Borscht With Potato Puree
ingredients:
500 grs . beef ( muscle)
2 liters of cold water
Other Ingredients:
2 bouillon tablet
1 large onion
2 stalks celery , whole uncut
1 bunch of parsley whole , without cutting
4 medium unpeeled beets
1 bay leaf
P u r is d e b a t t a s
1 pound of potatoes kitchen and squeezed
3 tablespoons butter
1 cup of milk has boiled and cold
2 tablespoons heavy cream
1 tea spoon of salt
How to Prepare the Borscht :
Wash the meat , cook the whole piece in your pressure cooker for thirty minutes strain the broth
Wash the beets with a brush under running water to remove all the earth .
Cook the beets whole with celery onion in beef broth , add the tablets of broth
After the cooked beets , remove the peel , cut into chunks and puree in blender with the broth
the strained cooking
Bring the cream of beet fire , with parsley sauce and chives tied and bay leaf and bouillon tablets . Boil for ten to fifteen minutes on low heat , then take Green Bay and smell.
How to Prepare the Mashed Potatoes :
Wash the potatoes with peels take to cook in the steamer or colander with water underneath, or cuscuzeira .
After the baked potato , peel pass the potato masher . Not in the processor.
Place potatoes in a large pot crammed with butter salt and a little milk and finally the cream , bring the fire to cook , to unstick the bottom of the pan .
If it becomes too hard add more milk or cream.
To serve place the cream in a large drain beets well and shallow dish in the center of the mashed potatoes in the form of loud pyramid.
Serve the soup mode :
To serve place a shell and a large spoon to serve separate .
First place in deep dish of beet with cream ladle , then take the puree with large spoon and place in the center of the plate
Serve piping hot soup as first course .
Note :
For a Dinner first serve soup after roast chicken cut into pieces , sprinkled with enough chopped parsley.
Accompanied by boiled vegetables in butter past .
Carrot , bouquets of broccoli or cauliflower.
Boiled quail egg , hearts of palm in drained and chopped canned or chopped mushrooms .
In a large dish place the chicken pieces around the vegetables , eggs, and palm.
You can serve the chicken separately .
Note :
Can substitute mashed potatoes for mashed cassava or manioc or yams or yam .
quarta-feira, 30 de abril de 2014
Pie or Pie With Gorgonzola cheese
Pie or Pie With Gorgonzola cheese
Bulk Italian Rotten :
½ pound of special flour
250 grs . serves cold butter not margarine
2 to 3 large egg yolks
1 teaspoon ( tsp) salt
1 spoon (soup ) shallow baking powder powdered
How to Prepare the pasta ;
Place in a bowl the flour , butter, salt , egg yolks and lastly the baking powder.
Mix the dough with your fingertips.
Do not knead the dough becomes rotten embatumada
Make a ball with the dough ready to cover the bowl with a napkin .
Take the refrigerator to rest the dough for 30 ' minutes .
Place the dough in the middle of two thick plastic , open with a roller, or open in your palm , then splice the pieces quilt type .
Line the bottom and sides with the dough , pierce with a fork , take no par bake the stuffing for 15 ' minutes , do not leave blush.
Place over filling and the cover.
Bake until golden brown
The mass yields two pies or several pies .
If you need to increase the filling.
ingredients:
400 grs . gorgonzola cheese
200 grs . cream cheese
1 cup (tea ) milk or cream
1 cup plain yogurt
1 spoon (soup ) of oregano
1 spoon ( soup) of dried parsley
1 pinch of salt
1 pinch of pepper (optional )
coverage:
3 egg whites into firm snow
½ can of cream
1 cup plain yogurt
50 grs . grated parmesan cheese
How to Prepare the Filling:
Knead the gorgonzola cheese with a fork then add the cream cheese , sour cream , oregano , parsley , salt and pepper , mix well until smooth. Book
How to Prepare the Cover :
Beat the egg whites in a mixer on firm snow, add the sour cream, yogurt mix all the ingredients , so it is fluffy .
Put the filling into the pie over the coverage , then sprinkle with grated Parmesan cheese .
* Do not cover the pie with strips of dough or batter.
Light on firm snow with the other ingredients is already covered .
Bulk Italian Rotten :
½ pound of special flour
250 grs . serves cold butter not margarine
2 to 3 large egg yolks
1 teaspoon ( tsp) salt
1 spoon (soup ) shallow baking powder powdered
How to Prepare the pasta ;
Place in a bowl the flour , butter, salt , egg yolks and lastly the baking powder.
Mix the dough with your fingertips.
Do not knead the dough becomes rotten embatumada
Make a ball with the dough ready to cover the bowl with a napkin .
Take the refrigerator to rest the dough for 30 ' minutes .
Place the dough in the middle of two thick plastic , open with a roller, or open in your palm , then splice the pieces quilt type .
Line the bottom and sides with the dough , pierce with a fork , take no par bake the stuffing for 15 ' minutes , do not leave blush.
Place over filling and the cover.
Bake until golden brown
The mass yields two pies or several pies .
If you need to increase the filling.
ingredients:
400 grs . gorgonzola cheese
200 grs . cream cheese
1 cup (tea ) milk or cream
1 cup plain yogurt
1 spoon (soup ) of oregano
1 spoon ( soup) of dried parsley
1 pinch of salt
1 pinch of pepper (optional )
coverage:
3 egg whites into firm snow
½ can of cream
1 cup plain yogurt
50 grs . grated parmesan cheese
How to Prepare the Filling:
Knead the gorgonzola cheese with a fork then add the cream cheese , sour cream , oregano , parsley , salt and pepper , mix well until smooth. Book
How to Prepare the Cover :
Beat the egg whites in a mixer on firm snow, add the sour cream, yogurt mix all the ingredients , so it is fluffy .
Put the filling into the pie over the coverage , then sprinkle with grated Parmesan cheese .
* Do not cover the pie with strips of dough or batter.
Light on firm snow with the other ingredients is already covered .
terça-feira, 29 de abril de 2014
C h a r l o t t e d e C h o c o l a t e
C h a r l o t t e d e C h o c o l a t e
ingredients:
Chocolate Cream :
200 grs . caster sugar
200 grs . Butter , Unsalted
4 large egg yolks
4 tablets semisweet chocolate chopped 130 to 200 grs . each or
600 to 800 grams . semisweet chocolate bar
1 cup or ½ cup (coffee ) cocoa liquor
1 cup chopped roasted almonds and drizzling , or other dried fruit to taste
Other Ingredients:
250 grs . English biscuit or cookie chocolate stick
Fudge :
1 cup of sugar , watering with 1 tablespoon (soup ) of water
Mode Prepare the syrup :
In a dry saucepan place the sugar wet with water , let it melt over low heat , without stirring, who takes away the brightness of the syrup.
Leave melt the sugar, until the color of guarana ( caramelar without burning ) .
Burn the syrup , discarding she bitter .
Pour the syrup in a tall form , with hole in center.
Prepare the way of Charlotte :
Put English biscuit or chocolate sticks on the bottom and around the caramel form .
Chopping the chocolate and melt in a double boiler . Book
Separately beat the egg yolks with the sugar and butter, add the melted chocolate , mix well .
Bring to simmer only to bind , for a few minutes , do not boil .
Allow to cool , stirring occasionally , then add the cocoa liquor , mix well .
Pour the cream into prepared pan previously with biscuits and gravy .
Sprinkle over the toasted almonds and coarsely chopped , or other dried fruit.
Take the refrigerator for 6-12 hours.
Mode Melt Chocolate:
Place in a very dry refractory chopped chocolate.
Take an average fire pan as water begins to bubble when fitting the refractory of the chopped chocolate in double boiler , remove from heat.
After a few minutes , stir the chocolate with a wooden spoon until melted well .
If you have not melted chocolate , go back and do the same procedure .
Be careful not to let the steam from the bath into the pot of chocolate, it becomes soft gooey reprimand you lose your job .
If you want you can melt the chocolate in the microwave .
If 30 seconds on high power are about.
If not melt back to the microwave again and go putting 30 seconds , mix well until all chocolate has been melted. Remember being second not minutes .
Be sure not to miss the chocolate.
Decoration :
You can decorate with cherries and egg yarn .
If Easter eggs with small wrapped with colored paper .
segunda-feira, 28 de abril de 2014
II Paves Simple Chocolate and Walnuts and Cherries
II Paves Simple Chocolate and Walnuts and Cherries
I - Option :
Pave Chocolate 3 Layers
ingredients:
I - Cream :
1 can sweetened condensed milk
1 liter of cow's milk
4 tablespoons cornstarch ( cornflour )
2 large egg yolks
1 tablespoon butter
II - Cream :
2 cups of milk
5 tablespoons of cocoa powder
½ tablespoon of cornstarch ( cornflour )
coverage:
2 egg whites into firm snow ( pasteurized )
4 tablespoons of sugar
1 can cream without serum
Other Ingredients:
1 package of English biscuit
1 cup of cow's milk to wet the biscuits
How to Prepare :
First Cream :
Hit the blender, condensed milk , cow's milk , cornstarch , egg yolks and butter .
Put the mixture in a saucepan the blender, take the fire until cooked , gets a thick cream . Book .
According Cream :
Mix the milk chocolate powder cornstarch , lead to heat until thickened . Book
coverage:
Beat in the mixer the cream then add the sugar and the egg whites Reserve.
Pass the biscuits with milk quickly , leaving drains well .
First layer :
In refractory put the first layer of yellow cream.
Second layer wet wafers in milk.
The third layer is chocolate cream .
Make alternate layers until all ingredients are finished .
After trifle ready, pour the topping , spreading well .
Bring to chill for 4-6 hours.
II - Option
Pave Chocolate Nuts and Cherries
Ingredients for the cream :
200 grs . butter
250 grs . of ground nuts or Brazil nuts ( Para ) ground
2 cans cream without serum, or 2 boxes
1 cup (tea ) of sugar
4 large egg yolks
syrup:
1 cup (tea ) milk
3 tablespoons ( soup) of chocolate soluble powder , does not serve chocolate milk
1 cup (coffee ) cocoa liquor
Other Ingredients:
2 packages of English biscuit
Decoration :
100 grs . the drained cherries in syrup
100 grs . milk chocolate , melted in a double boiler
200 grs . chantilly
Note :
The decor is optional
How to Prepare :
Beat butter in a mixer with the sugar and the egg yolks until a fluffy off-white and cream.
Add the ground nuts , then stir in the cream without serum and becomes a hit . Is a well Groso cream. Reserve .
How to Prepare the syrup :
In a saucepan place the milk and chocolate powder , leave the fire for about ten minutes , then let the syrup cool well .
Line a rectangular shape with aluminum foil , so that paper to cover all of the dessert .
English first layer put wet biscuit with chocolate syrup , just the underside .
The second layer is very thick cream nuts.
The third layer is wet English biscuit in gravy.
There are three layers of biscuits .
Merge the layers until you finish the ingredients .
The last layer is the cookie .
Fold over the foil , then take the refrigerator for six hours .
Turn out by placing the melted chocolate cover .
Place the cherries put up around the cream of nuts , or whipped cream , with spout placed large cherry .
I - Option :
Pave Chocolate 3 Layers
ingredients:
I - Cream :
1 can sweetened condensed milk
1 liter of cow's milk
4 tablespoons cornstarch ( cornflour )
2 large egg yolks
1 tablespoon butter
II - Cream :
2 cups of milk
5 tablespoons of cocoa powder
½ tablespoon of cornstarch ( cornflour )
coverage:
2 egg whites into firm snow ( pasteurized )
4 tablespoons of sugar
1 can cream without serum
Other Ingredients:
1 package of English biscuit
1 cup of cow's milk to wet the biscuits
How to Prepare :
First Cream :
Hit the blender, condensed milk , cow's milk , cornstarch , egg yolks and butter .
Put the mixture in a saucepan the blender, take the fire until cooked , gets a thick cream . Book .
According Cream :
Mix the milk chocolate powder cornstarch , lead to heat until thickened . Book
coverage:
Beat in the mixer the cream then add the sugar and the egg whites Reserve.
Pass the biscuits with milk quickly , leaving drains well .
First layer :
In refractory put the first layer of yellow cream.
Second layer wet wafers in milk.
The third layer is chocolate cream .
Make alternate layers until all ingredients are finished .
After trifle ready, pour the topping , spreading well .
Bring to chill for 4-6 hours.
II - Option
Pave Chocolate Nuts and Cherries
Ingredients for the cream :
200 grs . butter
250 grs . of ground nuts or Brazil nuts ( Para ) ground
2 cans cream without serum, or 2 boxes
1 cup (tea ) of sugar
4 large egg yolks
syrup:
1 cup (tea ) milk
3 tablespoons ( soup) of chocolate soluble powder , does not serve chocolate milk
1 cup (coffee ) cocoa liquor
Other Ingredients:
2 packages of English biscuit
Decoration :
100 grs . the drained cherries in syrup
100 grs . milk chocolate , melted in a double boiler
200 grs . chantilly
Note :
The decor is optional
How to Prepare :
Beat butter in a mixer with the sugar and the egg yolks until a fluffy off-white and cream.
Add the ground nuts , then stir in the cream without serum and becomes a hit . Is a well Groso cream. Reserve .
How to Prepare the syrup :
In a saucepan place the milk and chocolate powder , leave the fire for about ten minutes , then let the syrup cool well .
Line a rectangular shape with aluminum foil , so that paper to cover all of the dessert .
English first layer put wet biscuit with chocolate syrup , just the underside .
The second layer is very thick cream nuts.
The third layer is wet English biscuit in gravy.
There are three layers of biscuits .
Merge the layers until you finish the ingredients .
The last layer is the cookie .
Fold over the foil , then take the refrigerator for six hours .
Turn out by placing the melted chocolate cover .
Place the cherries put up around the cream of nuts , or whipped cream , with spout placed large cherry .
domingo, 27 de abril de 2014
With Guava Pie Filling
With Guava Pie Filling
Mass Rotten Switzerland :
ingredients:
500 grs . flour
250 grs . lard or vegetable fat frozen margarine
2 whole eggs ice cream
2 spoons ( soup) of cold water or the necessary
1 spoon ( soup) of chemical baking powder
1 teaspoon (tsp ) salt shallow
How to Prepare :
Place in a bowl the flour fat chosen eggs baking powder and salt water gradually the need to form a soft dough , like polenta .
" You can not knead the dough that is rotten embatumada hard . " Discard if you miss the point of the substance .
Tighten the ingredients with your fingertips without kneading , the dough does not handle very , mix until all ingredients .
Roll out the dough on two sheets of plastic paper and pass the roll , until a thin crust .
If you want you can open the thinly hand and sticking the pieces .
Lining the bottom and sides of a shaped removable bottom , stick the whole mass .
Bake the dough alone , not help blushing .
Once the dough has cooled place the stuffing too cold .
Filling Goiabada
ingredients:
250 grs . guava industrialized cut into small pieces
2 to 5 tablespoons cold water
Cream Icing :
500 ml of cold cow 's milk
2 spoons (soup ) shallow flour or cornstarch
1 teaspoon of vanilla tea or grated lemon peel
3 large egg yolks passed through sieve or fine beats
1 cup (tea ) of sugar
1 pinch of salt
How to Prepare :
Cut the guava paste into small pieces , take the fire to melt with the water until a soft sweet, stirring constantly with a long-handled spoon , and let it cool before using . Book .
Cream Icing :
In a large saucepan place the milk and sugar to bring fire to boil , mix the flour dissolved in a little cold milk , stir quickly with a wooden spoon after thickened , add the beaten egg yolks , finally the essence vanilla , or grated rind of lemon or orange , and simmer , remove from heat , and let cool .
If you happen to avoid lumps place 1 tablespoon of butter and blend in a mixer .
If you changed the flour for cornstarch , place a tablespoonful of butter , not to scab over .
The cream with the cornstarch can not freeze , you must store in the refrigerator .
For pie filling mix with guava pastry cream , while both cold creams .
Never place the guava alone in a pie, or sweet she has excess sugar and pop the dough .
Note :
If you want to jam guava guava is dissolving into pieces with a cup of tea with cold water , bring the fire until it is a very soft jelly , not put more sugar , store in sterilized glass wide mouth with screw cap , save in refrigerator.
Option II :
Filling Romeo and Juliet
ingredients:
250 grs . guava paste , cut into small pieces
200 grs . fresh cheese , thinly sliced
2-5 teaspoons (tablespoons ) cold water
Write equal to the previous recipe
Can garnish the pie with melted guava and cheese over fresh sliced .
Bake the dough , let it cool , place the filling.
Mass Rotten Switzerland :
ingredients:
500 grs . flour
250 grs . lard or vegetable fat frozen margarine
2 whole eggs ice cream
2 spoons ( soup) of cold water or the necessary
1 spoon ( soup) of chemical baking powder
1 teaspoon (tsp ) salt shallow
How to Prepare :
Place in a bowl the flour fat chosen eggs baking powder and salt water gradually the need to form a soft dough , like polenta .
" You can not knead the dough that is rotten embatumada hard . " Discard if you miss the point of the substance .
Tighten the ingredients with your fingertips without kneading , the dough does not handle very , mix until all ingredients .
Roll out the dough on two sheets of plastic paper and pass the roll , until a thin crust .
If you want you can open the thinly hand and sticking the pieces .
Lining the bottom and sides of a shaped removable bottom , stick the whole mass .
Bake the dough alone , not help blushing .
Once the dough has cooled place the stuffing too cold .
Filling Goiabada
ingredients:
250 grs . guava industrialized cut into small pieces
2 to 5 tablespoons cold water
Cream Icing :
500 ml of cold cow 's milk
2 spoons (soup ) shallow flour or cornstarch
1 teaspoon of vanilla tea or grated lemon peel
3 large egg yolks passed through sieve or fine beats
1 cup (tea ) of sugar
1 pinch of salt
How to Prepare :
Cut the guava paste into small pieces , take the fire to melt with the water until a soft sweet, stirring constantly with a long-handled spoon , and let it cool before using . Book .
Cream Icing :
In a large saucepan place the milk and sugar to bring fire to boil , mix the flour dissolved in a little cold milk , stir quickly with a wooden spoon after thickened , add the beaten egg yolks , finally the essence vanilla , or grated rind of lemon or orange , and simmer , remove from heat , and let cool .
If you happen to avoid lumps place 1 tablespoon of butter and blend in a mixer .
If you changed the flour for cornstarch , place a tablespoonful of butter , not to scab over .
The cream with the cornstarch can not freeze , you must store in the refrigerator .
For pie filling mix with guava pastry cream , while both cold creams .
Never place the guava alone in a pie, or sweet she has excess sugar and pop the dough .
Note :
If you want to jam guava guava is dissolving into pieces with a cup of tea with cold water , bring the fire until it is a very soft jelly , not put more sugar , store in sterilized glass wide mouth with screw cap , save in refrigerator.
Option II :
Filling Romeo and Juliet
ingredients:
250 grs . guava paste , cut into small pieces
200 grs . fresh cheese , thinly sliced
2-5 teaspoons (tablespoons ) cold water
Write equal to the previous recipe
Can garnish the pie with melted guava and cheese over fresh sliced .
Bake the dough , let it cool , place the filling.
