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terça-feira, 25 de fevereiro de 2014
56 Options List With Fish and Shellfish Other
56 Options List With Fish and Shellfish Other
fish :
Cod 01 - with white sauce , cheese , mushrooms etc
02 Cod - with Pesto sauce, with parsley , walnuts, olive oil, onion
Cod 03 - salad of cod with chickpeas , parsley, onion , olive oil
04 Bacalhau - Portuguese with tronchuda cabbage, potatoes, onions , olives
black , boiled eggs and decorated with sliced tomatoes
Cod 05 - Porto with vegetables : potato , sweet potato, cassava , pod
ear of corn carrots , cauliflower , broccoli , eggplant , peas pie, 0 chu -chu , yam, ripe pumpkin , zucchini , cabbage , hearts of palm , black olives , olive oil Portuguese . will vinaigrette sauce
06 Cod - shredded cod salad with enough onion, parsley , capers and green line cebo
Cod 07 - with white sauce and coconut milk
08 Cod baked with potato and onion , sliced mozzarella on top
09 cod - codfish balls with potatoes
Cod 10 - put cod baked and grilled
Cod 00 - Rice with Cod
00 Cod - the squash with cheese
11 fish - fish fillets cation or otherwise, with coconut milk
12 Fish - slices of fish cooked in chilli sauce , tomato onion
13 Fish - Hake Dore , accompanies cooked vegetables , passed in flour then in beaten egg .
14 Fish - Baked or grilled 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 balls
fruit : cantaloupe, watermelon , apple , pear , papaya etc.
18 Fish - Grilled mullet with vegetables : broccoli , carrots , hearts of palm , olives
black potato , cooked eggs etc.
19 fish fried calamari with fresh cheese melted on top, accompanied by
cooked carrot cross cut , with rosé sauce
20 Fish - cation stroganoff with mushrooms etc.
21 Fish - Golden roasted whole , with chilli sauce , onion, tomato
22 Fish - Golden Roasted stuffed with tuna , peas , cheese etc.
23 Fish - Marinating fying fish with carrot strips , celery , onion
in slices, pepper strips , green peppers into strips , Handle -
vine leaves , olive oil and vinegar
24 Fish - boneless fish risotto ( cation )
25 fish - hake the fried calamari with white sauce , cheese and mushrooms
26 Fish - stuffed with tuna or shrimp Mullet , came with asparagus
27 Fish - Whiting on tile with herbs
28 Fish fish stew and seafood
29 Fish - Bahian fish stew
30 Fish - broth head, tail, bones ( is the smoked broth ) , serves soup
or mush , you can also use to make white sauce
31 Fish - painted with roasted almonds
32 Fish - the squash with tomato sauce and cream cheese ( cacao)
33 fish - anchovies soaked with slices of onion, tomato , parsley and mush
34 fish - anchovies steaks with tomato and red peppers
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 curd
04 shrimp skewer shrimp with chunks of mozzarella cheese
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
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 , milled almonds bottom of artichokes
06 Lobster - the squash with tomato sauce and cheese catupiry
Crawfish 06 - similarly to the lobster
squids :
01 - Squids - fried appetizers
02 - Squids - empanadas
03 - Squids - with tomato sauce and mushrooms
04 - Squids - risotto with mushrooms
05 - Squid - Stuffed with Shrimp
06 - Squids - Four Cheeses
07 - Baked stuffed squid with crumbs in tomato sauce
other:
01 - cone stuffed crab
02 - mole crab
03 - Kani Kama - italy grape salad with mango , walnuts, mayonnaise, potato etc.
04 - Escargots to La Bourguignonne
05 - kabobs Escargots
Note :
The application I'm passing the list of suggestions see above again.
Timely 'll spend some separate recipes .
example :
Braised cabbage, fish sauce , quibebe , Stylish fried calamari , breaded , white sauce , and other monitoring .
fish :
Cod 01 - with white sauce , cheese , mushrooms etc
02 Cod - with Pesto sauce, with parsley , walnuts, olive oil, onion
Cod 03 - salad of cod with chickpeas , parsley, onion , olive oil
04 Bacalhau - Portuguese with tronchuda cabbage, potatoes, onions , olives
black , boiled eggs and decorated with sliced tomatoes
Cod 05 - Porto with vegetables : potato , sweet potato, cassava , pod
ear of corn carrots , cauliflower , broccoli , eggplant , peas pie, 0 chu -chu , yam, ripe pumpkin , zucchini , cabbage , hearts of palm , black olives , olive oil Portuguese . will vinaigrette sauce
06 Cod - shredded cod salad with enough onion, parsley , capers and green line cebo
Cod 07 - with white sauce and coconut milk
08 Cod baked with potato and onion , sliced mozzarella on top
09 cod - codfish balls with potatoes
Cod 10 - put cod baked and grilled
Cod 00 - Rice with Cod
00 Cod - the squash with cheese
11 fish - fish fillets cation or otherwise, with coconut milk
12 Fish - slices of fish cooked in chilli sauce , tomato onion
13 Fish - Hake Dore , accompanies cooked vegetables , passed in flour then in beaten egg .
14 Fish - Baked or grilled 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 balls
fruit : cantaloupe, watermelon , apple , pear , papaya etc.
18 Fish - Grilled mullet with vegetables : broccoli , carrots , hearts of palm , olives
black potato , cooked eggs etc.
19 fish fried calamari with fresh cheese melted on top, accompanied by
cooked carrot cross cut , with rosé sauce
20 Fish - cation stroganoff with mushrooms etc.
21 Fish - Golden roasted whole , with chilli sauce , onion, tomato
22 Fish - Golden Roasted stuffed with tuna , peas , cheese etc.
23 Fish - Marinating fying fish with carrot strips , celery , onion
in slices, pepper strips , green peppers into strips , Handle -
vine leaves , olive oil and vinegar
24 Fish - boneless fish risotto ( cation )
25 fish - hake the fried calamari with white sauce , cheese and mushrooms
26 Fish - stuffed with tuna or shrimp Mullet , came with asparagus
27 Fish - Whiting on tile with herbs
28 Fish fish stew and seafood
29 Fish - Bahian fish stew
30 Fish - broth head, tail, bones ( is the smoked broth ) , serves soup
or mush , you can also use to make white sauce
31 Fish - painted with roasted almonds
32 Fish - the squash with tomato sauce and cream cheese ( cacao)
33 fish - anchovies soaked with slices of onion, tomato , parsley and mush
34 fish - anchovies steaks with tomato and red peppers
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 curd
04 shrimp skewer shrimp with chunks of mozzarella cheese
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
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 , milled almonds bottom of artichokes
06 Lobster - the squash with tomato sauce and cheese catupiry
Crawfish 06 - similarly to the lobster
squids :
01 - Squids - fried appetizers
02 - Squids - empanadas
03 - Squids - with tomato sauce and mushrooms
04 - Squids - risotto with mushrooms
05 - Squid - Stuffed with Shrimp
06 - Squids - Four Cheeses
07 - Baked stuffed squid with crumbs in tomato sauce
other:
01 - cone stuffed crab
02 - mole crab
03 - Kani Kama - italy grape salad with mango , walnuts, mayonnaise, potato etc.
04 - Escargots to La Bourguignonne
05 - kabobs Escargots
Note :
The application I'm passing the list of suggestions see above again.
Timely 'll spend some separate recipes .
example :
Braised cabbage, fish sauce , quibebe , Stylish fried calamari , breaded , white sauce , and other monitoring .
segunda-feira, 24 de fevereiro de 2014
Simple Cake For beginner and Other Changes
Simple Cake For beginner and Other Changes
:
Base Simple Cake
ingredients:
6 large eggs - whites into firm snow
3 tablespoons (soup ) of butter and full
3 cups (tea ) of wheat flour
1 cup ( tea) of cornstarch or potato starch or wheat flour
2 cups (tea ) of sugar
1 cup of milk or orange juice
1 lemon grated rind only the green part or
1 spoon (soup ) vanilla or other essence to taste
1 spoon (soup ) no shallow baking powder .
How to Prepare :
Beat in an electric mixer or hand, the butter with the sugar and the egg yolks until whiten , then add the flour mixed with cornstarch and baking powder. Pour the milk gradually , finally the light on firm snow.
Grease a baking dish with butter, sprinkle with flour .
Roasting pan is rectangular shape is round .
Take to bake in a preheated 180 ° C oven until medium blush
Test with a toothpick , stick the toothpick comes out clean if the cake is baked , leave it wet cake is still raw, leaves a little longer in the oven will not burn down , set 5-10 minutes.
coverage
4 tablespoons ( soup) of sugar
Lemon juice , or orange juice , to point to a thick syrup .
Mix the two ingredients until they form a thick liquid syrup, pour over the still warm cake, allow to drain .
If you want you can use fondant dissolved in a little water or white or semisweet chocolate melted, ie , can put two colors .
Decoration :
You can place colored confectionery , confectionery pearl , chocolate chips , whole or coarsely chopped dried fruit .
Until strawberries with leaves washed well and dried ( only put in time to serve ) Non sorar .
And the traditional whipped cream with strawberries or chocolate flakes, chocolate sprinkles and others.
Chocolate Cake
Write equals Simple cake recipe , adding 4 tablespoons of cocoa powder or chocolate . If you decrease the sugar chocolate .
Nuts Cake :
If you want cake walnuts , add the cocoa powder plus a cup of tea ground walnuts , or almonds moídas.ou other kind of nuts.
Orange Cake :
If you want Cake Orange Cake Simple to do the same , substituting the same amount of milk for orange juice and grated orange peel without the bitter white part of it .
Coconut Cake :
If you want to Coconut Cake , make equal to the simple cake and add 100 grams of coconut, and replace the cow's milk for coconut milk or half and half , ie half a glass of cow's milk , and half a glass of milk coconut.
Other flavors of cake , replace or add more ingredients , according to the link above .
If you want you can make cake mix : .
Joint cake :
Write a simple cake then add the other ingredients 100 gr. dried coconut grated and ( hydrated ) , 100 . grs . peanut butter , and 1 cup (tea ) of cocoa powder , not chocolate .
If you want you can replace sugar with condensed milk and cream by milk or coconut milk.
Note :
If the cake is wilting because you put the same amount of flour and sugar .
Sugar should always be less than the flour.
Example : For 3 cups (tea ) flour , 2 cups of will (tea ) sugar.
Get your questions in my Blogs : baudanonna.blogspot.com
:
Base Simple Cake
ingredients:
6 large eggs - whites into firm snow
3 tablespoons (soup ) of butter and full
3 cups (tea ) of wheat flour
1 cup ( tea) of cornstarch or potato starch or wheat flour
2 cups (tea ) of sugar
1 cup of milk or orange juice
1 lemon grated rind only the green part or
1 spoon (soup ) vanilla or other essence to taste
1 spoon (soup ) no shallow baking powder .
How to Prepare :
Beat in an electric mixer or hand, the butter with the sugar and the egg yolks until whiten , then add the flour mixed with cornstarch and baking powder. Pour the milk gradually , finally the light on firm snow.
Grease a baking dish with butter, sprinkle with flour .
Roasting pan is rectangular shape is round .
Take to bake in a preheated 180 ° C oven until medium blush
Test with a toothpick , stick the toothpick comes out clean if the cake is baked , leave it wet cake is still raw, leaves a little longer in the oven will not burn down , set 5-10 minutes.
coverage
4 tablespoons ( soup) of sugar
Lemon juice , or orange juice , to point to a thick syrup .
Mix the two ingredients until they form a thick liquid syrup, pour over the still warm cake, allow to drain .
If you want you can use fondant dissolved in a little water or white or semisweet chocolate melted, ie , can put two colors .
Decoration :
You can place colored confectionery , confectionery pearl , chocolate chips , whole or coarsely chopped dried fruit .
Until strawberries with leaves washed well and dried ( only put in time to serve ) Non sorar .
And the traditional whipped cream with strawberries or chocolate flakes, chocolate sprinkles and others.
Chocolate Cake
Write equals Simple cake recipe , adding 4 tablespoons of cocoa powder or chocolate . If you decrease the sugar chocolate .
Nuts Cake :
If you want cake walnuts , add the cocoa powder plus a cup of tea ground walnuts , or almonds moídas.ou other kind of nuts.
Orange Cake :
If you want Cake Orange Cake Simple to do the same , substituting the same amount of milk for orange juice and grated orange peel without the bitter white part of it .
Coconut Cake :
If you want to Coconut Cake , make equal to the simple cake and add 100 grams of coconut, and replace the cow's milk for coconut milk or half and half , ie half a glass of cow's milk , and half a glass of milk coconut.
Other flavors of cake , replace or add more ingredients , according to the link above .
If you want you can make cake mix : .
Joint cake :
Write a simple cake then add the other ingredients 100 gr. dried coconut grated and ( hydrated ) , 100 . grs . peanut butter , and 1 cup (tea ) of cocoa powder , not chocolate .
