Ricotta Gnocchi - With Cheese Sauce
ingredients:
300 to 500 grams . Fresh ricotta mashed200 grs . cooked and squeezed spinach100 grs . grated parmesan cheese200 grs . flour
Sauce: I1 recipe for white sauce½ pint of whipping cream250 gorgonzola cheese100 grs . grated parmesan cheese50 grs . walnuts coarsely chopped , or to taste50 grs . butter
White Sauce or Bechamel : II
½ liter of cold milk cow3 tablespoons (soup ) of wheat flour2 spoons (soup ) of butter and full
How to Prepare the Bechamel sauce : II
Spread the butter in a medium saucepan , bring the heat until melted well , add the flour and stir briefly , then add the milk gradually , let cook until a smooth creamIf not practical , mix the flour off the heat .
How to Prepare the spinach :
Wash the spinach well , playing in boiling water , leave for 3 ' minutes afterCools of pouring a colander , squeeze well with your hands , take up all the liquid. Dry on paper towels.
Knead the fresh ricotta with a fork , mix the finely cooked and squeezed chopped spinach , add the grated cheese and flour gradually until smooth.If getting stiff add a little milk or cream, it is softMix grated cheese and flour equal parts .
Make the rolls and cut in 1 inch size .Non stick , sprinkle lightly with flour on top.
Put on the fire a great cauldron with 5 liters of water with 2 tablespoons of oil , when it boils , it turns out the gnocchi , so come to the fore , leaving more 2'minutos .
Remove with slotted spoon , throw in colander , pour over a trickle of oil will not stick to .
How to Prepare White Sauce I:
Make white sauce , mix the cream cheese and gorgonzola chopped grated Parmesan cheese , chopped nuts on top .
If I only use the sauce , add the butter .
Line the bottom of a dish with cooked gnocchi , mix the sauce and spread it .
Use half the sauce over the finished dish , the other half is mixed with gnocchi .
Bake gratin , by 8 ' to 10 ' minutes .
Serve with roast beef and lettuce salad with cherry tomatoes and grated carrots in the large drain, or a bountiful salad of fresh leaves torn , not cut .
Note :
If you can not use wheat flour, substitute corn starch or potato starch .Take the quiz with a mass of ( ¼ ) to get the right spot .Then do the same procedure in the previous recipe.
quarta-feira, 29 de janeiro de 2014
Ricotta Gnocchi - II + Dressing Options
Ricotta Gnocchi - II + Dressing Options
ingredients
500 grs . Fresh ricotta mashed100 grs . butter50 grs . of cream without serum1 cup (tea ) of grated parmesan cheese1 cup ( tea) of steamed spinach and well squeezed2 large egg yolks8 to 10 tablespoons (soup ) of wheat flour
How to Prepare :
Wash the spinach , squeeze well , then dry with paper towels.
Place it in a saucepan bring the fire until wilted , put three to five minutes , no more than that . orThrow in boiling water , leaving 1 ' minutes to give a scare .Cool with ice water .
Squeeze the spinach well , pressing well in hand, until it sequinho , well- cut kid .
Can replace the spinach put parsley in the same proportion .
If using spinach , consume fast because it oxidizes
How to Prepare the pasta :
Knead the ricotta with a fork , add the spinach and dry , stir to get a smooth dough .
Add butter , sour cream , egg yolks, grated Parmesan cheese , culminating in the flour gradually and slowly to give point to curl .
If the dough is soft add more grated cheese.
Do not put wheat flour dough that hardens .
The dough should be very stiff , giving to roll with hands .
If you want you can curl up on the table , careful not to put too much flour .
Cut the gnocchi not very small one inch , and the thickness of your thumb .
Put a pot on fire with water , with a tablespoon of oil , boil .
When boiling , place three or four gnocchi to test the texture , make sure it is tight , or too soft .
If it is too hard, chop them all, and add a little cream.If your gnocchi is soft and breaking up is because it was not well squeezed spinach .In this case of emergency put more flour and a little grated cheese, half and half .Cook the gnocchi in boiling water with a tablespoon of oil as if it were pasta.Once you go up to the surface, leaving cooking for another three to five minutes.
Skip gnocchi to the colander .
With the help of a slotted spoon , remove the gnocchi from the pot with very careful not to deform and become quite dented .The above recipe , made with due care , gnocchi are perfect and beautiful
Serve with white sauce .
Note :
You can use the same dough to make inhocão
Inhocão :
Using the same mass as inhoque ricotta
I open the mass of gnocchi , floured napkin over a thickness of one centimeterPlace a layer of sliced ham and put up a layer of sliced mozzarella .Roll as jelly roll . Tie the ends of the napkin , with thick cotton twinePut Inhocão to cook in a large pot with enough water .If you want to make two smaller Inhocão .Cooking separated , one at a timeOnce cooked move to an ovenproof dish and put back up put tomato sauce or white sauce , add mushrooms put up before servingDo not forget to put up enough sprinkling grated Parmesan cheese
Bechamel Sauce - ( White Sauce )
½ liter of cow's milk3 shallow soup spoons of flour2 tablespoons of butter and filled
other Ingredients
150 grs . of cream with serum350 grs . cooked or sliced mushrooms preserved150 grs . of ground ham or cooked chicken and ground150 grs . grated mozzarella in the large drain100 grs . grated parmesan cheese1 pinch of grated ginger1 pinch of grated nutmeg
How to prepare:
Melt the butter, add the flour , stir well to avoid lumps , then add the hot milk , leave on heat until thickened
If you want a little can roast the flour in a pan , do not let dark.
When making white sauce, if you do not have much practice combine flour , out of the fire .
Can replace half the milk put cream with serum .
After the sauce ready, or add other ingredients , sour cream , mushrooms, ham, mozzarella , nutmeg and grated ginger .
Before Serving put enough grated Parmesan cheese .
* Formerly wrote inhoque now some people use Gnocchi which was the name given by the Italians.
Note :If the mushrooms are canned , drain and rinse well to remove preservatives .
If you can not use wheat flour substitute with corn starch or potato starch .Divide the dough into four part , putting on a look of part ( 1/4 ) starch for testing .The proportion is put gradually and slowly to give point to curl .
ingredients
500 grs . Fresh ricotta mashed100 grs . butter50 grs . of cream without serum1 cup (tea ) of grated parmesan cheese1 cup ( tea) of steamed spinach and well squeezed2 large egg yolks8 to 10 tablespoons (soup ) of wheat flour
How to Prepare :
Wash the spinach , squeeze well , then dry with paper towels.
Place it in a saucepan bring the fire until wilted , put three to five minutes , no more than that . orThrow in boiling water , leaving 1 ' minutes to give a scare .Cool with ice water .
Squeeze the spinach well , pressing well in hand, until it sequinho , well- cut kid .
Can replace the spinach put parsley in the same proportion .
If using spinach , consume fast because it oxidizes
How to Prepare the pasta :
Knead the ricotta with a fork , add the spinach and dry , stir to get a smooth dough .
Add butter , sour cream , egg yolks, grated Parmesan cheese , culminating in the flour gradually and slowly to give point to curl .
If the dough is soft add more grated cheese.
Do not put wheat flour dough that hardens .
The dough should be very stiff , giving to roll with hands .
If you want you can curl up on the table , careful not to put too much flour .
Cut the gnocchi not very small one inch , and the thickness of your thumb .
Put a pot on fire with water , with a tablespoon of oil , boil .
When boiling , place three or four gnocchi to test the texture , make sure it is tight , or too soft .
