HERBS AND LIME ROASTED QUAIL OVER PUMPKIN POTATO MASH

YOU WILL NEED (serves 4):
4 whole quails, cleaned, washed and dried (about 200 gr / 7 and ¼ oz each);
4 limes;
4 slices of bacon;
Fresh thyme sprigs;
Fresh parsley sprigs;
4 Bay leaves;
Salt;
Pepper;
4 garlic cloves, chopped;
1 tablespoon of paprika;
Drizzle of extra virgin olive oil;
200 ml (7 and ¼ fl oz) of white wine;
4 medium size potatoes;
200 gr (7 and ¼ oz) of pumpkin pulp;
Tablespoon of butter;
Grounded nutmeg.

METHOD:
Seasoning (one day before cooking)

Choose good quality quails. If you use frozen ones, make sure the defrosted water is drained away and doesn’t get in touch with it;
Wash the quails and dry;
Make a paste with salt, pepper, garlic and paprika and rub the quails inside the cavity and outside as well. Leave it to marinate with white wine (do this operation one day before cooking, as the final result with be much better);

Before cooking

stuff each quail cavity with one bay leaf, some sprigs of thyme, parsley and one lime, completely pealed;
Roasting
Preheat your oven to 180ºC/350ºF;
Place bacon slices on a roasting tray and place a quail over each bacon slice. Drizzle some olive oil and sprinkle with salt. Cover the birds with a layer of tinfoil and take it to the preheat oven. Roast for one hour;
Remove the tinfoil and alow the quails to toast the skin, roasting around 15 minutes more;
When well roasted, discard the stuffing and reserve in a warm place;
Pumpkin and potato mash
Boil potatoes with water, salt and scraps of nutmeg for 15 minutes;
Add pealed pumpkin to the boil and cook for 10 minutes more;
Drain well and smash everything until you obtain a mash consistence;
In a pot take the mash to the heat with a tablespoon of butter to homogenize and dry a little;
Cut the heat, add chopped parsley and stirr gently;

Serving
Place a roasted quail over a portion of mash and serve;

CALDO VERDE
(POTATO, KALE AND CHOURIZO SOUP)

Caldo Verde, among the most traditional recipes of the Portuguese culinary, it’s a soup very simple to prepare and a truly delightful addition to a supper table, a New Year’s Eve or a night at a Portuguese Fado House. Works just like a comforting potion in the middle of a long night.
Originally from Minho, a top North province of Portugal, Caldo Verde is classically made of potatoes, cabbage (kale) and chorizo but some options include turnip, carrot, beans or even meat. The original and authentic cabbage used in this recipe is named “Couve Galega”, referring to the typical cabbage of that northern region.
A very healthy meal, this soup is also an excellent source of folic acid, very important before and during pregnancy.

YOU WILL NEED (serves 4 to 6):
50 ml / 1 ¾ fl oz extra virgin olive oil;
1 yellow onion;
4 garlic cloves;
1 bay leaf;
½ courizo, sliced;
6 big potatoes;
½ white turnip;
300 gr / 10 ½ oz of fresh kale, chopped (in Macau use Kai-Lan, the most similar);
Salt and peeper;
Extra virgin olive oil to drizzle.

METHOD:
In a big pot, heat olive oil, add onion, garlic, bay leaf and sauté until clear;
Add chorizo slices and sauté a few minutes more;
Remove chorizo slices and reserve;
Discard bay leaf;
Add potatoes and turnip, peeled and sliced;
Season with salt and peeper;
Add enough boiling water to cover everything very well and bring it to a boil;
When all vegetables are soft and tender cut the heat and process everything in a blender. Return it to the pot;
Add a little more water if it is too thick and bring to a boil;
Add chopped kale and stir. Cook until soft but don’t over cook;
Drizzle in a few drops of olive oil and garnish with chorizo slices;
Serve with bread slices or Grissini sticks.

CODFISH TONGUES AND KAI-LAN RICE
WITH FRIED CODFISH LOINS

Another way to cook a typical Portuguese damp rice dish is this suggestion of codfish tongues and Kai-Lan rice. It is usual to cook either a codfish tongues rice or Kai-Lan rice (named in Portuguese as Arroz de Grelos), but I suggest this combination of both recipes, in a way to balance salt, sweet and bitter flavors.
Codfish tongues can be found in round plastic boxes with seawater, in several supermarkets in Macau such as Seng Cheong or US Mart. But you can buy and use any other parts of dried salty codfish.
To replace the Portuguese Grelos we have to look for the most similar greens, which are the Kai-Lan or Gai-Lan (Chinese kale or Chinese broccoli), a greens variety used very commonly in all Asian food.
To make this recipe a whole meal I chose deep fried codfish loins but any other kind of deep fried fish will be a good option.


YOU WILL NEED (serves 4):
Fried codfish loins
500 gr / 1 lb and 1 ½ oz of salt codfish loins;
Egg wash to dip codfish loins and
Breadcrumbs to coat it;
Vegetable oil to deep fry;
Lemon juice, freshly squeezed.
Codfish tongues rice
700 gr / 1 lb and 8 ¾ oz of salty codfish tongues;
300 gr / 10 ½ oz of fresh Kai-Lan;
100 ml / 3 ½ fl oz of extra virgin olive oil;
1 yellow onion, diced;
3 garlic cloves, sliced;
2 bay leaves;
1 teaspoon of paprika;
150 ml / 5 ¼ fl oz of white wine;
Salt and pepper;
300 gr / 10 ½ oz of long grain rice;
Water;
1 handful of fresh coriander, coarsely chopped;

METHOD:
1 day before cooking
Rinse codfish tongues and codfish loins very well and leave it in cold water (in the refrigerator) for 20 to 24 hours, changing the water several times to reduce the saltiness of the fish;
After soaking, drain tongues and loins and reserve;
Fried codfish loins
Dip codfish loins in the egg wash then coat it in the breadcrumbs;
In a saucepan, heat vegetable oil and deep fry codfish loins until golden brown.
Sprinkle with lemon juice and reserve;
Codfish tongues rice
In a saucepan, heat olive oil and add, by this order, onion, garlic, bay leaves, paprika and white wine. Let it cook for around 10 minutes on medium to low heat;
Add hot water and bring it to a boil;
Season with salt and pepper;
Add codfish tongues and stir. Bring back the boil;
Wash Kai-Lan very well and drain. Chop coarsely;
Add rice and chopped Kai-Lan and bring back to boil. Turn the heat very low and put the lid on the saucepan;
Stir to ensure the rice is not catching on the bottom of the saucepan;
By tasting a grain or two, cut the heat right before the rice is too soft (should still be quite damp);
Add fresh coriander and stir gently;

SOPA DE CAÇÃO
(DOGFISH SOUP)

Sopa de Cação is a very traditional dish in the Southern Portuguese provinces of Algarve and Alentejo. The principal ingredient of this simple dish is dogfish, a specie of shark: Squaliformes Squalidae, so if you have any prejudice against eating this relative of the shark you may prefer to use some other firm white fish.
Dogfish is not easy to find in Macau, but my dear friend Santos has this recipe sometimes available at the daily menu and found me several slices, enabling me to cook this soup for you.
What makes the difference in this recipe is the final gentle touch of vinegar or lemon juice mixed with a small amount of wheat flour, giving this soup an exquisite texture and flavor.

