with salt and pepper.
    Stir and cook a little until the sausages are colored.

    4. After the blond sausages, add the tomato pulp, cloves, chicken stock and 2 liters of water.
    Stir, cover and cook for 10 minutes.
    After 10 minutes, when the sausages are cooked, remove them with a fork for a plate and let it cool.

    5. Add the carrot and cabbage to the broth.
    Stir and if necessary add a little more water.
    Cover and bring to a boil.

    6. When the vegetables start to boil, add the pasta.
    Stir, cover and cook for 10 minutes.

    7. In the meantime, cut the sausages into slices.
    After the pasta is cooked, rectify the seasoning and remove from heat.

    Serve the soup with the sausage slices on top.

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  • May 27th 2021 at 9:51 AM
    Shrimp cocktail with pineapple


    4 lettuce leaves cut into julienne
    Arugula leaves
    200g pineapple cut into pieces
    200g of peeled cooked shrimp
    125g mayonnaise
    2 tablespoons ketchup
    2 tablespoons of cream
    1 boiled egg, finely chopped
    2 tablespoons white Port wine
    Tabasco q.s.
    1 tablespoon chopped parsley



    1. Mix the lettuce with the arugula.

    2. In a bowl, mix the mayonnaise, the ketchup, the cream, the white Port wine, a few drops of tabasco, the egg and the parsley very well.
    After the sauce is well mixed, add the shrimp and wrap.

    3. In cocktail glasses, at the bottom, put the mixture of lettuce and arugula.
    On top, spread a little pineapple.
    Finally, add the sauce mixture with the shrimp.

    Decorate to taste and is ready to serve.

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  • May 26th 2021 at 7:46 PM
    Red Fruit Pavlova with Egg Jam


    6 eggs
    260g of sugar
    1 tablespoon of vinegar
    2 shallow tablespoons of cornstarch
    400 ml whipping cream
    125g of sugar
    400g of red fruits
    3 passion fruit
    Vegetal paper
    Butter for greasing



    1. Break the eggs and separate the yolks from the whites.
    Beat the egg whites until they become full.
    Gradually and while beating, add the 260g of sugar.
    Beat until it becomes a shiny and consistent meringue.

    2. Add the sieved corn starch and vinegar to the meringue.
    Wrap carefully with a spoon or spatula.

    3. With a compass, mark a circumference 26 in diameter on the parchment paper.
    Place the parchment paper in an oven tray and butter it.
    With a spatula, spread the meringue over the parchment paper (inside the circumference) and form a nest.
    Take to a preheated oven at 135ºC and cook for 1 hour and 20 minutes.

    4. In the meantime, make the egg candy.
    In a saucepan, bring to the boil 150 ml of water and 125 g of sugar.
    Stir and when it boils, boil for 5 minutes.
    After the time and when the syrup is in the strong pearl point, remove it from the heat and let it cool.

    5. Stir the yolks with a fork.
    Add the egg yolks to the cold syrup.
    Mix well and return to heat.
    Cook over a low heat, stirring constantly until the yolks thicken and without boiling.
    After the egg candy is done, remove and let it cool completely.

    6. Cut the passion fruit in half.
    With a spoon, remove the pulp into a bowl and set aside.

    7. After time, turn off the oven and let the pavlova cool completely inside the oven without opening the door.
    After the cold pavlova, remove.

    8. Whip the cream until smooth.
    Very careful not to break, place the pavlova on a serving plate.
    Cover the center of the pavlova with the cream and smooth.

    9. On top, spread the red fruits, the passion fruit pulp and, finally, the egg candy.
    And it's ready to serve.

    add a comment
  • May 26th 2021 at 2:01 PM


    900g of minced beef
    1 chopped onion
    2 chopped garlic cloves
    250g of fresh rolled mushrooms
    450g of tomato pulp
    100g of margarine
    3 bay leaves
    1 cube of beef broth
    1 glass of white wine
    250g of fresh lasagna dough
    0.5L of bechamel sauce
    200g grated mozzarella cheese
    Salt q.s.
    Oregano q.s.
    Pepper q.s.



    1. In a frying pan, place a spoonful of margarine and the garlic.
    Let the butter heat up.
    Add the mushrooms and sauté.

    2. In another pan, place the remaining margarine, the chopped onion, the remaining garlic and bay leaves.
    Let it sauté.

    3. After the braised onion, add the minced meat.
    Stir everything and season with salt and pepper.
    Gradually add the tomato pulp, the bouillon cube and the white wine.
    Cook for 10 minutes.
    After 10 minutes, add the mushrooms and season with oregano.

    4. Place a little meat on a tray, enough to cover the bottom.
    Spread some grated cheese and place a sheet of lasagna dough.
    Add another layer of meat, a little more cheese and another layer of pasta.
    Repeat the process until the meat is finished.
    The last layer should be made of dough.
    Finally, cover with the bechamel sauce and top with the remaining grated cheese.

    5. Bake between 180º and 200º for 40 to 50 minutes.

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  • May 25th 2021 at 8:50 AM
    Chicken Rice In Oven


    ½ field chicken cut in half
    100g of meat sausage
    100g bacon
    2 small carrots
    2 ripe tomatoes cut into cubes
    2 stalks of celery
    1 onion cut in half
    6 cloves from India
    1 teaspoon of black peppercorns
    2 bay leaves
    320g of rice



    1. In a pan with boiling water, place salt, pepper, cloves, bay leaves, onions, carrots, celery, tomatoes, chorizo ​​and bacon.
    When it starts to boil, add the chicken.
    Cover and cook between 50 minutes to 1 hour until the chicken is tender.
    After the chicken is cooked, remove it with a slotted spoon for a serving dish.

    2. Strain the broth and reserve 800 ml.
    In a saucepan, place the 800 ml of broth and as soon as it starts to boil, add the rice.
    Stir, cover and cook over medium heat until the broth evaporates.

    3. Cut the bacon into thick slices and the chorizo ​​into slices.
    Clean the chicken from skins and bones and shred.

    4. After the cooked rice, spread half on an oven tray.
    On top, spread the chicken and cover everything with the remaining rice.
    On top, spread the bacon pieces and the chorizo ​​slices.
    Take it to a preheated oven at 190ºC and let it brown for approximately 25 minutes.

    5. After the blond rice, remove and serve.

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  • May 24th 2021 at 5:11 AM
    Caramelised banana cake

    Ingredients :

    6 ripe bananas
    200 g of sugar (for caramel)
    180 g of butter
    200 g of sugar
    6 eggs
    250 g of unleavened wheat flour T55
    1 teaspoon of cinnamon powder
    1 teaspoon of vanilla essence
    1 teaspoon full of baking powder
    Butter for greasing
    1 round shape with 30 cm in diameter



    1. In a saucepan, place 200 g of sugar and 150 ml of water.
    Stir and boil until it reaches the caramel point.

    2. When the caramel is dark, pour it into the mold and quickly spread it evenly.
    Let the pan cool and when it is cold, grease it with butter.

    3. Peel the bananas.
    Cut them into slices and spread them on the bottom of the pan.

    4. In a bowl, place the remaining 200 g of sugar and butter.
    If it is too stiff, soften it slightly in the microwave.
    Beat until creamy.

    5. While mixing, add the vanilla essence, cinnamon and broken eggs one by one to the cream.
    After everything is well beaten, gradually add the flour and baking powder.
    Beat just until everything is well mixed.
    Spread the dough over the banana.

    6. Place in the preheated oven at 180 ° C and cook for approximately 35 minutes.
    Before removing the cake from the oven, make sure it is cooked with a toothpick.
    After the cake is cooked, remove it and unmold immediately so that the caramel does not start to solidify.

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  • Ingredients:

    200g of spiral or other pasta to taste
    170g canned tuna oil
    1 small onion, chopped
    1 clove of minced garlic
    180g of fresh rolled mushrooms
    100g of spinach leaves
    2 teaspoons of olive oil
    2 tablespoons of tomato pulp
    200 ml of cream
    Dried oregano leaves
    Salt q.s.
    Pepper q.s.



