Tripe with White Beans potatoes and carrots
Tip for Saturday lunch.
ingredients:
1 pound of tripe (tripe Ox) cortadinha
5-inch long (1 X 5)
1 cup (tea) of bacon (with more meat than fat) without fat
3 liters of cold water
Other Ingredients:
10 medium potatoes diced
2 medium carrots cut into cubes
1 cup (tea) with chopped parsley stems and chives to taste
50 to 100 grs. grated cheese
sauce:
2 stalks of celery, no leaves cut into rodelinhas
1 leek white part only cut into rodelinhas
½ pound ripe tomatoes, heavy without the skins and seeds removed, and 500 ml of homemade tomato sauce or
Can replace by 300 ml of processed sauce, 3 cans of cold water.
2 onions chopped or grated. in the large drain
2 tablespoons (soup) of oil
2 tablets of broth or 1 tablespoon (soup) shallow salt.
To get the strong smell of tripe:
Using one (1) cup of 250 ml of liquor, red wine vinegar or the same amount.
If you want you can put a little bit more.
How to Prepare:
Wash the tripe (tripe) in running water, use a colander to facilitate their work.
After a double pass to a bowl, place a glass of rum or vinegar.
Let rest for at least two hours in the refrigerator.
Then make a wash.
Kitchen place in a pressure cooker, covered with cold water, ½ Cup vinegar, lemon or 20 'or even 40' minutes, will depend on the animal.
If the animal is again leads 20 'minutes if old 40' minutes, so take the test.
Cook for 20 'minutes, let cool in the pan without opening. Take the test.
If you have hard return pan to heat let a little longer, do the same procedure.
After the tripe cooked, drain well and toss warm water over it. If she is cold use cold water.
How to Prepare the sauce with the tripe:
In a large saucepan place the oil, fry the bacon, add the celery, leeks, then add the onion, tomatoes or sauce, a fine drizzling carrots, and cooked and drained tripe, beef bouillon crumbled.
When almost ready add the raw diced potatoes.
Leave the fire, putting hot water until the tripe and all ingredients are cooked.
Before serving add the parsley and chopped chives
If you want you can cook the carrots into small pieces in a pressure cooker after the boil count 3 'minutes.
As they are already cooked, add only the end of the recipe.
To serve arrange on a platter of clay or stainless
Served with white rice and steamed cabbage salad to taste.
Can put baked beans and seasoned with bacon, along with a ready tripe.
observation:
The grated cheese is to put the dish before serving.
Each one puts what you want. It is optional.
If you want a hotter dish add 1 liter of broth mocotó since defatted (is a white gelatin), the recipe and the way to do is in my Blogs (Puchero).
sexta-feira, 31 de outubro de 2014
Chicken or Chicken With Sauce Tamarins
Chicken or Chicken With Sauce Tamarins
ingredients:
1 chicken, duck turkey 3 to 5 pounds
seasonings:
2 grated onions
1 cup dry white wine
2 tablets of broth or
2% by weight of salt beef, 1 teaspoon (tsp) for each kilo of meat
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 bunch of 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.
Let the tamarind covered with water soak for 12 hours, then pass through a sieve with a little water, Book juice.
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 place it in a roasting pan add the tamarind juice with broth already dissolved about half a liter.
Take to bake in medium preheated oven 160 ° C, covered with foil, for 1 hour per pound.
When half an hour to miss out of 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 leftover sauce from the pan, thicken with a tablespoon of flour or cornstarch (cornstarch) for each cup of liquid.
Serve the sauce part
follows:
Mashed sweet potatoes or mashed chestnut, or applesauce.
My preference is to serve the bird with vegetable risotto:
Funds artichokes, asparagus, peas, carrots. red and yellow peppers, all chopped into cubes
Accompanied with a salad of lettuce with grated carrot and tomato
Cherry. "
observation:
You can change the mushrooms for vegetables, cabbage, broccoli and others.
ingredients:
1 chicken, duck turkey 3 to 5 pounds
seasonings:
2 grated onions
1 cup dry white wine
2 tablets of broth or
2% by weight of salt beef, 1 teaspoon (tsp) for each kilo of meat
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 bunch of 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.
Let the tamarind covered with water soak for 12 hours, then pass through a sieve with a little water, Book juice.
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 place it in a roasting pan add the tamarind juice with broth already dissolved about half a liter.
Take to bake in medium preheated oven 160 ° C, covered with foil, for 1 hour per pound.
When half an hour to miss out of 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 leftover sauce from the pan, thicken with a tablespoon of flour or cornstarch (cornstarch) for each cup of liquid.
Serve the sauce part
follows:
Mashed sweet potatoes or mashed chestnut, or applesauce.
My preference is to serve the bird with vegetable risotto:
Funds artichokes, asparagus, peas, carrots. red and yellow peppers, all chopped into cubes
Accompanied with a salad of lettuce with grated carrot and tomato
Cherry. "
observation:
You can change the mushrooms for vegetables, cabbage, broccoli and others.
With Chester Filling and Almond Crisps
With Chester Filling and Almond Crisps
ingredients:
1 large chester tempered, or chicken.
Seasoned only with salt - 1 teaspoon (tsp) of salt for every pound of meat
Other Ingredients:
50 grs. butter
1 tbsp (tablespoons) mustard (optional)
50 grs. flaked almonds
50 grs. butter to sauté the almonds
2 white beer cans at room temperature
200ml dry white wine
How to Prepare:
Loosen the skin from the breast and thighs, being careful not to tear up, does not stick, mix butter with the mustard, rub under the skin.
Line a baking sheet with aluminum foil.
Pour in bottom of baking dish with beer and wine.
Chester Place the 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, place the remaining butter, fry the flaked almonds until browned slightly.
To remove the skins of almonds, throw in boiling water, wait a bit, then drain and rub them between your fingertips, you loosen easily.
Almonds are to hand over Chester.
filling:
ingredients:
2 cans of ham pâté or chicken liver
3 sour apples in thick grated drain
2 tablespoons butter
2 tablespoons cream cheese cheese, or
2 tablespoons grated Parmesan cheese
1 cup salted biscuits crushed in processor or blender
How to Prepare:
Mix the pate with butter cheese cream cheese, apples and crushed 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 great cigar put inside the bird, sew with needle and thick thread or fasten with toothpick.
ingredients:
1 large chester tempered, or chicken.
Seasoned only with salt - 1 teaspoon (tsp) of salt for every pound of meat
Other Ingredients:
50 grs. butter
1 tbsp (tablespoons) mustard (optional)
50 grs. flaked almonds
50 grs. butter to sauté the almonds
2 white beer cans at room temperature
200ml dry white wine
How to Prepare:
Loosen the skin from the breast and thighs, being careful not to tear up, does not stick, mix butter with the mustard, rub under the skin.
Line a baking sheet with aluminum foil.
Pour in bottom of baking dish with beer and wine.
Chester Place the 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, place the remaining butter, fry the flaked almonds until browned slightly.
To remove the skins of almonds, throw in boiling water, wait a bit, then drain and rub them between your fingertips, you loosen easily.
Almonds are to hand over Chester.
filling:
ingredients:
2 cans of ham pâté or chicken liver
3 sour apples in thick grated drain
2 tablespoons butter
2 tablespoons cream cheese cheese, or
2 tablespoons grated Parmesan cheese
1 cup salted biscuits crushed in processor or blender
How to Prepare:
Mix the pate with butter cheese cream cheese, apples and crushed 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 great cigar put inside the bird, sew with needle and thick thread or fasten with toothpick.
Turkey Breast Stuffed With Sweet Farofa III Options
Turkey Breast Stuffed With Sweet Farofa III Options
ingredients:
500 grs. of smoked turkey breast
Filling: Puree apples
4 large apples, chopped into small cubes
l cup (tea) of cold water
l teaspoon (tsp) of sugar or ½ teaspoon powdered sweetener
1 pinch of salt
l spoon (soup) of white unflavored gelatin
How to Prepare Gelatine:
l spoon (soup) of white unflavored gelatin
6 tablespoons (soup) of cold water
½ cup (tea) of cold water
How to Prepare:
Cut the apples into cubes without shells.
Light the fire with a cup of cold water salt sugar, cooking until well
Allow to cool. Hitting the apples in a blender. Book.
Separately, the gelatin to hydrate the six tablespoons of cold water, allowing to stand for 10 minutes
Then add a half cup of cold water, dissolve in water bath.
In a deep bowl, combine the crushed apples, gelatin has dissolved.
Mix well and refrigerate for four hours or until firm.
How to Prepare:
Cut the smoked turkey breast into very thin slices.
Put the filling of mashed apple into slices turkey
Arrange on a large platter over lettuce leaves
II - Option
Filling of ham pâté:
l cup (tea) ham pâté
2 cups (tea) of cooked chicken and ground
l cup (tea) or dark raisins
l cup (tea) of prunes in syrup, drained
l cup (tea) of grated onion, discard the juice
l cup (tsp) chopped green olives
2 tbsp (tablespoons) chopped parsley
2 tbsp (tablespoons) cream cheese cheese (optional)
l pinch of grated nutmeg
How to Prepare:
Mix all ingredients
Open the sliced turkey breast, place a level tablespoon of the filling
Make the stuffed rolls.
