Commercial chicken drumstick
ingredients:
mass:
4 cups ( tea) of flour, sifted
4 cups (tea ) unsalted chicken broth without fat strained
½ cup (tea ) of corn oil
2 tablets of chicken or beef
1 pinch of salt
filling:
1 pound of beef or chicken ( drumstick of the wing )
2-3 ripe tomatoes peeled seeded
1 large onion , grated
1 teaspoon ( tsp) grated ginger
2 spoons ( soup) of dried oregano , rub hands before using
2 tbsp (tablespoons) chopped basil
2 spoons ( soup) of oil
1 pinch of nutmeg
1 chopped pepper without seeds , or hot sauce to taste
1 cup of hot water
How to Prepare :
Place in a large saucepan four cups of chicken broth with the tablets of broth , oil and salt, bring to high heat until boiling .
When boiling throw the flour all at once , stir quickly with a wooden spoon until well blended ingredients , cooking until leaves drop from the bottom of the pan .
Remove from heat throw on the table , beat the still warm enough mass to cool well .
In a separate pan put oil, pieces of shredded chicken thighs or wings , add the onion , chopped tomatoes , broth , saute and add a little water to cook the chicken well .
When you're halfway through cooking, add the oregano, basil, ginger nutmeg , pepper and salt.
Leave cooking until the chicken meat is tender and broth without
Once cooked let cool.
Small open a ball of dough in your hands, put a drumstick of the wing, leaving the bone appearing or Write a flatten ball in hand put the stuffing . close do the model of chicken drumstick .
Deep Fry :
Skip the egg without crashing and then in breadcrumbs .
Fry in hot oil until golden brown . Lower the heat to prevent burning .
Place on paper towel to remove excess fat .
Serve on a platter put around lettuce leaves
freezing :
You can freeze raw open. See below .
Spread the drumsticks in a form far from one another, then it froze , take them pass for bags , take out the air and tie , or close the sealer .
segunda-feira, 31 de março de 2014
Chicken drumstick - II
Chicken drumstick - II
ingredients:
4 large or 10 small thighs , skin off
broth :
Cooking thighs with broth , carrots, celery , onion, tomato , cored garlic , parsley and chives, 1 bay leaf , salt. Once cooked, remove the bay leaf
mass:
4-6 large potatoes boiled in shell
1 or 2 eggs
½ cup (tea ) milk
1 cup (tea ) of wheat flour or necessary
How to Prepare :
Cook the potatoes , peel and knead .
Mix all ingredients , except egg laying after the cooked pasta .
Lead to heat stirring constantly until unstick the bottom of the pan .
Is a hard ball, he can no longer move.
Once the dough has cooled place the egg, mix well .
Roll the dough very thin on hand.
Place the filling which is a baked chicken thigh and the well seasoned well sequinha bone.
Wrap well close .
Spending in beaten egg and thread two (2 ) times flour.
Fry in hot oil , lower the heat to fry everything equally.
Place the drumsticks on paper towel to remove excess fat.
II - Option
Coxinha Plain :
If you want you can make a stew with breast already cooked , diced or shredded chicken , tomato, onion , chopped parsley with stems ,
Chicken broth green olives .
To increase the filling can add chopped cooked carrots , peas , hearts of palm .
If the filling gets too soft , dissolve a tablespoon of cornstarch ( cornflour ) in ¼ cup water .
The filling must be firm , not vasar .
ingredients:
4 large or 10 small thighs , skin off
broth :
Cooking thighs with broth , carrots, celery , onion, tomato , cored garlic , parsley and chives, 1 bay leaf , salt. Once cooked, remove the bay leaf
mass:
4-6 large potatoes boiled in shell
1 or 2 eggs
½ cup (tea ) milk
1 cup (tea ) of wheat flour or necessary
How to Prepare :
Cook the potatoes , peel and knead .
Mix all ingredients , except egg laying after the cooked pasta .
Lead to heat stirring constantly until unstick the bottom of the pan .
Is a hard ball, he can no longer move.
Once the dough has cooled place the egg, mix well .
Roll the dough very thin on hand.
Place the filling which is a baked chicken thigh and the well seasoned well sequinha bone.
Wrap well close .
Spending in beaten egg and thread two (2 ) times flour.
Fry in hot oil , lower the heat to fry everything equally.
Place the drumsticks on paper towel to remove excess fat.
II - Option
Coxinha Plain :
If you want you can make a stew with breast already cooked , diced or shredded chicken , tomato, onion , chopped parsley with stems ,
Chicken broth green olives .
To increase the filling can add chopped cooked carrots , peas , hearts of palm .
If the filling gets too soft , dissolve a tablespoon of cornstarch ( cornflour ) in ¼ cup water .
The filling must be firm , not vasar .
Pie Filling - Eggplant With Meat
Pie Filling - Eggplant With Meat
ingredients:
1 pound small eggplants
Other Ingredients:
2 large onions, chopped
4 ripe tomatoes
1 cup (tea ) chopped parsley
½ cup ( tea) of chopped green onions
2 spoons (soup ) of oregano
2 tbsp (tablespoons) chopped mint or basil
3 tablespoons ( soup) of oil
2 tablets of broth (optional )
1 pinch of red pepper without seeds or pepper sauce
1 pinch of nutmeg
1 tea spoon of salt
How to Prepare :
Wash the eggplants , cut into very small cubes , place in a bowl with salt or vinegar , let soak for 15 ' minutes to take the bitter .
Skip eggplants by colander , to take all the water
Wash and chop the onion and drizzling , cut the tomatoes into cubes without the seeds .
Wash the greens seasoning, wiping a napkin , poke
well choosy .
Bring a large pan to heat with oil , sauté the onion with the tomatoes , add the eggplant and sauté
Add a cup with hot water, broth , salt, nutmeg , oregano , pepper .
Once the eggplant is cooked, turn off the heat, add the spices green
II - Option
ingredients:
2-4 red chillies chopped with skin
1 cup chopped green olives
1 cup raw ground beef
How to Prepare :
Write equals previous eggplant, red peppers and add a cup of green tea chopped olives and a cup of raw ground beef tea.
Sauté the peppers with onion and tomatoes . book
Separate frying meat , when cooked , add the two parties , ie , with already sautéed vegetables.
The olives , put together with green spices
Note :
The second option is for pie filling
ingredients:
1 pound small eggplants
Other Ingredients:
2 large onions, chopped
4 ripe tomatoes
1 cup (tea ) chopped parsley
½ cup ( tea) of chopped green onions
2 spoons (soup ) of oregano
2 tbsp (tablespoons) chopped mint or basil
3 tablespoons ( soup) of oil
2 tablets of broth (optional )
1 pinch of red pepper without seeds or pepper sauce
1 pinch of nutmeg
1 tea spoon of salt
How to Prepare :
Wash the eggplants , cut into very small cubes , place in a bowl with salt or vinegar , let soak for 15 ' minutes to take the bitter .
Skip eggplants by colander , to take all the water
Wash and chop the onion and drizzling , cut the tomatoes into cubes without the seeds .
Wash the greens seasoning, wiping a napkin , poke
well choosy .
Bring a large pan to heat with oil , sauté the onion with the tomatoes , add the eggplant and sauté
Add a cup with hot water, broth , salt, nutmeg , oregano , pepper .
Once the eggplant is cooked, turn off the heat, add the spices green
II - Option
ingredients:
2-4 red chillies chopped with skin
1 cup chopped green olives
1 cup raw ground beef
How to Prepare :
Write equals previous eggplant, red peppers and add a cup of green tea chopped olives and a cup of raw ground beef tea.
Sauté the peppers with onion and tomatoes . book
Separate frying meat , when cooked , add the two parties , ie , with already sautéed vegetables.
The olives , put together with green spices
Note :
The second option is for pie filling
Eggplant Parmesan
Eggplant Parmesan
ingredients:
4 large eggplants finely chopped
2 spoons ( soup) of salt to take the bitter eggplants .
filling:
300 grs . grated mozzarella in the large drain
200 grs . ham cut into thin slices
Other Ingredients:
3-4 beaten eggs
1 deep dish of wheat flour
1 cup oil for frying
Tomato sauce
1 liter of homemade tomato sauce
2 grated onions
2 spoons ( soup) of oil
1 spoon (soup ) of oregano
1 teaspoon ( tsp) salt
1 teaspoon ( tsp) grated ginger
1 pinch of grated nutmeg (optional )
How to Prepare :
Remove the rind from the top and underneath the eggplants , leaving the edges peel , cut into thin slices
Salt with a teaspoon of salt , then add the pieces , one above the other, as if he had cut
Allow to the sink sorando , that is, without water, to remove the bitter for fifteen minutes or
Place the eggplant slices in a bowl with salt and cover with water , leave for 15 ' minutes .
Drain well and squeeze all the water , dry with paper towel .
Spending in flour and then in beaten egg , then in breadcrumbs ,
Fry in hot oil , remove any excess fat with a paper towel . Book .
How to Prepare the sauce :
Fry two onions with two tablespoons of oil , add the tomato sauce , and a glass of water, and boil until thickened , add oregano, nutmeg, and ginger , and salt .
The sauce should not be too thick , which dries in the oven
To Assemble the Eggplant :
In refractory put the first layer a little sauce
The second layer is breaded eggplant
The third layer is a sauce
The fourth layer is sliced ham
The fifth layer is grated mozzarella
The sixth layer is sauce
Merge the layers until finished
The last layer is sauce and grated mozzarella on top
Bring to medium preheated oven 180 º C for twenty minutes, or until cheese is fully melted.
Serve with white rice and a salad of lettuce , arugula , watercress and other
II - Option For coating :
mass:
1 egg
1 cup of milk
1 cup all-purpose flour
1 pinch of salt
1 pinch of baking powder
Blend all ingredients in blender , is a thick mass , passing the eggplants , allow to drain , fry in hot oil .
Remove excess fat with paper towel .
Assemble the dish to do the same procedure as before.
Note :
If you want you can spend the eggplants only on wheat flour , b \ stick out the excess .
ingredients:
4 large eggplants finely chopped
2 spoons ( soup) of salt to take the bitter eggplants .
filling:
300 grs . grated mozzarella in the large drain
200 grs . ham cut into thin slices
Other Ingredients:
3-4 beaten eggs
1 deep dish of wheat flour
1 cup oil for frying
Tomato sauce
1 liter of homemade tomato sauce
2 grated onions
2 spoons ( soup) of oil
1 spoon (soup ) of oregano
1 teaspoon ( tsp) salt
1 teaspoon ( tsp) grated ginger
1 pinch of grated nutmeg (optional )
How to Prepare :
Remove the rind from the top and underneath the eggplants , leaving the edges peel , cut into thin slices
Salt with a teaspoon of salt , then add the pieces , one above the other, as if he had cut
Allow to the sink sorando , that is, without water, to remove the bitter for fifteen minutes or
Place the eggplant slices in a bowl with salt and cover with water , leave for 15 ' minutes .
Drain well and squeeze all the water , dry with paper towel .
Spending in flour and then in beaten egg , then in breadcrumbs ,
Fry in hot oil , remove any excess fat with a paper towel . Book .
How to Prepare the sauce :
Fry two onions with two tablespoons of oil , add the tomato sauce , and a glass of water, and boil until thickened , add oregano, nutmeg, and ginger , and salt .
The sauce should not be too thick , which dries in the oven
To Assemble the Eggplant :
In refractory put the first layer a little sauce
The second layer is breaded eggplant
The third layer is a sauce
The fourth layer is sliced ham
The fifth layer is grated mozzarella
The sixth layer is sauce
Merge the layers until finished
The last layer is sauce and grated mozzarella on top
Bring to medium preheated oven 180 º C for twenty minutes, or until cheese is fully melted.
Serve with white rice and a salad of lettuce , arugula , watercress and other
II - Option For coating :
mass:
1 egg
1 cup of milk
1 cup all-purpose flour
1 pinch of salt
1 pinch of baking powder
Blend all ingredients in blender , is a thick mass , passing the eggplants , allow to drain , fry in hot oil .
Remove excess fat with paper towel .
Assemble the dish to do the same procedure as before.
Note :
If you want you can spend the eggplants only on wheat flour , b \ stick out the excess .
sábado, 29 de março de 2014
Osso Buco with Polenta
Osso Buco with Polenta
ingredients:
2 pounds of beef ossobuco with 5 cm thick and
with plenty of flesh, and very large
4 tablespoons of butter
4 tablespoons of corn oil
4 tablespoons all-purpose flour
4 large ripe tomatoes peeled seeded
2 bouillon tablet
1 liter of hot water
seasoning :
2 cups dry white wine
2 large onions , grated
1 small whole celery sliced thinly sliced ( white part )
book leaves
1 sprig of chopped rosemary and choosy
1 teaspoon of black pepper spice or paprika
1 tablespoon red pepper sauce or weak
1 pepper chopped finger drizzling girl
2 grs . of salt for every pound of meat
1 pinch of nutmeg
1 pinch of grated ginger
1 cup chopped parsley
How to Prepare :
Wash the pieces of osso buco , season with salt, dry white wine , rosemary, paprika , pepper , nutmeg , ginger , leaving the seasoning for 6 to 12 hours
After drying the pieces of osso buco with paper towels , reserve sauce.
Pass each piece in flour , knocking out the excess flour
Fry all ossobuco in hot oil until golden book .
In a large saucepan , fry the onion in butter , add the tomatoes stalks celery broth , oe seasoning sauce . Add pieces of osso buco already fried , cook for 10 minutes, then add the wine and let it evaporate , then add hot water, let it cook for about two hours on low heat .
When cooked add the celery leaves .
Put in a deep dish ossobuco clay, and before serving sprinkle with chopped parsley and chives enough .
Serve with white rice or polenta . Endive salad , or chopped arugula
You can serve with boiled cassava .
Calculate an ossobuco per person and two tablespoons of rice and a dessert plate of polenta .
Note :
If you prefer to make the broth in place of the tablets
Broth
1 pound of muscle chopped into small pieces ox
500 to 800 grams . of ox bone with marrow , cut into pieces
4 medium carrots whole
4 stalks celery integers
2 large onions, cut into pieces
1 bunch of parsley and chives integers
2 bay leaves
2 grs . fine salt
5 to 6 liters of water
Wash the meat bones and other ingredients.
Place in a pot , bring to low heat for about 3-5 hours go by removing the foam, season with salt
When ready to strain the broth should take approximately one to two liters
Store excess in refrigerator or freezer po 6 months.
ingredients:
2 pounds of beef ossobuco with 5 cm thick and
with plenty of flesh, and very large
4 tablespoons of butter
4 tablespoons of corn oil
4 tablespoons all-purpose flour
4 large ripe tomatoes peeled seeded
2 bouillon tablet
1 liter of hot water
seasoning :
2 cups dry white wine
2 large onions , grated
1 small whole celery sliced thinly sliced ( white part )
book leaves
1 sprig of chopped rosemary and choosy
1 teaspoon of black pepper spice or paprika
1 tablespoon red pepper sauce or weak
1 pepper chopped finger drizzling girl
2 grs . of salt for every pound of meat
1 pinch of nutmeg
1 pinch of grated ginger
1 cup chopped parsley
How to Prepare :
Wash the pieces of osso buco , season with salt, dry white wine , rosemary, paprika , pepper , nutmeg , ginger , leaving the seasoning for 6 to 12 hours
After drying the pieces of osso buco with paper towels , reserve sauce.
Pass each piece in flour , knocking out the excess flour
Fry all ossobuco in hot oil until golden book .
In a large saucepan , fry the onion in butter , add the tomatoes stalks celery broth , oe seasoning sauce . Add pieces of osso buco already fried , cook for 10 minutes, then add the wine and let it evaporate , then add hot water, let it cook for about two hours on low heat .
When cooked add the celery leaves .
Put in a deep dish ossobuco clay, and before serving sprinkle with chopped parsley and chives enough .
Serve with white rice or polenta . Endive salad , or chopped arugula
You can serve with boiled cassava .
Calculate an ossobuco per person and two tablespoons of rice and a dessert plate of polenta .
Note :
If you prefer to make the broth in place of the tablets
Broth
1 pound of muscle chopped into small pieces ox
500 to 800 grams . of ox bone with marrow , cut into pieces
4 medium carrots whole
4 stalks celery integers
2 large onions, cut into pieces
1 bunch of parsley and chives integers
2 bay leaves
2 grs . fine salt
5 to 6 liters of water
Wash the meat bones and other ingredients.
Place in a pot , bring to low heat for about 3-5 hours go by removing the foam, season with salt
When ready to strain the broth should take approximately one to two liters
Store excess in refrigerator or freezer po 6 months.
Stuffed Rib Boi Jorge (gaúcho)
Stuffed Rib Boi Jorge ( Gaucho )
ingredients:
8 pounds of prime rib of beef with enough meat down the bone.
seasoning:
2% of the weight of the meat coarse salt
Farofa :
300 to 500 grams . sausage cooked pork and then milled or processed
300 to 500 grams . chicken liver cooked and ground (optional )
300 to 500 grams . Baked chicken gizzards and ground
300 to 500 grams . Meat cooked pork and ground, or chicken breast
100 grs . fried bacon with the fat
1 pound of corn meal , or to taste
1 deep dish of chopped green olives
1 shallow dish with chopped parsley stems
1 dish of grated onion
8 boiled eggs and chopped
1 cup of corn oil
200 grs . frozen peas then give a scare
playing in boiling water for 1 ' minutes , then throw in the icy water .