Pate Ricotta with Fresh Herbs
Pate Ricotta with Fresh Herbs
ingredients:
500 grs . Fresh ricotta mashed
100 grs . Parmesan cheese or grated provolone
100 grs . of chopped pickled cucumber
1 cup ( tea) of chopped parsley
1 cup ( tea) of chopped green olives
2 tbsp (tablespoons) chopped fresh basil leaves
2 spoons ( soup) of fresh mint leaves chopped fine drizzling
1 spoon (soup ) or (tsp ) chopped fresh oregano
1 teaspoon ( tsp) salt
II - Option :
anchovies
All ingredients of green pate the only difference and change replace the pickle for anchovies in oil (drained ) . Ratio:
To 500 g. ricotta go 50 or 100 grs . without the anchovies of oil, or to taste .
How to Prepare :
And drizzling cut herbs, pickled cucumber , olives , mix well and Book
Separately knead well the ricotta with a fork , or pass through a fine sieve .
Place in a bowl the mashed ricotta , herbs, pickled cucumber and
olives , salt , mix well , until it becomes a paste
Place dough pate in the foil and wrap well , forming a thick roll .
Take the refrigerator for 2-4 hours until firm .
Before serving pate , remove the foil and continue to round stainless steel plate , and put back a bunch of mint and parsley without chopping .
Serve with crackers round, or small toast
Note :
The pate lasts 7 to 10 days within a capped Tuperware , inside the refrigerator .
You can serve the fish pate in a format, do the scales with green olives , or use another resource .
ingredients:
500 grs . Fresh ricotta mashed
100 grs . Parmesan cheese or grated provolone
100 grs . of chopped pickled cucumber
1 cup ( tea) of chopped parsley
1 cup ( tea) of chopped green olives
2 tbsp (tablespoons) chopped fresh basil leaves
2 spoons ( soup) of fresh mint leaves chopped fine drizzling
1 spoon (soup ) or (tsp ) chopped fresh oregano
1 teaspoon ( tsp) salt
II - Option :
anchovies
All ingredients of green pate the only difference and change replace the pickle for anchovies in oil (drained ) . Ratio:
To 500 g. ricotta go 50 or 100 grs . without the anchovies of oil, or to taste .
How to Prepare :
And drizzling cut herbs, pickled cucumber , olives , mix well and Book
Separately knead well the ricotta with a fork , or pass through a fine sieve .
Place in a bowl the mashed ricotta , herbs, pickled cucumber and
olives , salt , mix well , until it becomes a paste
Place dough pate in the foil and wrap well , forming a thick roll .
Take the refrigerator for 2-4 hours until firm .
Before serving pate , remove the foil and continue to round stainless steel plate , and put back a bunch of mint and parsley without chopping .
Serve with crackers round, or small toast
Note :
The pate lasts 7 to 10 days within a capped Tuperware , inside the refrigerator .
You can serve the fish pate in a format, do the scales with green olives , or use another resource .
Apples Stuffied With Ricotta - Entry
Apples Stuffed With Ricotta - Entry
ingredients:
4-6 medium apples excavated
2 lemons juice only
filling:
300 grs . fresh ricotta
100 grs . seedless raisins
200 grs . pulp chopped apple and drizzling
2 spoons ( soup) of sugar or sweetener or honey
2 spoons (soup ) of gooseberry , or necessary or a few drops of red food coloring culinary
Other Ingredients:
100 grs . fresh cherries, apples for garnish
½ cup of tea of fresh mint leaves
How to Prepare :
Wash the apples , dry with paper towel , dig so that it is half a centimeter of flesh , that is, almost shell.
Put lemon juice in the pulp and shell not to darken .
Separately knead the ricotta with a fork , add the pulp of chopped apples , raisins without seeds , sugar, currants, mix well .
Place the filling in apples , garnish on top of each with a cherry in the center , and side two leaves of fresh mint.
Note :
You can also put in the filling of ground walnuts apples , or apricots and prunes all chopped very choosy .
Serves as a first course , or for decorating baked dishes , poultry, pork and other .
ingredients:
4-6 medium apples excavated
2 lemons juice only
filling:
300 grs . fresh ricotta
100 grs . seedless raisins
200 grs . pulp chopped apple and drizzling
2 spoons ( soup) of sugar or sweetener or honey
2 spoons (soup ) of gooseberry , or necessary or a few drops of red food coloring culinary
Other Ingredients:
100 grs . fresh cherries, apples for garnish
½ cup of tea of fresh mint leaves
How to Prepare :
Wash the apples , dry with paper towel , dig so that it is half a centimeter of flesh , that is, almost shell.
Put lemon juice in the pulp and shell not to darken .
Separately knead the ricotta with a fork , add the pulp of chopped apples , raisins without seeds , sugar, currants, mix well .
Place the filling in apples , garnish on top of each with a cherry in the center , and side two leaves of fresh mint.
Note :
You can also put in the filling of ground walnuts apples , or apricots and prunes all chopped very choosy .
Serves as a first course , or for decorating baked dishes , poultry, pork and other .
sábado, 26 de abril de 2014
Ricotta Pie Pastry Diet
Ricotta Pie Pastry Diet
Ingredients Dough:
200 grs . Fresh ricotta mashed
1 whole egg
2 spoons (soup ) of wheat flour
1 spoon ( soup) of sweetener in powder itself for oven and hob
1 teaspoon (tsp ) baking powder powdered
filling:
Vanilla Cream :
3 cups of skim milk cow
2 large egg yolks beaten
2 spoons (soup ) of maize starch ( cornstarch ) or wheat flour in the same proportion .
1 spoon ( soup) of sweetener in powder itself for oven and hob
1 teaspoon ( tsp) vanilla extract
coverage:
1 glass of strawberry jam or guava or diet
Fresh strawberries cut in half
suggestion :
Serve on the side of the pie with a scoop of vanilla ice cream diet
Each ball of diet ice cream is 40 calories each
Pie give 10 units of 122 calories each
How to Prepare :
Knead the ricotta with a fork , add the flour sifted with baking powder and sweetener, mix well until smooth.
After spending the dough for potato masher . (optional ) .
Grease a pan of 20 cm thick and 5 cm in height .
After lining the form with molinha mass spread well to stay thin .
Bake the dough without the filling, but instead stuck the dough with a fork in several places not to braise .
Bake in oven at 180 º C for 20'minutos .
Place the filling only after the roast and cold mass.
The dough is like a thin sheet
After the baked pastry spread the filling carefully , and over the strawberry jam or fresh strawberries cut in half .
Straighten the edges of the pie dough cutting the excess with scissors .
Save pie always in the fridge.
Ingredients Dough:
200 grs . Fresh ricotta mashed
1 whole egg
2 spoons (soup ) of wheat flour
1 spoon ( soup) of sweetener in powder itself for oven and hob
1 teaspoon (tsp ) baking powder powdered
filling:
Vanilla Cream :
3 cups of skim milk cow
2 large egg yolks beaten
2 spoons (soup ) of maize starch ( cornstarch ) or wheat flour in the same proportion .
1 spoon ( soup) of sweetener in powder itself for oven and hob
1 teaspoon ( tsp) vanilla extract
coverage:
1 glass of strawberry jam or guava or diet
Fresh strawberries cut in half
suggestion :
Serve on the side of the pie with a scoop of vanilla ice cream diet
Each ball of diet ice cream is 40 calories each
Pie give 10 units of 122 calories each
How to Prepare :
Knead the ricotta with a fork , add the flour sifted with baking powder and sweetener, mix well until smooth.
After spending the dough for potato masher . (optional ) .
Grease a pan of 20 cm thick and 5 cm in height .
After lining the form with molinha mass spread well to stay thin .
Bake the dough without the filling, but instead stuck the dough with a fork in several places not to braise .
Bake in oven at 180 º C for 20'minutos .
Place the filling only after the roast and cold mass.
The dough is like a thin sheet
After the baked pastry spread the filling carefully , and over the strawberry jam or fresh strawberries cut in half .
Straighten the edges of the pie dough cutting the excess with scissors .
Save pie always in the fridge.
Bobo Simple Chicken - III options
Bobo Simple Chicken - III Options
ingredients:
1 pound chicken cut into pieces or drumsticks
1 pound of chopped tomatoes without skins, seeds
½ pound of chopped onion
Other Ingredients:
1 pound cassava and boiled it past the potato masher
250 ml of coconut milk
300 grs . freshly grated coconut (optional )
1 can cream without serum (optional )
seasoning :
1 spoon (soup ) shallow salt
4 tablespoons (soup ) of palm oil or corn
1 spoon (soup ) shallow grated ginger
1 spoon ( soup) of hot sauce or
Pepper ½ chopped finger girl without seeds
1 teaspoon ( tsp) sugar ( used to take acidity of tomatoes)
1 cup ( tea) of chopped parsley or cilantro
1 lemon juice only
2 bay leaves , and a pinch of ground bay
2 tablets broth or chicken
L and g u m e s :
4 red chillies chopped without seeds
Add the peppers with tomato sauce
How to Prepare :
Rinse the chicken under running water, dry with paper towels , then season with salt, lemon , bay leaf , grated ginger, pepper.
Let stand for two hours at seasoning .
In a large saucepan , sauté the pieces of chicken in palm oil or corn oil, add the grated onions and then the tomatoes peeled , seeded , gradually add hot water, lower the heat , simmer until tender chicken .
After the chicken cooked , remove the pieces to pass a refractory . Book .
Return pan to heat, add the peppers , simmer on low heat until a thick sauce, if you need to add more hot water.
Separately cassava peel , cut into pieces and cook covered with water , until tender and almost falling apart .
Pass the cooked cassava potato masher , or you can tap into the blender with the cooking water , and coconut milk .
After everything together in the same pot , chicken cooked with sauce , cassava with coconut milk and grated coconut, take the heat for 10'Minutos over low heat .
Finally add 1 teaspoon (tsp ) of wheat flour in cream, this procedure is not to curdle the cream .
If you prefer the silly and cool when warm mix the cream without the flour .
Before serving add the chopped parsley or cilantro.
If you want you can exchange for fresh cilantro ½ teaspoon (coffee ) of coriander seed .
Follow up:
Serve with white rice made with coconut milk
Note :
II - Option
Can substitute the chicken for 2 pounds medium shrimp or fish , or both together , just add some fresh or dried cilantro.
In place of beef broth substitute fish stock , and if you want to suspend the tomato.
III - Option :
Can substitute the chicken for cod .
Do the same as replacing the chicken for chicken cod
ingredients:
1 pound chicken cut into pieces or drumsticks
1 pound of chopped tomatoes without skins, seeds
½ pound of chopped onion
Other Ingredients:
1 pound cassava and boiled it past the potato masher
250 ml of coconut milk
300 grs . freshly grated coconut (optional )
1 can cream without serum (optional )
seasoning :
1 spoon (soup ) shallow salt
4 tablespoons (soup ) of palm oil or corn
1 spoon (soup ) shallow grated ginger
1 spoon ( soup) of hot sauce or
Pepper ½ chopped finger girl without seeds
1 teaspoon ( tsp) sugar ( used to take acidity of tomatoes)
1 cup ( tea) of chopped parsley or cilantro
1 lemon juice only
2 bay leaves , and a pinch of ground bay
2 tablets broth or chicken
L and g u m e s :
4 red chillies chopped without seeds
Add the peppers with tomato sauce
How to Prepare :
Rinse the chicken under running water, dry with paper towels , then season with salt, lemon , bay leaf , grated ginger, pepper.
Let stand for two hours at seasoning .
In a large saucepan , sauté the pieces of chicken in palm oil or corn oil, add the grated onions and then the tomatoes peeled , seeded , gradually add hot water, lower the heat , simmer until tender chicken .
After the chicken cooked , remove the pieces to pass a refractory . Book .
Return pan to heat, add the peppers , simmer on low heat until a thick sauce, if you need to add more hot water.
Separately cassava peel , cut into pieces and cook covered with water , until tender and almost falling apart .
Pass the cooked cassava potato masher , or you can tap into the blender with the cooking water , and coconut milk .
After everything together in the same pot , chicken cooked with sauce , cassava with coconut milk and grated coconut, take the heat for 10'Minutos over low heat .
Finally add 1 teaspoon (tsp ) of wheat flour in cream, this procedure is not to curdle the cream .
If you prefer the silly and cool when warm mix the cream without the flour .
Before serving add the chopped parsley or cilantro.
If you want you can exchange for fresh cilantro ½ teaspoon (coffee ) of coriander seed .
Follow up:
Serve with white rice made with coconut milk
Note :
II - Option
Can substitute the chicken for 2 pounds medium shrimp or fish , or both together , just add some fresh or dried cilantro.
In place of beef broth substitute fish stock , and if you want to suspend the tomato.
III - Option :
Can substitute the chicken for cod .
Do the same as replacing the chicken for chicken cod
Pollo rellenoi com piña - ENTRADA
Pollo relleno con piña
Ingredientes
1 piña grande , pulpa eliminado
relleno:
3 cucharadas de aceite de oliva
1 cuchara ( sopa) de salsa de tomate
1 cucharada ( de café) o sal superficial (½ cucharadita de sal) )
½ cucharadita ( de café) de chile dama dedo picado sin semillas o pimentón picante
1 lata de compota de piña en almíbar escurridas y picadas en cubos
350 grs. Carne de pollo cocido y picado
2 tazas ( té) de apio picado en rodajas finas
½ taza ( té) de aceitunas verdes o negras picadas
1 taza ( té) de mayonesa o yogur
2 tazas (té ) de galletas de manzana hecho con Bolas
Cómo preparar :
Quite toda la pulpa de la piña y cortar en cubos pequeños
Cortar la compota de piña y pollo en cubos
Cortar el apio en rodajas finas, y las aceitunas .
Coloque la pasta en un plato de piña triturada con compota de piña escurrida , aceitunas pollo mayonesa, sal y pimienta, salsa de tomate y galleta de manzana se mezclan bien todos los ingredientes .
Disponer el relleno dentro de la media piña en rodajas por la mitad con la corona.
Llevar a enfriar hasta que esté listo para servir
Adorne con las uvas Italia sin la piel , cuñas de mandarina , cereza, kiwi , etc .
Puede poner bolas hechas con aguacate y limón Bolas de no oscurecer .
Servir dentro de la cáscara de la piña , una bandeja de platos.
Nota:
Para tomar la piel de la uva , vierta los frijoles en agua hirviendo y luego quite tirando en agua fría.
Puedes cambiar el pollo por otros ave asada y picada ( sobras) .
También puede cambiar el pollo para el camarón , la langosta , el bacalao , el atún y otros pescados , cocinados sin sazonar y picado .
Si lo deseas, puedes cambiar el pollo de carne de cerdo asada y picada ( sobrante )
Ingredientes
1 piña grande , pulpa eliminado
relleno:
3 cucharadas de aceite de oliva
1 cuchara ( sopa) de salsa de tomate
1 cucharada ( de café) o sal superficial (½ cucharadita de sal) )
½ cucharadita ( de café) de chile dama dedo picado sin semillas o pimentón picante
1 lata de compota de piña en almíbar escurridas y picadas en cubos
350 grs. Carne de pollo cocido y picado
2 tazas ( té) de apio picado en rodajas finas
½ taza ( té) de aceitunas verdes o negras picadas
1 taza ( té) de mayonesa o yogur
2 tazas (té ) de galletas de manzana hecho con Bolas
Cómo preparar :
Quite toda la pulpa de la piña y cortar en cubos pequeños
Cortar la compota de piña y pollo en cubos
Cortar el apio en rodajas finas, y las aceitunas .
Coloque la pasta en un plato de piña triturada con compota de piña escurrida , aceitunas pollo mayonesa, sal y pimienta, salsa de tomate y galleta de manzana se mezclan bien todos los ingredientes .
Disponer el relleno dentro de la media piña en rodajas por la mitad con la corona.
Llevar a enfriar hasta que esté listo para servir
Adorne con las uvas Italia sin la piel , cuñas de mandarina , cereza, kiwi , etc .
Puede poner bolas hechas con aguacate y limón Bolas de no oscurecer .
Servir dentro de la cáscara de la piña , una bandeja de platos.
Nota:
Para tomar la piel de la uva , vierta los frijoles en agua hirviendo y luego quite tirando en agua fría.
Puedes cambiar el pollo por otros ave asada y picada ( sobras) .
También puede cambiar el pollo para el camarón , la langosta , el bacalao , el atún y otros pescados , cocinados sin sazonar y picado .
Si lo deseas, puedes cambiar el pollo de carne de cerdo asada y picada ( sobrante )
sexta-feira, 25 de abril de 2014
Gombo de Careinr Gúchthe - IV Opções
G o m b o d e C a r e i n a r G ú c h the
ingredients:
l whole loin of lamb, boned
50 grs . of chopped bacon ( optional)
½ cup corn oil
seasoning :
l tablespoon (soup ) shallow salt or to taste (no exaggeration )
6 cloves garlic, crushed cored (if garlic is old )
1 large onion, chopped
l cup of vinegar or lemon juice
l cup dry white wine
1 bunch of parsley and chives integers
2 bay leaves
1 sprig of rosemary ,
1 sprig of basil,
1 piece of cinnamon stick ,
1 spoon ( soup) of grated ginger
Vinaigrette dressing ingredients to :
2 large onions , grated or minced
2 cups ( tea) of chopped parsley
1 large tomato chopped seeded
1 red pepper chopped without seeds
Other Ingredients:
10 uncooked medium potatoes with skins
2 head of pre-cooked broccoli small bouquets or
cauliflower or Brussels sprouts .
1 large glass of drained mushrooms and chopped
Rinse the loin of lamb, then let the seasoning with salt, vinegar or lemon juice , crushed garlic and white wine and other ingredients , put 6-12 hours in the refrigerator covered with napkins , turning occasionally .
How to Prepare Lamb Loin :
Fry the lamb loin in bacon with the oil until nicely golden on all sides , go slowly dripping hot water and cook over low heat for an hour , adding hot water gradually , or until tender and the water has dried .
Cook the potatoes in their skins , then peel pass the butter.
Before serving sprinkle a cup of chopped parsley .
Dressing to Vinaigrette
Mince the onion very choosy and parsley with stems.
Remove the seeds from the tomato and chili chopping and seasoning all choosy with salt , olive oil , lemon and a pinch of pepper , or hot sauce .
Serve the sauce Vinaigrette Separated :
To serve, place the fillet in the center of a lane behind the potatoes , sprinkled with parsley and broccoli ahead
With white rice or boiled cassava .
Note :
Can roast loin of lamb on the loose oven 160 º C covered with aluminum foil or cellophane paper for special grill for one hour for every pound of meat.
II - Option :
300 grs . sliced musarela
1 can of drained pineapple compote .
After the roasted lamb loin , cut into slices without going to the end, hold the underside .
Place a slice of cheese or cheese musarela you prefer , intersperse a slice of pineapple compote
Place in the oven to melt the cheese
Note :
You can use the syrup from pineapple jam mixed with a glass of orange juice.
Pour over the loin of lamb before roasting , that is, to use the option of baking in a traditional oven .
Option - III :
Can roast loin of lamb on grill , height 60cm . average Brasa
IV - Option :
You can smoke inside the grill hanging height of 60 cm , using sawdust and coal fire weak. During 24 hours.
For smoking slowly.