Arrange the rolls on a platter turkey breast and back sheets of thinly chopped lettuce and cherry tomatoes on top.
Smoked Turkey Breast
filling III
l large smoked turkey breast
Icing for Grapes:
l pound of white grapes Italy
4 egg whites pasteurized without hitting or passing the dissolved gelatin
l cup of icing sugar, or refined sugar in the blender
Sweet streusel:
l cup (tea) of grated onion
1 cup (tea) stalk celery, finely chopped or optional
l cup (tsp) grated raw carrots in the large drain
l cup (tea) of prunes in syrup, drained
l cup (tea) of grated cheese or cream cheese
2 cups (tea) of ground or sea biscuit
2 cups (tea) of corn flour
4 small green apples, grated rind without the large drain
200 grs. chopped walnuts or ground
1 cup corn oil or 3 tablespoons (soup) of butter
1 teaspoon (tsp) salt
How to Prepare:
Fry in oil, celery, onion, apples
After well sautéed, add the chopped prunes, the ground walnuts, seedless raisins grated cheese and flour cookie
If it gets too dry add a little more oil or water.
grapes Glaçadas
Wash grapes well, dry on paper towels
Skip grapes in clear without knocking, then the sugar, allow to dry
To serve:
Place a dessert plate
two or three slices of smoked turkey breast
l small bunch of grapes glaçadas
And in the center slightly sweet streusel
Distribute well the three ingredients in small dish
Serve as input
ingredients:
500 grs. of smoked turkey breast
Filling: Puree apples
4 large apples, chopped into small cubes
l cup (tea) of cold water
l teaspoon (tsp) of sugar or ½ teaspoon powdered sweetener
1 pinch of salt
l spoon (soup) of white unflavored gelatin
How to Prepare Gelatine:
l spoon (soup) of white unflavored gelatin
6 tablespoons (soup) of cold water
½ cup (tea) of cold water
How to Prepare:
Cut the apples into cubes without shells.
Light the fire with a cup of cold water salt sugar, cooking until well
Allow to cool. Hitting the apples in a blender. Book.
Separately, the gelatin to hydrate the six tablespoons of cold water, allowing to stand for 10 minutes
Then add a half cup of cold water, dissolve in water bath.
In a deep bowl, combine the crushed apples, gelatin has dissolved.
Mix well and refrigerate for four hours or until firm.
How to Prepare:
Cut the smoked turkey breast into very thin slices.
Put the filling of mashed apple into slices turkey
Arrange on a large platter over lettuce leaves
II - Option
Filling of ham pâté:
l cup (tea) ham pâté
2 cups (tea) of cooked chicken and ground
l cup (tea) or dark raisins
l cup (tea) of prunes in syrup, drained
l cup (tea) of grated onion, discard the juice
l cup (tsp) chopped green olives
2 tbsp (tablespoons) chopped parsley
2 tbsp (tablespoons) cream cheese cheese (optional)
l pinch of grated nutmeg
How to Prepare:
Mix all ingredients
Open the sliced turkey breast, place a level tablespoon of the filling
Make the stuffed rolls.
Arrange the rolls on a platter turkey breast and back sheets of thinly chopped lettuce and cherry tomatoes on top.
Smoked Turkey Breast
filling III
l large smoked turkey breast
Icing for Grapes:
l pound of white grapes Italy
4 egg whites pasteurized without hitting or passing the dissolved gelatin
l cup of icing sugar, or refined sugar in the blender
Sweet streusel:
l cup (tea) of grated onion
1 cup (tea) stalk celery, finely chopped or optional
l cup (tsp) grated raw carrots in the large drain
l cup (tea) of prunes in syrup, drained
l cup (tea) of grated cheese or cream cheese
2 cups (tea) of ground or sea biscuit
2 cups (tea) of corn flour
4 small green apples, grated rind without the large drain
200 grs. chopped walnuts or ground
1 cup corn oil or 3 tablespoons (soup) of butter
1 teaspoon (tsp) salt
How to Prepare:
Fry in oil, celery, onion, apples
After well sautéed, add the chopped prunes, the ground walnuts, seedless raisins grated cheese and flour cookie
If it gets too dry add a little more oil or water.
grapes Glaçadas
Wash grapes well, dry on paper towels
Skip grapes in clear without knocking, then the sugar, allow to dry
To serve:
Place a dessert plate
two or three slices of smoked turkey breast
l small bunch of grapes glaçadas
And in the center slightly sweet streusel
Distribute well the three ingredients in small dish
Serve as input
quinta-feira, 30 de outubro de 2014
Cannelloni of Smoked Turkey Breast With Mashed Apple - III Options
Cannelloni of Smoked Turkey Breast With Mashed Apple - III Options
ingredients:
500 grs. of smoked turkey breast
Filling: Puree apples
4 large apples, chopped into small cubes
l cup cold water
l teaspoon (tsp) of sugar or ½ teaspoon powdered sweetener
1 pinch of salt
l spoon (soup) of colorless unflavored gelatin
How to Prepare Gelatine:
l tablespoon unflavored gelatin colorless
6 tablespoons cold water
½ cup cold water
Preparation:
Cut the apples into cubes without shells.
Light the fire with a cup of cold water sugar salt, to cook well.
Allow to cool, beat the apples in a blender. Book.
Separately, the gelatin to hydrate the six tablespoons of cold water, allowing to stand for 10 minutes.
Then add a half cup of cold water, dissolve in water bath or in the microwave.
In a deep bowl, combine the crushed apples, gelatin has dissolved and hot ..
Mix well and refrigerate for four hours or until firm.
observation:
Gelatin must be placed in hot applesauce in order to incorporate into the batter.
Otherwise it is separated (not incorporated) in mass.
How to Prepare:
Option I:
Cut the smoked turkey breast into very thin slices.
Place the stuffing in the turkey slices and add to the applesauce.
II - Option:
Place each slice of turkey breast on top of the table add the filling, a shallow spoon (soup) of stuffing cannelloni type .Enrole and around the apple puree
Arrange on a large platter over lettuce leaves
Filling Canned Chicken or Ham
l cup of tea ham pâté
2 cups of cooked ground chicken and tea, ham or pate
l pinch of grated nutmeg
l cup of tea or dark raisins
l cup of black tea plums in syrup, drained
l cup of tea grated onion, discard the juice
l cup chopped green olives
2 tablespoons chopped parsley
2 tablespoons cream cheese cheese (optional)
How to Prepare:
Mix all ingredients
Open the sliced turkey breast, place a shallow spoon (soup) of the filling
Make the stuffed rolls.
Arrange the rolls on a platter turkey breast and back sheets of thinly chopped lettuce and cherry tomatoes on top.
Smoked Turkey Breast
filling III
l large smoked turkey breast
Icing for Grapes:
l pound of white grapes Italy
4 pasteurized clear without hitting
l cup of icing sugar or refined sugar in the blender
grapes Glaçadas
Wash grapes well, dry on paper towels
Skip grapes in clear without knocking, then the sugar, allow to dry
To serve:
Place a dessert plate
two or three slices of smoked turkey breast
l glaçada bunch of grapes in the center slightly sweet streusel
Distribute well the three ingredients in small dish
Serve as input
ingredients:
500 grs. of smoked turkey breast
Filling: Puree apples
4 large apples, chopped into small cubes
l cup cold water
l teaspoon (tsp) of sugar or ½ teaspoon powdered sweetener
1 pinch of salt
l spoon (soup) of colorless unflavored gelatin
How to Prepare Gelatine:
l tablespoon unflavored gelatin colorless
6 tablespoons cold water
½ cup cold water
Preparation:
Cut the apples into cubes without shells.
Light the fire with a cup of cold water sugar salt, to cook well.
Allow to cool, beat the apples in a blender. Book.
Separately, the gelatin to hydrate the six tablespoons of cold water, allowing to stand for 10 minutes.
Then add a half cup of cold water, dissolve in water bath or in the microwave.
In a deep bowl, combine the crushed apples, gelatin has dissolved and hot ..
Mix well and refrigerate for four hours or until firm.
observation:
Gelatin must be placed in hot applesauce in order to incorporate into the batter.
Otherwise it is separated (not incorporated) in mass.
How to Prepare:
Option I:
Cut the smoked turkey breast into very thin slices.
Place the stuffing in the turkey slices and add to the applesauce.
II - Option:
Place each slice of turkey breast on top of the table add the filling, a shallow spoon (soup) of stuffing cannelloni type .Enrole and around the apple puree
Arrange on a large platter over lettuce leaves
Filling Canned Chicken or Ham
l cup of tea ham pâté
2 cups of cooked ground chicken and tea, ham or pate
l pinch of grated nutmeg
l cup of tea or dark raisins
l cup of black tea plums in syrup, drained
l cup of tea grated onion, discard the juice
l cup chopped green olives
2 tablespoons chopped parsley
2 tablespoons cream cheese cheese (optional)
How to Prepare:
Mix all ingredients
Open the sliced turkey breast, place a shallow spoon (soup) of the filling
Make the stuffed rolls.
Arrange the rolls on a platter turkey breast and back sheets of thinly chopped lettuce and cherry tomatoes on top.