200 grs . cooked carrots cut into cubes (optional )
1 lady finger pepper seeded and without white ribs , sliced and drizzling (optional ) , or pepper to your taste .
1 glass palm drained and rinsed and chopped (optional )
How to Prepare :
Ask the butcher to cut the meat that is underneath the rib, so it is a big cavity to fill .
Clean the beef tallow and removing excess fat , leave 12 hours covered with long life milk in the refrigerator .
* The procedure is to milk the meat is more tender and flavorful * .
The next day take the milk , dry well only season with salt , let stand for 4 hours in the refrigerator .
To make the streusel cook the sausage , liver , gizzard , pork all in separate pan.
After grinding the meat processor or pass through .
Grind meat each one separately.
In a large pot fry bacon with corn oil , then remove and set aside.
In bacon fat sauté the sausage that is already cooked and ground, add the pork which is also already cooked and ground, let sauté for a few minutes then add the cooked liver and gizzard the ground , add the onion , leave the fire for 5 'to 10' minutes.
Add the cornmeal and go dripping water or oil if necessary , ie if it is too dry .
Add the cooked olives and chopped parsley eggs .
Mix all filling ingredients .
The crumbs should be wet .
Fill the rib stitch the hole not to drop the headlight .
Sewing with needle and thick colorless cotton twine or secure with toothpicks .
Wrap the ribs in foil cellophane own for roasting meat , wrap 8 times
.
Place in a large , well- founded .
Oven preheated to 180 ° C after 10 ' minutes to lower the oven temperature 160 ° C, paras .
Bake forty minutes for each pound of meat .
Serve with boiled and fried yucca . or
baked sweet potato and fried .
Green kale salad cortadinha thinly with onions or braised cabbage .
Salad of watercress , chicory , lettuce, endive etc. .
Note :
The prime rib of beef is the Gaucho Jorge Barros City of Rio Grande RS
ingredients:
8 pounds of prime rib of beef with enough meat down the bone.
seasoning:
2% of the weight of the meat coarse salt
Farofa :
300 to 500 grams . sausage cooked pork and then milled or processed
300 to 500 grams . chicken liver cooked and ground (optional )
300 to 500 grams . Baked chicken gizzards and ground
300 to 500 grams . Meat cooked pork and ground, or chicken breast
100 grs . fried bacon with the fat
1 pound of corn meal , or to taste
1 deep dish of chopped green olives
1 shallow dish with chopped parsley stems
1 dish of grated onion
8 boiled eggs and chopped
1 cup of corn oil
200 grs . frozen peas then give a scare
playing in boiling water for 1 ' minutes , then throw in the icy water .
200 grs . cooked carrots cut into cubes (optional )
1 lady finger pepper seeded and without white ribs , sliced and drizzling (optional ) , or pepper to your taste .
1 glass palm drained and rinsed and chopped (optional )
How to Prepare :
Ask the butcher to cut the meat that is underneath the rib, so it is a big cavity to fill .
Clean the beef tallow and removing excess fat , leave 12 hours covered with long life milk in the refrigerator .
* The procedure is to milk the meat is more tender and flavorful * .
The next day take the milk , dry well only season with salt , let stand for 4 hours in the refrigerator .
To make the streusel cook the sausage , liver , gizzard , pork all in separate pan.
After grinding the meat processor or pass through .
Grind meat each one separately.
In a large pot fry bacon with corn oil , then remove and set aside.
In bacon fat sauté the sausage that is already cooked and ground, add the pork which is also already cooked and ground, let sauté for a few minutes then add the cooked liver and gizzard the ground , add the onion , leave the fire for 5 'to 10' minutes.
Add the cornmeal and go dripping water or oil if necessary , ie if it is too dry .
Add the cooked olives and chopped parsley eggs .
Mix all filling ingredients .
The crumbs should be wet .
Fill the rib stitch the hole not to drop the headlight .
Sewing with needle and thick colorless cotton twine or secure with toothpicks .
Wrap the ribs in foil cellophane own for roasting meat , wrap 8 times
.
Place in a large , well- founded .
Oven preheated to 180 ° C after 10 ' minutes to lower the oven temperature 160 ° C, paras .
Bake forty minutes for each pound of meat .
Serve with boiled and fried yucca . or
baked sweet potato and fried .
Green kale salad cortadinha thinly with onions or braised cabbage .
Salad of watercress , chicory , lettuce, endive etc. .
Note :
The prime rib of beef is the Gaucho Jorge Barros City of Rio Grande RS
Rolls Chicken With Barbecue Sauce
Rolls Chicken With Barbecue Sauce
ingredients:
1 large chicken breast cut into steaks
seasoning :
1 spoon (soup ) shallow salt
1 teaspoon (tsp ) or ( grated ginger soup
1 spoon ( soup pepper sauce
Deep Fry :
2 spoons (soup ) of butter
2 to 4 tablespoons (soup) of corn oil
filling
Option I :
3 large green apples cut into 4 pieces peeled and seeded, dripping lemon juice
1 cup ( tea) of pitted prunes
1 cup ( tea) of finely chopped onion
1 glass faiados , drained and washed mushrooms ( optional)
If you want you can use cream cheese to bind .
1-2 tablespoons of whole capers or to taste
Option II :
Use all the filling ingredients above by replacing the curd ham pâté
sauce:
I - Option :
2 spoons ( soup) of orange marmalade or apricot
2 spoons ( soup) of ketchup
2 spoons ( soup) of vinegar or white wine
2 spoons ( soup) of shoyu
Mix all together put over the chicken rolls before serving .
You can also use to roast the chicken .
Option II :
Barbecue Sauce
3 tablespoons (soup ) of brown sugar
3 tablespoons ( soup) of ketchup
2 tbsp (tablespoons) mustard
4 tablespoons ( soup) of Worcestershire sauce
½ cup (tea ) of vinegar
How to Prepare the Barbecue Sauce :
Put the sugar in a pan , let it heat up without dissolving . Off the heat, add the other ingredients according to the list . of ingredients.
Return to heat , let stand until thick, stirring constantly with a spoon high cable.
The sauce can buy Barbacue industrialized .
The sauce above is very expensive.
III - Option :
Homemade tomato sauce see the recipe on my blog .
How to Prepare the Chicken:
Cut the chicken breast into thin fillets , season with salt, pepper, ginger . Leave for 30 ' minutes .
Dry the steaks with paper towels.
Place each fillet on cutting board and distribute the uniform filling, if you need to add 1 spoon ( soup) of cottage cheese .
Tie the rolls with cotton string or secure with toothpick.
Remember to remove the string after it is cooked .
Fry the rolls with half butter and half the oil in frying as you go turning sweetness from all sides .
Go slowly dripping boiling water and cook slowly until .
Arrange on a lined platter with lettuce leaves , place the sauce chosen .
If you want ** after cooking fried with tomato sauce . **
In the pan you fried the rolls put 1 box of cream and a teaspoon of cornstarch ( cornflour ) .
Dissolve the cornstarch in the cream, bring fire to cook the starch.
Polka accompanies fruit :
Apple with ( lemon juice ) , melon , pineapple, watermelon mango and other fruit you prefer .
If you use fruits that darken put lemon juice.
Note :
Can serve the rolls as appetizers .
Once cooked and cold take the fridge for a few minutes for easier cutting .
Cut into thin slices . Serve hot or cold.
ingredients:
1 large chicken breast cut into steaks
seasoning :
1 spoon (soup ) shallow salt
1 teaspoon (tsp ) or ( grated ginger soup
1 spoon ( soup pepper sauce
Deep Fry :
2 spoons (soup ) of butter
2 to 4 tablespoons (soup) of corn oil
filling
Option I :
3 large green apples cut into 4 pieces peeled and seeded, dripping lemon juice
1 cup ( tea) of pitted prunes
1 cup ( tea) of finely chopped onion
1 glass faiados , drained and washed mushrooms ( optional)
If you want you can use cream cheese to bind .
1-2 tablespoons of whole capers or to taste
Option II :
Use all the filling ingredients above by replacing the curd ham pâté
sauce:
I - Option :
2 spoons ( soup) of orange marmalade or apricot
2 spoons ( soup) of ketchup
2 spoons ( soup) of vinegar or white wine
2 spoons ( soup) of shoyu
Mix all together put over the chicken rolls before serving .
You can also use to roast the chicken .
Option II :
Barbecue Sauce
3 tablespoons (soup ) of brown sugar
3 tablespoons ( soup) of ketchup
2 tbsp (tablespoons) mustard
4 tablespoons ( soup) of Worcestershire sauce
½ cup (tea ) of vinegar
How to Prepare the Barbecue Sauce :
Put the sugar in a pan , let it heat up without dissolving . Off the heat, add the other ingredients according to the list . of ingredients.
Return to heat , let stand until thick, stirring constantly with a spoon high cable.
The sauce can buy Barbacue industrialized .
The sauce above is very expensive.
III - Option :
Homemade tomato sauce see the recipe on my blog .
How to Prepare the Chicken:
Cut the chicken breast into thin fillets , season with salt, pepper, ginger . Leave for 30 ' minutes .
Dry the steaks with paper towels.
Place each fillet on cutting board and distribute the uniform filling, if you need to add 1 spoon ( soup) of cottage cheese .
Tie the rolls with cotton string or secure with toothpick.
Remember to remove the string after it is cooked .
Fry the rolls with half butter and half the oil in frying as you go turning sweetness from all sides .
Go slowly dripping boiling water and cook slowly until .
Arrange on a lined platter with lettuce leaves , place the sauce chosen .
If you want ** after cooking fried with tomato sauce . **
In the pan you fried the rolls put 1 box of cream and a teaspoon of cornstarch ( cornflour ) .
Dissolve the cornstarch in the cream, bring fire to cook the starch.
Polka accompanies fruit :
Apple with ( lemon juice ) , melon , pineapple, watermelon mango and other fruit you prefer .
If you use fruits that darken put lemon juice.
Note :
Can serve the rolls as appetizers .
Once cooked and cold take the fridge for a few minutes for easier cutting .
Cut into thin slices . Serve hot or cold.
Struffed Chicken Breast II options
Stuffed Chicken Breast II - Options
ingredients :
I - Option :
½ pound of chicken breast cut into thin slice
seasoning :
2 % by weight of salt beef , or 1 teaspoon ( tsp ) salt
1 lemon juice only
1 tablet of broth ( optional)
1 cup warm water to dissolve the bouillon
filling :
4 large mangoes cut into thick strips Aden
300 grs . of sliced ham
300 grs . of Brazil nuts , cashews or ground or
10 prunes without pits
Other Ingredients :
sliced mozzarella
Note :
Ham is to put out the rolls . to fasten with toothpick .
The beef broth is to put in the water with dissolved baking sheet .
If you prefer you can put inside the open rolls of ham and Also outside .
The stuffing . It's my favorite .
Cooking the kernels of the sleeves , with the broth .
How to Prepare :
Season the chicken files , allow to stand for half an hour , then dry thoroughly .
Open each chicken fillet , one put a thick slice of mango with 2 tablespoons crumbs ( ground cashews ) , plum roll out well wrap the ham and secure with toothpick .
Separately cook the mango pits with half a liter of water and broth , let the fire until reduced by half , and let it cool before using.
Arrange the rolls on a baking sheet , one next to the other , on top put the strained juice of mango already cold .
Take to bake in the oven 150 º C by 30'minutos weak or even blush .
Before removing from oven put on top of each chicken roll slice of mozzarella and leave until melted .
The rest of the manga ' s left after cooking puree in a blender until it forms a thick puree .
Place the rolls on a lined with lettuce leaves , sprinkle over the mango puree , or serve on the side alleyway .
II - Option :
Jewish Chicken Breast
ingredients :
2 large chicken breasts
2 cups of tangerine juice ( tangerine )
seasoning :
2 % by weight of salt beef
1 lemon , juice only
4 cloves garlic , crushed kernels without
1 spoon ( soup ) of spicy paprika
1 sprig of rosemary ( optional)
filling :
100 grs . of dried apricots
100 grs . raw pistachio
2-3 tablespoons ( soup ) catchup
2 tbsp ( tablespoons ) Worcestershire sauce
2 tablespoons snob ( pinholes )
How to Prepare :
Wash the chicken breasts , skin removed , cut in thin steaks .
If you can not cut very thin , beat with meat pounder until tune well .
Season with salt , garlic , lemon , paprika and rosemary branch , let stand for two hours in the refrigerator covered with aluminum foil
Let the apricot sauce for an hour , or until soft , then cut and choosy
Cut the kid and pistachios , or grinding .
Add the chopped apricots , chopped pistachios , the ketchup, the Worcestershire sauce
Lastly and snob ( pinholes )
Stuffing the chicken breasts , roll like jelly roll or fold in half
Cook the chicken breasts with the juice of Mexirica , until soft .
Once cooked and very tender , remove to a hot oven for a few minutes to pick up color . Not leave much time to get hard .
To stay with golden color . You can spend a little sugar or honey on top , or a bit of paprika powder or paprika .
Serve with cooked vegetables and lettuce salad with cherry tomatoes .
Can serve with mashed potato or cassava .
If you prefer to fry the rolls of chicken breast , then cooking the homemade tomato sauce .
ingredients :
I - Option :
½ pound of chicken breast cut into thin slice
seasoning :
2 % by weight of salt beef , or 1 teaspoon ( tsp ) salt
1 lemon juice only
1 tablet of broth ( optional)
1 cup warm water to dissolve the bouillon
filling :
4 large mangoes cut into thick strips Aden
300 grs . of sliced ham
300 grs . of Brazil nuts , cashews or ground or
10 prunes without pits
Other Ingredients :
sliced mozzarella
Note :
Ham is to put out the rolls . to fasten with toothpick .
The beef broth is to put in the water with dissolved baking sheet .
If you prefer you can put inside the open rolls of ham and Also outside .
The stuffing . It's my favorite .
Cooking the kernels of the sleeves , with the broth .
How to Prepare :
Season the chicken files , allow to stand for half an hour , then dry thoroughly .
Open each chicken fillet , one put a thick slice of mango with 2 tablespoons crumbs ( ground cashews ) , plum roll out well wrap the ham and secure with toothpick .
Separately cook the mango pits with half a liter of water and broth , let the fire until reduced by half , and let it cool before using.
Arrange the rolls on a baking sheet , one next to the other , on top put the strained juice of mango already cold .
Take to bake in the oven 150 º C by 30'minutos weak or even blush .
Before removing from oven put on top of each chicken roll slice of mozzarella and leave until melted .
The rest of the manga ' s left after cooking puree in a blender until it forms a thick puree .
Place the rolls on a lined with lettuce leaves , sprinkle over the mango puree , or serve on the side alleyway .
II - Option :
Jewish Chicken Breast
ingredients :
2 large chicken breasts
2 cups of tangerine juice ( tangerine )
seasoning :
2 % by weight of salt beef
1 lemon , juice only
4 cloves garlic , crushed kernels without
1 spoon ( soup ) of spicy paprika
1 sprig of rosemary ( optional)
filling :
100 grs . of dried apricots
100 grs . raw pistachio
2-3 tablespoons ( soup ) catchup
2 tbsp ( tablespoons ) Worcestershire sauce
2 tablespoons snob ( pinholes )
How to Prepare :
Wash the chicken breasts , skin removed , cut in thin steaks .
If you can not cut very thin , beat with meat pounder until tune well .
Season with salt , garlic , lemon , paprika and rosemary branch , let stand for two hours in the refrigerator covered with aluminum foil
Let the apricot sauce for an hour , or until soft , then cut and choosy
Cut the kid and pistachios , or grinding .
Add the chopped apricots , chopped pistachios , the ketchup, the Worcestershire sauce
Lastly and snob ( pinholes )
Stuffing the chicken breasts , roll like jelly roll or fold in half
Cook the chicken breasts with the juice of Mexirica , until soft .
Once cooked and very tender , remove to a hot oven for a few minutes to pick up color . Not leave much time to get hard .
To stay with golden color . You can spend a little sugar or honey on top , or a bit of paprika powder or paprika .
Serve with cooked vegetables and lettuce salad with cherry tomatoes .
Can serve with mashed potato or cassava .
If you prefer to fry the rolls of chicken breast , then cooking the homemade tomato sauce .
sexta-feira, 28 de março de 2014
Beef Pot Stuffed With provolone
Beef Pot Stuffed With Provolone
ingredients:
1 piece of lizard one or two pounds
50 grs . bacon
seasoning :
2 % by weight of salt beef , 2 tablespoons (soup ) of shallow salt
10 medium garlic cloves whole
4 cloves garlic, crushed cored that bitter
Pepper 1 finger fresh girl in rodelinhas chopped , seeded
white and without ribs .
2 tbsp (tablespoons) chopped sage and basil
2 spoons (soup ) of corn oil
1 teaspoon ( tsp) grated fresh ginger
1 pinch of nutmeg (optional )
1 cup of vinegar
2 sprigs of mint
filling:
1 piece of cooked sausage or
1 strip of thick bacon, with a whole medium carrot , peeled
20 pitted green olives , cut into quarters
1 red pepper, seeded and open without white ribs
1 sliced onion and 1 tablespoon capers .
How to Prepare :
Take tallow, do not break the skin or fat from meat .
