Pork and clams Portuguese style

Want to impress your guests? Try this flavourful combination of pork and clams, and nobody will be disappointed.

Pork and clams Portuguese style

Ingredients 8 pax
1,5kg baby pork leg
300gr pork fillet
01nos medium size red bell pepper, brunoise
01nos medium size yellow bell pepper, brunoise
01nos medium size yellow onion, chopped
03nos minced garlic clove
50ml dry white wine
500gr fresh clams
10ml EVO oil
Salt & pepper to taste
Chopped parsley to garnish
Pork marination:
100gr red pepper sauce (recipe below)
02nos bay leaves
02nos clove garlic, peeled and crushed
50ml dry white wine
Salt and pepper
Combine all ingredients together.
The night before marinate the pork leg and fillet in the marination.
Cooking day.
Purge clams in salty water for 30 minutes. Change water and repeat other 2 times.
Steam clams for 8-10 minutes or till all clams are fully open.
Pass the liquid trough a sieve, to make sure there is no more sand in the liquid.
Keep clams and liquid aside till need it.
In a non stick pan heat evo oil till hot.
Add garlic and onion to the oil and let it sweat for few minutes.
Remove pork from marination, keep liquid aside.
Add  pork to the pan and let it cook till nicely caramelised, 8 to 10 minutes.
Add white wine and let it evaporate.
Add bell peppers and liquid from marination.
Reduce heat to minimum and braised for 2 hour.
Add clams, with their liquid, to pork and braised for another 10-15 minutes.
Garnish with chopped parsley.

Red Pepper Sauce

500gr roasted bell pepper, peel it.
40ml evo oil
1nos glove garlic
1/2 lemon juice
10gr parsley
Salt and pepper to taste.
Blend all ingredients together.
Make extra and use it in salad or sandwiches.
Hope you will enjoy this recipe as much as we do.

Zucchini flowers and eggs

Happy summer amazing friends.

What do you like to cook during hot summer days? I enjoy easy, light and fast meals and Zucchini flowers and eggs is the perfect meal to enjoy during hot summer days. The best part of this meal is that is ready in under 30 minutes….so give it a try, and don’t forget to let me know what you think.

 

Zucchini flowers and eggs.

Ingredients for 5 pax
750gr baby zucchini with flowers
5nos eggs
10ml evo oil
2nos minced garlic cloves
Chopped parsley to garnish
Salt and pepper
Remove flowers from baby zucchini.
Wash and dry flowers.
Wash zucchini and cut in 3 slices.
Heat evo oil in a non stick pan.
Add garlic and fry for few seconds.
Add zucchini and cook for 4-5 minutes.
Add flowers, and cook for few more minutes.
Reduce heat to medium-low, and with the help of a spoon make a small well for each egg and crack egg into it.
Simmer for 8-10 minutes.
Sprinkle with parsley and serve.

Idli with avocado and spicy prawns

Ready to dazzle your friends and family with a new, fancy appetiser? Look no further, Idli with avocado and chilly prawns, is your perfect wow dish. Put on your party shoes, as you can whip this dish up in under 30 minutes.

Hope you will enjoy this recipe as much as we do.

Find detail recipe below.

Idli with avocado and spicy prawns                        

Ingredients 16 idli

01nos already made idli/dosa batter
16nos prawns clean and devein
02nos avocado
01nos minced garlic clove
Pinch chilly flakes
01tbsp EVO oil
01 teaspoon lime juice
Salt and pepper
16nos cilantro leaves
Follow packaging instruction for idli.
Steam idli for 12 minutes.
Remove from idli pan.
Keep it aside.
Heat evo oil in a non stick sauté.
Add prawns and chilly flakes to evo oil.
Fry for a minute and then add prawns.
Sauté prawns for 5-6 minutes.
Adjust seasoning.
Remove from pan and keep it aside.
Mash avocado with teaspoon of lime juice, adjust seasoning.
Assemble idli.
With the help of a teaspoon, make a small indent, on idli.
Fill the indent with a tbsp of avocado mash and top it with a prawn.
Garnish with cilantro leaves.

Pumpkin gnocchi filled with wild mushrooms and Robiola cheese

      

How much do you like gnocchi? Me…a lot…..but I get bored of the same potato gnocchi or spinach and ricotta or again basic pumpkin ones; so last time I was home, I prepare this delicious Pumpkin gnocchi filled with wild mushrooms and Robiola cheese.  If you want to impress your friends and family with a not-so-boring kind of gnocchi, this is what you are looking for. Easy to make, but fancy enough to impress everyone. The making of pumpkin gnocchi

Prepare pumpkin gnocchi dough, sauté wild mushrooms and cut your cheese. As you can see from the picture above, I flatten the dough and put in the middle of it mushrooms and cheese.

Wrap the excess dough around, and roll it into a ball. Your gnocchi are ready to be cooked.

Hope you will try this recipe, and enjoy it as much as we do.