Smoked Turkey Breast
filling III
l large smoked turkey breast
Icing for Grapes:
l pound of white grapes Italy
4 pasteurized clear without hitting
l cup of icing sugar or refined sugar in the blender
grapes Glaçadas
Wash grapes well, dry on paper towels
Skip grapes in clear without knocking, then the sugar, allow to dry
To serve:
Place a dessert plate
two or three slices of smoked turkey breast
l glaçada bunch of grapes in the center slightly sweet streusel
Distribute well the three ingredients in small dish
Serve as input
Smoked Turkey Breast With Fruits
Smoked Turkey Breast With Fruits
Smoked Turkey Breast with Fruit:
ingredients:
1 large turkey breast sliced smoked
Other Ingredients:
1 or 2 cups (tea) of melon cut into pellets
1 or 2 cups (tea) of papaya cut into pellets
1 or 2 cups (tea) apple cut into balls with lemon
1 cup (tea) of pineapple compote cut into small pieces
1 cup (tea) coarsely chopped walnuts
1 bunch of white seedless grapes
Ingredients Sauce:
1 cup (tea) of mayonnaise industrialized
½ cup (tea) of yogurt or sour cream
Decoration:
Whole lettuce leaves, grated carrots in thick drain cherry tomatoes.
Nuts in half, seedless raisins (optional)
½ cup drained cherry syrup (optional)
How to Prepare:
Cut turkey breast into thin slices with electric knife
Cut the fruit into balls with boleador
Cut the nuts coarsely.
How to Prepare the Sauce
Mix mayonnaise with yoghurt
Mode Assemble the dish:
A platter or stainless dishwasher, place the sliced turkey breast, so that the slices remain in the same direction, as if it had not been hacked.
Place over the mayonnaise sauce with yogurt, already mixed. Sprinkle put up, chopped parsley.
Around turkey breast, fruits, cut into balls, compote and grape bunch.
Sprinkle with chopped walnuts and seedless raisins
Store in refrigerator until ready to serve.
Can serve with sweet streusel
Smoked Turkey Breast with Fruit:
ingredients:
1 large turkey breast sliced smoked
Other Ingredients:
1 or 2 cups (tea) of melon cut into pellets
1 or 2 cups (tea) of papaya cut into pellets
1 or 2 cups (tea) apple cut into balls with lemon
1 cup (tea) of pineapple compote cut into small pieces
1 cup (tea) coarsely chopped walnuts
1 bunch of white seedless grapes
Ingredients Sauce:
1 cup (tea) of mayonnaise industrialized
½ cup (tea) of yogurt or sour cream
Decoration:
Whole lettuce leaves, grated carrots in thick drain cherry tomatoes.
Nuts in half, seedless raisins (optional)
½ cup drained cherry syrup (optional)
How to Prepare:
Cut turkey breast into thin slices with electric knife
Cut the fruit into balls with boleador
Cut the nuts coarsely.
How to Prepare the Sauce
Mix mayonnaise with yoghurt
Mode Assemble the dish:
A platter or stainless dishwasher, place the sliced turkey breast, so that the slices remain in the same direction, as if it had not been hacked.
Place over the mayonnaise sauce with yogurt, already mixed. Sprinkle put up, chopped parsley.
Around turkey breast, fruits, cut into balls, compote and grape bunch.
Sprinkle with chopped walnuts and seedless raisins
Store in refrigerator until ready to serve.
Can serve with sweet streusel
Hungarian goose
Hungarian goose
ingredients:
1 whole medium goose
seasonings:
2% of the weight of the meat for every pound of salt (1 teaspoon (soup) of shallow salt)
1 teaspoon (tsp) ginger
1 teaspoon (tsp) paprika spice
1 sprigs of rosemary
1 sprig of mint
2 tablespoons (soup of red wine vinegar
! pinch of nutmeg
filling:
½ pound of goose meat or boneless chicken, crushed
150 grs. the moldy, wet and squeezed
150 grs. chicken liver or goose, ground
2 large eggs whole
1 teaspoon of salt
4 heaped tablespoons of chopped parsley
2 tablespoons oil
1 tablespoon full of oregano
1 cup of chopped onion
1 cup chopped green olives
1 cup of tea of fresh green pea precooked
1 large glass of palm canned, drained rinsed and chopped
How to Prepare the Filling:
Skip to goose meat and liver by the processor or chop very choosy.
In a large bowl mix the meat with the ground the goose liver, combine the eggs, soaked and squeezed bread, onion, olives, oregano, salt, nutmeg, the ginger, paprika
The stuffing is one soft paste
How to Prepare
Cut legs, remove debris from inside, remove the curanchim
Thoroughly wash the goose inside and out
Loosen the skin from the breast and thighs
Put the spices to put underneath the skin and let it sit for 4 (four hours in the refrigerator
Care to tear or pierce the skin of the bird.
Then remove the spices
Place butter under the skin of the breast and thighs, without exaggeration, not to burst.
Place the stuffing and close with toothpick
Sew the opening of the goose, with cotton thread.
Bake in preheated oven 160 ° C average
observation:
Goose greenhouse and get fat, put it, can not put much
Filling.
Can serve with boiled small whole potatoes, peeled, boiled carrots, cabbage, boiled broccoli, passed in butter with salt
follow up:
Salpicão potato with vegetables and fruits.
Manioc Puree:
½ pound of Peruvian cuisine and passed through the wringer.
½ cup of milk or cream
1 tbsp (tablespoons) butter or margarine
1 teaspoon (tsp) salt
2 liters of water to cook the parsnip
Way Preparing the Puree:
Wash the parsnips, place whole with
husk to cook in pressure cooker for 5 'minutes.
Leave to cool in the pan, peel while
hot after going through the juicer or food processor
In a medium saucepan place the squeezed parsnip, butter, bring to heat, stirring constantly.
Add the milk gradually until thoroughly consistent, or
drop until the bottom of the pan.
Mode of Service:
Place the goose on a platter, scatter over the capers,
parsley, chives and mint.
Garnish with mango balls, made with boleador.
Cherry tomatoes and lettuce leaves on a plate corner.
Decoration:
2 mangoes cut into balls with boleador
30 cherry tomatoes,
1 large walk washed lettuce, then dry on paper towel
ingredients:
1 whole medium goose
seasonings:
2% of the weight of the meat for every pound of salt (1 teaspoon (soup) of shallow salt)
1 teaspoon (tsp) ginger
1 teaspoon (tsp) paprika spice
1 sprigs of rosemary
1 sprig of mint
2 tablespoons (soup of red wine vinegar
! pinch of nutmeg
filling:
½ pound of goose meat or boneless chicken, crushed
150 grs. the moldy, wet and squeezed
150 grs. chicken liver or goose, ground
2 large eggs whole
1 teaspoon of salt
4 heaped tablespoons of chopped parsley
2 tablespoons oil
1 tablespoon full of oregano
1 cup of chopped onion
1 cup chopped green olives
1 cup of tea of fresh green pea precooked
1 large glass of palm canned, drained rinsed and chopped
How to Prepare the Filling:
Skip to goose meat and liver by the processor or chop very choosy.
In a large bowl mix the meat with the ground the goose liver, combine the eggs, soaked and squeezed bread, onion, olives, oregano, salt, nutmeg, the ginger, paprika
The stuffing is one soft paste
How to Prepare
Cut legs, remove debris from inside, remove the curanchim
Thoroughly wash the goose inside and out
Loosen the skin from the breast and thighs
Put the spices to put underneath the skin and let it sit for 4 (four hours in the refrigerator
Care to tear or pierce the skin of the bird.
Then remove the spices
Place butter under the skin of the breast and thighs, without exaggeration, not to burst.
Place the stuffing and close with toothpick
Sew the opening of the goose, with cotton thread.
Bake in preheated oven 160 ° C average
observation:
Goose greenhouse and get fat, put it, can not put much
Filling.
Can serve with boiled small whole potatoes, peeled, boiled carrots, cabbage, boiled broccoli, passed in butter with salt
follow up:
Salpicão potato with vegetables and fruits.
Manioc Puree:
½ pound of Peruvian cuisine and passed through the wringer.
½ cup of milk or cream
1 tbsp (tablespoons) butter or margarine
1 teaspoon (tsp) salt
2 liters of water to cook the parsnip
Way Preparing the Puree:
Wash the parsnips, place whole with
husk to cook in pressure cooker for 5 'minutes.
Leave to cool in the pan, peel while
hot after going through the juicer or food processor
In a medium saucepan place the squeezed parsnip, butter, bring to heat, stirring constantly.
Add the milk gradually until thoroughly consistent, or
drop until the bottom of the pan.
Mode of Service:
Place the goose on a platter, scatter over the capers,
parsley, chives and mint.
Garnish with mango balls, made with boleador.
Cherry tomatoes and lettuce leaves on a plate corner.
Decoration:
2 mangoes cut into balls with boleador
30 cherry tomatoes,
1 large walk washed lettuce, then dry on paper towel
quarta-feira, 29 de outubro de 2014
Duck Stuffed With Rice with Raisins
Duck Stuffed With Rice with Raisins
ingredients:
One great old duck
seasonings:
2% of the weight of the 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 from roasting pan or
1 cup beef broth
1 glass of orange juice
1 spoon (soup) of lemon juice
2 tablespoons (soup) of wheat flour
2 tablespoons butter
½ cup orange peel, cut into thin strips
½ pint of boiling water to throw over the orange peel
How to Prepare:
Rinse the bird, loosen skin from breast and thigh duck.
