Sunday, 31 May 2009

Mascarpone and Strawberry fake Flan

A super easy and delicious recipe all invented by me, your alternative to Jamie Oliver. Lol...

Recipe Ingredients:

  • 2 x pkts strawberry Jelly (I used Castello brand 135grs each)
  • 1 x pkt of mascarpone (250grs)
  • 3 soup spoons of sugar
  • 1 X punnet of fresh ripe strawberries around 250grs

A very easy to prepare and even easier to eat dessert. Make the two jellies as indicated on the back of the packet. After the jelly dissolved and fully mixed with the water you must let these ones cool until almost cold. While that is happening, wash the strawberries and remove green bits and them chop them into fine slices, place them on a little pan with the sugar and boil them for around 1-2 minutes, set it aside and let it cool completely, (I even put in the fridge to get this done faster as I didn't want the jelly to start solidifying.

Them mix the strawberries with the jelly and whisk them, once well mixed add the mascarpone and whisk come more, until well mixed place in a jelly mould and refrigerate until well solid. To remove run warm water on the sides of the mould until the jelly comes away from the walls then flip it onto a dishing plate tastes great with a little mint.

Friday, 29 May 2009

To get to Know me Better Questionaire

Questionaire passed to me by, Natasha
and I believe I need to pass it to other 4 bloggers:

Now, on to the questionnaire.

Diamonds or pearls?

What is the last film you saw?
X Men Wolvarine Origins

Your favorite series?

What kind of breakfast do you have usually?
Milky Coffee and a ham and cheese toastie.

Second given name?

Which kind of food can't you stand?
Leeks yuck...

Favorite name (at the moment)?

Which car do you drive?
Mitsbishi Space Star, Equipe 1.6L.

Which trait or character don't you like?
users, (peole that use others just because they can taking advantage of good will)

Favorite clothes?
Any nice confortable ones, (preferred materials, cotton and linnen)

If you could take the aeroplane to go somewhere, where would you go?

Where would you want to live when you are retired?
Somewhere hot, not sure yet.

Which birthday do you remember the most?
My darling wife and mine.

Your birthday?
27 Dec

If you were a color, which one would you be?

Chocolate or vanilla?

Coffee or tea?
Coffee (of course, unless the tea is herbal, but still coffee)

The last person you had on the phone?
sales from India, of some charity firm.

Sweet or savory?
both...can't choose really.

The day of the week you prefer?

I choose:

5 Star Foodie
Chef E
Tangled Noodle

Wednesday, 27 May 2009

Tagliatelli a la Rico

Recipe Ingredients: (enough for 4 or 3 very hungry ones)
  • 400grs mixed tagliatelle egg and spinach
  • 1/2 can of black olives (cut in halves) roughly 120gr +or-
  • 12 cherry tomatoes (cut in halves) with skin
  • 1 courgette (cut in small cubes)
  • 4 spring onions (cut in slices)
  • 1 garlic clove minced
  • 1 lid of nice balsamic vinegar
  • 1/4 fresh cream
  • 2 soup spoons of grated cheddar cheese
  • 1 coriander bunch (finely chopped)
  • sufficient, salt, black pepper and olive oil

From beginning to end it only took me 15 minutes to complete this meal. Put a pan with boiling water on the stove + a little salt and oil (tip, the oil prevents water from foaming up as well as it keeps pasta separated after cooked, rather than clumping up, I learnt this from the age of 9) in there put the pasta cooking.

Wile the pasta is cooking put a Wok on the stove, and in it add a little olive oil enough to cover the bottom, heat it up and as soon as fumes start coming out of it, add in there the following vegetables, courgette, spring onion and garlic + seasoning (salt and B pepper). Let these ones cook for around 3 minutes, stirring regularly, then add the tomatoes and onion + a the balsamic vinegar, and continue to stir for a further 3 minutes.

