Quick dessert for Christmas dinner and New Year fotos

Quick dessert for Christmas dinner and New Year





Make The First Strawberries layer mousse see below Reserve. Do not take the refrigerator.
Second Layer 2 boxes of strawberry gelatin, dissolved with half of water recommended by the manufacturer. Leave in the refrigerator until the clear point of egg.
Third Layer 2 boxes of green gelatin with half the water and recommends when in clear point of egg put the kiwi, sliced thin slices.
Below are step by step.

Mode of Mount dessert Three Layers

First Layer:
Make inverted dessert. Hole so the center

Place the bottom of a wet form lightly with water, a little green gelatin, wait a bit to stay clear type of egg, distribute kiwi slices, over the rest of the gelatin. Take the refrigerator.
Second layer:
Once the second layer is light type egg, gelatin pouring the industrialized strawberry, taken with water half recommended by the manufacturer Take the refrigerator.
Third layer.
When the second layer is light type of egg, add the strawberry mousse that is pink and strawberries into pieces. Place the mousse pouring a tablespoon slowly not to sink.
Not with the spoon is a spoon.
Cover the form with aluminum foil or plastic wrap.
Take the refrigerator for four hours, or until it is. Firm.
To unmold place the bottom of the pan in a water bath for a few "second". Only to loosen gelatin.
Make careful not to dissolve the gelatin and lose your job. Go slowly testing, slamming the way over the sink to realize that the dessert is loose.
Place in a large white plate or a stainless steel platter.

Fresh Strawberries mousse

ingredients:

200-300 grams. of chopped fresh strawberries
1 can of condensed milk
1 can of cream
1 tablespoon colorless unflavored gelatin
5 tablespoons of cold water to hydrate the gelatin soup
2 egg whites in firm snow pasteurized (optional)

How to Prepare:

Wet the gelatin in cold water and dissolve in a double boiler or microwave for 20 to 30 seconds.
Care is "second" no minute.
Separately beat in the blender condensed milk with the cream, for 5'minutos.
After the two ingredients well mixed, add the gelatin already dissolved and "hot", and with the power on, beat for 5'a 8 'minutes until it is a homogeneous mass.

Remove the mixture from the blender to pass a bowl, add the chopped strawberries, and finally the egg whites until stiff.
Place the mousse in a lightweight refractory the refrigerator for 4 hours or until set.

Note:

You can change the strawberries by kiwi, mango, grape and do the same.

Ridge Lamb is the Carré or Suan Pan

Ridge Lamb is the Carré or Suan Pan


ingredients:

l whole ridge sheep
is the Carré, or Suan, a piece only
formed by the back, vertebrae and two rib fingers


spices:

l tablespoon (soup) shallow refined salt
6 cloves of garlic without the dent kernels
l glass of rum or vinegar
l cup dry white wine

Other Ingredients:

10 baked potatoes peeled, seasoned
1 bunch of pre-cooked broccoli into small bouquets or
1 cauliflower also in bouquets
2 medium peeled carrots cut into small slices or cross-
3 large onions
1 cup (tea) of chopped parsley

How to Prepare:

Wash the ridge under running water, dry with paper towels, then season.
Leave seasoning put 6 to l2 hours, turning occasionally.
Place the ridge within a refractory covered with napkin. paper or film.
If you want you can put on great Tuperware with lid in the refrigerator.

Cooking Ridge mode:

Fry in oil the ram until it is well browned, on all sides.
When golden, add the onion let wither

Go dripping hot water gradually to cook over low heat, for about an hour, or until tender and all the water has dried.

Serve mode:


Place the lamb on a platter ridge behind the potatoes sprinkled with parsley and then past the broccoli in butter and other vegetables.

With white rice. salad:

I option:

Salad of watercress branches, onion and red pepper cut into slices or arugula, lettuce, chicory, endive.

II option

Lettuce, cherry tomatoes and grated raw carrot in the large drain.

Ram Ridge BBQ Dr. Jorge Barros Gaucho

Ram Ridge BBQ Dr. Jorge Barros Gaucho


l. whole sheep spine (back) is the
loin with the bone.

spices:

coarse salt

3-4 liters of boiled and cold cow's milk, curd or
can replace put yogurt

How to Prepare:

Wash the mutton
Place it in a large bowl of white plastic
Cover with enough milk, cover with a napkin
Take the refrigerator to put l2 to 20 hours
The next day, the meat is already hydrated

Take full milk and dry mutton with paper towels or a clean napkin.

Salt with coarse salt, (l teaspoon (tsp) shallow for every pound of meat)

Bake mode:

Take to roast on the grill.

To roast on the grill, wrap with cellophane several layers own BBQ.

If baking in the traditional oven, cover with foil
If baking in the clay oven, wrap with banana leaves.
Follow up:

Serve with crumbs. plain or with fresh fruit or dried If you want you can serve with cooked vegetables passed in butter, carrots, potatoes, broccoli, cabbage, asparagus and more.

Farofa Banana:

1 large grated onion, salt to taste
2 tablespoons oil soup
2 cups cornmeal tea
4 dwarf bananas sliced
1 cup (tea) of chopped parsley with stems

Prepare the Farofa mode:

Fry the onion in oil, add bananas or (picked fruit) simmer, then add the corn flour to give point.

If it gets too dry add more oil or water.
Finally the chopped parsley.
Note:

You can place the headlight cassava flour or corn.
If you want you can put half of cornmeal and the other half of cassava flour.









1

Dolce rapido per la cena di Natale e Capodanno

Dolce rapido per la cena di Natale e Capodanno

Dessert rapidamente dieta della minestra inglese
Ingredienti:

250 g. di cracker
2 scatole di dolci dieta vaniglia
2 cucchiai da tavola (zuppa) di amido di mais (amido di mais)
1 litro di latte di mucca o necessario.
2 scatole di gelatina di fragole dieta sciolta con metà dell'acqua (consigliato dal produttore).
1 marmellata di fragole può drenato intero dieta, o altra frutta può sostituire 4 tipi di diverse confetture di frutta:
pesche, prugne, fichi verdi, ananas, uva passa, tritato fine, tutto dieta

Se si preferisce fare in casa crema alla vaniglia vedi ricetta sotto.

Crema alla vaniglia:

1 litro di latte,
l latte condensato dieta può
5 cucchiai (zuppa) di amido di mais (amido di mais)
4 tuorli d'uovo
1 cucchiaio (zuppa) di essenza di vaniglia.
1 confezione di panna.
Come preparare:
Battere i primi 4 ingredienti in un frullatore.
Provocare incendi mescolando continuamente, fino a quando una crema densa. Se diventa troppo difficile aggiungere più latte se ottengono troppo liquida aggiungere più maizena sciolta nel latte.

Dopo la panna pronto, lasciare raffreddare leggermente, aggiungere la panna (non montata) ed infine la vaniglia.
  Mescolare bene con la frusta, o con una spatola finché una massa omogenea. Libro.

Condensed Milk Diet

1 tazza (tè) di latte in polvere
½ tazza (tè) di dolcificante nella dieta proprio in polvere per la cottura e forno
½ tazza di acqua bollente
1 cucchiaio (zuppa) di margarina light
Come preparare:
Frullare tutti gli ingredienti in un frullatore.
Conservare in frigorifero. Utilizzare preferibilmente il giorno successivo

Come costruire:

In una grande ciotola di vetro o di cristallo, o un refrattari bocce alte e trasparenti, o di singoli.
Inserite i biscotti in background leggermente bagnato nel latte, poi la crema di vaniglia calda, che il liquido dei cookie.
Sciogliere la gelatina con metà dell'acqua (indicato dal produttore) per ogni gelatina è un bicchiere di acqua bollente.

Sciogliere le due gelatine con due tazze di acqua bollente. Versare la gelatina calda sopra la crema vaniglia e drenare al fondo.

Si sviluppa su le fragole in gelatina drenato marmellata.

Portare a congelamento di quattro (4) ore.

Decorazioni di Natale

Posizionare la copertura mezz'ora prima di servire.

Coprire varie frutta, fresca o secca, o entrambe insieme.
 
Cospargere fragole, lamponi, ciliegie bianche uva senza semi, chicchi di melograno, tutti i frutti sono freschi.

Conservare in frigorifero fino al momento di servire.
Servire ciotole in acciaio inox o argento.

Nota:

Se preferite potete fare il dessert stratificato.

Primo strato, biscotto
Secondo strato, crema alla vaniglia
Terzo strato, gelatina di fragole mescolato con marmellata di fragole.
Prendere a congelare.
L'arredamento fa un po 'prima di servire.

Quick dessert for Christmas dinner and New Year

Quick dessert for Christmas dinner and New Year

Dessert quickly Soup Diet English
ingredients:

250 g. of crackers
2 boxes of diet vanilla puddings
2 tablespoons (soup) of corn starch (cornstarch)
1 liter of cow's milk or necessary.
2 boxes of strawberry gelatin Diet dissolved with half the water (recommended by the manufacturer).
1 strawberry jam can drained whole Diet, or other fruit can substitute 4 kinds of different fruit jams:
peaches, prunes, green figs, pineapple, raisins, chopped fine, all diet

If you prefer to make homemade vanilla custard see recipe below.

Vanilla Cream:

1 liter of milk,
l condensed milk diet can
5 tablespoons (soup) of corn starch (cornstarch)
4 egg yolks
1 tablespoon (soup) of vanilla essence.
1 box of cream.
How to Prepare:
Beat the first 4 ingredients in a blender.
Lead to fire stirring constantly, until a thick cream. If it gets too hard add more milk if they get too liquid add more cornstarch dissolved in milk.

After the cream ready, let cool slightly, add the cream (not whipped) and finally vanilla.
  Mix well with the whisk, or with a spatula until a homogeneous mass. Book.

Condensed Milk Diet

1 cup (tea) of powdered milk
½ cup (tea) of sweetener in diet own powder for cooking and baking
½ cup boiling water
1 tablespoon (soup) of light margarine
How to Prepare:
Blend all ingredients in a blender.
Store in refrigerator. Preferably use the next day

How to Build:

In a large bowl of glass or crystal, or a refractory high and transparent, or individual bowls.
Place the biscuits in the background slightly wet in milk, then the hot vanilla cream, allow the liquid to the cookies.
Dissolve the gelatin with half the water (indicated by the manufacturer) for each gelatin is a glass of boiling water.

Dissolve the two gelatins with two cups of boiling water. Pour the warm gelatin over the vanilla cream and allow to drain to the bottom.

Spread over the strawberries in gelatin drained jam.

Lead to freezing of four (4) hours.

Christmas Decoration

Place the half-hour coverage before serving.

Cover various fruits, fresh or dried, or both together.
 
Sprinkle strawberries, raspberries, cherries white seedless grapes, pomegranate grains, all fruits are fresh.

Store in refrigerator until ready to serve.
Serve silver or stainless steel bowls.

Note:

If you prefer you can make the dessert layered.

