Oct 4th, 2011
Stuffed Sardines
Sardines are fishes very rich in Omega 3 , which can help fighting the“bad” cholesterol and if you can prepare them without frying it will be even better … I agree that they are hard to clean, but if someone gives us a hand, everything becomes faster and easier …:)) I do carve a boxcutter on [...]
Sep 18th, 2011
Baked Cod
In Italy it is not so frequent the use of salt cod, as they call it, but it’s more used the stockfish which is always the same Norwegian Arctic cod “Gadus morhua” but dried rather than salted as usually used in Brazil or in Portugal. For this recipe you need the salt codfish , soaked [...]
Sep 5th, 2011
Chicken Strogonoff
This is a variant of straganoff beef, mushrooms can also be used, as in the classic recipe … . 1 whole chicken breast, cut into cubes . 1 small onion, 1 carrot and 1 clove of garlic, minced . Salt and pepper . 1 / 2 cup of pureed tomato or 2 ripe tomatoes, skinned and seeded . 1 sprig of [...]
Jun 2nd, 2011
Braised Meat with Vegetables
This is a simple and undemanding way to prepare the beef … the meat results very soft and delicate, you can eat it warm or cold, with frayed pitted olives in a beautiful sandwich …. . 800 to 1 kg of lean beef . 2 small carrots, chopped . 1 small onion, chopped (or shallot) . 2 cloves garlic, minced . [...]
May 30th, 2011
Courgettes and Potatoes Omelette
Basic for the summer … . 5 eggs . 1 courgette , cut into large cubes . 1 large potato, diced . 1 / 2 tablespoon butter . 2 tablespoons of grated parmigiano cheese, or grana padano cheese or pecorino cheese . 3 sticks of parsley, chopped . salt and pepper Cook in a pan with a small quantity of boiling salted [...]
Jul 23rd, 2010
Moroccan Cous cous with Vegetables and Grilled Chicken Breast
The cous cous is originated in Maghreb and nowadays it’s very apreciated in the international cookery, easy and fast to prepare and it’s great with vegetables, meat or fish. My father is an expert in preparing it and as he always says you can use almost whatever vegetables you have in the kitchen, according to [...]
Jun 23rd, 2010
Frayed Codfish with Cherry Tomatoes and Black Olives
This is a plate you can serve as an hors d’ouvre or as a unique plate with boiled nouvelle potatoes, seasoned with extra virgin olive oil, salt, ground pepper and chopped parsley… . 1 portion of dissalated and frayed codfish . 2 cloves of garlic chopped . extra virgin olive oil . ground pepper . 200 g of cherry tomatoes . [...]
Jun 14th, 2010
Beef Stew with Creamy Polenta
This is a very traditional dish, delicious and particullarly suitable for winter nights… . 1 kg of beef chopped into cubes (neither big, nor small ones) . 400 g of peeled tomatoes . 1 laurel leaf . leaflets of thyme . 1 onion finelly chopped . 1 clove of garlic chopped . 1 small carrot finelly chopped . salt . ground pepper or red [...]
Apr 29th, 2010
Joaquina’s Codfish
This is probably my prefered codfish dish… It’ s a great speciality from my mother who used to have great success when prepared it and certainly the ones who have tasted it have never forgotten it…it’s very delicate and savoury…(for 4) . 4 cuttings of codfish of 150 g (600 g for all) disalated for 72 [...]
Apr 14th, 2010
Lagareiro Codfish
My parents are portuguese and I remember that during the Lent we didn’t eat meat in fridays, and in the Good Friday we used to eat codfish…when I was a little girl I didn’t like it very much as it has a very strong flavour…but as time goes by I come to appreciate it and [...]
