Chicken D 'Angola Stuffed
ingredients:
l moorhen Angola 2-3 pounds
l
seasoning:
½ cup dry white wine
1 glass of white beer
4 cloves garlic, crushed kernels without
2% of the weight of the meat salt 20 gm. or 2 spoons (soup) shallow
l tablespoon (coffee) ground black pepper
1 tablespoon (coffee) spicy paprika
1 teaspoon (tsp) grated ginger
3 sprigs of fresh mint
1 sprig of fresh rosemary
1 sprig of fresh basil
1 pinch of grated nutmeg
l bunch of parsley and chives without cutting
filling I
50 grs. butter
1 large onion, grated
50 grs. chopped bacon
100 grs. Kid of baked chicken and ground
100 grs. of pork sausage, cooked and ground
1 stalk celery chopped, white part only
1 pre-cooked carrots, diced
1 cup (tea) of chopped green olives
1 cup of cornmeal
1 cup of tapioca flour
How to Prepare:
Rinse the bird under running water. Drying on a paper napkin
Loosen the skin from the breast and thighs, very careful not to tear.
Never puncture the skin of any bird, always stick under the skin
Season the bird leave the seasoning for 6 to 12 hours in the refrigerator.
The next day, place in a pot with the bird breast side up, with seasonings beer and wine.
Bring to low heat for 30 minutes. Allow to cool in the pot capped
When cold, remove carefully, dry well with paper towels.
Place the filling, without closing the hole.
Hold the legs of the bird with cotton string
Rechei II:
2 cans of ham pâté
3 sour apples grated in the large drain
2 tablespoons butter or cheese or grated Parmesan
2 tablespoons cream cheese or cheese needed to bind
1 cup crushed crackers or toasted moldy freshly grated.
Mix all ingredients, make a cigar, filling the bird
You can fill the entire Ave or apart, chest, thigh, and drumstick
Take to bake in lined with aluminum foil and with a bit of broth strained cooking pan.
Cover the bird with foil, leaving a space between the paper and the bird does not stick to the skin
Bake in preheated oven l60 ° C for forty minutes per pound, or until roasted.
Fifteen minutes before taking the bird from the oven, remove the foil increase the oven temperature to 180 C and bake until well blush.
Serve on lettuce leaf and lemon slices or grated carrots in thick or thin lace carrot.
With white rice and a salad of watercress, or
arugula, endive, escarole, lettuce all together.
You can make a salad of endive with large torn whole olives pitted and sliced onion and tomato slices persimmon.
quinta-feira, 24 de julho de 2014
Turkey Breast + Sauce Q u i and j the
Turkey Breast + Sauce Q u i and j the
ingredients
1 large turkey breast smoked
sliced into very thin slices
Cheese Sauce:
1 small box of cream cheese cheese
100 grs. grated parmesan cheese
100 grs. pecorino cheese, or gorgonzola
1 can of cream with serum
1 spoon (soup) of butter
1 tbsp (tablespoons) finely chopped basil
3 tbsp (tablespoons) chopped parsley with stems, put the dish before serving.
1 cup of kirche (cherry brandy) or white wine
How to Prepare:
Beat cream cheese in a mixer the cream cheese with the milk, butter stir in the grated Parmesan cheese and gorgonzola.
If it becomes too hard add more cream.
If it gets too soft add more grated Parmesan cheese, to form a thick cream.
Once the cream cheese is ready, add the basil and Kirche.
While not using cream cheese keep in the fridge, covered with cling film.
You can serve it cold, ie, turkey breast and cheese sauce
Place turkey breast in a greased refractory butter, check arranging a layer of sliced smoked turkey, another sauce until done.
The last layer is put up molho.e grated Parmesan cheese.
Bake gratin in preheated oven weak l50 ° C to stain
is (optional).
Before serving sprinkle chopped parsley and drizzling
Note:
You can use turkey breast, chester as well chicken, baked
or smoked.
Dressing II
White Sauce:
2 cups hot milk cow
2 tablespoons all-purpose flour
2 tablespoons full of butter
How to Prepare the white sauce:
Bring a pan to fire, place the butter and let it melt add the flour, wheat stir well until cooked, then add the hot milk until it forms a thick cream.
If not practical mix the milk off the heat.
If you want you can add 2 tablespoons of grated Parmesan cheese
* You can substitute half the milk cow for cream *
If you want you can also bake in the oven for browning.
ingredients
1 large turkey breast smoked
sliced into very thin slices
Cheese Sauce:
1 small box of cream cheese cheese
100 grs. grated parmesan cheese
100 grs. pecorino cheese, or gorgonzola
1 can of cream with serum
1 spoon (soup) of butter
1 tbsp (tablespoons) finely chopped basil
3 tbsp (tablespoons) chopped parsley with stems, put the dish before serving.
1 cup of kirche (cherry brandy) or white wine
How to Prepare:
Beat cream cheese in a mixer the cream cheese with the milk, butter stir in the grated Parmesan cheese and gorgonzola.
If it becomes too hard add more cream.
If it gets too soft add more grated Parmesan cheese, to form a thick cream.
Once the cream cheese is ready, add the basil and Kirche.
While not using cream cheese keep in the fridge, covered with cling film.
You can serve it cold, ie, turkey breast and cheese sauce
Place turkey breast in a greased refractory butter, check arranging a layer of sliced smoked turkey, another sauce until done.
The last layer is put up molho.e grated Parmesan cheese.
Bake gratin in preheated oven weak l50 ° C to stain
is (optional).
Before serving sprinkle chopped parsley and drizzling
Note:
You can use turkey breast, chester as well chicken, baked
or smoked.
Dressing II
White Sauce:
2 cups hot milk cow
2 tablespoons all-purpose flour
2 tablespoons full of butter
How to Prepare the white sauce:
Bring a pan to fire, place the butter and let it melt add the flour, wheat stir well until cooked, then add the hot milk until it forms a thick cream.
If not practical mix the milk off the heat.
If you want you can add 2 tablespoons of grated Parmesan cheese
* You can substitute half the milk cow for cream *
If you want you can also bake in the oven for browning.
Saffron, Turmeric, Paprika, Paprika and Other
Saffron, Turmeric, Paprika, Paprika and Other
CROCUS
Saffron comes from Europe.
Crocus are dried stamens of a flower (Crocus sativus), has a very dark color orangeade and a strong aroma.
Nice flavor.
It is a very expensive ingredient. Price of gold.
It is used worldwide in dishes of chicken, fish and other crustaceans, mainly (Paella) in Spain.
Here in Brazil only in fine hotels and restaurants, and also for those who have the opportunity to buy.
TURMERIC
Turmeric is a root and the ginger family, strong yellow color, taste a little bitter, also known as Indian saffron. It is sold in powder and used for various dishes.
TURMERIC DO NOT CONFUSE WITH SAFFRON, are two very different things. A flower's stamens other is a root.
"As to the reference Saffron Earth" THERE. "
People use turmeric in cooking and says it is turmeric. It is interesting to know the right people and taste of each.
paprika
Paprika is a raw seed crushed, born in a bush when they are ripe opens hedgehogs seedy strong red color.
Formerly the paprika was used to replace the tomato that was very expensive. It's good for the circulation.
Today not much used, because of allergies and also
By far darkens the skin.
paprika
Paprika powder is made of brick red peppers
(reddish) mild sweet flavor that goes to the spice.
Besides the bright red leaves on the plates a mysterious aroma.
quarta-feira, 23 de julho de 2014
Chester Fast With Stuffing
Chester Fast With Stuffing
ingredients:
1 large chester tempered, or any bird to your liking.
Other Ingredients:
50 grs. butter
1 tbsp (tablespoons) mustard
50 grs. flaked almonds
50 grs. butter to sauté the almonds
2 cans of white beer at room temperature
200ml dry white wine
How to Prepare:
Loosen the skin from the breast and thighs, not boring, mix butter with mustard, rub under the skin.
Place in bottom of baking dish beer and wine.
Put chester covered with aluminum foil, not too close to the skin does not stick.
Oven 160 ° C for 40 'minutes per pound of meat, glancing occasionally, until baking.
Thirty minutes before taking the chester the oven, remove the foil and let it brown.
Separately, heat the remaining butter, fry the flaked almonds until browned slightly.
To take the skins of almonds, throw in boiling water, wait a bit, then drain and rub them between your fingertips.
Almonds are to distribute over Chester.
filling:
ingredients:
2 cans of ham pâté
3 sour apples grated in the large drain
2 tablespoons butter
2 tablespoons cream cheese cheese or
2 tablespoons grated Parmesan cheese
1 cup crushed crackers in processor or blender
How to Prepare:
Mix pate with butter cream cheese the cheese, apples and shredded wafer, if you can suspend use more butter and cheese cream cheese or grated Parmesan cheese.
Make a ball with the stuffing or model like a big cigar place inside the bird, sew with needle and thick thread or fasten with toothpick.
ingredients:
1 large chester tempered, or any bird to your liking.
Other Ingredients:
50 grs. butter
1 tbsp (tablespoons) mustard
50 grs. flaked almonds
50 grs. butter to sauté the almonds
2 cans of white beer at room temperature
200ml dry white wine
How to Prepare:
Loosen the skin from the breast and thighs, not boring, mix butter with mustard, rub under the skin.
Place in bottom of baking dish beer and wine.
Put chester covered with aluminum foil, not too close to the skin does not stick.
Oven 160 ° C for 40 'minutes per pound of meat, glancing occasionally, until baking.
Thirty minutes before taking the chester the oven, remove the foil and let it brown.
Separately, heat the remaining butter, fry the flaked almonds until browned slightly.
To take the skins of almonds, throw in boiling water, wait a bit, then drain and rub them between your fingertips.
Almonds are to distribute over Chester.
filling:
ingredients:
2 cans of ham pâté
3 sour apples grated in the large drain
2 tablespoons butter
2 tablespoons cream cheese cheese or
2 tablespoons grated Parmesan cheese
1 cup crushed crackers in processor or blender
How to Prepare:
Mix pate with butter cream cheese the cheese, apples and shredded wafer, if you can suspend use more butter and cheese cream cheese or grated Parmesan cheese.
Make a ball with the stuffing or model like a big cigar place inside the bird, sew with needle and thick thread or fasten with toothpick.
With Frogs Ladies and Herbs II Options
With Frogs Ladies and Herbs II Options
ingredients:
30 Frogs whole cleaned, washed and
For coating:
2 cups all-purpose flour for breading
seasoning:
1 teaspoon (tsp) of salt per pound of meat
1 bunch of parsley and chives integers
4 sprigs of fresh whole basil
4 sprigs of fresh mint integers
1 sprigs of fresh rosemary
1 cup (tea) of grated onion
1 cup (tea) dry white wine
1 pepper chopped finger girl without seeds and without
white ridges
I - Option:
Butter with fresh herbs:
500 grs. butter, not margarine serves
2 heads of garlic chopped fine choosy (optional)
take the ball of garlic if it's old
2 cups of sauce with thinly chopped stem
1 cup chopped green onions, thinly sliced tea
1 cup (tea) grated onion
1 tbsp (tablespoons) chopped fresh thyme (optional)
1 tbsp (tablespoons) chopped fresh savory (optional)
2 tbsp (tablespoons) chopped mint, or to taste
1 tbsp (tablespoons) chopped basil
1 spoon (soup) fresh or dried oregano
1 tbsp (tablespoons) chopped rosemary (optional)
1 tablespoon (dessert) shallow salt
1 lady finger pepper, seeds removed and without white ribs
Other Ingredients:
1 cup of lemon juice is to put on top before serving
How to Prepare Butter with Herbs:
Chop the garlic, add the chopped herbs and salt, mix well and hit everything in a blender, let stand for one hour.
Then gradually mix the butter at room temperature with the herbs and mix well, let stand for two hours.
How to Prepare the Frogs:
Wash in running water frogs, one by one.
Dry with paper towel
Season with salt, parsley and chives, basil, onion, pepper and lemon juice. let stand for one hour.
Spend their whole frogs in flour, tap out the excess flour.
Heat oil then turn heat to not burn.
The oil should cover the frogs so that they are well browned.
Once fried frogs oil drain well, place them on paper towel to remove excess fat, and look good sequinha.
In another pan melt the butter with the herbs in water bath at very low heat.
Add the chopped lady finger chili and green onions, leave the fire for five minutes
Put this mixture on top of already fried frogs, and put up the lemon juice
Serve as a first course accompanied by bread or toast., Or
Serve on a platter and round slices or diced raw mango.
With white rice or rice with vegetables.
Put the rice into a round shape tighten, turn on a platter or bed of lettuce with chopped endive without seasoning.
Follow up:
Pre-cooked beans, then braised with onions and chopped tomatoes.
Green salad, watercress arugula, endive etc.. and tomato
Garnish:
4 adem not very ripe mangoes cut into thick strips or cubes.
Butter (optional)
How to Prepare:
Wash the mangoes, cut the peel with a small knife then cut into thick slices
Fried chunks of mangoes in butter, until cooked well.
Fry four pieces at a time, so that all pieces stay put cooked evenly.
Before serving put the sleeves on paper towel to remove fat
If you want you can serve with raw mango.
Frogs to Doré
ingredients:
30 clean Frogs
2 cups all-purpose flour
6 to 8 beaten whole egg
How to Prepare the Frogs
Wash the Frogs, temper equal to the previous recipe, let stand for two hours
Each dry with paper towels
Beat the eggs well. Book
Skip frogs one at a time in flour, then in beaten eggs, allow to drain.
Fry in hot oil, lower the heat to simmer and put that in, when gold is ready.
Serve on a platter stainless garnish around with lettuce leaves and lemon slices on top.
Follow up:
Serve with potatoes marble kitchen, last in butter and enough parsley, chives and mint.
Watercress salad with red pepper and onion into thin slices.
Sliced pineapple fried, then sprinkle with sugar and cinnamon.
ingredients:
30 Frogs whole cleaned, washed and
For coating:
2 cups all-purpose flour for breading
seasoning:
1 teaspoon (tsp) of salt per pound of meat
1 bunch of parsley and chives integers
4 sprigs of fresh whole basil
4 sprigs of fresh mint integers
1 sprigs of fresh rosemary
1 cup (tea) of grated onion
1 cup (tea) dry white wine
1 pepper chopped finger girl without seeds and without
white ridges
I - Option:
Butter with fresh herbs:
500 grs. butter, not margarine serves
2 heads of garlic chopped fine choosy (optional)
take the ball of garlic if it's old
2 cups of sauce with thinly chopped stem
1 cup chopped green onions, thinly sliced tea
1 cup (tea) grated onion
1 tbsp (tablespoons) chopped fresh thyme (optional)
1 tbsp (tablespoons) chopped fresh savory (optional)
2 tbsp (tablespoons) chopped mint, or to taste
1 tbsp (tablespoons) chopped basil
1 spoon (soup) fresh or dried oregano
1 tbsp (tablespoons) chopped rosemary (optional)
1 tablespoon (dessert) shallow salt
1 lady finger pepper, seeds removed and without white ribs
Other Ingredients:
1 cup of lemon juice is to put on top before serving
How to Prepare Butter with Herbs:
Chop the garlic, add the chopped herbs and salt, mix well and hit everything in a blender, let stand for one hour.
Then gradually mix the butter at room temperature with the herbs and mix well, let stand for two hours.
How to Prepare the Frogs:
Wash in running water frogs, one by one.
Dry with paper towel
Season with salt, parsley and chives, basil, onion, pepper and lemon juice. let stand for one hour.
Spend their whole frogs in flour, tap out the excess flour.
Heat oil then turn heat to not burn.
The oil should cover the frogs so that they are well browned.
Once fried frogs oil drain well, place them on paper towel to remove excess fat, and look good sequinha.
In another pan melt the butter with the herbs in water bath at very low heat.
Add the chopped lady finger chili and green onions, leave the fire for five minutes
Put this mixture on top of already fried frogs, and put up the lemon juice
Serve as a first course accompanied by bread or toast., Or
Serve on a platter and round slices or diced raw mango.
With white rice or rice with vegetables.
Put the rice into a round shape tighten, turn on a platter or bed of lettuce with chopped endive without seasoning.
Follow up:
Pre-cooked beans, then braised with onions and chopped tomatoes.
Green salad, watercress arugula, endive etc.. and tomato
Garnish:
4 adem not very ripe mangoes cut into thick strips or cubes.
Butter (optional)
How to Prepare:
Wash the mangoes, cut the peel with a small knife then cut into thick slices
Fried chunks of mangoes in butter, until cooked well.
Fry four pieces at a time, so that all pieces stay put cooked evenly.
Before serving put the sleeves on paper towel to remove fat
If you want you can serve with raw mango.
Frogs to Doré
ingredients:
30 clean Frogs
2 cups all-purpose flour
6 to 8 beaten whole egg
How to Prepare the Frogs
Wash the Frogs, temper equal to the previous recipe, let stand for two hours
Each dry with paper towels
Beat the eggs well. Book
Skip frogs one at a time in flour, then in beaten eggs, allow to drain.
Fry in hot oil, lower the heat to simmer and put that in, when gold is ready.
Serve on a platter stainless garnish around with lettuce leaves and lemon slices on top.
Follow up:
Serve with potatoes marble kitchen, last in butter and enough parsley, chives and mint.
Watercress salad with red pepper and onion into thin slices.
Sliced pineapple fried, then sprinkle with sugar and cinnamon.
terça-feira, 22 de julho de 2014
The output C odorna With Farofa the Interiro of São Paulo
The output C odorna With Farofa the Interior of São Paulo
ingredients:
20 clean quail
seasoning:
½ cup oil
1 cup of oregano
1 cup (tea) (cup) coarsely chopped onion
1 cup dry white wine or rice vinegar
l whole bunch of parsley and chives
1 spoon (soup) of grated fresh ginger
1 tablespoon (coffee) ground cinnamon
6 cloves of minced garlic, kernels if they are old tire
Salt and pepper to taste
3 sprigs of basil and 3 whole sprigs of mint
How to Prepare:
After cleaning the quail, birds wash under running water, dry on a paper towel or cloth and clean.
Season with oil, salt, garlic, white wine, oregano, onion parsley chives and basil and mint, ginger, cinnamon.
Leave for 4-6 hours in the seasoning inside the refrigerator, turning occasionally.
Remove the quail from the seasoning, put on a skewer for roasting on grill, place 60 cm above the coals, turning several times, once to bake evenly.
The skewer is placed from the neck to the curanchim.
Curanchim is the end of the backbone of the bird.
* You can roast the quail in the oven topped with bacon and then with aluminum foil. *
Garnish:
Simple streusel:
½ cup of tea oil
2 cups cornmeal or
half and half of maize cassava flour
l cup (tea) of chopped green olives
l cup (tea) of chopped parsley
l grated onion
50 grs. chopped bacon
100 grs. Baked sausage and ground, or kids baked chicken and ground
salt and pepper to taste.
4 hard boiled eggs and chopped fine choosy, poached or fried food.
How to prepare:
Fry the bacon in the oil with the sausage then add the onion let wilt, add the flour, boiled eggs, olives parsley, salt and pepper
Put the roasted quail on a platter of clay
The headlight serve separate
Accompanying salad of watercress, arugula, endive.
Option-II: grated or shredded and whole radishes, sliced crosswise with the stem cucumbers.
III-option:
You can serve with coleslaw and onion thinly sliced into rings
Accompanies balls cooked with potatoes, olive oil and top curd and chopped parsley.
Accompanies the fried breaded banana.
ingredients:
20 clean quail
seasoning:
½ cup oil
1 cup of oregano
1 cup (tea) (cup) coarsely chopped onion
1 cup dry white wine or rice vinegar
l whole bunch of parsley and chives
1 spoon (soup) of grated fresh ginger
1 tablespoon (coffee) ground cinnamon
6 cloves of minced garlic, kernels if they are old tire
Salt and pepper to taste
3 sprigs of basil and 3 whole sprigs of mint
How to Prepare:
After cleaning the quail, birds wash under running water, dry on a paper towel or cloth and clean.
Season with oil, salt, garlic, white wine, oregano, onion parsley chives and basil and mint, ginger, cinnamon.
Leave for 4-6 hours in the seasoning inside the refrigerator, turning occasionally.
Remove the quail from the seasoning, put on a skewer for roasting on grill, place 60 cm above the coals, turning several times, once to bake evenly.
The skewer is placed from the neck to the curanchim.
Curanchim is the end of the backbone of the bird.