If it is too hard, chop them all, and add a little cream.If your gnocchi is soft and breaking up is because it was not well squeezed spinach .In this case of emergency put more flour and a little grated cheese, half and half .Cook the gnocchi in boiling water with a tablespoon of oil as if it were pasta.Once you go up to the surface, leaving cooking for another three to five minutes.
Skip gnocchi to the colander .
With the help of a slotted spoon , remove the gnocchi from the pot with very careful not to deform and become quite dented .The above recipe , made with due care , gnocchi are perfect and beautiful
Serve with white sauce .
Note :
You can use the same dough to make inhocão
Inhocão :
Using the same mass as inhoque ricotta
I open the mass of gnocchi , floured napkin over a thickness of one centimeterPlace a layer of sliced ham and put up a layer of sliced mozzarella .Roll as jelly roll . Tie the ends of the napkin , with thick cotton twinePut Inhocão to cook in a large pot with enough water .If you want to make two smaller Inhocão .Cooking separated , one at a timeOnce cooked move to an ovenproof dish and put back up put tomato sauce or white sauce , add mushrooms put up before servingDo not forget to put up enough sprinkling grated Parmesan cheese
Bechamel Sauce - ( White Sauce )
½ liter of cow's milk3 shallow soup spoons of flour2 tablespoons of butter and filled
other Ingredients
150 grs . of cream with serum350 grs . cooked or sliced mushrooms preserved150 grs . of ground ham or cooked chicken and ground150 grs . grated mozzarella in the large drain100 grs . grated parmesan cheese1 pinch of grated ginger1 pinch of grated nutmeg
How to prepare:
Melt the butter, add the flour , stir well to avoid lumps , then add the hot milk , leave on heat until thickened
If you want a little can roast the flour in a pan , do not let dark.
When making white sauce, if you do not have much practice combine flour , out of the fire .
Can replace half the milk put cream with serum .
After the sauce ready, or add other ingredients , sour cream , mushrooms, ham, mozzarella , nutmeg and grated ginger .
Before Serving put enough grated Parmesan cheese .
* Formerly wrote inhoque now some people use Gnocchi which was the name given by the Italians.
Note :If the mushrooms are canned , drain and rinse well to remove preservatives .
If you can not use wheat flour substitute with corn starch or potato starch .Divide the dough into four part , putting on a look of part ( 1/4 ) starch for testing .The proportion is put gradually and slowly to give point to curl .
terça-feira, 28 de janeiro de 2014
* Homemade Bread - shaped " Rectified+ Fotos
* Homemade Bread - shaped " Rectified+ Fotos
ingredients:
720 grs . whole wheat flour ( are 3 cups ( 240 ml.)2 - tablespoons ( soup) of whole milk powder2 - tablespoons ( soup) of sugar2 - tablespoons (soup ) of cream without serum , or box1 - spoon (soup ) of corn oil2 - Gems (not clear who put the dough hardens )2 - teaspoons (tsp ) salt shallow1 - spoon (soup ) shallow dry yeast , or2 - teaspoons (tsp ) active dry yeast
Ingredients Sponge :I - Stage:
50 - ml lukewarm water1 - spoon (soup ) shallow dry yeast ( granulated )1 - spoon ( soup) of sugar½ - cup (tea ) of wheat flourMethod of Making the Sponge :Put the yeast in a medium bowl , then the waterwarm , mix well with your fingertips ( with gloves ) .
Then add the sugar and flour , mix well ,until a homogeneous mass .
Wrap the bowl inside a clear plastic bagthick so that it is tightly closed .
Place in oven "OFF" , or elsewhere where it passes the air stream .
Leave for 30 'to warm weather and 60 minutes for cold weather to turn a sponge.How to Prepare the pasta :
In a large bowl place a workbench or ¾ of wheat flour , 2 tbsp (tablespoons ) milk powder 1 spoon ( soup) of sugar , 1 tablespoon oil, 2 tablespoons pretty full cream without serum, the 2 egg yolks , 2 tablespoons of (tea ) shallow salt and 100 ml of warm milk cow.
Make a well in the center and pour the sponge , mix well with your fingertips (with gloves) until a homogeneous mass .
How to knead the pastry :
After kneading the dough well . For 10 ' to 20' minutes.The more you knead , the more grows .
If you want you can beat in a mixer for 15 ' min 20' minutes .Then throw in the dough thoroughly clean table to rip .
To tear the dough pulling down and tearing up with fingers for at least 10 ' minutes .
II - StepThen add all the dough with a spatula to let rise until doubled in size.
Put the dough in the bowl , then cover with a big thick plastic bag , or inside the bag .Tie the mouth of the bag not to get air .
Let rise until doubled in volume.For approximately 30 'to 40 ' minutes .Pour the batter into grown table.
Make balls the size of an egg , boleando to become uniform.Before Bolear , open the ball in hand ( with gloves ) , then fold the edges of the outside.The top and bottom is smooth bending .Make several balls , all the same size .
To bake the Dots :
Grease and sprinkle a shape with hole in center.Distribute the ball in the bottom of the pan , one glued to another . To grow up.
The second layer put the balls in the middle of the two underneath to close the whole circle .
If you want you can do in rectangular baking dish , making the samemode.
Place the balls glued to one another , to grow up. " Type Bread Bakery" .
If you prefer the bread can model all the same size , or do braid ( braids give 2 medium ) .
Mode Twisting the Mass:Divide dough in half .
With the first mass , make 3 rolls all the same size after braiding . Let stand until doubled in volume.
Once grown , brush with beaten egg yolk .With the other half of the dough to make the same way as the previous one. You can also do braiding with 2 rolls .Step III :Place the shape in the oven "OFF " until doubled in size, or inside a large bag of thick plastic .
Once the dough has doubled in size remove from oven , brush with egg yolk .
Preheat oven 180 ° C , place the baking form make for 30 'to 40 ' . Minutes or even blush.
For larger loaves 180 º oven after 10 ' minutes lower the oven temperature to 160 º C , so bake good inside .
Once baked and pass unmold onto a plate .The bread is not cut , remove the baked cookie , and serve to taste.Note :The ingredients of the sponge is taken from own revenue ,
** Not to put extra ingredients , which spoils themeasurements of bread *.The recipe above is right. " Do not change anything ." , Ie if you want to make the recipe my own. Bread .
Then I'll spend a recipe with fresh fruit ,raisins , cinnamon , cassava , potatoes and otherWhich is also an excellent bread.
If you want you can use fresh yeast are 2 tablets15 grs . each . (total 30 ml.) , however , I prefer it dry.
** No exaggeration growing yeast dough . **It is the way of kneading, kneading , tearing the dough and wait for the slow growth of bread .
Here in Brazil the climate is tropical , therefore the mass of thebread grows faster.Note :" Do not rush to make bread " does not anticipate putting more yeast growth .
Yeast has a certain time, the excess yeast many people get heartburn and indigestion .Do not forget to discard the gloves after used .( throw away ) .
ingredients:
720 grs . whole wheat flour ( are 3 cups ( 240 ml.)2 - tablespoons ( soup) of whole milk powder2 - tablespoons ( soup) of sugar2 - tablespoons (soup ) of cream without serum , or box1 - spoon (soup ) of corn oil2 - Gems (not clear who put the dough hardens )2 - teaspoons (tsp ) salt shallow1 - spoon (soup ) shallow dry yeast , or2 - teaspoons (tsp ) active dry yeast
Ingredients Sponge :I - Stage:
50 - ml lukewarm water1 - spoon (soup ) shallow dry yeast ( granulated )1 - spoon ( soup) of sugar½ - cup (tea ) of wheat flourMethod of Making the Sponge :Put the yeast in a medium bowl , then the waterwarm , mix well with your fingertips ( with gloves ) .
Then add the sugar and flour , mix well ,until a homogeneous mass .
