Open omelette with greens, walnuts and baked potatoes / Omelete aberta com grelos, nozes e batatas

Simple an OMG so delicious! It’s a good way to clean your fridge too just before you go to do your next food shopping. This is a open omelette done with 2 eggs, some leftover greens that I had cooked the day before and some baked potatoes cut in really tiny pieces and a handful of broken walnut pieces. First warm the greens and potatoes on the pan, after add the beaten eggs (already with salt and pepper) and nuts and try to incorporate all the greens and potatoes within the egg. Let it cook for 2 to 3 minutes and serve with some bread ❤

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Este prato é super simples e delicioso, ótimo para acabar com as sobras que temos no frigorífico 🙂 Para fazer esta omelete usei 2 ovos bem batidos com sal e pimenta, “verdes” que tinha pronto no frigorífico (pode ser qualquer tipo de couves, espinafres, estes eram mais tipo grelos), uma mão cheia de nozes partidas e batatas assadas cortadas aos cubinhos (que tambem ja tinha pronto). Aquecer os grelos e as batatas numa frigideira anti aderente durante uns 3 minutos e depois adicionar os ovos ja batidos e as nozes e deixar cozinhar até o ovo ficar com a consistência desejada. Servir com uma fatia de pão de cereais. Bom apetite !

Lots of love,

Sandrina xx

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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.

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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.

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Lots of love,

Sandrina xx

Salads, Salads oh so many salads! / Inspiração para saladas

I love salads, I eat salads during the whole year, but my palate changes with season, so if maybe in summer I eat a whole lettuce in my salad, when it gets colder I prefer apples, fennel, beetroot and other things. I will leave a few pictures just for inspiration. Salad does not need to be boring or tasteless, add some nuts and seeds too, to boost nutritional value and change texture! The thing I don’t change much is my salad dressing : extra virgin (cold extract) olive oil, pink salt, black pepper, oregano and organic apple cider vinegar, it’s sooo delicious I can’t explain. If you like a creamy salad dressing just add tiny bits of avocado and as it kind of melts it makes the dressing so amazingly creamy. What are your favorite salad ingredients?  ❤

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Alguma inspiraçao para saladas, cà em casa comemos saladas o ano todo, vamos variando os ingredientes dependendo da estaçao. Se no verao comemos tanta alface e tomates (moro em Italia, como kilos de tomates que eu adoro!), quando esfria o tempo gosto de erva doce, beterraba, maça, cenouras etc… As saladas nao tem que ser aborrecidas e sem sabor, toca a adicionar frutos secos e sementes tambem para aumentar o valor nutricional e sabor! Eu tento comer sempre metade do prato de alimentos crus para ajudar a digestao e para fornecer vitaminas. O que eu nao mudo sao os meus temperos : azeite extraido a frio, sal rosa, pimenta preta, oregaos e vinagre biologic de maça. E um pequeno truque é adicionar abacate em pedaços pequeninos e grandes, os pequeninos desfazem-se e fazem com que a salada fique cremosa.

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Quais sao as vossas saladas preferidas?

Lots of love,

Sandrina xx

Spaghetti squash “aglio, olio e peperoncino” garlic,oil and chili / Abòbora esparquete com azeite, malagueta e alho <3

Have you ever tried spaghetti squash?It’s type of pumpkin that when baked and forked out (you use a fork to take the flesh out) it resembles spaghetti and can be eaten as such! It’s wonderful. I always read about it on american blogs and was always soo curious but it’s not easy to find in Europe, but at last I found it in Italy, surprise, surprise as they are not even huge fans of pumpkins…This was my 1st time ever trying it, it’s really easy just cut it i half and scoop out the seeds after grease with olive oil, salt, pepper and garlic powder. Turn it upside down, flesh down and bake it for 50m at 220 degrees, or until soft at touch. Once you take it out, let it cool for a few minutes and with a fork take out the squash.
You can add anything you like to it, any pasta sauce. I added some more olive oil, salt, fresh chilies and black pepper. I served it simply with purple sauerkraut and cucumber salad. What do you think, do you love it, or not so much? 😀