Do not pierce the meat , season with the whole garlic cloves and bits of pepper.
Make a big hole in the center of the meat to enclose the filling .
Another option is to ask the butcher to cut kind of a big blanket so that it is 1 inch in thickness .
Season meat inside and out with salt, crushed garlic , chili sauce , vinegar , oil , nutmeg , ginger and fresh herbs to taste.
Leave the seasoning for 4 hours , then remove the spices .
Place a large pot on the fire with chopped bacon, remove and let fry , leaving the fat.
Add 3 tablespoons of oil , when hot, place the meat , and let fry on all sides , until golden .
Go dripping hot water gradually and cook slowly until the meat .
It is a time consuming job , neat , however , the meat is very tasty .
Remove meat from pan when cooked well , book .
.
In the pan you cooked the meat add 4-6 large tomatoes peeled seeded and leave on heat until a thick sauce.
If you need to add a half cup of hot water.
If you prefer to put in place a can tomato sauce 3 cans ready with hot water .
Leave on heat until a thick sauce .
Separately cook the whole potatoes , carrots cut into thick slices .
Place potatoes and cooked carrots , along with the sauce leave for 15 ' minutes .
Serve hot.
Place the meat on a platter around the potatoes and carrots .
A pack of cooked spinach ( muffled ) then passed in butter with garlic.
Note :
Roast beef is served with pasta or mashed potatoes .
If not put the potatoes , can serve with polenta .
You can also serve with boiled, with salt and seasonings without vegetables. , And olive oil
Watercress salad with cherry tomatoes.
Note :
Can garnish the meat with 400 grams of provolone cheese , is special.
ingredients:
1 piece of lizard one or two pounds
50 grs . bacon
seasoning :
2 % by weight of salt beef , 2 tablespoons (soup ) of shallow salt
10 medium garlic cloves whole
4 cloves garlic, crushed cored that bitter
Pepper 1 finger fresh girl in rodelinhas chopped , seeded
white and without ribs .
2 tbsp (tablespoons) chopped sage and basil
2 spoons (soup ) of corn oil
1 teaspoon ( tsp) grated fresh ginger
1 pinch of nutmeg (optional )
1 cup of vinegar
2 sprigs of mint
filling:
1 piece of cooked sausage or
1 strip of thick bacon, with a whole medium carrot , peeled
20 pitted green olives , cut into quarters
1 red pepper, seeded and open without white ribs
1 sliced onion and 1 tablespoon capers .
How to Prepare :
Take tallow, do not break the skin or fat from meat .
Do not pierce the meat , season with the whole garlic cloves and bits of pepper.
Make a big hole in the center of the meat to enclose the filling .
Another option is to ask the butcher to cut kind of a big blanket so that it is 1 inch in thickness .
Season meat inside and out with salt, crushed garlic , chili sauce , vinegar , oil , nutmeg , ginger and fresh herbs to taste.
Leave the seasoning for 4 hours , then remove the spices .
Place a large pot on the fire with chopped bacon, remove and let fry , leaving the fat.
Add 3 tablespoons of oil , when hot, place the meat , and let fry on all sides , until golden .
Go dripping hot water gradually and cook slowly until the meat .
It is a time consuming job , neat , however , the meat is very tasty .
Remove meat from pan when cooked well , book .
.
In the pan you cooked the meat add 4-6 large tomatoes peeled seeded and leave on heat until a thick sauce.
If you need to add a half cup of hot water.
If you prefer to put in place a can tomato sauce 3 cans ready with hot water .
Leave on heat until a thick sauce .
Separately cook the whole potatoes , carrots cut into thick slices .
Place potatoes and cooked carrots , along with the sauce leave for 15 ' minutes .
Serve hot.
Place the meat on a platter around the potatoes and carrots .
A pack of cooked spinach ( muffled ) then passed in butter with garlic.
Note :
Roast beef is served with pasta or mashed potatoes .
If not put the potatoes , can serve with polenta .
You can also serve with boiled, with salt and seasonings without vegetables. , And olive oil
Watercress salad with cherry tomatoes.
Note :
Can garnish the meat with 400 grams of provolone cheese , is special.
quinta-feira, 27 de março de 2014
Carrot Cake Diet
Carrot Cake Diet
ingredients:
2 cups ( tea) of wheat flour
1 cup ( tea) of sweetener own dietary powder for
oven and hob .
1/3 cup (tea ) of corn oil
2 spoons ( soup) of chemical baking powder
2 medium carrots ( raw ) sliced
3 large eggs integers
There will milk
How to Prepare :
Place in blender eggs, oil, carrots and sweetener. Hitting for 10 ' minutes .
In a separate bowl place the flour baking powder,
add the beaten ingredients in blender, mix
well with a spatula until it forms bubbles .
Put the dough into a round shape with hole in the center , oiled , and dusted with flour .
Oven preheated to 180 ° C for about 30 ' minutes. Unmold still warm .
Note :
Place dough on only half of the way, grows much.
The chemical baking powder are two (2 ) tablespoons (soup )
same .
" When used sweetener in the cake have to bend the chemical baking powder , so that the cake be sweet. "
If you want you can place coverage with the hot cake .
coverage:
1 egg white , lightly beaten , add
1 spoon ( soup) of powdered sweetener ,
Mix the two ingredients well .
Brush the cake with this syrup, allow to dry .
ingredients:
2 cups ( tea) of wheat flour
1 cup ( tea) of sweetener own dietary powder for
oven and hob .
1/3 cup (tea ) of corn oil
2 spoons ( soup) of chemical baking powder
2 medium carrots ( raw ) sliced
3 large eggs integers
There will milk
How to Prepare :
Place in blender eggs, oil, carrots and sweetener. Hitting for 10 ' minutes .
In a separate bowl place the flour baking powder,
add the beaten ingredients in blender, mix
well with a spatula until it forms bubbles .
Put the dough into a round shape with hole in the center , oiled , and dusted with flour .
Oven preheated to 180 ° C for about 30 ' minutes. Unmold still warm .
Note :
Place dough on only half of the way, grows much.
The chemical baking powder are two (2 ) tablespoons (soup )
same .
" When used sweetener in the cake have to bend the chemical baking powder , so that the cake be sweet. "
If you want you can place coverage with the hot cake .
coverage:
1 egg white , lightly beaten , add
1 spoon ( soup) of powdered sweetener ,
Mix the two ingredients well .
Brush the cake with this syrup, allow to dry .
Bowls or cups Mousse - II Options
Bowls or cups Mousse - II Options
ingredients:
I - Option :
200 to 300 grams . chopped fresh strawberries
1 can sweetened condensed milk
1 can of cream
1 spoon ( soup) of colorless unflavored gelatin
5 tablespoons ( soup) of cold water to hydrate gelatin
2 egg whites on dry , snow or ½ teaspoon ( soup) of colorless unflavored gelatin ( optional)
How to Prepare :
Hydrate the gelatin in cold water and dissolve in a water bath or in the microwave
Separately whisk the condensed milk in a blender with the cream , for 5'minutos .
After the two ingredients well mixed , add the dissolved gelatin and hot , with the power on , beat for 5 more ' minutes or until smooth.
Remove the mix from the blender go to a bowl , add the chopped strawberries, lastly the egg whites into firm snow, the rest of the dissolved gelatin and hot .
Put the mousse into bowls or cups with lid suitable for this purpose . Cups .
Option - II :
You can swap the strawberries by mango, blackberries , raspberries , cashews , in the same amount .
If you pineapple it has to be cooked , otherwise it does not incorporate the mass , you lose your job .
ingredients:
I - Option :
200 to 300 grams . chopped fresh strawberries
1 can sweetened condensed milk
1 can of cream
1 spoon ( soup) of colorless unflavored gelatin
5 tablespoons ( soup) of cold water to hydrate gelatin
2 egg whites on dry , snow or ½ teaspoon ( soup) of colorless unflavored gelatin ( optional)
How to Prepare :
Hydrate the gelatin in cold water and dissolve in a water bath or in the microwave
Separately whisk the condensed milk in a blender with the cream , for 5'minutos .
After the two ingredients well mixed , add the dissolved gelatin and hot , with the power on , beat for 5 more ' minutes or until smooth.
Remove the mix from the blender go to a bowl , add the chopped strawberries, lastly the egg whites into firm snow, the rest of the dissolved gelatin and hot .
Put the mousse into bowls or cups with lid suitable for this purpose . Cups .
Option - II :
You can swap the strawberries by mango, blackberries , raspberries , cashews , in the same amount .
If you pineapple it has to be cooked , otherwise it does not incorporate the mass , you lose your job .
Language With Polenta or Mashed
Language With Polenta or Mashed
ingredients:
2 languages of clean cow without thick skin
Other Ingredients:
½ cup of oil, 2 tablets of broth
1 can tomato sauce, or
1 pound of tomatoes peeled , seeded ,
2 large onions , grated
seasoning :
1 spoon (soup ) of salt , 2 bay leaves ,
l teaspoon ( tsp) ginger, hot pepper sauce to taste
1 pinch ground cinnamon , 1 tablespoon ( soup) of sugar
1 cup ( tea) of chopped parsley , to be placed at the end of
cooking .
How to Prepare :
Wash the languages without cutting , put in pressure cooker for 20 '
minutes to get a thick skin .
Let out all the steam , open the cooker make sure the thick skin can be removed . If Animal
old takes longer to cook .
Take a thick skin , rinse well .
Season the languages , let stand for two (2 ) hours .
Then put in the pressure cooker again for
20 ' to 30 ' minutes .
Allow to cool in the pan after it came out like gangbusters .
Test with a fork if it is cooked . Cut in 1
( one) inch.
Make a sauce with onions and tomatoes
with the sauce .
If using the sauce can put 2 cans of hot water.
If you want you can also use the tomatoes and the sauce , add the sugar to remove the acidity , or substitute 1 whole raw carrots , cooking in the sauce .
Put the pieces of meat into the sauce and the remaining spices .
Cook for 20 ' minutes .
Before serving , add the chopped parsley .
Serve with mashed potatoes or mashed yams, cassava and other
to your liking .
Can serve quibebe together ( see recipe in blog )
salad of thinly chopped raw cabbage , or any salad
green.
ingredients:
2 languages of clean cow without thick skin
Other Ingredients:
½ cup of oil, 2 tablets of broth
1 can tomato sauce, or
1 pound of tomatoes peeled , seeded ,
2 large onions , grated
seasoning :
1 spoon (soup ) of salt , 2 bay leaves ,
l teaspoon ( tsp) ginger, hot pepper sauce to taste
1 pinch ground cinnamon , 1 tablespoon ( soup) of sugar
1 cup ( tea) of chopped parsley , to be placed at the end of
cooking .
How to Prepare :
Wash the languages without cutting , put in pressure cooker for 20 '
minutes to get a thick skin .
Let out all the steam , open the cooker make sure the thick skin can be removed . If Animal
old takes longer to cook .
Take a thick skin , rinse well .
Season the languages , let stand for two (2 ) hours .
Then put in the pressure cooker again for
20 ' to 30 ' minutes .
Allow to cool in the pan after it came out like gangbusters .
Test with a fork if it is cooked . Cut in 1
( one) inch.
Make a sauce with onions and tomatoes
with the sauce .
If using the sauce can put 2 cans of hot water.
If you want you can also use the tomatoes and the sauce , add the sugar to remove the acidity , or substitute 1 whole raw carrots , cooking in the sauce .
Put the pieces of meat into the sauce and the remaining spices .
Cook for 20 ' minutes .
Before serving , add the chopped parsley .
Serve with mashed potatoes or mashed yams, cassava and other
to your liking .
Can serve quibebe together ( see recipe in blog )
salad of thinly chopped raw cabbage , or any salad
green.
quarta-feira, 26 de março de 2014
Chocolate cups and + Two Fruits
Chocolate cups and + Two Fruits
ingredients:
I - Option Chocolate:
2 cans cream without serum
1 can sweetened condensed milk
1 cup yogurt 200 g .
2 spoons (soup ) cocoa powder or cocoa
How to Prepare :
Blend all ingredients in blender .
Place in bowls or pots with lid
II - Option Strawberry :
2 cans cream without serum
1 can sweetened condensed milk
1 cup yogurt 200 g .
1 packet of strawberry juice or strawberry jam
200 to 300 grams . chopped fresh strawberries ,
If you use strawberry jam , no need to put the strawberry juice . Fresh strawberries is (optional )
How to Prepare :
Blend all ingredients in blender except the chopped strawberries .
Chopped strawberries are to put on the bottom of the cup , then pour the yogurt smoothie.
Serve in bowls or cups with lids .
Note :
The whey cream can be availed by adding 1 sachet ( 1 level tablespoon ) of colorless unflavored gelatin .
Hydrate the gelatin with five ( 5 ) spoons ( soup) of cold water .
After dissolving in water bath with one (1 ) cup cold water plus whey cream.
Mix the gelatin in cold hot or cold yogurt, beating well .
If you cold gelatin it does not incorporate the cream.
After the gelatin is chilled in a separate layer other cream .
Note :
When you're gelatin see the above procedure
If you want you can make coconut or other fruit , peach , plum etc. .
III - Basic Option :
2 cans cream without serum
1 can sweetened condensed milk
1 pot of natural yoghurt
1 large mango adem ( 300grs ) of fruit without seed , diced
1 spoon (soup ) of powdered mango sorbet
2 spoons (soup ) 24 grs . colorless unflavored gelatin , hydrate with 5 tablespoons of cold water, then dissolve in water bath or microwave ondascom 1 cup water .
How to Prepare :
Blend all ingredients in blender , except the sleeve , laying on the bottom of the small pot . Gelatin put hydrated , dissolved and hot .
Put in jars with lid , suitable for this purpose .
ingredients:
I - Option Chocolate:
2 cans cream without serum
1 can sweetened condensed milk
1 cup yogurt 200 g .
2 spoons (soup ) cocoa powder or cocoa
How to Prepare :
Blend all ingredients in blender .
Place in bowls or pots with lid
II - Option Strawberry :
2 cans cream without serum
1 can sweetened condensed milk
1 cup yogurt 200 g .
1 packet of strawberry juice or strawberry jam
200 to 300 grams . chopped fresh strawberries ,
If you use strawberry jam , no need to put the strawberry juice . Fresh strawberries is (optional )
How to Prepare :
Blend all ingredients in blender except the chopped strawberries .
Chopped strawberries are to put on the bottom of the cup , then pour the yogurt smoothie.
Serve in bowls or cups with lids .
Note :
The whey cream can be availed by adding 1 sachet ( 1 level tablespoon ) of colorless unflavored gelatin .
Hydrate the gelatin with five ( 5 ) spoons ( soup) of cold water .
After dissolving in water bath with one (1 ) cup cold water plus whey cream.
Mix the gelatin in cold hot or cold yogurt, beating well .
If you cold gelatin it does not incorporate the cream.
After the gelatin is chilled in a separate layer other cream .
Note :
When you're gelatin see the above procedure
If you want you can make coconut or other fruit , peach , plum etc. .
III - Basic Option :
2 cans cream without serum
1 can sweetened condensed milk
1 pot of natural yoghurt
1 large mango adem ( 300grs ) of fruit without seed , diced
1 spoon (soup ) of powdered mango sorbet
2 spoons (soup ) 24 grs . colorless unflavored gelatin , hydrate with 5 tablespoons of cold water, then dissolve in water bath or microwave ondascom 1 cup water .
How to Prepare :
Blend all ingredients in blender , except the sleeve , laying on the bottom of the small pot . Gelatin put hydrated , dissolved and hot .
Put in jars with lid , suitable for this purpose .
Oxtail with Cassava
Oxtail with Cassava
ingredients:
1 ½ pound cow tail with plenty of meat , cut into 5 cm , remove excess fat , discard the very small pieces
1/2 cup of corn oil
1 liter of hot water for cooking.
Other Ingredients:
1 kilo of cassava cut into small pieces , boiled in one liter of water
1 pound of tomatoes peeled and seeded
½ pound of grated onion , or chopped into small pieces
1 red pepper ,
1 leek part only cut into thin slices banking ,
Chopped 2 stalks celery , thinly sliced
1 cup ( tea) of chopped parsley with stems
½ cup ( tea) of thinly sliced scallions
seasoning :
1 spoon (soup ) of salt , 1 teaspoon (tsp ) grated ginger , 1/ 2 teaspoon (coffee ) of ground laurel,
Pepper ½ chopped finger girl without seeds .
How to Prepare :
Fry the leeks with celery , add the onion , bell pepper and seasonings .
In separate pan fry the meat until nicely browned.
Stir in tomatoes make the sauté , then add the sauté another pan, boiling water and let the fire for a few minutes .
Put everything into the pot of great pressure and cook for 30 ' minutes or until just cooked .
Halfway through cooking, turn off the heat and when to stop releasing the steam is cooled it open and see how is the meat , you need to put more hot water and cooking again .
Once cooked pass the meat with the sauce for another large pan, add pre - cooked cassava pieces, leave the fire until it is all well cooked and thick broth
If necessary add more hot water.
Before serving, place the parsley and chives .
Serve oxtail , white rice, steamed okra, endive salad or chopped cabbage
Note :
You can exchange for cassava potato, taro , yam , or cassava .
ingredients:
1 ½ pound cow tail with plenty of meat , cut into 5 cm , remove excess fat , discard the very small pieces
1/2 cup of corn oil
1 liter of hot water for cooking.
