Gnocchi Economic-Mass Joker
ingredients:
750 ml of water and large glasses 3
750 grs. flour
150 grs. margarine
1 cup milk
1 spoon (soup) of shallow salt or to taste
2 spoons (soup) full of margarine
2 large whole eggs
How to Prepare:
Bring the water to the fire with milk and margarine when it boils, add the flour all at once.
Simmer stirring constantly with a wooden spoon or silicone to hold the pot, a ball is cooked whole.
Remove from the heat and add the remaining two tablespoons of margarine and eggs one at a time.
Return to heat and cook until eggs.
After pouring the cooked pasta on the table floured.
With a spatula without cable, stir the dough is uniform, and do not burn your hands, work over a floured table.
Wrap fine doing rolls, cut the gnocchi the size of a centimeter
Put to cook in a large pot with enough water and a tablespoon of oil, when the rise gnocchi are cooked, leave a few minutes to make sure it is cooked
To freeze:
When taking gnocchi cauldron, already cooked, drain and let cool well.
Play then ice water to stop cooking,
(thermal shock).
Grease a oil, toss the gnocchi and sprinkle well not stick to each other, cover with foil or plastic wrap.
Lead to the freezer until frozen.
Once frozen, store in transparent bags.
To defrost, throw hot water or heat in the microwave
Note:
The mass of the cooked gnocchi, serves to rissoles, drumsticks,
cheese dumplings etc..
segunda-feira, 29 de julho de 2013
Ricotta Gnocchi
Ricotta Gnocchi
Ingredients
500 grs. fresh ricotta mashed100 grs. butter50 grs. of cream without serum1 cup (tea) grated Parmesan cheese1 cup (tea) of steamed spinach and squeezed2 large egg yolks8-10 tablespoons (soup) of wheat flour
How to Prepare:
Wash the spinach, squeeze well, then dry with paper towel.
Place it in a saucepan, bring the fire until wilted, put three to five minutes, no more than that.
Then squeeze the spinach well, squeezing well in hand, until it sequinho, well cut kid.
Can replace the spinach put parsley in the same proportion
If using spinach, eat fast, because it oxidizes
How to Prepare the Dough:
Knead the ricotta with a fork, add the spinach and dry, stir to get a homogeneous mass.
Add butter, sour cream, egg yolks, grated Parmesan cheese, and put last the flour gradually and slowly to give point to curl.If the dough is soft add more grated cheese.Do not put flour which toughens the dough.
The dough should be very stiff, giving to roll with hands.
If you want you can curl up on the table, being careful not to put too much flour.
Cut the gnocchi not too small an inch, and the thickness of your thumb.
Put a pot on fire with plenty of water with a tablespoon of oil, boil.
When boiling, place three or four gnocchi to test the texture, make sure it is tight, or too soft.
If it is too hard, chop them all, and add a little cream if they get mushy and break is because the spinach was not tightly squeezed.In case of emergency put more flour and a little grated cheese.Cook the gnocchi in boiling water with a tablespoon of oil as you would pasta.Once you go up to the surface, leaving cooking put another three to five minutes.
Pass the gnocchi to colander.
With the help of a slotted spoon, remove the gnocchi from the pot very carefully not to deform and become quite dented.The above recipe, made with due care, the gnocchi are perfect and beautiful
Observation
You can use the same dough to make inhocão
Inhocão:
Using the same mass as ricotta gnocchi
Open the mass of I gnocchi, a napkin on floured thickness of one centimeterPlace a layer of sliced ham and put up a layer of sliced mozzarella.Roll like jelly roll. Tie the ends of the napkin with cotton string wholesalePut Inhocão to cook a large pot with enough water.If you want to make two small Inhocão.Cooking separated one at a timeOnce cooked move to an ovenproof dish and put back up put tomato sauce or white sauce, add mushrooms put up before servingDo not forget to put up enough sprinkle grated Parmesan cheese
Bechamel Sauce
½ liter of cow's milk3 tablespoons flour shallow2 tablespoons of butter and filled
Other Ingredients
150 grs. of cream with the serum350 grs. mushrooms cooked or canned sliced150 grs. ground ham or cooked chicken and ground150 grs. of grated mozzarella on thin thick100 grs. grated Parmesan cheese1 pinch of grated ginger1 pinch of grated nutmeg
How to prepare:
Melt the butter, add the flour, stir well to avoid lumps, then add the hot milk, leave the fire until it thickens
If you want can roast a little flour in a pan, do not let dark.
When making white sauce, if you do not have much practice combine flour, out of the fire.
Can replace half the milk put cream with the serum
After the sauce ready, or add other ingredients, sour cream, mushrooms, ham, mozzarella, nutmeg and grated ginger.
Before Serving put enough grated Parmesan cheese.
* Formerly wrote now some people use gnocchi Gnocchi which was the name given by the Italians.
Ingredients
500 grs. fresh ricotta mashed100 grs. butter50 grs. of cream without serum1 cup (tea) grated Parmesan cheese1 cup (tea) of steamed spinach and squeezed2 large egg yolks8-10 tablespoons (soup) of wheat flour
How to Prepare:
Wash the spinach, squeeze well, then dry with paper towel.
Place it in a saucepan, bring the fire until wilted, put three to five minutes, no more than that.
Then squeeze the spinach well, squeezing well in hand, until it sequinho, well cut kid.
Can replace the spinach put parsley in the same proportion
If using spinach, eat fast, because it oxidizes
How to Prepare the Dough:
Knead the ricotta with a fork, add the spinach and dry, stir to get a homogeneous mass.
Add butter, sour cream, egg yolks, grated Parmesan cheese, and put last the flour gradually and slowly to give point to curl.If the dough is soft add more grated cheese.Do not put flour which toughens the dough.
The dough should be very stiff, giving to roll with hands.
If you want you can curl up on the table, being careful not to put too much flour.
Cut the gnocchi not too small an inch, and the thickness of your thumb.
Put a pot on fire with plenty of water with a tablespoon of oil, boil.
When boiling, place three or four gnocchi to test the texture, make sure it is tight, or too soft.
If it is too hard, chop them all, and add a little cream if they get mushy and break is because the spinach was not tightly squeezed.In case of emergency put more flour and a little grated cheese.Cook the gnocchi in boiling water with a tablespoon of oil as you would pasta.Once you go up to the surface, leaving cooking put another three to five minutes.
Pass the gnocchi to colander.
With the help of a slotted spoon, remove the gnocchi from the pot very carefully not to deform and become quite dented.The above recipe, made with due care, the gnocchi are perfect and beautiful
Observation
You can use the same dough to make inhocão
Inhocão:
Using the same mass as ricotta gnocchi
Open the mass of I gnocchi, a napkin on floured thickness of one centimeterPlace a layer of sliced ham and put up a layer of sliced mozzarella.Roll like jelly roll. Tie the ends of the napkin with cotton string wholesalePut Inhocão to cook a large pot with enough water.If you want to make two small Inhocão.Cooking separated one at a timeOnce cooked move to an ovenproof dish and put back up put tomato sauce or white sauce, add mushrooms put up before servingDo not forget to put up enough sprinkle grated Parmesan cheese
Bechamel Sauce
½ liter of cow's milk3 tablespoons flour shallow2 tablespoons of butter and filled
Other Ingredients
150 grs. of cream with the serum350 grs. mushrooms cooked or canned sliced150 grs. ground ham or cooked chicken and ground150 grs. of grated mozzarella on thin thick100 grs. grated Parmesan cheese1 pinch of grated ginger1 pinch of grated nutmeg
How to prepare:
Melt the butter, add the flour, stir well to avoid lumps, then add the hot milk, leave the fire until it thickens
If you want can roast a little flour in a pan, do not let dark.
When making white sauce, if you do not have much practice combine flour, out of the fire.
Can replace half the milk put cream with the serum
After the sauce ready, or add other ingredients, sour cream, mushrooms, ham, mozzarella, nutmeg and grated ginger.
Before Serving put enough grated Parmesan cheese.
