Maçã do Amor

 

Maçã do Amor

 

Ingredientes:

 

6 maças médias inteiras

6 palitos de sorvete

 

Calda Colorida:

 

250 ml  de groselha líquida de garrafa,  comercial

4 colheres de vinagre

2 copos de açúcar refinado

2 copos de água fria

 

Modo de Preparar:

 

Não lavar as maçãs, apenas limpar  com um pano bem limpo.

 

Coloque numa panela grande  a groselha com o açúcar,  o vinagre, misture bem.

Levar ao fogo sem mexer, quando levantar fervura abaixe o fogo, deixar no fogo  até que tenha desaparecido  as bolhas.

 

Testar o ponto da calda com uma colher de sopa, da seguinte maneira:  

 

Jogue  um pouco da calda quente num pires com água fria,  se ficar tipo de uma bala dura está no ponto.

 

Tire do fogo use  em seguida enquanto estiver quente.

 

Se esfriar volte ao fogo.   Se precisar junte um pouco de água.

 

Quando a calda  estiver pronta   fica tipo   vidro transparente.

 

Se  a calda ficar mole deixar mais um pouco no fogo, até o ponto de bala dura.

 

Enfiar em cada maçã um  palito de sorvete, depois passar uma pôr uma na calda quente.  deixar  escorrer bem, seca rapidamente.

Coloque as maçãs para secar  em cima de papel manteiga, ou papel de alumínio.

 

 

Italian Stuffed Eggplant Curd + With Pictures

Italian Stuffed Eggplant Curd +
(12 units)

Ingredients:
6 medium eggplants raw halveddug with a spoon (soup)
Filling:
½ pound of beef (duckling) ground twice
3 tablespoons corn oil
Seasonings:
300 grs. onion, grated or chopped fine drizzle
2 tablets of broth
1 spoon (soup) shallow salt
2 spoons (soup) dried oregano
2 tbsp (tablespoons) chopped fresh basil
1 teaspoon (tsp) grated fresh ginger
1 tablespoon (coffee) chili finger lady seeded
chopped or 1 tablespoon (soup) of hot pepper sauce
1 pinch of grated nutmeg (optional)
1 pinch of ground cinnamon
1 pinch of ground cloves
1 pinch of ground bay
½ cup (tea) of grated Parmesan cheese, or to taste
1 cup (tea) of fresh parsley (leaves and stems)
½ cup fresh mint leaves, chopped
1 leek white part only, thinly sliced
2 stalks celery, thinly sliced
Other Ingredients:
1 cup of vinegar to take the bitter eggplants
Coverage:
I - Option:
100 grs. grated cheese for sprinkling over or aubergines
II - Option:
300 grs. of musarela sliced ​​(optional)
300 grs. of sliced ​​ham (optional)
III - Cover with homemade tomato sauce
How to Prepare:
Wash the eggplants, cut the stem open in half in half, lengthwise.
With the aid of a tablespoon, scoop eggplants, taking up almost the entire core.
Allow half a centimeter pulp with the peel, i.e. all around.
Place the pulp in a bowl and in another bowl the skin of eggplants, cover with water, salt and vinegar, let stand for 30 minutes to remove the bitter, drain and set aside.
Place two large pots of water on the fire.
Once it reaches a boil, throw in the first pot, leaving the pulp cooking 20 minutes, or until softened. Is cooked when it changes color.
Drain the eggplant in a colander, then it cooled, to squeeze out any excess water.
Do the same with the boat of eggplant, drain and dry with paper towel ..
Be careful not to overcook the shells that are too soft.
If you want you can cut the eggplant in half raw, soak in brine, then cook with water.
Once cooled, remove the pulp with a spoon of soup."I prefer to do with the eggplants raw".
How to Prepare the Filling:
In a large pan saute the meat with broth in oil until golden brown, stirring constantly to prevent burning.
In another pan fry the celery after the leeks and onion until wilted.Put everything in the pot of meat well-cooked, add the eggplant pulp also well espremidas.Vá mixing and stirring constantly with a long-handled spoon. Finally seasonings:
Oregano, pepper, nutmeg, the ginger cloves, cinnamon powder. Without adding water.
When almost ready, that is, consistently well, add the chopped fresh herbs: parsley, mint and basil chopped tots and finally the grated cheese.
I - Option:
Put quite filling halves of peel eggplant, sprinkle over with grated cheese or sliced ​​musarela.
Can then serve or bring the oven to 180 º C maximum browning by 15'minutos
If you want can lead to heating by microwave for 5 'minutes each.
II - Option:
If you want you can put thick tomato sauce over the stuffed eggplants, sprinkle grated cheese, then take the oven 180 º c for 15'a 20'minutos.
Option-III:
Cover the eggplant with a slice of ham and two slices of musarela. Bake gratin.

