Mussaka - (Greek Dish)
Ingredients:
500-800 grams. duckling or topside ground twice½ cup corn oil for frying meat
Sauce:
1 liter of tomato sauce made in house, or1 can of sauce concentrate, diluted with1 liter of hot water, place Gradually3 cups (tea) of grated onion1 cup (tea) of clean celery sliced thin2 leeks, sliced thin pores, white part only2 tablets of broth or 1 teaspoon (tsp) of salt.2 spoons (soup) of corn oil or sunflower oil to fry sauce ingredients
Other Ingredients Sauce:
1 bunch of cinnamon stick or ½ teaspoon (tsp) ground cinnamon2 twigs of basil (put only 10 minutes before the end of the sauce).1 spoon (soup) of sugar, or one medium carrot whole.
Herbs and Spices:
1 teaspoon (tsp) oregano (optional)1 teaspoon (tsp) grated ginger or to taste2 branches of fresh mint 1 or 2 bay leavesThe herbs put a little before finishing the cooking sauce.
Other Ingredients:
8 medium eggplants cut in length by 1 cm slicesInglês 8 medium potatoes cut into 1 cm slices, cooked300 grs. Sliced or grated mozzarella in thin thick½ liter of white sauce, or to taste1 cup (tea) of chopped black olives (optional)2 tbsp (tablespoons) chopped capers.
Traditional Cream Sauce
2 tablespoons butter7 tablespoons (soup) of wheat flourl liter of cow's milkl can of cream without serum (optional) or curd.
Curiosity:
"Approximate ratio: for every 20 grams. 200 grams of butter is. Flour"
How to Prepare white sauce:
Bring the fire to melt the butter, then add the flour until golden, add the cold milk slowly if you have not the practice out of the fire. Return to heat and cook until the flour.Turn off the heat and add the cream without serum.
How to Prepare the tomato sauce with meat:
In a large saucepan, fry the meat with half a cup of oil. Book.In another pan fry the onion, then add celery, garlicpore, the bouillon crumbled or salt and cinnamon and tomato sauce and water.Then Join the ingredients in a large saucepan of two pans,leave cooking for at least 1 hour, until a thick sauce (thick).When you finish to miss 10 minutes of cooking the sauce, add the basil, branch gardener, 2 bay leaves, add the capers, olives, oregano, grated ginger. Before disconnecting the fire take the herbs, and bay leaves.
Mounting Plate:
Use an ovenproof rectangular big and tall:
First layer: tomato sauce with meatSecond pre cooked potato, already with saltThird grilled eggplant or fried or breaded with wheat flourWednesday mozzarella cheeseFifth tomato sauce and so forth until the finish layer.The Latter is white sauce, mozzarella overBring the 180 ° C oven for 20 to 30 minutes
quarta-feira, 28 de agosto de 2013
terça-feira, 27 de agosto de 2013
Custard White With Black Plums
Custard White With Black Plums
ingredients:
1 liter of cow's milk
1 can sweetened condensed milk
250 ml of coconut milk glass
5 tablespoons (soup) and full of cornstarch
8 tablespoons (soup) of sugar
1 cup (tea) freshly grated coconut
For Syrup Custard White:
250 grs. of prunes in syrup, pitted
1 cup (tea) of sugar
1 cup (tea) of warm water
How to Prepare:
Hitting the blender cow's milk with condensed milk, coconut milk, cornstarch, grated coconut and sugar.
After all ingredients in blender smoothies and mixed well, lead to white fire, stirring constantly until thickened.
Pour a form fluted cone in the center, wet with water.
Take the refrigerator to put 4 hours
How to Prepare the syrup:
Bring a pan to fire with the sugar until yellow, add water, let thicken slightly, without moving to not take the shine.
Be careful not to let the sugar burn too many bitter syrup.
Once the syrup has cooled, add the plums pitted.
Place a large plate Custard white glass, pour the syrup put up scatter the prunes around and in the center of the custard.
Option II - Wine Syrup
ingredients:
1 cup sweet red wine
4 tablespoons (soup) of sugar
1 ½ cup of water
How to Prepare:
Combine all ingredients, bring to the boil, to the point of thick syrup, let cool.
Cover with syrup watering pudding or custard, or cream.
ingredients:
1 liter of cow's milk
1 can sweetened condensed milk
250 ml of coconut milk glass
5 tablespoons (soup) and full of cornstarch
8 tablespoons (soup) of sugar
1 cup (tea) freshly grated coconut
For Syrup Custard White:
250 grs. of prunes in syrup, pitted
1 cup (tea) of sugar
1 cup (tea) of warm water
How to Prepare:
Hitting the blender cow's milk with condensed milk, coconut milk, cornstarch, grated coconut and sugar.
After all ingredients in blender smoothies and mixed well, lead to white fire, stirring constantly until thickened.
Pour a form fluted cone in the center, wet with water.
Take the refrigerator to put 4 hours
How to Prepare the syrup:
Bring a pan to fire with the sugar until yellow, add water, let thicken slightly, without moving to not take the shine.
Be careful not to let the sugar burn too many bitter syrup.
Once the syrup has cooled, add the plums pitted.
Place a large plate Custard white glass, pour the syrup put up scatter the prunes around and in the center of the custard.
Option II - Wine Syrup
ingredients:
1 cup sweet red wine
4 tablespoons (soup) of sugar
1 ½ cup of water
How to Prepare:
Combine all ingredients, bring to the boil, to the point of thick syrup, let cool.
Cover with syrup watering pudding or custard, or cream.
Swiss roll cake
Swiss roll cake
Swiss roll cake is a stuffed and rolled.
Line a round or square with roulade.
No need to grease the pan.
Line the bottom and sides with slices of Swiss roll.
Swiss roll over a layer of blancmange.
See my blogs.
After spreading cherry in syrup drained (chopped) (optional)
The second layer is also blancmange, sprinkle with 3-5 tablespoons (soup) of chocolate powder, a layer is to stay dark.
Sprinkle chopped dried fruit:
Prunes, raisins, apricots, nuts, cherries, dates, and other.
The last layer is the jelly roll.
No need to grease the pan. If you want you can put parchment paper or aluminum foil.
Take the refrigerator for 4 to 6 hours
To unmold, do not forget the cake roulade is capsized, ie downwards.
Note:
To serve place the jelly roll cake on a china plate, the underside is facing up.
The roulade is stuffed with guava paste, or to taste filling.
suggestion:
You can put the cake roulade in a bowl with a wide mouth and narrow bottom. It is very beautiful.
Can garnish with shaved chocolate, strawberry, mint leaves, do not place any coverage.
The very roulade is already decorated.
Decoration: search combining the filling with the cake decorations.
Swiss roll cake is a stuffed and rolled.
Line a round or square with roulade.
No need to grease the pan.
Line the bottom and sides with slices of Swiss roll.
Swiss roll over a layer of blancmange.
See my blogs.
After spreading cherry in syrup drained (chopped) (optional)
The second layer is also blancmange, sprinkle with 3-5 tablespoons (soup) of chocolate powder, a layer is to stay dark.
Sprinkle chopped dried fruit:
Prunes, raisins, apricots, nuts, cherries, dates, and other.
The last layer is the jelly roll.
No need to grease the pan. If you want you can put parchment paper or aluminum foil.
Take the refrigerator for 4 to 6 hours
To unmold, do not forget the cake roulade is capsized, ie downwards.
Note:
To serve place the jelly roll cake on a china plate, the underside is facing up.
The roulade is stuffed with guava paste, or to taste filling.
suggestion:
You can put the cake roulade in a bowl with a wide mouth and narrow bottom. It is very beautiful.
Can garnish with shaved chocolate, strawberry, mint leaves, do not place any coverage.
The very roulade is already decorated.
Decoration: search combining the filling with the cake decorations.
Bolo de Rocambole
Rocambole é um bolo
recheado e enrolado.
Forrar uma forma redonda ou quadrada com rocambole.
Não precisa untar a forma.
Forrar o fundo e os lados com as rodelas de rocambole.
Por cima do rocambole uma camada de manjar branco.
Veja no meu blogs.