* Formerly wrote now some people use gnocchi Gnocchi which was the name given by the Italians.
Simple Potato Gnocchi - Option 3.
Simple Potato Gnocchi - Option 3.
Ingredients:
1 pound of potatoes print, in shell cooked and squeezed2 large eggs50 grs. grated Parmesan cheese4 tablespoons of flour, orrequired to give the roll point1 teaspoon (tsp) salt1 tbsp (tablespoons) butter
Tomato Sauce with Meat:
500 grs. of ground beef500 grs. grated onion1 liter of concentrated tomato sauce, homemade or industrial4 tablespoons of corn oil2 tablets of broth1 tablespoon oregano1 teaspoon salt
How to Prepare the Dough:
Wash the potatoes unpeeled to take all the land.Put to cook in shell in a water bath inside the colander, or steamer or cuscuzeira with lid.After the potatoes cooked, remove the peel while hot, pass the potato masher or processor.If you want you can move quickly, each baked potato in water to cool slightly.
Place potatoes squeezed a bowl, add butter salt, eggs, one at a time, the grated cheese and finally the flour slowly, mix well, give up point of curl.Make rolls long and thin, the thickness of a finger.
Cut inhoques 1cm, and sprinkle with flour.Put a pot on fire with 5 liters of cold water, and a spoon (soup) of oil.When pouring the boiling go inhoques gradually lower the heat.Take the test: When the water starts boiling add 3-5 inhoques, leave the fire until they are cooked.Once cooked they climb are floating,Remove and see if it is already in the right spot.If getting soft add more grated cheese and flour equal parts.If you put too much flour the gnocchi is hard.If you get hard add a gem or milk or cream or more potatoes., Until you get the desired point.Once the dough has tested and it worked. Do the same procedure. Recap.When cooked they rise to the surface, cook for more 2'minutos.Once cooked remove the inhoques and go to colander to drain all the water.Then pass the inhoques to a platter, cover with tomato sauce with meat, sprinkle grated cheese on top.
To Serve:
Serve hot accompanied with roasted meat or chicken.Salad greens, watercress with thin slices of red pepper, yellow and purple.
How to Prepare the sauce:
In a large pan fry the meat with the oil, then add the onion and let it wither.Add the broth and tomato sauce concentrate, lastly salt.If you need to place one or more cup of water and simmer until a sauce thick.Before serving sprinkle with enough stem chopped parsley.
II - Option: - Inhocão
With the same mass can make inhocão, stretching the dough, very thin, floured a napkin, put the filling and roll like it was jelly roll, tie the ends with string thick cotton.
Put a large pot on the fire with water, when boiling, put the inhocão carefully, let cook for 20'a 30'minutos.Once cooked remove from heat and passes to a cutting board, remove the napkin and go for a platter of dishes or stainless.Cover with enough tomato sauce with meat, sprinkle grated Parmesan cheese on top, thick down the drain.Bake for 10'a 15'minutos, or until heated well.Serve piping hot.
Filling:
300 grs. sliced mozzarella300 grs. ham sliced very thin
Gnocchi of baking
Ingredients:
1 pound of potatoes boiled and pressed print4 tablespoons (soup) of wheat flour2 tbsp (tablespoons) cornstarch2 spoons (soup) margarine1 spoon (soup) shallow baking powder1 cup (tea) warm milk1 cup (tea) or a saucer of grated cheese
Filling:
250 grs. mozzarella cheese, grated or sliced in thin thick250 grs. ham sliced thin
How to Prepare:
Do the same as above gnocchi, just add the other ingredientsmissing.Grease with butter an ovenproof rectangular 20 X 25 cm, with margarine, sprinkle lightly flour.Extend half the batter into the pan, sprinkle with ham and mozzarella.Place the other half of the dough, flatten well, brush with butter.
Bring the oven to bake 180 º C for 15'ou 20'minutos, or even blush.
Remove from the oven and still warm, toss the tomato sauce with meat, hot, sprinkle grated cheese.
Tips:
You can fill the inhocão with ham and mozzarella, or ground beef or ground chicken cooked with ricotta, ham or ground with ricotta and chopped parsley.
Curiosity:In the old days people used to make potato gnocchi drizzling, and so they wrote (gnocchi).Why they claimed that potatoes had smaller less water, wore little flour and was not hard.Today with so many searches, we have to make a special potato gnocchi, which is the color pink, forgot nome.comercial, you may already have another potato higher; own to inhoques.
Attention:My recipes are written in a very simple way, where anyone can do alone for the first time, that is,walk with their own feet without fear of error.
Ingredients:
1 pound of potatoes print, in shell cooked and squeezed2 large eggs50 grs. grated Parmesan cheese4 tablespoons of flour, orrequired to give the roll point1 teaspoon (tsp) salt1 tbsp (tablespoons) butter
Tomato Sauce with Meat:
500 grs. of ground beef500 grs. grated onion1 liter of concentrated tomato sauce, homemade or industrial4 tablespoons of corn oil2 tablets of broth1 tablespoon oregano1 teaspoon salt
How to Prepare the Dough:
Wash the potatoes unpeeled to take all the land.Put to cook in shell in a water bath inside the colander, or steamer or cuscuzeira with lid.After the potatoes cooked, remove the peel while hot, pass the potato masher or processor.If you want you can move quickly, each baked potato in water to cool slightly.
Place potatoes squeezed a bowl, add butter salt, eggs, one at a time, the grated cheese and finally the flour slowly, mix well, give up point of curl.Make rolls long and thin, the thickness of a finger.
Cut inhoques 1cm, and sprinkle with flour.Put a pot on fire with 5 liters of cold water, and a spoon (soup) of oil.When pouring the boiling go inhoques gradually lower the heat.Take the test: When the water starts boiling add 3-5 inhoques, leave the fire until they are cooked.Once cooked they climb are floating,Remove and see if it is already in the right spot.If getting soft add more grated cheese and flour equal parts.If you put too much flour the gnocchi is hard.If you get hard add a gem or milk or cream or more potatoes., Until you get the desired point.Once the dough has tested and it worked. Do the same procedure. Recap.When cooked they rise to the surface, cook for more 2'minutos.Once cooked remove the inhoques and go to colander to drain all the water.Then pass the inhoques to a platter, cover with tomato sauce with meat, sprinkle grated cheese on top.
To Serve:
Serve hot accompanied with roasted meat or chicken.Salad greens, watercress with thin slices of red pepper, yellow and purple.
How to Prepare the sauce:
In a large pan fry the meat with the oil, then add the onion and let it wither.Add the broth and tomato sauce concentrate, lastly salt.If you need to place one or more cup of water and simmer until a sauce thick.Before serving sprinkle with enough stem chopped parsley.
II - Option: - Inhocão
With the same mass can make inhocão, stretching the dough, very thin, floured a napkin, put the filling and roll like it was jelly roll, tie the ends with string thick cotton.
Put a large pot on the fire with water, when boiling, put the inhocão carefully, let cook for 20'a 30'minutos.Once cooked remove from heat and passes to a cutting board, remove the napkin and go for a platter of dishes or stainless.Cover with enough tomato sauce with meat, sprinkle grated Parmesan cheese on top, thick down the drain.Bake for 10'a 15'minutos, or until heated well.Serve piping hot.
Filling:
300 grs. sliced mozzarella300 grs. ham sliced very thin
Gnocchi of baking
Ingredients:
1 pound of potatoes boiled and pressed print4 tablespoons (soup) of wheat flour2 tbsp (tablespoons) cornstarch2 spoons (soup) margarine1 spoon (soup) shallow baking powder1 cup (tea) warm milk1 cup (tea) or a saucer of grated cheese
Filling:
250 grs. mozzarella cheese, grated or sliced in thin thick250 grs. ham sliced thin
How to Prepare:
Do the same as above gnocchi, just add the other ingredientsmissing.Grease with butter an ovenproof rectangular 20 X 25 cm, with margarine, sprinkle lightly flour.Extend half the batter into the pan, sprinkle with ham and mozzarella.Place the other half of the dough, flatten well, brush with butter.
