Pie or Lemon Mousse

Pie or Lemon Mousse

Today is day here in Brazil Secretary 09/30/14 - Congratulations to all of them.
Mainly by the Home Secretary (wife) that without her eyes do not walk home.
This recipe is for all Desk.



ingredients:
mousse:
2 cans of condensed milk
½ cup of lemon juice

How to Prepare:

Place the condensed milk in a bowl, gradually add the lemon juice, beating go with the whisk until a very thick cream.

Put the mousse into glasses or ramekins with lid, bring the refrigerator for 4 hours before serving.

I - Pie Cookie Dough With Cornstarch:

ingredients:

200 grs. cookie cornstarch ground in a blender
100 grs. butter (margarine not used) is not frozen
1 tbsp (tablespoons) finely grated lemon house, only the green part not the white part that put bitter or use lemon yellow part only. If you want you can put lemon juice is (optional)

II - Cookie Dough weffer

ingredients:

2 packets of lemon-flavored cookie weffer crushed in a blender
120 grs. butter or needed, not frozen.
1 spoon (soup) of lemon juice
1 spoon (soup) and zest of lemon, yellow part only, the white bitter.

How to Prepare the Cookie Dough with:

Place the biscuits in a blender, beat until flour.
In a bowl mix the flour biscuit with butter and zest and lemon juice., Until a homogeneous mass.

Line the bottom of a shallow toothed form, greased with butter.
Take the refrigerator for 10 'minutes.
The masses of the biscuits in the oven will not.
Then put the filling, bring the refrigerator for 4 hours.
Garnish with strips of lemon sliced ​​thinly

Note:

With lemon mousse serves to fill pies, tarts, pastries, ice cream cups.
Can put the mousse in cookie dough or baked rotten mass.

Salmon Stew

Salmon Stew

ingredients:


1 pound of fish (salmon) cut in pieces or
painted, whiting, flounder, sea bass or fish of your choice

seasoning:

1 teaspoon (tsp) salt
1 teaspoon (tsp) grated ginger
1 spoon (soup) of hot pepper sauce
"Never put garlic draws out the flavor of the fish"

How to Prepare the Fish:

Season the fish with salt and ginger and the pepper sauce.

Put oil in a medium nonstick pan.
Add the ingredients in alternating layers with fish according to the list below.

ingredients:
1 plate of thinly sliced ​​onion.
3 peppers one red, one yellow, one green all seeded cut into thin slices.
Only one pore garlic, white part only, cut into thin slices.
4 ripe tomatoes, cut into slivers
2 stalks celery sliced ​​thinly shaved slices
1 cup (tea) of frozen peas.
1 cup chopped parsley with stems
½ cup thinly sliced ​​scallions.
2 bay leaves
500 ml of coconut milk or to 1 liter
1 tablespoon palm oil (optional)
1 teaspoon (tsp) or (soup) of grated ginger
Lady finger pepper ½ chopped without seeds
Can replace palm oil with a teaspoon of paprika, too (optional).
Interweaving vegetables with salmon and finally add the coconut milk.
Cover the pan, lower the heat, leave until everything is well cooked.
Finally add the parsley and chives,
The bay leaf put 5 'minutes before finishing cooking.
With rice made ​​with coconut milk or milk mush.
How to Serve:
Place the fish Stew in a deep bowl or tureen.
Serve separately mush.
Mush milk:

1 liter of cow's milk, a cup of milk Book
½ cup (tea) of cassava flour
Salt and pepper to taste.
Chopped parsley and chives, then promptly put
How to Prepare:
In a medium saucepan place the milk in the fire, so it boils pour the manioc flour dissolved in milk (one cup of reserved milk), mix well and continue stirring until thickened.
Before finishing add the chopped parsley if you like chopped chives. Serve on a separate platter.

Note:
The frozen peas, throw in boiling water, leaving 1 'minute run.
Then pour enough ice water to stop the cooking.
The above procedure is called bleaching

See several updated and modern recipes for salmon and other at my daughter's blog:
baudamama.blogspot.com

Sponge Cake and Swiss Roll Stuffed Diet

Sponge Cake and Swiss Roll Stuffed Diet

Sponge Cake Ingredients:

5 large eggs - whites into firm snow
5 tablespoons (soup) of sweetener in itself for cooking and baking powder
5 tablespoons flour sieve wheat or potato starch
1 tablespoon (dessert) baking powder powder
1 teaspoon (tsp) grated zest of orange


Filling and Coverage

1 recipe condensed milk diet
1 can light cream milk
½ can of orange juice
1 spoon (soup) or 12 grs. gelatin colorless powder without flavor
5 tablespoons (soup) of cold water to hydrate and dissolve the gelatin
4 tablespoons (soup) of cornstarch
1 tbsp (tablespoons) finely grated orange peel
400 ml water

Condensed Milk Diet

1 cup (tea) milk powder
½ cup (tea) of boiling water
½ cup of dietary sweetener in itself for cooking and baking powder
1 spoon (soup) of light margarine

How to Prepare Condensed milk:

Blend all ingredients in blender.
Store in the refrigerator. If possible use the next day


How to Prepare the sponge cake:

Beat in the egg whites electric mixer.

Add egg yolks and sweetener, continue beating until light and fluffy.

Remove from the mixer and go putting the flour with the baking powder gradually and slowly mixing gently with the whisk.

Bake in a rise of 22 cm in diameter round shape.
Preheated medium oven 180 º C for 10 to 12 'minutes, or until blush, remove from oven, let cool well. Reserve.

How to Prepare the cream:

Mix the condensed milk in a saucepan, orange juice, sour cream, water and cornstarch has dissolved in a little water.
Lead to heat until thickened.

Hydrate the gelatin with water then dissolve in water bath or in the microwave for 20 seconds (twenty seconds),
* Care is not minute is seconds. *

Add the dissolved gelatin to the cream and orange zest, mix well.

* Do not forget that gelatin is placed in the hot hot cream to be able to incorporate *.
Otherwise gelatin separating cream.

Orange zest only put the orange part, not the white that put bitter.

How to Assemble and Putting Coverage in sponge cake:

Cut the sponge cake in half. Paper with tinfoil the same shape where the cake was baked.

Place half of the cake in the shape, fill with the orange cream and cover with another piece of sponge cake.

Sprinkle the orange cream.

Cover the cake with a plastic protector, suitable for this purpose.

Take the refrigerator until firm.

Garnish with orange peel cut into thin strips, forming rings.


Note:

Three (3) Important Tips

Note that sums spent three tips in the recipe above.

The orange peel can not put the bitter white part that
Gelatin has to put hot cream
The gelatin to dissolve in the microwave have to be in seconds not minutes.

To make roulade, roast rectangular baking dish.
Do not put baking powder
After he took the roast roulade pass the roll tune.
Place the roulade wrapped with dish towel wet, only the outside.
To fill unroll, spread filling and re-roll, no longer need to put damp cloth.
Pass a plate of cake and place the cover.

Gnocchi - Curiosity + Secret - (Superstition)

Gnocchi - Curiosity + Secret - (Superstition)

29th of every month is the day of the gnocchi, which can be made ​​with various ingredients, see below.

superstition:

* When eating the gnocchi, place the dish under a note (money), and ask for grace, even without yet reaching a light note for a church to donate food.
You already know that you will receive, so I already gave before his contribution to the church.
According to the note value is the value of his grace.
All that we believe happens.
Whatever you put in your mouth is already the answer.
Watch what you put in your mouth.


Curiosity about or gnocchi or gnocchi Gnocchi


Gnocchi writes in various ways according to your language.
Previously wrote on Gnocchi (Portuguese), the right is gnocchi.
Gnocchi are made with various vegetables and tubers or roots, to wheat flour or other types of flour and with a moldy and cooked rice.
If the recipe you chose has not been published or lost, have sent gladly.
The address is below.
Here follows some ingredients that gnocchi can be made​​:
Potato, taro, yams, cassava, cassava (potato sauce), pumpkin. Pumpkin, cooked rice, among others.
The most common is the potato, then comes from or wheat flour (cooked weight) generally industrialized.
All gnocchi can do at home.
Gnocchi (most common) is a dough made ​​with potatoes, eggs, cheese, flour, modeled.
Makes a roll, then cut the size of your preference.
The normal size is one (1) to two (2) inches.
Cook in boiling water, when it comes to letting more light 1 'or 2' minutes to get well cooked.
Pass to a platter.
Platter is a tool (rectangular) and the bowl is low (round) high.
Serving to put tomato sauce or tomato sauce with meat or hot white sauce.
No need to go in the oven. Sprinkle grated cheese on top.
If chilled, warm each portion in the microwave
Some people prefer to cook the pasta; model and leads to the oven with the sauce chosen.

My suggestion to you is that beginners start with the traditional which is the easiest. and tastier.
Traditional gnocchi is made with potato, eggs, cheese. salt, flour, butter.
Round stuffed gnocchi, baked in the oven with the sauce on top can be modeled.

Sponge Cake or Swiss Roll + Fillings

Sponge Cake or Swiss Roll + Fillings

ingredients:

12 tablespoons of flour, sifted
12 tablespoons of sugar
12 tablespoons warm water, or warm orange juice
1 tablespoon baking powder powder
2 tablespoons butter shallow soup
6 large egg whites into firm snow
1 pinch of salt

How to Prepare:

Beat the egg yolks in a mixer with the sugar and butter until light, then add the flour mixed with baking powder wheat, alternating with the water gradually.

Finally the egg whites into firm snow, blending from top to bottom, until it becomes a homogeneous mass.

Line a way with butter and dusted with flour, or line the form with parchment paper.

Lead to bake in moderate oven 180 º C for 15 'to 20' minutes approximately, or even blush.

Unmold after cold not to break.

To Make Swiss Roll:
To make the roulade, do not put chemical baking powder.

Make bread Lot finely 1cm thick, if you need to tune the sponge cake use the roll opening mass.
Wrap a cloth still warm and clean plate, lightly moistened with water. cold.
To fill the roulade, roll after cold, spread the filling and re-roll.
Wrap with foil and let stand for two hours.

fillings:

I - Guava dissolved in a little water.
                   
II-Doce de leche, made with cooked condensed milk, you can add melted chocolate, chopped prunes or suck, or both together.

III - Sweets: coconut, pumpkin, walnuts, almonds and others.

Note:

Roll the roulade the widest part.

The butter is placed to give moisture to sponge cake., The mass is usually very dry.

Grilled Salmon With Fresh Fruit Balls

Grilled Salmon With Fresh Fruit Balls

The salmon recipe is easy and very fast.
ingredients:
2 pounds of salmon without removing the skin, cut slices, seasoning with salt only.
"Never put garlic on fish, altering the flavor and dries out."

How to Prepare:
A plate or square pan with nonstick moldings, grill the salmon on both sides. Book.
Accompanying mixed salad with potatoes, carrots, green beans, boiled egg, hearts of palm in drained and rinsed canned

Polka Tracking Fruits.

