ROASTED SEA BASS (RECIPE AND VIDEO)

SEA BASS is a very healthy sea fish with mineral salts (calcium, phosphorus and iodine), vitamins (B complex), omega 3 and proteins.It can be cooked in different ways like for example baked in the oven or grilled.

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ROASTED SEA BASS  (Video)

Recipe

Ingredients:

•     4 or 5 medium Potatoes
•     2 Carrots
•     1 Sea bass (1 kg)
•     2 Ripe Tomatoes
•     1 Large Onion
•     6 Cloves of Garlic
•     1 Bay Leaf
•     1 Bunch of Coriander leaves
•     80g Butter
•     8 Tablespoons Olive Oil
•     Salt, pepper, chilli, rosemary and chives to taste
•     100 ml White Wine for Sea Bass (optional)

Cook the potatoes and the carrots in salt and water for about 15 minutes.

Meanwhile, pour in a tray 7 tablespoons of olive oil, a bay leaf, 1/2 onion cut into "half moons", 2 cloves of garlic, a little salt, pepper and chilli and turn on the oven to 200º C 
(390º F).

Grind in a mincer or roughly chop the other half of the onion, 3 garlic cloves, the coriander and the tomatoes.

Add in the tray, the white wine and chopped ingredients spreading evenly. 
Place the Sea Bass on this tray and cut the butter into cubes, placing them on top of the fish.

In another tray, add 1 tablespoon olive oil, 2 chopped garlic cloves, pepper, rosemary and chives to taste, topped with cooked potatoes and carrots.

Bring the trays to the oven for 30 to 40 minutes. During this time, check the appearance of the Sea Bass, drizzling it with the sauce now and then.

When the ingredients in both trays are roasted, turn off the oven off.



Hope you enjoy!

DELICIOUS GIN TONIC

HAPPY NEW YEAR 2018!!!

                                       
I wish you all a wonderful Year of 2018 filled with health, peace, love and good things!
😘🍾🍸🎇🎉🎊🎵🥂 

Life is easier when full of affection, joy, solidarity, support and surely with recipes of LIFE AND FLAVOURS 😊😊😊!

!I´ll continue to publish delicious recipes and relevant news and count on you to follow the blog and social media !

Recipe:

•     5cl Gin (Bombay Sapphire is my choice)
•     20 cl Indian Tonic Water (Schweppes is my choice)
•     Cubed ice to taste
•     4 Juniper Berries
•     4 Pink Pepper Seeds
•     1 Mint Leaf
•     Half Lemon or Lime

The Gin should be cold, so leave it in the fridge and it´ll be fresh when preparing your drink.

Put ice to taste in a Gin glass and spin so the ice cools the glass. Remove the water from the melted ice.

Pour 5cl of Gin and 20cl of Indian Tonic Water into the cup. The Tonic Water should be poured slowly at 45º so that you do not lose it´s sparkling.

Cut a thin slice of lemon and fold it to release the juices and aromas. Fold the mint leaf in half and place it with the lemon, the pink peppers and junipers in the glass. 
Finally, squeeze the lemon juice into the drink.


Gin Tonic can have several aromatizations according to one´s personal taste :

red fruits, rose petals, black peppers, as long as there is imagination!

It's delicious! 

Enjoy it!!!

FISH SOUP

Fish gives us several health benefits, such as: prevention of cardiovascular disease, relief of arthritis symptoms, is a source of vitamin D and protein for the body and improves memory and prevents Alzheimer's.

Recipe 

Ingredients:

•    Remains of heads and fish bones (eg Sea Bass, Gilthead seabream, Hake, etc.)
•     4 Hake slices (or other fish you enjoy)
•     3 large tomatoes
•     1 Carrot for broth
•     2 Carrots for the soup
•     5 Potatoes
•     5 cloves of garlic
•     1 medium / large onion
•     1 Bay Leaf
•     1 or 2 Chili peppers
•     3 Tablespoons Olive Oil
•     Salt and pepper to taste
•     1 bunch of coriander leaves
•     1 bunch of parsley
•     1 Piece of green or red pepper in strips (optional)
•     200ml White wine
•     1 liter of water

 

Method: 

Add in a large pot 3 tablespoons of olive oil. Cut into pieces or mince the onion, garlic and tomatoes, bay leaf and chili peppers and let them heat until the ingredients are soft. Stir and cook for 10 minutes.