Wrap the bowl inside a clear plastic bagthick so that it is tightly closed .
Place in oven "OFF" , or elsewhere where it passes the air stream .
Leave for 30 'to warm weather and 60 minutes for cold weather to turn a sponge.How to Prepare the pasta :
In a large bowl place a workbench or ¾ of wheat flour , 2 tbsp (tablespoons ) milk powder 1 spoon ( soup) of sugar , 1 tablespoon oil, 2 tablespoons pretty full cream without serum, the 2 egg yolks , 2 tablespoons of (tea ) shallow salt and 100 ml of warm milk cow.
Make a well in the center and pour the sponge , mix well with your fingertips (with gloves) until a homogeneous mass .
How to knead the pastry :
After kneading the dough well . For 10 ' to 20' minutes.The more you knead , the more grows .
If you want you can beat in a mixer for 15 ' min 20' minutes .Then throw in the dough thoroughly clean table to rip .
To tear the dough pulling down and tearing up with fingers for at least 10 ' minutes .
II - StepThen add all the dough with a spatula to let rise until doubled in size.
Put the dough in the bowl , then cover with a big thick plastic bag , or inside the bag .Tie the mouth of the bag not to get air .
Let rise until doubled in volume.For approximately 30 'to 40 ' minutes .Pour the batter into grown table.
Make balls the size of an egg , boleando to become uniform.Before Bolear , open the ball in hand ( with gloves ) , then fold the edges of the outside.The top and bottom is smooth bending .Make several balls , all the same size .
To bake the Dots :
Grease and sprinkle a shape with hole in center.Distribute the ball in the bottom of the pan , one glued to another . To grow up.
The second layer put the balls in the middle of the two underneath to close the whole circle .
If you want you can do in rectangular baking dish , making the samemode.
Place the balls glued to one another , to grow up. " Type Bread Bakery" .
If you prefer the bread can model all the same size , or do braid ( braids give 2 medium ) .
Mode Twisting the Mass:Divide dough in half .
With the first mass , make 3 rolls all the same size after braiding . Let stand until doubled in volume.
Once grown , brush with beaten egg yolk .With the other half of the dough to make the same way as the previous one. You can also do braiding with 2 rolls .Step III :Place the shape in the oven "OFF " until doubled in size, or inside a large bag of thick plastic .
Once the dough has doubled in size remove from oven , brush with egg yolk .
Preheat oven 180 ° C , place the baking form make for 30 'to 40 ' . Minutes or even blush.
For larger loaves 180 º oven after 10 ' minutes lower the oven temperature to 160 º C , so bake good inside .
Once baked and pass unmold onto a plate .The bread is not cut , remove the baked cookie , and serve to taste.Note :The ingredients of the sponge is taken from own revenue ,
** Not to put extra ingredients , which spoils themeasurements of bread *.The recipe above is right. " Do not change anything ." , Ie if you want to make the recipe my own. Bread .
Then I'll spend a recipe with fresh fruit ,raisins , cinnamon , cassava , potatoes and otherWhich is also an excellent bread.
If you want you can use fresh yeast are 2 tablets15 grs . each . (total 30 ml.) , however , I prefer it dry.
** No exaggeration growing yeast dough . **It is the way of kneading, kneading , tearing the dough and wait for the slow growth of bread .
Here in Brazil the climate is tropical , therefore the mass of thebread grows faster.Note :" Do not rush to make bread " does not anticipate putting more yeast growth .
Yeast has a certain time, the excess yeast many people get heartburn and indigestion .Do not forget to discard the gloves after used .( throw away ) .
*Pão Caseiro – Enformado” Retificicado*:
*Pão Caseiro –
Enformado” Retificado
Ingredientes:
720 grs. de farinha de trigo integral (são 3 copos (240 grs.)
2 - colheres de (sopa) de leite em pó integral
2 - colheres de (sopa) de açúcar
2 - colheres de (sopa) de creme de leite sem soro, ou de caixinha
1 - colher de (sopa) de óleo de milho
2 - gemas (não colocar clara que endurece a massa)
2 - colheres de (chá) rasa de sal
1 - colher de (sopa) rasa de fermento biológico seco, ou
2 - colheres de (chá) de fermento biológico seco
Ingredientes da Esponja:
2 - colheres de (sopa) de leite em pó integral
2 - colheres de (sopa) de açúcar
2 - colheres de (sopa) de creme de leite sem soro, ou de caixinha
1 - colher de (sopa) de óleo de milho
2 - gemas (não colocar clara que endurece a massa)
2 - colheres de (chá) rasa de sal
1 - colher de (sopa) rasa de fermento biológico seco, ou
2 - colheres de (chá) de fermento biológico seco
Ingredientes da Esponja:
I - Etapa:
50 - ml de água morna
1- colher de (sopa) rasa fermento biológico seco (granulado)
1 - colher de (sopa) de açúcar
½ - xícara de (chá) de farinha de trigo
1- colher de (sopa) rasa fermento biológico seco (granulado)
1 - colher de (sopa) de açúcar
½ - xícara de (chá) de farinha de trigo
Modo de Fazer a Esponja:
Coloque numa tigela média o fermento, depois a água
morna, misture bem com as pontas dos dedos (com luvas).
Depois acrescente o açúcar e a farinha de trigo, misture bem,
até ficar uma massa homogênea.
Embrulhe a tigela dentro de um saco plástico transparente
grosso de modo que fique bem fechado.
Coloque no forno” DESLIGADO”, ou em outro lugar onde não passa corrente de ar.
Deixar em repouso por 30’ para clima quente e 60’ minutos, Para clima frio até virar uma esponja.
morna, misture bem com as pontas dos dedos (com luvas).
Depois acrescente o açúcar e a farinha de trigo, misture bem,
até ficar uma massa homogênea.
Embrulhe a tigela dentro de um saco plástico transparente
grosso de modo que fique bem fechado.
Coloque no forno” DESLIGADO”, ou em outro lugar onde não passa corrente de ar.
Deixar em repouso por 30’ para clima quente e 60’ minutos, Para clima frio até virar uma esponja.
Modo de Preparar a Massa:
Numa tigela grande ou numa bancada coloque ¾ da farinha trigo, 2 colheres de (sopa) leite em pó 1 colher de (sopa) de açúcar, 1 colher de óleo, 2 colheres bem cheia de creme de leite sem soro, as 2 gemas, as 2 colheres de (chá) rasa de sal e 100 ml de leite de vaca morno.
Faça um buraco no centro e despeja a esponja, misture bem com as pontas dos dedos ( com luvas), até ficar uma massa homogênea.
Numa tigela grande ou numa bancada coloque ¾ da farinha trigo, 2 colheres de (sopa) leite em pó 1 colher de (sopa) de açúcar, 1 colher de óleo, 2 colheres bem cheia de creme de leite sem soro, as 2 gemas, as 2 colheres de (chá) rasa de sal e 100 ml de leite de vaca morno.
Faça um buraco no centro e despeja a esponja, misture bem com as pontas dos dedos ( com luvas), até ficar uma massa homogênea.
Modo de Sovar a Massa:
Depois sovar bem a massa., por 10’ a 20’ minutos.
Quanto mais sovar , mais cresce.
Se quiser pode bater na batedeira por 15’ minutos 20’ minutos.
Depois jogue a massa na mesa bem limpa, para rasgar.
Para rasgar a massa puxar para baixo e para cima rasgando com os dedos, por no mínimo 10’ minutos.
II - Etapa
Depois junte toda a massa com uma espátula deixar crescer
até dobrar de tamanho.
Coloque novamente a massa na tigela, depois cobrir com um saco grande de plástico grosso, ou dentro do saco.