* You can roast the quail in the oven topped with bacon and then with aluminum foil. *
Garnish:
Simple streusel:
½ cup of tea oil
2 cups cornmeal or
half and half of maize cassava flour
l cup (tea) of chopped green olives
l cup (tea) of chopped parsley
l grated onion
50 grs. chopped bacon
100 grs. Baked sausage and ground, or kids baked chicken and ground
salt and pepper to taste.
4 hard boiled eggs and chopped fine choosy, poached or fried food.
How to prepare:
Fry the bacon in the oil with the sausage then add the onion let wilt, add the flour, boiled eggs, olives parsley, salt and pepper
Put the roasted quail on a platter of clay
The headlight serve separate
Accompanying salad of watercress, arugula, endive.
Option-II: grated or shredded and whole radishes, sliced crosswise with the stem cucumbers.
III-option:
You can serve with coleslaw and onion thinly sliced into rings
Accompanies balls cooked with potatoes, olive oil and top curd and chopped parsley.
Accompanies the fried breaded banana.
Candy Filled
Candy Filled
ingredients:
180 grs. semisweet chocolate dark
2 teaspoons unsalted butter
2 tablespoons milk tea powder
2 tea spoons of rum, or liqueur to taste
2 large egg yolks
filling:
50 grs. of ground walnuts or hazelnuts, almonds, Brazil nuts, macadamia and others.
Other Options:
1 glass of cherries in syrup drained sliced in half, or
200 grs. a drop of liquor.
coverage:
200 grs. white milk chocolate or dark chopped kid
How to Prepare the Cover:
Mince or grate the chocolate, melt in the microwave for 30 seconds, as often as necessary.
Put tire stir well, if you need back and do the same procedure until all the chocolate melts.
Can not put another 30 second time, which can burn the chocolate becomes sticky and loses the point.
Can melt in a double boiler, heat the water, when bubbles forming, extinguish the fire place the other pan the chopped chocolate.
Be careful not to let steam into the chocolate and melt the pan which will have to be very dry.
How to Prepare the truffles:
Mince or grate the dark chocolate, melted in a double boiler, combine egg yolks beat the butter, mix well until the batter is smooth, add the milk powder and the rum.
Take the refrigerator for at least an hour.
After the very firm truffles, make the large irregular balls, fill with nuts, ground nuts or mix the dough truffles.
Skip the truffles in cocoa powder.
If spending. Syrup in chocolate milk is melted candy.
Place the balls on waxed paper or foil.
Decorate on top with wires white chocolate and cherry on top.
Can make the little flower decor with pink and green leaves, dyed white chocolate with pink and green dye, or do with fondant.
Place white chocolate in a cartridge of parchment paper, cut a small hole well and garnish to taste.
Wrap with cellophane and tie with red ribbons green, pink,.
The chocolates put in brown, silver or gold forminha.
ingredients:
180 grs. semisweet chocolate dark
2 teaspoons unsalted butter
2 tablespoons milk tea powder
2 tea spoons of rum, or liqueur to taste
2 large egg yolks
filling:
50 grs. of ground walnuts or hazelnuts, almonds, Brazil nuts, macadamia and others.
Other Options:
1 glass of cherries in syrup drained sliced in half, or
200 grs. a drop of liquor.
coverage:
200 grs. white milk chocolate or dark chopped kid
How to Prepare the Cover:
Mince or grate the chocolate, melt in the microwave for 30 seconds, as often as necessary.
Put tire stir well, if you need back and do the same procedure until all the chocolate melts.
Can not put another 30 second time, which can burn the chocolate becomes sticky and loses the point.
Can melt in a double boiler, heat the water, when bubbles forming, extinguish the fire place the other pan the chopped chocolate.
Be careful not to let steam into the chocolate and melt the pan which will have to be very dry.
How to Prepare the truffles:
Mince or grate the dark chocolate, melted in a double boiler, combine egg yolks beat the butter, mix well until the batter is smooth, add the milk powder and the rum.
Take the refrigerator for at least an hour.
After the very firm truffles, make the large irregular balls, fill with nuts, ground nuts or mix the dough truffles.
Skip the truffles in cocoa powder.
If spending. Syrup in chocolate milk is melted candy.
Place the balls on waxed paper or foil.
Decorate on top with wires white chocolate and cherry on top.
Can make the little flower decor with pink and green leaves, dyed white chocolate with pink and green dye, or do with fondant.
Place white chocolate in a cartridge of parchment paper, cut a small hole well and garnish to taste.
Wrap with cellophane and tie with red ribbons green, pink,.
The chocolates put in brown, silver or gold forminha.
segunda-feira, 21 de julho de 2014
Rabbit With Roast Vegetables
Rabbit With Roast Vegetables
ingredients:
1 rabbit two pounds
seasoning:
2% of the weight of the meat or refined salt
2 spoons (soup) of shallow salt
1 bunch oregano
1 cup white or black beer
Garnish:
1 deep well plate full of broccoli cooked in bouquets
Cooked 2 medium carrots, thinly sliced
½ pound of potatoes boiled unpeeled ball, then peel.
1 glass of drained canned asparagus, then washed in running water or drained canned palm heart and washed.
1 cup (tea) of pitted black olives, chopped in half.
How to Prepare:
Wash the rabbit, cut into pieces, then season with salt, oregano and beer.
Place the seasoned rabbit in a terrine, take the refrigerator for 4 hours.
Take the rabbit out of the refrigerator, put in a form lined with aluminum foil, with spices.
Cover with aluminum foil, leaving a gap not to stick to the rabbit meat.
Bake for 40 minutes in the preheated moderate oven, 180 ° C before removing from the oven, remove the foil leaving blush.
Serve the cooked vegetables separately, passed lightly in butter with a pinch of salt.
ingredients:
1 rabbit two pounds
seasoning:
2% of the weight of the meat or refined salt
2 spoons (soup) of shallow salt
1 bunch oregano
1 cup white or black beer
Garnish:
1 deep well plate full of broccoli cooked in bouquets
Cooked 2 medium carrots, thinly sliced
½ pound of potatoes boiled unpeeled ball, then peel.
1 glass of drained canned asparagus, then washed in running water or drained canned palm heart and washed.
1 cup (tea) of pitted black olives, chopped in half.
How to Prepare:
Wash the rabbit, cut into pieces, then season with salt, oregano and beer.
Place the seasoned rabbit in a terrine, take the refrigerator for 4 hours.
Take the rabbit out of the refrigerator, put in a form lined with aluminum foil, with spices.
Cover with aluminum foil, leaving a gap not to stick to the rabbit meat.
Bake for 40 minutes in the preheated moderate oven, 180 ° C before removing from the oven, remove the foil leaving blush.
Serve the cooked vegetables separately, passed lightly in butter with a pinch of salt.
OCTOPUS NUGGET OF TV
OCTOPUS NUGGET OF TV
ingredients:
4 pounds of octopus cleaned, washed Whole.
seasoning:
1 cup (tea) and filled with minced or grated onion
1 cup (tea) of oil
1 teaspoon (tsp) or (tablespoons) grated fresh ginger
1 pepper chopped finger girl without seeds (optional)
1 pinch of nutmeg (optional)
1 pinch cumin (optional)
1 teaspoon (tsp) salt
2 bay leaves
sauce:
1 cup (tea) dry red wine of good quality
6 ripe tomatoes peeled and seeded
½ liter of homemade tomato sauce concentrate
6 cloves of India
1 small stick of cinnamon
2 tablets of chicken or beef (optional)
Fresh Herbs:
1 spoon (soup) and full of chopped fresh herbs:
basil, marjoram, parsley, mint, rosemary, sage,
Do not put Rosemary is a strong herb that can damage your health.
How to Prepare:
Put the whole octopus for cooking covered with water, so it boil up, remove and throw into cold water with plenty of ice, leaving 5 'minutes.
Then go back to the fire to cook.
An octopus takes 4 pounds 20 'minutes in the pressure cooker and one (1) hour in common pan.
"Pay attention to the weight of the octopus, otherwise, it will not work."
In a large pan fry the onion in oil, add the chicken broth, chopped tomatoes without skins, seeds, a pinch of cumin, cinnamon, cloves, ginger, nutmeg, bay leaves, when a thick sauce add the red wine.
Finally add the cooked octopus on fire by letting just 3'minutos. No more than three minutes.
** Be careful not to let the octopus long cooking, which is chewy. **
Separately fry the pickled onions until dark, add the octopus sauce before serving. It is optional.
Put it in the end a tablespoon of finely chopped herbs diverse.
Final touch Antoinette:
Serve with white rice or cooked whole potatoes, then cut in half with a little olive oil.
You can serve with rice Greek, (rice, red and green peppers, carrots peas).
Accompany with lettuce salad with avocado or mango, pineapple, tomato, and fennel cortadinha. Dressing the part.
Line a platter with whole lettuce white crockery for up to distribute the fruits, tomatoes, fennel, and black olives.
Note:
The octopus stew after losing two thirds of its weight.
ingredients:
4 pounds of octopus cleaned, washed Whole.
seasoning:
1 cup (tea) and filled with minced or grated onion
1 cup (tea) of oil
1 teaspoon (tsp) or (tablespoons) grated fresh ginger
1 pepper chopped finger girl without seeds (optional)
1 pinch of nutmeg (optional)
1 pinch cumin (optional)
1 teaspoon (tsp) salt
2 bay leaves
sauce:
1 cup (tea) dry red wine of good quality
6 ripe tomatoes peeled and seeded
½ liter of homemade tomato sauce concentrate
6 cloves of India
1 small stick of cinnamon
2 tablets of chicken or beef (optional)
Fresh Herbs:
1 spoon (soup) and full of chopped fresh herbs:
basil, marjoram, parsley, mint, rosemary, sage,
Do not put Rosemary is a strong herb that can damage your health.
How to Prepare:
Put the whole octopus for cooking covered with water, so it boil up, remove and throw into cold water with plenty of ice, leaving 5 'minutes.
Then go back to the fire to cook.
An octopus takes 4 pounds 20 'minutes in the pressure cooker and one (1) hour in common pan.
"Pay attention to the weight of the octopus, otherwise, it will not work."
In a large pan fry the onion in oil, add the chicken broth, chopped tomatoes without skins, seeds, a pinch of cumin, cinnamon, cloves, ginger, nutmeg, bay leaves, when a thick sauce add the red wine.
Finally add the cooked octopus on fire by letting just 3'minutos. No more than three minutes.
** Be careful not to let the octopus long cooking, which is chewy. **
Separately fry the pickled onions until dark, add the octopus sauce before serving. It is optional.
Put it in the end a tablespoon of finely chopped herbs diverse.
Final touch Antoinette:
Serve with white rice or cooked whole potatoes, then cut in half with a little olive oil.
You can serve with rice Greek, (rice, red and green peppers, carrots peas).
Accompany with lettuce salad with avocado or mango, pineapple, tomato, and fennel cortadinha. Dressing the part.
Line a platter with whole lettuce white crockery for up to distribute the fruits, tomatoes, fennel, and black olives.
Note:
The octopus stew after losing two thirds of its weight.
Cake Pancake
Cake Pancake
Bulk Green Pancake:
ingredients:
1 ½ cup of cow's milk
1 ½ cup all-purpose flour
3 large eggs, beaten
1 teaspoon (tsp) salt or ½ tablet of broth
1 pinch of sugar, serves to give golden color in the mass
1 cup parsley leaves and stems chopped (optional) or tea
1 cup (tea) of leaves of spinach smoothies in the blender then strained. The salsa need not blush.
1 tablespoon butter or corn oil
How to Prepare:
Beat the eggs with the milk, then add the other ingredients except butter or oil, make the hit, culminating in the already chopped parsley, let it rest for 15 minutes in the refrigerator.
Bring a frying pan to the fire to warm, greased with oil, when hot, lower the heat
Place a small pastry shell, and turns the skillet to spread deep inside.
The dough should be very thin
Spread a napkin on the table and go putting discs pancakes ready, cover with another napkin, not to resect the mass.
In a terrine, place:
First layer of white sauce
Second layer disc green pancake
Third layer white sauce
Fourth mozzarella layer
Fifth layer white sauce
Sixth cooked carrots, peas and cauliflower layer
Seventh layer ham
Octave white sauce
The last layer is tomato sauce and grated mozzarella put up
Bake gratin
If you want you can make two cakes pancake in the same way.
Accompanying green salad.
Bulk Green Pancake:
ingredients:
1 ½ cup of cow's milk
1 ½ cup all-purpose flour
3 large eggs, beaten
1 teaspoon (tsp) salt or ½ tablet of broth
1 pinch of sugar, serves to give golden color in the mass
1 cup parsley leaves and stems chopped (optional) or tea
1 cup (tea) of leaves of spinach smoothies in the blender then strained. The salsa need not blush.
1 tablespoon butter or corn oil
How to Prepare:
Beat the eggs with the milk, then add the other ingredients except butter or oil, make the hit, culminating in the already chopped parsley, let it rest for 15 minutes in the refrigerator.
Bring a frying pan to the fire to warm, greased with oil, when hot, lower the heat
Place a small pastry shell, and turns the skillet to spread deep inside.
The dough should be very thin
Spread a napkin on the table and go putting discs pancakes ready, cover with another napkin, not to resect the mass.
In a terrine, place:
First layer of white sauce
Second layer disc green pancake
Third layer white sauce
Fourth mozzarella layer
Fifth layer white sauce
Sixth cooked carrots, peas and cauliflower layer
Seventh layer ham
Octave white sauce
The last layer is tomato sauce and grated mozzarella put up
Bake gratin
If you want you can make two cakes pancake in the same way.
Accompanying green salad.
Change your habit of eating only chicken, swap for Duck, turkey, mallard, quail
Change your habit of eating only chicken, swap for Duck, turkey, mallard, quail
Duck Puree apples - Strips of orange caramel
ingredients:
1 large duck old
seasoning:
2 cups of beers
1 cup dry white wine
1 large onion, grated
1 teaspoon of seasoning nonna see below
1 bunch of parsley and chives integers
1 bay leaf
1 sprig fresh whole rosemary
1 sprig fresh whole basil
1 sprig of mint entire
Ingredients for the sauce:
2 cups of pure natural orange juice
1 cup of honey
½ cup brandy tea, or dry white wine
Other Ingredients:
2 cups of orange peel cut into thin strips
2 cups of water to aferventar the strips of orange peel, put half an hour. If you want you can repeat the same process 3 times.
Take orange peels fire, put through a fine sieve, let cool, rinse several times with cold water, then put in the syrup, cook for thirty minutes.
syrup:
2 cups caster sugar
1 cup water
6 cloves of India
2 cinnamon sticks
6 slices of ginger
Puree apples:
3 large apples, diced
1 cup water
1 tablespoon sugar
1 pinch of salt
1 tablespoon powdered gelatin colorless tasteless
½ cup cold water
1 cup of ground almonds
How to Prepare the syrup:
Make the syrup with water and sugar cloves cinnamon, ginger and let thicken, place the strips of orange simmer for thirty minutes or until cooked, if you need to add more hot water.
Once cooked let the syrup to put in a full day (24 hours).
In light the fire again next day boil for fifteen to twenty minutes
Allow to cool, then drain in a sieve
Method of Preparing the Puree
Cut the apples into small cubes, cook eat water sugar and salt until soft and
Wet the gelatin with cold water, soak for five minutes, then dissolve in water bath, let cool
Blend warm gelatin with apples. book
Join the apples in a bowl with the beats already dissolved gelatin. Bring to chill for thirty minutes, or until firm.
How to Prepare the duck:
Clean the duck, get your feet the neck curanchim
Discard the kids on that plate.
After thoroughly washed duck, loosen the skin from the breast and thighs.
Wash the herbs, dry on a paper napkin.
Leave the duck in the sauce to marinate, do not cut the herbs, squeeze and rub well, inside and outside of the bird.
Put the spices under the skin rubbing and put 6 to 12 hours after taking the refrigerator, washer or a bowl of thick white plastic, covered with a napkin.
Take the duck seasonings, place on a lined baking sheet with aluminum foil.
Be careful not to put aluminum foil too close to the flesh that sticks.
Putting up the sauce with the orange juice, honey and cognac
Lead to bake weak l50 ° C preheated oven for one hour for each pound of meat, or until roast.
The cooking temperature is low for slowly.
Half an hour before removing from the oven remove the foil, leaving blush, until dark golden brown, not burned.
To serve, place the duck on a platter of dishes or stainless around the strips of candied orange.
* Serve the mashed apples aside, or in raw whole apples dug *
Sprinkle the ground almonds over the apples, put up chips or duck breast.
Strain the broth from the pan, thicken with a tablespoon of cornstarch (cornflour) or wheat flour, dissolved in a little cold water, bring fire to cook well.
Serve the sauce separately
Follow-up: Mixed Salad
3 green apples with peel cut into cubes.
1 cup chopped celery and lightly aferventado
1 large head of lettuce with whole leaves
2 cups potatoes, diced and cooked
1 cup chopped ham or smoked pork loin diced
1 cup (tea large whole black olives.
2 ripe tomatoes cut into petals.
Can replace the ham by any smoked or boiled fowl, may add, shrimp, lobster, or kani-kama.
If you want you can add diced pineapple, orange sections peeled and diced mangoes, is the amount that you want.
Spice of Nonna
1 spoon (soup) or spicy paprika pepper
1 spoon (soup) or (tsp) nutmeg
1 spoon (soup) of powdered ginger
1 teaspoon (tsp) or (coffee) ground cinnamon
1 tablespoon (coffee) ground cloves
1 tablespoon (coffee) crushed bay
How to Prepare:
Mix all ingredients, store in a tightly closed glass with screw cap, where there is no light and moisture, or place in small tightly closed weak.
Earlier, only put a pinch of this spice, until you get used to it.
Gradually increase until it reaches your palate.
Put in pasta sauces, meats, poultry, fish, soups etc..
Duck Puree apples - Strips of orange caramel
ingredients:
1 large duck old
seasoning:
2 cups of beers
1 cup dry white wine
1 large onion, grated
1 teaspoon of seasoning nonna see below
1 bunch of parsley and chives integers
1 bay leaf
1 sprig fresh whole rosemary
1 sprig fresh whole basil
1 sprig of mint entire
Ingredients for the sauce:
2 cups of pure natural orange juice
1 cup of honey
½ cup brandy tea, or dry white wine
Other Ingredients:
2 cups of orange peel cut into thin strips
2 cups of water to aferventar the strips of orange peel, put half an hour. If you want you can repeat the same process 3 times.
Take orange peels fire, put through a fine sieve, let cool, rinse several times with cold water, then put in the syrup, cook for thirty minutes.
syrup:
2 cups caster sugar
1 cup water
6 cloves of India
2 cinnamon sticks
6 slices of ginger
Puree apples:
3 large apples, diced
1 cup water
1 tablespoon sugar
1 pinch of salt
1 tablespoon powdered gelatin colorless tasteless
½ cup cold water
1 cup of ground almonds
How to Prepare the syrup:
Make the syrup with water and sugar cloves cinnamon, ginger and let thicken, place the strips of orange simmer for thirty minutes or until cooked, if you need to add more hot water.
Once cooked let the syrup to put in a full day (24 hours).
In light the fire again next day boil for fifteen to twenty minutes
Allow to cool, then drain in a sieve
Method of Preparing the Puree
Cut the apples into small cubes, cook eat water sugar and salt until soft and
Wet the gelatin with cold water, soak for five minutes, then dissolve in water bath, let cool
Blend warm gelatin with apples. book
Join the apples in a bowl with the beats already dissolved gelatin. Bring to chill for thirty minutes, or until firm.
How to Prepare the duck:
Clean the duck, get your feet the neck curanchim
Discard the kids on that plate.
After thoroughly washed duck, loosen the skin from the breast and thighs.
Wash the herbs, dry on a paper napkin.
Leave the duck in the sauce to marinate, do not cut the herbs, squeeze and rub well, inside and outside of the bird.
Put the spices under the skin rubbing and put 6 to 12 hours after taking the refrigerator, washer or a bowl of thick white plastic, covered with a napkin.
Take the duck seasonings, place on a lined baking sheet with aluminum foil.
Be careful not to put aluminum foil too close to the flesh that sticks.
Putting up the sauce with the orange juice, honey and cognac
Lead to bake weak l50 ° C preheated oven for one hour for each pound of meat, or until roast.
The cooking temperature is low for slowly.
Half an hour before removing from the oven remove the foil, leaving blush, until dark golden brown, not burned.
To serve, place the duck on a platter of dishes or stainless around the strips of candied orange.
* Serve the mashed apples aside, or in raw whole apples dug *
Sprinkle the ground almonds over the apples, put up chips or duck breast.
Strain the broth from the pan, thicken with a tablespoon of cornstarch (cornflour) or wheat flour, dissolved in a little cold water, bring fire to cook well.
