Quick DessertSoup English
250 grs. English biscuit - wet in cold milk cow2 boxes of vanilla pudding, 2 tablespoons (soup) of cornstarch (cornflour), 1 liter of cow's milk, or as needed. If you prefer to make the vanilla cream homemade see recipe below.2 boxes of strawberry gelatin, dissolved with half of the water (recommended by manufacturer).1 can of drained stewed whole strawberries or other fruit can substitute 4 types of different fruit compote:peaches, prunes, green figs, pineapple, raisins, chopped fine.Vanilla Cream:1 liter of milk, l can of condensed milk, 5 tablespoons (soup) of cornstarch (cornflour), 4 egg yolks, 1 tbsp (tablespoon) of vanilla essence. 1 box of cream.How to Prepare:Whisk first 4 ingredients in a blender. Bring the fire, stirring constantly until thicken, if it gets too hard to add more milk.After the cream ready, let cool slightly, add the vanilla and sour cream (not whipped), mix well with a whisk or with a large spoon until a dough. Reserve.Assembly:In a large bowl glass or crystal, or refractory high and clear, put in individual bowls or deep crackers dipped in milk, then the vanilla cream hot, let drain until the biscuits. Dissolve gelatin with half the water (indicated by the manufacturer) for each gelatin is a cup of boiling water.After the two dissolved gelatin with two cups of boiling water, throw over still warm, vanilla cream and allow to drain to the bottom.Above the gelatin spread the drained strawberries.Bring to freeze for six (6) hours. If you want you can decorate.Decoration:Place cover half hour before serving.Top with whipped cream yarn, eggs, various fruitsSprinkle strawberries, raspberries, cherries seedless white grapes, pomegranate grains, all fruits are fresh.In place of fresh fruits can put cherries in syrup (drained), dried fruits, apricots, dates, walnuts, almonds, raisins, chopped prunes. Do not forget to put the whipped cream and egg wires or wires carrots (see recipe of carrot strands in my (blog).Store in refrigerator until ready to serve.Serve in bowls, silver or stainless steel.Note:If you prefer you can make layered dessert.biscuit, vanilla cream, strawberry gelatin mixed with stewed strawberries. Bring to freeze.
domingo, 31 de março de 2013
Farofão Miner
Farofão MinerIngredients:2 pounds chicken thighs or on-skinned250 grs. of chopped bacon, ½ cup oil,1 teaspoon (tsp).
Farofão Miner's AntoinetteIngredients:2 pounds chicken thighs or on-skinned250 grs. of chopped bacon, ½ cup oil,1 teaspoon (tsp) of salt.Other Ingredients: R½ pound of peeled tomato heavy and seeded½ pound of chopped onion2 medium carrots diced precooked1 green pepper, seeded, cut into thin strips1 yellow pepper, seeded, cut into thin strips1 red pepper, seeded, cut into thin strips300 grs. frozen peas, throw in boiling waterto give a scare for a minute.4 tablets of broth crumbled
Complement:
500 grs. corn flour or necessary6 eggs cooked diced or quartered1 glass of palm canned drained and rinsed in running water cut into thin slices.1 cup (tea) in sliced green olives chopped1 cup (tea) chopped parsley with stems1 cup (tea) of chopped chives1 can of corn drained and rinsed in running water (optional)
How to Prepare:
In a large saucepan fry the bacon, add the oil, broth fry the chicken pieces, vai dripping hot water gradually.When meat is almost cooked, add the carrot, tomatoes, onion, peppers, leaving the fire to cook.When everything is cooked, add the cornmeal slowly,if it gets too dry add a little water or oil, last corn, olives, hearts of palm peas, parsley and chives, mix well.Before serving spread over the eggs or mincedcut into 8 pieces, distribute around the plate.Place a platter of dishes and large round leaves of lettuce.Can garnish with cherry tomatoes and black olives without thelumps halved capsized (face down)Serve with the breaded banana, recipe belowServe with braised cabbage and choppedBountiful salad of lettuce, endive, watercress, arugula and the otheryour taste.