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Jà provaram abòbora esparguete ? Como o nome indica é um tipo de abòbora que quando cozinhada assemelha-se à massa esparguete e pode ser utilizada em vez da tal, aumentando assim o consumo diario de vegetais e é claro, muito mais saudavel! Jà tinha ouvido falar muito especialmente em videos/blogs americanos, mas pela Europa nao se sente tanto…Por isso fiquei mesmo contente quando encontrei esta variedade aqui em Italia e nao hesitei em experimentar.Preparei esta semana pela 1a vez e gostamos muito. A preparaçao é tambem muito facil. Cortar a meio a abòbora e retirar as sementes com a ajuda de uma colher. Colocar um fio de azeite, pimenta preta e alho em pò (ou outras especiarias que prefiram). Colocar a parte da polpa para baixo num tabuleiro de ir ao forno e assar durante 50m a 220 graus ou até ficar mole ao toque. Com a ajuda do garfo retirar a polpa da abòbora da casca e sairà aos fiozinhos. A esta massa vegetal pode-se adicionar qualquer molho desejado, eu simplesmente coloquei azeite, sal rosa e mais um bocadinho de pimenta preta e malagueta fresca. Servi com sauerkraut roxa e salada de pepino.Espero que experimentem e me digam que tal 😉

Lots of love,

Sandrina

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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 :

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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.

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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 😉

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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 ❤

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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 🙂

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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

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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

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Full Of fiber purple bread / Pao roxo rico em fibras

Versao Portuguesa mais abaixo 🙂

Full Of fiber purple bread:

I’m back, hope you all are healthy and happy, I had an amazing long holiday, really needed, I’m again full of love heart emoticon Today’s recipe is purple bread, made with Black rice flour (which I blended at home, but if you don’t have you can use any other flour, and if you like the flour try sub a bit of the water for beetroot juice, should work).

– 200grs of sourdough starter (if you don’t have just use 100ml of water and 100grs of flour and use 2 packets of instant dry yeast instead of 1 like I did)
– 700grs of whole wheat flour
– 100grs of black rice flour (or as i said above another one)
– 100 grs of chickpea flour
– 100grs of oats
– 500ml of warm water (it will depend on the flours used so just beware of texture)
– 7grs of dry yeast
-1 tablespoon of olive oil
– 1 teaspoon of raw sugar
– full and of sunflower seeds and another full hand of linseeds

Mix it all well for 3 to 4 minutes until it combines, should form a ball easily, if it is a bit sticky is fine. Let it rest for 2 to 3 hours covered. Knead the bread. Line and oil a tray. Form small buns and let it cool for another 1 to 2 hours. Bake at 200C for 60 minutes. Enjoy 😀

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Pao roxo rico em fibras:

Depois de 1 mes de ferias maravilhosas venho com energias nenovadas e com o coraçao cheio de amor ❤ .Espero que todos estejam bem e saudaveis smile emoticon A receita de hoje é de um pao caseiro integral roxo, super bonito, para dar esse efeito usei farinha de arroz preto, que para alem de dar uma cor unica ao pao, é mais rica em nutrientes que a farinha de arroz normal ( eu moi em casa o arroz ate virar farinha, mas se nao tiverem o processador, podem usar outra farinha e se quiserem a cor podem substituir um bocadinho de agua porsumo de beterraba 🙂

– 200grs de pao velho ( nao conheço outra traduçao, embora esta nao seja muito correcta- sourdough starter)- podem substituir por 100ml de agua morna e 100grs de farinha à escolha, mas devem dobrar o fermento utilizado.
– 700grs de farinha integral
– 100grs de farinha de arroz preto (ou conmo explicado acima)
– 100grs de farinha de grao de bico (aumenta a proteina no pao)
– 100grs de aveia
– 500ml de agua morna (vai depender das farinhas, tenham atençao a textura e adicionem devagar)
– 7 grs de fermento seco activo (ou 2 pacotezinhos se nao usarem a massa velha)
– 1 colher de sopa de azeite
– 1 colher de cha de açucar nao processado
– uma mao cheia de sementes de linhaça e outra de girassois

Misturar tudo muito bem durante 3 ou 4 minutos ate formar uma bola sem dificuldade, pode estar um bocadinho pegajosa, mas nao demias(nesse caso adicionar um bocadinho de farinha). Deixar crescer durante 2 ou 3 horas tapado num sitio nao muito frio. Depois colocar papael vegetal na travessa grande de ir ao forno e colocar um bocadinho de azeite. Fazer bolinhas do mesmo tamanho ( fiz 20) espaçadas por 2cm entre si. Deixar descansar por mais 1 ou 2 horas. Assar a 200C durante 1 hora. Bom apetite 😉

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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

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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 :

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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! 🙂

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