Depois espalhe cereja em calda escorrida (picada) (opcional)
A segunda camada é de também de manjar branco, espalhe por cima 3 a 5 colheres de (sopa) de chocolate em pó, é para ficar uma camada escura.
Espalhe por cima frutas secas picadas:
Ameixas pretas, passas, damasco, nozes cerejas, tâmaras e outras.
A última camada é de rocambole.
Não precisa untar a forma. Se quiser pode colocar papel manteiga, ou papel de alumínio.
Levar a geladeira por 4 a 6 horas
Não precisa untar a forma.
Forrar o fundo e os lados com as rodelas de rocambole.
Por cima do rocambole uma camada de manjar branco.
Veja no meu blogs.
Depois espalhe cereja em calda escorrida (picada) (opcional)
A segunda camada é de também de manjar branco, espalhe por cima 3 a 5 colheres de (sopa) de chocolate em pó, é para ficar uma camada escura.
Espalhe por cima frutas secas picadas:
Ameixas pretas, passas, damasco, nozes cerejas, tâmaras e outras.
A última camada é de rocambole.
Não precisa untar a forma. Se quiser pode colocar papel manteiga, ou papel de alumínio.
Levar a geladeira por 4 a 6 horas
Para desenformar, não esquecer que o bolo de rocambole está emborcado, isto é,
virado para baixo.
Observação:
Para servir coloque o bolo de rocambole em um prato de louça, a parte debaixo fica virada para cima.
O rocambole é recheado com goiabada, ou recheio a gosto.
Sugestão:
Sugestão:
Você pode colocar o bolo de rocambole em uma tigela de boca
larga e com o fundo estreito. Fica muito
bonito.
Pode decorar com raspas de chocolate, morango, folhas de hortelã, Não coloque nenhuma cobertura.
O próprio rocambole já fica decorado.
Decoração : procure combinar o recheio com os enfeites do bolo.
Pode decorar com raspas de chocolate, morango, folhas de hortelã, Não coloque nenhuma cobertura.
O próprio rocambole já fica decorado.
Decoração : procure combinar o recheio com os enfeites do bolo.
roulade
roulade
ingredients:
8 eggs
8 tablespoons (soup) of sugar
8 tablespoons (soup) of wheat flour
How to Prepare:
Whisk the egg whites. Book.
Beat the egg yolks with sugar, add the egg whites and slowly and gradually add the flour slowly, until finished. You can hit the hand or in mixer.
Grease one or two rectangular pans greased with butter and sprinkled with flour.
If you want you can grease the pan and then put parchment paper.
Preheated oven 180 ° C for about 20 'minutes.
To tune the mass pass the rolling pin, that is, after the dough has cooled.
fillings:
I sweet condensed milk with melted chocolate
II Sweet milk chocolate and crushed nuts
III Sweet condensed milk
IV Goiabada melted (as is common)
V + Melted chocolate cream
VI melted chocolate + cream (ganache) + ground hazelnuts
Note:
The fresh milk is cooked in pressure cooker for 25 'minutes, let cool in the pan. Before opening the can take the fridge.
Are 100 grs. of melted chocolate and 50 grams. chopped walnuts grsosseiramente.
Hazelnuts and almonds is the taste.
ingredients:
8 eggs
8 tablespoons (soup) of sugar
8 tablespoons (soup) of wheat flour
How to Prepare:
Whisk the egg whites. Book.
Beat the egg yolks with sugar, add the egg whites and slowly and gradually add the flour slowly, until finished. You can hit the hand or in mixer.
Grease one or two rectangular pans greased with butter and sprinkled with flour.
If you want you can grease the pan and then put parchment paper.
Preheated oven 180 ° C for about 20 'minutes.
To tune the mass pass the rolling pin, that is, after the dough has cooled.
fillings:
I sweet condensed milk with melted chocolate
II Sweet milk chocolate and crushed nuts
III Sweet condensed milk
IV Goiabada melted (as is common)
V + Melted chocolate cream
VI melted chocolate + cream (ganache) + ground hazelnuts
Note:
The fresh milk is cooked in pressure cooker for 25 'minutes, let cool in the pan. Before opening the can take the fridge.
Are 100 grs. of melted chocolate and 50 grams. chopped walnuts grsosseiramente.
Hazelnuts and almonds is the taste.
segunda-feira, 26 de agosto de 2013
Massa Base - Joker
Massa Base - Joker
To croquettes or risoles
ingredients:
3 cups (tea) of wheat flour
1 ½ cup (tea) of cow's milk cold
1 ½ cup (tea) of water
½ package of onion soup or soup cream cheese
150 grs. butter or oil
1 grated onion braised (optional)
2 large egg yolks
1 teaspoon (tsp) salt or
1 tablet of broth
How to Prepare:
In a large saucepan, place the water and butter milk, salt, when boiling add all at once to flour mixed with onion soup, stirring rapidly until you release the bottom of the pan.
The dough is cooked when forming a ball.
Remove from heat and add the egg yolks one at a time with a hot mass equal to the mass of risoles
Several filling:
1 300-500 grs. cod soaked, cooked and shredded or
2 300-500 gsm. fish cooked, chopped, or sardines
3 300-500 grams. chicken cooked with broth, chopped
4 300-500 grs. of chopped ham
5 300-500 grs. plate of cheese cut into cubes
Note:
You can mix the filling in massa.ou
Can do stuff the ball and flatten taste.
Can model as if it were small drumsticks for parties
Pass the egg and then in breadcrumbs
As the same mass can make big chicken drumsticks
To croquettes or risoles
ingredients:
3 cups (tea) of wheat flour
1 ½ cup (tea) of cow's milk cold
1 ½ cup (tea) of water
½ package of onion soup or soup cream cheese
150 grs. butter or oil
1 grated onion braised (optional)
2 large egg yolks
1 teaspoon (tsp) salt or
1 tablet of broth
How to Prepare:
In a large saucepan, place the water and butter milk, salt, when boiling add all at once to flour mixed with onion soup, stirring rapidly until you release the bottom of the pan.
The dough is cooked when forming a ball.
Remove from heat and add the egg yolks one at a time with a hot mass equal to the mass of risoles
Several filling:
1 300-500 grs. cod soaked, cooked and shredded or
2 300-500 gsm. fish cooked, chopped, or sardines
3 300-500 grams. chicken cooked with broth, chopped
4 300-500 grs. of chopped ham
5 300-500 grs. plate of cheese cut into cubes
Note:
You can mix the filling in massa.ou
Can do stuff the ball and flatten taste.
Can model as if it were small drumsticks for parties
Pass the egg and then in breadcrumbs
As the same mass can make big chicken drumsticks
SNACKS
SNACKS
Mass risoles
ingredients:
1 double cup cow's milk or water 250 ml
1 double cup of flour or 250 grams.
1 spoon (soup) full of butter
1 teaspoon (tsp) salt, or
1 tablet of broth
Other Ingredients:
2 whole eggs is (optional)
How to Prepare:
Put on the fire the milk and butter and salt when it boils add the flour all at once, stirring constantly, leaving the fire to drop the pan.
Take the mass of fire. Throw in the table, add the eggs with the hot pasta at a time. After kneading the dough.
Mode of Shaping the risoles:
I - Make balls and flatten, put the filling and again in the same format.
II-Roll the dough with your hands, in a half-inch thick, cut with a round cut or a beaker, place a piece of cheese, fold in half, like a half moon.
Spend risoles in beaten egg then in breadcrumbs.
Fry in hot oil.
As he reached the desired temperature not lower the fire to burn on the outside and stay raw inside.
Once done remove the excess oil with paper towel.
,
Note:
Risoles are snacks or appetizers to serve at home or at parties. Can freeze open.
Can put the filling you want in small quantities.
Suggested fillings:
chicken, cod, ground beef, fish, shrimp and other.
Mass risoles
ingredients:
1 double cup cow's milk or water 250 ml
1 double cup of flour or 250 grams.
1 spoon (soup) full of butter
1 teaspoon (tsp) salt, or
1 tablet of broth
Other Ingredients:
2 whole eggs is (optional)
How to Prepare:
Put on the fire the milk and butter and salt when it boils add the flour all at once, stirring constantly, leaving the fire to drop the pan.