To that now you add the fresh cream and the cheese, and stir for a further 2 minutes, add to it now the drained tagliatelli, give it a few more turns, than switch the fire of on the stove and throw in the coriander, giving it a few more turns to mix it in well, then serve and (optional) you can add extra B pepper and or Grated dried parmesan cheese...And have a nice quick healthy cheap meal.

Wednesday, 20 May 2009

Almond filled Sponge Cake (was Anniversary Cake for my Twins on the 16May)

Ingredients: (for the cake)
  • 200g butter
  • 200g self raising flour
  • 200g sugar
  • 4 eggs
Mix the butter (soft) with the sugar, mixing it well with the mixer (or hand mixer)for enough time for the mixture to become a whitish cream, at this stage mix the eggs in a little at the time until they are all blended with the mixture, as you want this cream to be as airy as possible. Next is the flour, but this one you can fold in using maybe a spatula, as you want to preserve all that air you knocked in with the mixer, divide this cream into two pre-greased and floured baking tins, and goes in the oven at 180c for 20 minutes (do the toothpick check) just to ensure they are well cooked, let them cool a little then remove them from the baking tin and place them on a cooling rack.

Ingredients: (for the filling)
  • 50g caster sugar
  • 15g corn starch
  • 2g salt
  • 235ml milk
  • 30g grated almond
  • 2 eggs
  • 2 tea spoons of almond essence
  • 1 Vodka lid

Mix all the dry ingredients well, place all the wet ingredients in a small pan (minus the Vodka), now add all the dry ingredients to the wet ones in the pan, and put it on a medium heat and whisk it continuously as soon as it starts to thicken up reduce the heat to nearly minimum, otherwise will thicken too quick and will get lumpy, you want a smooth cream. After is thickened and will thicken no more cook for a further 2 minutes, then remove from the heat, add the vodka let it cool completely before using it you can even refrigerate.
(this almond cream is also excellent for profiteroles, croissants and much more)

Ingredients: (cake topping)
  • 1 glass of double cream
  • 3 soup spoons of powdered sugar
  • 1 tea spoon of vanilla essence
  • 1 hand full of hand chopped almonds (with the skin preferable)

Whip the double cream to make the whip, once whipping is about half way through add the vanilla essence and when is two thirds from being done add then 1 soup spoon of the powdered sugar and when is completed add the other 2 soup spoons of powdered sugar whisk a little more just enough to mix it and it is done to cover the cake.
Cover the cake with the aid of a spatula and then spread the hand chopped almonds over it.

Knife chopped almonds ...yum!!

Cake assembly:

decide which disc is going to be the base then level it by cutting it's top (see picture), this will aid in the filling adhering better and soaking in a little, also securing better the other disc.
So you then assemble it as follows, after cutting the base spread the filling around one centimetre thick all over the base, then place the second disc on top, then cover the whole cake with the whip and spread the almonds on top, the refrigerate at least half an hour before serving, more time even better, absolutely lovely with a nice strong coffee, there is something magical when coffee and almond flavours meet in your mouth.

I received these awards from Nina's Recipes and was very happy to have them, there are no rules written, so I assume one has to pass them along to about 7 other blogs as that is how many Nina passed.
Nominees please pass the awards bellow to 7 nominees (or more) of your choice, linking them to the award + linking on your post who nominated you, these are the simple rules

And this award was given to me by Sophie a long standing foodie friend here in my blog, which makes me very honoured to accept such a nice award.
In keeping with the tradition of passing this award forward, here are the rules. The Sisterhood Award is an award from bloggers to bloggers in recognition of a blog spot which shows attitude and/or gratitude.

1. Put the logo on your blog or post.
2. Nominate up to 10 blogs which show great attitude and/or gratitude
3. Be sure to link to your nominees within your post.
4. Let them know that they have received this award by commenting on their blog, or sending them an email.

Tuesday, 12 May 2009

Stuffed Ball Courgette with Pink Salmon covered in a Ginger and Mushroom Topping

I saw these courgettes for the first time in 24 years of living in the UK, and I was completely inspired by them so much so I had to buy them, I asked the owner of this little veg shop how often does she get them in, she replied is only the second time I have had them since I opened this shop. So I had to think of something really special for them....hope you like it.

Recipe Ingredients: (enough for 4)
  • 4 Skinless Pink Salmon Fillets
  • 4 medium or large Ball Courgettes (cut the top scoop the inside, and reserve this inside for cooking finely chopped).
  • 1/2 tin of fine Italian plum tomatoes (you can also use fresh tomatoes, 2)
  • 1 medium onion (finely chopped)
  • 1 handful of chopped almonds
  • 2 garlic cloves (minced)
  • 1 soup spoon of butter
  • 1 piece of ginger the size of a garlic clove (minced)
  • 1/2 cup of pearl barley flakes
  • 2 soup spoons of mozzarella cheese (grated)
  • 10 medium button mushrooms (cut into quarters) please don't use canned ones
  • salt and black pepper (to taste)
  • a little olive oil.


Is quite simple to make too. After you cut the lids of the ball courgettes, and remove their insides, place them in a pan covered in water and a little salt, cook these for around 20 minutes, careful not to overcook them as they get too soft to handle for the stuffing.

Meanwhile make the stuffing sauce, bear in mind you should have a little excess to go outside the stuffed ball to accompaign the lid as this one is edible too. Place a frying pan on the stove with a little olive oil, once hot add half of the chopped courgette (pulp) , one of the garlic cloves, the onion and a little seasoning (salt and black pepper), fry these stirring regularly. Once the onion reaches its semi-transparent stage add the 1/2 tin of tomatoes, and brig it to the boil again, then add the butter and as soon as this one melts the pearl barley flakes, mix occasionally until these are cooked through, if it gets too dry add a little water (just a little to keep it moist, as you want quite a thick consistency). Once cooked turn the fire off and add the mozzarella, giving it a stir so that it melts in.

Once cooked drain the courgettes from the water, stuff them with the barley filling all the way to the top, and then place these in a preheated oven to 200c for 15-20 minutes until golden brown on the top (see picture), the lids do not go in the oven you save these on the side.

Meanwhile, place a frying pan on the stove with a little olive oil and some seasoning (salt & pepper) and as soon as is hot add the salmon fillets they will cook through (depending on thickness) in about 3 minutes on each side, once they are 1 minute from being totally cooked add the remaining garlic, once fried remove them from the pan and set them aside, add to the pan the ginger, cook for around 1 minute then add the remaining courgette, the almonds and the mushrooms and if need be a couple of spoons of water, these will cook quick between 3-5 minutes, meanwhile the courgettes are done. Start serving and even with the oven just switched off put the fish in just to heat it a little, serving it last, so that all is hot (or do it your own way lol). Then plate as per picture or make your own arrangement as the eyes also eat. It was SUPER.

..when I invented this, I had not though of it being so nice...

Butternut Squash and Runner Bean Spring Soup

Recipe Ingredients: (for 4+ people)
  • 2 Large Potatoes (cubed)
  • 1/2 Butternut Squash (cubed)
  • 1 Onion (finely chopped)
  • 2 Celery Sticks (coarsely sliced, I removed strings first, unless you using baby or celery heart)
  • 1 Garlic Clove (finely chopped)
  • 2 Carrots (finely sliced)
  • 12 Stringless Runner Beans "large" (finely sliced)
  • salt black pepper and olive oil (sufficient)
Is super simple. Put a pan on the stove with enough olive oil to cover the bottom, once really hot add the, onion, garlic and the celery. Let these cook until they start getting golden, at this stage add the potato and the squash, always stirring, letting it cook for around 3 minutes, is alright if it starts to get a little stuck to the pan. After that add in about 1 and 1/2 litres of water + salt and black pepper to taste, and deglacée de stuck bits of the side of the pan, as these add to the soup flavour, let it cook for about 20-25 minutes.

Once cooked blitz it all to form the smooth silky purée , once that is achieved add the runner beans and the carrots let these cook for another 20-25 minutes and's ready to eat, obviously let it cool a little you don't want to burn your mouth like I did lol ... cheers!!! Is that easy.

In Portugal if you want a soup to be more of a meal, like just want to have the soup for lunch/dinner just add to the soup once done one sliced boiled egg per person inside the soup, easy and delicious alternative.

Friday, 8 May 2009

Courgette Risotto (vegetarian)

Recipe Ingredients: (enough for 4)
  • 400grs Risotto rice (American Long Grain will also work)
  • 1 courgette (sliced into little cubes)
  • 150grs Button Mushrooms (if bigger cut in halves) please do not use canned..not the same.
  • 1 large onion (finely diced)
  • 1 Garlic Clove (minced)
  • 1 Vegetable stock cube (Oxo is fine or Knorr)
  • 1 heaped soup spoon of chopped up parsley.
  • a little olive oil
  • 25-30grs butter
  • salt and freshly ground black pepper
  • 3 soup spoons of fresh single cream
  • (optional) shavings of cured parmesan cheese (optional extravagant) shavings of Truffle
Place a pan on the stove with enough olive oil to cover the bottom, once hot add the, onion, garlic, courgette and seasoning (salt and pepper), let them cook stirring it occasionally once the onion is semi-transparent add the rice, stirring it to be completely covered in the olive oil, let the rice cook around 3 minutes stirring frequently, this will make the rice thirsty and ready to start absorbing the stock, you make this by adding the stock cube to about 70dcl of warm water, making sure is well dissolved. So you add some stock just enough to cover the rice and continuously stir, as it dries add a little more stock and so on until it finishes,but when you have used 2/3 of the stock is time to add the mushrooms and the butter, and then continue the process as before.

The risotto requires that the rice is fully cooked but still firm in the grain interior, so don't be afraid test and taste it as you cook, you'll know when is right for you, it should never be overcooked and soft all the way through, once I almost finished cooking I added then the three spoons of fresh cream, and let it cook just one further minute then added the parsley and gave it one last stir, and served it. It is lovely to then put on top for both decoration and flavour the optional bits, just slithers of cured parmesan, or shavings of truffle, or both..hehe you decide how extravagant you wanna be.....It is also lovely with a nice medium dry ice cold white wine...have fun easy and you don't need the optionals to be good... cheers!!!

Thursday, 7 May 2009

Sun on Your Plate - Hake with Saffron pan fried Potatoes and Butternut Squash - Yellow Theme

Recipe Ingredients: (enough for 4)
  • 4 skinless and boneless hake fillets (you can also use fresh cod)
  • 8 medium potatoes (cubed)
  • 1/2 butternut Squash (cubed)
  • 5 garlic cloves (minced)
  • 1 piece of ginger (minced)
  • 8 baby corn (cut in half length ways)
  • 1 tea spoon of turmeric
  • 1/3 tea spoon of saffron
  • a little olive oil
  • salt and black pepper (to taste)


Place a two pans on the stove with some water on one you put in the butternut squash and two of the potatoes + one garlic clove, a little salt, on the other just the remaining potato and get these cooked, it should take around 15-20 minutes. (careful not to overcook them)

Meanwhile blend 2 garlic cloves, a little salt pepper, turmeric and two soup spoons of olive oil, the idea is to make a marinade paste to place on the fish, so coat the fish on both sides with it, for a super flavour. As soon as the potatoes are cooked, put the fish in a non stick tray and in the oven preheated to 200c, it will take around 10 minutes to be cooked.

Drain the potatoes (on their own), and place a wok or a large frying pan on the stove, with the bottom covered with olive oil, once hot add 2 garlic cloves, the saffron a little seasoning and the potatoes, let them crisp up before tossing for turning them (don't use utensils to turn them to avoid further mashing of the potatoes) crisp and toss, do this for around 7 minutes. It will get a mix of textures crisp ones and smooth. The flavours gained from the saffron and garlic are amazing couple with the textures.

also while doing that, place another little frying pan on the stove this one with a little olive oil and once hot add the ginger and a little seasoning as well as the corn, and keep tossing it ass you don't want it to burn, as it dries add a few drops of water and again toss and toss, and a few more drops of water until is cooked but you want it still crunchy, to contrast with the pure.

Now drain the potatoes with the buttenut, mash them all nice and smooth and there you have the pure, if you want more creamy ad a soup spoon of fresh cream. That is it just serve your sunshine and eat.

My family when ate this, couldn't even speak, just the following sounds came out Huuummm!!! Aaaahhh! ...well hope you like it too. Cheers!!

Wednesday, 6 May 2009

Duo Pizza - Thin and Crispy (Italian Type)

Receita em Português

Fiz estas pizas para o jantar no outro dia, ficaram uma delicia, já há muito tempo que não comia piza assim, sem estar oleosa e fofa, só fiz uma coisa que modificava, mas foi por preguiça. Nesta só me ti cheddar queijo, quando devia também ter posto mozarella, mas não estava com paciência para ir a loja, então podia ter ficado mais gostosa, mas também teria ficado mais calorifica. hehe O que se há de fazer?

Recipe Ingredients: (enough for 4 or two hungry ones)
  • 2 tall glasses of strong plain flour
  • 1 tall glass of water (+or-)
  • 1 glass grated cheddar
  • 1 glass of grated Mozarella (I didn't put this but is definitly better with it)
  • 1 glass of pitted black olives
  • 1 glass of mushrooms (thinly sliced)
  • 1 large onion very thinly sliced
  • 1/2 glass of tomato pulp (tempered with: a little salt and black pepper, a tea spoon of oregano, and a pinch of garlic granules)
  • 1 tea spoon of instant fast action east
  • salt
  • olive oil


A very simple and fast recipe to accomplish. In a bowl I placed the flour and the east, which I mixed well, then followed by a large pinch of salt and the water (preferably warm), mix it well in with your hand, until it comes away from the walls of the bowl, transfer it onto a floured table, and sprinkling more flour kneed it stretching it to break down the starch in the dough making it silky and smooth, do this for around 5 minutes. Split the dough into two balls, and roll them with a rolling pin to the size of the trays you wanna put them in, with a tissue rub some olive oil at the base of the tray and then place the dough there, and you cover it with some kitchen cloths (sprinkle a little coarse polenta so it doesn't stick to the cloth) place them in the oven (switched off) for around 30 minutes, to allow the dough to rise a little.

After that remove the trays from the oven, and turn the oven on to preheat to 180-200c.
Split the sauce between the two pizzas, making sure you leave off around 1cm from the edge, leaving the dough exposed there, so you get a nice crust. Then put half of the mix of mozarella and cheddar dividing by the two pizzas over the dough. Followed by the toppings, (half for each) olives, onions, mushrooms (i made one without mushrooms as one of my kids do not like e'm), then followed by the remaining mixed cheddar and mozarella, a sprinkle of oregano on top of each, and oven with them for around 18 minutes, until golden, then I served with a little mixed salad and balsamic vinaigrette.

Remember you put whatever topping you want, and that this is also great to use left overs, of cooked meat or fish etc... (or even use ham, pineapple etc). just cut them into chunks and on top they go. Very nice with a glass of nice light red wine, like a good Californian red.

Monday, 4 May 2009

Adzuki Bean and Cabage Stew (Vegetarian/Vegan)

Receita em Português

Recipes Ingredients:(enough for 6)
  • 1 Small Savoy cabbage (leaves separated and cut into pieces)
  • 500grs Adzuki beans (soaked in water for 1.5 days)
  • 4 large carrots (cut into pieces)
  • 1 large onion (chopped)
  • 1/3 tea spoon of cayenne
  • 300grms of Quorn (or soya pieces)
  • 1/5 tomato pulp
  • 3 garlic cloves (minced)
  • 1 soup spoon of smoky paprika
  • salt and black pepper
  • a little olive oil
This is a delicious and easy recipe to make, a Vegetarian/vegan option of the Portuguese bean stew known as "Feijoada".

The dried Adzuki beans were soaked for 1.5 days to get them ready for cooking, changed the soaking water once in the middle of the soaking. Than simply put the beans in a pan covered with water and a little salt and cooked them for 1hour and 10 minutes (more or less, so test beans near that time). Meanwhile I started the stew, by putting another pan on the stove with a little olive oil, garlic, onion, carrots, cayenne pepper and paprika, and let these cook until the carrot is cooked through, stirring occasionally.

While that was doing, I boiled a kettle of water, placed the cabbage in a bowl and poured the boiling water over it, leaving it submerged in the boiling water for about 3-5 minutes. Coming back to the stewing carrots, once these were cooked I added seasoning (sat and black pepper) as well as a tea spoon of sugar (to cut the stew acidity), then I added the tomato pulp the Quorn (or soya) the cabbage and the beans as well as a glass of water, placed a lid on the pan and once to the boil reduce to minimum and allowed it to cook for a good 20-25 minutes, stirring occasionally. I've done this type of food in the past and added to it a little pasta, it is a little more fattening but it does change from a spring food to a winter one fairly easily, obviously a little more water is required when doing that. This is a lovely and healthy meal, as the roughage helps with bowls problems, and is full of vitamins and minerals, from the greens etc.

Sunday, 3 May 2009

Drunken Pear with Fresh Plum Compote

Receita em Português

Recipe Ingredients: (enough for 4 " or 2 greedy ones like me")
  • 4 Rocha pears not too ripe(without skin or pips, cut in halves)
  • 1 small glass of white whine
  • 1 small glass of water
  • 2 soup spoons of sugar
  • 1 soup spoon good honey
  • 1 cinnamon stick
  • 2 lemon skins just the zest
  • 4 plums (no skin or pip, finely chopped)
  • packet of crème fraiche (about 150grs)
  • a few drops of lemon

On a small pan put in the water, wine, lemon skins, cinnamon and two spoons of sugar as soon as it boil add the pear halves, reduce the heat to minimum, letting these boil gently until fully cooked around 20 minutes depending on pear size and ripeness, so verify.

Once cooked place them in individual plates and set it aside. meanwhile throw in the water left over from cooking the pears, the chopped plums, let these ones cook in a medium heat reducing it until is like a soft jam (compote), when that happens turn the heat off and add a few lemon drops as these ones add flavour and stop the compote oxidizing, giving it a little stir.

Turn the oven on (150c) jut to heat up the pears on the little plates, so this will take around 3 minutes, while that is doing you can mix the crème fraiche with the honey. Now remove the pears from the oven and slice them length ways but not all the way through as you want to fan these, for a good looking dish, place some crème fraiche over the middle of the fanned pear and place a couple of spoons of the plum compote on the plate at the wider end of the fan, that will create a lovely contrast both visual as well as flavour, These are also nice cold refrigerated. So see how you like them best and have them that way.. Enjoy.... as is fairly healthy. not too much sugar or fat, and you eating fruit.


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Rico - Tried and Tested Recipes

Hi my name is Rico (short for Ricardo) will regularly add more food content to this blog, all my recipes are tried and tested, as I make them and eat them as well as my family, so I wouldn't give you something that is not good.

Recipes published here, will try to conform to the following criteria:

-Easy to create or bake.
-Will be nutritious, wholesome and healthy as well as economical too.
- Will be varied and inventive, mostly created by me.
-Occasionally I will treat you to some indulgent ones. But just as a treat. lol :)
- If I use other blog recipes will be to pey homenage and I will definitly link it, appreciated if the same is done for mine.

I will try to respond to all comments made, and visit their owners, however I run a no strings attached blog here when I comment on other blogs I do not expect to have them come here the same way I don't accept if I am commented on that the person will expect my visit to their blog, no commitments, but as I said I will try.

I also want this opportunity to say, thank you al that have continuously vsited me and new people visiting me you are the reason why I am here, I am not here just to get numbrs or self publicise, I am here for real friends and real opinions and to be nice to all. THANK YOU ALL :) xx

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