Make balls of fruit with Bolas.
1 cup of each fruit:
mango, papaya, apple, pineapple, melon and seedless red or green skin.
Place balls in lemon apple not to darken.
If you want you can serve with white rice and green salad
lettuce, watercress, chicory, arugula and cherry tomatoes on top and thinly grated carrots.
Note:
To remove the skin of the grape, playing in boiling water immediately remove, pull the skin, it comes off easily.
Then place in a bowl of cold water with ice leave 1 minute.
If not go back to do the same procedure, leaving a little more because the grapes must be old.

To Serve:
Place on each plate, put a big salmon with a generous portion of fruit balls.
II - Option:
If you want to serve the salmon can put two tablespoons of mixed salad or 1 tablespoon rice is (optional). Do not forget the vegetables replaces rice.
III - Option:
Serving a large salmon and put on the right side of a saucer salad, on the left the balls of fruit.
IV - Option:
Place in a large dish put salmon on the right side the balls of fruit, and left whole cherry tomatoes seasoned and some purple olives.

Brajolas - Diana Dialogues of Great Meat Stuffed

Brajolas - Diana Dialogues of Great Meat Stuffed

ingredients:

1 pound topside cut in one or two thin steaks
½ cup (tea) of corn oil

seasoning:

2% by weight of salt beef, or 1 teaspoon (soup) shallow
Lady finger pepper ½ chopped without seeds, or
1 spoon (soup) of hot pepper sauce
4 cloves of crushed garlic, if you take out the old garlic crumb
1 or 2 teaspoons (tablespoons) chopped sage, or basil
2 tablespoons (soup) of corn oil
1 teaspoon (tsp) or (tablespoons) grated fresh ginger
4 whole sprigs of parsley
1 pinch of nutmeg


filling:

1 cup (tea) of sliced ​​onion and drizzling
1 cup (tea) of chopped parsley, or necessary
1 cup (tea) of chopped green olives
6 large eggs cooked and cut into slices
150 grs. dark raisins, seedless
1 tablespoon of whole capers or chopped in half (optional)

sauce:

2 pounds of tomatoes peeled seeded smoothies in the blender with a little water, or
1 liter of homemade tomato sauce concentrate
½ pound of onion cut into small pieces
2 tablets of broth (optional)
1 teaspoon of salt
1 spoon (soup) of sugar shallow or medium carrot serves to take the acidity
1 or 2 spoon (soup) of dried oregano
1 piece of cinnamon stick

Sauce Vapt Vupt II:

1 pound ripe tomatoes skinned and seeded (optional)
1 can tomato sauce concentrate
4 cans of water to dilute the sauce until reduced by half
½ pound of chopped onion
1 spoon (soup) of sugar or one medium carrot or
1 teaspoon (tsp) baking soda
see important information at the bottom
 
How to Prepare:

Season the topside with salt, garlic, pepper, nutmeg, ginger and herbs,
Leave the meat seasoned for 4 hours in the refrigerator.

Feelling mode:

Take the meat from the seasoning put a layer of chopped parsley over the onion, olives and capers cooked eggs standing and cut into slices (from the eggs) raisins, so they (raisins) are in the center gem.
Wrap the meat and tie with cotton string, firmly, not to lose shape.
Place or hang out (two roles) in a large fry pan with oil on all sides until golden brown, cooking pot in common.
Should not cook in a pressure cooker.
Then pour over a pint of hot water, cover and cook until soften the meat, if you need to add more hot water.
When almost ready, add the tomato sauce ready and cook for another 20 minutes.

How to prepare the Tomato Sauce:

Wash the tomatoes cut in four, hit the blender with a little water until grinding and tomatoes,
Strain in a fine sieve and well founded plastic.
Bring a large pan to heat the mixture with the blender, adding a liter of water left in the heat for about 2-4 hours or even longer, until a thick, dark sauce. And the sauce and stewed tomatoes.
The cooking time is on your taste.
The other industrialized sauce ready to cook at least one (1) hour.

How to Serve:

Arrange on a platter. Decorate around with lettuce leaves and tomato over cherries, and lemon slices.
Whole mint leaves on top of the meat.
Cut the meat into slices not too thin.
Serve with pasta or vegetable pie and green salad, watercress, lettuce, arugula endive, escarole, chicory.


Note:

"The more cooking homemade or processed tomatoes, gives less heartburn for some people."

Never put baking soda in pressure cooker that much foam, and clog the valve.

F o c c a c i a and Oven Fries

F o c c a c i a and Oven Fries

ingredients:

700 grs. particularly wheat flour sifted
300 grs. cooked and squeezed hot potato
30 grs. fresh yeast. dried or 10 gr.
250 ml of warm milk from Cow
2 whole eggs, place one at a time
½ cup (tea) of oil
1 spoon (soup) of sugar
2 tablespoons (soup) of milk powder
1 teaspoon (tsp) salt


How to Prepare the Sponge:


In a bowl put the yeast with the sugar, kneading with a fork until it becomes liquid.
Add to yeast half cup of warm milk half cup of flour and sugar mix well.
Cover the bowl, place inside a thick plastic bag, close the mouth to get air, let it rest for 15'a 30'minutos depends on the room temperature, or until it becomes a sponge, or cover with plastic wrap.

Place the remaining flour on the table, make a well in center, pour the sponge bowl, eggs, oil, milk powder, salt, warm milk gradually, go pulling the ingredients that are in the center mixing with flour that is around, until finished.

After all the ingredients well mixed the dough becomes soft and sticky.
Stretching the dough on the table without drawing flour with fingers or a spatula from top to bottom and bottom to top.
Tear the dough for 10'Minutos, then remove from the table with a spatula, turn the bowl, cover and place in the bag tightly closed thick plastic, let rest for 30'minutos or until doubled in volume.

Once the dough is still grew soft and sticky.
Spend the dough on the floured table and go dry with flour gradually until you release the hands.
Once you let go of the hands, do not put more flour to the dough becomes stiff heavy.

Open the thickest and thin dough with a rolling pin or stretch with your hands, rather than pastel.
Cut the foccacia the size of a dessert plate with the aid of a knife, or the size you want.

You can make round or rectangular, can cut with the cutter, suitable for foccacia, pastry cutter.

Then put the filling in the middle of the mass, a slice of ham musarela another and within a beech tomato "unsalted" sprinkled with oregano.
The filling is like a roll.
Fold the dough over the filling and close the edges by pressing right, bend a rim or not to drain the cheese, is a half moon type.
If you want you can close with egg white without knocking, with the fork.

Fry with enough hot oil, lower the heat and playing go over oil pastel type, grows much, then turn and do the same on the other side.
Fry one at a time with very clean oil.

If you want you can bake the foccacia, having first brushed over with "beaten egg", leave a space to grow.
Lead to bake in oven at 150 º C cold for 30 'to 40'minutos or until golden.
The furnace is not pre-heated.

II - Option

Fogaccia Oven

Place the dough in a high fogaccia rectangular, greased with oil, an inch thick, grows too.
Over the filling, spread a layer of onions seasoned with salt and oregano.
On top of onion slices of tomato seeds without sprinkling over oregano.
The last layer spread a layer aliche.

Allow the dough to rise to fold volume.
Baking the same manner the former.
Can freeze once baked and cold.
Before baking sprinkle with oil

Filling the Fogaccia Oven:

2 onions cut into slices seasoned with salt and pepper and oregano.
1 deep dish tomato cut into slices not too thin, with oregano.
1 or 2 cans of anchovies, or a cup of salted anchovies if dessalgue.
The anchovies is to taste. You can put chopped purple olives in half.
If you want you can put chopped capers.



Filling II:

Foccacia for individual or Oven:

400 grs. of sliced ​​ham
400 grs. sliced ​​mozzarella or cheese platter
150 grs. tomato peeled and seeded
50 grs. onion, thinly sliced
oregano to taste

  Filling III:

2 breasts of boiled frank with broth.
After shredded sautéed with onions, tomatoes skinned and seeded. leek, parsley, oregano and chopped green olives.
1 large box of cream cheese cheese or cream cheese
     
How to Prepare:

Place washed chicken breast in a pan with a stick of beef broth, let it cook well.
Once cooked and shred or cut niggling cold, sauté with oil grated onion, tomato peeled and seeded, cut into rodelinhas leek, parsley.
The catupiry place over the filling
Make a big roll and flatten the filling.
Filling the foccacia the same manner as the above.
Note:
If you want you can fill with crabmeat and mushrooms, sauteed with tomatoes, onions and others.

P i n t o f the R and h c and d the

P i n t o f the R and h c and d the

ingredients:

Painted one large or two smaller of (1 pound each), or gold, or fish of your choice.
1 spoonful of butter or margarine.


seasonings:

20 grs. of salt for every pound of fish, or
1 spoon (soup) of fish sauce
2 lemons, juice only
1 tablespoon (coffee) ground black pepper or red pepper sauce
1 spoon (soup) shallow fresh cilantro (optional) or
1 tablespoon (coffee) coriander seeds
2 tablespoons (soup) fresh herbs, parsley, sage, basil, mint, rosemary, coriander etc.
1 cup (tea) dry white wine
1 cup rum (brandy), only to rinse the fish.
 
R c and h and i the

300 grs. ground meat or fish
crabmeat, crab or lobster or shrimp or finely chopped
150 grs. mushroom drained and rinsed and sliced ​​pickled or bottom of artichokes or sliced ​​hearts of palm.
2 tomatoes peeled, chopped without seeds kid.
1 cup (tea) of grated onion
1 leek, white part only, cut into slices
1 stalk of celery without leaves chopped into thin slices
1 piece of lemongrass, white part only
finely chopped, as thin as possible. (She gives a great flavor)
1 stale bread roll, wet in milk and squeezed or
1 grated hard roll. Or breadcrumbs
salt and pepper moderate
4 tablespoons corn oil or butter
1 can cream without serum
1 spoon (soup) of wheat flour
2-3 tablespoons (soup) of green olives cut into thin rodelinhas


Other Ingredients:

1 or 2 tablespoons of capers to put over the finished dish
3 tablespoons (tablespoons) chopped parsley with stems
1 tbsp (tablespoons) chopped chives

How to Prepare:


Take the central spine of the fish, taking off her with the aid of a small, sharp knife, opening the belly or the back.

With scissors cut the spine, head and tail, leaving them attached to the fish, the meat only.
The above process is (optional)

How to Prepare:

Wash fish in running water, leave in cachaça by 30' minutes to take the strong smell of fish.

Rinse again under running water, then seasoning with salt, lemon pepper, white wine and fresh herbs.

Allow to stand for an hour in the seasoning inside the refrigerator.

How to Prepare the Filling:

In a large saute pan with oil the flesh of fish or crab without being frozen, with tomatoes, onions, mushrooms pepper salt.

In another pan, saute celery until softened, for five minutes, add the leeks and sauté to make.

Then add the ingredients of the two pans.

The flesh of the fish already cooked celery sautéed with mushrooms sliced ​​tomatoes onion, sour cream and the flour dissolved with a little water.

Lead to heat until thickened.

Once done add the chopped parsley and chives and capers.

Fill painted, sew or fasten with toothpick belly of the fish

Coat the fish, brushing with butter.