Banana to MilanesaIngredients:6-8 bananas cut into two pieces if very large cut in small pieces 3 cm.1 cup oil for frying
Other Ingredients:2 teaspoons (tsp) of oil2 eggs, beaten1 cup (tea) of wheat flour1 cup (tea) breadcrumbsBreadcrumbs are toasted stale bread crumbs, or crushedin blender or food processor."Not to be confused with cassava flour" which is a tuber.1 (teaspoon (tsp) ground cinnamon (optional)
How to Prepare:Peel the banana passes the oil, then the flour,in the beaten eggs, and finally in breadcrumbs.Put oil in a pan let heat well, put bananas, lower the heat to avoid burning, turn on all sides and so browned, remove with a slotted spoon.Place on a plate covered with paper towel to remove all the fat. Cover with paper towel.Pass the bananas to a plate, put a side by side. Sprinkle cinnamon powder.Accompanies any dish of beef, chicken, or fish
Farofão Miner's AntoinetteIngredients:2 pounds chicken thighs or on-skinned250 grs. of chopped bacon, ½ cup oil,1 teaspoon (tsp) of salt.Other Ingredients: R½ pound of peeled tomato heavy and seeded½ pound of chopped onion2 medium carrots diced precooked1 green pepper, seeded, cut into thin strips1 yellow pepper, seeded, cut into thin strips1 red pepper, seeded, cut into thin strips300 grs. frozen peas, throw in boiling waterto give a scare for a minute.4 tablets of broth crumbled
Complement:
500 grs. corn flour or necessary6 eggs cooked diced or quartered1 glass of palm canned drained and rinsed in running water cut into thin slices.1 cup (tea) in sliced green olives chopped1 cup (tea) chopped parsley with stems1 cup (tea) of chopped chives1 can of corn drained and rinsed in running water (optional)
How to Prepare:
In a large saucepan fry the bacon, add the oil, broth fry the chicken pieces, vai dripping hot water gradually.When meat is almost cooked, add the carrot, tomatoes, onion, peppers, leaving the fire to cook.When everything is cooked, add the cornmeal slowly,if it gets too dry add a little water or oil, last corn, olives, hearts of palm peas, parsley and chives, mix well.Before serving spread over the eggs or mincedcut into 8 pieces, distribute around the plate.Place a platter of dishes and large round leaves of lettuce.Can garnish with cherry tomatoes and black olives without thelumps halved capsized (face down)Serve with the breaded banana, recipe belowServe with braised cabbage and choppedBountiful salad of lettuce, endive, watercress, arugula and the otheryour taste.
Banana to MilanesaIngredients:6-8 bananas cut into two pieces if very large cut in small pieces 3 cm.1 cup oil for frying
Other Ingredients:2 teaspoons (tsp) of oil2 eggs, beaten1 cup (tea) of wheat flour1 cup (tea) breadcrumbsBreadcrumbs are toasted stale bread crumbs, or crushedin blender or food processor."Not to be confused with cassava flour" which is a tuber.1 (teaspoon (tsp) ground cinnamon (optional)
How to Prepare:Peel the banana passes the oil, then the flour,in the beaten eggs, and finally in breadcrumbs.Put oil in a pan let heat well, put bananas, lower the heat to avoid burning, turn on all sides and so browned, remove with a slotted spoon.Place on a plate covered with paper towel to remove all the fat. Cover with paper towel.Pass the bananas to a plate, put a side by side. Sprinkle cinnamon powder.Accompanies any dish of beef, chicken, or fish
quarta-feira, 27 de março de 2013
Fusilli with Sauce Cod
Fusilli with Sauce Cod
ingredients:
1 packet of fusilli pasta-tricolori (with vegetables)
grano hard
Other Ingredients:
½ pound of flaked cod soaked for 12 hours
1 liter of homemade tomato sauce or
1 can of sauce 500grs. tomato sauce ready
add three cans of cold water. (1 ½ liter of water)
½ pound of chopped onion
1 cup (tea) chopped parsley with stems
½ cup (tea) of chopped chives
1 leek white part only thinly sliced
3 stalks of celery without leaves sliced into bite
½ cup corn oil
1 teaspoon (tsp) grated fresh ginger
1 piece of cinnamon stick
Other Ingredients II
1 jar of 500 grams of canned mushrooms drained
cut in half or cut cabbage into thin slices
How to Prepare:
The day before, wash thoroughly with plenty of water cod.
Then place the cod in a bowl covered with water,
inside the fridge changing the water multiple times.
Past 12 hours, drain well, take all the water.
Sauté celery in oil, then add the leek onion, when wilted add the tomato sauce and (for tin) cans plus the 3 measures of water, ginger and cinnamon.
Leave cooking to reduce the water and get a thick sauce. Add the cod, leaving 10 'minutes in the fire.
When finished cooking, turn off the heat, remove the cinnamon stick. Add the parsley and chives.
And finally the mushrooms.
Cook the pasta "al dente" with 5 liters of water, a pinch of salt and a tablespoon (soup) for 6 'to 8' minutes.
After drained throw in the sauce, mix well
Place on a platter and garnish with round pitted black olives and cherry tomatoes.
