tag:blogger.com,1999:blog-35699883930241188312024-03-27T06:35:33.223+00:00Madeira Island Food And TravelSilvio Abreuhttp://www.blogger.com/profile/05079570131021784153noreply@blogger.comBlogger999125tag:blogger.com,1999:blog-3569988393024118831.post-6712913905900334792024-03-20T05:33:00.003+00:002024-03-20T05:34:05.125+00:00Machico-Madeira Island ☺️☺️<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuJ0i3mA-CG39DsRpehcWt0cBFH6HOz0hTWLbaWtnQIhz46GqNGMGszV0PYeIQfK-EE1G17BR09XnYmbXPNi2Ny8pA8HGYiRXR_58z3YGn5TQ-2893YxoL4Hkta1MpawS_CxgHDKXr2mYnBv-EDhvHgnAkCnBnpF9ZpYskqV3xd_ujHwb7maxcmhgBIA/s1800/417570059_7720822514636528_9218181695116462954_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuJ0i3mA-CG39DsRpehcWt0cBFH6HOz0hTWLbaWtnQIhz46GqNGMGszV0PYeIQfK-EE1G17BR09XnYmbXPNi2Ny8pA8HGYiRXR_58z3YGn5TQ-2893YxoL4Hkta1MpawS_CxgHDKXr2mYnBv-EDhvHgnAkCnBnpF9ZpYskqV3xd_ujHwb7maxcmhgBIA/s320/417570059_7720822514636528_9218181695116462954_n.jpg" width="256" /></a></div><br /> <p></p>Silvio Abreuhttp://www.blogger.com/profile/05079570131021784153noreply@blogger.com0tag:blogger.com,1999:blog-3569988393024118831.post-74114779246983574722024-03-17T16:31:00.002+00:002024-03-17T16:31:27.460+00:00CHOCOLATE CAKE WITH BUTTER CREAM ☺️☕<p style="text-align: center;"> CHOCOLATE CAKE WITH BUTTER CREAM ☺️☕</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Ingredients</p><p style="text-align: center;"><br /></p><p style="text-align: center;">● Dark chocolate</p><p style="text-align: center;">● Margarine</p><p style="text-align: center;">● Eggs</p><p style="text-align: center;">● Dark brown sugar</p><p style="text-align: center;">● Wheat flour</p><p style="text-align: center;">● Baking powder</p><p style="text-align: center;">● Liquid caramel</p><p style="text-align: center;">● Milk</p><p style="text-align: center;">● Powdered sugar</p><p style="text-align: center;">● Butter</p><p style="text-align: center;">● Vanilla essence</p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEj83PP3FRULi8EvkXYKvZ-LjI0KnZaJ0onOK9e4wbkI_2UASYCVMA-92TXEf0ky3xL2HVxY9L4IiDw3pHWIqVq76Sr7Jv3ps9-SoYqXuBzJkHju0JW3nl_KtzmJTtE40iFaTZvRpCFtHjCOofJDs8drcmd6LUOxX7hPRZiTQn693YVDroGE95I1WcLM4/s536/bolo-chocolate-creme-manteiga-01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="341" data-original-width="536" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEj83PP3FRULi8EvkXYKvZ-LjI0KnZaJ0onOK9e4wbkI_2UASYCVMA-92TXEf0ky3xL2HVxY9L4IiDw3pHWIqVq76Sr7Jv3ps9-SoYqXuBzJkHju0JW3nl_KtzmJTtE40iFaTZvRpCFtHjCOofJDs8drcmd6LUOxX7hPRZiTQn693YVDroGE95I1WcLM4/s320/bolo-chocolate-creme-manteiga-01.jpg" width="320" /></a></div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;">Preparation</p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;">Step 1:</p><p style="text-align: center;">For the cake: Preheat the oven to 180ºC. Grease a round cake pan with margarine and sprinkle with a little flour.</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Step 2: place the broken chocolate and margarine in a bowl and melt in the microwave. Remove from the microwave and mix with a fork until you obtain a creamy mixture.</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Step 3: Beat the eggs and brown sugar until you obtain a homogeneous mixture. Add the chocolate, liquid caramel and mix for about 3 to 4 minutes. Add the flour mixed with the baking powder and beat until the mixture is homogeneous and creamy.</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Step 4: Pour the mixture into the cake tin and bake for around 45 minutes.</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Step 5: Turn off the oven, turn the cake out onto a plate and let it cool completely.</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Step 6:</p><p style="text-align: center;">For the cream: Beat the butter, milk and vanilla essence until you get a very creamy mixture. Add the powdered sugar and beat until you get a consistent cream.</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Step 7: Using a knife, cut the cake in half horizontally. Place the cream in a pastry bag and fill the cake with half the cream.</p><p style="text-align: center;"><br /></p><p style="text-align: center;">step 8: Cover with the top half of the cake and decorate with the remaining cream and chocolate shavings.</p>Silvio Abreuhttp://www.blogger.com/profile/05079570131021784153noreply@blogger.com0tag:blogger.com,1999:blog-3569988393024118831.post-60412873787939771422024-03-15T14:40:00.001+00:002024-03-15T14:40:32.847+00:00Iced cake with salted caramel ☺️☺️☀️☀️<p style="text-align: center;">Iced cake with salted caramel ☺️☺️☀️☀️</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Ingredients</p><p style="text-align: center;"><br /></p><p style="text-align: center;">hazelnut kernel</p><p style="text-align: center;">200 g</p><p style="text-align: center;">hazelnut kernel</p><p style="text-align: center;">50 g</p><p style="text-align: center;">sugar</p><p style="text-align: center;">180 g</p><p style="text-align: center;">sugar</p><p style="text-align: center;">250 g</p><p style="text-align: center;">egg L</p><p style="text-align: center;">4 pcs.</p><p style="text-align: center;">fine salt</p><p style="text-align: center;">½ c. of coffee</p><p style="text-align: center;">butter</p><p style="text-align: center;">30 g</p><p style="text-align: center;">butter (to grease the pan)</p><p style="text-align: center;">1 c. of soup</p><p style="text-align: center;">flour</p><p style="text-align: center;">50 g</p><p style="text-align: center;">water</p><p style="text-align: center;">1 q.b.</p><p style="text-align: center;">fresh cream</p><p style="text-align: center;">2 dl</p><p style="text-align: center;">salt flower</p><p style="text-align: center;">1 c. of tea</p><p style="text-align: center;">ice cream</p><p style="text-align: center;">3 packs.</p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHRHwm83h6maF-cJIMIBmnlUzYpo96bNNXnm-IjlVNhQN4IQLccSNGWB_79VKOEbsnse0BbTpsXl0tyS_QHhRpESDmHgDhW309_jvA_d7Gv8B_it6DzWJHVUd6ld_ZZmd5UpuI8C57CESR76C2U6qhmuFlYLNLsZLYGBDx7dD_NWgpTHFAwn_AHHyKBFo/s617/bolo-gelado-com-caramelo-salgado.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="370" data-original-width="617" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHRHwm83h6maF-cJIMIBmnlUzYpo96bNNXnm-IjlVNhQN4IQLccSNGWB_79VKOEbsnse0BbTpsXl0tyS_QHhRpESDmHgDhW309_jvA_d7Gv8B_it6DzWJHVUd6ld_ZZmd5UpuI8C57CESR76C2U6qhmuFlYLNLsZLYGBDx7dD_NWgpTHFAwn_AHHyKBFo/s320/bolo-gelado-com-caramelo-salgado.jpeg" width="320" /></a></div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;">Preparation</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Step 1</p><p style="text-align: center;">Grind 20 g of hazelnut kernels with 180 g of sugar. Transfer the mixture to a bowl, add the egg yolks and beat for about 10 minutes until creamy. Reserve.