Put inside the grill 1 small can of water does not go let it dry by adding water needed.
ingredients:
l whole loin of lamb, boned
50 grs . of chopped bacon ( optional)
½ cup corn oil
seasoning :
l tablespoon (soup ) shallow salt or to taste (no exaggeration )
6 cloves garlic, crushed cored (if garlic is old )
1 large onion, chopped
l cup of vinegar or lemon juice
l cup dry white wine
1 bunch of parsley and chives integers
2 bay leaves
1 sprig of rosemary ,
1 sprig of basil,
1 piece of cinnamon stick ,
1 spoon ( soup) of grated ginger
Vinaigrette dressing ingredients to :
2 large onions , grated or minced
2 cups ( tea) of chopped parsley
1 large tomato chopped seeded
1 red pepper chopped without seeds
Other Ingredients:
10 uncooked medium potatoes with skins
2 head of pre-cooked broccoli small bouquets or
cauliflower or Brussels sprouts .
1 large glass of drained mushrooms and chopped
Rinse the loin of lamb, then let the seasoning with salt, vinegar or lemon juice , crushed garlic and white wine and other ingredients , put 6-12 hours in the refrigerator covered with napkins , turning occasionally .
How to Prepare Lamb Loin :
Fry the lamb loin in bacon with the oil until nicely golden on all sides , go slowly dripping hot water and cook over low heat for an hour , adding hot water gradually , or until tender and the water has dried .
Cook the potatoes in their skins , then peel pass the butter.
Before serving sprinkle a cup of chopped parsley .
Dressing to Vinaigrette
Mince the onion very choosy and parsley with stems.
Remove the seeds from the tomato and chili chopping and seasoning all choosy with salt , olive oil , lemon and a pinch of pepper , or hot sauce .
Serve the sauce Vinaigrette Separated :
To serve, place the fillet in the center of a lane behind the potatoes , sprinkled with parsley and broccoli ahead
With white rice or boiled cassava .
Note :
Can roast loin of lamb on the loose oven 160 º C covered with aluminum foil or cellophane paper for special grill for one hour for every pound of meat.
II - Option :
300 grs . sliced musarela
1 can of drained pineapple compote .
After the roasted lamb loin , cut into slices without going to the end, hold the underside .
Place a slice of cheese or cheese musarela you prefer , intersperse a slice of pineapple compote
Place in the oven to melt the cheese
Note :
You can use the syrup from pineapple jam mixed with a glass of orange juice.
Pour over the loin of lamb before roasting , that is, to use the option of baking in a traditional oven .
Option - III :
Can roast loin of lamb on grill , height 60cm . average Brasa
IV - Option :
You can smoke inside the grill hanging height of 60 cm , using sawdust and coal fire weak. During 24 hours.
For smoking slowly.
Put inside the grill 1 small can of water does not go let it dry by adding water needed.
Queijadinha Valeria
Queijadinha Valeria
ingredients:
3 cups (tea ) of sugar , or
1 and ½ cup ( tea) of sweetener in powder itself for oven and hob
1 cup (tea ) of wheat flour
2 cups (tea ) of cow's milk
1 saucer or 100 grams of grated parmesan cheese.
1 saucer of fresh grated coconut 100 grams .
1 spoon ( soup) of chemical baking powder
2 spoons (soup ) of butter shallow
3 large eggs or 5 small
1 pinch of salt
How to Prepare :
Put in a bowl the flour , baking powder ,
Blend the eggs with the milk , butter and salt .
After well beaten , add the grated coconut and cheese , make the hit .
Add the other dry ingredients , mix well .
Pour into a buttered and dusted with flour baking sheet .
Bake in moderate oven below 170 ° C for 40 ' minutes or even blush.
Cut into squares or rectangles .
If you want you can put in the patty pans , do not need greasing , forminha lined with paper .
Note :
If using dry coconut moisturize before with a little cold water , let stand for 10 ' minutes .
The ideal is to use fresh coconut .
The grated cheese can be exchanged for mining hard cheese ,
suitable for grating . (used in Brazil ) .
ingredients:
3 cups (tea ) of sugar , or
1 and ½ cup ( tea) of sweetener in powder itself for oven and hob
1 cup (tea ) of wheat flour
2 cups (tea ) of cow's milk
1 saucer or 100 grams of grated parmesan cheese.
1 saucer of fresh grated coconut 100 grams .
1 spoon ( soup) of chemical baking powder
2 spoons (soup ) of butter shallow
3 large eggs or 5 small
1 pinch of salt
How to Prepare :
Put in a bowl the flour , baking powder ,
Blend the eggs with the milk , butter and salt .
After well beaten , add the grated coconut and cheese , make the hit .
Add the other dry ingredients , mix well .
Pour into a buttered and dusted with flour baking sheet .
Bake in moderate oven below 170 ° C for 40 ' minutes or even blush.
Cut into squares or rectangles .
If you want you can put in the patty pans , do not need greasing , forminha lined with paper .
Note :
If using dry coconut moisturize before with a little cold water , let stand for 10 ' minutes .
The ideal is to use fresh coconut .
The grated cheese can be exchanged for mining hard cheese ,
suitable for grating . (used in Brazil ) .
Pierna de cordero en la cuajada
Pierna de cordero en la cuajada
Ingredientes:
1 pierna de cordero para dos libras
Condimento :
2 % en peso de la carne o sal 2 cucharadas ( sopa) de sal poco profunda
2 cucharadas de menta seca
1 taza de menta fresca
10 dientes de ajo machacados , el ajo es miga neumático viejo
1 cucharada de pimiento rojo finamente picado o
salsa picante o pimienta a su gusto
Otros ingredientes:
1 libra de papas de galletas crudas con sal
1 libra de garbanzos cocidos , en remojo durante 6 horas
500 grs. de agujeros o piñón cocido o hacer
Opción II:
500 grs. Snoubar de fritos
150 grs. mantequilla
cuajada :
5 litros de leche de vaca hervida
2 cucharadas de requesón o yogur ollas 3
Cómo preparar la cuajada :
Hervir la leche deja enfriar hasta la temperatura de 45 grados , o poner un poco de leche en una taza y se pegue el dedo índice limpio, contar hasta dieciocho calor para calentar a la temperatura adecuada , luego descarta prueba de la leche no contaminar el resto la leche .
Por último añadir la cuajada o yogur, mezclar bien.
Mover a Tuperware con tapa , cubrir con un paño grueso , deje en su lugar fuera de la corriente de aire , se puso 4-6 horas en la cuajada de verano está listo más rápido que el yogur.
Una vez que esté listo cuajada o yogur condimento medio con menta seca , ajo picado y un poco de sal y media y servir sin sazonar.
Cómo preparar la RAM:
Antes de lavar el carnero, eliminar el mal olor de las patas traseras es una glándula del tamaño de un frijol que se encuentra entre los tendones y los huesos, la grasa en el medio, en el plazo de 10-15 centímetros , que ya ha retirado sus pies.
Esta es la forma más segura de obtener el fuerte olor a cordero.
Coloque el cordero en un refractario o un plato de plástico blanco y espeso , la salazón , a continuación, el vómito, a poner la cuajada o yogur con especias , deje el condimento puso 24 horas en el refrigerador.
Modo de Cocinar la RAM:
Traiga el cordero para cocinar una olla grande de cuajada y 2 tazas de agua fría de la cocción de los garbanzos. 30 minutos para poner en la olla común
No cocinar la carne de cordero en una olla a presión que cambia el sabor de la carne pierde sabor.
Por separado cocer los garbanzos en una olla común con el agua de remojo y un poco de sal .
La temporada de los garbanzos habas equivalen a freír el ajo en dos cucharadas de aceite de maíz con cebolla o ajo picado.
Si utiliza snoubar , se fríen en mantequilla
Para servir individualmente , coloque el plato unos trozos de cordero patatas calientes dos cucharadas de caldo de la cocción de una porción de garbanzos y diez piñones pelados cocidos y poner un cucharón de cuajada sin sal y espolvorear un montón de menta fresca en la parte superior .
En lugar de piñones se pueden utilizar agujeros.
observaciones:
No forma parte del plato , sin embargo, si se desea se puede acompañar con una ensalada de repollo rojo cortado finamente con manzana verde rallada con jugo de limón para no oscurecer . Y muy en rodajas finas las cebolletas .
Ingredientes:
1 pierna de cordero para dos libras
Condimento :
2 % en peso de la carne o sal 2 cucharadas ( sopa) de sal poco profunda
2 cucharadas de menta seca
1 taza de menta fresca
10 dientes de ajo machacados , el ajo es miga neumático viejo
1 cucharada de pimiento rojo finamente picado o
salsa picante o pimienta a su gusto
Otros ingredientes:
1 libra de papas de galletas crudas con sal
1 libra de garbanzos cocidos , en remojo durante 6 horas
500 grs. de agujeros o piñón cocido o hacer
Opción II:
500 grs. Snoubar de fritos
150 grs. mantequilla
cuajada :
5 litros de leche de vaca hervida
2 cucharadas de requesón o yogur ollas 3
Cómo preparar la cuajada :
Hervir la leche deja enfriar hasta la temperatura de 45 grados , o poner un poco de leche en una taza y se pegue el dedo índice limpio, contar hasta dieciocho calor para calentar a la temperatura adecuada , luego descarta prueba de la leche no contaminar el resto la leche .
Por último añadir la cuajada o yogur, mezclar bien.
Mover a Tuperware con tapa , cubrir con un paño grueso , deje en su lugar fuera de la corriente de aire , se puso 4-6 horas en la cuajada de verano está listo más rápido que el yogur.
Una vez que esté listo cuajada o yogur condimento medio con menta seca , ajo picado y un poco de sal y media y servir sin sazonar.
Cómo preparar la RAM:
Antes de lavar el carnero, eliminar el mal olor de las patas traseras es una glándula del tamaño de un frijol que se encuentra entre los tendones y los huesos, la grasa en el medio, en el plazo de 10-15 centímetros , que ya ha retirado sus pies.
Esta es la forma más segura de obtener el fuerte olor a cordero.
Coloque el cordero en un refractario o un plato de plástico blanco y espeso , la salazón , a continuación, el vómito, a poner la cuajada o yogur con especias , deje el condimento puso 24 horas en el refrigerador.
Modo de Cocinar la RAM:
Traiga el cordero para cocinar una olla grande de cuajada y 2 tazas de agua fría de la cocción de los garbanzos. 30 minutos para poner en la olla común
No cocinar la carne de cordero en una olla a presión que cambia el sabor de la carne pierde sabor.
Por separado cocer los garbanzos en una olla común con el agua de remojo y un poco de sal .
La temporada de los garbanzos habas equivalen a freír el ajo en dos cucharadas de aceite de maíz con cebolla o ajo picado.
Si utiliza snoubar , se fríen en mantequilla
Para servir individualmente , coloque el plato unos trozos de cordero patatas calientes dos cucharadas de caldo de la cocción de una porción de garbanzos y diez piñones pelados cocidos y poner un cucharón de cuajada sin sal y espolvorear un montón de menta fresca en la parte superior .
En lugar de piñones se pueden utilizar agujeros.
observaciones:
No forma parte del plato , sin embargo, si se desea se puede acompañar con una ensalada de repollo rojo cortado finamente con manzana verde rallada con jugo de limón para no oscurecer . Y muy en rodajas finas las cebolletas .
sexta-feira, 11 de abril de 2014
Oxtail with Cassava
Oxtail with Cassava
ingredients:
2 pounds oxtail with enough meat , cut the joints , remove excess fat .
Use only large parties
1/2 cup of corn oil
1 liter of water for cooking.
Other Ingredients:
1 pound of cooked cassava in a liter of water
½ pound of grated onion ,
6 skinless , seeded tomatoes or a can of sauce ready, diluted with 3 cans of tin
1 red pepper (optional )
1 cup ( tea) of chopped parsley and chives ,
1 leek only part of banking sliced thinly sliced , chopped 2 stalks celery , sliced (optional )
seasoning :
1 spoon (soup ) of salt ,
1 teaspoon (tsp ) or ( soup) of grated ginger
1/2 teaspoon (coffee ) of ground laurel,
1 pepper chopped finger girl without seeds .
Quibebe :
1 pound neck pumpkin cut into chunks
1 medium onion, chopped
1 teaspoon ( tsp) salt
1 cup of hot water needed 0ou
How to Prepare Quibebe :
Put 2 tablespoons oil in skillet , fry an onion until wilted , add pumpkin , salt , sauté leave dripping hot water, so that it is cooked and without much broth.
How to Prepare the sauce :
Fry the leeks with celery , add the onion , bell pepper and seasonings .
Separately fry the tail until nicely browned. Add tomatoes or tomato sauce industrialized , already diluted with water . make the braise , finally boiling water .
Leave on heat for a few minutes , then put everything into the pot of great pressure and cook for 40 ' minutes or until meat is tender .
Allow to cool in the pan .
Turn off the heat and when to stop releasing the steam open and see how is the meat , you need to put more hot water , turn the heat to cook.
Ten minutes before the end of cooking add the spices of another pot .
After the pass cooked meat with the sauce to a large pot , add pre - cooked cassava pieces, leave the fire until it is all well done .
If you need to add more hot water.
" If you use industrialized sauce, bring the fire with 3 cans of water until reduced by half , put 1 tablespoon ( soup) of sugar or 1 carrot
Before cooking the sauce add sugar or carrot serve to take the acidity .
How to Prepare Quibebe :
Put 2 tablespoons oil in skillet , fry an onion until wilted , add pumpkin , salt , sauté leave dripping hot water, so that it is cooked and without much broth.
Serving the tail with white rice , quibebe , watercress salad with tomato cherries.
Can serve with polenta or mashed
ingredients:
2 pounds oxtail with enough meat , cut the joints , remove excess fat .
Use only large parties
1/2 cup of corn oil
1 liter of water for cooking.
Other Ingredients:
1 pound of cooked cassava in a liter of water
½ pound of grated onion ,
6 skinless , seeded tomatoes or a can of sauce ready, diluted with 3 cans of tin
1 red pepper (optional )
1 cup ( tea) of chopped parsley and chives ,
1 leek only part of banking sliced thinly sliced , chopped 2 stalks celery , sliced (optional )
seasoning :
1 spoon (soup ) of salt ,
1 teaspoon (tsp ) or ( soup) of grated ginger
1/2 teaspoon (coffee ) of ground laurel,
1 pepper chopped finger girl without seeds .
Quibebe :
1 pound neck pumpkin cut into chunks
1 medium onion, chopped
1 teaspoon ( tsp) salt
1 cup of hot water needed 0ou
How to Prepare Quibebe :
Put 2 tablespoons oil in skillet , fry an onion until wilted , add pumpkin , salt , sauté leave dripping hot water, so that it is cooked and without much broth.
How to Prepare the sauce :
Fry the leeks with celery , add the onion , bell pepper and seasonings .
Separately fry the tail until nicely browned. Add tomatoes or tomato sauce industrialized , already diluted with water . make the braise , finally boiling water .
Leave on heat for a few minutes , then put everything into the pot of great pressure and cook for 40 ' minutes or until meat is tender .
Allow to cool in the pan .
Turn off the heat and when to stop releasing the steam open and see how is the meat , you need to put more hot water , turn the heat to cook.
Ten minutes before the end of cooking add the spices of another pot .
After the pass cooked meat with the sauce to a large pot , add pre - cooked cassava pieces, leave the fire until it is all well done .
If you need to add more hot water.
" If you use industrialized sauce, bring the fire with 3 cans of water until reduced by half , put 1 tablespoon ( soup) of sugar or 1 carrot
Before cooking the sauce add sugar or carrot serve to take the acidity .
How to Prepare Quibebe :
Put 2 tablespoons oil in skillet , fry an onion until wilted , add pumpkin , salt , sauté leave dripping hot water, so that it is cooked and without much broth.
Serving the tail with white rice , quibebe , watercress salad with tomato cherries.
Can serve with polenta or mashed
Cod Dold and Oven
Cod Cold and Oven
1 pound of desalted cod chips for 12 hours if thicker leave 24 hoursStore in refrigerator
seasoning :
½ pound of boiled potatoes into cubes .3 large onions and drizzling , rinsed and drained chopped2 cups (tea) with chopped parsley stem.1 cup (tea ) of whole capers drained canned1 cup of mushrooms drained and rinsed and chopped pickled1 cup (tea ) of green pitted olives1 cup extra virgin olive oil½ cup wine vinegar or lemon3 red peppers roasted on the stove3 roasted yellow peppers on the stove3 green peppers roasted on the stovemoderate salt2-3 large tomatoes peeled and seeded2 feet of looseleaf lettuce ( Optional )1 pepper chopped finger girl without seeds (optional )
How to Prepare :
Wash the cod, soak in cold water in the refrigerator for 12 hours. Melts well .
" Do not cook the cod ," he is already tanned salt.
Place in a bowl , cod , onion , parsley , capers , olive season well , peppers, potatoes, olive oil, vinegar and a little salt and pepper .
If you are replacing the vinegar for lemon , add at serving time .You can put half vinegar and half lemon juice .Store in the refrigerator until serving time .
Mode Taking Skin Chili
Chili jab the fork , take the stove ( very strong fire) , check turning, turning until the skin of the peppers stay well burnt ( black) .Write this above procedure for all the peppers . Book .
After washing the peppers under running water , remove the skin and seeds , make the washing now careful not to espedaçar
Cut into strips 2 inches wide by 5 long.
Serve the cod mode :
Line the bottom of a large platter with lettuce leaves washed and dried well . ( dry with paper towels) .
A platter dinnerware , distribute salad spiced cod has , over the bed of lettuce .
Perform this procedure above , only in time to serve .
Optional Garnish:
The contour of the beam can put whole quail eggs and sprinkle over tomatoes .
II - Option :
Cod Oven :
The same recipe ingredients above except the vinegar and lemon (not like salad seasoning ) .Add a cup of (tea ) tomato peeled and chopped without seeds .If you want you can put 5 grains of coriander or 2 sprigs of chopped cilantro is (optional ) , mix well . Remove the parsley.
Cover I:
4 beaten eggs1 teaspoon (tsp ) baking powder powdered50 to 100 gsm . grated parmesan cheese
Cover II:
4 egg whites beaten egg1 can cream without serum or in boxes1 cup of curd100 grs . grated parmesan cheese
How to Prepare the Cover :
First coverage , beat you, add the baking step on the cod .Bake until gratin . Oven 180Second cover , Overalls whites add the cream , mix well add the curd and finally the grated cheese.Cover the cod with the above recipe , bake gratin
1 pound of desalted cod chips for 12 hours if thicker leave 24 hoursStore in refrigerator
seasoning :
½ pound of boiled potatoes into cubes .3 large onions and drizzling , rinsed and drained chopped2 cups (tea) with chopped parsley stem.1 cup (tea ) of whole capers drained canned1 cup of mushrooms drained and rinsed and chopped pickled1 cup (tea ) of green pitted olives1 cup extra virgin olive oil½ cup wine vinegar or lemon3 red peppers roasted on the stove3 roasted yellow peppers on the stove3 green peppers roasted on the stovemoderate salt2-3 large tomatoes peeled and seeded2 feet of looseleaf lettuce ( Optional )1 pepper chopped finger girl without seeds (optional )
How to Prepare :
Wash the cod, soak in cold water in the refrigerator for 12 hours. Melts well .
" Do not cook the cod ," he is already tanned salt.
Place in a bowl , cod , onion , parsley , capers , olive season well , peppers, potatoes, olive oil, vinegar and a little salt and pepper .
If you are replacing the vinegar for lemon , add at serving time .You can put half vinegar and half lemon juice .Store in the refrigerator until serving time .