Find detail recipe below.

Pumpkin gnocchi filled with wild mushrooms and Robiola cheese

Ingredients 8 pax

For gnocchi
700gr  pumpkin mashed
300gr flour
Nutmeg pinch
Salt & pepper
Filling
100gr robiola cheese cut in small cubes
250gr sauté  wild mushroom
For the hazelnut sage butter
150gr butter
6-8nos sage leaves
Grated parmesan cheese
Prepare gnocchi.
In a bowl combine pumpkin, flour, nutmeg, salt and pepper to form a dough.
Take a tablespoon of gnocchi dough and flattened out in the palm of your hand.
Fill gnocchi with 1cube of cheese and few mushrooms.
To close gnocchi wrap the excess dough around, and close it into a ball.
Drop gnocchi in salted boiling water.
When gnocchi have risen to the top reduce heat to a simmer.
Let it cook for 4-5 extra minutes.
In a saute, melt butter till foamy and then add sage leaves.
Drain gnocchi on a serving plate and pour butter on top.
Sprinkle with parmesan cheese and garnish with extra mushrooms.

 

 

 

 

Sauté salmon steak with porcini and artichokes

Looking for new recipe to enjoy salmon? Here it is….Salmon steak with artichokes and porcini. Perfect meal for busy weeknights.  I served mine with garlicky chard.

Sauté salmon steak with porcini and artichokes

Ingredients for 4 pax
04nos salmon steak (200gr each)
200gr artichokes head cut in quarter (keep in lemon water till ready to use)
03nos small size porcini mushrooms thinly sliced
10ml EVO oil
10ml dry white wine
02nos garlic clove thinly sliced
Salt and pepper
Chopped parsley to garnish
Heat EVO oil in a non stick pan.
Add garlic and let it sweat for a minute.
Add artichokes and sauté for 5 minutes.
Add porcini to the artichokes and let it cook for few more minutes.
Remove porcini and artichokes from the pan and keep aside.
Add salmon steak, and cook for 4 minutes on each side.
Deglaze with white wine.
Add back artichokes and porcini.
Simmer for 6-8 minutes.
Season with salt and pepper, add parsley and serve.
Hope you will enjoy it as much as we do.

Agretti, Monk’s beard, with poached eggs and shaved parmesan cheese

I cannot believe that I haven’t post any new recipe since I got back to Doha.
Time do fly, and now is time to get back into blogging all the great recipes that I have been cooking lately. This agretti with poached eggs and shaved parmesan cheese is ideal for a quick and healthy lunch; can be prepared in advance and can be made under 30 minutes…..what more do we want?
Agretti, monk’s beard, looks like chives and have a salty citrus like taste. It’s perfect served with poached eggs and parmesan cheese.
Let me share my favourite recipe with all of you.
Agretti, Monk’s beard, with poached eggs and
shaved parmesan cheese
Ingredients 4 pax
04nos poached eggs
500gr agretti, monk’s beard, washed
04nos garlic cloves
01nos red dry chilli
80gr parmesan cheese, shaved
05ml EVO oil
Salt and pepper
  • Add to 250ml of water a tbsp of vinegar.
  • Bring to a boil.
  • Reduce the heat and poached one egg at a time.
  • Poach for 5 minutes for a soft yolk.
  • Keep eggs on a side.
  • Heat evo oil in a non stick pan.
  • Add to evo garlic, chilli and fry for 1 minute.
  • Add to the sauté the agretti.
  • Sauté till cooked, 5-8 minutes.
  • Adjust seasoning.
  • Remove chilli.
  • Divide agretti on each plate.
  • Top it with poached egg and parmesan cheese.

Hope you will enjoy this recipe as much as we do.

Dragon fruit salad with dairy free almond fudge ice cream

 

The first time I tried dragon fruit I was in Cambodia and let me tell you….although the taste was bland I fell in love with this fruit. The outside is fuchsia with dashes of green and the inside is white with black seeds, just looking at it makes me happy. I used to enjoy dragon fruit drizzled with honey and crunchy almond for a healthy breakfast.
Dragon fruit is available almost everywhere nowadays and what better way to enjoy this fruit, than by mixing it with berries and top it up with dairy free ice cream? Serve it inside the skin that turns into a bowl and……here we go, your fancy fruit salad, is served.
Find recipe below….and don’t forget to let me know what you think…

Dragon fruit salad with dairy free almond fudge ice cream

 

Ingredients for 4 pax

02nos dragon fruit sliced in half lengthwise
80gr blueberries
60gr strawberries cut in quarters
40gr papaya cut in cubes
01tbsp muscovado sugar
10ml lime juice
04nos ice cream scoops
Few mint leaves for garnish
Remove dragon fruit pulp with a small spoon.
Keep dragon fruit skin ( it will be your bowl to serve the salad)
Wash blueberries and strawberries.
In a bowl toss blueberries, strawberries, papaya and dragon fruit with sugar and lime juice.
Fill each dragon fruit skin with few tablespoon of fruit salad.
Scoop on each fruit salad a ball of ice cream.
Garnish with mint leaves.
Enjoy.

