Food and other sins

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One of my favorite snacks is greek yogurt with granola and red berries, but I couldn't find a granola that suited perfectly my taste. Therefore I tried a few variations and after a few experiments I created this recipe for the ultimate healthy and flavourful granola.
It tastes so good it's almost a sin.Enjoy!

You'll need:
3 cups of oat flakes
1/2 cup of walnuts
1/2 cup of pumpkin seeds
1/2 cup of sunflower seeds
1/2 cup of flaxseed
1 cup of puffed rice
1/2 cup of oil (olive, soy or sunflower)
1 cup of honey
3 tsp of salt 
1/2 cup of goji berries
1/2 cup raisins or sultanas

What to do:
It couldn't be simpler. Just mix everything except the dried fruits (or else they will get hard and bitter). If the mixture is very dry, try adding some more oil, but not very much.

Spread the mixture on baking trays and bake in a medium oven (180ºC/355F) for 10 minutes (or until it gets brown), take out of the oven and redistribute the granola evenly.

Bake it for more 10-15 minutes. The objective is to golden evenly.

When it's ready turn the oven off add the dried fruits mix again and let it finish on the open oven.

Do not add the dried fruits too soon and do not let the granola out of sight for the second time that it's on the oven, it turns golden very quickly.

One of the best things about granola is that you can make it at your taste, play with the ingredients. Just keep in mind two simple rules, (1) the base is oat flakes and (2) the other seeds combined should be about the same amount of the oat flakes, At the end add the dried fruits you like, raisins, goji, banana, coconut... your imagination (and palate) is the limit.

Um dos meus snacks preferidos é iogurte grego com granola e frutos vermelhos, mas nunca encontrei uma granola que combinasse perfeitamente com o meu gosto.  Decidi então testar algumas variações e após algumas experiências criei esta receita extremamente saúdavel e saborosa de granola.
Sabe tão bem que é quase um pecado.Saboreia!

Vais precisar:
3 chávenas de flocos de aveia
1/2 chávena de nozes 
1/2 chávena de sementes de abóbora
1/2 chávena de sementes de girassol
1/2 chávena de sementes de linhaça
1 chávena de arroz expandido
1/2 chávena de óleo (azeite, soja or girassol)
1 chávena de mel
3 c. sopa de sal
1/2 chávena de bagas goji
1/2 chávena de passas ou sultanas

O que fazer:
Mais simples era impossível. Mistura todos os ingredientes com excepção dos frutos secos (senão eles vão ficar rijos e amargos). Se a mistura estiver muito seca mistura um pouco mais de oléo, mas não em demasia.

Espalha a mistura em tabuleiros de forno e cozinhar em forno médio (180ºC/355F) por 10 minutos (ou até ficar dourado), tirar os tabuleiros do forno e mexer para redistribuir a granola uniformemente.

Cozinhar por mais 10-15 minutos. O objectivo é que doure uniformemente.

Quando estiver pronta desligar o forno e juntar os frutos secos e mexer novamente deixando arrefecer no forno aberto.

Não adicionar as frutas secas demasiado cedo e não deixar a granola sozinha  da segunda vez que vai ao forno, já que aloura muito rápido.

Uma das melhores características da granola é que a podes fazer à tua medida, brinca com os ingredientes. Convém não esquecer duas regras muito simples, (1) a base são os flocos de aveia e (2) a soma das restantes sementes deve ser semelhante à quantidade de flocos de aveia. No final junta os frutos secos que quiseres, como passas, bagas goji, banana, coco... a tua imaginação (e palato) é o limite.

Veggies and Parmesan Crisps
Veggies and Parmesan Crisps

I love cheese. There! I've said it. I love all kind of cheese and try to incorporate it on most of my dishes. Today I bring you a combination of vegetables and Parmesan to create a Crisp that goes great by itself as an appetizer or as chips or even, as I did it this time, as a crispy base to a slider, egg white omelette and avocado.
It tastes so good it's almost a sin.

You'll need:
1 Egg
2 Cup of grated Parmesan Cheese
1/2 Cup of Grated Carrots
1/2 Cup of Grated Zucchini
1/2 Cup of Caramelized Onion
1/2 Cup of Toasted Seeds
Salt & Pepper q.b.
Olive Oil & Balsamic Vinegar
Food Sins

What to do:
Start by slicing the onion and caramelizing it on a pan with some olive oil. When they start to turn gold add some balsamic vinegar. Reserve and allow to cool.
Toast some seeds like sesame, pumpkin or linseed. Reserve and allow to cool.
Grate the Veggies you want into a cloth and remove all water from them by squeezing it. Join to the grated cheese the cold caramelized onion, toasted seeds and the egg.
Mix it all.

Do small disks on a sheet pan with the mixture and flat them. Cook in a preheated oven at 180°C/355F for around 10 minutes or until it becomes toasted.

Allow to cool so it becomes even more crisp.

It's very important to drain all the water from the veggies and to let them dry a bit. If you want your crisp extra crunchy (and less healthy) add more cheese.

You can do the crisp with almost any veggies, use your imagination. If you use the crisp in conjugation with anything else try to combine the flavour. As an example, if you'll serve the crisp with some lamb sliders add some rosemary or mint to it.
Pineapple, Ginger and Apple Juice by Food Sins
Pineapple, Ginger and Apple Juice by Food Sins

With summer around the corner it's time to get some new fresh and vibrant drinks. So let's pick some great flavours and mixed them up in this amazing juice. 
It tastes so good it's almost a sin.

You'll need:
2 Apples (sliced)
2 Thick Pineapple Slices (sliced)
1 Lemon (juice)
2 tbs ginger, peeled and finely grated
2 slices of pink ginger (optional)
1 tbs of brown sugar

What to do:
Add all the ingredients on a blender or juicer and blend for 1-2 minutes.
Taste and correct the amount of water/ice and sugar.

You don't need to add any sugar at all if you don't want to, it all depends on your taste.
Start slicing the pineapple and add it to the blender, and let the apples to the end, quickly adding the lemon juice so they don't get brown from the oxidation.

Add some star anise or mint to get some extra flavour, or some gin or vodka to a fast and delicious cocktail.

There are amazing food all over the globe, be it sushi from Japanese Cuisine, pasta from Italian or custard tart from Portuguese. Tell us which type of Cuisine is your favorite one?

seasoned salt by Food Sins
green salt by Food Sins

An easy way to impress is to create your own seasonings and let everyone use them freely at the table. I'll show some fast, easy and flavourful ideas.
It tastes so good it's almost a sin.

You'll need:

What to do:
Grind roughly the rock salt with a food processor or mortar and pestle and reserve.

Do the same things with spices and herbs (one at a time) so they are all of similar size

Combine them as you wish.

If you want to do just one type of salt just add everything on the food processor or in the mortar and pestle until they are of the same size.

You can go with classic and all purpose salt, garlic and black pepper, or try some variations like,
Celery Salt - great on pork roast, beef roast, vegetables, tomato or vegetable juices or to rim your glasses to make a killer Bloody Mary.;
Oregano Salt - great for pasta, pizza and all that is Italian or with sweet potato fries;
Onion Salt - to use on bread along with butter or cream cheese, over veggies, or as a seasoned salt for just everything;
Porcini Salt - nutty with an earthiness that is reminiscent of the white truffle salt, is great with risotto and chicken;
"Sel de Provence" - The perfect and delicate flavor of lavender is a perfect compliment to rub on pork roast, beef tenderloin, seared tuna, or roast vegetables;
Chilli Salt - to use with chili, tacos, and all mexican food or when you want some extra kick;

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