Delicious veggie and egg “risotto” / “Arroz” de ervilhas e espargos com ovo escalfado

Before this recipe I just to say that my Yoga classes and going super well, I’m so happy I can’t quite believe it…Every class is now sold out and I was given an extra class and maybe some more will be added after if needed. I’m so grateful and happy that everyone that comes to my classes are enjoying it, they are such a lovely bunch, couldn’t really ask for more ❤

This dish came to me after I remember my sister commenting on a dish a friend of her made, he was from Turkey, but I am not sure if it is a traditional dish or not. She told me that he used to make rice with little pasta shaped like rice, and that kind of got stuck in my head and I remembered it a couple of days ago and decided to give it a go, my way. I have to say that the result ia absolutely fantastic, and that is saying a lot from a person that LOVES rice like me, I eat it like 7 times a week.

It is very quick and simple to put together. Chop 1 onion and i clove of garlic and cook it in olive oil and add fresh chili and a bay leaf (it is important because of the savory flavor that gives it), when they start to get a bit of color, add a splash of white wine and let it cook off the alcohol. Add 1 fresh and chopped tomato, 1 cup of frozen garden peas and some asparagus. Add around 300grs (allow 100grs per person) of the little pasta and and quite a bit of water, enough to cover and have a couple of centimeters above the pasta. Season to taste with salt, black pepper and some turmeric. Crack open 1 egg per person , it will be nice and poached when the pasta is cooked. Cook for around 10m or until cooked and creamy (the pasta is not meant to be al dente, but not in a paste either. And above all, enjoy it, it’s amazing if I may say! ❤ ❤ Ah! And this meal comes easily at way less than 1 euro each, maybe like 70 cents, and I only use organic eggs and good quality vegetables.

Ola a todos 🙂 antes de vos dar esta receita que é mesmo saborosa e rapida, quero sò fazer um update das minhas aulas de Yoga, porque ando mesmo contente. Tenho tido bastante sorte e por isso estou muito agradecida 😀 mas acho que nao é tudo sorte, porque eu preparo-me muito e procuro sempre aprender mais e mais. Mas de qualquer maneira, as minhas aulas tem estado sempre lotadas ultimamente e isso deixa-me mesmo feliz. E’ bom saber que as pessoas que vem fazer a aula comigo se sentem bem e gostam do meu estilo 😉 Ate me deram mais uma aula extra e tudo! Eheh mas agora falemos de comida..

Lembrei-me de fazer esta receita porque a minha irma um dia contou-me que um amigo dela Turco fazia um arroz muito bom, mas que em vez de usar arroz usava aquela massinha da canja, os pevides. E quando vi a massa no supermercado, decidi comprar e fazer. E’ uma receita super rapida, facil e saudavel 😉

Picar 1 dente de alho e 1a cebola e deixar alourar em azeite, adicionar 1 malagueta sem sementes cortada e 1 folha de louro (indespensavel), quando começar a mudar de cor adicionar vinho branco, so um bocadinho e deixar evaporar. colocar 1 tomate fresco bem madurinho coratdo aos pedaços, 1 caneca de ervilhas congeladas e aspargos (se tiverem, eu usei congelados que aqui em Italia nem sempre se arranja frescos), adicionar 100grs de massa por pessoa, eu fiz 300grs para ter uma refeiçao extra para quando estiver mais preguiçosa 😉 adicionar agua suficiente para cobrir a massa e ficar uns 2 dedos acima da massa. Adicionar pimenta preta, sal grosso e açafrao das indias se tiverem. Abrir 1 ovo por pessoa na agua mesmo, para ficarem escalfados. Cozinhar durante uns 10 minutos, ou até a massa ficar cozidinha. Na minha opiniao, para este prato nao quiz massa al dente, mas tambem nao em uma papa, deve ficar cozida e cremosa. E sirvam com uma salada e bom apetite! Espero que experimentem e gostem ❤ Esta refeiçao fica facilmente a menos de 1 euro por pessoa, eu uso sempre ovos bio e ingredientes de boa qualidade.

Lots of love,

Sandrina xx

Back with vegetarian pasta dishes and some life updates, Yoga related!

