Chicken "escabeche" (portuguese recepie of marined with vinager)

I always liked things sour, spicy, salty, intense. Lemon is one of my favorite ingredients and is used almost everywhere.
Vinegar as well in chutneys, jams, spices, baked and this time marinating. The "escabeche" is a vinegared boiled seasoning is poured over normally fried fish and thereby the retained for several days. A great snack.
I have in mind the escabeche made with river fish from my grandparents' house. Always above the dishwasher cabinet, covered with a cloth, and the more time there were better and more intense was his taste. This weekend went to my grandparents town, that is mine too, i have this memory when i try it again, I traveled in time.

Chiken "escabeche"

- 2 chicken breasts
- 4 cloves of garlic finely chopped
- Juice of 2 lemons
- Thyme
- 1 drizzle of olive oil
- salt and pepper

- 2 Carrots cut into strips
- 2 onions cut into wedges
- 2 crushed garlic cloves with knife
-1 Bay leaf
- Peppercorns
- 1 generous wire oil
- 60g of white wine vinegar
- 60 g of red wine vinegar

Place the chicken breasts to bake in the oven with garlic cloves, the thread of olive oil, lemon juice, thyme, salt and pepper for 25 minutes. Allow to cool and shred.

Place a generous wire oil in a frying pan and sauté the onion and carrot until they are tender with garlic.
Add the vinegar pepper and bay leaf and cook for 5 minutes. Pour this mixture on top of the chicken.

I accompanied with roasted potatoes and spinach but is optimal cold only with bread and a nice glass of wine.

Bom apetite!

Tomato Soup

There are people of sweets and there are people of salty. Some people rave about the desserts, ice cream, pastry,  and there are those who go to croquettes, to pastries, to snacks, to slices of pizza and tomato soups.
I'm  a salty person, i like good croquettes, good snacks and tomato soup. It is one of those things that if i go to a restaurant and they have it on the menu I have to order it.
And likewise, it is a recurring dish here at home and on Primeiro Andar menu. I've tried to do in many shapes and forms, cream with pieces, with egg, with croutons.
Today I leave you one that made this week, and for me, one of the best.
Also I leave you this photograph of a tomate soup from the  restaurant Bastardo in Lisbom, which I consider one of the best in Lisbon (i have not yet tasted all, but i have tasted a few ).

 Tomato soup from the "bastardo" restaurant

Tomato soup

- 2 red onions chopped

- 4 cloves garlic, minced

- 8-10 peeled tomatoes

- 1 drizzle of olive oil

- Mozzarella cheese

- Basil leaves

- 1 egg poached

- salt

Chop onions and garlic. I used a chopper .

Sauté onion and garlic in a little olive oil and add the tomatoes, also chopped without skin . Add one cup of water and cook for about 20 minutes. Add some salt and taste.

To poach the egg. Put a pot on the fire with water and add 2 tablespoons of vinegar.

When it is almost boiling, stirring with a wire rod. Open the egg into a cup and pour it in the water still moving. Simmer about 4 to 5 minutes to fluctuate. Remove carefully.

Serve the soup with the egg in the center, mozzarella cubes and basil leaves.

Good appetite!