If you want you can replace sugar with condensed milk and cream by milk or coconut milk.
Note :
If the cake is wilting because you put the same amount of flour and sugar .
Sugar should always be less than the flour.
Example : For 3 cups (tea ) flour , 2 cups of will (tea ) sugar.
Get your questions in my Blogs : baudanonna.blogspot.com
Spice of Nonna Antoinette
Spice of Nonna Antoinette
ingredients:
1 spoon (soup) of spicy paprika or black pepper freshly ground
1 spoon (soup) or (tsp) grated nutmeg
1 spoon (soup) of dry grated ginger
1 tablespoon (coffee) crushed bay
1 tablespoon (coffee) ground cinnamon
1 tablespoon (coffee) ground cloves
How to Prepare:
Put the bowl in a dry spicy paprika, grated nutmeg, grated ginger, mix well, then add the bay leaves, cinnamon and ground cloves, make the mixture well.
Save blank glass wide mouth with screw cap, inside the kitchen cabinet, along with other seasonings.
Use only a pinch or a spoonful of coffee shallow spice of Nonna. is very strong, is fit for the cold European climate.
ingredients:
1 spoon (soup) of spicy paprika or black pepper freshly ground
1 spoon (soup) or (tsp) grated nutmeg
1 spoon (soup) of dry grated ginger
1 tablespoon (coffee) crushed bay
1 tablespoon (coffee) ground cinnamon
1 tablespoon (coffee) ground cloves
How to Prepare:
Put the bowl in a dry spicy paprika, grated nutmeg, grated ginger, mix well, then add the bay leaves, cinnamon and ground cloves, make the mixture well.
Save blank glass wide mouth with screw cap, inside the kitchen cabinet, along with other seasonings.
Use only a pinch or a spoonful of coffee shallow spice of Nonna. is very strong, is fit for the cold European climate.
Octopus Spanish Nugget
Octopus Spanish Nugget
ingredients:
4 pounds of octopus cleaned , washed Whole.
seasoning :
1 cup (tea ) and filled with minced or grated onion
1 cup ( tea) of oil
1 teaspoon ( tsp) grated ginger
1 pinch of nutmeg (optional )
2 bay leaves
½ teaspoon (coffee ) ground cumin (optional )
1 teaspoon ( tsp) salt
sauce:
1 cup (tea ) dry red wine of good quality
6 ripe tomatoes peeled and seeded
½ liter of concentrated tomato sauce
6 cloves of India
1 small stick of cinnamon
2 tablets of chicken or beef .
Fresh Herbs :
1 spoon (soup ) and full of chopped fresh herbs :
basil, marjoram, parsley, mint, sage,
Do not put Rosemary is a strong herb that can damage your health .
How to Prepare :
Put the whole octopus for cooking covered with water, so it boil up , remove and throw into cold ice water, leave for 5 ' minutes . This procedure is to break the fibers.
Return to heat to cook in the same water with onion and bay leaves .
Mode of Serving nugget :
Season with paprika spice and enough extra virgin olive oil and vinaigrette . (vinegar , parsley and chives and chopped tomatoes) .
An octopus takes 4 pounds 20 ' minutes in the pressure cooker and one ( 1 ) hour in common pan.
" Pay attention to the weight of the octopus, otherwise , it will not work . "
II - Option :
In a large pan fry the onion in oil , add the chicken broth, chopped tomatoes without skins, seeds , a pinch of cumin , cinnamon, cloves , ginger , nutmeg , bay leaves , when a thick sauce add the red wine . Remove the bay leaves .
Finally add the cooked octopus on fire by letting just 3'minutos . No more than " three minutes " .
** Be careful not to let the octopus long cooking , which is rubberized . **
Separately fry the pickled onions until dark , add the octopus sauce before serving . It is optional .
Finishing touch and a tablespoon of chopped herbs diverse .
Serve with white rice or cooked whole potatoes , then cut in half with a little olive oil .
Accompany with lettuce salad with avocado or mango , pineapple , tomato , and fennel cortadinha . Dressing the part .
Line a platter with whole lettuce white crockery for up to distribute the fruits , tomatoes, fennel , and black olives .
Note :
The way of cooking is Tempering is the nugget
The II is my choice .
ingredients:
4 pounds of octopus cleaned , washed Whole.
seasoning :
1 cup (tea ) and filled with minced or grated onion
1 cup ( tea) of oil
1 teaspoon ( tsp) grated ginger
1 pinch of nutmeg (optional )
2 bay leaves
½ teaspoon (coffee ) ground cumin (optional )
1 teaspoon ( tsp) salt
sauce:
1 cup (tea ) dry red wine of good quality
6 ripe tomatoes peeled and seeded
½ liter of concentrated tomato sauce
6 cloves of India
1 small stick of cinnamon
2 tablets of chicken or beef .
Fresh Herbs :
1 spoon (soup ) and full of chopped fresh herbs :
basil, marjoram, parsley, mint, sage,
Do not put Rosemary is a strong herb that can damage your health .
How to Prepare :
Put the whole octopus for cooking covered with water, so it boil up , remove and throw into cold ice water, leave for 5 ' minutes . This procedure is to break the fibers.
Return to heat to cook in the same water with onion and bay leaves .
Mode of Serving nugget :
Season with paprika spice and enough extra virgin olive oil and vinaigrette . (vinegar , parsley and chives and chopped tomatoes) .
An octopus takes 4 pounds 20 ' minutes in the pressure cooker and one ( 1 ) hour in common pan.
" Pay attention to the weight of the octopus, otherwise , it will not work . "
II - Option :
In a large pan fry the onion in oil , add the chicken broth, chopped tomatoes without skins, seeds , a pinch of cumin , cinnamon, cloves , ginger , nutmeg , bay leaves , when a thick sauce add the red wine . Remove the bay leaves .
Finally add the cooked octopus on fire by letting just 3'minutos . No more than " three minutes " .
** Be careful not to let the octopus long cooking , which is rubberized . **
Separately fry the pickled onions until dark , add the octopus sauce before serving . It is optional .
Finishing touch and a tablespoon of chopped herbs diverse .
Serve with white rice or cooked whole potatoes , then cut in half with a little olive oil .
Accompany with lettuce salad with avocado or mango , pineapple , tomato , and fennel cortadinha . Dressing the part .
Line a platter with whole lettuce white crockery for up to distribute the fruits , tomatoes, fennel , and black olives .
Note :
The way of cooking is Tempering is the nugget
The II is my choice .
sábado, 22 de fevereiro de 2014
Italian Tomato Sauce
Italian Tomato Sauce
ingredients:
5 pounds of ripe tomatoes, cut into 4 pieces
3 liters of cold water to beat the tomatoes
3 to 5 liters of hot water for cooking you finish
1 spoon ( soup) of sugar , or
2 medium peeled whole carrots (optional )
yield:
1 pound concentrated tomato paste
Ingredients Tomato sauce
½ cup oil
1 pound of grated or chopped onions
1 or 2 minced garlic pore thinly sliced (optional )
3 stalks chopped celery , thinly sliced (optional )
2 teaspoons dried oregano , then put the sauce ready, ( rub the hand to release the aroma )
1 spoon (soup ) salt , or to taste without exaggeration
1 spoon (soup ) or ( tsp) grated ginger
½ teaspoon (coffee ) of ground bay or 2 bay leaves
1 cup ( tea) of chopped parsley before serving to put the pasta or any other dish where you put the tomato sauce.
How to Prepare :
Remove the stem and miolinho tomatoes , wash , cut into 4 equal pieces .
After hitting the tomatoes in a blender with a little water , beating slowly go putting a sieve founded until no water .
Put the tomato juice and sugar on a high cauldron , add any cold water .
Bring to high heat , when boiling down , let cook for five (5 ) hours , putting more hot water as needed , until it is very thick .
Once cooked , the tomato paste turns dark . Allow to cool .
If you want you can pack with several pots of own plastic icing, or use Tuperware with lid .
Fill ¾ of the pots .
Do not forget to leave a small space between the cap and the sauce .
How to Prepare Homemade sauce :
In large pan fry the onion in the oil leek , celery
stir until wilted ( pasta homemade tomato ) and also the spices except the oregano and parsley , laying at the end of cooking .
Leave to cook for another hour until a thick sauce.
Guard can tomato paste or sauce prepared in small pots themselves for this purpose .
Store in the freezer , that is, without the oregano and without the chopped parsley.
Note :
" You can not let the tomato paste or tomato sauce in the fridge " ONLY THE FREEZER .
WARNING The above is also for industrialized .
Important Note :
NEVER cook the tomatoes with the skins and seeds , then strain .
This procedure gives acidity to many people .
Note :
If you prefer to make tomato sauce with sauce ready
For every pint of tomato sauce industrialized Go 4 cans of hot water , then add the other ingredients the recipe above .
Do the same procedure in the previous recipe.
ingredients:
5 pounds of ripe tomatoes, cut into 4 pieces
3 liters of cold water to beat the tomatoes
3 to 5 liters of hot water for cooking you finish
1 spoon ( soup) of sugar , or
2 medium peeled whole carrots (optional )
yield:
1 pound concentrated tomato paste
Ingredients Tomato sauce
½ cup oil
1 pound of grated or chopped onions
1 or 2 minced garlic pore thinly sliced (optional )
3 stalks chopped celery , thinly sliced (optional )
2 teaspoons dried oregano , then put the sauce ready, ( rub the hand to release the aroma )
1 spoon (soup ) salt , or to taste without exaggeration
1 spoon (soup ) or ( tsp) grated ginger
½ teaspoon (coffee ) of ground bay or 2 bay leaves
1 cup ( tea) of chopped parsley before serving to put the pasta or any other dish where you put the tomato sauce.
How to Prepare :
Remove the stem and miolinho tomatoes , wash , cut into 4 equal pieces .
After hitting the tomatoes in a blender with a little water , beating slowly go putting a sieve founded until no water .
Put the tomato juice and sugar on a high cauldron , add any cold water .
Bring to high heat , when boiling down , let cook for five (5 ) hours , putting more hot water as needed , until it is very thick .
Once cooked , the tomato paste turns dark . Allow to cool .
If you want you can pack with several pots of own plastic icing, or use Tuperware with lid .
Fill ¾ of the pots .
Do not forget to leave a small space between the cap and the sauce .
How to Prepare Homemade sauce :
In large pan fry the onion in the oil leek , celery
stir until wilted ( pasta homemade tomato ) and also the spices except the oregano and parsley , laying at the end of cooking .
Leave to cook for another hour until a thick sauce.
Guard can tomato paste or sauce prepared in small pots themselves for this purpose .
Store in the freezer , that is, without the oregano and without the chopped parsley.
Note :
" You can not let the tomato paste or tomato sauce in the fridge " ONLY THE FREEZER .
WARNING The above is also for industrialized .
Important Note :
NEVER cook the tomatoes with the skins and seeds , then strain .
This procedure gives acidity to many people .
Note :
If you prefer to make tomato sauce with sauce ready
For every pint of tomato sauce industrialized Go 4 cans of hot water , then add the other ingredients the recipe above .
Do the same procedure in the previous recipe.
Pasta from Nonna Antoinette
Pasta from Nonna Antoinette
ingredients:
½ pound Fussilli or other short pasta
5 gallons of cold water
1 spoon (soup ) of corn oil
1 teaspoon ( tsp) salt
Pasta Sauce :
1 liter of tomato sauce (see tomato sauce made in house ) .
1 pound of lean steer cut into pieces 3 inches each
½ liter of hot water to cook meat
seasoning :
1 pound of chopped onion or grated
½ cup (tea ) of corn oil
½ teaspoon (coffee ) or (tea ) the spice of Nonna (optional )
1 teaspoon ( tsp) salt, or to taste
5 tablespoons (soup ) of corn oil
2 tablets of broth or salt to taste
1 sprig of fresh basil
1 sprig of fresh mint
Other Ingredients:
Or 100 grams . grated Parmesan cheese to sprinkle on top of the pasta before serving .
1 cup ( tea) of chopped parsley with stems, only later to put the finished dish
2 heads of broccoli cooked " al dente " then sautéed with onions .
How to Prepare :
In a large saucepan , fry the meat into pieces 4 tablespoons oil , until well browned.
If you want you can put the meat with tomato sauce in pressure cooker for 15 ' to 20' minutes to facilitate the work . , Or see below .
In separate pan , fry the onion with the remaining oil , let the fire until wilted .
Join in the same pot of braised onions , cooked meat , tomato paste , broth , 1 cup of warm water , and salt .
Leave cooking on medium heat for 30'minutros , that is, if not cooked the meat in pressure will add the rest of the warm water gradually . , Until a thick sauce and well cooked .
When missing 5 ' minutes to finish cooking add the herbs and seasoning of Nonna .
Place a large pot on fire with 5 liters of cold water with a pinch of salt and a drizzle corn oil .
When boiling , pour the pasta , stirring well with a long-handled fork , not sticking .