YOU WILL NEED (serves 4):
600 gr (1 lb and 5 ¼ oz) of dogfish slices, without skin;
Salt and pepper;
3 garlic cloves, sliced;
1 bay leaf;
100 ml (3 ½ fl oz) of extra virgin olive oil;
1 litre of boiling water;
Good branch of fresh coriander;
4 tablespoons of wheat flour
4 tablespoons of wine vinegar;
Lightly toasted bread slices.

METHOD:
Wash fish slices, drain, season with salt and reserve.
In a pot, heat olive oil and fry half of fresh coriander twigs with bay leaf. When done, discard fried coriander and bay leaf.
Add garlic to the hot aromatized olive oil and sauté until soft.
Add fish slices, sealing evenly on both sides for around 5 minutes. Remove from the pot and reserve in a warm place.
Add boiling water and boil for another 2 or 3 minutes.
Season with salt and pepper.
Whisk flour and wine vinegar in a separate bowl, adding a few more spoons of hot water.
Add the whisked contents of this separate bowl to the pot, continuing the whisking to incorporate it well.
Bring back to the boil, add the fish slices and cook for 5 minutes more.
Add remaining coriander, coarsely chopped, and turn off the heat.
Place toasted bread slices on the serving plate and pour the soup over them, soaking them well.

SPINACH RICOTTA AGNOLOTTI WITH TOMATO BASIL SAUCE

YOU WILL NEED (serves 4):

FRESH PASTA

500 gr / 1 lb and 1 ½ oz of all-purpose flour;

4 eggs;

1 tablespoon of olive oil;

½ glass of water;
SPINACH RICOTTA FILLING

250 gr / 8 ¾ oz of boiled spinach leaves, well drained;

250 gr / 8 ¾ oz of fresh ricotta cheese;

Salt and pepper;

Grounded nutmeg;
TOMATO SAUCE

Extra virgin olive oil;

½ yellow onion, diced;

2 garlic cloves, diced;

500 gr / 1 lb and 1 ½ oz of fresh ripe skinless tomatoes, diced (you can use good quality canned tomatoes);

Drizzle of white wine;

Fresh basil leaves or parsley, chopped;
DECORATION

Extra basil leaves or parsley;

Freshly grated Parmesan cheese to powder;

METHOD:
FRESH PASTA

Mix all ingredients in a food mixer with enough power for that, or

Pile the flour on to a clean surface and make a well in the centre. Pour water eggs and olive oil into the well;

Slowly, bring the flour in to the centre until you get a mix with a good consistency;

Knead until you get a silky-smooth dought;

Wrap the dough in plastic wrap to ensure that it does not dry out. Let the dough rest for at least 30 minutes before rolling it through a pasta machine or flatten it manually.
SPINACH RICOTTA FILLING

Blend boiled spinach softly. Drain well;

Add ricotta cheese, also drained;

Season with salt, pepper and grounded nutmeg;

Mix homogeneously all ingredients;

Take this paste to the refrigerator.
TOMATO SAUCE

In a saucepan, heat olive oil and add, by this order, onion, garlic, tomato, tomato paste, drizzle of white wine and season with salt. Let it cook for around 30 minutes in medium to low heat until reduced;

Cut the heat, add fresh basil leaves or parsley, chopped, and stir. Reserve.
STUFFING

The general idea is to make small sealed pockets of pasta with spinach ricotta filling;

Divide the dough into pieces and roll it through a pasta machine or flatten it in sheets manually. It is important that your pasta sheets are thin enough to mold it easily;

Work with one sheet of pasta at a time, keeping the remaining sheets covered. Do it quickly, as fresh pasta will dry out;

Lay one pasta sheet on a lightly floured surface and trim the edges so it become straight;

Place spoons of spinach ricotta filling considering the final shape squares, leaving enough border between them to allow the Agnolotti cutting and seal;

Place another sheet of pasta over the filling. Cut and seal each Agnolotti by carefully molding the pasta over the filling and pressing lightly with your fingers to seal the edges. Use water or egg wash to help the sealing process if the pasta is to dry;

BOIL AND SERVE

Boil Agnolotti in a large pot of boiling water and salt. Fresh pasta should be done in 3 to 5 minutes, but when you see your Agnolotti floating and the past almost translucent, remove it from the boil and drain;

Serve with tomato sauce, freshly grated Parmesan and chopped basil or parsley.

CARAMEL EGG PUDDING

This traditional homemade Caramel Egg Pudding is a must of the Portuguese cuisine, available in every restaurant menu, from top North to bottom South of Portugal. Ideal to complement a great meal or to serve at teatime, this pudding is easy to cook and not expensive at all. Can be cooked in different sizes or shapes, according to your molds or appetite.
To get the best result on this recipe I’ve talked to Teresa Tavares, my long time friend here in Macau. She is an expert cooking this pudding and I’m here to share with you some tips I receive from her.

YOU WILL NEED (serves 8):
Pudding
1 litre / 35 ¼ fl oz of full cream milk;
350 gr / 12 ¼ oz of sugar;
10 whole eggs;
2 gelatine leaves;
Lemon peel;
Cinnamon sticks (1 or 2);
Vanilla pod (optional);
Caramelized sugar
6 to 8 tablespoons of sugar;
4 tablespoons of water;
Drops of vinegar or lemon juice;
Mold
Steam Pudding mold with 20 cm / 8 inch diameter.