First layer, cookie
Second layer, vanilla cream
Third layer, mixed strawberry jelly with strawberry jam.
Take to freeze.
The decor make a little before serving.

Chocolate Cup - Pay Attention In this recipe

Chocolate Cup - Pay Attention In this recipe

Chocolate Cups + Four Fruits Options

Pay Attention In this recipe:
ingredients:
I - Option Chocolate:
2 cans of cream without serum
1 can of condensed milk
1 cup of yogurt 200 g.
2 tablespoons (soup) cocoa powder or cocoa
How to Prepare:
Blend all ingredients in a blender.
Place in bowls or pots with lid
II - Option Strawberry:
2 cans of cream without serum
1 can of condensed milk
1 cup of yogurt 200 g.
1 packet of strawberry juice or strawberry jam
200-300 grams. chopped fresh strawberries,
If you use strawberry jam, no need to put the strawberry juice.
Fresh strawberries are (optional) makes it tasty.

How to Prepare:
Blend all ingredients in a blender except the chopped strawberries.
Chopped strawberries are to put on the bottom cup, then pour the yogurt smoothie.
Serve in bowls or cups with lids.
Note:

The whey cream can be used, by adding 1 sachet (1 level tablespoon) of colorless unflavored gelatin.
Hydrate the gelatin with five (5) tablespoons (soup) of cold water.
After dissolving in water bath with one (1) cup of cold water over the whey cream.
Mix the hot gelatin in cold or cold yogurt, beat well.
If you cold gelatin does not incorporate the cream.
Gelatin is a separate layer after froze.
Please note:
When you make the gelatin see the above procedure
Option III:
If you want you can make coconut or other fruit apple, peach, plum etc.
IV - Option Manga:
2 cans of cream without serum
1 can of condensed milk
1 pot of natural yoghurt
1 mango adem large (300 grams) without the heavy stone, cut into cubes.
1 tablespoon (soup) of mango ice cream powder or powdered mango juice. (Industrialized).
2 tablespoons (soup) 24 grams. colorless unflavored gelatin, moisturize with 5 tablespoons of cold water and dissolve in a double boiler or in the microwave with one (1) cup of cold water for 30 seconds at a time, not to burn the gelatin.
Pay attention is not Seconds Minutes.

How to Prepare:

Blend all ingredients in a blender, with the exception of mango diced.
The mango cubes is placed in the bottom of a bowl.
In bowl put half down and the other half as cover.

Observbação:
Hydrate and dissolve the gelatin:
* The gelatin mass is placed in hydrated, dissolved and hot *.
Place in bowls or pots with lid, suitable for this purpose.

Chicken D'Angola With Crust in Sal Grosso - Rectified

Chicken D'Angola With Crust in Sal Grosso - Rectified

ingredients:

1 whole chicken d'Angola 1 or 2 pounds
1.5 of coarse salt for each pound of meat
2 egg whites for every pound of salt
spices:
1 whole onion with
20 carnations stuck in onions (optional)
Black pepper grains to taste at least 5 grains
1 or 2 whole garlic cloves
1 sprig of rosemary
1 thyme branch
1 bay leaf
It does not take salt

Other Ingredients:

1 or 2 tablespoons (soup) of butter or corn oil or sunflower

How to Prepare:

The chicken is not seasoned with salt and with no seasoning.
In a medium saucepan heat the butter or oil, fry the galinha- d'Angola, until lightly colored, this process is optional.
Then put in the garlic and herbs, cloves stuck in the onion and pepper.
Tie the legs together the bird with cotton string.
The bird's chest is up.
Place the bird in a nonstick pan, cover with salt crust.
Prepare to Salt Crust:
Beat the egg whites and add the rock salt, mix with gloved hands, to form a dough.
Keep the proportion of salt to the weight of the meat.
The bird must be covered with a very thick layer of rock salt, two fingers (2) above the bird.
Do not place anything on top of the salt crust (such as paper aluminum, banana leaf and others).
Place in the oven, until a good hard thick crust.

Preheated oven 180 ° C.

Cooking time one (1) hour for each pound of meat or until the hard crust like a brick.
The mass after roast will be very hard.
To break it you must use a kitchen hammer.
Make this procedure on the table, then discard the salt crust.
Then remove the chicken and cut into pieces.
Serve with boiled potatoes or sweet potatoes baked for 30 'minutes in the oven.
Potato is cut in half put melted butter and chopped parsley or.
Sweet potato is in thick slices over pinholes Lebanese seeds used in cooking.
Finds in the homes of Arab products or even in City Market.
If you feel not use our pinion (Brazil).
The pinion is cooked in a pressure cooker for 30 'minutes, then peel and cut into pieces fry in butter.
Serve with green salad leaves:
Arugula, endive, curly lettuce, endive, chicory, watercress.
You can add grated carrots into the equipment to make skinny wires, or other manual gadget that serves to cut very thin, long wires.
If you do not use the bulk drain.
Can serve Chicken D'Angola with tuna salami.

salpicão:
It is a cold dish (salad type) with potatoes and carrots into cubes pods into pieces, frozen peas, parsley with the chopped stems, chopped celery or fennel, chives, pepper finger girl half seeded, cut and choosy as possible.
Palmito or chopped pickled mushrooms and mayonnaise sauce, salt sparingly, put a (protein).
suggestion:
Tuna, chicken, cod and others.

Note:

I will continue "warning always", not to forget:
Drain the canned goods, after washing, leave running, cut to taste.
Serves to make the preservative and excess sodium (salt).
Some people have allergies.
Never use liquid glasses or cans to put mixed with other foods. Disposal.

To Thaw Pea:

Frozen peas, put in boiling water, so the boil count one (1) minute, pour cold water or ice to stop the cooking, or both together.
This is called bleaching.
The recipe above D Chicken "Angola can do with common chicken.
If you want you can open the back of overall.
The chest is up, no need to fry before baking with salt crust.

Cream cheese with strawberry pulp Rectified

Cream cheese with strawberry pulp Rectified

ingredients:

300 grams. strawberry pulp are three packets
½ pot cheese cream cheese
½ cup (tea) of lemon juice
1 can of condensed milk
1 tablespoon (soup) of gelatin powder colorless tasteless
Hydrated and dissolve with 5 tablespoons (soup) of cold water.

How to Prepare:

Beat the condensed milk with strawberry pulp and lemon juice.
After well beaten add the cream cheese, make hit.
Finally add the dissolved gelatin and "hot" and beat for 5 'minutes.
Place in bowls or pots with lids.
Take to the fridge for 4 hours.

Note:

Gelatin is placed hot in order to "incorporate" the mass, otherwise (put cold) it separates and is on a separate layer of gelatin.

To Serve:

Place in stainless steel bowls, unmold, place a white saucer over strawberry jelly.
Garnish with fresh strawberries with well washed leaflets. (dry on paper towels) .or mint leaves.

Wait for me to publish homemade cream cheese.

Make, take photos, send for me to know if you hit the recipe.

Gluten Free Chocolate Cake With Bean Azuki

Gluten Free Chocolate Cake With Bean Azuki

Chocolate Cake Gluten, No -Retificado milk

ingredients:
1 cup (tea) of red beans cooked drained
1 cup (tea) of coconut flour
1 cup rice flour or wheat flour buckwheat or buckwheat
½ cup (tea) sugar
½ cup (tea) of water
½ cup (tea) coconut oil or coconut milk
100 g. chocolate in bar semisweet 70%
4 eggs clear snow
1 tablespoon (soup) of chemical baking powder

Note:

The beans should be soaked for 12 or 24 hours, if you keep heat inside the refrigerator.
Expect the beans stay at room temperature, cook for 40 'minutes in the pressure cooker.
If you find buckwheat flour.
Beat the wheat in a blender then strain for the flour.
If you do not find the beans can exchange for Rio
How to prepare the cake:

Whisk the egg yolks with the sugar, add the flour mixed with water the baking powder, mix well, then the coconut oil or coconut milk and the melted chocolate.
Finally add the egg whites, gradually and slowly, until a homogeneous mass.
Greased and over with parchment paper greased and dusted with rice flour.
* The parchment paper is placed at the bottom of greased and form over the cake batter.
The above process is used to facilitate the time to remove the cake from the form.

Oven 170 ° C to blush.

To see if the cake is baked, test with toothpick.
Stick the toothpick to the bottom of the form if you leave wet is not yet baked, leave the cake in the oven a few minutes.
If dry out, is roasted.

Cake Pink Cream With Strawberries

Cake Pink Cream With Strawberries

ingredients:

1 pound of eclair (carolinas) without the filling
1 pound vanilla cream or pink cream
5 to 10 drops of food dye red color
1 tablespoon strawberry essence soup
 
Other Ingredients:

500 g. of melted milk chocolate in a double boiler
500-800 grams. of whole fresh strawberries

How to Prepare:

Cut the carolinas in half, like filling. Reserve.
Line a high round shape with foil.
Distribute the carolinas in the bottom with the cut side up.
Around place the coast of carolinas with the cut side facing inside.
The first layer is Carolina.
The second layer is strawberry cream filling
The third layer is carolinas
The last layer is carolinas facing part cut down
Place the carolinas and the filling in alternating layers until finished.
When finished assembling the carolinas cake, fold the foil to close well.
Bring to chill 6-12 hours.
Take the refrigerator unmold, remove the aluminum foil.
Cover with chocolate melted milk, take the heat shock not to lose the glow.
Spruce top and back with fresh strawberries.
If you want you can put chopped strawberries over the filling.



Cream Pink

ingredients:

1 liter of cow's milk or long-life
1 can of condensed milk
4 tablespoons cornstarch or flour sifted
1 level tablespoon of margarine
2 egg yolks and beat until foamy or past the sieve
2 tablespoons shallow soup sugar or to taste
1 tablespoon strawberry essence
5 drops of food coloring red or burgundy cuisine


How to Prepare:


Mix all the ingredients except the strawberry essence and the dye, or hit everything in a blender.
Lead to fire stirring constantly until thickened, remove from heat add the essence and the dye until the desired color (pink).
Place a rectangular refractory smooth and cover with plastic wrap,
Once hardened assemble the cake in alternating layers.
If you eat the same day can put over spiced strawberries with a few drops of lemon and a little sugar or sweetener.
If you prefer you can replace the strawberry essence for vanilla essence and not need to put the dye.

Chester Open With Farofa Banana Raisin and IV options:

Chester Open With Farofa Banana Raisin and IV options:


ingredients:
1 chester good size
50 to 100 grs. butter, margarine does not serve

spices;

Salt, and oregano

Preparation:

Cut the chester the back from top to bottom.
Open so that it is a very open blanket, and the breast facing up.
flavor:
Season with salt and oregano only, not pierce the skin of the bird.
Leave seasoning for 6 hours in the refrigerator, remove the spices. Dry thoroughly with paper towels.

Bake mode Chester:
To roast the breast is facing up, place butter under the skin of the chest and thigh, being careful not to tear the skin.
Cover with aluminum foil.