Take the mass of fire. Throw in the table, add the eggs with the hot pasta at a time. After kneading the dough.
Mode of Shaping the risoles:
I - Make balls and flatten, put the filling and again in the same format.
II-Roll the dough with your hands, in a half-inch thick, cut with a round cut or a beaker, place a piece of cheese, fold in half, like a half moon.
Spend risoles in beaten egg then in breadcrumbs.
Fry in hot oil.
As he reached the desired temperature not lower the fire to burn on the outside and stay raw inside.
Once done remove the excess oil with paper towel.
,
Note:
Risoles are snacks or appetizers to serve at home or at parties. Can freeze open.
Can put the filling you want in small quantities.
Suggested fillings:
chicken, cod, ground beef, fish, shrimp and other.
Cheese Croquettes
Cheese Croquettes
ingredientes:
2 cups (tea) of wheat flour
3 tbsp (tablespoons) cornstarch
2 cups milk (½ liter)
2 whole eggs
l00 grs. grated Parmesan cheese or
1 package cream cheese soup
50 grs. butter
salt and oregano to taste
Other Ingredients:
1 cup of egg whites
1 deep dish of breadcrumbs
R c and the h and i:
500 grs. plate of cheese, diced
How to Prepare:
Place a pan on the fire with milk butter and salt, so boiling
add the wheat flour and cornstarch, as mixed at once, then add
grated cheese, mix well.
Stir quickly with a wooden spoon to loosen the bottom of the pan, put in 10 minutes.
Remove from heat add eggs one at a time with the hot pasta, mixing well.
Allow to cool thoroughly before making the croquettes.
Make the croquettes or balls, garnish with a piece of cheese plate, or half cherry
in syrup.
Spending in the clear and then in breadcrumbs
Fry in hot oil, lower the heat to not crack or burn the croquettes
ingredientes:
2 cups (tea) of wheat flour
3 tbsp (tablespoons) cornstarch
2 cups milk (½ liter)
2 whole eggs
l00 grs. grated Parmesan cheese or
1 package cream cheese soup
50 grs. butter
salt and oregano to taste
Other Ingredients:
1 cup of egg whites
1 deep dish of breadcrumbs
R c and the h and i:
500 grs. plate of cheese, diced
How to Prepare:
Place a pan on the fire with milk butter and salt, so boiling
add the wheat flour and cornstarch, as mixed at once, then add
grated cheese, mix well.
Stir quickly with a wooden spoon to loosen the bottom of the pan, put in 10 minutes.
Remove from heat add eggs one at a time with the hot pasta, mixing well.
Allow to cool thoroughly before making the croquettes.
Make the croquettes or balls, garnish with a piece of cheese plate, or half cherry
in syrup.
Spending in the clear and then in breadcrumbs
Fry in hot oil, lower the heat to not crack or burn the croquettes
domingo, 25 de agosto de 2013
The S p a c o m p a S z l and
The S p a c o m p a S z l and
Ingredients For the broth:
½ pound of lean beef, cut into chunks2 liters of cold water1 large onion, grated2 stalks celery integers1 medium carrot entire1 teaspoon (tsp) salt1 bay leaf2 slices of ginger
Ingredients Dough Spazle:
3 tablespoons water1 large egg, egg whites1 cup of coffee water1 pinch of salt1 pinch of butter1 pinch of baking powder4 to 5 tablespoons of flour needed or
How to Prepare the Dough:
Mix flour baking powder salt margarine, egg yolk, water and egg white until it forms a mass of gnocchi.
With the help of a teaspoon, make the gnocchi and toss in hot broth, when it comes to the fore are cooked.
To model otherwise, place the dough in pastry bag made with paper cartridge. cellophane or waxed paper cut down on V.
How to Prepare the broth:
Wash meat, cut into small piecesPlace the minced meat to cook in a pot with water, carrot and chopped celery, parsley and chives tied and bay leaf, ginger leave the cooking to soften the meat.
If you want you can cook in a pressure cooker.
Remove the meat when cooked, go to a bowl, season with chopped onion, parsley, chives and white part, chopped pepper, chopped garlic, olive oil and vinegar.
Serve the meat separately, if you want to add the celery and carrot cooked.
How to Prepare the soup:
Bring the broth strained to fire, when boiling, add the gnocchi to the few.When you go up to the surface, let it cook another five minutes to putServe the soup hot, sprinkle grated Parmesan cheese on top."You can put Crotons over the soup and then the cheese"You can put in the time to serve chopped parsley
Note:
This clay is for gnocchi, noodles short.And also to coat fish, chicken, vegetables, and fruits.The mass is spazle German origin.
Note:If you want to make the soup with tablets of broth.
.
Ingredients For the broth:
½ pound of lean beef, cut into chunks2 liters of cold water1 large onion, grated2 stalks celery integers1 medium carrot entire1 teaspoon (tsp) salt1 bay leaf2 slices of ginger
Ingredients Dough Spazle:
3 tablespoons water1 large egg, egg whites1 cup of coffee water1 pinch of salt1 pinch of butter1 pinch of baking powder4 to 5 tablespoons of flour needed or
How to Prepare the Dough:
Mix flour baking powder salt margarine, egg yolk, water and egg white until it forms a mass of gnocchi.
With the help of a teaspoon, make the gnocchi and toss in hot broth, when it comes to the fore are cooked.
To model otherwise, place the dough in pastry bag made with paper cartridge. cellophane or waxed paper cut down on V.
How to Prepare the broth:
Wash meat, cut into small piecesPlace the minced meat to cook in a pot with water, carrot and chopped celery, parsley and chives tied and bay leaf, ginger leave the cooking to soften the meat.
If you want you can cook in a pressure cooker.
Remove the meat when cooked, go to a bowl, season with chopped onion, parsley, chives and white part, chopped pepper, chopped garlic, olive oil and vinegar.
Serve the meat separately, if you want to add the celery and carrot cooked.
How to Prepare the soup:
Bring the broth strained to fire, when boiling, add the gnocchi to the few.When you go up to the surface, let it cook another five minutes to putServe the soup hot, sprinkle grated Parmesan cheese on top."You can put Crotons over the soup and then the cheese"You can put in the time to serve chopped parsley
Note:
This clay is for gnocchi, noodles short.And also to coat fish, chicken, vegetables, and fruits.The mass is spazle German origin.
Note:If you want to make the soup with tablets of broth.
.
sábado, 24 de agosto de 2013
C h a r l o t t e
C h a r l o t t e
ingredients:
Chocolate Cream
200 grs. sugar
200 grs. butter without salt
4 large egg yolks
4 tablets semisweet chocolate, chopped
1 cup of cocoa liquor
1 cup toasted almonds, chopped drizzle
Other Ingredients:
250 grs. biscuit chocolate stick
Fudge:
1 cup sugar
Prepare the way of Syrup:
In a dry pan place the sugar, let it melt over low heat, without stirring, who takes away the brightness of the syrup.
Leave melt the sugar until caramelar without burning.
Burn the syrup, discarding, she bitter.
Pour the syrup into a high fashion, with hole in the center.
Prepare the way of Charlotte
Place the sticks of chocolate on the bottom and around the shape caramel.
Mince the chocolate and melt in a double boiler. Book
Separately beat the egg yolks with the sugar and butter, add the melted chocolate and mix well.
Bring to a simmer only to bind.
Allow to cool, stirring occasionally, then add the cocoa liquor, mix well.
Pour the cream as already previously prepared with gravy and biscuits.
Sprinkle the toasted almonds and chopped coarsely.
Take the refrigerator for 6-12 hours.
How to Prepare Chocolate
Place in a pan and dry the chopped chocolate.
In a separate large saucepan bring the fire so it starts to bubble, turn off the heat, place the smaller pot on top, without stirring.
After a few minutes, stir the chocolate with a wooden spoon, until melted well.
Be careful not to let the steam bath entering the pot of chocolate reprimand.