METHOD:

In a thick bottom pan or skillet, over medium heat, place sugar, water and drops of vinegar or lemon juice. Bring it to a boil during a few minutes. Stir to allow sugar to cook consistently. Continue boiling until the liquid is the color of amber. Cut the heat and drop the liquid into the mold to coat it homogeneously. Don’t leave the liquid in the pan, even after cut the heat, because it will continue to cook and become to dark;
Over medium heat, bring the milk with lemon peel, cinnamon sticks and vanilla pod to a simmer. After start boil, cut the heat, discard lemon peel, cinnamon and vanilla;
Add pre-washed gelatine leaves to the hot milk and stir until dissolved;
In a bowl, beat eggs and sugar until thick and creamy;
Add the hot milk to the bowl, dash-by-dash, whisking constantly to avoid curdles;
Run the mixture through a sifter to avoid possible egg chunks or any curdles;
Pour the mixture into the caramel coated mold and cover with the lid;
Using a large pot prepare a water bath to cook the pudding in a Bain-Marie (double-boiler) over the stovetop (the water level should cover 2/3 of the mold). After start boiling, turn the heat low and place the pudding mold inside the water bath. Allow it to cook around 25 minutes. Check the cooking point by stick a spaghetti line into the pudding (if it comes out dry, the pudding is cooked). Cut the heat and, very gently, remove the pudding mold from the Bain-Marie;
Allow the pudding to cool at the refrigerator before removing it from the mold and serve;

SEAFOOD CATAPLANA

Cataplana is just the name of the pan used to cook this kind of dish, much like two woks placed together which is traditionally made of copper. The food is placed in the bottom half of the pan, then the hinged lid is closed enabling the ingredients to simmer together, keeping all its flavours. It is used on the stovetop, over low heat. If you can’t find a Cataplana, just use a wok covered with a close fitting lid. Thanks to my friend Joaquim, I was able to cook my Cataplana in the genuine recipient, as you can see in the photo. The Cataplana is just the perfect way to steam seafood. Choose your favorite seafood varieties, layer it in the pan, season with spices and herbs and wait wile the steam works. Prawns, lobster, crab, spider crab, clams, mussels, sea scallops, squid, cuttlefish, octopus, monkfish or other kind of white fish are good options. As The Cataplana cooking time is to short (about 15 to 20 minutes over low heat), you should pre-cook the hard texture seafood such as squid, cuttlefish or octopus before you start to assemble it with the remaining ingredients.

YOU WILL NEED (serves 6):
A Cataplana or a wok with around 40 cm / 15 inches;
100 ml / 3 ½ fl oz extra virgin olive oil;
200g / 7 ¼ oz of onion, sliced;
4 garlic cloves, sliced;
1 teaspoon of paprika;
2 bay leaves;
1 fresh chili, sliced;
Salt;
400g / 14 ¼ oz of fresh ripe skinless tomatoes, sliced (or caned tomatoes);
2 tablespoons of tomato paste;
300g / 10 ½ oz of pre-boiled potatoes, sliced;
2 bell peppers, in stripes (green and red);
1 teaspoon of oregano;
1 handful of fresh coriander, coarsely chopped;
300g / 10 ½ oz of prawns;
300g / 10 ½ oz of lobster or crab;
300g / 10 ½ oz of clams or mussels;
300g / 10 ½ oz of sea scallops;
300g / 10 ½ oz of squid, cuttlefish or octopus;
300g / 10 ½ oz of monkfish or other fish of your preference (optional);
200 ml / 7 ¼ fl oz of white wine;
Juice of ½ lemon;
1 coffee spoon of turmeric powder;
1 coffee spoon of curry;

METHOD:
Precook hard seafood (squid, cuttlefish or octopus) with a cup of water and salt during 20 minutes. Drain, cut in pieces and set aside;
On the stovetop, over low heat, place the bottom half of the pan and drizzle in extra virgin olive oil;
Place the shells in the bottom of the pan to avoid catching;
Add paprika, bay leaves, chili and salt;
Add half of the following ingredients: onion, garlic, tomato, tomato paste, potato, bell pepper, oregano and coriander;
Add all the seafood in layers, starting from the hard texture one (squid, cuttlefish or octopus), progressively to the soft one (sea escallops or fish);
Add the remaining onion, garlic, tomato, tomato paste, potato, bell pepper, oregano and coriander;
Drizzle in white wine;
Whisk lemon juice with saffron and curry powders and add it to the pan;
Add more salt, according to your taste;
Close with the upper lid and simmer over low heat for 15 minutes;
Cut the heat and open the Cataplana very careful, avoiding the hot steam to burn your face. Serve immediately.

GRILLED EGGPLANT PARMIGIANA

Parmigiana or Eggplant Parmigiana (in Italian: Melanzane alla Parmigiana or Parmigiana di Melanzane) is a Italian traditional recipe made with fried or grilled eggplant slices or stripes, layered with tomato sauce and cheese, then baked. Although the puritans mention fried eggplant as the correct ingredient, there are plenty of recipes suggesting to grill it, resulting in a much more healthy option. You can use courgette instead of eggplant, meaning that the original recipe can be changed according to your taste. Parmigiana, like I show you here, is a vegetarian combination, ideal to serve as a complete meal or simply as an antipasto or side dish. After baked, if you don’t devour it all at once, you can keep the remaining Parmigiana in the refrigerator for several days. It works very well to arrive home and calm down your or your children nervous system, believe me.

YOU WILL NEED (serves 4 to 6):
3 to 4 large and firm purple eggplants;
Salt and pepper;
Extra virgin olive oil;
1 yellow onion, diced;
3 garlic cloves, diced;
1 bay leaf;
750 gr / 1 lb and 10 ½ oz of fresh ripe skinless tomatoes, diced (you can use good quality canned tomatoes);
2 tablespoons of tomato paste;
1 tablespoon of oregano;
Drizzle of white wine;
Fresh basil leaves or parsley, coarsely chopped;
200 gr / 7 ¼ oz of freshly grated Mozzarella cheese;
200 gr / 7 ¼ oz of freshly grated Parmesan cheese;

METHOD:
Cut eggplants in round slices or lengthwise, around 1 cm (1/2 inch) thick;
Brush eggplant pieces on both sides with olive oil and sprinkle with salt and pepper;
Take it to a preheated oven in a baking tray or grill it until soft and light brown. Reserve;
In a saucepan, heat olive oil and add, by this order, onion, garlic, bay leaf, tomato, tomato paste, oregano, a drizzle of white wine and season with salt. Let it cook for around 30 minutes in medium to low heat until reduced. I like to use the sauce chunky but you can purée it;
Add fresh basil leaves or parsley, coarsely chopped, and stir gently;
Preheat your over to 180ºC/ 350ºF;
In a greased deep oven dish, alternate layers of grilled eggplant, tomato sauce and grated Mozzarella and Parmesan cheese. Repeat layers (3 to 4 layers) and top with an extra generous dusting of Parmesan and dried oregano;
Bake in the hot oven for 15 minutes to melt cheese and get the Parmigiana crisp and bubbly;
Allow it to cool for 10 minutes and cut into squares to serve.

MASSADA DE PEIXE

(FISH AND ELBOW PASTA STEW)

(published in Macau Daily Times of January, 1st, 2011)

Happy New Year to all of you. May 2011 bring you all the best.
If you feel “tired” of last night’s spree this is a very good option for your first lunch of the year.
Typical from the South of Portugal, this fish stew is very easy to do. The ingredients down listed are just a basic reference that can be adapted according to your favorite taste. The idea is to make a stock as flavorful as possible to cook the pasta.
You can add any kind of pasta or even rice. Sliced potatoes or poached eggs are also possible options to add to the stew. Only about the fish you should be more careful, choosing a good quality one (the ideal is to mix more then one kind of fish). My favorite traditional herbs for this recipe are pennyroyal, dried oregano or coriander (or all together, like I do here). However, you can use many other herbs of your preference.