Preheated 160 ° C oven for 40 'minutes for each pound of bird meat.
Twenty minutes before the end of baking, remove the paper
aluminum and increase the oven temperature to 180 ° C to let blush.

Banana farofa with raisins:

ingredients:

4 large nanicas bananas cut into thin slices
1 cup (tea) of seedless raisins
1 ½ cup (tea) flour milhou or ground, sieved crackers.
1 cup (tea) of grated onion
1 cup (tea) of chopped parsley
1 cup (tea) chopped green olives
½ cup chopped green onions
1 leek cut into slices (optional)
2 tablespoons (soup) of corn oil
1 teaspoon (tsp) salt
1 tablespoon (soup) of hot sauce or pepper ½ finger girl without chopped seeds.

How to Prepare:

In a pan fry the onion and the leek, add the banana and re-fried until the banana is tender.
Place the olives, then the cornmeal, salt, and pepper, mix well.

If you stay dry add a little hot water or oil if the contrary (get too wet) more flour corn.

Finally add the raisins, parsley and chopped chives
"You can replace the chicken by chester"
The way to do it is the same chester procedure.

Came with mashed potatoes, or mixed vegetable salad
Option II:
Green salad with lettuce, watercress, arugula, chicory,
III - Option
Lettuce grated carrots and cherry tomatoes.
Option IV:
Hearts of palm and onion cut into thin slices. and cherry tomatoes.

Note:

You can do the same procedure with thigh and chicken drumstick or chester, boned.
You can swap the corn flour by cassava flour, or half and half.
* You can replace the above ground and sieved flour by * crackers.

Baked ham - sauce and Farofa With Banana and raisins

Baked ham - sauce and Farofa With Banana and raisins

1 leg of 5 pounds
spices:
2% of the weight of the meat or salt
1 teaspoon (tsp) of salt for every pound of meat
2-3 heads of garlic, peeled and chopped without the crumb
2 large onions chopped
3 packets parsley and chives and other herb to taste, and with the exception of rosemary which is only half a sprig.
50 g. fresh grated ginger
1 pinch of nutmeg
1 to 2 liters of wine vinegar
1 liter of dry white wine (optional
1 liter of spirits or two of vinegar
1 cup of lemon juice or white file
3 bay leaves or 1 teaspoon (tsp) ground bay
1 or 2 pepper finger girl without seeds and without the chopped white ribs
How to Prepare:
Wash the ham in water, then soak in a container only with the drip, for about 2 hours.
The spirits (rum) serves to take the stench of the flesh.
Discard the liquid that formed and re-wash the meat, seasoning, without sticking the meat dries out,
Place the ham in a large plastic bag.
Close the mouth of the bag, tie with cotton string.
Leave seasoning for 12 to 24 hours in the refrigerator, turning the bag occasionally meat then.

sauce:
1 pound of sliced onion
3 red peppers, 3 yellow and 2 green without seeds and without the ribs, cut into thin strips 1 inch thick and 5-8 in length.
1 teaspoon (tsp) or (soup) of grated ginger.
½ pound of ripe tomato seeds removed and without the skin diced. (Optional).
1 pepper finger girl seeded and without the ribs, chopped (optional) or
2 tablespoons hot sauce you prefer.
1 cup of vinegar (optional)
2 cups hot water
½ cup of tea corn oil
Mode Prepare the sauce:
Put the oil in a large saucepan add the onion let wither, add the tomatoes, leaving the fire to undo last chilies, go stirring with a spoon high cable.

If you want you can sauté the peppers separate and then join the sauce, which is the surest.

As for frying the ingredients go adding hot water, until well cooked.
Finally together the vinegar and a little water, let the fire for 10 'minutes, you can add a little Worcestershire sauce or soy sauce.
Serve the sauce separately platter

Bake mode:

Take the leg bag and remove all the spices. Strain the sauce.
Place the ham in a large roasting pan with a cup of strained sauce, cover with aluminum foil, not too close that sticks in the flesh.
As for baking go adding more broth hot spice,'Por up .Faça gently.
Take to the hot oven 160 for an hour and 30 'minutes for each pound of meat.
When missing * 1 hour to finish * increase the oven temperature to 180 ° C, let baking until golden brown without drying the sauce from the pan.
From time to time make sure the sauce does not dry, and well with the ham.
** Test to see if the ham is baked.
Thread a thin knife into the thickest part of the ham, if you leave water with blood, is not raw.
Leave a little longer in the oven.
* The cooking time depends on the size of the shank, which is usually 30 'minutes for each kilo of meat.
Depends on the type of shank if the (old pig) takes longer,.
After spending roast to a platter, (carefully) lined with lettuce leaves.
Serve with manioc flour and chilli sauce.
Rice with vegetables and
Hearts of palm salad, green olives tomato, watercress, onions.
Farofa Banana with raisins or Cabbage:
1 large grated onion, salt to taste
2 tablespoons oil soup
2 cups cornmeal tea
1 cup (tea) of seedless raisins
1 cup (tea) of chopped parsley with stems
½ cup (spring onion tea
4 dwarf bananas thinly sliced

Prepare the way of Farofa.
Fry the onion in oil, add the bananas simmer, then add the corn flour to give point,

If it gets too dry add more oil or water.
Finally the raisins and chopped parsley.
You can swap the banana a cabbage sliced thinly, sauté with onion.
If you want you can add diced bacon is (optional).
Increase headlight according to the shank size.
Calculate 1 cup (tea) for each person.

Dessert For Christmas dinner and New Year Number II

Dessert For Christmas dinner and New Year Number II

Wired is roulade of My Grandmother Paterna Antonia Marques Gonçalves (Portuguese) - II Options

ingredients:

Sponge cake:

12 tablespoons (soup) of sifted flour
12 tablespoons (soup) of sugar
12 tablespoons (soup) of warm water, or warm orange juice
1 tablespoon (soup) of chemical baking powder
2 tablespoons (soup) shallow butter
6 large egg whites eggs on dry snow
1 pinch of salt

How to Prepare:

Beat in mixer the egg yolks with sugar and butter until light, then add the flour mixed with baking powder, alternating with water or orange juice. gradually and slowly.

Finally the egg whites until stiff, mixing from bottom to top, until it is a homogeneous mass, or dump the heavy weight in egg whites, gradually and slowly.

Line a form with margarine and sprinkled with flour or line the way with parchment paper.

To bake bring to medium oven 180 ° C for 15 'to 20' minutes or so, or even blush.

Turn out after cold not to break.

To Do Rocambole:
12 tablespoons (soup) of sifted flour
12 tablespoons (soup) of sugar
12 tablespoons (soup) water or orange juice
6 large eggs - Clear on firm snow

  Swiss roll:

Beat in mixer the egg yolks with sugar until light, then go adding the flour in rain gradually and slowly, alternating with water or orange juice.
Finally Add the egg whites.
Dump the heavy mass in the egg whites, gradually and slowly.
Place in a rectangular baking dish 45 X 32 cm, greased and floured or parchment paper, grease the parchment paper as well.
Baking oven 180 ° C for 5 'to 8' minutes or until lightly blushing.
The mass of the roulade is very thin, she bakes too fast.
* Pay attention to the oven, to prevent burning.

  Scroll to the Swiss roll:

Wrap still hot in a well clean dish cloth, slightly dampened with water. cold.
The roulade is very thin 1 ½ inches, if you need tune with a roll of open mass .If you want you can moisten slightly with syrup.
Wrap the roulade for the large part.

To fill the roulade, roll after cold, spread the filling and re-rolling.
Wrap with foil and let stand for two hours without refrigeration.

Filling For Christmas and New Year:

I - Option:
Wire eggs with cherries in syrup drained and chopped in half.
II - Option:
Sweet milk paste, made with cooked condensed milk can add melted chocolate, or suck plums bites, or both together.
III - Option:

Dulce de leche with melted chocolate mixed with dried fruits Christmas one, or more coarsely chopped or ground.

coverage:
Fondant melted or mixed with dark chocolate melted.

White chocolate or melted dark.
Garnish with shaved chocolate and cherries in syrup drained

reminder:

See the difference between sponge cake and Swiss roll
Some people use the mass of jelly roll to make sponge cake.

Recipe from my paternal grandmother Antonia Marques Gonçalves of Lisbon - Portugal.
In Portugal wore many plain white ironing clothes.
With the gems they did Quindins wire eggs and other sweets that led many gems.
"My father kept this recipe up to 7 keys."

The above recipe made some changes to update and monitor the time.

Chicken Soup of Antoinette Serve Only For Christmas Fotos

Chicken Soup of Antoinette Serve Only For Christmas
Serve Chicken Soup Four hours before the Supper
The Supper is Served at 24 hours, the Day 12/24/14

Ingredients Chicken Soup:
1 large chicken, or 8 thighs, skinned without fats.

Other Ingredients:
2 medium carrots peeled, cut into thin slices.
4 large tomatoes diced, peeled and seeded.
2 celery stalks chopped into thin slices, with leaves
1 leek white part only cut into thin slices
2 large onions, chopped,
4 garlic cloves without the cut kernels, or wrinkled.
If you are new garlic not have to take the core
1 cinnamon sticks branch.
2 bay leaves, withdraw after
Do not put many bay leaves, which lowers the pressure, or
½ tablespoon (coffee) ground shallow bay.
2 bouillon tablets or chicken (optional).
1 tablespoon pepper sauce lady finger (optional).
1 tablespoon (soup) or (tsp) grated fresh ginger, or
½ teaspoon) of powdered ginger.

To complement the Soup:
1 cup (tea) of rice washed, drained
1 cup (tea) of chopped parsley with stems, add at the end.
  ½ cup chopped chives, add at the end of cooking
50 to 100 grs. grated Parmesan cheese is (optional)
Each person puts on your plate to nessária amount.

Mode Prepare the Chicken Soup:
Rinse the chicken, inside and out.
Cut into small pieces.

Take the skin, fat, lungs, head, wing neck throat discard (throw away).
* Do not eat chicken neck or wing say inject hormones *.

If Use Thigh and Thigh:

Wash thighs, remember to take the skins, and the fat, keep the bones, removing until cooked.
Place the chicken to cook in pressure cooker for 10 'minutes or common pan for 20' minutes or until cooked.
Remove the chicken pieces. Reserve.
Put the other ingredients in the broth of the first list, washed and cut very small.
Put to cook in the common pot for 10 'minutes, or until it is cooked.
Allow to cool, remove all the pan put a bowl.

Debone the chicken cut into pieces no fraying. Book.

Pour the strained broth in a pressure cooker add 3 cups of hot water and the washed rice.
Cover the pot, bring to a boil, lower the pin, leave on low heat for 5 'minutes. Do not open the pot, let it cool that continues cooking.

Then open the pot add all other ingredients cooked, which were reserved in the bowl, and spices too.
If you need to add more hot water. The soup has to be very consistent, but with enough broth.
Leave the fire for another 10 to 20 'minutes, or until hot.
Before serving add the parsley and chives raw bites.
* The Salsa stem is rich richer in iron than the leaves *.