It does not take shredded cheese.
ingredients:
1 packet of fusilli pasta-tricolori (with vegetables)
grano hard
Other Ingredients:
½ pound of flaked cod soaked for 12 hours
1 liter of homemade tomato sauce or
1 can of sauce 500grs. tomato sauce ready
add three cans of cold water. (1 ½ liter of water)
½ pound of chopped onion
1 cup (tea) chopped parsley with stems
½ cup (tea) of chopped chives
1 leek white part only thinly sliced
3 stalks of celery without leaves sliced into bite
½ cup corn oil
1 teaspoon (tsp) grated fresh ginger
1 piece of cinnamon stick
Other Ingredients II
1 jar of 500 grams of canned mushrooms drained
cut in half or cut cabbage into thin slices
How to Prepare:
The day before, wash thoroughly with plenty of water cod.
Then place the cod in a bowl covered with water,
inside the fridge changing the water multiple times.
Past 12 hours, drain well, take all the water.
Sauté celery in oil, then add the leek onion, when wilted add the tomato sauce and (for tin) cans plus the 3 measures of water, ginger and cinnamon.
Leave cooking to reduce the water and get a thick sauce. Add the cod, leaving 10 'minutes in the fire.
When finished cooking, turn off the heat, remove the cinnamon stick. Add the parsley and chives.
And finally the mushrooms.
Cook the pasta "al dente" with 5 liters of water, a pinch of salt and a tablespoon (soup) for 6 'to 8' minutes.
After drained throw in the sauce, mix well
Place on a platter and garnish with round pitted black olives and cherry tomatoes.
It does not take shredded cheese.
Cod Antoinette (08 to 10 servings)
Cod Antoinette(08 to 10 servings)
Ingredients:
1 pound of shredded cod½ pound of cooked chickpeas, if you can leave the skin½ pound of boiled potatoes, diced or ball½ pound of canned mushrooms, drained½ pound of frozen peas6 eggs cooked by 8 'minutes to play in the cold water1 or 2 cups of pitted black olives1 or 2 cups of chopped parsley1 cup (tea) of chopped chives1 cup (tea) of grated onion½ cup (tea) of capersSeasoning:
1 cup virgin olive oil½ cup wine vinegar1 teaspoon (tsp) salt (salt sparingly)Decoration:12 black olives pitted cut in half1 deep dish of cherry tomatoes2 feet of lettuce washed, dried with paper towel
How to Prepare:
Place the shredded cod topped with cold water for 24 hoursinside the refrigerator, changing the water every 4 hours.The cod after desalgado and drained, playing over boiling water leave for 3 'minutes, do not throw the water outEnjoy the water cod to cook the potatoes.Cook the eggs for 8 'minutes drain, leaving us with cold water for 5' to 10 'minutos.para the bark quick release.Cut the eggs in half, place on top of the yolk half black olive capsized.The green pea throw in boiling water leave for 3 'minutesor until "al dente".
In a large bowl place the cod and chickpeas and peas already drained, then add the potatoes, onion, mushroom, parsley and chopped chives.Season with olive oil, vinegar and a little salt.
On a large platter of dishes or stainless distribute the lettuce leaves across the back, over the eggs cut in half.In the middle of the yolk sticking half black olives without pits capsized (facing down).Spread on tray of dishes to mix the bowl.Above the cherry tomatoes, and capers, and black olives picadas.OuThe last two ingredients can be divided into two part put cod in half and half over the salad.It is to your liking.Assemble the dish in the lane just in time to serve, not to wilt the lettuce.Garnish with flowers of green peppers, red and yellow,
Ingredients:
1 pound of shredded cod½ pound of cooked chickpeas, if you can leave the skin½ pound of boiled potatoes, diced or ball½ pound of canned mushrooms, drained½ pound of frozen peas6 eggs cooked by 8 'minutes to play in the cold water1 or 2 cups of pitted black olives1 or 2 cups of chopped parsley1 cup (tea) of chopped chives1 cup (tea) of grated onion½ cup (tea) of capersSeasoning:
1 cup virgin olive oil½ cup wine vinegar1 teaspoon (tsp) salt (salt sparingly)Decoration:12 black olives pitted cut in half1 deep dish of cherry tomatoes2 feet of lettuce washed, dried with paper towel
How to Prepare:
Place the shredded cod topped with cold water for 24 hoursinside the refrigerator, changing the water every 4 hours.The cod after desalgado and drained, playing over boiling water leave for 3 'minutes, do not throw the water outEnjoy the water cod to cook the potatoes.Cook the eggs for 8 'minutes drain, leaving us with cold water for 5' to 10 'minutos.para the bark quick release.Cut the eggs in half, place on top of the yolk half black olive capsized.The green pea throw in boiling water leave for 3 'minutesor until "al dente".
In a large bowl place the cod and chickpeas and peas already drained, then add the potatoes, onion, mushroom, parsley and chopped chives.Season with olive oil, vinegar and a little salt.