Bring the oven to bake 180 º C for 15'ou 20'minutos, or even blush.
Remove from the oven and still warm, toss the tomato sauce with meat, hot, sprinkle grated cheese.
Tips:
You can fill the inhocão with ham and mozzarella, or ground beef or ground chicken cooked with ricotta, ham or ground with ricotta and chopped parsley.
Curiosity:In the old days people used to make potato gnocchi drizzling, and so they wrote (gnocchi).Why they claimed that potatoes had smaller less water, wore little flour and was not hard.Today with so many searches, we have to make a special potato gnocchi, which is the color pink, forgot nome.comercial, you may already have another potato higher; own to inhoques.
Attention:My recipes are written in a very simple way, where anyone can do alone for the first time, that is,walk with their own feet without fear of error.
domingo, 28 de julho de 2013
Important Notice:
Important Notice:
Every recipe I have this little star * in front of the title (recipe name), from this date 28/07/13 has been changed and where the change was made, I put a * star on the front to draw attention. Why sometimes the person does not read twice.Revenues written and published in the Baù Nonna Antoinette and baudanonna.blogspot. 3 (three languages):Portuguese,English andItalianAnd also the food and the pictures were made by me.I started this job when I was 9 years together with my Grandma, sometimes it take to change the lack of time.Now I have to take pictures, which at the time had this feature. As I am beginner in photography, sometimes the photos do not come out like I want. People go in front of me, take photos, and other resources. And still do another kind of syrup, fruit and other models.Glad I learned more knowledge.I do it all alone, without guidance from others.No one messes with my work.Make changes in ingredients and utensils.Reason:Each season uses a particular ingredient, sometimes it disappears from the square or changes its style, industrialized products.Another example of meat, fish, crustaceans, birds and others.Example: the lobster and it was with great casting and quite dark meat. Now to buy, is miniature weighs 600 grams.Lobsters great restaurants can only acquire.The price of lobster is 75.00 per kilo (Real Brazil coin).Did you know that ostrich meat is almost equal to beef, the same color?The difference is the price. Ostrich meat price is very high.You know it's beef, not cow?The beef is tender, and the fat is clear and more expensive.The beef is hard and has very strong yellow color of fat, it takes twice as much time for cooking, and so forth.Are you going to pass this information to make the change, it is sometimes very important, or the wrong amount or temperature of the oven, or misspelled the name of the ingredients.I have close to more than ten thousand (10,000 revenue) is absurd! Is not it? They are thrown into notebooks dropping yellowed leaves and sometimes difficult for me to read or cd, or other resources.I started in 1946. I have already given many lectures to various TV channels as Special Guest. Do not know how I was discovered. In the Magazine My Christmas Dinner at the Farm and another report with loin stuffed with apple stuffed with mashed were exhausted reprinted and sold more than a magazine, famous at the time.When I thought about destroying all burning or throwing away, it was already too late to publish a book. I got the idea;I'll make a Blog to pass my experience and secrets of cooking and some curiosity's been a success.Were accessed more than 50 countries.Some never seen talking, I started studying geography for location. There were over 20,000 hits in three (3) languages.Who said my recipes would the wind?No one would be interested.! Here is the answer.The wind for several countries.Thank God for this great grace, promised to my grandmother that I would publish a book, as it was not possible until now. I made a virtual book.Thankfully I have a little knowledge of using the computer!When I have questions, I turn to a teacher computer.Thanks to everyone Antoinette July 28, 2013Note:* When I hear that someone had my prescription, even with small change "He was very happy," and it has been a while. It is a gift from God.If you want, I authorize putting my recipes in full, no need to say my name.Knowing that she (revenue) is disclosed which is important. for me. The whole world will know through other disclose my recipes.Some "Family Secret".
Every recipe I have this little star * in front of the title (recipe name), from this date 28/07/13 has been changed and where the change was made, I put a * star on the front to draw attention. Why sometimes the person does not read twice.Revenues written and published in the Baù Nonna Antoinette and baudanonna.blogspot. 3 (three languages):Portuguese,English andItalianAnd also the food and the pictures were made by me.I started this job when I was 9 years together with my Grandma, sometimes it take to change the lack of time.Now I have to take pictures, which at the time had this feature. As I am beginner in photography, sometimes the photos do not come out like I want. People go in front of me, take photos, and other resources. And still do another kind of syrup, fruit and other models.Glad I learned more knowledge.I do it all alone, without guidance from others.No one messes with my work.Make changes in ingredients and utensils.Reason:Each season uses a particular ingredient, sometimes it disappears from the square or changes its style, industrialized products.Another example of meat, fish, crustaceans, birds and others.Example: the lobster and it was with great casting and quite dark meat. Now to buy, is miniature weighs 600 grams.Lobsters great restaurants can only acquire.The price of lobster is 75.00 per kilo (Real Brazil coin).Did you know that ostrich meat is almost equal to beef, the same color?The difference is the price. Ostrich meat price is very high.You know it's beef, not cow?The beef is tender, and the fat is clear and more expensive.The beef is hard and has very strong yellow color of fat, it takes twice as much time for cooking, and so forth.Are you going to pass this information to make the change, it is sometimes very important, or the wrong amount or temperature of the oven, or misspelled the name of the ingredients.I have close to more than ten thousand (10,000 revenue) is absurd! Is not it? They are thrown into notebooks dropping yellowed leaves and sometimes difficult for me to read or cd, or other resources.I started in 1946. I have already given many lectures to various TV channels as Special Guest. Do not know how I was discovered. In the Magazine My Christmas Dinner at the Farm and another report with loin stuffed with apple stuffed with mashed were exhausted reprinted and sold more than a magazine, famous at the time.When I thought about destroying all burning or throwing away, it was already too late to publish a book. I got the idea;I'll make a Blog to pass my experience and secrets of cooking and some curiosity's been a success.Were accessed more than 50 countries.Some never seen talking, I started studying geography for location. There were over 20,000 hits in three (3) languages.Who said my recipes would the wind?No one would be interested.! Here is the answer.The wind for several countries.Thank God for this great grace, promised to my grandmother that I would publish a book, as it was not possible until now. I made a virtual book.Thankfully I have a little knowledge of using the computer!When I have questions, I turn to a teacher computer.Thanks to everyone Antoinette July 28, 2013Note:* When I hear that someone had my prescription, even with small change "He was very happy," and it has been a while. It is a gift from God.If you want, I authorize putting my recipes in full, no need to say my name.Knowing that she (revenue) is disclosed which is important. for me. The whole world will know through other disclose my recipes.Some "Family Secret".
quinta-feira, 25 de julho de 2013
Plate Special Region (State of Bahia) - Brazil
Plate Special Region (State of Bahia) - Brazil
V t to p at B i n the
Ingredients:
1 pound of cation in pieces can be substituted for boneless fish of your choice.4 tablespoons (soup) of corn oil to fry fish
Other Ingredients:
400 grs. roasted peanuts, skinless ground, or cashews400 grs. cashew nuts roasted and ground, or Brazil nuts400 grs. shrimp smoked ground,200 or 400 grams. raw cod soaked for 12 hours, shreddedIf you do not like shrimp put 400 grams. cod
Sauce:
1 pound of grated onion1 pound ripe tomatoes skinned seeded1 tablespoon (dessert) salt, or2 tablets of fish broth1 tablespoons (soup) of grated ginger2 tablespoons palm oil, if you do not like to use corn oil1 cup (tea) of chopped parsley with stems, add at the end of cooking. Swapped cilantro for parsley.1 lady finger pepper, seeded and without ribs, chopped2 red chillies, seeded and white veins withoutchopped Kid
Other Ingredients:
1 liter of coconut milk½ liter of cow's milk boiled and cold10 small French bread (dipped in milk) then squeezed.
How to Prepare:
Moisten the bread in milk, then beat in blender is a liquid slurry. Reserve in the refrigerator.
Hitting the tomatoes with half cup water in a blender.Then strain through a sieve. Reserve.