If you want you can melt the chocolate in the microwave.
observation
You can decorate with cherries and egg yarn
ingredients:
Chocolate Cream
200 grs. sugar
200 grs. butter without salt
4 large egg yolks
4 tablets semisweet chocolate, chopped
1 cup of cocoa liquor
1 cup toasted almonds, chopped drizzle
Other Ingredients:
250 grs. biscuit chocolate stick
Fudge:
1 cup sugar
Prepare the way of Syrup:
In a dry pan place the sugar, let it melt over low heat, without stirring, who takes away the brightness of the syrup.
Leave melt the sugar until caramelar without burning.
Burn the syrup, discarding, she bitter.
Pour the syrup into a high fashion, with hole in the center.
Prepare the way of Charlotte
Place the sticks of chocolate on the bottom and around the shape caramel.
Mince the chocolate and melt in a double boiler. Book
Separately beat the egg yolks with the sugar and butter, add the melted chocolate and mix well.
Bring to a simmer only to bind.
Allow to cool, stirring occasionally, then add the cocoa liquor, mix well.
Pour the cream as already previously prepared with gravy and biscuits.
Sprinkle the toasted almonds and chopped coarsely.
Take the refrigerator for 6-12 hours.
How to Prepare Chocolate
Place in a pan and dry the chopped chocolate.
In a separate large saucepan bring the fire so it starts to bubble, turn off the heat, place the smaller pot on top, without stirring.
After a few minutes, stir the chocolate with a wooden spoon, until melted well.
Be careful not to let the steam bath entering the pot of chocolate reprimand.
If you want you can melt the chocolate in the microwave.
observation
You can decorate with cherries and egg yarn
Stuffed Loin Special
Stuffed Loin Special
Ingredients:
2 pounds fresh or frozen loin
Seasonings:
1 cup of lemon juice to wash the loin2% of the weight of the meat fine salt or 1 tablespoon (soup) full1 glass of white wine4 cloves garlic, crushed cored
Filling I:
200 grs. of sliced ham or sliced smoked turkey breast200 grs. sliced mozzarella50 grs. fried bacon, chopped (optional)1 large onion, grated1 cup (tea) of chopped parsley1 cup (tea) of chopped green olives2 spoons (soup) of capers1 large apple grated drain in bulk1 cup (tea) of cooked spinach, squeezed and chopped (optional)2 tablespoons cream cheese or cheese grated Parmesan cheese (optional)1 pinch of salt
How to Prepare the Filling:
Mix the onion with the bacon, parsley, olives, capers, grated apple and spinach, and salt.After the tenderloin open place a layer of ham, mozzarella and then put up the other ingredients already mixed.Wrap the tenderloin like a jelly roll, sew with needle and thick cotton string, then tie, giving back the loin with string to not lose shape.If you do not want to sew and tie with cotton string or secure with toothpicks.
Filling II:
½ pound of fresh ricotta mashed100 grs. of chopped prunes, chopped or apricot100 grs. dark seedless raisins100 grs. pineapple in syrup drained and chopped niggling2 green apples, grated drain in bulk2 tbsp (tablespoons) chopped parsley1 pinch of nutmeg1 tablespoon (coffee) shallow salt2 tablespoons cheese cream cheese or grated Parmesan cheese
How to Prepare:
Knead the ricotta with a fork, add cheese cream cheese, chopped black plums, raisins, the diced pineapple, grated apples, parsley, salt and nutmeg.Mix all ingredients, make a roll and place inside the loin already open, sew with needle and thick cotton string, then tie on the back giving back to the string, not to lose shape
Filling III:
100 grs. of pepperoni or ground100 grs. of smoked turkey breast ground50 grs. of bacon (optional)1 cup (tea) of grated onion1 cup (tea) of chopped parsley1 cup (tea) of chopped green olives2 boiled eggs and passed through the wringer, or grater4 grated apples in strainer thick2 spoons (soup) of crushed crackers or stale bread crumbs2 tablespoons grated Parmesan cheese
How to Prepare the Filling:
Mix all ingredients, place the stuffing, sew and tie the loin like the previous.
How to Prepare the Loin
Cut the fillet in half lengthwise and hold the parts after cutting inside out.
Open the tenderloin like a big steak or a blanket, if you need to tune the meat pounder. A blanket is great.
Rinse the pork with water then with lemon.Season with salt, white wine, crushed garlic, let stand put 6-12 hours in the refrigerator, in a bowl or pyrex dishes.
Then take the seasoning dry well and place the stuffing, sew with needle and thick cotton string, tie with string to not lose shape
Place the stuffed loin in a roasting pan, lined with aluminum foil with a little of the strained broth, cover with aluminum foil.
Take to bake in preheated oven 180 º C average, put 40 'minutes for each pound of meat.Be careful not to bake too that meat is tough.
Just before taking the tenderloin from the oven, remove the foil and let it brown well.Serve on a platter with stainless apples stuffed with mashed apples, grape bunch Italy, or canned fruit, pineapple, peaches, figs, pears cooked in small currants, nutsYou can also serve with vegetables cooked in butter past.Small whole potatoes, ninja broccoli, cauliflower, carrots cut into strips, asparagus, cabbage or mushrooms, black olives, etc..Decorate around the platter with lettuce leaves.
Note:If you want you can serve with mashed parsnip (parsley potatoes).
Ingredients:
2 pounds fresh or frozen loin
Seasonings:
1 cup of lemon juice to wash the loin2% of the weight of the meat fine salt or 1 tablespoon (soup) full1 glass of white wine4 cloves garlic, crushed cored
Filling I:
200 grs. of sliced ham or sliced smoked turkey breast200 grs. sliced mozzarella50 grs. fried bacon, chopped (optional)1 large onion, grated1 cup (tea) of chopped parsley1 cup (tea) of chopped green olives2 spoons (soup) of capers1 large apple grated drain in bulk1 cup (tea) of cooked spinach, squeezed and chopped (optional)2 tablespoons cream cheese or cheese grated Parmesan cheese (optional)1 pinch of salt
How to Prepare the Filling:
Mix the onion with the bacon, parsley, olives, capers, grated apple and spinach, and salt.After the tenderloin open place a layer of ham, mozzarella and then put up the other ingredients already mixed.Wrap the tenderloin like a jelly roll, sew with needle and thick cotton string, then tie, giving back the loin with string to not lose shape.If you do not want to sew and tie with cotton string or secure with toothpicks.
Filling II:
½ pound of fresh ricotta mashed100 grs. of chopped prunes, chopped or apricot100 grs. dark seedless raisins100 grs. pineapple in syrup drained and chopped niggling2 green apples, grated drain in bulk2 tbsp (tablespoons) chopped parsley1 pinch of nutmeg1 tablespoon (coffee) shallow salt2 tablespoons cheese cream cheese or grated Parmesan cheese
How to Prepare:
Knead the ricotta with a fork, add cheese cream cheese, chopped black plums, raisins, the diced pineapple, grated apples, parsley, salt and nutmeg.Mix all ingredients, make a roll and place inside the loin already open, sew with needle and thick cotton string, then tie on the back giving back to the string, not to lose shape
Filling III:
100 grs. of pepperoni or ground100 grs. of smoked turkey breast ground50 grs. of bacon (optional)1 cup (tea) of grated onion1 cup (tea) of chopped parsley1 cup (tea) of chopped green olives2 boiled eggs and passed through the wringer, or grater4 grated apples in strainer thick2 spoons (soup) of crushed crackers or stale bread crumbs2 tablespoons grated Parmesan cheese
How to Prepare the Filling:
Mix all ingredients, place the stuffing, sew and tie the loin like the previous.
How to Prepare the Loin
Cut the fillet in half lengthwise and hold the parts after cutting inside out.
Open the tenderloin like a big steak or a blanket, if you need to tune the meat pounder. A blanket is great.
Rinse the pork with water then with lemon.Season with salt, white wine, crushed garlic, let stand put 6-12 hours in the refrigerator, in a bowl or pyrex dishes.
Then take the seasoning dry well and place the stuffing, sew with needle and thick cotton string, tie with string to not lose shape
Place the stuffed loin in a roasting pan, lined with aluminum foil with a little of the strained broth, cover with aluminum foil.
Take to bake in preheated oven 180 º C average, put 40 'minutes for each pound of meat.Be careful not to bake too that meat is tough.