On a large platter of dishes or stainless distribute the lettuce leaves across the back, over the eggs cut in half.In the middle of the yolk sticking half black olives without pits capsized (facing down).Spread on tray of dishes to mix the bowl.Above the cherry tomatoes, and capers, and black olives picadas.OuThe last two ingredients can be divided into two part put cod in half and half over the salad.It is to your liking.Assemble the dish in the lane just in time to serve, not to wilt the lettuce.Garnish with flowers of green peppers, red and yellow,
Cod Fernando Augusto
Cod Fernando Augusto
4-6 cod steaks 300-500 gr. each3 to 5 liters of cold water, one bottom plate flour,½ liter of oil to fry the slices of cod
Mashed potatoes
8 unpeeled boiled potatoes, mashed or processed2 tablespoons (soup) of butter,½ cup milk or cream, 1 teaspoon (tsp) of salt.
Method of Preparing the Puree:Place potatoes in a medium saucepan processed, butter, salt and a little milk, or cream.Bring to hold fire until the bottom of the pan.
Other Ingredients:
1 deep dish of black olives pitted4-6 boiled eggs cut into 4 pieces2 tablespoons (soup) of capers
How to Prepare the cod;
Place the cod soaked for 36 hours in the refrigerator, changing the water several times.The slices are big needs more time to desalt.For every two fingers high cod are 12 hour soak.Remove all water, dry thoroughly with paper towels.Spending the slices in the oil, then the flour, knocking out the excess flour.In a deep pan, fry the cod in hot oil, then lower the heat to leave until browned.
Onion Sauce:
3-4 large onions sliced thin1 cup wine vinegar,1 cup dry white wine,2 tablespoons of cold water, 2 tablespoons (soup) of oil.1/2 spoon (soup) of salt.
Fry the onion in oil until wilted, then add the vinegar, water and salt, leave on for 5 'or 10' minutes, or until slightly with liquid.Before removing from heat add the dry white wine
Serve the cod Mode:
Long a platter of clay, height 10 inches, place the cod in the center, the two corners, the mashed potatoes and merge the bouquets of broccoli, carrots and sliced large, cooked in butter and past.Distribute the olives, capers and hard-boiled eggsServe the sauce separately onion.
Fry 4-6 slices of pineapple in butter until golden brown.Take sprinkle sugar and cinnamon.Serve part. as dessert.
Note;You can exchange for Peruvian potatoes, make mashed the sameso did the potato.
4-6 cod steaks 300-500 gr. each3 to 5 liters of cold water, one bottom plate flour,½ liter of oil to fry the slices of cod
Mashed potatoes
8 unpeeled boiled potatoes, mashed or processed2 tablespoons (soup) of butter,½ cup milk or cream, 1 teaspoon (tsp) of salt.
Method of Preparing the Puree:Place potatoes in a medium saucepan processed, butter, salt and a little milk, or cream.Bring to hold fire until the bottom of the pan.
Other Ingredients:
1 deep dish of black olives pitted4-6 boiled eggs cut into 4 pieces2 tablespoons (soup) of capers
How to Prepare the cod;
Place the cod soaked for 36 hours in the refrigerator, changing the water several times.The slices are big needs more time to desalt.For every two fingers high cod are 12 hour soak.Remove all water, dry thoroughly with paper towels.Spending the slices in the oil, then the flour, knocking out the excess flour.In a deep pan, fry the cod in hot oil, then lower the heat to leave until browned.
Onion Sauce:
3-4 large onions sliced thin1 cup wine vinegar,1 cup dry white wine,2 tablespoons of cold water, 2 tablespoons (soup) of oil.1/2 spoon (soup) of salt.
Fry the onion in oil until wilted, then add the vinegar, water and salt, leave on for 5 'or 10' minutes, or until slightly with liquid.Before removing from heat add the dry white wine
Serve the cod Mode:
Long a platter of clay, height 10 inches, place the cod in the center, the two corners, the mashed potatoes and merge the bouquets of broccoli, carrots and sliced large, cooked in butter and past.Distribute the olives, capers and hard-boiled eggsServe the sauce separately onion.
Fry 4-6 slices of pineapple in butter until golden brown.Take sprinkle sugar and cinnamon.Serve part. as dessert.
Note;You can exchange for Peruvian potatoes, make mashed the sameso did the potato.
Cod's Economic Vera Helena (6-8 portions)
Cod's Economic Vera Helena
(6-8 portions)
ingredients:
1 pound of flaked cod soaked for 12 hours
600 grs. Potatoes cooked in shell
1 cup (tea) onion, chopped fine drizzle
2 tbsp of corn oil
3 tomatoes peeled, seeded
Follow up:
1 dish of broccoli cut into bouquets pre cooked
1 large glass of palm
3 medium carrots cut into thick slices
1 cup (tea) of pitted black olives
Other Ingredients:
2 cups cold milk cow
2 tbsp (tablespoons) flour
2 tablespoons (soup) of butter
1 can cream without serum
How to Prepare a White Sauce:
Melt the butter add the flour, mix well, gradually add the milk gradually and slowly, until finished.
