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quarta-feira, 27 de fevereiro de 2019

Red Snapper in the oven with potato kebabs

A recipe for red snapper prepared in papelotes, accompanied by delicious potato skewers and cherry tomatoes.

INGREDIENTS
1 bulb fennel
1 c. chopped beef soup
2 garlic cloves
1 orange
½ red chilli
2 c. olive oil soup
2 medium snapper
2 c. coffee salt + 1 c. tea
16 boiled potatoes
16 cherry tomatoes



PREPARATION
1. Remove the green leaves to the fennel bulb, chop them finely and wrap them with the stem.
2. Crush the garlic cloves, finely chop them and mix them with the herbs prepared.
3. Add a little of the zest of the orange peel, the chilli, cleaned seeds and cut into pieces and a tablespoon of olive oil. Reserve.
4. Preheat the oven to 180 ° C in the grill function.
5. Pour the fish in water, rinse them and make two incisions on the loins on both sides with a sharp knife.
6. Season inside and outside with two teaspoons of salt and place each on an aluminum foil, brushing them inside and out with the prepared mixture.
7. Wrap the fish in the aluminum foil and grill in the oven about 12 minutes on each side.
8. Laminate the fennel bulb and arrange the pieces, alternately, with boiled potatoes and cherry tomato, on eight small skewers.
9. Place in the oven, grilling, next to the fish. Turn occasionally and brush frequently with the rest of the oil seasoned with the remaining salt.
10. Follow the fish with the skewers and the cut orange in half slices.

domingo, 24 de fevereiro de 2019

Sautéed chicken with pineapple


In just 30 minutes prepare this chicken sauteed with pineapple



INGREDIENTS
2 chicken breasts
1 c. dessert salt
what's up pepper
2 garlic cloves
1 c. cornstarch soup
2 c. soy sauce soup
1 c. grated ginger tea
1 c. olive oil soup
300 g French garlic
3 slices of pineapple
1 c. sesame seeds soup
2 c. chive soup
300 g basmati rice Take Away


     PREPARATION   
                                      
1. Cut the chicken breasts to the cubes. Season with salt, pepper and garlic. Add the corn starch and the soy sauce.
2. In a frying pan, sauté the grated ginger in the olive oil, add the chicken and cook for about 4 minutes.
3. Add the French garlic, cut into slices, and the pineapple cut into cubes and wrap it. If necessary add a little water.
4. Sprinkle with the sesame seeds and chives, previously chopped.
5. Serve with Take Away Basmati Rice  
Funchal 


quinta-feira, 21 de fevereiro de 2019

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Lima and avocado cheesecake

INGREDIENTS
10 digestive biscuits
5c. butter soup
200 ml fresh cream
1 sachet gelatin powder colorless
2 pack cheese spread
2 limes (juice and rasp)
2 avocado
150 g sugar


PREPARATION
1. Put the wafers in a food processor and shred them.
2. Add the melted butter, stir well to wrap and line a spring shape with this mixture.
3. Refrigerate for 15 minutes.
4. Put half the cream in a pot, bring to the boil and boil. Add gelatin, stirring well until dissolved. Put the preparation in the refrigerator and set aside.
5. Add the remaining cream, cheese, juice of the limes (previously scrape the limes and set aside), the avocados pulp and sugar and mix well.
6. Add the reserved cream and gelatin mixture and beat again.
7. Lay this preparation over the wafer base and take the form back to the refrigerator for about 2 hours.

terça-feira, 19 de fevereiro de 2019

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Bun in the oven with mustard

INGREDIENTS
1 rabbit in pieces
2 c. soup with chili
2 c. Old-fashioned mustard soup
2 leaves blonde
0,5 dl red wine
1 purple onion
600 g potato
450 g pumpkin
1 courgette
1 c. dry rosemary dessert
that's ground pepper
1 c. salt tea
2 c. olive oil soup


1. Season the rabbit pieces with the chili paste and mustard.
2. Add the chopped bay leaves and the red wine.
3. Mix well and marinate for at least 24 hours in the refrigerator.
4. Preheat the oven to 150˚ C.
5. Peel and cut the onion into buds.
6. Cut the potatoes and pumpkin, previously peeled, and the zucchini in sticks of the same size.
7. Arrange the prepared vegetables in a baking dish, sprinkle with the rosemary, a little pepper and salt and mix well.
8. Top the rabbit pieces, sprinkle with the marinade and olive oil and bake in the oven for 1 hour.
9. Increase the temperature to 185 ° C and allow to bake another 10 minutes.
Boa tarde!☕️🙂

domingo, 17 de fevereiro de 2019

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Baked chicken with honey and garlic

 Ingredients

     FOR CHICKEN
     1 chicken in small pieces
     1 c. soup salt
     what's up black pepper
     2 c. garlic powder tea
     8 cloves garlic, minced
     100 g honey bee
     ½ glass of water
     2 c. cider vinegar soup
     1 c. soy sauce soup
     chopped parsley
     FOR SALAD
     1 carrot
     1 courgette
     1 beet
     chopped coriander
     1 c. salt tea
     what's up black pepper
     4 c. olive oil soup
     2 c. vinegar soup

 Preparation

     1. Preheat the oven to 200 ° C in the grill function.
     2. Season the chicken with the salt, a little pepper and the garlic powder and place it on a tray.
     3. In a bowl mix the chopped garlic, honey, water, vinegar, soy sauce and parsley thoroughly and pour over the chicken.
     4. Bake about 20 minutes, turning the chicken once in a while.
     5. Cut the vegetables lengthwise into a bowl, sprinkle them with coriander and season with salt, a little pepper, olive oil and vinegar.
     6. Serve the salad with the chicken.
 

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Boa tarde!🙂Bom Domingo 🙂


Octopus with red wine and polenta


Ingredients

     1.5 kg
  octopus
       100 g onion
     1,5 dl red wine
     4 grains of black pepper
     1 bay leaf
     1.5 l water
     C. of butter soup
     what salt
     500 g corn semolina
     2 c. of olive oil soup
     2 garlic cloves
     100 g chorizo
     2 c. of soup tomato sauce and basil
     chopped parsley





 Preparation

     1. In a large saucepan, bake the octopus on a low heat with 1 whole onion, the wine, the peppercorns and the bay leaf, for 40 minutes or until the powder is tender. Let cool.
     2. Separate the tentacles and cut the head of the octopus into small pieces. Reserve the broth from the baking.
     3. In a pan, boil water with butter, seasoned with salt. Gradually add the corn semolina, stirring quickly with a wire rod.
     4. Cook on low heat for about 40 minutes, stirring frequently. If necessary, add a little more boiling water.
     5. In a saucepan, sauté the chopped garlic cloves and the sliced sausage in olive oil.
     6. Add the pieces of the octopus head and cook. Add the tomato and basil sauce, the broth from the octopus, stir and cook until the sauce is reduced and seasoned.
     7. At the end, add the tentacles and sprinkle with chopped parsley. Serve with the polenta.

sexta-feira, 1 de fevereiro de 2019