</p><p style="text-align: center;">Step 2</p><p style="text-align: center;">Beat the egg whites with the salt and set aside.</p><p style="text-align: center;">Step 3</p><p style="text-align: center;">Preheat the oven to 170° C. Butter a springform pan measuring approximately 23cm in diameter, line the bottom with a disc of baking paper and grease again.</p><p style="text-align: center;">Step 4</p><p style="text-align: center;">Mix the flour with the egg and hazelnut mixture, gently fold in the beaten egg whites, pour the dough into the pan and bake for around 35 minutes.</p><p style="text-align: center;">Step 5</p><p style="text-align: center;">Place 250 g of sugar in a non-stick frying pan, add water until it covers the sugar and let it boil gently until a light caramel appears.</p><p style="text-align: center;">Step 6</p><p style="text-align: center;">Heat the cream, without letting it boil. Remove the frying pan with the caramel from the heat and pour it in a stream, stirring constantly, over the cream. Add the fleur de sel and butter and heat again until you obtain a homogeneous mixture.</p><p style="text-align: center;">Step 7</p><p style="text-align: center;">Remove the cake from the oven, let it cool slightly, discard the ring and place it on a wire rack until it cools completely. Place the ice cream at room temperature to soften a little.</p><p style="text-align: center;">Step 8</p><p style="text-align: center;">Cut the cake in half and place a disc back in the pan. Spread the ice cream on top, cover with the other disc and place in the freezer for about an hour.</p><p style="text-align: center;">Step 9</p><p style="text-align: center;">When ready to serve, remove the ring, place the cake on the serving plate and drizzle with the salted caramel.</p><p style="text-align: center;">Step 10</p><p style="text-align: center;">Sprinkle with the remaining hazelnut kernels, roughly chopped, and serve. </p>Silvio Abreuhttp://www.blogger.com/profile/05079570131021784153noreply@blogger.com0tag:blogger.com,1999:blog-3569988393024118831.post-14364558336639786312024-03-12T16:05:00.001+00:002024-03-12T16:05:11.226+00:00Sausage Rice with Lombard Cabbage 😊<p style="text-align: center;">Sausage Rice with Lombard Cabbage 😊</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Ingredients</p><p style="text-align: center;"><br /></p><p style="text-align: center;">10 fresh mini sausages</p><p style="text-align: center;">200 gr diced bacon</p><p style="text-align: center;">1 small savoy cabbage</p><p style="text-align: center;">2 cups of rice</p><p style="text-align: center;">a can of tomatoes</p><p style="text-align: center;">200 ml of white wine</p><p style="text-align: center;">1 onion</p><p style="text-align: center;">2 garlic cloves</p><p style="text-align: center;">1 chilli chilli</p><p style="text-align: center;">1 bay leaf</p><p style="text-align: center;">salt</p><p style="text-align: center;">a drizzle of olive oil</p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzoa3NuQy9eUREuXmVaJBLuT4p0gkChzl10ov4OfdZq6HJz0FFgn5XKjnFhfmOHXTzGowRrpS3SpEdf2dHj7w7ZYKrf_Y9eD02_loh4lI1l47XN86TdNNjFvmEXk6Ay4WxL4-K5px8XFu9vzT0hGodFCDiImpzbFJJqrfLaiopJNcLrKssR7rx3OOaCNw/s561/Aeeoz%20de%20couve.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="561" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzoa3NuQy9eUREuXmVaJBLuT4p0gkChzl10ov4OfdZq6HJz0FFgn5XKjnFhfmOHXTzGowRrpS3SpEdf2dHj7w7ZYKrf_Y9eD02_loh4lI1l47XN86TdNNjFvmEXk6Ay4WxL4-K5px8XFu9vzT0hGodFCDiImpzbFJJqrfLaiopJNcLrKssR7rx3OOaCNw/s320/Aeeoz%20de%20couve.jpeg" width="285" /></a></div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;">Preparation</p><p style="text-align: center;"><br /></p><p style="text-align: center;">In a large pan, sauté the bacon cubes in a drizzle of olive oil.</p><p style="text-align: center;">When the bacon starts to brown, add the chopped onion and garlic cloves, the chopped chilli and a bay leaf.</p><p style="text-align: center;">Mix well and let the onion sauté a little until it starts to brown. Add the fresh sausages, the can of tomatoes and the white wine.</p><p style="text-align: center;">Shake the pan to spread the ingredients, cover and cook over low heat for a few minutes, until it boils.</p><p style="text-align: center;">Add the rice, double the amount of rice and already hot water, season with a few stones of salt and bring to a boil.</p><p style="text-align: center;">At this point, add the Savoy cabbage roughly cut into julienne strips, gently fold in, and cook over medium heat until the rice is cooked.</p><p style="text-align: center;">Note: If you like this type of rice very naughty, it's a good idea to have hot water next to it so you can add it in case you see that it's drying out and there's still time left to cook for the rice. </p>Silvio Abreuhttp://www.blogger.com/profile/05079570131021784153noreply@blogger.com0tag:blogger.com,1999:blog-3569988393024118831.post-89422438043098959822024-03-09T07:28:00.005+00:002024-03-09T07:28:36.305+00:00North Coast-Madeira Island ☺️☺️☺️<p style="text-align: center;">North Coast-Madeira Island</p><p style="text-align: center;"><br /></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZjLiru1GvS-m9p59nGQ2C_Cc-PiVeKoDyyZmmeMw3fzeWdkyOnzN0w60uRuZCcHLN_DCOWjnsxFevW95JtA9kKkEManyD833by4QHVfOy9g0uLJDg-V1lqlKcNiv_OJVeLi3RArGCfhULcP2SngYbhgCHlh42rF38ZtsZ_d33xp_4jxID7HEQYWN2ynw/s720/Costa%20norte%20da%20Madeira.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="604" data-original-width="720" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZjLiru1GvS-m9p59nGQ2C_Cc-PiVeKoDyyZmmeMw3fzeWdkyOnzN0w60uRuZCcHLN_DCOWjnsxFevW95JtA9kKkEManyD833by4QHVfOy9g0uLJDg-V1lqlKcNiv_OJVeLi3RArGCfhULcP2SngYbhgCHlh42rF38ZtsZ_d33xp_4jxID7HEQYWN2ynw/s320/Costa%20norte%20da%20Madeira.jpg" width="320" /></a></div><br /> <p></p>Silvio Abreuhttp://www.blogger.com/profile/05079570131021784153noreply@blogger.com0tag:blogger.com,1999:blog-3569988393024118831.post-23377949123657025262024-03-06T18:46:00.000+00:002024-03-06T18:46:00.077+00:00Spanish-style potatoes ☺️☺️<p style="text-align: center;">Spanish-style potatoes ☺️☺️</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Ingredients</p><p style="text-align: center;"><br /></p><p style="text-align: center;">400 g of sausage</p><p style="text-align: center;">8 medium potatoes, peeled and cut into wedges</p><p style="text-align: center;">4 sliced tomatoes</p><p style="text-align: center;">1 sliced onion</p><p style="text-align: center;">1 ½ glasses of water</p><p style="text-align: center;">½ cup grated parmesan cheese</p><p style="text-align: center;">Salt, pepper, bay leaf and olive oil, as required.