Serve the sauce separately
Follow-up: Mixed Salad
3 green apples with peel cut into cubes.
1 cup chopped celery and lightly aferventado
1 large head of lettuce with whole leaves
2 cups potatoes, diced and cooked
1 cup chopped ham or smoked pork loin diced
1 cup (tea large whole black olives.
2 ripe tomatoes cut into petals.
Can replace the ham by any smoked or boiled fowl, may add, shrimp, lobster, or kani-kama.
If you want you can add diced pineapple, orange sections peeled and diced mangoes, is the amount that you want.
Spice of Nonna
1 spoon (soup) or spicy paprika pepper
1 spoon (soup) or (tsp) nutmeg
1 spoon (soup) of powdered ginger
1 teaspoon (tsp) or (coffee) ground cinnamon
1 tablespoon (coffee) ground cloves
1 tablespoon (coffee) crushed bay
How to Prepare:
Mix all ingredients, store in a tightly closed glass with screw cap, where there is no light and moisture, or place in small tightly closed weak.
Earlier, only put a pinch of this spice, until you get used to it.
Gradually increase until it reaches your palate.
Put in pasta sauces, meats, poultry, fish, soups etc..
C om P act amarindos T - Monitoring
C om P act amarindos T - Monitoring
ingredients:
1 new duck good size
seasoning:
2 grated onions
1 cup dry white wine
2 tablets of broth or
2% of the weight of the meat salt
3 tablespoons (soup) of corn oil
1 tablespoon (coffee) ground black pepper
1 tablespoon (coffee) or (tsp) paprika spice
1 tbsp (tablespoons grated fresh ginger
1 pinch of grated nutmeg
1 bay leaf, a pinch or powder
1 pinch of cinnamon powder
1 pinch of ground cloves
1 cup salsa and the whole stem
2 sprigs of basil integers
2 sprigs of mint integers
1 sprig rosemary whole
2 cloves of crushed garlic, the kernel if they are old tire
ingredients:
500 grs. clean tamarinds, without peel
How to Prepare:
Take the peels of tamarinds, rinse well.
Leave the tamarind sauce covered with water, for 12 hours, then pass through a sieve with a little water, juice Reserve.
Put all the spices in the bird, take the refrigerator in a bowl of thick white plastic, covered with a clean napkin.
The next day, remove all the spices of the bird put it in a pan add the tamarind juice with broth already dissolved about half a liter.
Take to bake in medium oven preheated 160 º C, covered with foil, for 1 hour for every pound.
When half an hour remaining to pull the oven, remove the foil and let it brown.
If you need more tamarind juice, warm up before joining the duck is hot.
With the sauce left over from baking dish, thicken with a tablespoon of flour or corn starch (cornstarch) for each cup of liquid.
Serve the sauce part
Accompaniment: rice with vegetables, and leafy greens, lettuce, watercress, endive.
If serving with rice cooked vegetables accompanies. Carrots, potatoes, chayote, hearts of palm, celery, and also pitted black olives, preferably stuffed with pickles.
You can serve with risotto with artichokes funds or palm or asparagus.
Hint: You can replace the vegetables with mashed
Mashed sweet potato, chestnut puree or applesauce.
"My preference is to serve the duck with vegetable risotto. Accompanied with a salad of lettuce with grated carrot and tomato. "
ingredients:
1 new duck good size
seasoning:
2 grated onions
1 cup dry white wine
2 tablets of broth or
2% of the weight of the meat salt
3 tablespoons (soup) of corn oil
1 tablespoon (coffee) ground black pepper
1 tablespoon (coffee) or (tsp) paprika spice
1 tbsp (tablespoons grated fresh ginger
1 pinch of grated nutmeg
1 bay leaf, a pinch or powder
1 pinch of cinnamon powder
1 pinch of ground cloves
1 cup salsa and the whole stem
2 sprigs of basil integers
2 sprigs of mint integers
1 sprig rosemary whole
2 cloves of crushed garlic, the kernel if they are old tire
ingredients:
500 grs. clean tamarinds, without peel
How to Prepare:
Take the peels of tamarinds, rinse well.
Leave the tamarind sauce covered with water, for 12 hours, then pass through a sieve with a little water, juice Reserve.
Put all the spices in the bird, take the refrigerator in a bowl of thick white plastic, covered with a clean napkin.
The next day, remove all the spices of the bird put it in a pan add the tamarind juice with broth already dissolved about half a liter.
Take to bake in medium oven preheated 160 º C, covered with foil, for 1 hour for every pound.
When half an hour remaining to pull the oven, remove the foil and let it brown.
If you need more tamarind juice, warm up before joining the duck is hot.
With the sauce left over from baking dish, thicken with a tablespoon of flour or corn starch (cornstarch) for each cup of liquid.
Serve the sauce part
Accompaniment: rice with vegetables, and leafy greens, lettuce, watercress, endive.
If serving with rice cooked vegetables accompanies. Carrots, potatoes, chayote, hearts of palm, celery, and also pitted black olives, preferably stuffed with pickles.
You can serve with risotto with artichokes funds or palm or asparagus.
Hint: You can replace the vegetables with mashed
Mashed sweet potato, chestnut puree or applesauce.
"My preference is to serve the duck with vegetable risotto. Accompanied with a salad of lettuce with grated carrot and tomato. "
For Father's Day
For Father's Day
New Duck With Pineapple and Cherry
ingredients:
1 whole duck or medium pieces
seasoning:
2 tablespoons butter
1 cup dry white wine
6 cloves of crushed garlic
1 sprig of rosemary
1 bunch of basil
2% of the weight of the bird salt or spoon (soup) of shallow salt for every pound
1 tablespoon (coffee) or (tsp) sweet paprika
1 tablespoon (coffee |) black pepper or pepper sauce
1 spoon (soup) of grated fresh ginger
1 pinch of grated nutmeg (optional)
1 bay leaf
1 can of pineapple syrup
Other Ingredients:
l large can of pineapple compote
1 small glass of cherries
sauce:
l cup of orange juice
1 cup of cold water
1 cup of sauce cooking brewed cold
1 level tablespoon of corn starch (cornstarch)
50 to 100 gsm. dark seedless raisins
1 can of pineapple compote, only the fruit, discard the syrup
1 grated orange peel, yellow part only
the bitter white pith.
How to Prepare:
Wash the duck under running water, remove the feet, neck and curanchim.
Loosen the skin from the breast and thighs, being careful not to tear the skin
* Never pierce the skin of any bird *
After washed duck temper.
Leave in refrigerator Tempered put 4 to 6 hours covered with a napkin.
Take the duck seasoning, strain the broth. book
Put the bird in a refractory, spend plenty of butter over and under the skin
Add the strained juice of orange
Cover with aluminum foil
Lead to l60 ° C preheated oven for one hour for each pound of meat, or until roast.
Half an hour before taking the duck from the oven, remove the foil and let it brown.
Make a sauce, mix the cornstarch, the orange juice, a cup of broth strained cooking and cold
Bring the sauce to heat until thickened
After the sauce ready, add pineapple and chopped stewed kid, let the fire rise up to a boil.
Pour the sauce over the roast duck and hot now
Place the duck on a platter or stainless washer and around, garnish with slices of pineapple compote and a cherry in the center
Can Garnish with cooked vegetables, carrots, green beans, potatoes, broccoli, passed in butter.
Note:
If the duck is old he will give a pre-cooking, all the spices, "before baking", let cool
Do not forget that the breast of the bird is always facing up.
New Duck With Pineapple and Cherry
ingredients:
1 whole duck or medium pieces
seasoning:
2 tablespoons butter
1 cup dry white wine
6 cloves of crushed garlic
1 sprig of rosemary
1 bunch of basil
2% of the weight of the bird salt or spoon (soup) of shallow salt for every pound
1 tablespoon (coffee) or (tsp) sweet paprika
1 tablespoon (coffee |) black pepper or pepper sauce
1 spoon (soup) of grated fresh ginger
1 pinch of grated nutmeg (optional)
1 bay leaf
1 can of pineapple syrup
Other Ingredients:
l large can of pineapple compote
1 small glass of cherries
sauce:
l cup of orange juice
1 cup of cold water
1 cup of sauce cooking brewed cold
1 level tablespoon of corn starch (cornstarch)
50 to 100 gsm. dark seedless raisins
1 can of pineapple compote, only the fruit, discard the syrup
1 grated orange peel, yellow part only
the bitter white pith.
How to Prepare:
Wash the duck under running water, remove the feet, neck and curanchim.
Loosen the skin from the breast and thighs, being careful not to tear the skin
* Never pierce the skin of any bird *
After washed duck temper.
Leave in refrigerator Tempered put 4 to 6 hours covered with a napkin.
Take the duck seasoning, strain the broth. book
Put the bird in a refractory, spend plenty of butter over and under the skin
Add the strained juice of orange
Cover with aluminum foil
Lead to l60 ° C preheated oven for one hour for each pound of meat, or until roast.
Half an hour before taking the duck from the oven, remove the foil and let it brown.
Make a sauce, mix the cornstarch, the orange juice, a cup of broth strained cooking and cold
Bring the sauce to heat until thickened
After the sauce ready, add pineapple and chopped stewed kid, let the fire rise up to a boil.
Pour the sauce over the roast duck and hot now
Place the duck on a platter or stainless washer and around, garnish with slices of pineapple compote and a cherry in the center
Can Garnish with cooked vegetables, carrots, green beans, potatoes, broccoli, passed in butter.
Note:
If the duck is old he will give a pre-cooking, all the spices, "before baking", let cool
Do not forget that the breast of the bird is always facing up.
Joint Cassulet - White Bean Stew - II Options
Joint Cassulet - White Bean Stew - II Options
ingredients:
1 pound of white beans, picked, washed in running water.
Soak for 8 to 12 hours
2 liters of water for cooking.
meats:
Option I:
400 grs. coxinha wing of the raw
400 grs. Raw chicken breast cut into small cubes
400 grs. of fresh pork ribs cut into pieces
200 grs. of raw fresh pork loin, cut into small cubes
200 grs. Whole smoked sausage
200 grs. Pre-cooked muscle (optional)
100 grs. Full paio
50 grs. of bacon, diced
Other Ingredients:
2 medium carrots peeled thinly sliced
1 small cabbage
4 medium potatoes cut into cubes
1 cup frozen green peas
If you want you can add other vegetables
sauce:
300 grs. tomatoes peeled, seeded, diced, weighed after cleaning.
500 ml hot water
2 red bell peppers cut into thin strips, without removing the skin
1 yellow bell pepper cut into thin strips, do the same as above
1 green pepper, skinless cut into strips
1 cup (tea) grated onions
½ cup (tea) of corn oil
1 cup (tea) of chopped parsley with stems, (put before serving)
1 cup (tea) of tomato sauce (optional)
1 leek only part of banking thinly sliced
2 stalks of celery cut into thin slice
1 leek white part only thinly sliced
1 piece of cinnamon stick (optional)
seasoning:
1 lady finger pepper seeds removed and finely chopped white without the ribs, or a spoonful of sauce.
1 pinch of nutmeg (optional)
1 spoon (soup) shallow grated ginger
1 spoon (soup) shallow salt
2 bay leaves
How to Prepare:
Put on the fire a large pot with water and beans to meats and sausages.
And another pan saute the onion, leek and celery.
Then add the tomatoes peeled and seeded vegetables, and seasonings., Until a thick sauce.
If it becomes very clear place the tomato sauce.
When the sauce is ready pour the pot of beans with meat.
Once the meat is cooked, take retreating.
When missing 10'Minutos to finish cooking, add the strips of red and yellow peppers and green
Fry the bacon, place the end over the beam (without the fat).
If you prefer you can season the beans with bacon fat and 3 cloves garlic crushed without the kernels.
Knead the beans to get a thick sauce.
Puree in a blender if you prefer a cup of beans with a bit of broth.
When the beans are almost done add the sausage meat without skin sliced.
Leave on heat until it starts to boil. Before serving, place the chopped parsley.
Serve in large cumbuca clay.
If you want you can follow up with white rice. And watercress salad or
Lettuce with grated carrot and tomato.
Note:
When the vegetables are cooked, take off, go to a bowl.
Return the vegetables to the pot of beans just before serving, so that
be very hot.
Note:
To make it green peppers.
Stick a fork in chili, bring on the stove, check turning until the skin is all burnt. Allow to cool remove the skin under the faucet.
Serve hot on a platter cassulet clay. With white rice and steamed cabbage rice.
II - Option:
Cassulet Simple:
½ pound of pre-cooked white beans, soak the day before
½ pound of white sausage
½ pound of fresh pork ribs, cut into pieces
50 grs. bacon with enough meat diced
1 large onion, 2 cloves of garlic, if you remove the old kernels.
2 bay leaves
1 tablet of broth (optional)
1 cabbage 500 g. chopped
2 medium carrots sliced
2 spoons (soup) of corn oil
1 stalk celery with leaves cut into small pieces
1 leek white part only cut into thin slices
4 large tomatoes peeled and seeded
How to Prepare:
In a large saucepan fry the bacon in oil the onion, add garlic celery leek the tomatoes, cabbage leave on heat until wilted.
Add the above ingredients in a saucepan, add the cooked beans and the ribs already fried sausage broth let the fire until all ingredients are well cooked.
Knead the beans to get good thick sauce.
Serve with white rice.
Note:
You can add 300 gr. of fresh pork loin and 300 grs. chicken breast cut into small cubes.
Serve on a platter of clay to retain more heat.
ingredients:
1 pound of white beans, picked, washed in running water.
Soak for 8 to 12 hours
2 liters of water for cooking.
meats:
Option I:
400 grs. coxinha wing of the raw
400 grs. Raw chicken breast cut into small cubes
400 grs. of fresh pork ribs cut into pieces
200 grs. of raw fresh pork loin, cut into small cubes
200 grs. Whole smoked sausage
200 grs. Pre-cooked muscle (optional)
100 grs. Full paio
50 grs. of bacon, diced
Other Ingredients:
2 medium carrots peeled thinly sliced
1 small cabbage
4 medium potatoes cut into cubes
1 cup frozen green peas
If you want you can add other vegetables
sauce:
300 grs. tomatoes peeled, seeded, diced, weighed after cleaning.
500 ml hot water
2 red bell peppers cut into thin strips, without removing the skin
1 yellow bell pepper cut into thin strips, do the same as above
1 green pepper, skinless cut into strips
1 cup (tea) grated onions
½ cup (tea) of corn oil
1 cup (tea) of chopped parsley with stems, (put before serving)
1 cup (tea) of tomato sauce (optional)
1 leek only part of banking thinly sliced
2 stalks of celery cut into thin slice
1 leek white part only thinly sliced
1 piece of cinnamon stick (optional)
seasoning:
1 lady finger pepper seeds removed and finely chopped white without the ribs, or a spoonful of sauce.
1 pinch of nutmeg (optional)
1 spoon (soup) shallow grated ginger
1 spoon (soup) shallow salt
2 bay leaves
How to Prepare:
Put on the fire a large pot with water and beans to meats and sausages.
And another pan saute the onion, leek and celery.
Then add the tomatoes peeled and seeded vegetables, and seasonings., Until a thick sauce.
If it becomes very clear place the tomato sauce.
When the sauce is ready pour the pot of beans with meat.
Once the meat is cooked, take retreating.
When missing 10'Minutos to finish cooking, add the strips of red and yellow peppers and green
Fry the bacon, place the end over the beam (without the fat).
If you prefer you can season the beans with bacon fat and 3 cloves garlic crushed without the kernels.
Knead the beans to get a thick sauce.
Puree in a blender if you prefer a cup of beans with a bit of broth.
When the beans are almost done add the sausage meat without skin sliced.
Leave on heat until it starts to boil. Before serving, place the chopped parsley.
Serve in large cumbuca clay.
If you want you can follow up with white rice. And watercress salad or
Lettuce with grated carrot and tomato.
Note:
When the vegetables are cooked, take off, go to a bowl.
Return the vegetables to the pot of beans just before serving, so that
be very hot.
Note:
To make it green peppers.
Stick a fork in chili, bring on the stove, check turning until the skin is all burnt. Allow to cool remove the skin under the faucet.
Serve hot on a platter cassulet clay. With white rice and steamed cabbage rice.
II - Option:
Cassulet Simple:
½ pound of pre-cooked white beans, soak the day before
½ pound of white sausage
½ pound of fresh pork ribs, cut into pieces
50 grs. bacon with enough meat diced
1 large onion, 2 cloves of garlic, if you remove the old kernels.
2 bay leaves
1 tablet of broth (optional)
1 cabbage 500 g. chopped
2 medium carrots sliced
2 spoons (soup) of corn oil
1 stalk celery with leaves cut into small pieces
1 leek white part only cut into thin slices
4 large tomatoes peeled and seeded
How to Prepare:
In a large saucepan fry the bacon in oil the onion, add garlic celery leek the tomatoes, cabbage leave on heat until wilted.
Add the above ingredients in a saucepan, add the cooked beans and the ribs already fried sausage broth let the fire until all ingredients are well cooked.
Knead the beans to get good thick sauce.
Serve with white rice.
Note:
You can add 300 gr. of fresh pork loin and 300 grs. chicken breast cut into small cubes.
Serve on a platter of clay to retain more heat.
sábado, 19 de julho de 2014
Duck Stuffed With Accom paniment
Duck Stuffed With Accom
paniment
ingredients:
1 large duck old
seasoning:
2% by weight of meat salt, or
1 spoon (soup) shallow for every pound of meat
1 teaspoon (tsp) ginger powder or
6 slices of fresh ginger
1 cup dry white wine
1 whole pepper without seeds lady finger prick
1 large onion, chopped
2 fresh bay leaves
2 sprigs of fresh oregano, or basil
2 sprigs of fresh rosemary
2 sprigs of fresh mint
1 bunch of parsley and chives integers
2 unpeeled oranges, sliced thin
1 lemon juice only
1 or 2 liters of cold water
1 piece of cinnamon stick
1 pinch of ground cloves
Orange Sauce:
1 The background of strained broth or pan
1 cup beef broth
1 cup of orange juice
1 spoon (soup) of lemon juice
2 spoons (soup) of wheat flour
2 tablespoons butter
½ cup orange peel cut into thin strips
½ liter of boiling water to throw over the orange peel
How to Prepare:
Rinse the bird, loosen skin from the breast and thigh duck.
Do not pierce the skin of any bird if you want to drill beneath the skin.
Season with salt, herbs, pepper, ginger, onion, cinnamon, cloves, orange and lemon juice and dry white wine.
Let tempered for 24 hours in the refrigerator capped with a napkin or in a thick plastic bag.
The next day put the duck breast side up, in a large saucepan with the spices and water, bring fire to give a boiled for about half an hour.
Turn off the heat and let cool in the pan covered.
When cold, remove the strainer pot seasoning.
Place the duck in a roasting pan lined with foil, pour a cup of broth seasoned and strained.
Besunto under the skin, breast and thighs of duck with butter.
Cover with aluminum foil, so that, going slack over the bird, the bird not to stick.
Bake in preheated oven medium 180 º C for 40 to 60 minutes per pound, according to your stove.
How to Prepare the sauce:
Put in a pan with a little melted the bottom of the strained pan, being careful not to get too salty butter.
Then stir in the orange juice and lemon juice, boil well for 5 'to 10' minutes.
Dissolve the flour with a little cold water or orange juice, pour the sauce stirring constantly until the flour and cook the sauce becomes thick.
Option-I:
Garnish:
Cut several orange peel into very thin strips, without the white part, playing boiling water, let the boil, strain through a fine sieve. Reinstall the water and repeat this operation 3 times.
Then put the peel coadas a syrup with sugar, cinnamon, cloves and ginger, simmer until a thick syrup and the shining shells.
Garnish:
II - Option:
1 pound of fresh Japanese laranjinha or compote.
Can substitute applesauce orange or orange slices.
Green leaves of curly lettuce, pitted prunes.
With rice with raisins, and green salad or mashed potato or carrot or parsnip
Note:
New duck does not need cooking before baking
Rice With Raisins:
ingredients:
2 cups of cooked rice with tea time
4 cup cold water shower
1 cup seedless raisins tea, or to taste
1 tablespoon butter
½ cup chopped parsley (optional) tea
1 tablespoon chopped fresh mint (optional)
How to Prepare:
Put the washed rice in a pan without frying, add the cold water, salt, 2 tablespoons of grated onion and 2 tablespoons of oil, let it cook until dry, or
Put the water to boil with salt, oil, onion, when the water boils put the rice, mix well, leave to dry in a fire.
