Coxinha :)

Making use of my euphemism, and so adored sarcasm, I present you my little turkey legs!

The first time I saw, as many might know, was in the Disney parks.

Image from internet.

These days, I saw them available in the supermarket (which was a huge surprise, once I live in a small town, and it is not a common thing), and decided to risk prepare them!

And they were delicious 😀

Golden beauties in the oven  :)

Golden beauties in the oven 🙂

INGREDIENTS

– Turkey Legs (don’t you say that!)

– Chopped Garlic

– 100 ml dry red Wine

– Lemon Pepper

– Spicy Paprika

– Coarse Salt

– Salsa* ( it’s a costa rican sauce, very flavored, goes awesome with chicken and meat! can be replaced by other sauces with smoked pepper and herbs)

HOW TO PREPARE

Mix the garlic, wine, salsa, lemon pepper and paprika. Spread on the turkey legs, under the skin. Keep the skin to hold the flavors, and also don’t let the legs get dry while roasting. Spread some salt on the skin.

Cover the recipient with foil, and take to a pre-heated oven, at 200ºC. After two hours, remove the foil, and let it until golden.

After removing the foil, it is important that you open every 10 minute, to pour some of the melted fat over the legs, to make them more tender.

yummmy

yummmy

Each leg serves two people 🙂

Felipe

Or, a very hungry one!

Before I finish this post, I would like to thank for this AMAZING YEAR, and wish all my readers, a joyful and surprisingly great 2015!!!

See you next year, xx

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trés chic!

Aujourd’hui on va parler sur une recette trés trés chic!

No, wait

Today, we are gonna talk about a very fancy recipe I made:

Mousse au Chocolat avec sauce Caramel et Fleur de sel ♡

Mousse

INGREDIENTS

Mousse:

– 350 gr Dark Chocolate

– 2 tbs melted Butter

– 200 gr Icing Sugar

– 3 egg Yolks

– 6 egg Whites

 

Sauce:

– 1 cup Sugar

– 1 cup Water

– half a can of Cream

– 1 tbs Fleur de Sel

HOW TO PREPARE

Melt the chocolate with the butter in a water bath. Reserve. Beat the egg yolks with half the sugar until whitish. In another bowl, beat the egg whites with the other half of the sugar until it gets puffy. Add the mix of yolks to the melted chocolate slowly, stirring well. Add a little bit of the egg whites to the chocolate, and then add the chocolate mixture to the remaining egg whites. Stir gently, incorporating the air without letting the egg whites be destroyed. Take the refrigerator for at least 4 hours. (I advise you to leave from one day to the other).

For the sauce: Place sugar and water in a saucepan. Do not stir. Boil until caramel point, with a beautiful golden color. Carefully add the warm cream to the mix. It will bubble a bit, stir well, preferably with a whisk. Be quick, the caramel passes the point very quickly, and gets a bitter taste. It seems difficult, but you just have to pay attention! This was the first time that I did it, and it was great! Then add the fleur de sel.

And, it is done!!!

I added more fleur de sel when I served, to add more flavour and crunchness 🙂

See you next time, sweeties!

bisous

Thai Chicken Soup ♡

Hey, everybody! I know it has been a long while, but I will never give up on this blog! hahaha I think I got excited ti write here again because yesterday I saw the Julia$Julie Movie, is is so great! I don’t really have someone who I follow that much, but I really like posting here 🙂

So, this recipe is the proof of how addicted I am to asian cuisine! The first time I tried Thai food was this July, in NYC with my amazing beauties Tanya and Sanya from India!

They helped me choose my meal, and I got an unforgettable chicken soup! After a lot of research, I found a recipe that was really close to the one I had gotten.

And, here it is:

yummy!

yummy!

INGREDIENTS

– 500 gr chicken breast

– 1 yellow bell pepper

– 200 gr funghi secchi

-300 ml coconut milk

– 200 ml milk

– spring onion

– ginger

– curry powder

– lemon zest

– canola oil

HOW TO PREPARE

Add canola oil to the pan, along with the copped spring onion (the white part). When the onion starts to get soft, add the chicken, cut in strips, and thin slices of ginger. Fry it al until the chicken pieces get white. Then, add the bell pepper, also chopped in thin strips. Mix everything. Add the coconut milk and the regular milk. Mix everything. Add the curry powder, and mix until you see that the curry is equally blended. Add the funghi secchi Let it boil for around 10 to 15 minutes. DONE!

Super easy, right?

I didn’t add pepper because my parents absolutely can’t handle ¬¬

The original recipe has cilantro, but I didn’t add because I hate it with the power of my soul! btw, who likes that? gosh..

I served with cashew nuts rice – which is basically normal rice that you mix with some cashew nuts just to let it fancy .

Attention to my lovely Chinese chopsticks !

Attention to my lovely Chinese chopsticks !

FRIEND TIP: add some lemon drops over the individual portions, right before eating, it is gonna enhance all the flavors! 🙂

kisses, bisous e beijos

Burger Fillings

Salut! 🙂

Receitinha do dia : Hamburguer Caseiro Recheado com CreamCheese

Image

yummy !

Fácil, prático, e delicinha, anota aí:

Ingredientes:

100 gr de carne moída com pouca gordura

1 colher de sobremesa de CreamCheese

1 colher de chá de alho moído

Azeite

Sal e Pimenta a gosto

1 colher de chá de margarina para fritar

Preparo:

Misture a carne moída, o alho o azeite o sal e a pimenta, de maneira bem uniforme. Pode ser com um garfo, ou com a mão, para que a carne fique temperada por igual. Eu, particularmente, gosto de hamburguer caseiro sem frescuras, há quem acrescente outras ervas para temperar, como manjericão, orégano, cominho, etc., mas eu gosto mesmo é do gosto da carne! Enfim, feito isso, coloque metade da carne na palma da mão e amasse bem, até ficar com menos de 1cm de espessura. Então coloque o creamcheese no meio e feche com o restante da carne, tomando cuidado para não sobrar nem um buraquinho, senão o creamcheese vai vazar durante a cocção. Nesta etapa, o hamburguer deve estar assim:

Image

Aqueça uma frigideira antiaderente em fogo baixo, derreta a margarina e coloque o hamburguer. Tampe e deixe fritar por 07 minutos. É importante colocar a tampa, pois evita que o hamburguer queime por fora e fique cru por dentro. Tire a tampa e vire o Hamburguer para dourar do outro lado. E está pronto! Servi com arroz integral e legumes no vapor com shoyu.

Image

Estas medidas rendem 01 hamburguer.

Faça para quem você ama 🙂

a bientôt, mon chers! bisous bisous

Da rapariga, o pá.

Macaquinho com Estampa de Azulejo Português

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Como muitos sabem, eu faço aulas de Corte&Costura, e sempre costuro peças para eu mesma usar 😀

Desta vez fiz este macaquinho bem fresco, pra Primavera/Verão que está chegando.

A estampa veio com tudo, e ficou até saturada! Mas eu acho um charme e quis aproveitar também.

Gostei do resultado, acredito que dê pra usar de dia com uma rasteirinha, ou a noite, com um salto mais legal.

Image

Image

Taí a razão de eu postar bem mais minhas culinarices que as costurinhas: não tenho dom pra ficar pagando de it-girl fazendo 1 mol de poses com a mesma roupa.

Estas duas mostram bem o desenho da peça!

E, pra não perder o costume, e fazer um “casadinho” com o tema do blog, uma iguaria portuguesa, com certeza

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Pastel de Belém fresquinho na Fábrica de Pastéis de Belém – Lisboa.

That`s all, Folks!

xox