Stuffed green peppers…

…and sweet potatoes on oven.

  For a pleasant public holiday.

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Stuffed green peppers with rice, capers, onion and tuna

You do not need to spend so much money to have healthy meals at home. If you start looking in this direction, it is not difficult to realize that there are numerous options of delicious and healthy meals cooked with simple ingredients.

Stuffed Green Peppers

Stuffed Green Peppers with rice, capers, onion and tuna. They are simply delicious and they freeze well too.

Stuffed Green Peppers

Ravioli, tuna, mushrooms and minced garlic

Ravioli

A song and a dish for today. You don’t need to wait for a special occasion to be with your heart full of wonders for your love, your family, friends So, turn on the gramophone and go ahead, baby. 🙂

♪Cause it comes from my heart.”♪ I gently fried garlic, mushrooms and tuna (exactly in this sequence) in a little amount of olive oil and then I served it with ravioli filled with ricotta cheese. The harmonization of the flavour was wonderful. Just be need careful not to burn the garlic, or the taste will be bitter. Delicious, healthy and filled meal.

Uma canção e um prato para hoje. Você não precisa esperar por nenhuma data especial para andar com o coração cheio de coisas maravilhosas para o seu amor, seus filhos, mãe, pai, amigos… Então, liga a vitrola e vai em frente, baby!

♪ “Cause it comes from my heart” ♪. Eu fritei levemente alho, cogumelos e atum ( exatamente nesta sequência )em uma pequena quantidade de azeite de oliva e depois servidos com ravioli recheados com queijo ricota. A harmonização do sabor ficou maravilhosa. Tenha cuidado para não queimar o alho, ou então o sabor ficará amargo. Delicioso, saudável e recheada refeição.

 

 

 

 

Aubergine with basil / Berinjela com manjericão

 albergineAubergine smell is in the air again!

Some books guide me about my ideas for recipes, especially those which show me the ingredients in nature and depth. 🙂 To give a stronger flavour to the aubergine, basil herb  was chosen by my inspiration.

“Different types of herbs can be found more or less everywhere, but usually the ones with the strongest flavours are those that grow in poor, rocky soils and in areas with bushes … There’s another reason why herbs Maltese are of better quality Elsewhere throughout the summer, the long days of bright and uninterrupted sunshine stimulates the plant, giving you energy and forcing your metabolism to work overtime “TASTE OF MALTA – ANTON B. DOUGALL

We love to enjoy our terrace and the smell of all the delights that summer is bringing with it. A certainty that we are a small part of nature, but we can enjoy all the infinity of these long summer days.

Once the basil is a delicious and aromatic herb, our palate was awakened when it was served with the aubergine. It is indeed a lovely taste. For this dish, the slices of aubergine were cooked in salted water. A mixture of garlic, basil and olive oil prepared in a mixer and then placed over the aubergine slices, was the last step before being put in the oven for 15 minutes.

 

with basilwith basilA summer delight you can serve with meat, chicken, fish, etc.

For recipe details, sandraaduarte82@gmail.com

🙂

 with basil

 Cheiro de berinjela está no ar outra vez!

Alguns livros me norteiam quanto às minhas ideias para receitas, especialmente aqueles que me mostram os ingredientes em sua natureza e profundidade. 🙂 Para dar um sabor mais forte à berinjela, o manjericão foi a erva que escolhi em minha inspiração.

Diferentes tipos de ervas pode ser encontradas mais ou menos em toda parte, mas normalmente os únicos com os sabores mais fortes são aqueles que crescem em solos pobres, pedregosos e em zonas com arbustos Há ainda uma outra razão pela qual ervas Maltesas são de melhor qualidade. Em outros lugares durante todo o verão, os longos dias de sol brilhante e ininterrupto estimula a planta, dando-lhe energia e forçando o seu metabolismo a trabalhar horas extras TASTE OF MALTA – ANTON B. DOUGALL

Nós adoramos aproveitar o nosso terraço e sentir o cheiro de todas as delícias que o verão está trazendo com ele. Uma certeza de que nós  somos uma pequena parte da natureza, mas que podemos desfrutar de toda a infinitude destes dias longos de verão.

Um vez que o manjericão é uma erva deliciosa e aromática, o sabor, delicadamente,  despertou o nosso paladar e o cheiro ficou no ar. Para este prato, as fatias da berinjela foram cozinhadas e então receber um pouco de sal. Uma mistura de alho, manjericão e azeite de oliva preparada no liquidificador e depois colocada sobre as fatias de berinjela, foi o último passo antes de serem levadas ao forno por 15 minutos.

Uma delícia de verão que você pode servir com carnes, frango, peixe, etc.

Para detalhes desta receita, sandraaduarte82@gmail.com 🙂

 

Oven baked Maltese pork and fried bananas

Why not join the traditional Maltese pork with one of my favourite dishes? 😀 I think pork is served in almost every Maltese home and, because of that, there are many ways to prepare it. Surely this meat also would not escape from my table. On the other hand, fried bananas served with chocolate powder makes me drool! This pork medallion was delicately marinated with garlic, onions, peppers, vinegar, black pepper, fresh rosemary, salt and olive oil and then carefully cooked in the oven and served with fried banana with honey and almond flakes.
Maltese PorkMaltese porkMaltese pork
“Life changes and so many civilisations have come and gone during these fifty centuries, yet the humble act of adding a natural flavouring to our food is literally timeless” Taste of Malta-A collection of Maltese and Traditional Recipes-Anton B. Dougall
 …
Por que não juntar a tradicional carne de porco maltesa com um dos meus favoritos pratos? 😀 Eu acho que a carne de porco é servida em quase todas as casas maltesas e, por causa disso, existem diversas maneiras de prepara-la. Com certeza esta carne também não iria escapar da minha mesa. Em outra mão, bananas fritas servidas com chocolate em pó me faz babar! Este medalhão de porco foi delicadamente marinado com alho, cebola, pimentão, vinagre, pimenta preta, alecrim fresco, sal e azeite de oliva, cuidadosamente cozido no forno e servido com banana frita com mel e lascas de amêndoas.
“A vida muda e tantas civilizações vêm e vão durante estes cinqüenta séculos, mas o ato humilde de adicionar um aroma natural para a nossa comida é literalmente eterno” Taste of Malta-A collection of Maltese and Traditional Recipes-Anton B. Dougall

Dish of the week

In Brazil it is still summer. My mom has told me has been raining in our State ( we call these rain ‘corn rains‘ or ‘summer rains’). Here on the island the spring is coming. The song of the birds have multiplied and the sun’s rays are focusing more joy in our home. Because of that, this week we had the chance to go to the beach to enjoy this beautiful change. The sunlight was shining slightly! I like to enjoy as much as I can the sunshine or rain, the flying of the dried leaves or the colours of the fruits in life.

Although I’m loving feel the change of the seasons, I grew up without these seasonal waits and it also has a lot of value to me. How beautiful are the flowers in autumnal calendar or the sun illuminating our Christmas spirit.

Yesterday I prepared a delicious dish with chicken liver and cucumber. I gave a cool and delicious value for an unusual dish. I’m not afraid to try my culinary creations, but of course I was a little afraid to serving it. Oh, I served my dish! ♥

PIPE RIGATE PASTA- CHICKEN LIVER STEW – CUCUMBER – PARSLEY

with liverwith liver

The result was simply a delicious meal and each ingredient was valued. Our enthusiasm while we ate was very pleasant, a mixture of all seasons. 🙂

I apologize for any error in English.
For recipe, you can contact me at sandraaduarte82@gmail.com