               
Garnish the platter with whole lettuce leaves and flower pepper, red, green and yellow, and flower pepper, see model in Blogs.
Accompanying homemade curd or white rice and watercress salad.
Flower girl finger pepper.
Threading in each pepper toothpick, then stick in a medium potato or onion, so it charges all around.
Cut a thin slice down so that it is firmly in place.

Homemade Cottage Cheese
Ingredients:
500 grs. fresh ricotta, chopped into small pieces
200 grs. margarine in tablet, cut into pieces
250 ml of boiled milk and hot
1 level tablespoon of salt
Preparation:
Boil the milk in a medium saucepan, toss the pieces of butter and let it melt.
Turn off the heat add the ricotta.
Place half of this mixture in a blender, hit by 5'minutos, then go gradually adding the remaining ingredients until finished.
Put the salt, make a beat for more 5'A 10'Minutos or until a cream uniform and no lumps.
Place in glass jars with screw cap, or Tuperware white capped, take the refrigerator for 12 hours, or until set.
If you want you can change the flavor of the curd making, olives, anchovies, pickes ground, or cooked spiced eggplant or red peppers or fresh herbs, parsley, mint, basil, oregano and chopped choosy.
After the stuffed eggplants without the cheese, can freeze open.
Place the stuffed eggplants in aluminum form, with a space between them.
Once frozen, remove the eggplants, go to a plastic bag, place one on top of another puncture the bag to expel air.
If you want you can put in cardboard trays, with two units on top cover with plastic wrap, validity 3 months.

Caponata - Antipasto With photos

Caponata - Antipasto With fotos

Caponata - Antipasto
(Vegetarian)
ingredients:

3 to 4 medium eggplants with or without the peel cut into strips one (1) cm
2 red bell peppers cut into strips the same size of eggplants
1 yellow pepper cut equal to red
1 cup (tea) of chopped celery, thinly sliced
1 cup (tea) of leek white part only cut into rodelinhas
1 cup (tea) of chopped parsley
1 cup (tea) onion, thinly sliced
1 cup (tea) of black olives pitted or (200grs.)
½ cup (tea) or to taste seedless raisins
½ cup (tea) snoubar (pinholes)
2 spoons (soup) and full of capers

seasonings:
1 cup balsamic vinegar
½ cup extra virgin olive oil
Salt to taste with moderation
a handful of oregano
1 teaspoon (tsp) grated ginger
1 tablespoon (coffee) ground cinnamon
1 pinch of clove moíodo

How to Prepare:
Place the form in layers: The eggplant peppers, leeks, celery salt already in shape, merging the raisins, olives, capers and oregano, ginger cinnamon and cloves, and remaining ingredients.
Then throw the vinegar and olive oil mix well.
Cover the form with aluminum foil.
Bake preheated 180 ° C for one (1) hour or two, that is until the eggplants are cooked.
Serve hot or cold. How antipasto - (first course).
Fits accompany pasta (noodles) or soups.
Fits afternoon snack with toast.
Note:
Caponata is a dish of Italian origin.
If you want you can place ½ teaspoon of sugar or honey.
I do not put no sugar and no honey.
Reason: let the eggplant sauce shelled for 6 hours, do not put salt or vinegar., Takes away the acidity.

Login with Pineapple Ham - Figs with palm

Login with Pineapple Ham - Figs with palm

I - Option-pineapple

1 can of pineapple compote
1 large head of lettuce
8 slices of ham
Graúdas 8 green olives, pitted
1 small glass of mayonnaise
1 cup chopped parsley
24 cherry tomatoes whole
mint leaves to taste
3 red chillies chopped skinny
1 shallow dish of lettuce thinly cortadinha

How to Prepare:

Make individual serving plates
In each small plate place two lettuce leaves, a slice of pineapple jam, ham rolled over, stuffed with shredded lettuce, red peppers and mayonnaise
Garnish the center of the plate with three cherry tomatoes and two mint leaves
Distribute olives halved capsized in the corner of the plate, sprinkle chopped parsley and pepper and tots.

II - Option: With Figs Palmito

2 boxes of fresh figs, halved
2 cans of palm cut into thick slices or whole asparagus
1 cup curd
24 pitted black olives, cut in half
Lettuce leaves

Make individual serving plates
Place two lettuce leaves on the bottom of the small plate on top to distribute four thick slices of cabbage cut into transverse the olives on the side and on the other side two figs washed well, halved or quartered with peel ..