Just before taking the tenderloin from the oven, remove the foil and let it brown well.Serve on a platter with stainless apples stuffed with mashed apples, grape bunch Italy, or canned fruit, pineapple, peaches, figs, pears cooked in small currants, nutsYou can also serve with vegetables cooked in butter past.Small whole potatoes, ninja broccoli, cauliflower, carrots cut into strips, asparagus, cabbage or mushrooms, black olives, etc..Decorate around the platter with lettuce leaves.
Note:If you want you can serve with mashed parsnip (parsley potatoes).
Pork Ribs - II Subscriptions
Pork Ribs - II Subscriptions
Follow up:Canjiquinha or PoentaIngredients:
2 pound of fresh pork ribs, fat-free200 grs. lard150 grs. of chopped baconOther Ingredients:½ pound of hominy (corn is quirela)Six (6) raw cabbage leaves torn to add into the pot of grits dish after almost ready.
Ingredients Sauce:1 pound very ripe tomatoes peeled and seeded1 pound of grated onion½ cup oil to make the sauce½ liter of boiling water, or necessary1 spoon (soup) full of salt1 leek white part only cut into very thin rodelinhas2 stalks celery, cut into thin slices2 yellow peppers or green (the green skinned) cubes or strips2 large red peppers, cut into cubes or strips1 spoon (soup) spoon of sugar (optional)If you want to replace the sugar with one (1) medium carrot entirewithdraw after the sauce ready.Beware the carrot she sour the next day.
Spice of Ribs:1 cup of vinegar or the same measure of lemon juice1 small piece of rosemary (optional)1 bay leaf, or ½ teaspoon (coffee) powder bay1 tablespoon (coffee) black pepper or pepper finger girl without seeds, chopped fine drizzle, and paprika to taste1 teaspoon (tsp) grated ginger1 spoon (soup) of paprika (optional)
To Finish:1 cup (tea) of chopped parsley½ cup (tea) of chopped chives,
How to Prepare a Quirela:Clean quirela corn, wash well.Soak with plenty of water for 8-10 hours.
Separately season the meat with all the ingredients.Leave in the fridge until ready to cook.Method of Preparing the Ribs:
In a large pot, fry bacon remove from pan.Add the lard to the pan fried bacon, let heat through, add the ribs, separated from one another.Fry the ribs turning with a fork until browned, take joined boiling water until cooked, stirring constantly.
"If you want to cook the ribs lightly with water. drain, then fry with lard and bacon. " This is the way to the miners.
How to Prepare the sauce:
In separate pan make a sauce with tomatoes onion celery, a leek, put the sugar to take the acidic conditions of the tomato sauce.Add water and simmer for 30 ', when almost ready add the spices, peppers, until getting a thick sauce, add the ginger and pepper. Book.
Place canjinha to cook in a pressure cooker with large 1.5 liters of water for 20 'minutes on low heat.Halfway through cooking, turn off the heat and let the steam out of the pan, let it cool before opening the pot.
See if hominy is already cooked.Stay with aspects of soft polenta.If you need to add more hot water cover the pan, turn to cook for another 10 'to 15 minutes.Turn off the heat, let cool in the pan Reserve.
To Finish the dish:
In a large pot 33 inches, add the hominy cooked the sauce over cooked, the ribs, and fried bacon now and finally the 6 cabbage leaves torn, mix well.Before serving add the chopped parsley and chives, make the mix well.Monitoring is (optional):If you want you can with white rice, fried plantains the Milanese.Raw kale salad, sliced very thin, with very thinly sliced onion.Option II:Take a simple polenta. See my Blogs.baudanonna.blogspot.comServe the sauce in a separate dish.If you prefer to make the sauce without the peppers and cabbage without torn.Curiosity **: **The pork ribs with canjinha is a dish of Brazil origin region of the state of Minas Gerais.There is a plate with rice only.The salad is optional.Dessert banana, or seasonal fruit
Follow up:Canjiquinha or PoentaIngredients:
2 pound of fresh pork ribs, fat-free200 grs. lard150 grs. of chopped baconOther Ingredients:½ pound of hominy (corn is quirela)Six (6) raw cabbage leaves torn to add into the pot of grits dish after almost ready.
Ingredients Sauce:1 pound very ripe tomatoes peeled and seeded1 pound of grated onion½ cup oil to make the sauce½ liter of boiling water, or necessary1 spoon (soup) full of salt1 leek white part only cut into very thin rodelinhas2 stalks celery, cut into thin slices2 yellow peppers or green (the green skinned) cubes or strips2 large red peppers, cut into cubes or strips1 spoon (soup) spoon of sugar (optional)If you want to replace the sugar with one (1) medium carrot entirewithdraw after the sauce ready.Beware the carrot she sour the next day.
Spice of Ribs:1 cup of vinegar or the same measure of lemon juice1 small piece of rosemary (optional)1 bay leaf, or ½ teaspoon (coffee) powder bay1 tablespoon (coffee) black pepper or pepper finger girl without seeds, chopped fine drizzle, and paprika to taste1 teaspoon (tsp) grated ginger1 spoon (soup) of paprika (optional)
To Finish:1 cup (tea) of chopped parsley½ cup (tea) of chopped chives,
How to Prepare a Quirela:Clean quirela corn, wash well.Soak with plenty of water for 8-10 hours.
Separately season the meat with all the ingredients.Leave in the fridge until ready to cook.Method of Preparing the Ribs:
In a large pot, fry bacon remove from pan.Add the lard to the pan fried bacon, let heat through, add the ribs, separated from one another.Fry the ribs turning with a fork until browned, take joined boiling water until cooked, stirring constantly.
"If you want to cook the ribs lightly with water. drain, then fry with lard and bacon. " This is the way to the miners.
How to Prepare the sauce:
In separate pan make a sauce with tomatoes onion celery, a leek, put the sugar to take the acidic conditions of the tomato sauce.Add water and simmer for 30 ', when almost ready add the spices, peppers, until getting a thick sauce, add the ginger and pepper. Book.
Place canjinha to cook in a pressure cooker with large 1.5 liters of water for 20 'minutes on low heat.Halfway through cooking, turn off the heat and let the steam out of the pan, let it cool before opening the pot.
See if hominy is already cooked.Stay with aspects of soft polenta.If you need to add more hot water cover the pan, turn to cook for another 10 'to 15 minutes.Turn off the heat, let cool in the pan Reserve.
To Finish the dish:
In a large pot 33 inches, add the hominy cooked the sauce over cooked, the ribs, and fried bacon now and finally the 6 cabbage leaves torn, mix well.Before serving add the chopped parsley and chives, make the mix well.Monitoring is (optional):If you want you can with white rice, fried plantains the Milanese.Raw kale salad, sliced very thin, with very thinly sliced onion.Option II:Take a simple polenta. See my Blogs.baudanonna.blogspot.comServe the sauce in a separate dish.If you prefer to make the sauce without the peppers and cabbage without torn.Curiosity **: **The pork ribs with canjinha is a dish of Brazil origin region of the state of Minas Gerais.There is a plate with rice only.The salad is optional.Dessert banana, or seasonal fruit
sexta-feira, 23 de agosto de 2013
Sponge cake Uruguay - III options.
Sponge cake Uruguay - III options.
Ingredients:4 eggs - egg whites2 cups (tea) of sugar3 cups (tea) of wheat flour8 tablespoons (soup) of orange juice or water1 spoon (soup) shallow baking powderHow to Prepare:Beat the eggs in a mixer with the sugar at high speed for 15 'minutes, add the orange juice gradually and slowly, mix well.Sieve the flour add baking powder, mix lightly with the beaten eggs with a spatula.A greased and floured.Preheated oven 180 ° C for about 20 'minutes.Make the sponge cake and thin, half-inch or Tuning with the rolling pin to the desired size."With the leftover pie serves to mount."If you make the sponge cake in pan, cut with round rim that will assemble the cake. Split into 3 layers.Filling:Ingredients:2 cans of whipped creamsugar to taste1 can of drained canned peaches½ pound of merenguinhos (mini-sigh)
Fit:Place a ring or a plate of the first disk cakePass the cream with the sugar, over distributing the bits of peaches.