Place in the pan the leftover heads and fish bones, carrot, parsley and 1 Liter of water, salt and pepper to taste. Simmer for 40 minutes. 

Meanwhile, cut the potatoes and 2 carrots into cubes.When the broth is ready, strain it and add it to the potatoes, carrots, white wine and cook for 10 minutes. 

Add the hake cut in cubes, the pepper strips and finally the chopped coriander.Let it simmer for another 15 minutes. 
Check the seasoning and the water of the soup.

This soup is delicious!


Enjoy it!

YOUTUBE VIDEO STUFFED EGGPLANTS (AUBERGINES)

Hi everyone!


I´m so happy to say I've posted my first delicious recipe on Life and Flavours YouTube !!! Please visit the channel, sign up and select the 🔔 to receive notifications.

STUFFED EGGPLANTS (AUBERGINES)

 

     Recipe:  https://lifeandflavours.blogspot.pt/2017/08/stuffed-eggplants-aubergines_20.html

I hope you enjoy!   😘😘😘

WONDERLAND LISBOA AND EDUARD VII PARK

Yesterday I was at the Christmas Market of the Wonderland Lisbon 2017, located at Parque Eduardo VII and I really enjoyed it. Being a typically cold and sunny winter day, I was able to see many fun options for the whole family. 

An Ecological Ice Rink, a Giant Wheel, a Christmas Tree, Santa's Village, Carousels, Music, Entertainment, Animation and Children's Culture with free entry and a Christmas market with various exhibitors of fashion, handicrafts, regional products and Christmas confectionery.

In addition to this Christmas Market you can enjoy the beautiful Parque Eduardo VII which is the largest park in the center of Lisbon with a privileged view of the Tagus River. 

It was baptized in 1903 in honor of Edward VII of England, who had visited Lisbon the previous year to reaffirm the alliance between the two countries. Until then, it was nameded Parque da Liberdade (Freedom Park.). 

The center of the park is covered with grass, flanked by long walks of Portuguese sidewalk, dividing the park into two green, afforested areas.  

To the northwest of the park is the beautiful Cold Greenhouse, with a variety of exotic plants, streams, waterfalls, palm trees and rails, fuchsia, flowering shrubs and banana trees, and the Hot Greenhouse with lush plants, lakes and cacti as well as tropical birds. 

A great option for a different tour!

YOUTUBE VIDEO STUFFED AUBERGINES

Hi eveyone!


I've posted another delicious recipe on YouTube !!! 
Do visit the channel, sign up and select the 🔔 to receive notifications. 

 I'm in the process of publishing recipes in English😘😘😘l

 STUFFED AUBERGINES

Enjoy!!

ROASTED CHESTNUTS AND St. MARTIN

Portuguese chestnut is a dried fruit that is consumed in Portugal in the autumn from October to January. Traditionally there are "the Magustos" the popular parties where families and friends gather for the celebration of St. Martin and the roasted chestnuts are accompanied by "Jeropiga" (Typical Portuguese alcoholic drink with a sweet flavour).

This season is related to St. Martin, a popular Catholic saint of Europe. It was the 4th century, in a very cold autumn that swept across Europe, where a Gaulish knight, named Martin, tried to return home when he encountered a beggar during a storm, begging him for alms. As Martin had nothing with him, he removed the mantle that warmed him from his back, cut it in half with his sword, and gave it to the beggar. At that moment, the storm disappeared and a radiant sun began to shine.

The miracle became known as "the summer of Saint Martin." Since then, by the time of St. Martin's Day on November 11, the weather improves and there is a radiant sun.

Some of the many benefits of the portuguese chestnut are:

•     High carbohydrate and fiber source for energy supply and improved bowel      functioning
•     Low in fat
•     High in minerals through iron and proteins that will satisfy the need for food
•     Rich in potassium, vitamin A, B and E, calcium, phosphorus, iron and folates.