Mode Taking Skin Chili
Chili jab the fork , take the stove ( very strong fire) , check turning, turning until the skin of the peppers stay well burnt ( black) .Write this above procedure for all the peppers . Book .
After washing the peppers under running water , remove the skin and seeds , make the washing now careful not to espedaçar
Cut into strips 2 inches wide by 5 long.
Serve the cod mode :
Line the bottom of a large platter with lettuce leaves washed and dried well . ( dry with paper towels) .
A platter dinnerware , distribute salad spiced cod has , over the bed of lettuce .
Perform this procedure above , only in time to serve .
Optional Garnish:
The contour of the beam can put whole quail eggs and sprinkle over tomatoes .
II - Option :
Cod Oven :
The same recipe ingredients above except the vinegar and lemon (not like salad seasoning ) .Add a cup of (tea ) tomato peeled and chopped without seeds .If you want you can put 5 grains of coriander or 2 sprigs of chopped cilantro is (optional ) , mix well . Remove the parsley.
Cover I:
4 beaten eggs1 teaspoon (tsp ) baking powder powdered50 to 100 gsm . grated parmesan cheese
Cover II:
4 egg whites beaten egg1 can cream without serum or in boxes1 cup of curd100 grs . grated parmesan cheese
How to Prepare the Cover :
First coverage , beat you, add the baking step on the cod .Bake until gratin . Oven 180Second cover , Overalls whites add the cream , mix well add the curd and finally the grated cheese.Cover the cod with the above recipe , bake gratin
Naranja Mousse de Maracuyá y Mousse Dieta
Naranja Mousse de Maracuyá y Mousse Dieta
Ingredientes:
1 lata de crema sin suero
10 cucharaditas (tsp ) de edulcorante superficial ( hay 30 gotas) , o la necesaria
4 yemas de huevo batidas
4 claras de huevo pasteurizados en la nieve firme
1 taza ( té) de jugo de naranja fresco, sin semillas
1 cuchara ( sopa) de gelatina en polvo superficial o 12 gramos
5 cucharadas ( cucharas de sopa ) de agua fría para hidratar la gelatina
1 cuchara ( sopa) de cáscara de naranja rallada ,
No ponga la parte blanca de la cáscara amarga
Otros ingredientes
2 tazas ( té) de gajos de naranja sin piel blanca , cortados por la mitad, las hojas de menta al gusto.
o
2 tazas de cerezas (té ) de manzana hecho con Bolas y colorante rojo .
½ taza de té de hojas de menta
Cómo preparar :
Riego de gelatina con 5 cucharadas de agua , dejar reposar durante 5'minutos y disolver en un baño de agua o en el microondas durante 20 segundos.
Batir las yemas de huevo en una batidora con el zumo de naranja y edulcorante en polvo, propio horno y fuego.
Provocar un incendio en un baño de agua el zumo de naranja con las yemas de huevo y edulcorante para 3'Î ± 5'minutos .
Regrese la mezcla en el recipiente de una batidora eléctrica y añadir poco a poco la gelatina disuelta y caliente para 5'a 10'Minutos , o hasta que se enfríe bien .
Passion Fruit Mousse dietética
Ingredientes:
1 taza ( té) de leche condensada en la dieta
1 taza ( té) de maracuyá concentrado de zumo de vidrio
1 taza (té ) de agua fría
1 cucharada ( cucharadas ) de gelatina sin sabor en polvo
4 claras de huevo pasteurizados en la nieve firme
Fruta de la pasión para decorar . ( Opcional)
Cómo preparar :
Riego de gelatina con 5 cucharadas de agua , es igual a una goma y se disuelven en un vaso de agua fría en el baño
Mezcle la leche condensada , el jugo de maracuyá tensa , a continuación, agregar la gelatina disuelta , superando por cinco minutos
Coloque la mezcla en las claras de huevo licuadora lentamente , mezclando de abajo hacia arriba
Coloque en hielo durante 2 a 4 horas
Antes de servir, colocar el jarabe de fruta de la pasión
Jarabe:
1 fruta de la pasión con semillas
el edulcorante necesario
Dietética Leche Condensada
1 taza de leche en polvo de té
½ taza de edulcorante en polvo en sí para el horno y vitrocerámica
½ taza de agua hirviendo
1 cucharada de margarina
Mezcle todos los ingredientes en una licuadora durante 5 minutos
Nota:
Ya existe en las yemas de los huevos pasteurizados y blancos de mercado diferentes.
Usted puede pasteurizar las claras de huevo o huevos en casa.
Forma precaria (casero ) para pasteurizar las claras de huevo :
Coloque las claras de huevo con el azúcar o edulcorante , mezclar bien , llevar al fuego en baño maría , revolviendo constantemente hasta que se alcanza la temperatura máxima de 70 ° C.
* Atención a la pasteurización en casa.
Si deja de agitar el huevo los blancos cocinan. *
Ingredientes:
1 lata de crema sin suero
10 cucharaditas (tsp ) de edulcorante superficial ( hay 30 gotas) , o la necesaria
4 yemas de huevo batidas
4 claras de huevo pasteurizados en la nieve firme
1 taza ( té) de jugo de naranja fresco, sin semillas
1 cuchara ( sopa) de gelatina en polvo superficial o 12 gramos
5 cucharadas ( cucharas de sopa ) de agua fría para hidratar la gelatina
1 cuchara ( sopa) de cáscara de naranja rallada ,
No ponga la parte blanca de la cáscara amarga
Otros ingredientes
2 tazas ( té) de gajos de naranja sin piel blanca , cortados por la mitad, las hojas de menta al gusto.
o
2 tazas de cerezas (té ) de manzana hecho con Bolas y colorante rojo .
½ taza de té de hojas de menta
Cómo preparar :
Riego de gelatina con 5 cucharadas de agua , dejar reposar durante 5'minutos y disolver en un baño de agua o en el microondas durante 20 segundos.
Batir las yemas de huevo en una batidora con el zumo de naranja y edulcorante en polvo, propio horno y fuego.
Provocar un incendio en un baño de agua el zumo de naranja con las yemas de huevo y edulcorante para 3'Î ± 5'minutos .
Regrese la mezcla en el recipiente de una batidora eléctrica y añadir poco a poco la gelatina disuelta y caliente para 5'a 10'Minutos , o hasta que se enfríe bien .
Passion Fruit Mousse dietética
Ingredientes:
1 taza ( té) de leche condensada en la dieta
1 taza ( té) de maracuyá concentrado de zumo de vidrio
1 taza (té ) de agua fría
1 cucharada ( cucharadas ) de gelatina sin sabor en polvo
4 claras de huevo pasteurizados en la nieve firme
Fruta de la pasión para decorar . ( Opcional)
Cómo preparar :
Riego de gelatina con 5 cucharadas de agua , es igual a una goma y se disuelven en un vaso de agua fría en el baño
Mezcle la leche condensada , el jugo de maracuyá tensa , a continuación, agregar la gelatina disuelta , superando por cinco minutos
Coloque la mezcla en las claras de huevo licuadora lentamente , mezclando de abajo hacia arriba
Coloque en hielo durante 2 a 4 horas
Antes de servir, colocar el jarabe de fruta de la pasión
Jarabe:
1 fruta de la pasión con semillas
el edulcorante necesario
Dietética Leche Condensada
1 taza de leche en polvo de té
½ taza de edulcorante en polvo en sí para el horno y vitrocerámica
½ taza de agua hirviendo
1 cucharada de margarina
Mezcle todos los ingredientes en una licuadora durante 5 minutos
Nota:
Ya existe en las yemas de los huevos pasteurizados y blancos de mercado diferentes.
Usted puede pasteurizar las claras de huevo o huevos en casa.
Forma precaria (casero ) para pasteurizar las claras de huevo :
Coloque las claras de huevo con el azúcar o edulcorante , mezclar bien , llevar al fuego en baño maría , revolviendo constantemente hasta que se alcanza la temperatura máxima de 70 ° C.
* Atención a la pasteurización en casa.
Si deja de agitar el huevo los blancos cocinan. *
quinta-feira, 10 de abril de 2014
Siumple Mango Mousse
Simple Mango Mousse
ingredients:
3 Haden mangoes diced
½ cup of cold water or necessary
1 glass of fresh cream
1 can of condensed milk or sugar to taste
1 spoon (soup ) shallow or 12 grams of clear unflavored gelatin , dissolved in water bath or in the microwave for 20 seconds .
5 tablespoons ( soup) of cold water to hydrate gelatin
1 lemon juice only
3 pasteurized egg whites
How to Prepare :
Blend mango with cold water until a thick cream , add the condensed milk makes the beat , then pour slowly dissolved gelatin and hot , until finished.
Separately beat the mixer the cream , then stir in the egg whites with a little sugar .
Mix the two creams , the mixer and the blender , until smooth.
Pour the mousse into shape with hole in the center , or in bowls or disposable cups with lids .
Decoration :
If you in a round shape , decorate with slices of kiwi and strawberry or other red fruit .
Store in the refrigerator until serving time .
ingredients:
3 Haden mangoes diced
½ cup of cold water or necessary
1 glass of fresh cream
1 can of condensed milk or sugar to taste
1 spoon (soup ) shallow or 12 grams of clear unflavored gelatin , dissolved in water bath or in the microwave for 20 seconds .
5 tablespoons ( soup) of cold water to hydrate gelatin
1 lemon juice only
3 pasteurized egg whites
How to Prepare :
Blend mango with cold water until a thick cream , add the condensed milk makes the beat , then pour slowly dissolved gelatin and hot , until finished.
Separately beat the mixer the cream , then stir in the egg whites with a little sugar .
Mix the two creams , the mixer and the blender , until smooth.
Pour the mousse into shape with hole in the center , or in bowls or disposable cups with lids .
Decoration :
If you in a round shape , decorate with slices of kiwi and strawberry or other red fruit .
Store in the refrigerator until serving time .
Str\wberry Mousse Cake
Strawberry Mousse Cake
ingredients:
3 tea cups all-purpose flour
2 cups of sugar
1 cup of hot milk
100 grs . margarine
5 eggs - egg whites
1 tablespoon baking powder powdered
1 pinch of salt
How to Prepare :
Beat in the mixer the egg whites with a pinch of salt. Book
Beat the egg yolks with the sugar and butter until a whitish cream.
With the mixer connected add the hot milk , add the flour gradually until you finish , turn off the mixer and add the baking powder and lastly the egg whites , mixing with a whisk .
Grease a pan with flour sprinkled with butter , roll the cake batter , take to bake for about 30'minutos , or even blush.
Preheated oven 180 º C.
After the baked cake and let cool .
Cut a lid on the cake , and then scoop the center , so it is two centimeters around the edges , not very let sink in the bottom 3 cm .
Put the mousse into the cake after it has already led to the fridge and it is in point of egg white .
Take the cake to the refrigerator stuffed leave for 4-6 hours or until firm , mousse .
Then recompose the lid of the cake .
If you want you can put a covering of melted chocolate .
Above fresh strawberries and egg yarn .
Strawberries must be placed before serving .
The cake can be served with or without a lid , with or without a cover , can sprinkle icing sugar and scrapes over the chocolate
Garnish with fresh whole strawberries medium .
If you prefer to use no cap put enough fresh strawberries stuck to one another, or strawberries with whipped cream .
Mousse Fresh Strawberries
ingredients:
200 to 300 grams . chopped fresh strawberries
1 can sweetened condensed milk
1 can of cream
1 tablespoon unflavored gelatin colorless
5 tablespoons of cold water to hydrate gelatin
2 pasteurized egg whites into firm snow (optional )
How to Prepare :
Watering gelatin with cold water, then dissolve in water bath .
Separately whisk the condensed milk in the blender with the cream , for 5'minutos .
After the two ingredients well mixed , add the already dissolved and hot, and with the power on , beat for 5'a 8 ' minutes or until a homogeneous mass gelatin.
Remove the mixture from the blender go to a bowl , add the chopped strawberries, and lastly the egg whites into firm snow.
Place the mousse in a bowl and refrigerate until it is the consistency of egg white and this step is that you put the mousse on the cake .
Place the filling on the cake , take to freeze to harden for 4-6 hours.
ingredients:
3 tea cups all-purpose flour
2 cups of sugar
1 cup of hot milk
100 grs . margarine
5 eggs - egg whites
1 tablespoon baking powder powdered
1 pinch of salt
How to Prepare :
Beat in the mixer the egg whites with a pinch of salt. Book
Beat the egg yolks with the sugar and butter until a whitish cream.
With the mixer connected add the hot milk , add the flour gradually until you finish , turn off the mixer and add the baking powder and lastly the egg whites , mixing with a whisk .
Grease a pan with flour sprinkled with butter , roll the cake batter , take to bake for about 30'minutos , or even blush.
Preheated oven 180 º C.
After the baked cake and let cool .
Cut a lid on the cake , and then scoop the center , so it is two centimeters around the edges , not very let sink in the bottom 3 cm .
Put the mousse into the cake after it has already led to the fridge and it is in point of egg white .
Take the cake to the refrigerator stuffed leave for 4-6 hours or until firm , mousse .
Then recompose the lid of the cake .
If you want you can put a covering of melted chocolate .
Above fresh strawberries and egg yarn .
Strawberries must be placed before serving .
The cake can be served with or without a lid , with or without a cover , can sprinkle icing sugar and scrapes over the chocolate
Garnish with fresh whole strawberries medium .
If you prefer to use no cap put enough fresh strawberries stuck to one another, or strawberries with whipped cream .
Mousse Fresh Strawberries
ingredients:
200 to 300 grams . chopped fresh strawberries
1 can sweetened condensed milk
1 can of cream
1 tablespoon unflavored gelatin colorless
5 tablespoons of cold water to hydrate gelatin
2 pasteurized egg whites into firm snow (optional )
How to Prepare :
Watering gelatin with cold water, then dissolve in water bath .
Separately whisk the condensed milk in the blender with the cream , for 5'minutos .
After the two ingredients well mixed , add the already dissolved and hot, and with the power on , beat for 5'a 8 ' minutes or until a homogeneous mass gelatin.
Remove the mixture from the blender go to a bowl , add the chopped strawberries, and lastly the egg whites into firm snow.
Place the mousse in a bowl and refrigerate until it is the consistency of egg white and this step is that you put the mousse on the cake .
Place the filling on the cake , take to freeze to harden for 4-6 hours.
Mousse Frit Diet
Mousse Fruit Diet
ingredients:
3 large Haden mangoes diced
1 cup (tea ) of passion fruit juice
1 cup ( tea) of bovine skimmed milk
1 cup ( tea) of sweetener in powder itself for oven and hob
1 cup (tea) milk powder
1 cup plain yogurt and 200 ml
1 spoon ( soup) zest of orange peel or lemon
1 spoon ( soup) of colorless unflavored gelatin
Moisturize with 4 tablespoons (soup ) of water
C l a d a :
1 cup ( tea) of natural orange juice
½ cup ( tea) of natural passion fruit juice
½ cup ( tea) of sweetener in powder itself for oven and hob
1 spoon ( soup) of shaving of lemon peel only the green part , not the white part that put bitter .
1 tablespoon (coffee ) cornstarch ( cornflour ) dissolved in freshly squeezed orange juice .
How to Prepare :
Wet the gelatin with cold water , let stand for 5'minutos .
After taking the gelatin to dissolve in water bath or in the microwave for 20 seconds .
Wash the sleeves , wipe with a paper towel , peel , cut into small cubes .
Place in a medium saucepan , the diced mango and passion fruit juice , take the fire stirring constantly until it becomes a thick puree.
Remove the puree from heat, add the powdered sweetener mix well , then add the zest of orange peel. let cool .
Pour the cold mango puree in a blender , add the milk and cow milk powder , beat for 3 ' minutes , then add the yogurt becomes to beat until all the ingredients mix well .
Finally with the blender on, slowly add the dissolved gelatin and hot , hit by 8'a 10'Minutos or until blended .
Pour the mousse in fruit shape with hole in the center , or in individual bowls .
You can also put in jars with disposable cover.
Take the refrigerator for 4-6 hours or until set .
The syrup is placed before serving . And it is optional.
How to Prepare the syrup :
Join a medium saucepan the orange juice , passion fruit juice with sweetener , and cornstarch ( cornflour ) dissolved in orange juice .
Bring to low heat stirring constantly until the cornstarch cooking , remove from heat add the lemon zest , mix well .
Note :
Can put in syrup, banana slices , or chopped , to modify the flavor of mousse.
ingredients:
3 large Haden mangoes diced
1 cup (tea ) of passion fruit juice
1 cup ( tea) of bovine skimmed milk
1 cup ( tea) of sweetener in powder itself for oven and hob
1 cup (tea) milk powder
1 cup plain yogurt and 200 ml
1 spoon ( soup) zest of orange peel or lemon
1 spoon ( soup) of colorless unflavored gelatin
Moisturize with 4 tablespoons (soup ) of water
C l a d a :
1 cup ( tea) of natural orange juice
½ cup ( tea) of natural passion fruit juice
½ cup ( tea) of sweetener in powder itself for oven and hob
1 spoon ( soup) of shaving of lemon peel only the green part , not the white part that put bitter .
1 tablespoon (coffee ) cornstarch ( cornflour ) dissolved in freshly squeezed orange juice .
How to Prepare :
Wet the gelatin with cold water , let stand for 5'minutos .
After taking the gelatin to dissolve in water bath or in the microwave for 20 seconds .
Wash the sleeves , wipe with a paper towel , peel , cut into small cubes .
Place in a medium saucepan , the diced mango and passion fruit juice , take the fire stirring constantly until it becomes a thick puree.
Remove the puree from heat, add the powdered sweetener mix well , then add the zest of orange peel. let cool .
Pour the cold mango puree in a blender , add the milk and cow milk powder , beat for 3 ' minutes , then add the yogurt becomes to beat until all the ingredients mix well .
Finally with the blender on, slowly add the dissolved gelatin and hot , hit by 8'a 10'Minutos or until blended .
Pour the mousse in fruit shape with hole in the center , or in individual bowls .
You can also put in jars with disposable cover.
Take the refrigerator for 4-6 hours or until set .
The syrup is placed before serving . And it is optional.
How to Prepare the syrup :
Join a medium saucepan the orange juice , passion fruit juice with sweetener , and cornstarch ( cornflour ) dissolved in orange juice .
Bring to low heat stirring constantly until the cornstarch cooking , remove from heat add the lemon zest , mix well .
Note :
Can put in syrup, banana slices , or chopped , to modify the flavor of mousse.
Chocolate Mousse Diet
Chocolate Mousse Diet
ingredients:
200 ml of skimmed cow 's milk
200 ml of water to hydrate the gelatin
24 grs . gelatin powder, colorless , tasteless
4 tablespoons ( soup) of cocoa
3 tablespoons ( soup) of skimmed milk powder
1 spoon (soup ) shallow sweetener powder, suitable for oven and hob
4 pasteurized egg whites
syrup:
100 grs . of diet chocolate bar , chopped or grated
150 ml of skimmed milk
Decoration :
30 grs . Grated chocolate bar in the diet of vegetables appliance
½ cup thinly strips of lemon peel or orange
mint leaves to taste
How to Prepare the syrup :
Bring a pan to the fire in a double boiler with the chocolate mixed with milk .
Leave on heat until melted chocolate , and stand a thickened syrup and allow to cool before using .
Note :
The water bath is switched off when bubbles start to form 90 ° C before placing the pot of chocolate.