Other Ingredients:
1 kilo of cassava cut into small pieces , boiled in one liter of water
1 pound of tomatoes peeled and seeded
½ pound of grated onion , or chopped into small pieces
1 red pepper ,
1 leek part only cut into thin slices banking ,
Chopped 2 stalks celery , thinly sliced
1 cup ( tea) of chopped parsley with stems
½ cup ( tea) of thinly sliced scallions
seasoning :
1 spoon (soup ) of salt , 1 teaspoon (tsp ) grated ginger , 1/ 2 teaspoon (coffee ) of ground laurel,
Pepper ½ chopped finger girl without seeds .
How to Prepare :
Fry the leeks with celery , add the onion , bell pepper and seasonings .
In separate pan fry the meat until nicely browned.
Stir in tomatoes make the sauté , then add the sauté another pan, boiling water and let the fire for a few minutes .
Put everything into the pot of great pressure and cook for 30 ' minutes or until just cooked .
Halfway through cooking, turn off the heat and when to stop releasing the steam is cooled it open and see how is the meat , you need to put more hot water and cooking again .
Once cooked pass the meat with the sauce for another large pan, add pre - cooked cassava pieces, leave the fire until it is all well cooked and thick broth
If necessary add more hot water.
Before serving, place the parsley and chives .
Serve oxtail , white rice, steamed okra, endive salad or chopped cabbage
Note :
You can exchange for cassava potato, taro , yam , or cassava .
terça-feira, 25 de março de 2014
For beginner - Base To Any Risotto
For beginner - Base To Any Risotto
ingredients:
2 cups Arborio rice ( risotto rice itself )
1 cup ( tea) of grated onion
2 spoons (soup ) of butter not margarine 1 cup serving of 200 ml dry white wine of good quality
5 cups (tea ) vegetable broth
Homemade Vegetable Broth :
Can make the vegetable broth at home, cooking various vegetables covered with water, without any fat.
Onion, carrot , pumpkin , celery , leek , bay leaf , cauliflower , broccoli, tomato pod, pea pie, and other you prefer .
If you prefer, you can use vegetable broth in tablets
How to Prepare :
In a large saucepan place the butter and onion , leave the fire until wilted .
Then add the Arborio rice , stir for 5 'to 8 ' minutes , stirring with a long handled spoon .
Add the white wine and stir until it is absorbed.
Go slowly putting the vegetable broth , a ladle at a time , stirring constantly , until finished.
Frozen peas :
Dump the frozen peas in boiling water , boil up once , drain , pour enough cold water to stop cooking .
If you need to add cold water with ice cubes .
When the risotto is at the point ( " al dente " ) add the peas and other ingredients that you chose for the risotto
Ingredients Add to Risotto :
After the risotto ready to add the ingredients below:
1 Seafood quantity is already prepared to taste
2 You can make only one ingredients : shrimp, lobster , clams , octopus, fish boneless diced ( cation ) , cod and others.
3 Birds have previously prepared without skins and without bones .
4 cooked vegetables or canned drained , rinsed and chopped : artichoke , mushrooms , hearts of palm , asparagus and others.
Note :
When you add the other ingredients to risotto it has to be very hot and some came with a little sauce or tomato sauce .
ingredients:
2 cups Arborio rice ( risotto rice itself )
1 cup ( tea) of grated onion
2 spoons (soup ) of butter not margarine 1 cup serving of 200 ml dry white wine of good quality
5 cups (tea ) vegetable broth
Homemade Vegetable Broth :
Can make the vegetable broth at home, cooking various vegetables covered with water, without any fat.
Onion, carrot , pumpkin , celery , leek , bay leaf , cauliflower , broccoli, tomato pod, pea pie, and other you prefer .
If you prefer, you can use vegetable broth in tablets
How to Prepare :
In a large saucepan place the butter and onion , leave the fire until wilted .
Then add the Arborio rice , stir for 5 'to 8 ' minutes , stirring with a long handled spoon .
Add the white wine and stir until it is absorbed.
Go slowly putting the vegetable broth , a ladle at a time , stirring constantly , until finished.
Frozen peas :
Dump the frozen peas in boiling water , boil up once , drain , pour enough cold water to stop cooking .
If you need to add cold water with ice cubes .
When the risotto is at the point ( " al dente " ) add the peas and other ingredients that you chose for the risotto
Ingredients Add to Risotto :
After the risotto ready to add the ingredients below:
1 Seafood quantity is already prepared to taste
2 You can make only one ingredients : shrimp, lobster , clams , octopus, fish boneless diced ( cation ) , cod and others.
3 Birds have previously prepared without skins and without bones .
4 cooked vegetables or canned drained , rinsed and chopped : artichoke , mushrooms , hearts of palm , asparagus and others.
Note :
When you add the other ingredients to risotto it has to be very hot and some came with a little sauce or tomato sauce .
quarta-feira, 19 de março de 2014
Cod with White Sauce Modified
Cod with White Sauce Modified
ingredients:
500 grs . grs . cod flaked
seasoning :
1 large onion, chopped
2 large ripe tomatoes, chopped peeled seeded
1 cup of parsley tea with chopped stem
1 yellow pepper 1 red chopped into thin strips
Modified White Sauce With Coconut Milk :
1 glass of 200 ml of coconut milk
100 grs . margarine
2 tablespoons all-purpose flour
1 cup grated onion
Other Ingredients:
6 beaten egg yolks
6 egg whites into firm snow
100 grs . grated parmesan cheese
150 grs . large black olives with pits
How to Prepare the Bechamel Sauce :
Bring a frying pan to fire with the butter until melted , then add
onion , leave the fire until wilted , add the flour
stirring constantly until cooked , add the coconut milk and let the fire for 3'Î ± 5'minutos or until the custard is cooked.
Separately, mix the white sauce with egg yolks
beats after mixed well add the egg whites .
Finally cod . , Already steamed .
How to Prepare the cod :
Leave the shredded cod to soak for 12 hours within
refrigerator changing water several times .
Then drain , rinse again
In a large saucepan sauté the tomatoes with onion and
chilli , add the cod and let the fire by 5 ' 10'Minutos .
Separately, mix the white sauce with egg yolks
beats after mixed well add the egg whites .
Add the cod with white sauce already mixed
with the other ingredients .
Put this mixture in a large refractory , for sprinkling
Up grated cheese.
Before serving add the black olives
Bake 180 ° C until browning .
Before serving sprinkle black olives and chopped parsley
Serve with white rice or cooked whole potatoes , seasoned
with and olive oil .
Braised cabbage cortadinha or coleslaw
Garnish with cherry tomatoes and black olives and chopped parsley
Las trufas o bombones con pimeenta y plátano
Las trufas o bombones con pimienta y plátano
Ingredientes:
500 grs. el chocolate semidulce noble o leche
250 grs. de crema en la caja
1 o 2 cucharadas de glucosa o miel
1 o 2 cucharadas de licor de cacao o brandy ( opcional)
Otros ingredientes:
1 taza ( té) de pulpa de plátano o banano jalea
1 cucharada ( de café) de pimienta jalea
Cobertura:
500 grs. Chocolate derretido fraccionado
Sirve para hacer el cono de dulces
1 taza (té ) de polvo de cacao, el chocolate no sirve
Cómo preparar :
Picar y derretir el chocolate, añadir la nata y la glucosa o miel , mezclar bien.
Escribe trufas , rellenar con bananas , pase el chocolate en polvo
o fraccionado chocolate derretido.
Usted puede poner jalea de la pimienta en la masa, o justo por encima o mitad y mitad.
La gelatina se coloca antes de la cobertura de chocolate o chocolate en polvo
* Los dulces se hacen en se amolda a tal efecto con el chocolate derretido fraccional * .
Las trufas se hacen desiguales en la mano , pasando por el chocolate en polvo .
La jalea o plátano pimienta puede ser industrializado ..
Homemade Pepper Jelly :
100 grs. chile dama dedo sin las semillas y las nervaduras blancas sin puré o picado y exigente .
80 gr . de azúcar o al gusto
1 ramita de canela
6 clavos de olor, 2 rodajas de jengibre
Cómo preparar un Pepper Jelly :
Mezclar todos los ingredientes , llevar a calentar hasta que la forma de jalea , si usted necesita para poner un poco de agua .
Alternativamente, haga un almíbar ligero con especias , a continuación, añadir el pimiento dejar el fuego hasta que se forme una gelatina . Deje que se enfríe antes de usarlo.
Nota:
Si lo deseas, puedes hacer con chocolate.
Nota:
¿Saben qué trufas ?
Es una especie de papa nativa recolectada por perros o cerdos en clima frío. ( hielo ) . Todos ellos son desiguales.
Los chocolates son dulces redondos con glaseado de chocolate .
Bundles of Sole IV Options
Bundles of Sole IV Options
ingredients:
½ pound halibut
Other ingredients :
1 cup chopped parsley or necessary
½ glass of capers
How to Prepare :
Lightly salting out sole
Fill with 6 capers , parsley and quite
Wrap the sole, sprinkle with oil .
Place on a square of aluminum foil to 20x20 inches .
Lead to hot oven 180 ° C for 10 ' 15' minutes , or until cooked. Be careful not to bake too .
To serve place the bundles in the dish .
With rice or baked potato drizzled with olive oil
Watercress salad with cherry tomatoes and onion thinly sliced .
Option II :
Can garnish with capers , chopped parsley and a small raw shrimp , or shredded Kani Kama .
Option III :
Tempering only with salt.
Garnish with thin slice of mango and a plum without the lump and cashew nuts or Brazil nuts coarsely chopped parsley to taste.
Option IV _
1 banana cut into two parts, black plum sauce to taste without lumps .
Make all bundles the same way as the first option .
terça-feira, 18 de março de 2014
M U S A K A GREEK DISH
M U S A K A GREEK DISH
ingredients:
500 to 800 grams . Duckling or topside ground twice
½ cup corn oil for frying meat
sauce:
1 liter of homemade tomato sauce , or sauce 1 can of concentrate , diluted with 1 liter of water
3 tea cups grated onion
1 cup ( tea) of clean celery sliced thin
2 garlic sliced thin pores , white part only
3 cloves garlic, cored , crumpled
1 piece of cinnamon stick or ½ teaspoon (tsp ) ground cinnamon
2 tablets of broth or salt to taste .
1 liter of hot water, to place gradually and slowly in sauce
2 sprigs of basil ( put only 10 minutes before the end of the sauce)
2 spoons (soup ) of capers .
1 teaspoon ( tsp) oregano (optional ) put a bit before finishing the cooking sauce.
1 spoon ( soup) of sugar
2 spoons ( soup) of sunflower or corn oil for frying the remaining sauce ingredients
1 teaspoon ( tsp) grated ginger or to taste
2 sprigs of fresh mint
1 cup ( tea) of chopped black olives (optional )
Other Ingredients:
8 medium eggplants cut into slices the length of 1 cm
8 English medium potatoes cut into slices 1 cm
300 grs . sliced or grated mozzarella in the large drain
½ liter of white sauce , or to taste
Traditional Cream Sauce :
2 cups cold milk cow
2 spoons (soup ) of wheat flour
2 spoons (soup ) of butter
" It is the same measure of fat and flour ."
How to Prepare :
Melt the butter , add the flour , let it brown
Then go putting the milk gradually until finished.
If not practical , mix off the heat .
Then go back to stirring the fire \ té cooking flour
"True White Sauce takes no cream. "
White Sauce Modified :
2 tablespoons butter
7 tablespoons (soup ) of wheat flour
l liter of cow's milk
l can of cream without serum ( optional) or curd .
" Approximate ratio : for every 20 grams . of butter is 200 grams . wheat flour "
How to Prepare :
Bring the fire to melt the butter , then add the flour until golden , add the warm milk slowly out of the fire , make the back fire and even cook the flour .
Turn off the heat and add the cream without serum .
How to Prepare the sauce with the meat :
In a large saucepan , fry the meat with half a cup of oil. Reserve .
In another pan fry the onion , then add the celery , garlic
pore , cinnamon, crumbled beef broth lastly the crushed garlic .
Join the ingredients in large saucepan of two pots.
Then add the tomato sauce and go dripping hot water gradually and slowly , at least 1 hour, until a thick sauce (thick) .
When you finish missing 10 minutes to cook the sauce , add the basil, twig gardener , 2 bay leaves , add the capers , olives, oregano , grated ginger.
Before turning off the fire take the herbs , and bay leaves .
Mode Assemble the dish:
Use a rectangular ovenproof dish.
First layer : tomato sauce with meat
Second baked potato
Grilled or fried eggplant or third empanada with wheat flour .
Sliced or grated mozzarella fourth in the large drain.
Fifth tomato sauce and so forth until the finish layer .
The latter is white sauce, mozzarella over
Bring to medium oven 180 ° C for 20 to 30 minutes
Rabbit Roast With Vegetables
Rabbit Roast With Vegetables
ingredients:
1 rabbit two pounds
seasoning :
2 % of the weight of the meat refined salt 2 tablespoons (soup ) shallow
1 bunch oregano
1 cup white or black beer
Garnish :
1 b in deep dish full of broccoli cooked in bouquets
Cooked 2 medium carrots , thinly sliced
½ pound of cooked potatoes ball shell, then peel
1 glass of drained canned asparagus , then washed in running water .
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 .
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 .
ingredients:
1 rabbit two pounds
seasoning :
2 % of the weight of the meat refined salt 2 tablespoons (soup ) shallow
1 bunch oregano
1 cup white or black beer
Garnish :
1 b in deep dish full of broccoli cooked in bouquets
Cooked 2 medium carrots , thinly sliced
½ pound of cooked potatoes ball shell, then peel
1 glass of drained canned asparagus , then washed in running water .
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 .
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 .
segunda-feira, 17 de março de 2014
Rabbit Hunter With the Mashed Potato
Rabbit Hunter With the Mashed Potato
ingredients:
2 pounds of rabbit meat , cut into large chunks
Smaller parties make a soup
seasoning :
! large onion, chopped
1 red pepper, seeded cut into 4 pieces
1 leek white part only
3 stalks celery, cut into 4 pieces
2 teaspoons (tsp ) salt and shallow
3 tablespoons ( soup) of soy sauce , Soy sauce
2 tablespoons of corn oil or soybean
2 teaspoons (tablespoons cornstarch
1 bay leaf , or ½ teaspoon (coffee ) crushed bay
! bunch of parsley with chives cut into pieces
½ cup (tea ) of wine vinegar
2 cups (tea ) and a hot water another cold
½ chili finger lady seeded and chopped without the white ribs
How to Prepare :
Wash the rabbit pieces , place in a large terrine with lid .
Blend together all the spices with cold water , pour over the meat , mix well . , Leave for about 4-6 hours mixing occasionally .
In a large nonstick pan heat the oil , drain the rabbit and brown on all sides .
Then add one cup of boiling water and check the seasoning dripping slowly and slowly until the meat is tender .
If you need to use more hot water.
Take the rabbit moves to a stainless steel platter .
Strain sauce and thickened with cornstarch , then pour over the rabbit.
The sauce is slightly thickened .
Serve with mashed potatoes or cassava
( parsley potatoes )
Mashed potatoes :
1 pound of cooked potatoes and squeezed
2 tbsp (tablespoons ) butter
½ cup of cow's milk or cream tea
1 tablespoon ( dessert) salt
How to Prepare :
Put in a pan the squeezed potatoes , butter , salt.
Lead to fire stirring constantly , check dripping milk gradually , until a uniform mass , we drop the bottom of the pan .
If it becomes too hard add a little cream if getting soft add more potatoes .
You can exchange for Peruvian gowns , make the puree in the same way .
Accompanies a bountiful platter Watercress salad with arugula , tomato , onion, chicory or with chopped onion and kid .
ingredients:
2 pounds of rabbit meat , cut into large chunks
Smaller parties make a soup
seasoning :
! large onion, chopped
1 red pepper, seeded cut into 4 pieces
1 leek white part only
3 stalks celery, cut into 4 pieces
2 teaspoons (tsp ) salt and shallow
3 tablespoons ( soup) of soy sauce , Soy sauce
2 tablespoons of corn oil or soybean
2 teaspoons (tablespoons cornstarch
1 bay leaf , or ½ teaspoon (coffee ) crushed bay
! bunch of parsley with chives cut into pieces
½ cup (tea ) of wine vinegar
2 cups (tea ) and a hot water another cold
½ chili finger lady seeded and chopped without the white ribs
How to Prepare :
Wash the rabbit pieces , place in a large terrine with lid .
Blend together all the spices with cold water , pour over the meat , mix well . , Leave for about 4-6 hours mixing occasionally .
In a large nonstick pan heat the oil , drain the rabbit and brown on all sides .
Then add one cup of boiling water and check the seasoning dripping slowly and slowly until the meat is tender .
If you need to use more hot water.
Take the rabbit moves to a stainless steel platter .
Strain sauce and thickened with cornstarch , then pour over the rabbit.
The sauce is slightly thickened .
Serve with mashed potatoes or cassava
( parsley potatoes )
Mashed potatoes :
1 pound of cooked potatoes and squeezed
2 tbsp (tablespoons ) butter
½ cup of cow's milk or cream tea
1 tablespoon ( dessert) salt
How to Prepare :
Put in a pan the squeezed potatoes , butter , salt.