Hello! I know it has been sooo long, but I have a good excuse this time! I trained to become a Yoga teacher and started working straight away 😀 I feel so blessed with the opportunities i have been given here in Italy..

Besides my teaching time in the beach during all summer I was working 3 days a week in my other half parents restaurant, so that took a lot of my time too, and it was exhausting.

We had a proper summer 3 months of sunny 35 degrees, actually i couldn’t take it anymore, after living so many years in London it will take awhile to get use to . As I was alone most part of the summer I really couldn’t justify cooking fancy food, or cook at all…I mainly ate salad from my garden, eggs, cheese, fruit and all the veggies you can eat raw 😉 It was quite healthy and refreshing actually.

But now I’m settling back in my routine and actually did a proper planner of my days, so they don’t go idle (watching series and instagram eheh) and I am back into the kitchen, when I a not practicing Yoga or teaching classes ( I still don’t have that many, but hopefully they will increase) or studying (which I tend to do a lot).

So I decided to pack a few pasta dishes, some vegan and some vegetarian, they are mainly for inspiration as they are very simple and quick to make, so we cannot use the excuse that healthy recipes take long time or are hard work. And pasta is healthy, just eat in moderation, with really good fresh ingredients and you are ready to go, and if you _really_ want swap regular pasta for wholewheat or quinoa or brown rice pasta, I don’t as I eat very once in awhile, may 3 times a month, as I am a rice kind of girl 😉

Enough of blah blah and let’s look at this delicious dishes, if I may say :

This is a really easy fresh pasta dish (which you just boil for 3 to 4 minutes) Mixed with a simple sauce of white beans, cherry tomatoes, good quality olive oil and some parsley ❤ Delicious and super healthy and quick, Can be done under 15 minutes.

This is the old school Pasta with Peas that is part of Italian tradition, I added some carrots because I had one laying around, the original is without but I love my veggies and I think it gave a nice sweetness to the dish. This is a one pot dish, so even better, it takes around 20m beginning to end. Fry onion and garlic in olive oil until soft and add fresh chilies to taste, add the carrot chopped as small as you can so it cooks really fast and let it be here for 5 minutes, add a touch of white wine (optional, but if used wait a couple of minutes before adding another ingredient). Add the peas, stir for another 2 minutes and add half a cup of tomato sauce (passata, good quality). If you would like add half an organic vegetable stock cube and some black pepper. Add boiling water to this mixture, enough water to cook the pasta and have some sauce left. You can add little by little too if you are not sure. Season with sea salt, and serve as soon as the pasta is ready ( to 10 minutes).

Hope all is well, and get used to see me often now! Have a lovely day/night depending on wherever in the world you are ❤

Celebratory Strawberry mascarpone cake / Bolo de laranja e morangos

For this orange sponge cake with mascarpone and strawberries you will need :

6 eggs
250grs of sugar
200grs of flour
Juice and peel grated of a big orange
1 teaspoon of baking powder
Pre heat the oven at 180C.
With a hand mixer on medium speed beat the whole eggs with sugar until it triples size. Add the juice and peel and the flour very slowly. Add the baking powder at last. Grease and flour the container where you are going to bake the cake. You can use 2 smaller ones or cut the cake in half ( to put the cream inside) once is cold. Cooking time depends on oven, mine is old took ages 40m, but if your is new keep an eye on it after 20/25m.

Mix 400grs of mascarpone cheese with some orange juice and sugar or maple, this is to taste. Mix until creamy and looks like whipped cream. Divide in 2 . To the first part add lots of chopped strawberries anf fill the middle of the cake as filling. To the other half add a strawberry sauce (process strawberries with some powdered sugar) and cover the cake. Keep some of that sauce to drizzle on top. Add fruit to your tasting on top and kerp it in the fridge u til is time to serve. If you can nake it the night befire is even better.
This is a childhood cake, hope you enjoy it. Thank you aunt for the recipe 😉

Para este bolo delicioso necessitam de :

6 ovos
250grs açúcar
200grs de farinha
Raspa e sumo de 1 laranja bem grande
1 colher de chá de fermento
Este bolo não tem manteiga/óleo