Bring a pan to fire with palm oil, when heated add the onion sauté until wilted, add the sieved tomatoes, and chopped peppers, leave the fire for 20'minutos, if you need to add a little water.
Once the tomatoes are cooked add the shrimp smoked crushed, shredded already desalted cod, peanuts, cashews ground, stirring constantly.
When everything is well mixed add the paste of bread, do not stop stirring, leave the fire until you have a thick paste that is very thick.
* Point vatapd is loose when the bottom of the pan. *
How to Prepare the Fish:
Wash thoroughly put the cation in water.
Then season the fish with salt and pepper do not put lemon that begins the process of cooking, let stand for 10'Minutos.Dry the fish with paper towels, then (tarnish) pass in wheat flour.
Fry the fish with hot oil, lower the heat so that it is cooked through.
After that put the fried fish, remove the fat with a paper towel, or cook the fish sauce to taste.
How to Serve:
To serve place a portion of the folder vatapd and over the fish.Use mischievous Long clay or stainlessWith rice with coconut milk.And medium shrimp in shell (without the casings) fried for 3 'to 5' minutes, or until pink.
Note:
Do not forget to put the cod sauce with plenty of cold water, changing several times in the period of 12 hours in the refrigerator, covered with a napkin, that is, when the thickness of cod is fine.
Attention:
The Vatapá is a dish from Bahia (Bahia State - Brazil) made with dried shrimp or smoked ground, however, can substitute chicken or fish.Here in the city of São Paulo palm oil is rarely used because it is a very strong oil.Be careful, if you are not familiar with palm oil to lower the dose or switch to corn oil.Palm oil for those who never used can give violent diarrhea.Therefore, take extra care."I replaced the cilantro for parsley with stems chopped"São Paulo'm not like cilantro. If like place.
V t to p at B i n the
Ingredients:
1 pound of cation in pieces can be substituted for boneless fish of your choice.4 tablespoons (soup) of corn oil to fry fish
Other Ingredients:
400 grs. roasted peanuts, skinless ground, or cashews400 grs. cashew nuts roasted and ground, or Brazil nuts400 grs. shrimp smoked ground,200 or 400 grams. raw cod soaked for 12 hours, shreddedIf you do not like shrimp put 400 grams. cod
Sauce:
1 pound of grated onion1 pound ripe tomatoes skinned seeded1 tablespoon (dessert) salt, or2 tablets of fish broth1 tablespoons (soup) of grated ginger2 tablespoons palm oil, if you do not like to use corn oil1 cup (tea) of chopped parsley with stems, add at the end of cooking. Swapped cilantro for parsley.1 lady finger pepper, seeded and without ribs, chopped2 red chillies, seeded and white veins withoutchopped Kid
Other Ingredients:
1 liter of coconut milk½ liter of cow's milk boiled and cold10 small French bread (dipped in milk) then squeezed.
How to Prepare:
Moisten the bread in milk, then beat in blender is a liquid slurry. Reserve in the refrigerator.
Hitting the tomatoes with half cup water in a blender.Then strain through a sieve. Reserve.
Bring a pan to fire with palm oil, when heated add the onion sauté until wilted, add the sieved tomatoes, and chopped peppers, leave the fire for 20'minutos, if you need to add a little water.
Once the tomatoes are cooked add the shrimp smoked crushed, shredded already desalted cod, peanuts, cashews ground, stirring constantly.
When everything is well mixed add the paste of bread, do not stop stirring, leave the fire until you have a thick paste that is very thick.
* Point vatapd is loose when the bottom of the pan. *
How to Prepare the Fish:
Wash thoroughly put the cation in water.
Then season the fish with salt and pepper do not put lemon that begins the process of cooking, let stand for 10'Minutos.Dry the fish with paper towels, then (tarnish) pass in wheat flour.
Fry the fish with hot oil, lower the heat so that it is cooked through.
After that put the fried fish, remove the fat with a paper towel, or cook the fish sauce to taste.
How to Serve:
To serve place a portion of the folder vatapd and over the fish.Use mischievous Long clay or stainlessWith rice with coconut milk.And medium shrimp in shell (without the casings) fried for 3 'to 5' minutes, or until pink.
Note:
Do not forget to put the cod sauce with plenty of cold water, changing several times in the period of 12 hours in the refrigerator, covered with a napkin, that is, when the thickness of cod is fine.
Attention:
The Vatapá is a dish from Bahia (Bahia State - Brazil) made with dried shrimp or smoked ground, however, can substitute chicken or fish.Here in the city of São Paulo palm oil is rarely used because it is a very strong oil.Be careful, if you are not familiar with palm oil to lower the dose or switch to corn oil.Palm oil for those who never used can give violent diarrhea.Therefore, take extra care."I replaced the cilantro for parsley with stems chopped"São Paulo'm not like cilantro. If like place.
quarta-feira, 24 de julho de 2013
Pork ribs - Quick
Pork ribs - Quick
ingredients:
1 pound of pork ribs (pork) with enough meat cut into pieces of 8 cm.
1 onion and 2 large or very small
1 smoked sausage a span
* A woman span equals approximately 25 cm *
How to Prepare:
Place the pressure cooker the ribs cut into pieces 8-10 centimeters, onion and sausage.
Cover the pan, bring to a boil over high heat.
Lower the heat and the pin.
"Low heat for 30 'to 40' minutes."
When reached 30 'minutes, turn the pan, let it cool, without opening the pot.
If it still feels stiff return pan to heat for 10 'minutes. Do the same procedure.
Warning: The onion is peeled, the sausage without skin is washed.
Note:
1 - Do not add salt.
2 - Do not place the onion water will drop a lot of liquid.
3 - If you put water is getting a soup
4-The meat is cooked when the bone drop.
To Serve:
Place on a platter and round steamed cabbage.
Serve with polenta crumbs or salad and cooked vegetables and spicy, and lettuce with cherry tomatoes.
Revenues from steamed cabbage, polenta and crumbs are on my blogs.
Ask the butcher to cut between each rib bone
ingredients:
1 pound of pork ribs (pork) with enough meat cut into pieces of 8 cm.
1 onion and 2 large or very small
1 smoked sausage a span
* A woman span equals approximately 25 cm *
How to Prepare:
Place the pressure cooker the ribs cut into pieces 8-10 centimeters, onion and sausage.
Cover the pan, bring to a boil over high heat.
Lower the heat and the pin.
"Low heat for 30 'to 40' minutes."
When reached 30 'minutes, turn the pan, let it cool, without opening the pot.
If it still feels stiff return pan to heat for 10 'minutes. Do the same procedure.
Warning: The onion is peeled, the sausage without skin is washed.
Note:
1 - Do not add salt.
2 - Do not place the onion water will drop a lot of liquid.
3 - If you put water is getting a soup
4-The meat is cooked when the bone drop.
To Serve:
Place on a platter and round steamed cabbage.
Serve with polenta crumbs or salad and cooked vegetables and spicy, and lettuce with cherry tomatoes.
Revenues from steamed cabbage, polenta and crumbs are on my blogs.
Ask the butcher to cut between each rib bone
terça-feira, 23 de julho de 2013
Tripe with potatoes and carrots
Tripe with potatoes and carrots
Ingredients:
1 pound of tripe (beef tripe) cortadinha5-inch long (1 X 5)1 cup (tea) of bacon (with more meat than fat) without 3 liters of cold water
Other Ingredients:
10 medium potatoes diced2 medium carrots diced1 cup (tea) of stem with minced parsley and chives to taste50-100 grs. grated cheese
Sauce:
2 stalks celery, no leaves cut into rodelinhas1 leek white part only cut into rodelinhas½ pound ripe tomatoes, heavy without the skins and seeds removed, and 500 ml of tomato sauce or homemade300 ml can substitute for industrial sauce, 3 cans of cold water.2 onions, chopped or grated. the drain thick2 spoons (soup) of oil2 tablets of broth or 1 spoon (soup) spoon of salt.