Lead to fire stirring constantly , check dripping milk gradually , until a uniform mass , we drop the bottom of the pan .
If it becomes too hard add a little cream if getting soft add more potatoes .
You can exchange for Peruvian gowns , make the puree in the same way .
Accompanies a bountiful platter Watercress salad with arugula , tomato , onion, chicory or with chopped onion and kid .
For beginner - Easter Egg Stuffed
For beginner - Easter Egg Stuffed
ingredients:
500 grs . semisweet chopped and melted chocolate or milk chocolate
How to Prepare :
Cut the chocolate on top of a board with a serrated knife .
When the water bath 90 ° C dyed . turn off the heat and place the pan of chopped chocolate on top , so that it fits well to get water vapor .
Stir well to melt the chocolate. If it did all the chocolate to melt , remove the pan from above the bath and repeat the same operation with very careful not to get water vapor that spoils all the chocolate . He goes limp .
You lose everything you did .
Then pour the melted chocolate on top of a stone and marble dry . Spread with a spatula until cool .
Test the chocolate by putting a little below the lower lip which should be cold .
secret :
If you do not want to put the chocolate to give heat shock in marble stone .
Write the following manner , melt half the chocolate, remove from heat then add the other half , stir until melted everything.
So you do not need to heat shock .
To Melt the chocolate in the microwave :
Place the chopped chocolate in a refractory high , bring to microwave on medium power for about one (1 minute) if it has no practical place 30 seconds , stir to melt , then turn another 30 seconds to make stir until thoroughly melted.
The chocolate will not be completely melted.
You'll have stir well off the heat , until it is all melted.
If using chocolate thermometer is roughly between 42 º C .
Do not use chocolate that temperature it will take too long to dry and its appearance had been ' impaired .
Therefore need to temper chocolate giving thermal shock to lower the temperature to 28 ° C or do the same as above ( Secret ) .
If you are professional, for your safety it is best to use an electric cooker derretedeira and bath suitable for this purpose .
If you are a beginner always made in small portions or make filled chocolates covered with own role to this end .
So nobody finds flaws chocolate .
Always do with noble chocolate with chocolate never make any .
Chocolate is always tasty with the stuffing you put in, ie if you use noble chocolate. ( Good quality ) .
When you do beautifully and with love.
How to do the Simple Easter Egg :
Put a layer of melted chocolate in the shape of Easter egg , turning to go spread the chocolate or use a brush .
Pull the chocolate with a spoon (soup ) to the edges , to become thicker . Wipe off excess . Cover with parchment paper or aluminum foil . The egg is facing upward .
If you want you can capsize ( turning down) .
Take the refrigerator for up to 2 minutes.
Go back and make two more layers . Repeat the same operation . When the chocolate is dry will be opaque to transparent . You can leave it dry for 8-12 hours or wrap immediately with appropriate paper .
Place the filling on each of the two halves of the filling amount is that you can choose entire half or quarter
If you want you can close the two half with melted chocolate .
I - Filling:
½ pound of cashews
100 grs . Melted white chocolate
200 grs . vegetable shortening or margarine
300 grs . melted with a little cold water, fondant , if it is too hard
Sheet of wafer is (optional )
The filling will not fire
How to Prepare :
After we did the egg shell , lining with sheet of dough , then place two (2 ) fingers stuffing , or to the edge .
Cover with a thick layer of chocolate,
Make the filling in two halves .
II Filling:
1 can of condensed milk cooked for 30 ' minutes in the pressure cooker . Allow to cool thoroughly before opening the can
100 or 200 g . bittersweet chocolate means melted in the microwave or in a double boiler .
1 cup of cocoa liquor or brandy
1 spoon ( soup) of vanilla essence
1 cup chopped very small black plums , or raisins .
How to Prepare :
Mix the melted chocolate with sweet milk , until you have a smooth dough , add the liqueur vanilla essence and finally the chopped plums.
After the Easter egg wrap ready to own role .
ingredients:
500 grs . semisweet chopped and melted chocolate or milk chocolate
How to Prepare :
Cut the chocolate on top of a board with a serrated knife .
When the water bath 90 ° C dyed . turn off the heat and place the pan of chopped chocolate on top , so that it fits well to get water vapor .
Stir well to melt the chocolate. If it did all the chocolate to melt , remove the pan from above the bath and repeat the same operation with very careful not to get water vapor that spoils all the chocolate . He goes limp .
You lose everything you did .
Then pour the melted chocolate on top of a stone and marble dry . Spread with a spatula until cool .
Test the chocolate by putting a little below the lower lip which should be cold .
secret :
If you do not want to put the chocolate to give heat shock in marble stone .
Write the following manner , melt half the chocolate, remove from heat then add the other half , stir until melted everything.
So you do not need to heat shock .
To Melt the chocolate in the microwave :
Place the chopped chocolate in a refractory high , bring to microwave on medium power for about one (1 minute) if it has no practical place 30 seconds , stir to melt , then turn another 30 seconds to make stir until thoroughly melted.
The chocolate will not be completely melted.
You'll have stir well off the heat , until it is all melted.
If using chocolate thermometer is roughly between 42 º C .
Do not use chocolate that temperature it will take too long to dry and its appearance had been ' impaired .
Therefore need to temper chocolate giving thermal shock to lower the temperature to 28 ° C or do the same as above ( Secret ) .
If you are professional, for your safety it is best to use an electric cooker derretedeira and bath suitable for this purpose .
If you are a beginner always made in small portions or make filled chocolates covered with own role to this end .
So nobody finds flaws chocolate .
Always do with noble chocolate with chocolate never make any .
Chocolate is always tasty with the stuffing you put in, ie if you use noble chocolate. ( Good quality ) .
When you do beautifully and with love.
How to do the Simple Easter Egg :
Put a layer of melted chocolate in the shape of Easter egg , turning to go spread the chocolate or use a brush .
Pull the chocolate with a spoon (soup ) to the edges , to become thicker . Wipe off excess . Cover with parchment paper or aluminum foil . The egg is facing upward .
If you want you can capsize ( turning down) .
Take the refrigerator for up to 2 minutes.
Go back and make two more layers . Repeat the same operation . When the chocolate is dry will be opaque to transparent . You can leave it dry for 8-12 hours or wrap immediately with appropriate paper .
Place the filling on each of the two halves of the filling amount is that you can choose entire half or quarter
If you want you can close the two half with melted chocolate .
I - Filling:
½ pound of cashews
100 grs . Melted white chocolate
200 grs . vegetable shortening or margarine
300 grs . melted with a little cold water, fondant , if it is too hard
Sheet of wafer is (optional )
The filling will not fire
How to Prepare :
After we did the egg shell , lining with sheet of dough , then place two (2 ) fingers stuffing , or to the edge .
Cover with a thick layer of chocolate,
Make the filling in two halves .
II Filling:
1 can of condensed milk cooked for 30 ' minutes in the pressure cooker . Allow to cool thoroughly before opening the can
100 or 200 g . bittersweet chocolate means melted in the microwave or in a double boiler .
1 cup of cocoa liquor or brandy
1 spoon ( soup) of vanilla essence
1 cup chopped very small black plums , or raisins .
How to Prepare :
Mix the melted chocolate with sweet milk , until you have a smooth dough , add the liqueur vanilla essence and finally the chopped plums.
After the Easter egg wrap ready to own role .
domingo, 16 de março de 2014
Cod Baked or Grilled
Cod Baked or Grilled
ingredients:
2 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 ) or 2 red and 2 yellow
1 cup ( tea) of chopped parsley with stems and
½ cup ( tea) of thinly sliced scallions
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 without cooking .
Back in place the cooked potatoes already peeled the onion whole or in slices and peppers into thin strips , rolled cabbage and sprinkle with oil , place in the oven for browning .
Before serving put sliced boiled eggs and four parts, or
In 2 parts with a black olive without the lump in the center of the gem .
And black olives pitted spread by mischievous .
Sprinkle with parsley and chopped chives stem .
Salad of tomato , lettuce, cabbage and watercress salad .
Can with white rice is (optional )
The potato is replacing rice.
Can replace the palm , for canned artichoke , mushrooms ,
Asparagus , all drained and washed in running water to remove the preservative .
II - Option :
Grilling cod without cooking . a plate or grill until golden .
Then move on to a plate and do the same procedure as above .
ingredients:
2 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 ) or 2 red and 2 yellow
1 cup ( tea) of chopped parsley with stems and
½ cup ( tea) of thinly sliced scallions
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 without cooking .
Back in place the cooked potatoes already peeled the onion whole or in slices and peppers into thin strips , rolled cabbage and sprinkle with oil , place in the oven for browning .
Before serving put sliced boiled eggs and four parts, or
In 2 parts with a black olive without the lump in the center of the gem .
And black olives pitted spread by mischievous .
Sprinkle with parsley and chopped chives stem .
Salad of tomato , lettuce, cabbage and watercress salad .
Can with white rice is (optional )
The potato is replacing rice.
Can replace the palm , for canned artichoke , mushrooms ,
Asparagus , all drained and washed in running water to remove the preservative .
II - Option :
Grilling cod without cooking . a plate or grill until golden .
Then move on to a plate and do the same procedure as above .
sábado, 15 de março de 2014
With Truffle Cognac and + IV Fillings
With Truffle Cognac and + IV Fillings
ingredients:
I - Option :
500 grs . of chopped milk chocolate or semisweet
50 grs . chopped cocoa butter
filling:
300 grs . semisweet chocolate chopped or grated
½ can cream without serum or cream canister
1 glass of cognac , equals ½ cup (coffee )
1 spoon (soup ) of pure honey
2 spoons (soup ) of butter , not margarine serves
How to Prepare Chocolate :
Grate or finely chop the semisweet chocolate with a large serrated knife .
Cut cocoa butter with serrated knife , into thin slivers
Cocoa butter is used to thin the chocolate is 10% of the chocolate, is the most certain way .
Some people use corn oil.
Melt the chocolate with the cocoa butter in double boiler . or
You can melt the chocolate in the microwave for 3-4 seconds on medium power ( 50 % ) power 5 .
Bath
Lead to fire a large shallow pan with water , when bubbles begin to form , turn off the heat , and put up another pot or refractory low- high so it fits well in the pan from the water bath with chopped chocolate.
When you start to melt , stir with a wooden spoon , until fully melted.
* Be careful not to let water vapor from the water bath that chocolate does not harden , become soft and sticky . *
You lose the chocolate .
The pan that will melt the chocolate has to be very dry .
How to Prepare the filling:
Melt the semisweet chocolate in a double boiler the same way the other chocolate, remove from heat and add the butter , honey, cream.
Beat well , until thoroughly melted.
Allow to cool , place the brandy .
Can use another flavor example mint liqueur , chocolate liquor cocoa liquor , or even whiskey , rum or other drink .
Truffles with Cognac are the Traditional .
Place dough truffles and stuffing in separate pans , cover two baking sheets with foil or plastic wrap , let stand in refrigerator for 12 hours.
Make a ball with the stuffing . Book .
Make irregular and large round truffles .
Garnish the truffles .
Place the filling wrap irregular truffles , then pass the chocolate powder , wrap in transparent paper . or
Put in silver or gold , or colored pans , choose the color you prefer , brown or muffin cups .
To put this in transparent boxes , tie with ribbon and satin bows red.
II - Filling Damascus :
800 grs . white chocolate, chopped and melted
1 can cream without serum, or box
4 tablespoons (soup ) of honey
1 tablespoon butter or margarine
150 grs . or like apricot soaked dry well with paper towels. , then mince.
How to Prepare the Filling:
Put the chopped chocolate with the cream in a double boiler until melted .
Add the other ingredients of the filling.
Lead the way for fridge covered with aluminum paper for 8 hours .
Then make a ball and stuff truffles .
III - Filling Cherries and Other Ingredients
100 grs . cookie cornstarch or crushed biscuit English
½ can of condensed milk
1 spoon (soup ) of butter
2 spoons ( soup) of corn syrup or honey
2-3 tablespoons ( soup) of cherries in syrup drained and chopped
How to Prepare :
Put in a pan the crushed biscuits , butter , corn syrup and condensed milk.
Lead to heat stirring constantly until the bottom of the pan drop .
Remove the pan from the heat , add the chopped cherries .
You can swap the cherries for raisins , plums, peaches , pineapple and other of your liking . Where drained and chopped .
If you want you can put dried fruit .
IV - Stuffing Rice Flakes or Frosted Flakes :
500 grs . Melted white chocolate
250 ml of cream canister
1 spoon ( soup) of milk powder
1 teaspoon of glucose or honey
1 teaspoon vanilla extract
150 grs . of rice flakes or crushed cornflakes
How to Prepare :
Mix the melted chocolate glucose, cream, milk powder .
Take the refrigerator for 8 hours .
Shape the stuffing pass the rice flakes or cornflakes , bathing with milk chocolate , cocoa powder then rinse .
V - Hazelnut Cream Filling :
300 grs . semisweet chocolate
1 jar of hazelnut cream
100 grs . of ground hazelnuts
4 tablespoons of sour cream
1 teaspoon vanilla extract
How to Prepare :
Melt the chocolate in a double boiler , combine the sour cream, cream of hazelnuts , ground hazelnuts but the vanilla essence . After filling model .
Bathing with melted chocolate , let dry pass the chocolate powder .
Note :
SECRET :
The pan that will melt the chocolate in a bain - marie in the traditional stove , you have to be very dry , with no moisture, and dry with a dry cloth .
Otherwise , the chocolate is gooey , too soft , does not harden .
The terrine that will melt the chocolate in the microwave , is not capped nor -bath .
curiosity :
Truffles the model is irregular , is not candy !
Chocolates are round ball covered with melted chocolate .
Truffles are irregular because it is the model ( copies of truffles ) are the dogs or pigs harvesting under the ice . ( Europe) .
Many people serve ** chocolates truffles who are speaking , is not true . **
Coverage is cocoa powder , which is very similar to truffles harvested by animals .
ingredients:
I - Option :
500 grs . of chopped milk chocolate or semisweet
50 grs . chopped cocoa butter
filling:
300 grs . semisweet chocolate chopped or grated
½ can cream without serum or cream canister
1 glass of cognac , equals ½ cup (coffee )
1 spoon (soup ) of pure honey
2 spoons (soup ) of butter , not margarine serves
How to Prepare Chocolate :
Grate or finely chop the semisweet chocolate with a large serrated knife .
Cut cocoa butter with serrated knife , into thin slivers
Cocoa butter is used to thin the chocolate is 10% of the chocolate, is the most certain way .
Some people use corn oil.
Melt the chocolate with the cocoa butter in double boiler . or
You can melt the chocolate in the microwave for 3-4 seconds on medium power ( 50 % ) power 5 .
Bath
Lead to fire a large shallow pan with water , when bubbles begin to form , turn off the heat , and put up another pot or refractory low- high so it fits well in the pan from the water bath with chopped chocolate.
When you start to melt , stir with a wooden spoon , until fully melted.
* Be careful not to let water vapor from the water bath that chocolate does not harden , become soft and sticky . *
You lose the chocolate .
The pan that will melt the chocolate has to be very dry .
How to Prepare the filling:
Melt the semisweet chocolate in a double boiler the same way the other chocolate, remove from heat and add the butter , honey, cream.
Beat well , until thoroughly melted.
Allow to cool , place the brandy .
Can use another flavor example mint liqueur , chocolate liquor cocoa liquor , or even whiskey , rum or other drink .
Truffles with Cognac are the Traditional .
Place dough truffles and stuffing in separate pans , cover two baking sheets with foil or plastic wrap , let stand in refrigerator for 12 hours.
Make a ball with the stuffing . Book .
Make irregular and large round truffles .
Garnish the truffles .
Place the filling wrap irregular truffles , then pass the chocolate powder , wrap in transparent paper . or
Put in silver or gold , or colored pans , choose the color you prefer , brown or muffin cups .
To put this in transparent boxes , tie with ribbon and satin bows red.
II - Filling Damascus :
800 grs . white chocolate, chopped and melted
1 can cream without serum, or box
4 tablespoons (soup ) of honey
1 tablespoon butter or margarine
150 grs . or like apricot soaked dry well with paper towels. , then mince.
How to Prepare the Filling:
Put the chopped chocolate with the cream in a double boiler until melted .
Add the other ingredients of the filling.
Lead the way for fridge covered with aluminum paper for 8 hours .
Then make a ball and stuff truffles .
III - Filling Cherries and Other Ingredients
100 grs . cookie cornstarch or crushed biscuit English
½ can of condensed milk
1 spoon (soup ) of butter
2 spoons ( soup) of corn syrup or honey
2-3 tablespoons ( soup) of cherries in syrup drained and chopped
How to Prepare :
Put in a pan the crushed biscuits , butter , corn syrup and condensed milk.
Lead to heat stirring constantly until the bottom of the pan drop .
Remove the pan from the heat , add the chopped cherries .
You can swap the cherries for raisins , plums, peaches , pineapple and other of your liking . Where drained and chopped .
If you want you can put dried fruit .
IV - Stuffing Rice Flakes or Frosted Flakes :
500 grs . Melted white chocolate
250 ml of cream canister
1 spoon ( soup) of milk powder
1 teaspoon of glucose or honey
1 teaspoon vanilla extract
150 grs . of rice flakes or crushed cornflakes
How to Prepare :
Mix the melted chocolate glucose, cream, milk powder .
