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.