Amarrar a boca do saco para não entrar ar.
Deixar crescer até dobrar de volume.
Por aproximadamente 30’ a 40’ minutos.
Despejar a massa crescida na mesa.
Faça bolinhas do tamanho de um ovo, boleando para ficar
uniforme.
Antes de bolear, abra a bolinha na mão ( com luvas), depois dobre as beiradas de fora para dentro.
A parte de cima fica lisa e embaixo a dobra.
Faça várias bolinhas, todas do mesmo tamanho.
Antes de bolear, abra a bolinha na mão ( com luvas), depois dobre as beiradas de fora para dentro.
A parte de cima fica lisa e embaixo a dobra.
Faça várias bolinhas, todas do mesmo tamanho.
Para Assar as Bolinhas:
Untar e polvilhar uma
forma com buraco no centro.
Distribuir as bolinha no fundo da forma, uma grudada na outra. Para crescer para cima.
A segunda camada colocar as bolinhas no meio das duas debaixo até fechar todo o círculo.
Se quiser pode fazer em assadeira retangular, fazendo do mesmo
modo.
Colocar as bolinhas uma grudada na outra, para crescer para cima. “Tipo pão de Padaria”.
Se preferir pode modelar os pães todos do mesmo tamanho, ou faça trança (dão 2 tranças médias ).
Distribuir as bolinha no fundo da forma, uma grudada na outra. Para crescer para cima.
A segunda camada colocar as bolinhas no meio das duas debaixo até fechar todo o círculo.
Se quiser pode fazer em assadeira retangular, fazendo do mesmo
modo.
Colocar as bolinhas uma grudada na outra, para crescer para cima. “Tipo pão de Padaria”.
Se preferir pode modelar os pães todos do mesmo tamanho, ou faça trança (dão 2 tranças médias ).
Modo de Trançar a Massa:
Dividir a massa ao meio.
Com a primeira massa, faça 3 rolos todos do mesmo tamanho depois trançar. Deixar descansar até dobrar de volume.
Depois de crescido, pincelar com gema batida.
Com a outra metade da massa faça do mesmo modo que a anterior. Pode fazer trança também com 2 rolos.
Com a primeira massa, faça 3 rolos todos do mesmo tamanho depois trançar. Deixar descansar até dobrar de volume.
Depois de crescido, pincelar com gema batida.
Com a outra metade da massa faça do mesmo modo que a anterior. Pode fazer trança também com 2 rolos.
III Etapa:
Coloque a forma dentro
do forno “DESLIGADO” até dobrar de
tamanho, ou dentro de um saco grande de plástico grosso .
Depois que a massa dobrou de tamanho tire do forno, pincele com gema.
Depois que a massa dobrou de tamanho tire do forno, pincele com gema.
Aquecer o forno 180 º
C ,
coloque a forma deixa assando
por 30’ a 40’. Minutos ou até corar.
Para pães maiores forno 180 º depois de 10’ minutos abaixar a temperatura forno para 160 º C , para que asse bem por dentro.
Depois de assado desenforme e passe para um prato.
O Pão não é cortado , tire as bolinhas assadas, e sirva a gosto.
Observação:
Para pães maiores forno 180 º depois de 10’ minutos abaixar a temperatura forno para 160 º C , para que asse bem por dentro.
Depois de assado desenforme e passe para um prato.
O Pão não é cortado , tire as bolinhas assadas, e sirva a gosto.
Observação:
Os ingredientes da esponja é tirado da própria receita,
**Não é para colocar ingredientes extras, que estraga o
as medidas do pão*
**Não é para colocar ingredientes extras, que estraga o
as medidas do pão*
.
A receita acima está certa . “Não mudar nada”., isto é, se quiser fazer a receita do meu. Pão.
Depois vou passar uma receita com frutas frescas,
passas , canela, mandioquinha, batata e outros
Que também é um pão excelente .
Se quiser pode usar o fermento biológico fresco são 2 tabletes
de 15 grs. cada. (total 30 grs.), no entanto, eu prefiro o seco .
A receita acima está certa . “Não mudar nada”., isto é, se quiser fazer a receita do meu. Pão.
Depois vou passar uma receita com frutas frescas,
passas , canela, mandioquinha, batata e outros
Que também é um pão excelente .
Se quiser pode usar o fermento biológico fresco são 2 tabletes
de 15 grs. cada. (total 30 grs.), no entanto, eu prefiro o seco .
**Não é o exagero de fermento que cresce a massa**.
É o modo de amassar, sovar, rasgar, a massa e esperar o crescimento lento do pão.
É o modo de amassar, sovar, rasgar, a massa e esperar o crescimento lento do pão.
Aqui no Brasil o clima é tropical, por esse motivo a massa do
pão cresce mais rápido.
pão cresce mais rápido.
Nota:
“Não tenha pressa
para fazer o pão”, não antecipe o crescimento
colocando mais fermento.
O fermento tem um tempo certo, o excesso de fermento muitas pessoas ficam com azia e má digestão.
O fermento tem um tempo certo, o excesso de fermento muitas pessoas ficam com azia e má digestão.
Não esquecer de descartar as luvas, depois do usou .
(jogar no lixo).
(jogar no lixo).
*Pão Caseiro –
Enformado” Retificicado*:
720 grs. de farinha de trigo integral (são 3 copos (240 grs.)
2 - colheres de (sopa) de leite em pó integral
2 - colheres de (sopa) de açúcar
2 - colheres de (sopa) de creme de leite sem soro, ou de caixinha
1 - colher de (sopa) de óleo de milho
2 - gemas (não colocar clara que endurece a massa)
2 - colheres de (chá) rasa de sal
1 - colher de (sopa) rasa de fermento biológico seco, ou
2 - colheres de (chá) de fermento biológico seco
Ingredientes da Esponja:
2 - colheres de (sopa) de leite em pó integral
2 - colheres de (sopa) de açúcar
2 - colheres de (sopa) de creme de leite sem soro, ou de caixinha
1 - colher de (sopa) de óleo de milho
2 - gemas (não colocar clara que endurece a massa)
2 - colheres de (chá) rasa de sal
1 - colher de (sopa) rasa de fermento biológico seco, ou
2 - colheres de (chá) de fermento biológico seco
Ingredientes da Esponja:
I - Etapa:
50 - ml de água morna
1- colher de (sopa) rasa fermento biológico seco (granulado)
1 - colher de (sopa) de açúcar
½ - xícara de (chá) de farinha de trigo
1- colher de (sopa) rasa fermento biológico seco (granulado)
1 - colher de (sopa) de açúcar
½ - xícara de (chá) de farinha de trigo
Modo de Fazer a Esponja:
Coloque numa tigela média o fermento, depois a água
morna, misture bem com as pontas dos dedos (com luvas).
Depois acrescente o açúcar e a farinha de trigo, misture bem,
até ficar uma massa homogênea.
Embrulhe a tigela dentro de um saco plástico transparente
grosso de modo que fique bem fechado.
Coloque no forno” DESLIGADO”, ou em outro lugar onde não passa corrente de ar.
Deixar em repouso por 30’ para clima quente e 60’ minutos, Para clima frio até virar uma esponja.
morna, misture bem com as pontas dos dedos (com luvas).
Depois acrescente o açúcar e a farinha de trigo, misture bem,
até ficar uma massa homogênea.
Embrulhe a tigela dentro de um saco plástico transparente
grosso de modo que fique bem fechado.
Coloque no forno” DESLIGADO”, ou em outro lugar onde não passa corrente de ar.
Deixar em repouso por 30’ para clima quente e 60’ minutos, Para clima frio até virar uma esponja.