How to Prepare the mousse :
Wet the gelatin 10 tablespoons of cold water , then add the remaining water and cook in a water bath to dissolve . Book .
Beat in the egg whites electric mixer . Book .
Blend 200ml of skimmed milk with powdered milk , cocoa, sweetener, until well mixed .
After the cream and beaten up, and with the blender on, gradually add the gradually and slowly dissolved gelatin and hot , and beat for 8'a 10'Minutos or until cool and the blender cup .
Put the mixture in the blender egg whites , mixing with whisk slowly until a homogeneous mass , ie the heavy mass in light batter ( egg whites ) .
Put a form of plastic rib ( Tuperware ) , wetted with water.
Take the refrigerator for 4-6 hours or until set .
Unmold before serving .
Decoration :
Garnish with thinly strips of lemon peel or orange , and fresh mint leaves .
Around with grated chocolate with the little round hoop .
Before serving put the already cold syrup is optional
The mousse chocolate diet does not lead yolk or cream.
ingredients:
200 ml of skimmed cow 's milk
200 ml of water to hydrate the gelatin
24 grs . gelatin powder, colorless , tasteless
4 tablespoons ( soup) of cocoa
3 tablespoons ( soup) of skimmed milk powder
1 spoon (soup ) shallow sweetener powder, suitable for oven and hob
4 pasteurized egg whites
syrup:
100 grs . of diet chocolate bar , chopped or grated
150 ml of skimmed milk
Decoration :
30 grs . Grated chocolate bar in the diet of vegetables appliance
½ cup thinly strips of lemon peel or orange
mint leaves to taste
How to Prepare the syrup :
Bring a pan to the fire in a double boiler with the chocolate mixed with milk .
Leave on heat until melted chocolate , and stand a thickened syrup and allow to cool before using .
Note :
The water bath is switched off when bubbles start to form 90 ° C before placing the pot of chocolate.
How to Prepare the mousse :
Wet the gelatin 10 tablespoons of cold water , then add the remaining water and cook in a water bath to dissolve . Book .
Beat in the egg whites electric mixer . Book .
Blend 200ml of skimmed milk with powdered milk , cocoa, sweetener, until well mixed .
After the cream and beaten up, and with the blender on, gradually add the gradually and slowly dissolved gelatin and hot , and beat for 8'a 10'Minutos or until cool and the blender cup .
Put the mixture in the blender egg whites , mixing with whisk slowly until a homogeneous mass , ie the heavy mass in light batter ( egg whites ) .
Put a form of plastic rib ( Tuperware ) , wetted with water.
Take the refrigerator for 4-6 hours or until set .
Unmold before serving .
Decoration :
Garnish with thinly strips of lemon peel or orange , and fresh mint leaves .
Around with grated chocolate with the little round hoop .
Before serving put the already cold syrup is optional
The mousse chocolate diet does not lead yolk or cream.
Brajolas Filled Special
Brajolas Filled Special
ingredients:
1 kilo of topside cut into two thin steaks , or steak
Sliced thick, then open in the middle without separating the parties ,
ask the butcher to do this procedure .
seasoning :
2 % by weight of salt beef , or the like , or
1 teaspoon ( tsp) salt
1 spoon ( soup) of hot sauce
2 spoons (soup ) of corn oil
filling:
100 grs . dark raisins , seeded
1 tablespoon of whole capers
1 cup ( tea) of grated onion and squeezed
1 cup ( tea) of chopped parsley , or necessary
1 cup ( tea) of chopped green olives
6 hard boiled eggs cut into slices
I - Sauce:
2 pounds of tomatoes peeled seeded
1 pound of grated onion
1 teaspoon ( tsp) grated fresh ginger
1 spoon (soup ) of sugar shallow or medium carrot
4 whole sprigs of parsley
1 pinch of nutmeg
Pepper ½ chopped finger girl without seeds or pepper sauce
1 piece of cinnamon stick
II - Sauce:
1 liter of homemade tomato sauce or
2 cans ready sauce concentrate, dilute with 6 cans of water use as the can of sauce.
If using sauce ready to leave on heat until reduced by half.
Mode Season the Beef :
Season the meat with salt , garlic , pepper
Leave the meat seasoned for 4 to 6 hours in the refrigerator .
Open each steak on cutting board and distribute the filling.
The filling is placed in the following manner ;
A layer of chopped parsley , onions over olives capers and hard-boiled eggs and cut into slices .
The raisins are placed between the slices of eggs , so it is stuck in the middle of gems .
Wrap the meat and tie with cotton string , firmly , not to lose shape , or stitch with thick cotton thread .
Method Prepare the meat:
Brajola Place in a large pan , fry on all sides until browned . Then add the sauce, leave the fire until the meat is tender and the sauce thick .
Cooking pot in common .
Can not cook in a pressure cooker .
How to Prepare the sauce :
Fry the onion , add the homemade tomato sauce ready and remaining ingredients.
Lead to heat until a thick sauce.
See explanation of sauce below.
Important Note :
* Can not brajolas cook in a pressure cooker , which changes the flavor of the meat .
Go dripping water slowly until cooked , the meat is tastier .
Before serving remove the sprigs of parsley .
To serve arrange on a platter lined with lettuce leaves and tomato and grated raw carrots in the large drain.
Tomatoes and carrots are placed on top of the lettuce leaves .
By sprucing up the meat with whole mint leaves .
Cutting meat with electric knife into slices 2 inches , never cut very thin , it breaks off .
If you want to make finely cut as follows:
freeze the meat and then cut with electric knife or cutter cold and even own knife for this purpose .
Serve with pasta or vegetable pie and green salad
You can serve with mashed brajola :
Choose your preferred
Mashed potatoes , cassava , dried peas , yams .
You can also serve with polenta .
How to prepare the Tomato Sauce :
Wash the tomatoes cut in four , hit the blender with a little water to grind well , then strain into a fine sieve and deep plastic
Fry the onion until wilted , add the strained tomato juice with a quart of cold water , bring to medium heat for about 1 or 2 hours , gradually add hot water gradually until a thick, dark sauce.
IMPORTANT NOTICE :
Homemade sauce and industrialized sauce.
The tomato sauce freeze leftovers in small pots with lid , with a little oil on top.
Do not leave the fridge no tomato sauce that is dangerous , creates a deadly bacteria . * Always keep in the freezer . *
Do not use tomato sauce industrialized . when with black edges , or have questions with your appearance. Disposal .
ingredients:
1 kilo of topside cut into two thin steaks , or steak
Sliced thick, then open in the middle without separating the parties ,
ask the butcher to do this procedure .
seasoning :
2 % by weight of salt beef , or the like , or
1 teaspoon ( tsp) salt
1 spoon ( soup) of hot sauce
2 spoons (soup ) of corn oil
filling:
100 grs . dark raisins , seeded
1 tablespoon of whole capers
1 cup ( tea) of grated onion and squeezed
1 cup ( tea) of chopped parsley , or necessary
1 cup ( tea) of chopped green olives
6 hard boiled eggs cut into slices
I - Sauce:
2 pounds of tomatoes peeled seeded
1 pound of grated onion
1 teaspoon ( tsp) grated fresh ginger
1 spoon (soup ) of sugar shallow or medium carrot
4 whole sprigs of parsley
1 pinch of nutmeg
Pepper ½ chopped finger girl without seeds or pepper sauce
1 piece of cinnamon stick
II - Sauce:
1 liter of homemade tomato sauce or
2 cans ready sauce concentrate, dilute with 6 cans of water use as the can of sauce.
If using sauce ready to leave on heat until reduced by half.
Mode Season the Beef :
Season the meat with salt , garlic , pepper
Leave the meat seasoned for 4 to 6 hours in the refrigerator .
Open each steak on cutting board and distribute the filling.
The filling is placed in the following manner ;
A layer of chopped parsley , onions over olives capers and hard-boiled eggs and cut into slices .
The raisins are placed between the slices of eggs , so it is stuck in the middle of gems .
Wrap the meat and tie with cotton string , firmly , not to lose shape , or stitch with thick cotton thread .
Method Prepare the meat:
Brajola Place in a large pan , fry on all sides until browned . Then add the sauce, leave the fire until the meat is tender and the sauce thick .
Cooking pot in common .
Can not cook in a pressure cooker .
How to Prepare the sauce :
Fry the onion , add the homemade tomato sauce ready and remaining ingredients.
Lead to heat until a thick sauce.
See explanation of sauce below.
Important Note :
* Can not brajolas cook in a pressure cooker , which changes the flavor of the meat .
Go dripping water slowly until cooked , the meat is tastier .
Before serving remove the sprigs of parsley .
To serve arrange on a platter lined with lettuce leaves and tomato and grated raw carrots in the large drain.
Tomatoes and carrots are placed on top of the lettuce leaves .
By sprucing up the meat with whole mint leaves .
Cutting meat with electric knife into slices 2 inches , never cut very thin , it breaks off .
If you want to make finely cut as follows:
freeze the meat and then cut with electric knife or cutter cold and even own knife for this purpose .
Serve with pasta or vegetable pie and green salad
You can serve with mashed brajola :
Choose your preferred
Mashed potatoes , cassava , dried peas , yams .
You can also serve with polenta .
How to prepare the Tomato Sauce :
Wash the tomatoes cut in four , hit the blender with a little water to grind well , then strain into a fine sieve and deep plastic
Fry the onion until wilted , add the strained tomato juice with a quart of cold water , bring to medium heat for about 1 or 2 hours , gradually add hot water gradually until a thick, dark sauce.
IMPORTANT NOTICE :
Homemade sauce and industrialized sauce.
The tomato sauce freeze leftovers in small pots with lid , with a little oil on top.
Do not leave the fridge no tomato sauce that is dangerous , creates a deadly bacteria . * Always keep in the freezer . *
Do not use tomato sauce industrialized . when with black edges , or have questions with your appearance. Disposal .
Spine Pan - Ram II Options
Spine Pan - Ram II Options
ingredients:
l entire backbone of lamb
Spine is Carré , sweats or a piece only
formed by the rib , vertebrae and two fingers rib
seasoning :
l tablespoon (soup ) shallow refined salt
6 cloves of crushed garlic
l cup of vinegar or lemon juice
l cup dry white wine
Other Ingredients:
10 shelled boiled potatoes , seasoned with salt
1 packet of pre-cooked broccoli into small bouquets
3 large onions
1 cup chopped parsley
How to Prepare :
Wash the ridge with lemon or vinegar.
Leave the seasoning put 6 to l2 hours, turning occasionally
Place the seasoned ridge within a refractory or Tuperware inside the refrigerator , covered with a napkin .
Fry in oil the ram , until nicely golden on all sides
When golden, add the onion wilt leave
Gradually add hot water gradually
Cook over low heat for one hour, or until tender and the water has dried
If you want you can put in the hot oven to brown .
Mode of Service :
To serve, pass the potatoes and broccoli cooked in butter .
Put the lamb on a platter ridge behind potatoes sprinkled with parsley and then passed broccoli in butter .
With white rice
Branches salad of watercress , onion and red bell pepper cut into slices or arugula , lettuce, chicory , escarole .
II - Option :
Spine of Roast Lamb
l sheepskin entire ridge ( back)
seasoning :
coarse salt
3-4 liters of milk boiled and cold cow, or curd
can substitute yogurt
How to Prepare :
Wash the mutton
Place it in a large bowl of white plastic
Cover with enough milk , cover with a napkin
Take the refrigerator to put l2 to 20 hours
The next day , the meat is already hydrated
Take full milk, dry the mutton with paper towels
Salted with coarse salt , ( l level tablespoon per pound of meat)
Take to bake in the oven or on the barbecue
If baking in the oven, cover with aluminum foil
To bake on grill , wrap in cellophane paper own BBQ .
If baking in a clay oven , wrap in banana leaf
Serve with manioc flour , or cooked vegetables in butter past
carrots, potatoes , broccoli and white rice more simple green salad and banana or manioc .
Banana streusel :
ingredients:
4 dwarf bananas thinly sliced
1 medium onion, grated
2 spoons (soup ) of corn oil
2 tbsp (tablespoons) chopped parsley
½ cup chopped green olives
1 cup (tea ) seedless raisins (optional )
1 teaspoon ( tsp) salt
1 or 2 cups ( tea) of cassava flour or corn , or necessary.
Aas can put two flour as half and half
How to Prepare :
Fry onion in hot oil , add the banana , make frying , then add the other ingredients , finally cassava flour ,
If the headlight is too dry add more oil or water until it is moist .
Note
You can swap the banana for apple, pineapple, prunes and other and also braised cabbage cortadinha governing .
ingredients:
l entire backbone of lamb
Spine is Carré , sweats or a piece only
formed by the rib , vertebrae and two fingers rib
seasoning :
l tablespoon (soup ) shallow refined salt
6 cloves of crushed garlic
l cup of vinegar or lemon juice
l cup dry white wine
Other Ingredients:
10 shelled boiled potatoes , seasoned with salt
1 packet of pre-cooked broccoli into small bouquets
3 large onions
1 cup chopped parsley
How to Prepare :
Wash the ridge with lemon or vinegar.
Leave the seasoning put 6 to l2 hours, turning occasionally
Place the seasoned ridge within a refractory or Tuperware inside the refrigerator , covered with a napkin .
Fry in oil the ram , until nicely golden on all sides
When golden, add the onion wilt leave
Gradually add hot water gradually
Cook over low heat for one hour, or until tender and the water has dried
If you want you can put in the hot oven to brown .
Mode of Service :
To serve, pass the potatoes and broccoli cooked in butter .
Put the lamb on a platter ridge behind potatoes sprinkled with parsley and then passed broccoli in butter .
With white rice
Branches salad of watercress , onion and red bell pepper cut into slices or arugula , lettuce, chicory , escarole .
II - Option :
Spine of Roast Lamb
l sheepskin entire ridge ( back)
seasoning :
coarse salt
3-4 liters of milk boiled and cold cow, or curd
can substitute yogurt
How to Prepare :
Wash the mutton
Place it in a large bowl of white plastic
Cover with enough milk , cover with a napkin
Take the refrigerator to put l2 to 20 hours
The next day , the meat is already hydrated
Take full milk, dry the mutton with paper towels
Salted with coarse salt , ( l level tablespoon per pound of meat)
Take to bake in the oven or on the barbecue
If baking in the oven, cover with aluminum foil
To bake on grill , wrap in cellophane paper own BBQ .
If baking in a clay oven , wrap in banana leaf
Serve with manioc flour , or cooked vegetables in butter past
carrots, potatoes , broccoli and white rice more simple green salad and banana or manioc .
Banana streusel :
ingredients:
4 dwarf bananas thinly sliced
1 medium onion, grated
2 spoons (soup ) of corn oil
2 tbsp (tablespoons) chopped parsley
½ cup chopped green olives
1 cup (tea ) seedless raisins (optional )
1 teaspoon ( tsp) salt
1 or 2 cups ( tea) of cassava flour or corn , or necessary.
Aas can put two flour as half and half
How to Prepare :
Fry onion in hot oil , add the banana , make frying , then add the other ingredients , finally cassava flour ,
If the headlight is too dry add more oil or water until it is moist .
Note
You can swap the banana for apple, pineapple, prunes and other and also braised cabbage cortadinha governing .
quarta-feira, 9 de abril de 2014
Meringue Pie With Strawberries
Meringue Pie With Strawberries
ingredients:
3 discs of meringue (meringue ) 25 inches , or
1 pound of mini sigh
1 pound of whipped cream
1 pound fresh strawberries chopped in half
200 grs . of whole fresh strawberries ,
sigh :
ingredients:
2 cups (tea ) of egg white
6 cups (tea ) of sugar or icing sugar
Or to taste 5 drops of vanilla essence
How to Prepare a sigh :
In very dry bowl , beat the egg whites , add sugar mix well .
Place meringue in a pastry bag with large spout makes cherry spiral forming a closed disk.
Greased with butter or place parchment paper.
Well does the 250 º to 300 º C oven.
Switching the oven place the breath to dry .
If did not get to sigh sequinho , remove from oven do the same procedure of the previous mode , ie , heat the oven off and then put the sigh to dry .
Note :
The sigh is not roast it dry heat of the oven or sun
Industrial Merengue :
600 grs . sugar 100 %
228 grs . egg white 38%
156 grs . water 26%
zest of lemon peel to taste
How to Prepare the meringue :
Make a slurry with 70 % sugar ( 420 gr. ) And all water
( 156 ml.) .
Mix the sugar with the water out of the fire .
Lead to heat without stirring until it forms a syrup to the wire .
Thread point is when you get with a spoon (soup ) a bit of gravy in the same pan and pour in the tip of the spoon is a wire .
Whisk the egg whites into firm snow on 3rd speed with Globe piece with 15 % sugar ( 90 gr. ) , To the point of breath.
Add the hot syrup over the egg whites gradually and slowly beat in 2nd speed until cool .
After adding 15% of the remaining sugar ( 90 gr. ) , Beat for another 10 ' minutes in 3rd speed.
Model the meringue discs , putting in a pastry bag with tip cherry , forming a spiral, with the dough well together, leave no room .
Baking with parchment paper. Oven 120 ° C for about 2 hours.
How to Prepare the pie
Assemble the pie as a removable bottom .
1 - Layer is sigh
2 - layer is whipped cream
3 - layer is chopped , sweetened strawberries and a few drops of lemon
Make alternate layers .
The last layer of strawberries is
whipped cream
1 liter of fresh milk ice cream
100 grs . sugar
5 drops of vanilla essence
How to prepare:
Everything we use to beat the whipped cream has to be cold all right , since the bowl until the paddles , until the sugar has to be cold .
Beat whipping cream in mixer until whipped in turn 3 speed with Globe piece.
Be careful not to hit too many turns butter.
Finally add sugar and vanilla essence .
Note :
If you prefer you can merge a disc of sponge cake beneath each disc sigh.
In place of the discs can use very small sigh sigh.
ingredients:
3 discs of meringue (meringue ) 25 inches , or
1 pound of mini sigh
1 pound of whipped cream
1 pound fresh strawberries chopped in half
200 grs . of whole fresh strawberries ,
sigh :
ingredients:
2 cups (tea ) of egg white
6 cups (tea ) of sugar or icing sugar
Or to taste 5 drops of vanilla essence
How to Prepare a sigh :
In very dry bowl , beat the egg whites , add sugar mix well .
Place meringue in a pastry bag with large spout makes cherry spiral forming a closed disk.
Greased with butter or place parchment paper.
Well does the 250 º to 300 º C oven.
Switching the oven place the breath to dry .
If did not get to sigh sequinho , remove from oven do the same procedure of the previous mode , ie , heat the oven off and then put the sigh to dry .
Note :
The sigh is not roast it dry heat of the oven or sun
Industrial Merengue :
600 grs . sugar 100 %
228 grs . egg white 38%
156 grs . water 26%
zest of lemon peel to taste
How to Prepare the meringue :
Make a slurry with 70 % sugar ( 420 gr. ) And all water
( 156 ml.) .
Mix the sugar with the water out of the fire .
Lead to heat without stirring until it forms a syrup to the wire .
Thread point is when you get with a spoon (soup ) a bit of gravy in the same pan and pour in the tip of the spoon is a wire .
Whisk the egg whites into firm snow on 3rd speed with Globe piece with 15 % sugar ( 90 gr. ) , To the point of breath.