Place the fish on slices of crusty bread, or raw potato slices, for not sticking to the pan

Medium preheated 180 C oven for 20 'to 30' minutes depending on size of fish up to 15 'minutes if small.

monitoring

Sautéed potatoes, or baked potatoes fine, passed in butter.

Broccoli cooked in boiling water for three minutes without seasoning

Sprinkle with chopped parsley enough, salt and olive oil

Accompanying watercress salad with thinly sliced ​​onions, cherry tomatoes.
White rice or rice with frozen peas, carrot shaped pieces.


Separated Place the balls of fruit, made ​​with Bolas: papaya, mango, watermelon melon, apple (with lemon juice not to darken).

Serve four different balls on each plate

Note:

Do not put garlic in fish and also shellfish, which draws out the flavor
Them.

II - Option -

Can serve over painted chips of almonds and white sauce


White Sauce:

2 cups cold milk cow
2 tablespoons (soup) of wheat flour
2 tablespoons (soup) of butter

How to Prepare:
Melt the butter, add the flour and mix for 8 'minutes.
Then go putting the milk gradually until finish
If not practical, mix off the heat.
Then go back to the fire to finish cooking
Can replace half the milk for cream in box.

Note:
If using frozen peas, pour in boiling water, leaving 1 'minute, drain, pour cold water with enough ice to stop the cooking.

Pumpkin gnocchi Mature

Pumpkin gnocchi Mature

ingredients:
Massa:
1 pound of pumpkin mature neck
4 cups (tea) of wheat flour
2 large eggs or 1 whole egg plus 1 egg yolk
1 teaspoon (tsp) salt

I - Option:
Coverage Serve in place of Sauce:
4 tablespoons (soup) of butter or margarine
4 tablespoons (soup) of grated parmesan cheese

Option II:
Quick sauce:

1 pound of tomatoes peeled and chopped without seeds or
1 can of concentrated tomato sauce diluted with traditional
3 can of water, or more if necessary
½ pound or up to 1 pound of chopped onion
1 bay leaf
1 spoon (soup) of dried oregano or 1 fresh branch
2 tablespoons (soup) of tomato paste (optional)
1 or 2 tablespoons (soup) of onion soup or industrialized
2 tablets of broth
1 spoon (soup) of sugar or one medium carrot peeled cooked in sauce (serves to take the acidity).

How to Prepare the pumpkin gnocchi:
Wash pumpkin, cut into pieces to remove skin and seeds
Take the pumpkin with water for cooking over medium heat.
Or you can bake in the oven covered with foil for about 20 'minutes of testing time and when pricking with a fork,
Once cooled remove the house, kneading with a fork
If you want you can go through the processor or banging mix, loosen water strain through a fine sieve, or put a thin cloth type diaper and squeeze well.
Place the pumpkin in a bowl, add the egg, salt, flour gradually and slowly to form a workable dough, rolling point.
If you need you can put a little butter and grated cheese in the dough.
It becomes stiff add a little margarine. if it is soft add more flour.
Make rolls and cut into small pieces of 2 cm, or balls.
Make the gnocchi, cook in boiling water. Remove from the water as they are floating.
Arrange on a platter with butter and grated cheese.
If you use the second option, delete the 4 tablespoons margarine and 4 of grated cheese.
How to Prepare the tomato sauce:

How to Prepare the sauce Sugo:

In a large saucepan place the oil with the onion, leave the fire until wilted, add the tomatoes and simmer until they are broken.
Add the ginger onion soup carrots or sugar, leave on heat for 20-30 'minutes.
When missing 5 'minutes to turn off the fire place and cinnamon stick before removing from heat add the oregano.
If you want you can put a little tomato paste at the beginning to get darker sauce, add a cup of hot water, until well cooked.
Gradually add half a cup of hot water until thick and well cooked sauce.
Do not forget to try before taking fire.
If you only industrialized sauce, put 3 more parts water or more to cook for 20 'to 30' minutes.
Otherwise the sauce is very strong and many people may have a burning stomach (heartburn).
How to Serve:
In refractory place in the bottom of a ladle sauce over the cooked gnocchi cover with remaining sauce.
Sprinkle grated Parmesan cheese.
Accompanies roulade ground beef or roast chicken, and salad with lettuce, endive arugula, endive, watercress, tomato, grated carrot and onion slices.
Serve hot.

Note:

If you want you can make a sauce with ground beef or to shreds, fry the meat separately and then add the sauce before cooking.
Do the same procedure of the previous sauce.
The more onion put "sauce", it gets thicker (thick).

No Flour Gnocchi With Pasta and Potato Catupiry

No Flour Gnocchi With Pasta and Potato Catupiry


Massa:
1 pound of cooked potatoes steamed and squeezed
200 grs. catupiry of cheese


Tomato Sauce

½ liter of homemade tomato sauce and thick
2 tablets of broth (optional)
1 large onion, grated
1-2 tablespoons (soup) of dried oregano
1 pinch of spice of Nonna

C o b e r t u r a

½ cup of cream cheese

R c and h i and the I

1 raw chicken breast chopped into cubes, or crushed
1 large onion, grated
2 tbsp (tablespoons) chopped parsley with stems
2 tbsp (tablespoons) chopped mint
2 tablespoons (soup) of corn oil
1 tablet of broth
1 cup chopped green olives
2 tomatoes peeled seeded
½ cup of curd to thicken the filling


filling II

½ pound of fresh ricotta mashed
1 cup (tea) of spinach, stuffy and squeezed
50 grs. grated Parmesan cheese or necessary to bind
2 egg yolks

filling III

200 grs. of sliced ​​ham
200 grs. sliced ​​mozzarella

How to Prepare for Mass

In a bowl mix the cooked and squeezed potatoes with cream cheese, if you need to put a bit of grated cheese or potato starch or (flour) to bind the dough to be able to curl.

Make small balls, open hands and add the filling, roll again.

Place a rectangular refractory beside each other over a little tomato sauce, and oregano.

Make Layered Alternate:

First layer a bit of tomato sauce
Second layer stuffed gnocchi
Third layer of tomato sauce

Place tomato sauce in bottom of an ovenproof dish.

Then put all the gnocchi, over the sauce.

Cover with cream cheese to taste.

Bring to medium preheated oven 180 ° C for 15 'to 20' minutes, or until hot.

Serve with roast beef, or ground beef roulade salad and watercress, lettuce, chicory, arugula and cherry tomatoes or sliced ​​big onion slices.


Note:
 
You can freeze the gnocchi with the sauce, or no sauce.

Polish gnocchi - Piroques

Polish gnocchi - Piroques

Ingredients Dough:

1 pound of flour
1 ½ cup of warm water
1 spoon (soup) margarine
1 large egg
1 tablespoon (coffee) shallow salt


filling:

1 ½ pound of fresh ricotta mashed
1 baked potato and squeezed
1 large whole egg
½ teaspoon (coffee) salt
1 pinch of sweet paprika

How to Prepare the Filling:

In a bowl put the mashed ricotta, cooked and squeezed potatoes, whole egg, salt and a pinch of sweet paprika.
Mix well to form a uniform mass.


How to Prepare the piroque:

Mix the flour with the salt, margarine, egg, and warm water gradually, giving up league, until the hands come unglued.

Roll dough 1cm thick with floured table cut the dough with the mouth of a small glass.

Place in center of mass 1 level tablespoon of filling, fold in half and seal by pressing the edges well gnocchi not to open, at the time of cooking.

A large cooking pot with 2 liters of water
When the water boils put the piroques, let set 20 minutes cooking.

sauce:

3 large grated onion
50 grs. bacon
½ pound cooked smoked sausage, skinned
1 spoon (soup) of oregano
1 teaspoon (tsp) thyme, fresh or dried (optional)
4 tablespoons (soup) of butter or oil


How to Prepare:

Wash the sausage, cook covered with water, then cooked, remove the skin and cut into slices.

Separately fry the bacon in the butter, add the grated onion, oregano, thyme, add the cooked sausage into slices, re-fry until golden.
To serve arrange on a platter and top the sauce sausage

Note:

The piroques serve to replace the noodles in the soup.

Piroques cooking in broth or vegetable broth.

The piroques also serve to make boiled pasteilzinho.

Ricotta Gnocchi With Sauces II

Ricotta Gnocchi With Sauces II

ingredients:

300 grs. Fresh ricotta mashed
200 grs. cooked and squeezed spinach
100 grs. grated parmesan cheese
200 grs. of flour, or 12 tablespoons (soup)
"Do not put too much that is hard"


White Sauce Modified:
Add the Bechamel sauce ingredients below

½ pint of whipping cream
250 gorgonzola cheese or provolone
100 grs. grated parmesan cheese
50 grs. walnuts coarsely chopped, or to taste
50 grs. butter

White sauce, Bechamel: II

½ liter of cold cow's milk
3 tablespoons all-purpose flour
2 heaped tablespoons of butter

How to Prepare the Bechamel Sauce

Spread butter on a hot pan, bring to heat until melted well, add the flour and stir quickly, then add the milk gradually, let cook until a smooth cream
If not practical, mix the flour out of the fire.

How to Prepare the spinach:

Wash the spinach well, playing in boiling water, leave for 3 'minutes after
of Cools, pour in a colander, pour cold water to stop cooking.
Squeeze well with your hands, take up all the liquid, dry well on paper towels.

How to Prepare the Ricotta Gnocchi:

Knead the fresh ricotta with a fork, mix the cooked spinach finely chopped squeezed, add the grated cheese and the flour slowly, until the point of wrapping.
Be careful not to put too much flour is hard
Make the rolls and cut the size of one (1 cm) cm.
To not stick, lightly sprinkle flour on top.

Put on the fire a great cauldron with 5 liters of water with 2 tablespoons of oil, when it starts boiling, pour the gnocchi, so come to the fore, leaving more 3'minutos.
To test put 3-5 units gnocchi and see if it's the right spot.
Unravel add more flour, if getting stiff add a little cream.
Take with a slotted spoon, throw in colander, pour over a thread of oil does not stick to.

How to Prepare White Sauce I

Make white sauce, mix the cream cheese and the chopped gorgonzola cheese grated Parmesan, chopped nuts on top.

If I use only the sauce, add the butter.

Line the bottom of a dish with cooked gnocchi, mix the sauce and spread it.

Use half of sauce on top of the dish ready.

Bake gratin.

Serve with roast beef, or ground beef roulade and lettuce salad with cherry tomatoes and grated carrots in the large drain.

Gnocchi pasta Joker - To Sell Retail

Gnocchi pasta Joker - To Sell Retail

ingredients:


3 cups water (250 mL each)
750 grs. flour
150 grs. Butter or margarine
1 glass of cow's milk
1 spoon (soup) of shallow salt or to taste
2 tablespoons (soup) full of margarine (rest)
2 large whole eggs


How to Prepare:


Lead to fire water with milk and 150 grams. of butter, when it starts boiling, add the flour all at once, mix well leave, until a homogeneous mass.
Cook stirring constantly with a long-handled spoon, loosen up the bottom of the pan, is a whole ball.