</p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlZvTjS7lS5ag0ebAGhvy8S0cbX8_AI6vNrHlBh1eAcNmFEeAACVe4jRVnNaWsMmEN5JS_Wn6NxTxyBHpw4IgCtfNASGkS9fkVXu_fUU3v5P1-B-rHNmnd3lRXICERlIKMhf6zz2rchnkng9EQEUlTk0vph4T1IkeKQpJKxhsp2MxLPz3tNUej3uLpSoU/s640/espanhola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="301" data-original-width="640" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlZvTjS7lS5ag0ebAGhvy8S0cbX8_AI6vNrHlBh1eAcNmFEeAACVe4jRVnNaWsMmEN5JS_Wn6NxTxyBHpw4IgCtfNASGkS9fkVXu_fUU3v5P1-B-rHNmnd3lRXICERlIKMhf6zz2rchnkng9EQEUlTk0vph4T1IkeKQpJKxhsp2MxLPz3tNUej3uLpSoU/s320/espanhola.jpg" width="320" /></a></div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;">Preparation</p><p style="text-align: center;"><br /></p><p style="text-align: center;">In a pan, place a layer of potatoes, another of sausage, another of onion and, finally, another of tomatoes.</p><p style="text-align: center;">Season with salt, pepper and a few bay leaves and sprinkle with grated Parmesan cheese.</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Repeat the layers until the ingredients run out.</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Add the water, shake the pan slightly and cook over low heat until the potatoes are cooked and the sauce becomes thicker and all the flavors are absorbed.</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Note: you can replace the sausage with bacon or ham, if you prefer. To make this recipe less caloric, you can choose to use sweet potatoes and sprinkle with light grated cheese. </p>Silvio Abreuhttp://www.blogger.com/profile/05079570131021784153noreply@blogger.com0tag:blogger.com,1999:blog-3569988393024118831.post-61573657868348070142024-03-04T22:22:00.005+00:002024-03-04T22:22:49.175+00:00Orange sweet <p style="text-align: center;"> Orange sweet</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Ingredients</p><p style="text-align: center;"><br /></p><p style="text-align: center;">3 oranges</p><p style="text-align: center;">1 kg brown sugar</p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKnxjOX_DyuMT8s2XSU_CkooQw2LBWeNQw9fUQfhZseeFcqZDV4JRz-DW1MOjDRQHolOyEeBPPwx53AZHBlSqgoV6ZJElaT-BlZ2l1Cl8CWsT-aBq0-NLUtGgYlUeEqSPgS3BkMUw339Q-kdsTMHhj4PSWGk8vK_Jym5AmErWxRYEnvi-qkYpJq3rkCRI/s460/B-014_9184.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="420" data-original-width="460" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKnxjOX_DyuMT8s2XSU_CkooQw2LBWeNQw9fUQfhZseeFcqZDV4JRz-DW1MOjDRQHolOyEeBPPwx53AZHBlSqgoV6ZJElaT-BlZ2l1Cl8CWsT-aBq0-NLUtGgYlUeEqSPgS3BkMUw339Q-kdsTMHhj4PSWGk8vK_Jym5AmErWxRYEnvi-qkYpJq3rkCRI/s320/B-014_9184.jpg" width="320" /></a></div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;">Preparation</p><p style="text-align: center;"><br /></p><p style="text-align: center;"> </p><p style="text-align: center;"> </p><p style="text-align: center;">Cut the oranges into thin half-moons and soak in water for 10 minutes.</p><p style="text-align: center;">Drain the oranges and place them in a pan.</p><p style="text-align: center;">Let it soften over low heat for 5 minutes.</p><p style="text-align: center;">Add the sugar and let it boil for 20 minutes, stirring occasionally.</p><p style="text-align: center;">Grind the sweet with a magic wand and place in sterilized jars.</p><p style="text-align: center;">Store in the refrigerator.</p>Silvio Abreuhttp://www.blogger.com/profile/05079570131021784153noreply@blogger.com0tag:blogger.com,1999:blog-3569988393024118831.post-43515932666892543052024-03-02T15:17:00.001+00:002024-03-02T15:17:11.150+00:00Fish and Shrimp Rice 🐟🐠☺️☺️<p style="text-align: center;"> Fish and Shrimp Rice 🐟🐠☺️☺️</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Ingredients</p><p style="text-align: center;"><br /></p><p style="text-align: center;">300g shrimp with shell</p><p style="text-align: center;">2 fish fillets</p><p style="text-align: center;">½ green pepper</p><p style="text-align: center;">½ red pepper</p><p style="text-align: center;">1 medium onion</p><p style="text-align: center;">2 garlic cloves</p><p style="text-align: center;">2 peeled tomatoes cut into small pieces</p><p style="text-align: center;">Salt and pepper q.s.</p><p style="text-align: center;">3 cups of water</p><p style="text-align: center;">1 cup of rice</p><p style="text-align: center;">olive oil q.b</p><p style="text-align: center;">1 bay leaf</p><p style="text-align: center;">salsa q.b.</p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMH9FmI3RAT9uRBomlHQYupgmEt-LnbXYYuUfr3MFqZb3LAP5ZmD7dn9tMniTjxtX_Y3lKRaVYBDz4XxWZ3gG7_KVZLsFDEld7dxQZtVa_4GnZbPTYzAgDmC48wOjdxBXhW0A7UcMZrh9tpLEo7BC4_X0u90SlFJF-wao77YjqM1ojxvsMSt90lAxv1-4/s500/arroz-peixe-camarao.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="377" data-original-width="500" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMH9FmI3RAT9uRBomlHQYupgmEt-LnbXYYuUfr3MFqZb3LAP5ZmD7dn9tMniTjxtX_Y3lKRaVYBDz4XxWZ3gG7_KVZLsFDEld7dxQZtVa_4GnZbPTYzAgDmC48wOjdxBXhW0A7UcMZrh9tpLEo7BC4_X0u90SlFJF-wao77YjqM1ojxvsMSt90lAxv1-4/s320/arroz-peixe-camarao.png" width="320" /></a></div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;">Preparation</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Place the shrimp heads and shells in a pan with water, salt and bring to the boil. After boiling, 10 minutes.</p><p style="text-align: center;">After this time, strain and reserve the cooking water.</p><p style="text-align: center;">In a pan, add the olive oil, chopped onion, garlic and bay leaf and sauté. Add the diced peppers and sauté for another 5 minutes.</p><p style="text-align: center;">Add the peeled tomato and cook over low heat for another 5 minutes.</p><p style="text-align: center;">Add the reserved water, bring to a boil and add the rice. After 5 minutes, add the fish fillets and 2 minutes before adding the prawns.</p><p style="text-align: center;">Add the parsley and serve.