How to Prepare Rice With Raisins:
In a large skillet, heat the butter over low heat, toss the raisins and let it warm up for 5'minutos, stirring constantly.
Then add the cooked rice mix well, remove from heat and add the parsley and lastly the chopped mint and choosy.
If you want you can add some chopped walnuts coarsely.
Arrange on a large platter and garnish stainless edges with dried fruit, fresh or minced. mango, orange and others.
For stuffing the duck:
ingredients:
2 cans of ham pâté
3 sour apples grated in the large drain
2 tablespoons butter
2 tablespoons cream cheese cheese or
2 tablespoons grated Parmesan cheese
1 cup crushed crackers in processor or blender
How to Prepare:
Mix pate with butter cream cheese the cheese, apples and shredded wafer, if you can suspend use more butter and cheese cream cheese or grated Parmesan cheese.
Make a ball with the stuffing or model like a big cigar
place within the bird or sew with needle and thick thread or fasten with toothpick.
With the same recipe can substitute the duck for chester, turkey, chicken or other bird mallards.
paniment
ingredients:
1 large duck old
seasoning:
2% by weight of meat salt, or
1 spoon (soup) shallow for every pound of meat
1 teaspoon (tsp) ginger powder or
6 slices of fresh ginger
1 cup dry white wine
1 whole pepper without seeds lady finger prick
1 large onion, chopped
2 fresh bay leaves
2 sprigs of fresh oregano, or basil
2 sprigs of fresh rosemary
2 sprigs of fresh mint
1 bunch of parsley and chives integers
2 unpeeled oranges, sliced thin
1 lemon juice only
1 or 2 liters of cold water
1 piece of cinnamon stick
1 pinch of ground cloves
Orange Sauce:
1 The background of strained broth or pan
1 cup beef broth
1 cup of orange juice
1 spoon (soup) of lemon juice
2 spoons (soup) of wheat flour
2 tablespoons butter
½ cup orange peel cut into thin strips
½ liter of boiling water to throw over the orange peel
How to Prepare:
Rinse the bird, loosen skin from the breast and thigh duck.
Do not pierce the skin of any bird if you want to drill beneath the skin.
Season with salt, herbs, pepper, ginger, onion, cinnamon, cloves, orange and lemon juice and dry white wine.
Let tempered for 24 hours in the refrigerator capped with a napkin or in a thick plastic bag.
The next day put the duck breast side up, in a large saucepan with the spices and water, bring fire to give a boiled for about half an hour.
Turn off the heat and let cool in the pan covered.
When cold, remove the strainer pot seasoning.
Place the duck in a roasting pan lined with foil, pour a cup of broth seasoned and strained.
Besunto under the skin, breast and thighs of duck with butter.
Cover with aluminum foil, so that, going slack over the bird, the bird not to stick.
Bake in preheated oven medium 180 º C for 40 to 60 minutes per pound, according to your stove.
How to Prepare the sauce:
Put in a pan with a little melted the bottom of the strained pan, being careful not to get too salty butter.
Then stir in the orange juice and lemon juice, boil well for 5 'to 10' minutes.
Dissolve the flour with a little cold water or orange juice, pour the sauce stirring constantly until the flour and cook the sauce becomes thick.
Option-I:
Garnish:
Cut several orange peel into very thin strips, without the white part, playing boiling water, let the boil, strain through a fine sieve. Reinstall the water and repeat this operation 3 times.
Then put the peel coadas a syrup with sugar, cinnamon, cloves and ginger, simmer until a thick syrup and the shining shells.
Garnish:
II - Option:
1 pound of fresh Japanese laranjinha or compote.
Can substitute applesauce orange or orange slices.
Green leaves of curly lettuce, pitted prunes.
With rice with raisins, and green salad or mashed potato or carrot or parsnip
Note:
New duck does not need cooking before baking
Rice With Raisins:
ingredients:
2 cups of cooked rice with tea time
4 cup cold water shower
1 cup seedless raisins tea, or to taste
1 tablespoon butter
½ cup chopped parsley (optional) tea
1 tablespoon chopped fresh mint (optional)
How to Prepare:
Put the washed rice in a pan without frying, add the cold water, salt, 2 tablespoons of grated onion and 2 tablespoons of oil, let it cook until dry, or
Put the water to boil with salt, oil, onion, when the water boils put the rice, mix well, leave to dry in a fire.
How to Prepare Rice With Raisins:
In a large skillet, heat the butter over low heat, toss the raisins and let it warm up for 5'minutos, stirring constantly.
Then add the cooked rice mix well, remove from heat and add the parsley and lastly the chopped mint and choosy.
If you want you can add some chopped walnuts coarsely.
Arrange on a large platter and garnish stainless edges with dried fruit, fresh or minced. mango, orange and others.
For stuffing the duck:
ingredients:
2 cans of ham pâté
3 sour apples grated in the large drain
2 tablespoons butter
2 tablespoons cream cheese cheese or
2 tablespoons grated Parmesan cheese
1 cup crushed crackers in processor or blender
How to Prepare:
Mix pate with butter cream cheese the cheese, apples and shredded wafer, if you can suspend use more butter and cheese cream cheese or grated Parmesan cheese.
Make a ball with the stuffing or model like a big cigar
place within the bird or sew with needle and thick thread or fasten with toothpick.
With the same recipe can substitute the duck for chester, turkey, chicken or other bird mallards.
Stuffed Loin of Triviso - II Filling Options
Stuffed Loin of Triviso - II Filling Options
ingredients:
2 pounds of fresh or frozen sirloin
seasoning:
2% of the weight of the meat or fine sea salt
2 spoons (soup) of shallow salt
1 glass of white wine
4 cloves garlic, crushed
Filling I:
200 grs. sliced ham or smoked turkey breast
200 grs. sliced mozzarella
50 grs. chopped bacon (optional)
1 large onion, grated or minced
1 cup (tea) of chopped parsley
1 cup (tea) of chopped green olives
2 spoons (soup) of capers
1 large grated apple in the large drain
1 cup (tea) of cooked, squeezed and chopped (optional) Spinach
2 tbsp (tablespoons) cream cheese or grated Parmesan cheese (
1 pinch of salt
How to Prepare the Filling:
Mix the onion with the bacon, parsley, olives, capers, grated apple and spinach, and salt
After the open rib place a layer of ham, mozzarella on top and then the other mixed ingredients.
Wrap the tenderloin like a jelly roll, sew with needle and thick cotton string, then tie, giving back the tenderloin with string not to lose shape.
If you want you can only tie with cotton string.
Filling II:
½ pound of fresh ricotta mashed
100 grs. of chopped prunes or apricot
100 grs. seedless raisins
100 grs. pineapple in syrup drained chopped choosy
2 grated apples in the large drain
2 tablespoons chopped parsley
1 pinch of nutmeg (optional)
1 teaspoon (tsp) salt shallow
2 tablespoons cream cheese cheese or grated Parmesan cheese
Mode II Prepare the filling:
Knead the ricotta with a fork, add the cream cheese cheese chopped prunes, raisins, the diced pineapple, grated apples, parsley, salt and nutmeg.
Mix all ingredients, make a roll and place inside the loin already open, sew with needle and thick cotton string, then tie on the back giving back to the string, not to lose shape, or simply tie with cotton string.
Filling III:
100 grs. of salami or smoked turkey breast ground
50 grs. bacon (optional)
1 cup (tea) of grated onion
1 cup (tea) of chopped parsley
1 cup (tea) of chopped green olives
2 boiled eggs, passed through the wringer
4 green apples grated in the large drain
2 spoons (soup) of flour crackers or grated stale bread or the same amount of curd to bind.
2 spoons (soup) of grated parmesan cheese
Mix all ingredients, put the stuffing, sew and tie the loin like the other options.
How to Prepare the loin
Cut the tenderloin in half lengthwise and hold parties after cutting inside out, or ask your butcher to open a blanket.
Open the tenderloin like a great steak, if you need to tune with the meat pounder, is a large blanket.
Wash the fillet under running water, then season with salt, white wine and crushed garlic, let stand for 6-12 hours in the refrigerator, in a bowl dishes or ovenproof dish.
Then take the seasoning dry thoroughly and place the stuffing, sew with needle and thick cotton string, then tie with string to not lose shape
Place the stuffed tenderloin in a roasting pan lined with aluminum foil and with little of the strained broth.
Cover with aluminum foil.
Take to bake in medium oven preheated 160 C for one hour for every pound of meat.
Just before taking the tenderloin from the oven, remove the foil and let it brown well.
Serve on a platter stainless.
Events to decorate with apples stuffed with mashed apples, grape bunch Italy, or canned fruit, pineapple, peaches, figs, pear cooked in small currants, walnuts.
You can also serve with cooked vegetables in butter past
Whole potato ball, carrots cut into strips, asparagus, hearts of palm, black olives, broccoli etc..
Around line the platter with lettuce leaves.
ingredients:
2 pounds of fresh or frozen sirloin
seasoning:
2% of the weight of the meat or fine sea salt
2 spoons (soup) of shallow salt
1 glass of white wine
4 cloves garlic, crushed
Filling I:
200 grs. sliced ham or smoked turkey breast
200 grs. sliced mozzarella
50 grs. chopped bacon (optional)
1 large onion, grated or minced
1 cup (tea) of chopped parsley
1 cup (tea) of chopped green olives
2 spoons (soup) of capers
1 large grated apple in the large drain
1 cup (tea) of cooked, squeezed and chopped (optional) Spinach
2 tbsp (tablespoons) cream cheese or grated Parmesan cheese (
1 pinch of salt
How to Prepare the Filling:
Mix the onion with the bacon, parsley, olives, capers, grated apple and spinach, and salt
After the open rib place a layer of ham, mozzarella on top and then the other mixed ingredients.
Wrap the tenderloin like a jelly roll, sew with needle and thick cotton string, then tie, giving back the tenderloin with string not to lose shape.
If you want you can only tie with cotton string.
Filling II:
½ pound of fresh ricotta mashed
100 grs. of chopped prunes or apricot
100 grs. seedless raisins
100 grs. pineapple in syrup drained chopped choosy
2 grated apples in the large drain
2 tablespoons chopped parsley
1 pinch of nutmeg (optional)
1 teaspoon (tsp) salt shallow
2 tablespoons cream cheese cheese or grated Parmesan cheese
Mode II Prepare the filling:
Knead the ricotta with a fork, add the cream cheese cheese chopped prunes, raisins, the diced pineapple, grated apples, parsley, salt and nutmeg.
Mix all ingredients, make a roll and place inside the loin already open, sew with needle and thick cotton string, then tie on the back giving back to the string, not to lose shape, or simply tie with cotton string.
Filling III:
100 grs. of salami or smoked turkey breast ground
50 grs. bacon (optional)
1 cup (tea) of grated onion
1 cup (tea) of chopped parsley
1 cup (tea) of chopped green olives
2 boiled eggs, passed through the wringer
4 green apples grated in the large drain
2 spoons (soup) of flour crackers or grated stale bread or the same amount of curd to bind.
2 spoons (soup) of grated parmesan cheese
Mix all ingredients, put the stuffing, sew and tie the loin like the other options.
How to Prepare the loin
Cut the tenderloin in half lengthwise and hold parties after cutting inside out, or ask your butcher to open a blanket.
Open the tenderloin like a great steak, if you need to tune with the meat pounder, is a large blanket.
Wash the fillet under running water, then season with salt, white wine and crushed garlic, let stand for 6-12 hours in the refrigerator, in a bowl dishes or ovenproof dish.
Then take the seasoning dry thoroughly and place the stuffing, sew with needle and thick cotton string, then tie with string to not lose shape
Place the stuffed tenderloin in a roasting pan lined with aluminum foil and with little of the strained broth.
Cover with aluminum foil.
Take to bake in medium oven preheated 160 C for one hour for every pound of meat.
Just before taking the tenderloin from the oven, remove the foil and let it brown well.
Serve on a platter stainless.
Events to decorate with apples stuffed with mashed apples, grape bunch Italy, or canned fruit, pineapple, peaches, figs, pear cooked in small currants, walnuts.
You can also serve with cooked vegetables in butter past
Whole potato ball, carrots cut into strips, asparagus, hearts of palm, black olives, broccoli etc..
Around line the platter with lettuce leaves.
sexta-feira, 18 de julho de 2014
Honey Bread Diet
Honey Bread Diet
ingredients:
1 ½ cup (tea) of wheat flour
½ cup (tea) of sweetener in powder itself for oven and hob
½ cup cold milk Skinny Cow
½ cup (tea) of hot water
2 spoons (soup) of corn oil
2 eggs - egg whites
1 tablespoon (dessert) shallow baking powder powdered
1 teaspoon (coffee) of sodium bicarbonate dissolved in milk
1or 2 spoons (soup) shallow cocoa powder or
chocolate diet
Other Ingredients:
1 tablespoon (dessert) shallow ground cinnamon
1 tablespoon (coffee) ground cloves
1 tablespoon (coffee) grated fresh ginger
1 tablespoon honey essence or vanilla essence or
essence of panettone
How to Prepare the pasta:
In a bowl place the flour, sweetener dissolved in warm water, oil, egg yolks, cocoa, baking powder, cinnamon, clove, ginger, honey essence, the dissolved bicarbonate in the milk, mix all ingredients.
Finally add the egg whites, gradually and slowly, mix well until smooth.
Grease a rectangular baking dish or small molds with margarine, sprinkle with flour.
Average Oven 180 ° C for 20 'to 25' minutes or until baking.
Test with toothpick comes out clean palito.Se is roasted, otherwise, if the toothpick comes out wet let mais10 'for minutes you finish baking.
coverage:
500 grs. Molten chocolate diet
100 grs. Melted white chocolate diet to make the decor
How to Prepare Chocolate:
Melt chocolate in double boiler or in the microwave for 30 seconds, stir well, if not melted make you repeat the operation + 30 seconds and so on until finished.
Cut bread with honey cutter format you want. Square, round. Triangular Star and other
Dipping into the melted chocolate, using special garfinho, hit to drain excess chocolate.
Pass them to a baking sheet lined with parchment paper.
Decorate with yarn made with white chocolate.
If you want you can put stuffing of sweet milk diet before placing the cover, or sweet milk with melted chocolate.
Take the refrigerator for 3 'to 5' minutes to dry chocolate
Then put in paper cups.
Place to sell six (6) units in box with transparent lid or cellophane bag and tie a ribbon, you can put an ornament or flower.
Can do individually or with 3 or 6 pack bag.
ingredients:
1 ½ cup (tea) of wheat flour
½ cup (tea) of sweetener in powder itself for oven and hob
½ cup cold milk Skinny Cow
½ cup (tea) of hot water
2 spoons (soup) of corn oil
2 eggs - egg whites
1 tablespoon (dessert) shallow baking powder powdered
1 teaspoon (coffee) of sodium bicarbonate dissolved in milk
1or 2 spoons (soup) shallow cocoa powder or
chocolate diet
Other Ingredients:
1 tablespoon (dessert) shallow ground cinnamon
1 tablespoon (coffee) ground cloves
1 tablespoon (coffee) grated fresh ginger
1 tablespoon honey essence or vanilla essence or
essence of panettone
How to Prepare the pasta:
In a bowl place the flour, sweetener dissolved in warm water, oil, egg yolks, cocoa, baking powder, cinnamon, clove, ginger, honey essence, the dissolved bicarbonate in the milk, mix all ingredients.
Finally add the egg whites, gradually and slowly, mix well until smooth.
Grease a rectangular baking dish or small molds with margarine, sprinkle with flour.
Average Oven 180 ° C for 20 'to 25' minutes or until baking.
Test with toothpick comes out clean palito.Se is roasted, otherwise, if the toothpick comes out wet let mais10 'for minutes you finish baking.
coverage:
500 grs. Molten chocolate diet
100 grs. Melted white chocolate diet to make the decor
How to Prepare Chocolate:
Melt chocolate in double boiler or in the microwave for 30 seconds, stir well, if not melted make you repeat the operation + 30 seconds and so on until finished.
Cut bread with honey cutter format you want. Square, round. Triangular Star and other
Dipping into the melted chocolate, using special garfinho, hit to drain excess chocolate.
Pass them to a baking sheet lined with parchment paper.
Decorate with yarn made with white chocolate.
If you want you can put stuffing of sweet milk diet before placing the cover, or sweet milk with melted chocolate.
Take the refrigerator for 3 'to 5' minutes to dry chocolate
Then put in paper cups.
Place to sell six (6) units in box with transparent lid or cellophane bag and tie a ribbon, you can put an ornament or flower.
Can do individually or with 3 or 6 pack bag.
quinta-feira, 17 de julho de 2014
Filet Mignon with French Fashion
Filet Mignon with French Fashion
I - Option:
ingredients:
½ pound of puff pastry
1 whole beef tenderloin 1,200 gram
Other Ingredients:
4 tablespoons of butter or corn oil
1 teaspoon (tsp) salt
1 pinch of pepper, ginger, nutmeg, bay leaf ground,
How to Prepare:
Fry the meat on all sides, no salt and no butter seasonings. Let it be underdone inside.
Open the puff pastry on a plastic, very thin.
Wrap the meat, cut the excess dough.
The amendment of the mass is facing down.
Place on a baking sheet lined with foil, brush the dough with beaten egg.
Preheated oven 180 º C until golden brown. Serve hot.
accompanying salad
Palmetto, baked potato, green beans, carrots, tomato onion.
You can change the background of a palm artichokes or asparagus.
II - Option:
Add the ingredients below:
2 cups (tea) of drained canned mushrooms and washed
1 cup (tea) of chopped onion
1 cup (tea) of cooked diced carrot, pea or pod or
½ cup (tea) of chopped parsley
½ cup (tea) dry white wine
3 hard boiled eggs
1 leek white part only, cut into thin strips
1 stalk celery
How to Prepare:
Open the fillet in half by length and season with wine, salt, ginger, pepper to taste. Leave the seasoning for 2 hours.
Remove seasoning, fry the steak lightly on both sides, do not let overcook.
The meat is underdone, then it will finish cooking in the oven.
Drain the spices through a fine sieve.
While sorando is the filling ingredients, open the puff pastry on plastic.
The batter should be thin, sprinkled lightly with flour.
Place the meat in the open center of mass, over the drained stuffing (can not have an ounce of liquid) that will ruin the dish. Write slowly and beautifully.
Fold the dough over the meat with the stuffing on top, close the side, brush with beaten egg.
Do not brush with egg yolk logo and that darkens the dough is raw.
If you prefer to put the filling in the middle of the meat and not on top as required by the recipe.
Lead to bake in a preheated oven 180 º C to blush.
Note:
Serve the same as before.
The puff pastry comes industrialized open wound and very thin.
Before some brands came in one piece and was the person who opened your way.
I have not seen that kind of packaging.
If you have this in your city packing a chunk, open very thin 5mm thick.
I - Option:
ingredients:
½ pound of puff pastry
1 whole beef tenderloin 1,200 gram
Other Ingredients:
4 tablespoons of butter or corn oil
1 teaspoon (tsp) salt
1 pinch of pepper, ginger, nutmeg, bay leaf ground,
How to Prepare:
Fry the meat on all sides, no salt and no butter seasonings. Let it be underdone inside.
Open the puff pastry on a plastic, very thin.
Wrap the meat, cut the excess dough.
The amendment of the mass is facing down.
Place on a baking sheet lined with foil, brush the dough with beaten egg.
Preheated oven 180 º C until golden brown. Serve hot.
accompanying salad
Palmetto, baked potato, green beans, carrots, tomato onion.
You can change the background of a palm artichokes or asparagus.
II - Option:
Add the ingredients below:
2 cups (tea) of drained canned mushrooms and washed
1 cup (tea) of chopped onion
1 cup (tea) of cooked diced carrot, pea or pod or
½ cup (tea) of chopped parsley
½ cup (tea) dry white wine
3 hard boiled eggs
1 leek white part only, cut into thin strips
1 stalk celery
How to Prepare:
Open the fillet in half by length and season with wine, salt, ginger, pepper to taste. Leave the seasoning for 2 hours.
Remove seasoning, fry the steak lightly on both sides, do not let overcook.
The meat is underdone, then it will finish cooking in the oven.
Drain the spices through a fine sieve.
While sorando is the filling ingredients, open the puff pastry on plastic.
The batter should be thin, sprinkled lightly with flour.
Place the meat in the open center of mass, over the drained stuffing (can not have an ounce of liquid) that will ruin the dish. Write slowly and beautifully.
Fold the dough over the meat with the stuffing on top, close the side, brush with beaten egg.
Do not brush with egg yolk logo and that darkens the dough is raw.