Take the refrigerator for 8 hours .
Shape the stuffing pass the rice flakes or cornflakes , bathing with milk chocolate , cocoa powder then rinse .
V - Hazelnut Cream Filling :
300 grs . semisweet chocolate
1 jar of hazelnut cream
100 grs . of ground hazelnuts
4 tablespoons of sour cream
1 teaspoon vanilla extract
How to Prepare :
Melt the chocolate in a double boiler , combine the sour cream, cream of hazelnuts , ground hazelnuts but the vanilla essence . After filling model .
Bathing with melted chocolate , let dry pass the chocolate powder .
Note :
SECRET :
The pan that will melt the chocolate in a bain - marie in the traditional stove , you have to be very dry , with no moisture, and dry with a dry cloth .
Otherwise , the chocolate is gooey , too soft , does not harden .
The terrine that will melt the chocolate in the microwave , is not capped nor -bath .
curiosity :
Truffles the model is irregular , is not candy !
Chocolates are round ball covered with melted chocolate .
Truffles are irregular because it is the model ( copies of truffles ) are the dogs or pigs harvesting under the ice . ( Europe) .
Many people serve ** chocolates truffles who are speaking , is not true . **
Coverage is cocoa powder , which is very similar to truffles harvested by animals .
quinta-feira, 13 de março de 2014
Bowls or jars Strawberries II Options
Bowls or jars Strawberries II Options
ingredients:
Option I :
Strawberry Cream
350 grs . Fresh ricotta mashed
1 ½ cups ( tea) of cow milk ice cream
1 can cream without ice cream serum
1 teaspoon vanilla extract
Strawberry jam :
½ pound ripe strawberries washed
8 tablespoons ( soup) of sugar
1 spoon (soup ) of lemon juice
How to Prepare :
Clean the strawberries , wash , cut in half .
In a medium saucepan , place the strawberries with the sugar , bring to heat, stirring constantly , when boiling add the lemon juice .
Leave on heat for 15 ' to 20'minutos or until the strawberries are cooked . Remove from heat and let cool .
How to Prepare Cream Strawberry :
Cut the ricotta and mash with a fork or pass through a sieve .
Blend the strawberry jam .
Put in a bowl the strawberries smoothies , ice cream milk the cream without ( serum) .
Once well mixed , add the mashed ricotta and mix well until smooth.
If you prefer to beat the cold milk with ricotta and cream in a blender , then mix with strawberry jam .
Put in bowls, or disposable plastic pots with lids .
Take the refrigerator for 4 hours .
Strawberry Cream II
250 grs . cream cheese chese
250 grs . of whipping cream beaten
4 tablespoons ( soup) of sugar
4 tablespoons (soup ) of cow's milk
3 large egg yolks
1 spoon (soup ) of colorless shallow unflavored gelatin
5 tablespoons of cold water to hydrate and dissolve the gelatin
200 grs . Homemade strawberry jam or industrialized.
How to Prepare :
Mix the egg yolks beaten with sugar and milk , bring fire to cook the yolks .
After amornou , join hydrated and dissolved gelatin and hot .
In the microwave takes 30 ' seconds to dissolve or bath .
Mix the cream cheese with a little lemon juice.
Put the mixer the cream until the point of not too firm add cheese whipped cream cheese with lemon cream the other already with the dissolved gelatin and the last strawberry jam . Mix well .
Put on disposable cups or pots with lid .
Take the refrigerator for 4-6 hours. Always keep in the refrigerator .
ingredients:
Option I :
Strawberry Cream
350 grs . Fresh ricotta mashed
1 ½ cups ( tea) of cow milk ice cream
1 can cream without ice cream serum
1 teaspoon vanilla extract
Strawberry jam :
½ pound ripe strawberries washed
8 tablespoons ( soup) of sugar
1 spoon (soup ) of lemon juice
How to Prepare :
Clean the strawberries , wash , cut in half .
In a medium saucepan , place the strawberries with the sugar , bring to heat, stirring constantly , when boiling add the lemon juice .
Leave on heat for 15 ' to 20'minutos or until the strawberries are cooked . Remove from heat and let cool .
How to Prepare Cream Strawberry :
Cut the ricotta and mash with a fork or pass through a sieve .
Blend the strawberry jam .
Put in a bowl the strawberries smoothies , ice cream milk the cream without ( serum) .
Once well mixed , add the mashed ricotta and mix well until smooth.
If you prefer to beat the cold milk with ricotta and cream in a blender , then mix with strawberry jam .
Put in bowls, or disposable plastic pots with lids .
Take the refrigerator for 4 hours .
Strawberry Cream II
250 grs . cream cheese chese
250 grs . of whipping cream beaten
4 tablespoons ( soup) of sugar
4 tablespoons (soup ) of cow's milk
3 large egg yolks
1 spoon (soup ) of colorless shallow unflavored gelatin
5 tablespoons of cold water to hydrate and dissolve the gelatin
200 grs . Homemade strawberry jam or industrialized.
How to Prepare :
Mix the egg yolks beaten with sugar and milk , bring fire to cook the yolks .
After amornou , join hydrated and dissolved gelatin and hot .
In the microwave takes 30 ' seconds to dissolve or bath .
Mix the cream cheese with a little lemon juice.
Put the mixer the cream until the point of not too firm add cheese whipped cream cheese with lemon cream the other already with the dissolved gelatin and the last strawberry jam . Mix well .
Put on disposable cups or pots with lid .
Take the refrigerator for 4-6 hours. Always keep in the refrigerator .
Swiss roll sponge cake and Diet
Swiss roll sponge cake and Diet
ingredients:
5 tablespoons (soup) of flour, sifted
5 tablespoons (soup) of sweetener in powder itself for oven and hob
5 egg s clear in snow
1 tablespoon (dessert) shallow baking powder powdered
How to Prepare:
Beat the egg whites in a mixer, add the egg yolks and powdered sweetener, continue beating until light and creamy.
Stop the mixer, add flour with baking stirring gently.
Take a round pan with removable bottom 22 inches.
180 º C oven for 10 to 12 minutes.
To make roulade not place the chemical baking powder.
Bake on a baking sheet.
Spread right to stay very thin
After the baked pastry and still warm wrap a napkin without the filling.
After Cools unroll and spread the filling wrap again.
filling:
Guava Diet chopped and melted with a little water or jelly to taste.
ingredients:
5 tablespoons (soup) of flour, sifted
5 tablespoons (soup) of sweetener in powder itself for oven and hob
5 egg s clear in snow
1 tablespoon (dessert) shallow baking powder powdered
How to Prepare:
Beat the egg whites in a mixer, add the egg yolks and powdered sweetener, continue beating until light and creamy.
Stop the mixer, add flour with baking stirring gently.
Take a round pan with removable bottom 22 inches.
180 º C oven for 10 to 12 minutes.
To make roulade not place the chemical baking powder.
Bake on a baking sheet.
Spread right to stay very thin
After the baked pastry and still warm wrap a napkin without the filling.
After Cools unroll and spread the filling wrap again.
filling:
Guava Diet chopped and melted with a little water or jelly to taste.
Salpicão Cod
Salpicão Cod
ingredients:
500 to 800 grams . cod in chips soaked for 12 hours .
Other Ingredients:
3-4 cups of cooked potatoes into small cubes
1 cup ( tea) of cooked carrot into very small cubes
1 cup frozen peas or canned drained and rinsed
l cup ( tea) of finely chopped celery or fennel
l cup ( tea) of chopped green olives
1 cup ( tea) of grated onion .
1 cup ( tea) of chopped parsley with stems
½ cup ( tea) of chopped green onions , thinly sliced
3 large green apples chopped into cubes or unshelled
1 lemon ( juice only ) to put the apple does not darken
1 yellow pepper, chopped into cubes
2 chopped red chilli equal to yellow
2 spoons (soup ) of capers cut into four pieces
seasoning :
1 spoon (soup ) of shallow salt, or to taste
1 spoon ( soup) of hot sauce
2 spoons ( soup) of lemon juice or vinegar
2 tbsp (tablespoons) finely chopped mint (optional )
1 tablespoon (coffee ) or ( tsp) grated ginger
1 pinch of nutmeg (optional )
1 pinch of spice paprika (optional )
Mayonnaise Sauce :
l can of cream with serum
l can of mayonnaise to use as the can of cream
l cup (coffee ) of Portuguese olive oil
Homemade Mayonnaise Sauce : (optional )
ingredients:
3 cooked yolks or ( 2 raw eggs and 1 yolk cooked ) . Below
1 spoon (soup ) full of mustard (optional )
1 cup (coffee ) lemon juice
1 tablespoon (coffee ) English sauce ( optional)
1 teaspoon ( tsp) salt or to taste
1 cup (tea ) of olive oil or corn oil to give point or
Half and half .
If you want you can use mayonnaise sauce industrialized
How to Prepare Homemade Sauce :
Blend the egg yolks with the lemon juice, mustard salt .
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 finally Worcestershire sauce .
No Egg mayonnaise sauce :
1 large baked potato sliced
1 small carrot cooked sliced
1 cup (coffee ) extra virgin olive oil
1 cup (coffee ) of boiled and cold milk .
salt to taste
How to Prepare :
Blend the potato with carrot milk and salt , go slowly and gradually adding the oil until very creamy wire .
If it gets hard , add more milk and oil.
If it gets too soft add potatoes to get a good creamy .
If you want you can add mustard , lemon juice , Worcestershire sauce is optional .
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 and carrots .
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 cod with potatoes and cooked carrots, 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 or thinly chopped , tomato on top .
You can decorate on top scorer with or tomato flower .
Put inside the branch basket of parsley or black olives .
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 :
To pasteurize the eggs :
Water bath , stirring the eggs always with wire whisk until warm .
Hitting the raw with the cooked egg yolks and follow the same procedure above.
To defrost the peas :
Dump the frozen peas in boiling water , boil up once , count one (1 ) minute.
After then throw cold water or ice water with ice cubes to stop the cooking .
Once cooled drain well and dry with paper towel .
ingredients:
500 to 800 grams . cod in chips soaked for 12 hours .
Other Ingredients:
3-4 cups of cooked potatoes into small cubes
1 cup ( tea) of cooked carrot into very small cubes
1 cup frozen peas or canned drained and rinsed
l cup ( tea) of finely chopped celery or fennel
l cup ( tea) of chopped green olives
1 cup ( tea) of grated onion .
1 cup ( tea) of chopped parsley with stems
½ cup ( tea) of chopped green onions , thinly sliced
3 large green apples chopped into cubes or unshelled
1 lemon ( juice only ) to put the apple does not darken
1 yellow pepper, chopped into cubes
2 chopped red chilli equal to yellow
2 spoons (soup ) of capers cut into four pieces
seasoning :
1 spoon (soup ) of shallow salt, or to taste
1 spoon ( soup) of hot sauce
2 spoons ( soup) of lemon juice or vinegar
2 tbsp (tablespoons) finely chopped mint (optional )
1 tablespoon (coffee ) or ( tsp) grated ginger
1 pinch of nutmeg (optional )
1 pinch of spice paprika (optional )
Mayonnaise Sauce :
l can of cream with serum
l can of mayonnaise to use as the can of cream
l cup (coffee ) of Portuguese olive oil
Homemade Mayonnaise Sauce : (optional )
ingredients:
3 cooked yolks or ( 2 raw eggs and 1 yolk cooked ) . Below
1 spoon (soup ) full of mustard (optional )
1 cup (coffee ) lemon juice
1 tablespoon (coffee ) English sauce ( optional)
1 teaspoon ( tsp) salt or to taste
1 cup (tea ) of olive oil or corn oil to give point or
Half and half .
If you want you can use mayonnaise sauce industrialized
How to Prepare Homemade Sauce :
Blend the egg yolks with the lemon juice, mustard salt .
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 finally Worcestershire sauce .
No Egg mayonnaise sauce :
1 large baked potato sliced
1 small carrot cooked sliced
1 cup (coffee ) extra virgin olive oil
1 cup (coffee ) of boiled and cold milk .
salt to taste
How to Prepare :
Blend the potato with carrot milk and salt , go slowly and gradually adding the oil until very creamy wire .
If it gets hard , add more milk and oil.
If it gets too soft add potatoes to get a good creamy .
If you want you can add mustard , lemon juice , Worcestershire sauce is optional .
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 and carrots .
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 cod with potatoes and cooked carrots, 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 or thinly chopped , tomato on top .
You can decorate on top scorer with or tomato flower .
Put inside the branch basket of parsley or black olives .
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 :
To pasteurize the eggs :
Water bath , stirring the eggs always with wire whisk until warm .
Hitting the raw with the cooked egg yolks and follow the same procedure above.
To defrost the peas :
Dump the frozen peas in boiling water , boil up once , count one (1 ) minute.
After then throw cold water or ice water with ice cubes to stop the cooking .
Once cooled drain well and dry with paper towel .
Bowls or pots Chocolate III Options
Bowls or pots Chocolate III Options
ingredients:
I - Option :
1 liter of cow's milk
1 can sweetened condensed milk
1 can cream without serum or Yogurt
6 tablespoons ( soup) of chocolate powder or cocoa
6 tablespoons (soup ) of cornstarch ( cornflour )
2 spoons ( soup) of vanilla essence
1 spoon (soup ) margarine
1 large egg yolk
II - Option :
1 liter of cow's milk
2 boxes of chocolate pudding flavor
1 can sweetened condensed milk
1 can cream without serum or canister
1 teaspoon vanilla extract (optional )
How to Prepare :
Blend cow's milk with the cornstarch
cocoa powder , egg yolk, butter , condensed milk .
Bring to a simmer , stirring constantly until cooked corn starch . Do not leave too long in the fire that starch is impaired.
Place the custard in the mixer , add the vanilla go slowly hitting and putting the cream without serum
until a fluffy cream, or change the look to be fine creamy.
If you prefer you can hit on the hand with the batter for aluminum
at least 10 ' minutes , until very creamy.
The Secret of the cream is quite beat until creamy.
Then put into bowls or cups with plastic lid.
Children put in pots with 90 grs cover. each .
How to Prepare the Second Option :
Blend first 3 ingredients , bring to a simmer , stirring constantly until thickened , point porridge, let it warm .
Add the cream , beat until smooth and creamy .
Store in the refrigerator until serving time .
suggestion :
Serve with chocolate cookie walffer .
III - Option :
Diet
Condensed Milk
1 cup (tea) milk powder
½ cup (tea ) of boiling water
½ cup (tea ) of sweetener powder, suitable for oven and hob
1 spoon ( soup) of light margarine
How to Prepare :
Blend all ingredients in a blender for 5 'to 8 ' minutes .
take the refrigerator and preferably use the next day.
Note :
Replace the condensed milk with sugar to Diet for cocoa and chocolate pudding for Diet .
ingredients:
I - Option :
1 liter of cow's milk
1 can sweetened condensed milk
1 can cream without serum or Yogurt
6 tablespoons ( soup) of chocolate powder or cocoa
6 tablespoons (soup ) of cornstarch ( cornflour )
2 spoons ( soup) of vanilla essence
1 spoon (soup ) margarine
1 large egg yolk
II - Option :
1 liter of cow's milk
2 boxes of chocolate pudding flavor
1 can sweetened condensed milk
1 can cream without serum or canister
1 teaspoon vanilla extract (optional )
How to Prepare :
Blend cow's milk with the cornstarch
cocoa powder , egg yolk, butter , condensed milk .
Bring to a simmer , stirring constantly until cooked corn starch . Do not leave too long in the fire that starch is impaired.
Place the custard in the mixer , add the vanilla go slowly hitting and putting the cream without serum
until a fluffy cream, or change the look to be fine creamy.
If you prefer you can hit on the hand with the batter for aluminum
at least 10 ' minutes , until very creamy.
The Secret of the cream is quite beat until creamy.
Then put into bowls or cups with plastic lid.
Children put in pots with 90 grs cover. each .
How to Prepare the Second Option :
Blend first 3 ingredients , bring to a simmer , stirring constantly until thickened , point porridge, let it warm .
Add the cream , beat until smooth and creamy .
Store in the refrigerator until serving time .
suggestion :
Serve with chocolate cookie walffer .
III - Option :
Diet
Condensed Milk
1 cup (tea) milk powder
½ cup (tea ) of boiling water
½ cup (tea ) of sweetener powder, suitable for oven and hob
1 spoon ( soup) of light margarine
How to Prepare :
Blend all ingredients in a blender for 5 'to 8 ' minutes .
take the refrigerator and preferably use the next day.
Note :
Replace the condensed milk with sugar to Diet for cocoa and chocolate pudding for Diet .
quarta-feira, 12 de março de 2014
Easter Egg Stuffed Well
Easter Egg Stuffed Well
ingredients:
500 grs . chopped and melted semisweet chocolate or chocolate milk , or half and half ( 250 grs . each )
How to Prepare :
Cut the chocolate on top of a board with a serrated knife .
When the water bath 90 ° C dyed . turn off the heat and place the pan of chopped chocolate on top , so that it fits well to get water vapor .
Stir well to melt the chocolate. If it did all the chocolate to melt , remove the pan from above the bath and repeat the same operation with very careful to enter the water vapor that spoils all the chocolate . He goes limp .
You lose everything you did .
Then pour the melted chocolate on top of a stone and marble dry . Spread with a spatula until cool .