If you did not practice, do this procedure out of the fire,
then back to the fire to finish cooking.
Add 3 beaten egg yolks, mix well, back to the fire stirring constantly until cooked.
Once ready add the cream off the heat.
How to Prepare the cod:
Rinse the cod. Leave to soak the night before, with plenty of water. The next day drain the cod.
In a large pot place the onion in cold oil, add the cod, add tomatoes and make the sauté for 10 'minutes.
Cook the unpeeled potatoes. Once cooked remove the peel cut into thick slices.
Place in a baking dish large cod, over baked potatoes. Cover with white sauce.
Bake gratin until 180 ° C
Serve the broccoli separately passed in butter with garlic,
do the same with the carrots.
On a large platter place around the bouquets of broccoli another carrot, and cabbage in the center.
Before serving sprinkle cod olives on top.
With white rice and watercress salad with cherry tomatoes.
(6-8 portions)
ingredients:
1 pound of flaked cod soaked for 12 hours
600 grs. Potatoes cooked in shell
1 cup (tea) onion, chopped fine drizzle
2 tbsp of corn oil
3 tomatoes peeled, seeded
Follow up:
1 dish of broccoli cut into bouquets pre cooked
1 large glass of palm
3 medium carrots cut into thick slices
1 cup (tea) of pitted black olives
Other Ingredients:
2 cups cold milk cow
2 tbsp (tablespoons) flour
2 tablespoons (soup) of butter
1 can cream without serum
How to Prepare a White Sauce:
Melt the butter add the flour, mix well, gradually add the milk gradually and slowly, until finished.
If you did not practice, do this procedure out of the fire,
then back to the fire to finish cooking.
Add 3 beaten egg yolks, mix well, back to the fire stirring constantly until cooked.
Once ready add the cream off the heat.
How to Prepare the cod:
Rinse the cod. Leave to soak the night before, with plenty of water. The next day drain the cod.
In a large pot place the onion in cold oil, add the cod, add tomatoes and make the sauté for 10 'minutes.
Cook the unpeeled potatoes. Once cooked remove the peel cut into thick slices.
Place in a baking dish large cod, over baked potatoes. Cover with white sauce.
Bake gratin until 180 ° C
Serve the broccoli separately passed in butter with garlic,
do the same with the carrots.
On a large platter place around the bouquets of broccoli another carrot, and cabbage in the center.
Before serving sprinkle cod olives on top.
With white rice and watercress salad with cherry tomatoes.
Cod Salad
Cod Salad
1 - pound of shredded cod desalgado for 24 hours with plenty of water leaving the refrigerator, changing water 2 in 2 hours. Agreement with the thickness of the cod is what are the hours of soaking.
1/2 - pound of cooked chickpeas, if you want, leave the skin
1/2 - pound of cooked potatoes can be in pellet or diced
Quarter-pound of canned mushrooms drained
6 hard boiled eggs, cut in half
1 - cup of pitted black olives
2 - cups of chopped parsley
2-4 tablespoons (soup) of capers
Tempera with oil, vinegar and a poco salt (salt sparingly)
How to Prepare:
The cod desalgado after playing in boiling water for a minuto.Depois strain.
Do not throw the water out, enjoy cooking potatoes.
Place in a large bowl cod, chickpeas cooked potato chopped parsley, vinegar, salt and enough olive oil.
On a large platter, spread the mixture from the bowl well, having previously lined with lettuce leaves, around halves of boiled egg, the yolk inside threading pitted black olives.
Spread, ie only when serving Cherry Cherry Tomato.
KEEP IN THE REFRIGERATOR UNTIL TIME OF SERVICE.
Other ingredients that may put more people appear.
Frozen peas - Play in boiling water and immediately take 500 grs.
Garnish with flowers peppers, red, green and yellow
If you want to make the flowers chili visit my Blog
1 - pound of shredded cod desalgado for 24 hours with plenty of water leaving the refrigerator, changing water 2 in 2 hours. Agreement with the thickness of the cod is what are the hours of soaking.
1/2 - pound of cooked chickpeas, if you want, leave the skin
1/2 - pound of cooked potatoes can be in pellet or diced
Quarter-pound of canned mushrooms drained
6 hard boiled eggs, cut in half
1 - cup of pitted black olives
2 - cups of chopped parsley
2-4 tablespoons (soup) of capers
Tempera with oil, vinegar and a poco salt (salt sparingly)
How to Prepare:
The cod desalgado after playing in boiling water for a minuto.Depois strain.
Do not throw the water out, enjoy cooking potatoes.
