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Roasted potatoes in 10 minutes? In the microwave? I assure you that you will never bake potatoes in any other way. Do you know those days when we have nothing more in the fridge than eggs and some leftover vegetables? Perfect. We only need that for an elegant frittata. It is also a convenient lunch to pack for the kids to bring to school. Usual music: OK Google Play Velvet Underground Ingredients- Frittata -4 people 6 eggs (or enough to cover the ingredients) 1 can of tuna (or more, to taste) 1 pepper (optional) 2 tablespoons of grated cheese (optional) 3 tablespoons of cream (optional, but makes a difference) 1 onion Ingredients- Roast Potatoes- 4 people 10/12 small roasting potatoes or 1 bag of potatoes ready to cook in the microwave- see tip and photos Olive oil for seasoning 2 garlic cloves Salt and pepper to taste Preparation Frittata Chop the onion and sauté with olive oil in a non-stick frying pan Add whatever vegetables that you have and let them sauté, stirring frequently Mix the eggs with salt and pepper and add the grated cheese and the cream Add the tuna, well drained When the vegetables are cooked, reduce the heat and add the egg mixture Ensure that the mixture is evenly spread in the pan To finish it off the frittata, we have two distinct methods: the oven- turn on the top heating element and place the frying pan (which can go in the oven) on the top rack of the oven the skillet - cover with lid in minimum heat and let the egg cook. Return on a plate and slide the frittata back into the frying pan to fry the top half of the frying pan. Finally, we let the frittata rest in the frying pan for five minutes, before unmolding it and cutting. Microwave Roasted Potatoes Do not skip this recipe. It is a recipe that you will be coming back to over and over again. The perfect side dish that goes so well with grilled, roasted meat or fish. It is the most versatile accompaniment you can have and it is done in 10 minutes. Here is the recipe for both methods: Loose potatoes: wash the potatoes and place on a plate chop each potato with a fork. Important step put the potatoes in the microwave dish directly, without salt and without anything else select 7 minutes and the maximum microwave power. When the time has expired, confirm that the 7 minutes are sufficient, pressing with a hand, a potato to see if they feel that it is soft inside, a sign that it is cooked. 7-10 minutes are sufficient. However, it all depends on the size of the potato. Add more time if needed. take each potato on the counter and press it gently until it pops (because they must still be hot, I put on a kitchen glove, so as not to burn myself) immediately drizzle with olive oil, season with fleur de sel and garnish with the chopped garlic. serve immediately! wonder of potatoes, I assure you. Packaged Potatoes (as pictured above): just place the package in the microwave-CLOSED- and directly in the microwave dish. Select 7 minutes at the maximum microwave power. When the time has expired, confirm that the 7 minutes are sufficient, by pressing with your fingers, through the bag, a potato, to see if it feels soft on the inside, a sign that it is cooked. Do not pierce the bag. Add more time if needed. If ready, remove the bag from the microwave and allow it to cool slightly before opening as it will release hot steam. open the bag : take each potato onto the counter and press it gently until it pops (as the potatoes are still warm I put on a kitchen glove, so as not to burn myself) immediately drizzle with olive oil, season with fleur de sel and garnish with the chopped garlic. @asdicasdapopi during the cooking process with the bag of potatoes, the bag will inflate and that is normal.