Modo de Preparar a Massa:
Numa tigela grande ou numa bancada coloque ¾ da farinha trigo, 2 colheres de (sopa) leite em pó 1 colher de (sopa) de açúcar, 1 colher de óleo, 2 colheres bem cheia de creme de leite sem soro, as 2 gemas, as 2 colheres de (chá) rasa de sal e 100 ml de leite de vaca morno.
Faça um buraco no centro e despeja a esponja, misture bem com as pontas dos dedos ( com luvas), até ficar uma massa homogênea.
Numa tigela grande ou numa bancada coloque ¾ da farinha trigo, 2 colheres de (sopa) leite em pó 1 colher de (sopa) de açúcar, 1 colher de óleo, 2 colheres bem cheia de creme de leite sem soro, as 2 gemas, as 2 colheres de (chá) rasa de sal e 100 ml de leite de vaca morno.
Faça um buraco no centro e despeja a esponja, misture bem com as pontas dos dedos ( com luvas), até ficar uma massa homogênea.
Modo de Sovar a Massa:
Depois sovar bem a massa., por 10’ a 20’ minutos.
Quanto mais sovar , mais cresce.
Se quiser pode bater na batedeira por 15’ minutos 20’ minutos.
Depois jogue a massa na mesa bem limpa, para rasgar.
Para rasgar a massa puxar para baixo e para cima rasgando com os dedos, por no mínimo 10’ minutos.
II - Etapa
Depois junte toda a massa com uma espátula deixar crescer
até dobrar de tamanho.
Coloque novamente a massa na tigela, depois cobrir com um saco grande de plástico grosso, ou dentro do saco.
Amarrar a boca do saco para não entrar ar.
Deixar crescer até dobrar de volume.
Por aproximadamente 30’ a 40’ minutos.
Despejar a massa crescida na mesa.
Faça bolinhas do tamanho de um ovo, boleando para ficar
uniforme.
Antes de bolear, abra a bolinha na mão ( com luvas), depois dobre as beiradas de fora para dentro.
A parte de cima fica lisa e embaixo a dobra.
Faça várias bolinhas, todas do mesmo tamanho.
Antes de bolear, abra a bolinha na mão ( com luvas), depois dobre as beiradas de fora para dentro.
A parte de cima fica lisa e embaixo a dobra.
Faça várias bolinhas, todas do mesmo tamanho.
Para Assar as Bolinhas:
Untar e polvilhar uma
forma com buraco no centro.
Distribuir as bolinha no fundo da forma, uma grudada na outra. Para crescer para cima.
A segunda camada colocar as bolinhas no meio das duas debaixo até fechar todo o círculo.
Se quiser pode fazer em assadeira retangular, fazendo do mesmo
modo.
Colocar as bolinhas uma grudada na outra, para crescer para cima. “Tipo pão de Padaria”.
Se preferir pode modelar os pães todos do mesmo tamanho, ou faça trança (dão 2 tranças médias ).
Distribuir as bolinha no fundo da forma, uma grudada na outra. Para crescer para cima.
A segunda camada colocar as bolinhas no meio das duas debaixo até fechar todo o círculo.
Se quiser pode fazer em assadeira retangular, fazendo do mesmo
modo.
Colocar as bolinhas uma grudada na outra, para crescer para cima. “Tipo pão de Padaria”.
Se preferir pode modelar os pães todos do mesmo tamanho, ou faça trança (dão 2 tranças médias ).
Modo de Trançar a Massa:
Dividir a massa ao meio.
Com a primeira massa, faça 3 rolos todos do mesmo tamanho depois trançar. Deixar descansar até dobrar de volume.
Depois de crescido, pincelar com gema batida.
Com a outra metade da massa faça do mesmo modo que a anterior. Pode fazer trança também com 2 rolos.
Com a primeira massa, faça 3 rolos todos do mesmo tamanho depois trançar. Deixar descansar até dobrar de volume.
Depois de crescido, pincelar com gema batida.
Com a outra metade da massa faça do mesmo modo que a anterior. Pode fazer trança também com 2 rolos.
III Etapa:
Coloque a forma dentro
do forno “DESLIGADO” até dobrar de
tamanho, ou dentro de um saco grande de plástico grosso .
Depois que a massa dobrou de tamanho tire do forno, pincele com gema.
Depois que a massa dobrou de tamanho tire do forno, pincele com gema.
Aquecer o forno 180 º
C ,
coloque a forma deixa assando
por 30’ a 40’. Minutos ou até corar.
Para pães maiores forno 180 º depois de 10’ minutos abaixar a temperatura forno para 160 º C , para que asse bem por dentro.
Depois de assado desenforme e passe para um prato.
O Pão não é cortado , tire as bolinhas assadas, e sirva a gosto.
Observação:
Para pães maiores forno 180 º depois de 10’ minutos abaixar a temperatura forno para 160 º C , para que asse bem por dentro.
Depois de assado desenforme e passe para um prato.
O Pão não é cortado , tire as bolinhas assadas, e sirva a gosto.
Observação:
Os ingredientes da esponja é tirado da própria receita,
**Não é para colocar ingredientes extras, que estraga o
as medidas do pão*
**Não é para colocar ingredientes extras, que estraga o
as medidas do pão*
.
A receita acima está certa . “Não mudar nada”., isto é, se quiser fazer a receita do meu. Pão.
Depois vou passar uma receita com frutas frescas,
passas , canela, mandioquinha, batata e outros
Que também é um pão excelente .
Se quiser pode usar o fermento biológico fresco são 2 tabletes
de 15 grs. cada. (total 30 grs.), no entanto, eu prefiro o seco .
A receita acima está certa . “Não mudar nada”., isto é, se quiser fazer a receita do meu. Pão.
Depois vou passar uma receita com frutas frescas,
passas , canela, mandioquinha, batata e outros
Que também é um pão excelente .
Se quiser pode usar o fermento biológico fresco são 2 tabletes
de 15 grs. cada. (total 30 grs.), no entanto, eu prefiro o seco .
**Não é o exagero de fermento que cresce a massa**.
É o modo de amassar, sovar, rasgar, a massa e esperar o crescimento lento do pão.
É o modo de amassar, sovar, rasgar, a massa e esperar o crescimento lento do pão.
Aqui no Brasil o clima é tropical, por esse motivo a massa do
pão cresce mais rápido.
pão cresce mais rápido.
Nota:
“Não tenha pressa
para fazer o pão”, não antecipe o crescimento
colocando mais fermento.
O fermento tem um tempo certo, o excesso de fermento muitas pessoas ficam com azia e má digestão.
O fermento tem um tempo certo, o excesso de fermento muitas pessoas ficam com azia e má digestão.
Não esquecer de descartar as luvas, depois do usou .
(jogar no lixo).
(jogar no lixo).
* Homemade Bread - shaped " Rectified
* Homemade Bread - shaped " Rectified
ingredients:
720 grs . whole wheat flour ( are 3 cups ( 240 ml.)2 - tablespoons ( soup) of whole milk powder2 - tablespoons ( soup) of sugar2 - tablespoons (soup ) of cream without serum , or box1 - spoon (soup ) of corn oil2 - Gems (not clear who put the dough hardens )2 - teaspoons (tsp ) salt shallow1 - spoon (soup ) shallow dry yeast , or2 - teaspoons (tsp ) active dry yeastIngredients Sponge :I - Stage:50 - ml lukewarm water1 - spoon (soup ) shallow dry yeast ( granulated )1 - spoon ( soup) of sugar½ - cup (tea ) of wheat flourMethod of Making the Sponge :Put the yeast in a medium bowl , then the waterwarm , mix well with your fingertips ( with gloves ) .Then add the sugar and flour , mix well ,until a homogeneous mass .Wrap the bowl inside a clear plastic bagthick so that it is tightly closed .Place in oven "OFF" , or elsewhere where it passes the air stream .Leave for 30 'to warm weather and 60 minutes for cold weather to turn a sponge.How to Prepare the pasta :In a large bowl place a workbench or ¾ of wheat flour , 2 tbsp (tablespoons ) milk powder 1 spoon ( soup) of sugar , 1 tablespoon oil, 2 tablespoons pretty full cream without serum, the 2 egg yolks , 2 tablespoons of (tea ) shallow salt and 100 ml of warm milk cow.Make a well in the center and pour the sponge , mix well with your fingertips (with gloves) until a homogeneous mass .