Remove from heat and add the remaining two tablespoons of margarine eggs one at a time, mix well.

Return to heat and cook until eggs.

How to Prepare the Gnocchi:

Place the hot pasta on top of the floured table.
With a spatula without cable, mix the dough to cool and become uniform.
Be careful not to burn your hands.
After the dough well mixed, make thin rolls, cut the gnocchi the size of one (1) inch.

Put to cook in a large pot with 5 liters of water and a tablespoon of oil.

When ascending the fore are cooked, leave 2 more 'minutes in the fire. After flows.

To Freezing Open:

When taking the cauldron gnocchi, already cooked, drain and leave to cool well.

Grease a way with oil, and sprinkle the gnocchi do not stick to each other, cover with foil or plastic wrap.

Lead to freezer until frozen.

Once frozen, store in transparent bags.

To defrost, throw hot water or heat in microwave

Note:

The mass of the cooked gnocchi, serves to rissoles, drumsticks,
cheese dumplings, and others.

Once cooked place the homemade tomato sauce recipe see in meu.Blogs

This mass Joker also serves to freeze the gnocchi ready., To sell.

Nhocão Potato

Nhocão Potato

ingredients:

1 pound of cooked potatoes with peel steamed or oven

If the cooking oven each wrap with aluminum foil, leaving 20 'to 30' minutes.

Other Ingredients:

4 tablespoons of flour, or necessary, to give the point of curling
1 teaspoon (tsp) salt
1 tbsp (tablespoons) butter
2 large eggs
50 grs. grated parmesan cheese

Tomato sauce with meat:

500 grs. of ground beef
500 grs. grated onion or to taste
1 liter of homemade tomato sauce, or
1 can of sauce with industrialized
3 cans of cold water
4 tablespoons (soup) of corn oil
2 tablespoons (soup) of onion cream soup industrialized
1 spoon (soup) of oregano then add the sauce ready
1 teaspoon (tsp) of salt, adding onion soup exclude SDAY
2 tablets of broth (optional)
1 piece of cinnamon stick, put only 5 'minutes before finishing the sauce, then discard

How to Prepare the sauce:

In a large pan fry the meat with the oil, then add the onion and let it wither.

Add broth and tomato sauce, and other ingredients and finally the salt.

If you need to put one or more cup of water and simmer until a thick sauce and well cooked meat.

Before serving sprinkle with enough salsa stem sting.



filling:

300 grs. sliced ​​mozzarella
300 grs. finely sliced ​​ham or

Ground beef sautéed with seasonings or ground meat with various vegetables: (carrots, peas, asparagus, hearts of palm).
You can put stuffing to taste, except the sauce, which will run down the sides.



How to Prepare the potatoes:

Wash the potatoes unpeeled to take all the land, cutting slightly in half to mark the circumference, to facilitate the removal of the skin.
Cooking the potatoes steamed to stay without much water or very small potatoes that are drier or own potato gnocchi.
Do not cook the potatoes with water it absorbs the liquid and will more flour. The gnocchi is hard.

Drainer can use the aluminum rice, cooking the potatoes.

After the potatoes cooked, remove the peel while warm pulling the skin from the sides, pass the potato masher or processor, or crush with a fork.

If you want you can pass quickly, each baked potato in running water to cool slightly.

How to Prepare the Dough:

Place in a bowl, squeezed the potatoes, add the butter, salt, eggs, one at a time, the grated cheese and finally the flour gradually, mix well, give up point roll.


Roll out the dough very thin (1 cm) on a floured napkin, place the filling and roll like it was jelly roll, tie the ends with twine thick cotton.

Place a large pot on the fire with enough water, when boiling, put the nhocão carefully, let cook for 20'a 30'minutos.
Once cooked remove the nhocão fire, hold firmly with two cloths dry dishes, pull move to a cutting board, remove the napkin and pass to a platter of dishes or stainless. Capsizing the platter, and remove the napkin.
Do this procedure with caution., Not to burn.
"Before you get all tipsters kitchen. "
Cover with enough tomato sauce with meat or sugo, sprinkle over grated Parmesan cheese, the thick drain.

If cooled bake for 15'minutos 10'a or until heat through. Serve hot.

Chicken in Pumpkin of Antoinette

Chicken in Pumpkin of Antoinette

ingredients:
1 ½ pound of skinless thigh overload, without bones or chicken breast, cut into cubes baits or 2 inches ..
  ½ pound of cream cheese

1 medium Pumpkin

For the Sauce:
½ pound of tomatoes peeled and seeded, or
1 can of ready sauce concentrate - dilute with ½ liter of water
½ cup corn oil
1 cup (tea) of grated onion
1 cup (tea) with salsa and chopped stem drizzling
1 cup (tea) of chives cortadinha in rodelinhas
1 cup (tea) of water
1 leek cut into slices
2 stalks celery, cut into thin slices without leaves
1 tbsp (tablespoons) capers (optional)

seasonings:
1 tbsp (tablespoons) of salt or
1 spoon (soup) shallow soup onion cream (optional)
1 teaspoon (tsp) grated fresh ginger
½ teaspoon (coffee) crushed bay
1 pinch ground cloves (optional)
1 piece of cinnamon stick

Other Ingredients:
1 glass or half a pound of mushrooms:
palm background of artichokes, pickled asparagus at all. Drained, minced and washed in running water.

How to prepare:
Sauté the chicken with a little oil .se put the onion soup does not put the salt.

In another pan fry the onion, leek, celery, tomatoes, add the ginger and bay leaf.
Then add the chicken pieces, if you need to add hot water, let the fire to cook, get a thicker sauce, add the cinnamon cloves, 5 'minutes before removing from heat.
If you are ready to use the sauce boil with ½ liter of water, until reduced by half.
Once done add the mushrooms chopped in half., Capers, parsley and chives. Reserve.

1 medium Pumpkin
How to Prepare the squash:
Cut the pumpkin lid, remove all the seeds, rinse inside and out, then dry.

Rub the peel of the squash with corn oil and bake in the oven weak
  120 ° C for about an hour, wrapped with aluminum foil.

Checking from time to time the cooking so prevents the
pumpkin overcook and dim. Let cool.

Remove the squash from the oven, line the inside with curd.

Pour the chicken already cooked with the sauce. Over cover with curd.
Bake for 20 'minutes
Follow up:
White rice, salad of watercress or lettuce, tomato, and onion into thin slices .and grated raw carrot.
Note:
Replacement Filling:
Make the sauce the same as before replacing the chicken for shrimp, lobster, crab or cod, or other fish.
Can also soaked and shredded dried beef.
Beware that the shrimp cook for 5 'minutes
Place only time to go into the oven and leave enough to not overcook.
To remove acidity:
1 spoon (soup) of sugar or shallow
1 medium carrot, remove when cooked or
1 teaspoon (tsp) baking soda, mix well
If you put baking soda, do not put in the pressure cooker that it creates too much foam.

Meat roulade Crushed Fast

Meat roulade Crushed Fast

ingredients:
1 pound duckling, or topside or other ground meat of your choice
1embalagem onion soup or onion and spices to taste
  filling:
200 grs. sliced ​​ham or processed
200 grs. sliced ​​or processed musarela
Tomato slices seeded with oregano (optional)
coverage:
I - Option:
Tomato sauce, see recipe on blog

Option II:
100 grs. Thin sliced ​​bacon
III - Option:
Barbecue Sauce
Option IV:
1 jar of mayonnaise and top with 1 teaspoon spicy paprika


How to Prepare the Meat Swiss roll:
Place in a bowl the ground beef and the onion soup, mix well.
Let rest in refrigerator for 30 'minutes, or place the seasonings to taste.

Open the roulade on cellophane or aluminum foil. the thickness of one (1) inch.

Garnish with slices of ham and slices by up musarela, and if you want you can put slices of tomatoes., Seeded.
Barbecue Sauce

ingredients:
3 tablespoons (soup) of brown sugar
3 tablespoons (soup) ketchup
3 tablespoons (soup) of vinegar
2 tablespoons (soup) of mustard
4 tablespoons (soup) of Worcestershire sauce
Place skillet in the sugar, let it heat without melting
Add the remaining ingredients according to the list
above.
Leave on heat stirring constantly until a thick sauce.
Note:
I-option:
Before serving the roulade can put over hot tomato sauce, or the option chosen above

If you want you can serve with short pasta with garlic and oil.
Oven 180 º C for 20 'minutes

Meat roulade Crushed veloce

Meat roulade Crushed veloce

Ingredienti:
1 £ anatroccolo, o carne fesa o altro motivo della tua scelta
Zuppa di cipolle 1embalagem o cipolla e spezie a piacere
  Ripieno:
200 gr. fette di prosciutto o trasformati
200 gr. tranciato o trasformati musarela
Fette di pomodoro seminato con origano (facoltativo)
Copertura:
I - Opzione:
Salsa di pomodoro, vedere ricetta sul blog

Opzione II:
100 gr. sottili fette di pancetta
III - Opzione:
salsa piccante
Opzione IV:
1 vasetto di maionese e top con 1 cucchiaino di paprika piccante


Come preparare la carne Swiss roll:
Mettere in una ciotola la carne macinata e la zuppa di cipolle, mescolare bene.
Lasciare riposare in frigo per 30 'minuti, o mettere i condimenti a piacere.

Aprire l'involtino in cellophane o fogli di alluminio. lo spessore di un (1) pollice.

Guarnire con fette di prosciutto e fette di alto musarela, e se volete potete mettere le fette di pomodoro., Privati ​​dei semi.
salsa piccante

Ingredienti:
3 cucchiai (zuppa) di zucchero di canna
3 cucchiai (zuppa) ketchup
3 cucchiai (zuppa) di aceto
2 cucchiai (zuppa) di senape
4 cucchiai (zuppa) di salsa Worcestershire
Mettere in padella lo zucchero, fatelo scaldare senza sciogliersi
Aggiungere gli altri ingredienti secondo la lista
sopra.
Lasciare sul fuoco mescolando continuamente fino a ottenere una salsa densa.
Nota:
I-Opzione:
Prima di servire il rollè può mettere sopra la salsa di pomodoro calda, o l'opzione scelta in precedenza

Se volete potete servire con pasta corta con aglio e olio.
Forno 180 ° C per 20 'minuti

Gluten Free Gnocchi

Gluten Free Gnocchi

ingredients:

200 grs. heavy on potato when cooked shelled
30 grs. rice flour
30 grs. of sweet starch
20 grs. additional gluten-free flour for dusting the table
1 medium egg yolk
10 grs. margarine or oil

How to Prepare:
Mix the cooked yolk and squeezed with margarine potato, mix the rice flour and the flour in equal parts.
Sprinkle the table with gluten-free flour

Place in a bowl all ingredients above, mix well to form a smooth dough.
If it gets hard yolk and add more oil if getting soft add more potatoes and gluten flour to give point to roll.
Make rolls, cut 2 cm.
Place the gnocchi to cook with enough water, when boiling, go slowly placing and removing those who rise.
"Do not put all together to cook."
Once ready to pass the colander, then to a platter place the sauce to taste.
Note:
Take to cook in small portions.