Place in a large bowl cod, chickpeas cooked potato chopped parsley, vinegar, salt and enough olive oil.
On a large platter, spread the mixture from the bowl well, having previously lined with lettuce leaves, around halves of boiled egg, the yolk inside threading pitted black olives.
Spread, ie only when serving Cherry Cherry Tomato.
KEEP IN THE REFRIGERATOR UNTIL TIME OF SERVICE.
Other ingredients that may put more people appear.
Frozen peas - Play in boiling water and immediately take 500 grs.
Garnish with flowers peppers, red, green and yellow
If you want to make the flowers chili visit my Blog
Bullet Coco
Bullet Coco
Ingredients
l pound of refined white sugar
250 ml of coconut milk glass
250 ml water
Place the sugar, coconut milk, and water in a pot high
Mix well, bring to high heat until lifting the boil, lower the heat
Boil on low heat put about 20 to 30 minutes
Do not stir while on fire açucara
To test the point of the bullet, put a bit of hot sauce, a saucer with cold water,
With the help of a wooden spoon, take a little of the syrup from the pot and let it drain into the saucer. Stood up firm and taffy, leaving a little more on fire
When the bubbles start, is almost ready.
Retest the saucer with another clean water
Tighten the dough between two fingers get a ball in the right spot is hard
Play the ball inside the saucer, without water, even if it makes noise is the point
Grease with butter marble stone, extending the bullet and spread very fast to cool.
When you put the bullet on the marble, not to raise the cauldron too, that heat is uneven
Leave lose a little heat, and still slightly warm, roll the dough over itself
Take the dough in your hands and start pulling with the right hand up high, turning the dough over with the left hand, make the moves quickly
If it takes that much bullet açucara
Point cut, when it appears that she has drawn on a wire bullet
In a twisted cord and cut the bullets of 2 cms
Allow to dry well,
Store in sealed cans
Or wrap in tissue paper, suitable for bullet perforated all
__________________________________________________________
Bullet coconut Antoinette
750 grams sugar
l coconut milk glass 250ml or
coconut milk extracted from fresh coconut
250 ml of cold water
Write equal to the previous recipe
The difference is that the flavor is better coconut and is also easier to make
and risk sweeten and much smaller, almost pulling cold
Method of Extracting Coconut Milk
l large coconut grated
2 cups hot water
Place the coconut water and the fire, boil put about 20 minutes, then strain in a fine cloth,
Allow to cool measuring 250ml coconut milk, discard the rest
__________________________________________________________
. Bullet With Coco Nuts
The same recipe earlier
When the bullet spread in marble. sprinkle with l50 grs. ground walnuts
Option II - Filling
200 gr. coconut dry
sugar to taste
½ cup coconut milk, or cow's milk, for moisturizing coconut
After the bullet and cut ready, allow to dry 3 hours post
Mix the dry coconut, sugar and milk gradually
With this mixture, sprinkle the bullets already well dried
Allow to dry before wrapping in a sieve, or put before the bullet paper, cellophane
Ingredients
l pound of refined white sugar
250 ml of coconut milk glass
250 ml water
Place the sugar, coconut milk, and water in a pot high
Mix well, bring to high heat until lifting the boil, lower the heat
Boil on low heat put about 20 to 30 minutes
Do not stir while on fire açucara
To test the point of the bullet, put a bit of hot sauce, a saucer with cold water,
With the help of a wooden spoon, take a little of the syrup from the pot and let it drain into the saucer. Stood up firm and taffy, leaving a little more on fire
When the bubbles start, is almost ready.
Retest the saucer with another clean water
Tighten the dough between two fingers get a ball in the right spot is hard
Play the ball inside the saucer, without water, even if it makes noise is the point
Grease with butter marble stone, extending the bullet and spread very fast to cool.