Do not pierce the skin of any bird, if you poke beneath the skin.
Season with salt, herbs, pepper, ginger, onion, cinnamon, cloves, orange and lemon juice and dry white wine.
Leave tempered for 24 hours in the refrigerator capped with a napkin, or in a thick plastic bag.
The next day put the duck with the breast side up, in a large saucepan with the spices and water, bring to the fire to give boiled for about half an hour.
Turn off the heat and let cool in the pan covered.
When cold, remove from pan to strain the spice.
Place the duck in a roasting pan lined with foil, pour a cup of broth seasoning, strained.
Besunto beneath the skin, breast and thigh duck with butter.
Cover with aluminum foil, so that, going slack over the bird, not to stick to the bird.
Bake in preheated medium oven 180 ° C for 40 'minutes for every pound, according to your stove.
For stuffing the duck:
ingredients:
2 cans of ham pâté
3 sour apples in thick grated drain
2 tablespoons butter
2 tablespoons cream cheese cheese, or
2 tablespoons grated Parmesan cheese
1 cup salted biscuits crushed in processor or blender
How to Prepare:
Mix the pate with butter cheese cream cheese, apples and crushed 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,
put inside 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.
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:
Place the rinsed rice in a saucepan, 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, stir 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 niggling well.
If you want you can add some chopped walnuts coarsely.
Arrange on a large platter and garnish stainless edges with dried fruits, or fresh chopped. Mango, Orange and others.
How to Prepare the sauce:
Place 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, 5 '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.
I- Option:
trim:
Cut several orange peel into very thin strips without the white part, play boiling water, let the boil, strain through a fine sieve. Return the water and repeat this operation for three times.
Then put the peels in a strained syrup with sugar, cinnamon, cloves and ginger, simmer until a thick syrup and the shining shells.
trim:
II - Option:
1 pound of fresh Japanese laranjinha or compote.
Can substitute orange marmalade or orange slices.
Green leaves of curly lettuce, pitted prunes.
Accompanying rice with raisins, and green salad or mashed potatoes, or carrots or parsnip
observation:
New duck does not need cooking before baking
ingredients:
One great old duck
seasonings:
2% of the weight of the 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 from roasting pan or
1 cup beef broth
1 glass of orange juice
1 spoon (soup) of lemon juice
2 tablespoons (soup) of wheat flour
2 tablespoons butter
½ cup orange peel, cut into thin strips
½ pint of boiling water to throw over the orange peel
How to Prepare:
Rinse the bird, loosen skin from breast and thigh duck.
Do not pierce the skin of any bird, if you poke beneath the skin.
Season with salt, herbs, pepper, ginger, onion, cinnamon, cloves, orange and lemon juice and dry white wine.
Leave tempered for 24 hours in the refrigerator capped with a napkin, or in a thick plastic bag.
The next day put the duck with the breast side up, in a large saucepan with the spices and water, bring to the fire to give boiled for about half an hour.
Turn off the heat and let cool in the pan covered.
When cold, remove from pan to strain the spice.
Place the duck in a roasting pan lined with foil, pour a cup of broth seasoning, strained.
Besunto beneath the skin, breast and thigh duck with butter.
Cover with aluminum foil, so that, going slack over the bird, not to stick to the bird.
Bake in preheated medium oven 180 ° C for 40 'minutes for every pound, according to your stove.
For stuffing the duck:
ingredients:
2 cans of ham pâté
3 sour apples in thick grated drain
2 tablespoons butter
2 tablespoons cream cheese cheese, or
2 tablespoons grated Parmesan cheese
1 cup salted biscuits crushed in processor or blender
How to Prepare:
Mix the pate with butter cheese cream cheese, apples and crushed 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,
put inside 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.
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:
Place the rinsed rice in a saucepan, 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, stir 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 niggling well.
If you want you can add some chopped walnuts coarsely.
Arrange on a large platter and garnish stainless edges with dried fruits, or fresh chopped. Mango, Orange and others.
How to Prepare the sauce:
Place 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, 5 '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.
I- Option:
trim:
Cut several orange peel into very thin strips without the white part, play boiling water, let the boil, strain through a fine sieve. Return the water and repeat this operation for three times.
Then put the peels in a strained syrup with sugar, cinnamon, cloves and ginger, simmer until a thick syrup and the shining shells.
trim:
II - Option:
1 pound of fresh Japanese laranjinha or compote.
Can substitute orange marmalade or orange slices.
Green leaves of curly lettuce, pitted prunes.
Accompanying rice with raisins, and green salad or mashed potatoes, or carrots or parsnip
observation:
New duck does not need cooking before baking
T e n d e r C o m F r o f the a
T e n d e r C o m F r o f the a
More A Recipe For Notebook Christmas and New Year
ingredients:
1 good sized tender
2 cups dry white wine (250 ml)
1 cup orange (250 ml) juice
½ cup molasses or brown sugar melted with a little water
1 cup of syrup of any jam (250 ml)
Cloves as needed
R F A F A
100 grs. bacon
100 grs. ham or cooked pork and ground
4 boiled eggs
1 cup (tea) of grated onion
1 cup (tea) of chopped green olives
1 cup (tea) of chopped parsley
½ cup (tea) of green onions chopped
500 grs. corn flour or
250 grs. corn flour and 250 g. cassava flour
1 or 2 teaspoons (tablespoons) capers chopped in half
1 tablespoon (dessert) shallow salt
1 spoon (soup) of red pepper sauce or
1 finely chopped chili finger lady with no seeds
Other Ingredients (Optional):
1 cup (tea) of grains of cooked peas
1 cup (tea) of cooked corn
1 cup (tea) of palm in drained and rinsed canned chopped.
The above ingredients may be added to increase the streusel. They should be sauteed onion with.
Can use all together or only one of them.
How to Prepare:
Chalk tender with a small knife into diamond shapes, stick a clove at each intersection of the risks
Place the baking sheet in a tender, brush with the syrup and cover with foil.
Bake in preheated medium oven for 40 'minutes per pound of meat, or until golden brown.
Drizzle with tender white wine mixed with orange juice and syrup, continue basting occasionally, until it is baked.
Transfer to a platter, on lettuce leaves, flower ties carrots tomatoes or cherry tomatoes
Serve separate crumbly.
Way Preparing Farofa:
In a pan fry the bacon in the butter, then add the onion, let wither well, add the ham, olives, mixed flour, chopped egg and finally the parsley, chives, and salt and if you want put 1 tablespoon chili sauce or pepper chopped finger girl without seeds.
observation:
The above headlight can be served with any roast, poultry, or other meat of your liking.
More A Recipe For Notebook Christmas and New Year
ingredients:
1 good sized tender
2 cups dry white wine (250 ml)
1 cup orange (250 ml) juice
½ cup molasses or brown sugar melted with a little water
1 cup of syrup of any jam (250 ml)
Cloves as needed
R F A F A
100 grs. bacon
100 grs. ham or cooked pork and ground
4 boiled eggs
1 cup (tea) of grated onion
1 cup (tea) of chopped green olives
1 cup (tea) of chopped parsley
½ cup (tea) of green onions chopped
500 grs. corn flour or
250 grs. corn flour and 250 g. cassava flour
1 or 2 teaspoons (tablespoons) capers chopped in half
1 tablespoon (dessert) shallow salt
1 spoon (soup) of red pepper sauce or
1 finely chopped chili finger lady with no seeds
Other Ingredients (Optional):
1 cup (tea) of grains of cooked peas
1 cup (tea) of cooked corn
1 cup (tea) of palm in drained and rinsed canned chopped.
The above ingredients may be added to increase the streusel. They should be sauteed onion with.
Can use all together or only one of them.
How to Prepare:
Chalk tender with a small knife into diamond shapes, stick a clove at each intersection of the risks
Place the baking sheet in a tender, brush with the syrup and cover with foil.
Bake in preheated medium oven for 40 'minutes per pound of meat, or until golden brown.
Drizzle with tender white wine mixed with orange juice and syrup, continue basting occasionally, until it is baked.
Transfer to a platter, on lettuce leaves, flower ties carrots tomatoes or cherry tomatoes
Serve separate crumbly.
Way Preparing Farofa:
In a pan fry the bacon in the butter, then add the onion, let wither well, add the ham, olives, mixed flour, chopped egg and finally the parsley, chives, and salt and if you want put 1 tablespoon chili sauce or pepper chopped finger girl without seeds.
observation:
The above headlight can be served with any roast, poultry, or other meat of your liking.
A Recipe For more Guard Notebook For Christmas New Year
A Recipe For more Guard Notebook For Christmas New Year
T e n d e r i a l C on f o r n i a
ingredients:
1 tender good-sized 2 pounds
1 cup dry white wine
1 cup pineapple syrup
1 glass of orange juice
½ cup honey, molasses or Karo
1 packet of cloves
10 slices of pineapple in syrup -Book a cup of syrup
10/2 drained peaches in syrup
10 pitted prunes
10 whole figs in syrup drained
10 small pears cooked in red currant or red wine
4 apples without peel cut into slices precooked
1 glass of cherries in syrup, drained
Cherries are to put on each slice of apple
Can substitute black plum pitted chopped into 4 equal parts.