Bater os ovos inteiros com o açúcar até triplicar. Adicionar a raspa e sumo continuar a bater com a batedeira, adicionar aos poucos a farinha e mesmo no como fermento. O orno deve estar já pré aquecido a 180 graus.O tempo varia, no meu que é super velhinho demorou 40m , mas num forno novo começar a prestar atenção depois dos 20/25m. Quando esfriar cortar ameio, ou podem dividir. Massa em 2 formas.
Recheio:
400grs de mascarpone, adicionar sumo de laranja, açúcar em pó ou xarope de acer. Dividir em 2, num colocar pedaços de morango ( esta parte vai para o meio do bolo como recheio. A outra metade serve para cobrir o bolo. Eu passei com a varinha magica morangos e um bocadinho de açúcar em pó e misturei na 2a parte do creme. Guardei um bocadinho deste molho para colocar por cima do bolo depois de decorado. Por cima coloquei mais morangos, romã e bocadinhos de conserva de amora. Ir ao frigorífico até servir. Eu fiz na noite anterior para ficar bem fresquinho!
Esta receita é da minha tia, e o bolo é maravilhoso, lembra me a minha infância. Espero que gostem ❤

Vegan mushroom bolognese sauce / Molho bolonhesa com cogumelos e sem carne

Quick tip : Change the meat for mushrooms and make a delicious bolognese sauce <3Just clean the mushrooms and put them in a food processor and it’s done. Cook your sauce as you would normally #‎vegan‬ and so delicious,! Mix it with pasta or serve on top of rice/bulgur/quinoa…

ideia rapida e saudavel de hoje, que tal trocar a carne picada por cogumelos picados no molho de bolonhesa? 😉 E’ so colocar os cogumelos na trituradora e fazer igualzinho ao que costumam fazer, fica maravilhoso. Uma opçao vegana que ninguem se vai importar! Servir misturado com massa, ou em cima de arroz, quinoa ou bulgur. Bom apetite 🙂

Curried Bulgur and Mediterranean Bulgur / Bulgur com caril e Bulgur ao estilo mediterranico

I have to say I forgot about Bulgur wheat, until my dear friend Sandra made it when I was visiting a couple of weeks ago, since I came back I already cooked it twice, the curried bulgur it’s her recipe (I didn’t really ask so some things might be mixing 😉. I also made Mediterranean style bulgur, they are both very delicious indeed., they may look similar, but believe me, they taste very different! 🙂

For the bulgur use the rice technique : 1 bulgur for 2 water. Fry some onion and garlic in olive oil and add the bulgur salt and water and let it cook for 30 in low heat plus leave the lid on for a further 5 to 10m or until fluffy.

Choose your veggies of choice and chop them finely I used carrots, red peppers and zucchini and peas (just for the 1st). For the 1st recipe you fry the veggies with olive oil, onion and garlic, tomato passata ,paprika, chili and curry powder until soft. When all is mixed add some feta on top.
For the Mediterranean add the veggies plus some parsley and chopped sun dried tomatoes and fry in olive oil onion and garlic until soft. To spice it up I added chili oil (very hot) and a lot of fennel seeds.Mix the Bulgur with the veggies.I added some rucula, soft greens, linseed and sunflower seeds. ❤

P.S. Finally found an amazing restaurant with a vegan buffet, I’m seriously in love! If you live in Italy it’s in Rimini and it is called Bio’s Kitchen

Ja me tinha esquecido o quanto eu adoro bulgur! A minha querida amiga Sandra lembrou-me e ja fiz 2 receitas esta semana. A de Caril é dela e fiz tambem uma receita ao estilo mediterranico.

Para fazer a bulgur, fazer como se estivessem a fazer arroz, ou seja por cada medida de bulgur usar 2 de agua. Eu gosto de fritar cebola e alho em azeite e depois colocar a bulgur, agua e sal e deixar cozinhar com tampa durante 20 a 30m, depende da bulgur e depois com o fogo apagado mas com a tampa deixar absorver o resto da agua, durante mais uns 10m .