If you prefer to put the filling in the middle of the meat and not on top as required by the recipe.
Lead to bake in a preheated oven 180 º C to blush.
Note:
Serve the same as before.
The puff pastry comes industrialized open wound and very thin.
Before some brands came in one piece and was the person who opened your way.
I have not seen that kind of packaging.
If you have this in your city packing a chunk, open very thin 5mm thick.
Pie Chocolate Diet
Pie Chocolate Diet
Ingredients Dough:
1 cup (tea) of wheat flour
100 grs. margarine
4 tablespoons (soup) of cocoa powder, chocolate powder does not serve
1 large whole egg
How to Prepare:
Mix the flour with cocoa powder add margarine and egg until unglued hands, if you need to add a little more flour.
Grease a round shape with removable bottom with butter and sprinkle with flour.
Spread the batter in the bottom of the only forms a very thin centimeter thick, stick with a fork not to braise.
Lead to medium oven 180 º C for twenty minutes.
Fill only after the cold mass.
Chocolate Mouse:
300 grs. milk chocolate or bitter diet
1 can cream without serum
12 grams of powdered gelatine unflavored
5 tablespoons of cold water to hydrate gelatin
2 spoons (soup) of shallow sweetener in powder itself for oven and hob
Decoration:
200 grs. grated chocolate diet
1 cup of cherry tea diet syrup drained
How to Prepare the Filling:
Hydrate the gelatin with five tablespoons of water, then dissolve in water bath or microwave for 30 seconds. Minute is Not seconds.
If you need to return to the microwave for another 30 seconds to finish melting the chocolate, and so on.
Melt the chocolate in a double boiler, combine the cream without serum and the dissolved gelatin and hot, and the sweetener, mix well until smooth.
Put the mouse over the pie crust already baked and cold.
Take the refrigerator for 4 to 6 hours, or until set.
When ready drop the hoop and place the filled pie, a dish washer, leaving the bottom of the form, not break.
Decoration:
Decorate around the pie with chocolate chips and some cherries and mint leaves.
You can also decorate with leaves on top of chocolate made with melted chocolate. See explanation below.
How to Prepare chocolate leaves:
Melt the semisweet chocolate diet, pour on fresh leaves of coffee. Use the side that has the beads.
Leave to dry for unmolding ..
Make several leaves, place in the middle of the pie forming a flower.
Ingredients Dough:
1 cup (tea) of wheat flour
100 grs. margarine
4 tablespoons (soup) of cocoa powder, chocolate powder does not serve
1 large whole egg
How to Prepare:
Mix the flour with cocoa powder add margarine and egg until unglued hands, if you need to add a little more flour.
Grease a round shape with removable bottom with butter and sprinkle with flour.
Spread the batter in the bottom of the only forms a very thin centimeter thick, stick with a fork not to braise.
Lead to medium oven 180 º C for twenty minutes.
Fill only after the cold mass.
Chocolate Mouse:
300 grs. milk chocolate or bitter diet
1 can cream without serum
12 grams of powdered gelatine unflavored
5 tablespoons of cold water to hydrate gelatin
2 spoons (soup) of shallow sweetener in powder itself for oven and hob
Decoration:
200 grs. grated chocolate diet
1 cup of cherry tea diet syrup drained
How to Prepare the Filling:
Hydrate the gelatin with five tablespoons of water, then dissolve in water bath or microwave for 30 seconds. Minute is Not seconds.
If you need to return to the microwave for another 30 seconds to finish melting the chocolate, and so on.
Melt the chocolate in a double boiler, combine the cream without serum and the dissolved gelatin and hot, and the sweetener, mix well until smooth.
Put the mouse over the pie crust already baked and cold.
Take the refrigerator for 4 to 6 hours, or until set.
When ready drop the hoop and place the filled pie, a dish washer, leaving the bottom of the form, not break.
Decoration:
Decorate around the pie with chocolate chips and some cherries and mint leaves.
You can also decorate with leaves on top of chocolate made with melted chocolate. See explanation below.
How to Prepare chocolate leaves:
Melt the semisweet chocolate diet, pour on fresh leaves of coffee. Use the side that has the beads.
Leave to dry for unmolding ..
Make several leaves, place in the middle of the pie forming a flower.
Lemon Pie - IV - Options
Lemon Pie - IV - Options
filling:
2 cans of condensed milk
1 box of cream
100 grs. melted white chocolate or
Colorless gelatin see below.
100 ml lemon juice (half a small cup)
1 spoon (soup) of lemon zest green part only, not the white part that put bitter.
How to Prepare the Filling:
Blend all ingredients in blender except the lemon juice that is placed last in drops.
After the cream ready to pass a bowl and go pouring white chocolate slowly and slowly, until smooth.
Important Note:
If you put melted chocolate, not put gelatin
The amount of the gelatin is below.
1 teaspoon of gelatin (12 ml.) Colorless tasteless
5 tablespoons of cold water to hydrate and dissolve in water bath or microwave
* Add hot gelatin in cold cream, beating until well *.
The difference between the gelatin and chocolate:
Gelatin is mouse. The chocolate is creamy.
II Filling:
1 can sweetened condensed milk
100 ml of strained lemon juice
Meringue or whipped cream to taste
Crash and condensed milk with the lemon juice, take the refrigerator until incorporated.
Place the filling over the dough, raw or roasted.
Need not lead to the oven to bake.
Option I:
I - Mass:
ingredients:
200 grs. cookie cornstarch crushed
100 grs. butter, not margarine serves
1 tbsp (tablespoons) finely grated lemon house, only the green part not the white part that put bitter.
Option II:
II - Mass
ingredients:
2 packages of shredded lemon flavor cookie weffer
120 grs. butter or necessary
1 teaspoon of lemon juice and lemon zest
III - Option:
III - Rotten Mass:
ingredients:
500 grs. flour
250 grs. serves cold butter not margarine
2 spoons (soup) of sugar
2-3 iced gems
1 pinch of salt
IV - Option:
IV - Puff Pastry
How to Prepare the First Mass:
Mix all ingredients, place in a round shape with removable bottom tighten with the bottom of a spoon.
Lead to bake for 3 'to 5' minutes., Or lead to the refrigerator for 20 'minutes. Roasting is optional.
After cold roast and put the stuffing.
How to Prepare the Second Mass:
Make the same way as the previous mass, the difference is that the second mass is not baked, she is taken to the refrigerator for 20 'minutes to firm.
How to Prepare the dough Third:
If you can put all the ice cream ingredients and utensils too.
Mix the ingredients with your fingertips. "Do not knead."
A rotten mass can not knead it embatuma, misses the point.
If you lose the point disposal.
Working with his fingertips as little as possible.
If your hand is warm rinse to cool.
Bring the dough to refrigerator for 30 'to 40' minutes.
After the dough in the palm of hands or on two (2) paper
plastic, pass the roll to thin the batter.
The dough is very thin.
Line with the mass, a form with removable bottom, stick with fork not to braise.
Lead to bake not let darken too much, just lightly golden.
Allow to cool to enclose the filling.
How to Prepare the Puff Pastry
Buy the pastry strip, which is only open and take the plastic and cut the desired size.
If the dough is frozen, remove from freezer the day before and go to the fridge.
If using puff pastry to make two (2) square 10 cm each, superimposed on one another, forming 8 nozzles.
Write as needed.
Lead to bake until lightly browned, do not let dark.
Once baked and cold, put the stuffing.
filling:
2 cans of condensed milk
1 box of cream
100 grs. melted white chocolate or
Colorless gelatin see below.
100 ml lemon juice (half a small cup)
1 spoon (soup) of lemon zest green part only, not the white part that put bitter.
How to Prepare the Filling:
Blend all ingredients in blender except the lemon juice that is placed last in drops.
After the cream ready to pass a bowl and go pouring white chocolate slowly and slowly, until smooth.
Important Note:
If you put melted chocolate, not put gelatin
The amount of the gelatin is below.
1 teaspoon of gelatin (12 ml.) Colorless tasteless
5 tablespoons of cold water to hydrate and dissolve in water bath or microwave
* Add hot gelatin in cold cream, beating until well *.
The difference between the gelatin and chocolate:
Gelatin is mouse. The chocolate is creamy.
II Filling:
1 can sweetened condensed milk
100 ml of strained lemon juice
Meringue or whipped cream to taste
Crash and condensed milk with the lemon juice, take the refrigerator until incorporated.
Place the filling over the dough, raw or roasted.
Need not lead to the oven to bake.
Option I:
I - Mass:
ingredients:
200 grs. cookie cornstarch crushed
100 grs. butter, not margarine serves
1 tbsp (tablespoons) finely grated lemon house, only the green part not the white part that put bitter.
Option II:
II - Mass
ingredients:
2 packages of shredded lemon flavor cookie weffer
120 grs. butter or necessary
1 teaspoon of lemon juice and lemon zest
III - Option:
III - Rotten Mass:
ingredients:
500 grs. flour
250 grs. serves cold butter not margarine
2 spoons (soup) of sugar
2-3 iced gems
1 pinch of salt
IV - Option:
IV - Puff Pastry
How to Prepare the First Mass:
Mix all ingredients, place in a round shape with removable bottom tighten with the bottom of a spoon.
Lead to bake for 3 'to 5' minutes., Or lead to the refrigerator for 20 'minutes. Roasting is optional.
After cold roast and put the stuffing.
How to Prepare the Second Mass:
Make the same way as the previous mass, the difference is that the second mass is not baked, she is taken to the refrigerator for 20 'minutes to firm.
How to Prepare the dough Third:
If you can put all the ice cream ingredients and utensils too.
Mix the ingredients with your fingertips. "Do not knead."
A rotten mass can not knead it embatuma, misses the point.
If you lose the point disposal.
Working with his fingertips as little as possible.
If your hand is warm rinse to cool.
Bring the dough to refrigerator for 30 'to 40' minutes.
After the dough in the palm of hands or on two (2) paper
plastic, pass the roll to thin the batter.
The dough is very thin.
Line with the mass, a form with removable bottom, stick with fork not to braise.
Lead to bake not let darken too much, just lightly golden.
Allow to cool to enclose the filling.
How to Prepare the Puff Pastry
Buy the pastry strip, which is only open and take the plastic and cut the desired size.
If the dough is frozen, remove from freezer the day before and go to the fridge.
If using puff pastry to make two (2) square 10 cm each, superimposed on one another, forming 8 nozzles.
Write as needed.
Lead to bake until lightly browned, do not let dark.
Once baked and cold, put the stuffing.
Patty Drip - For Beginner
Patty Drip - For Beginner
mass:
12 tablespoons (soup) of wheat flour
1 cup (tea) of oil
2 cups (tea) milk
3 eggs
1 teaspoon (tsp) salt
50 grs. grated parmesan cheese
1 spoon (soup) of chemical baking powder
filling:
1 pound cooked chicken and ground
4 tomatoes, peeled and chopped without seeds
2 hard boiled eggs chopped into small pieces
1 cup (tea) of chopped olives
1 cup chopped onion
1 glass of drained, rinsed and chopped palm
1 carrot cut into cubes cooked (optional)
2 cans drained and washed pea or
100 or 200 g. Frozen peas
1 can corn drained and rinsed (optional)
2 spoons (soup) of oil
1 leek chopped white part only, thinly sliced
How to prepare the filling:
Cook chicken, covered with water, a carrot, 1 onion, 1 bay leaf, 1 sprig of celery and whole dark part of the leek. 1 bunch of cinnamon. and salt to taste.
After the cooked chicken grinding processor or chop well choosy, sauté with the other filling ingredients.
If it gets too watery thicken with a little cornstarch (cornflour). Allow to cool before filling.
How to prepare the pasta:
Hitting all the dough ingredients in a blender.
Place half of the batter into the greased and floured forminha, over the filling, then the dough again.
If you want to brush with egg yolk and place a pinch of paprika in mass.
Place the cups in a baking pan, bring to bake oven 180 º C to blush.
Note:
Before using chemical baking powder, test before use.
Place a teaspoon (tsp) baking powder into a cup of cold water if it foams up and is quite correct.
If the yeast is not weird use, discard.
Careful when placing carrot, sorrel her the next day, especially if you leave out of the fridge.
mass:
12 tablespoons (soup) of wheat flour
1 cup (tea) of oil
2 cups (tea) milk
3 eggs
1 teaspoon (tsp) salt
50 grs. grated parmesan cheese
1 spoon (soup) of chemical baking powder
filling:
1 pound cooked chicken and ground
4 tomatoes, peeled and chopped without seeds
2 hard boiled eggs chopped into small pieces
1 cup (tea) of chopped olives
1 cup chopped onion
1 glass of drained, rinsed and chopped palm
1 carrot cut into cubes cooked (optional)
2 cans drained and washed pea or
100 or 200 g. Frozen peas
1 can corn drained and rinsed (optional)
2 spoons (soup) of oil
1 leek chopped white part only, thinly sliced
How to prepare the filling:
Cook chicken, covered with water, a carrot, 1 onion, 1 bay leaf, 1 sprig of celery and whole dark part of the leek. 1 bunch of cinnamon. and salt to taste.
After the cooked chicken grinding processor or chop well choosy, sauté with the other filling ingredients.
If it gets too watery thicken with a little cornstarch (cornflour). Allow to cool before filling.
How to prepare the pasta:
Hitting all the dough ingredients in a blender.
Place half of the batter into the greased and floured forminha, over the filling, then the dough again.
If you want to brush with egg yolk and place a pinch of paprika in mass.
Place the cups in a baking pan, bring to bake oven 180 º C to blush.
Note:
Before using chemical baking powder, test before use.
Place a teaspoon (tsp) baking powder into a cup of cold water if it foams up and is quite correct.
If the yeast is not weird use, discard.
Careful when placing carrot, sorrel her the next day, especially if you leave out of the fridge.
Rodilla de cerdo simple
Rodilla de cerdo simple
Ingredientes:
4 rodillas de carne de cerdo fresca, cortada en rebanadas grandes o por la mitad,
2 litros de agua fría
Otros ingredientes.
6 papas medianas cocidas con la cáscara
Mostaza al gusto
Cómo preparar:
Lave la carne (codillo de cerdo), tomar solamente los trozos de hueso
él estaba en la carne. Guarde el otro hueso grande.
Colocar en una olla a presión sin sal y especias sin, 30 'a 40' minutos.
Dejar enfriar en la cacerola.
Si no cocinados de nuevo tomar el calor durante 10 'minutos.
Realice el mismo procedimiento que antes.
Por cada persona: poner en el plato, dos o tres piezas de la rodilla
mostaza en la parte superior, y los próximos uno o dos papas.
Para servir:
No coloque la pila, es un ingrediente de la otra parte.
Ensalada de acompañamiento de repollo rojo en rodajas finas crudas o al vapor.
Si no encuentra el blanco col roja uso.
Coloque el saltee 1 rallado manzana verde y algunos dientes de la India
Ingredientes:
4 rodillas de carne de cerdo fresca, cortada en rebanadas grandes o por la mitad,
2 litros de agua fría
Otros ingredientes.
6 papas medianas cocidas con la cáscara
Mostaza al gusto
Cómo preparar:
Lave la carne (codillo de cerdo), tomar solamente los trozos de hueso
él estaba en la carne. Guarde el otro hueso grande.
Colocar en una olla a presión sin sal y especias sin, 30 'a 40' minutos.
Dejar enfriar en la cacerola.
Si no cocinados de nuevo tomar el calor durante 10 'minutos.
Realice el mismo procedimiento que antes.
Por cada persona: poner en el plato, dos o tres piezas de la rodilla
mostaza en la parte superior, y los próximos uno o dos papas.
Para servir:
No coloque la pila, es un ingrediente de la otra parte.
Ensalada de acompañamiento de repollo rojo en rodajas finas crudas o al vapor.
Si no encuentra el blanco col roja uso.
Coloque el saltee 1 rallado manzana verde y algunos dientes de la India
quarta-feira, 16 de julho de 2014
Crepes Chocolate With Nuts
Crepes Chocolate With Nuts
ingredients:
1 cup all-purpose flour
2 cups of milk tea
2-5 tablespoons of cocoa 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 vanilla
1 teaspoon or tablespoon of chocolate
2 large egg yolks
1 cup of rum or liqueur nuts or cocoa liquor
How to Prepare:
Beat the eggs well beaten in the blender, then add the milk, oil, salt, flour and chocolate, ground nuts last.
Lightly grease a skillet with oil, take the fire to heat.
After that the heated skillet pour a ladle of the crepe batter.
Go around the pan so that the dough spread across the bottom of the pan, and be a very thin and colored mass.
Turn over and do the same thing on the other side of the dough.
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 condensed milk, vanilla essence, rum and cocoa 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.
Once cooled cream filling the crepes with a small portion of the filling fold the dough into four equal parts.
Paras serve put the sauce on top which is the same as filling
Note:
The crepes are our pancakes.
If you want you can put other coverage
cover II
2 spoons (soup) margarine
4 tablespoons (soup) of cow's milk
8 tablespoons (soup) of chocolate powder shallow
4-8 tablespoons (soup) of sugar.
Mix all lead to heat for 15 'minutes, or is getting a thick syrup.
If using chocolate sugar lowering
ingredients:
1 cup all-purpose flour
2 cups of milk tea
2-5 tablespoons of cocoa 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 vanilla
1 teaspoon or tablespoon of chocolate
2 large egg yolks
1 cup of rum or liqueur nuts or cocoa liquor
How to Prepare:
Beat the eggs well beaten in the blender, then add the milk, oil, salt, flour and chocolate, ground nuts last.
Lightly grease a skillet with oil, take the fire to heat.
After that the heated skillet pour a ladle of the crepe batter.
Go around the pan so that the dough spread across the bottom of the pan, and be a very thin and colored mass.
Turn over and do the same thing on the other side of the dough.
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 condensed milk, vanilla essence, rum and cocoa 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.
Once cooled cream filling the crepes with a small portion of the filling fold the dough into four equal parts.
Paras serve put the sauce on top which is the same as filling
Note:
The crepes are our pancakes.
If you want you can put other coverage
cover II
2 spoons (soup) margarine
4 tablespoons (soup) of cow's milk
8 tablespoons (soup) of chocolate powder shallow
4-8 tablespoons (soup) of sugar.
Mix all lead to heat for 15 'minutes, or is getting a thick syrup.
If using chocolate sugar lowering
Osso Buco With Tomato Sauce
Osso Buco With Tomato Sauce
ingredients:
2 pounds of beef ossobuco 2 cm thickness and width 5
well meat
4 tablespoons (soup) of corn oil
4 tablespoons (soup) of wheat flour
8 large ripe tomatoes peeled and seeded
1 can of tomato sauce industrialized + 3 cans of water
2 tablets of broth (optional)
1 liter of hot water
seasoning:
2 cups dry white wine
2 large onions, grated
1 small whole celery cut into thin slices without leaves
1 leek white part only cut into thin slices
1 bunch of chopped rosemary and choosy (optional)
1 teaspoon of black pepper spice or paprika
1 tablespoon red pepper sauce or weak
1 teaspoon (tsp) or (fresh grated ginger soup
1 chili finger lady without drizzling chopped seeds
2 grs. of salt for every pound of meat
1 pinch of nutmeg
1 cup (tea) of chopped parsley
How to Prepare:
Wash the pieces of osso buco, season with salt, dry white wine, rosemary, paprika, pepper, nutmeg, ginger, leaving the seasoning for 6 to 12 hours.
Take the seasoning, dry pieces of osso buco with paper towels, reserve sauce.
Pass each piece of osso buco in flour, tap out the excess.
Fry all ossobuco in hot oil until golden Book
In a large saucepan, fry the onion in butter, add the tomatoes stalks celery, leeks, broth, oe seasoning sauce, leave the fire until the tomatoes are cut up.
Put the pieces of osso buco, cover with hot water, let the fire cooking for approximately two (2) hours or until meat is tender.
Place in a deep dish clay, and before serving sprinkle with chopped parsley and chives enough.
Serve with white rice and salad of endive, arugula or chopped
You can serve with cassava or sweet, cooked and crisp.
Calculate an ossobuco per person and one or two tablespoons of rice and a dessert plate of green salad.
Note:
If you prefer to make the broth in place of the tablets
Homemade Beef Broth:
1 pound of muscle chopped into small pieces ox
500 to 800 grams. of ox bone with marrow, cut into pieces
4 medium carrots whole
4 stalks celery integers
2 large onions, cut into pieces
1 bunch of parsley and chives integers
2 bay leaves
2 grs. fine salt
5 to 6 liters of water
Wash the meat bones and other ingredients
Place in a pot, bring to low heat for about 3-5 hours go by removing the foam, season with salt.