How to Prepare:
With a small knife, scratch the tender forming diamond.
At the junction of risks stick a clove
Brush the tender with honey or molasses
Bring to medium preheated oven for baking l80 C. for one hour for every pound of meat.
While in the oven, drizzle with wine sauce mixed with pineapple and orange juice.
Once baked, remove from oven, place on a platter, garnish with fruit compote
If do tend Christmas, put a cup of chestnut caramel and nuts without shells and white seedless raisins
T e n d e r i a l C on f o r n i a
ingredients:
1 tender good-sized 2 pounds
1 cup dry white wine
1 cup pineapple syrup
1 glass of orange juice
½ cup honey, molasses or Karo
1 packet of cloves
10 slices of pineapple in syrup -Book a cup of syrup
10/2 drained peaches in syrup
10 pitted prunes
10 whole figs in syrup drained
10 small pears cooked in red currant or red wine
4 apples without peel cut into slices precooked
1 glass of cherries in syrup, drained
Cherries are to put on each slice of apple
Can substitute black plum pitted chopped into 4 equal parts.
How to Prepare:
With a small knife, scratch the tender forming diamond.
At the junction of risks stick a clove
Brush the tender with honey or molasses
Bring to medium preheated oven for baking l80 C. for one hour for every pound of meat.
While in the oven, drizzle with wine sauce mixed with pineapple and orange juice.
Once baked, remove from oven, place on a platter, garnish with fruit compote
If do tend Christmas, put a cup of chestnut caramel and nuts without shells and white seedless raisins
Beef Pot Filled Special - II Options Fillings
Beef Pot Filled Special - II Options Fillings
ingredients:
One piece of a lizard or two pounds
50 grs. bacon
seasonings:
2% of the weight of the meat salt
10 whole cloves of garlic average
4 cloves garlic, crushed cored that bitter
1 fresh chili finger lady in rodelinhas chopped, seeded
white and without ribs.
2 tablespoons (soup) of chopped sage and basil
2 tablespoons (soup) of corn oil
1 teaspoon (tsp) grated fresh ginger
1 pinch of nutmeg (optional)
1 cup of vinegar
2 sprigs of mint
filling:
Option I:
1 piece of cooked sausage or
1 strip of thick bacon, with an entire medium carrot, peeled
20 pitted green olives, cut into quarters
1 red pepper, seeded and open without white ribbed
1 sliced onion and 1 tablespoon capers.
How to Prepare:
Do not remove the skin or fat from meat, only fat is removed. Do not pierce the meat, season with whole cloves of garlic and bits of pepper.
Make a big hole in the center of the meat to enclose the filling, and cut the meat in half, for garnish, then tie with cotton string.
Another option is to ask the butcher to cut kind of a big blanket so that it is 1 inch in thickness.
Season meat inside and out with salt, crushed garlic, chili sauce, vinegar, oil, nutmeg, ginger and fresh herbs to taste.
Leave seasoning for 4 hours, then remove the spices.
Place a large pan on the stove with chopped bacon, letting fry well withdraw, leaving the fat.
Add 3 tablespoons of oil, when hot, place the meat, letting fry well on all sides until golden.
Go dripping hot water gradually and cook slowly until the meat.
It's a time consuming job, neat, however, the meat is very tasty.
Remove meat from pan when cooked through, Reserve.
Separately cook the whole potatoes, carrots cut into thick slices.
Put in pan that cooked the meat 4 large tomatoes peeled, seeded, leaving the heat until a thick sauce.
If you need to add a half cup of hot water.
Place potatoes and cooked carrots leave for 15 'minutes.
Serve piping hot.
Place the meat on a platter around the potatoes, carrots.
Spinach is then cooked in butter with garlic past.
observation:
Roast beef is served with pasta, gnocchi, mashed potatoes or polenta.
You can also serve with cooked vegetables, past the oil or butter with garlic,
Watercress salad with cherry tomatoes.
filling:
II - Option:
Can garnish the meat with 400 grams of provolone cheese, is special.
ingredients:
One piece of a lizard or two pounds
50 grs. bacon
seasonings:
2% of the weight of the meat salt
10 whole cloves of garlic average
4 cloves garlic, crushed cored that bitter
1 fresh chili finger lady in rodelinhas chopped, seeded
white and without ribs.
2 tablespoons (soup) of chopped sage and basil
2 tablespoons (soup) of corn oil
1 teaspoon (tsp) grated fresh ginger
1 pinch of nutmeg (optional)
1 cup of vinegar
2 sprigs of mint
filling:
Option I:
1 piece of cooked sausage or
1 strip of thick bacon, with an entire medium carrot, peeled
20 pitted green olives, cut into quarters
1 red pepper, seeded and open without white ribbed
1 sliced onion and 1 tablespoon capers.
How to Prepare:
Do not remove the skin or fat from meat, only fat is removed. Do not pierce the meat, season with whole cloves of garlic and bits of pepper.
Make a big hole in the center of the meat to enclose the filling, and cut the meat in half, for garnish, then tie with cotton string.
Another option is to ask the butcher to cut kind of a big blanket so that it is 1 inch in thickness.
Season meat inside and out with salt, crushed garlic, chili sauce, vinegar, oil, nutmeg, ginger and fresh herbs to taste.
Leave seasoning for 4 hours, then remove the spices.
Place a large pan on the stove with chopped bacon, letting fry well withdraw, leaving the fat.
Add 3 tablespoons of oil, when hot, place the meat, letting fry well on all sides until golden.
Go dripping hot water gradually and cook slowly until the meat.
It's a time consuming job, neat, however, the meat is very tasty.
Remove meat from pan when cooked through, Reserve.
Separately cook the whole potatoes, carrots cut into thick slices.
Put in pan that cooked the meat 4 large tomatoes peeled, seeded, leaving the heat until a thick sauce.
If you need to add a half cup of hot water.
Place potatoes and cooked carrots leave for 15 'minutes.
Serve piping hot.
Place the meat on a platter around the potatoes, carrots.
Spinach is then cooked in butter with garlic past.
observation:
Roast beef is served with pasta, gnocchi, mashed potatoes or polenta.
You can also serve with cooked vegetables, past the oil or butter with garlic,
Watercress salad with cherry tomatoes.
filling:
II - Option:
Can garnish the meat with 400 grams of provolone cheese, is special.
terça-feira, 28 de outubro de 2014
Eggplant Lasagna III (options)
Eggplant Lasagna III (options)
ingredients:
4-6 medium eggplants lean
1 handful of salt
How to Prepare the Eggplant:
Wash the eggplants cut the stem, slicing through cm length.
Place a bowl with water and salt, or water with vinegar.
Let rest for 30 'minutes.
Drain. Dry thoroughly with paper towels
Batter to coat the eggplants:
1 cup (tea) of wheat flour or necessary
½ cup (tea) milk
2 large eggs whole
How to prepare the dough to coat:
Blend all ingredients in a blender or with wire whisk flue knife a thick batter.
Pass the eggplants, knock out the excess dough.
Place a high frying pan with 3 fingers of oil, so it doesnt fry in small portions.
Then place on paper towel to dry all the fat.
Other Ingredients:
½ pound of ground beef (duckling)
½ cup of tea) of corn oil
1 teaspoon (tsp) salt
1 tablet of broth
50 grs. chopped bacon (optional)
1 cup of boiling water or the need
seasonings:
1 cup (tea) of chopped parsley with stems
1 cup (tea) of chopped or grated onion
1 sprig of mint or basil (optional)
1 pinch of nutmeg (optional)
1 spoon (soup) of oregano
1 teaspoon (tsp) or (soup) of grated ginger
½ tablespoon (coffee) or 2 crushed bay leaves
½ tablespoon (coffee) spicy paprika or pepper to taste
1 piece of cinnamon stick
Tomato Sauce:
1 liter of homemade tomato sauce ready, see recipe in Blog,
filling:
250 grs. sliced mozzarella
250 grs. of sliced ham
How to Prepare the Ground beef:
Fry the meat well in oil, add the onion broth cinnamon, ginger.
Go frying meat and dripping hot water until cooked.
Five minutes before removing from heat add the herbs and other seasonings.
How to assemble the eggplants:
A rectangular refractory put in layers:
1st layer 2 ladles tomato sauce
2nd layer eggplant empanadas
3rd layer ground beef
4th layer eggplant empanada
5th layer of tomato sauce
Sliced or grated mozzarella 6th layer
7th layer ham sliced or shredded
8th layer ground beef
9th breaded eggplant layer
The penultimate layer is tomato sauce
The last layer is sliced mozzarella, put a thick layer.
Make as many layers as necessary, however you cook the tomato sauce along with the meat.
And suspend the filling of ham with mozzarella.
180 ° C preheated oven until melted mozzarella all
II - Option:
May stay put ground beef tomato sauce mozzarella, ham.
III - Option:
Place white sauce underneath the mozzarella.
Suspend ground beef, ham and mozzarella only put
Do not forget to put the tomato sauce in the bottom of the pan and between the layers of eggplants.
observation:
If you prefer you can put the fried or grilled eggplant without tarnish
Make a day before (night) to use at lunch, it makes your work is (optional).