Let it cook " al dente " , that is, not too cooked .
After going through the cooked pasta colander , to remove all the water , that is, if you do not have the proper pan to cook the pasta .
The cold water that arises in the noodles is to stop the cooking .
only if necessary .
Place the drained pasta in a large serving dish and deep stainless steel or a white refractory , distribute the sauce over the hot pasta and sprinkle , sprinkle chopped parsley on top and sprinkle grated Parmesan cheese .
Do not forget to withdrawest the branches of mint and basil .
You can put large black olives is optional .
Serve with broccoli and watercress salad , lettuce, chicory rocket etc. .
Mode Kitchen Macaroni " al dente " :
The average is 1 liter of water for every 100 grams of pasta and a drizzle of oil and a pinch of salt .
Put the pasta only when the water is boiling , stir with a long-handled fork for not sticking .
Once cooked for 8 to 10 ' minutes, drain the pasta dripping a little oil before putting the sauce of your choice .
Spice of Nonna
ingredients:
1 spoon ( soup) of spicy paprika or black pepper freshly ground
1 spoon (soup ) or ( tsp) grated nutmeg
1 spoon (soup ) of dry grated ginger
1 tablespoon (coffee ) crushed bay
1 tablespoon (coffee ) ground cinnamon
1 tablespoon (coffee ) ground cloves
How to Prepare :
Put the bowl in a dry spicy paprika , grated nutmeg , grated ginger, mix well , then add the bay leaves, cinnamon and ground cloves , make the mixture well .
Save blank glass wide mouth with screw cap , inside the kitchen cabinet , along with other seasonings .
Use only a pinch or a spoonful of coffee shallow spice of Nonna . is very strong , is fit for the cold European climate.
The homemade pasta sauce recipe follows next .
ingredients:
½ pound Fussilli or other short pasta
5 gallons of cold water
1 spoon (soup ) of corn oil
1 teaspoon ( tsp) salt
Pasta Sauce :
1 liter of tomato sauce (see tomato sauce made in house ) .
1 pound of lean steer cut into pieces 3 inches each
½ liter of hot water to cook meat
seasoning :
1 pound of chopped onion or grated
½ cup (tea ) of corn oil
½ teaspoon (coffee ) or (tea ) the spice of Nonna (optional )
1 teaspoon ( tsp) salt, or to taste
5 tablespoons (soup ) of corn oil
2 tablets of broth or salt to taste
1 sprig of fresh basil
1 sprig of fresh mint
Other Ingredients:
Or 100 grams . grated Parmesan cheese to sprinkle on top of the pasta before serving .
1 cup ( tea) of chopped parsley with stems, only later to put the finished dish
2 heads of broccoli cooked " al dente " then sautéed with onions .
How to Prepare :
In a large saucepan , fry the meat into pieces 4 tablespoons oil , until well browned.
If you want you can put the meat with tomato sauce in pressure cooker for 15 ' to 20' minutes to facilitate the work . , Or see below .
In separate pan , fry the onion with the remaining oil , let the fire until wilted .
Join in the same pot of braised onions , cooked meat , tomato paste , broth , 1 cup of warm water , and salt .
Leave cooking on medium heat for 30'minutros , that is, if not cooked the meat in pressure will add the rest of the warm water gradually . , Until a thick sauce and well cooked .
When missing 5 ' minutes to finish cooking add the herbs and seasoning of Nonna .
Place a large pot on fire with 5 liters of cold water with a pinch of salt and a drizzle corn oil .
When boiling , pour the pasta , stirring well with a long-handled fork , not sticking .
Let it cook " al dente " , that is, not too cooked .
After going through the cooked pasta colander , to remove all the water , that is, if you do not have the proper pan to cook the pasta .
The cold water that arises in the noodles is to stop the cooking .
only if necessary .
Place the drained pasta in a large serving dish and deep stainless steel or a white refractory , distribute the sauce over the hot pasta and sprinkle , sprinkle chopped parsley on top and sprinkle grated Parmesan cheese .
Do not forget to withdrawest the branches of mint and basil .
You can put large black olives is optional .
Serve with broccoli and watercress salad , lettuce, chicory rocket etc. .
Mode Kitchen Macaroni " al dente " :
The average is 1 liter of water for every 100 grams of pasta and a drizzle of oil and a pinch of salt .
Put the pasta only when the water is boiling , stir with a long-handled fork for not sticking .
Once cooked for 8 to 10 ' minutes, drain the pasta dripping a little oil before putting the sauce of your choice .
Spice of Nonna
ingredients:
1 spoon ( soup) of spicy paprika or black pepper freshly ground
1 spoon (soup ) or ( tsp) grated nutmeg
1 spoon (soup ) of dry grated ginger
1 tablespoon (coffee ) crushed bay
1 tablespoon (coffee ) ground cinnamon
1 tablespoon (coffee ) ground cloves
How to Prepare :
Put the bowl in a dry spicy paprika , grated nutmeg , grated ginger, mix well , then add the bay leaves, cinnamon and ground cloves , make the mixture well .
Save blank glass wide mouth with screw cap , inside the kitchen cabinet , along with other seasonings .
Use only a pinch or a spoonful of coffee shallow spice of Nonna . is very strong , is fit for the cold European climate.
The homemade pasta sauce recipe follows next .
Fruits Glaçadas With Chocolate -
Fruits Glaçadas With Chocolate - II Options
Ingredients of Syrup:
2 spoons (soup) of colorless unflavored gelatin
2 spoons (soup) of glucose
2 spoons (soup) of sugar or sweetener see below
4 tablespoons of chocolate powder, chocolate does not serve
300 ml of water
fruits:
Bunch of grapes, strawberry, pear, peach, banana and others.
If you want you can spend the grains separate grapes and fruit pieces.
How to Prepare:
Washing fruits, dry well with paper towels.
Skip the fruit in the syrup let drain on waxed paper or in a grid.
Mix all ingredients until combined lead to fire
Can do in a water bath.
II - Diet Option:
Write exceeding previous trading chocolate for cocoa to the same extent
Replace sugar with 1 tbsp (tablespoons) of shallow sweetener in powder itself for oven and hob.
Ingredients of Syrup:
2 spoons (soup) of colorless unflavored gelatin
2 spoons (soup) of glucose
2 spoons (soup) of sugar or sweetener see below
4 tablespoons of chocolate powder, chocolate does not serve
300 ml of water
fruits:
Bunch of grapes, strawberry, pear, peach, banana and others.
If you want you can spend the grains separate grapes and fruit pieces.
How to Prepare:
Washing fruits, dry well with paper towels.
Skip the fruit in the syrup let drain on waxed paper or in a grid.
Mix all ingredients until combined lead to fire
Can do in a water bath.
II - Diet Option:
Write exceeding previous trading chocolate for cocoa to the same extent
Replace sugar with 1 tbsp (tablespoons) of shallow sweetener in powder itself for oven and hob.
quinta-feira, 20 de fevereiro de 2014
Homemade Yogurt Strawberry - II Options
Homemade Yogurt Strawberry - II Options
ingredients:
Natural yogurt :
3 liters of cow milk natural or B Full
" It serves milk box "
1 cup of 200 grams . Full of natural yoghurt
6 tablespoons (soup ) and full of whole milk powder
How to Prepare :
Boil milk let warm , that is, until the temperature
at 46 ° C.
The temperature has to be exact or too hot nor
too cold . It's a bit warmer than bottle.
If you do not know the right temperature , small cup of milk
place your index finger under the nail washed well , tell
up to 18 (eighteen ) is to warm at the right temperature.
Then throw the milk out of the cup , not to contaminate the
remaining milk . That is very dangerous .
If it is too hot wait a bit and it " is cold " lead
the heat for a few minutes until it reaches the right temperature .
If the milk is too hot burns the base ( yogurt)
Put a little milk at a temperature 46 ° C in a blender
with powdered milk , beat until the milk very well be
dissolved .
Then place the yogurt and make a beat for a few minutes until well blended .
Put the mixture in the blender in the pot with the rest of the warm milk . Mix well with the flue ( whisk ) .
Once well mixed , skip 2 medium turperwares with white lid.
Tuperware is a pot of strong plastic.
Place each Tuperware pot wrapped in a thick plastic bag , not to smudge the blanket .
Cover with blanket. Leave a place where nobody move.
And that does not have the cold air flow .
It is better to do at night .
suggestion :
put in a corner or in a chair
Do not forget to put a big role saying . Not Stir .
The next day take to the refrigerator for 4 hours.
It is like fresh cheese , that is, if you put
the right ingredients .
Note :
Homemade yogurt can be served with kebab oven .
_____________________________________________________
Strawberry Yogurt
1 liter of yogurt recipe above
1 ½ can of condensed milk
1 strawberry gelatin , dissolved in 250 ml only
boiling water ( half of the water is indicated by the manufacturer )
Other Ingredients . ( Optional )
300 to 500 grams . dipped strawberries cut into 4 pieces
How to Prepare :
Blend half the yogurt and condensed milk until well blended .
Add the dissolved and " hot " jello , make the hit .
Then move to plastic cups or ramekins 90 oz
with a lid.
Put the strawberries into the mixture of yogurt.
Take the refrigerator for 4 hours
If you want you can put 1 box of cream , beating
Along with the other ingredients.
Do not forget to lower half of boiling water for gelatin
strawberries , that is , (a certain amount is 250 ml boiling water).
If not put in the strawberry batter , put only 1 strawberry
in each small bowl or bowls .
Note :
If you want you can change the strawberry gelatin with colorless gelatin
unflavored are 2 tablespoons (soup ) shallow , wet with 10 tablespoons of water and then dissolve with one (1 ) cup (tea ) of cold water Bring to the microwave for 30 seconds (not Minute ) or
in a water bath .
If it causes colorless gelatin, beat 300g . Fresh strawberries with the other ingredients.
You can also substitute for jelly .
1 cup ( tea) of strawberry jam . If using jam
must add the cream , and reduce the condensed milk not to get too sweet.
Do not forget to put the hot gelatin so she could incorporate into the mix . Otherwise it is divided.
ingredients:
Natural yogurt :
3 liters of cow milk natural or B Full
" It serves milk box "
1 cup of 200 grams . Full of natural yoghurt
6 tablespoons (soup ) and full of whole milk powder
How to Prepare :
Boil milk let warm , that is, until the temperature
at 46 ° C.
The temperature has to be exact or too hot nor
too cold . It's a bit warmer than bottle.
If you do not know the right temperature , small cup of milk
place your index finger under the nail washed well , tell
up to 18 (eighteen ) is to warm at the right temperature.
Then throw the milk out of the cup , not to contaminate the
remaining milk . That is very dangerous .
If it is too hot wait a bit and it " is cold " lead
the heat for a few minutes until it reaches the right temperature .
If the milk is too hot burns the base ( yogurt)
Put a little milk at a temperature 46 ° C in a blender
with powdered milk , beat until the milk very well be
dissolved .
Then place the yogurt and make a beat for a few minutes until well blended .
Put the mixture in the blender in the pot with the rest of the warm milk . Mix well with the flue ( whisk ) .
Once well mixed , skip 2 medium turperwares with white lid.
Tuperware is a pot of strong plastic.
Place each Tuperware pot wrapped in a thick plastic bag , not to smudge the blanket .
Cover with blanket. Leave a place where nobody move.
And that does not have the cold air flow .
It is better to do at night .
suggestion :
put in a corner or in a chair
Do not forget to put a big role saying . Not Stir .
The next day take to the refrigerator for 4 hours.
It is like fresh cheese , that is, if you put
the right ingredients .
Note :
Homemade yogurt can be served with kebab oven .
_____________________________________________________
Strawberry Yogurt
1 liter of yogurt recipe above
1 ½ can of condensed milk
1 strawberry gelatin , dissolved in 250 ml only
boiling water ( half of the water is indicated by the manufacturer )
Other Ingredients . ( Optional )
300 to 500 grams . dipped strawberries cut into 4 pieces
How to Prepare :
Blend half the yogurt and condensed milk until well blended .
Add the dissolved and " hot " jello , make the hit .
Then move to plastic cups or ramekins 90 oz
with a lid.
Put the strawberries into the mixture of yogurt.
Take the refrigerator for 4 hours
If you want you can put 1 box of cream , beating
Along with the other ingredients.
Do not forget to lower half of boiling water for gelatin
strawberries , that is , (a certain amount is 250 ml boiling water).
If not put in the strawberry batter , put only 1 strawberry
in each small bowl or bowls .
Note :
If you want you can change the strawberry gelatin with colorless gelatin
unflavored are 2 tablespoons (soup ) shallow , wet with 10 tablespoons of water and then dissolve with one (1 ) cup (tea ) of cold water Bring to the microwave for 30 seconds (not Minute ) or
in a water bath .
If it causes colorless gelatin, beat 300g . Fresh strawberries with the other ingredients.
You can also substitute for jelly .