  Ingredients:

•     400g Chestnuts
•     salt

Method: 

Turn the oven to 180º C (360º F). Wash the chestsnuts well and cut them with a knife until the middle of the chestnut or in a cross. 

Add a reasonable amount of salt to cover the base of the tray. Add the chestnuts and wrap with salt. Place the tray into the middle of the oven and roast until you see that the shell begins to bend. Be careful not to let the nuts burn.

 The cooking time may vary, but 20/25 minutes is enough for them to be ready!

They are a delight !!!  
Enjoy your food!


 

CREAMY HOT COCOA

Cocoa comes from the cocoa tree, native to the Amazon, Brazil.

Being a very healthy fruit, it is necessary to consume it in bitter chocolate with at least 60% of cocoa in its composition. 

Among the many health benefits, some can be highlighted:

• stimulation of the brain through proliferation of neurons;
• combats depression, stimulates mental disposition and relieves stress;
• combats hypertension and bad cholesterol;
• stimulates the good functioning of the heart;
• moisturizes and oxygenates the skin due to its composition of retinol, ascorbic acid and vitamins A, B1, B2 and B3.

Recipe:

Ingredients:

• 10 tablespoons of powdered quality cocoa (unsweetened)
• 3/4 Tablespoons of brown sugar
• 1 pinch of salt
• 400ml Water
• 300ml Milk
• 200ml Heavy Cream
• 2 teaspoons Vanilla extract

Method:

Boil 100ml of water. In a small pot, place the cocoa, sugar and salt.

Add the boiled water to the ingredients, mixing everything, and lightly boil on low heat, while stirring for 2 minutes. Take care that it does not burn. Turn off the stove.

Add milk, remaining water and cream, stirring well. Heat until very hot, but do not boil, continuing to stir.

Finally, turn the stove off and add the vanilla extract.

You can drink your Cocoa as it is, or if you prefer, add some whipped cream!


Enjoy !!!

CULINARY EXTRAVAGANZA - HOTEL CONRAD ALGARVE - 4 to 6 NOVEMBER

This weekend will be the second edition of the culinary event "Culinary Extravaganza" at the Hotel Conrad ALGARVE - Quinta do Lago.

15 CHEFS | 15 STARS MICHELIN | 5 EVENTS Extravaganza Culinary joins the celebrated Michelin Star and International Chefs in November.

This month, culinary extravaganza will bring a constellation of selected michelin stars and world-famous chefs, scones and mixers from the Hilton Portfolio!

This three-day gourmet showcase will take place from the 4th to the 6th of November. A total of 16 Michelin-starred, globally renowned chefs will descend on the Conrad Algarve to create a series of exclusive ticketed culinary events across the weekend, hosted by one of the world’s leading chefs, Heinz Beck. 

Already established as a gourmet hotspot, with GUSTO headed up by 3 Michelin-Starred Chef Heinz Beck, Conrad Algarve reached new culinary heights in 2016 with the inaugural Culinary Extravaganza. Following the huge success of the event, Conrad Algarve hosts this food lover’s paradise for a second year running, now as part of an annual gourmet initiative to encompass the Hilton brand. 

Hosted by the Master of gastronomy Chef Heinz Beck, the Culinary Extravaganza 2017 line-up will bring together a top selection of Chefs, Sommeliers, and Mixologists from Hilton’s worldwide global fine dining portfolio. There will be a plethora of 5 glamorous events on offer including the Grand Opening Event with live performances, a BBQ Brunch at Dado Q, and a Roof Garden Suite lunch to name a few. The weekend makes the most of all of Conrad 

Algarve’s outlets and the stunning surroundings, as well as showing off the famed Hilton gourmet offering. Several Hilton Chefs who take up residence in various Hilton hotels across the world will host the weekend alongside Heinz Beck, as well as renowned international chefs hailing from destinations in every corner of the world, including Prague, Istanbul, Netherlands, Cairo and Dublin. 