Add the hot syrup over the egg whites gradually and slowly beat in 2nd speed until cool .
After adding 15% of the remaining sugar ( 90 gr. ) , Beat for another 10 ' minutes in 3rd speed.
Model the meringue discs , putting in a pastry bag with tip cherry , forming a spiral, with the dough well together, leave no room .
Baking with parchment paper. Oven 120 ° C for about 2 hours.
How to Prepare the pie
Assemble the pie as a removable bottom .
1 - Layer is sigh
2 - layer is whipped cream
3 - layer is chopped , sweetened strawberries and a few drops of lemon
Make alternate layers .
The last layer of strawberries is
whipped cream
1 liter of fresh milk ice cream
100 grs . sugar
5 drops of vanilla essence
How to prepare:
Everything we use to beat the whipped cream has to be cold all right , since the bowl until the paddles , until the sugar has to be cold .
Beat whipping cream in mixer until whipped in turn 3 speed with Globe piece.
Be careful not to hit too many turns butter.
Finally add sugar and vanilla essence .
Note :
If you prefer you can merge a disc of sponge cake beneath each disc sigh.
In place of the discs can use very small sigh sigh.
Cabritro In Chunks With Vegetables
C a b i t r o In Chunks With Vegetables
ingredients:
3 pounds of lamb cut into piece
seasoning :
2 spoons (soup ) rasa. salt
2 bay leaves
1 bunch of parsley and chives tied
1 sprig of rosemary
4 bouillon tablet
Other Ingredients:
4 tablespoons (soup ) full of lard or butter
20 and past small potatoes cooked in butter
4 medium carrots , cut into thick slices cooked 2 inches .
1 cup ( tea) of chopped parsley
1 can of asparagus and hearts of palm, drained and rinsed
2 packs of pre-cooked Japanese broccoli or Brussels sprouts
4 stalks celery ( celery ) cut into thin slices
1 liter of dry red wine of good quality
brine:
Salt 2 cups of tea
2 glasses of wine vinegar
How to Prepare the Kid :
Cut the pieces for kids , not too small to take the fat gland, is the stench that lies between the tendon and the bone of the hind leg , is like a grain of dark beans.
Wash the kid in running water .
Place the lamb in a large bowl agate with water with 2 cups of salt, and two cups of vinegar , let soak for 40-60 minutes in the refrigerator .
Take the refrigerator flush again after season
Leave tempered for 6 hours in the refrigerator .
Then take the pieces of lamb seasoning and strain the sauce .
Put a large pot on fire with 4 tablespoons lard or butter, let melt and
Fry the pieces of lamb and put the broth celery bay leaves twig of rosemary wine leave cooking on low heat when drying almost go putting hot water gradually until the lamb is tender and well cooked .
Once cooked and no water let the fire frying on both sides being careful not to let it burn . .
Place the lamb in a large bowl of mud and around the potatoes , carrots, asparagus, broccoli and boiled the past in butter , sprinkle chopped parsley .
If you want you can serve with white rice and watercress salad with thin slices of red pepper and onion rings .
Can serve the lamb with polenta or mashed potatoes or cassava .
ingredients:
3 pounds of lamb cut into piece
seasoning :
2 spoons (soup ) rasa. salt
2 bay leaves
1 bunch of parsley and chives tied
1 sprig of rosemary
4 bouillon tablet
Other Ingredients:
4 tablespoons (soup ) full of lard or butter
20 and past small potatoes cooked in butter
4 medium carrots , cut into thick slices cooked 2 inches .
1 cup ( tea) of chopped parsley
1 can of asparagus and hearts of palm, drained and rinsed
2 packs of pre-cooked Japanese broccoli or Brussels sprouts
4 stalks celery ( celery ) cut into thin slices
1 liter of dry red wine of good quality
brine:
Salt 2 cups of tea
2 glasses of wine vinegar
How to Prepare the Kid :
Cut the pieces for kids , not too small to take the fat gland, is the stench that lies between the tendon and the bone of the hind leg , is like a grain of dark beans.
Wash the kid in running water .
Place the lamb in a large bowl agate with water with 2 cups of salt, and two cups of vinegar , let soak for 40-60 minutes in the refrigerator .
Take the refrigerator flush again after season
Leave tempered for 6 hours in the refrigerator .
Then take the pieces of lamb seasoning and strain the sauce .
Put a large pot on fire with 4 tablespoons lard or butter, let melt and
Fry the pieces of lamb and put the broth celery bay leaves twig of rosemary wine leave cooking on low heat when drying almost go putting hot water gradually until the lamb is tender and well cooked .
Once cooked and no water let the fire frying on both sides being careful not to let it burn . .
Place the lamb in a large bowl of mud and around the potatoes , carrots, asparagus, broccoli and boiled the past in butter , sprinkle chopped parsley .
If you want you can serve with white rice and watercress salad with thin slices of red pepper and onion rings .
Can serve the lamb with polenta or mashed potatoes or cassava .
Cabitrossado With Farofa
C a b i t r o s s a d o - With Farofa
ingredients:
1 new kid 3-5 pounds
cut in half or quarters
seasoning :
1 bunch of parsley and chives tied
2 large onions, coarsely chopped
1 head garlic, crushed with salt
1 sprigs of rosemary
2 sprigs of basil
1 chili finger lady without the chopped seeds
1 teaspoon (tsp ) shallow salt put every pound of meat
2 spoons (soup ) of oregano
1 spoon ( soup) of grated ginger
1 spoon ( soup) of saffron or
½ spoon ( soup) of turmeric
½ spoon ( soup) of spicy paprika
1 tablespoon (coffee ) ground black pepper
½ teaspoon (coffee ) ground cinnamon
¼ teaspoon (coffee ) ground cloves
½ teaspoon (coffee ) crushed bay
Other Ingredients:
½ pound of salt
2 glasses of wine vinegar
How to Prepare :
Wash the kid in running water .
Get the stench of the leg is a fatty gland the size of a grain of dark beans which lies between the tendon and bone.
Become a wash in running water.
After soaking with water and two handfuls of salt and 2 cups of vinegar , put 40 to 60 minutes in the refrigerator ,
Taking the brine with vinegar and rinse again under running water .
Put the kid in the seasoning in a bowl agate , or Tuperware with lid .
Store in the refrigerator for 12 hours covered with a cloth and clean plate .
The next day , remove the spices , place on a baking sheet lined with foil or banana leaves , put up strips of bacon or bacon all along the way , add a little of the strained broth of spices and a glass of cold water .
Take to bake in the preheated oven weak by l50 ° C , covered with aluminum foil , drizzle from time to time with the gravy from the pan , carefully not to burn .
Bake for one hour , 150 ° C temperature for every pound , or forty minutes at 180 ° C , until it is cooked .
Take the foil let it brown
Serve with plain mashed cassava or manioc , or
White rice , cooked vegetables or salad , potato, carrot , beans , cabbage , green olives , broccoli, asparagus.
Heart of palm salad , tomato , black olives , hard boiled eggs , onion and parsley
Chickpea salad with grated onion parsley and chives , black olives .
Farofa Simple:
1 grated onion
2 tablespoons oil
½ kilo of maize or cassava flour or cassava flour half and half cornmeal
100 grs . chopped bacon
100 grs . of chopped green olives without pits
2 boiled eggs grated drain in bulk , or pass through a sieve
1 cup of parsley tea with minced stem
How to Prepare :
Fry the bacon in the oil , add the onion , cassava flour , olives , then sprinkle over ready to put the grated eggs and parsley .
Serving the streusel separate dish.
I - Option :
You can season the lamb with salt only , before taking
left to soak in milk for 24 hours to hydrate well in the refrigerator covered with a napkin .
II - Option -
To get the stench of the goat , after washing , place
a quart of rum , allow to stand for an hour , re- washing , season to your taste .
ingredients:
1 new kid 3-5 pounds
cut in half or quarters
seasoning :
1 bunch of parsley and chives tied
2 large onions, coarsely chopped
1 head garlic, crushed with salt
1 sprigs of rosemary
2 sprigs of basil
1 chili finger lady without the chopped seeds
1 teaspoon (tsp ) shallow salt put every pound of meat
2 spoons (soup ) of oregano
1 spoon ( soup) of grated ginger
1 spoon ( soup) of saffron or
½ spoon ( soup) of turmeric
½ spoon ( soup) of spicy paprika
1 tablespoon (coffee ) ground black pepper
½ teaspoon (coffee ) ground cinnamon
¼ teaspoon (coffee ) ground cloves
½ teaspoon (coffee ) crushed bay
Other Ingredients:
½ pound of salt
2 glasses of wine vinegar
How to Prepare :
Wash the kid in running water .
Get the stench of the leg is a fatty gland the size of a grain of dark beans which lies between the tendon and bone.
Become a wash in running water.
After soaking with water and two handfuls of salt and 2 cups of vinegar , put 40 to 60 minutes in the refrigerator ,
Taking the brine with vinegar and rinse again under running water .
Put the kid in the seasoning in a bowl agate , or Tuperware with lid .
Store in the refrigerator for 12 hours covered with a cloth and clean plate .
The next day , remove the spices , place on a baking sheet lined with foil or banana leaves , put up strips of bacon or bacon all along the way , add a little of the strained broth of spices and a glass of cold water .
Take to bake in the preheated oven weak by l50 ° C , covered with aluminum foil , drizzle from time to time with the gravy from the pan , carefully not to burn .
Bake for one hour , 150 ° C temperature for every pound , or forty minutes at 180 ° C , until it is cooked .
Take the foil let it brown
Serve with plain mashed cassava or manioc , or
White rice , cooked vegetables or salad , potato, carrot , beans , cabbage , green olives , broccoli, asparagus.
Heart of palm salad , tomato , black olives , hard boiled eggs , onion and parsley
Chickpea salad with grated onion parsley and chives , black olives .
Farofa Simple:
1 grated onion
2 tablespoons oil
½ kilo of maize or cassava flour or cassava flour half and half cornmeal
100 grs . chopped bacon
100 grs . of chopped green olives without pits
2 boiled eggs grated drain in bulk , or pass through a sieve
1 cup of parsley tea with minced stem
How to Prepare :
Fry the bacon in the oil , add the onion , cassava flour , olives , then sprinkle over ready to put the grated eggs and parsley .
Serving the streusel separate dish.
I - Option :
You can season the lamb with salt only , before taking
left to soak in milk for 24 hours to hydrate well in the refrigerator covered with a napkin .
II - Option -
To get the stench of the goat , after washing , place
a quart of rum , allow to stand for an hour , re- washing , season to your taste .
Tip For the Day of Passover
Tip For the Day of Passover
Each chooses according to your pocket.
See more recipes in my blogs ( baudanonna.blogspot.com )
1 - Strognoff meat , or lobster, shrimp , cod , chicken and other birds .
2 - Stroganoff from Antoinette almost equals the difference is that I add Funghi Porcini dry 2-5 % of the weight of the meat .
3 - Shrimp or Chicken in Pumpkin with cream cheese
4 - Leg of lamb with roast vegetables mashed mandiquinha
5 - Salmon with balls of fruit , or the Salmon Claudia
6 - cod with chickpeas , mushrooms , black olives etc.
7 - Fernando cod or
7th Cod Violet
8 - Risotto chicken or duck, turkey, quail , partridge , rabbit etc.
9 - pheasant with chestnut puree
10 - grilled or baked with potatoes and vegetables , or baked sea bass with tomato , onion, peppers 3 different colors Robalo .
10th - Stew bass with coconut milk ,
11 - Polenta with polasto ( on - thighs ) with tomato sauce
12 - Pasta with pesto sauce, or polpetas
13 - Mixed Paella
14 - Risotto with seafood
15 - Risotto with 4 cheeses and artichoke background
16 - Roast duck with mashed parsnip
17 - Duck with vegetables and pieces
17th roasted duck with orange and cherry, or grilled pineapple
18 - roast suckling pig , roast lamb and goat
19 - Barbecue beef
20 - Mixed Barbecue : beef, chicken , sausage , vegetables
21 - Painted roast with salt bed , or fish you prefer .
22 - Lazanha with white sauce and sauce with meat
23 - big Polpetones stuffed with cheese
24 -Follow-up :
Kebab baked eggplant with pates and chickpeas
25 -Follow-up :
Baked Eggplant with chilli 3 colors , nuts, raisins etc. .
25th Eggplant stuffed with meat .
26 - Roast Turkey ( stuffed )
27 - sliced turkey breast with cream cheese
28 - Turkey breast with fresh fruit , make balls
29 - Chester roasted whole with headlight with fruits
30 - Chester roasted by open coast with applesauce or
chestnut
Look at my other blogs recipes , from January to November 2013.
Sweet and Savory Dishes :
Also, pies , bread pudding, trifle , custard, ice cream. cake and others.
If you do not like any of them see in my other blogs recipes .
My suggestion for lunch is a simple dessert
English soup or ice cream cake , are all in my blogs ( baudanonna.blogspot.com ) .
Good Luck - Success
At Easter *** give a big tight hug to all family and friends that they 're expecting. ***
Remember that maybe next Easter you can not give a hug , why someone is gone and was just missed .
Salmon With Cheese Sauce and Fruit
Salmon With Cheese Sauce and Fruit
ingredients:
2 pounds salmon , skinless and boneless , cut into pieces of 2 fingers .
" Never put garlic in the fish , who takes away the flavor "
Other Ingredients:
1 cup dry white wine
1 spoon (soup ) salt
1 large onion , grated
½ cup corn oil
Canned Vegetables :
1 glass or canned sliced mushrooms
½ pound of pickled cabbage cut into slices or
½ pound of artichoke hearts ( artichoke hearts )
chopped into small pieces or
½ pound of pickled asparagus , cut into small pieces
* All ingredients should be canned drained and rinsed to remove the preservative *
Modified White Sauce
2 cups cold milk cow
2 spoons (soup ) of wheat flour
2 tablespoons butter
Other ingredients :
1 box of cream or 350 ml tin without serum
50 grs . crumpled white cheese or parmesan cheese
How to Prepare the Bechamel Sauce :
In a medium saucepan melt the butter, add flour ,
mix well , let the fire 8 ' minutes stirring constantly
even cooks .
Then go putting milk gradually until finished.
If not practical , combine milk off the heat .
Then go back to the fire to finish cooking .
After the white sauce ready, slowly add the cream and crushed white cheese , or grated Parmesan cheese
Book .
coverage:
4 egg whites
1 can cream without serum, or a canister
1 cup of 250 grams . cream cheese
100 grs . grated parmesan cheese
How to Prepare the topping:
Whisk the egg whites until stiff , then gradually add the cream , cottage cheese and sprinkle over grated Parmesan cheese
Between the layers :
100 grs . Rolled roasted almonds or ground . (optional )
How to Prepare Salmon :
In a large saucepan place the oil the onion , fry lightly along the already seasoned salmon and then the white wine , cook
not leave much cooked " al dente "
Mode Assemble the dish:
In the large rectangular refractory put in the background , a bit of white sauce.
Second layer is mushroom or palm background chopped asparagus or artichokes kid
Third layer is already steamed salmon
Fourth layer is spread almonds
Fifth layer is white sauce and so on until you finish all layers .
The last layer is the coverage .
Bring to medium oven 180 ° C for browning
Polka Tracking Fruits .
Make balls of fruit with Bolas .
1 cup of each fruit : mango, papaya , apple, pineapple, melon.
Place balls in lemon apple not to darken .
If you want you can serve with white rice and green salad
lettuce, watercress, chicory , arugula and tomato on top .
Do not put lemon on fish dries .
ingredients:
2 pounds salmon , skinless and boneless , cut into pieces of 2 fingers .
" Never put garlic in the fish , who takes away the flavor "
Other Ingredients:
1 cup dry white wine
1 spoon (soup ) salt
1 large onion , grated
½ cup corn oil
Canned Vegetables :
1 glass or canned sliced mushrooms
½ pound of pickled cabbage cut into slices or
½ pound of artichoke hearts ( artichoke hearts )
chopped into small pieces or
½ pound of pickled asparagus , cut into small pieces
* All ingredients should be canned drained and rinsed to remove the preservative *
Modified White Sauce
2 cups cold milk cow
2 spoons (soup ) of wheat flour
2 tablespoons butter
Other ingredients :
1 box of cream or 350 ml tin without serum
50 grs . crumpled white cheese or parmesan cheese
How to Prepare the Bechamel Sauce :
In a medium saucepan melt the butter, add flour ,
mix well , let the fire 8 ' minutes stirring constantly
even cooks .
Then go putting milk gradually until finished.
If not practical , combine milk off the heat .
Then go back to the fire to finish cooking .
After the white sauce ready, slowly add the cream and crushed white cheese , or grated Parmesan cheese
Book .
coverage:
4 egg whites
1 can cream without serum, or a canister
1 cup of 250 grams . cream cheese
100 grs . grated parmesan cheese
How to Prepare the topping:
Whisk the egg whites until stiff , then gradually add the cream , cottage cheese and sprinkle over grated Parmesan cheese
Between the layers :
100 grs . Rolled roasted almonds or ground . (optional )
How to Prepare Salmon :
In a large saucepan place the oil the onion , fry lightly along the already seasoned salmon and then the white wine , cook
not leave much cooked " al dente "
Mode Assemble the dish:
In the large rectangular refractory put in the background , a bit of white sauce.
Second layer is mushroom or palm background chopped asparagus or artichokes kid
Third layer is already steamed salmon
Fourth layer is spread almonds
Fifth layer is white sauce and so on until you finish all layers .
The last layer is the coverage .
Bring to medium oven 180 ° C for browning
Polka Tracking Fruits .
Make balls of fruit with Bolas .
1 cup of each fruit : mango, papaya , apple, pineapple, melon.
Place balls in lemon apple not to darken .
If you want you can serve with white rice and green salad
lettuce, watercress, chicory , arugula and tomato on top .
Do not put lemon on fish dries .
Eggplant Lasagna or Eggplant Parmesas to
Eggplant Lasagna or Eggplant Parmesan to
ingredients:
6 medium eggplants , cut into thin slices
1 handful of salt
filling:
250 grs . sliced mozzarella
250 grs . of sliced ham
100 grs . provolone or Parmesan grated in the large drain
sauce:
½ liter of homemade tomato sauce or
1 can of processed sauce diluted with 3 cans of water
2 tablespoons oil
2 tablespoons sugar
2 bouillon tablet
2 tablespoons chopped majericão (optional )
1 large onion , grated
1 bay leaf
How to Prepare the sauce :
In a medium saucepan fry the onion in oil , add the other ingredients , bring to heat until a consistent , not very thick sauce.
Do the same procedure with the industrialized sauce, leave the fire until reduced by half .
For coating :
1 bowl of flour
1 plate of breadcrumbs
4 beaten eggs
1 cup of tea oil for frying
How to Prepare the Eggplant :
Cut the eggplant into slices at length, let soak for 10 ' minutes , drain dry.
Skip the slices of eggplant in flour , then in beaten egg and finally in breadcrumbs .
Fry in hot oil until golden brown.
Once fried fat dry with paper towels. Reserve .
Mode Assemble the lasagna eggplant :
Put a little sauce in the bottom of a baking dish
Write layered eggplant, sauce and stuffing, to finish
The last layer is sauce with grated cheese.
Bring to 180 ° C preheated oven until browning .