Serve in earthenware bowls on a shallow dish.

Sprinkle grated Parmesan cheese on top (optional)
If you prefer you can cook in common pot, it takes twice as long.
Note:
You can make the soup with another bird.
Turkey, duck, duck etc.

-Dinner Menu XI Choose one or several dishes to Christmas dinner or New Year

-Dinner Menu XI Choose one or several dishes to Christmas dinner or New Year
                                                   

0l - Lasagna with tomato sauce, mozzarella, ham etc.
02 -Macarronada with Italian sauce with ground beef and tomato or meatballs.
03 -Brajolas stuffed with raisins, eggs, onion, parsley, capers
04 -Leitoa roast with salt crumbs, chicken gizzards, sausage, corn flour or tapioca, or crackers
05 -Peru baked with fruit filling and cookie crumbs
06 chicken -Salpicão with fresh fruit
07 -Canelone stuffed with ricotta and white sauce
08 -Canja chicken breast with vegetables, carrots, celery and others.
09 -Rosbife roasted with watercress and red pepper
10 -Salada cod with chickpeas, parsley, capers, mushrooms
11 -Torta of cookie dough strawberry, cream and fruit + Whipped Cream
12 -Pintado barbequed with white sauce, flaked almonds
13 salt -Torta with palm chicken, cheese and other ingredients
14 -Rondela with mozzarella ham, white sauce or gravy to choose
15 -Sobremesa with vanilla cream, jelly, jam etc.
16 -Pave chocolate or coconut or almond quindim
17 -Cabrito with red wine and cooked vegetables, broccoli, carrots and others.
18 -Tender roast with caramelized nuts, prunes,
       peach jam, baked apples with jam, eggs wires
       carrot
19- tion of escabeche with celery, carrots, peppers etc.
20- lamb with salt Ridge crumbs

Tip -Cardápio For Christmas Number X

Tip -Cardápio For Christmas Number X

01 - Peru stuffed with nuts, raisins, apples, apricots, farofa
        wafer, onion, celery, grated Parmesan cheese, trim
        brown caramel
02 - Roast duck with orange juice, jam trim
         peaches, pineapple, cherry in syrup
03 - Chester breast stuffed with apricot, pistachio without salt
         cooked with jabuticaba juice
04 - Chicken pieces or chicken breast with sauce tama-
        rindos
05 - Sweet bread so (round shape with cone in the center)
        stuffed with whole blackberries and watered with the same
        mo juice
06 - Roasted Pheasant with cooked vegetables, artichokes background
        or palm, big black olives, green beans, cabbage gross
        xelas preserved, and pea puree.
07 - smoked chester breast served with glaçadas grapes and sweet crumbs of fresh or dried fruit.
08 - Chicken D'Angola roast with salt crumbs
09 - Chicken D'Angola in pieces with coconut milk or cream
         milk
10 - Partridge roast with applesauce and vegetable salad
11- fruit cake of dried Nonna, walnuts, almonds, hazelnuts, raisins,
        apricots, prunes, candied fruit.
12 - Pastelzinho ricotta with nuts
13 - Biscuit with beet pates or carrot
14 - soup, fruit, apple, pear, plum, peach, grape, spices
         mango, guava, banana, pineapple RS.


15 - Soup chicken breast with carrots, potatoes, rice, celery,
         parsley, mint, onion
16 - rabbit pieces with white sauce and mushrooms
17 - Quail soaked with red sauce
18 - mass tree nuts
19 - Panettone sweet stuffed with ice cream
20 - Stuffed goose with salt crumbs
21 - English soup with vanilla cream, gelatin, strawberry in
         jam whipped cream, egg wires, nuts, raisins etc.
22 - Mango mousse decorated with kiwi, cherry, black plum
23 - Chocolate mousse with chocolate chips and cherries
24 - Salpicão of vegetables and fruit with chicken and fruit or
25 - stuffed lobster with white sauce
26 - Stuffed squid with shrimp and mushrooms
27 - Painted with baked with almond slivers
28 - Frogs will doré with cooked vegetables, lettuce, watercress
29 - Beef Stroganoff with mushrooms file
30 - Tropical fruits in balls served in bowls with blackcurrant
31 - Pasta Pie rotten chicken, cabbage, peas, carrots
32 - strawberry or apple pie with cream
33 - artichokes Funds with cooked carrots and olives, strips
         melon
34 - Veal Medallions with wood moilho
35 - crepes with jam and orange sauce
36 - chicken Galantine (gelatin)
37 - Duck with trim pieces of cooked vegetables, aspar-
         go, carrots, potatoes, etc.
38 - Stuffed raw apples with apple puree or mashed casta-
         nha
39-Pie cream with prunes, with nuts
40-tarts sweet mini Christmas bread with fruit.

Puchero (Spanish dish) Various Meat and Vegetables

Puchero (Spanish dish) Various Meat and Vegetables

ingredients:

1 pound of grain raw beak, or white beans
2 liters of cold water
1 liter of broth mocotó defatted

spices:

2 large onions, grated
1 fresh bay leaf, or
½ tablespoon (coffee) of ground bay
2 whole basil branches
1 small bunch of whole rosemary (optional)
1 tablespoon (soup) of fresh ginger grated
1 tablespoon (soup) shallow salt
1 pinch of nutmeg

Other Ingredients:

4 large ripe tomatoes peeled, seeded, or
1 tablespoon (soup) full of paprika (ground annatto)
1 yellow pepper, chopped
1 chopped red bell pepper
1 green pepper chopped without skin
4 bouillon tablets or the like or
2 tablespoons (soup) Onion Soup industrialized (optional)
2 tablespoons (soup) corn oil
1 cup (tea) of chopped parsley (leaves and stems)
1 tablespoon (coffee) fresh chopped girl finger pepper seeded, or black pepper
1 piece of cinnamon stick (optional)


Other Ingredients Meat):

300 grams. of mocotó (cow's paw), cooked chopped into cubes
200 g. muscle (beef) raw
200 g. thigh chicken wing or breast cut into cubes 2x2 cm
200 g. fresh or salt pork rib raw
200 g. raw salt pork loin
500 g. tripe (beef maw) cooked without fat
50 g. lean bacon cut into small cubes
2 Palos smoked
The above ingredients is heavy crude.
 
vegetables:

2 medium carrots cut into strips
4 medium potatoes cooked, shelled
3 whole medium onions, cooked
1 small cooked cabbage
1 dish cooked whole pod fund
2 celery stalks cut into thin slices
1 cup cooked fresh green pea

Decoration:

10 green peppers cambucy
10 red peppers girl finger


Prepare the way of Pucheiro:

Wash all salted meat, to remove excess salt.
Place the salted meat, in a deep bowl with capped water, bring the refrigerator for 12 hours, changing the water every 3 hours.

Cut the tripe into thin strips, one inch wide by 5-8 long.
After thoroughly cleanse double, take all the fat, rinse well under running water, soak for 10 'minutes with a cup of vinegar to get the stench
If you prefer to put in double without a cup of water (tea) rum (brandy), to take the stench, let stand for 10 '20' minutes.

Place the double to cook covered with water and 1 cup (tea) of vinegar in a pressure cooker for 15'minutos.
Vinegar is not to darken the pan.

Close the pressure cooker, lift the pin, high heat, so a boil, lower the pin of the pan, lower the heat to a minimum.

Not cool the pan under the tap (which spoils the rubber) let cool covered, open the pot only after cold.

* After aferventada double, play cooking water out. *
Wash the tripe with plenty of hot water. Book.
Aferventar the sausage by 5'minutos, let cool, remove the skin. Book.
Cooking muscle in the pressure cooker for 20'minutos. Reserve the broth

Wash the mocotó (cow's paw) remove foot odor that is in the middle of the hull, sometimes the butcher has already withdrawn.
If you do not know how to do the above procedure cut the entire hull and discard (throw away).
Put mocotó cut into slices. Cooking in a pressure cooker with water and covered with a cup of vinegar or lemon juice (not to darken the pan).

Once the pressure cooker boil, lower the pin and lower the heat at least cook for an hour.

Leave to cool the mocotó alone without cool the pan under the tap.

* Drain the broth mocotó a bowl, take the refrigerator for 12 hours. Is a gelatin.
Once cooled remove the fat that was on top, with the help of a tablespoon and paper towels, discard the fat. This fat is good for nothing, only clogs the veins (throw in the trash). *

When cold, cut the gelatin (the broth mocotó) in 2 cm cubes, which was under the fat, you rule.

Prepare the way of chickpeas:

Wash the chickpeas, soak in cold water for 6-8 hours.
The next day place the chickpeas with water for cooking pressure cooker for 10'Minutos.

Close the pan, lift the pin, so it starts to boil, lower the pin and lower the heat to a minimum.

Not cool the pan under the tap, let it cool normally before opening that is, only after he left full swing.

Place in a large pot, grain pre cooked chickpeas with the cooking water, the broth strained and defatted mocotó, muscle cooking broth the loin and rib raw.
The muscle and the double are pre-cooked, add the other ingredients to ginger.
Leave the cooking fire until well cooked. Remove the meat cooking first, then return to the pan just before serving.
When missing 5 'minutes before taking the fire add the fresh herbs, remove before serving. Herbs should not boil too, had seen dead branch tasteless.

To recap:

Cooking puchero for 20 to 30 minutes over low heat, until the chickpeas are almost cooked. Remove the double, meats that are
cooked.

Add the broth a little hot water or muscle broth, add the carrots, potatoes, peas, green beans, onions, tomatoes, peppers garlic-pore stalks and chopped celery.

After the vegetables cooked, remove from broth, arrange on a platter.
Put back in the pan, the double and all meat ..
Remove from broth, so the meat is, cooked.
Add the mocotó of pieces and boil for another 10'Minutos, over low heat.
Serve in a shallow earthenware dish, hot.
warning:
If you need to put hot water into the pan where to put meat and vegetables. Not to cool.
If you want to serve can separate the hot meat and the vegetables, sprinkle parsley on top. Garnish with pepper flower.

Before serving season the chickpeas with fried bacon cubes in oil with grated onion.

Serve the tripe with chickpeas in a tureen with lid founded, not cool.

If you want can serve white rice is (optional). No need.

Decorate the dish of meat and vegetables, with several green cambucy pepper and pepper finger prick red girl

Method of Making the decor:

Stick to cambucy pepper (green) in the middle of the stem, put in a whole pepper finger girl standing.
The cambucy pepper is green round seems a little balloon, pepper finger girl is red long.

Note:

The Puchero is a Spanish dish Immigrants (working poor).
It is served "hot" piping hot intense winter dish.
*** Do not forget to warm up the dishes and all the dishes and cutlery. ***

Disclaimer Who is cooking Tripe or Mocotó

Disclaimer Who is cooking Tripe or Mocotó

Be careful not to use water that cooked the tripe (stomach).
Take the fat mocotó water see below, the two messages.

