Tracking Eggplant - 2 Options

Tracking Eggplant - 2 Options


Parsnip puree

ingredients:

1 pound of cooked cassava and squeezed past or the processor.
2 spoons (soup) of butter or margarine
1 spoon (soup) shallow salt
1 cup (tea) of boiled milk and cold
1 box of cream, serum-free or tin

How to Prepare:

Put in a pan the first 3 ingredients, lead to fire, gradually adding the milk to make the point.

If putting cream, remove from heat let the puree, tepefy
and then add the cream slowly
Return pan to low heat, stirring constantly until warm.
 
Cottage cheese Ricotta

ingredients:

½ liter of boiled cow's milk
200 grs. margarine cut into small pieces
1 fresh ricotta 400-500 grs. diced
1 spoon (soup) shallow salt
1 box of cream (optional)

How to Prepare:

Lead to fire a medium saucepan, 1 cup of boiled milk, add the butter, let it dissolve, do the same with the ricotta, add the salt, add the remaining hot milk slowly to get a homogeneous cream is not too soft or hard.

After well dissolved, hitting everything in a blender.
Lastly cream.

Take the refrigerator in small pots, or Tuperware with lid, until set. Always keep in the refrigerator.

NOTE:
The curd above serves as the basis for making pates, split into several pots.
Place an ingredient in each pot different from each other, that is, (flavor).
1 crushed olives
2 crushed green olives
3 (onion, parsley and anchovies) all together
4 minced ham
5 canned tomatoes, dried tomatoes
6 capers
7 eggplants cooked mashed seasoned with onion, parsley oregano
8 without the skin minced pepper, spicy and so on.
Make a pate flavor on your taste.
The numbering above is the name of each ingrediente.