    1. In a pan with boiling water, add salt and a drizzle of olive oil.
    Add the dough and stir.
    Let it cook according to the time indicated on the package.
    After the pasta is cooked, drain it.

    2. In a wok or in a frying pan, place the remaining oil, onion and garlic.
    Stir and let it sauté.

    3. When stir-frying, add the spinach.
    Sauté a little until the leaves soften.
    Mix the mushrooms.
    Season with salt and pepper.
    Sauté everything until the water is dry.

    4. Add the tuna and the tomato pulp.
    Stir well and cook on high heat for 1 minute.

    5. Add the dough and wrap it very well.
    When everything is very hot, add the cream.
    Wrap everything very well and when it starts to bubble, turn off the heat immediately.
    Finally, sprinkle the dough with the oregano leaves.

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  • May 17th 2021 at 2:44 AM
    Coffee pudding


    8 eggs
    2 cans of condensed milk with 397g each
    4 spoons of soup well full of soluble coffee
    300 ml of milk
    200 ml of cream
    50 ml of whiskey
    Liquid caramel q.b.
    1 form of pudding with capacity for 2 liters



    1. In a little tackle the milk and the coffee.
    Stir with a rod of wires until the milk is warm.
    After the warm milk, remove from the heat and mix the whiskey.

    2. In a bowl, place the condensed milk, the parties and the creams.
    Beat a little and slowly add the milk with the coffee.
    Beat until everything is well mixed.

    3. Line the shape with the liquid caramel.
    Carefully, stick the liquid into the shape.
    Tape the shape and place it inside a wide tacho.
    Pour the water into the tacho without exceeding the form of the pudding.

    4. Lame to bake the preheated oven in the 190 ° C for 1 hour and 20 minutes.
    Before removing, make sure the pudding is cooked with a toothpick.
    After the cooked pudding, let it cool until loving and uncomfortable.
    After the unformed pudding save in the refrigerator until it is fresh.
    After cold is ready to serve.

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  • May 16th 2021 at 8:45 AM
    Cheese Omelet with Garlic and Oregano


    2 eggs
    5g butter
    1 small garlic clove, finely chopped
    50g of grated mozzarella cheese
    Dried oregano leaves



    1. Break the eggs into a bowl.
    Season with a little salt and pepper.
    Stir the eggs with a fork without beating too much, so that the omelet is fluffy.

    2. In a nonstick skillet approximately 20 cm in diameter, place the butter and let it melt over a low heat.
    Add the garlic and let it fry without browning it too much.

    3. After the sautéed garlic, remove it and set aside.
    In the skillet, place the beaten egg and stir lightly with a fork, so that the bottom of the skillet is covered with the egg.
    Over the egg, spread the grated cheese, sautéed garlic and oregano leaves to taste.
    With a spatula, slowly and carefully roll the omelet.

    4. After the omelette is completely rolled, let it simmer for 1 minute on each side so that the inside is well done and the cheese is melted.

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  • Ingredients:

    4 eggs
    1 can of condensed milk with 397g
    125g butter
    100g of sugar
    270g unleavened wheat flour
    1 teaspoon baking powder

    To the roof:

    90g butter
    150g of sugar
    90g chopped walnuts


    1. Start by making the cake.
    In a bowl, beat the butter with the sugar.
    Break the eggs and separate the yolks from the whites.
    Add the egg yolks one by one to the butter cream and the egg whites in a bowl.
    Add the condensed milk to the cream and beat until smooth.

    2. Beat the egg whites until stiff.
    Alternately, wrap the flour, baking powder and egg whites with the cream.

    3. Place the cake dough, in a previously greased and buttered and floured form.
    Take to the preheated oven at 170º and cook for 30 to 40 minutes.
    After the cake is baked, remove it and unmold.

    4. For coverage:
    In a frying pan, bring the butter to the heat and let it warm.
    Add the sugar and stir constantly until it turns a brownish cream.
    Finally, add the walnuts and stir until they start to look roasted.
    Cover the cake immediately and let it cool.

    After the cold cake, it is ready to serve.

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  • May 14th 2021 at 9:35 AM
    Gratin Onion Soup


    600g onions cut in half moon slices
    75g butter
    1 tablespoon of sugar
    50g unleavened wheat flour
    60 ml white Port Wine
    1600 ml of broth (1600 ml of hot water + 2 cubes of broth)
    8 small slices of bread
    Olive oil
    Oregano q.s.
    200g grated gruyere cheese
    Salt q.s.
    Pepper q.s.
    Nutmeg q.s.



    1. In a saucepan, bring the butter to the heat and let it melt.
    Add the onion and stir.
    Add sugar and mix.
    Cook over low heat, approximately 1 hour until the onion is caramelized.

    2. Meanwhile, place the slices of bread on an oven tray and drizzle them with a drizzle of olive oil.
    Season with a few stones of salt and sprinkle with oregano.
    Take to the preheated oven at 220º and let it toast for approximately 10 minutes.
    When the bread is golden brown, remove it.

    3. Stir the onion from time to time.
    When the onion is caramelized, season it with a few pebbles of salt, pepper and nutmeg.
    Add the flour and mix well.
    Gradually and stirring constantly, add the broth.
    When it starts to boil, add the Port Wine and season with some oregano leaves.
    Simmer for 15 minutes.
    After 15 minutes, rectify the seasoning and turn off the heat.

    4. Place the soup in the ovenproof bowls.
    On top, place two slices of bread and drizzle with 1/4 soup ladle.
    Sprinkle with grated cheese, drizzle with a drizzle of olive oil and finally sprinkle with oregano.
    Take to the preheated oven at 250º, approximately 10 minutes, until the soup is toasted.

    After 10 minutes, it is ready to serve

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  • May 13th 2021 at 8:11 PM
    Strawberry Pie and Whipped Cream


    200g of strawberries
    170g of sugar
    3 dl of cream
    6 eggs
    5 tablespoons of flour
    1 teaspoon of vanilla essence
    lemon juice (a few drops)
    butter and flour to grease and sprinkle



    Cut the strawberries into small pieces and reserve some to decorate.
    Whip the cream with whipped cream (place in the freezer 20 minutes before using) adding vanilla essence and a few drops of lemon (to beat more easily).
    Reserve in the refrigerator.
    Beat the egg yolks with the sugar until you get a fluffy, whitish cream.
    Beat the calaras in a firm castor and add the egg yolks alternating with the sifted flour.
    Pour the dough into a tray lined with parchment paper (the tray must be large and rectangular), greased with butter and sprinkled with flour.
    Bake in a hot oven (200ºC) for 20-25 minutes.
    Unmold the dough onto a cloth dusted with sugar.
    Spread one of the parts with a thin layer of whipped cream, sprinkle with the strawberries that you cut into small pieces (these should be evenly distributed throughout the whipped cream) and spread with another thin layer of whipped cream.
    Roll it up carefully, cover with the remaining whipped cream and decorate with the reserved strawberries.

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  • May 13th 2021 at 10:08 AM
    Fried Chicken with Squid and Clams

    Ingredients :

    1 chicken cut into small pieces
    800g squid cut into pieces
    1 kg of clams soaked in cold water, seasoned with salt for 2 hours
    80 ml of olive oil
    6 crushed garlic cloves
    Juice of 1 lemon
    Chopped parsley q.s.
    Salt q.s.
    Pepper q.s.



    1. Season the chicken with salt and pepper.
    Wrap the seasoning well with the meat.

    2. In a large saucepan, bring the oil and garlic to the heat.
    Stir and let it warm up.
    Add the chicken and let it fry until the meat is cooked, approximately 25 minutes.
    Stir occasionally to fry evenly.
    After the fried chicken, remove it to a plate.

    3. Add the squid to the remaining fat.
    Stir and cook for about 10 minutes until they are fried.
    After the squid is cooked, add the chicken again and stir.
    Let the chicken heat up.

    4. Finally, add the clams.
    Drizzle with lemon juice and sprinkle everything with the chopped parsley.
    Stir and cook until the clams open.
    After the clams are open, remove from heat and serve.
    Accompany this dish with french fries or butter rice.