I - Comment
Throw away all the water (full of dirty fat) that cooked the tripe (stomach).
After thoroughly clean the waste (fat). that is in the middle (white strips are a).
Rinse under running water.

II - Comment

Place the broth mocotó, a shallow, wide bowl, take the refrigerator until set.
Take all the fat that was on top, with the aid of a
  spoon and the remainder of the fat with a paper towel.
  Cut the gelatin into small pieces, add to Puchero.

Menu of 50 recipes with 12 Birds Different

Menu of 50 recipes with 12 Birds Different
See below:

Menu Chester, quail, pheasant, chicken. D Chicken "Angola, Goose, Jacu, Drake, Macuco, partridge, duck, Peru Intgeeiro and Peru in pieces.

See additional important information at the bottom, where there the ***** the little stars
birds:

01 dietary Chester - roast with dietary jam and other ingredients
02 Chester, roasted, with accompanying fruit compote or fruit-
      tas fresh, or dried, or various vegetables, asparagus, artichoke background
03 Quail stuffed, baked in common oven with herbs
04 Quail on a spit, roasted on the grill with peppers, onions
05 whole quail in the pan with tomato sauce and vegetables
06 roast pheasant, all with sweet manioc or several salt-vegetables
07 steaks, whole pheasant with herbs, with artichoke background
      black olives, hearts of palm, asparagus
08 Pheasant in baked pieces of trim vegetables
09 Pheasant in pieces with tomato sauce or white sauce and mushrooms
10 Farofão miner, with large pieces of chicken with palm hearts, peas
      carrot, corn, olives, bacon, parsley and cassava flour and maize
11 Chicken - Chicken with cooked vegetables
12 Chicken - with tamarind sauce
13 Chicken - with passion fruit or orange sauce
14 Chicken - Chicken mayonnaise with cooked vegetables and other
15 Chicken - franfo risotto with palm, boiled eggs, grated cheese etc.
16 Chicken - the squash with tomato sauce and catupiry
17 Chicken - Stuffed chicken thighs with mozzarella and ham and ricotta
18 Chicken - Judeo chicken breast with apricot and pestache cooked in
      Mixirica juice, then roast
19 Chicken - chicken salami, celery potatoes, carrots etc.
20 Chicken - Special mayonnaise party with smoked chicken breast
21 Chicken - chicken pie with Italian rotten mass, with 4 fingers
      stuffing with chicken, cabbage, boiled eggs, olives, carrots, cheese
22 Chicken - boneless stuffed with ham, mozzarella and salty streusel
      baked with white beer
23 Chicken D'Angola boiled in milk with white sauce and coconut milk
24 Goose - with savory filling or filling of fruit, nuts, plums, apples
25 Goose - pieces with tomato sauce, peas, carrots, peppers
26 Goose - Vienna stuffed with chestnut, green apple, raisins
27 guan - just as goose
Macuco 28 - the same as goose
29 German fashion will duck, salty streusel filling with chicken gizzards
       bacon, eggs, baked, peas etc.
30 Partridge - just as chicken
31 Duck - all the fashion Vitor Pascoal, with red wine, or wood
32 pathogenic in pieces fashion Vera Helena with applesauce, or
      chestnut
33 whole pathological Nonna stuffed with chestnut, apples, raisins
      roasted in beer, white wine, sprinkled with almonds
34 pathological stuffed with ham, mozzarella bacon, olives, onion etc.
35 pathological roast with orange and orange strips cooked in syrup
36 Duck -New whole baked with fruit: peach jam, pineapple, figs
      and baked pear in red currants and walnuts
37 Duck cooked -Velho to pieces with diveros vegetables: broccoli, carrot
      potato. celery, Brussels sprouts, cabbage, artichokes background
38 baked old pathological, then roasted, with salt crumbs or fruit, with
      Carrot ties and lettuce leaves
39 pathogenic to pieces with Jewish tamarindos- sauce
40 Old Duck cooked in pieces with jabuticaba juice -
41 Peru - smoked turkey breast sliced in half with black plums,
      baked apples with jam or cherry in the center, chestnut horse mackerel
     - Honeydew (caramel).
42 Peru - Venice, all for Christmas, stuffed with sweet crumbs with.
  walnuts, plums raisins, grated cheese celery, biscuit flour, parsley onion and other ingredients. Roast already stuffed.
43 Peru - whole stuffed with bacon crumbs salgada.com, gizzard, liver
      olives, grated cheese, boiled eggs
44 Peru - turkey breast roast, sliced vegetables with broccoli, cauliflower, carrots, potatoes and fruit compote
45 Peru - Thigh and turkey drumstick, pre - cooked in spices + with white beer. Allow to cool after baking covered with aluminum foil.
46 Peru - Thigh stuffed with mozzarella and ham or cheese to your liking.
47 Peru sliced smoked turkey breast stuffed with four (4) cheese
48 Peru sliced smoked brisket with applesauce and dried fruit and fresh
Christmas
49 Peru strogonofe turkey breast or thighs and drumsticks
50 Peru turkey Salpicão with artichokes, potatoes, raisins, green apple, grape beans, parsley onion, mustard, mayonnaise and more.

Note:

  Peru Venice for Christmas accompanies a mass tree
   of chestnut with peeled fruits Christmas

salpicão:

* Nuca put tomatoes or raw or cooked carrots in salami that sour, only if served immediately, always keep in the refrigerator *
.
"Some people at high risk of leaving out of the refrigerator."

* The mayonnaise also sour. Make the sauce on time or open the industrialized glass before serving, ie put in time to serve, especially if it is hot weather and still need to carry. *
Watch out:
Transport in own refrigerator for this purpose.
Disclaimer:
To recap:
* Always keep in the refrigerator before serving *

Menu Cod and Other Fish, Crustaceans Seafood

Menu Cod and Other Fish, Crustaceans Seafood

Below Lobster, Squid, Cone Siri, Escargots, and Other

cod:

1 cod - shredded with white sauce, provolone cheese, mushrooms etc.
2 cod - with Pesto sauce with parsley, basil, nuts, olive oil, onion
3 Cod - shredded cod salad with chickpeas, parsley, finely chopped onion, olive oil, capers, green olives, mushrooms decorate with cherry tomatoes.
4 Cod (codfish) Portuguese, with tronchuda cabbage, whole potatoes and onions, purple whole gde olives, boiled eggs cut in half decorate with slices or basket of tomatoes, black olives and parsley in

5 Cod - Port with vegetables: potatoes, sweet potatoes, cassava, pod
  ear of corn sliced carrots, cauliflower, broccoli, eggplant, peas pie, chayote, yam, mature pumpkin, zucchini, cabbage, palm hearts, black olives, olive oil Portuguese. Serve sauce vinaigrette will in bowls.
6 Cod - shredded cod salad, soaked (raw) with plenty onion, parsley, capers and green chives, seasoning to taste
7 Cod - with white sauce and coconut milk, sprinkle with parsley chopped.
8 Cod -of oven with potatoes and onions, sliced mozzarella on top
9 Cod - codfish balls with potatoes, parsley grated cheese
10 Cod - put cooked and grilled cod washed down with olive oil, mixed salad of potatoes, carrots, chayote, boiled eggs, hearts of palm, olives.
11 Cod, - rice with cod or cod risotto more palm.
12 Cod - the pumpkin lined with cheese, sauce Braised cod with tomato, onion, parsley seasoning to taste coconut milk
Not the cod fish is the salting process some types of fish
other Fish
11 Fish - fish slices cation or otherwise, with coconut milk
12 Fish - Baked fish put in chilli sauce, onion tomato
13 Fish - hake will fried calamari, accompanies cooked vegetables
14 Fish - baked or broiled fish with fish sauce
15 Fish - salmon with strawberry sauce
16 Fish - sea bass with bechamel sauce and capers and mushrooms
17 Fish - sea bass with sauce smoke fish with mango slices and polka dots
fruit: melon, watermelon, apple, pear, papaya etc.
18 Fish - Grilled mullet with vegetables: broccoli, carrots, hearts of palm, olives
black, potatoes, cooked eggs etc.
19 Fish will dore (passed in flour, then in beaten eggs) fry dry with paper towel with fresh melted cheese on top, accompanied by boiled carrots cut cross, with rosé sauce
20 Fish - cation stroganoff with mushrooms etc.
21 Fish - Golden roasted whole, with a sauce of peppers, onions, tomatoes, celery, leek.
22 Fish - Golden roasted, stuffed with tuna, peas, grated cheese etc.
23 Fish - Fish Escabeche cation, with carrots, celery and bell pepper in color strips. Onion slices, capers, olive oil 1 cup vinegar another.
24 Fish - fish risotto without bones (cation)
25 Fish - hake will fried calamari with white sauce, cheese and mushrooms
26 Fish - Mullet stuffed with tuna or shrimp, asparagus accompanies
27 Fish - Whiting tile, with herbs
28 Fish Fish stew into pieces and seafood
29 Fish - fish stew from Bahia.
30 Fish - smoked broth, made with head, tail, bones, serves for soup
  or mush, you can also use to make white sauce
31 Fish - painted roast then spread toasted almonds on top.
32 Fish - the squash with tomato sauce and catupiry (cacao)
33 Fish - put mullet soaked with onion, tomato, parsley and mush
34 Fish - Steaks of anchovies with red pepper and tomato sauce
coconut milk.

Shrimp:

01 Shrimp - the squash with tomato sauce and cheese catupiry
02 Shrimp - stuffed with cheese
03 Shrimp - with tomato sauce topped with cheese
04 shrimp-shrimp skewers with mozzarella cheese pieces
05 Shrimp - large fried in corn oil
06 shrimp - shrimp risotto with mushrooms etc.
07 Shrimp - Shrimp Stroganoff
08 Shrimp shrimp mayonnaise and other ingredients
09 Shrimp shrimp skewer with fruits
10 Shrimp shrimp pie with palm or mushroom


Lobster:

01 Lobster - lobster salad with housing
02 Lobster - Four Cheeses
03 Lobster - with sauce court bouillon
04 Lobster - lobster stuffed
05 Lobster - with pinholes, ground almonds with artichokes background
06 Lobster - the squash with tomato sauce and cheese catupiry
06 Crawfish - just as lobster

squid:

01 - Squid - in fried rings, appetizers
02 - Squid - empanadas
03 - Squid - with tomato sauce and mushrooms
04 - Squid - risotto with mushrooms
05 - Squid - stuffed with shrimp, and kami kama
06 - Squid - Four Cheeses
07 - Stuffed squid with boiled manioc in tomato sauce

other:

01 - cone stuffed with crab sautéed crab, tomato onion, parsley and chives and other seasonings to taste
02 - soft Siri
03 - Kama- Kani salad with mango grape italy, walnuts, mayonnaise etc.
04 - Escargots Bourguignonne to La
05 - kebabs Escargots
Note:

See is missing some recipes that could not be brought for lack of time.
Then I will publish recipes that are missing cod, other fish, seafood and others.
Wait!