Make the second hard cake in the same way prior to laying difference is broken in the filling breaths.Cover with another disk of cakePlace the cover of whipped cream or melted chocolate.Garnish on top with a ring of balls between them and sighpeaches.Decorate around the cake with sliced peaches in muffins, made with Bolas, or cut into cubes.II - Option:You can use fresh strawberries instead of peaches in syrup.III - Option:Replace peach by sweet pineapple cubes made at home.Note:If coverage is whipped, store in the refrigerator.If you make chocolate frosting a little before serving.NOTE:The novelty now is not to put icing on the cake, just sprinkle icing sugar and fruit equal to the filling.And the filling is appearing on the outside of the cake.
Ingredients:4 eggs - egg whites2 cups (tea) of sugar3 cups (tea) of wheat flour8 tablespoons (soup) of orange juice or water1 spoon (soup) shallow baking powderHow to Prepare:Beat the eggs in a mixer with the sugar at high speed for 15 'minutes, add the orange juice gradually and slowly, mix well.Sieve the flour add baking powder, mix lightly with the beaten eggs with a spatula.A greased and floured.Preheated oven 180 ° C for about 20 'minutes.Make the sponge cake and thin, half-inch or Tuning with the rolling pin to the desired size."With the leftover pie serves to mount."If you make the sponge cake in pan, cut with round rim that will assemble the cake. Split into 3 layers.Filling:Ingredients:2 cans of whipped creamsugar to taste1 can of drained canned peaches½ pound of merenguinhos (mini-sigh)
Fit:Place a ring or a plate of the first disk cakePass the cream with the sugar, over distributing the bits of peaches.
Make the second hard cake in the same way prior to laying difference is broken in the filling breaths.Cover with another disk of cakePlace the cover of whipped cream or melted chocolate.Garnish on top with a ring of balls between them and sighpeaches.Decorate around the cake with sliced peaches in muffins, made with Bolas, or cut into cubes.II - Option:You can use fresh strawberries instead of peaches in syrup.III - Option:Replace peach by sweet pineapple cubes made at home.Note:If coverage is whipped, store in the refrigerator.If you make chocolate frosting a little before serving.NOTE:The novelty now is not to put icing on the cake, just sprinkle icing sugar and fruit equal to the filling.And the filling is appearing on the outside of the cake.
quinta-feira, 22 de agosto de 2013
Skewered Fish With Fruits
Skewered Fish With Fruits
ingredients:
600 grs. cation of diced, or fish of your choice.
1 tablespoon (dessert) shallow salt
100 grs. apricot or can be cut in half or full 100 grs. cubes of pineapple. (can put the two together)
2 apples with peel seal cut into four pieces
seeded.
1 large onion, cut into cubes or petals
2 spoons (soup) of oil
sauce:
1 box of cream
1 pot of natural yoghurt full
2 spoons (soup) of mustard
2 spoons (soup) of catchup
1 teaspoon (tsp) shoyu (soy sauce)
1 spoon (soup) of pepper sauce is (optional)
How to Prepare the sauce:
In a bowl put all the sauce ingredients, beating with FUE. (whisk) until a homogeneous mass. Book
How to Prepare the skewers:
Wash the fish, cut into pieces of 2 x 2 cm.
Season with salt.
Skewer on a bamboo skewer a piece of fish alternating with half a dried apricot, apple, pineapple, onion, and fish. .
Make thorns alternating the ingredients.
Leave a space on both sides to hold the skewer.
Heat the oil in a nonstick skillet high, brown the
skewers evenly. Reserve.
Serve the sauce in separate bowls with skewers.
Wet the skewers with the sauce.
Note:
Can make the skewers up with cube fish, fruit, other fish, other fruit, fish and so on until no
Do not forget to leave a space to hold the toothpick fish fruit co.
ingredients:
600 grs. cation of diced, or fish of your choice.
1 tablespoon (dessert) shallow salt
100 grs. apricot or can be cut in half or full 100 grs. cubes of pineapple. (can put the two together)
2 apples with peel seal cut into four pieces
seeded.
1 large onion, cut into cubes or petals
2 spoons (soup) of oil
sauce:
1 box of cream
1 pot of natural yoghurt full
2 spoons (soup) of mustard
2 spoons (soup) of catchup
1 teaspoon (tsp) shoyu (soy sauce)
1 spoon (soup) of pepper sauce is (optional)
How to Prepare the sauce:
In a bowl put all the sauce ingredients, beating with FUE. (whisk) until a homogeneous mass. Book
How to Prepare the skewers:
Wash the fish, cut into pieces of 2 x 2 cm.
Season with salt.
Skewer on a bamboo skewer a piece of fish alternating with half a dried apricot, apple, pineapple, onion, and fish. .
Make thorns alternating the ingredients.
Leave a space on both sides to hold the skewer.
Heat the oil in a nonstick skillet high, brown the
skewers evenly. Reserve.
Serve the sauce in separate bowls with skewers.
Wet the skewers with the sauce.
Note:
Can make the skewers up with cube fish, fruit, other fish, other fruit, fish and so on until no
Do not forget to leave a space to hold the toothpick fish fruit co.
* Cigar Leaves Cabbage or Grape *
* Cigar Leaves Cabbage or Grape *
Ingredients:1 fresh white cabbage, very large and heavy, or15 grape leaves, or 1 celga great.
Re full:1 cup of ground duck or meat of your choice.½ cup (tea) of rice washed thoroughly dry, with no water.
Sauce:l / 2 liter of homemade tomato sauce orl can of tomato sauce with 2or 3 cans of water2 tablets of broth
Seasonings:1 large onion, grated 2 cloves garlic, finely chopped cored1 teaspoon (tsp) grated ginger1/2 pepper finger girl seedless red part only, chopped or 1 tbsp (tablespoons) hot sauce2 tbsp (tablespoons) finely chopped fresh mint. (Optional)1/2 spoon (soup) of salt.1 pinch of ground bay (optional).1 cup (tea) of chopped parsley with stems.
How to Prepare:Wash cabbage, remove the leaves carefully, cutting with a knife. Cut the stem a bit thick.Place in a large cauldron, the cabbage leaves for cooking, ie, "only to wither." Book.Season the meat with salt and other seasonings.Let rest for 15 'to 30' minutes.Then mix the meat with rice washed and well dried with no water.If you need to dry the rice in a cloth napkin and clean.Stuff the cabbage leaves "not too tight" with a spoon (soup) of filling.Do not forget that the rice grows.Fold the sides and then roll up like a little package.Put the tomato sauce and cold with the broth has dissolved. Approximately ½ liter of sauce.The pan should fit all cigars, put one next to the other.Leave on high heat until boiling. Cover the pan, lower the heat, leave cooking for 20 'to 30' minutes, or until doubled in size. If you need to fill with hot water to finish cooking.Single dish - Serve with salad only. Watercress, cherry tomatoes, and various leafy greens with chopped tomato. And grated carrot in thin thick.Accompanying homemade curd. See the Blogs
Note:Grape leaves have been marketed dry, or glass, can also use fresh, cut the thick stem.The celga move slightly in boiling water to wilt.Note:"The name cigar is why it is very thin type cigar."Here in Brazil, which are made at home are bigger.
Ingredients:1 fresh white cabbage, very large and heavy, or15 grape leaves, or 1 celga great.
Re full:1 cup of ground duck or meat of your choice.½ cup (tea) of rice washed thoroughly dry, with no water.
Sauce:l / 2 liter of homemade tomato sauce orl can of tomato sauce with 2or 3 cans of water2 tablets of broth
Seasonings:1 large onion, grated 2 cloves garlic, finely chopped cored1 teaspoon (tsp) grated ginger1/2 pepper finger girl seedless red part only, chopped or 1 tbsp (tablespoons) hot sauce2 tbsp (tablespoons) finely chopped fresh mint. (Optional)1/2 spoon (soup) of salt.1 pinch of ground bay (optional).1 cup (tea) of chopped parsley with stems.