When you put the bullet on the marble, not to raise the cauldron too, that heat is uneven
Leave lose a little heat, and still slightly warm, roll the dough over itself
Take the dough in your hands and start pulling with the right hand up high, turning the dough over with the left hand, make the moves quickly
If it takes that much bullet açucara
Point cut, when it appears that she has drawn on a wire bullet
In a twisted cord and cut the bullets of 2 cms
Allow to dry well,
Store in sealed cans
Or wrap in tissue paper, suitable for bullet perforated all
__________________________________________________________
Bullet coconut Antoinette
750 grams sugar
l coconut milk glass 250ml or
coconut milk extracted from fresh coconut
250 ml of cold water
Write equal to the previous recipe
The difference is that the flavor is better coconut and is also easier to make
and risk sweeten and much smaller, almost pulling cold
Method of Extracting Coconut Milk
l large coconut grated
2 cups hot water
Place the coconut water and the fire, boil put about 20 minutes, then strain in a fine cloth,
Allow to cool measuring 250ml coconut milk, discard the rest
__________________________________________________________
. Bullet With Coco Nuts
The same recipe earlier
When the bullet spread in marble. sprinkle with l50 grs. ground walnuts
Option II - Filling
200 gr. coconut dry
sugar to taste
½ cup coconut milk, or cow's milk, for moisturizing coconut
After the bullet and cut ready, allow to dry 3 hours post
Mix the dry coconut, sugar and milk gradually
With this mixture, sprinkle the bullets already well dried
Allow to dry before wrapping in a sieve, or put before the bullet paper, cellophane
Stuffed eggplants from Nonna Antoinette 12 parts
Stuffed eggplants from Nonna Antoinette12 parts
800 grs. ground meat (duck, or topside or muscle)6 medium eggplants to 10 inches long3 large eggplants fleshy than 20 cm in length
Other Ingredients:
100-200 grs. Parmesan cheese, finely grated1 cup (tea) of grated onion1 cup (tea) of chopped black olives1 cup (tea) of chopped parsley1 leek white part only cut into thin slices2 tablets of broth or salt1 teaspoon (tsp) or (tablespoons) grated fresh ginger (powder is ¼)2 tbsp (tablespoons) chopped mint2 tbsp (tablespoons) chopped capers½ tablespoon of oregano shallow,1colher of (soup) of hot pepper sauce or chili finger lady half deseeded, finely chopped or spicy paprika3 tablespoons corn oil, olive oil serves not1 pinch ground cinnamon, 1 pinch ground bay2 cloves garlic, minced (cored) it hurts and gives heartburn optional
How to Prepare:
Wash the 6 eggplant dry with paper towel, cut in half the length. With the aid of a spoon (soup) remove the pulp, leaving a 3mm edge, along with the shell.Wash the 3 large eggplants, dry with paper towels, removing the peel thinly, cut into cubes. Place the eggplants to cook with cold water, without salt, then drain and squeeze well to remove all the water.The amount of water is just to cover the fruit. Separately, playing in the 12 nacelles boiling water with a little vinegar. Vinegar place when water is boiling. Drain dry well. Reserve.Frying the meat, dripping water if necessary. Add the onion, the leek. When well cooked, add the diced eggplant has cooked well and squeezed. Cook until water runs out the bottom of the pan, Turn off the heat, add the mint, oregano, cinnamon, paprikaspicy pepper or half finger girl without seeds, finely choppedand the remaining ingredients. Finally mixing 100 grams. grated parmesan. Place the filling each boat, so that it becomes two fingers above eggplant, sprinkling over grated cheese. You can freeze for 3 months in open (separate). Heat in the microwave.If you prefer to place slices of mozzarella (mozzarella) on top of each boat, bake until the cheese melts.Option II can put tomato sauce over the cheese.Can serve hot or warm. Accompanying mashed Peruvian and Cream cheese.
800 grs. ground meat (duck, or topside or muscle)6 medium eggplants to 10 inches long3 large eggplants fleshy than 20 cm in length
Other Ingredients:
100-200 grs. Parmesan cheese, finely grated1 cup (tea) of grated onion1 cup (tea) of chopped black olives1 cup (tea) of chopped parsley1 leek white part only cut into thin slices2 tablets of broth or salt1 teaspoon (tsp) or (tablespoons) grated fresh ginger (powder is ¼)2 tbsp (tablespoons) chopped mint2 tbsp (tablespoons) chopped capers½ tablespoon of oregano shallow,1colher of (soup) of hot pepper sauce or chili finger lady half deseeded, finely chopped or spicy paprika3 tablespoons corn oil, olive oil serves not1 pinch ground cinnamon, 1 pinch ground bay2 cloves garlic, minced (cored) it hurts and gives heartburn optional
How to Prepare:
Wash the 6 eggplant dry with paper towel, cut in half the length. With the aid of a spoon (soup) remove the pulp, leaving a 3mm edge, along with the shell.Wash the 3 large eggplants, dry with paper towels, removing the peel thinly, cut into cubes. Place the eggplants to cook with cold water, without salt, then drain and squeeze well to remove all the water.The amount of water is just to cover the fruit. Separately, playing in the 12 nacelles boiling water with a little vinegar. Vinegar place when water is boiling. Drain dry well. Reserve.Frying the meat, dripping water if necessary. Add the onion, the leek. When well cooked, add the diced eggplant has cooked well and squeezed. Cook until water runs out the bottom of the pan, Turn off the heat, add the mint, oregano, cinnamon, paprikaspicy pepper or half finger girl without seeds, finely choppedand the remaining ingredients. Finally mixing 100 grams. grated parmesan. Place the filling each boat, so that it becomes two fingers above eggplant, sprinkling over grated cheese. You can freeze for 3 months in open (separate). Heat in the microwave.If you prefer to place slices of mozzarella (mozzarella) on top of each boat, bake until the cheese melts.Option II can put tomato sauce over the cheese.Can serve hot or warm. Accompanying mashed Peruvian and Cream cheese.