Shrimp skewers with Fruits II Options

Shrimp skewers with Fruits II Options

ingredients:

1 ½ pound medium shrimp or a little cleaner without the head and guts, well washed
1 tablespoon (dessert) shallow salt
150 grams. apricots cut in half can be whole or
150 grams. pineapple cubes. (can put the two together)
150 grams. black plums without seed (optional)
3 apples you see, or red with bark cut into cubes, place lemon, or salt water, not dark
2 large onion cut into petals or cubes (optional)
3 tablespoons (soup) of oil

I - Option:

sauce:
1 cream canister
1 jar full of plain yogurt
2 tablespoons (soup) of mustard
2 tablespoons (soup) ketchup
1 teaspoon (tsp) shoyu (soy sauce)
1 tablespoon (soup) of hot sauce is (optional)
Mode Prepare the sauce:

In a bowl put all the ingredients of the sauce, beat with wire whisk the. (whisk) until a homogeneous mass. Book
Mode Prepare the kebabs:
Take the head, guts, shrimps wash thoroughly in running water.


Quench only with salt.

Stick on a bamboo skewer a shrimp, not the length by the width so that it hangs, alternating with half a dried apricot, apple, pineapple, onion, Make the skewers alternating the shrimp with fruit, (shrimp and other fruit) the first and last apple ingredient is a small dice.
Leave a space on both sides to hold the skewer.

Heat a little oil in a nonstick skillet, brown the skewers evenly. Book, or
Bake in small homemade barbecue.
You can place the skewers in a form, cover with foil, bake at 180 ° C for 5 'minutes. Do not over bake it gets rubbery.
If you want you can bake without aluminum foil.
Serve the sauce in separate bowls.
Pour the sauce with a spoon (soup) on the skewer. Each puts the amount you want.

Note:

Option II:

You can swap the shrimp by firm fish
Wash the fish, cut into pieces of 2 x 2 cm.
* Can the skewers making up cube with fish, a fruit, other fish, other fruit, and so forth until finished. *
Do not forget to leave a space on each side to hold the spit.

You can serve with sweet or salty crumbly.

Christmas and New Year's list Swine Modified

Christmas and New Year's list Swine Modified

Was added to the list other substitutions.

Pork:

01 Boar - rib roast on the grill with various vegetables
      carrots, broccoli, asparagus, Brussels sprouts, potatoes, palm
02 Boar - all cut into two halves, roast with salt crumbs
03 Piglet - roast will pururuca with salt manioc, bananas and other ingredients to Milan
04 Leitoa- roast, stuffed with salty crumbs, chicken and kids chicken, bacon cooked eggs, or pork, garnished with lady finger pepper flower, or pepper camari girl and finger joints. Jab pepper lady finger in the center of camari pepper
05 Lombo- stuffed with savory or sweet filling
  (fifteen different fillings), some of them below
06 Loin simple -assado with separate salt crumbs
07Lombo-stuffed with slices of ham, mozzarella, capers, onions, olives, spinach etc. Garnish raw apples stuffed with mashed apples, skewers stuffed prunes with cheese around strips of ham or bacon.
08 Sirloin - cut, cooked in milk, roasted with bacon and then merge jam slices of pineapple and mozzarella or provolone
8A Full cooked loin served with curd in coalhada-, chickpea salad and cooked whole potatoes.
09 Loin - filled with fruit: plums, apricots, walnuts, raisins, apples and carrots yarn eggs
10 Loin - braided with bacon, accompanied by decorative mashed apples or baked apples, pineapple jam, prunes, raisins, apricots, pears peeled cooked in currants.
11 Loin - braided with carrot eggs wires and nuts, see the photo in the pool.
12-loin pieces with peppers, celery, carrots, mushrooms, spinach, peas, corn, mushrooms and other vegetables to your liking.
13 Loin - Mixed Paella with loin, chicken, seafood and vegetables, yellow and red peppers, peas or beans, corn and other vegetables.
00 cooked pork Ham curd with mint.
14 Ham - roast pork, seasoned with white wine and fresh herbs.
15 Pig - Pork Ribs with hominy and tomato chili sauce, onion, celery, leek, (traditional mining dish) the state of Minas Gerais. Brazil.
16 Pig - pork knuckle with sauerkraut, potatoes, sausage, white sausage, mustard to taste (German dish).
17 Pig - Pig Ridge (Carré) roast on the grill, only with coarse salt.
18 Pig - homemade pork sausage
19 Pig - fresh pork meat or Feijoada (salt), pork sausage, sausage, dried beef, raw beef (muscle).
20 Pig - ribs on the plate with crumbs salt and green salad with watercress, arugula, milkweed, chicory, endive, chicory Catalonia (whole) or chopped and skinny. Or cabbage salad with onion into slices or cabbage refgogada and simple streusel.
00 Pig - smoked pork with chestnut puree or apple
21 Tender - smoked, baked with molasses, sliced in half with trim caramel chestnut, carrot egg wires, black plums, cherry pear s / c in baked currant etc.
22 Tender - baked with Karo coverage, or guarapa (sugarcane juice), decorated with strips of candied orange peel and orange slices.
23 Tender - to California, with compote of various fruits.
24 Tender - with salt crumbs with various vegetables
25 -Canadense Tender roast with orange juice, white wine, corn cream, sprinkled with parsley and other ingredients.
26 Tender - Nonna with Christmas fruit, chestnut, walnuts, hazelnuts, almonds raisins without fresh seeds and fruits of the Christmas season. (bunch of grapes, plum, kiwi and others).
27 Tender - Smoked Noble with Christmas ornament, candle made of cake with candle made with Brazil nuts, (pointing with knife to the tip of the candle.
28 Tender - Swiss with chestnut, pineapple jam, apples, prunes, apricots, cherry etc.
29 Tender Smoked - Do not forget the syrup of fruit (orange, pineapple, grape, Kiwi, molasses, honey), do not penetrate the tender. The syrup is for every person put on top of the sliced tender like a seasoned salad.
30 -Sobras of tender can use to pasta sauce,, omelets, already cooked rice as salami and other

Monitoring For Tender Loin and Poultry

Monitoring For Tender Loin and Poultry

Skewers-black plums

ingredients:

30-black plums in syrup drained and pitted
30 bits of cheese plate (squares) of 1.5 cm
30 thick sliced ham strips
30 sticks (optional)

How to Prepare:


Stuff the prunes with cheese and wrap each with a ham strip.
If you want to secure with toothpick.

Mashed apple Antoinette:

ingredients:

3 large apples or 6 small,
excavated with the aid of a spoon (soup)
1 cup (tea) of cold water
1 pinch of sugar, or to taste
1 tablespoon (soup) of colorless unflavored gelatin

Prepare the gelatin mode:

Place the colorless unflavored gelatin in a small bowl.
Add 6 tablespoons (soup) of cold water used to hydrate the gelatin
½ cup (tea) of cold water to dissolve in a double boiler or in the microwave.

How to Prepare:

Cut the apples into small cubes.
Light the fire with a cup of cold water and sugar, to cook if you need to add more water.

The part, hydrate the gelatin with cold water, let stand for 10 minutes.

Then add half a cup of cold water and dissolve the gelatin in a double boiler or in the microwave by (3/2) approximately. "NOT MINUTE".

Blend together the cooked apples.
Place in a bowl and add the gelatin already dissolved and hot.
Gelatin has to be hot to incorporate into the batter.

Mix well and refrigerate for 4 hours or until firm.

Fill the six (6) apples dug with applesauce.

Before placing the filling, let the apples with water and salt, and lemon juice.
Remove from the water to dry thoroughly before placing the filling.

Note:

Place the loin stuffed in the center of large platter, and on the sides the 6 apples stuffed with apple puree

Are three on each side) and edges in a beautiful red grape bunch, carrots or ricotta.

Across the skewers plums.
To get the finest dish (chic) fine not put in plum skewers.
See photo on my page., Or wait I will post later.

Meat ä French Fashion Rectified

Meat ä French Fashion Rectified

ingredients:

1 pound of muscle cut into large cubes without fat
½ cup corn oil

spices:

1 large onion, grated or chopped
4 large cloves garlic, crushed without the crumb
2 whole bay leaves
1 sprig of thyme
1 mint branch
½ teaspoon (soup) salt
1 teaspoon (tsp) black pepper or pepper finger full girl without seeds or chopped pepper sauce to taste.
1 pinch of grated nutmeg (optional)
2 cups dry red wine of good quality

Other Ingredients:

1 liter of broth, preferably homemade
1 chopped leek, only the white part thinly sliced
1 packet of parsley and chives tied integers
2 stalks celery shaved and cut into thin slices
1 or 2 carrots cut without bark in very thick slices
1 teaspoon (soup) wheat flour, dissolved in a little water
1 teaspoon (tsp) grated ginger into slices or remove before serving
1 pinch of salt and pepper to taste.

drink:
300 ml of red good quality dry wine, put only after the cooked meat before serving.
Garnish:

300 grams. of mushrooms in kid preserve,
drained and washed to remove the preservative
300 grams. small potatoes cooked and peeled
seasoned with salt and oil
100 g. of bacon cut into cubes fried
200 g. small onions cooked spiced
1 cup (tea) of chopped parsley with stems and drizzle
½ cup (tea) chopped mint leaves

How to Prepare:

Cut the meat into large cubes 2 x 2 cm, season with salt, garlic, pepper, onion, bay leaf, parsley, ginger, nutmeg, thyme, mint, and one (1) glass of wine.

Leave to marinate meat with spices and wine for 12 hours, store in the refrigerator.

The next day remove the seasoning meat, fry in hot oil until golden brown, let cool.

In a large saucepan, accommodate the meat already prepared (fried) with all the marinade seasoning .adicione liter of broth, and the rest of the other ingredients.

Leave cooking, low heat, stirring occasionally, for two hours or until reduced 1/3 of the sauce.
Remove meat from pan that is soft and tasty. Reserve.

broth:


Strain the broth, add the rest of the wine that is (another glass of wine) the flour dissolved in water, strain to remove the lumps. If you need to add half a teaspoon of butter.

Place the meat with the sauce let the fire by 5 'to 10' minutes, or until heat through. "Serve very hot."

Serve in a clay dish. Spread over bacon into small cubes.

Place side the mushrooms, onions and boiled potatoes all
seasoned to taste, or past the butter and some salt and pepper to taste.
Sprinkle over quite parsley with stems and chopped mint and choosy ..

With white rice, broccoli or cauliflower cooked in butter past.

Serve salad Farta:

Salad of radish or turnip grated in the large drain, separate arugula, cress, milkweed, chicory and cherry tomatoes ..