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  • May 12th 2021 at 1:41 PM
    Avocado and lime mousse


    150 g cashews
    2 large and ripe avocados
    3 fresh mint leaves + some to decorate
    60 ml lime (juice)
    4 spoon. honey soup
    qb file (scrape)



    1. Soak cashews for at least 4 hours. Discard the water from the soaking and wash the cashews. Reserve.
    2. In a food processor, add the avocados, without the skin and the core, the soaked cashews, the mint leaves, the lime juice and the honey.
    3. Grind at maximum speed for 2 minutes or until you get a fine cream without lumps.
    4. Add lime zest and wrap, without crushing.
    5. Serve in bowls and decorate with lime and mint zest.

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  • May 4th 2021 at 10:09 PM
    Chicken and mushroom toasts with chèvre


    1 tablespoon. of garlic powder coffee
    1 tablespoon. curry tea
    1 tablespoon. of mustard tea with grain
    1 tablespoon. peanut butter dessert
    ½ spoon. salt coffee
    qb mill pepper
    120 g small chicken breast
    1 c. of cider vinegar soup
    240 g pumpkin, sultanas and walnut breads
    1 c. of oil soup
    200 g rolled mushrooms
    100 g spinach leaves
    180 g chèvre cheese



    1. In a bowl, mix the garlic with the curry, mustard and peanut butter. Season with salt and freshly ground pepper.
    2. Wrap the chicken breast in this mixture and marinate for at least 30 minutes.
    3. Preheat the oven to 180 ° C.
    4. Heat a non-stick frying pan well and place the chicken breast well drained from the marinade, browning on both sides over medium to high heat.
    5. Reduce heat, add the marinade and cider vinegar, cover and cook for about 15 minutes.
    6. Cut the loaves in half, place them on a baking tray lined with parchment paper, with the cut side facing up, and toast in the oven.
    7. Meanwhile, heat the oil in a frying pan, add the mushrooms and sauté over medium to high heat for 2 to 3 minutes. Add the spinach leaves, mix well and remove from heat.
    8. Cut the cheese into slices about 5mm thick, and the chicken breast into thin slices.
    9. Spread the mushroom mixture over the toast and alternately place slices of cheese and chicken slices on top. Take it back to the oven with the grill function on, until the cheese starts to melt.
    10. Serve the rusks drizzled with the chicken sauce.

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  • May 3rd 2021 at 8:57 PM
    Strawberry and mascarpone jam


    2 sachets of strawberry vegetable origin
    300 g fresh strawberries
    700 ml sparkling water and lemon
    120 g mascarpone cheese
    1 cream
    C. whipped cream soup
    fresh mint



    1. Make a dessert sachet according to the instructions on the package.
    2. Then, place six glasses flat on an English cake pan, or in another container that can hold the glasses on the side.
    3. Divide the dessert into four glasses and add half of the washed and chopped strawberries. Take the cold for about 2 to 3 hours until it solidifies.
    4. Then place 500 ml of lemon water in a container and microwave until it starts to bubble. Add the contents of the second vegetable dessert sachet and mix well.
    5. Add the mascarpone cheese and beat well with the help of an electric mixer. Add the remaining sparkling water and continue to beat.
    6. Whip the cream and add it to the mixture. Continue to beat until you get a cream.
    7. Add the cream to the glasses with the vegetable dessert and refrigerate for another 2 hours.
    8. Decorate with whipped cream, with the remaining strawberries and mint. Serve immediately.

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  • May 2nd 2021 at 7:19 PM
    Mushroom and Bacon Risotto


    1 small onion
    1 clove of garlic
    50 g of Margarine
    50 g of bacon in thin strips
    200 g of mushrooms *
    200 g of risotto **
    0.5 dl of good white wine
    6 dl of chicken stock (or water)
    50 g of Parmesan cheese
    * Boleto are the most suitable for being fleshy and tasty
    ** Italian short grain rice.



    Finely chop the onion and garlic clove and sauté it in half of margarine.
    Let it brown slightly and add obacon in thin strips. Wash and chop the mushrooms and add them to the sauté. Let it sauté.
    Add the risotto, wrap and drizzle with the white wine. Let it evaporate a little, stirring, over a low heat. Add the chicken broth, or the water, little by little, as needed, stirring constantly, in an 8-inch motion.
    Season with salt and, when the rice is "al dente", add the Parmesan cheese, grated at the moment. Let it stir, stirring constantly.
    Remove from heat and add the remaining margarine. Continue to stir, always with the same movement in 8 and season with pepper, freshly ground.

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  • May 1st 2021 at 1:25 PM
    Mango and coconut cake


    220 g butter
    320 g of fine white sugar
    4 eggs
    250 g of wheat flour with yeast
    zest of 2 lemons
    50 g dehydrated mango cut into pieces
    50 g of rolled almonds
    50 g of grated coconut
    60 g of Margarine
    170 g of powdered sugar
    1 to 2 teaspoons of vegetable drink
    100 g of mango puree
    lemon juice
    100 g of sifted powdered sugar
    Decoration (optional):
    25 g of dry shredded coconut
    25 g dehydrated mango cut into pieces
    15 g of sunflower seeds
    15 g of pumpkin seeds
    15 g of toasted laminated almonds



    For the dough, add the butter and sugar in a bowl and whisk until fluffy. Add them, one by one, and add the remaining ingredients.
    Put the mixture in a deep 23cm diameter cake pan, greased Margarine.
    Place in the oven, preheated 170 ° C, for about 1 hour and 10 mins or until a toothpick inserted in the middle of the cake comes out clean.
    Unmold and let cool.
    For the syrup, place the sugar and lemon juice in a saucepan over medium heat and stir until the sugar dissolves. Bring to a boil and pour over the hot cake.
    For the filling, mix the margarine, sugar and vegetable drink in a bowl and beat until smooth. Divide the cake into 3 and fill between the layers with this filling and the mango puree.
    Optional: To finish the cake, make an icing by adding lemon juice or water to the powdered sugar until it gets a thick consistency, and spread it over the cake. Decorate to taste with a mixture of seeds, mango, coconut and almonds.

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  • Ingredients

    1.5 kg of whole ribs
    70 g of margarine
    6 tablespoons of “sweet chili sauce” *
    1 dessert spoon of powdered cumin
    1 tablespoon of salt
    1 dl of beer
    1 medium butternut squash
    1 leek
    600 g of medium new potatoes



    Ask the butcher to give a few strokes to the spare piece without separating the ribs.
    Rinse the spare ribs with water to remove any loose bones, dry them thoroughly with kitchen paper and place them on the oven tray.
    Microwave the margarine for 30 seconds and add the chopped garlic clove, sweet chili sauce, cumin and salt.
    Mix well and spread the ribs on both sides with the mixture.
    Drizzle with beer and marinate for at least 2 hours, turning the meat halfway through.
    Turn the oven to 130ºC.
    Peel the pumpkin, clean it from seeds and cut into thick sticks.
    8. Cut the leeks into slices, wash and drain.
    9.Wash the potatoes very well and cut them into segments.
    10.Mix the prepared vegetables, sprinkle with a pinch of salt and arrange them around the meat.
    11.Take in the oven for about two and a half hours, turning the meat and stirring the vegetables several times during the process.
    12.In the last 15 minutes, increase the temperature to 180ºC.