Can replace the rice flour and tapioca flour for gluten 40 grs. and another 20 grams. gluten-free flour to sprinkle on the table, or do the above mixture of rice flour plus flour.

Banana Cake and No Sugar No Flour - Gluten has

Banana Cake and No Sugar No Flour - Gluten has ingredients: 2 cups (tea) of rolled oats 1/3 cup oil 4 ripe bananas nanicas ½ cup black grapes raisins 2 tablespoons (soup) of chemical baking powder 3 whole eggs 1 spoon (soup) shallow ground cinnamon How to Prepare: Mix all in a blender. Ring-shaped, sprinkling smeared with oatmeal. To make oatmeal, beat the oatmeal in a blender. Oven 180 º C for 35 '​​minutes. After the baked cake sprinkle cinnamon powder Note: The banana instead of sugar or sweetener.

Gluten Free Cake

Gluten Free Cake

ingredients:
2 cups (tea) of rice flour
1 cup (tea) of sugar
1 cup (tea) of warm milk
1 cup (tea) of oil
½ cup of cocoa powder or cocoa 50%
1 spoon (soup) of chemical baking powder
1 teaspoon (tsp) baking soda
3 large eggs
Chocolate Cream:
1 box of cream or serum can without
3 tablespoons (soup) of chocolate powder does not serve chocolate milk
2 tablespoons (soup) of sugar
1 tablespoon of margarine
How to Prepare:

Place in a bowl mix together the dry ingredients:
Rice flour, sugar, chocolate, baking powder, baking soda.
Blend the eggs, milk and oil.
Pour the liquid into the dry ingredients in the blender, mix to form a homogeneous mass.
Grease a sprinkling with oil and rice flour.
Pour the cake batter.
Mix all ingredients of the chocolate cream.
Place the chocolate cream over raw cake.
Preheated oven 180 º C for 40 'minutes.
The cake is dry on the outside and moist inside.

Spice of Nonna

Spice of Nonna

ingredients:


1 spoon (soup) spicy paprika or black pepper
1 spoon (soup) or (tsp) nutmeg
1 spoon (soup) of powdered ginger
1 teaspoon (tsp) ground cinnamon
1 tablespoon (coffee) ground cloves
1 tablespoon (coffee) crushed bay

How to Prepare:

Mix everything and store in a tightly closed glass with screw cap, where there is no light and moisture, or place in small tightly closed weak.

When using the first time only put a pinch of this spice.
Then gradually increase the amount until you get used to it.

Place in pasta sauces, meats, poultry, fish, soups etc.

The sauce Sugo - III Options

The sauce Sugo - III Options

ingredients:
I - Option:
1 pound of tomatoes peeled and chopped without seeds or
1 can of tomato sauce traditional concentrated 500 g.
dilute with 3 can of water, or more if needed
"If you want you can use the tomatoes and the sauce together industrialized"
Unit 1 large onion, grated or minced or.
Can use ½ or even 1 pound of chopped onion to give consistency to the sauce.
1 bay leaf
1 spoon (soup) of dried oregano or 1 fresh branch
2 tablespoons (soup) of extract of processed tomatoes (optional)
1 or 2 tablespoons (soup) of "onion soup" powder industrialized or
2 tablets of broth is optional both suggestions
1 spoon (soup) of sugar or one medium carrot peeled cooked in sauce
(Fishy that served to take the acidity) or
Today Substitute 1 teaspoon (tsp) baking soda
1 piece of cinnamon stick (optional)
2-3 slices ginger (optional), remove before serving.

How to Prepare the sauce Sugo:

In a large saucepan place the oil with the onion, leave the fire until wilted, add the tomatoes and simmer until they are broken.
Add the ginger and the onion soup baking soda or açúcara, leave on heat for 20-30 'minutes.
When missing 5 'minutes to turn off the fire place and cinnamon stick before removing from heat add the oregano.
If you want you can put a little tomato paste to get the darker sauce, add a cup of hot water, until well cooked. Add water gradually half cup at a time until a thick sauce and well cooked.
Do not forget to try before taking fire.
Beware of salt. Always put last, that is, before the end of cooking
II - Options:
Processed Tomato Sauce
If you only industrialized sauce, put 3 more parts water or more to cook for 20 'to 30' minutes.
Otherwise the sauce is very strong and many people may have a burning stomach (heartburn).
Do not forget to put 1 teaspoon (tsp) of baking full diluted in a little water, serves to remove the acidity.
Note:
  Option III:
If using tomatoes and tomato sauce together, first cook until the tomatoes break up, then add the industrialized sauce with 3 cans of water, leave the fire until reduced to half, or until a thick sauce., 20 'to 30 minutes.
The tomato sauce has to be well cooked.
Adding to other sauce ingredients above.
  If you still do not put tomato sauce in the fridge. Store in freezer own packaging.
* The tomato sauce is dangerous to stay in the fridge * Always keep in the freezer.

Italian Tomato Sauce

Italian Tomato Sauce


ingredients:
I - Option:
5 pounds of ripe tomatoes, cut into 4 pieces
3 liters of cold water to beat tomatoes
3 to 5 liters of hot water for cooking terminals
1 spoon (soup) of sugar, or
Whole peeled 2 medium carrots, remove when cooked, not part of the sauce (optional)
Formerly put sugar or carrots.
Today stands 1 teaspoon (soup) shallow sodium bicarbonate dissolved in a little water

yield:
1 pound concentrated tomato paste
Ingredients Tomato sauce

½ cup oil
1 pound of grated or chopped onions
1 or 2 chopped garlic pore thinly sliced ​​(optional)
3 stalks of chopped celery, thinly sliced ​​(optional)
2 teaspoons dried oregano, then put the sauce ready, (rub on hand to release the aroma)
1 spoon (soup) salt, or to taste without exaggeration
1 spoon (soup) or (tsp) grated ginger
½ teaspoon (coffee) crushed bay or 2 bay leaves
1 cup (tea) of chopped parsley before serving to put the pasta or any other dish, where to put the tomato sauce.

How to Prepare:

Remove the stem and the miolinho tomatoes, wash, cut into 4 equal pieces.

After hitting the tomatoes in a blender with a little water, beating go slowly putting a sieve sling to finish the water.

Put the tomato juice and sugar in a loud cauldron, add any cold water, or replace the sugar by (sodium bicarbonate).

Bring to high heat, when boiling down, let cook for five (5) hours, adding more hot water as needed, until it is very thick.

Once cooked, the tomato paste turns dark. Allow to cool.

If you want you can pack with several pots own plastic freezing, or use Tuperware with lid.
Fill three quarter (¾) of the pots.

Do not forget to leave a small gap between the lid and the sauce.

How to Prepare the sauce domesticated:


In large pan fry the onion in the oil leek, celery
stir until wilted (pasta homemade tomato) and also the spices except the oregano and parsley, which puts the end of cooking.

Leave to cook for another hour until a thick sauce.
Guard can tomato paste or sauce ready themselves into small pots for this purpose.
Store in the freezer, that is, without the oregano and without the chopped parsley.

Note:
"You can not let the tomato paste or tomato sauce in the fridge" ONLY THE FREEZER.

WARNING The above is also for industrialized.
Important Note:

NEVER cook the tomatoes with the skins and seeds, then strain.
This procedure gives acidity to many people.

II - Option:
If you prefer to make tomato sauce with gravy ready, industrialized.
For each pint of tomato sauce canned will 4 cans of hot water, then add the other ingredients in the recipe above.
Do the same procedure in the previous recipe.

Lasagna to oven- II - sauces + Curiosity

Lasagna to oven- II - sauces + Curiosity


ingredients:

500 grs. industrialized mass of lasagna precooked, or
Lasagna made ​​fresh in house baked.

White Sauce:

ingredients:

2 tablespoons (soup) and full of butter, lard serves
4 tablespoons (soup) shallow flour
500 ml of cow's milk or long-life

Completion of the above ingredients:

2 cups (tea) of cream with the serum
1 teaspoon (tsp) of refined salt
1 pinch of grated nutmeg

Bolognese sauce:

ingredients:

500 grs. Raw meat minced twice cow
1 liter of homemade tomato sauce

Follows in the next release

Other Ingredients:

500 grs. grated onion or chopped niggling
4 tablespoons (soup) of corn oil or sunflower
1 cup of hot water (200 mL) and the required
2 tablets of broth is optional)
1 teaspoon (tsp) of shallow salt, put the tablets of flesh
1 pinch of spice of Nonna
(See the Italian pasta with sauce)



Herbs:

Put only 5 'minutes before finishing cooking

2 tablespoons (soup) of oregano, rub hands to release the aroma
2 tablespoons (soup) of whole or torn fresh basil leaves
1 or 2 tablespoons (soup) whole fresh mint leaves
1 cup (tea) of chopped parsley with stems, only put over the finished dish
½ cup (tea) of fresh chives, chopped into fine rodelinhas (optional) put together with the parsley.
1 piece of cinnamon stick
1 pinch of spice of Nonna
see in the next release

filling:

500 grs. mozzarella sliced ​​not too thin or grated
350 grs. finely sliced ​​cooked ham
200 grs. grated Parmesan cheese, or to taste

How to Prepare the Bechamel Sauce:

Place butter in a saucepan, bring to heat until melted.
Lower the heat, add the flour all at once wheat, let brown, stirring constantly.
Gradually add the cold milk, keep stirring to avoid lumps, until a thick cream, and full-bodied.
If not practical, mix the milk off the heat.
After the white sauce ready, add the cream not ice milk, mix well, lastly salt and nutmeg, let cook for 3 'minutes. Reserve.

How to Prepare the Bolognese Sauce:

Place a large pan to heat with 3 tablespoons oil, let heat add the meat and let it brown.
In separate pan fry the onion with a tablespoon of oil until wilted, stir with braised.
Add the homemade tomato sauce a glass of water the broth, let the fire go adding the remaining water gradually to cook the meat thoroughly.
Leave the cooking fire for at least 2 hours, or until a well cooked and very thick sauce.
If you need to add more hot water.

Five minutes before removing from heat, add the spice of Nonna, dry oregano, basil, chopped mint choosy.
The parsley and chives put on top of the sauce ready before serving.

Method of Assembling the Lazanha:

In a large rectangular terrine, place ingredients in alternating layers:

1 At the bottom of the refractory spread a generous layer of hot sauce
      tomato with beef (Bolognese sauce).
2 Above the hot sauce a layer of lasagna dough
3 Spread a layer of tomato sauce with meat.
4 A generous layer of sliced ​​or grated mozzarella on thin thick
5 A very thin layer of sliced ​​ham
6 A thick layer of white sauce
A layer 7 of mass of lasagna
8 A layer of tomato sauce with meat
9 A layer of sliced ​​or grated mozzarella into thin thick
10 A very thin layer of sliced ​​ham
A 11 mass layer of lasagne
12 A layer of tomato sauce with meat
13 A layer of thicker sliced ​​mozzarella, or two thin slices,
A shell 14 only tomato sauce meatless
15 a layer of grated Parmesan cheese

After the mountain lasagna, cover the terrine with foil

Bake preheated to 180 ° C for about 20 'to 30' minutes, approximately. Serve hot.
Accompanying salad of fresh vegetables, or grated vegetables in the large drain: carrot, cucumber, green cabbage, red cabbage, beets.