To get the strong smell of tripe:
Use one (1) glass of 250 ml of rum, or red wine vinegar, the same amount.If you want you can put a little bit more.
How to Prepare:
Wash the tripe (stomach) in tap water, use the colander to facilitate their work.
After a double pass to a bowl, place a glass of rum or vinegar.Leave for an hour or two, in the refrigerator.After becoming the wash.
Place for cooking in a pressure cooker, covered with cold water with ½ cup of vinegar or lemon 20 'or even 40' minutes will depend on the animal.* Vinegar is not to darken the pan inside. *
If the animal is again leads 20 'minutes if old 40' minutes, so do the test.
Cook for 20 'minutes, let cool in the pan without opening. Take the test.
If you have hard return the pan to let a little more, do the same procedure.
After the tripe cooked, drain well and throw warm water on top. If she is cold use cold water.
How to Prepare the sauce with the double:
In a large saucepan place the oil, fry the bacon, add the celery, leeks, then add the onion, tomatoes or sauce, diced potatoes and carrots and drizzle, and tripe cooked and drained, crumbled beef bouillon .
Leave the fire, putting hot water until the tripe and sauce are cooked.Before serving add the chopped parsley and chives.
If you want you can cook the carrots into small pieces in a pressure cooker after boiling count rose 3 'minutes.
Allow to cool in the pan without opening.
Open the cooker put potatoes, bring to the fire until it begins to boil. Turn off the heat it (potato) finishes cooking.As already cooked, add only the end of the recipe.
To Serve:Place in a bowl of clay or stainlessWith white rice and steamed cabbage salad to taste
Note:
The grated cheese is to put the dish before serving.Each one puts what you want. It is optional.If you want a hotter dish add 1 liter of broth mocotó already degreased (is a jelly white), and so the recipe is making my Blogs (Puchero).Please send tell whether or not liked the dish.After I put the fotos.
Ingredients:
1 pound of tripe (beef tripe) cortadinha5-inch long (1 X 5)1 cup (tea) of bacon (with more meat than fat) without 3 liters of cold water
Other Ingredients:
10 medium potatoes diced2 medium carrots diced1 cup (tea) of stem with minced parsley and chives to taste50-100 grs. grated cheese
Sauce:
2 stalks celery, no leaves cut into rodelinhas1 leek white part only cut into rodelinhas½ pound ripe tomatoes, heavy without the skins and seeds removed, and 500 ml of tomato sauce or homemade300 ml can substitute for industrial sauce, 3 cans of cold water.2 onions, chopped or grated. the drain thick2 spoons (soup) of oil2 tablets of broth or 1 spoon (soup) spoon of salt.
To get the strong smell of tripe:
Use one (1) glass of 250 ml of rum, or red wine vinegar, the same amount.If you want you can put a little bit more.
How to Prepare:
Wash the tripe (stomach) in tap water, use the colander to facilitate their work.
After a double pass to a bowl, place a glass of rum or vinegar.Leave for an hour or two, in the refrigerator.After becoming the wash.
Place for cooking in a pressure cooker, covered with cold water with ½ cup of vinegar or lemon 20 'or even 40' minutes will depend on the animal.* Vinegar is not to darken the pan inside. *
If the animal is again leads 20 'minutes if old 40' minutes, so do the test.
Cook for 20 'minutes, let cool in the pan without opening. Take the test.
If you have hard return the pan to let a little more, do the same procedure.
After the tripe cooked, drain well and throw warm water on top. If she is cold use cold water.
How to Prepare the sauce with the double:
In a large saucepan place the oil, fry the bacon, add the celery, leeks, then add the onion, tomatoes or sauce, diced potatoes and carrots and drizzle, and tripe cooked and drained, crumbled beef bouillon .
Leave the fire, putting hot water until the tripe and sauce are cooked.Before serving add the chopped parsley and chives.
If you want you can cook the carrots into small pieces in a pressure cooker after boiling count rose 3 'minutes.
Allow to cool in the pan without opening.
Open the cooker put potatoes, bring to the fire until it begins to boil. Turn off the heat it (potato) finishes cooking.As already cooked, add only the end of the recipe.
To Serve:Place in a bowl of clay or stainlessWith white rice and steamed cabbage salad to taste
Note:
The grated cheese is to put the dish before serving.Each one puts what you want. It is optional.If you want a hotter dish add 1 liter of broth mocotó already degreased (is a jelly white), and so the recipe is making my Blogs (Puchero).Please send tell whether or not liked the dish.After I put the fotos.
segunda-feira, 22 de julho de 2013
Meat ä French Fashion
Meat ä French Fashion
Ingredients:
1 pound of muscle or chuck cut into large cubes, fat½ cup corn oil
Seasonings:
1 large onion, grated4 large garlic cloves, crushed cored2 bay leaves1 sprig of thyme1 bunch of mint½ spoon (soup) salt1 teaspoon (tsp) black pepper or chili finger lady whole, seeded and chopped pepper sauce.1 pinch of grated nutmeg2 cups dry red wine
Other Ingredients:
1 liter of brothChopped 1 leek, white part only thinly sliced1 bunch of parsley and chives tied integers2 stalks celery and shaved thinly sliced1 or 2 carrots, peeled and sliced thick1 tbsp (tablespoons) flour, dissolved in a little water1 teaspoon (tsp) grated ginger into slices or remove before serving1 pinch salt and pepper to taste.
Beverage:300 ml dry red wine of good quality, place only after the cooked meat before serving.
Garnish:
300 grs. of mushrooms Preserved kid,drained and rinsed to remove the preservative300 grs. small potatoes boiled and peeledseasoned with salt and olive oil100 grs. bacon diced fried200 grs. of small onions cooked spiced1 cup (tea) of chopped parsley with stems½ cup (tea) of chopped mint leaves
How to Prepare:
Cut the meat into large cubes, season with salt, pepper, garlic, onion, bay leaf, parsley, ginger, nutmeg, thyme, mint, and wine.
Let the meat marinate with spices and wine for 12 hours.
The next day remove the meat seasoning, fry in hot oil until golden brown.
In a large saucepan, place the braised beef with all the spices of the marinade.
Also add liter of broth, and the remainder of other ingredients.
Leave cooking on low heat for two hours or until reduced one third of the sauce.Remove meat from pan that is soft and tasty. Reserve.Strain the broth, add the remaining wine flour dissolved in water. If you need to put half a teaspoon of butter.
Place the meat with the sauce leave the fire for 5 'to 10' minutes, or until heated well. Serve piping hot.
Serve on a platter clay with fried bacon on top.
Put aside the mushrooms, onions and potatoes cooked allseasoned to taste.Sprinkle over the parsley and chopped mint.
With white rice and broccoli cooked in butter past.Radish salad grated drain thick, or arugula with tomatões.
Ingredients:
1 pound of muscle or chuck cut into large cubes, fat½ cup corn oil
Seasonings:
1 large onion, grated4 large garlic cloves, crushed cored2 bay leaves1 sprig of thyme1 bunch of mint½ spoon (soup) salt1 teaspoon (tsp) black pepper or chili finger lady whole, seeded and chopped pepper sauce.1 pinch of grated nutmeg2 cups dry red wine
Other Ingredients:
1 liter of brothChopped 1 leek, white part only thinly sliced1 bunch of parsley and chives tied integers2 stalks celery and shaved thinly sliced1 or 2 carrots, peeled and sliced thick1 tbsp (tablespoons) flour, dissolved in a little water1 teaspoon (tsp) grated ginger into slices or remove before serving1 pinch salt and pepper to taste.
Beverage:300 ml dry red wine of good quality, place only after the cooked meat before serving.
Garnish:
300 grs. of mushrooms Preserved kid,drained and rinsed to remove the preservative300 grs. small potatoes boiled and peeledseasoned with salt and olive oil100 grs. bacon diced fried200 grs. of small onions cooked spiced1 cup (tea) of chopped parsley with stems½ cup (tea) of chopped mint leaves
How to Prepare:
Cut the meat into large cubes, season with salt, pepper, garlic, onion, bay leaf, parsley, ginger, nutmeg, thyme, mint, and wine.