Escolher os vegetais : eu usei cenouras, pimentos vermelhos, courgette e ervilhas (so para a primeira), cortar bem fininhos e fritar em azeite, alho e cebola. Para a 1a receita os temperos sao sal, paprika, pò de caril , malagueta e polpa de tomate. Quando os legumes estiverem cozinhados, mas nao demais, misturar bem com a Bulgur e adicionar queijo feta.
Os temperos da 2a receita sao malaguetas picadas (usar bastante, sal, pimenta e muitas sementes de erva-doce, adicionar tambem se possivel tomates secos ao sol cortados aos bocadinhos (ou fresco se nao houver) e bastante salsa. Quando pronto misturar com a Bulgur e adicionar sementes de girassol, de linhaça, e agriao e rucula, servir quente ou frio, otimo para marmitas tambem! Embora tenham um aspecto parecido o sabor é completamente diferente e podem usar os vegetais que desejarem. Bom apetite x

Shakshuka or Moroccan baked eggs / Ovos escalfados num molho de tomate picante receita marroqina

Today we had Shakshuka or Moroccan baked eggs, it was absolutely delicious!! This is an Ottolenghi recipe, and as you know he is amazing. My version serves only 2, and I reduced oil and sugar quantities, otherwise is more or less the same. We served it with polenta but you can serve with crusty bread too ❤

http://www.theguardian.com/lifeandstyle/2012/feb/19/yotam-ottolenghi-breakfast-recipe-shakshuka

A receita de hoje e’ de um chef bastante famoso no Uk chamado Ottolenghi. E’ uma receita marroquina de ovos escalfados num molho de tomate picante. Podem seguir a receita do link em ingles ou ver aqui a traduçao, eu sò diminui a quantidade de oleo e açucar, mas de resto é igual :

4 tomates grandes maduros ou uma lata de tomate pelado
2 pimentos
cominhos
cebola
pimenta cayenne
açafrao ou açafrao das indias
louro,timo, salsa
sal, pimenta preta, malagueta
ovos
açucar castanho (1 CS)

Fritar as sementes de cominhos sem oleo passado 2 minutos, adicionar o azeite a cebola, as ervas, o açucar e o açafrao. Quando estiver com uma cor bem dourada, adicionar os pimentos e deixar fritarpor 10 minutos. Adicionar os tomates e o sal, pimentas, chilies, o que quiserem para ficar bem saboroso. Ir adicionando agua à medida que for necessario para manter o molho aguado e nao demasiado seco. Deixar cozinhar durante 10 a 15 m, depois adicionar os ovos e tapar. Cozinhar durante 15 m ou até os ovos estiverem bem cozinhados. Servir com pao Rustico tipo broa ou polenta, salada. Bom apetite! 🙂

Easy peasy veggie tart / Tarte de vegetais super facil

Easy peasy pie :
Sorry I have been a bit lazy the last couple of weeks, but here it is an easy and delicious pie for you! The pastry is a shop bought one, just buy one without a lot of bad things.. In a pan fry finely chopped 3carrots, 200grs of mushrooms,1/2a leek and garlic(and some salt and pepper and herbs) with olive oil until tender. Beat 3 eggs with half a cup of water and 1 full tablespoon of tapioca starch (potato should work too) and some seasoning, add the cooked veggies and mix well. If you wish grate a tiny bit of Parmigiano cheese on top.Bake at 190C for 40m or until set and golden brown ❤

Tarte de vegetais sem super facil:
Comprar uma massa para fazer tortas tipo quiche (ou façam voces mesmos se tiverem tempo) 😉 de boa qualidade. Numa frigideira colocar azeite, 2dentes de alho, 1/2 alho frances, 200grs de cogumelos frescos e 3 cenouras cortados bem fininhos, sal e pimenta e deixar cozinhar ate começarem a ficar moles.Numa taça bater 3 ovos com meia taça de agua e 1 colher de sopa bem cheia de tapioca ou maizena, adicionar sal e peimenta a gosto. Colocar os vegetais junto com os ovos e mexer bem e colocar dentro da massa. Se desesjarem podem ralar um bocadinho de queijo tipo o Parmigiano por cima. Que previamente foi colocada na forma ja levemente untada. Assar a 190C durante 40m ou ate ficar dourada por fora e o recheio estiver cozido. Bom apetite 🙂