This year’s Culinary Extravaganza promises to be another three days boasting a unique fusion of flavours, technique, and gastronomic finesse to tantalise all the senses.



Source: 
Site: http://www.culinary-extravaganza.com/en/blog/
Photos: https://www.facebook.com/ConradAlgarve/

PORTUGUESE BROAD BEANS STEW (ALENTEJO REGION)

 

With the arrival of Autumn, one wants a warm, strong and comforting meal. This recipe is with Board beans, a very healthy leguminous that satisfies hunger for longer hours.

Broad beans or Fava Beans are leguminous from Peru that are born within a pod.  

They can be used fresh at their season or bought frozen.Rich in starch and fibre, they give the necessary energy to our body. Broad beans are a high source of iron (treating anaemia), vitamin B complex and magnesium.  

They are also rich in potassium, salt that is responsible for controlling blood pressure and still prevent heart problems and relieve stress and daily irritation.

In the preparation of this dish, I used a clay pot that I strongly recommend as it makes any dish much more tasty.

Ingredients:

•     500 g of peeled Broad beans
•     500 g of Pork Ribs
•     1/2 Black Chorizo ​​
•     1/2 Meat Chorizo ​​
•     200g Bacon
•     6 Cloves of garlic
•     1 Large onion
•     5 Tablespoons Olive oil or 70g Lard
•     200 ml of White wine
•     1 teaspoon Sweet Pepper (Paprika)
•     1 Bay leaf
•     1 Branch of Mint
•     1 Branch of coriander
•     Salt and cayenne pepper as desired

 Method: 

Cut the pork ribs into pieces and season with the white wine, 3 chopped garlic cloves,  sweet pepper, bay leaf, mint, coriander salt and cayenne pepper to taste. Let marinate for 30 minutes.

In a large pot, add the olive oil and fry the whole bacon and chorizos. Then, add the 3 garlic cloves and chopped onions, and let it brown. Add the beans and season with salt to taste.  

Add water to the Broad beans 5 minutes later and let it cook for about 15 minutes on medium heat.After this time, add the pork ribs with all the seasonings and cook another 30 minutes. Season if necessary. 

Broad beans may take 1 hour to cook and become tender when they are fresh. Time to prepare them may vary according to their variety, so I advise you to check their texture throughout the cooking.

 
The recipe is ready!

 I hope you enjoy this delight from Alentejo (Southern Region of Portugal)!

PERSIMMON JAM

With the end of summer, it is time for jams, compotes and jellies based on fresh or dried fruit, whole, in pieces or minced.

See my post with Tips on Sweet Jams, Compotes, Jellies, Marmalades and Preserves: https://lifeandflavours.blogspot.pt/2017/10/sweet-jams-compotes-jellies-preserves.html .

Persimmon (or Oriental or Japanese persimmon) is an oriental fruit with an orange colour and characteristic flavour that not everyone appreciates. Another way to eat this fruit is as a  jam or compote, making it even more tasty.  

Health Benefits: Improved vision, improvement of production of red blood cells, has anti-infective, anti-inflammatory, anti-haemorrhagic properties and is rich in B-complex vitamins.
 

Ingredients:

•     1 to 1.2 Kg of Persimmons (6 to 7 Persimmons)
•     300g to 350g Yellow or white sugar
•      2 teaspoons Cinnamon powder
•     1 large Lemon (peel and juice) 

Method:

Peel, remove the seeds and cut the pulp of the Persimmons into pieces. In a pan, add the pulp, peels, sugar, cinnamon powder and the lemon´s peel and juice. Turn on the stove at medium to high temperature and stir occasionally until it starts to boil.

As soon as it begins to boil, lower the temperature to a low heat and simmer about 15 minutes until the fruit is cooked, not forgetting to stir from time to time.

Turn off the stove and crush the fruit roughly. If you want it to look like a puree, mince entirely so that it becomes a compote.

Bring this jam to low heat boil for another 10 minutes to thicken a little more.
 

Your Jam is ready!

Use it on delicious bread, toast, cakes and desserts!