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Thursday, December 1st, 2005
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Cooking with Manji
Well, first of all let me explain:
I've been cooking for myself since I was 14 years old, and it has become more than a mere necessity and is now a pleasure for me to make dinner or lunch, not just because I enjoy the taste of the food I make but because I like to see others enjoying it as well. I "spoil" myself and my wife at least once a week, meaning that a day a week I cook something out of the ordinary or that i've never done before. Today's recipe is Salmon Citron. Ingredients: half fillet of salmon one lime one lemon 2 tablespoons of chives 2 tablespoons of dill fresh dill sprigs (about 10 - 20) 1/2 - 1 stick of butter Preparing: Ok, first of all pre-heat the oven to 400 degrees. By the time you've finished mixing all the ingredients the oven will be at the right temperature. Mix the juice of 1/2 lemon, 1/2 lime, add 2 tablespoons of dill and 2 tablespoons of chives and add the softened butter. Stir the ingredients until the dill and chives and butter are nicely mixed. Place the salmon skin side down on a large piece of foil. Smear the salmon with the flavored butter we made before. Lay the dill sprigs on top of butter. Then slice the remainder of the lemon and lime and lay on top of the dill. Enclose all tightly with the foil and place them in a tray inside the oven. Keep the salmon at 400 cº for 20 minutes. It may take up to 30 minutes for the salmon to cook and for the flavor to “stick” so keep an eye on the oven. There, all ready to serve with some wine (with salmon I prefer either Pinot Noir or maybe a Beaujolais). Cheers and hope you liked the idea  
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Monday, December 19th, 2005
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Re: Cooking with Manji
This does sound good and something any of us can easily do. I'm going to try this. Any more like this Manji?
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Monday, December 19th, 2005
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Re: Cooking with Manji
Thanks for the comments.
This weekend I tried a low-fat recipe which was tasty and at the same time easy to make. Today's recipe is Manji's Tuna Salad Ingredients: a pack of fusilli 2 cans of tuna 4 scallions 1 red bell pepper 1 small mango (optional) 2 tablespoons of fresh parsley 1 handfull of fresh basil leaves 2 tablespoons of wine vinegar 3 tablespoons of olive oil 1 garlic clove 1 tablespoon of Dijon mustard 1 pinch of salt and black pepper Preparing: Don't worry about having so many ingredients, it's very easy to prepare this dish. Boil the fusilli (just follow the instruction on the package for correct time). Drain and rinse the fusilli with cold water and place the cooled fusilli in a large bowl. Open the tuna cans, drain them from the oil and add the tuna to the fusilli bowl. Chop the scallions, the bell pepper (small slices), the mango (you can add tomato instead if you don't mango, but don't forget that in both cases you must slice it into small bits), the parsley and basil ( just put them over a white kitchen board and chop with a large knife). Add all the chopped and sliced ingredients to the bowl. Now, in a separate container, preferably small, mix the olive oil, the vinegar, mustard, the garlic and the salt and pepper. Give it a stir with a wood spoon until they are well mixed. After that just add the dressing into the large bowl and mix it well so that all the fusilli is covered with dressing. I prefer to drink natural juice with these dishes, preferably orange juice. Cheers and hope you like it. 
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Tuesday, March 21st, 2006
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Re: Cooking with Manji
I've waited for an interesting recipe with codfish (bacalhau). Maybe something half way between original and traditional (but it will have to be fresh, not salted).
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'Dardanidae duri, quae uos a stirpe parentum prima tulit tellus, eadem uos ubere laeto
accipiet reduces. Antiquam exquirite matrem: hic domus Aeneae cunctis dominabitur oris, et nati natorum, et qui nascentur ab illis.'  We can easily forgive a child who is afraid of the dark; the real tragedy of life is when men are afraid of the light. –Plato–
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Tuesday, March 21st, 2006
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Re: Cooking with Manji
This past Sunday I woke up earlier than usual and gave a bit of thought about making a different breakfast for me and the wife.
Suddenly an idea popped into my mind: the famous Crepes de Manji! Ingredients: 4 eggs 1 cup flour 1/2 cup milk 1/2 cup water 1/2 teaspoon salt 2 tablespoons melted butter 2 tablespoons of Sugar 2 tablespoons of Vanilla Sugar (or vanilla powder) Side Ingredients: Homemade Jam / Nutella / Similar filling Liquid Chocolate / Cream Preparation: Put all the ingredients in a blender jar and blend for 30 seconds. Move the paste with a wood spoon and blend again for 15 - 20 seconds. Open the jar, cover it with a paper towel and let it sit for 1 hour. One hour later grab a small, non-stick pan. With a couple of paper towels with a little bit of cooking oil just pass the oil all over the inside of the pan. Put the pan on the stove and heat it slowly. Pour a little bit of batter (that paste we did before) into the pan and as you pour it twirl the pan around so the batter is coats it. (note that by "little" I mean around one-fourth of a cup of batter) Now, as the batter becomes solid grab a spatula and poke it whenever you see a bubble forming up. As soon as it becomes solid underneath, slip the spatula under the crepe and flip the crepe over. After the other side is cooked (usually after 20 seconds) slip it out of the pan into a dish. Do as many crepes as you want with variable amounts of batter (thicker crepes will take longer to cook, perhaps up to 40 seconds each side while thinner crepes usually take around 15 to 20 seconds to cook each side). After cooking all the batter you should probably have 12 to 14 crepes. Using a table spoon or a butter knife spread jam or whatever you want in the crepes and roll them so they make a nice little crepe. I prefer using homemade jam that my grandmother does for the whole family, specifically cherry, orange and apple jam. You can also use chocolate Serve the crepes with natural orange juice (nice to give you a good boost for the day) and some strawberries/raspberries. Bon Appétit  Next time, by request, a traditional Silva-Becheirão family (my family!) recipe: Codfish with Tomato Rice (Arroz de Bacalhau com Tomate).