Let the meat marinate with spices and wine for 12 hours.
The next day remove the meat seasoning, fry in hot oil until golden brown.
In a large saucepan, place the braised beef with all the spices of the marinade.
Also add liter of broth, and the remainder of other ingredients.
Leave cooking on low heat for two hours or until reduced one third of the sauce.Remove meat from pan that is soft and tasty. Reserve.Strain the broth, add the remaining wine flour dissolved in water. If you need to put half a teaspoon of butter.
Place the meat with the sauce leave the fire for 5 'to 10' minutes, or until heated well. Serve piping hot.
Serve on a platter clay with fried bacon on top.
Put aside the mushrooms, onions and potatoes cooked allseasoned to taste.Sprinkle over the parsley and chopped mint.
With white rice and broccoli cooked in butter past.Radish salad grated drain thick, or arugula with tomatões.
domingo, 21 de julho de 2013
Tasty Apple Cake
Tasty Apple Cake
ingredients:
200 grs. thin oat flakes (not serve oatmeal)
1 Full plate of apple with peel without the seeds, cut into 8 bit.
1 cup (tea) of dark raisins, seedless
½ cup of soy oil or corn
4 medium eggs
2 spoons (soup) shallow baking powder
Other Ingredients:
2 medium apples cut into thick slices half (½) inches, seeded and without the stems with bark.
Apples are to put on the bottom of the form.
How to Prepare:
Blend the four eggs and oil until frothy.
Then place the apples and gradually become a hit until it was all crushed.
Add in the spoonfuls of oat flakes fine.
After all well beaten, go to a bowl, add the raisins, mix well. Finally add the baking powder.
Grease with oil a form of hole in the center (ring-shaped).
Load only the apple slices, (one next to each other), sliced, seeded, and place the seed stick a raisin.
Do not use oatmeal that often it is not pure.
It has been mixed with other ingredients.
If you want to make oatmeal, hit rolled oats in a blender in small portions. The texture that you choose.
The cake above takes no flour, no sugar, no milk, he satiety. Oats are rich in fiber and nutrients.
Note:
As promised, I changed the recipe for banana cake with apple made changes.
The apple cake was moist and flavorful, the banana cake was dry.
The next banana cake I'll try putting back in the bottom bananas, sliced or thick strips.
If it works I will make changes in revenue.
ingredients:
200 grs. thin oat flakes (not serve oatmeal)
1 Full plate of apple with peel without the seeds, cut into 8 bit.
1 cup (tea) of dark raisins, seedless
½ cup of soy oil or corn
4 medium eggs
2 spoons (soup) shallow baking powder
Other Ingredients:
2 medium apples cut into thick slices half (½) inches, seeded and without the stems with bark.
Apples are to put on the bottom of the form.
How to Prepare:
Blend the four eggs and oil until frothy.
Then place the apples and gradually become a hit until it was all crushed.
Add in the spoonfuls of oat flakes fine.
After all well beaten, go to a bowl, add the raisins, mix well. Finally add the baking powder.
Grease with oil a form of hole in the center (ring-shaped).
Load only the apple slices, (one next to each other), sliced, seeded, and place the seed stick a raisin.
Do not use oatmeal that often it is not pure.
It has been mixed with other ingredients.
If you want to make oatmeal, hit rolled oats in a blender in small portions. The texture that you choose.
The cake above takes no flour, no sugar, no milk, he satiety. Oats are rich in fiber and nutrients.
Note:
As promised, I changed the recipe for banana cake with apple made changes.
The apple cake was moist and flavorful, the banana cake was dry.
The next banana cake I'll try putting back in the bottom bananas, sliced or thick strips.
If it works I will make changes in revenue.
Baba Simple Girl - I
Baba Simple Girl - I
ingredientes:
syrup:
300 grs. sugar
150 grs. Cold water
Other Ingredients:
1 glass of 250 ml of coconut milk
6 large egg yolks passed the sieve, then beat well.
How to Prepare the syrup:
In a medium saucepan, place the sugar and water, mix off the heat.
Lead to fire until you have a syrup to the wire.
Do not stir the syrup when the fire açucara.
When the syrup begins to bubble, take a little of the syrup with the aid of a spoon (soup) and throw back into the pot.
If you get a wire on the tip of the spoon is the right spot, the point of wire.
Prepare the way of Baba Girl:
Pass the yolks through a fine sieve, do not shave in or out, just hit the sieve to loosen the skin.
The skin of the egg smell is strong in the sieve.
If you want to save you lose your job, the candy is awful.
Once passed the sieve yolks, beat well, then add the coconut milk, mix well.
Lower the heat, pour the egg yolks with the coconut milk, the hot syrup slowly and slowly until finished.
Stirring constantly with a long-handled spoon, until a thick, that is, until cooked yolks.
Store in refrigerator until ready to serve
Serve in bowls with high foot.
Note:
The girl used to drool filling cakes, sponge cake, pies and sweets.
Now fad turned on using wafer Confectionery:
Make a cupcake the size of the host.
Place a wafer on top and one underneath the slime girl is filling sweetie.
Able to do with other fillings using the wafer.
ingredientes:
syrup:
300 grs. sugar
150 grs. Cold water
Other Ingredients:
1 glass of 250 ml of coconut milk
6 large egg yolks passed the sieve, then beat well.
How to Prepare the syrup:
In a medium saucepan, place the sugar and water, mix off the heat.
Lead to fire until you have a syrup to the wire.
Do not stir the syrup when the fire açucara.
When the syrup begins to bubble, take a little of the syrup with the aid of a spoon (soup) and throw back into the pot.
If you get a wire on the tip of the spoon is the right spot, the point of wire.
Prepare the way of Baba Girl:
Pass the yolks through a fine sieve, do not shave in or out, just hit the sieve to loosen the skin.
The skin of the egg smell is strong in the sieve.
If you want to save you lose your job, the candy is awful.
Once passed the sieve yolks, beat well, then add the coconut milk, mix well.
Lower the heat, pour the egg yolks with the coconut milk, the hot syrup slowly and slowly until finished.
Stirring constantly with a long-handled spoon, until a thick, that is, until cooked yolks.
Store in refrigerator until ready to serve
Serve in bowls with high foot.
Note:
The girl used to drool filling cakes, sponge cake, pies and sweets.
Now fad turned on using wafer Confectionery:
Make a cupcake the size of the host.
Place a wafer on top and one underneath the slime girl is filling sweetie.
Able to do with other fillings using the wafer.
sábado, 20 de julho de 2013
Baba Girl II
Baba Girl II
ingredients:
12 large egg yolks passed the sieve
1 coconut milk glass
syrup:
500 grs. caster sugar
3 cups of cold water
How to Prepare:
Mix the sugar and water, bring to the fire until you have a thick syrup and point wire.
Do not stir the syrup while on fire.
To test thread point, take a little of the syrup with the aid of a spoon (soup), throw into the pot, is a wire on the tip of the spoon.
Pour the beaten egg yolks in hot syrup very slowly, stirring constantly, then pour in the coconut milk in the same way that buds, ie very slowly.
After mixing lead to fire up giving sweet spot soft.
Sweet is right dense (bond) never liquid.
Can serve in bowls standing tall.
Serves as a filling for cake, or candy. Pies, crepes and more.
ingredients:
12 large egg yolks passed the sieve
1 coconut milk glass
syrup:
500 grs. caster sugar
3 cups of cold water
How to Prepare:
Mix the sugar and water, bring to the fire until you have a thick syrup and point wire.
Do not stir the syrup while on fire.
To test thread point, take a little of the syrup with the aid of a spoon (soup), throw into the pot, is a wire on the tip of the spoon.
Pour the beaten egg yolks in hot syrup very slowly, stirring constantly, then pour in the coconut milk in the same way that buds, ie very slowly.
After mixing lead to fire up giving sweet spot soft.
Sweet is right dense (bond) never liquid.
Can serve in bowls standing tall.