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  • Apr 23rd 2021 at 3:46 PM
    Salmon with colorful vegetables


    360 g salmon loins
    2 c. salt coffee
    2 c. lemon juice soup
    1 c. ginger root tea
    2 c. powdered garlic tea
    qb leaves / branch of dill or fennel
    1 kg potatoes
    350 g carrots
    1 courgette
    200 g mini
    2 celery stalk
    3 shallots
    6 c. olive oil soup
    1 c. sesame seeds soup



    1. Season the salmon with a teaspoon of salt, lemon juice, ginger root and half of the garlic powder. Sprinkle with dill leaves (reserve some) and marinate in the refrigerator, covered.
    2. Preheat the oven to 180º C.
    3. Skin the potatoes and carrots, cut them into slices and place them on an oven tray.
    4. Wash the zucchini and mini peppers, cut the zucchini into cubes and the peppers into large segments or strips, cleaning them from seeds.
    5. Wash the celery stems, trim the bases, remove the stiffest strands and cut them into thin sheets. Peel and cut the shallots into segments.
    6. Add the prepared vegetables to the potatoes and carrots, sprinkle with the remaining garlic powder and season with the remaining salt.
    7. Sprinkle with dill leaves and drizzle with four tablespoons of olive oil. Mix very well and spread on the tray.
    8. Sprinkle with two to three tablespoons of water and bake for about 30 minutes or until the vegetables are tender.
    9. About 10 minutes before the vegetables run out, drain the salmon, place it on another tray, drizzle with the remaining oil, sprinkle with the sesame seeds and bake for approximately 10 minutes.
    10. Serve with vegetables and sprinkle with fresh dill leaves

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  • Apr 22nd 2021 at 10:25 AM
    Walnut and marmalade cakes


    100 g sugar
    150 g butter + 1 c. grease soup
    80 g marmalade
    1 orange
    1 tablespoon. powdered cinnamon soup
    4 eggs M
    150 g walnut kernels
    80 g chilly + 1 c. soup to sprinkle
    1 tablespoon. quince jelly soup
    1 tablespoon. grated coconut soup



    1. In a bowl, mix the sugar with the butter. Add the diced marmalade, half the orange zest and the cinnamon.
    2. Separate the yolks from the whites. Reserve the egg whites and add the egg yolks to the previous mixture. Mix well.
    3. Add the walnut kernels and flour and beat well.
    4. Beat the egg whites and mix in the mixture.
    5. Pour the dough into mini cake pans, previously greased with butter and sprinkled with flour.
    6. Bake, preheated to 180 ° C, for about 20 minutes.
    7. Serve the cakes painted with jam and decorated with more orange zest and grated coconut.

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    1 kg large octopus
    4 cloves of garlic
    2 bay leaves
    320 g new small potatoes with skin
    1 tablespoon. salt soup
    400 g pineapple
    80 g bacon with slices
    4 small fresh squids
    100 g spring onions
    0.5 dl olive oil
    q parsley
    40 g black olives



    1. Cook the octopus in abundant water with a clove of garlic and a bay leaf for about 35 minutes.
    2. Remove, let it cool slightly and cut it into pieces. Reserve.
    3. Wash the potatoes well and cook them in water seasoned with salt until they are tender.
    4. Cut the pineapple into two slices, remove the peels and wrap the bacon slices in the center. Reserve.
    5. Grill the squid and pieces of octopus.
    6. Remove and place the pineapple with bacon and chives on the grill.
    7. Place a stoneware platter on top of the grill and arrange the potatoes that are slightly crumpled.
    8. Add the green onions, the octopus and the grilled squid, sprinkle with the remaining chopped garlic and drizzle with the olive oil.
    9. Bring to a boil and garnish with chopped parsley and olives.
    10. Serve with the grilled pineapple.

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  • Apr 20th 2021 at 7:41 AM
    Watermelon cake


    8 kg watermelon
    8 strawberries
    50 g raspberries
    50 g blueberries
    50 g blackberries
    50 g cherries
    50 g grapes
    mint leaves



    1. Remove the peel from the watermelons and, with the help of an oval container, cut them to obtain three circles of different sizes.
    2. Overlap the circles from the largest to the smallest, fastening from the inside with the help of large toothpicks.
    3. Decorate to taste with the fruits, fixing them with the help of small sticks if necessary. Finish with the mint leaves.

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    ½ spoon. of oil soup
    400 g (2 pieces) steaks from the bullock
    2 spoon. of butter soup
    2 garlic cloves
    60 g shallots
    dry rosemary
    fresh thyme
    2 spoon. of chopped fresh parsley soup
    250 ml red wine
    2 spoon. of balsamic vinegar soup
    150 ml water
    1 tablespoon. salt flower tea
    qb mix of mill peppers
    250 g frozen sliced ​​potatoes



    1. Heat the oil in a frying pan and grill the Angus steaks for about 3 minutes on each side and remove to a plate.
    2. Add butter, garlic and shallots, previously peeled and chopped, and herbs to the same pan. Scrape the steak residues well with the help of a wooden spoon and cook for about 3 minutes.
    3. Add the red wine, balsamic vinegar and water and let it evaporate until you get a consistent sauce. Add the steaks and season with fleur de sel, pepper and fresh thyme.
    4. Prepare the potatoes, following the instructions on the package and serve with the meat.

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  • Apr 19th 2021 at 9:26 AM
    Tuna salad with pasta


    1 eggplant
    1 courgette
    1 red pepper
    1 tablespoon. salt tea + 1 spoon. dessert
    200 g fusilli type pasta or loops
    2 spoon. olive oil soup
    1 can tuna fillets in olive oil
    100 g spinach leaves
    50 g sliced ​​black olives
    q oregano



    1. Cut the aubergine, courgette and pepper into strips. Put the eggplant strips in a colander and sprinkle them with the teaspoon of salt.
    2. Cook the pasta in water seasoned with the remaining salt, drain and rinse with cold water to cool.
    3. Rinse the eggplants in water, drain them, dry them well and sauté them in a non-stick frying pan with a tablespoon of olive oil.
    4. Cook until tender, add the strips of courgette and pepper and sauté for another two or three minutes. Remove and let cool.
    5. Drain the tuna and split it into chips.
    6. Place the spinach leaves in a salad bowl.
    7. In another container, mix all the ingredients, add the olive slices and season with the remaining olive oil.
    8. Stir and arrange over the spinach.
    9. Sprinkle with oregano and serve.

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  • Apr 15th 2021 at 11:33 AM
    Spinach salad with red cabbage


    60 g pitáchio kernels
    60 g (½ units) orange (juice)
    2 spoon. of oil soup
    1 tablespoon. salt coffee
    qb mill pepper
    200 g shredded red cabbage
    170 g (1 pack.) Spinach leaves
    80 g (1 unit) rock pear
    fresh coriander



    1. In a non-stick frying pan, brown the pistachio kernels over a moderate heat. Reserve.
    2. Meanwhile, in a large bowl, mix the orange juice with the oil, salt and freshly ground pepper. Add the cabbage and mix well. Add the spinach leaves and gently wrap them with the cabbage.
    3. Add the pear, previously washed and cut into cubes. Sprinkle with coriander leaves and coarsely chopped pistachios and serve.

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  • Apr 14th 2021 at 7:38 AM
    Eggs in tomatada


    120 g (1 small can) canned tuna oil
    60 g chopped onion
    2 garlic cloves
    1 tablespoon. powdered curry tea
    400 g very ripe tomato leftovers
    40 g green pepper
    50 g red pepper
    1 tablespoon. salt coffee
    qb pepper
    2 eggs M
    q paprika
    1 tablespoon. of chopped coriander soup



    1. Heat two tablespoons of the olive oil from the canned tuna in a saucepan. Add the onion and garlic cloves and sprinkle with the curry.
    2. When the onion begins to brown, add the tomato seeded and crushed, or crushed with a fork, and simmer for about 6 minutes.
    3. Add the tuna, drained and chipped, the peppers into thin strips, the salt and pepper. With a wooden spoon, dig holes in the cooking and lay the eggs there. Cover and cook gently for about 8 minutes.
    4. Sprinkle the egg yolks with a pinch of paprika and sprinkle the cooking with the coriander.

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  • Apr 13th 2021 at 2:11 AM
    Red Fruits Ice Cream


    1 pack blackberries
    1 pack raspberries
    1 pack blueberries
    200 g plain Greek yogurt
    2 spoon. honey soup
    2 spoon. hazelnut soup



    1. Separate 85 g of each fruit variety and crush them together with the yogurt and honey in a blender or with the grinder. Reserve the rest.
    2. Place the preparation in ice cream forms and add the reserved fruits and the chopped hazelnut.
    3. Place in the freezer for 6 hours.