Leave sorando eggplants, that is, the oil dripping down on the sieve ..
The remaining oil removed carefully with a paper towel.
Serve hot.
Can substitute zucchini for the eggplant.
The zucchini is grilled or can be cooked "al dente" then dry well with paper towels.
* To take the bitter water place the zucchini with vinegar. *
For each liter of water will ½ (half) cup (tea) of vinegar.
Leave to soak for 20 'minutes. Drain then dry thoroughly.
ingredients:
4-6 medium eggplants lean
1 handful of salt
How to Prepare the Eggplant:
Wash the eggplants cut the stem, slicing through cm length.
Place a bowl with water and salt, or water with vinegar.
Let rest for 30 'minutes.
Drain. Dry thoroughly with paper towels
Batter to coat the eggplants:
1 cup (tea) of wheat flour or necessary
½ cup (tea) milk
2 large eggs whole
How to prepare the dough to coat:
Blend all ingredients in a blender or with wire whisk flue knife a thick batter.
Pass the eggplants, knock out the excess dough.
Place a high frying pan with 3 fingers of oil, so it doesnt fry in small portions.
Then place on paper towel to dry all the fat.
Other Ingredients:
½ pound of ground beef (duckling)
½ cup of tea) of corn oil
1 teaspoon (tsp) salt
1 tablet of broth
50 grs. chopped bacon (optional)
1 cup of boiling water or the need
seasonings:
1 cup (tea) of chopped parsley with stems
1 cup (tea) of chopped or grated onion
1 sprig of mint or basil (optional)
1 pinch of nutmeg (optional)
1 spoon (soup) of oregano
1 teaspoon (tsp) or (soup) of grated ginger
½ tablespoon (coffee) or 2 crushed bay leaves
½ tablespoon (coffee) spicy paprika or pepper to taste
1 piece of cinnamon stick
Tomato Sauce:
1 liter of homemade tomato sauce ready, see recipe in Blog,
filling:
250 grs. sliced mozzarella
250 grs. of sliced ham
How to Prepare the Ground beef:
Fry the meat well in oil, add the onion broth cinnamon, ginger.
Go frying meat and dripping hot water until cooked.
Five minutes before removing from heat add the herbs and other seasonings.
How to assemble the eggplants:
A rectangular refractory put in layers:
1st layer 2 ladles tomato sauce
2nd layer eggplant empanadas
3rd layer ground beef
4th layer eggplant empanada
5th layer of tomato sauce
Sliced or grated mozzarella 6th layer
7th layer ham sliced or shredded
8th layer ground beef
9th breaded eggplant layer
The penultimate layer is tomato sauce
The last layer is sliced mozzarella, put a thick layer.
Make as many layers as necessary, however you cook the tomato sauce along with the meat.
And suspend the filling of ham with mozzarella.
180 ° C preheated oven until melted mozzarella all
II - Option:
May stay put ground beef tomato sauce mozzarella, ham.
III - Option:
Place white sauce underneath the mozzarella.
Suspend ground beef, ham and mozzarella only put
Do not forget to put the tomato sauce in the bottom of the pan and between the layers of eggplants.
observation:
If you prefer you can put the fried or grilled eggplant without tarnish
Make a day before (night) to use at lunch, it makes your work is (optional).
Leave sorando eggplants, that is, the oil dripping down on the sieve ..
The remaining oil removed carefully with a paper towel.
Serve hot.
Can substitute zucchini for the eggplant.
The zucchini is grilled or can be cooked "al dente" then dry well with paper towels.
* To take the bitter water place the zucchini with vinegar. *
For each liter of water will ½ (half) cup (tea) of vinegar.
Leave to soak for 20 'minutes. Drain then dry thoroughly.
For mass modeling Twinkies or Bichinhos
For mass modeling Twinkies or Bichinhos
The Bichinhos serve to decorate the birthday table
ingredients:
170 grs. White chocolate, dark or milk chocolate
½ pound of powdered sugar
1 egg white
2 tablespoons of glucose
How to Prepare:
Cut the chocolate into pieces, melt in a double boiler or in the microwave for 30 seconds. Attention is second "No" minutes.
If the chocolate has not melted again 30 seconds and so on.
In a bowl mix the melted chocolate to the egg white and glucose, mix well, gradually add the confectioners' sugar, roll up to point.
Model the animals according to your taste, do face mickey and others. If you prefer to use ramekins.
II - Option:
1 pound of fondant, without melting
1 pound of powdered sugar
500 grs. white or dark chocolate melted in a water bath
How to Prepare:
Put on the table the fondant, open with rolling pin and go putting melted chocolate kneading well until a homogeneous mass, gradually add the confectioners' sugar, roll up to point.
Make the pets, according to your taste
Serves to cover cake, and around it, make a braid and go around the whole cake
If you want you can use vegetable dye and make various colors.
The Bichinhos serve to decorate the birthday table
ingredients:
170 grs. White chocolate, dark or milk chocolate
½ pound of powdered sugar
1 egg white
2 tablespoons of glucose
How to Prepare:
Cut the chocolate into pieces, melt in a double boiler or in the microwave for 30 seconds. Attention is second "No" minutes.
If the chocolate has not melted again 30 seconds and so on.
In a bowl mix the melted chocolate to the egg white and glucose, mix well, gradually add the confectioners' sugar, roll up to point.
Model the animals according to your taste, do face mickey and others. If you prefer to use ramekins.
II - Option:
1 pound of fondant, without melting
1 pound of powdered sugar
500 grs. white or dark chocolate melted in a water bath
How to Prepare:
Put on the table the fondant, open with rolling pin and go putting melted chocolate kneading well until a homogeneous mass, gradually add the confectioners' sugar, roll up to point.
Make the pets, according to your taste
Serves to cover cake, and around it, make a braid and go around the whole cake
If you want you can use vegetable dye and make various colors.
For mass Flora patties (For Icing)
For mass Flora patties (For Icing)
ingredients:
I - Mass:
500 grs. of flour, sifted
300 grs. chilled fat or butter cake
150 grs. Refined Sugar
25 grs. whole eggs
2% of vanilla extract, or to taste
Takes no baking powder
How to prepare:
Beat in the mixer with the hook in 2nd gear sugar fat and eggs, until it is well mixed all the ingredients.
Add the flour slowly in 1st gear, only to mix.
Do not handle the dough too that misses the point and hardens
Take the fridge to rest for 30'minutos, with the bowl covered with plastic wrap, or napkin.
If you want you can greasing with butter.
Roll the dough in the palm of the hands and gradually add the pieces, is one type flaps glued to another of the same thickness.
If you want to open the can with dough rolling pin, between two sheets of cellophane, one below and one above, so that the mass is in the middle of the two sheets.
Can substitute for cellophane transparent plastic.
To Bake:
Bake in a preheated 180 ° C oven .Cuidado not to bake too.
Extend well thin crust pies in muffin cups with wavy edges.
observation:
Bake the dough without the filling, then braised let cool thoroughly before filling.
To garnish:
Filling, spread a layer of pastry cream and snap the fruit on top, fresh whole grapes, whole or in pieces strawberry, kiwi slices, pineapple, apples, thinly sliced unpeeled.
Bulk Plant II - (For Icing)
ingredients:
II - Massa
1 pound of flour, sifted
670 grs. chilled fat or butter cake
340 icing sugar
35 grs. whole eggs
2% of vanilla extract, or to taste
How to prepare:
Do the same as the previous dough "crust I"
Filling I:
Orange marmalade, over a chocolate mousse
Filling II:
Icing cream with fruit for fresh fruit or jam up the drained fruit.
Bulk Plant III - (To Icing)
ingredients:
III - Mass:
500 grs. flour sifted 100%
280 gms. of cold 56% margarine
170 grs. Refined sugar 34%
140 grs. egg (without shell) 28%
115 grs. cornstarch (cornstarch) 23%
1 teaspoon of vanilla extract or tea -
1 teaspoon grated lemon house
How to Prepare:
In a large bowl combine sugar and margarine eggs after well mixed manually, add wheat flour mixed with cornstarch, last vanilla essence or lemon peel.
After the dough ready, try not to work too much with her that is embatumada,
Bring the dough to rest for 30'minutos in the refrigerator, covered with a napkin.
Bake mode.
Modeling good thin crust, open the hand or roll with 2 sheets of plastic wrap. Line a shallow ramekins or form with wavy edges
Bake in a preheated 180 ° C oven for 15 to 20 minutes.
observation:
Beware the mass, can not bake too well that dark
is hard
Place the filling to your taste, or accept the suggestion below
Make individual tarts, bake quickly, let cool, place a layer of pastry cream or vanilla cream, over fresh fruit, grapes, apple slices with peel kiwi, strawberries, jelly gloss over.
Store in refrigerator until ready to serve.
ingredients:
I - Mass:
500 grs. of flour, sifted
300 grs. chilled fat or butter cake
150 grs. Refined Sugar
25 grs. whole eggs
2% of vanilla extract, or to taste
Takes no baking powder
How to prepare:
Beat in the mixer with the hook in 2nd gear sugar fat and eggs, until it is well mixed all the ingredients.
Add the flour slowly in 1st gear, only to mix.
Do not handle the dough too that misses the point and hardens
Take the fridge to rest for 30'minutos, with the bowl covered with plastic wrap, or napkin.