If you want you can use industrial wet lasagna with hot milk, and then to assemble the lasagna all let stand for an hour.
If you want you can sprinkle chopped parsley over enough of ready lasagna.

curiosity:
Traditionally the lasagna is served in Bologna in northern Italy, where the dish originated, however, it is served around the world.

The ancients say that the lasagna is Greek origin was called (Lagonon), was a large cake dough.

It was introduced in Italy by the Etruscan people, after they modified put sauces and several fillings to leave

Lagonon is tasty and appetizing as well.

Note:
"The most famous lasagna in the world is served in Bologna - Italy"

+ Diet Cream Icing - II options

+ Diet Cream Icing - II options


ingredients:

Option I:

1 liter of cow's milk
1 can of condensed milk
1 can cream without serum
3 or 4 tablespoons (soup) shallow flour or cornstarch (cornflour)
3 tablespoons (soup) full of sugar (optional)
6 large egg yolks beaten until frothy
1 tbsp (tablespoon) of vanilla essence or
Liquor of your choice (optional)

How to Prepare:

Mix cow's milk with condensed milk, egg yolks, cornstarch, sugar. If you want you can beat all ingredients in blender.

Lead to heat until thickened, then cool, add the cream at room temperature, mix well until it is a very fluffy.

If you want you can put 300 grams. mascarpone cheese or other creamy cheese of your choice.
The pastry cream is always made ​​with wheat flour, home can use corn starch.

Note:

Can of diet cream icing
Replace the condensed milk with sugar by diet and condensed milk in place of sugar, substitute 1 and ½ tablespoon (dessert) of powdered sweetener, ie is always half the sugar with sweetener, or even a little less.
The sweetener is not to measure is by weight per volume, it is very light.

Condensed Milk Diet

ingredients:

1 cup (tea) milk powder
½ cup (tea) of boiling water
½ cup (tea) of sweetener in itself for cooking and baking powder
1 spoon (soup) of light margarine

How to Prepare:

Blend all ingredients in blender.
Preferably use the next day.
Store in the refrigerator.
Diet Cream Icing

ingredients:

II - Option:

1 liter of cow's milk
1 recipe condensed milk diet
1 can cream without serum or a small box
4 tablespoons (soup) shallow flour or cornstarch cornstarch
1 ½ tablespoon (dessert) of sweetener in itself for cooking and baking powder
  4-6 beaten egg yolks
1 teaspoon (tsp) vanilla extract

Mix cow's milk with condensed milk diet, the beaten egg yolks, sweetener powder, wheat flour with diluted cow's milk, vanilla last.
If you want you can beat all ingredients in blender is the easiest.
Lead to fire stirring constantly until thickened, if it gets too hard add a little more milk.
Once the custard has cooled, add the cream at room temperature, mix well.
If you want to put one box or can (100 g.) Cottage cheese is optional.
Allow to cool the cream to fill the tarts,

Apple Tartlets or Other Fruit Diet - II Options

Apple Tartlets or Other Fruit Diet - II Options

ingredients:
1 ¼ cup (tea) of shallow special flour
1 spoon (soup) of shallow sweetener in itself for cooking and baking powder
½ teaspoon (tsp) of shallow salt
4 tablespoons (soup) of ice water
1 tablespoon (coffee) chemical baking powder
50 grs. Chilled light margarine or approximately 1 teaspoon (soup) rasa.
filling:
3 large green apples peeled, cut into small slices
3 tablespoons (dessert) of powdered sweetener, suitable for oven and hob
2 tablespoons lemon juice
½ teaspoon (tablespoon) of cinnamon powder for cooking
1 teaspoon (tsp) ground cinnamon to sprinkle on top of tarts
30 grs. dark seedless raisins
Place in a bowl the flour, salt and sweetener, baking powder, margarine and fingers go mixing quickly until it forms a crumbly.
Add water gradually and slowly, until it forms a smooth dough, make the mixture with your fingertips.
Can not knead or stir which is very hard embatumada.
If staying embatumada disposal.

Bring the dough to rest in refrigerator for 30 'minutes.
Separate one-third (1/3) of the obtained mass and set aside to cover.
Open the remaining mass of very fine with a roller between two plastic.
Line (bottom and sides) of fominhas removable rim 8-10 inches in circumference and 1 ½ inches tall.

How to Prepare the Filling:
In a medium saucepan combine the chopped apples, sweetener, lemon juice.
Carry the fire with the pan covered for 3 'minutes after
remove the cap let the fire to reduce the syrup.
Add the raisins and cinnamon, remove from heat .Reserve.
Method of Assembling the tarts:
Allow the filling to cool, place it on the muffin tins with the dough already prepared.
The remainder of the dough to make reserved strips of one (1) cm, cover pies, forming a grid.
Sprinkle with cinnamon and bake 180 º C for approximately 25'minutos.
II - Option:
If you prefer you can bake the dough alone until lightly golden.
Do not leave the dough in the oven too long it burns.
After Cools place a vanilla cream and top with fresh fruit or jam, strawberries, raspberries, blackberries (fresh) and peach, pineapple, figs compote diet and over strawberry jelly diet, diluted with half water indicated by manufacturer.
Prior to use in a load plate until type of egg and then employed.
Note:
Make the filling first and let cool.
Can substitute apple a banana, plum, peaches and other.
Follows in the next publication vanilla cream and others for pie filling.

Strawberry Pie With Disc Sponge Cake

Strawberry Pie With Disc Sponge Cake

ingredients:


1 recipe sponge cake
see below II options


Vanilla Cream:

1 can of condensed milk
1 can of cream
1 can of strawberry juice
the same measure tin condensed milk
1 spoon (soup) shallow cornstarch (optional)
1 spoon (soup) shallow margarine (optional)
margarine serves to not let create crust over the cream

* To create no crust on top, place paper stuck to the cream * movie.

coverage:

12 grs. gelatin colorless powder without flavor
½ cup (tea) of water to dissolve the gelatin
½ cup (tea) of pure strained strawberry juice
2 tablespoons (soup) of sugar

Simple bread Lot:
I - Option:
ingredients:

8 tablespoons all-purpose flour
8 tablespoons of sugar
8 eggs - whites into firm snow

Almond Sponge Cake

II - Option:
ingredients:
8 gems
8 egg whites into firm snow
1 ¼ cup (tea) of wheat flour
1 cup (tea) of sugar or
½ cup (tea) of sweetener
50 grs. ground almonds without skin. (almond flour).

How to Prepare the almond sponge cake:
Make Simple Bread equal to the Lot.

syrup:

1 cup of sugar
½ cup of water for tea
5 cloves of India
1 cinnamon stick
3 slices of ginger (optional)


How to Prepare the Bread Simple Lot:

Beat the egg yolks with the sugar until light and fluffy, then add the flour gradually until finished.

Turn off the mixer, mix with FUE (whisk) this cream with the egg whites gradually and slowly, until a very fluffy.

How to Bake:

Take to bake in greased with butter and dusted with flour form.

Oven 180 º C for 10 'to 15' minutes, or even blush.
Bake in two ways so that the dough is very thin, or pass to sharpen roll the dough, already roasted ..

How to Prepare Cream and Coverage:

Beat all ingredients in the blender the cream, bring the fire stirring constantly until it thickens, then let cool before using.

Wet the gelatin with 5 tablespoons of cold water, let stand for 5'minutos, then add half cup water and dissolve in water bath or in the microwave for 30 seconds.

Add hot gelatin in strawberry juice.

Bring to cool to the point of egg white.

How to Assemble the pie:

Cut two discs of sponge cake from rim size as they will use.
Wet the discs with the sugar syrup and spices.

Make Pie in alternating layers:


1 layer sponge cake wet in syrup
2 Tier Vanilla Cream
3 Layer Sponge Cake
4 Layer Vanilla Cream
5-Layer Gelatin



Assemble the pie within the chosen frame.
Join two rings together, one above the other, hold the rim with masking tape.

After the gelatin prepared to take the refrigerator until clear type of egg
Placing the point of gelatin egg in the last layer, i.e. the part where the second frame is located.

Bring the pie to cool for 4-6 hours.

After the ready pie garnish on top and sides with strawberry halves.

Note:

If you want you can merge a disc of meringue between sponge cake and filling.
You can also put on top of the cream, strawberries sweetened whole medium and wet in lemon juice, ie, just before serving.

Traditional Cheese bread - II Options

Traditional Cheese bread - II Options


ingredients:

½ pound of sweet starch
1 large glass of (250ml) oil
1 large glass of milk (250ml
4 large whole eggs
200 grs. half-curing grated
1 teaspoon (tsp) salt or to taste

How to Prepare:


Place in a medium saucepan, milk with oil, bring to a boil.
Separate dumps flour into a large bowl, add the milk and the hot oil slowly and slowly, stirring constantly to scald the flour.
After well mixed is a homogeneous mass, ie, very smooth.
Then gradually add the eggs, one at a time, putting the last salt and grated cheese.
Place in greased muffin cups with butter or pie spoonfuls on cookie sheet.
Place in oven at 300 º C (oven temperature is 300 º C), electric oven.
Serve hot, in paper cups.

 


Cheese Bread With Cassava

ingredients:

250 grs. Cassava cooked and squeezed or grated in the thick drain. Heavy shelled.
1 cup) of sour (125 gr.)
1 large egg
1 spoon (soup) of oil
1 ½ cups (tea) (150 gr.) Of mozzarella cheese or grated half cure the thick drain.
  ¾ cup (tea) (50grs.) Finely grated parmesan
1 tablespoon (coffee) salt
(remember that cheese already has enough salt).

How to Prepare:

Mix all ingredients.

Make the balls, let stand in refrigerator for 30 'minutes.
Bake in preheated oven 200 º C to blush slightly.

Fluffy Chocolate Cake and Coverage

Fluffy Chocolate Cake and Coverage


ingredients:

3 ½ cup (tea) of wheat flour
1 ½ cup (tea) of semisweet chocolate, chopped and melted
1 cup (tea) butter
2 cups (tea) of sugar
½ cup of chocolate tea powder, which does not serve chocolate milk is very sweet.
½ tea cup of cow's milk
2 tablespoons (soup) of honey
1 spoon (soup) of chemical baking powder
1 teaspoon (tsp) vanilla extract
6 eggs in clear not too firm snow
1 pinch of salt

coverage:

500 grs. industrialized fondant
300 grs. melted semisweet chocolate or white chocolate
300 grs. icing sugar, or necessary, to open the mass of fondant with a rolling pin on the table.