</p>Silvio Abreuhttp://www.blogger.com/profile/05079570131021784153noreply@blogger.com0tag:blogger.com,1999:blog-3569988393024118831.post-5720898484440772182024-03-02T04:14:00.002+00:002024-03-02T04:14:29.413+00:00Late Afternoon 29-02-24 ☀️☀️<p style="text-align: center;">Late Afternoon 29-02-24 ☀️☀️</p><p style="text-align: center;"><br /></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj26KlEPL-hPXL8yYQl8Gw39_DUMmBDUDd3jTCVo7b9B9sNB3rKihC7ahJL116onuvz-J9e_2fS94dzA8EGs5FAAEOckzG1gOkpFoyFVOhuhe3MfLF6sMYpOudvRIhMK6r440txIMRkwtn1SkrzD4TmyD6ejugQtQPr1wRKEN2Ws0JnfdNTZczpJfO_kRQ/s2048/Funchal%20dia%2029%2002%202024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj26KlEPL-hPXL8yYQl8Gw39_DUMmBDUDd3jTCVo7b9B9sNB3rKihC7ahJL116onuvz-J9e_2fS94dzA8EGs5FAAEOckzG1gOkpFoyFVOhuhe3MfLF6sMYpOudvRIhMK6r440txIMRkwtn1SkrzD4TmyD6ejugQtQPr1wRKEN2Ws0JnfdNTZczpJfO_kRQ/s320/Funchal%20dia%2029%2002%202024.jpg" width="320" /></a></div><br /> <p></p>Silvio Abreuhttp://www.blogger.com/profile/05079570131021784153noreply@blogger.com0tag:blogger.com,1999:blog-3569988393024118831.post-495312527344847402024-02-29T18:09:00.002+00:002024-02-29T18:09:44.991+00:00Puffed Pear Tart with Almond ☺️☺️🍐🍐<p style="text-align: center;">Puffed Pear Tart with Almond ☺️☺️🍐🍐</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Ingredients</p><p style="text-align: center;"><br /></p><p style="text-align: center;">1 round fresh puff pastry base</p><p style="text-align: center;">5 pears (firm)</p><p style="text-align: center;">Sliced almonds q.s.</p><p style="text-align: center;">Vanilla sugar q.s.</p><p style="text-align: center;">Quince jelly to taste</p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6-DYdlo-RlEYU8RgyFQK09CrKHQDrRzE2OZZahfIdPN9KhHcToQiFujlN8pRh5vJdS0fm5Q-ka0WBGSsHOxHDSVAh1JfOECNk4esy7RPWe9zlAqOnZXksGZIKCtOHDbGPEO2hdjnY2d7E9PogY5yiUonhYiiRyDR_1NZP9Aft9Ig6X-RNrI9LMMUCBw/s565/tarte-pera-folhada-amendoa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="395" data-original-width="565" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6-DYdlo-RlEYU8RgyFQK09CrKHQDrRzE2OZZahfIdPN9KhHcToQiFujlN8pRh5vJdS0fm5Q-ka0WBGSsHOxHDSVAh1JfOECNk4esy7RPWe9zlAqOnZXksGZIKCtOHDbGPEO2hdjnY2d7E9PogY5yiUonhYiiRyDR_1NZP9Aft9Ig6X-RNrI9LMMUCBw/s320/tarte-pera-folhada-amendoa.jpg" width="320" /></a></div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"> </p><p style="text-align: center;"><br /></p><p style="text-align: center;">Preparation</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Cut the pears in half, peel them and, using a Parisian spoon, remove the core. Then, make a few superficial cuts across the surface.</p><p style="text-align: center;">Spread the puff pastry on a tray lined with parchment paper, marking a 2cm edge with a knife.</p><p style="text-align: center;">Prick the inside with a fork (as this way the outer dough will rise and the inside won't).</p><p style="text-align: center;">Distribute the pear halves and fold the edge inward.</p><p style="text-align: center;">Fill in the empty spaces with sliced almonds.</p><p style="text-align: center;">Sprinkle with sugar and cinnamon and bake for 20 minutes.</p><p style="text-align: center;">Remove the tart and, while it is still hot, brush with quince jelly.</p><p style="text-align: center;">Serve hot or cold. </p>Silvio Abreuhttp://www.blogger.com/profile/05079570131021784153noreply@blogger.com0tag:blogger.com,1999:blog-3569988393024118831.post-78414013412329867982024-02-26T18:43:00.000+00:002024-02-26T18:43:02.797+00:00Onion Tuna Steak 🐠🐟☺️🍷<p style="text-align: center;"> Onion Tuna Steak 🐠🐟☺️🍷</p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;">Ingredients</p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;">2 Onions (new)</p><p style="text-align: center;">2 garlic cloves</p><p style="text-align: center;">1 kg of tuna steaks</p><p style="text-align: center;">1 dl of Olive Oil</p><p style="text-align: center;">1 dl of White Wine</p><p style="text-align: center;">1 c. (soup) of vinegar</p><p style="text-align: center;">1 c. (coffee) paprika</p><p style="text-align: center;">500 g of potatoes</p><p style="text-align: center;">1 c. chopped parsley (soup)</p><p style="text-align: center;">salt q.s.</p><p style="text-align: center;">pepper q.b.</p><p style="text-align: center;">oil q.s.</p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUI0ehKQnOMtJPAZWY0YPwO1m8sUrMGOd5213ABNapyKI6g04a2-Nvp0CJn-zB0RBlEU4cAc6z-LOF_PP27ljwpf6QROp2NSPVCwdZ7Re5SdIhWspIUezStUbti_99kkzK5kFJVWSY-5GeNJWQoF9g3z0kzzpa4vwHTfd1m7F02OvAiS6lHlwDHzKlCs/s1280/Bife%20de%20atum%20com%20cebolada.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUI0ehKQnOMtJPAZWY0YPwO1m8sUrMGOd5213ABNapyKI6g04a2-Nvp0CJn-zB0RBlEU4cAc6z-LOF_PP27ljwpf6QROp2NSPVCwdZ7Re5SdIhWspIUezStUbti_99kkzK5kFJVWSY-5GeNJWQoF9g3z0kzzpa4vwHTfd1m7F02OvAiS6lHlwDHzKlCs/s320/Bife%20de%20atum%20com%20cebolada.jpg" width="320" /></a></div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;">Preparation</p><p style="text-align: center;"> </p><p style="text-align: center;"><br /></p><p style="text-align: center;">Cut the onion into thin slices and chop a clove of garlic.</p><p style="text-align: center;">Sear the tuna steaks in a frying pan with a little olive oil, leaving them a little rare.</p><p style="text-align: center;">Then, sauté the onion and garlic clove in the remaining oil and cool with white wine and vinegar.</p><p style="text-align: center;">Season with salt and pepper and sprinkle with paprika. Cover and let it cool, if necessary add a little water.</p><p style="text-align: center;">Peel the potatoes, cut them into slices and fry them in plenty of oil.</p><p style="text-align: center;">Remove them and drain them on absorbent paper.</p><p style="text-align: center;">Sprinkle with some chopped parsley.</p><p style="text-align: center;">Serve the steaks with the fries and drizzle with the onion.</p>Silvio Abreuhttp://www.blogger.com/profile/05079570131021784153noreply@blogger.com0tag:blogger.com,1999:blog-3569988393024118831.post-79572657181946646782024-02-25T02:59:00.004+00:002024-02-25T02:59:51.077+00:00Traditional straw hat from the island of Madeira ☺️☺️<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0p3Q65tDt7HC47Vq3cL5RR8ZfW12JwLHxbgMi3n-n-psgkc7MsVdNJpixjXjn8SlDjHOd62Cz-HZmeBrwB5_rTCsGMWmzFJDB9YJ9305KfWiLbb4pWWBtMRHsTceAdQo7ZwpuzBCDeE-3Uc7CiYYPXf7IKP6-XFVsrriH1gVDql2SixuwtMWTvKXEkds/s1920/chapeu%20de%20palha%20ilha%20da%20madeira.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0p3Q65tDt7HC47Vq3cL5RR8ZfW12JwLHxbgMi3n-n-psgkc7MsVdNJpixjXjn8SlDjHOd62Cz-HZmeBrwB5_rTCsGMWmzFJDB9YJ9305KfWiLbb4pWWBtMRHsTceAdQo7ZwpuzBCDeE-3Uc7CiYYPXf7IKP6-XFVsrriH1gVDql2SixuwtMWTvKXEkds/s320/chapeu%20de%20palha%20ilha%20da%20madeira.jpg" width="320" /></a></div><br /> <p></p>Silvio Abreuhttp://www.blogger.com/profile/05079570131021784153noreply@blogger.com0tag:blogger.com,1999:blog-3569988393024118831.post-9067118935580243102024-02-24T12:32:00.005+00:002024-02-24T12:32:41.615+00:00Very beautiful and popular flower from Madeira-Sapatinho 🌻☀️☺️<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGezfLN2HSgBrmJZK-U8yTcsyNfdpP7-3vDMA0bltoweEBEwGqkhvtHfya16QpTw1QvXv6e5aRpRi-PkWJqf3QW3RJpU9c2Ja4tYtYgkoEYDJQug6X3pZK86URDA9MuPcCQbhwTOFug148dfNrjgv1KHxjgJm8rCT8rxfKDn-y26cRYfO1x586bWMa04/s1024/sapatinhos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGezfLN2HSgBrmJZK-U8yTcsyNfdpP7-3vDMA0bltoweEBEwGqkhvtHfya16QpTw1QvXv6e5aRpRi-PkWJqf3QW3RJpU9c2Ja4tYtYgkoEYDJQug6X3pZK86URDA9MuPcCQbhwTOFug148dfNrjgv1KHxjgJm8rCT8rxfKDn-y26cRYfO1x586bWMa04/s320/sapatinhos.jpg" width="320" /></a></div><br /> <p></p>Silvio Abreuhttp://www.blogger.com/profile/05079570131021784153noreply@blogger.com0tag:blogger.com,1999:blog-3569988393024118831.post-21999759663186025772024-02-24T01:33:00.001+00:002024-02-24T01:33:18.710+00:00Late Afternoon 23-02-2024 ☺️🌻☀️<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI2dWqKbLAcekYzewdDfRk51-DO1ZixTsT9DgcaIJAiYgBwPoWXh3-2hZ6cbmhvubDkn47BazbsPTIgRdV_1jM2Vil_vL-EQWA4WdJyjjlaNY4jCW-QydmY0I40Ymhyphenhyphen1ix-WvmJEZYD_fn2Mj4ReCDk29YbwoHZJvqAGnFHP_w_2QGDuGjmPm0bpu9GNY/s2048/409008412_2039305603106652_9176079676024082869_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI2dWqKbLAcekYzewdDfRk51-DO1ZixTsT9DgcaIJAiYgBwPoWXh3-2hZ6cbmhvubDkn47BazbsPTIgRdV_1jM2Vil_vL-EQWA4WdJyjjlaNY4jCW-QydmY0I40Ymhyphenhyphen1ix-WvmJEZYD_fn2Mj4ReCDk29YbwoHZJvqAGnFHP_w_2QGDuGjmPm0bpu9GNY/s320/409008412_2039305603106652_9176079676024082869_n.jpg" width="240" /></a></div><br /> <p></p>Silvio Abreuhttp://www.blogger.com/profile/05079570131021784153noreply@blogger.com0tag:blogger.com,1999:blog-3569988393024118831.post-58734569774477726272024-02-23T11:43:00.003+00:002024-02-23T11:43:35.126+00:00Beautiful Anthurio flower, very common on the island<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYt6hfezw0pITlAOjOVXeBATZAiCBxVc9oLRpiNmCd0MiKxKBFMszaQb6ON66H9HJm74SvhoGVrbd3GjbwToDEx-OR0fZuvklM4T5khS-s2cwW6qqm5_6rTYdsC2KgSA6-e75couN6AfP3y-dFNCGqyk81VFpKltGCEJ549v3qu81cKTQlaBf9_dRQxMw/s1052/images%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1052" data-original-width="700" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYt6hfezw0pITlAOjOVXeBATZAiCBxVc9oLRpiNmCd0MiKxKBFMszaQb6ON66H9HJm74SvhoGVrbd3GjbwToDEx-OR0fZuvklM4T5khS-s2cwW6qqm5_6rTYdsC2KgSA6-e75couN6AfP3y-dFNCGqyk81VFpKltGCEJ549v3qu81cKTQlaBf9_dRQxMw/s320/images%20(1).jpg" width="213" /></a></div><br /> <p></p>Silvio Abreuhttp://www.blogger.com/profile/05079570131021784153noreply@blogger.com0tag:blogger.com,1999:blog-3569988393024118831.post-51580398128971090952024-02-21T19:34:00.005+00:002024-02-21T19:34:56.199+00:00Octopus Skillet 🐙🐙😊😊<p style="text-align: center;">Octopus Skillet 🐙🐙😊😊</p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;">Ingredients</p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;">300 g of octopus</p><p style="text-align: center;">1 1/2 liter of water</p><p style="text-align: center;">1 glass of white wine</p><p style="text-align: center;">1 medium onion chopped</p><p style="text-align: center;">1 tablespoon of butter</p><p style="text-align: center;">4 slices of bacon</p><p style="text-align: center;">1 lemon squeezed</p><p style="text-align: center;">salt and parsley to taste</p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipMMNfnHVGfexscXvBy65-WO6UgKMnD6XLKha0zV4ffmdUV7L_XIV5HWxyL9AC3bBf60si8okEpLWSgu0h39VTSStZB5-WPVCROFLAZc7jzEA0NJqoqAitPjUdab94hUQnKpAPTN73h8Q9qBEBDuoVlSToNd39p6bsMqKvTTqjggoLOmqa_2BB5o0-kJQ/s1083/frigideira-polvo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="1083" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipMMNfnHVGfexscXvBy65-WO6UgKMnD6XLKha0zV4ffmdUV7L_XIV5HWxyL9AC3bBf60si8okEpLWSgu0h39VTSStZB5-WPVCROFLAZc7jzEA0NJqoqAitPjUdab94hUQnKpAPTN73h8Q9qBEBDuoVlSToNd39p6bsMqKvTTqjggoLOmqa_2BB5o0-kJQ/s320/frigideira-polvo.jpg" width="320" /></a></div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;">Preparation</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Place the octopus in water with salt, white wine and onion and cook for approximately 30 minutes over low heat, until it boils. When the octopus is tender, drain the water, place the octopus in the pan for 5 minutes and sauté with butter, lemon and bacon. When serving, add the parsley. </p>Silvio Abreuhttp://www.blogger.com/profile/05079570131021784153noreply@blogger.com0tag:blogger.com,1999:blog-3569988393024118831.post-31258579467417288482024-02-15T00:45:00.001+00:002024-02-15T00:45:19.634+00:00Pineapple Stuffed with Ice Cream 😍😍☺️☺️<p style="text-align: center;"> Pineapple Stuffed with Ice Cream 😍😍☺️☺️</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Ingredients:</p><p style="text-align: center;"><br /></p><p style="text-align: center;">1 large pineapple</p><p style="text-align: center;">125 g of sugar</p><p style="text-align: center;">150 ml pineapple juice</p><p style="text-align: center;">3 egg yolks</p><p style="text-align: center;">4 egg whites</p><p style="text-align: center;">400 ml cream for whipping</p><p style="text-align: center;">zest and juice of 1 lemon</p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZAAJDY3N3gLlOcj8M3WViEd7lFxCcOn7HSVd-DMrQQfXYydT9or0u5BRSZRu6Y4_hZCH4aXnLkggsBR3rL7LzF3pXDeEyA7LYGgibbJPxoeJIzQx8jYQyOTp9kKunU9cbuH0RG7gPlygUyzSn9SjNbudGhcVljmPlj0QlAx_XsjTzmcf7IHrbBkp_WCI/s575/Abaxi%20com%20gelado.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="451" data-original-width="575" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZAAJDY3N3gLlOcj8M3WViEd7lFxCcOn7HSVd-DMrQQfXYydT9or0u5BRSZRu6Y4_hZCH4aXnLkggsBR3rL7LzF3pXDeEyA7LYGgibbJPxoeJIzQx8jYQyOTp9kKunU9cbuH0RG7gPlygUyzSn9SjNbudGhcVljmPlj0QlAx_XsjTzmcf7IHrbBkp_WCI/s320/Abaxi%20com%20gelado.png" width="320" /></a></div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;">Production:</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Remove the lid from the pineapple, leaving the leaves remaining and store.</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Remove the fruit core and grind it, previously extracting the indicated amount of juice.</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Beat the egg yolks with the sugar very well, then add the lemon zest and juice. Bring to a boil and continue beating until it thickens. Remove and continue beating.</p><p style="text-align: center;"><br /></p><p style="text-align: center;">When it cools, add the pineapple core and juice.</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Beat the very cold cream into whipped cream and add it to the previous cream.</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Beat the egg whites until stiff and carefully add them to the mixture. Stuff the pineapple with this cream and place it in the freezer for a few hours.</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Serve the pineapple covered with its own lid and decorated as desired.