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!

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!

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!

Rice a Piemontese with rib eye steak a Parmigiana (Arroz a Piemontese com file de costela a parmegiana)

E uma longa historia, mas tentarei deixa-la breve. Uma das pessoas que moram comigo achou £140 no quarto de visitas. Apos muitos emails e os nossos visitantes dizendo que o dinheiro nao era deles, decidimos dividi-lo e, com isso, fui direto ao supermercado comprar varios ingredientes gostosos para fazer algo diferente. Decidi fazer arroz a piemontese com bife a parmegiana. E ficou muito bom! Vou escrever a receita aqui, pois algumas pessoas ja me pediram apos eu postar! Entao aqui vai! Receita depois das fotos!

Arroz a Piemontese:


  • 1 copo de arroz branco;
  • 1 copo de agua;
  • 1 copo de leite;
  • 1 lata de creme de leite SEM soro;
  • 1 cebola grande;
  • 1 colher de sopa de manteiga;
  • Alho a gosto (quanto mais, melhor pra mim!!);
  • Sal a gosto;
  • 120g de mussarela picada;
  • 120g de queijo parmesao ralado.


      Coloque a agua e o leite pra ferver;
      Frite a cebola e o alho na manteiga em uma panela funda (nao faca em frigideira);
      Depois de fritos, adicione o arroz e refogue bem;
      Adicione a mistura de agua e leite ao arroz e deixe cozinhar no fogo medio-baixo por 20 minutos. Se estiver secando e o arroz nao estiver cozido, adicione um pouco mais de leite;
      Depois de pronto, coloque o arroz em uma travessa;
      Misture a mussarela e o creme de leite muito bem com uma colher de pau;
      Adicione o parmesao por cima e leve ao forno ate dourar o queijo………. E PRONTO!

Agora, para o bife a parmegiana;


  • Um bife por pessoa (eu usei file de costela, mas alcatra, file mignon, contra-file, picanha tb servem…. se estiverem desesperados, coxao duro…)
  • Quatro tomates grandes, fatiados bem pequenos, sem sementes;
  • Champignon na conversa, picados bem pequenos;
  • Uma cebola grande picada;
  • Um cubo de caldo knorr de carne;
  • Uma colher de extrato de tomate;
  • Um pouquinho de bacon, fatiados bem pequenos;
  • Uma cabeca de alho socada em sal;
  • Sal e alho a gosto (para o molho)
  • Queijo parmesao;
  • Oregano.


      Tempere o bife com o alho e sal socado e frite em azeite no fogo baixo;
      Enquanto o bife frita, frite o bacon, cebola e o champignon numa panela com o caldo knorr e adicione o tomate;
      Mexa bastante para o caldo dissolver e deixe ferver no fogo baixo;
      Adicione o extrato de tomate e tempere com sal e alho a gosto;
      Deixe ferver ate chegar a consistencia desejada;
      Numa travessa, coloque o bife ja pronto, uma camada do molho por cima e o queijo parmesao;
      Adicione um pouco de oregano por cima do queijo e leve ao forno ate o queijo dourar…. e pronto!

Dica: Coma com uma salada de alface, agriao e tomate!

Putting the bread to good use!

From my post yesterday, some of you might have seen my amazing Rye Sourdough, and yes, it was amazing. So this evening, I decided to use it to make something for dinner. I made a very porr, but delicious, attempt to make Bruschetta. Very simple! With some cherry tomatoes, black olives, goat cheese, olive oil and small slices of prosciutto di parma, with a side of lettuce, beetroot and humous.

Simple and delicious!!

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!