Serves as a filling for cake, or candy. Pies, crepes and more.
Appetizer - Aphrodisiac - I, II, III, Iv , opções
Appetizer - Aphrodisiac
Ingredients:
6-8 fresh bull testes.Store in refrigerator until ready to prepareEnough water to cover the testicles two fingers above them.
How to Prepare:Wash and cut the tip where it is tied, remove the twine.Do not pierce, it is stewed.Put to cook testicles covered with water in a saucepan and common high by 30 'to 40' minutes.* You can not cook in the pressure cooker that loose too much foam. *Once the water has boiled, if you can lower the fire, it will take longer to cook.If the ox is new kitchen faster, if the animal is old takes longer.Once cooked drain well, pour over ice waterto stop the cooking. (Thermal shock).Remove the thick skin, cut into thin slices.Season with salt, vinegar and pepper.
II - Option -Make Milanese:
Ingredients:1 bowl of flour1 plate of breadcrumbs (breadcrumbs)3 to 4 large eggs beatenHow to Prepare:Cut the testicles at length in strips not too thin.Pass the flour, the beaten egg, then in breadcrumbs (stale hard bread flour, crushed)"There is manioc flour, which is a tuber."Knock off excess breadcrumbs.Fry with enough oil in the pan over high, not the pan.
III - Option:With sauce Vinaigrette:Ingredients: \1 bowl of salsa with chopped cale1 bowl of chopped onion, washed in the sieve with water.1 cup (tea) of chives cut into rodelinhas1 cup (tea) of extra virgin olive oil1 cup balsamic vinegar or lemon juice look abaixo4 4 ripe tomatoes peeled and seeded, chopped into cubes.4 stalks of celery, cleaned, cut into strips 10 inches then cut thinly, or rodelinhas thinnest possible.If you want you can replace with a head of fennel (fennel), do likewise.1 lady finger pepper seeded and chopped without the ribs and drizzle, or 1 tablespoon chili sauce or pepper if you like.1 tablespoon (coffee) chopped fresh ginger.3 tablespoons (soup) of lemon juice or vinegar to taste1 spoon (soup) shallow salt.Place all ingredients in a bowl, season, mix well, leave in the fridge until serving time.
IV - Option:
After testicles cooked without the skin thick, season with salt, olive oil, mustard, ketchup or vinegar.
Note:Serve cold with little fork for appetizer.
Ingredients:
6-8 fresh bull testes.Store in refrigerator until ready to prepareEnough water to cover the testicles two fingers above them.
How to Prepare:Wash and cut the tip where it is tied, remove the twine.Do not pierce, it is stewed.Put to cook testicles covered with water in a saucepan and common high by 30 'to 40' minutes.* You can not cook in the pressure cooker that loose too much foam. *Once the water has boiled, if you can lower the fire, it will take longer to cook.If the ox is new kitchen faster, if the animal is old takes longer.Once cooked drain well, pour over ice waterto stop the cooking. (Thermal shock).Remove the thick skin, cut into thin slices.Season with salt, vinegar and pepper.
II - Option -Make Milanese:
Ingredients:1 bowl of flour1 plate of breadcrumbs (breadcrumbs)3 to 4 large eggs beatenHow to Prepare:Cut the testicles at length in strips not too thin.Pass the flour, the beaten egg, then in breadcrumbs (stale hard bread flour, crushed)"There is manioc flour, which is a tuber."Knock off excess breadcrumbs.Fry with enough oil in the pan over high, not the pan.
III - Option:With sauce Vinaigrette:Ingredients: \1 bowl of salsa with chopped cale1 bowl of chopped onion, washed in the sieve with water.1 cup (tea) of chives cut into rodelinhas1 cup (tea) of extra virgin olive oil1 cup balsamic vinegar or lemon juice look abaixo4 4 ripe tomatoes peeled and seeded, chopped into cubes.4 stalks of celery, cleaned, cut into strips 10 inches then cut thinly, or rodelinhas thinnest possible.If you want you can replace with a head of fennel (fennel), do likewise.1 lady finger pepper seeded and chopped without the ribs and drizzle, or 1 tablespoon chili sauce or pepper if you like.1 tablespoon (coffee) chopped fresh ginger.3 tablespoons (soup) of lemon juice or vinegar to taste1 spoon (soup) shallow salt.Place all ingredients in a bowl, season, mix well, leave in the fridge until serving time.
IV - Option:
After testicles cooked without the skin thick, season with salt, olive oil, mustard, ketchup or vinegar.
Note:Serve cold with little fork for appetizer.
quinta-feira, 18 de julho de 2013
Semolina Cake
Semolina Cake
ingredients:
2 kilo of semolina flour
800 grs. sugar
100 grs. butter
2 liters of milk
1 tablespoon (coffee) shallow baking soda
Takes no yeast or chemical, only bicarbonate is enough.
coverage:
Whole almonds without the thick shell can substitute cashews or pistachios.
Syrup and thin:
2 liters of cold water
500 grs. sugar
Mix sugar with water, bring to the fire until it forms a light syrup, not stir the syrup while on fire.
How to Prepare the Dough:
Place in a bowl the semolina, sugar, butter and baking soda, mix
well, then go pouring cold milk to slightly up. the batter is thoroughly mixed, ie homogeneous.
Grease a baking dish with butter and sprinkle flour, pour the batter, spread it well.
Then raises the form, hit multiple times on the table, so that the dough is well fitting in the pan.
Then cut slightly over, making the frames Candy size you want.
Generally this candy is great, 4 inches square.
In each candy stick a whole almond or pistachio, over
So who took the cake from the oven and still hot, pour the hot syrup all over to fill the form completely, almost overflowing.
Stop overnight at rest in a cool, well capped.
ingredients:
2 kilo of semolina flour
800 grs. sugar
100 grs. butter
2 liters of milk
1 tablespoon (coffee) shallow baking soda
Takes no yeast or chemical, only bicarbonate is enough.
coverage:
Whole almonds without the thick shell can substitute cashews or pistachios.
Syrup and thin:
2 liters of cold water
500 grs. sugar
Mix sugar with water, bring to the fire until it forms a light syrup, not stir the syrup while on fire.
How to Prepare the Dough:
Place in a bowl the semolina, sugar, butter and baking soda, mix
well, then go pouring cold milk to slightly up. the batter is thoroughly mixed, ie homogeneous.
Grease a baking dish with butter and sprinkle flour, pour the batter, spread it well.
Then raises the form, hit multiple times on the table, so that the dough is well fitting in the pan.
Then cut slightly over, making the frames Candy size you want.
Generally this candy is great, 4 inches square.
In each candy stick a whole almond or pistachio, over
So who took the cake from the oven and still hot, pour the hot syrup all over to fill the form completely, almost overflowing.
Stop overnight at rest in a cool, well capped.
Medallions with Roast Vitor
Medallions with Roast Vitor
ingredients:
1 pound of lean ground beef
Other Ingredients:
2 whole eggs
1 large onion, chopped
1 spoon (soup) shallow salt
2 tablespoons (parsley with stems chopped
1 tbsp (tablespoons) chopped mint
1 spoon (soup) of hot pepper sauce or to taste
1 teaspoon (tsp grated ginger
1 pinch of nutmeg powder
complement:
6 whole raw egg yolks
100 grs. whole capers
100 grs. Green olives whole pitted
12 strips of onion
1 glass of palm cut into slices
How to Prepare:
In a bowl put the meat chopped onion, salt pepper chopped herbs, nutmeg to ginger mix well.
Allow to stand for a hora.Segue
Divide the meat into 6 portions, make a ball each, flatten, giving the round shape of a medallion.
Make a small hole in their center medallion place a gem.
Interlace two handles on each onion.
Place the medallions in a baking dish greased with butter.
Bake on low heat 160 ° C for 20 'minutes, or until the yolks are cooked.
Serve on a platter with capers and clay large pitted green olives.
Accompanies plain rice or vegetables:
(carrots, green beans or peas, red peppers) and also
Grated zucchini braised see in Blogs (serve separately).