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Last edited by Gil; Tuesday, March 21st, 2006 at 15:05.
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Tuesday, March 21st, 2006
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Re: Cooking with Manji
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The traditions of the Irish people are the oldest of any race in Europe north and west of the Alps, and they themselves are the longest settled on their own soil - Edmund Curtis (A History of Ireland: From Earliest Times to 1922) The Irish are one of the most ancient nations that I know of at this end of the world, and are from as mighty a race as the world ever brought forth. For it is certain that Ireland hath had the use of letters very anciently and long before England; that they had letters anciently is nothing doubtful, for the Saxons of England are said to have their letters and learning, and learned men, from the Irish. - Edmund Spenser (writer, and British Government Official in Ireland, AD 1596). The renaissance began in Ireland seven hundred years before it was known in Italy. And Armagh, the ecclesiastical capital of Ireland, was at one time the metropolis of civilisation. - Arsene Darmesteter, Professor of Old French and Literature Ireland can indeed lay claim to a great past; she can not only boast of having been the birthplace and abode of high culture in the fifth and sixth centuries . . . but also of having made strenous efforts in the seventh and up to the tenth century to spread her learning among the German and Romance peoples, thus forming the actual fountain of our present continental civilisation. - Heinrich Zimmer, Professor of Celtic and Sanskrit, Member of the Prussian Academy of Sciences
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Tuesday, March 21st, 2006
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Re: Cooking with Manji
I'm not into sweet things, and rarely have desert..
 Quote:
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'Dardanidae duri, quae uos a stirpe parentum prima tulit tellus, eadem uos ubere laeto
accipiet reduces. Antiquam exquirite matrem: hic domus Aeneae cunctis dominabitur oris, et nati natorum, et qui nascentur ab illis.' We can easily forgive a child who is afraid of the dark; the real tragedy of life is when men are afraid of the light. –Plato–
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Tuesday, March 21st, 2006
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Re: Cooking with Manji
Quote:
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The traditions of the Irish people are the oldest of any race in Europe north and west of the Alps, and they themselves are the longest settled on their own soil - Edmund Curtis (A History of Ireland: From Earliest Times to 1922) The Irish are one of the most ancient nations that I know of at this end of the world, and are from as mighty a race as the world ever brought forth. For it is certain that Ireland hath had the use of letters very anciently and long before England; that they had letters anciently is nothing doubtful, for the Saxons of England are said to have their letters and learning, and learned men, from the Irish. - Edmund Spenser (writer, and British Government Official in Ireland, AD 1596). The renaissance began in Ireland seven hundred years before it was known in Italy. And Armagh, the ecclesiastical capital of Ireland, was at one time the metropolis of civilisation. - Arsene Darmesteter, Professor of Old French and Literature Ireland can indeed lay claim to a great past; she can not only boast of having been the birthplace and abode of high culture in the fifth and sixth centuries . . . but also of having made strenous efforts in the seventh and up to the tenth century to spread her learning among the German and Romance peoples, thus forming the actual fountain of our present continental civilisation. - Heinrich Zimmer, Professor of Celtic and Sanskrit, Member of the Prussian Academy of Sciences
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Tuesday, March 21st, 2006
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Re: Cooking with Manji
Quote:
__________________
'Dardanidae duri, quae uos a stirpe parentum prima tulit tellus, eadem uos ubere laeto
accipiet reduces. Antiquam exquirite matrem: hic domus Aeneae cunctis dominabitur oris, et nati natorum, et qui nascentur ab illis.' We can easily forgive a child who is afraid of the dark; the real tragedy of life is when men are afraid of the light. –Plato–
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Tuesday, March 21st, 2006
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Re: Cooking with Manji
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In that restaurant bacalhau was so fucking expensive... and the problem after... 
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Tuesday, March 21st, 2006
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Re: Cooking with Manji
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I think I'll put here my recipe for a Portuguese-styled pizza soon!
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Tuesday, March 21st, 2006
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Re: Cooking with Manji
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