Well, if it surely is! Try it and let me know. Just yesterday it was our dinner. Fish soup, with poached eggs, accompanied by toasts served with tuna pâté. Often our family dinner is soup, supplemented with some kind of protein to complete it and keep these voracious teenagers out of the kitchen. Let's start cooking? Lets get the best music playing to season our soul and get started. OK google play George Bizet Ingredients (4 people) 250 g fish, (Hake, ling, halibut, monkfish ... any fish really, as long as cleaned of skin and bones) 2 sweet potatoes, cut into pieces 1 potato 1 medium onion, cut into pieces 1 fresh chives 100 g red pepper, cut into strips (not always put) 20 g coriander 50 g olive oil 4 eggs or more to poach 1000 g water Croutons, q.b. Preparation Cut the fish in small pieces and season with salt and pepper to taste. Reserve Peel and cut the vegetables Start a sauté of olive oil and onion When the onion is translucent add the pepper Add the sliced ​​potatoes Season with salt and pepper Cover over medium heat for 5 minutes Stir frequently and add half the water (500 ml) Cover and cook the potato again (for a maximum of 15 minutes, and much less time, if done in the pressure cooker) When the potato is cooked, use your method of choice to puré the soup When puréed, bring it back to the stove and add the remaining water little by little, to obtain the consistency of the soup to your taste. It is now time to add the fish cut into small pieces The idea is that the fish bake in the tasty soup and When the soup reaches the desired consistency and the fish is cooked, stir vigorously and rectify with salt and pepper The fish should be found in small chips in the soup, but it should not be processed with the potatoes Bring to a boil and enjoy this wonderful soup! Poaching the Eggs I always use the soup spoon method to poach the eggs. I even have a frying pan of my own to poach eggs. It includes a specific container, where the eggs are placed, but I really prefer this way of poaching the egg in the spoon soup, as it allows complete control over the cooking point. @asdicasdapopi I love pressure cookers for this very reason. They allow cooking times to be cut in more than half. Clear examples of benefit: pork cheeks, gizzards and many many other examples I often make this soup directly in the pressure cooker, where I cook the ingredients and after adding part of the water, I put the lid and pressure on. This soup can be made in 10 minutes if using the pressure cooker. If using the thermomix, for example, it takes 30 minutes.

In less than 15 minutes. Guaranteed! It is a very popular dish across the world. Its presence is guaranteed on the menu. Caesar is the name of the sauce, which is delicious, I assure you. It has an unusual ingredient but which makes all the difference: anchovies. Canned fillet, whole or in paste. It is found in your usual supermarket, in the canning section, where the traditional canned tuna is found, and it is not expensive, as it yields for many salads, since only one anchovy is used per batch of sauce. The anchovy, will not give a fishy flavor to the sauce, at all, do not be scared. It will just season the sauce. In addition, we also use Worcestershire sauce, which you can find in the supermarket, in the same section as the mustards, ketchups, etc... You will not regret it! Let's go to cook one more super quick recipe? OK Google play Bessie Smith! Ingredients (4 people) 1 lettuce (iceberg, romaine or other) 4 chicken steaks 1 pack of croutons (optional) For the Caesar sauce 1 canned filet of anchovy 2 tablespoons of mayonnaise 2 tablespoons of grated cheese - Parmesan is ideal, but it can be other dried cheese 1 clove of garlic 1/2 lemon juice 1 teaspoon of mustard (Dijon or other) 1 tablespoon Worcestershire sauce Preparation Chicken: Season with salt, pepper and lemon juice each chicken fillet Place in a non-stick frying pan and leave on medium heat, turning frequently without letting it burn. Add a few drops of olive oil if necessary. When grilled, let it rest Sauce: We start by putting all of the ingredients below, in a blender or food processor Garlic, anchovy or anchovy paste, half-lemon juice, Dijon mustard and Worcestershire sauce. Then we add the mayonnaise, the grated Parmesan, the salt and the pepper. It is all there is to do, a salad dressing that you will not forget! It's a few seconds, and the sauce is ready. It keeps well in the fridge, if you have left overs! Here at home, there is never any left over, as they love this salad dressing. Assembly of the Salad Wash and cut the salad as usual. Place in a bowl. Finally, cut the chicken breast, when lucke-warm, into strips and place over the salad. Now the magic happens: We drizzle the salad dressing at the time of serving, and put the rest of the dressing on the table for those who want to touch up the seasoning to taste. Grated cheese to taste, and BOM APETITE! @asdicasdapopi