Soups - shrimp broth and Rectified Fish

Soups - shrimp broth and Rectified Fish

Broth Shrimp:
1 pound of shrimp shells and washed in running water, wash your head, take your eyes.
2 liters of cold water.
Way to prepare: Broth Shrimp:

Put in a common pot the shrimp shells, boil until water becomes pinkish. Strain book.
Use the pink broth for soups or dishes ranging shrimp or seafood.
For shrimp risotto with mushrooms, or (artichokes, hearts of palm and asparagus), is excellent.
The strained shrimp broth is great to flavor the rice.
II - Option:
Fish Stew:
2 large fish heads (without eyes), with the fins and fish scraps.
1 chopped medium carrot, sliced
2 celery stalks with leaves cut into pieces 5 cm
1 leek, white part to take use for another recipe, use the defoliated remaining cut into pieces.
1 large onion, cut into 4 parts by the length
4 large tomatoes cut into 4 parts.
2 bay leaves
1 packet of parsley and chives tied
1 pepper finger full girl without sting
1 piece of cinnamon stick (optional)
6 cloves of India (optional)
How to Prepare:
Place all ingredients in a large pot boil for 30 'minutes, or until all ingredients are cooked, Strain n a fine sieve.
Discard all the ingredients of the sieve.
Store the juice in various Tuperware lead to the freezer to use when needed.
Use the broth To Pirão:
You can mush with the fish stock, more pieces of shredded cooked fish.
The ratio is 1 cup of cold broth, dissolve 1 tablespoon (soup) shallow cassava flour.
Lead to fire stirring constantly with a spoon of long cable, to cook, is a thick cream.
When finished adding salsa with chopped stem.
Pour the hot mush on a platter or dish bowl or stainless steel.
Note:
The mush is always made with cassava flour.

"Life Lesson"

"Life Lesson"

Curiosity About Flours and Starches

* In the distant beach location, could not find cassava flour *.
Walking through the deserted beach, I saw a Mrs. I ran behind her asked!
Mrs. is this region?
Where can I find cassava flour?
She asked?
Will use cassava flour for what!
I said I was to fish mush, to accompany a fish stew.
She replied.
Worked as a cook in family homes, seasons on some ships, had this problem several times.
Place any meal!
Who has not hound with cat.
She said:
In the place where I was born only used cornmeal.
Wheat flour, corn, maize starch, when used in an emergency, when there is cassava flour, with the exception of breadcrumbs which does not serve.
I found it strange, I doubted.
I said several times, you can not!
She laughing, replied:
Do you think the people who can not cook, eating there anything in Squares, Street, the shows will know which meal eating!
Tired of doing cone stuffed crab with fish mush. placed on top of each crab meat slivers sold much on the beaches, to others and to the local trade.
"I could not meet all the customers."
Tired of seeing street vendors only sell porridge made with fish leftovers.
Not only are the street, watch where you eat!
The people who were not used to eating at home cone crab (crab and other spices) do not know the difference.
Come pig in a poke.
Who's hungry eat what you have.
I have taught several new people who want to work to support themselves, their young children.
Today we have 3 houses a site, and one fit on the beach far away from here. No more work, I'm retired.

I forgot to ask the name of the anonymous lady so friendly.
At this time my husband called insistently, do not talk to strangers.
I checked back from the beach, did the mush with cornmeal, well seasoned.
The fish stew and salad I have already made ready in the fridge, to advance lunch.
Visit nobody complained. Found a delight (licked his lips).
I told you it was made with another type of flour.
completed;
Changed by rabbit hare meat is similar.
Not that broke the branch, it worked was tasty.
A lady so simple, has a great life lesson for me to learn. I thought I knew everything.
We're always learning, as my grandmother would say.
Never found that anonymous lady where she is sent a big hug, thank you for the recipe.
I am publishing, for others, in an emergency can learn too.

Medallions - Madeira Wine + Mushrooms Apple Puree

Medallions - Madeira Wine + Mushrooms Apple Puree


ingredients:


1 pound of mingnon fillet, cut and five equal parts
5 slices of bacon
½ cup corn oil for frying

spices:

2% of the weight of the meat or salt
1 teaspoon (tsp) salt
1 pinch or pepper sauce or to taste

Madeira Sauce With Mushrooms:

350 grams. of canned mushrooms, drained washed cut into thin blades.
1 cup (tea) preferably broth made at home
½ cup (tea) of dry wood wine
2 tomatoes peeled, seeded, chopped into cubes
1 tablespoon (soup) full of butter
1 teaspoon (tsp) filled with corn starch (cornstarch), dissolved in a little water

Other Ingredients:
1 or 2 tablespoons (soup) of capers.


How to Prepare:

Cut the fillet by the width in five equal parts.
Are 5 round medallions.
Around each one, place a slice of bacon, secure with toothpick, not to hold or tie with cotton string.
Do not forget to take the toothpick or cotton string.
Fry the medallions in hot oil. Book

Sauté the Other Ingredients:

Separately make the sauce, fry the onion in the butter, add the chopped tomatoes, broth let the fire, until reduced by half, add the sliced mushrooms, dry wood wine, then thicken broth with cornstarch (cornflour) diluted with a little cold water.
To Serve:
Place the medallions in a large dish beside each other, pouring over the hot gravy and spread capers.

Follow up:

Serve with Greek rice (with vegetables), pea pods or chopped, red and yellow peppers, carrots.
Serve shaped in a small baking dish,
Use a shaped hole in the center

S A G D A:

Green salad will:
Watercress, arugula, Catalonha, and other
.
Decoration:

To decorate: each dish, serve with a raw apple excavated, filled with applesauce.
See the Greek rice recipe and apple puree in my blogs.

Roasted Rabbit With Legumes- Modified

Roasted Rabbit With Legumes- Modified

ingredients:
1 rabbit two pounds, only large parts, small leave to make soup.
spices:

2% by weight of refined salt or meat
2 tablespoons (soup) shallow salt
1 handful of oregano
1 white glass of beer or black

Garnish:

1 plate and full background, broccoli cooked in bouquets
2 medium carrots cooked thinly sliced
½ pound of potatoes ball cooked in shell after shell.
1 glass of asparagus or palm canned drained, washed in running water.
1 cup (tea) pitted black olives, chopped in half.

How to Prepare:

Wash the rabbit, cut into pieces, then season with salt, oregano and beer.
Place the seasoned rabbit in a refractory, take the refrigerator for 4 hours.

Take the rabbit out of the refrigerator, place a non-stick shape, lined with aluminum foil, with the spices.

Cover with aluminum foil, leaving a gap for not sticking to the rabbit meat, or make a sealed package with aluminum foil.
Bake for 40 minutes in the preheated moderate oven, 180 ° C. Before taking the oven, remove the foil leave blush.
Note:

If placed in bags of aluminum foil, let it cool a little to withdraw the paper.
Do this procedure very carefully, not to burn.

Separate Serve the cooked vegetables, passed lightly in butter with a pinch of salt.

You can substitute other vegetables such as pumpkin, chayote, cassava (manioc) parsley potatoes (Peruvian), cauliflower, pea pie or pea beans, cabbage, eggplant, mushrooms and more.

Note:

If you do not want to use aluminum foil, use the packaging cellophane. "Those suitable for cooking chicken."
Remember to stick with a toothpick in several places not to burst in the oven.

Quail Stylish Spanish Rectified

Quail Stylish Spanish Rectified

ingredients:

6-8 whole quail, clean

other Ingredients

100 g. chopped bacon
2 tablespoons full of butter
1 cup (tea) of chopped parsley with stems and drizzle
1 cup dry white wine
1 tablespoon (soup) of wheat flour
1 tablespoon (soup) of saffron or
half of turmeric and half spicy paprika

Note:
(Turmeric is a strong yellow color root of Brazil)
Saffron is a flower pistil is Imported from Europe


spices:

2% salt by weight of the meat, which is approximately:
1 tablespoon (soup) shallow salt to (each pound of quail meat)
1 teaspoon (tsp) grated ginger
2 cloves
4 cloves garlic, chopped kernels without the niggling
1 onion grated great, washed, dry with paper towel
1 tablespoon 9sopa) vinegar
1 pinch of nutmeg (optional)
1 cinnamon stick (optional)


Other Ingredients:

2 cooked past gems by potato masher or grater
50 g. ground almonds
50 g. of pinholes (snobar) or 100 g. cooked and chopped pine nuts

How to Prepare:

Wash quail, in running water and dry with paper towel season.
Let stand in the refrigerator for two to four hours.

To Cook:

In a large pot, place the butter with a little oil; so warm add the quail a side by side, very low heat to avoid burning, go turning occasionally., dripping water drops.

Once fried quail, add the onion saffron, wine and all the spices except the chopped parsley, which arises after the ready dish.
Leave the fire continuing to put water in drops gradually and slowly, that is, if you need.

Sprinkle the flour over the top. .mexer being careful not to break the quail.

After the quail are well cooked, add the ground almonds and the pinholes (snobar)

To Serve:

To serve place a stainless platter, sprinkle parsley and grated boiled egg yolks.
With white rice. Watercress salad with chili slices or grated radish or turnip in the large drain.
And mashed Peruvian, or chickpeas

Curiosity About Tortellini and Ravioloni

Curiosity About Tortellini and Ravioloni

Suggested Sunday lunch:
Tortellini with tomato sauce to suck stuffed with ground beef, mushroom and spices to taste.

Accompanies meat or baked chicken and a good salad

The filling tortellini can be 4 cheeses, or to your liking.
Take in my blogs capelete revenue and make equal, to tortellini
baudanonna.blogspot.com or baudamama.blogspot.com

warning:

I am responding to several person who asked about tortellini and Ravioloni, what a difference.

Capelete tortellini is a large size of 5 cm, i.e. larger than capelete.

When folded, over the filling, the outside is most salient with respect to internal.

In some regions of Italy have already tasted of other formats:
Square are cut called Anolini.

The tortellini stuffed pasta cut larger than ravioli may have other shapes, half moon, triangle, green mass, when (stuffed with spinach with ricotta). Are called ravioloni.

Simple Tip For Christmas dinner and New Year

Simple Tip For Christmas dinner and New Year

Cake With Banana or Apple + Coverage


Ingredients Dough:

Base cake:

3 cups (tea) of wheat flour
2 cups (tea) of white or brown sugar
1 cup (tea) of cow's milk
4 large eggs - egg whites
2 tablespoons (soup) full of butter or margarine
1 tablespoon (soup) of baking powder


fruits:

4 to 6 large bananas or nanicas
4 large apples green or red
1 tablespoon (soup) grated lemon peel only the green part, do not put that bitter white
If you want you can replace the lemon for orange peel, orange part only also do not put the white that bitter

spices:

1 teaspoon (tsp) ground cinnamon
1 tablespoon (soup) of baking powder
1 tablespoon (coffee) grated ginger
1 pinch ground cloves


Other Ingredients:
1 or ½ cup cocoa powder
If you chocolate powder, reducing the same amount of wheat flour.
Replace white sugar for brown sugar.