How to knead the pastry :After kneading the dough well . For 10 ' to 20' minutes.The more you knead , the more grows .If you want you can beat in a mixer for 15 ' min 20' minutes .Then throw in the dough thoroughly clean table to rip .
To tear the dough pulling down and tearing up with fingers for at least 10 ' minutes .II - StepThen add all the dough with a spatula to let rise until doubled in size.Put the dough in the bowl , then cover with a big thick plastic bag , or inside the bag .Tie the mouth of the bag not to get air .Let rise until doubled in volume.For approximately 30 'to 40 ' minutes .Pour the batter into grown table.Make balls the size of an egg , boleando to become uniform.Before Bolear , open the ball in hand ( with gloves ) , then fold the edges of the outside.The top and bottom is smooth bending .Make several balls , all the same size .To bake the Dots :Grease and sprinkle a shape with hole in center.Distribute the ball in the bottom of the pan , one glued to another . To grow up.The second layer put the balls in the middle of the two underneath to close the whole circle .If you want you can do in rectangular baking dish , making the samemode.Place the balls glued to one another , to grow up. " Type Bread Bakery" .If you prefer the bread can model all the same size , or do braid ( braids give 2 medium ) .Mode Twisting the Mass:Divide dough in half .With the first mass , make 3 rolls all the same size after braiding . Let stand until doubled in volume.Once grown , brush with beaten egg yolk .With the other half of the dough to make the same way as the previous one. You can also do braiding with 2 rolls .Step III :Place the shape in the oven "OFF " until doubled in size, or inside a large bag of thick plastic .Once the dough has doubled in size remove from oven , brush with egg yolk .Preheat oven 180 ° C , place the baking form make for 30 'to 40 ' . Minutes or even blush.For larger loaves 180 º oven after 10 ' minutes lower the oven temperature to 160 º C , so bake good inside .Once baked and pass unmold onto a plate .The bread is not cut , remove the baked cookie , and serve to taste.Note :The ingredients of the sponge is taken from own revenue ,** Not to put extra ingredients , which spoils themeasurements of bread *.The recipe above is right. " Do not change anything ." , Ie if you want to make the recipe my own. Bread .Then I'll spend a recipe with fresh fruit ,raisins , cinnamon , cassava , potatoes and otherWhich is also an excellent bread.If you want you can use fresh yeast are 2 tablets15 grs . each . (total 30 ml.) , however , I prefer it dry.** No exaggeration growing yeast dough . **It is the way of kneading, kneading , tearing the dough and wait for the slow growth of bread .Here in Brazil the climate is tropical , therefore the mass of thebread grows faster.Note :" Do not rush to make bread " does not anticipate putting more yeast growth .Yeast has a certain time, the excess yeast many people get heartburn and indigestion .Do not forget to discard the gloves after used .( throw away ) .
ingredients:
720 grs . whole wheat flour ( are 3 cups ( 240 ml.)2 - tablespoons ( soup) of whole milk powder2 - tablespoons ( soup) of sugar2 - tablespoons (soup ) of cream without serum , or box1 - spoon (soup ) of corn oil2 - Gems (not clear who put the dough hardens )2 - teaspoons (tsp ) salt shallow1 - spoon (soup ) shallow dry yeast , or2 - teaspoons (tsp ) active dry yeastIngredients Sponge :I - Stage:50 - ml lukewarm water1 - spoon (soup ) shallow dry yeast ( granulated )1 - spoon ( soup) of sugar½ - cup (tea ) of wheat flourMethod of Making the Sponge :Put the yeast in a medium bowl , then the waterwarm , mix well with your fingertips ( with gloves ) .Then add the sugar and flour , mix well ,until a homogeneous mass .Wrap the bowl inside a clear plastic bagthick so that it is tightly closed .Place in oven "OFF" , or elsewhere where it passes the air stream .Leave for 30 'to warm weather and 60 minutes for cold weather to turn a sponge.How to Prepare the pasta :In a large bowl place a workbench or ¾ of wheat flour , 2 tbsp (tablespoons ) milk powder 1 spoon ( soup) of sugar , 1 tablespoon oil, 2 tablespoons pretty full cream without serum, the 2 egg yolks , 2 tablespoons of (tea ) shallow salt and 100 ml of warm milk cow.Make a well in the center and pour the sponge , mix well with your fingertips (with gloves) until a homogeneous mass .
How to knead the pastry :After kneading the dough well . For 10 ' to 20' minutes.The more you knead , the more grows .If you want you can beat in a mixer for 15 ' min 20' minutes .Then throw in the dough thoroughly clean table to rip .
To tear the dough pulling down and tearing up with fingers for at least 10 ' minutes .II - StepThen add all the dough with a spatula to let rise until doubled in size.Put the dough in the bowl , then cover with a big thick plastic bag , or inside the bag .Tie the mouth of the bag not to get air .Let rise until doubled in volume.For approximately 30 'to 40 ' minutes .Pour the batter into grown table.Make balls the size of an egg , boleando to become uniform.Before Bolear , open the ball in hand ( with gloves ) , then fold the edges of the outside.The top and bottom is smooth bending .Make several balls , all the same size .To bake the Dots :Grease and sprinkle a shape with hole in center.Distribute the ball in the bottom of the pan , one glued to another . To grow up.The second layer put the balls in the middle of the two underneath to close the whole circle .If you want you can do in rectangular baking dish , making the samemode.Place the balls glued to one another , to grow up. " Type Bread Bakery" .If you prefer the bread can model all the same size , or do braid ( braids give 2 medium ) .Mode Twisting the Mass:Divide dough in half .With the first mass , make 3 rolls all the same size after braiding . Let stand until doubled in volume.Once grown , brush with beaten egg yolk .With the other half of the dough to make the same way as the previous one. You can also do braiding with 2 rolls .Step III :Place the shape in the oven "OFF " until doubled in size, or inside a large bag of thick plastic .Once the dough has doubled in size remove from oven , brush with egg yolk .Preheat oven 180 ° C , place the baking form make for 30 'to 40 ' . Minutes or even blush.For larger loaves 180 º oven after 10 ' minutes lower the oven temperature to 160 º C , so bake good inside .Once baked and pass unmold onto a plate .The bread is not cut , remove the baked cookie , and serve to taste.Note :The ingredients of the sponge is taken from own revenue ,** Not to put extra ingredients , which spoils themeasurements of bread *.The recipe above is right. " Do not change anything ." , Ie if you want to make the recipe my own. Bread .Then I'll spend a recipe with fresh fruit ,raisins , cinnamon , cassava , potatoes and otherWhich is also an excellent bread.If you want you can use fresh yeast are 2 tablets15 grs . each . (total 30 ml.) , however , I prefer it dry.** No exaggeration growing yeast dough . **It is the way of kneading, kneading , tearing the dough and wait for the slow growth of bread .Here in Brazil the climate is tropical , therefore the mass of thebread grows faster.Note :" Do not rush to make bread " does not anticipate putting more yeast growth .Yeast has a certain time, the excess yeast many people get heartburn and indigestion .Do not forget to discard the gloves after used .( throw away ) .