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  • Apr 11th 2021 at 4:59 AM
    Spaghetti Bolognese


    400 g spaghetti pasta
    2 garlic cloves
    10 g celery stalk
    1 onion
    1 tablespoon. of oil soup
    300 g minced beef
    1/2 teaspoon salt
    200 g diced peeled tomatoes
    100 g tomato pulp
    1 tablespoon. of dry thyme dessert
    2 spoon. of grated parmesan cheese



    1. In a pan, cook the spaghetti in boiling water for 8 minutes.
    2. Remove from heat, drain and set aside.
    3. Chop the garlic, celery stalk and onion.
    4. In a non-stick frying pan, sauté garlic, celery and onion in olive oil.
    5. Add the minced veal, salt and cook over medium heat.
    6. Add the diced tomatoes, the tomato pulp and the dried thyme.
    7. Mix well and let it cook for a little while.
    8. Serve the spaghetti covered with the sauce and sprinkle with grated Parmesan cheese.

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  • Apr 10th 2021 at 6:38 AM
    Tuna loins with apple

    Tuna loins with apple


    400 g fresh tuna loins without skin or bones
    qb ginger
    1 tablespoon. salt coffee
    qb pepper
    250 g Starking apples
    300 g red onion
    1 bay leaf
    1 tablespoon. of oil soup
    qb parsley
    1 pack lettuce mixture
    4 spoon. of croutons soup



    1. Preheat the oven to 180º C.
    2. Season the tuna loins with the grated ginger, salt and a little pepper.
    3. Wash the apples very well, remove the core and cut into thin slices.
    4. Peel the onions and cut them into thin slices.
    5. Spread the oil on an oven tray and alternately arrange the onion and apple slices.
    6. Overlap the tuna loins with the bay leaf in pieces. Bake about 20 minutes.
    7. Sprinkle with chopped parsley and serve with a salad of various lettuces mixed with croutons.

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  • Apr 5th 2021 at 10:32 PM
    Rabbit in the oven with potatoes


    1.2 kg rabbit cut into small pieces
    3 spoon. of balsamic vinegar soup
    4 spoon. of seasoning basil and roasted pepper soup
    1 tablespoon. of dry rosemary soup
    2 spoon. of tea salt
    600 g small potatoes
    1 red onion
    200 g bimis
    350 g small portobello mushrooms
    1.5 dl water
    2 half-salt bread
    1 tablespoon. of oil soup



    1. Preheat the oven to 200º C.
    2. Spread the rabbit pieces on an oven tray, drizzle with vinegar, add the basil and roasted pepper seasoning and the rosemary. Sprinkle with salt and mix well.
    3. Add the potatoes, the onion, peeled and cut into slices, the bimis cut in half and the mushrooms. Mix everything, spray with boiling water and bake for 30 minutes.
    4. In the meantime, cut the bread into thin slices diagonally, place them on a tray and brush them with oil. Reserve.
    5. About 5 minutes before taking the rabbit out of the oven, bring the bread to toast.
    6. Serve the rabbit with the toasted bread.

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  • Apr 4th 2021 at 9:55 PM
    Portuguese soup


    150 g frozen diced onion
    3 spoon. olive oil soup
    300 g potato
    300 g pumpkin
    1 mix of vegetables
    1 tablespoon. salt dessert
    50 g couscous pasta



    1. In a saucepan, bring the onion to the heat with the oil.
    2. Peel the potatoes and pumpkin, cut them into cubes and add to the onion. Let it sweat with the pan covered for 5 minutes.
    3. Add the vegetable mixture and season with salt. Sprinkle with boiling water and cook for about 15 minutes.
    4. Remove about 1/3 of the cooked vegetables with a slotted spoon and set aside. Grind the rest with the magic wand until you get a cream.
    5. Add the dough and let it boil another 7 minutes.
    6. When ready, add the reserved cooked vegetables and stir.

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  • Apr 3rd 2021 at 2:07 PM
    Passion Fruit Ice Cream


    12 ripe passion fruit (or ½ can of passion fruit pulp)
    1 l of cream
    150 g of sugar



    Open the passion fruit in half and remove the pulp with the help of a spoon.
    Beat the cream with the sugar until thick. Mix the passion fruit pulp and pour it into an English cake pan. Freeze for at least 4 hours to freeze.

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  • Apr 3rd 2021 at 8:57 AM
    Tricolor pasta with chicken


    200 g chicken breast in strips
    3 tablespoon salt coffee
    1 tablespoon thyme
    1 teaspoon garlic powder
    qb mixture of peppers in mill
    ½ lemon (juice)
    1 tablespoon honey
    1 thin leek
    4 tablespoon olive oil
    100 g frozen peas
    125 g elongated mini tomato
    300 g farfalle pasta
    coriander, basil or fresh mint
    1 tablespoon olive oil
    2 garlic cloves
    250 g plain Greek yogurt
    3 tablespoon fresh cheese spread with aromatic herbs
    3 tablespoon tomato sauce with basil



    1. Season the chicken strips with a coffee spoon of salt, thyme, garlic powder and a pinch of pepper.
    2. Mix well, drizzle with lemon juice and honey and mix well.
    3. Cut the leek into thin slices, wash and drain. Reserve.
    4. Heat half the oil in a large skillet and sauté the chicken strips over medium to high heat until golden. Remove them to another container and set aside.
    5. Pour the remaining oil into the pan, add the leek and peas and season with a coffee spoon of salt.
    6. Cover and let it sweat, on low heat, for about 15 minutes or until the peas are tender. Add the chicken strips and the tomato cut in half and cook over low heat for another 2 to 3 minutes.
    7. Cook the loops in boiling water seasoned with the remaining salt for about 6 minutes or until al dente.
    8. For the sauces, heat the oil in a non-stick frying pan, add the finely chopped garlic cloves, and when they start to brown, add the yogurt. Let it heat over a very low heat, stirring constantly.
    9. Divide the mixture into two portions and add the cheese with herbs to one of them and the tomato sauce to the other. Mix very well and place in two bowls, taking care to keep them warm.
    10. Add the drained dough, but with a little water, to the vegetable and chicken cooking and wrap. Sprinkle with the leaves of aromatic herbs and serve immediately with one of the sauces.

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  • Apr 2nd 2021 at 7:53 AM
    Cherry cheesecake


    8 egg whites S
    ¼ spoon. salt coffee
    180 g powdered sugar
    2 spoon. lemon soup (juice)
    2 spoon. corn starch soup
    500 g pitted cherries
    1/2 cup water
    2 spoon. sugar soup
    1 tablespoon. corn starch soup
    ½ lemon (juice)
    270 g digestive biscuits
    1 tablespoon. lemon dessert (zest)
    70 g unsalted butter
    200 g goat cheese
    500 g mascarpone cheese
    1 packet cream (200ml)
    3 XL eggs
    1 lime (juice)
    270 g sugar
    200 g fresh cherries



    1. Preheat the oven to 150 ° C.
    2. For sighs: beat the egg whites with the salt and gradually add the sugar, lemon juice and cornstarch. Beat until meringue spikes form.
    3. Place this meringue in a pastry bag with a small starry spout. Make small piles on an oven tray lined with parchment paper. Cook in the oven and lower the temperature from 150 ° C to 120 ° C. Leave to cook for 45 minutes.
    4. Turn off the oven and let the sighs cool inside until the next day.
    5. For the sauce: place the cherries, water, sugar and cornstarch in a saucepan. Cook over medium-high heat, until the mixture begins to thicken. Remove from heat, add lemon juice and mix. Beat with the magic wand and set aside.
    6. For cheesecake: first preheat the oven to 160 ° C.
    7. Grind the cookies in a food processor until you get a coarse sand. Add the lemon zest and melted butter and mix well. Spread this dough on the bottom in a way with a removable bottom, with the help of the back of a spoon. Take it cold for 12 minutes.
    8. Place the cheeses, cream, eggs, lime juice and sugar in a bowl. Mix well until you get a thick cream. Pour into the form.
    9. Spread part of the cherry sauce into the dough, making zigzags with the help of a wooden stick. Bake for 40 minutes, or until golden. Turn off the oven, open the door and let the cake rest for another 30 minutes to 1 hour. Chill until serving.
    10. Serve garnished with fresh cherries, sighs and the rest of the sauce

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  • Mar 31st 2021 at 6:53 AM
    Orange, carrot and chocolate cake


