Lovely piece of salmon on top of a sliced green pea pods risotto. Creaminess: CHECK!

Pan seared bream with mussels and ginger on top of oven rosted new potatos.

Hamburger with onion confit with red and green bell peppers.

Yes, another bream. I loves me some bream and oven rosted potatoes with rosemary.

Fish and chips aka bream and potatoes. I love bream, fuck you!

• 100g fettuccine nero di sepia
• 1l salted boiling water
• 70g bacon
• 2 egg yolks
  
• freshly grated parmesan cheese
  
• 100ml cream
• salt and pepper
• chives

Start by cooking your pasta in a pot of salted boiling water. While the pasta is cooking, sauté the bacon with some olive oil. Mix the cream, yolks and parmesan and add salt and pepper. When the pasta is al dente, put it in the sauté pan with the bacon. Add the cream mixture and take off the heat. Toss everything together, and serve with some chopped chives on top. DONE!

I really don’t know what to say here. I guess I just wanted to share the picture, because come on, you don’t have to be a genius to see what I did there. But just in case you’re wondering, here is the shit I used.

• 1 hamburger (80/20 beef to fat ratio. ask your butcher to do it)
• 1 bread (rustic style)
• 3 lettuce leaves (chiffonade)
• 1 slice of tomato
• 1 linguiça (portuguese type of sausage)
• creme cheese (like philadelphia)

This is it. I’m not going to type anything else. You figure it out.
(Tip: the tomato goes inside.)

Alrighty then, it’s that time again. What time you ask? Well, time for another post of course! This time I decided to try and make a Tiramisu. What? You don’t know what a Tiramisu is? Well, then fuck you. Go use Google or Wikipedia or some other shit to find out what it is. Anyway here are the ingredients you’ll need.

• 3 eggs
• 100g sugar
• 250g mascarpone cheese
• 150g sponge fingers
• 500ml strong coffee with rum, whisky and some sugar (chill in the fridge)
  
• cocoa powder to dust

Start by mixing the coffee with the rum, whisky and the sugar. This mixture should really taste alcoholic. Don’t worry about it, because it won’t taste that strong when the final product is assembled. Just remember that this mixture should be cool before you use it, or else when you dip your sponge finger, they will get all gossy and shit. Now, separate the egg whites from the yolks. Beat the yolks with 50g of sugar until it’s color turn pale like Michael Jackson’s skin. Add the mascarpone and mix. Add a couple table spoons of the coffee/alcohol liquid to the party. The mixture will become almost liquid, but don’t worry about that. Beat the eggs whites until they start to form peaks, and then add the sugar and keep beating until you get a nice and shiny merengue. Gently fold the egg whites to the mascarpone mix. Now all you need to do is assemble the tiramisu. If you’re going to serve them on glasses, then start by adding a bit of the cream to the bottom of the glass. After that, quickly dip the sponge fingers in the rum mix and add them on top of the cream. Repeat process until you get like 2 layers of cream and sponge fingers. Place them in the fridge for a couple of hours to set, and when you’re about the serve, gently dust with cocoa powder.

Hello there! I made this dish the other day and thought it was one of my best dishes. The contrast of flavours and textures worked out beautifully. This dish basically consists of three parts, the potato rosti, the fillet of fish and the onion confit. Let me explain to you what I did (if I can remember, because I always cook from the heart). Ok, I think that all you need is in the following list:

• 1 sea bream (filleted)
• 1 large potato
• 1 onion
• olive oil
• salt and pepper
• 1 teaspoon of white wine vinegar
• 1 clove of garlic (thinly sliced)
• 1 teaspoon of carrots (brunoise)
• pinch of paprika
• lemon zest

First of all, cut the onion into thin slices and add them to a pan with olive oil. When the olive oil starts to sizzle, turn the heat to medium low. Let the onion make sweet love with the olive oil. On to the potato. Just use your mandolin to cut thin strips of potato, or alternatively use a knife. With a cloth, try to squeeze most of the water you can from the potato. After that, season with salt and mold the potato strips into a nice size burger. Pop it in the oven at 200ºC and cook until the edges are golden brown just like in the picture above. When the onion starts to get all softy, add the vinegar, the garlic, the carrots and the paprika and let it cook a little more. We want the onions to get really soft. All you need to do now is cook the fish. Just season the fish with salt and pepper and cook it in a pan with olive oil, and you are done. You can plate like I did, or try to make something of your own. It’s up to you. Don’t forget to add the lemon zest on top of the onion confit. Other than that, have fun cooking.

Ok, by now you realized that this blog isn’t updated on a regular basis. Mainly because I’m lazy. There, I said it! Also sometimes, when I cook, I don’t have my camera with me and that makes it hard to take photos. But I’m working on it. But enough chat, lets talk about this dish. You’ll need:

• 1 sea bream (filleted)
• olive oil
• salt and pepper
• 1 tablespoon of bacon
• 2 small potatos (brunoise style)
• 3 cherry tomatos (sliced in half)
• 1/2 teaspoon of paprika

Ok, this is very simple to do. Season sea bream with salt and pepper and sauté the fish with some olive oil. Add the bacon to another sauté pan and fry for a little bit. Add the potatos, cherry tomatos and paprika. Cook until potatos are cooked, but not too cooked or course. Season with salt and pepper and you sir, are done.

No, this isn’t a magic mushroom. But it’s a delicious one! I just have this photo, so I can’t post step by step photos of the process, but it’s cool because this starter is super easy to make.

All you need is:

• 1 portobello mushroom
• 3 ou 4 shrimps (skinned and devained)
• grated cheese
• olive oil
• salt and pepper
• chopped parsley
  

So basically all you need to do is skin the mushroom and take out the stump thingy. Drizzle a little bit of olive oil on top of it and place it on a metal plate or something you can put on your oven. Season mushroom with salt and pepper and place shrimps on top the portobello. Add the cheese on top of the shrimps and cook in a hot oven for 15 to 20 minutes, or until the cheese has melted and the mushroom is cooked. Place the parsly on top and serve on a plate with a drizzle of olive oil and balsamic vinegar to give that plate a professional look (lol).

lovely plate of awesomeness

mash potatos and flour? ok, I can work with that...

You should end up with a nice ball like this.

oh its a mash ball!

Now, roll the ball just like you’re rolling play dough. Use a knife and cut small pieces. Use a fork to make the molds. I don’t have pictures of the process, but you end up with something like this.

damn it to hell that fucking christmas plate ahah

To cook the gnochi, just throw them in a pot of boling water. When they reach the surface they are cooked. You can use all types of sauces with gnochi. I decided to make a nice bolognese sauce. You can search the blog for a bolognese recipe I did a while back. Or you can just toss the gnochi in some tomato sauce and you are done!

hungry fork is hungry

That is one hot picture! Cya later people!

Ingredients:

• 2 large potatos
• white wine vinegar
• 1 or 2 chicken breasts
• a couple of days old bread
• some leaves of parsley
• salt and white pepper

Start by slicing your potatos and leave them under water and some vinegar.

sliced potatos. the best thing since sliced bread.

Next, blend the bread and the parsley.

parsley and bread. weee!

And you should get something like this.

look at those green bread crumbs. hot.

Now, what you’re gonna do is slice the chicken breasts, and season them with salt and white pepper. Then flour them. Then egg wash them. Then bread crumb them. The flour is to help keep the egg wash/bread crumbs firmly attached to the breasts. Ok, you should have something like this.

sliced chicken breasts. DONE!

Now all you gotta do is fry the breasts and the potatos and you are DONE!

cholesterol in a plate. ah ah.

look at that moist breast. so nice.