</p>Silvio Abreuhttp://www.blogger.com/profile/05079570131021784153noreply@blogger.com0tag:blogger.com,1999:blog-3569988393024118831.post-50063890437185991142024-01-29T00:07:00.000+00:002024-01-29T00:07:03.205+00:00Delicious Coconut Pie [no sugar, no gluten] ☺️☺️<p style="text-align: center;">Delicious Coconut Pie [no sugar, no gluten] ☺️☺️</p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;">Ingredients:</p><p style="text-align: center;"><br /></p><p style="text-align: center;">5 eggs</p><p style="text-align: center;">120 g of grated coconut</p><p style="text-align: center;">6 tablespoons coconut flour</p><p style="text-align: center;">1 level teaspoon of baking yeast</p><p style="text-align: center;">120 g of natural sweetener of your choice (I used Xylitol)</p><p style="text-align: center;">fine zest of 1/2 lemon</p><p style="text-align: center;">1 package of light cream</p><p style="text-align: center;">butter q.s. to grease the mold</p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1RIhYyQnd5e2z-SlUDrhKs_nah6iBuS4GVQCDxVl4BDwOtzT54Ko5TtERN0R-96M9jiqysgZ5OQ6dvjHr3Xz3tw6dQuw3KRi_K1WwX7n0up7yGjA92UtSEh-B6gKjZvjl9ey-AuaBD1t8wWKyZsU0n7MilUKknm_UBHh14YQJLoMdzKKFGT7h4lb2b_Y/s867/Tarte-de-Coco-Deliciosa-Sem-Acucar-e-sem-Gluten.webp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="867" data-original-width="650" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1RIhYyQnd5e2z-SlUDrhKs_nah6iBuS4GVQCDxVl4BDwOtzT54Ko5TtERN0R-96M9jiqysgZ5OQ6dvjHr3Xz3tw6dQuw3KRi_K1WwX7n0up7yGjA92UtSEh-B6gKjZvjl9ey-AuaBD1t8wWKyZsU0n7MilUKknm_UBHh14YQJLoMdzKKFGT7h4lb2b_Y/s320/Tarte-de-Coco-Deliciosa-Sem-Acucar-e-sem-Gluten.webp" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik3LYddo4ycWGYw8En1bnW6OfqnNUmNCcJO-DoPYxchy08bwarKPBx_F30DP0Lwu1IBBAv0JskKGxUrO4mlf_zzYpiUTlm7UbvmJ-dv8OeGXK8kpw7z-4dYVRLvRakovcMUoTOZnTINQ3Z1-BVZbxMuMKa-JFim2dWyb4pa53X2dCWLLPQCaqMPEF4Epc/s975/Tarte-de-Coco-Deliciosa-Sem-Acucar-e-sem-Gluten-2.webp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="975" data-original-width="650" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik3LYddo4ycWGYw8En1bnW6OfqnNUmNCcJO-DoPYxchy08bwarKPBx_F30DP0Lwu1IBBAv0JskKGxUrO4mlf_zzYpiUTlm7UbvmJ-dv8OeGXK8kpw7z-4dYVRLvRakovcMUoTOZnTINQ3Z1-BVZbxMuMKa-JFim2dWyb4pa53X2dCWLLPQCaqMPEF4Epc/s320/Tarte-de-Coco-Deliciosa-Sem-Acucar-e-sem-Gluten-2.webp" width="213" /></a></div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;">Preparation:</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Turn the oven on to 190º C.</p><p style="text-align: center;">Grease a removable bottom tart pan with a little butter. Reserve.</p><p style="text-align: center;">Beat the eggs with the xylitol, add the fine lemon zest.</p><p style="text-align: center;">Add the 6 tablespoons of coconut flour and yeast, continue to beat. Then add the grated coconut and finally the cream, which must be at room temperature. You will obtain a voluminous mixture. Now pour into the previously greased and reserved tart pan.</p><p style="text-align: center;">Bake for 15 minutes until golden. Do the toothpick test. Be careful that it is moist inside, don't be fooled.</p><p style="text-align: center;">Remove from the oven, let it cool and if you like, sprinkle the surface with grated coconut. </p>Silvio Abreuhttp://www.blogger.com/profile/05079570131021784153noreply@blogger.com0tag:blogger.com,1999:blog-3569988393024118831.post-40890693737347975722024-01-25T07:48:00.001+00:002024-01-25T07:48:18.026+00:00Crab, Shrimp and Sea Urchin Risotto ☺️☺️<p style="text-align: center;">Crab, Shrimp and Sea Urchin Risotto ☺️☺️</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Ingredients:</p><p style="text-align: center;"> </p><p style="text-align: center;">Arborio rice 200 g</p><p style="text-align: center;">Seafood broth (shrimp and crab shells and water 400 ml)</p><p style="text-align: center;">Seafood soup 2 tablespoons</p><p style="text-align: center;">White wine 100 ml</p><p style="text-align: center;">Shrimp q.b</p><p style="text-align: center;">Sea Urchin Roe 50g</p><p style="text-align: center;">Cooked shoe rack 1</p><p style="text-align: center;">1 finely chopped onion</p><p style="text-align: center;">Finely chopped garlic 5 cloves (3 for shrimp, 2 for risotto)</p><p style="text-align: center;">Olive oil q.s.</p><p style="text-align: center;">1 small chopped tomato</p><p style="text-align: center;">Salt and freshly ground pepper to taste</p><p style="text-align: center;">Chopped coriander q.b</p><p style="text-align: center;">Parmesan cheese q.b</p><p style="text-align: center;">Butter 1 teaspoon</p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Q9nIHwfeJoHBsslO5a0kmRkKuY4G2zMq8tt3lPzsczNBesOOi6Hi77mSL2o5ylNjp1S85QKhdVNe9X3rtM2V0qRRWK6l74HOMh-n_iliAfdlB8kDdb8fkhuzSSvOUl1l1duuwJnRqU9_KoCFC8DyZmd4eHCd2CdZTaDmg2kGZTDgpiEE0t9zB-ZZJKA/s640/Risoto%20de%20spateira%20e%20marisco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="369" data-original-width="640" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Q9nIHwfeJoHBsslO5a0kmRkKuY4G2zMq8tt3lPzsczNBesOOi6Hi77mSL2o5ylNjp1S85QKhdVNe9X3rtM2V0qRRWK6l74HOMh-n_iliAfdlB8kDdb8fkhuzSSvOUl1l1duuwJnRqU9_KoCFC8DyZmd4eHCd2CdZTaDmg2kGZTDgpiEE0t9zB-ZZJKA/s320/Risoto%20de%20spateira%20e%20marisco.jpg" width="320" /></a></div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;">Preparation:</p><p style="text-align: center;"> </p><p style="text-align: center;">In a frying pan, fry the prawns in olive oil and garlic, peel and reserve. In a pan, add water, shrimp shells, crab shells and tablespoons of seafood and heat until boiling and keep on low heat but simmering. In a large pan, add the olive oil, onion, garlic cloves and chopped tomato. When the onion starts to become translucent, add the rice and cook for about 2 minutes over low heat, stirring constantly. Then add the white wine and let it absorb the liquid.</p><p style="text-align: center;">Add the seafood broth and when there is no longer any liquid on the surface, add more broth, repeating again whenever the rice has absorbed what was previously added. Season with salt and pepper and add the chopped coriander.</p><p style="text-align: center;">Adjust the heat so that the rice boils slowly, but does not reach boiling point. Let the rice cook, always adding the seafood broth.</p><p style="text-align: center;">Cooking the rice should take around 20 to 30 minutes. The rice at the end of cooking should have a creamy texture.