    500 g wheat flour
    1 tablespoon ground cinnamon
    1 tablespoon baking powder
    4.5 dl olive oil (+ 3 tablespoons)
    200 g sugar
    200 g brown sugar
    6 eggs M
    2 oranges (zest)
    500 g grated carrot
    50 g sugar
    2 oranges (juice)
    80 g unsalted butter
    1 orange
    1 tablespoon nutmeg
    150 g hazelnut kernels
    200 g cooking chocolate



    1. Switch the oven on using the static function at 150ºC.
    2. Mix the flour, cinnamon, nutmeg and yeast. Break the eggs into a bowl, add 4.5 dl of oil and the 2 sugars and beat well until creamy. Gently add the flour mixture, add the zest of two oranges, the grated carrots, the coarsely chopped hazelnut kernels, and stir everything well. Reserve the oranges to make the juice.
    3. With the remaining oil, brush a round shape about 30 cm in diameter. Cut a circle of parchment paper with the same diameter as the shape and line the bottom; mold a strip of paper and line the side. Brush the paper with the oil and pour the dough into the mold, taking it to the oven for about 2 hours.
    4. Place the sugar and the orange juice (the 2 used for the zest and 2 two) in a saucepan and bring to the heat. When it boils, remove it from the heat and let it cool. Reserve.
    5. Remove the cake from the oven and prick the surface with a toothpick. Spread the syrup on top, until it is completely absorbed. After cold, unmold and place it on a thin wooden board.
    6. Melt the butter over very low heat. Allow to cool slightly and, with a spoon, remove and discard the white film that has formed on the surface.
    7. Melt the chocolate in a double boiler or in the microwave and add the melted butter. Stir with a wooden spoon until a homogeneous mixture is obtained. Remove from heat and continue to stir a few more minutes to lose heat.
    8. Place the already cold cake on a net. Be careful to put a plate underneath to enjoy the chocolate you are pouring. With a spatula, and in light circular movements, spread the icing over the entire surface and sides of the cake. After the icing solidifies, cut the orange into thin slices and decorate the center of the cake to your liking.

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  • Mar 30th 2021 at 1:53 PM
    Squid rice


    500 g frozen squid and cleaned
    300 g tricolor mixture of mini peppers
    1 jar of tomato sauce and basil
    300 g rice
    fresh basil
    1 tablespoon olive oil
    8 dl water
    2 teaspoon salt



    1. Sauté the squid already thawed in a pan with the hot oil for 2 minutes.
    2. Clean the seed peppers, cut them into strips and add them to the squid.
    3. Add the tomato sauce and the boiling water and, once it has boiled, add the rice, season with salt, stir and cook covered for about 15 minutes.
    4. Remove from heat, add basil leaves and serve immediately.

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  • Mar 29th 2021 at 10:13 PM
    Tomato pie with onion


    300 g onion
    200 g leek
    4 table spoon olive oil
    2 garlic cloves
    2 coffee spoon of salt
    qb mill pepper
    600 g tomato with ripe branch
    1 pack chilled shortcrust
    1 dessert spoon dried oregano
    fresh basil
    30 g pitted black olives
    150 g mini mozzarella cheese



    1. Preheat the oven to 180 ° C, using the circulating heat function with the lower grill.
    2. Peel and cut the onions into thin slices for a pan. Do the same with leek. Add three tablespoons of olive oil and bring to a boil.
    3. Add the squeezed garlic cloves and cook over moderate heat for 15 to 20 minutes, until the vegetables are soft and start to brown.
    4. Season with a coffee spoon of fleur de sel and freshly ground pepper. Remove from heat and let cool.
    5. Wash the tomato and cut it into slices about 0.5 cm thick.
    6. Line a pancake with shortcrust pastry and stuff with onion and leek.
    7. On top, arrange the tomato slices on a rosette. Drizzle with the remaining olive oil, season with more freshly ground pepper and sprinkle with the oregano.
    8. Bake for about 30 minutes.
    9. Sprinkle with the remaining fleur de sel, fresh basil leaves, olives and mini mozzarellas.

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  • Mar 28th 2021 at 9:52 PM
    Pistachio and raspberry semi-cold


    40 g + 1 spoon. of salted pistachios soup
    2 eggs M
    4 M gems
    50 g sugar
    430 ml cream
    300 g raspberries



    1. Line an English cake pan with parchment paper.
    2. Chop the 40 grams of pistachios and toast them in a non-stick frying pan.
    3. Put the eggs, egg yolks and sugar in a saucepan and place it over another slightly larger saucepan with boiling water to cook in a water bath. Let the mixture of eggs and yolks cook, without stopping, for 5 minutes or until it thickens.
    4. Remove the egg mixture from the water bath and continue to stir until it cools. Then cover with cling film and set aside.
    5. Whip the cream until thick and wrap it in the yolk mixture.
    6. Add the roasted pistachios and half the raspberries.
    7. Pour the preparation into the pan and place it in the freezer overnight.
    8. Remove from the freezer a few minutes before serving, decorate with the remaining raspberries and the tablespoon of pistachios.

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  • Mar 28th 2021 at 11:03 AM
    Egg whites cake


    8 egg whites
    ½ s. of soup + 125g butter
    ½ s. soup + 200g flour
    250 g sugar
    2 s. baking powder tea
    1 orange (zest and juice)
    1 s. of powdered sugar soup



    1. Preheat the oven to 180º C.
    2. Grease a pan with half a tablespoon of butter and sprinkle with half a tablespoon of flour.
    3. Beat the remaining butter with the sugar until creamy. Add the flour, yeast, juice and orange zest and beat some more.
    4. Meanwhile, beat the egg whites and wrap them in the previous preparation without beating.
    5. Pour the dough into the pan and bake for 30 to 40 minutes.
    6. Serve sprinkled with powdered sugar.

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  • Mar 27th 2021 at 1:33 PM
    Chicken sandwich with egg paste


    100 g shredded roasted chicken
    2 eggs M
    2 s. mayonnaise soup
    1 s. mustard soup
    qb mill black pepper
    50 g watercress
    4 slices of wheat and rye bread



    1. Cook the eggs for 8 minutes in boiling water. After cooked, peel them and chop them into a bowl.
    2. Add the mayonnaise, the mustard and season to taste with pepper. Mix well to form a paste.
    3. Place the washed and dried watercress on two slices of bread.
    4. Spread with the prepared paste, place the shredded chicken on top and finish with another slice of bread. Serve immediately.

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  • Mar 26th 2021 at 3:45 AM
    Caramel cake


    180 g (1 cup of lunch) + 100g of sugar
    5 L eggs
    250 ml semi-skimmed milk
    150 g (1 ½ cup lunch) + 1 s. of soup to sprinkle the superfine wheat flour form
    1 s. yeast tea
    1 s. of butter soup (to grease the pan)
    250 g sugar
    1 s. lemon tea (juice)
    2 s. vegetable cream tea for cooking
    200 ml semi-skimmed milk
    150 g (1 pack.) Laminated almond



    1. Preheat the oven to 180 ° C.
    2. Separate the yolks from the whites. Beat the egg yolks with the cup of sugar until you get a whitish cream. Then add the milk and continue to beat.
    3. In the meantime, caramelize the 100g of sugar so that it becomes blond and add it to the previous preparation, beating well so that the caramel dissolves as much as possible and obtains a homogeneous mass. Add the 150g of flour mixed with the yeast to the mixture and, finally, the egg whites, previously beaten in a castle.
    4. Pour the mixture into a pan greased with butter and sprinkled with flour and bake for 35 to 40 minutes.
    5. In the meantime, prepare the coverage. In a saucepan, caramelize the sugar with the lemon juice. When you are blond, add the vegetable cream and milk, stirring constantly. Add the almond.
    6. After the cake is unmolded, prick with a toothpick and sprinkle with the icing.

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  • Mar 23rd 2021 at 10:27 AM
    Strawberry and peach ice cream


    160 g peach
    90 g strawberry
    100 g raspberry
    400 ml lemon or lime water



    1. Cut the peeled peaches into thin slices and the strawberries also into slices.
    2. Distribute the raspberries in the ice cream molds and crush them lightly.
    3. Then add the slices of peach and strawberry.
    4. Fill the molds with water and place in the freezer for 20 minutes.
    5. Remove, put the chopsticks and place again in the freezer for 3 hours, or until the ice cream is solid.