How to Prepare:Wash cabbage, remove the leaves carefully, cutting with a knife. Cut the stem a bit thick.Place in a large cauldron, the cabbage leaves for cooking, ie, "only to wither." Book.Season the meat with salt and other seasonings.Let rest for 15 'to 30' minutes.Then mix the meat with rice washed and well dried with no water.If you need to dry the rice in a cloth napkin and clean.Stuff the cabbage leaves "not too tight" with a spoon (soup) of filling.Do not forget that the rice grows.Fold the sides and then roll up like a little package.Put the tomato sauce and cold with the broth has dissolved. Approximately ½ liter of sauce.The pan should fit all cigars, put one next to the other.Leave on high heat until boiling. Cover the pan, lower the heat, leave cooking for 20 'to 30' minutes, or until doubled in size. If you need to fill with hot water to finish cooking.Single dish - Serve with salad only. Watercress, cherry tomatoes, and various leafy greens with chopped tomato. And grated carrot in thin thick.Accompanying homemade curd. See the Blogs
Note:Grape leaves have been marketed dry, or glass, can also use fresh, cut the thick stem.The celga move slightly in boiling water to wilt.Note:"The name cigar is why it is very thin type cigar."Here in Brazil, which are made at home are bigger.
segunda-feira, 19 de agosto de 2013
Steak with Parmesan
Steak with Parmesan
ingredients:
½ pound of filet mignon or meat of your choice, thinly sliced
Make a tomato sauce with:
1 or 2 onions, chopped or grated
6 tomatoes peeled and seeded, or
300 ml of homemade sauce
1 spoon (soup) spoon of oregano
coverage:
300 grs. Parma cheese, or to taste
How to Prepare the sauce:
Fry the onion until wilted, add tomatoes or tomato sauce, leave the fire until the sauce becomes thick and well cooked ..
Place the steaks on a platter, pour over the sauce
tomato and cheese on top of Parma. Serve hot.
If you want you can put the steaks in a baking dish with the sauce and formaggio fertte Parma.
Bake until cheese melts.
Note:
Here in Brazil made the change of Cheese:
It served breaded steak with tomato sauce and mozzarella cheese or paramesão.
reason:
The cheese of Parma is very costly to the pocket of some people. For this reason the cheese was exchanged.
If you want you can put the steaks in a baking dish with the sauce and formaggio a fette Parma. (Parma sliced cheese).
Bake until cheese melts.
Note:
The origin of the name is that steak parmesan cheese comes from the city of Parma, Italy.
In my grandmother's house she was Italina cheeses and ate up all the qualities. The cheeses were imported at that time.
** The steak parmigiana modified became famous here in Brazil. **
Fell in love Brazilians and other foreigners who live here.
Many people do not know the origin of the name Steak Parmesan.
If you have another version comment.
ingredients:
½ pound of filet mignon or meat of your choice, thinly sliced
Make a tomato sauce with:
1 or 2 onions, chopped or grated
6 tomatoes peeled and seeded, or
300 ml of homemade sauce
1 spoon (soup) spoon of oregano
coverage:
300 grs. Parma cheese, or to taste
How to Prepare the sauce:
Fry the onion until wilted, add tomatoes or tomato sauce, leave the fire until the sauce becomes thick and well cooked ..
Place the steaks on a platter, pour over the sauce
tomato and cheese on top of Parma. Serve hot.
If you want you can put the steaks in a baking dish with the sauce and formaggio fertte Parma.
Bake until cheese melts.
Note:
Here in Brazil made the change of Cheese:
It served breaded steak with tomato sauce and mozzarella cheese or paramesão.
reason:
The cheese of Parma is very costly to the pocket of some people. For this reason the cheese was exchanged.
If you want you can put the steaks in a baking dish with the sauce and formaggio a fette Parma. (Parma sliced cheese).
Bake until cheese melts.
Note:
The origin of the name is that steak parmesan cheese comes from the city of Parma, Italy.
In my grandmother's house she was Italina cheeses and ate up all the qualities. The cheeses were imported at that time.
** The steak parmigiana modified became famous here in Brazil. **
Fell in love Brazilians and other foreigners who live here.
Many people do not know the origin of the name Steak Parmesan.
If you have another version comment.
Breaded steak with sauce
Breaded steak with sauce
Ingredients:
½ pound of duck or meat of your choice, ask the butcher to pass the steak on the machine to fine-tune the flesh, or hit with meat pounder.Tempering only with salt.Leave for 15 minutes'', inside the refrigerator.Ingredients For coating:1 bowl of flour, sifted1 plate of breadcrumbs (see information below)4 whole eggs beaten2 spoons (soup) of corn oil to pass the steaks, or necessary.½ liter of corn oil for frying.
Breadcrumbs ** is made with stale bread toasted, crushed."Not to be confused with cassava flour"which is a tuber. **
How to Prepare Breaded Steak:
Once seasoned meat and has left at rest, pass the oil to stick to the flour.
Pass the flour, knocking out the excess.After passing into the beaten eggs.Finally the breadcrumbs (breadcrumbs).
Knock off excess breadcrumbs.
Mode Fry:Put a little oil in a (Pan Nonstick Medium)."Do not fry in the pan that is too low" splashing oil ".Let the oil heat up when hot, add one steak at a time.Lower the heat, let cook for 5 'minutes of eachside or until browned.
Do not let it brown too much burning and the steak is tough.When the oil fouling, disposal, wash the pot and make the place clean oil.
Do the same way with the other steaks.
Do not fry with dirty oil burned.Do not skimp oil you will ruin the taste and harm health.
Place fried steaks on paper towels to remove excess fat.
If you need to also place a paper towel on top, shake well to stay sequinho.
Serve on a platter and put back in lettuce leaves.
Follow up:Mashed potatoes or mashed parsnip, lettuce with cherry tomatoes grated carrot onion. or watercress with slivers of red or yellow pepper.
II - Option to breaded steak with sauce
Make a tomato sauce with:
1 or 2 onions, chopped or grated6 tomatoes peeled and seeded, or300 ml of homemade sauceor ½ tin sauce industrialized dissolved with 1 can of water.1 spoon (soup) oregano (optional).Coverage:300 grs. or like the grated mozzarella sliced thick or thin.grated Parmesan cheese or thick.
How to Prepare the sauce:Fry the onion until wilted, add tomatoes or tomato sauce, leave the fire until the sauce becomes thick and well cooked ..
Place the steaks on a platter, pour over the saucetomato and sprinkle the grated cheese. Serve hot.
Note:If you want you can put the steaks in a baking dish with the sauce and sliced mozzarella, bake until cheese melts.
Ingredients:
½ pound of duck or meat of your choice, ask the butcher to pass the steak on the machine to fine-tune the flesh, or hit with meat pounder.Tempering only with salt.Leave for 15 minutes'', inside the refrigerator.Ingredients For coating:1 bowl of flour, sifted1 plate of breadcrumbs (see information below)4 whole eggs beaten2 spoons (soup) of corn oil to pass the steaks, or necessary.½ liter of corn oil for frying.
Breadcrumbs ** is made with stale bread toasted, crushed."Not to be confused with cassava flour"which is a tuber. **
How to Prepare Breaded Steak:
Once seasoned meat and has left at rest, pass the oil to stick to the flour.
Pass the flour, knocking out the excess.After passing into the beaten eggs.Finally the breadcrumbs (breadcrumbs).
Knock off excess breadcrumbs.
Mode Fry:Put a little oil in a (Pan Nonstick Medium)."Do not fry in the pan that is too low" splashing oil ".Let the oil heat up when hot, add one steak at a time.Lower the heat, let cook for 5 'minutes of eachside or until browned.
Do not let it brown too much burning and the steak is tough.When the oil fouling, disposal, wash the pot and make the place clean oil.
Do the same way with the other steaks.
Do not fry with dirty oil burned.Do not skimp oil you will ruin the taste and harm health.
Place fried steaks on paper towels to remove excess fat.
If you need to also place a paper towel on top, shake well to stay sequinho.
Serve on a platter and put back in lettuce leaves.
Follow up:Mashed potatoes or mashed parsnip, lettuce with cherry tomatoes grated carrot onion. or watercress with slivers of red or yellow pepper.