1 cup ( tea) of strawberry jam . If using jam
must add the cream , and reduce the condensed milk not to get too sweet.
Do not forget to put the hot gelatin so she could incorporate into the mix . Otherwise it is divided.
quarta-feira, 19 de fevereiro de 2014
Rabbit Roast With Vegetables
Rabbit Roast With Vegetables
ingredients:
1 rabbit two pounds
seasoning :
2 % by weight of meat or refined salt 1 tablespoon (soup )
1 bunch oregano
1 cup white or black beer
Garnish :
1 dish cooked broccoli bouquets
Cooked 2 medium carrots , thinly sliced
½ pound of cooked potatoes ball shell, then peel. or medium potato sliced
1 glass of drained canned asparagus , then washed in running water .
Can substitute mushrooms for the asparagus , artichokes or background .
1 cup ( tea) of 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 terrine , take the refrigerator for 4 hours .
Take the rabbit out of the refrigerator , put in a form lined with aluminum foil , with spices and beer .
Cover with aluminum foil , leaving a gap not to stick to the rabbit meat .
Bake for 40 minutes in the preheated moderate oven ,
180 ° C before removing from the oven , remove the foil leaving blush.
Serve the cooked vegetables separately , passed lightly in butter with a pinch of salt .
Note :
With the same recipe can do with pieces of chicken thigh or drumstick .
ingredients:
1 rabbit two pounds
seasoning :
2 % by weight of meat or refined salt 1 tablespoon (soup )
1 bunch oregano
1 cup white or black beer
Garnish :
1 dish cooked broccoli bouquets
Cooked 2 medium carrots , thinly sliced
½ pound of cooked potatoes ball shell, then peel. or medium potato sliced
1 glass of drained canned asparagus , then washed in running water .
Can substitute mushrooms for the asparagus , artichokes or background .
1 cup ( tea) of 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 terrine , take the refrigerator for 4 hours .
Take the rabbit out of the refrigerator , put in a form lined with aluminum foil , with spices and beer .
Cover with aluminum foil , leaving a gap not to stick to the rabbit meat .
Bake for 40 minutes in the preheated moderate oven ,
180 ° C before removing from the oven , remove the foil leaving blush.
Serve the cooked vegetables separately , passed lightly in butter with a pinch of salt .
Note :
With the same recipe can do with pieces of chicken thigh or drumstick .
terça-feira, 18 de fevereiro de 2014
Traditional Baked or Grilled Cod
Traditional Baked or Grilled Cod
ingredients:
2-4 slices of cod 500 g. each soaked for 24 to
36 hours in the refrigerator .
Other Ingredients:
300 grs . drizzling of pickled onions
400 grs . small potatoes ( ball ) cooked in shell
200 grs . large black olives , pitted .
1 bunch of kale scalded
6 hard boiled eggs cut into four
4 red peppers into strips ( raw )
1 cup ( tea) of chopped parsley with stems
½ cup ( tea) of extra virgin olive oil
How to Prepare :
Place the cod to soak with water , in the refrigerator , changing several times the cold water every 4 hours . Then drain.
A platter of clay distribute the slices of cod , " no cook " around the cooked potatoes already peeled , and sliced onion and peppers into thin strips , rolled cabbage and sprinkle with oil , place in the oven for browning .
Before serving put the sides , boiled eggs cut in half .
Black olives pitted spread by mischievous .
Sprinkle with chopped parsley stem.
Salad of tomato , lettuce, cabbage and watercress salad .
Can with white rice is (optional )
The potato is replacing rice, which is a carbohydrate .
Can replace the palm , for canned artichoke , mushrooms ,
Asparagus , all drained and then washed in running water to remove the preservative .
II - Option :
Grilling cod without cooking . a plate or grill until golden on both sides
Then move on to a plate and do the same procedure as above .
ingredients:
2-4 slices of cod 500 g. each soaked for 24 to
36 hours in the refrigerator .
Other Ingredients:
300 grs . drizzling of pickled onions
400 grs . small potatoes ( ball ) cooked in shell
200 grs . large black olives , pitted .
1 bunch of kale scalded
6 hard boiled eggs cut into four
4 red peppers into strips ( raw )
1 cup ( tea) of chopped parsley with stems
½ cup ( tea) of extra virgin olive oil
How to Prepare :
Place the cod to soak with water , in the refrigerator , changing several times the cold water every 4 hours . Then drain.
A platter of clay distribute the slices of cod , " no cook " around the cooked potatoes already peeled , and sliced onion and peppers into thin strips , rolled cabbage and sprinkle with oil , place in the oven for browning .
Before serving put the sides , boiled eggs cut in half .
Black olives pitted spread by mischievous .
Sprinkle with chopped parsley stem.
Salad of tomato , lettuce, cabbage and watercress salad .
Can with white rice is (optional )
The potato is replacing rice, which is a carbohydrate .
Can replace the palm , for canned artichoke , mushrooms ,
Asparagus , all drained and then washed in running water to remove the preservative .
II - Option :
Grilling cod without cooking . a plate or grill until golden on both sides
Then move on to a plate and do the same procedure as above .
Robalo With Sophisticated Dressing
ingredients:
8 files of 200 grams each of:
Bass , or halibut or cod ( desalted )
I - Option :
Other Ingredients:
2 cup (tea ) of wheat flour
1 cup (tea ) of corn oil for frying
seasoning :
4 tablespoons dry white wine
1 spoon (soup ) salt
1 teaspoon ( tsp) paprika or spicy pepper sauce
Upscale Dressing :
30 grs . flaked almonds
25 grs . cherry in syrup maraschino
10 grs . well girl chopped walnuts
30 grs . cooked shelled pine nuts , cut into slivers
1 cup dry white wine
2 spoons (soup ) of butter
1 spoon ( soup) and drizzling fresh chopped herbs
mint, parsley, basil chives or herbs of your liking .
1 pinch of salt
2 drops of peppermint liquor optional
Follow up:
Baked apples in blackcurrant
ingredients:
4 apples cut in half by the vertical
1 cup currants
2 spoons ( soup) of the maraschino cherry syrup
1 pinch of cinnamon powder
How to Prepare the fish chosen :
Season with salt , pepper , dry white wine , let it rest for an hour .
Never put garlic in fish, which compromises the taste .
Once seasoned, dry with paper towel
Pass each fillet in flour, sifted
Fry the fillets one or two at a time , in butter with a little oil then remove excess fat with paper towel Reserve .
II - Option :
Grilling the fish chosen .
End of preparing the fish according to the above recipe .
How to Prepare the sauce :
Put the butter in a frying pan, add the almonds , herbs , leave on heat for three minutes.
Then add the dry white wine, cherry syrup and chopped cherries in half, chopped nuts , boil for five minutes .
Add the pine nuts cooked chopped into slices, juice of one lemon and one cup of walnut liquor , or liquor of your choice. flambé .
Buckling is optional )
Finally add five drops of peppermint schnapps .
Put the sauce over the fish fillets .
How to Prepare the apples :
Larval and apples with peel , cut in half by the vertical, remove the seeds lead to fire, with currant and a little syrup in maraschino cherry with a pinch ground cinnamon , and a pinch of nutmeg .
Leave the fire and cook until they turn red .
For Single Serving :
Place the fish fillet in the center of the plate , and the hot sauce.
Side put a pink tomato and half a lemon cut into two pieces
Across an apples- without the syrup .
Serve with white rice and watercress salad with grated carrots or lettuce and tomato .
Place the rice in a small bowl and small shake well , serve unmold side dish.
* The amount of the small bowl is 2 tablespoons (soup ) cooked rice *
segunda-feira, 17 de fevereiro de 2014
Simple Polenta For novice Rectified
Simple Polenta For novice Rectified
ingredients:
2 cups ( tea) of dainty cornmeal (fine )
2 ½ cups (tea ) of cold water to wet cornmeal
4-5 cups of boiling water or necessary
2-3 tablespoons ( soup) of oil
½ teaspoon ( tablespoon) of salt
or
1 liter of hot water or the appropriate
Enough water to wet the cornmeal , approximately two and a half cup of cold water .
½ teaspoon ( tablespoon) of salt
2 tablespoons oil and 1 tablespoon butter
How to Prepare :
The traditional way is to put the water in a large saucepan and high , so began the boil place the cornmeal in rain, stirring with a long handled spoon until a consistency of soft porridge without lumps .
Cover the pan and put down the spoon Long cross to secure the lid , ie the lid is slightly open .
Leave cooking on low heat for approximately 30 'to 40 ' minutes .
II - Option :
Place 1 liter of water to boil.
In another pan that will cook the polenta , cornmeal wet in cold water until well dissolved ,
Put ¾ half the boiling water slowly mix well , bring to low heat stirring constantly with a long-handled spoon , when it begins to thicken go putting the remaining water gradually until it reaches the desired point .
The porridge can not get thick.
If you need to add more hot water to get a soft porridge
Cover the pot , place the spoon long handle to not fully close .
III - Option :
If you want to make in the pressure cooker she has to stay below the pin from inside brand .
Once you do the above procedure and before capping the pot . Turn off the heat and pass all the good soft porridge ( polenta ) for the pressure cooker.
Cover and so whistle , lower the pin.
Put to cook on low heat for approximately 20 ' to 30 ' . Minutes. Depending on the amount ..
Are 20 ' minutes for each cup of cornmeal about.
Then let cool in the pan until all the steam out .
Place a nonstick form or on a platter of dishes, let cool . When she's not too hot yet hardened .
Note :
The polenta in the pressure cooker should put a soft porridge , otherwise it sticks and burns in the background.
The first time make half the recipe.
If you measure the cornmeal hitting the cup , you will need more water .
The approximate amount of water is more than three times the cornmeal
For 1 cup cornmeal 3 cups of water will .
( Cold and hot joints ) .
ingredients:
2 cups ( tea) of dainty cornmeal (fine )
2 ½ cups (tea ) of cold water to wet cornmeal
4-5 cups of boiling water or necessary
2-3 tablespoons ( soup) of oil
½ teaspoon ( tablespoon) of salt
or
1 liter of hot water or the appropriate
Enough water to wet the cornmeal , approximately two and a half cup of cold water .
½ teaspoon ( tablespoon) of salt
2 tablespoons oil and 1 tablespoon butter
How to Prepare :
The traditional way is to put the water in a large saucepan and high , so began the boil place the cornmeal in rain, stirring with a long handled spoon until a consistency of soft porridge without lumps .
Cover the pan and put down the spoon Long cross to secure the lid , ie the lid is slightly open .
Leave cooking on low heat for approximately 30 'to 40 ' minutes .
II - Option :
Place 1 liter of water to boil.
In another pan that will cook the polenta , cornmeal wet in cold water until well dissolved ,
Put ¾ half the boiling water slowly mix well , bring to low heat stirring constantly with a long-handled spoon , when it begins to thicken go putting the remaining water gradually until it reaches the desired point .
The porridge can not get thick.
If you need to add more hot water to get a soft porridge
Cover the pot , place the spoon long handle to not fully close .
III - Option :
If you want to make in the pressure cooker she has to stay below the pin from inside brand .
Once you do the above procedure and before capping the pot . Turn off the heat and pass all the good soft porridge ( polenta ) for the pressure cooker.
Cover and so whistle , lower the pin.
Put to cook on low heat for approximately 20 ' to 30 ' . Minutes. Depending on the amount ..
Are 20 ' minutes for each cup of cornmeal about.
Then let cool in the pan until all the steam out .
Place a nonstick form or on a platter of dishes, let cool . When she's not too hot yet hardened .
Note :
The polenta in the pressure cooker should put a soft porridge , otherwise it sticks and burns in the background.
The first time make half the recipe.
If you measure the cornmeal hitting the cup , you will need more water .
The approximate amount of water is more than three times the cornmeal
For 1 cup cornmeal 3 cups of water will .
( Cold and hot joints ) .
quinta-feira, 13 de fevereiro de 2014
Simple Polenta For Beginner
Simple Polenta For Beginner
ingredientes:2 cups ( tea) of dainty cornmeal (fine )2 cups (tea ) of cold water to wet cornmeal3 cups boiling water or the necessary2 spoons ( soup) of oil½ teaspoon ( tablespoon) of saltor1 liter of boiling water2 cups (tea ) fine cornmealEnough cold water to wet cornmeal½ teaspoon ( tablespoon) of salt2 spoons ( soup) of oil or 1 tablespoon (soup ) of butter
It is to draw cold water from a liter of water, i.e. ,one liter of water over enough to wet cornmealDo not forget to water the cornmeal is cold water .How to Prepare :The traditional way to make polenta , is to put the water in a large saucepan and high , so it started to boil put the cornmeal in rain, stirring with a long handled spoon until a consistency of soft porridge without lumps .Cover the pan and put down the spoon Long Cross to hold the cover , ie the lid is slightly open .Leave cooking on low heat for approximately 30 'to 40 ' minutes .II - Option :Put ¾ of water to a boil .In the pan you will cook the polenta , cornmeal wet in cold water until well dissolved , add more if you need cold water .Add half the boiling water mix well , bring the fire stirring constantly with a long-handled spoon , when it begins to thicken go putting the remaining water gradually until it reaches the desired point .Perform this procedure with the low heat because the polenta splashes everywhere .Cover the pot , place the spoon long handle to not fully close .