</p><p style="text-align: center;">Add the crab, shrimp and hedgehogs and mix. Add the parmesan and a knob of butter, coat everything and serve. </p>Silvio Abreuhttp://www.blogger.com/profile/05079570131021784153noreply@blogger.com0tag:blogger.com,1999:blog-3569988393024118831.post-60166944167953497182024-01-20T17:59:00.001+00:002024-01-20T17:59:05.814+00:00Roasted Pumpkin with Brown Sugar 🎃🎃😊😊<p style="text-align: center;">Roasted Pumpkin with Brown Sugar 🎃🎃😊😊</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Ingredients</p><p style="text-align: center;"><br /></p><p style="text-align: center;">1/2 strawberry pumpkin</p><p style="text-align: center;"><br /></p><p style="text-align: center;">3 tablespoons of olive oil</p><p style="text-align: center;"><br /></p><p style="text-align: center;">3 tablespoons brown sugar</p><p style="text-align: center;"><br /></p><p style="text-align: center;">1 teaspoon of zaatar</p><p style="text-align: center;"><br /></p><p style="text-align: center;">1 teaspoon of garam masala</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Salt to taste</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Black pepper to taste</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Rosemary sprigs to taste</p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiet1Pbr7f6JZOHaFcX8wyNS1YAk7RAiHmDN4tgkZlg9ctYvEFwr2VqTbexoqPVoY3me4aOGOaRouYVN6XCNjR59V0_w19wGmpnsl0T8DQJhLOpkxaFnAxtEaebXe-z5ZUanOWzXENLai65cjaVKjj4IFiIYww2XesVTnx7PCs1sPSfPhO1OHFgEf5vgJE/s730/Abobora.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="637" data-original-width="730" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiet1Pbr7f6JZOHaFcX8wyNS1YAk7RAiHmDN4tgkZlg9ctYvEFwr2VqTbexoqPVoY3me4aOGOaRouYVN6XCNjR59V0_w19wGmpnsl0T8DQJhLOpkxaFnAxtEaebXe-z5ZUanOWzXENLai65cjaVKjj4IFiIYww2XesVTnx7PCs1sPSfPhO1OHFgEf5vgJE/s320/Abobora.jpg" width="320" /></a></div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;">method of preparation</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Wash the pumpkin skin, remove the seeds and cut into medium slices.</p><p style="text-align: center;">In a bowl, add the olive oil, sugar, zaatar, garam masala, salt, pepper and mix well.</p><p style="text-align: center;">Place the pumpkin pieces in a greased pan and pour the seasoning mix on top.</p><p style="text-align: center;">Place the rosemary on top and bake in a preheated oven at 200°C for half an hour.</p><p style="text-align: center;">Turn the pieces halfway through to brown completely.</p><p style="text-align: center;">Serve and enjoy. </p>Silvio Abreuhttp://www.blogger.com/profile/05079570131021784153noreply@blogger.com0tag:blogger.com,1999:blog-3569988393024118831.post-33191991251635614292024-01-17T10:00:00.005+00:002024-01-17T10:00:45.499+00:00Shrimp Vatapá with Chestnuts 🍤🍤🦐🦐<p style="text-align: center;">Shrimp Vatapá with Chestnuts 🍤🍤🦐🦐</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Ingredients</p><p style="text-align: center;"><br /></p><p style="text-align: center;">1 large chopped onion</p><p style="text-align: center;"><br /></p><p style="text-align: center;">150 grams of cashew nuts</p><p style="text-align: center;"><br /></p><p style="text-align: center;">200 grams of roasted peanuts</p><p style="text-align: center;"><br /></p><p style="text-align: center;">1 spoon of grated ginger</p><p style="text-align: center;"><br /></p><p style="text-align: center;">1 and 1/2 liter of coconut milk</p><p style="text-align: center;"><br /></p><p style="text-align: center;">200 grams of cassava flour</p><p style="text-align: center;"><br /></p><p style="text-align: center;">150 ml of palm oil</p><p style="text-align: center;"><br /></p><p style="text-align: center;">800 grams of peeled and cooked shrimp</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Salt to taste</p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE5AN9JVvm17h-LxvIX_tzAuRqA1AQHt6cgLDQk2OKmNQvroyBvh8XqWKMsG9X4R8hXgEPsaEfb7bnKlLlU6Zcgq0eknvi3U2krv8dFT7yUYqf6t5978rHocMhyphenhyphenTf8yaMOv9rwbYwa97ZQFLlevrHkHU_oTetzx428uNHa0YdNedpXhguVEevtZqbSo4Y/s730/Camar%C3%A3o%20com%20castanhas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="709" data-original-width="730" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE5AN9JVvm17h-LxvIX_tzAuRqA1AQHt6cgLDQk2OKmNQvroyBvh8XqWKMsG9X4R8hXgEPsaEfb7bnKlLlU6Zcgq0eknvi3U2krv8dFT7yUYqf6t5978rHocMhyphenhyphenTf8yaMOv9rwbYwa97ZQFLlevrHkHU_oTetzx428uNHa0YdNedpXhguVEevtZqbSo4Y/s320/Camar%C3%A3o%20com%20castanhas.jpg" width="320" /></a></div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;">method of preparation</p><p style="text-align: center;"><br /></p><p style="text-align: center;">In a blender, blend the onion, chestnuts, peanuts, ginger and half of the coconut milk.</p><p style="text-align: center;">When the mixture is homogeneous, pour it into a pan.</p><p style="text-align: center;">Then, add the cassava flour, the rest of the coconut milk and a little palm oil.</p><p style="text-align: center;">Cook over medium heat for 30 minutes, stirring constantly until it thickens. Turn off and set aside.</p><p style="text-align: center;">In a frying pan, sauté the shrimp in the remaining palm oil and then add it to the mixture in the pan.</p><p style="text-align: center;">Turn the heat back on, season with salt and stir for 5 minutes.</p><p style="text-align: center;">Finally, transfer to a baking dish, decorate with shrimp on top and it's ready.</p><p style="text-align: center;">You can now serve! Enjoy. </p>Silvio Abreuhttp://www.blogger.com/profile/05079570131021784153noreply@blogger.com0tag:blogger.com,1999:blog-3569988393024118831.post-62189203031433674402024-01-16T08:06:00.001+00:002024-01-16T08:06:02.000+00:00Storm Irene arrived this morning 16/01 with heavy rain and winds of 90km to 100km ⛈️☔🌬️🌬️<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHj4uqPeTJcnDMXzQE5I7l5KKJkVs_-PSDQ2qy7r17PpnrQWxZF0x1tCJ3HT45g5Q56B7Sd6v-qaXAzf58qXgXTr__qO7xV7wpSoYdisXo2aMBfkwx25fRuY9DPXkqSG5BLxB4Ohmwd9cp473YpbFjX7vncPN1cKrhWD2eR35FsUojNNp3DRc1nidYlfU/s1200/Irene%20tespestade.webp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="1200" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHj4uqPeTJcnDMXzQE5I7l5KKJkVs_-PSDQ2qy7r17PpnrQWxZF0x1tCJ3HT45g5Q56B7Sd6v-qaXAzf58qXgXTr__qO7xV7wpSoYdisXo2aMBfkwx25fRuY9DPXkqSG5BLxB4Ohmwd9cp473YpbFjX7vncPN1cKrhWD2eR35FsUojNNp3DRc1nidYlfU/s320/Irene%20tespestade.webp" width="320" /></a></div><br /> <p></p>Silvio Abreuhttp://www.blogger.com/profile/05079570131021784153noreply@blogger.com0tag:blogger.com,1999:blog-3569988393024118831.post-8492022886534734342024-01-14T10:42:00.001+00:002024-01-14T10:42:04.968+00:00Peppers and Tomatoes Stuffed with Chicken 🍗🍅☺️<p style="text-align: center;">Peppers and Tomatoes Stuffed with Chicken 🍗🍅☺️</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Ingredients</p><p style="text-align: center;"><br /></p><p style="text-align: center;">2 medium tomatoes</p><p style="text-align: center;"><br /></p><p style="text-align: center;">2 medium peppers</p><p style="text-align: center;"><br /></p><p style="text-align: center;">500 grams of chicken breast</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Vegetable broth</p><p style="text-align: center;"><br /></p><p style="text-align: center;">3 cloves of garlic</p><p style="text-align: center;"><br /></p><p style="text-align: center;">1/2 chopped onion</p><p style="text-align: center;"><br /></p><p style="text-align: center;">4 tablespoons of olive oil</p><p style="text-align: center;"><br /></p><p style="text-align: center;">1 cup of cream cheese</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Salt to taste</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Black pepper to taste</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Mozzarella cheese to taste</p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPgSgDbilkBykFyJp5gMS4UgBCqgMHDfleM7TDvFfKykFfS93xWzPtqIjrV5gNGo2cd9N6lXrlTG-_5BeSKcKu23KXhONUye-Cfnd18WPsmgBSGcPtE1OAcR0PQJq1wV_-FUkIdvmcxmfi_e468xKZEm56EDTnCBQVh-l_9krLd7kYnzfm-8AsZsyqkB8/s730/Piment%C3%A3o%20com%20frango.