Alternative side dishes are nowadays very popular. And they are popular for a reason. More and more people are avoiding harmful carbohydrates. So quinoa is in the bag and is super easy to love. It has a unique nutty flavor. It is handled very much like rice, with the particularity of having a cooking point that is even more sensitive than rice. in my household, everyone has become a fan of quinoa by now, some of us even preferring it to rice. But let's get cooking this quinoa salad, which is quite versatile. This time I made it with poached eggs and kale, but it is also delicious with tuna and poached eggs or with feta cheese and grilled chicken, in short, like rice, it is quite versatile. You can also add the vegetables of your choice, and even fruits like mango and avocado. It is D-E-L-I-C-I-O-S-A! These quinoa salads, which I call "QUINOADA", for fun, begin with the preparation of the quinoa, which can than be used either warm or cold, as per your preference. The Quinoa grains serve as a bed for the ingredients that we want to add. A super simple, economical and healthy concept. Where to buy? In most supermarkets and specialty stores. @asdicasdapopi Ingredients (4 people) 4 eggs 1 packet of 500 g of quinoa (golden, or real) 1 packet of Kale 2 Dried tomatoes 1 Medium onion 1 Clove of garlic Olive oil for sautéing and seasoning Salt and pepper Preparation Quinoa The preparation of quinoa is very similar to that of rice. Start by sauteing the onion and garlic finely chopped in olive oil Add the dried tomato, cut in medium size pieces so that it cooks with the stirfry When the onion is translucent, add the quinoa and allow it to fry a little, taking care not to let it burn Then add the water. The ratio of water to the amount of quinoa is 1.5 - that is, if we have three glasses of quinoa, we need 4 and a half glasses of water. Season with salt and pepper to taste. Cover and reduce heat to a minimum. Let it cook for 10 minutes, making sure not to overcook the quinoa. The grain must be whole and not split in two - a sign that it is overcooked. After 10 minutes of cooking, turn off and loosen the beans, with a fork. Kale I really like Kale. Furthermore it is very convenient as it is already pre-washed and therefore ready to use. I use it frequently in my favourite bean soup. In this version of "Quinoada", I cooked the cabbage in salted water, not for a long time, and after draining, sauté it in olive oil and garlic. Voila! Poached egg You probably have your own way of cooking poached eggs, and if you are happy with it, then stick to it. Nevertheless, I will share here the technique that I use to have consistent results, like the example that we have in the photo above, this is the best technique I know and use. You can watch it here: https://youtu.be/tckBDfdfn0M Enjoy! @asdicasdapopi

Seriously, a Risotto without rice?! Oh! Yes! This dish has quickly become a Keto Classic. Used as a single meal or as a side, it is absolutely great in replacing rice. The truth is that we need carbs, complex carbs, not simple white bread and pasta carbs. Hence the substitutes are key to a healthier me! OK Google play Jorge Palma Ingredients 1 large head of cauliflower, stem removed, broken into florets 1 pack of Cream 2 tablespoons extra-virgin olive oil 1 onion, finely diced 1 tablespoon finely chopped garlic 1 teaspoon thyme or parsley 1 kg mushrooms, thinly sliced 2 tablespoons of grated Parmesan cheese, plus more for topping Sea salt and freshly ground black pepper Aged balsamic vinegar for drizzling or soya sauce Preparation In a food processor, or with a hand grater, add cauliflower florets in 3-4 batches and process until “rice” forms. The key to proper coarse “rice” texture is not to overcrowd the bowl. Or use a bag of store bought cauliflower rice. You can buy it frozen at your local supermarket in the frozen vegetable section. SO conveniente! Cook brown mushrooms until golden on high heat. Now it’s time to add flavor with onion and garlic. Just saute them. Combine all ingredients with broth, salt and pepper. Stir, cover and cook for 4 minutes. Turn off heat, add Parmesan cheese and parsley; stir until cheese is melted. Serve warm. A magic side dish!

Welcome to my site! ​ This is a project that I have been planning on for years. It finally came to see the light! It has had several versions and now in 2021, it is finally, published. I often share my culinary creations, my reflections on the places and restaurants that I visit and other occupations that I dedicate myself to. In short, I share life in general as it unfolds, without any presumption. I often receive calls from friends and family asking for this and that tip, about some dishes we´ve shared together, that they wanted to replicate. This site is just the aggregation of those usual shares and aims to promote exchanges and gather family and friends at the table. I am also fortunate that most of my friends and family are well versed cooks, and this site is also for them. Send me your best creations (ingredients, preparation and photo) and I will publish. But this space is not limited to cooking. It also has: · Wines and dines: the registration of those places that we really want to share and the restaurants to be repeated. · From trash to Treasure: old furniture having a second life in Shabby Chic. A very recent hobby. · Cultural (ages): music, reading and cinema, have always been part of me, at all my ages. Here I share what I read, what I see in films and series, accompanied by what I hear in podcasts and in my music play list. Welcome to my home, enjoy "As Dicas da Popi". Popi´s Tips! Explore the blog, read the most captivating "posts". Register on the "mailing list" to receive notifications whenever I post on the blog. Contact me if you want to partner or collaborate on any topic.