STROGONOFFE MEAT - From Rafael Sartori
STROGONOFFE MEAT - From Rafael Sartori
Russian Plate Count IX century
1 pound beef tenderloin or rump, topside, knuckle, cut into thick strips of 2x5 cm.½ pound of fresh or canned mushrooms, if using canned rinse well before use750 grams of processed onion, chopped fine or drizzling2 garlic leeks - white part only375 ml of kechup without pepper200 gr. butter not margarine serves2 boxes of cream1 cup 200 ml milk2 tbsp (tablespoons) mustard2 tablespoons (soup) of oil2 tbsp (tablespoons) flour2 tablespoons (soup) of hot sauce optional1/2 spoon (soup) of fresh ginger, grated or powdered1 ½ tablespoons (soup) salt1 teaspoon (tsp) ground cinnamon or 3 cinnamon sticks2 bay leaves or 1 tablespoon (coffee) shallow bay ground, use foil to remove before serving5 sprigs of fresh mint or 3 sage leaves put 10 'minutes before you finish cooking, if you spend that time losing the taste1 cup of brandy flambé-
How to Prepare:
Step I:
In a medium saucepan, fry the leeks with a little oil, add the onion until wilted and re-fry until it is transparente.Reserve.
Step II:
In another pan (large) beef tenderloin fry in butter and oil until thoroughly cooked. If exchange for beef rump or another, do the same procedure except that after frying go dripping boiling water slowly and slowly until the meat is tender, it is well cooked.
Step III:
In a large saucepan add the ingredients of stage I and II, mix well, add the canned mushrooms (washed) and chopped in half, the kechup, mustard, cinnamon, loro, ginger and paprika which is optional. Leave the fire for 15 'minutes stirring with a spoon out loud.
Step IV:
Turn off the heat let cool until lukewarm.
Step V:
Separately dissolve the flour in a glass of milk with the cream. Play this mixture slowly into the pot where all the other ingredients, with the fire off.
Step VI:
After all ingredients mixed well, test the salt, bring to medium heat until it begins to boil, stirring constantly
Step VII:
Flambé
If you have questions on flambé, do this procedure.
IMPORTANT NOTE:
The salt of Strogonoffe is moderate, ie does not take too much salt.
BE FROZEN FOR A MONTH.
Russian Plate Count IX century
1 pound beef tenderloin or rump, topside, knuckle, cut into thick strips of 2x5 cm.½ pound of fresh or canned mushrooms, if using canned rinse well before use750 grams of processed onion, chopped fine or drizzling2 garlic leeks - white part only375 ml of kechup without pepper200 gr. butter not margarine serves2 boxes of cream1 cup 200 ml milk2 tbsp (tablespoons) mustard2 tablespoons (soup) of oil2 tbsp (tablespoons) flour2 tablespoons (soup) of hot sauce optional1/2 spoon (soup) of fresh ginger, grated or powdered1 ½ tablespoons (soup) salt1 teaspoon (tsp) ground cinnamon or 3 cinnamon sticks2 bay leaves or 1 tablespoon (coffee) shallow bay ground, use foil to remove before serving5 sprigs of fresh mint or 3 sage leaves put 10 'minutes before you finish cooking, if you spend that time losing the taste1 cup of brandy flambé-
How to Prepare:
Step I:
In a medium saucepan, fry the leeks with a little oil, add the onion until wilted and re-fry until it is transparente.Reserve.
Step II:
In another pan (large) beef tenderloin fry in butter and oil until thoroughly cooked. If exchange for beef rump or another, do the same procedure except that after frying go dripping boiling water slowly and slowly until the meat is tender, it is well cooked.
Step III:
In a large saucepan add the ingredients of stage I and II, mix well, add the canned mushrooms (washed) and chopped in half, the kechup, mustard, cinnamon, loro, ginger and paprika which is optional. Leave the fire for 15 'minutes stirring with a spoon out loud.
Step IV:
Turn off the heat let cool until lukewarm.
Step V:
Separately dissolve the flour in a glass of milk with the cream. Play this mixture slowly into the pot where all the other ingredients, with the fire off.
Step VI:
After all ingredients mixed well, test the salt, bring to medium heat until it begins to boil, stirring constantly
Step VII:
Flambé
If you have questions on flambé, do this procedure.
IMPORTANT NOTE:
The salt of Strogonoffe is moderate, ie does not take too much salt.
BE FROZEN FOR A MONTH.
Assinar:
Postagens (Atom)