Pate four cheeses - ( Fake Pineapple

Pate four cheeses
(Fake Pineapple)

ingredients:

Pate four cheeses

500 grs. fresh ricotta mashed with a fork
300 grs. cheese, grated provolone
100 grs. parmezão grated cheese
1 cup cream cheese or
1 box of cheese and half cream cheese (small)
Now the market has curd packet (sleeve type pastry)

seasonings:

1 cup onion, grated and squeezed
1 teaspoon spicy paprika or black pepper
2 tablespoons parsley, finely chopped
1 pinch of salt

Other Ingredients:

½ cup of chopped green olives and drizzle
2 tablespoons ground walnuts (optional) or ground almonds
2 tablespoons chopped salted pistachios good kid (optional)
1 large pineapple entire crown

How to Prepare:

Mix the ricotta mixed with the cheese provolene and then add grated Parmesan cheese curd gradually give up league pate.

After all well mixed, add the spices, chopped onion, chopped parsley, salt, paprika spice, finally chopped olives and drizzle, crushed walnuts and chopped pistachios good kid.
How to Build the pineapple:

With the mass of pate, imitating a pineapple, go shaping with hands, a round plate of steel, or crystal, until the shape of the fruit.

The base should be wide and then go tapering

Cut several balls ring pineapple (nodes or eye Pineapple)

Place balls in pate, imitating the pineapple with distance 3 inches between each ball.

Once ready, stick on top a crown of pineapple, shake a little to be very stiff, not out of place.

  Place lettuce leaves around the entire pate, above grated carrots and then spread halves olives, that is pitted, with the outside up.

Serve as a first course.
Separate place round salty cracker or toastie and small.

Input dish - Plum Black - Two options

Input dish - Plum Black(Two options)
Ingredients:
1 pound of prunes in syrup drained and washed, pitted.
Filling:
½ pound of fresh ricotta mashed50 grs. provolone cheese50 grs. gorgonzola cheese50 grs. or 100 grams. grated Parmesan cheese2 spoons (soup) of cream without serum, or required

How to Prepare:

Drain the plums, remove the pits, with the aid of a small kitchen scissors. Reserve.
Separately knead the ricotta with a fork, add the grated provolone, gorgonzola then crumpled the grated parmesan and cream slowly to give consistency to roll out.Make the balls bigger than plums.Stuff the prunes, leaving half the filling appearsIs equal to sweet eye Blower.Party to serve on a silver platter. in paper cups silver or gold, with a lace doily.
Note:
To serve as an appetizer, place a large plate glass does not need to put in moldsServe with ice cold beer.
Option II
Input dish - Plum Black

Ingredients:
20-30 pitted prunes
Filling:
250 grs. cheese Minas Gerais (Brazil) heals half grated2 hard boiled eggs and minced well niggling or processed4 tablespoons (soup) of red pepper (raw), chopped fine niggling4 tbsp (tablespoons) chopped parsley with stems.The stem has more flavor than the leaves and has more vitamins.2 tablespoons chopped capers or pickes1 pinch salt, 1 tablespoon (soup) of oregano2-4 tablespoons (soup) of industrialized mayonnaise or sour creamIf you add cream cheese gorgonzola, necessary for flavor.
How to Prepare:
Place all ingredients in a bowl in the order from top to bottom. Mix well, kneading to get a homogeneous mass.Leave it for 30 'minutes in the refrigerator.After filling the plums. Place a tray of crockery or stainless steel.If you want you can put each plum in paper cups to your liking.

Quinoa Burge- (vegetable)

Quinoa Burger(Vegetable)Ingredients:½ cup (tea) of quinoa is a vegetable type (seed)2 cups of cold water
Vegetables:½ tea cup) chopped onion½ cup (tea) of corn½ cup (tea) of chopped parsley with stems½ cup (tea) of yams or sweet potatoes, boiled and mashed 1 small grated raw zucchini in thin thick1 small grated raw carrot in thin thick
Other Ingredients:1 spoon (soup) of oil3 tablespoons (soup) shallow rice flour or potato starch1 egg yolk - Salt to tasteIf you want you can put ricotta to taste mashed approximately ½ cup (tea), to bind.How to Prepare:For each cup 200 grams. grain guinoago 2 cups of cold water for cooking.Put the water to boil. Play guinoa, stir and let cook for 20 'minutes. Is cooked when it changes color.In a pan fry the onion until wilted, add carrots, sauté go until "al dente" add zucchini, corn after cooking let cool.Separately cook the yams peeled, cut into slices. Once cooked pass through the wringer, or processor. Reserve.Place the cooked quinoa in a bowl, add all the vegetables, add chopped parsley, salt, egg yolk and yam rice flour or potato starch.Go kneading and squeezing, until a homogeneous mass.After letting the dough rest in the refrigerator for 30 'minutes.Make the burger 150-200 grs. each approximately 2 tablespoons (soup) of mass.Place on a baking sheet, bake 180 ° C and place in a pan with a wire oil. Leave to blush.Accompanying salad dark green leaves.Watercress, cabbage thinly cortadinha, chicory, arugula etc..You can follow melon cut into balls with (Bolas)Bolas is a kind piece spoon round sling, the size of a marble.Note:You can follow other fruits, mango, apple, papaya, peach, pear and other, cut into balls.(Apple, pear, peach, put lemon juice to avoid darkening).