If you want you can greasing with butter.
Roll the dough in the palm of the hands and gradually add the pieces, is one type flaps glued to another of the same thickness.
If you want to open the can with dough rolling pin, between two sheets of cellophane, one below and one above, so that the mass is in the middle of the two sheets.
Can substitute for cellophane transparent plastic.
To Bake:
Bake in a preheated 180 ° C oven .Cuidado not to bake too.
Extend well thin crust pies in muffin cups with wavy edges.
observation:
Bake the dough without the filling, then braised let cool thoroughly before filling.
To garnish:
Filling, spread a layer of pastry cream and snap the fruit on top, fresh whole grapes, whole or in pieces strawberry, kiwi slices, pineapple, apples, thinly sliced unpeeled.
Bulk Plant II - (For Icing)
ingredients:
II - Massa
1 pound of flour, sifted
670 grs. chilled fat or butter cake
340 icing sugar
35 grs. whole eggs
2% of vanilla extract, or to taste
How to prepare:
Do the same as the previous dough "crust I"
Filling I:
Orange marmalade, over a chocolate mousse
Filling II:
Icing cream with fruit for fresh fruit or jam up the drained fruit.
Bulk Plant III - (To Icing)
ingredients:
III - Mass:
500 grs. flour sifted 100%
280 gms. of cold 56% margarine
170 grs. Refined sugar 34%
140 grs. egg (without shell) 28%
115 grs. cornstarch (cornstarch) 23%
1 teaspoon of vanilla extract or tea -
1 teaspoon grated lemon house
How to Prepare:
In a large bowl combine sugar and margarine eggs after well mixed manually, add wheat flour mixed with cornstarch, last vanilla essence or lemon peel.
After the dough ready, try not to work too much with her that is embatumada,
Bring the dough to rest for 30'minutos in the refrigerator, covered with a napkin.
Bake mode.
Modeling good thin crust, open the hand or roll with 2 sheets of plastic wrap. Line a shallow ramekins or form with wavy edges
Bake in a preheated 180 ° C oven for 15 to 20 minutes.
observation:
Beware the mass, can not bake too well that dark
is hard
Place the filling to your taste, or accept the suggestion below
Make individual tarts, bake quickly, let cool, place a layer of pastry cream or vanilla cream, over fresh fruit, grapes, apple slices with peel kiwi, strawberries, jelly gloss over.
Store in refrigerator until ready to serve.
Pasta with pesto sauce - II (options)
Pasta with pesto sauce - II (options)
ingredients:
½ pound of spaghetti or other pasta of your liking
I - Cold Pesto Sauce:
1 cup (tea) of leaves of basil (tightly)
1 cup (tea) of chopped parsley
½ cup (tea) of pure extra virgin olive oil
½ cup (tea) of nuts or pinholes (snoubar) crushed
100 grs. grated parmesan cheese
4 to 6 teeth cored
2 tablespoons (soup) of hot water
How to Prepare:
Cook the noodles with 5 liters of boiling water, with a
pinch of salt, and a spoon (soup) of oil.
To cook 100 grams. noodle corresponds to a liter of water and so on.
After the cooked noodles to a platter pass pours the sauce on top. Sprinkle grated cheese.
Serve immediately.
How to Prepare the sauce:
Hitting the liquefied, basil, parsley, olive oil, teeth
garlic with two tablespoons of hot water (the cooking water from the pasta).
After well beaten, add crushed walnuts, or pinholes
Can serve hot or cold.
To serve the sauce cold, after all in the blender pesto ingredients, pour over drained pasta and hot.
Option II:
Pesto Sauce Hot:
* To serve the pesto sauce hot, place the sauce in a bain-marie until serving time. The hot sauce is the most appropriate. *
ingredients:
½ pound of spaghetti or other pasta of your liking
I - Cold Pesto Sauce:
1 cup (tea) of leaves of basil (tightly)
1 cup (tea) of chopped parsley
½ cup (tea) of pure extra virgin olive oil
½ cup (tea) of nuts or pinholes (snoubar) crushed
100 grs. grated parmesan cheese
4 to 6 teeth cored
2 tablespoons (soup) of hot water
How to Prepare:
Cook the noodles with 5 liters of boiling water, with a
pinch of salt, and a spoon (soup) of oil.
To cook 100 grams. noodle corresponds to a liter of water and so on.
After the cooked noodles to a platter pass pours the sauce on top. Sprinkle grated cheese.
Serve immediately.
How to Prepare the sauce:
Hitting the liquefied, basil, parsley, olive oil, teeth
garlic with two tablespoons of hot water (the cooking water from the pasta).
After well beaten, add crushed walnuts, or pinholes
Can serve hot or cold.
To serve the sauce cold, after all in the blender pesto ingredients, pour over drained pasta and hot.
Option II:
Pesto Sauce Hot:
* To serve the pesto sauce hot, place the sauce in a bain-marie until serving time. The hot sauce is the most appropriate. *
Cannelloni Stuffed with Chicken and Ricotta
Cannelloni Stuffed with Chicken and Ricotta
ingredients:
500 grs. Fresh pasta see recipe on previous publication or
500 grs. lasagne precooked industrialized
filling:
½ pound of ground chicken
½ pound of tomatoes peeled and seeded
1 leek white part only thinly sliced
1 medium onion, finely chopped or roasted
2 cloves of minced garlic if you remove old kernels
1 tbsp (tablespoons) chopped parsley, or
1 teaspoon (tsp oregano or both together
2 teaspoons (tsp) of salt shallow
2 tablespoons (soup) of oil
1 pinch of nutmeg
Other Ingredients Filling:
200 grs. Fresh ricotta mashed
Tomato Sauce:
600 grams of ripe tomatoes cut into 4 parts
3 tablespoons (soup) of corn oil
1 large onion, chopped
1 tablespoon (dessert) shallow salt
2 tbsp (tablespoons) chopped parsley
1 tbsp (tablespoons) grated cheese to sprinkle over the cannelloni
2 cups (tea) of hot water.
How to Prepare the Tomato Sauce:
Hit the tomatoes tomatoes in a blender, strain through a fine sieve.
In a large pan fry the onion in oil, add the strained tomato sauce, season with salt, add the water and let the heat until reduced by half. Becomes a thick sauce.
Before using the sauce, add the chopped parsley.
Make the sauce before filling.
How to Prepare the Filling:
Cook the chicken breast with 4 cups water, 1 carrot, 2 stalks celery, the dark part of the leek, 1 clove of garlic and a ineiro tablet of broth or salt.
In a medium saucepan place the oil the onion leek leave the fire until the onions wilt.
Add the chopped tomatoes chicken saute for 25minutos, or until the tomatoes come apart and be well sequinho.
Add the ricotta mashed parsley and nutmeg and salt, mix well. Leave the filling to cool.
Open a squared mass of 15 X 15 cm, place a portion of stuffing on them (one or two teaspoons (tablespoons of the filling) Roll forming a cannelloni.
If you prefer you can make mini cannelloni, do not forget to lower the filling.
Accommodate them in an ovenproof dish.
Cover with tomato sauce, sprinkle grated cheese on top.
Bake gratin until 180 ° C.
Serve with a rich salad of raw vegetables, lettuce, watercress, arugula, endive and other.
ingredients:
500 grs. Fresh pasta see recipe on previous publication or
500 grs. lasagne precooked industrialized
filling:
½ pound of ground chicken
½ pound of tomatoes peeled and seeded
1 leek white part only thinly sliced
1 medium onion, finely chopped or roasted
2 cloves of minced garlic if you remove old kernels
1 tbsp (tablespoons) chopped parsley, or
1 teaspoon (tsp oregano or both together
2 teaspoons (tsp) of salt shallow
2 tablespoons (soup) of oil
1 pinch of nutmeg
Other Ingredients Filling:
200 grs. Fresh ricotta mashed
Tomato Sauce:
600 grams of ripe tomatoes cut into 4 parts
3 tablespoons (soup) of corn oil
1 large onion, chopped
1 tablespoon (dessert) shallow salt
2 tbsp (tablespoons) chopped parsley
1 tbsp (tablespoons) grated cheese to sprinkle over the cannelloni
2 cups (tea) of hot water.
How to Prepare the Tomato Sauce:
Hit the tomatoes tomatoes in a blender, strain through a fine sieve.
In a large pan fry the onion in oil, add the strained tomato sauce, season with salt, add the water and let the heat until reduced by half. Becomes a thick sauce.
Before using the sauce, add the chopped parsley.
Make the sauce before filling.
How to Prepare the Filling:
Cook the chicken breast with 4 cups water, 1 carrot, 2 stalks celery, the dark part of the leek, 1 clove of garlic and a ineiro tablet of broth or salt.
In a medium saucepan place the oil the onion leek leave the fire until the onions wilt.
Add the chopped tomatoes chicken saute for 25minutos, or until the tomatoes come apart and be well sequinho.
Add the ricotta mashed parsley and nutmeg and salt, mix well. Leave the filling to cool.
Open a squared mass of 15 X 15 cm, place a portion of stuffing on them (one or two teaspoons (tablespoons of the filling) Roll forming a cannelloni.
If you prefer you can make mini cannelloni, do not forget to lower the filling.
Accommodate them in an ovenproof dish.