III - Option :
* If you want you can make the polenta in the pressure cooker *She has to stay below the pin from inside the pot brand .Once you have made the procedure of choice I or II , before capping the pot , turn off the heat and pass all the porridge ( polenta ) for the pressure cooker. * Carefully * this hot .Cover the pan and so beeping below the pin .Put to cook on low heat for approximately 20 ' to 30 ' . minutes. depending on the amount .Are 20 ' minutes to cook each cup of cornmeal .Then let cool in the pan until all the steam out .Open the pan pour the polenta in a non-stick form or in an earthenware platter , let cool .When she's not too hot yet hardened .Note :Eating a polenta topped with sweetened milk morning dish is a delight .It was my (breakfast ) while on school holidays at the farm of my Maternal Grandfather . Austrian .
ingredientes:2 cups ( tea) of dainty cornmeal (fine )2 cups (tea ) of cold water to wet cornmeal3 cups boiling water or the necessary2 spoons ( soup) of oil½ teaspoon ( tablespoon) of saltor1 liter of boiling water2 cups (tea ) fine cornmealEnough cold water to wet cornmeal½ teaspoon ( tablespoon) of salt2 spoons ( soup) of oil or 1 tablespoon (soup ) of butter
It is to draw cold water from a liter of water, i.e. ,one liter of water over enough to wet cornmealDo not forget to water the cornmeal is cold water .How to Prepare :The traditional way to make polenta , is to put the water in a large saucepan and high , so it started to boil put the cornmeal in rain, stirring with a long handled spoon until a consistency of soft porridge without lumps .Cover the pan and put down the spoon Long Cross to hold the cover , ie the lid is slightly open .Leave cooking on low heat for approximately 30 'to 40 ' minutes .II - Option :Put ¾ of water to a boil .In the pan you will cook the polenta , cornmeal wet in cold water until well dissolved , add more if you need cold water .Add half the boiling water mix well , bring the fire stirring constantly with a long-handled spoon , when it begins to thicken go putting the remaining water gradually until it reaches the desired point .Perform this procedure with the low heat because the polenta splashes everywhere .Cover the pot , place the spoon long handle to not fully close .
III - Option :
* If you want you can make the polenta in the pressure cooker *She has to stay below the pin from inside the pot brand .Once you have made the procedure of choice I or II , before capping the pot , turn off the heat and pass all the porridge ( polenta ) for the pressure cooker. * Carefully * this hot .Cover the pan and so beeping below the pin .Put to cook on low heat for approximately 20 ' to 30 ' . minutes. depending on the amount .Are 20 ' minutes to cook each cup of cornmeal .Then let cool in the pan until all the steam out .Open the pan pour the polenta in a non-stick form or in an earthenware platter , let cool .When she's not too hot yet hardened .Note :Eating a polenta topped with sweetened milk morning dish is a delight .It was my (breakfast ) while on school holidays at the farm of my Maternal Grandfather . Austrian .
terça-feira, 11 de fevereiro de 2014
Las uvas glaseadas y Glaçadas uva
Las uvas glaseadas y Glaçadas uva
Ingredientes:La cantidad de racimos de uva depende de cuántas personas van a cenar, o si usted va a utilizar sólo un gran grupo para la decoración.
Uvas Glaçadas :
Lavar las uvas , dejar escurrir , secar con una toalla de papel .Pasar racimo de uvas en las claras de huevo sin que se caiga , luego en azúcar o azúcar glasNo se olvide que la luz tiene que ser pasteurizada antes de su uso .Coloque las claras de huevo en un baño maría agitación constante consulte con la batidora , hasta que alcanza la temperatura de pasteurización.Cuidado de no dejar que el fuego de cocina clara .No sólo revuelva lentamente latir.
Las uvas glaseadas :Uno o dos grandes uvas prefieres rizos .Lave los racimos de uvas , permitir el escurrimiento. Limpie bien .Sumergir rápidamente cada grupo en el jarabe y retire la celebración de los tallos.Dejar escurrir durante unos minutos.Jarabe de vidrio:3 tazas de azúcarl es el agua fría2-4 cucharadas de vinagre blancoCómo preparar :
Mezcle el azúcar con el agua ( fuera del fuego ) , llevar a ebullición ." No revuelva el jarabe cuando estás en el fuego , ella açucara . "Cuando levantó el vinagre hierva añadir dejar el fuego hasta que el almíbar está en el punto de cristal que es el punto de hilo .Alambre Point:Coge una cuchara ( sopa) de jarabe , se vierte en la sartén, si se trata de un alambre en la punta de la cuchara es el lugar correcto.Saltar uvas en almíbar, mantener durante unos minutos para drenar todo el almíbar y colocar en una parrilla propia para este fin.Deje que se seque antes de servir.Modo de servicio :En un pequeño plato poner un montón de glaçada o uva glaseada.Al otro lado de 2 rebanadas finas de pechuga de pavo o jamón enrodinho .
Nota:
Jarabe ** El vidrio es muy importante en productos de confitería . **
Ingredientes:La cantidad de racimos de uva depende de cuántas personas van a cenar, o si usted va a utilizar sólo un gran grupo para la decoración.
Uvas Glaçadas :
Lavar las uvas , dejar escurrir , secar con una toalla de papel .Pasar racimo de uvas en las claras de huevo sin que se caiga , luego en azúcar o azúcar glasNo se olvide que la luz tiene que ser pasteurizada antes de su uso .Coloque las claras de huevo en un baño maría agitación constante consulte con la batidora , hasta que alcanza la temperatura de pasteurización.Cuidado de no dejar que el fuego de cocina clara .No sólo revuelva lentamente latir.
Las uvas glaseadas :Uno o dos grandes uvas prefieres rizos .Lave los racimos de uvas , permitir el escurrimiento. Limpie bien .Sumergir rápidamente cada grupo en el jarabe y retire la celebración de los tallos.Dejar escurrir durante unos minutos.Jarabe de vidrio:3 tazas de azúcarl es el agua fría2-4 cucharadas de vinagre blancoCómo preparar :
Mezcle el azúcar con el agua ( fuera del fuego ) , llevar a ebullición ." No revuelva el jarabe cuando estás en el fuego , ella açucara . "Cuando levantó el vinagre hierva añadir dejar el fuego hasta que el almíbar está en el punto de cristal que es el punto de hilo .Alambre Point:Coge una cuchara ( sopa) de jarabe , se vierte en la sartén, si se trata de un alambre en la punta de la cuchara es el lugar correcto.Saltar uvas en almíbar, mantener durante unos minutos para drenar todo el almíbar y colocar en una parrilla propia para este fin.Deje que se seque antes de servir.Modo de servicio :En un pequeño plato poner un montón de glaçada o uva glaseada.Al otro lado de 2 rebanadas finas de pechuga de pavo o jamón enrodinho .
Nota:
Jarabe ** El vidrio es muy importante en productos de confitería . **
segunda-feira, 10 de fevereiro de 2014
You know how to make gravy ?
You know how to make gravy ?
Mode Prepare Several Caldas :The point of the syrup is very import to make candy . Puddings , ice cream and others .
Ratio:½ pound of sugar will 2 cups cold water.The point of the syrup depends on what you will do.There are several types of gravy see below :Pasta , Mirror , Wire Brando , Wire , the Fly , Sugar breaking down , and burnt sugar .
Point folder :Water should be half the weight of sugar.To recognize the point of pulp , soak a slotted spoon in the gravy center. The syrup should stick , forming a sort of curtain drain when .
Point Mirror is a bit thicker than syrup folder .Do the same before, when she gets up the skimmer with the transparency of glass .
Point Wire Brando is grab a little of the syrup , pour a saucer with water and to recognize small window with the syrup and uniting with the thumb finger instantly .If you open your fingers , forming a brittle wire is on point .
Point of wire do the same procedure as above , except that the wire does not break .Another way to recognize the point of wire and catch a little of the syrup with a spoon (soup ) and pour into the pan , if it is a wire on the tip of the spoon is just right.
Point Flying is easy to recognize in place a skimmer lift syrup and when drain is very fine and long rain falling on wires .
Place sugar, or sweeten soft bullet can be recognized . Dribble a bit of the syrup into a cup of cold water , if it is a ball or if you can form a hard ball is on point . To make sure you're in the right spot , throw the ball into the cup she will make noiselike glass.
Point Break when the syrup is placed in cold water and pops when you press with your fingers it breaks . When it cools it has bullet brittle consistencyPoint Caramel or burnt sugar Bring the sugar to heat without stirring ( which takes the shine ), go around the pan until it is melted caramel color ( reddish brown ) .If the syrup over point is bitter . Disposal .
Mode Prepare Several Caldas :The point of the syrup is very import to make candy . Puddings , ice cream and others .
Ratio:½ pound of sugar will 2 cups cold water.The point of the syrup depends on what you will do.There are several types of gravy see below :Pasta , Mirror , Wire Brando , Wire , the Fly , Sugar breaking down , and burnt sugar .
Point folder :Water should be half the weight of sugar.To recognize the point of pulp , soak a slotted spoon in the gravy center. The syrup should stick , forming a sort of curtain drain when .
Point Mirror is a bit thicker than syrup folder .Do the same before, when she gets up the skimmer with the transparency of glass .
Point Wire Brando is grab a little of the syrup , pour a saucer with water and to recognize small window with the syrup and uniting with the thumb finger instantly .If you open your fingers , forming a brittle wire is on point .
Point of wire do the same procedure as above , except that the wire does not break .Another way to recognize the point of wire and catch a little of the syrup with a spoon (soup ) and pour into the pan , if it is a wire on the tip of the spoon is just right.
Point Flying is easy to recognize in place a skimmer lift syrup and when drain is very fine and long rain falling on wires .
Place sugar, or sweeten soft bullet can be recognized . Dribble a bit of the syrup into a cup of cold water , if it is a ball or if you can form a hard ball is on point . To make sure you're in the right spot , throw the ball into the cup she will make noiselike glass.
Point Break when the syrup is placed in cold water and pops when you press with your fingers it breaks . When it cools it has bullet brittle consistencyPoint Caramel or burnt sugar Bring the sugar to heat without stirring ( which takes the shine ), go around the pan until it is melted caramel color ( reddish brown ) .If the syrup over point is bitter . Disposal .
Tip For Snack Carnival
Tip For Snack Carnival
Caponata - Antipasto ( Vegetarian )
ingredients:
3 to 4 eggplants medium with or without the peel cut into strips of one (1 ) inch2 red bell peppers cut into strips the same size of eggplants1 yellow bell pepper, cut equal to red1 cup ( tea) of chopped celery , thinly sliced1 cup (tea ) pore white part only sliced garlic in rodelinhas1 cup ( tea) of chopped parsley with stems1 cup ( tea) of onion thinly sliced1 cup (tea ) of black olives pitted or ( 200grs. )1 cup (tea ) or to taste seedless raisins½ cup (tea ) snoubar ( pinholes )2 spoons (soup ) and full of capers
seasoning :1 cup balsamic vinegar½ cup extra virgin olive oilsalt to taste in moderationa handful of oregano1 teaspoon ( tsp) grated ginger1 tablespoon (coffee ) ground cinnamon1 pinch of ground cloves
How to Prepare :Put in layered form :The eggplant peppers, leeks , celery with salt already in shape, merging the raisins , olives, capers and oregano , ginger , cinnamon and ground cloves , and remaining ingredients.
Then pour vinegar and olive oil mix well .
Cover the form with aluminum foil .
Take a preheated oven 180 ° C for one (1 ) hour or two , that is until the eggplants are cooked .
Serve hot or cold. How antipasto - ( first course ) .
Fits monitor ( noodles) folder .
Fits afternoon snack with toast .Note :Caponata is a dish of Italian origin .If you want you can place ½ teaspoon of sugar or honey .I do not put sugar or honey and neither .I leave the eggplant sauce shelled for 6 hours , do not put salt or vinegar , takes away all the acidity.
Caponata - Antipasto ( Vegetarian )
ingredients:
3 to 4 eggplants medium with or without the peel cut into strips of one (1 ) inch2 red bell peppers cut into strips the same size of eggplants1 yellow bell pepper, cut equal to red1 cup ( tea) of chopped celery , thinly sliced1 cup (tea ) pore white part only sliced garlic in rodelinhas1 cup ( tea) of chopped parsley with stems1 cup ( tea) of onion thinly sliced1 cup (tea ) of black olives pitted or ( 200grs. )1 cup (tea ) or to taste seedless raisins½ cup (tea ) snoubar ( pinholes )2 spoons (soup ) and full of capers
seasoning :1 cup balsamic vinegar½ cup extra virgin olive oilsalt to taste in moderationa handful of oregano1 teaspoon ( tsp) grated ginger1 tablespoon (coffee ) ground cinnamon1 pinch of ground cloves
How to Prepare :Put in layered form :The eggplant peppers, leeks , celery with salt already in shape, merging the raisins , olives, capers and oregano , ginger , cinnamon and ground cloves , and remaining ingredients.