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  • Mar 23rd 2021 at 7:45 AM
    Sea salad with apple and mayonnaise


    100 g elongated mini tomato
    250 g small lettuce
    70 g celery stalk
    250 g red apple
    150 g delights from the sea
    2 s. of chopped fresh coriander soup
    125 g low salt mayonnaise
    40 g walnut kernels



    1. Wash and cut the tomato into slices and let it drain on absorbent paper.
    2. Wash the lettuce leaves, celery stalks and apples. Dry the lettuce leaves well and cut them into wide strips. Cut the celery stalk into thin slices, remove the apple cores and cut them into small cubes.
    3. Mix everything in a salad bowl, add the tomato slices and the sea delicacies, cut into pieces about an inch. Add the coriander, the mayonnaise and mix everything.
    4. Sprinkle with the walnut kernels, coarsely chopped.

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  • Mar 22nd 2021 at 9:42 AM
    Pineapple pudding and condensed milk


    3 sachets of pineapple vegetable origin
    750 ml water
    200 ml evaporated milk
    1 sachet agar
    100 g cream cheese
    200 g condensed milk
    100 ml cream
    100 g pineapple



    1. Place the pineapple vegetable sachets in a bowl and add 750 ml of boiling water. Mix well.
    2. Pour into an oiled pan. Chill until solid
    3. Pour half the evaporated milk into a small saucepan and add the agar and mix well. Add the remaining evaporated milk and boil for 2 minutes.
    4. When the dessert is solidified, make a white layer with the previous preparation.
    5. Finally, add the cream cheese with the condensed milk Pingo Doce and the cream in a bowl and whisk. Add to the evaporated milk pan and boil for one minute
    6. Pour into the pan and chill until solid (about 2 hours).
    7. Before serving, decorate with the pineapple cut into triangles.

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  • Mar 22nd 2021 at 5:41 AM
    Tuna steaks with tomatoes and peppers


    500 g potatoes to cook
    1 s. of tea salt + 2 c. of coffee
    4 skinless fresh tuna steaks
    2 garlic cloves
    qb mill pepper
    1 large onion
    100 g leek
    3 s. of oil soup
    1 bay leaf
    1 red pepper
    1 green pepper
    1 can tomato pieces
    200 ml tomato, onion and garlic pulp
    ½ coriander sauce



    1. In a saucepan, cook the potatoes with the skin in water seasoned with 1 teaspoon of salt.
    2. Season the tuna steaks with the squeezed garlic cloves, 1 coffee spoon of salt and freshly ground pepper and set aside.
    3. Peel the onion and cut it into slices, as well as leek. Reserve.
    4. In a saucepan, heat a tablespoon of olive oil and brown the tuna steaks on both sides over medium / high heat. Remove the steaks to a deep dish. Reserve.
    5. Pour the onion, leek, remaining oil and bay leaf into the pan. Cook until the onion is soft.
    6. In the meantime, wash the peppers, clean them from seeds and white films and cut them into thin strips. Reserve.
    7. Add the tomato pieces, the tomato pulp and the peppers to the onions and season with the remaining salt and freshly ground pepper. Cover and cook for about 20 minutes over a moderate heat, stirring occasionally.
    8. Pour the onions of peppers and tomatoes over the tuna steaks and sprinkle with the chopped coriander. Serve with boiled potatoes.

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  • Mar 21st 2021 at 8:24 AM
    Pork chops in the oven


    2 kg whole piece of loin pork chops
    1 sweet onion
    30 g honey
    150 g ketchup
    3 s. of soy sauce soup
    3 s. of Worcestershire sauce
    qb dried oregano
    2 s. of tea salt
    20 cl mini black beer
    1 bay leaf
    8 thin sweet potatoes
    8 fresh pineapple slices
    175 g gourmet salad



    1. Preheat the oven to 125 ºC.
    2. When buying meat at the butcher, ask to strike it as if you were going to cut the chops but without separating them. Rinse the meat with water, dry it very well and place it on a deep oven tray.
    3. Peel the onion and grate it in a bowl. Add honey, 50g of ketchup, soy sauce and Worcestershire sauce, oregano, a teaspoon of salt and black beer. Mix everything well and pour over the meat.
    4. Add the bay leaf and bake for about 6 hours. Turn the meat hourly and at the last minute cover the tray with aluminum foil.
    5. In the meantime, wash the sweet potatoes thoroughly and chop them with a fork. Place each potato on a square of aluminum foil and sprinkle it with the remaining salt and more oregano. Wrap the potatoes in aluminum foil and place them in the oven for about 2 hours before the meat cooking time ends.
    6. After 6 o'clock, remove the meat from the oven and the pan. Add the rest of the ketchup to the sauce left over from cooking, mixing well.
    7. Carve the meat and serve it with the roasted potatoes cut into slices, the pineapple in half-moons, and the salad. Serve with the sauce in a separate bowl.

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  • Mar 16th 2021 at 6:11 AM
    Omelet Of Vegetables


    75 g leftover peasant salad with spiced cherry tomato
    3 M eggs
    1 s. of tea salt
    qb pepper
    1 c. of olive oil dessert
    qb chives



    1. In a bowl, beat the eggs, season with salt and pepper.
    2. Grease a non-stick frying pan with the oil.
    3. Put the eggs in the pan, spread well and cook slowly until the base catches.
    4. Place the salad in one half of the egg and fold the omelet over the salad.
    5. Place on a plate, sprinkle with chives and serve immediately.

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  • Mar 15th 2021 at 12:13 PM
    Ginger cake


    150 g + 1 s. of soup to grease with butter
    3 eggs M
    250 g sugar
    150 ml cream
    100 g cranberry jam
    2 s. cinnamon tea
    1 s. powdered ginger tea
    1 s. powdered cloves tea
    1 s. nutmeg tea
    1 s baking soda tea
    ½ s. of tea salt
    1 s. yeast tea
    300 g flour
    100 ml cream
    3 s. of powdered sugar soup
    125 g blackcurrants



    1. Preheat the oven to 175º C.
    2. Melt the butter and set aside.
    3. In a bowl, mix the eggs with the sugar until you get a fluffy mixture. Add the butter, cream and jam and mix.
    4. In another bowl, add the spices, baking soda, salt, yeast and flour.
    5. Gradually add the egg mixture to the bowl with the spices until you get a homogeneous mass.
    6. Grease a pan with the butter spoon and pour the previous mixture into it. Bake for 40 minutes. Remove from the oven, let it cool in the pan for 30 minutes and then place on a mesh.
    7. Make the icing, mixing the cream with the powdered sugar. Lay on top of the cake and decorate with currants.

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  • Mar 15th 2021 at 8:53 AM
    Spaghetti with clams


    2 s. olive oil soup
    2 garlic cloves
    1 kg purified clam
    1 s. salt soup
    300 g spaghetti
    200 g cherry tomatoes
    qb ginger root
    qb coriander
    qb mill pepper



    1. Put a large skillet with the oil and the crushed garlic cloves on the fire and, when it is very hot, introduce the clams.
    2. Cook on a high heat until they open, taking care to shake the skillet from time to time.
    3. Bring a pan of water to the boil and, when it boils, add the salt and add the dough. Let it cook until al dente.
    4. Cut the tomato in half. Reserve.
    5. Remove the shell from the clams (reserve some whole for decoration) and strain the broth left in the pan.
    6. Drain the pasta, add three to four tablespoons of the stock, the tomato, a little of the grated ginger, the clams, a handful of chopped coriander and a little pepper.
    7. Wrap gently and serve immediately.