II - Option to breaded steak with sauce
Make a tomato sauce with:
1 or 2 onions, chopped or grated6 tomatoes peeled and seeded, or300 ml of homemade sauceor ½ tin sauce industrialized dissolved with 1 can of water.1 spoon (soup) oregano (optional).Coverage:300 grs. or like the grated mozzarella sliced thick or thin.grated Parmesan cheese or thick.
How to Prepare the sauce:Fry the onion until wilted, add tomatoes or tomato sauce, leave the fire until the sauce becomes thick and well cooked ..
Place the steaks on a platter, pour over the saucetomato and sprinkle the grated cheese. Serve hot.
Note:If you want you can put the steaks in a baking dish with the sauce and sliced mozzarella, bake until cheese melts.
domingo, 18 de agosto de 2013
Several of Antoinette Cake Flavors
Several of Antoinette Cake Flavors
Base Cake Simple:
6 large eggs - egg whites firm3 tablespoons (soup) and filled with 100 ml of butter or corn oil3 cups (tea) of wheat flour1 cup (tea) of cornstarch or potato starch (optional)2 cups (tea) of sugar1 glass of milk or orange juice 250 ml1 lemon, grated rind only, the green or orange1 spoon (soup) vanilla essence or other essence to taste (optional).I use the two together, the orange peel with the vanilla essence.
How to Prepare:
Beat the butter with the sugar and the egg yolks until light, then add the flour, baking powder and milk gradually, put the egg whites last firm.Play heavy mass in egg whites, gradually and slowly, until finished.It is contrary to what you have learned.
Grease a baking dish with butter only the bottom, sprinkle flour. If grease the cake side wilt, or does not develop right.Take to bake in preheated oven 180 º C to medium blush.Test with a toothpick sticking the toothpick comes out clean if the cake is baked, leave it wet cake is still raw, leaves a little longer in the oven to avoid burning down, put 05 to 15 minutes.
Coverage: I
4 tablespoons icing sugar or sugar beaten in a blender to fine tune.Lemon juice or orange point to give a thick syrup.
Mix the two ingredients to form a thick syrup and liquid, pour over cake while still hot.
Coverage II
300 ml of orange juice1 ½ cup (tea) of sugar1 spoon (soup) spoon of cornflour (cornstarch)How to Prepare:Put the sugar in a saucepan, add the cornstarch dissolved in orange juice. Bring fire to cook the starch.
Coverage III
200 grs. chopped semisweet chocolate is the (dark) or100 grs. white chocolate, chopped and melted.
How to Prepare:Melt the bittersweet chocolate in a double boiler or microwavePour hot over hot cake. Allow to dry.Melt white chocolate, place in a pastry bag cellophane, cut a tip to make the white wires on top of the cover of dark chocolate.
Coverage: IV
2 spoons (soup) margarine4 tablespoons (soup) of milk8 tablespoons (soup) of chocolate powder6-8 tablespoons (tablespoons) sugar or to taste
How to Prepare:Mix all ingredients, bring to heat stirring constantly until unglued from the bottom of the pan.Cover hot cake with hot fudge.Leave the cover hardens before servir.r
Chocolate Cake
Make equal Simple Cheesecake recipe, adding 4 tablespoons of cocoa powder or chocolate.There are 10% by weight of wheat flour. Of chocolate"If you decrease a little chocolate sugar."
If you want cake Nuts, besides adding the chocolate powder in a cup (tea) of ground nuts or coarsely chopped.
If you want Cake Orange Cake Simple to do the same, substituting the same amount of cow's milk for orange juice and grated orange peel without the bitter white part.
If you want to Coconut Cake, do the same as cake simple and add 100 grams of coconut, and replace the cow's milk for coconut milk or half and half, ie half a glass of cow's milk, and half a glass of milk coconut.
Other flavors of cake:,
You can change the ingredients or add more or less according to the link above.: You can add peanuts or dried fruit.Variations can put on the bottom of the pineapple syrup form, with black plum or cherry in the middle. pretinhas or fresh grapes.Mass training can add grated or chopped, crushed banana.You can add other flours mixed half and half.You could place oat flakes (crushed) corn starch, potato starch quantity is 1 cup (tea).
Note:Follows in the next several recipes toppings, and various toppings.
Note:I do and I edit my income alone, according to my ability.I'm putting in great detail and repeating several times, so that all people understand.My recipes are not only for you who is enlightened.There are other people who have difficulty in understanding the subject of cooking. If this is the case please send comments or suggestions or difficulties, especially for men and beginners.With criticism I can improve.
Base Cake Simple:
6 large eggs - egg whites firm3 tablespoons (soup) and filled with 100 ml of butter or corn oil3 cups (tea) of wheat flour1 cup (tea) of cornstarch or potato starch (optional)2 cups (tea) of sugar1 glass of milk or orange juice 250 ml1 lemon, grated rind only, the green or orange1 spoon (soup) vanilla essence or other essence to taste (optional).I use the two together, the orange peel with the vanilla essence.
How to Prepare:
Beat the butter with the sugar and the egg yolks until light, then add the flour, baking powder and milk gradually, put the egg whites last firm.Play heavy mass in egg whites, gradually and slowly, until finished.It is contrary to what you have learned.
Grease a baking dish with butter only the bottom, sprinkle flour. If grease the cake side wilt, or does not develop right.Take to bake in preheated oven 180 º C to medium blush.Test with a toothpick sticking the toothpick comes out clean if the cake is baked, leave it wet cake is still raw, leaves a little longer in the oven to avoid burning down, put 05 to 15 minutes.
Coverage: I
4 tablespoons icing sugar or sugar beaten in a blender to fine tune.Lemon juice or orange point to give a thick syrup.
Mix the two ingredients to form a thick syrup and liquid, pour over cake while still hot.
Coverage II
300 ml of orange juice1 ½ cup (tea) of sugar1 spoon (soup) spoon of cornflour (cornstarch)How to Prepare:Put the sugar in a saucepan, add the cornstarch dissolved in orange juice. Bring fire to cook the starch.
Coverage III
200 grs. chopped semisweet chocolate is the (dark) or100 grs. white chocolate, chopped and melted.
How to Prepare:Melt the bittersweet chocolate in a double boiler or microwavePour hot over hot cake. Allow to dry.Melt white chocolate, place in a pastry bag cellophane, cut a tip to make the white wires on top of the cover of dark chocolate.
Coverage: IV
2 spoons (soup) margarine4 tablespoons (soup) of milk8 tablespoons (soup) of chocolate powder6-8 tablespoons (tablespoons) sugar or to taste
How to Prepare:Mix all ingredients, bring to heat stirring constantly until unglued from the bottom of the pan.Cover hot cake with hot fudge.Leave the cover hardens before servir.r
Chocolate Cake
Make equal Simple Cheesecake recipe, adding 4 tablespoons of cocoa powder or chocolate.There are 10% by weight of wheat flour. Of chocolate"If you decrease a little chocolate sugar."
If you want cake Nuts, besides adding the chocolate powder in a cup (tea) of ground nuts or coarsely chopped.
If you want Cake Orange Cake Simple to do the same, substituting the same amount of cow's milk for orange juice and grated orange peel without the bitter white part.
If you want to Coconut Cake, do the same as cake simple and add 100 grams of coconut, and replace the cow's milk for coconut milk or half and half, ie half a glass of cow's milk, and half a glass of milk coconut.
Other flavors of cake:,
You can change the ingredients or add more or less according to the link above.: You can add peanuts or dried fruit.Variations can put on the bottom of the pineapple syrup form, with black plum or cherry in the middle. pretinhas or fresh grapes.Mass training can add grated or chopped, crushed banana.You can add other flours mixed half and half.You could place oat flakes (crushed) corn starch, potato starch quantity is 1 cup (tea).
Note:Follows in the next several recipes toppings, and various toppings.
Note:I do and I edit my income alone, according to my ability.I'm putting in great detail and repeating several times, so that all people understand.My recipes are not only for you who is enlightened.There are other people who have difficulty in understanding the subject of cooking. If this is the case please send comments or suggestions or difficulties, especially for men and beginners.With criticism I can improve.
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