YOU WILL NEED (serves 4):
500 gr / 1 lb and 1 ½ oz of good quality fish (sea bream, perch, trout, codfish, snapper, monkfish, skate are good options);
100 ml / 3 ½ fl oz extra virgin olive oil;
1 yellow onion, diced;
3 garlic cloves, sliced;
1 bay leaf;
1 fresh chili (optional);
400 gr / 14 ¼ oz of fresh ripe skinless tomatoes, diced (or good quality caned tomato);
1 tablespoon of tomato paste;
1 teaspoon of paprika;
1 teaspoon of dried oregano;
150 ml / 5 ¼ fl oz of white wine;
Sea salt
Red and green bell pepper stripes;
300 gr / 10 ½ oz of elbow pasta (or other kind of your choice);
1 handful of fresh coriander coarsely chopped;
Fresh or dried pennyroyal (mentha pulegium);
Water.

METHOD:

Boil fish with water and salt. Remove fish from the boil, clean skin and bones and flake it in good size chunks. Filter the water and reserve;
In a saucepan, heat olive oil and add, by this order, onion, garlic, bay leaves, chili, paprika, tomato, tomato paste, a few bell pepper stripes, white wine and oregano. Let it cook for around 15 minutes on medium to low heat;
Remove bay leaves and discard;
If you don’t like to feel tomato and union pieces, just blend this sauce into a pure and return it to the pot;
Add reserved fish boil water, and bring it to a boil;
Season with sea salt;
Add fish chunks, stir gently and bring back the boil;
Add elbow pasta, add more water if necessary and bring back the boil. Cover the saucepan and turn the heat low;
Give it a stir once in a wile to avoid pasta from sticking together;
Add chopped coriander and pennyroyal and stir gently;
Garnish with bell pepper stripes (optional) and extra fresh coriander;
Put the lid on and let it simmer for a few minutes before serving. The pasta should still damp.

VARIATION ON A BOLO REI RECIPE

(CHRISTMAS KING CAKE)

Bolo Rei (King Cake) is a must over a traditional Portuguese Christmas table. This kind of sweet bread with a hole in the centre, decorated with candied fruit and nuts, is commonly enjoyed on Christmas (December 25th), New Year’s Eve and Kings Day (January 6th).
It is suspected to have arrived in Portugal around the end of 17th century, from the France of Luis XIV, named as a “Gâteau dês Róis”. Quickly became popular in Lisbon and then throughout all the country.
Traditionally this cake hides a fava bean in its dough witch represents lucky. Some consider the finder of the fava bean as the king of the celebration. Others commit the finder to buy or to bake the next Bolo Rei, so be aware of “fava bean evaders”!
My Princess doesn’t like candied fruit or raisins in this royal cake usual composition, so I switched it for cranberries, blueberries and several kinds of nuts to suit her taste. As a matter of fact, Christmas is all about caring and sharing, right?!

YOU WILL NEED:
900 gr / 1 lb and 15 ¾ oz of all purpose flour or bread flour;
50 gr / 1 ¾ oz of active dry yeast;
50 ml / 1 3/4 fl oz of warm milk;
350 gr / 12 ¼ oz of sugar;
5 eggs;
Scrapings of 1 orange;
Scrapings of 1 lemon;
Pinch of salt;
1 teaspoon of ground cinnamon;
100 ml / 3 1/2 fl oz of black beer;
100 gr / 3 ½ oz of butter, melted;
100 ml / 3 ½ fl oz of Port Wine;
75 gr / 2 ½ oz of pine seeds;
75 gr / 2 ½ oz of walnuts;
75 gr / 2 ½ oz of almonds;
75 gr / 2 ½ oz of Brazil nuts;
100 gr / 3 ½ oz of dried cranberries;
75 gr / 2 ½ oz of dried blueberries;
Egg wash;
Dried figs for decoration;
Dried dates for decoration;
4 tablespoons of apricot jam;
Icing sugar to dust the cake;
Butter to grease;
Flour to dust;

METHOD:
Spread all the nuts on a baking sheet and take it to the oven for a very light toast;
Chop coarsely all the nuts, saving some for the decoration;
Soak the chopped nuts, cranberries and blueberries in Port Wine and reserve until you need to incorporate it in the dough;
Dissolve active yeast with warm milk and let it stand for 10 minutes;
In a large bowl incorporate the dissolved yeast with 250 gr / 8 ¾ oz of flour and mix very well. Add water or dust with flour to handle the mix until soft, rolling the dough into a ball;
Place the bowl in a warm place and let it rise for 1 hour;
To the dough ball incorporate the remaining flour (650 gr / 1 lb and 7 oz), sugar, orange and lemon scrapings, a pinch of salt, cinnamon, black beer and mix everything very well;
Add eggs one at a time and beat well after each;
Incorporate melted butter and mix well;
Add some extra flour if the dough is too sticky and knead it bringing in sides until it is soft and elastic;
Add nuts, berries and Port Wine mix and incorporate everything very well;
Dust the dough with flour and keep it in a warm place to rise again until doubled in size, around 90 minutes;
Grease a baking sheet with butter and dust it with flour, tapping out any excess;
Once dough has doubled place it on the prepared baking sheet, dust with flour and form a large ring with a hole in the centre;
Wrap fava bean in baking paper and insert it into the dough ring, concealing it as best as possible (optional step);
Leave the ring to rise in a warm place for 30 minutes more;
Preheat your oven to 180º C / 350º F;
Mix egg yolk with a little water to make egg wash and brush top and sides of the ring;
Decorate with reserved nuts, dried figs and dates or extra cranberries (you can chose a different decoration);
Bake it in the oven for 45 minutes, until golden brown;
When baked, remove the cake from the oven and brush top and sides with apricot jam;
To finish, dust some parts of the ring with icing sugar, with the help of a tea sieve, and allow your Bolo Rei to cool a while.
A Merry, Merry Christmas to all of you*.

*published on Macau Daily Times of December, 18th, 2010.

SPAGHETTI WITH MUSHROOM COFFEE SAUCE AND TOASTED SOLE FISH WITH PINK PEPPER AND DILL

The combination of dried porcini mushrooms and coffee results in a very exquisite flavor, perfect to include in a pasta or risotto recipe or any kind of sauce. As dried porcini mushrooms are expensive and not so easy to find, I use a small amount of it to mix with fresh mushrooms, always available here in Macau for a very good price and quality.
This pasta recipe served with a slice of toasted sole fish is a very good option to include fish in your diet. Instead of sole fish, you can use any kind of flatfish or other fish of your preference, such as sea bream, perch, salmon or a simple fish filet.
A simple decoration of dill and pink pepper is just to remind you that Christmas is right there (published on Macau Daily Times, December, 04th, 2010).