Strawberry Pie Swiss Roll Inverted Confectionery
Strawberry Pie Swiss Roll Inverted Confectionery
Strawberry Pie Confectionery
Swiss Roll Ingredients :
8 - spoons (soup ) of wheat flour8 - spoons ( soup) of sugar8 - clear eggs in snow
Strawberry Cream :
1 - liter of cow's milk1 - can of condensed milk1 - can of cream1 - can use sugar as condensed milk4 - spoons (soup ) of wheat flour or4 - cornstarch ( cornflour )1 - spoon ( soup) of vanilla essence2 - to 4 beaten egg yolks10 - fresh strawberries , if not put the fruit replaced by drops of red food coloring or powdered strawberry ice cream to give the required color.
How to Prepare the cream :Hitting cow's milk with condensed milk , flour , sugar and strawberries .
Bring fire to cook until thickened , remove from heat add the egg yolks mix well .
Bring back to heat for 5 ' or 10' minutes , until cooked yolks .Remove from the heat and add the cream slowly and slowly until you finish and lastly the vanilla essence .If not put the strawberries add drops of dye.The powder strawberry ice cream is to cook together when placing the yolks .
Decoration :15 - medium strawberries20 - mini supiros200 - ml of whipped cream
How to Prepare the Swiss roll :
Beat the egg whites , add the egg yolks , and sugar , make beat.Then go put the flour gradually until finished. Put into two equal pans , line the bottom of the pan with parchment paper.Pour the batter into the pan and spread it out .Lead to bake , oven 170 ° C for 8 'to '10' minutes .Remove from the oven is switched to a clean dish cloth and let cool .After spending the cold rolling pin to thin the batter .Cut strips of the size of the height of the rim way, all the same size.
To Assemble the pie :
Fill the first strip with pastry cream strawberry . Wrap well with the stuffing, stuffed amend the second strip, and go rolling after splicing the third strip stuff , the fourth , fifth and sixth strip .Write a roll jelly roll type lying .
Put in order to take up the entire length of the form.The filling of the roulade is facing upward .The pie is assembled like a spiral into shape .Take the refrigerator for 4-6 hours until firm . Unmold place on a plate of cake and around to make small balls beak cherry and whipped cream on top of each a strawberry . Or put mini sighs all around interspersed with medium strawberries.
Strawberry Pie Confectionery
Swiss Roll Ingredients :
8 - spoons (soup ) of wheat flour8 - spoons ( soup) of sugar8 - clear eggs in snow
Strawberry Cream :
1 - liter of cow's milk1 - can of condensed milk1 - can of cream1 - can use sugar as condensed milk4 - spoons (soup ) of wheat flour or4 - cornstarch ( cornflour )1 - spoon ( soup) of vanilla essence2 - to 4 beaten egg yolks10 - fresh strawberries , if not put the fruit replaced by drops of red food coloring or powdered strawberry ice cream to give the required color.
How to Prepare the cream :Hitting cow's milk with condensed milk , flour , sugar and strawberries .
Bring fire to cook until thickened , remove from heat add the egg yolks mix well .
Bring back to heat for 5 ' or 10' minutes , until cooked yolks .Remove from the heat and add the cream slowly and slowly until you finish and lastly the vanilla essence .If not put the strawberries add drops of dye.The powder strawberry ice cream is to cook together when placing the yolks .
Decoration :15 - medium strawberries20 - mini supiros200 - ml of whipped cream
How to Prepare the Swiss roll :
Beat the egg whites , add the egg yolks , and sugar , make beat.Then go put the flour gradually until finished. Put into two equal pans , line the bottom of the pan with parchment paper.Pour the batter into the pan and spread it out .Lead to bake , oven 170 ° C for 8 'to '10' minutes .Remove from the oven is switched to a clean dish cloth and let cool .After spending the cold rolling pin to thin the batter .Cut strips of the size of the height of the rim way, all the same size.
To Assemble the pie :
Fill the first strip with pastry cream strawberry . Wrap well with the stuffing, stuffed amend the second strip, and go rolling after splicing the third strip stuff , the fourth , fifth and sixth strip .Write a roll jelly roll type lying .
Put in order to take up the entire length of the form.The filling of the roulade is facing upward .The pie is assembled like a spiral into shape .Take the refrigerator for 4-6 hours until firm . Unmold place on a plate of cake and around to make small balls beak cherry and whipped cream on top of each a strawberry . Or put mini sighs all around interspersed with medium strawberries.
domingo, 26 de janeiro de 2014
Polish Fish fillet Frozen Alaska= fotos
Polish Fish fillet Frozen Alaska
ingredients:1 package of filet Polish1 teaspoon (tsp ) salt fullFor coating :1 bowl of flour1 nonstick skillet½ cup corn oil or necessaryOther Ingredients:1 ½ pound of whole potato cooked in shell1 foot of chicory (endive ) washed , sliced finely5 baskets of individual tomato1 cup black or green olives10 sprigs of parsley with stems chopped , reserve some for the basket of tomatoesExtra virgin olive oilHow to Prepare :Here's how to thaw fish.After defrosting , and no water, pass the flour , knocking out the excess .Put the frying pan into the fire ( 26 inch circumference) with a little oil , so heated , add two put the fillet of Polish .Leave fry on one side for 5 ' minutes, turn and do the same procedure on the other side . If you need to lower the heat .Use a slotted spoon to the aid of thick plastic or silicone . " With great care " not to break .Do not let the other fish to fry ( torradinho ) , do normal cooking just right. Not too raw or too cooked .The other put do anyway preceding .Spend put the fish into a platter covered with paper towel on top and bottom, until they get well sequinho ." For that fish do not put lemon with it raw or cooked with it " , you will strip the taste of it .My opinion on the fillet of Polish Alaska is a very tasty fish .Do not spoil the taste by putting other seasonings .Serving as:Put in a porcelain dish and a steak fish murrada side a jacket potato or potato peeled , both with olive oil and a pinch of salt . And side a basket of tomatoes with black or green pitted olives and sprigs of parsley inside.
Note :Polish fillet a fish is frozen Alaska and is very economical and delicate flavor , is white on one side and the other is slightly dark, see photos .
When you buy frozen fish , go from freezer to the refrigerator according to the packaging .Some frozen fish , clasped in each other is stuck hindering our service and breaking folded .Furthermore comes with excess water , even after being thawed .Remove the fish from the package put into a large saucepan with cold water to get the rest of the ice that is stuck .Then carefully push the fish with both hands to take all the remaining water stretching all put on a tablet to sorar ( drain all the water ) . Fry then .Do not let the fish out of the refrigerator that will defile .Spending on wheat flour , knocking out the excess , nonstick frying pan with a bit of corn oil .If you start to splash the oil, is because there is still water in the fish.The photos were taken with phone so I do not waste time .I'm no expert in photography .Put only as a supplement .
ingredients:1 package of filet Polish1 teaspoon (tsp ) salt fullFor coating :1 bowl of flour1 nonstick skillet½ cup corn oil or necessaryOther Ingredients:1 ½ pound of whole potato cooked in shell1 foot of chicory (endive ) washed , sliced finely5 baskets of individual tomato1 cup black or green olives10 sprigs of parsley with stems chopped , reserve some for the basket of tomatoesExtra virgin olive oilHow to Prepare :Here's how to thaw fish.After defrosting , and no water, pass the flour , knocking out the excess .Put the frying pan into the fire ( 26 inch circumference) with a little oil , so heated , add two put the fillet of Polish .Leave fry on one side for 5 ' minutes, turn and do the same procedure on the other side . If you need to lower the heat .Use a slotted spoon to the aid of thick plastic or silicone . " With great care " not to break .Do not let the other fish to fry ( torradinho ) , do normal cooking just right. Not too raw or too cooked .The other put do anyway preceding .Spend put the fish into a platter covered with paper towel on top and bottom, until they get well sequinho ." For that fish do not put lemon with it raw or cooked with it " , you will strip the taste of it .My opinion on the fillet of Polish Alaska is a very tasty fish .Do not spoil the taste by putting other seasonings .Serving as:Put in a porcelain dish and a steak fish murrada side a jacket potato or potato peeled , both with olive oil and a pinch of salt . And side a basket of tomatoes with black or green pitted olives and sprigs of parsley inside.