When ready to strain the broth should take approximately one to two liters
Store excess in the refrigerator or 6 months po frezer
ingredients:
2 pounds of beef ossobuco 2 cm thickness and width 5
well meat
4 tablespoons (soup) of corn oil
4 tablespoons (soup) of wheat flour
8 large ripe tomatoes peeled and seeded
1 can of tomato sauce industrialized + 3 cans of water
2 tablets of broth (optional)
1 liter of hot water
seasoning:
2 cups dry white wine
2 large onions, grated
1 small whole celery cut into thin slices without leaves
1 leek white part only cut into thin slices
1 bunch of chopped rosemary and choosy (optional)
1 teaspoon of black pepper spice or paprika
1 tablespoon red pepper sauce or weak
1 teaspoon (tsp) or (fresh grated ginger soup
1 chili finger lady without drizzling chopped seeds
2 grs. of salt for every pound of meat
1 pinch of nutmeg
1 cup (tea) of chopped parsley
How to Prepare:
Wash the pieces of osso buco, season with salt, dry white wine, rosemary, paprika, pepper, nutmeg, ginger, leaving the seasoning for 6 to 12 hours.
Take the seasoning, dry pieces of osso buco with paper towels, reserve sauce.
Pass each piece of osso buco in flour, tap out the excess.
Fry all ossobuco in hot oil until golden Book
In a large saucepan, fry the onion in butter, add the tomatoes stalks celery, leeks, broth, oe seasoning sauce, leave the fire until the tomatoes are cut up.
Put the pieces of osso buco, cover with hot water, let the fire cooking for approximately two (2) hours or until meat is tender.
Place in a deep dish clay, and before serving sprinkle with chopped parsley and chives enough.
Serve with white rice and salad of endive, arugula or chopped
You can serve with cassava or sweet, cooked and crisp.
Calculate an ossobuco per person and one or two tablespoons of rice and a dessert plate of green salad.
Note:
If you prefer to make the broth in place of the tablets
Homemade Beef Broth:
1 pound of muscle chopped into small pieces ox
500 to 800 grams. of ox bone with marrow, cut into pieces
4 medium carrots whole
4 stalks celery integers
2 large onions, cut into pieces
1 bunch of parsley and chives integers
2 bay leaves
2 grs. fine salt
5 to 6 liters of water
Wash the meat bones and other ingredients
Place in a pot, bring to low heat for about 3-5 hours go by removing the foam, season with salt.
When ready to strain the broth should take approximately one to two liters
Store excess in the refrigerator or 6 months po frezer
Osso Buco Con Salsa De Tomate
Osso Buco Con Salsa De Tomate
Ingredientes:
2 libras de carne de res ossobuco 2 cm de espesor y anchura 5
así la carne
4 cucharadas (sopa) de aceite de maíz
4 cucharadas (sopa) de harina de trigo
8 tomates grandes maduros pelados y sin semillas
1 lata de salsa de tomate industrializado + 3 latas de agua
2 pastillas de caldo (opcional)
1 litro de agua caliente
Condimento:
2 tazas de vino blanco seco
2 cebollas grandes, rallado
1 pequeño corte apio entero en rodajas finas y sin hojas
1 puerro sólo la parte blanca cortada en rodajas finas
1 manojo de romero picado y exigente (opcional)
1 cucharadita de pimienta picante negro o páprika
1 cucharada de salsa de pimiento rojo o débil
1 cucharadita (tsp) o (sopa de jengibre fresco rallado
1 chile dama dedo sin llovizna semillas picadas
2 grs. de sal por cada libra de carne
1 pizca de nuez moscada
1 taza (té) de perejil picado
Cómo preparar:
Lavar los trozos de ossobuco, condimentar con sal, vino blanco seco, romero, pimentón, pimienta, nuez moscada, jengibre, dejando el condimento durante 6 a 12 horas.
Tome los condimentos, trozos secos de osso buco con toallas de papel, salsa de reserva.
Pasar cada pieza de osobuco en harina, aprovechar el exceso.
Fry todo ossobuco en aceite caliente hasta que estén doradas libro
En una cacerola grande, freír la cebolla en la mantequilla, agregar el apio tomates tallos, los puerros, el caldo, el jugo sazonador oe, deje el fuego hasta que los tomates se cortan.
Poner los trozos de ossobuco, cubrir con agua caliente, dejar que el fuego de cocinar por aproximadamente dos (2) horas o hasta que la carne esté tierna.
Coloque en un plato de barro profundo, y antes de servir espolvorear con perejil picado y cebollino suficiente.
Servir con arroz blanco y ensalada de escarola, rúcula o picado
Se puede servir con yuca o dulce, cocido y crujiente.
Calcula un ossobuco por persona y una o dos cucharadas de arroz y un plato de postre de ensalada verde.
Nota:
Si prefiere hacer el caldo en lugar de las tabletas
Homemade caldo de carne:
1 libra de músculo picado en trozos pequeños ox
500 a 800 gramos. de hueso de buey con tuétano, cortado en trozos
4 zanahorias medianas enteras
4 tallos de apio enteros
2 cebollas grandes, cortadas en trozos
1 manojo de perejil y cebollino enteros
2 hojas de laurel
2 grs. sal fina
5 a 6 litros de agua
Lavar los huesos de carne y otros ingredientes
Coloque en una olla, llevar a fuego lento durante aproximadamente 3-5 horas ir quitando la espuma, se sazona con sal.
Cuando esté listo para colar el caldo debería tomar aproximadamente una a dos litros
Exceso Guarde en el refrigerador o 6 meses frezer po
Ingredientes:
2 libras de carne de res ossobuco 2 cm de espesor y anchura 5
así la carne
4 cucharadas (sopa) de aceite de maíz
4 cucharadas (sopa) de harina de trigo
8 tomates grandes maduros pelados y sin semillas
1 lata de salsa de tomate industrializado + 3 latas de agua
2 pastillas de caldo (opcional)
1 litro de agua caliente
Condimento:
2 tazas de vino blanco seco
2 cebollas grandes, rallado
1 pequeño corte apio entero en rodajas finas y sin hojas
1 puerro sólo la parte blanca cortada en rodajas finas
1 manojo de romero picado y exigente (opcional)
1 cucharadita de pimienta picante negro o páprika
1 cucharada de salsa de pimiento rojo o débil
1 cucharadita (tsp) o (sopa de jengibre fresco rallado
1 chile dama dedo sin llovizna semillas picadas
2 grs. de sal por cada libra de carne
1 pizca de nuez moscada
1 taza (té) de perejil picado
Cómo preparar:
Lavar los trozos de ossobuco, condimentar con sal, vino blanco seco, romero, pimentón, pimienta, nuez moscada, jengibre, dejando el condimento durante 6 a 12 horas.
Tome los condimentos, trozos secos de osso buco con toallas de papel, salsa de reserva.
Pasar cada pieza de osobuco en harina, aprovechar el exceso.
Fry todo ossobuco en aceite caliente hasta que estén doradas libro
En una cacerola grande, freír la cebolla en la mantequilla, agregar el apio tomates tallos, los puerros, el caldo, el jugo sazonador oe, deje el fuego hasta que los tomates se cortan.
Poner los trozos de ossobuco, cubrir con agua caliente, dejar que el fuego de cocinar por aproximadamente dos (2) horas o hasta que la carne esté tierna.
Coloque en un plato de barro profundo, y antes de servir espolvorear con perejil picado y cebollino suficiente.
Servir con arroz blanco y ensalada de escarola, rúcula o picado
Se puede servir con yuca o dulce, cocido y crujiente.
Calcula un ossobuco por persona y una o dos cucharadas de arroz y un plato de postre de ensalada verde.
Nota:
Si prefiere hacer el caldo en lugar de las tabletas
Homemade caldo de carne:
1 libra de músculo picado en trozos pequeños ox
500 a 800 gramos. de hueso de buey con tuétano, cortado en trozos
4 zanahorias medianas enteras
4 tallos de apio enteros
2 cebollas grandes, cortadas en trozos
1 manojo de perejil y cebollino enteros
2 hojas de laurel
2 grs. sal fina
5 a 6 litros de agua
Lavar los huesos de carne y otros ingredientes
Coloque en una olla, llevar a fuego lento durante aproximadamente 3-5 horas ir quitando la espuma, se sazona con sal.
Cuando esté listo para colar el caldo debería tomar aproximadamente una a dos litros
Exceso Guarde en el refrigerador o 6 meses frezer po
terça-feira, 15 de julho de 2014
Cassulet Fish and Seafood
Cassulet Fish and Seafood
ingredients:
400 grs. clean medium shrimp
400 grs. of already cleaned squid rings
300 grs. octopus diced
400 grs. clean mussels (clams shucked)
200 grs. dried cod, remove the salt, soak for 12 hours, shred
500 grs. dogfish diced
sauce:
500 grs. tomatoes peeled seeded and diced
500 ml hot water
2 red bell peppers cut into thin strips
1 yellow bell pepper cut into thin strips
2 large onions, grated
1 lady finger pepper seeds removed and finely chopped without the white ribs.
2 tbsp (tablespoons) chopped cilantro or
1 teaspoon (tsp) coriander seeds.
1 spoon (soup) shallow grated ginger
1 spoon (soup) shallow grated ginger
½ cup (tea) of corn oil
1 cup (tea) of chopped parsley
1 pinch of nutmeg (optional)
Smoke (fish broth)
4 large fish heads
1 bunch of parsley and chives whole without cutting, washed
3 large ripe tomatoes well
1 bay leaf, 1 medium carrot
1 leek use the green part cut into 4 pieces
2 stalks celery, whole, cut into 3 parts
1 large onion cut into four
2 liters of water
1 tea spoon of salt
Other Ingredients:
1 pound of raw white beans washed in running water.
cooked in fish broth (fume)
How to Prepare:
Put the fire in two quarts of cold water, add fish heads, onion and tomatoes cut into four pieces, the sprigs of parsley and chives tied, 1 bay leaf, 1 whole pepper finger girl without seeds. , celery cut into two pieces, and the rest of the ingredients, add the salt.
Leave to cook for 30 'minutes, then strain the broth of fish (smoke), and let cool well.
Choose white beans, rinse under running water until the water comes out clean.
Put the beans in a pot already washed, add the broth already cold fish, take the heat for an hour or until cooked beans.
If you want you can put the beans to soak for 4 hours.
The part put in a large pan fry the oil the tomatoes, onion add a pint of hot water, ginger, salt, leave the fire for 30'minutos or until a thick sauce and the tomato is cooked.
Then add a cup of boiling water, or smoke, add the shredded cod or cut into pieces, the pieces cation, the squid rings, mussels, octopus cut into small pieces, let the fire until cooked. Go removing the ingredients that get cooked, place in a bowl and add the end of the finished dish.
When missing 10 'minutes to finish cooking, add the strips of red pepper, cilantro branches.
Once the plate is ready, strain.
And what was put in the sieve into a bowl and set aside.
Bring the broth to the heat, add the beans with the broth left over from cooking and leave until the beans are cooked well, kneading slightly beans to get the thick sauce.
Puree in a blender if you prefer a cup of beans with a bit of broth.
When the beans are almost done, combine all the ingredients of the bowl, turn the fire boil for 5'minutos before serving place the parsley stems and chopped mint. If you want you can season the beans with oil and fried garlic.
Serve in large bowl of clay.
Serve with white rice.
Watercress salad with cherry tomatoes. or lettuce with cherry tomatoes and grated carrots in the large drain.
ingredients:
400 grs. clean medium shrimp
400 grs. of already cleaned squid rings
300 grs. octopus diced
400 grs. clean mussels (clams shucked)
200 grs. dried cod, remove the salt, soak for 12 hours, shred
500 grs. dogfish diced
sauce:
500 grs. tomatoes peeled seeded and diced
500 ml hot water
2 red bell peppers cut into thin strips
1 yellow bell pepper cut into thin strips
2 large onions, grated
1 lady finger pepper seeds removed and finely chopped without the white ribs.
2 tbsp (tablespoons) chopped cilantro or
1 teaspoon (tsp) coriander seeds.
1 spoon (soup) shallow grated ginger
1 spoon (soup) shallow grated ginger
½ cup (tea) of corn oil
1 cup (tea) of chopped parsley
1 pinch of nutmeg (optional)
Smoke (fish broth)
4 large fish heads
1 bunch of parsley and chives whole without cutting, washed
3 large ripe tomatoes well
1 bay leaf, 1 medium carrot
1 leek use the green part cut into 4 pieces
2 stalks celery, whole, cut into 3 parts
1 large onion cut into four
2 liters of water
1 tea spoon of salt
Other Ingredients:
1 pound of raw white beans washed in running water.
cooked in fish broth (fume)
How to Prepare:
Put the fire in two quarts of cold water, add fish heads, onion and tomatoes cut into four pieces, the sprigs of parsley and chives tied, 1 bay leaf, 1 whole pepper finger girl without seeds. , celery cut into two pieces, and the rest of the ingredients, add the salt.
Leave to cook for 30 'minutes, then strain the broth of fish (smoke), and let cool well.
Choose white beans, rinse under running water until the water comes out clean.
Put the beans in a pot already washed, add the broth already cold fish, take the heat for an hour or until cooked beans.
If you want you can put the beans to soak for 4 hours.
The part put in a large pan fry the oil the tomatoes, onion add a pint of hot water, ginger, salt, leave the fire for 30'minutos or until a thick sauce and the tomato is cooked.
Then add a cup of boiling water, or smoke, add the shredded cod or cut into pieces, the pieces cation, the squid rings, mussels, octopus cut into small pieces, let the fire until cooked. Go removing the ingredients that get cooked, place in a bowl and add the end of the finished dish.
When missing 10 'minutes to finish cooking, add the strips of red pepper, cilantro branches.
Once the plate is ready, strain.
And what was put in the sieve into a bowl and set aside.
Bring the broth to the heat, add the beans with the broth left over from cooking and leave until the beans are cooked well, kneading slightly beans to get the thick sauce.
Puree in a blender if you prefer a cup of beans with a bit of broth.
When the beans are almost done, combine all the ingredients of the bowl, turn the fire boil for 5'minutos before serving place the parsley stems and chopped mint. If you want you can season the beans with oil and fried garlic.
Serve in large bowl of clay.
Serve with white rice.
Watercress salad with cherry tomatoes. or lettuce with cherry tomatoes and grated carrots in the large drain.
With Peixada Pirão
With Peixada Pirão
ingredients:
4 pounds of fish in steaks, fish you prefer painted boyfriend, dogfish and others.
Other Ingredients:
1 pound very ripe tomatoes, peeled and seeded
chopped.
1 pound of sliced onion
1 cup (tea) of corn oil
1 cup (tea) of chopped parsley with stems
½ cup (tea) of chopped green onions
1 spoon (soup) (optional) chopped fresh cilantro
Salt to taste
1 lady finger pepper seeds removed chopped
12 lemons
Never put garlic in the fish loses the taste of fish.
How to Prepare:
Never large pot, fry the onion in oil, add the tomatoes, salt and pepper, add 1 ½ liter of cold water.
Let cook until a thick sauce.
Add the fish sauce folded already washed and temperate
with salt.
Place the fish fillets on the side of one another, without reassembling.
Cook over low heat, in half the time, turn the slices with the aid of a slotted spoon carefully not to break.
If you need to make a fish stew in two pans, not to reassemble the fish.
When the fish stew is ready, add the parsley, scallions and cilantro.
Serve on platter of clay.
If you want to before you can add 1 pound of cleaned shrimp sauce.
Be careful not to overcook it's just 3 'to 5' minutes, otherwise they become rubbery.
If you want you can fry the shrimp aside, and serve with fish stew coma.
Mush Fish
ingredients:
Fish heads, fins, bones and some scraps of
fish.
6 tomatoes cut into four parts.
1 sliced onion, 1 bay leaf, salt to taste
1 medium carrot sliced,
1 stalk celery cut into four with leaves
1 bunch of parsley washed with whole chives
2 liters of cold water
Other Ingredients:
200 grs. of raw cassava flour
dissolved in cold water, until well diluted
1 or ½ cup chopped parsley to put at the end of cooking
How to Prepare:
In a large saucepan place the heads, fins, spines and pieces of fish, tomatoes, onion, bay salt, celery, parsley.
Lead to fire, cook for 40 'to 60' minutes on medium heat
Once cooked strain it through a fine sieve and discard the residue.
Place the broth in a pot, bring the fire, when boiling go adding flour cassava already diluted in water, gradually and slowly to avoid lumps, stirring constantly with a wooden spoon handle high until thickened.
Leave to cook for 10 'to 15' minutes before removing from heat add the chopped parsley, mix well.
Serve separately mush
Serve the fish stew with fish sauce, rice need not follow, however, put rice on the table. Always someone who asks
Cut the lemons in half, serve separately.
ingredients:
4 pounds of fish in steaks, fish you prefer painted boyfriend, dogfish and others.
Other Ingredients:
1 pound very ripe tomatoes, peeled and seeded
chopped.
1 pound of sliced onion
1 cup (tea) of corn oil
1 cup (tea) of chopped parsley with stems
½ cup (tea) of chopped green onions
1 spoon (soup) (optional) chopped fresh cilantro
Salt to taste
1 lady finger pepper seeds removed chopped
12 lemons
Never put garlic in the fish loses the taste of fish.
How to Prepare:
Never large pot, fry the onion in oil, add the tomatoes, salt and pepper, add 1 ½ liter of cold water.
Let cook until a thick sauce.
Add the fish sauce folded already washed and temperate
with salt.
Place the fish fillets on the side of one another, without reassembling.
Cook over low heat, in half the time, turn the slices with the aid of a slotted spoon carefully not to break.
If you need to make a fish stew in two pans, not to reassemble the fish.
When the fish stew is ready, add the parsley, scallions and cilantro.
Serve on platter of clay.
If you want to before you can add 1 pound of cleaned shrimp sauce.
Be careful not to overcook it's just 3 'to 5' minutes, otherwise they become rubbery.
If you want you can fry the shrimp aside, and serve with fish stew coma.
Mush Fish
ingredients:
Fish heads, fins, bones and some scraps of
fish.
6 tomatoes cut into four parts.
1 sliced onion, 1 bay leaf, salt to taste
1 medium carrot sliced,
1 stalk celery cut into four with leaves
1 bunch of parsley washed with whole chives
2 liters of cold water
Other Ingredients:
200 grs. of raw cassava flour
dissolved in cold water, until well diluted
1 or ½ cup chopped parsley to put at the end of cooking
How to Prepare:
In a large saucepan place the heads, fins, spines and pieces of fish, tomatoes, onion, bay salt, celery, parsley.
Lead to fire, cook for 40 'to 60' minutes on medium heat
Once cooked strain it through a fine sieve and discard the residue.
Place the broth in a pot, bring the fire, when boiling go adding flour cassava already diluted in water, gradually and slowly to avoid lumps, stirring constantly with a wooden spoon handle high until thickened.
Leave to cook for 10 'to 15' minutes before removing from heat add the chopped parsley, mix well.
Serve separately mush
Serve the fish stew with fish sauce, rice need not follow, however, put rice on the table. Always someone who asks
Cut the lemons in half, serve separately.
Stew (Chowder)
Stew (Chowder)
ingredients:
1 ½ pound boneless many fish
Ingredients Fish broth:
In another pan, put their heads spines, flaps of fish, fins, carrot, tomato, celery, onion bay.
Other Ingredients I
2 red peppers diced
1 celery cut into thin slices
1 large onion, chopped 2 bay leaves
1 leek cut into thin slices
2 carrots chopped into cubes
2 cups (tea) of tomatoes peeled and seeded
chopped into cubes.
1 cup (tea) of chopped parsley
½ cup (tea) of chives
Diced potatoes 4
1 cup dry white wine
Other Ingredients II (optional):
300 grs. octopus cut into 2cm pieces
300 grs. fresh small shrimp gutted washed
300 grs. clean cut into rings cells
200 grs. clean clams
To Thicken stew:
1 or 2 spoons (soup) Shallow d cassava flour (optional)
How to Prepare Fish Broth:
Place in a saucepan 2 liters of cold water, add all the ingredients of the fish broth, bring to heat for 30 'minutes.
Strain through a fine sieve, discarding the waste that was, enjoy only the broth. Book
How to Prepare the stew:
In a large saucepan fry the onion, carrot, celery, a leek, the ginger, bay leaf, peppers and tomatoes and potatoes.
So that broke the tomatoes, place large pieces of fish one next to the other, cook for 5 '(five) minutes.