Serve the salad Separately:
Salad of watercress, arugula, endive, chicory, lettuce
or looseleaf lettuce tomato and grated carrot on top.
ingredients:
1 pound of lean ground beef
Other Ingredients:
2 whole eggs
1 large onion, chopped
1 spoon (soup) shallow salt
2 tablespoons (parsley with stems chopped
1 tbsp (tablespoons) chopped mint
1 spoon (soup) of hot pepper sauce or to taste
1 teaspoon (tsp grated ginger
1 pinch of nutmeg powder
complement:
6 whole raw egg yolks
100 grs. whole capers
100 grs. Green olives whole pitted
12 strips of onion
1 glass of palm cut into slices
How to Prepare:
In a bowl put the meat chopped onion, salt pepper chopped herbs, nutmeg to ginger mix well.
Allow to stand for a hora.Segue
Divide the meat into 6 portions, make a ball each, flatten, giving the round shape of a medallion.
Make a small hole in their center medallion place a gem.
Interlace two handles on each onion.
Place the medallions in a baking dish greased with butter.
Bake on low heat 160 ° C for 20 'minutes, or until the yolks are cooked.
Serve on a platter with capers and clay large pitted green olives.
Accompanies plain rice or vegetables:
(carrots, green beans or peas, red peppers) and also
Grated zucchini braised see in Blogs (serve separately).
Serve the salad Separately:
Salad of watercress, arugula, endive, chicory, lettuce
or looseleaf lettuce tomato and grated carrot on top.
Kafta I, II, III curd +
Kafta I, II, III curd +
Ingredients:
500 grs. ground meat (duck or topside)15 mint leaves1 cup (tea) of grated onion1 tablespoon (coffee) Syrian pepper! teaspoon (tsp) salt, or to taste.
How to Prepare:Mix all ingredients and pass to the processor, until a homogeneous mass.
Place the mixture in a small wooden skewer, pressing well to stay stuck.Take the refrigerator for an hour to get firmer.
Grease a baking dish with fat and place the skewers beside each other.Bake in 180 ° C oven. baked until firm, or your taste.Serve with pita bread.
Kafta - With Curd - II
Ingredients:
300 grs. Cover the steak without fat milled1 cup (tea) of grated onion1 cup (tea) of chopped parsley12 mint leaves, chopped, or to taste3 basil leaves, chopped1 pinch of pepper Syrian2 spoons (soup) of tarrine2 cloves garlic, crushed cored (optional)½ cup oil for frying
Sauce:
Ingredients:
3 cups fresh curd 750 ml1 tablespoon cornstarch2 teaspoons (tsp) of raw rice (raw is the same)Mint or basil to tastesalt to taste1 egg white
Other Ingredients:
50 grs. snoubar or cashews20 grs. butter½ package of pita bread1 teaspoon (tsp) paprika1 cup (tea) chopped parsley with stems
Curd:1 liter of cow's milk2 spoons (soup) of lemon juice
How to Prepare the curd:
Boil a liter of milk, when warm, place the broth a lemon, mix well, let curdle, cover with a napkin.The milk temperature is 46 ° C, to put lemon juice.
* If you want you can use yogurt in place of curd see my Blogs how to make yogurt *
How to Prepare the Kafta:
Mix the meat with the onion, parsley, mint, majericão the Syrian pepper, crushed garlic and salt, and tarrine.
Model the kafta making small balls andFry quickly in hot oil, remove the fat with paper towel and Book
How to Prepare the sauce:
Blend the curd with cornstarch, egg white, raw rice after hit add salt, and paprika.
Bring the mixture from the blender to the fire, until very thick, put the meat balls have chips inside the curd, cook for five minutes.
How to Serve:
Cut the pita bread into strips, place in oven to toast slightly.Znoubar fry in butter or cashew nuts or Brazil nuts.
To serve, place on a plate slices of bread forming petals. and polka dots with curd in the center of the plate, over the znoubar already fried in butter.
Sprinkle chopped parsley over pretty and fresh mint leavesAround the plate sliced lemon.
Kafta - III
Ingredients:
½ pound of beef (duckling) ground1 large onion, grated and drained1 cup (tea) chopped parsley with stems½ cup chopped chives1 teaspoon (tsp) pepper1 teaspoon (tsp) grated ginger1 pinch of nutmeg1 saucer breadcrumbs (optional)
How to Prepare:
In a bowl mix the ground beef with the onion, parsley, mint, ginger nutmeg, pepper and lastly the breadcrumbs.
Make round steaks and fry in hot oil, orPlace a small wooden skewer to tighten the meat is stuck. Take the refrigerator for an hour or two.
Place the skewers in a rectangular greased with oil. or lard. Preheated oven 180 ° C. until the meat is cooked to your liking.
* If you do not take the form kafta breadcrumbs. *
Ingredients:
500 grs. ground meat (duck or topside)15 mint leaves1 cup (tea) of grated onion1 tablespoon (coffee) Syrian pepper! teaspoon (tsp) salt, or to taste.
How to Prepare:Mix all ingredients and pass to the processor, until a homogeneous mass.
Place the mixture in a small wooden skewer, pressing well to stay stuck.Take the refrigerator for an hour to get firmer.
Grease a baking dish with fat and place the skewers beside each other.Bake in 180 ° C oven. baked until firm, or your taste.Serve with pita bread.
Kafta - With Curd - II
Ingredients:
300 grs. Cover the steak without fat milled1 cup (tea) of grated onion1 cup (tea) of chopped parsley12 mint leaves, chopped, or to taste3 basil leaves, chopped1 pinch of pepper Syrian2 spoons (soup) of tarrine2 cloves garlic, crushed cored (optional)½ cup oil for frying
Sauce:
Ingredients:
3 cups fresh curd 750 ml1 tablespoon cornstarch2 teaspoons (tsp) of raw rice (raw is the same)Mint or basil to tastesalt to taste1 egg white
Other Ingredients:
50 grs. snoubar or cashews20 grs. butter½ package of pita bread1 teaspoon (tsp) paprika1 cup (tea) chopped parsley with stems
Curd:1 liter of cow's milk2 spoons (soup) of lemon juice
How to Prepare the curd:
Boil a liter of milk, when warm, place the broth a lemon, mix well, let curdle, cover with a napkin.The milk temperature is 46 ° C, to put lemon juice.
* If you want you can use yogurt in place of curd see my Blogs how to make yogurt *
How to Prepare the Kafta:
Mix the meat with the onion, parsley, mint, majericão the Syrian pepper, crushed garlic and salt, and tarrine.
Model the kafta making small balls andFry quickly in hot oil, remove the fat with paper towel and Book
How to Prepare the sauce:
Blend the curd with cornstarch, egg white, raw rice after hit add salt, and paprika.
Bring the mixture from the blender to the fire, until very thick, put the meat balls have chips inside the curd, cook for five minutes.
How to Serve:
Cut the pita bread into strips, place in oven to toast slightly.Znoubar fry in butter or cashew nuts or Brazil nuts.
To serve, place on a plate slices of bread forming petals. and polka dots with curd in the center of the plate, over the znoubar already fried in butter.
Sprinkle chopped parsley over pretty and fresh mint leavesAround the plate sliced lemon.
Kafta - III
Ingredients:
½ pound of beef (duckling) ground1 large onion, grated and drained1 cup (tea) chopped parsley with stems½ cup chopped chives1 teaspoon (tsp) pepper1 teaspoon (tsp) grated ginger1 pinch of nutmeg1 saucer breadcrumbs (optional)
How to Prepare:
In a bowl mix the ground beef with the onion, parsley, mint, ginger nutmeg, pepper and lastly the breadcrumbs.
Make round steaks and fry in hot oil, orPlace a small wooden skewer to tighten the meat is stuck. Take the refrigerator for an hour or two.
Place the skewers in a rectangular greased with oil. or lard. Preheated oven 180 ° C. until the meat is cooked to your liking.
* If you do not take the form kafta breadcrumbs. *
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