YOU WILL NEED (serves 4):
600 gr / 1 lb and 5 ¼ oz of sole fish (4 slices);
300 gr / 10 ½ oz of fresh shimeji mushrooms;
100 gr / 3 ½ oz of dried porcini mushrooms;
400 gr / 14 ¼ oz of spaghetti;
Pink pepper, freshly grounded;
Lemon juice;
Extra virgin olive oil;
Salt;
2 bay leaves;
3 garlic cloves, sliced;
150 ml / 5 ¼ fl oz of white wine;
150 ml / 5 ¼ fl oz of coffee;
Tablespoon of butter;
200 ml / 7 ¼ fl oz of cream;
Drops of truffle oil (optional).
Fresh dill;

METHOD:
Fish:
Make sure the fish is cleaned and scaled (if you use frozen fish, defrost it avoiding contact with its own water);
Rub the fish with a sauce made from olive oil, lemon juice, salt and grounded pink pepper. Reserve;
Preheat your oven to 190ºC/375ºF;
Take the fish to the oven on a baking sheet, over baking paper, and bake it for around 20 to 30 minutes (or bake it over a barbecue, also on a baking sheet);
Spaghetti with mushroom coffee sauce:
In a skillet, heat olive oil with garlic, bay leaves and salt;
Add Shimeji mushrooms;
When mushrooms are getting dry drizzle in white wine and sauté a few minutes to concentrate the flavor and evaporate the alcohol;
Add dried porcini mushrooms, after a very quick wash;
Add coffee and butter and sauté 5 minutes more;
Turn the heat low, add cream to the skillet and stir gently until you get a thick sauce;
Drizzle in a few drops of truffle oil;
Add chopped fresh dill, stir and cut the heat.
In a pot with boiling water and salt, boil spaghetti “al dente”;
Drain spaghetti very well and add it to the mushroom sauce skillet, involving very well;
Serve a fish slice over a good portion of spaghetti and make a kind of “Christmas tree decoration” with dill and pink peppers.

CUTTLEFISH, PRAWNS AND BEANS STEW

Stew, stew, stew, always ready to warm you!
Winter is arriving and we must get ready to face cold nights without fireplaces…
This perfect enhancing of seafood and vegetables flavors is one of my favorite recipes, suitable for a large dinner or a party. And you don’t need to cook it the way I do. You can cook this stew with cuttlefish, squid, octopus or any other kind of seafood, always adapting the cooking time. You also can avoid the use of prawns if you have any allergic problems.
About the beans, you can choose any variety of you preference. Kidney, red, cannellini, borlotti or pinto beans are very good options. If you use dry beans, soak it in water for at least one day before and pre-boil it until tender.
Feel free to adapt seasonings, fresh or dry herbs according to your taste.
That’s all.

YOU WILL NEED (serves 6 to 8):
1.2 kg / 2 lb and 10 ¼ oz of cleaned cuttlefish;
300 gr / 10 ½ oz of prawns;
Salt;
Lemon juice, freshly squeezed.;
150 ml / 5 ¼ fl oz of extra virgin olive oil;
1 and ½ yellow onions, diced;
4 garlic cloves, sliced;
2 bay leaves;
1 fresh chili;
300 gr / 10 ½ oz of fresh ripe skinless tomatoes, diced (you can use good quality caned tomato);
1 tablespoon of tomato paste;
1 teaspoon of dried oregano;
100 gr / 3 ½ oz of white turnip, thinly diced;
1 carrot, sliced;
100 gr / 3 ½ oz of chorizo, sliced;
2 glasses of white wine;
Boiling water;
800 gr / 1 lb and 12 ¼ oz of pre-boiled kidney beans, (caned – net weight);
1 handful of fresh coriander coarsely chopped;

METHOD:
Open, clean and wash cuttlefish. Drain and season with salt and lemon juice. Reserve for one hour;
Pre-boil cuttlefish in a stewpot with salt, 1 glass of water, 1 glass of white wine, ½ onion and 1 bay leaf. Allow 20 to 30 minutes boiling;
Drain cuttlefish and cut into squares. Reserve some of the cuttlefish boiling water to add to the stew;
Pre-boil prawns with a good amount of salt and a glass of water. Depending on the size boil it for 3 to 5 minutes. Drain and reserve;
In a big stewpot heat olive oil and add, by this order, onion, garlic, bay leaves, chili, tomato, tomato paste, oregano, turnip, carrot, chorizo and 1 glass of white wine. Allow 15 minutes cooking on medium to low heat;
Add boiling water and some of the cuttlefish boiling water. Bring to a boil;
Season with salt;
Add pre-boiled cuttlefish squares and put the lid on the saucepan. Cook for 20 to 30 minutes on medium heat, stirring once in a while;
Add pre-boiled beans and bring back the boil. Allow 15 to 20 minutes boiling on medium to low heat;
Add prawns to the pot, some peeled and some unpeeled. Reserve a few for the final decoration;
Check seasonings;
Cut the heat when all ingredients are tender;
Add fresh coriander, coarsely chopped, and stir;Sprinkle with a few drops of lemon juice and serve, decorating each individual plate with one or two prawns.

ALENTEJO TOMATO SOUP

Using key ingredients of the typical Mediterranean diet, this tomato soup is another classic recipe from Alentejo, a South province of Portugal. Very simple to prepare, with a very low cost, this soup is a perfect example of the Alentejo cuisine humble origins.
You can find different versions of this tomato soup, with different ingredients or herbs, sometimes served together with fried fish, pork meat or even with fresh fruit such as figs or grapes. Nevertheless, my favorite is this one I show you here. Fried toucinho and chorizo, poached eggs and slices of bread gives this tomato soup the perfect energy to warm up your body and soul.

YOU WILL NEED (serves 4):
2 tablespoons of extra virgin olive oil;
100 gr / 3 ½ oz of toucinho (salty fatty bacon), sliced, or
2 tablespoons of pork lard;
100 gr / 3 ½ oz of chorizo, sliced;
100 gr / 3 ½ oz of blood chorizo, sliced (optional);
1 big yellow onion, diced;
4 garlic cloves, sliced;
1 bay leaf;
1 tablespoon of tomato paste;
1 teaspoon of paprika;
1 teaspoon of oregano;
100 ml / 3 ½ fl oz of white wine;
800 gr / 1 lb and 12 ¼ oz of fresh ripe skinless tomatoes, sliced;
Red, green or yellow bell pepper stripes;
Salt;
Water;
4 large eggs;
Bread slices;
1 handful of fresh coriander coarsely chopped;

METHOD:

In a stewpot, heat olive oil and add toucinho slices (salty fatty bacon) and fry until golden. Remove toucinho from the pot and reserve. If you use pork lard instead of toucinho, skip this step;
Add chorizo and blood chorizo slices to the stewpot and fry. Remove chorizo and reserve;
In the same pot with olive oil, bacon and chorizo fat drippings add, by this order, onion, garlic, bay leaf, tomato paste, paprika, oregano, white wine, tomato and bell pepper stripes. Let it cook for around 15 minutes on medium to low heat;
Add boiling water enough to cover everything very well and bring it to a boil;
Season with salt;
Turn the heat low, put the lid on the pot and let it boil for 15 minutes more;
One by one, break the eggs over the soup, very gently, and let them poach;
Turn down the heat when the egg yolks are slightly runny or reach your taste;
Add fresh coriander and stir very gently;
Cover the bottom of each plate with thin slices of bread before serve the soup. I usually cook it with a bit more water just to soak this bread slices.
Serve and garnish each plate with the reserved toucinho and chorizo slices;

DATES AND ROSEMARY STUFFED PORK TENDERLOIN AND CHESTNUT APPLE PURÉE

Delicious and exotic dates are believed to have originated around the Persian Gulf, and have been cultivated since ancient times from Mesopotamia to Egypt, possibly as early as 6000 BC. In later times, Arabs spread dates around northern Africa and into Spain. Despite a very sweet ingredient, dates can be used to prepare desserts, cakes, sauces or drinks. To use it in roast meat stuffing you should add some herbs or a sour ingredient to balance the final flavor of it. Chestnut and apple purée is the final Autumn touch of this suggestion I leave here today.

YOU WILL NEED (serves 4):
800 gr / 1 lb and 12 ¼ oz of pork tenderloin;
Salt;
Pepper;
Lemon juice;
4 garlic cloves, chopped;
1 tablespoon of paprika;
Drizzle of extra virgin olive oil;
150 gr / 5 ¼ oz of dates;
A good sprig of fresh rosemary;
300 ml / 10 ½ fl oz of white wine;
200 gr / 7 ¼ oz of chestnuts, peeled;
200 gr / 7 ¼ oz of green apples, peeled;
Tablespoon of butter;
2 bay leaves;
300 gr / 10 ½ oz of fresh mushrooms;

METHOD:

Choose pork tenderloin of good quality. The better the ingredients, the better the final result;
If you use frozen pork, make sure the defrosted water is drained and doesn’t get in touch with it;
Wash the pork loin, dry and season with salt, pepper, garlic and lemon juice. Reserve (if you can do this operation one day before the final result with be much better);
In a skillet heat a drizzle of olive oil and salt;
Add deseed dates to the skillet and fry for 2 minutes;
Add rosemary and 150 ml / 5 ¼ fl oz of white wine. Reduce to evaporate the alcohol and absorb fresh herbs flavor. Discard rosemary sprig;
Open pork tenderloin in a book shape and stuff it with dates and rosemary sauce. Roll to enclose stuffing and tie at 2 cm intervals with cooking string, closing well the tops;
Preheat your oven to 170ºC/338ºF to allow a slow roast;
Place tenderloin into a roasting tray, drizzle with olive oil and sprinkle with paprika, salt and pepper;
Take it to the oven and roasted until well done, adapting roasting time according to tenderloin thickness;
Boil chestnuts in water with salt during 30 minutes;
Add pelled and deseed apples and keep boiling for 15 minutes more;
Drain well and smash everything until you obtain a purée consistence;
In a pot take purée to the heat with a tablespoon of butter to homogenize and dry a little.
Grill mushrooms with a drizzle of olive oil, 2 garlic cloves, bay leaves, salt and pepper;
When mushrooms are getting dry and golden brown, lower the heat and drizzle in 150 ml / 5 ¼ fl oz of white wine;
Allow mushrooms to dry once more, to regain some golden brown color again. Reserve;

SERVE:
Remove tenderloin from the oven and allow 10 minutes rest. Cut in slices with the help of a sharp knife;
Place a slice of tenderloin over a portion of grilled mushrooms;
Place a portion of purée aside and serve.

A STEAK WITH BEER SAUCE

For meat lovers, this steak is simply irresistible.
We believe António Marrare started this kind of “cafe steak” late XVIII century in Lisbon, at his own cafes, using only butter, cream, salt and pepper to cook the sauce.
Nowadays, you can find in Portugal dozens of “cafe steak” recipes like this one. Some use more garlic or different spices and some use wine or coffee instead of beer.
About the side dishes you also can chose vegetables, rice, pasta or so many other ingredients. Nevertheless, in my opinion it is practically mandatory to serve a “cafe steak” with French-fried potatoes and a fried egg, exactly like my suggestion here.

YOU WILL NEED (serves 4):
600 gr / 1lb and 5 ¼ oz of thin cut veal or beef steaks;
160 gr / 5 ½ oz of butter;
4 tablespoons of pork lard;
2 teaspoons of garlic purée;
2 bay leaves;
2 teaspoons of French classic mustard;
200 ml / 7 ¼ fl oz of beer;
200 ml / 7 ¼ fl oz cream;
2 egg yolks;
Salt and pepper;

METHOD:

Sprinkle steaks both sides with salt and pepper;
Over medium to strong heat, in a quick operation, fry steaks both sides in a skillet with 2 tablespoons of pork lard (fry it from medium rare to medium well). Allow steaks to rest in a warm place;
In another skillet heat half of the butter, 2 tablespoons of pork lard and garlic purée until light brown;
Add remaining butter, bay leaves and mustard and bring to a boil without stop whisking;
Add beer and bring back to the boil to evaporate the alcohol (around 5 minutes boiling);
Whisk cream and egg yolks seasoned with salt and pepper and add it to the sauce;
Turn the heat to low and keep whisking the sauce without stopping;
Check seasoning, adding more salt and pepper if necessary;
Cut the heat when you get a homogenized sauce. Do not overcook this sauce or you will get a tough sauce with small chunks of egg;
Serve the steaks in deep warmed plates with plenty of sauce around and the perfect match - a fried egg and some crispy french-fried potatoes.

GRILLED PORK LIVER AND SHIMEJI MUSHROOMS SALAD

The perfect match for this summer salad is a good glass of wine while watching the sunset, by the sea, by the lake, at the countryside or at your balcony. But since this kind of setting is very difficult to find here in Macau, lets just cook this salad and enjoy it with a good glass of wine.
A few notes before start:
- If you don’t eat pork, you can use cow, lamb, chicken or duck liver;
- You should season liver filets one day before and discard the marinade sauce before grill it;
- This salad reaches its perfect taste if you cook it one or two days before serve it;
- You can boil potatoes and serve this salad as a whole meal.

YOU WILL NEED (serves 4):
500 gr / 1 lb and 1 ½ oz of clean pork liver;
6 garlic cloves, chopped;
2 bay leaves;
200 ml / 7 ¼ fl oz of white wine;
300 gr / 10 ½ oz of fresh Shimeji mushrooms;
Half red bell pepper;
200 ml / 7 ¼ fl oz of olive oil;
Salt;
Freshly ground pepper;
Lemon juice;
Wine vinegar;
Handful of fresh coriander, coarsely chopped;
Fresh mint, coarsely chopped;
1 teaspoon of dried oregano.