Then Add the strained broth of fish, octopus, squid, clams
let cook for 10 'minutes last prawns, leaving 3' minutes not more than that it hardens.
If you need to thicken with 1 or 2 tablespoons of cassava flour, dissolved in half a glass of cold water.
Before Serving add saved with stem and chopped scallions.
If you want you can put 1 spoon (soup) chopped fresh mint
Finally dry white wine.
Serve hot.
Note:
You can swap the cassava flour, corn starch, semolina or wheat flour.
"Do not put grated cheese on fish soup" does not match.
You can serve with roasted crotons.
Crotons are small pieces of bread, 1 inch each, roasted in the oven or in skillet.
Revenues are going well in detail, to understand that all people, even those who have never done anything in the kitchen.
IMPORTANT NOTE
Please continue sending speak what dish you prefer whether it is sweet or savory. Simple dishes or even banquet, and what their preference.
Email criticism that I really like to know so I can improve.
ingredients:
1 ½ pound boneless many fish
Ingredients Fish broth:
In another pan, put their heads spines, flaps of fish, fins, carrot, tomato, celery, onion bay.
Other Ingredients I
2 red peppers diced
1 celery cut into thin slices
1 large onion, chopped 2 bay leaves
1 leek cut into thin slices
2 carrots chopped into cubes
2 cups (tea) of tomatoes peeled and seeded
chopped into cubes.
1 cup (tea) of chopped parsley
½ cup (tea) of chives
Diced potatoes 4
1 cup dry white wine
Other Ingredients II (optional):
300 grs. octopus cut into 2cm pieces
300 grs. fresh small shrimp gutted washed
300 grs. clean cut into rings cells
200 grs. clean clams
To Thicken stew:
1 or 2 spoons (soup) Shallow d cassava flour (optional)
How to Prepare Fish Broth:
Place in a saucepan 2 liters of cold water, add all the ingredients of the fish broth, bring to heat for 30 'minutes.
Strain through a fine sieve, discarding the waste that was, enjoy only the broth. Book
How to Prepare the stew:
In a large saucepan fry the onion, carrot, celery, a leek, the ginger, bay leaf, peppers and tomatoes and potatoes.
So that broke the tomatoes, place large pieces of fish one next to the other, cook for 5 '(five) minutes.
Then Add the strained broth of fish, octopus, squid, clams
let cook for 10 'minutes last prawns, leaving 3' minutes not more than that it hardens.
If you need to thicken with 1 or 2 tablespoons of cassava flour, dissolved in half a glass of cold water.
Before Serving add saved with stem and chopped scallions.
If you want you can put 1 spoon (soup) chopped fresh mint
Finally dry white wine.
Serve hot.
Note:
You can swap the cassava flour, corn starch, semolina or wheat flour.
"Do not put grated cheese on fish soup" does not match.
You can serve with roasted crotons.
Crotons are small pieces of bread, 1 inch each, roasted in the oven or in skillet.
Revenues are going well in detail, to understand that all people, even those who have never done anything in the kitchen.
IMPORTANT NOTE
Please continue sending speak what dish you prefer whether it is sweet or savory. Simple dishes or even banquet, and what their preference.
Email criticism that I really like to know so I can improve.
Seafood risotto of Nonna Antoinette
Seafood risotto of Nonna Antoinette
ingredients:
2 cups Arborio rice (risotto rice itself)
½ cup (tea) of frozen peas (play 1 'minute in boiling water), then in ice water to stop cooking.
1 cup (tea) of chopped parsley-
½ cup chopped chives
1 medium carrot, cut into very small cubes
1 cup (tea) of mushrooms, rolled or cut asparagus.
"The canned food, dump the water, rinse, cut and then add the cooked risotto."
Seafood:
350 grs. Fresh cells cut into rings
350 grs. shrimp, or octopus
350 grs. shellfish (mussels)
sauce
1 cup (tea) of grated onion
½ liter of homemade tomato sauce or canned (optional)
(If tin) add 3 part water, ie for each can of sauce are 3 cans of water to dilute the sauce, then take the fire until reduced by half
Other Ingredients:
2 tablespoons butter, not margarine serves
1 cup of 200 ml dry white wine of good quality
5 cups (tea) vegetable broth
1 cup (tea) of grated onion
In a large saucepan place the butter and onion, leave the fire until wilted.
Then add the Arborio rice, stir for another 2 'to 5' minutes, stirring with a long handled spoon.
Add the white wine and stir until it is absorbed.
Go slowly putting the vegetable broth, a ladle at a time, stirring constantly, until finished.
When the risotto is at the point ("al dente") add the peas and carrots already reduced sauce with the seafood already cooked. And the ingredients preserved, see above.
Note:
Beware the shrimp cooking for max 3 'minutes.
Squid also cook faster.
The clams are cooked when they open.
If you overcook the prawns and squid are gnats.
Put a dish of risotto dishes.
And finally a good wine to accompany the risotto.
You can also place a cooked vegetable platter:
Fund or artichoke hearts of palm, bunches of broccoli, cooked carrots cauliflower and others.
The amount is a saucer of all ingredients for each person.
Pay attention!
The ingredients that were in risotto can not be repeated apart.
ingredients:
2 cups Arborio rice (risotto rice itself)
½ cup (tea) of frozen peas (play 1 'minute in boiling water), then in ice water to stop cooking.
1 cup (tea) of chopped parsley-
½ cup chopped chives
1 medium carrot, cut into very small cubes
1 cup (tea) of mushrooms, rolled or cut asparagus.
"The canned food, dump the water, rinse, cut and then add the cooked risotto."
Seafood:
350 grs. Fresh cells cut into rings
350 grs. shrimp, or octopus
350 grs. shellfish (mussels)
sauce
1 cup (tea) of grated onion
½ liter of homemade tomato sauce or canned (optional)
(If tin) add 3 part water, ie for each can of sauce are 3 cans of water to dilute the sauce, then take the fire until reduced by half
Other Ingredients:
2 tablespoons butter, not margarine serves
1 cup of 200 ml dry white wine of good quality
5 cups (tea) vegetable broth
1 cup (tea) of grated onion
In a large saucepan place the butter and onion, leave the fire until wilted.
Then add the Arborio rice, stir for another 2 'to 5' minutes, stirring with a long handled spoon.
Add the white wine and stir until it is absorbed.
Go slowly putting the vegetable broth, a ladle at a time, stirring constantly, until finished.
When the risotto is at the point ("al dente") add the peas and carrots already reduced sauce with the seafood already cooked. And the ingredients preserved, see above.
Note:
Beware the shrimp cooking for max 3 'minutes.
Squid also cook faster.
The clams are cooked when they open.
If you overcook the prawns and squid are gnats.
Put a dish of risotto dishes.
And finally a good wine to accompany the risotto.
You can also place a cooked vegetable platter:
Fund or artichoke hearts of palm, bunches of broccoli, cooked carrots cauliflower and others.
The amount is a saucer of all ingredients for each person.
Pay attention!
The ingredients that were in risotto can not be repeated apart.
Mixed paella
Mixed paella
ingredients:
1 cup rice (250 g.)
3 tablespoons (soup) of corn oil
3 tbsp (tablespoons) extra virgin olive oil
1 cup (tea) of chopped or grated onion
2 pinches of saffron (Spanish) or
1 teaspoon (tsp) root of turmeric powder dissolved in hot water
1 dose of wiski or dry white wine
vegetables:
1 raw carrot into very small cubes
100 grs. fresh or frozen peas
200 grs. fresh mushrooms, or
Drained mushrooms in store, washed and chopped
1 large red bell pepper cut into small piece
1 yellow bell pepper, cut into pieces
1 red pepper, finely chopped
1 cup (tea) of pods cut into pieces (optional)
1 cup of broccoli in bouquets or cauliflower (optional) or both together.
15 brussel sprouts (mini cabbage)
Fish Stew:
2 liters of cold water
Heads, bones and scraps of fish, washed well without the eye of the fish
1 medium carrot sliced, 1 tomato cut into four 2 stalks celery integers, 1 leek, sliced medium onion, cut into four 1 1 raw cinnamon sticks, 3 slices of ginger.
How to Prepare:
Place all ingredients in a saucepan, bring the heat for 30 'minutes. Strain into a fine sieve.
Use the broth for cooking the fish paella, if you need thinned with a little water.
Other Ingredients:
3 boneless pork chops raw nonfat diced or stewed
Raw chicken breast 1 large peeled and chopped without fat into cubes
½ pound fish into cubes (cation) or fish of your choice
200 grs. octopus cut into small pieces
300 grs. squid cut into rings can be (frozen)
200 grs. crab meat (frozen)
100 grs. vogoles of shelled (frozen)
100 grs. mussels (clams) shelled (frozen
Decoration:
5-8 prawns in shell (remove the casing) with or without head cleaned and fried.
With a handful (both hands together) of clams washed well with seafood or shell.
1 large red pepper, peeled, seeded cut into thin strips.
If you want you can decorate with Brussels sprouts
Method of Preparing Paella:
Thaw the crab, the squid and other frozen ingredients.
The frozen pea play in boiling water for 1 'minutes, then throw a lot of ice and cold water to stop cooking.
Do not put frozen peas to cook, just add together with the other ingredients.
Method of Preparing Paella:
Fry the meat then add the onion, then fry the rice makes the other ingredients are:
The carrot, the Brussels sprouts, peas, broccoli, chilli pod to the fresh mushrooms.
Add the broth strained fish and Spanish saffron or dissolved in a little warm water national.
When almost ready add the crab, squid.
Finally seafood, mushrooms white wine.
Garnish with fried prawns in the center and clams in shell (washed well with brush), boiled.
The strips of peppers forming a star or
Garnish with sweet pepper flower open.
** Pay attention to ingredients of paella that can not pass the cooking time which is chewy. **
Important note:
"Do not put lemon on shrimp cakes dehydrates"
"Do not put lemon on fish dries dehydrates"
Note:
To make the spanish dish, place in large paelheira, (very shallow pan) with two round cables.
If you can put true saffron imported Spanish or Italian.
Single dish. Serve in paelheira own.
If you want you can serve salad with raw vegetables.
"DO NOT PUT PEPPER SPICES STRONG"
SAVE NATURAL FLAVOR OF DISH.
ingredients:
1 cup rice (250 g.)
3 tablespoons (soup) of corn oil
3 tbsp (tablespoons) extra virgin olive oil
1 cup (tea) of chopped or grated onion
2 pinches of saffron (Spanish) or
1 teaspoon (tsp) root of turmeric powder dissolved in hot water
1 dose of wiski or dry white wine
vegetables:
1 raw carrot into very small cubes
100 grs. fresh or frozen peas
200 grs. fresh mushrooms, or
Drained mushrooms in store, washed and chopped
1 large red bell pepper cut into small piece
1 yellow bell pepper, cut into pieces
1 red pepper, finely chopped
1 cup (tea) of pods cut into pieces (optional)
1 cup of broccoli in bouquets or cauliflower (optional) or both together.
15 brussel sprouts (mini cabbage)
Fish Stew:
2 liters of cold water
Heads, bones and scraps of fish, washed well without the eye of the fish
1 medium carrot sliced, 1 tomato cut into four 2 stalks celery integers, 1 leek, sliced medium onion, cut into four 1 1 raw cinnamon sticks, 3 slices of ginger.
How to Prepare:
Place all ingredients in a saucepan, bring the heat for 30 'minutes. Strain into a fine sieve.
Use the broth for cooking the fish paella, if you need thinned with a little water.
Other Ingredients:
3 boneless pork chops raw nonfat diced or stewed
Raw chicken breast 1 large peeled and chopped without fat into cubes
½ pound fish into cubes (cation) or fish of your choice
200 grs. octopus cut into small pieces
300 grs. squid cut into rings can be (frozen)
200 grs. crab meat (frozen)
100 grs. vogoles of shelled (frozen)
100 grs. mussels (clams) shelled (frozen
Decoration:
5-8 prawns in shell (remove the casing) with or without head cleaned and fried.
With a handful (both hands together) of clams washed well with seafood or shell.
1 large red pepper, peeled, seeded cut into thin strips.
If you want you can decorate with Brussels sprouts
Method of Preparing Paella:
Thaw the crab, the squid and other frozen ingredients.
The frozen pea play in boiling water for 1 'minutes, then throw a lot of ice and cold water to stop cooking.
Do not put frozen peas to cook, just add together with the other ingredients.
Method of Preparing Paella:
Fry the meat then add the onion, then fry the rice makes the other ingredients are:
The carrot, the Brussels sprouts, peas, broccoli, chilli pod to the fresh mushrooms.
Add the broth strained fish and Spanish saffron or dissolved in a little warm water national.
When almost ready add the crab, squid.
Finally seafood, mushrooms white wine.
Garnish with fried prawns in the center and clams in shell (washed well with brush), boiled.
The strips of peppers forming a star or
Garnish with sweet pepper flower open.
** Pay attention to ingredients of paella that can not pass the cooking time which is chewy. **
Important note:
"Do not put lemon on shrimp cakes dehydrates"
"Do not put lemon on fish dries dehydrates"
Note:
To make the spanish dish, place in large paelheira, (very shallow pan) with two round cables.
If you can put true saffron imported Spanish or Italian.
Single dish. Serve in paelheira own.
If you want you can serve salad with raw vegetables.
"DO NOT PUT PEPPER SPICES STRONG"
SAVE NATURAL FLAVOR OF DISH.
Octopus stew-III Options
Octopus stew-III Options
ingredients:
2 pounds of cleaned octopus, washed and chopped into pieces of 5 cm
Other Ingredients:
I - Option:
500 ml of ice-white beer no
½ cup cold water shower
1 cup (tea) of onion in fine saves
seasoning:
1 cup (tea) and filled with minced or grated onion
1 cup (tea) of oil
1 teaspoon (tsp) grated ginger
1 pinch of nutmeg (optional)
2 bay leaves
1 tablespoon (coffee) ground cumin (optional)
1 teaspoon (tsp) salt
Sauce I:
1 cup (tea) dry red wine of good quality
6 ripe tomatoes peeled and seeded
½ liter of concentrated tomato sauce
6 cloves of India
1 small stick of cinnamon
2 tablets of chicken broth
Fresh Herbs:
1 spoon (soup) and full of chopped fresh herbs:
basil, marjoram, parsley, mint, rosemary, sage.
Dressing II:
Dressing to Vinaigrette:
1 cup (tea) of chopped onion
1 cup (tea) of chopped parsley with stems
½ cup (tea) of green onion chopped into thin rodelinhas
2 chopped tomatoes without seeds, diced
½ cup of olive oil
1 cup wine vinegar
D 1 teaspoon (tsp) salt
Mix all ingredients, pour into a sauceboat or small bowl.
Pour sauce over cooked octopus and cut into small pieces.
How to Prepare:
Clean the octopus, rinse under running water, cut into large chunks.
Place the octopus in a large pan with the beer and water, leaving cooking over medium heat for 15'minutos, drain, and let cool.
II - Option:
Cooking the whole octopus with some medium potatoes covered with water when the potatoes are pre cooked octopus will also be baked.
III - Option Secret:
Put the whole octopus for cooking, so lifted boil, remove and throw into cold water with plenty of ice, leaving 5 'minutes.
The above process is to give a thermal shock and breaking the fibers.
Return to heat for cooking.
An octopus takes 4 pounds 20 'minutes in the pressure cooker and one (1) hour in common pan.
Pay attention to the weight of the octopus, otherwise, it will not work.
How to Prepare Option I:
In a large pan fry the onion in oil, add the chicken broth, chopped tomatoes without skins, seeds, cumin, cinnamon, cloves, ginger, nutmeg, bay leaves, when a thick sauce add red wine.
Finally add the cooked octopus on fire by letting just 3'minutos.
** Be careful not to let the octopus long, which is chewy. **
Separately fry the pickled onions until dark, add the octopus sauce before serving.
Finishing touch and a tablespoon of chopped herbs diverse
Note:
The octopus stew after losing two thirds of its weight.
With rice and salad to taste.
ingredients:
2 pounds of cleaned octopus, washed and chopped into pieces of 5 cm
Other Ingredients:
I - Option:
500 ml of ice-white beer no
½ cup cold water shower
1 cup (tea) of onion in fine saves
seasoning:
1 cup (tea) and filled with minced or grated onion
1 cup (tea) of oil
1 teaspoon (tsp) grated ginger
1 pinch of nutmeg (optional)
2 bay leaves
1 tablespoon (coffee) ground cumin (optional)
1 teaspoon (tsp) salt
Sauce I:
1 cup (tea) dry red wine of good quality
6 ripe tomatoes peeled and seeded
½ liter of concentrated tomato sauce
6 cloves of India
1 small stick of cinnamon
2 tablets of chicken broth
Fresh Herbs:
1 spoon (soup) and full of chopped fresh herbs:
basil, marjoram, parsley, mint, rosemary, sage.
Dressing II:
Dressing to Vinaigrette:
1 cup (tea) of chopped onion
1 cup (tea) of chopped parsley with stems
½ cup (tea) of green onion chopped into thin rodelinhas
2 chopped tomatoes without seeds, diced
½ cup of olive oil
1 cup wine vinegar
D 1 teaspoon (tsp) salt
Mix all ingredients, pour into a sauceboat or small bowl.
Pour sauce over cooked octopus and cut into small pieces.
How to Prepare:
Clean the octopus, rinse under running water, cut into large chunks.
Place the octopus in a large pan with the beer and water, leaving cooking over medium heat for 15'minutos, drain, and let cool.
II - Option:
Cooking the whole octopus with some medium potatoes covered with water when the potatoes are pre cooked octopus will also be baked.
III - Option Secret:
Put the whole octopus for cooking, so lifted boil, remove and throw into cold water with plenty of ice, leaving 5 'minutes.
The above process is to give a thermal shock and breaking the fibers.
Return to heat for cooking.
An octopus takes 4 pounds 20 'minutes in the pressure cooker and one (1) hour in common pan.
Pay attention to the weight of the octopus, otherwise, it will not work.
How to Prepare Option I:
In a large pan fry the onion in oil, add the chicken broth, chopped tomatoes without skins, seeds, cumin, cinnamon, cloves, ginger, nutmeg, bay leaves, when a thick sauce add red wine.
Finally add the cooked octopus on fire by letting just 3'minutos.
** Be careful not to let the octopus long, which is chewy. **
Separately fry the pickled onions until dark, add the octopus sauce before serving.
Finishing touch and a tablespoon of chopped herbs diverse
Note:
The octopus stew after losing two thirds of its weight.
With rice and salad to taste.
segunda-feira, 14 de julho de 2014
Cooked to Brazilian
Cooked to Brazilian
ingredients:
1 pound of whole muscle cooked separately
½ chicken without cutting (optional)
½ pound lean pork (optional)
2 boiled Palos separate
2 wedges of smoked sausage
Other Ingredients:
6 medium potatoes whole
6 medium onions whole
2 medium sweet potatoes
4 medium carrots
Cut into four 4 chayote cooked in shell
4 peruvian (parsley potatoes)
1 cauliflower into large pieces
1 head of broccoli into pieces
6 ears of corn mini-pickled, washed and drained or
3-4 medium cob sliced 2 fingers
½ pound of whole pod
3 eggplants cut into large cubes (optional)
4 chopped tomatoes
2 small cabbage cooked whole
½ pound of yam or yam
½ pound ripe pumpkin
½ pound of cassava
1 handful of raw peas
1 cup (tea) of chopped parsley
½ cup (tea) of thinly sliced scallions
2 green chillies, seeded and peeled
2 bouillon tablet
4 hard boiled eggs
1 pinch of nutmeg (optional)
1 tsp (grated ginger soup
2 sheets loro
4 hard-boiled eggs cut in half or petals
1 cup (tea) of black olives
1 cup (tea) of tomato
How to Prepare:
Cooking the muscle with tomatoes, bay leaf, and 1 chopped onion, ginger, broth in pressure cooker for 30 'minutes, or until the meat is cooked. book
Then remove the cooked meat and cut into pieces according to the number of people.
The broth has cooked muscle, cook the chicken then remove all the vegetables separate.
Cook the carrot "Al dente" in the pressure cooker, remove and then go putting the other ingredients one at a time.
Cook the sausage and Palos together, having previously stuck with fork. Pour the water out, remove the skin from sausage and sausage and cut into thin slices.
To Serve:
Place on a platter of clay carefully cooked and chopped to taste all the ingredients.
Add ½ cup (tea broth) cooking the vegetables, place in the oven only warm.
Garnish with egg slices, black olives and cherry tomatoes.
If you want to decorate with flower pepper.
See how to take the next publication.