Then pour vinegar and olive oil mix well .
Cover the form with aluminum foil .
Take a preheated oven 180 ° C for one (1 ) hour or two , that is until the eggplants are cooked .
Serve hot or cold. How antipasto - ( first course ) .
Fits monitor ( noodles) folder .
Fits afternoon snack with toast .Note :Caponata is a dish of Italian origin .If you want you can place ½ teaspoon of sugar or honey .I do not put sugar or honey and neither .I leave the eggplant sauce shelled for 6 hours , do not put salt or vinegar , takes away all the acidity.
domingo, 9 de fevereiro de 2014
Skewered Beef , Chicken and Salami - III Options
Skewered Beef , Chicken and Salami - III Options
I skewers Salame :12 slices of salami12 cubed cheese dish of 2 cm12 shallots very small or sliced4-6 slices of bread cut into cubes
How to Prepare :Make the skewers with 1 Beech folded salami , 1 cube cheese platter , 1 scallion , repeat until ingredients are finished .Do not forget to leave a space on both sides to hold the spit .Serve food on lettuce leaves
II - Skewered Beef1 pound beef tenderloin diced 2X2 cmTomato, onion , bacon
How to Prepare :Stick skewered meat , bacon , onion, tomato merging the ingredients until finished. The first and last are meat with bacon .III - Skewered Chicken :1 three-pound chicken breast into cubes 3x3 cmOnion, pitted black plum , bacon .
Make kabobs by placing franc and bacon on both end , check interspersed with tomato , onion and black plum , until finished.Do not forget to leave room for the skewer secure on both sides.Before grilling migno filet and chicken breast, brush with melted butter , not margarine serves .Keep the heat until golden on both sides.Note :Salt kabobs only after baked , not toughen the meat .Can serve with toast and seasoned manioc flour .
I skewers Salame :12 slices of salami12 cubed cheese dish of 2 cm12 shallots very small or sliced4-6 slices of bread cut into cubes
How to Prepare :Make the skewers with 1 Beech folded salami , 1 cube cheese platter , 1 scallion , repeat until ingredients are finished .Do not forget to leave a space on both sides to hold the spit .Serve food on lettuce leaves
II - Skewered Beef1 pound beef tenderloin diced 2X2 cmTomato, onion , bacon
How to Prepare :Stick skewered meat , bacon , onion, tomato merging the ingredients until finished. The first and last are meat with bacon .III - Skewered Chicken :1 three-pound chicken breast into cubes 3x3 cmOnion, pitted black plum , bacon .
Make kabobs by placing franc and bacon on both end , check interspersed with tomato , onion and black plum , until finished.Do not forget to leave room for the skewer secure on both sides.Before grilling migno filet and chicken breast, brush with melted butter , not margarine serves .Keep the heat until golden on both sides.Note :Salt kabobs only after baked , not toughen the meat .Can serve with toast and seasoned manioc flour .
sábado, 8 de fevereiro de 2014
Ham roll with pickles - II Options
Ham roll with pickles - II Options
ingredients:8 thin slices of ham8 slices of pineapple cored8 or 16 cherry tomatoes8 tablespoons ( soup) of mayonnaise sauce2 spoons (soup ) full of assorted pickles chopped8 or 16 black pitted olives2 feet wide and lettuce2 Lemons ( juice ) or the appropriateOil is necessary to temper the lettuce
How to Prepare :Wash the lettuce book 8 beautiful leaves , dry .The rest of the chopping lettuce thinly .Temper , whole leaves and chopped with olive oil and lemon , with a pinch of salt.
filling:Mix the mayonnaise with chopped pickles , if you want you can add chopped green olives . (optional ) .Put some of that stuffing on a slice of ham wrap .Do the same with the rest of the other slices of ham . Book .Arrange on a small plate a leaf lettuce and place the roll of ham , sliced lettuce, pineapple slice , put in place the black olive crumb
Decoration :Place the tomato over lettuce leaves cortadinha
No Egg mayonnaiseII - Option :ingredients:1 large potato boiled in shell1 medium carrot cooked
Other Ingredients:
1 cup (coffee ) from cow's milk has boiled and cold.1 cup (coffee ) extra virgin olive oil2 tablespoons of lemon (optional ) juice1 teaspoon ( tsp) salt1 tsp mustard (optional )
How to Prepare :Cook the unpeeled potatoes , when cooked peel cut into pieces .Cook the carrots into thin slices .Place in blender the milk, olive oil and a bit of potatosting.Turn on the machine go slowly putting the rest of the potatoes and carrots, salt last .
If dough is stiff , add more milk and more olive oil in equal parts .If getting soft add more baked potato .
ingredients:8 thin slices of ham8 slices of pineapple cored8 or 16 cherry tomatoes8 tablespoons ( soup) of mayonnaise sauce2 spoons (soup ) full of assorted pickles chopped8 or 16 black pitted olives2 feet wide and lettuce2 Lemons ( juice ) or the appropriateOil is necessary to temper the lettuce
How to Prepare :Wash the lettuce book 8 beautiful leaves , dry .The rest of the chopping lettuce thinly .Temper , whole leaves and chopped with olive oil and lemon , with a pinch of salt.
filling:Mix the mayonnaise with chopped pickles , if you want you can add chopped green olives . (optional ) .Put some of that stuffing on a slice of ham wrap .Do the same with the rest of the other slices of ham . Book .Arrange on a small plate a leaf lettuce and place the roll of ham , sliced lettuce, pineapple slice , put in place the black olive crumb
Decoration :Place the tomato over lettuce leaves cortadinha
No Egg mayonnaiseII - Option :ingredients:1 large potato boiled in shell1 medium carrot cooked
Other Ingredients:
1 cup (coffee ) from cow's milk has boiled and cold.1 cup (coffee ) extra virgin olive oil2 tablespoons of lemon (optional ) juice1 teaspoon ( tsp) salt1 tsp mustard (optional )
How to Prepare :Cook the unpeeled potatoes , when cooked peel cut into pieces .Cook the carrots into thin slices .Place in blender the milk, olive oil and a bit of potatosting.Turn on the machine go slowly putting the rest of the potatoes and carrots, salt last .
If dough is stiff , add more milk and more olive oil in equal parts .If getting soft add more baked potato .
sexta-feira, 7 de fevereiro de 2014
Salpicão Cod Vitor Pascoal
Salpicão Cod Vitor Pascoal
ingredients:
500 grs . cod flaked
Other Ingredients:
3 green apples chopped diced unpeeledl cup ( tea) of finely chopped celery or fennell cup ( tea) of chopped green olives2-3 cups of cooked potatoes into small cubes1 cup ( tea) of chopped parsley with stems½ cup ( tea) of chopped green onions , thinly sliced1 cup ( tea) of grated onion1 lemon ( juice only ) to put the apple does not darken
l yellow pepper, chopped2 chopped red peppers2 spoons (soup ) of capers cut into four pieces
seasoning :
1 spoon (soup ) of shallow salt, or to taste1 spoon ( soup) of hot sauce2 spoons ( soup) of lemon juice or vinegar2 tbsp (tablespoons) finely chopped mint1 tablespoon (coffee ) or ( tsp) grated ginger1 pinch of nutmeg (optional )1 pinch of black pepper or hot paprika (optional )
Mayonnaise Sauce :
l can of cream with seruml can of mayonnaise use the measure of sour creaml cup (coffee ) of Portuguese olive oil
Homemade Mayonnaise Sauce : (optional )
ingredients:
3 cooked yolks or ( 2 raw eggs and 1 yolk cooked ) . Below1 spoon (soup ) full of mustard (optional )1 cup (coffee ) lemon juice1 tablespoon (coffee ) English sauce ( optional)1 teaspoon ( tsp) salt or to taste1 cup (tea ) of olive oil or corn oil to give point orHalf and half .
If you want you can use mayonnaise sauce industrialized
How to Prepare Homemade Sauce :
Blend the egg yolks with the lemon juice, salt and mustard sauce English .The oil is to add , drop by drop , until a hard cream so it does not give more bang for the blades of the blender .
How to Prepare the cod :
Wash the cod in running water to remove all the salt
Place the cod washed inside a covered pot with water , let soak for 12 hours in the refrigerator . changing the water every 3 or 4 hours.
Then take the water , rinse again with water
Place the cod in boiling water leave 5 ' minutes , remove , drain, do not throw the water away , takes to cook the potatoes .
Shred cod as thin as possible , or place in a tea towel white ( and Clean ) and rub so that it is well shredded .
Mix the shredded codfish with boiled potatoes , raw apples now with the lemon juice and gradually add the onion, celery , peppers, olives capers , parsley with stems chives .
Place half of the sauce into the sausage mix well . The other half , put put up the dish , smoothing with a knife .
To serve arrange on a platter of dishes or stainless lined the bottom and sides with whole lettuce leaves , chopped or thinly .
Note :
tips :
Salpicão The dish is served as input .
The apple after diced put in water with lemon juice not to darken .Drain the water and pat dry with paper towels.
To make the mayonnaise sauce adding raw whole egg :
Take the beaten eggs in a double boiler , stirring constantly with wire whisk until warm .Hitting the raw with the cooked egg yolks and follow the same procedure above.
ingredients:
500 grs . cod flaked
Other Ingredients:
3 green apples chopped diced unpeeledl cup ( tea) of finely chopped celery or fennell cup ( tea) of chopped green olives2-3 cups of cooked potatoes into small cubes1 cup ( tea) of chopped parsley with stems½ cup ( tea) of chopped green onions , thinly sliced1 cup ( tea) of grated onion1 lemon ( juice only ) to put the apple does not darken
l yellow pepper, chopped2 chopped red peppers2 spoons (soup ) of capers cut into four pieces
seasoning :
1 spoon (soup ) of shallow salt, or to taste1 spoon ( soup) of hot sauce2 spoons ( soup) of lemon juice or vinegar2 tbsp (tablespoons) finely chopped mint1 tablespoon (coffee ) or ( tsp) grated ginger1 pinch of nutmeg (optional )1 pinch of black pepper or hot paprika (optional )
Mayonnaise Sauce :
l can of cream with seruml can of mayonnaise use the measure of sour creaml cup (coffee ) of Portuguese olive oil
Homemade Mayonnaise Sauce : (optional )
ingredients:
3 cooked yolks or ( 2 raw eggs and 1 yolk cooked ) . Below1 spoon (soup ) full of mustard (optional )1 cup (coffee ) lemon juice1 tablespoon (coffee ) English sauce ( optional)1 teaspoon ( tsp) salt or to taste1 cup (tea ) of olive oil or corn oil to give point orHalf and half .
If you want you can use mayonnaise sauce industrialized
How to Prepare Homemade Sauce :
Blend the egg yolks with the lemon juice, salt and mustard sauce English .The oil is to add , drop by drop , until a hard cream so it does not give more bang for the blades of the blender .
How to Prepare the cod :
Wash the cod in running water to remove all the salt
Place the cod washed inside a covered pot with water , let soak for 12 hours in the refrigerator . changing the water every 3 or 4 hours.
Then take the water , rinse again with water
Place the cod in boiling water leave 5 ' minutes , remove , drain, do not throw the water away , takes to cook the potatoes .
Shred cod as thin as possible , or place in a tea towel white ( and Clean ) and rub so that it is well shredded .
Mix the shredded codfish with boiled potatoes , raw apples now with the lemon juice and gradually add the onion, celery , peppers, olives capers , parsley with stems chives .
Place half of the sauce into the sausage mix well . The other half , put put up the dish , smoothing with a knife .
To serve arrange on a platter of dishes or stainless lined the bottom and sides with whole lettuce leaves , chopped or thinly .
Note :
tips :
Salpicão The dish is served as input .
The apple after diced put in water with lemon juice not to darken .Drain the water and pat dry with paper towels.
To make the mayonnaise sauce adding raw whole egg :
Take the beaten eggs in a double boiler , stirring constantly with wire whisk until warm .Hitting the raw with the cooked egg yolks and follow the same procedure above.
quinta-feira, 6 de fevereiro de 2014
Cod Fritter Mashed Potatoes + Vegetables
Cod Fritter Mashed Potatoes + Vegetables
ingredients:4 slices of cod 300g . each3 to 5 liters of cold water,1 deep dish of flour for breading .½ liter of oil to fry the slices of cod
Mashed potatoes
ingredients:6 - Baked jacket potatoes , squeezed or processed2 - tablespoons (soup ) of butter ,½ - cup of milk or cream,1 - teaspoon ( tsp) salt.