Option II :
Eggplant Parmesan
ingredients:
4 large eggplants thinly
2 tablespoons of salt
filling:
300 grs . grated musarela the large drain
200 grs . ham cut into thin slices
Note :
Fashion parmesan cheese was made with the City of Parma (Italy ) , Parma cheese .
Here in Brazil the cheese was replaced by musarela to cheapen the dish .
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 a blender , then pass the eggplants , allow to drain , fry in hot oil .
Dry with paper towel
Tomato sauce
1 liter of tomato sauce
2 grated onions
2 spoons ( soup) of oil
1 tablespoon of oregano
1 tea spoon of salt
1 teaspoon ( tsp) grated ginger
1 pinch of grated nutmeg
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.
Then take the salt with a paper towel and squeeze the pieces , so they are well dried .
Spending in flour and then in beaten eggs
Fry in hot oil , remove any excess fat with a paper towel
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
Method of Mounting the baking dish :
A rectangular 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 the cheese is completely melted
Serve with white rice and green salad
ingredients:
6 medium eggplants , cut into thin slices
1 handful of salt
filling:
250 grs . sliced mozzarella
250 grs . of sliced ham
100 grs . provolone or Parmesan grated in the large drain
sauce:
½ liter of homemade tomato sauce or
1 can of processed sauce diluted with 3 cans of water
2 tablespoons oil
2 tablespoons sugar
2 bouillon tablet
2 tablespoons chopped majericão (optional )
1 large onion , grated
1 bay leaf
How to Prepare the sauce :
In a medium saucepan fry the onion in oil , add the other ingredients , bring to heat until a consistent , not very thick sauce.
Do the same procedure with the industrialized sauce, leave the fire until reduced by half .
For coating :
1 bowl of flour
1 plate of breadcrumbs
4 beaten eggs
1 cup of tea oil for frying
How to Prepare the Eggplant :
Cut the eggplant into slices at length, let soak for 10 ' minutes , drain dry.
Skip the slices of eggplant in flour , then in beaten egg and finally in breadcrumbs .
Fry in hot oil until golden brown.
Once fried fat dry with paper towels. Reserve .
Mode Assemble the lasagna eggplant :
Put a little sauce in the bottom of a baking dish
Write layered eggplant, sauce and stuffing, to finish
The last layer is sauce with grated cheese.
Bring to 180 ° C preheated oven until browning .
Option II :
Eggplant Parmesan
ingredients:
4 large eggplants thinly
2 tablespoons of salt
filling:
300 grs . grated musarela the large drain
200 grs . ham cut into thin slices
Note :
Fashion parmesan cheese was made with the City of Parma (Italy ) , Parma cheese .
Here in Brazil the cheese was replaced by musarela to cheapen the dish .
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 a blender , then pass the eggplants , allow to drain , fry in hot oil .
Dry with paper towel
Tomato sauce
1 liter of tomato sauce
2 grated onions
2 spoons ( soup) of oil
1 tablespoon of oregano
1 tea spoon of salt
1 teaspoon ( tsp) grated ginger
1 pinch of grated nutmeg
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.
Then take the salt with a paper towel and squeeze the pieces , so they are well dried .
Spending in flour and then in beaten eggs
Fry in hot oil , remove any excess fat with a paper towel
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
Method of Mounting the baking dish :
A rectangular 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 the cheese is completely melted
Serve with white rice and green salad
Crepes Chocolate With Nuts
Crepes Chocolate With Nuts
ingredients:
mass:
1 cup (tea ) of wheat flour
2 cups (tea ) of cow's milk
2-5 tablespoons ( soup) of chocolate powder or chocolate
2 tablespoons ground walnuts
1 pinch of salt
1 tablespoon oil
3 whole eggs
Stuffing and Dressing :
1 can sweetened condensed milk
1 can cow's milk
2 teaspoons (tsp ) vanilla
1 teaspoon (tsp ) or chopped chocolate powder
2 large egg yolks
1 cup of brandy or liqueur nuts or cocoa liquor
How to Prepare the pasta :
Blend the eggs then add the milk, oil , salt, flour and chocolate, ground nuts last .
Lightly grease a skillet with oil , take the fire to heat .
When it is hot throw a ladle of crepe batter , check turning so that the dough spread on the bottom of the pan , so it is a very thin dough , leave to blush , turn and do the same procedure on the other side
Place the crepes under a napkin until ready to fill .
How to Prepare Stuffing and Dressing :
Blend the condensed milk with the egg yolks until well blended , then add a can of cow's milk , which is the same as the can of condensed milk , vanilla essence , brandy and chocolate powder .
After all the ingredients well mixed , take the fire in a double boiler , stirring constantly until it acquires a very creamy consistency , for about 15'a 20'minutos .
To Feelling :
After the cold cream filling put a small portion with a spoon (soup ) .
After the stuffed crepes folding the dough into four .
Paras serve put the sauce on top which is the same as filling, or make the chocolate syrup .
Chocolate Syrup :
8 tablespoons ( soup) of chocolate powder , chocolate does not serve
8 tablespoons (soup ) of sugar shallow
4 tablespoons (soup ) of cow's milk
2 tbsp (tablespoons ) butter or margarine
How to Prepare :
Mix all ingredients , bring to heat for 10 ' to 15' minutes .
Place the hot or warm syrup over the crepes .
Decoration :
Can memorized with walnuts , halved , or cherry syrup drained .
You can use strawberry, raspberry, blackberry or other fresh fruit to your liking .
Accompanies a ball of vanilla ice cream , or other flavor of your choice to match the filling
Note :
The crepes are our Brazilian savory pancakes .
ingredients:
mass:
1 cup (tea ) of wheat flour
2 cups (tea ) of cow's milk
2-5 tablespoons ( soup) of chocolate powder or chocolate
2 tablespoons ground walnuts
1 pinch of salt
1 tablespoon oil
3 whole eggs
Stuffing and Dressing :
1 can sweetened condensed milk
1 can cow's milk
2 teaspoons (tsp ) vanilla
1 teaspoon (tsp ) or chopped chocolate powder
2 large egg yolks
1 cup of brandy or liqueur nuts or cocoa liquor
How to Prepare the pasta :
Blend the eggs then add the milk, oil , salt, flour and chocolate, ground nuts last .
Lightly grease a skillet with oil , take the fire to heat .
When it is hot throw a ladle of crepe batter , check turning so that the dough spread on the bottom of the pan , so it is a very thin dough , leave to blush , turn and do the same procedure on the other side
Place the crepes under a napkin until ready to fill .
How to Prepare Stuffing and Dressing :
Blend the condensed milk with the egg yolks until well blended , then add a can of cow's milk , which is the same as the can of condensed milk , vanilla essence , brandy and chocolate powder .
After all the ingredients well mixed , take the fire in a double boiler , stirring constantly until it acquires a very creamy consistency , for about 15'a 20'minutos .
To Feelling :
After the cold cream filling put a small portion with a spoon (soup ) .
After the stuffed crepes folding the dough into four .
Paras serve put the sauce on top which is the same as filling, or make the chocolate syrup .
Chocolate Syrup :
8 tablespoons ( soup) of chocolate powder , chocolate does not serve
8 tablespoons (soup ) of sugar shallow
4 tablespoons (soup ) of cow's milk
2 tbsp (tablespoons ) butter or margarine
How to Prepare :
Mix all ingredients , bring to heat for 10 ' to 15' minutes .
Place the hot or warm syrup over the crepes .
Decoration :
Can memorized with walnuts , halved , or cherry syrup drained .
You can use strawberry, raspberry, blackberry or other fresh fruit to your liking .
Accompanies a ball of vanilla ice cream , or other flavor of your choice to match the filling
Note :
The crepes are our Brazilian savory pancakes .
Cardwill - rAz
C a r d i will p o - r A z
Arabic Rice - with lentils - fried onions , accompanying lettuce, tomato , .
Armenian Rice - rice noodles with Angel and chickpea, chicory
Beef and Rice Dry Cameroon - serve with lettuce, tomato, onion , hearts of palm .
Rice with various fruits - raisins , cashew nuts , ham , olives.
Coconut rice and coconut milk - accompanying baked or broiled fish.
Lentil rice with fruits and vegetables - accompanies roast beef and salad.
Rice with squid and tomato sauce - accompanies grilled salad fish.
Rice with raisins and almonds - accompanies any roasted or grilled
Rice with raisins and mint , accompanies poultry , baked or grilled pork.
Rice with raisins and chopped parsley - accompanies any duck, roast turkey
Rice with Pequi - Accompanies chicken , duck , turkey roasted in pieces .
Cuban Rice - with eggs , fruit salad and raw - accompanies roasts .
Baked rice - eggs with milk , grated cheese , peas , various vegetables.
Simple Rice Restaurant - serves for fish , meat, poultry
Marroquinho Rice - Snuba , almond, cashew nuts , ground beef , gizzard , chicken breast .
Rice with curd - accompanies kebab in the oven and watercress , lettuce, tomato .
Simple pressure cooker Rice - accompanies any dish
Rice Tailândez - cashew nuts , ham , eggs , pineapple , shredded coconut , served in the pineapple peel .
Rice Drover South - beef jerky , sausage , sausage , herbs ferescas .
Turkish Rice with angel hair pasta or rice noodle type .
Rice Florentine - with squid , corn , carrots, peas , mushrooms , fish broth and grated cheese.
Brown rice - with bacon cream, egg - accompanies fried steak.
Rice Venice - broccoli, bacon, ham, mozzarella , cottage cheese ;
Rice with raisins, nuts , corn , green peas, parsley, mushrooms.
Oven rice with fish broth and scallops ( mussels ) cooked fish .
Risotto with Champignon - accompanies roast chicken pieces , salad.
Risotto with chicken thighs - keep cooked and raw vegetables salad .
Risotto with pine nuts and raisins - accompanies roast meat and vegetables , lettuce.
Risotto of Spain - chicken, vegetables , sausage , sirloin , ribs , sausage , ribs and tail .
Risotto with shrimp and crawfish- attached fish or roast chicken salad
Crab risotto with fried or baked fish , salad, tomatoes , lettuce.
Risotto of jerky and sausage - acompnha salad of watercress , endive , etc. .
Rabbit risotto with tomato sauce - came with arugula , chili
Chicken risotto with vegetables from Tuninha - lettuce, tomato , hearts of palm .
Chicken risotto with tomatoes , onions, peas , carrots and salad to taste
Risotto Fungui nuts and grated cheese - salad accompanies
Pequis risotto with chicken, tomato, onion chopped chicory attached .
Risotto with lupine - accompanies roasted chicken, chopped kale salad .
Risotto with clams with tomato sauce - baked fish Accompanies
Arabic Rice - with lentils - fried onions , accompanying lettuce, tomato , .
Armenian Rice - rice noodles with Angel and chickpea, chicory
Beef and Rice Dry Cameroon - serve with lettuce, tomato, onion , hearts of palm .
Rice with various fruits - raisins , cashew nuts , ham , olives.
Coconut rice and coconut milk - accompanying baked or broiled fish.
Lentil rice with fruits and vegetables - accompanies roast beef and salad.
Rice with squid and tomato sauce - accompanies grilled salad fish.
Rice with raisins and almonds - accompanies any roasted or grilled
Rice with raisins and mint , accompanies poultry , baked or grilled pork.
Rice with raisins and chopped parsley - accompanies any duck, roast turkey
Rice with Pequi - Accompanies chicken , duck , turkey roasted in pieces .
Cuban Rice - with eggs , fruit salad and raw - accompanies roasts .
Baked rice - eggs with milk , grated cheese , peas , various vegetables.
Simple Rice Restaurant - serves for fish , meat, poultry
Marroquinho Rice - Snuba , almond, cashew nuts , ground beef , gizzard , chicken breast .
Rice with curd - accompanies kebab in the oven and watercress , lettuce, tomato .
Simple pressure cooker Rice - accompanies any dish
Rice Tailândez - cashew nuts , ham , eggs , pineapple , shredded coconut , served in the pineapple peel .
Rice Drover South - beef jerky , sausage , sausage , herbs ferescas .
Turkish Rice with angel hair pasta or rice noodle type .
Rice Florentine - with squid , corn , carrots, peas , mushrooms , fish broth and grated cheese.
Brown rice - with bacon cream, egg - accompanies fried steak.
Rice Venice - broccoli, bacon, ham, mozzarella , cottage cheese ;
Rice with raisins, nuts , corn , green peas, parsley, mushrooms.
Oven rice with fish broth and scallops ( mussels ) cooked fish .
Risotto with Champignon - accompanies roast chicken pieces , salad.
Risotto with chicken thighs - keep cooked and raw vegetables salad .
Risotto with pine nuts and raisins - accompanies roast meat and vegetables , lettuce.
Risotto of Spain - chicken, vegetables , sausage , sirloin , ribs , sausage , ribs and tail .
Risotto with shrimp and crawfish- attached fish or roast chicken salad
Crab risotto with fried or baked fish , salad, tomatoes , lettuce.
Risotto of jerky and sausage - acompnha salad of watercress , endive , etc. .
Rabbit risotto with tomato sauce - came with arugula , chili
Chicken risotto with vegetables from Tuninha - lettuce, tomato , hearts of palm .
Chicken risotto with tomatoes , onions, peas , carrots and salad to taste
Risotto Fungui nuts and grated cheese - salad accompanies
Pequis risotto with chicken, tomato, onion chopped chicory attached .
Risotto with lupine - accompanies roasted chicken, chopped kale salad .
Risotto with clams with tomato sauce - baked fish Accompanies
terça-feira, 8 de abril de 2014
Chocolate Fondue with Fresh Fruit
Chocolate Fondue with Fresh Fruit
ingredients:
½ pound semisweet chocolate, grated or chopped fine kid
1 can of cream , with serum
4 tablespoons honey, or
4 tablespoons sugar or sweetener powder ( own to bring the fire )
4 tablespoons brandy , or cocoa liquor
Other Ingredients:
500 grs . whole without the strawberries washed leaves , then dry with paper towels.
500 grs . of diced apples or well washed and dried strips .
500 grs . Grape Italy
500 grs . of varied fruit cut into strips or cubes : melon, papaya, pineapple chunks , orange sections without the skins , Kiwi , pear, banana etc. .
How to Prepare :
Cut the chocolate into a board with a large serrated knife or grate on thick drain.
Melt chocolate in double boiler according to the instructions below .
Place the chopped chocolate in a very dry refractory . Book .
Take another pan to heat with cold water when you start forming balls , the temperature is 90 º C.
Turn off the heat the refractory plug with chopped chocolate, stir not , leave until the chocolate begins to melt , check stirring with a wooden spoon or silicone , until the chocolate is all melted.
If you have not all melted chocolate repeat the same procedure .
Add the cream gradually , mix well until it is a homogeneous cream , add honey and liqueur.
Put in fondue Rechaud ( crock pot with the spirit lamp ) leave the table with fire access .
Each person with a fruit skewer garfinho long cable ( suitable for fondue ) after passing through the warm chocolate fondue .
Take the fork to his mouth to eat naturally , repeat the procedure as often as necessary , with the same fork.
Note :
You can use chocolate fondue and fruit topping or fruit salad , or pies .
ingredients:
½ pound semisweet chocolate, grated or chopped fine kid
1 can of cream , with serum
4 tablespoons honey, or
4 tablespoons sugar or sweetener powder ( own to bring the fire )
4 tablespoons brandy , or cocoa liquor
Other Ingredients:
500 grs . whole without the strawberries washed leaves , then dry with paper towels.
500 grs . of diced apples or well washed and dried strips .
500 grs . Grape Italy
500 grs . of varied fruit cut into strips or cubes : melon, papaya, pineapple chunks , orange sections without the skins , Kiwi , pear, banana etc. .
How to Prepare :
Cut the chocolate into a board with a large serrated knife or grate on thick drain.
Melt chocolate in double boiler according to the instructions below .
Place the chopped chocolate in a very dry refractory . Book .
Take another pan to heat with cold water when you start forming balls , the temperature is 90 º C.
Turn off the heat the refractory plug with chopped chocolate, stir not , leave until the chocolate begins to melt , check stirring with a wooden spoon or silicone , until the chocolate is all melted.
If you have not all melted chocolate repeat the same procedure .
Add the cream gradually , mix well until it is a homogeneous cream , add honey and liqueur.
Put in fondue Rechaud ( crock pot with the spirit lamp ) leave the table with fire access .
Each person with a fruit skewer garfinho long cable ( suitable for fondue ) after passing through the warm chocolate fondue .
Take the fork to his mouth to eat naturally , repeat the procedure as often as necessary , with the same fork.
Note :
You can use chocolate fondue and fruit topping or fruit salad , or pies .
Stuffed Tasty Tablets - III Options
Stuffed Tasty Tablets - III Options
ingredients:
2 cans of condensed milk
1 cup of cashews
1 cup sugar
Other Ingredients:
200 grs . molten chocolate milk
200 grs . of rice husks
How to Prepare :
In a saucepan mix the condensed milk with cashew nuts , lead to fire up to the point of brigadier .
Remove from heat , let cool and make the tablets pass the rice flake and then the melted chocolate .
The tablet is a rectangular bonbons 8 X 2 cm , can also be done in own molds for chocolate.
To make the tablets in molds , making a first shell, placing a layer of melted chocolate , taking the refrigerator for 2'minutos then make the second layer in the same manner as the first layer.
filling:
Make a roll with the filling , cut and place in pans , pressing to take shape, then pour melted chocolate , take the refrigerator for 2'minutos .
Once ready release of the pan and wrap with colored cellophane.
Tablet Chocolate
ingredients:
1 can of milk powder full nest
1 can sweetened condensed milk
200 grs . of Ovaltine , malt flavor or chocolate powder
2 tablespoons margarine
1 teaspoon vanilla extract
2 tablespoons Karo
2 tablespoons of cow's milk
cow's milk is to give point to curl
How to Prepare :
Mix all ingredients , place the dough in between two sheets of plastic.
Roll out the dough on the plastic with a rolling pin
Cut rectangles of 7 x 3 cm
Take the refrigerator for 30 minutes to harden
Once hardened remove with a spatula
coverage
300g of melted milk chocolate
Cut the chocolate with a finely serrated knife
Put half the chopped chocolate in a well seasoned pan in a water bath , after which dissolved , add the chopped another part , stir well .
To know when to turn off the heat when it starts to get ball and the temperature is 50 C.
To measure the temperature of the chocolate , put on the wrist , or under the lower lip is cold is the right spot .
Give us a bath tablets , let drain well in a grid
Once dry wrap with colored cellophane twist the ears .
Chocolate tablets
ingredients:
250 grs . White fondant
250 grs . Dry coconut grated and hydrated
1 tablespoon of warm water to hydrate the coconut
3-5 heaped tablespoons of condensed milk , or necessary
1 teaspoon of essence of Rhum
coverage:
500 grs . molten chocolate milk
other:
Several molds type tablets transparent plastic .
How to prepare:
Watering the coconut with a tablespoon of warm water until thoroughly wet .
In a bowl add the fondant already moistened with coconut, add the condensed milk to give the point of rolling , finally the essence of Rhum .
Put the filling of tablets in appropriate molds , lead to chilling in the fridge for 15 minutes.
Can not lead to the freezer to chill .
After the tire molds and a bath of melted chocolate .
Place the tablet in the pan of melted chocolate , remove with the proper fork to chocolate.
To dry bonbons place on parchment paper or aluminum foil .
If you want you can make chocolates in molds , having first given a bath of melted chocolate , take the refrigerator for 2'minutos to form a thin shell .