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="697" data-original-width="730" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPgSgDbilkBykFyJp5gMS4UgBCqgMHDfleM7TDvFfKykFfS93xWzPtqIjrV5gNGo2cd9N6lXrlTG-_5BeSKcKu23KXhONUye-Cfnd18WPsmgBSGcPtE1OAcR0PQJq1wV_-FUkIdvmcxmfi_e468xKZEm56EDTnCBQVh-l_9krLd7kYnzfm-8AsZsyqkB8/s320/Piment%C3%A3o%20com%20frango.jpg" width="320" /></a></div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;">method of preparation</p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;">Start by washing the tomatoes and peppers.</p><p style="text-align: center;">Cut off the tops and remove the seeds from all of them. Reserve.</p><p style="text-align: center;">Chop the chicken into pieces and cook in a pressure cooker with vegetable broth. Leave it in the pan for about 20 minutes.</p><p style="text-align: center;">Open the pan, remove the water and close again. Shake to shred the chicken well.</p><p style="text-align: center;">In a pan, brown the crushed garlic and then add the chopped onion.</p><p style="text-align: center;">Add the chicken and season with salt and pepper.</p><p style="text-align: center;">Saute everything very well and add the curd.</p><p style="text-align: center;">Stuff the peppers and tomatoes with this mixture.</p><p style="text-align: center;">Cover the top with the mozzarella.</p><p style="text-align: center;">Place in a preheated oven at 180ºC for approximately 20 minutes. The vegetables should start to wilt and the cheese should be browned. </p>Silvio Abreuhttp://www.blogger.com/profile/05079570131021784153noreply@blogger.com0tag:blogger.com,1999:blog-3569988393024118831.post-1599324070324831082024-01-10T04:08:00.001+00:002024-01-10T04:08:17.112+00:00Passion Fruit Baked Oats ☺️☺️☺️<p style="text-align: center;"> Passion Fruit Baked Oats ☺️☺️☺️</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Ingredients</p><p style="text-align: center;"><br /></p><p style="text-align: center;">4 tablespoons of fine rolled oats (40 grams)</p><p style="text-align: center;"><br /></p><p style="text-align: center;">1 tablespoon demerara sugar (15 grams)</p><p style="text-align: center;"><br /></p><p style="text-align: center;">1/3 cup of vegetable milk (80 ml)</p><p style="text-align: center;"><br /></p><p style="text-align: center;">1/2 passion fruit spare</p><p style="text-align: center;"><br /></p><p style="text-align: center;">1 teaspoon of vanilla essence</p><p style="text-align: center;"><br /></p><p style="text-align: center;">1/2 teaspoon baking powder (cake yeast)</p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZScsVxE4kEBwPOZEHuGk1yVDk3VRFmH4KepE5xOn7bTzM5HMxa7QsoY1O0SiD-ycyeuE-vZ5-yGDDLeuF9tCRbOb29KsvDxly3DamuUAAPMNuqwGG6UbKmb3pwtCYMIpd7UrtpT45L6AC8wjEXuYKpO8joKmWcdMDo6kOXRjxmsutOhsSjNm0azaIzJs/s882/maracuja%20pudim.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="882" data-original-width="730" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZScsVxE4kEBwPOZEHuGk1yVDk3VRFmH4KepE5xOn7bTzM5HMxa7QsoY1O0SiD-ycyeuE-vZ5-yGDDLeuF9tCRbOb29KsvDxly3DamuUAAPMNuqwGG6UbKmb3pwtCYMIpd7UrtpT45L6AC8wjEXuYKpO8joKmWcdMDo6kOXRjxmsutOhsSjNm0azaIzJs/s320/maracuja%20pudim.jpg" width="265" /></a></div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;">method of preparation</p><p style="text-align: center;">In a container, place the oats, sugar, milk, vanilla, passion fruit juice and yeast. Mix well.</p><p style="text-align: center;">Place in the microwave for about 2 minutes at full power.</p><p style="text-align: center;">Now just serve. Enjoy.</p>Silvio Abreuhttp://www.blogger.com/profile/05079570131021784153noreply@blogger.com0tag:blogger.com,1999:blog-3569988393024118831.post-50104828778162775732024-01-08T03:10:00.003+00:002024-01-08T03:10:27.806+00:00Salmon, Fennel and Peas Rice ☺️☺️🍷🍷<p style="text-align: center;">Salmon, Fennel and Peas Rice ☺️☺️🍷🍷</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Ingredients</p><p style="text-align: center;"><br /></p><p style="text-align: center;">4 Salmon fillets</p><p style="text-align: center;">200g cooked basmati rice</p><p style="text-align: center;">100g frozen peas</p><p style="text-align: center;">100g sliced leek</p><p style="text-align: center;">1/4 fresh fennel bulb</p><p style="text-align: center;">Pepper mix</p><p style="text-align: center;">juice of 1 lemon</p><p style="text-align: center;">salt</p><p style="text-align: center;">Oil</p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSQlajNGSIoxE7r3co3ZdF9nbl_Ud5KzjGG4sNfo0ziyv06a9wn4tGywdVNSNvjgkxwimd7N5ckUj6fQQtzGkjoK68E4rtPKd8tbCwVsPw0RNy_V5zW6P1vdoFvW-27DEwkO_5Nd0QmC1Sd_WidKhybyYT_qN73ZrBra-yv3uOOwpwDvwzydC0jNZkc0I/s957/Arroz%20de%20Salmao.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="957" data-original-width="757" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSQlajNGSIoxE7r3co3ZdF9nbl_Ud5KzjGG4sNfo0ziyv06a9wn4tGywdVNSNvjgkxwimd7N5ckUj6fQQtzGkjoK68E4rtPKd8tbCwVsPw0RNy_V5zW6P1vdoFvW-27DEwkO_5Nd0QmC1Sd_WidKhybyYT_qN73ZrBra-yv3uOOwpwDvwzydC0jNZkc0I/s320/Arroz%20de%20Salmao.jpg" width="253" /></a></div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;">Preparation</p><p style="text-align: center;"><br /></p><p style="text-align: center;">1. Season 4 salmon fillets with the juice of ½ lemon, salt, pepper mixture and fennel vine. Grill them with a drizzle of olive oil and set aside.</p><p style="text-align: center;">2. In a wok with 2 tablespoons of olive oil, sauté 100g of sliced leek, 100g of frozen peas and ¼ sliced fennel bulb.</p><p style="text-align: center;">3. When they are sautéed, add 200g of cooked basmati rice.</p><p style="text-align: center;">4. Flake the salmon and add it to the rice. Set aside some chips.</p><p style="text-align: center;">5. Serve the rice, decorate the dish with the reserved salmon shavings and drizzle with a few drops of lemon. </p>Silvio Abreuhttp://www.blogger.com/profile/05079570131021784153noreply@blogger.com0