Test the chocolate by putting a little below the lower lip which should be cold .
secret :
If you do not want to put the chocolate to give heat shock in marble stone .
Write the following manner , melt half the chocolate, remove from heat then add the other half , stir until melted everything.
So you do not need to heat shock .
To Melt the chocolate in the microwave :
Place the chopped chocolate in a refractory high , bring to microwave on medium power for about one (1 minute) if it has no practical place 30 seconds , stir to melt , then turn another 30 seconds to make stir until thoroughly melted.
The chocolate will not be completely melted.
You'll have stir well off the heat , until it is all melted.
If using chocolate thermometer is roughly between 42 º C .
Do not use chocolate that temperature it will take too long to dry and its appearance had been ' impaired .
Therefore need to temper chocolate giving thermal shock to lower the temperature to 28 ° C or do the same as above ( Secret ) .
If you are professional, for your safety it is best to use an electric cooker derretedeira and bath suitable for this purpose .
If you are a beginner always made in small portions or make filled chocolates covered with own role to this end .
So nobody finds flaws chocolate .
Always do with noble chocolate with chocolate never make any .
Chocolate is always tasty with the stuffing you put in, ie if you use noble chocolate. ( Good quality ) .
When you do beautifully and with love.
How to do the Simple Easter Egg :
Put a layer of melted chocolate in the shape of Easter egg , turning to go spread the chocolate or use a brush .
Pull the chocolate with a spoon (soup ) to the edges , to become thicker . Wipe off excess . Cover with parchment paper or aluminum foil . The egg is facing upward .
If you want you can capsize ( turning down) .
Take the refrigerator for up to 2 minutes.
Go back and make two more layers . Repeat the same operation . When the chocolate is dry will be opaque to transparent . You can leave it dry for 8-12 hours or wrap immediately with appropriate paper .
Place the filling on each of the two halves.
If you want you can close the two half with melted chocolate with the aid of cherry beak thus does not place the passion fruit jelly .
filling:
1 can of condensed milk cooked
1 can cream without whipped cream or serum
2 boxes of cheese believe cheese
1 sachet of clear unflavored gelatin 12 grams or 1 tablespoon (soup ) rasa.
5 tablespoons of cold water to hydrate and dissolve the gelatin
½ pound of whipped cream is beaten (optional )
300 grs . semisweet chocolate chopped and melted
Other Options :
You can put rice flakes or cornflakes , or crushed cashew nuts .
Over the halves , passion fruit jam or berries .
How to Prepare :
Cook the condensed milk in a pressure cooker without the label for 30 ' minutes , let cool in the pan .
Carry the can for the fridge to cool well before opening .
In a bowl mix the cooked condensed milk cheese believe cheese , melted chocolate dissolved and " hot " , finally the cream or whipped cream hydrated gelatin.
Before mixing the whipped cream can add rice flakes , cornflakes , or crushed cashew nuts , raisins seeded and hydrated with cocoa liquor .
You can swap cashew nuts for Brazil or
macadamia nuts or other
" The whipped cream is made with fresh milk bottle "
If you remove the whipped cream the cream tin .
After filling the egg halves , place on top of the gelatin passion .
Write a chocolate base to glue each half of the Easter egg . They are two halves of the filling is up.
ingredients:
500 grs . chopped and melted semisweet chocolate or chocolate milk , or half and half ( 250 grs . each )
How to Prepare :
Cut the chocolate on top of a board with a serrated knife .
When the water bath 90 ° C dyed . turn off the heat and place the pan of chopped chocolate on top , so that it fits well to get water vapor .
Stir well to melt the chocolate. If it did all the chocolate to melt , remove the pan from above the bath and repeat the same operation with very careful to enter the water vapor that spoils all the chocolate . He goes limp .
You lose everything you did .
Then pour the melted chocolate on top of a stone and marble dry . Spread with a spatula until cool .
Test the chocolate by putting a little below the lower lip which should be cold .
secret :
If you do not want to put the chocolate to give heat shock in marble stone .
Write the following manner , melt half the chocolate, remove from heat then add the other half , stir until melted everything.
So you do not need to heat shock .
To Melt the chocolate in the microwave :
Place the chopped chocolate in a refractory high , bring to microwave on medium power for about one (1 minute) if it has no practical place 30 seconds , stir to melt , then turn another 30 seconds to make stir until thoroughly melted.
The chocolate will not be completely melted.
You'll have stir well off the heat , until it is all melted.
If using chocolate thermometer is roughly between 42 º C .
Do not use chocolate that temperature it will take too long to dry and its appearance had been ' impaired .
Therefore need to temper chocolate giving thermal shock to lower the temperature to 28 ° C or do the same as above ( Secret ) .
If you are professional, for your safety it is best to use an electric cooker derretedeira and bath suitable for this purpose .
If you are a beginner always made in small portions or make filled chocolates covered with own role to this end .
So nobody finds flaws chocolate .
Always do with noble chocolate with chocolate never make any .
Chocolate is always tasty with the stuffing you put in, ie if you use noble chocolate. ( Good quality ) .
When you do beautifully and with love.
How to do the Simple Easter Egg :
Put a layer of melted chocolate in the shape of Easter egg , turning to go spread the chocolate or use a brush .
Pull the chocolate with a spoon (soup ) to the edges , to become thicker . Wipe off excess . Cover with parchment paper or aluminum foil . The egg is facing upward .
If you want you can capsize ( turning down) .
Take the refrigerator for up to 2 minutes.
Go back and make two more layers . Repeat the same operation . When the chocolate is dry will be opaque to transparent . You can leave it dry for 8-12 hours or wrap immediately with appropriate paper .
Place the filling on each of the two halves.
If you want you can close the two half with melted chocolate with the aid of cherry beak thus does not place the passion fruit jelly .
filling:
1 can of condensed milk cooked
1 can cream without whipped cream or serum
2 boxes of cheese believe cheese
1 sachet of clear unflavored gelatin 12 grams or 1 tablespoon (soup ) rasa.
5 tablespoons of cold water to hydrate and dissolve the gelatin
½ pound of whipped cream is beaten (optional )
300 grs . semisweet chocolate chopped and melted
Other Options :
You can put rice flakes or cornflakes , or crushed cashew nuts .
Over the halves , passion fruit jam or berries .
How to Prepare :
Cook the condensed milk in a pressure cooker without the label for 30 ' minutes , let cool in the pan .
Carry the can for the fridge to cool well before opening .
In a bowl mix the cooked condensed milk cheese believe cheese , melted chocolate dissolved and " hot " , finally the cream or whipped cream hydrated gelatin.
Before mixing the whipped cream can add rice flakes , cornflakes , or crushed cashew nuts , raisins seeded and hydrated with cocoa liquor .
You can swap cashew nuts for Brazil or
macadamia nuts or other
" The whipped cream is made with fresh milk bottle "
If you remove the whipped cream the cream tin .
After filling the egg halves , place on top of the gelatin passion .
Write a chocolate base to glue each half of the Easter egg . They are two halves of the filling is up.
Seafood risotto of Nonna Antoinette
Seafood risotto of Nonna Antoinette
ingredients:
2 cups Arborio rice ( risotto rice itself )
1 cup ( tea) of grated onion
2 spoons (soup ) of butter not margarine 1 cup serving of 200 ml dry white wine of good quality
5 cups (tea ) vegetable broth
Other Ingredients:
½ cup ( tea) of frozen peas
1 cup ( tea) of chopped parsley
½ cup chopped chives
1 medium carrot , cut into very small cubes (optional )
1 cup (tea ) of mushrooms , rolled or cut asparagus or artichokes background .
Seafood :
350 grs . Fresh cells cut into rings
350 grs . shrimps ,
350 grs . shellfish ( mussels )
350 grs . Have a boiled octopus (optional )
sauce
1 cup ( tea) of grated onion
½ liter of homemade tomato sauce or
1 can of sauce ready dilute with
3 part water , ie for each can of sauce are 3 cans of water , then take the fire until reduced , less than half .
Homemade Vegetable Broth :
Can make the vegetable broth at home, cooking various vegetables covered with water, without any fat.
Onion, carrot , pumpkin , celery , leek , bay leaf , cauliflower , broccoli, tomato pod, pea pie, and other you prefer .
If you prefer, you can use vegetable broth in tablets
How to Prepare :
In a large saucepan place the butter and onion , leave the fire until wilted .
Then add the Arborio rice , stir for 5 'to 8 ' minutes , stirring with a long handled spoon .
Add the white wine and stir until it is absorbed.
Go slowly putting the vegetable broth , a ladle at a time , stirring constantly , until finished.
Frozen peas :
Dump the frozen peas in boiling water , boil up once , drain , pour enough cold water to stop cooking .
If you need to add cold water with ice cubes .
When the risotto is at the point ( " al dente " ) add the peas and carrots already reduced sauce with the seafood already cooked and hot.
Note :
Beware the shrimp cooking for max 3 ' minutes .
Squid also cook faster .
The clams are cooked when they open.
If you overcook the prawns and squid and octopus are gnats .
Put a dish of risotto dishes, stainless steel, or silver .
Around the radichio ( is chicory ) and finely sliced tomato on top . Can exchange for chicory lettuce.
For A Special Day:
Put the dish and silverware , crystal glasses , and china plates.
A towel embroidered linen or towel to own party.
And finally a good wine to accompany the risotto .
You can also put a dish of cooked vegetables , ie , " if they are not part of the risotto ."
Fund or artichoke hearts of palm , bunches of broccoli , cooked carrots , potatoes , cauliflower bouquets and others.
All vegetables cut into small portions.
The amount is a dish of vegetables per person or you choose , how much to serve.
IMPORTANT NOTE :
Do not forget to put on the table , a gorgeous crystal vase with colorful natural flowers ( NOT WHITE ) that is lifeless.
Good Luck and Success .
ingredients:
2 cups Arborio rice ( risotto rice itself )
1 cup ( tea) of grated onion
2 spoons (soup ) of butter not margarine 1 cup serving of 200 ml dry white wine of good quality
5 cups (tea ) vegetable broth
Other Ingredients:
½ cup ( tea) of frozen peas
1 cup ( tea) of chopped parsley
½ cup chopped chives
1 medium carrot , cut into very small cubes (optional )
1 cup (tea ) of mushrooms , rolled or cut asparagus or artichokes background .
Seafood :
350 grs . Fresh cells cut into rings
350 grs . shrimps ,
350 grs . shellfish ( mussels )
350 grs . Have a boiled octopus (optional )
sauce
1 cup ( tea) of grated onion
½ liter of homemade tomato sauce or
1 can of sauce ready dilute with
3 part water , ie for each can of sauce are 3 cans of water , then take the fire until reduced , less than half .
Homemade Vegetable Broth :
Can make the vegetable broth at home, cooking various vegetables covered with water, without any fat.
Onion, carrot , pumpkin , celery , leek , bay leaf , cauliflower , broccoli, tomato pod, pea pie, and other you prefer .
If you prefer, you can use vegetable broth in tablets
How to Prepare :
In a large saucepan place the butter and onion , leave the fire until wilted .
Then add the Arborio rice , stir for 5 'to 8 ' minutes , stirring with a long handled spoon .
Add the white wine and stir until it is absorbed.
Go slowly putting the vegetable broth , a ladle at a time , stirring constantly , until finished.
Frozen peas :
Dump the frozen peas in boiling water , boil up once , drain , pour enough cold water to stop cooking .
If you need to add cold water with ice cubes .
When the risotto is at the point ( " al dente " ) add the peas and carrots already reduced sauce with the seafood already cooked and hot.
Note :
Beware the shrimp cooking for max 3 ' minutes .
Squid also cook faster .
The clams are cooked when they open.
If you overcook the prawns and squid and octopus are gnats .
Put a dish of risotto dishes, stainless steel, or silver .
Around the radichio ( is chicory ) and finely sliced tomato on top . Can exchange for chicory lettuce.
For A Special Day:
Put the dish and silverware , crystal glasses , and china plates.
A towel embroidered linen or towel to own party.
And finally a good wine to accompany the risotto .
You can also put a dish of cooked vegetables , ie , " if they are not part of the risotto ."
Fund or artichoke hearts of palm , bunches of broccoli , cooked carrots , potatoes , cauliflower bouquets and others.
All vegetables cut into small portions.
The amount is a dish of vegetables per person or you choose , how much to serve.
IMPORTANT NOTE :
Do not forget to put on the table , a gorgeous crystal vase with colorful natural flowers ( NOT WHITE ) that is lifeless.
Good Luck and Success .
terça-feira, 11 de março de 2014
Colomba Easter Diet
Colomba Easter Diet
ingredients:
2 cups ( tea) of wheat flour
½ cup (tea ) of warm water
1 cup ( tea) of seedless raisins
2 spoons ( soup) of powdered sweetener
2 spoons ( soup) of milk powder
4 tablespoons ( soup) of light margarine melted
2 spoons ( soup) of dried shredded coconut
1 tablet of 15 grams of fresh yeast .
2 egg yolks and one (1 ) clear
1 teaspoon ( tsp) of panettone essence or vanilla essence
1 pinch of salt
Coverage: I
1 egg lightly beaten
1 spoon (soup ) shallow sweetener powder, suitable for oven and hob
2 tablespoons of dry coconut without hydrate
Mix all ingredients and pour over the still warm Colomba .
Coverage: II
Melted chocolate diet
Pour the melted chocolate with the cold cake.
How to Prepare :
Put the grapes pass covered with cold water .
Leave to stand for an hour , then throw the water out
sponge :
Mix with a fork the yeast , add the water
lukewarm , half cup of flour and half the sweetener.
Leave for half an hour or until it becomes a sponge .
In a large bowl place the remaining flour , make a hole in the sponge cent pour the egg yolks , melted butter , grated coconut , milk powder, 1 pinch of salt , the essence mix well until smooth. Once well mixed , play dough and knead on the table or Rip .
To tear the dough , pull up and down with a spatula , for 10 to 15 ' minutes . Then add all the dough , add raisins , make the mix.
Finally add the egg whites gently mixing .
Put in the form of Colomba Easter paper does not need greasing . Let rise until doubles in volume.
Preheated oven 180 ° C for 20 ' to 30 ' or until golden .
I put the cover with the hot pasta .
Coverage II melted chocolate with the cold mass.
How to prepare the topping: I
Beat egg whites slightly , then add the grated coconut sweetener . Brush the Colomba Easter with this mixture , then
to take fire .
Note :
If you do not want to make a diet mass , replace the sweetener for sugar to taste .
ingredients:
2 cups ( tea) of wheat flour
½ cup (tea ) of warm water
1 cup ( tea) of seedless raisins
2 spoons ( soup) of powdered sweetener
2 spoons ( soup) of milk powder
4 tablespoons ( soup) of light margarine melted
2 spoons ( soup) of dried shredded coconut
1 tablet of 15 grams of fresh yeast .
2 egg yolks and one (1 ) clear
1 teaspoon ( tsp) of panettone essence or vanilla essence
1 pinch of salt
Coverage: I
1 egg lightly beaten
1 spoon (soup ) shallow sweetener powder, suitable for oven and hob
2 tablespoons of dry coconut without hydrate
Mix all ingredients and pour over the still warm Colomba .
Coverage: II
Melted chocolate diet
Pour the melted chocolate with the cold cake.
How to Prepare :
Put the grapes pass covered with cold water .
Leave to stand for an hour , then throw the water out
sponge :
Mix with a fork the yeast , add the water
lukewarm , half cup of flour and half the sweetener.
Leave for half an hour or until it becomes a sponge .
In a large bowl place the remaining flour , make a hole in the sponge cent pour the egg yolks , melted butter , grated coconut , milk powder, 1 pinch of salt , the essence mix well until smooth. Once well mixed , play dough and knead on the table or Rip .
To tear the dough , pull up and down with a spatula , for 10 to 15 ' minutes . Then add all the dough , add raisins , make the mix.
Finally add the egg whites gently mixing .
Put in the form of Colomba Easter paper does not need greasing . Let rise until doubles in volume.
Preheated oven 180 ° C for 20 ' to 30 ' or until golden .
I put the cover with the hot pasta .
Coverage II melted chocolate with the cold mass.
How to prepare the topping: I
Beat egg whites slightly , then add the grated coconut sweetener . Brush the Colomba Easter with this mixture , then
to take fire .
Note :
If you do not want to make a diet mass , replace the sweetener for sugar to taste .
Kebab with Eggplant II Subscriptions
Kebab with Eggplant II Subscriptions
ingredients:
2 large eggplants and cut into cubes or unshelled
1 cup (tea ) of soy protein of chick
½ cup (tea ) of wheat for kebab
1 large onion or 2 small grated or minced
2 tablespoons ground walnuts or cashews or Brazil nuts
2 tbsp (tablespoons) chopped fresh mint leaves or parsley
1 spoon (soup ) shallow salt
1 teaspoon hot sauce is (optional )
How to Prepare :
Hydrate the soy protein with boiling water, then squeeze well to remove all the water .
Moisturize wheat for kebab with boiling water gradually so that you do not need to squeeze .
If water was wringing well .
Place the eggplants on a greased wire with a oil pan, bring to bake for 20 ' minutes . Reserve .
After all prepared , mix all ingredients pass through the processor.
Place on a greased baking sheet .
Watering with a little corn oil or olive oil bake for 15 ' to 20' minutes.