Note :Polish fillet a fish is frozen Alaska and is very economical and delicate flavor , is white on one side and the other is slightly dark, see photos .
When you buy frozen fish , go from freezer to the refrigerator according to the packaging .Some frozen fish , clasped in each other is stuck hindering our service and breaking folded .Furthermore comes with excess water , even after being thawed .Remove the fish from the package put into a large saucepan with cold water to get the rest of the ice that is stuck .Then carefully push the fish with both hands to take all the remaining water stretching all put on a tablet to sorar ( drain all the water ) . Fry then .Do not let the fish out of the refrigerator that will defile .Spending on wheat flour , knocking out the excess , nonstick frying pan with a bit of corn oil .If you start to splash the oil, is because there is still water in the fish.The photos were taken with phone so I do not waste time .I'm no expert in photography .Put only as a supplement .
sábado, 25 de janeiro de 2014
Tip Lunch Sunday
Tip Lunch Sunday
Fake Risotto ** **
ingredients:2 cups ( tea) of washed rice4 ½ cups (tea ) of cold water1 spoon (soup ) of corn oil1 clove garlic , cored , and grated onion ½For the Chicken:ingredients:2 pounds of shredded chicken, or on the thighs ,
½ pound ripe tomatoes peeled and seeded , or½ cup oil1 can ready sauce diluted with two or three cans of water.2 tablets of chicken or beef ,1 grated onion , 50 gr. bacon
Other Ingredients:350 grs . Fresh pea beans , frozen or see ( below)50grs . bacon2 medium carrots cut into four then diced1 large glass of palm , or300 grs . canned mushrooms or asparagus.1 cup (tea ) of green olives cut into thin rodelinhas 4 hard boiled eggs , cut in half1 cup pitted black olives for decoration .1 cup ( tea) of chopped parsley½ cup ( tea) of chopped chives .100 grs . grated Parmesan cheese .seasoning :1 teaspoon ( tsp) grated ginger 2 bay leaves or ½ teaspoon (coffee ) bay powder1 teaspoon ( tsp) salt ( low salt is ) why the broth and cheese are salty .1 spoon ( soup) of dried oregano or 3 sprigs of basil (optional )
How to Prepare the rice :Place in a medium saucepan , water, salt, oil , garlic or onions.As soon as it boils pour the rice well washed dry with no water. Leave cooking on high heat without a lid .When you are short of water , lower the heat, let cook until dry , if you need to add a little hot water.To get better , place the capped off inside the oven , covered with a dish towel folded pan.
II . step :
Place the lid on the pan and wrap well in newspaper, bake off for 30 ' minutes .By doing in this way is hot rice for one hour or longer book .
How to Prepare the chicken :
III . step :In a large saucepan fry the bacon into small piecesThen remove the fried bacon .In the same fat add the oil then the chicken without skin , tomatoes , broth , salt , onion and carrot .Leave the cooking fire , stirring constantly with a spoon high cable go dripping hot water gradually and slowly until chicken is cooked through .If you need to add more water gradually to finish cooking .
Add the steamed rice , mix well , add the cooked fresh peas , half of cabbage cut into thin slices , or thinly sliced mushrooms, chopped green olives , finally the grated cheese , parsley and chives , mix well .Pass the risotto to a large platter , arrange with a spoon .
Decoration :Top and back distribute the rest of the palm , boiled eggcut in half yolk shove a black olive without the pit , around a very thin layer of shredded lettuce without spice up tomato or sliced lemon .Serve hot.If you want you can debone the chicken .If you do the boneless chicken , adds double the chicken.The boneless chicken in dish disappears
Important tips :When the garlic is old is to take the core.The frozen peas in boiling water play to give a scare, for 1 ' minute, then pour enough cold water to stop cooking .When using the glass of any manufactured product , wash strips for residues of preservatives .reason:Many people are allergic to preservatives and dyes .Note :Risotto Site or Fake Risotto is easy to make quick and inexpensive .Anyone got home products above , or equivalent .
Fake Risotto ** **
ingredients:2 cups ( tea) of washed rice4 ½ cups (tea ) of cold water1 spoon (soup ) of corn oil1 clove garlic , cored , and grated onion ½For the Chicken:ingredients:2 pounds of shredded chicken, or on the thighs ,
½ pound ripe tomatoes peeled and seeded , or½ cup oil1 can ready sauce diluted with two or three cans of water.2 tablets of chicken or beef ,1 grated onion , 50 gr. bacon
Other Ingredients:350 grs . Fresh pea beans , frozen or see ( below)50grs . bacon2 medium carrots cut into four then diced1 large glass of palm , or300 grs . canned mushrooms or asparagus.1 cup (tea ) of green olives cut into thin rodelinhas 4 hard boiled eggs , cut in half1 cup pitted black olives for decoration .1 cup ( tea) of chopped parsley½ cup ( tea) of chopped chives .100 grs . grated Parmesan cheese .seasoning :1 teaspoon ( tsp) grated ginger 2 bay leaves or ½ teaspoon (coffee ) bay powder1 teaspoon ( tsp) salt ( low salt is ) why the broth and cheese are salty .1 spoon ( soup) of dried oregano or 3 sprigs of basil (optional )
How to Prepare the rice :Place in a medium saucepan , water, salt, oil , garlic or onions.As soon as it boils pour the rice well washed dry with no water. Leave cooking on high heat without a lid .When you are short of water , lower the heat, let cook until dry , if you need to add a little hot water.To get better , place the capped off inside the oven , covered with a dish towel folded pan.
II . step :
Place the lid on the pan and wrap well in newspaper, bake off for 30 ' minutes .By doing in this way is hot rice for one hour or longer book .
How to Prepare the chicken :
III . step :In a large saucepan fry the bacon into small piecesThen remove the fried bacon .In the same fat add the oil then the chicken without skin , tomatoes , broth , salt , onion and carrot .Leave the cooking fire , stirring constantly with a spoon high cable go dripping hot water gradually and slowly until chicken is cooked through .If you need to add more water gradually to finish cooking .
Add the steamed rice , mix well , add the cooked fresh peas , half of cabbage cut into thin slices , or thinly sliced mushrooms, chopped green olives , finally the grated cheese , parsley and chives , mix well .Pass the risotto to a large platter , arrange with a spoon .
Decoration :Top and back distribute the rest of the palm , boiled eggcut in half yolk shove a black olive without the pit , around a very thin layer of shredded lettuce without spice up tomato or sliced lemon .Serve hot.If you want you can debone the chicken .If you do the boneless chicken , adds double the chicken.The boneless chicken in dish disappears
Important tips :When the garlic is old is to take the core.The frozen peas in boiling water play to give a scare, for 1 ' minute, then pour enough cold water to stop cooking .When using the glass of any manufactured product , wash strips for residues of preservatives .reason:Many people are allergic to preservatives and dyes .Note :Risotto Site or Fake Risotto is easy to make quick and inexpensive .Anyone got home products above , or equivalent .
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