Method of Preparing the Puree :
Place in a medium saucepan squeezed the potatoes , butter, salt and a little milk or cream.Bring to hold fire until the bottom of the pan .
How to Prepare the cod ;
Place the cod to soak for 36 hours in the refrigerator , changing the water several times .
For each 2 fingers height of cod are 12 hours of gravy.
Take water , dry thoroughly with paper towels.Pass put the oil , then the flour . Knock out the excess flour .
In a deep pan , fry the cod in hot oil , then lower the heat leave until browned . If you want can grill .
Onion Sauce :
2 large onions, thinly sliced ,1 cup wine vinegar1 cup dry white wine2 spoons (soup ) wooden wine (optional )2 tbsp (tablespoons ) cold water2 spoons ( soup) of oil1/2 teaspoon ( tablespoon) of salt.
How to Prepare :Fry the onion in oil until wilted , then add all other ingredients , leaving the 5 ' or 10' minutes .
Serve the cod with mashed potatoes, broccoli cooked carrots in butter past .
Long a platter of clay , height 10 inches , place the cod in the center , the mashed potatoes on both sides and in the corners bouquet broccoli and carrots cut into large slices past cooked in butter and onion sauce on top. Can exchange the broccoli for cauliflower bouquets .
Follow up:1 large pineapple cut into thin slicesButter, sugar, cinnamon powderFry the slices of pineapple in butter until golden brown.Take sprinkle sugar and cinnamon. Serving the part .
ingredients:4 slices of cod 300g . each3 to 5 liters of cold water,1 deep dish of flour for breading .½ liter of oil to fry the slices of cod
Mashed potatoes
ingredients:6 - Baked jacket potatoes , squeezed or processed2 - tablespoons (soup ) of butter ,½ - cup of milk or cream,1 - teaspoon ( tsp) salt.
Method of Preparing the Puree :
Place in a medium saucepan squeezed the potatoes , butter, salt and a little milk or cream.Bring to hold fire until the bottom of the pan .
How to Prepare the cod ;
Place the cod to soak for 36 hours in the refrigerator , changing the water several times .
For each 2 fingers height of cod are 12 hours of gravy.
Take water , dry thoroughly with paper towels.Pass put the oil , then the flour . Knock out the excess flour .
In a deep pan , fry the cod in hot oil , then lower the heat leave until browned . If you want can grill .
Onion Sauce :
2 large onions, thinly sliced ,1 cup wine vinegar1 cup dry white wine2 spoons (soup ) wooden wine (optional )2 tbsp (tablespoons ) cold water2 spoons ( soup) of oil1/2 teaspoon ( tablespoon) of salt.
How to Prepare :Fry the onion in oil until wilted , then add all other ingredients , leaving the 5 ' or 10' minutes .
Serve the cod with mashed potatoes, broccoli cooked carrots in butter past .
Long a platter of clay , height 10 inches , place the cod in the center , the mashed potatoes on both sides and in the corners bouquet broccoli and carrots cut into large slices past cooked in butter and onion sauce on top. Can exchange the broccoli for cauliflower bouquets .
Follow up:1 large pineapple cut into thin slicesButter, sugar, cinnamon powderFry the slices of pineapple in butter until golden brown.Take sprinkle sugar and cinnamon. Serving the part .
quarta-feira, 5 de fevereiro de 2014
Pate Green Ricotta
Pate Green Ricotta
ingredients:
500 grs . Fresh ricotta mashed100 grs . Parmesan cheese or grated provolone100 grs . of chopped cucumber or pickled anchovies1 cup ( tea) of chopped parsley1 cup ( tea) of chopped green olives2 tbsp (tablespoons) chopped basil2 tbsp (tablespoons) chopped mint and drizzling1 tbsp (tablespoons ) chopped fresh oregano1 teaspoon ( tsp) salt
II - Option -
All ingredients of green pate the only difference and change an ingredientReplace the pickle for anchovies in oil ( remove the oil) .500 grs . ricotta 50 or 100 grs . of anchovies or anchovies.
How to Prepare :
And drizzling cut herbs, pickled cucumber , olives , mix well and Book
Separately knead well the ricotta with a fork , or pass the sieve .
Place in a bowl the mashed ricotta , herbs, pickled cucumber or ( anchovies ) the olives, and salt , mix well , until it becomes a smooth paste .
Place dough pate in the foil and wrap well , forming a thick roll .Take the refrigerator for 2-4 hours until firm .Before serving , remove the foil and continue to round stainless steel plate , and put back branch mint and parsley without pokingServe with crackers round, small toast
Note :
Save pate in the refrigerator lasts 7 to 10 days within a capped Tuperware , or sterilized screw capped glass.With it you can garnish tomato pate .Cut the lid , dig a well to get the seeds , cut a slice down to be able to stand firm in the site or go basket of tomatoes.
You know that is national and anchovies anchovies is imported .
ingredients:
500 grs . Fresh ricotta mashed100 grs . Parmesan cheese or grated provolone100 grs . of chopped cucumber or pickled anchovies1 cup ( tea) of chopped parsley1 cup ( tea) of chopped green olives2 tbsp (tablespoons) chopped basil2 tbsp (tablespoons) chopped mint and drizzling1 tbsp (tablespoons ) chopped fresh oregano1 teaspoon ( tsp) salt
II - Option -
All ingredients of green pate the only difference and change an ingredientReplace the pickle for anchovies in oil ( remove the oil) .500 grs . ricotta 50 or 100 grs . of anchovies or anchovies.
How to Prepare :
And drizzling cut herbs, pickled cucumber , olives , mix well and Book
Separately knead well the ricotta with a fork , or pass the sieve .
Place in a bowl the mashed ricotta , herbs, pickled cucumber or ( anchovies ) the olives, and salt , mix well , until it becomes a smooth paste .
Place dough pate in the foil and wrap well , forming a thick roll .Take the refrigerator for 2-4 hours until firm .Before serving , remove the foil and continue to round stainless steel plate , and put back branch mint and parsley without pokingServe with crackers round, small toast
Note :
Save pate in the refrigerator lasts 7 to 10 days within a capped Tuperware , or sterilized screw capped glass.With it you can garnish tomato pate .Cut the lid , dig a well to get the seeds , cut a slice down to be able to stand firm in the site or go basket of tomatoes.
You know that is national and anchovies anchovies is imported .
Pate Green Ricotta
Pate Green Ricotta
ingredients:
500 grs . Fresh ricotta mashed100 grs . Parmesan cheese or grated provolone100 grs . of chopped cucumber or pickled anchovies1 cup ( tea) of chopped parsley1 cup ( tea) of chopped green olives2 tbsp (tablespoons) chopped basil2 tbsp (tablespoons) chopped mint and drizzling1 tbsp (tablespoons ) chopped fresh oregano1 teaspoon ( tsp) salt
II - Option -
All ingredients of green pate the only difference and change an ingredientReplace the pickle for anchovies in oil ( remove the oil) .500 grs . ricotta 50 or 100 grs . of anchovies or anchovies.
How to Prepare :
And drizzling cut herbs, pickled cucumber , olives , mix well and Book
Separately knead well the ricotta with a fork , or pass the sieve .
Place in a bowl the mashed ricotta , herbs, pickled cucumber or ( anchovies ) the olives, and salt , mix well , until it becomes a smooth paste .
Place dough pate in the foil and wrap well , forming a thick roll .Take the refrigerator for 2-4 hours until firm .Before serving , remove the foil and continue to round stainless steel plate , and put back branch mint and parsley without pokingServe with crackers round, small toast
Note :
Save pate in the refrigerator lasts 7 to 10 days within a capped Tuperware , or sterilized screw capped glass.With it you can garnish tomato pate .Cut the lid , dig a well to get the seeds , cut a slice down to be able to stand firm in the site or go basket of tomatoes.
You know that is national and anchovies anchovies is imported .
ingredients:
500 grs . Fresh ricotta mashed100 grs . Parmesan cheese or grated provolone100 grs . of chopped cucumber or pickled anchovies1 cup ( tea) of chopped parsley1 cup ( tea) of chopped green olives2 tbsp (tablespoons) chopped basil2 tbsp (tablespoons) chopped mint and drizzling1 tbsp (tablespoons ) chopped fresh oregano1 teaspoon ( tsp) salt
II - Option -
All ingredients of green pate the only difference and change an ingredientReplace the pickle for anchovies in oil ( remove the oil) .500 grs . ricotta 50 or 100 grs . of anchovies or anchovies.
How to Prepare :
And drizzling cut herbs, pickled cucumber , olives , mix well and Book
Separately knead well the ricotta with a fork , or pass the sieve .
Place in a bowl the mashed ricotta , herbs, pickled cucumber or ( anchovies ) the olives, and salt , mix well , until it becomes a smooth paste .
Place dough pate in the foil and wrap well , forming a thick roll .Take the refrigerator for 2-4 hours until firm .Before serving , remove the foil and continue to round stainless steel plate , and put back branch mint and parsley without pokingServe with crackers round, small toast
Note :
Save pate in the refrigerator lasts 7 to 10 days within a capped Tuperware , or sterilized screw capped glass.With it you can garnish tomato pate .Cut the lid , dig a well to get the seeds , cut a slice down to be able to stand firm in the site or go basket of tomatoes.
You know that is national and anchovies anchovies is imported .
Cod with White Sauce + Curiosity
Cod with White Sauce + Curiosity
ingredients:
500 grs . grs . cod flaked
seasoning :
1 large onion, chopped or grated2 large ripe tomatoes, chopped peeled seeded1 cup of parsley tea with chopped stem2 yellow peppers and other Red chopped into thin strips
White sauce with coconut milk :
1 glass of 200 ml of coconut milk100 grs . margarine2 spoons (soup ) not too full of flour, sifted1 cup of tea or grated onion and chopped choosy
Other Ingredients:
6 beaten egg yolks6 egg whites into firm snow100 grs . grated parmesan cheese150 grs . large black olives with pits
How to Prepare the Bechamel Sauce :
Bring a frying pan to fire with the butter until melted , then addonion , leave the fire until wilted , add the flourstirring constantly until cooked , add the coconut milk and let the fire for 3'Î ± 5'minutos or until the custard is cooked. Book .
Below is the difference in White Sauce and Bechamel Sauce
How to Prepare the cod :
Leave the shredded cod to soak for 12 hours withinrefrigerator changing water several times .Then drain , rinse again.
In a large saucepan sauté the tomatoes with onion andchilli , add the flaked cod and let the heat for 5 ' 10'Minutos .
Separately, mix the white sauce with egg yolksbeats after mixed well add the egg whites .
Add the cod with white sauce already mixedwith the other ingredients .
Put this mixture in a large refractory , for sprinklingUp grated cheese.
Bake 180 ° C until browning .
Before serving sprinkle black olives and chopped parsley
Serve with white rice or cooked whole potatoes , seasonedwith and olive oil , or olive jacket potato murada.com
Braised cabbage cortadinha or coleslaw .Garnish with cherry tomatoes and black olives and chopped parsley
Note :
You know what the difference between White Sauce and Bechamel sauce ?
The Bechamel sauce is made with only 3 ingredients , flour , butter and milk.
White sauce is almost the same , the difference is that you can put in place the milk , cream or half and half . Another option, redeem for coconut milk.The white sauce used with base to supplement with other ingredients. The Bechamel not .
ingredients:
500 grs . grs . cod flaked
seasoning :
1 large onion, chopped or grated2 large ripe tomatoes, chopped peeled seeded1 cup of parsley tea with chopped stem2 yellow peppers and other Red chopped into thin strips
White sauce with coconut milk :
1 glass of 200 ml of coconut milk100 grs . margarine2 spoons (soup ) not too full of flour, sifted1 cup of tea or grated onion and chopped choosy
Other Ingredients:
6 beaten egg yolks6 egg whites into firm snow100 grs . grated parmesan cheese150 grs . large black olives with pits
How to Prepare the Bechamel Sauce :
Bring a frying pan to fire with the butter until melted , then addonion , leave the fire until wilted , add the flourstirring constantly until cooked , add the coconut milk and let the fire for 3'Î ± 5'minutos or until the custard is cooked. Book .
Below is the difference in White Sauce and Bechamel Sauce
How to Prepare the cod :
Leave the shredded cod to soak for 12 hours withinrefrigerator changing water several times .Then drain , rinse again.
In a large saucepan sauté the tomatoes with onion andchilli , add the flaked cod and let the heat for 5 ' 10'Minutos .
Separately, mix the white sauce with egg yolksbeats after mixed well add the egg whites .
Add the cod with white sauce already mixedwith the other ingredients .
Put this mixture in a large refractory , for sprinklingUp grated cheese.
Bake 180 ° C until browning .