Chickpeas and chocolate cookies, amazing! #GF / Bolachinhas de grao de bico e chocolate ;)

Amazing chickpeas chocolate cookies! I promise you won’t even notice 😉 #glutenfree #grainfree

240grs of chickpeas (a can,drained and rinsed)
1.5 Tablespoons of peanut butter
2 tablespoons of maple syrup + 2 tablespoons of raw sugar (or use just one)
2 tablespoons of ricotta (or 40grs of yogurt)
70grs of almond meal
60 grs of dark chocolate in pieces

Mix everything (except the chocolate) in the food processor until smooth, add the chocolate pieces. Bake for 15 to 20m at 190C. It will be a bit soft when baked. Let it cook completely before eating. Enjoy!

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Bolachas feitas com grao de bico e chocolate, sao deliciosas e juro que nao se sente o sabor. Estas bolachas nao contem gluten.

240grs de grao cozido e bem lavado
1.5 colheres de sopa de manteiga de amendoim
4 colheres de sopa de adoçante (usei 2 de açucar cru nao refinado e 2 de xarope de acer)
2 colheres de sopa de queijo fresco, usei ricotta, mas tambem podem usar 40grs de yogurte natural
60grs de chocolate preto aos pedacinhos
70grs de farinha de amendoas ( se tiverem uma trituradora basta picar as amendoas ou comprar ja feito)

Na trituradora picar tudo muito bem (excepto o chocolate) ate ficar bem macio, depois misturar o chocolate. A massa deve ser bastante pegajosa, é facil fazer as bolachinhas. Assar duramte 15 a 20m a 190C. As bolachas ficam molinhas tem que deixar arrefecer bem antes de comer, pois endurecem quando esfriam. Bom apetite 🙂

Wild salmon 2 ways ( inexpensive tricks) / Salmao selvagem 2 maneiras (economico)

English Version :

1 – Baked “Teriyaki ” salmon with plain rice
2 – Spinach, leeks and salmon pasta

You should always eat wild salmon instead of farmed salmon, for various reasons, but because the wild is much more nutritious due to their diet. Eating seaweed makes wild salmon with a higher amount of omega 3, read more here : http://articles.mercola.com/sites/articles/archive/2013/04/15/wild-alaskan-salmon.aspx
It is quite expensive so I decided to show what you can do with 2 wild salmon fillets. I was able to make 4 meals out of them ( 2 recipes, 2 meals each).

1- Cook sushi rice according to directions.
Mix 1/2 a cup of soy sauce with 1 tablespoon of raw brown sugar and 1 teaspoon of hot sauce, I used Sriracha but you can use tabasco, piri piri etc..and some garlic powder .Put the sauce on top of the salmon fillets and bake in the oven at 200C for around 12m or check when it’s cooked but not dry. Serve on top of rice with a big green salad. The full fillet was just for the picture, half is enough believe me.

2 – Fry half a leek chopped with garlic, oilve oil and chili flakes or fresh ones and some salt, when soft add a bit of white wine and let it cook for 2 minutes, add fresh spinach (a lot) and cover for 3 minutes, stir and add flaked salmon( the 2nd fillet that we did with the rice but didn’t use) mix as little as possible, only just enough to warm it 2 to 3 minutes should be enough. Your pasta should be cooked by now, just mix it all together, in case is a bit dry add a bit of the water from cooking the pasta.
Hope you enjoy it.

Lots of love, Sandrina x

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Versao Portuguesa :

1 – Salmao no forno com molho “Teriyaki “e arroz branco
2 – Massa de alho frances, espinafres e salmao desfiado

O salmao selvagem é muito mais nutritivo que o salmao de cativeiro, devido a sua dieta rica em algas e outras plantas naturais, fazendo com que a proporçao de omega 3 sejam muito mais altos que os O6, ler mais aqui –>http://www.pesca.sp.gov.br/noticia.php?id_not=12219

O Salmao selvagem custa o dobro do salmao de cativeiro, mas vale a pena, aqui ficam 2 sugestoes para aproveitarem ao maximo o vosso salmao, cada receita serviu 2 pessoas.