Frosting Banana:

2 egg whites beaten stiff
1 cup sugar tea
4 ripe bananas mashed
5 to 10 drops of lemon juice

How to prepare the cake:

Blend the milk with the egg yolks margarine, sugar and mashed bananas.
In a bowl place the dry ingredients, pour the mixture from blender, stir well until a homogeneous mass.


Finally the egg whites until snow mixed with ginger, mix gently.
* Dump the heavy mass in the egg whites, gradually and slowly. *

Place in a high form of hole in the center, greased with margarine and sprinkled with flour and cinnamon.

Oven preheated medium 180 ° C for 30 minutes or until blush.
To find out if you are already roasted, stick a toothpick into the cake to the bottom of the form to dry out the cake is baked, if you leave wet cake is still raw, leaving another 10 'minutes to finish baking.
Place the frosting II with the hot cake.

Prepare the way of Banana Icing:

Beat the egg whites in a mixer, to stay in firm snow point.

Then add sugar gradually, and make the beat until a sigh. (Meringue).

Stop the mixer and add the mashed bananas, mix well with a spoon or silicone spatula with crusty bread, until a firm cream.
Do the same with the grated apples.

Cut the cake into slices and serve each piece with two tablespoons of icing banana or apple.

If you want you can put the cover put over the hot cake before cutting.
Note:

If using in slices, put the icing just before serving.


Icing II

Icing sugar and lemon juice
Thoroughly mix the two (2) ingredients, the amount of lime is added slowly until a thick syrup falling off the spoon.
Put the icing over hot cake

Note:

Pay attention to all the "cakes" they have a base.
Then it can add the other ingredients.
example:
Fruits, chocolate, coconut, honey, spices and more.
You can make your cake choosing the ingredient that you want to add.
Always start with one (1) ingredient then go increased gradually.

To make cake, never put the same amount of flour and sugar.
Sugar is heavier, should "always" be placed a little less, see recipe above.

Note:

If you want you can put other fruit you prefer the approximate amount is a large background of the plate.
Black grapes, plums, strawberry star fruit among other
Who have problems with the kidneys, do not use carambola.

Hint For Christmas dinner and New Year

Hint For Christmas dinner and New Year

Carolinas Cake With Eggs Yarn Rain
Tip Several fillings
1 pound of carolinas is mass pump (Eclair)
filling:
1 pound of pastry cream or see other suggestions below

coverage:
600 grams. semisweet chocolate melted, or
300grs. semisweet chocolate
300 grams. milk chocolate).
How to Prepare
Line a high round shape, or a bowl that is (cone type)
with very large aluminum foil, double the size of the shape.
Place a layer Carolina cut in half, with vanilla cream filling or pastry cream or chocolate cream. Make the cake like a cone, then untap.
The thin part is up
The second layer is placed in the middle of the two coralline.
There is one on top the other.
Make other layer like the previous one, until the end, the carolinas.
The last layer is stuffed whole carolinas and closed with caps.
When finished fold the foil, close well.
Take the refrigerator for 6 hours.
Turn out pass for a cake dish, pour over the melted chocolate in a double boiler or in the microwave.
Decoration:

Decorate with melted chocolate on top and "rain of eggs yarn" chocolate chips.
Before serving place on and around drained cherries in syrup, or fresh strawberry, do not cut the leaflets he get sorando.
Other options:
If you want you can also decorate with nuts, cherries or raspberries.
Write around mounds of whipped cream with cherry great beak.
I - Option
Vanilla Cream:
1 liter of cow's milk,
1 can of condensed milk,
4 tablespoons (soup) of corn starch (cornstarch) or wheat flour,
6-8 beaten egg yolks,
1 tablespoon (soup) of vanilla extract
2 tablespoons (soup) of margarine.
1 can of serum-free sour cream, lightly beaten
The cream is placed after the ready and cold cream.
Prepare the way of Vanilla Cream:
Separating a glass of milk, it apart corn starch or wheat flour.
If wheat flour hit the blender.

With the remaining milk, mix condensed milk, egg yolks and beat margarine. If you want you can beat in a blender
Lead to heat, stirring constantly, when it boils, add the milk mixture with starch or wheat flour and continue stirring.
Leave the heat until thickened, finally put the vanilla essence.
After the cold cream add the sour cream, lightly beaten.
For strawberry cream:
Once ready vanilla cream, add strawberry ice cream powder, the number 1 or 2 tablespoons (soup) to give a light pink color strawberry.
For other fillings:

Then insert the ready cream, 1 box of whipped cream with 100 grams. of melted white chocolate,
(does not serve chocolate or fractional coverage).
First put the cream and finally melted and well warm chocolate, mix with a large spoon.
Note:
If you cream with corn starch (cornstarch) can not freeze. Only can freeze with wheat flour.
fillings:
Cream Icing
Vanilla Cream
Chocolate Cream
Strawberry Cream
Industrialized hazelnut cream
Chantilly cream
You can fill the carolinas with cream industrialized hazelnuts or with whipped cream, or chocolate cream and other
You can use any filling of your choice, so do not spoil (sour).
Note:
The dough recipe chocolate pump,
  is the same as the carolinas.
If you want you can buy roasted carolinas without filling.
Order before in its confectionery or bakery.

See carolina mass (eclair) and others in my blogs baudanonna.blogspot.com

Suggestions for other blogs:
Baudamama.blogspot.com
Visit also Lucilia Diniz
tuasreceitas.com.br

Christmas Fruit Cake Miriam Rectified

Christmas Fruit Cake Miriam Rectified

ingredients:

3 cups flour sifted tea
2 cups caster sugar tea or brown
1 cup of butter tea (200 g.) Does not serve margarine
1 cup of cow's milk tea, not cold, morninho
4 large eggs or 6 small, egg whites until stiff
1 glass of brandy, or cocoa liquor, vanilla essence or nuts.

condiments:

1 teaspoon ground cinnamon
½ teaspoon ground cloves coffee
1 teaspoon grated ginger thin
1 tablespoon mixture of tea (mixed Spices) or cardamano
1 tablespoon full of chemical baking powder
1 pinch of nutmeg (optional)

  Other Ingredients:

250 g. of washed candied fruit mince kid
250 g. pretinhas of raisins (corintas) seeded
250 g. yellow raisins (sultanas) seeded
250 g. common raisins without seeds chopped
250 g. of black plums in syrup drained and chopped, can substitute peach compote or figs.
Lightly sprinkle the fruit with wheat flour not to sink into the cake. Or put less juicy in the freezer.

How to Prepare:

Beat in mixer for 10'Minutos, the sugar with the butter and egg yolks.
Then add milk, sifted flour mixed with baking powder, spices, beverage, fruit sprinkled with flour, finally the egg whites, mixed from top to bottom, slowly.
* I prefer to dump the heavy weight in egg whites, gradually and slowly, until a homogeneous mass. *
Place the dough in half in the form of pound cake, grows too.
Bake in moderate oven at 150 ° C for 1 hour and thirty minutes, or until it is baked. To see if the cake is baked stick a toothpick to the bottom if he comes back wet, leave a little more in the oven for about 10 'minutes. Then do the test again. If dry out is baked. Do not let the cake bake too which is dry.

Watch out:

It is to bake in an oven at the highest temperature that is specified in the recipe.
Carefully follow the instructions in "all my recipes."

Note:
The candied fruit should be washed, dried and chopped and kid, as raisins must also be washed.
They (fruits) go hand in hand.
Always wear disposable gloves when handling food. (Then discard). Hygiene measure.

Note:
Before you start any recipe carefully read several times, that is, carefully not to have doubts
Make sure you have all the separate, heavy ingredients.
Yeast test before use:
Put water in a container, pour a tablespoon of (tea) of yeast that is on the tin.
If it boil (foam) immediately is good,
If boil (foam slowly) do not use it longer valid, even if the tin is saying he wins that date. (disposal.) waste.

Fruit Bread of Nonna Maria Luia Gurian - Italian

Fruit Bread of Nonna Maria Luia Gurian - Italian

ingredients:

1 pound of whole wheat flour
6-8 eggs, egg whites until stiff, put last.
200 g. not cold butter does not serve margarine.
2 cups (tea) brown sugar
2 cups (tea) of honey, does not serve other type of honey.

Other Ingredients:

1/2 liter of raw milk (curdle) with juice of 2 lemons, Book. 2 tablespoons (soup) of chemical baking powder. 2 tablespoons (soup) of cocoa liquor or rum or kirche (brandy cherries)
2 tablespoons powdered milk, 1 pinch of salt.

spices:

1 tablespoon (soup) ground cinnamon, 1 teaspoon (tsp) ground cloves, ½ teaspoon of fresh grated ginger tea, ½ (spoon) of (coffee) caraway (Kümmel) ground. 1pitada nutmeg. 2 tablespoons (soup) of vanilla extract, 1 tablespoon (soup) of grated orange peel (orange part only) the bitter white pith, 1 tablespoon (soup) of lemon peel only the green part the bitter white.

filling:

150 grams. of washed dried fruit and chopped into cubes.
300 grams. walnut half ground and half chopped coarsely.
200 g. of various fruits, turkish figs, apricots, prunes
yellow raisins, and dark raisins without seeds dates.
All chopped and pressed fruit wheat flour. Book.

Note:
  I- Option:

If you want you can only use walnuts, or almonds 600 grams. with 400grs, ground and 200gsm. and drizzling bites.

II - Option nuts with raisins.
Option III; nuts, raisins and plums.

How to Prepare:

Beat in mixer brown sugar with the butter, add the egg yolks, make the hit, then put the honey, curd and if you need use the whey, can be all sour is so. Book.

In separate, place in a large bowl and wheat flour, salt, powdered milk, baking powder, and spices, make a hole in the center, adding the mass of an electric mixer, gradually and slowly, mix well until finish the whole lump.

Then add the chopped fruit and floured. Finally the egg whites, mixing until a homogeneous mass.

Grease the 4 forms with margarine, put parchment paper and re-greasing.
The shapes are large 20 X10 cm pound cake.

Or 8 small forms of pound cake, or 16 individual round miniatures suitable for gifts.

Preheated by l60 ° C oven for about 60 to 90 minutes.
Do not open the oven while baking.

Put forms to bake in a baking dish.
The bread dough is quite heavy.

Put in less than half forms, grows too.

Allow to cool in the furnace.

When cold, remove from oven, place it on a bench leaving it the way until the next day, covered with a napkin.

The next day pack tightly closed with cellophane and sealed. Store in tightly closed cans in a dry and airy
If the weather is cold, durability is up to one year in the can without opening.

Note:

"Here at home does not last one day," it creates owner. "
To Party, Make one for each guest.
coverage:
Icing sugar with lemon juice or orange.
The syrup is almost liquid but full-bodied.
Wrap with colored cellophane. Tie a pink ribbon, red, or green and a wheat field 10 inches, put a card thanking presence.

You could place each thumbnail bread on the table or in a separate table, to hand out to guests.
Nonna Fruit bread
(4 large unit, or 8 medium and 16 small)