"When someone you love becomes a memory, that memory becomes a treasure." Living some memories and making many others! That's it for today! I brought down from the attic, the family buffets. And the vanity that belonged to grandma Delta, is down here too! The paints are also eager to play with the brushes. lets get the music rolling as there is a lot to paint! @popi´stips @asdicasdapopi Google is playing Sonic Youth!

By Rosarinho Moura Pinheiro Aunt Rosarinho cooks for us this delicious meat . Come join us, Let cook on! It is a dish from Brazil that my syster adopted from her trips to Brazil, and of course, it is already one of our favourites here at home. OK Google, play António Jobim, One note Samba! Ingredients: Beef , a whole bottom of sirloin flap Coarse salt Onion Olive oil Preparation 1st Samba Movement Prepare a Sirloin flap (cow / veal) by adding salt in generous amounts. The purpose is to salt dry the meat, so ensure that meat is sprinkled generously with salt on top and underneath. ( see the picture below) Let it set in the refrigerator for 3 to 5 days. If the meat juices start running drain it off and sprinkle with a little more salt. Rinse the meat with water to remove excess salt and place in a container immersed in water for 24 hours, changing the water once. After these 24 hours, the meat has desalted and is ready to cook. Cover with water in a pan , and cook for about 1 hour (less if using a pressure cooker), let it cool and shred it thinly. @asdicasdapopi In a frying pan put the olive oil, and two medium onions cut in half moon, which are fried until translucid. Add the shredded meat and let it fry a little so that the meat releases salt and fat. Let the mixture set and dry of a few minutes. It can be served as a starter, with cabbage from Minas Gerais or accompanied with Brazilian beans! Enjoy! Meat covered in a generous amount of salt Meat soaking in water @asdicasdapopi to shred the meat, I use the food processor, with the reverse mode on for 30 seconds, speed 3. In the photo above, you can evaluate the point after shredding.

I have friends who ask me to make this dish, whenever we have dinner or lunch together. It's been a while since we honored our friendship around the table! But it is for a good cause! Well then, let's get straight to the point. Shall we get cooking? The main ingredient is the soul. And my soul, feeds on music. OK Google: Play Joao Gilberto. O Pato! Ingredients 2-3 duck breasts (each duck breast feeds, on average, two people) Coarse salt Red berries (optional) Lemon juice (optional) Mixed Salad Preparation The secret of a perfect "magret" is the temperature of the frying pan in which it is cooked. We need a very hot frying pan to get a crispy skin and a pink meat. Start by cutting the duck's skin (only the skin) with longitudinal cuts Then make horizontal cuts to create squares on the duck's skin Season with coarse salt. Place the salt on the duck's skin to create an almost salt crust. When the pan is very hot, place the duck breast with the skin down Keep cooking over strong heat, to make the skin crispy Turn frequently and lower the heat intensity now Remove and discard the fat that is released in this process The cooking point of the duck is to everyone's taste, but it should always be medium. The skin should be crispy and golden like the one in the picture above. In this photo you can still see the salt flakes. (the photos are all original ...) Let stand to rest, for about 10 minutes, before cutting. Cut into thin slices for best experience! @asdicasdapopi I like to use a cast iron frying pan to cook magret. The choice is related to the heat that the frying pan can reach. The skin becomes more crunchy when exposed to intense heat. In this case, served with onion confit (another recipe to share! -Noted), salad and roasted almonds. Resting the meat before cutting is important. It allows the juices of the meat to calm down, with the lowering of the temperature. Otherwise, if you cut it as soon as you finish preparing the duck, all the met juices, will come out, making the meat not so tender.