Mold filling and place in the hands of the pan , then take a bath of melted chocolate .
When dried wrap with colored cellophane.
ingredients:
2 cans of condensed milk
1 cup of cashews
1 cup sugar
Other Ingredients:
200 grs . molten chocolate milk
200 grs . of rice husks
How to Prepare :
In a saucepan mix the condensed milk with cashew nuts , lead to fire up to the point of brigadier .
Remove from heat , let cool and make the tablets pass the rice flake and then the melted chocolate .
The tablet is a rectangular bonbons 8 X 2 cm , can also be done in own molds for chocolate.
To make the tablets in molds , making a first shell, placing a layer of melted chocolate , taking the refrigerator for 2'minutos then make the second layer in the same manner as the first layer.
filling:
Make a roll with the filling , cut and place in pans , pressing to take shape, then pour melted chocolate , take the refrigerator for 2'minutos .
Once ready release of the pan and wrap with colored cellophane.
Tablet Chocolate
ingredients:
1 can of milk powder full nest
1 can sweetened condensed milk
200 grs . of Ovaltine , malt flavor or chocolate powder
2 tablespoons margarine
1 teaspoon vanilla extract
2 tablespoons Karo
2 tablespoons of cow's milk
cow's milk is to give point to curl
How to Prepare :
Mix all ingredients , place the dough in between two sheets of plastic.
Roll out the dough on the plastic with a rolling pin
Cut rectangles of 7 x 3 cm
Take the refrigerator for 30 minutes to harden
Once hardened remove with a spatula
coverage
300g of melted milk chocolate
Cut the chocolate with a finely serrated knife
Put half the chopped chocolate in a well seasoned pan in a water bath , after which dissolved , add the chopped another part , stir well .
To know when to turn off the heat when it starts to get ball and the temperature is 50 C.
To measure the temperature of the chocolate , put on the wrist , or under the lower lip is cold is the right spot .
Give us a bath tablets , let drain well in a grid
Once dry wrap with colored cellophane twist the ears .
Chocolate tablets
ingredients:
250 grs . White fondant
250 grs . Dry coconut grated and hydrated
1 tablespoon of warm water to hydrate the coconut
3-5 heaped tablespoons of condensed milk , or necessary
1 teaspoon of essence of Rhum
coverage:
500 grs . molten chocolate milk
other:
Several molds type tablets transparent plastic .
How to prepare:
Watering the coconut with a tablespoon of warm water until thoroughly wet .
In a bowl add the fondant already moistened with coconut, add the condensed milk to give the point of rolling , finally the essence of Rhum .
Put the filling of tablets in appropriate molds , lead to chilling in the fridge for 15 minutes.
Can not lead to the freezer to chill .
After the tire molds and a bath of melted chocolate .
Place the tablet in the pan of melted chocolate , remove with the proper fork to chocolate.
To dry bonbons place on parchment paper or aluminum foil .
If you want you can make chocolates in molds , having first given a bath of melted chocolate , take the refrigerator for 2'minutos to form a thin shell .
Mold filling and place in the hands of the pan , then take a bath of melted chocolate .
When dried wrap with colored cellophane.
segunda-feira, 7 de abril de 2014
Candy With Machimelo
Candy With Machimelo
ingredients:
1 heaped tablespoon of clear unflavored gelatin , or
15 grams of gelatin
½ cup of cold water to dissolve the gelatin
4 egg whites into firm snow
1 tablespoon light corn syrup ( Karo )
1 teaspoon vanilla
Other Ingredients:
300 grs . semisweet chocolate melted in a water bath
syrup:
3 tea cups caster sugar
1 cup of water for tea
How to Prepare :
Wet the gelatin in cold water, then dissolve in water bath . Reserve .
Beat the egg whites in a mixer on firm snow. Book .
Make a syrup by mixing water with the sugar , bring to the fire when it boils , lower the heat and leave to the point of thin wire .
Do not stir the syrup while on fire .
Point wire :
Test the gravy with a tablespoonful of syrup, pour into the pot , what's left on the tip of the spoon and thin wire , easy to understand .
Mix the hot syrup in clear already beaten stiff gradually and slowly with the mixer on.
Then add the dissolved gelatin glucose and vanilla .
Hitting the machimelo ( marshemellow ) in mixer for 10'Minutos , ie until cool well .
Put in lined with chocolate or pastry bag with the molds , see instructions below .
Separate place 2 tablespoons cornstarch mixed with 2 tablespoons sugar.
The above mixture is to put marshemellow made in piping bag with nozzle cherry , size is of your taste , small, medium or large .
Then pour in the melted chocolate marshemellew , take with itself garfinho for chocolate.
The right is making the chocolates in molds for chocolate.
Pour the melted chocolate into the molds , plastic flip down to drain excess chocolate.
Take the refrigerator for 2'minutos to harden the chocolate , forming a thin layer on the bottom and sides.
Then place the mass of marchimelo , and pour over enough melted chocolate .
In the last operation did not turn the pans upside down .
Take the ramekins to the refrigerator until the chocolate hardens .
The chocolates estrão ready to pack in boxes or plastic bags and can also put in , chocolate molds , with lacy doilies .
ingredients:
1 heaped tablespoon of clear unflavored gelatin , or
15 grams of gelatin
½ cup of cold water to dissolve the gelatin
4 egg whites into firm snow
1 tablespoon light corn syrup ( Karo )
1 teaspoon vanilla
Other Ingredients:
300 grs . semisweet chocolate melted in a water bath
syrup:
3 tea cups caster sugar
1 cup of water for tea
How to Prepare :
Wet the gelatin in cold water, then dissolve in water bath . Reserve .
Beat the egg whites in a mixer on firm snow. Book .
Make a syrup by mixing water with the sugar , bring to the fire when it boils , lower the heat and leave to the point of thin wire .
Do not stir the syrup while on fire .
Point wire :
Test the gravy with a tablespoonful of syrup, pour into the pot , what's left on the tip of the spoon and thin wire , easy to understand .
Mix the hot syrup in clear already beaten stiff gradually and slowly with the mixer on.
Then add the dissolved gelatin glucose and vanilla .
Hitting the machimelo ( marshemellow ) in mixer for 10'Minutos , ie until cool well .
Put in lined with chocolate or pastry bag with the molds , see instructions below .
Separate place 2 tablespoons cornstarch mixed with 2 tablespoons sugar.
The above mixture is to put marshemellow made in piping bag with nozzle cherry , size is of your taste , small, medium or large .
Then pour in the melted chocolate marshemellew , take with itself garfinho for chocolate.
The right is making the chocolates in molds for chocolate.
Pour the melted chocolate into the molds , plastic flip down to drain excess chocolate.
Take the refrigerator for 2'minutos to harden the chocolate , forming a thin layer on the bottom and sides.
Then place the mass of marchimelo , and pour over enough melted chocolate .
In the last operation did not turn the pans upside down .
Take the ramekins to the refrigerator until the chocolate hardens .
The chocolates estrão ready to pack in boxes or plastic bags and can also put in , chocolate molds , with lacy doilies .
Cheap + Cod Sauce
Cheap + cod Sauce
800 grs . of desalted cod folded for 24 to 36 hours keep in the refrigerator.
Other Ingredients:
4 small onions cooked or canned 10 in very small
400 grs . small potatoes cooked shelled
200 grs . Baked yam small
200 grs . of boiled cassava
200 of ripe pumpkin diced cooked
4 chuchus cooked cut into four pieces
200 grs . cooked snow peas
1 cup (tea ) of cooked fresh pea
1 cup cooked whole pod
1 or 2 cups ( tea) of tomato
1 large carrot cut into strips cooked by length
2 eggplants cut into cubes cooked
2 green zucchini , cut into slices cooked
6 bananas cooked with whole shell
4 ears of cooked corn cut into thick slices
6 to 8 pre cooked cabbage leaves
200 grs . large black olives ( decoration )
6 hard boiled eggs cut into four ( decoration )
4 red peppers , seeded cut into strips
1 small cabbage cooked , then cut into pieces
Dressing the vinaigrette :
2 cups (tea) and washed onion chopped fine drizzling
2 cups ( tea) of finely chopped parsley with stems
1 cup (tea ) green onions cut into thin slices
1 cup ( tea) of chopped green olives
4 tomatoes, peeled and chopped without seeds , diced
1 chili finger lady without seeds or chopped sauce
pepper to taste
1 red pepper chopped without seeds (optional )
1 spoon (soup ) shallow salt
2 spoons (soup ) of capers or to taste
1 cup of vinegar
1/2 cup filtered water
Olive oil to taste
How to prepare sauce to the vinaigrette :
Place in a bowl the chopped onion , parsley , chopped tomatoes , salt pepper , green onions and other ingredients , then add the vinegar and lastly the oil to taste.
How to Prepare the cod :
Place the cod to soak in the refrigerator for 24 to 36 hours.
There are 12 hours for each 2 cm thick.
Place cod in greased oven with butter, letting it brown .
Place the cooked vegetables on a platter and hot mud , bake in the oven has cooled .
The cabbage wrap and stick in the corners .
When the cod is golden brown , remove and place on platter neighborhood interspersed with vegetables.
Serve piping hot with the vinaigrette .
Put the sauce in small bowls one for each person .
Note :
Put the vegetables you prefer .
You can add mushrooms , hearts of palm , asparagus or pickled or all three together , drained and rinsed .
Decoration :
Tomato and black olives and hard boiled eggs .
800 grs . of desalted cod folded for 24 to 36 hours keep in the refrigerator.
Other Ingredients:
4 small onions cooked or canned 10 in very small
400 grs . small potatoes cooked shelled
200 grs . Baked yam small
200 grs . of boiled cassava
200 of ripe pumpkin diced cooked
4 chuchus cooked cut into four pieces
200 grs . cooked snow peas
1 cup (tea ) of cooked fresh pea
1 cup cooked whole pod
1 or 2 cups ( tea) of tomato
1 large carrot cut into strips cooked by length
2 eggplants cut into cubes cooked
2 green zucchini , cut into slices cooked
6 bananas cooked with whole shell
4 ears of cooked corn cut into thick slices
6 to 8 pre cooked cabbage leaves
200 grs . large black olives ( decoration )
6 hard boiled eggs cut into four ( decoration )
4 red peppers , seeded cut into strips
1 small cabbage cooked , then cut into pieces
Dressing the vinaigrette :
2 cups (tea) and washed onion chopped fine drizzling
2 cups ( tea) of finely chopped parsley with stems
1 cup (tea ) green onions cut into thin slices
1 cup ( tea) of chopped green olives
4 tomatoes, peeled and chopped without seeds , diced
1 chili finger lady without seeds or chopped sauce
pepper to taste
1 red pepper chopped without seeds (optional )
1 spoon (soup ) shallow salt
2 spoons (soup ) of capers or to taste
1 cup of vinegar
1/2 cup filtered water
Olive oil to taste
How to prepare sauce to the vinaigrette :
Place in a bowl the chopped onion , parsley , chopped tomatoes , salt pepper , green onions and other ingredients , then add the vinegar and lastly the oil to taste.
How to Prepare the cod :
Place the cod to soak in the refrigerator for 24 to 36 hours.
There are 12 hours for each 2 cm thick.
Place cod in greased oven with butter, letting it brown .
Place the cooked vegetables on a platter and hot mud , bake in the oven has cooled .
The cabbage wrap and stick in the corners .
When the cod is golden brown , remove and place on platter neighborhood interspersed with vegetables.
Serve piping hot with the vinaigrette .
Put the sauce in small bowls one for each person .
Note :
Put the vegetables you prefer .
You can add mushrooms , hearts of palm , asparagus or pickled or all three together , drained and rinsed .
Decoration :
Tomato and black olives and hard boiled eggs .
Buffet dishes for Easter
Buffet dishes for Easter
birds:
01 Dietary Chester - baked with jam and other dietary ingredients
02 Chester roast with accompanying fruit compote or fresh fruit , or dried , or various vegetables, asparagus, artichoke bottom , mushrooms.
03 Quail stuffed , baked in common oven with herbs
04 Quail spit- roasted on the barbecue with bell peppers , onions
05 whole quail in the pan with tomato sauce and vegetables
06 Roast Whole Pheasant with sweet or salty crumbly many - vegetables
07 Roast Pheasant with whole herbs , bottom black olives artichokes , hearts of palm , asparagus .
08 Pheasant trim pieces baked with vegetables
09 Pheasant pieces with tomato sauce or white sauce and mushrooms
10 Farofão mining , with large chunks of chicken with cabbage , peas, carrots, corn , olives , bacon , parsley and cassava flour and maize
11 Chicken - Breaded with steamed vegetables
12 Chicken - with tamarind sauce
13 Chicken - with passion fruit sauce or orange
14 Chicken - chicken sausage with cooked vegetables in mayonnaise sauce cream and other
15 Chicken - chicken risotto ( Arborio rice with ) palm or mushrooms , boiled eggs , grated cheese etc. .
Chicken 16 - the squash with tomato sauce and cream cheese
17 Chicken - chicken thighs stuffed with mozzarella and prosciutto and ricotta
Chicken 18 - Judeo chicken breast with apricot and pestache , cooked in tangerine juice, then baked .
19 Chicken - chicken salad , celery, potatoes, carrots etc. .
Chicken 20 - Special mayonnaise party with smoked chicken breast
21 Chicken - chicken pie with rotten Italian pasta with 4 fingers stuffing with chicken, cabbage , boiled eggs , olives , carrots , cheese , peas etc. .
22 Chicken - boneless stuffed with ham, salt and musarela crumbs baked with white beer .
23 D' Angola Chicken cooked in milk with white sauce and coconut milk
24 Goose - with savory filling or fruit filling , walnuts , plums , apples
25 Goose - pieces with tomato sauce , peas , carrots, peppers .
26 Goose - Vienna stuffed with chestnut , green apple , raisins .
27 Jacu - goose the same manner as above
Macuco 28 - similarly to goose
29 mallards will German fashion , stuffing crumbs salt , kids with chicken , bacon , eggs , baked , peas etc. .
Partridge 30 - the same way as chicken
31 Duck - Whole fashion Vitor Pascoal , with red wine or wood
32 Duck- pieces fashion Vera Helena with applesauce or chestnut
33 Mallard Whole Nonna with chestnut stuffing , apples, raisins roasted in beer , white wine, sprinkled with almonds .
34 Duck stuffed with ham, bacon mozzarella , olives , onion etc. .
35 Roast Duck with orange and orange strips cooked in syrup
36 New - roasted whole duck with fruits : peaches jam , pineapple , figs and pear cooked in red currants and walnuts.
37 Old - cooked duck pieces with diveros vegetables : broccoli, carrots potatoes . celery , Brussels sprouts , cabbage , artichokes background .
38 Duck- old cooked , then roasted with salt or fruit , with bands of raw carrots and lettuce leaves crumbs .
39 Duck pieces with tamarind sauce Judeo -
40 Old Duck cooked in chunks with juice blemish -
41 Peru - smoked turkey breast sliced in half with black plums , baked apples with jam or cherry in the center , the part caramelized chestnut .
42 Peru - Venice , whole for Parties , stuffed with walnuts , prunes raisins , celery, grated cheese, biscuit flour , onion etc. .
43 Peru - whole stuffed with bacon crumbs salgada.com , gizzard , liver, olives, grated cheese, cooked eggs.
44 Peru - roasted turkey breast , sliced with vegetables and fruit compote .
45 Peru - Leg of turkey, cooked and baked , with no filling
Note :
Peru Venice for Christmas tree accompanies a mass of chestnut with dried fruit peeled Christmas
birds:
01 Dietary Chester - baked with jam and other dietary ingredients
02 Chester roast with accompanying fruit compote or fresh fruit , or dried , or various vegetables, asparagus, artichoke bottom , mushrooms.
03 Quail stuffed , baked in common oven with herbs
04 Quail spit- roasted on the barbecue with bell peppers , onions
05 whole quail in the pan with tomato sauce and vegetables
06 Roast Whole Pheasant with sweet or salty crumbly many - vegetables
07 Roast Pheasant with whole herbs , bottom black olives artichokes , hearts of palm , asparagus .
08 Pheasant trim pieces baked with vegetables
09 Pheasant pieces with tomato sauce or white sauce and mushrooms
10 Farofão mining , with large chunks of chicken with cabbage , peas, carrots, corn , olives , bacon , parsley and cassava flour and maize
11 Chicken - Breaded with steamed vegetables
12 Chicken - with tamarind sauce
13 Chicken - with passion fruit sauce or orange
14 Chicken - chicken sausage with cooked vegetables in mayonnaise sauce cream and other
15 Chicken - chicken risotto ( Arborio rice with ) palm or mushrooms , boiled eggs , grated cheese etc. .
Chicken 16 - the squash with tomato sauce and cream cheese
17 Chicken - chicken thighs stuffed with mozzarella and prosciutto and ricotta
Chicken 18 - Judeo chicken breast with apricot and pestache , cooked in tangerine juice, then baked .
19 Chicken - chicken salad , celery, potatoes, carrots etc. .
Chicken 20 - Special mayonnaise party with smoked chicken breast
21 Chicken - chicken pie with rotten Italian pasta with 4 fingers stuffing with chicken, cabbage , boiled eggs , olives , carrots , cheese , peas etc. .
22 Chicken - boneless stuffed with ham, salt and musarela crumbs baked with white beer .
23 D' Angola Chicken cooked in milk with white sauce and coconut milk
24 Goose - with savory filling or fruit filling , walnuts , plums , apples
25 Goose - pieces with tomato sauce , peas , carrots, peppers .
26 Goose - Vienna stuffed with chestnut , green apple , raisins .
27 Jacu - goose the same manner as above
Macuco 28 - similarly to goose
29 mallards will German fashion , stuffing crumbs salt , kids with chicken , bacon , eggs , baked , peas etc. .
Partridge 30 - the same way as chicken
31 Duck - Whole fashion Vitor Pascoal , with red wine or wood
32 Duck- pieces fashion Vera Helena with applesauce or chestnut
33 Mallard Whole Nonna with chestnut stuffing , apples, raisins roasted in beer , white wine, sprinkled with almonds .
34 Duck stuffed with ham, bacon mozzarella , olives , onion etc. .
35 Roast Duck with orange and orange strips cooked in syrup
36 New - roasted whole duck with fruits : peaches jam , pineapple , figs and pear cooked in red currants and walnuts.
37 Old - cooked duck pieces with diveros vegetables : broccoli, carrots potatoes . celery , Brussels sprouts , cabbage , artichokes background .
38 Duck- old cooked , then roasted with salt or fruit , with bands of raw carrots and lettuce leaves crumbs .
39 Duck pieces with tamarind sauce Judeo -
40 Old Duck cooked in chunks with juice blemish -
41 Peru - smoked turkey breast sliced in half with black plums , baked apples with jam or cherry in the center , the part caramelized chestnut .
42 Peru - Venice , whole for Parties , stuffed with walnuts , prunes raisins , celery, grated cheese, biscuit flour , onion etc. .
43 Peru - whole stuffed with bacon crumbs salgada.com , gizzard , liver, olives, grated cheese, cooked eggs.
44 Peru - roasted turkey breast , sliced with vegetables and fruit compote .
45 Peru - Leg of turkey, cooked and baked , with no filling
Note :
Peru Venice for Christmas tree accompanies a mass of chestnut with dried fruit peeled Christmas
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