Idli with Smoked Salmon

What is this mold for?

What is an Idli?

Let’s answer this basic question if you have never seen, heard or tried an Idli. Idli are: exquisite, fluffy, savoury, rice pillow shape cakes; perfect breakfast food in South of India. And, for my kids perfect snack any time of the day.

Idli with smoked salmon

Lately I grew bored with blini, bigne, crostini or any of the usual way of serving smoked salmon. After enjoying smoked salmon on Capers Madeleine with smoked salmon and coriander chutney, I wanted to try it with Idli and the result leaves no doubt….love at first bite….. The sourness of the Idli marries perfectly well the saltiness of smoked salmon and creaminess of the mascarpone to finish add some lemon to clean up your palate and be ready for the next one.

Find the recipe below, and hope you will enjoy as much as we do.

Idli with smoked salmon

Ingredients for 16 idli

500gr already made idli/dosa batter.         Idli with smoked salmon
200gr smoked salmon
90gr mascarpone cheese
01tbsp oil
To garnish
Fresh dill
Lemon
Brush idli pan with oil.
Spoon batter on each idli mold.
Add 150ml water in the steamer and bring it to boil.
Put the idli stand inside and close the lid.
Steam idli for 13-15 minutes.
Remove from idli pan with the help of a wet spoon.
Let idli cool down.
Put a dollop of mascarpone cheese on each idli.
Arrange half slice of smoked salmon on top of mascarpone.
Garnish with fresh dill and lemons.

 

 

 

 

 

 

 

Singapore

 

Singapore…an organised beautiful city…..but chaos breaks loose when it comes to food, just joking, they are super organised when it comes to food too. First evening in Singapore we got out at Bugi stop with the metro, and my son’s eyes just popped out when he saw the amount of food that was around. He decided to try prawns and octopus balls and a spicy beef Bao, no need to say, it was love at first bite. I am sharing my Bao buns recipe below.

 

If you have never been to Singapore the first thing that will strike you is how well organised and clean the city is. And no, after thinking for more than a week I cannot find faults in this amazing city. It’s been 5 days of absolute fun….from divine food, to visiting Universal Studios, the Aquarium and the Wings of Time show in Sentosa Island; to the 360 view from Skypark at the Marina Bay Sands, Gardens by the Bay, Little India, Chinatown and so much more.
After been back we were missing Bao buns so much that I decided to make my own ones.
Let me share my recipe for the best Bao buns that you will ever taste.
After 3 hours and 30 minutes of proofing and reworking the dough, this beauties are ready to be steamed.
This how Bao buns should look after being steamed for 8 minutes
Fill your buns with what you like the most.
Mines were crunchy veggies, for my daughter, and pulled beef for the rest of the family.
Love those buns you can turn them into a vegan meal using a milk substitute, I used almond milk, and fill them up with crunchy veggies in a soy dressing.
Hope you will enjoy this recipe as much as we did.
Bao Buns

Ingredients for 15 Bao Buns
530gr flour
01and half tbsp sugar
01teaspoon dry yeast
50ml milk, or almond milk
01tbsp sunflower oil
01tbsp rice vinegar
01teaspoon baking powder
180ml water
1/2teaspoon salt
Extra
Vegetable oil
Thick wooden skewers or chopsticks.
Dissolve yeast in few tablespoons of warm water.
In a bowl mix together flour, sugar, milk, oil, vinegar and baking powder.
Add to the above ingredients yeast.
Add 180ml of water to the mix and work it for 5-10 minutes.
After 10 minutes cover dough with a cloth and keep it in a warm place for 2 hours.
After 2 hours rework the dough.
Roll out dough into a sausage shape, around 4cm thick.
Cut into pieces 3cm wide.
Form a ball with each piece of dough and let it rest for 2-3 minutes.
Use a rolling-pin to roll each ball into an oval around 3-4mm thick.
Brush some vegetable oil on each oval.
Oil each chopsticks or skewers.
Put skewers or chopsticks in the middle of the oval.
Fold the dough onto the skewers/chopsticks, and then pull carefully out the skewers/chopsticks.
Place prepared buns on a baking tray.
Cover buns with a kitchen cloth.
Proof for 1 hour and 30 minutes or till doubled in size.
Steam buns for 8 minutes.
Fill it with barbecue pulled chicken or beef or pork or crunchy veggies or delicious seafood.
Serve it hot.

Carnevale

 

 

Believe it or not, the month of February is almost over, and we are in the middle of Carnevale. Check out my Carnevale page for finger licking delicious  frittelle, lattughe and more, to enjoy the most colourful time of the year…….

……and if you like it, don’t forget to leave a comment.
Have a fabulous Carnevale time….I know I will.

 

 

 

%d bloggers like this: