Just Rice and Veg… If That’s What You Are Into

“Just rice and veg”? I meant to say “a delicious meal”.

As I try to express all ingredients in the names of my foods, I won’t really try to do it with this one.

But what does it have, you may ask? Well, let me tell you! I started by cooking the brown rice in a pressure cooker. I added a ratio of rice to water of 1:2.5, brought it to boil and started counting down 20 minutes cooking time as soon as the cooker was pressurized, in medium/low heat. Make sure the escape valve is spinning around! After 20 minutes, the water will mostly likely not have dried out and the rice not fully cooked. Add a little more water and cook for another 8 minutes.

While the rice was cooking, I caramelized the onions with orange blossom honey. Once the onion was caramelized, I added the chestnut mushrooms, broccoli, leek and a single chopped and seeded chili (lightly spicy, not overwhelming at all!). Added a little water (100ml), 4 whole cloves of garlic and let it boil with the lid on until the water dried. Once the water dried out, add a little olive oil and mix vigorously.

I like adding herbs at the end, with the fire already off. I added a bit cumin and parsley just before serving. Check the rice and season it with a little salted butter or coconut milk.

And, to top it off, a single leaf of basil!

*A nerdy aside: Only use pressure cooker if you know how to operate it! While there is water inside the cooker, it’s fine. If water is present, the internal temperature will be modulated by that of the boiling point of water at that given pressure, i.e. The heat supplied by the fire/heating hub will be used to convert water into steam. Once the water dries out inside, the heat supplied by the fire will be used to expand the air inside (at higher temperatures). As soon as the rate of air escaping the cooker is less than the rate of expansion inside, you are risking an explosion. Modern cookers are fitted with fail safe devices, but they are there in case other things fail, not because you decided to watch a bit of TV! So, be careful!*

Four Chilies, Basil and Olive Sauce

My chilies are almost gone now, unfortunately, so is the basil, and add a bit of olive and what do you get? A delicious sauce! This time, I didn’t remove the seeds just to see how hot I could make the sauce. Yes, it is extremely hot! I used four types of chilies, which I am still trying to find out the type, but I will let you know soon!

Yet again, I found another interesting looking chili. Before, it was the twisted chili pepper… not the joker hat chili? Ah well!

The sauce is quite pungent in taste. I overdid in the amount of olives, which I absolutely love. So far, I tried it in two different ways: First as pasta sauce and second as a burger sauce. Both worked really well. I want to try to marinade a steak to see if it would work… well, I hope so!

Twisted Pepper Sauce: Amongst Other Things

This post contains 5 photos.

Well, maybe it’s time to put some of that gardening products to good use, right?

My basil is grown, with a lot still in its adolescence, my chillies are doing very well, so I decided to make something “inventive”. I have three types of chillies here, but only two with fruits and not yet ripe: But I like green chillies! Anyway… I harvested a few of each and decided to make a sauce, which I will probably be used for my “Twisted Pepper Pasta”, but it will take a few weeks.

Here are the ingredients for this particular concoction:

Freshly picked basil leaves, around 30g of it;

This kind of pepper (help me identify it, please?);

And that pepper (that one too!);

Onion, garlic, honey and olive oil. I deseeded most of the peppers, blended half with the rest of the ingredients and the other half I sliced to mix with the blended paste;

Topped it up with extra virgin olive oil for conservation and flavour extraction and added the twisted pepper on top. As well as some aesthetics, the spices of the pepper will diffuse over the top layer. I will wait a couple of weeks before I use it, in order of the olive oil to extract the flavour of all ingredients.

The initial impression is that the sauce is quite mild and sweet, just the way I like it, but in time, I am expecting it to become spicier. Well, when you can taste the spicy air from chopping the chillies, you can expect something pungent!

Honey Lemon Chicken Leg with Couscous and Corn of the Cob

I was craving some chicken and corn the other day, so I decided to try something I hadn’t done before. Simple buttered couscous and roasted chicken leg, seasoned only with honey, lemon and a hint of garlic, with a side of corn on the cob, mushroom and onion.

Slow cooked in the over for 1 hour, covered with foil and grilled for 5 minutes. The corn, mushroom and onion were cooked together with the chicken in the baking tray.


A healthy 100th post! Quinoa with broccoli, onions and Chorizo!

Some people I have encountered along the road just hate quinoa… I have been called a hippie a few times when I mentioned the stuff… but it can be delicious! It really can! Cook it just as you cook rice, stir fry on olive oil and garlic with some broccoli, onion and chorizo and there you have it! Delicious quinoa!

Thank you all so much for the audience so far! You’ve all been great!

Well, when a friend can’t deal with sugar….

A few months ago, after several posts on cakes and some other foods, a friend of mine complained that my food was biased. One of the bliss of having a lot of friends is the variety of food you get to cook them. Celiac, Wheat-Intolerant, Diabetics… well, what condition you may have, doesn’t mean you should be allowed to eat some tasty food.

Having diabetes as a constant threat on my health, as several members of my family have it, birthdays always needed to reach a common ground, in which everyone would be able to have anything on the table. Well, this gave us the opportunity to get creative and, now, I try to vary the recipes with no sugar at all. Some fat, reduced carbs, of course.


  • 500g of mince meat
  • Mushrooms
  • Onions
  • Some bacon
  • Tomatoes
  • Cheedar
  • Potatoes
  • Butter, garlic and salt to taste


  • Boil the potato for the mash
  • Using the mince, bacon and onions, make two 300g burgers approximately 15cm in diameter, but this is up to you!
  • Bake the burgers in the oven for 50 minutes, wrapped in foil
  • For the sauce, deseed and chop fresh tomatoes and simmer in low heat with the mushrooms added.
  • Place one burger over a plate, add a layer of cheese and sauce, place the other burger on top carefully and “ice” it with mash potatoes.

Next step is to make a recipe for everyone. No diet restrictions, nothing! A different and tasty meal that can be enjoyed by all!

Just a delicious meal!! Rice a Piemontese with rib eye steak a parmigiana

And now…… in english!

It’s a bit of a long story, which I will make short… One of my housemates found £140 in our guest bedroom and after asking around if we could find the owner, noone came forth, so we decided to split the money! So, i treated myself to a very nice meal! Uhuuuu!

Rice a Piemontese:


  • 1 mug of white basmati rice;
  • 1 mug of water;
  • 1 mug of milk;
  • 1 mug of single cream;
  • 1 large onion;
  • 1 tablespoon full of butter;
  • Garlic to taste (the more, the better in my opinion);
  • Salt to taste;
  • 120g of mozzarella cheese;
  • 120g of grated parmigiano-reggiano.


      Place the water and milk in a sauce pan and bring it to boil;
      Fry the onion and the garlic with the butter in a pan (don’t do it in a frying pan!);
      After the onion is fried, add the rice and salt and mix a little;
      Add the water and milk to the rice and leave it to cook for about 20 minutes. If it dries and the rice is still not cooked, add a little more milk;
      After the rice is ready, place it in a glass over dish;
      Add the mozzarella and the cream to the rice and mix very well;
      Add the parmesan on top and place it in the over until the cheese is brown.

Now, for the beef a parmigiana;


  • One steak per person, this recipe is for two steaks;
  • 4 large tomatoes, chopped and seedless;
  • Chopped mushrooms (another thing that, the more, the better!);
  • 1 large onion, chopped;
  • 1 beef stock cube;
  • 1 tablespoon with of tomato extract;
  • A little chopped bacon;
  • 1 garlic clove in pasted in salt;
  • Salt and garlic to taste (for the sauce)
  • 60g of parmesan cheese, grated;
  • Oregano.


      Season the beef with the salt/garlic paste and fry it on olive oil, in low heat;
      While the beef is getting ready, fry the bacon, onion and the mushrooms in a sauce pan with the stock cube and add the tomato;
      Mix well until the stick cube dissolves and simmer it;
      Add the tomato extract, salt and garlic to taste;
      Leave it in low heat until the desirable consistency is achieved;
      In an oven dish, place the beef, a layer of sauce and a layer of parmesan cheese;
      Add some oregano on top and put it in the oven until the cheese melts.

And it’s ready!!! ENJOY!!! Eat it with some salad! It is really good!

Arroz com Feijao!

The piece of Brazil I miss the most: Black beans with calabrese sausage. It’s probably the most common dish in Brazil, your everyday food. It is so tasty, but you need a pressure cooker to cook it.


  • 500g, cooked in a pressure cooker for 45 minutes (refilling with water every 20 minutes or so). NOTE: Do not add salt while cooking, just water;
  • Once cooked, fry about 200g of calabrese or chorizo sausage on garlic and olive oil;
  • Add about 200g of cooked beans (freeze the rest) to the fried sausage and bring it to boil and leave on low heat for a few minutes. Add water if it is too thick and salt to taste.


  • Fry about 300g of mushroom on butter, garlic and one vegetable stock cube;
  • Once the mushroom is fried, add the rice and braise for a couple of minutes, add salt to taste;
  • Add boiling water, cover and turn down the fire. Once the water boils off, the rice will be cooked. If not, add a little more water… and it’s done! Note: This rice in not brazilian… it is just a tasty way to cook rice!