Before serving sprinkle black olives and chopped parsley
Serve with white rice or cooked whole potatoes , seasonedwith and olive oil , or olive jacket potato murada.com
Braised cabbage cortadinha or coleslaw .Garnish with cherry tomatoes and black olives and chopped parsley
Note :
You know what the difference between White Sauce and Bechamel sauce ?
The Bechamel sauce is made with only 3 ingredients , flour , butter and milk.
White sauce is almost the same , the difference is that you can put in place the milk , cream or half and half . Another option, redeem for coconut milk.The white sauce used with base to supplement with other ingredients. The Bechamel not .
terça-feira, 4 de fevereiro de 2014
Stuffed Eggplant Empanada - Rectified
Stuffed Eggplant Empanada - Rectified
ingredients
4 medium eggplants , cut into thick slices 2 inchesCut in half sandwich type
filling:300 grs . sliced ham200 grs . sliced musarelaOther Ingredients:
4-6 beaten eggs300 grs . breadcrumbs ( flour moldy )1 saucer of flourOil for fryingHow to Prepare :Cut the eggplants thickness of two (2 ) inch by length, so do not get too thin.Make the cut in half, without going to the end, so that both parties get together .If you want you can soak with salt water or vinegar and water for 20 ' minutes . (optional ) .Drain all water from sauce, then dry well with paper towels.Place within a beech eggplant sandwich of ham and a slice of musarela within folded .Spending in flour , then in beaten egg and finally in breadcrumbs . Beat well to remove excess flour .
Fry in hot oil until browned on both sides .Lower the heat so that it is cooked through
Note :If you want you can put in the stuffing just a slice of mozzarella or ham .
When placing the cheese , fold it when not frying drain and leave out the eggplant .
Note :Do not confuse breadcrumbs that is moldy oven roasted and ground , with manioc flour , appearance and the like. Not equal .Cassava flour is a tuber , breadcrumbs is bread . ;Are two very different things ." You can not substitute one for the other ."
ingredients
4 medium eggplants , cut into thick slices 2 inchesCut in half sandwich type
filling:300 grs . sliced ham200 grs . sliced musarelaOther Ingredients:
4-6 beaten eggs300 grs . breadcrumbs ( flour moldy )1 saucer of flourOil for fryingHow to Prepare :Cut the eggplants thickness of two (2 ) inch by length, so do not get too thin.Make the cut in half, without going to the end, so that both parties get together .If you want you can soak with salt water or vinegar and water for 20 ' minutes . (optional ) .Drain all water from sauce, then dry well with paper towels.Place within a beech eggplant sandwich of ham and a slice of musarela within folded .Spending in flour , then in beaten egg and finally in breadcrumbs . Beat well to remove excess flour .
Fry in hot oil until browned on both sides .Lower the heat so that it is cooked through
Note :If you want you can put in the stuffing just a slice of mozzarella or ham .
When placing the cheese , fold it when not frying drain and leave out the eggplant .
Note :Do not confuse breadcrumbs that is moldy oven roasted and ground , with manioc flour , appearance and the like. Not equal .Cassava flour is a tuber , breadcrumbs is bread . ;Are two very different things ." You can not substitute one for the other ."
Italian Stuffed Eggplant Curd + Rectified= fotos
Italian Stuffed Eggplant Curd + Rectified
ingredients:
6 medium raw eggplant , cut in halfdug with a spoon (soup )
filling:
½ pound of beef ( duckling ) or other meat you prefer , ground twice3 tablespoons corn oil
seasoning :
300 grs . grated onion or chopped fine drizzling2 tablets broth, or1 spoon (soup ) shallow salt1 tablespoons (soup ) dried oregano1 teaspoons (tablespoons ) chopped fresh basil1 teaspoon (tsp ) or (tablespoons) grated fresh ginger1 tablespoon (coffee ) or ( tsp) pepper without seeds lady fingeror finely chopped1 spoon ( soup) of hot sauce1 teaspoon (tsp ) ground cinnamon1 pinch of grated nutmeg (optional )1 pinch of ground cloves or to taste1 cup (tea ) chopped fresh parsley ( leaves and stems )½ cup chopped fresh mint leaves1 leek white part only , thinly sliced2 stalks celery, cut into thin slices (optional )
Photo of Catalonia
Other Ingredients:
½ cup ( tea) of grated Parmesan cheese , or to taste .It is to be used after filling and ready to fire off.Taking to the bitter of eggplants :
1 cup of cold water½ cup wine vinegar1 spoon (soup ) saltcoverage:
I - Option :
100 grs . grated for sprinkling over the eggplants , in addition to cheese cheese filling .
II - Option :
300 grs . musarela sliced (optional )300 grs . sliced ham (optional )
III - Cover with homemade tomato sauce
How to Prepare :
Wash the eggplants , cut the stem open in half, lengthwise .With the aid of a tablespoon , scoop eggplants , taking up almost the entire core.
Allow half a centimeter pulp with the peel , ie all around .Put the pulp in a bowl and in another bowl peel of the eggplant , cover with water , salt and vinegar , let stand for 30 minutes to remove the bitter , drain and set aside , is optional .
Place two large pots of water on the fire.Once boil , throw in the first pot , leaving the pulp cooking 20 minutes, or until softened .Is cooked when changes color .Drain the eggplant in a colander , after cooled, squeeze out any excess water.
Do the same with the boat of eggplants , drain and dry with paper towel ..
Be careful not to overcook the shells that are too soft .
If you want you can cut the raw eggplants in half , soak in brine, then cook with water.Once cooled, remove the pulp with a spoon of soup ."I 'd rather do with raw eggplant ."
How to Prepare the Filling:
In a large saucepan saute the meat with broth in oil until golden brown , stirring constantly to prevent burning .If you do not want to put bouillon , salt put in place .In another pan fry the celery after the leeks and onion until wilted .Put the spices in the pan sauteed beef has cooked through , also add the pulp of well squeezed eggplants .Go mixing and stirring with a long handled spoon . Finally the condiments :
Oregano, pepper, nutmeg, ginger to ground cloves , cinnamon powder. Without adding water.
When almost ready, that is, consistently well , add the chopped fresh herbs : parsley, mint and basil chopped tots and finally the grated cheese .
I - Option :
Put quite filling on half the shells of eggplants sprinkle on top with grated cheese or sliced musarela .Can then serve or bring to medium oven 180 º C for browning by 15'minutos maximum.
If you want can lead to heating by microwave for 5 ' minutes each.
II - Option :
If you want you can put thick tomato sauce over the stuffed eggplants , sprinkle grated cheese, then take in moderate oven 180 º c for 15'a 20'minutos .
Option - III :
Cover the eggplant with a slice of ham and two slices of musarela . Bake in the oven for browning .
Garnish the platter with whole lettuce leaves and flower pepper , red, green and yellow, and flower pepper , see model in Blogs .
Accompanying homemade curd or white rice and watercress salad .Decoration :
Flower girl finger pepper .
Threading in each pepper a toothpick , then stick in a medium onion or potato , so that it covers the entire back .Cut down a thin slice of potato so that it is firmly in place.
Homemade curd
ingredients:
500 grs . Fresh ricotta chopped into small pieces200 grs . margarine in tablet , cut into pieces250 ml of boiled milk and hot1 level tablespoon of salt
Preparation:
Boil the milk in a medium saucepan , throw the pieces of butter and let it melt .Turn off the heat add the chopped ricotta .Place half of this mixture in the blender , hit by 5'minutos , then go gradually adding the remaining ingredients until finished.Put salt , make the beat for more 5'a 10'Minutos or until a very uniform cream with no lumps .Put in glass jars with screw cap or capped Tuperware white, take the refrigerator for 12 hours , or until set .
Forming pates .You can change the flavor of putting curd , olives , anchovies , ground pickles , spiced or baked eggplant or red peppers or fresh herbs , parsley , mint, basil, oregano and chopped choosy .
Note :
After the stuffed eggplants without the cheese , can freeze open.
Place the stuffed eggplants in aluminum form , with a space between them .
Once frozen , remove the eggplants , go to a plastic bag , place one on top of another puncture the bag to expel air .
If you want you can put in cardboard trays , with two units on top cover with plastic wrap , validity 3 months.
ingredients:
6 medium raw eggplant , cut in halfdug with a spoon (soup )
filling:
½ pound of beef ( duckling ) or other meat you prefer , ground twice3 tablespoons corn oil
seasoning :
300 grs . grated onion or chopped fine drizzling2 tablets broth, or1 spoon (soup ) shallow salt1 tablespoons (soup ) dried oregano1 teaspoons (tablespoons ) chopped fresh basil1 teaspoon (tsp ) or (tablespoons) grated fresh ginger1 tablespoon (coffee ) or ( tsp) pepper without seeds lady fingeror finely chopped1 spoon ( soup) of hot sauce1 teaspoon (tsp ) ground cinnamon1 pinch of grated nutmeg (optional )1 pinch of ground cloves or to taste1 cup (tea ) chopped fresh parsley ( leaves and stems )½ cup chopped fresh mint leaves1 leek white part only , thinly sliced2 stalks celery, cut into thin slices (optional )
Photo of Catalonia
Other Ingredients:
½ cup ( tea) of grated Parmesan cheese , or to taste .It is to be used after filling and ready to fire off.Taking to the bitter of eggplants :
1 cup of cold water½ cup wine vinegar1 spoon (soup ) saltcoverage:
I - Option :
100 grs . grated for sprinkling over the eggplants , in addition to cheese cheese filling .
II - Option :
300 grs . musarela sliced (optional )300 grs . sliced ham (optional )
III - Cover with homemade tomato sauce
How to Prepare :
Wash the eggplants , cut the stem open in half, lengthwise .With the aid of a tablespoon , scoop eggplants , taking up almost the entire core.
Allow half a centimeter pulp with the peel , ie all around .Put the pulp in a bowl and in another bowl peel of the eggplant , cover with water , salt and vinegar , let stand for 30 minutes to remove the bitter , drain and set aside , is optional .
Place two large pots of water on the fire.Once boil , throw in the first pot , leaving the pulp cooking 20 minutes, or until softened .Is cooked when changes color .Drain the eggplant in a colander , after cooled, squeeze out any excess water.
Do the same with the boat of eggplants , drain and dry with paper towel ..
Be careful not to overcook the shells that are too soft .
If you want you can cut the raw eggplants in half , soak in brine, then cook with water.Once cooled, remove the pulp with a spoon of soup ."I 'd rather do with raw eggplant ."
How to Prepare the Filling:
In a large saucepan saute the meat with broth in oil until golden brown , stirring constantly to prevent burning .If you do not want to put bouillon , salt put in place .In another pan fry the celery after the leeks and onion until wilted .Put the spices in the pan sauteed beef has cooked through , also add the pulp of well squeezed eggplants .Go mixing and stirring with a long handled spoon . Finally the condiments :
Oregano, pepper, nutmeg, ginger to ground cloves , cinnamon powder. Without adding water.
When almost ready, that is, consistently well , add the chopped fresh herbs : parsley, mint and basil chopped tots and finally the grated cheese .
I - Option :
Put quite filling on half the shells of eggplants sprinkle on top with grated cheese or sliced musarela .Can then serve or bring to medium oven 180 º C for browning by 15'minutos maximum.
If you want can lead to heating by microwave for 5 ' minutes each.
II - Option :
If you want you can put thick tomato sauce over the stuffed eggplants , sprinkle grated cheese, then take in moderate oven 180 º c for 15'a 20'minutos .
Option - III :
Cover the eggplant with a slice of ham and two slices of musarela . Bake in the oven for browning .
Garnish the platter with whole lettuce leaves and flower pepper , red, green and yellow, and flower pepper , see model in Blogs .
Accompanying homemade curd or white rice and watercress salad .Decoration :
Flower girl finger pepper .
Threading in each pepper a toothpick , then stick in a medium onion or potato , so that it covers the entire back .Cut down a thin slice of potato so that it is firmly in place.
Homemade curd
ingredients:
500 grs . Fresh ricotta chopped into small pieces200 grs . margarine in tablet , cut into pieces250 ml of boiled milk and hot1 level tablespoon of salt
Preparation:
Boil the milk in a medium saucepan , throw the pieces of butter and let it melt .Turn off the heat add the chopped ricotta .Place half of this mixture in the blender , hit by 5'minutos , then go gradually adding the remaining ingredients until finished.Put salt , make the beat for more 5'a 10'Minutos or until a very uniform cream with no lumps .Put in glass jars with screw cap or capped Tuperware white, take the refrigerator for 12 hours , or until set .
Forming pates .You can change the flavor of putting curd , olives , anchovies , ground pickles , spiced or baked eggplant or red peppers or fresh herbs , parsley , mint, basil, oregano and chopped choosy .
Note :
After the stuffed eggplants without the cheese , can freeze open.
Place the stuffed eggplants in aluminum form , with a space between them .
Once frozen , remove the eggplants , go to a plastic bag , place one on top of another puncture the bag to expel air .
If you want you can put in cardboard trays , with two units on top cover with plastic wrap , validity 3 months.
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