Grilled Shrimp with Smashed Banana and Coconut Risoto

I saw this recipe on a restaurant in São Paulo called Gero. I found an interesting combination, but that day I couldn’t have it as I was in a diet. Taking advantage that I'm on vacation this week and my mother had bought shrimp, I decided to try to do. It's pretty good. The combination of three ingredients is perfect and when I finished I had the feeling that I could had more. It's a dish a bit tricky since it is practically the same as preparing three dishes for the same time, but worth it. In addition, the measures are not precise.

Begin by placing six bananas in the oven at 180oC for about 40 minutes until soft.

After about 20 minutes that the banana is in the oven, make the risotto.

Ingredients for 2 people

1 / 2 onion, finely chopped
2 tablespoons olive oil
50 ml milk
50ml white wine
2 coffee cups of Arborio rice
1 bottle of coconut milk
100g grated coconut
500ml vegetable stock, approximately (try using a low-fat)
50g butter
Salt to taste

Prepare the stock in a saucepan and put in another olive oil and onion to warm up. When the onion is transparent put the rice and fry a little. Add the milk and then evaporate the wine.
Then place a scoop of stock and stir until it is "al dente". Add 1 / 3 of the grated coconut in the beginning, 1 / 3 more or less in the middle and third at the end. Add the salt. After about 10 minutes, put the coconut milk. The best way to check the point is trying from time to time. When it is ready remove from heat. If the risotto is dry place last ladle of stock. Place the butter, close the pan and let rest for about 5 minutes with the lid.

At this point the banana should be ready. Put all peeled in the processor with 50g butter, salt and 50ml of cream. Hit and check point. It needs to be soft like mashed potatoes. If it is still hard put a little more cream and beat again.

Shrimp
Choose a large or medium shrimp. The amount depends on each person one.
Clean and remove the shell. Season with salt, lemon, chopped  parsley, chopped chives and garlic. Use a hot grill and cook on both sides until thoroughly cooked.

Bon Appetit!!!

Atamoya Pie

For those unfamiliar, atemoya is a fruit like the Fruit of the Earl, but much more pleasant as it has more juice. I got to know this fruit a little while ago and despite being a bit expensive, I have it frequency. Prepare this pie requires hard work and takes time. It is necessary to let the dough rest for 1 hour and then the filling rest in the refrigerator overnight. But the result worth to wait.

Ingredients:
Dough
250g of flour
100 g butter
40 g sugar
1 pinch of salt
75 ml milk at room temperature
Butter for greasing the pan

In a bowl, combine butter, flour, sugar, salt and mix well until the consistency of coarse crumbs. Add milk all at once. Mix gently with your fingertips until the crumbs stick with a homogeneous and thicker consistency. Cover and refrigerate for 1 hour to rest.

Take a little flour to help open the dough, first with his palms, then with a roller. Place the dough in a round pan, greased with butter. Stick the bottom of the dough with a fork so the dough doesn’t thump and cover with foil and fill with beans. This will make the dough remain in position.

Place in preheated oven at 160oC for about 20 to 30 minutes (up to the edge of the dough is lightly browned). Chill the dough and throw the beans and the foil off.

Filling
400g  Atemoya peeled and seeded (about 2 large fruits)
200 ml cream
½ can of condensed milk

Cook Atemoya over low heat until warm up and get out excess water. Let cool, add the condensed milk and beat with mixer until smooth and creamy. Whip the cream into whipped cream and mix point of atemoya keep beating until the consistency of mousse. Place in the dough and store in the refrigerator overnight

Chocolate frosting
180g dark chocolate
90ml of cream

Melt semisweet chocolate in double boiler, remove from pan, add the cream and mix. Cover the tart with the melted chocolate and place the pie in the refrigerator until the chocolate to solidify

Bon Apetit !!!

Orange Cake

My daughters always see me cooking and because of this are also beginning to be interested in the subject. They like to help me with some easy tasks, but what they like the most is to eat after it's done. I made this orange cake with them that is a good option for an afternoon snack, especially this winter time. The difference is that it takes one complete orange on it. It is important that it is thoroughly washed, but the bitter taste that gives the cake is delicious.
 
ingredients
1 orange chopped and seeded
2 whole eggs
Juice of 1 orange
150ml oil
4 cups flour
3 cups sugar
1 teaspoon baking powder
 
In a blender mix the orange, eggs, orange juice, oil for 2 minutes. In a bowl place the flour, sugar and baking powder. Stir the mixture from the blender to the bowl and mix until it gets smooth.
 
Place the dough in a cake pan and bake in a preheated oven at 180oC for 40 minutes.
 
Syrup:
Strained juice of 1 orange
 
After baking the cake, make holes with a fork and place the orange juice. The holes help the juice to penetrate the cake until the end.
 
Sprinkle with powdered sugar on top.
 Bon Apetit !!!

Salmon Tartar

I'm not a big fan of salmon. I think it is greasy and taste saltwater when fried, roasted or baked. I just have it raw, usually in Japanese foods.

As my wife likes it and don’t eat it raw at all, I decided to take a middle ground, and prepare a tartar. The tartar is a very simple dish that uses lime to "cook" the fish. It can be done in several ways and several different types of fish. I used Salmon in this case and decided to increase it with a "bed" Cream Cheese. It's pretty good.

Here it goes recipe.

Ingredients for 2 people:
200g salmon cleaned, peeled and diced
Juice of 1 lemon
Olive oil, Salt and Pepper to taste
1 Chili, diced
50g chopped coriander
50g chopped chives
50g of Caper
 
Mix all ingredients in a bowl and leave for 5 minutes until the Salmon gets cooked. Using an aluminum ring in the center of the plate, place a tablespoon of cream cheese and spread so that it looks like a bed. Without taking the ring, place a portion of tartar to the top. Take out the ring and add a little olive oil.

 Bon appetit!!!