How to Prepare the cake:

Melt the chopped semisweet chocolate in a double boiler. Reserve.
In the same pan that was melted chocolate, add the butter and honey, mix well, until it becomes a homogeneous mass. Reserve.
Whisk the egg whites not very firm snow. Book

In a bowl mix the dry ingredients are:
Wheat flour with baking powder and chocolate powder.
Beat the egg yolks in a mixer with the sugar and vanilla essence, if not put the vanilla, the dough is crumbling.
After well beaten egg yolks with sugar and vanilla, add the melted chocolate slowly and slowly to form a uniform mass.
Gradually and slowly add milk, alternating with the mixture of wheat flour.
After all ingredients well beaten, turn off the mixer, move the dough to a large bowl, incorporate the egg whites gently mixing with FUE (whisk), from top to bottom with other hand and turning the bowl, until a very soft dough.
Pazra Baking:

Preheated oven 180 º C for 30'minutos or even blush
To see if the cake is baked test with a toothpick.
Stick a toothpick into the cake if wet let out another 10 'minutes it is baked dry out.
Turn off the heat and remove the cake from the oven, cover with clean dish towel.

How to Prepare the Chocolate Icing:

Mince or grate the dark chocolate, or white chocolate.
Place the fondant on the table dusted with icing sugar, with an open roll.
Mix the chocolate with fondant go kneading until you have a stiff dough, is like a very thin sheet.
coverage:

Place the cake on a large plate.
To replace the cover, roll the dough over the cold cake, model hands, following the cake mold, cut the excess dough.
Do not throw away the leftover coverage, mix to make a thin roll. If you want you can braid.
Place around the cake.
Place the roll or braid around the bun.

     


Note:

The fondant if it is hard to take in water bath until fire is malleable mass.

Quick bread blender

Quick bread blender

For novice; Read the recipe all the way, then separate all the ingredients.
ingredients:
1quilo flour
30 grs. fresh yeast (baker's yeast) or
10 grs. Instant dry yeast (one envelope)
3 large whole eggs
2 tablespoons (soup) of powdered milk (for the dough is soft)
1 teaspoon (tsp) salt
1 tbsp (tablespoons sugar
(serves to accelerate yeast fermentation)
1 can of condensed milk
1 can cow's milk
½ can of oil

If you want fresh bread add 3 tablespoons (soup) of sugar.
If you can not use condensed milk, replace the same measure for cow milk and exclude sugar.

To cow's milk and the oil (measured using tin condensed milk)
How to Prepare:
Put in a blender the six ingredients that are:
Eggs, fresh baking powder, condensed milk, cow's milk, the
oil.
Beat in a blender until a uniform mass.
Place the basin in a Dry Ingredients:
Place a flour, sugar, milk powder, and the salt basin.
Make a well in center, pour the entire mixture blender.

How to Prepare the Dough:
With your hands mix the two parts flour mixture with the blender, until a homogeneous mass.
Place dough in a large bowl, cover with plastic wrap or
a clean napkin, out of airstream, or place inside a thick plastic bag. Close the mouth of the plastic bag.
Let rise until doubled in volume.
Note:
Use disposable gloves, discard after use.
To Tear the Mass:
After the grown mass, extend the dough on the table and go pulling with a spatula or your fingers up and down. Repeat this operation to "tear the dough" for 10 'minutes.
Then add all the dough with the help of the spatula make the loaves, let rise until doubled in volume,
The dough is soft and sticky.
If you want you can put in the way, a little kneading dough or
Enfarinhar the table to dry the dough until slightly unglued hands.
Divide the dough into four balls, to make the bread.
Open the first ball of dough with a very thin roll, roll up jelly roll.
Place the roulade in a form of English muffins buttered and dusted with flour.
If you want to make cuts on top of the loaves with a kitchen scissors, except polka.
Let rise until doubled in volume, before baking brush with beaten egg.
  "The bread dough should not exceed half the way at the time"
Can make braids and also put in the form of English cake or round shaped, close the tips for getting a thread, brush with beaten egg.

To make the rolls of Balls:

You can make the balls all the same size, Bolear.
Bolear to open the dough in hand, flip the ends inward, the part of the seam side down, turning the ball on the table, inside the palm.
Place in a baking dish (rectangular) glued to one another to grow up, until doubled in size ball. brush with beaten egg lightly sweetened.
** Do not forget to leave the batter resting inside the shape until doubled in size before baking. **
180 º C oven.
Switch the oven, place the pan with the bread in the cold oven.
Bake 30 'to 60' minutes depending on the size of the bread.
Do not place the bread to bake in a hot oven, it gets baked on the outside and raw on the inside.
If you only gem it gets dark and looks like it is baked.
Important Note:
Do not rub your hands to get that little bit of mass of hands.
"You're taking all the scaling of your skin."
If you wear gloves disposal without scraping.

Tracking Eggplant - II - Options

Tracking Eggplant - II - Options


Mashed cassava

ingredients:

1 pound of cooked and squeezed past the processor or cassava.
2 tablespoons (soup) of butter or margarine
1 spoon (soup) of shallow salt
1 cup (tea) of boiled milk and cold
1 box of cream, or canned without serum

How to Prepare:

Place in a saucepan the first 3 ingredients, lead to fire, gradually adding the milk to make the point.

If putting cream, remove from heat let the puree, to warm
to then join the cream slowly
Return pan to low heat, stirring constantly until warm.
 
Cottage cheese Ricotta

ingredients:

½ liter of cow milk Boiled
200 grs. margarine cut into small pieces
1 fresh ricotta 400-500 grs. diced
1 spoon (soup) of shallow salt
1 box of cream (optional)

How to Prepare:

Lead to fire a medium saucepan, 1 cup of steamed milk, add the butter, let it dissolve, do the same with the ricotta, add the salt, add the remaining hot milk slowly until a homogeneous cream not too soft nor hard.

After dissolved well, hitting everything in a blender.
Lastly cream.

Take the refrigerator in small pots, or Tuperware with lid, until set. Always keep in the refrigerator.

NOTE:

The curd above serves as the basis for making pates, split into several pots.
Put in each pot an ingredient different from each other, i.e., (flavor).
1 crushed black olives
2 crushed green olives
3 (onion, parsley and anchovies) all together
4 minced ham
5 canned tomatoes, dried tomatoes
6 capers
7 cooked mashed eggplant seasoned with onion, parsley oregano
8 without the ground pepper, spicy and so on skin.
Make a pate flavor on your taste.
The numbering above is the name of each ingredient.

Layered Eggplant with Anchovies

Layered Eggplant with Anchovies

ingredients:

10 medium eggplants cut the slices on the bias in shell
200 grs. anchovies or tuna in oil (drain the oil)
½ cup corn oil, or olive oil

To Layers:

½ pound tomatoes cut into thick slices with seeds
6 large onions, cut into thin slices
2 green peppers cut into thin slices without the seeds
4 red peppers cut into thin slices
no seed and no white and green ribs also
1 cup (tea green olives chopped (optional


seasonings:

1 pinch of nutmeg optional)
1 teaspoon (tsp) grated fresh ginger
2 tablespoons (soup) of oregano
2 tbsp (tablespoons) chopped basil leaves
1 cup (tea) with chopped parsley stems
1 cup (tea) of chopped green onions, thinly sliced
1 cup (tea) of chopped black olives or to taste
Salt to taste

  How to Prepare:

Wash the eggplants unpeeled, cut the stem, then cut on the bias or straight by the long and 1 cm thick.

Place the eggplants cut in a bowl with water and salt
Soaking put 30 'minutes to take the bitter, the water is
very dark, is optional.

Drain the eggplants, tighten, to take all the water, dry on
paper towel.

Put oil in bottom of a deep round shape.

Arrange in layers:

The first layer of eggplant slices in
The second is anchovies or tuna without oil
The third is the raw onion slices seasoned with olives
The fourth is spiced tomato cut into thick slices
The fifth peppers, sliced ​​seedless

And put up enough oregano, merge the seasoning between the layers.
Go finish packing up the layers until all ingredients.

The last layer is cut in half tomato upturned, i.e. with the shell facing up and quite oregano oil well above water.

Lead to bake in preheated medium oven 180 º C, until it is
sequinho well.

Before serving put put up parsley, chives and mint chopped and chopped black olives without the pits.

Note:

Serve as an accompaniment to dishes.
Can serve as an afternoon snack with french roll cored and the filling of eggplant with anchovies.

Eggplant Sandwiches

Eggplant Sandwiches

ingredients:
4 medium eggplants, cut into thick slices 2 inches
Cut in half sandwich type

filling:
300 grs. sliced ​​ham
200 grs. sliced ​​musarela
Other Ingredients:

4 to 6 beaten eggs
300 grs. breadcrumbs (flour moldy)
1 saucer of flour
oil for frying
How to Prepare:
Cut the eggplants thickness of two (2) inch by length, so do not get too thin.
Make the cut in half, without going to the end, so that both parties get together.
If you want you can soak with water and salt, or vinegar and water for 20 'minutes. (optional).
Drain all water from sauce, then dry well with paper towels.
Place inside a beech eggplant sandwich of ham and a slice of musarela inside folded.
Spending in flour, then in beaten egg and finally in breadcrumbs.
Beat well to remove excess flour.

Fry in hot oil until golden on both sides.
Lower the heat so that it is cooked through

Note:
If you want you can put in the stuffing just a slice of mozzarella or ham.

When placing the cheese, fold it when not frying drain and leave out the eggplant.

Note:
Do not confuse breadcrumbs that is moldy oven roasted and mashed, with cassava flour, appearance and the like. Is not equal.
Cassava flour is a tuber, crumbs of bread is .;
Are two very different things.
"You can not substitute one for the other."

Plate Entry - Filling trays With Cold

Plate Entry - Filling trays With Cold

ingredients:
30 trays of dough ready to buy in supermarket
Or see recipe below
boat:
2 cups (tea) of wheat flour
100 grs. margarine without salt
6 tablespoons (soup) of water or the need to be able to open the mass
How to Prepare the trays:
Mix the butter with the flour and go putting the water gradually until you can open the mass.
Not much work with the dough.
Boats or line the muffin tins with the dough, not too thin nor too thick.
Place one inside the other forminha not stewing.
The last forminha not put the dough.
Stacking the cups with the dough, placing one inside the other, so that the height to fit inside the oven.
Make multiple stacks.
Bake in oven 200 º C for 15 'minutes.
The mass becomes clear
Cold filling:
10 Baked potatoes and cut into small cubes
2 medium carrots, cut into cubes cooked
2 tablespoons (soup) of capers.
1 cup (tea) of grated onion
1 cup (tea) of chopped green olives
1 cup (tea) of palm cortadinho
1 cup (tea) of chopped parsley
½ cup (tea) green onions cut into rodelinhas
1 plate of beans cut into small pieces. or green pea
1 stalk scraped and cut into very thin slices (optional) celery.

Other Ingredients:
1 bottle of sauce or mayonnaise
1 cup olive oil
Lemon juice needed
1 spoon (soup) of shallow salt
How to Prepare the Filling:
Place in a large bowl cooked potatoes into small cubes, add the cooked carrots, cooked green beans, olives, capers.
The celery, onion, parsley and chives are raw.
Mix well, place the mayonnaise sauce or seasonings.
Store in the refrigerator.
The trays are filled in time to serve, not to moisten the dough.
No Egg Mayonnaise sauce:
1 large baked potato
1 small carrot cooked
1 cup (coffee) of steamed milk and cold
1 cup (coffee) extra virgin olive oil
1 teaspoon (tsp) salt
How to Prepare the sauce Mayonnaise:
Blend the potato with carrot and milk and salt, go to little and slowly add the olive oil until a thick sauce.
If it gets too stiff add more milk and oil, if it is soft add more potatoes.