We are halfway through the 20-20-20 challenge: ten recipes. Nothing better to celebrate this milestone than a classic Southern delight: "Raia Alhada". Fresh or frozen it is very easy to cook and most children love it. In this photo I´ve prepared it with fresh ray with the skin on. But I often prepare it with frozen ray fish, which I buy without skin. This is very convenient and the kids really enjoy it. It is fish without the bothersome fish bones and its taste is great. You can find it at the fresh fish marker or in the frozen fish section of your local supermarket. Lets get cooking?! OK Google play: Mazy Star Ingredients- 4/5 people 1 kg of ray fish 1 medium size onion 1 bay leaf 1 head of garlic ( not a clove) 8 tablespoons of olive oil 1 bunch of fresh coriander Juice of 1 lemon or vinegar 8-10 small potatoes salt and pepper Preparation Season the ray fish with salt and lemon juice- reserve In a large frying pan place olive oil, some garlic and a bay leaf Add the ray slices to the hot olive oil and let it simmer slowly In slow heat, put the lid on and let it boil for about 5 minutes Add salt and pepper to taste In the meantime we can prepare the potatoes: peel and cook in boiling water seasoned with salt when almost cooked but not yet ready, drain from the water add the potatoes to the pan where we have the ray fish cooking, add the remaining chopped garlic, double check for salt and pepper and let the potatoes finish cooking in this symphony of flavors! Chop finely the fresh coriander and place over the delicious mixture of ray fish and potato! It's really good! @asdicasdapopi Keto version: Without potatoes, of course. But you can enjoy it with a Cauliflower Risotto. A recipe that I will publish tomorrow.

Another starter of the world that entered our family menu. Do you want a simple and quick dinner? Are you going to have friends at home, watching that special game? Or just because. Because that feel of a crunchy dough hits. Or simply, because it is delicious. It is like a white pizza ... (with no tomato sauce). But it is surprisingly crispy and tasty! It is simply a thinly rectangular or oval dough / pizza dough, which is topped with cream or "crème fraîche", thinly sliced ​​onions and bacon. This memory comes from Paris. In France, especially in the Alsace region, it is very popular. There is even restaurant chain that serves only flammekueche (Read "flamequeche" with the dumb "u") salty and sweet version. A Flammekueche would be used to test the temperature of the wood-fired ovens. There is also a frozen chain (Picard) that has a ready to bake flammekueche, that is fabulous! The most refined name, the French love to have refined names for almost everything, is: Tarte Flambée! After the annexation of Alsace by France, Flammekueche enters the French cuisine, with this refined name! The photo below is taken from the Flams´ chain. Let's cook! Ok Google: play Jacques Brel. I have two versions of this pie. A super quick one, for when surprise visits appear. Another with homemade pizza though. I use the basic pizza dough recipe. You can see it here. Fait maison! Quick Version: Ingredients -1 cream -1 packet of bacon (thinly sliced) -1 shallot -1 grated cheese (to sprinkle) -1 pizza dough package (can also be made with puff pastry) -1 tbl spoon butter Preparation In a frying pan start by melting the butter. Add the onion, thinly sliced in half moon. Then add the cream and the bacon. Pour the mixture over the pizza dough, previously layered on a tray. Oven to the max et voilà. It's ready when golden and bubbling! Mémoires de Paris! Enjoy!@asdicasdapopi Can also be made with diced ham instead of bacon...

This sideboard is not the one from the "Aldeia Nova" house, but it looks exactly the same as the one I grew up with at my parents' house! The "Aldeia Nova" house is, and will always be, a magical place. I remember every detail in every room, and all the furniture. I can even visualize the exact location where each piece of furniture was placed, in each room. I remember the garden, the orchard and the terrace. The "Aldeia Nova" house, no longer exists. When I saw this sideboard for sale online, I revisited and retouched all those photo memories. I end up bying it! I have since retouched it. It is now: clean, painted, sanded and finally waxed. I don't know what memories this sideboard has, but from now on it is the "sideboard of my memories"! Interesting Note: in this last visit to the house of memories, after having already painted my memory sideboard, I found the original sideboard, that of the "Aldeia Nova" house. It was in the attic, in the memories house. It has been in that attic for over 30 years. It's impeccable though! I'm glad that I will be able to retouch the memories that I have of this sideboard. I hope you enjoyed the transformation! Watch the video below! Popi #aparador #tintaGiz #chalkPaint #shabbyChic