METHOD:

24 hours before cook this salad, cut pork liver into thin fillets, wash and drain;
Season liver fillets with 200 ml / 7 ¼ fl oz of white wine, 2 garlic cloves, bay leaves, salt and leave it to marinate until the next day;
Discard all the marinade sauce and drain liver fillets very well;
Grill liver fillets seasoned with salt and pepper (use a pan or other kind of griller available at your kitchen);
After cool, laminate grilled liver fillets into long strips and reserve;
Grill shimeji mushrooms with a drizzle of olive oil, 2 garlic cloves, salt and pepper;
When mushrooms are getting dry and golden brown, lower the heat and drizzle in a dash of white wine;
Alow mushrooms to dry once more, to regain some golden brown collor again. Reserve;
In a bowl, mix liver strips with mushrooms;
Add red bell pepper, laminated;
Season everything generously with olive oil, lemon juice, wine vinegar, salt, pepper, 2 garlic cloves, coriander, mint and dried oregano;
Reserve in the refirgerator for a few hours before serve;
Check the seasonings one hour before serve. You should find easily the flavors of vinegar and lemon;
Serve cold.

BALONA GOMES CODFISH

Bacalhau (the Portuguese word for dried and salted codfish) can be considered the iconic ingredient of Portuguese cuisine. There are said to be over 1000 recipes in Portugal alone to cook it. Therefore I think nobody will complain if I add one more recipe to that vast portfolio of codfish dishes.
This one is a composition of 3 layers, first with sauté mushrooms and vegetables, second with codfish flakes in garlic and olive oil and third with asparagus and potatoes purée.
My original idea includes watercress in the first layer. But, as a seasonal vegetable, we can’t find it every time. So, be creative and adapt this first layer to you taste.
Please read the full recipe first. To prepare the dried codfish flakes, you need to rinse it previously. To layer your serving portions, you need some round pillar moulds. If you don’t have it, use foil or simply cut the bottom of a paper glass to do your own moulds.

YOU WILL NEED (serves 4):
500 gr / 1 lb and 1 ½ oz of dried and salted codfish;
200 ml / 7 ¼ fl oz of olive oil
4 garlic cloves, chopped;
2 bay leaves;
1 teaspoon of paprika;
200 ml / 7 ¼ fl oz of white wine;
300 gr / 10 ½ oz of fresh Shimeji mushrooms;
200 gr / 7 ¼ oz of fresh vegetables (cabbage, watercress, green beans are good options);
500 gr / 1 lb and 1 ½ oz of potatoes, peeled;
300 gr / 10 ½ oz of fresh asparagus;
2 egg yolks;
Salt;
Freshly ground pepper;
Sprinkle of grounded nutmeg;
1 tablespoon of fresh flat leave parsley, chopped;
Asparagus tops or olives to garnish.
Dried oregano to garnish;

METHOD:
1st LAYER
In a saucepan, heat 100 ml / 3 ½ fl oz of olive oil, 2 chopped garlic cloves, 1 bay leaf, salt and pepper. Add pre-washed mushrooms and vegetables of your choice (I prefer watercress) and sauté for 5 minutes;
Add 100 ml / 3 ½ fl oz of white wine and sauté a few minutes more to concentrate the flavor and evaporate the alcohol;
Add chopped parsley and stir;
Cut the heat, remove bay leaf and reserve in a warm place;
2nd LAYER
Rinse the codfish very well and leave it in cold water (in the refrigerator) for at least 12 hours, if a thin cut, or 24 hours, if thick, changing the water several times to reduce the saltiness of the fish;
After soaking, drain and boil the codfish in water for 10 minutes (just to flake it easily). Drain and cool;
Discard skin and bones and flake it roughly (I like to get good size flakes);
In a saucepan, heat 100 ml / 3 ½ fl oz of olive oil, 2 chopped garlic cloves, 1 bay leaf, paprika and sauté codfish flakes for 5 minutes;
Drizzle in 100 ml / 3 ½ fl oz of white wine and sauté a few minutes more to evaporate the alcohol;
Cut the heat, remove bay leaf and reserve in a warm place;
3rd LAYER
In salty water, boil peeled potatoes and asparagus (remove bottoms and hard skin);
After boiled, drain very well and smash everything into a puree consistence;
Over low heat, add eggs yolks whisked with salt, pepper, a sprinkle of nutmeg and cook for about 3 to 5 minutes, getting a consistent puree;
SERVING
Warm up all the ingredients before layer it;
Layer everything using round pillar moulds;
Garnish with some asparagus tops or olives and sprinkle with dried oregano;

RICE AND BROAD BEANS WITH FRIED CHICKEN

He was the one to scrape out the tureen and then turn to watch the door, waiting for the strapping young woman with the quivering breasts to bring in the next delicacy. Making the floor tremble and with her face still redder, she duly returned and placed on the table a dish overflowing with rice and broad beans. What a disappointment! In Paris, Jacinto had always hated broad beans. Nevertheless, he tried a timid forkful, and again his eyes, dimmed by pessimism, lit up and again he looked at me. He took another larger forkful, concentrating this time and eating as slowly as a friar, savouring every mouthful. Then he cried:
‘Excellent! Now these beans I like. What a bean! So delicious!’
And overcome by blessed gluttony, he praised the mountains, praised the perfect art of those talkative women busily stirring saucepans in the kitchen, and praised Melchior who was presiding over the banquet.
‘You wouldn’t get rice and beans like this even in Paris, Melchior, my friend!’

Eça de Queiroz, The City and the Mountains,1901.
Translated by Margaret Jull Costa, Dedalus edition, 2008.


YOU WILL NEED (serves 4):
RICE AND BROAD BEANS
400 gr / 14 ¼ oz of frozen broad beans, peeled;
300 gr / 10 ½ oz of long grain rice;
100 ml / 3 ½ fl oz extra virgin olive oil;
1 yellow onion, diced;
3 garlic cloves, sliced;
2 bay leaves;
Salt and pepper;
Dash of white wine;
Dried oregano (optional);
Fresh coriander, chopped (optional).
FRIED CHICKEN
600 gr / 1lb and 5 ¼ oz of clean chicken (or other poultry meat of your preference);
Salt, pepper and lemon juice to season;
4 garlic cloves, sliced;
1 teaspoon of paprika;
2 bay leaves;
100 ml / 3 ½ fl oz extra virgin olive oil;
100 ml / 3 ½ fl oz of white wine;

METHOD:
RICE AND BROAD BEANS
If you use fresh broad beans in the pod, split the pods down the sides and push out the beans with your finger. Unless the beans are very young and tiny, remove the skin by cutting it a little bit with a small knife, pushing out the green bean. If you use frozen broad beans, after defrosted remove the skin in the same way;
In a saucepan, heat olive oil and sauté by this order, onion, garlic and bay leaves;
Season with salt and pepper;
Add white wine and oregano;
Add water and bring it to a boil;
After 5 minutes boiling, add broad beans and bring back to the boil;
After 5 minutes more, add rice and bring back to the boil. Then turn the heat very low and put the lid on the saucepan;
Stir well to avoid catching the bottom of saucepan;
By tasting a grain or two, cut the fire right before the rice is soft (should still a bit damp);
Optionally, add fresh coriander, chopped, and stir gently;
FRIED CHICKEN
Cut chicken in small pieces, clean, wash and dry;
Season with salt, pepper, lemon juice and reserve for a couple of hours;
In a saucepan over medium heat, heat olive oil, garlic, bay leaves and paprika and brown chicken pieces until golden;
When the meat is getting dry, add white wine, dash by dash, and sauté a few more minutes to concentrate the flavor and evaporate the alcohol;
Cut the heat and drizzle in lemon juice.