Moderate oven 180 º C.
Before serving squeeze lemon on top (optional ) .
Accompanies Mashed Mandioquinha Ricotta or Cottage cheese .
Mashed cassava
I - Option :
ingredients:
1 pound of cooked and squeezed past the processor or Peruvian .
2 spoons (soup ) of butter or margarine
1 spoon (soup ) shallow salt
1 cup ( tea) of boiled milk and cold
1 box of cream , or serum-free tin
How to Prepare :
Put in a pot the first 3 ingredients , bring to the fire , gradually adding the milk to make the point .
If you put sour cream , remove from heat let the puree , then add to warm the cream slowly .
Return pan to low heat , stirring constantly until warm , not boiling .
Cottage cheese Ricotta :
II - Option :
ingredients:
½ liter of boiled cow's milk
200 grs . margarine cut into small pieces
1 fresh ricotta 500 gr. diced
1 spoon (soup ) shallow salt
1 box of cream (optional )
How to Prepare :
Lead to fire a medium saucepan , 1 cup of boiled milk , add the butter , let it dissolve , do the same with the ricotta , add the salt , add the remaining hot milk slowly until a homogeneous cream not too soft nor hard .
After dissolved well , hitting everything in a blender .
Lastly cream.
Take the refrigerator in small pots , or Tuperware with lid , until set .
Always keep in the refrigerator .
NOTE :
The curd above serves as the basis for making pates , split into several pots .
Place an ingredient in each pot different from each other, that is, ( flavor).
1 crushed black olives
2 crushed green olives
3 ( onion, parsley and anchovies ) all together
4 minced ham
5 canned tomatoes , dried tomatoes
6 capers
7 cooked mashed eggplant seasoned with onion, parsley oregano
8 without the crushed chilies , spicy and so on skin.
Make a pate flavor on your taste .
The numbering above is the name of each ingredient.
.
ingredients:
2 large eggplants and cut into cubes or unshelled
1 cup (tea ) of soy protein of chick
½ cup (tea ) of wheat for kebab
1 large onion or 2 small grated or minced
2 tablespoons ground walnuts or cashews or Brazil nuts
2 tbsp (tablespoons) chopped fresh mint leaves or parsley
1 spoon (soup ) shallow salt
1 teaspoon hot sauce is (optional )
How to Prepare :
Hydrate the soy protein with boiling water, then squeeze well to remove all the water .
Moisturize wheat for kebab with boiling water gradually so that you do not need to squeeze .
If water was wringing well .
Place the eggplants on a greased wire with a oil pan, bring to bake for 20 ' minutes . Reserve .
After all prepared , mix all ingredients pass through the processor.
Place on a greased baking sheet .
Watering with a little corn oil or olive oil bake for 15 ' to 20' minutes.
Moderate oven 180 º C.
Before serving squeeze lemon on top (optional ) .
Accompanies Mashed Mandioquinha Ricotta or Cottage cheese .
Mashed cassava
I - Option :
ingredients:
1 pound of cooked and squeezed past the processor or Peruvian .
2 spoons (soup ) of butter or margarine
1 spoon (soup ) shallow salt
1 cup ( tea) of boiled milk and cold
1 box of cream , or serum-free tin
How to Prepare :
Put in a pot the first 3 ingredients , bring to the fire , gradually adding the milk to make the point .
If you put sour cream , remove from heat let the puree , then add to warm the cream slowly .
Return pan to low heat , stirring constantly until warm , not boiling .
Cottage cheese Ricotta :
II - Option :
ingredients:
½ liter of boiled cow's milk
200 grs . margarine cut into small pieces
1 fresh ricotta 500 gr. diced
1 spoon (soup ) shallow salt
1 box of cream (optional )
How to Prepare :
Lead to fire a medium saucepan , 1 cup of boiled milk , add the butter , let it dissolve , do the same with the ricotta , add the salt , add the remaining hot milk slowly until a homogeneous cream not too soft nor hard .
After dissolved well , hitting everything in a blender .
Lastly cream.
Take the refrigerator in small pots , or Tuperware with lid , until set .
Always keep in the refrigerator .
NOTE :
The curd above serves as the basis for making pates , split into several pots .
Place an ingredient in each pot different from each other, that is, ( flavor).
1 crushed black olives
2 crushed green olives
3 ( onion, parsley and anchovies ) all together
4 minced ham
5 canned tomatoes , dried tomatoes
6 capers
7 cooked mashed eggplant seasoned with onion, parsley oregano
8 without the crushed chilies , spicy and so on skin.
Make a pate flavor on your taste .
The numbering above is the name of each ingredient.
.
segunda-feira, 10 de março de 2014
Easter Egg Stuffed Well
Easter Egg Stuffed Well
ingredients :
500 grs . chopped and melted semisweet chocolate or chocolate milk , or half and half ( 250 grs . each)
How to Prepare :
Cut the chocolate on top of the board with a serrated knife .
When the 90 ° C water bath dyed . turn off the heat and place the pan of chopped chocolate on top , so that it fits well to get water vapor .
Stir well to melt the chocolate . If it did all the chocolate to melt , remove the pan from above the bath and repeat the same operation with very careful to enter the water vapor que spoils all the chocolate . He goes limp . You lose everything you did .
Then pour the melted chocolate on top of a dry stone and marble . Spread with a spatula until cool .
Test the chocolate by putting a little below the lower lip Which Should be cold .
secret :
If you not want to put in the chocolate to give heat shock in marble stone .
Melt half the chocolate , remove from heat then add the other half , stir until melted everything .
So you need not to the heat shock .
To Melt the chocolate in the microwave :
Place the chopped chocolate in a refractory , light the microwave on medium power for about one ( 1 minute ) if it has no practical place 30 seconds , stir to melt , then turn another 30 seconds to make stir until thoroughly melted .
The chocolate will not be completely melted .
You'll have stir well until it is all melted .
If using chocolate thermometer is roughly between 42 º C .
Do not use chocolate que temperature it will take too long to dry and its appearance had been ' impaired .
Therefore need to temper chocolate giving thermal shock to lower the temperature to 28 ° C or do the same as above ( Secret ) .
If you are professional , for your safety it is best to use an electric cooker derretedeira and bath suitable for this purpose .
If you are a beginner always made in small portions or make filled chocolates covered with own role to this end .
So nobody finds flaws chocolate.
Always with the noble chocolate with chocolate never make any .
Chocolate is always tasty with the stuffing you put in, ie if you use noble chocolate. ( Good quality ) .
When you the beautifully and with love .
How to do the Simple Easter Egg:
Place a layer of chocolate in the shape of Easter egg , turning to go spread the chocolate or use a brush .
Pull the chocolate with a spoon ( soup ) to the edges , to become thicker . Wipe off excess . Cover with parchment paper or aluminum foil . The egg is facing upward .
If you want you can capsize ( turning down ) .
Take the refrigerator for up to 2 minutes .
Go back and make two more layers . Repeat the same operation . When the chocolate is dry will be opaque to transparent . You can leave it dry for 8-12 hours or wrap immediately with Appropriate paper .
Place the filling on each of the two halves .
If you want you can close the two half with melted chocolate with the aid of cherry beak .
filling :
1 can of condensed milk cooked
1 can cream without whipped cream or serum
2 boxes of cheese cheese believe
1 sachet of clear unflavored gelatin 12 grams or 1 tablespoon ( soup ) rasa.
5 tablespoons of cold water to hydrate and dissolve the gelatin
½ pound of whipped cream is beaten ( optional)
300 grs . semisweet chocolate chopped and melted
Other Options :
You can put rice flakes or cornflakes , or crushed cashew nuts .
Over the halves , passion fruit jam or berries .
How to Prepare :
Cook the condensed milk in a pressure cooker without the label for 30 ' minutes , let cool in the pan .
Take the refrigerator to cool down completely before opening .
In a bowl mix the cooked condensed milk cheese believe cheese , melted chocolate dissolved and " hot" , finally the cream or whipped cream hydrated gelatin .
Before mixing the whipped cream can add rice flakes , cornflakes , or crushed cashew nuts , raisins seeded and hydrated with cocoa liquor .
You can swap cashew nuts for Brazil or
macadamia nuts or other
"The whipped cream is made with fresh milk bottle "
If you remove the whipped cream the cream tin.
After filling the egg halves , place on top of the gelatin passion .
Write the base to stick chocolate Easter egg half .
ingredients :
500 grs . chopped and melted semisweet chocolate or chocolate milk , or half and half ( 250 grs . each)
How to Prepare :
Cut the chocolate on top of the board with a serrated knife .
When the 90 ° C water bath dyed . turn off the heat and place the pan of chopped chocolate on top , so that it fits well to get water vapor .
Stir well to melt the chocolate . If it did all the chocolate to melt , remove the pan from above the bath and repeat the same operation with very careful to enter the water vapor que spoils all the chocolate . He goes limp . You lose everything you did .
Then pour the melted chocolate on top of a dry stone and marble . Spread with a spatula until cool .
Test the chocolate by putting a little below the lower lip Which Should be cold .
secret :
If you not want to put in the chocolate to give heat shock in marble stone .
Melt half the chocolate , remove from heat then add the other half , stir until melted everything .
So you need not to the heat shock .
To Melt the chocolate in the microwave :
Place the chopped chocolate in a refractory , light the microwave on medium power for about one ( 1 minute ) if it has no practical place 30 seconds , stir to melt , then turn another 30 seconds to make stir until thoroughly melted .
The chocolate will not be completely melted .
You'll have stir well until it is all melted .
If using chocolate thermometer is roughly between 42 º C .
Do not use chocolate que temperature it will take too long to dry and its appearance had been ' impaired .
Therefore need to temper chocolate giving thermal shock to lower the temperature to 28 ° C or do the same as above ( Secret ) .
If you are professional , for your safety it is best to use an electric cooker derretedeira and bath suitable for this purpose .
If you are a beginner always made in small portions or make filled chocolates covered with own role to this end .
So nobody finds flaws chocolate.
Always with the noble chocolate with chocolate never make any .
Chocolate is always tasty with the stuffing you put in, ie if you use noble chocolate. ( Good quality ) .
When you the beautifully and with love .
How to do the Simple Easter Egg:
Place a layer of chocolate in the shape of Easter egg , turning to go spread the chocolate or use a brush .
Pull the chocolate with a spoon ( soup ) to the edges , to become thicker . Wipe off excess . Cover with parchment paper or aluminum foil . The egg is facing upward .
If you want you can capsize ( turning down ) .
Take the refrigerator for up to 2 minutes .
Go back and make two more layers . Repeat the same operation . When the chocolate is dry will be opaque to transparent . You can leave it dry for 8-12 hours or wrap immediately with Appropriate paper .
Place the filling on each of the two halves .
If you want you can close the two half with melted chocolate with the aid of cherry beak .
filling :
1 can of condensed milk cooked
1 can cream without whipped cream or serum
2 boxes of cheese cheese believe
1 sachet of clear unflavored gelatin 12 grams or 1 tablespoon ( soup ) rasa.
5 tablespoons of cold water to hydrate and dissolve the gelatin
½ pound of whipped cream is beaten ( optional)
300 grs . semisweet chocolate chopped and melted
Other Options :
You can put rice flakes or cornflakes , or crushed cashew nuts .
Over the halves , passion fruit jam or berries .
How to Prepare :
Cook the condensed milk in a pressure cooker without the label for 30 ' minutes , let cool in the pan .
Take the refrigerator to cool down completely before opening .
In a bowl mix the cooked condensed milk cheese believe cheese , melted chocolate dissolved and " hot" , finally the cream or whipped cream hydrated gelatin .
Before mixing the whipped cream can add rice flakes , cornflakes , or crushed cashew nuts , raisins seeded and hydrated with cocoa liquor .
You can swap cashew nuts for Brazil or
macadamia nuts or other
"The whipped cream is made with fresh milk bottle "
If you remove the whipped cream the cream tin.
After filling the egg halves , place on top of the gelatin passion .
Write the base to stick chocolate Easter egg half .
Condensed Milk Bun blender
Condensed Milk Bun blender
ingredients:
1 pound of flour or necessary
30 grs . fresh yeast or
10 grs . Instant dry yeast
1 can sweetened condensed milk
1 can cow's milk or warm water
½ can of oil or 150 grams . butter
8 tablespoons (soup ) shallow milk powder
1 spoon ( soup) of sugar
1 spoon (soup ) shallow salt
3 large eggs or 4 small
( Use the measurement of condensed milk can )
How to Prepare :
Blend the eggs , condensed milk , cow's milk , oil and sugar until well blended .
Knead the yeast with a fork , then add the mixture from the blender .
In a bowl place the flour , salt, milk powder .
Make a well in the center and pour the mixture in the blender with the yeast already .
Pouring the mass on the table, kneading , after tearing, by pulling the dough downward and upward with a spatula for 10 ' to 15' minutes.
If you need to lightly sprinkle the table with flour .
Do not put too much flour on the table that the bread gets hard .
The dough is soft and pliable.
Join entire mass table, place in a large bowl , cover with a clean cloth or paper film.
Place the bowl in place does not have air stream .
Let rise until doubled in size.
After grown up throw the dough on floured board lightly with flour .
Make balls the size of a walnut . Bolear .
Bolear is to place the ball of dough in the palm of the hand with fingers closed , rotating until it is round .
If you prefer to open the dough in your palm , fold the seam is underneath , then Bolear .
Let rise until doubled in size.
Before baking brush over with beaten egg yolk or whole .
Place in a buttered and dusted with flour, or ungreased nonstick order form .
Place the balls away from one another , grows too .
If you want you can make small braids or donut bun .
The braided thread , put a round shape with hole in center.
In the same way the thread can put balls glued to one another and the second layer put the balls in between the bottom of the cookie . Always a ball stuck in another , let rise until doubled in size.
If you prefer you can put the dough in round shape with hole in the center to let rise until doubled in size.
Place dough in half way.
For small loaves , " hot oven " 200 ° C did not change the oven temperature during cooking .
Otherwise the buns do not grow right .
Bake 40 ' to 60 ' minutes .
The larger breads , hot oven temperature to 180 º C , let baking up blushing .
It gets better by making small breads .
Note :
If you want you can make the sponge , see below , then join with the other ingredients of the first growing up .
This way are three (3 ) growth, which is the most certain .
Growth : I: The sponge , II : the entire mass , III : the loaves .
sponge :
Knead 30 grs . fresh yeast or 10 grams . dried ½ cup (tea ) of warm milk ½ cup of flour and sugar .
Do not forget the sugar that helps in faster growth.
Mix well until a uniform mass .
Cover the bowl with cling film or a clean cloth , leave to become a sponge for 20 ' to 30 ' minutes .
Then add with the remaining ingredients .
ingredients:
1 pound of flour or necessary
30 grs . fresh yeast or
10 grs . Instant dry yeast
1 can sweetened condensed milk
1 can cow's milk or warm water
½ can of oil or 150 grams . butter
8 tablespoons (soup ) shallow milk powder
1 spoon ( soup) of sugar
1 spoon (soup ) shallow salt
3 large eggs or 4 small
( Use the measurement of condensed milk can )
How to Prepare :
Blend the eggs , condensed milk , cow's milk , oil and sugar until well blended .
Knead the yeast with a fork , then add the mixture from the blender .
In a bowl place the flour , salt, milk powder .
Make a well in the center and pour the mixture in the blender with the yeast already .
Pouring the mass on the table, kneading , after tearing, by pulling the dough downward and upward with a spatula for 10 ' to 15' minutes.
If you need to lightly sprinkle the table with flour .
Do not put too much flour on the table that the bread gets hard .
The dough is soft and pliable.
Join entire mass table, place in a large bowl , cover with a clean cloth or paper film.
Place the bowl in place does not have air stream .
Let rise until doubled in size.
After grown up throw the dough on floured board lightly with flour .
Make balls the size of a walnut . Bolear .
Bolear is to place the ball of dough in the palm of the hand with fingers closed , rotating until it is round .
If you prefer to open the dough in your palm , fold the seam is underneath , then Bolear .
Let rise until doubled in size.
Before baking brush over with beaten egg yolk or whole .
Place in a buttered and dusted with flour, or ungreased nonstick order form .
Place the balls away from one another , grows too .
If you want you can make small braids or donut bun .
The braided thread , put a round shape with hole in center.
In the same way the thread can put balls glued to one another and the second layer put the balls in between the bottom of the cookie . Always a ball stuck in another , let rise until doubled in size.
If you prefer you can put the dough in round shape with hole in the center to let rise until doubled in size.
Place dough in half way.
For small loaves , " hot oven " 200 ° C did not change the oven temperature during cooking .
Otherwise the buns do not grow right .
Bake 40 ' to 60 ' minutes .
The larger breads , hot oven temperature to 180 º C , let baking up blushing .
It gets better by making small breads .
Note :
If you want you can make the sponge , see below , then join with the other ingredients of the first growing up .
This way are three (3 ) growth, which is the most certain .
Growth : I: The sponge , II : the entire mass , III : the loaves .
sponge :
Knead 30 grs . fresh yeast or 10 grams . dried ½ cup (tea ) of warm milk ½ cup of flour and sugar .
Do not forget the sugar that helps in faster growth.
Mix well until a uniform mass .
Cover the bowl with cling film or a clean cloth , leave to become a sponge for 20 ' to 30 ' minutes .
Then add with the remaining ingredients .
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