Hamburger Meat Soy and Other -(261 calories)

Hamburger Meat Soy and Other(261 calories)
Ingredients:
100 grs. soya protein (TSP), soy meat chick2 egg whites or two whole eggs1 beef stock cube crumbled2 cups (tea) of boiling water to wet the soya meat2 slices of bread or regular bread soaked in cold water(261 calories)Other ingredients;
100 grs. small carrot, cooked and mashed100 grs. potatoes boiled and mashed100 grs. cauliflower or broccoli cooked (4 bouquets)½ cup (tea) chopped parsley, chives to taste4 chopped mint leaves and drizzle
Seasonings:
½ beef stock cube crumbled1 spoon (soup) of mustard, pepper, or to taste1 spoon (soup) of soy sauce or Worcestershire sauce, or vinegar2 spoons (soup) full of grated onion1 spoon (soup) of grated cheese or1 spoon (soup) breadcrumbs1 teaspoon (tsp) salt shallow1 teaspoon (tsp) paprika powder, freshly ground (optional)1 teaspoon (tsp) grated ginger
How to Prepare:
Hydrate the soy protein with boiling water, then squeeze well.Moisturize the bread with half a cup of cold water, squeeze well.Cooking the vegetables pass through the processor or cut and choosy.


In a bowl place the soy protein bread and squeezed, add the eggs, cheese, beef stock cube crumbled, carrot, potato and cauliflower cooked and mashed.Add the mustard, soy sauce, grated cheese and other seasonings. Mix all the ingredients so it becomes a dough.Let rest in refrigerator for 2 hours, covered with plastic wrap.Model the burger, the size of a saucer (tea).Place in a greased and brushed with oil.Bake in oven 180 º C for 15 minutes.Serve as a sandwich, you can put ketchup or mustard before serving.Note:
You can make simple burger or mixed.See below for suggestions.
There are 6 types of burger:
1 - Beef mince,2-Meat Soya,3 - Soy Beef with Vegetables,4 - Beef and soy ground chicken,5 - Beef and soy fish without bones,6 - Beef and soy cooked pork and ground.
Note:
When the mixture is put hamburger meat chosen half and the other half of tempeh.
The burger, beef has 543 calories and 261 Soy.
Beware the paprika.Using seed crushed in time when using.Some people have allergies to red, yellow and other colors mixed between these colors.There are products on the market with mixture, which also has the likelihood of allergies, however, for those who do not have this problem. Below:The paprika is good for circulation. Previously people put before bed 5 seeds in a glass of water 250 ml.Took morning. "I do not advise anyone to do this procedure" without the aid of a professional Health Nutritionist, medical and otherThe Paprika darken the skin.For this reason it is light-skinned immigrants in the kitchen used in almost all dishes, rice, meat etc.. and the descendants as well.How is my case.

Trim - Entrance - Melon

Trim - Entrance
Option 1 - Melon

1 large melon cut into thick slices
300 grs. of cooked ham


Cut the melon shell in various cut, after peaking every piece in 8 small portions, cut down, not taking place, then merge
one after another to forward, so that the step stool be interleaved
Serve in a shallow dish with two rolls of ham, unfilled

Option 2 Black plums

1 can of black plums in syrup, pitted

filling:

250 grs. Minas cheese grated semi-cured
2 hard boiled eggs and minced well niggling or processed
4 tablespoons of raw red pepper, chopped fine niggling
4 tablespoons of chopped parsley
2 tablespoons capers or chopped pickes
1 pinch of salt
2-4 tablespoons mayonnaise
1 tablespoon oregano

Other Ingredients:

1 large head of lettuce and

Mix all filling ingredients, wrap in aluminum foil
Make a roll tightly and place in refrigerator for two hours
Then make balls much bigger than plums
Place the filling in place of lump Plum
Serve a round plate of steel, and round lettuce leaves, washed and
and dry, no seasoning.