Pie Pies and tarts For Beginner

Pie Pies and tarts For Beginner

ingredients:

For Italian Pasta Party:

I - Mass:

500 grs. of special flour cold
250 grs. cold butter (no good margarine or fat)
2-3 icy gems, or need not put egg white
1 teaspoon (tsp) salt
1 dessert spoon shallow baking powder powder

II Mass:

½ pound of sifted wheat flour ice
250 grs. lard, lard or hydrogenated coconut
2 whole eggs
2 spoons (soup) of ice water
1 tablespoon (dessert) baking powder powder

** The difference between the two is that the first mass crumbles is tastier, thinner to party. **
The second mass is commercial.
When do the first time, make half or quarter the ingredients of their recipe.

How to Prepare the Rotten Mass:

Place the ingredients in a medium bowl of pasta, mix with
the fingertips, until you have a soft polenta.

Do not knead it gets embatumada, is heavy and hard waste.
If a hand is very hot, washed with cold water, dried *.

The mass above is also to mini pies to party.
Do not forget to let the dough resting in the fridge for 30 'minutes, covered with firm or covered with a clean cloth paper.

Open the dough very thin, on the palms and unite the pieces, or between two plastic with the aid of a roll.
Line the muffin cups patty, or pies or pie all the same.
Then put the cold filling, and over the curd

Before baking mini pies, the tartlets and brush over the pie hit gem.
Is not the whole egg.
.
I - Filling:

200 breast shredded cooked chicken or cut into very small pieces.
1 large onion, grated or minced chick
2 ripe tomatoes, peeled and chopped without seeds
1 tablespoon () shallow margarine, or corn oil
2 tbsp (tablespoons) chopped parsley with stems (after putting the filling ready).
2 tablespoons (soup) of green olives chopped into rodelinhas
50 grs. grated Parmesan cheese (optional)

Other Ingredients Filling:

1 cup cream cheese or
200gsm. of mashed potatoes or cassava

Complement the Filling:

Place over the filling, 1 teaspoon (coffee) filled with curd or mashed cassava in each large pie and tarts in a teaspoon (tsp).

In large pie put a thin layer of mashed potatoes or cassava, or is curd (optional).
And on top cover with a very thin batter, stick a (hole) in the center to leave the air.
In large pie make several very small holes in the lid.

Filling II:

200-300 grams. desalted cod, or seasoned ground beef or palm, all sauteed with oil, onions, tomatoes and other spices to taste and chopped green olives.
For the filling with palm can add shrimp, crab, and others.

How to Prepare the Filling:

Cook the chicken breast covered with water with the vegetables:
One medium carrot, cut into thick slices, 1 stalk of celery. 1 bunch of parsley integers (parsley and chives tied), 1 bay leaf, 1 onion cut into four, 1 whole clove of garlic, 2 slices of ginger. 1 ripe tomato cut into four parts.
Remove the chicken breast and enjoy the broth to make a soup.

After the cooked chicken, chop or grind in processor.
Sauté the chicken with oil, onion, tomato, ripe peeled and seeded chopped parsley with stems, green olives cut into thin slices.

If you need to add a little cornstarch dissolved in a little water, to thicken the filling, ie if broth.

Line the muffin cups patty, or pies or pie all the same.
Place the cold filling, and over the cheese, or mashed potatoes.
Make covers pie, tarts and pies with the same mass.

Brush with beaten egg yolk

Lead to bake pies (in a pan) next to each other, preheated oven 180 ° C for 10 'to 15' minutes or even blush.
The mini pies take less time to bake.
Be careful not to burn.

The patties are (10 inches in circumference) by (1cm in height).
To roast takes 15 'to 20' minutes or until blush, or even less or more "depends on the oven."
The pie and the patty and empathy do with removable bottom.
A large pie with average round shape, with removable bottom ..

Note:

Do not put too much filling, just enough it takes longer to bake, do not put too little stuffing that gets a lot of dough and is not ideal.

Note:

Pies, unmold and go for a forminha paper.

Yield: 40 medium empadinhas and give 100 mini pies for parties.

CURIOSITY:

* Did you know that there are no empadinhas name is patty, small or mini. "

The reason is that the kids did not like pie, felt weird.

Mothers decided to make pie for kids who did not like pies.
The kids ate the pies they were too cute.
To become more affectionate mothers nicknamed empadinhas.
Recapping no empadinha the correct name is patty.



For Patty crab or shrimp:

Cooking 200 grs. potatoes pass through the wringer still hot.

In a saucepan place the potatoes add butter, salt, bring to medium heat stirring constantly, finally the grated cheese, leaving the fire to give consistency of firm mashed.

In a separate sauté the crab or cod in oil, add the onion chopped tomato, go dripping water until thoroughly cooked, finally add the parsley salt, chopped green olives, add the still warm puree.

Fill the pies with crab or shrimp or cod baked with dough already without cover.
On top sprinkle half of grated cheese and half of the breadcrumbs.

Lead to hot oven to heat for 5'minutos, cod takes longer. 8 'minutes.

Note:

If you do not want to put the curd pies can put over mashed potatoes and grated cheese.

There are 200 grams. mashed potatoes, or cassava.

Can only make pie with sauteed vegetables several:
Asparagus, artichokes fund, pods, cauliflower,
mushrooms, hearts of palm, corn and carrot others.
If you want you can put chicken with vegetables, or canned sardines.
For parties ** not put sardines. **

Sophisticated bass With Sauce

Sophisticated bass With Sauce


ingredients:

8 files of 200 grams each of:
Bass, or halibut or cod (desalted)

I - Option:

Other Ingredients:

2 cup (tea) of wheat flour
1 cup (tea) of corn oil for frying

seasonings:

4 tablespoons dry white wine
1 spoon (soup) salt
1 teaspoon (tsp) paprika or spicy pepper sauce

Sophisticated sauce:

30 grs. flaked almonds
25 grs. cherry in syrup maraschino
10 grs. well girl chopped walnuts
30 grs. Cooked shelled pine nuts, cut into slivers or pinholes
1 cup dry white wine
2 tablespoons (soup) of butter
1 spoon (soup) and drizzling fresh chopped herbs
  mint, parsley, basil chives or herbs to your taste.
  1 pinch of salt
2 drops of peppermint liquor optional

Follow up:

Baked apples in blackcurrant

ingredients:

4 apples cut in half by the vertical
1 cup currants
2 tablespoons (soup) of the maraschino cherry syrup
1 pinch of cinnamon powder


How to Prepare Fish chosen:

Season with salt, pepper, dry white wine, let it sit for an hour.

Never put garlic in fish, which compromises the flavor.

Once seasoned, dry with paper towel

Pass each fillet in flour, sifted

Fry the fillets one or two at a time, in butter with a little oil then remove excess fat with paper towel- Book.

II - Option:

Grilling the fish chosen.
End of preparing the fish according the above recipe.

How to Prepare the sauce:

Place the butter in a frying pan, add the almonds, herbs, leave on heat for three minutes.

Then add the dry white wine, cherry syrup and chopped cherries in half, chopped nuts, boil for five minutes.

Add the pine nuts cooked chopped into slices, juice of one lemon and one cup of walnut liquor, or liquor of your choice. flambé.

Flambé is optional)

Finally add five drops of peppermint liquor.
Place the sauce over the fish fillets.

How to Prepare the apples:

Larval and apples with peel, cut in half by the vertical,, remove the seeds bake with blackcurrant syrup and a little maraschino cherry in with a pinch ground cinnamon, and a pinch of nutmeg.

For Single Serving:

Place the fish fillet in the center of the plate, and the hot sauce on top.

Side put a pink tomato and half a lemon cut into two pieces

On the other side apples one without the syrup.

Serve with white rice and watercress salad with grated carrots or lettuce and cherry tomatoes.

* Put the rice in a small bowl and small tighten, unmold serve side dish.

* The amount of the small bowl is 2 tablespoons (soup) cooked rice *

Five Recipes for Homemade Curd

Five Recipes for Homemade Curd

Type Cheese Curd

ingredients:
I - Option:
Curd of Antoinette - Neutral
Serves to make pates
ingredients:
½ pound of chopped fresh ricotta
½ liter of cow's milk
250 grs. margarine
1 teaspoon (tsp) salt
How to Prepare:
Boil the milk, put the margarine let dissolve.

Blend hot milk with margarine, add the ricotta and go to the little beating until a thick cream uniform and well and well dissolved Store in the refrigerator.

If you want you can finally mix a can of cream without serum is optional. Not part of the recipe.
Suggestion for Making Pies:
Place the curd in various glass jars with lids.
In each place a different taste, mix well.
Pate: Black olives. Green olives. Black olives with parsley and baked eggplant. Red pepper. + Chili eggplant, black olives cooked more, parsley oregano. Fresh herbs. Anchovies. And others, or.
Make the mixture of ingredients according to your preference.


II - Option:

Cooked curd:

6 cups of cow's milk
6 tablespoons (soup) of cornstarch
6 tablespoons (soup) half grated cure
6 tablespoons (soup) of butter (not margarine serves)
How to Prepare:
In a large saucepan bring the fire 4 cups of milk until warm.

Separately dissolved in 2 cups of milk, cornstarch, add the grated cheese, butter, salt, mix everything well
add to milk in this fire.

Keep everything in white heat for 10 'minutes, stirring constantly until consistency of porridge.
Pour in wet form, then unmold cold.

Store in the refrigerator
III - Option:
Homemade cup of curd:
ingredients:
500 grs. fresh chopped or crumbled ricotta
200 grs. mozzarella chopped or grated
500 ml of boiling milk cow
4 tablespoons (soup) and full of margarine
1 spoon (soup) of shallow salt
1 can cream without serum
How to Prepare:


Blend the 5 (first five ingredients), until a smooth cream.

Move to a bowl and add the cream without serum, mix well until a homogeneous mass.

Place cups with lids or Tuperware.
Store in the refrigerator.
Option IV:
Cooked curd II:
ingredients:
½ liter of cow's milk
4 tablespoons (soup) of wheat flour
1 teaspoon (tsp) salt
100 grs. butter
½ can cream without serum
How to Prepare:
Place in a medium saucepan with the milk already diluted flour, add butter and salt.

Lead to fire, cook stirring constantly until the flour.

Once cooked, add to cream at room temperature, mix well until a homogeneous mass.
Store in the refrigerator.
V - Option:

Curd Site
ingredients:
1 liter of cow's milk
100 grs. grated parmesan
100 grs. of crumbled fresh ricotta
1 spoon (soup) of shallow salt
4 tablespoons (soup) of cornstarch (cornflour)

How to prepare:
Make porridge with milk and cornstarch.
Once done hit the mixer and add the remaining ingredients, parmesan, ricotta and salt.
Beat until it is a uniform mass.