1- Cozinhar o arroz. Entretanto misturar meia taça de molho de soja com 1 colher de açucar escuro e uma colher de chà de molho picante como o piri piri e alho em pò. Colocar este molho em cima dos 2 filetes de salmao e levar ao forno a 200C durante uns 12 minutos ou até estar cozinhado mas nao seco. Servir com o arroz e uma salada verde. Um filete para 2, estava todo no meu prato so para a foto 😉

2-Cozinhar a massa. Entretanto cortar meio alho frances as rodelas e fritar em azeite com alho e malagueta fresca ou seca e sal. Quando estiver bem mole adicionar vinho branco e deixar evaporar durante uns 2 minutos, adicionar bastantes espinafres frescos e colocar uma tampa durante 2 ou 3 minutos e mexer. Desfiar levemente o 2° filete de salmao, que cozinhamos na receita anterior e tinhamos guardado no frigorifico (ou congelador) e adicionar aos espinafres e deixar aquecer, no maximo uns 3 minutos, sem mexer muito para nao desfazer o salmao. Quando estiver tudo pronto misturar a massa e os vegetais e salmao e servir (se estiver um bocadinho seca adicionar um bocadinho de agua da cozedura da pasta).

Bom apetite smile emoticon

Banana and chocolate muffins / Bolinhos de banana e chocolate

This is an update on this post : https://fionabluerecipes.wordpress.com/2014/03/03/best-ever-vegan-banana-bread/

Banana and Chocolate Muffins:
Who wants some healthy muffins? My banana bread recipe makes beautiful muffins. The good thing about this recipe is that you can change around the ingredients and it always comes out well. The original recipe is vegan but I’m giving indications for the picture version 🙂

-100grs of self rising flour ( you can mix white and other like rye or wholemeal, if you don’t have self rising you can add yeast like I did)
-200grs of barley or oat flakes (or just 100grs of oats plus some more flour)
-4 big mashed bananas ( or like I did 2 mashed bananas plus 100grs of natural whole yogurt and 50grs of apple sauce)
-1 cup of raisins (you can omit, this time I didn’t put it)
-5 tablespoons of maple syrup or raw sugar
-2 big tablespoons of melted coconut oil(or other oil) (if using yogurt no need for oil, but you can add 1 big tablespoon of peanut butter)
– 1 cup of cacao nibs or dark chocolate pieces

For the muffins I used the () version I also chopped 1 banana and mixed through the batter.
Just mix all the ingredients together and bake at 180C for 40 minutes, but check always as it varies.

Versao Portuguesa :

Bolinhos de Banana e chocolate preto

Se quiserem fazer um doce saudavel este fim de semana, podem fazer o meu “pao” de banana em formas para cupcakes e fica delicioso! Esta receita é super versatil, podem variar os ingredientes e fica sempre bem, ja fiz esta receita imensas vezes e quase sempre uma versao diferente e gostam sempre 🙂

-100grs de farinha para bolos (desta vez misturei farinha de bolo branca com farinha de centeio)
-200grs de flocos de cevada ou de avena (ou 100grs de avena mais 100 de farinha)
-4 bananas grandes amassadas ( ou 2 bananas amassadas + 100grs de yogurt branco + 50grs de aqueles potinhos de puré de maça ou simplesmente 150grs de iogurte ou queijo fresco)
-1 taça de passas (ou como fiz desta vez 1 banana cortada aos pedaços)
-5 colheres de sopa de xarope de acer or açucar escuro
-2 colheres de sopa de oleo de coco derretido (ou outro) – se usarem iogurte nao ha necessidade para adicionar oleo, mas podem adicionar 1 colher de sopa de manteiga de amendoim como eu fiz, que da um sabor bom.
– 1 taça de cacao cru ou pedacinhos de chocolate escuro

Misturar tudo bem misturado e assar a 180C durante 40m, mas tem que ir prestando ateçao pois varia de acordo com fornos e formas 🙂
Bom apetite x