Vinaigrette:
2 cups (tea) of chopped onion
2 cups (tea) of chopped parsley with stems
½ cup (tea) of chopped scallions, thinly sliced
1 cup (tea) of olive oil
1 cup (tea), red wine vinegar
1 tablespoon (dessert salt
Mix everything together and serve several separate bowls
It is a unique dish, however can accompany a mush made with vegetable broth is optional.
Note:
Put the vegetables you prefer, the decor is to your liking.
If you want you can put white rice is (optional).
Follows in the next publication mode to flower pepper.
ingredients:
1 pound of whole muscle cooked separately
½ chicken without cutting (optional)
½ pound lean pork (optional)
2 boiled Palos separate
2 wedges of smoked sausage
Other Ingredients:
6 medium potatoes whole
6 medium onions whole
2 medium sweet potatoes
4 medium carrots
Cut into four 4 chayote cooked in shell
4 peruvian (parsley potatoes)
1 cauliflower into large pieces
1 head of broccoli into pieces
6 ears of corn mini-pickled, washed and drained or
3-4 medium cob sliced 2 fingers
½ pound of whole pod
3 eggplants cut into large cubes (optional)
4 chopped tomatoes
2 small cabbage cooked whole
½ pound of yam or yam
½ pound ripe pumpkin
½ pound of cassava
1 handful of raw peas
1 cup (tea) of chopped parsley
½ cup (tea) of thinly sliced scallions
2 green chillies, seeded and peeled
2 bouillon tablet
4 hard boiled eggs
1 pinch of nutmeg (optional)
1 tsp (grated ginger soup
2 sheets loro
4 hard-boiled eggs cut in half or petals
1 cup (tea) of black olives
1 cup (tea) of tomato
How to Prepare:
Cooking the muscle with tomatoes, bay leaf, and 1 chopped onion, ginger, broth in pressure cooker for 30 'minutes, or until the meat is cooked. book
Then remove the cooked meat and cut into pieces according to the number of people.
The broth has cooked muscle, cook the chicken then remove all the vegetables separate.
Cook the carrot "Al dente" in the pressure cooker, remove and then go putting the other ingredients one at a time.
Cook the sausage and Palos together, having previously stuck with fork. Pour the water out, remove the skin from sausage and sausage and cut into thin slices.
To Serve:
Place on a platter of clay carefully cooked and chopped to taste all the ingredients.
Add ½ cup (tea broth) cooking the vegetables, place in the oven only warm.
Garnish with egg slices, black olives and cherry tomatoes.
If you want to decorate with flower pepper.
See how to take the next publication.
Vinaigrette:
2 cups (tea) of chopped onion
2 cups (tea) of chopped parsley with stems
½ cup (tea) of chopped scallions, thinly sliced
1 cup (tea) of olive oil
1 cup (tea), red wine vinegar
1 tablespoon (dessert salt
Mix everything together and serve several separate bowls
It is a unique dish, however can accompany a mush made with vegetable broth is optional.
Note:
Put the vegetables you prefer, the decor is to your liking.
If you want you can put white rice is (optional).
Follows in the next publication mode to flower pepper.
sábado, 12 de julho de 2014
Cake simples y otros sabores para principiantes
Cake simples y otros sabores para principiantes
Torta simple y otras opciones de sabores-VI
Cake Ingredientes Base simple:
I - Opción:
6 huevos grandes - los blancos en la nieve firme
3 cucharadas colmadas de mantequilla
3 tazas de té de harina para todo uso
1 taza de té de almidón de maíz o almidón de patata o harina de trigo
2 tazas de azúcar
1 taza de leche o jugo de naranja
Cáscara de 1 limón rallado sólo la parte verde o
1 cucharadita de vainilla u otra esencia al gusto
Cómo preparar:
Batir la mantequilla con el azúcar y las yemas de huevo hasta que blanquee, a continuación, agregar la harina con la levadura y la leche poco a poco, poner las claras de huevo hasta que estén firmes últimas nieves
Engrasar un molde para hornear con mantequilla, espolvorear harina
Lleve a cocer en el horno precalentado a 180 º C a stain medio
Prueba con un palillo, palillo del palillo salga limpio si el pastel se hornea, déjelo torta húmeda es todavía crudo deja un poco más de tiempo en el horno no se quema abajo, fijado entre 10 y 15 minutos.
cobertura
4 cucharadas de azúcar
jugo de limón, para dar un punto de jarabe espeso
Mezcle los dos ingredientes hasta formar un jarabe espeso líquido, vierta sobre el pastel mientras está caliente
II - Opción:
Pastel de chocolate
Escribir es igual receta de la torta simple, añadiendo 4 cucharadas de cacao en polvo o chocolate.
III - Opción:
Si quieres torta de las nueces, añadir el cacao en polvo, más una taza de té de nueces molidas.
Opción IV:
Si quieres Pastel Pastel de naranja simple de hacer lo mismo, la sustitución de la misma cantidad de leche para el jugo de naranja y la cáscara de naranja rallada y sin la parte blanca amarga de eso.
V - Opción:
Si desea Coconut Cake, hacer igual a la torta simple y añadir 100 gramos de coco y reemplazar la leche con leche de coco o mitad y mitad, es decir, la mitad de un vaso de leche de vaca, y la mitad de una taza de leche de coco.
Opción VI:
Tarta de manzana
Si usted quiere el pastel de manzana, hacer el mismo pastel simple entonces agregar una o dos manzanas grandes, ralladas.
Otros sabores de la torta, sustituir o añadir más ingredientes, de acuerdo con el enlace de arriba.
Torta simple y otras opciones de sabores-VI
Cake Ingredientes Base simple:
I - Opción:
6 huevos grandes - los blancos en la nieve firme
3 cucharadas colmadas de mantequilla
3 tazas de té de harina para todo uso
1 taza de té de almidón de maíz o almidón de patata o harina de trigo
2 tazas de azúcar
1 taza de leche o jugo de naranja
Cáscara de 1 limón rallado sólo la parte verde o
1 cucharadita de vainilla u otra esencia al gusto
Cómo preparar:
Batir la mantequilla con el azúcar y las yemas de huevo hasta que blanquee, a continuación, agregar la harina con la levadura y la leche poco a poco, poner las claras de huevo hasta que estén firmes últimas nieves
Engrasar un molde para hornear con mantequilla, espolvorear harina
Lleve a cocer en el horno precalentado a 180 º C a stain medio
Prueba con un palillo, palillo del palillo salga limpio si el pastel se hornea, déjelo torta húmeda es todavía crudo deja un poco más de tiempo en el horno no se quema abajo, fijado entre 10 y 15 minutos.
cobertura
4 cucharadas de azúcar
jugo de limón, para dar un punto de jarabe espeso
Mezcle los dos ingredientes hasta formar un jarabe espeso líquido, vierta sobre el pastel mientras está caliente
II - Opción:
Pastel de chocolate
Escribir es igual receta de la torta simple, añadiendo 4 cucharadas de cacao en polvo o chocolate.
III - Opción:
Si quieres torta de las nueces, añadir el cacao en polvo, más una taza de té de nueces molidas.
Opción IV:
Si quieres Pastel Pastel de naranja simple de hacer lo mismo, la sustitución de la misma cantidad de leche para el jugo de naranja y la cáscara de naranja rallada y sin la parte blanca amarga de eso.
V - Opción:
Si desea Coconut Cake, hacer igual a la torta simple y añadir 100 gramos de coco y reemplazar la leche con leche de coco o mitad y mitad, es decir, la mitad de un vaso de leche de vaca, y la mitad de una taza de leche de coco.
Opción VI:
Tarta de manzana
Si usted quiere el pastel de manzana, hacer el mismo pastel simple entonces agregar una o dos manzanas grandes, ralladas.
Otros sabores de la torta, sustituir o añadir más ingredientes, de acuerdo con el enlace de arriba.
Traditional Honey Bread
Traditional Honey Bread
ingredients:
4 ½ tea cup of wheat flour sifted special
1 cup of boiled cow's milk tea or warm long life
1 cup of pure honey bee
2 spoons (soup) of chocolate powder or granules
1 spoon (soup) of chemical baking powder
1 or 2 spoons (soup) of Rhum, Cognac or cocoa liquor
1 spoon (soup) of cinnamon powder, or (1 tsp)
1 tablespoon (coffee) ground cloves
4 eggs well large or 6 small - egg whites
1colher of (coffee ginger grated
1 pinch of grated nutmeg
Yield 50 units.
syrup:
500 grs. brown sugar no screening
2 cups cold water shower
Filling: (optional)
1 Sweet condensed milk is cooked in pressure cooker.
2 mole Brigadier, white, or pink, or yellow, or brown.
Material:
50 medium muffin cups gingerbread, or
80 small gingerbread molds or muffin cups patty.
I - Chocolate Icing:
500 grs. semisweet chocolate chopped or grated, melted in a double boiler or in the microwave for 30 seconds each time, until melted.
II - Chocolate Icing
ingredients:
2 cups chocolate tea powder
1 cup caster sugar
6 tablespoons of boiled cow's milk, long life milk or
2 tablespoons full of butter
How to Prepare the Cover II:
In a large saucepan combine the cocoa powder with milk sugar and butter.
Bring the pan to the heat stirring constantly until a thick syrup.
Remove from heat pour hot topping over the gingerbread, let it cool before packing.
How to Prepare Bread Honey:
In a bowl combine all the dry ingredients except the sugar. Mix flour, sifted, baking powder, cinnamon, clove, ginger and nutmeg. Book.
Separately (a large pot), mix with a wooden spoon, sugar and cold water (always use the same wooden spoon to make candy).
Bring the pan to heat stirring constantly until it boils, lower the heat leave for 20'minutos or until a thick syrup.
Remove the pan from the heat, add the honey, beaten egg yolks and warm milk gradually mixing with the whisk.
After all the ingredients well mixed, add the mixture from the bowl, gradually and slowly, liquor, and last the egg whites, mixing slowly from bottom to top, or inverse, ie the mass of gingerbread in whites.
Grease the pans with butter and sprinkle with breadcrumbs or flour.
Put a little dough in each forminha, a little less than half, grows too.
Hitting the cups on the table so that the dough is firm.
Bake mode:
Turn oven place the ramekins in a roasting pan in the cold oven, leave for 10'Minutos after moderate oven 180 º C for 20 to 35'minutos or even blush.
To find out if the dough is baked, test with toothpick, stick a toothpick, if you leave wet the bread is still raw, leave the oven for another 10'ou 15'minutos.
If you leave dry is ready.
Unmold after cold, place in small paper No. 0 or cellophane bags of plain or colored balls, tying with thin little ribbon pink, blue, or red.
If you want you can put on top, a confection or a little flower, comes ready, home items for the party.
Note:
You can make bread Honey pan, cut into squares, or round cutter, or heart, then bathe in chocolate syrup.
After Mel sliced bread is that of the chocolate bath.
Put to dry over a butter paper or foil, then pack with cellophane.
Note:
To market the honey bread and no filling.
Note:
The sweet condensed milk is cooked in a pressure cooker without the label for 40 'minutes.
Leave the tin to cool in the refrigerator before opening.
ingredients:
4 ½ tea cup of wheat flour sifted special
1 cup of boiled cow's milk tea or warm long life
1 cup of pure honey bee
2 spoons (soup) of chocolate powder or granules
1 spoon (soup) of chemical baking powder
1 or 2 spoons (soup) of Rhum, Cognac or cocoa liquor
1 spoon (soup) of cinnamon powder, or (1 tsp)
1 tablespoon (coffee) ground cloves
4 eggs well large or 6 small - egg whites
1colher of (coffee ginger grated
1 pinch of grated nutmeg
Yield 50 units.
syrup:
500 grs. brown sugar no screening
2 cups cold water shower
Filling: (optional)
1 Sweet condensed milk is cooked in pressure cooker.
2 mole Brigadier, white, or pink, or yellow, or brown.
Material:
50 medium muffin cups gingerbread, or
80 small gingerbread molds or muffin cups patty.
I - Chocolate Icing:
500 grs. semisweet chocolate chopped or grated, melted in a double boiler or in the microwave for 30 seconds each time, until melted.
II - Chocolate Icing
ingredients:
2 cups chocolate tea powder
1 cup caster sugar
6 tablespoons of boiled cow's milk, long life milk or
2 tablespoons full of butter
How to Prepare the Cover II:
In a large saucepan combine the cocoa powder with milk sugar and butter.
Bring the pan to the heat stirring constantly until a thick syrup.
Remove from heat pour hot topping over the gingerbread, let it cool before packing.
How to Prepare Bread Honey:
In a bowl combine all the dry ingredients except the sugar. Mix flour, sifted, baking powder, cinnamon, clove, ginger and nutmeg. Book.
Separately (a large pot), mix with a wooden spoon, sugar and cold water (always use the same wooden spoon to make candy).
Bring the pan to heat stirring constantly until it boils, lower the heat leave for 20'minutos or until a thick syrup.
Remove the pan from the heat, add the honey, beaten egg yolks and warm milk gradually mixing with the whisk.
After all the ingredients well mixed, add the mixture from the bowl, gradually and slowly, liquor, and last the egg whites, mixing slowly from bottom to top, or inverse, ie the mass of gingerbread in whites.
Grease the pans with butter and sprinkle with breadcrumbs or flour.
Put a little dough in each forminha, a little less than half, grows too.
Hitting the cups on the table so that the dough is firm.
Bake mode:
Turn oven place the ramekins in a roasting pan in the cold oven, leave for 10'Minutos after moderate oven 180 º C for 20 to 35'minutos or even blush.
To find out if the dough is baked, test with toothpick, stick a toothpick, if you leave wet the bread is still raw, leave the oven for another 10'ou 15'minutos.
If you leave dry is ready.
Unmold after cold, place in small paper No. 0 or cellophane bags of plain or colored balls, tying with thin little ribbon pink, blue, or red.
If you want you can put on top, a confection or a little flower, comes ready, home items for the party.
Note:
You can make bread Honey pan, cut into squares, or round cutter, or heart, then bathe in chocolate syrup.
After Mel sliced bread is that of the chocolate bath.
Put to dry over a butter paper or foil, then pack with cellophane.
Note:
To market the honey bread and no filling.
Note:
The sweet condensed milk is cooked in a pressure cooker without the label for 40 'minutes.
Leave the tin to cool in the refrigerator before opening.
Curau Farm
Curau Farm
ingredients:
12 ears of tender corn
2 liters of raw cow's milk, long life milk or
1 cup (tea) sugar, or
½ cup sweetener in powder itself for oven and hob
How to Prepare:
Take all the straw and hair from the ears of corn, wash thoroughly under running water.
Place the ears standing on the board.
Take the grains cob cutting with a knife, and still close to the cob and scrape well to take all the starch.
Put in blender with milk corn. beat well, for ten minutes then strain through a fine sieve and well founded.
Put strained liquid into a large saucepan, combine sugar, or sweetener lead to fire, until thickened.
Stir with a spoon curau the high cable to avoid lumps, stirring constantly in a figure eight and in the middle of the pan.
Once ready put in bowls, and let cool before taking the refrigerator.
Do not put butter, cinnamon another product that alter the natural taste of pure curau farm.
ingredients:
12 ears of tender corn
2 liters of raw cow's milk, long life milk or
1 cup (tea) sugar, or
½ cup sweetener in powder itself for oven and hob
How to Prepare:
Take all the straw and hair from the ears of corn, wash thoroughly under running water.
Place the ears standing on the board.
Take the grains cob cutting with a knife, and still close to the cob and scrape well to take all the starch.
Put in blender with milk corn. beat well, for ten minutes then strain through a fine sieve and well founded.
Put strained liquid into a large saucepan, combine sugar, or sweetener lead to fire, until thickened.
Stir with a spoon curau the high cable to avoid lumps, stirring constantly in a figure eight and in the middle of the pan.
Once ready put in bowls, and let cool before taking the refrigerator.
Do not put butter, cinnamon another product that alter the natural taste of pure curau farm.
Soup blended Yoguslava + Dinner
Soup blended Yoguslava + Dinner
Ingredients For the broth:
1 pound ripe tomatoes, strained beaten in blender
1 spoon (soup) of butter
1 tablespoon (dessert) of sugar to take the acidity of the tomato
1 teaspoon (tsp) salt or 1 tablet of broth
2 spoons (soup) full of flour
1 tablespoon (coffee) spicy paprika
1 teaspoon (tsp) grated ginger
1 bay leaf, 1 piece of cinnamon stick
1 pinch of nutmeg (optional)
1 can of cream with serum
1 cup mint leaf to decorate the soup
Gnocchi Flour:
ingredients:
½ pint of milk
450 grs. flour
50 grs. melted butter
How to Prepare the gnocchi:
Put the milk to boil, add the butter and then the flour all at once, stir well with a spoon high cable drop to the bottom of the pan.
Option II:
Can dilute the flour into the milk add the butter.
Bring to hold fire until the bottom of the pan.
Remove from heat and let cool to do thin rolls and cut very small gnocchi ½ inch each, sprinkle flour on the table does not stick to the hands. Book.
How to Prepare the broth:
Hitting the tomatoes in the blender with 2 liters of cold water, then strain into fine sieve.
Place the strained broth in a pot, add ginger, nutmeg, cinnamon, bay leaf, sugar, salt, spicy paprika butter leave cooking fire for an hour
If you need to increase more hot water.
Dissolve the flour in a little water, then strain
Throw into the mix the flour with water to the soup and stir well to avoid lumps, until cooked flour put 10 'minutes.
When the broth is boiling, throw the gnocchi a few at a time, when ascending the surface, leaving 3 more minutes.
Put the soup in a tureen with lid of dinnerware
Serve in a deep dish and a shallow dish to sideboard
Put two tablespoons of cream in the bottom of the dish at room temperature, then the hot broth already cooked gnocchi.
Stir the soup well to be merged
3 Garnish with mint leaves in the center
Note:
Can do to replace the tomato put beets, or spinach
smoothies in the blender - no need to strain.
Tip For Dinner:
Serve soup first, then a chicken or (drumstick) roasted in pieces.
seasoned with salt and oregano.
Garnish cooked vegetables broccoli, carrots cut into transverse slices, dot jacket potato and frozen peas in butter past.
Garnish with 1 glass of drained canned palm heart, washed and cut into thin slices, and large black olives with pits
Bon Appetite.
Ingredients For the broth:
1 pound ripe tomatoes, strained beaten in blender
1 spoon (soup) of butter
1 tablespoon (dessert) of sugar to take the acidity of the tomato
1 teaspoon (tsp) salt or 1 tablet of broth
2 spoons (soup) full of flour
1 tablespoon (coffee) spicy paprika
1 teaspoon (tsp) grated ginger
1 bay leaf, 1 piece of cinnamon stick
1 pinch of nutmeg (optional)
1 can of cream with serum
1 cup mint leaf to decorate the soup
Gnocchi Flour:
ingredients:
½ pint of milk
450 grs. flour
50 grs. melted butter
How to Prepare the gnocchi:
Put the milk to boil, add the butter and then the flour all at once, stir well with a spoon high cable drop to the bottom of the pan.
Option II:
Can dilute the flour into the milk add the butter.
Bring to hold fire until the bottom of the pan.
Remove from heat and let cool to do thin rolls and cut very small gnocchi ½ inch each, sprinkle flour on the table does not stick to the hands. Book.
How to Prepare the broth:
Hitting the tomatoes in the blender with 2 liters of cold water, then strain into fine sieve.
Place the strained broth in a pot, add ginger, nutmeg, cinnamon, bay leaf, sugar, salt, spicy paprika butter leave cooking fire for an hour
If you need to increase more hot water.
Dissolve the flour in a little water, then strain
Throw into the mix the flour with water to the soup and stir well to avoid lumps, until cooked flour put 10 'minutes.
When the broth is boiling, throw the gnocchi a few at a time, when ascending the surface, leaving 3 more minutes.
Put the soup in a tureen with lid of dinnerware
Serve in a deep dish and a shallow dish to sideboard
Put two tablespoons of cream in the bottom of the dish at room temperature, then the hot broth already cooked gnocchi.
Stir the soup well to be merged
3 Garnish with mint leaves in the center
Note:
Can do to replace the tomato put beets, or spinach
smoothies in the blender - no need to strain.
Tip For Dinner:
Serve soup first, then a chicken or (drumstick) roasted in pieces.
seasoned with salt and oregano.
Garnish cooked vegetables broccoli, carrots cut into transverse slices, dot jacket potato and frozen peas in butter past.
Garnish with 1 glass of drained canned palm heart, washed and cut into thin slices, and large black olives with pits
Bon Appetite.
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