Stuffed avocados- (Input)

Stuffed avocados
(Input)

ingredients:

2 medium ripe avocados, however not soft
1 cup mayonnaise seasoned
8 large lettuce leaves
16 stuffed olives
16 capers
1 can of tuna, take the oil or
1 cup of sliced ​​salami or ham, sliced
2 medium ripe tomatoes, cut into slices
1 large onion, sliced​​, seasoned with salt, oil and lemon
1 cup coarsely chopped walnuts

Other options:

Cooked shrimp, chicken, turkey, fish, baked or canned tuna without oil

Other ingredients for each small plate:

4 cherry tomatoes whole without seasoning
4 orange wedges peeled and seeded
Small lettuce leaves 4 and tender
4 black olives stuffed
4 whole capers


How to Prepare:

Cut the avocados into cubes, mix the mayonnaise salami, Book
Make individual serving plates, lined with two lettuce leaves, place

the chunks of avocado put up already seasoned with mayonnaise and put up four large black olives, pitted or stuffed with pickles or capers, some cherry tomatoes, orange segments around without the skins, s / seeds

Stuffed olives

1 cup green or black olives, graúdas, pitted

Ingredients Filling of Olives:

1 tin of anchovies, anchovies or without salt
Pickles: carrots, cucumber, cauliflower, chopped into small pieces
Red chili without spices,
pepperoni

How to Prepare Olives

Remove the olive pits with gin
Place the filling in each olive selected, that is, an ingredient of
aforementioned
If you want you can spray with olive oil and sprinkle oregano

PRATO DE ENTRADA - ABACATE RECHEADOS

 Abacates Recheados

(Entrada)

 

Ingredientes:

 

2 abacates médios maduros, porem não moles

1 xícara de maionese temperada

8 folhas de alface grande

16 azeitonas recheadas

16  alcaparras    

1 lata de atum, tirar o óleo ou

1 xícara de chá de salaminho cortado em rodelas ou presunto

2 tomates meio maduro, cortado em rodelas

1 cebola grande cortada em rodelas, temperada, com sal, óleo e limão

1 xícara de nozes cortadas grosseiramente

 

Outras opções:

 

Camarão cozido,  galinha, peru,  peixe, assados  ou  atum em lata sem o óleo

 

Outros Ingredientes para cada pratinho:

 

4 tomates cerejas inteiros sem temperos

4 gomos de laranja sem pele e sem sementes

4 folhas de alface pequenas, bem tenras

4 azeitonas pretas recheadas

4 alcaparras inteiras

Modo de Preparar:

Corte os abacates em cubos, misture o salaminho a maionese, Reserve.

Faça pratinhos individuais, forrados com duas folhas de alface, coloque os pedaços de abacate pôr cima já temperado com a maionese e pôr cima quatro azeitonas pretas grandes, sem os caroços,  ou recheadas com picles, ou com alcaparras, alguns tomates cerejas, em volta gomos de laranja sem as peles, s/ sementes

Azeitonas Recheadas 

1 xícara de azeitonas verdes ou pretas,  graúdas, sem os caroços

 

Ingredientes do Recheio das Azeitonas:

1 lata de anchovas, ou aliche sem o sal

Picles : cenoura, pepino, couve-flor, picado em pequenos pedaços

Pimentão vermelho  sem tempero,

Salaminho

Modo de Preparar as Azeitonas

 
Retire os caroços das azeitonas com o descaroçador

Coloque em cada azeitona o recheio escolhido, isto é, um ingrediente dos citados acima.

Se quiser pode molhar com azeite  e salpicar orégano

 

 

Cod Antoinette (08-10 servings)

Cod Antoinette(08-10 servings)

  

Ingredients:
1 pound of shredded cod½ pound of cooked chickpeas, if you can leave the skin½ pound of cooked potatoes, diced or ball½ pound of canned mushrooms, drained½ pound of frozen peas6 boiled eggs for 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 extra virgin olive oil½ cup wine vinegar1 teaspoon (tsp) salt (salt sparingly)Decoration:12 black olives pitted cut in half1 deep dish of cherry tomatoes2 heads of lettuce washed, dried with paper towels
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 outTakes the water to cook the potatoes cod.Cook the eggs for 8 'minutes drain, leaving ice water for 5' to 10 'minutos.para the shell quick release.Cut 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.
 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 the stone overturned (upside down).Spread on tray of dishes to mix the bowl.Over cherry tomatoes and capers, and black olives picadas.OuThe last two ingredients can be divided into two parts put half the cod and the other 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.