SEAFOOD PAELLA

Paella is one of the world’s most famous rice dishes. Its origins go back to the XV century, in Albufera, near Valencia, Spain. It is also a very popular dish in Portugal, called “arroz à valenciana”. This kind of rice dish is now cooked all around the world with thousands of variations. You can choose hundreds of different ingredients, depending on your taste. Chicken, sausage, chorizo, pork loin, are commonly used together with some of the down listed ingredients. Although this one is a completely meat-free paella, I prefer a mixed variety, with seafood, fish, chicken, sausage and chorizo. There’s also the black paella, cooked with squid or cuttlefish ink.
About the paellera (paella pan), don’t worry if you do not have a large shallow pan at your kitchen. You can cut the portions to fit your pan size or you can try to buy a large pan like I did. I can give you some clues about how to find it here in Macau.

YOU WILL NEED (serves 8, at least…):
A large paellera with 40 to 50 cm / 15 to 20 inches (or any other large shallow pan);
600 g / 1lb and 5 oz of short grain rice;
1,5 kg / 3 lb and 5 oz of assorted seafood (good options are: squid, cuttlefish, octopus, prawns, lobster, crab, sea escallops, fish filets, monkfish, clams or mussels)
500g / 1lb and 1 ½ oz of fresh ripe skinless tomatoes, diced (you can use caned tomatoes of good quality);
300g / 10 ½ oz of onion, diced;
8 garlic cloves, diced;
200 ml / 7 ¼ fl oz extra virgin olive oil;
1 tablespoon of paprika;
4 bay leaves;
1 or 2 fresh chilies, diced;
1 teaspoon of oregano;
Sea salt
2 tablespoons of tomato paste;
300 ml / 10 ½ fl oz of white wine;
3 bell peppers (green, red and yellow);
300 gr / 10 ½ oz of frozen peas;
2 handfuls of fresh coriander coarsely chopped;
Boiling water;
Juice of one lemon;
1 teaspoon of turmeric powder;
1 teaspoon of curry;
Olives.

METHOD:
Precook hard seafood (squid, cuttlefish or octopus) with a cup of water and salt during 20 minutes. Drain and set aside;
If you use clams or mussels, place it in a saucepan with a cup of water and a pinch of salt, cover and bring to a boil for 5 minutes. Set aside and discard any that haven’t opened. Filter the water and save it to add to the rice cooking;
If you use prawns, lobster or crab, give them a soft boil, save the boiling water to add to the rice cooking, peal the smallest ones to cook along with the remaining seafood and save the largest ones, unpeeled, for the final decoration;
In the paellera, on medium to low heat (you can straddle the paella pan over two burners), start to heat olive oil, salt, paprika, oregano, bay leaves and chili;
When olive oil is hot, sauté onion and garlic until clear;
Add tomato and tomato paste and cook a few more minutes;
Add white wine and bring to a boil;
Cut half of each bell pepper, dice and add to the pan (save the other halves for the decoration);
Add seafood step by step, starting from the hard texture one (squid, cuttlefish or octopus), progressively to the soft one (sea escallops or fish). Simmer for 10 minutes;
Add frozen peas, washed and drained;
Add boiling water and bring everything to a boil, stirring gently;
Add seafood boil waters and involve;
Whisk lemon juice, saffron and curry powders and add it to the pan;
Add rice and bring back to the boil, then turn the heat very low and keep stirring gently from the border to the center. Add more salt if necessary;
By tasting a grain or two, cut the fire right before the rice is too soft (but still quite damp);
Garnish it with bell pepper stripes, unpeeled prawns, olives and chopped coriander;
Serve immediately.

CHEESECAKE, A SUMMER CAKE

Cheesecakes are made normally from soft fresh chesses with other ingredients such as sugar, eggs, flour, condensed milk or cream. Typically, the base is a crust made from pastry, cookie, digestive biscuit or similar. British cheesecakes are usually creamy with a biscuit base and a top were you can find a large variety of flavors and ingredients. To decorate the top of the cake, you can use chocolate, red fruits, gelatin, jam or other ingredients of your choice. Feel free to create your own cheesecake recipe.
This is just one more variation of a creamy cheesecake, a bit fancy but very attractive because of its colorful look. Hope you like it.

YOU WILL NEED:
30 cm / 12 inch diameter springform cake tin (with loose base);
250 gr / 8 ¾ oz of digestive biscuits, smashed (enough to make a base with 5 mm / 0.2 inches);
50 g / 1 ¾ of butter, melted;
1 condensed milk can;
250 ml / 8 ¾ oz of cream;
200 gr / 7 ¼ oz of strawberry or plain cream cheese (I use 1 box of Philadelphia);
Freshly squeezed juice of 1 lemon;
2 small gelatin bags, flavored (I use red fruits flavor);
Red fruits of your choice.

METHOD:
Grease lightly the springform cake tin with vegetable spray;
Smash up the digestive biscuits and mix it with melted butter to form a base inside of the cake. Use a glass bottom to make it plane or simply do it with your hands;
Leave it in the refrigerator for 30 minutes;
Dissolve one gelatin bag in 50 ml / 1 ¾ fl oz of boiling water and let it cool down;
Beat cream at medium speed until cream starts to thicken;
Add condensed milk and cream cheese, mixing it very well;
Add cold gelatin and lemon juice and mix once more;
Pour all mix into the cake tin and make it plane with a spatula;
Leave it in the refrigerator for at least 3 hours;
Dissolve the other gelatin bag in 250 ml / 8 ¾ fl oz of boiling water and leave it to cool in the refrigerator for 15 to 20 minutes (must be cold but not starting to solidify)
Decorate the cake with red fruits and pour over it, very gently, spoon by spoon, the cold gelatin;
Leave it in the refrigerator until became solid.
When you decide to serve it, leave the cheesecake out of the refrigerator for 10 minutes before you open the tin to remove the rim.