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  • Mar 14th 2021 at 3:17 AM
    Tomato and basil ice cream


    450 g ripe and greenish tomato
    1 file
    ½ orange (zest)
    5 g grated ginger
    1.5 s. brown sugar soup
    1 s. sugar white soup
    1 s. honey soup
    4 basil leaves



    1. Make a shallow, cross cut on the skin of the tomato and blanch it in boiling water for 30 seconds.
    2. Remove its skin and pass it through the pass-vite into a bowl.
    3. Add the lime and orange zest, the grated ginger, the sugars, the honey and the chopped basil leaves to the tomato pulp and wrap everything very well.
    4. Take the preparation to the freezer for about 2 hours.
    5. Remove, stir with a wire rod, in order to eliminate the crystals, and return to the freezer for about 1 hour.

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  • Mar 13th 2021 at 6:02 AM
    Roasted shank with pineapple


    1.5 kg shank with bone
    5 cloves of garlic
    1 lemon (juice)
    3 s. of tea salt
    ½ cup. of vinegar tea
    1 s. ground pepper tea
    ½ cup. tea water
    1.7 kg (1 unit) very ripe pineapple
    2 s. of butter soup
    2 s. sugar soup
    fresh rosemary



    1. The day before, place the ham in a plastic bag with crushed garlic cloves, lemon juice, salt, vinegar, ground pepper and half a cup of water. Close the bag and massage the ham with the seasoning. Let stand in the refrigerator.
    2. Preheat the oven to 190 ° C.
    3. Line a baking sheet with aluminum foil and grease it with half the butter. Arrange half the sliced ​​pineapple, sprinkle with half the sugar and place the ham on top. Cover the shank with more pineapple slices and put half of the butter cut into pieces, sprinkling with the remaining sugar. Pour the marinade left in the bag over the meat and cover the baking sheet with aluminum foil.
    4. Bake for 2 and a half hours. Open the aluminum foil, stick the shank and see if it is already soft, if not, close the aluminum foil and let it bake for a few more minutes. When it is soft, leave the aluminum foil open, brush with the remaining slightly melted butter and bake in the oven for about 30 minutes.
    5. Serve the shank hot and garnish with rosemary.

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  • Mar 12th 2021 at 3:29 AM
    Spinach, mango and banana ice cream


    150 g banana
    180 g diced mango (frozen)
    4 s. of pineapple juice soup
    1 lime (juice)
    125 ml semi-skimmed milk
    50 g spinach



    1. Put the banana with the mango, the pineapple and lime juices and the milk in a blender. Mix until thick.
    2. Remove ¾ of the previous mixture and place it in the ice cream molds in order to make the tip of the ice cream. Place in the freezer for 10 minutes.
    3. Then add the spinach to the blender and mash again.
    4. Divide the mixture into the molds and place in the freezer for another 12 minutes.
    5. Remove from the freezer and place the ice cream sticks. Chill another 2/3 hours, or until the ice creams are solid.

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  • Mar 11th 2021 at 4:48 AM
    Pasta with fresh tuna and almonds


    3 s. of oil soup
    100 g chopped onion
    390 g chopped tomatoes
    1 s. dry thyme tea
    1 s. of soy sauce soup
    2 s. of cider vinegar soup
    1 s. brown sugar soup
    1 s. mustard tea
    1 s. garlic powder tea
    5 fresh tuna steaks
    500 ml boiling water
    3 s. salt coffee
    500 g fresh pasta tagliatelle
    100 g arugula
    30 g laminated almond



    1. In a pan with half the oil, bring the chopped onion, tomato and thyme to the heat. Cook over moderate heat for about 15 minutes, stirring occasionally.
    2. Meanwhile, in a bowl, mix the soy sauce, cider vinegar, brown sugar, mustard and powdered garlic. Reserve.
    3. Cut the tuna into pieces and season it with the previous mixture. Reserve.
    4. Add the boiling water to the pan with the tomatoes, season with salt and add the dough. Cook for 4 minutes or until al dente. Remove from heat and wrap with arugula.
    5. At the same time, in a non-stick frying pan brown the almond, remove it to a deep dish and crush it coarsely with your hands and set aside.
    6. In the same pan, heat the remaining oil and quickly brown the pieces of tuna on all sides over a high heat. Remove the tuna to a plate and pour the marinade into the pan. When it is hot, pour it over the dough.
    7. In the meantime, pass the tuna through the toasted almond and place it over the dough. Serve immediately.

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  • Mar 10th 2021 at 4:11 AM
    Banana Peel Cake


    4 ripe banana peels
    2 eggs
    400 ml semi-skimmed milk
    S. soup oil
    400 g sugar
    400 g breadcrumbs
    1 orange (zest)
    1 s. of yeast soup
    1 s. butter dessert
    1 s. flour dessert
    1 s. powdered sugar dessert



    1. Preheat the oven to 180 ° C.
    2. Wash the banana peels and beat them well in a blender.
    3. Separate the egg whites from the egg yolks and add the egg yolks to the banana, as well as the milk, oil and sugar. Beat well.
    4. Transfer the dough to a bowl, add the breadcrumbs, the orange zest and mix well.
    5. Meanwhile, beat the egg whites and add them gradually to the dough, as well as the yeast.
    6. Grease a pan with butter and sprinkle with flour. Pour the batter into the pan and bake for about 40 minutes.
    7. Serve sprinkled with powdered sugar.

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  • Ingredients

    4 chicken steaks
    2 dessert spoons of butter
    1 sprig of fresh rosemary
    60 g of broken walnut kernels
    1 tablespoon well filled with honey
    Parmesan cheese
    Salt and pepper flower



    1. Season the steaks on both sides with fleur de sel, pepper and lemon juice.

    2. In a frying pan, bring half the butter to the heat and let it warm.
    Place the steaks and let fry over medium heat for 2 minutes on each side.
    After time, remove the steaks to a serving platter.

    3. Add the remaining butter to the remaining fat and let it melt.
    Add the rosemary leaves and walnuts.
    Stir and let it warm up well.
    Finally, add the honey and a few drops of lemon juice.
    Stir and boil a few seconds until the sauce is thick.

    4. Spread the sauce over the steaks.
    And finally, with a cut of cheese or a vegetable peeler, spread large chips of cheese on top.
    Accompany this dish with a risotto to taste, such as asparagus, mushrooms or red onion.
    The team wishes you a good appetite!

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  • Mar 7th 2021 at 11:00 PM
    Passion fruit pudding


    3 passion fruit

    - 1 can of passion fruit pulp

    - 1 cans of condensed milk

    - 5 sheets of gelatin

    - 2.5 dl of cream

    - 1 teaspoon powdered gelatin

    - 2 tablespoons of sugar

    - 3 dl of water



    Beat the cream until firm, add the can of condensed milk and beat some more, add the seedless passion fruit pulp and stir again.

    Soak the gelatin sheets in cold water until they are soft and undo them in a little hot water (about 1.5 dl), add to the previous preparation and reserve in the refrigerator for consistency.

    Bring 1.5 of water to the heat with a teaspoon of powdered gelatin and boil for about 5 minutes. Cut the passion fruit in half and remove the contents into a bowl, pass the contents through a fine mesh strainer in order to separate the juice from the seeds and reserve some seeds.

    Add the powdered gelatin, passion fruit juice, sugar and some seeds, let it boil for another 3 minutes and then let it cool and place it on top of the pudding for decoration.

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  • Mar 7th 2021 at 6:29 AM
    Malandrinho Octopus Rice

    Ingredients for 5 people:

    1200g octopus
    1 chopped onion
    2 cloves of chopped garlic
    2 bay leaves
    1dl of olive oil
    400g of rice
    1 coriander sauce
    2 peeled tomatoes
    1 glass of white wine
    Salt q.s.
    Pepper q.s.


    1. In a pan, take the octopus to cook, without water and on low heat for 50 minutes to 1 hour.
    The octopus will cook in the water it drops.
    After cooked cut into pieces.

    2. In a pan, make the stew with oil, onion, garlic and bay leaves.
    Let it sauté a little and add the diced tomatoes.
    Let it sauté everything.

    3. Add the rice and let it fry a little.
    Add the wine, the octopus cooking water and approximately 0.5L of water.
    Season with salt and pepper.
    Let it cook for 15 minutes.

    4. Add the octopus.
    Bring to a boil and add the chopped coriander.
    Cover, turn off the heat and let it stand for two minutes before serving.


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