Cover with tomato sauce, sprinkle grated cheese on top.
Bake gratin until 180 ° C.
Serve with a rich salad of raw vegetables, lettuce, watercress, arugula, endive and other.
Macaroni pasta, cannelloni, capelete, Ravioli
Macaroni pasta, cannelloni, capelete, Ravioli
ingredients:
1 pound all-purpose flour
10 whole eggs or yolks only needed to give the point
"True homemade pasta takes only two (2) ingredients."
** Please do not add water or oil you will change the texture of the dough. If getting increasing hard eggs, if it gets soft add more flour. **
How to Prepare:
Pour the wheat flour on the table, making a circle in the middle and put a hole in it the eggs.
With hands go breaking the yolks or eggs, adding the flour little and slowly, until the end, so it becomes a homogeneous mass.
Knead the dough enough.
Kneading is the process of tearing the dough to go up and down for 20 'minutes minimum. Take a ball cut in four pieces, so getting four smaller balls, flour.
Leave to rest for 1 (one) hour, covered with a clean dish cloth as well.
If you half the recipe the dough rest for 30 'minutes and so on.
The dough needs to be well rested before opening.
After opening the dough with a rolling pin.
Press the roll firmly into the batter to be able to go opening.
Go stretching, stretching, until a good size (60-80) cm, very thin.
To make the noodles:
Flour dough. Wrap the dough tightly, gets a big roll.
With the aid of a knife cut the pieces all the same size.
Open each roll, stretching the dough to dry, sprinkling lightly with a little flour.
Place the noodles in a stretched rectangular baking dish.
The procedure is to stretch the dough to go dry.
may place upon a bench covered with a napkin lightly dusted with flour.
"Do not put excess flour after the dough ready."
Fresh pasta takes approximately 5 'minutes to cook after the water is boiling.
Today opens the dough cylinder or Italian pasta machine and if you do not craft, as shown above, is excellent anyway.
Method of Cooking
Place a pot on fire with plenty of water for every 100 grams. will noodle 1000 ml of water, one (1) liter.
"No need to add salt or oil to fresh pasta."
After you put the pasta to cook, boil tell when 5 'to 8' approx.
Heads up:
When you make the dough first see the ratio for 100 grams. flour takes one (1) egg.
You can make ½ or ¼ of the recipe.
I - Note:
modeling:
Can make lasagna, cannelloni, capelete, ravioli, tie among others.
If you want you can open a manual pasta machine that draws cylinder.
Already opened pasta dough roller, cylinder and noodle machine several models.
My current machine is Italian, which also opens the dough and cut two (2) types of pasta and it can make lasagna, cannelloni, capelete, open ravioli with pasta.
With the open mass choose the model that I want to run.
Coloured Mass:
If you want you can make colored pasta, putting spinach, carrots or beets. Market already has vegetable powder
"If you want you can put crushed and squeezed raw vegetables."
.
II - NOTE:
Formerly ready to put on a line to dry in the sun mass.
"Do not do that; Besides dust has bugs. "That will contaminate your fresh pasta.
Sauces and fillings follow in another publication.
To make capeletes cut into small medium or large squares.
Place the filling, fold forming a triangle, then turn and join the two end to stay capelete format is very simple.
If you want to make ravioli using the proper form for this, or make small squares all the same size.
Stretch the dough on the form place a spoon (tsp) filling in all the boxes.
On top place the other mass, pass the rolling pin to hit the squares.
Place the cannelloni or ravioli capeletes upon a napkin dusted lightly with flour one separate from the other.
Cover with napkin.
If you want you can put into a baking dish and cover with a clean cloth.
Heads up:
** Follow the next recipes, sauces and fillings publication. **
ingredients:
1 pound all-purpose flour
10 whole eggs or yolks only needed to give the point
"True homemade pasta takes only two (2) ingredients."
** Please do not add water or oil you will change the texture of the dough. If getting increasing hard eggs, if it gets soft add more flour. **
How to Prepare:
Pour the wheat flour on the table, making a circle in the middle and put a hole in it the eggs.
With hands go breaking the yolks or eggs, adding the flour little and slowly, until the end, so it becomes a homogeneous mass.
Knead the dough enough.
Kneading is the process of tearing the dough to go up and down for 20 'minutes minimum. Take a ball cut in four pieces, so getting four smaller balls, flour.
Leave to rest for 1 (one) hour, covered with a clean dish cloth as well.
If you half the recipe the dough rest for 30 'minutes and so on.
The dough needs to be well rested before opening.
After opening the dough with a rolling pin.
Press the roll firmly into the batter to be able to go opening.
Go stretching, stretching, until a good size (60-80) cm, very thin.
To make the noodles:
Flour dough. Wrap the dough tightly, gets a big roll.
With the aid of a knife cut the pieces all the same size.
Open each roll, stretching the dough to dry, sprinkling lightly with a little flour.
Place the noodles in a stretched rectangular baking dish.
The procedure is to stretch the dough to go dry.
may place upon a bench covered with a napkin lightly dusted with flour.
"Do not put excess flour after the dough ready."
Fresh pasta takes approximately 5 'minutes to cook after the water is boiling.
Today opens the dough cylinder or Italian pasta machine and if you do not craft, as shown above, is excellent anyway.
Method of Cooking
Place a pot on fire with plenty of water for every 100 grams. will noodle 1000 ml of water, one (1) liter.
"No need to add salt or oil to fresh pasta."
After you put the pasta to cook, boil tell when 5 'to 8' approx.
Heads up:
When you make the dough first see the ratio for 100 grams. flour takes one (1) egg.
You can make ½ or ¼ of the recipe.
I - Note:
modeling:
Can make lasagna, cannelloni, capelete, ravioli, tie among others.
If you want you can open a manual pasta machine that draws cylinder.
Already opened pasta dough roller, cylinder and noodle machine several models.
My current machine is Italian, which also opens the dough and cut two (2) types of pasta and it can make lasagna, cannelloni, capelete, open ravioli with pasta.
With the open mass choose the model that I want to run.
Coloured Mass:
If you want you can make colored pasta, putting spinach, carrots or beets. Market already has vegetable powder
"If you want you can put crushed and squeezed raw vegetables."
.
II - NOTE:
Formerly ready to put on a line to dry in the sun mass.
"Do not do that; Besides dust has bugs. "That will contaminate your fresh pasta.
Sauces and fillings follow in another publication.
To make capeletes cut into small medium or large squares.
Place the filling, fold forming a triangle, then turn and join the two end to stay capelete format is very simple.
If you want to make ravioli using the proper form for this, or make small squares all the same size.
Stretch the dough on the form place a spoon (tsp) filling in all the boxes.
On top place the other mass, pass the rolling pin to hit the squares.
Place the cannelloni or ravioli capeletes upon a napkin dusted lightly with flour one separate from the other.
Cover with napkin.
If you want you can put into a baking dish and cover with a clean cloth.
Heads up:
** Follow the next recipes, sauces and fillings publication. **
segunda-feira, 27 de outubro de 2014
Chicken Pie With Rotten II Mass Options
Chicken Pie With Rotten II Mass Options
The Second Mass is special for parties see below
Rotten mass Switzerland
ingredients
I - Option:
500 grs. of special flour
250 grs. lard, margarine or ice
2 large eggs whole ice or at room temperature
2 tablespoons (soup) of water ice about
1 spoon (soup) shallow baking powder
1 tablespoon (coffee) shallow salt
How to Prepare:
In a deep bowl add the flour with the baking powder, salt, lard and eggs and go pouring water slowly squeezing the fingertips go mixing until a uniform mass.
Rotten can not knead dough, which changes its texture.
Is sticky and embatumada, discard.
Leave to rest for 30 minutes in the refrigerator.
After opening the dough in the palm of the hand, very thin.
In the first option, go joining the pieces of dough very thin on the bottom and sides of a round shape or form of English muffin.
Is kind patchwork all spliced.
Second option, open the dough with two plastic roll on.
Can roast with stuffing or without stuffing,
If baking without filling, stick to raw dough with a fork in several places not to braise. Oven 160 ° C for 15 'minutes.
Then place the Cover filling with the same dough, brush beaten egg on top.
Bake in moderate oven l80 C for 20 to 30 minutes
II - Special Option:
Italian pasta Rotten - "Special For Parties"
Ingredients Dough:
To 300 grams. particularly wheat flour or necessary
200 grs. of butter at room temperature, does not serve margarine
3 to 4 large egg yolks, cold
1 pinch of salt
1 spoon (soup) shallow baking powder
How to Prepare:
Mix all ingredients with your fingertips.
Soft polenta is a mass brand.
Do not knead.
Tighten with the fingertips until the dough is uniform
Leave to rest for 30 minutes in a cool place or in the refrigerator, covered with a napkin.
Open the dough in the palm of the hand, very thin.
Line the bottom and sides of a shape, then stick with a fork, not stewing.
Lead to bake with or without the filling
Brush with beaten egg.
Preheated oven l80 ° C for 20 'to 30' minutes
NOTE:
The mass Rotten Italiana Special for parties
and one that crumbles after roast is used for tarts and pies
filling:
2 fresh chicken breasts, chopped into cubes
4 ripe tomatoes, peeled, seeded
50 grs. chopped bacon (optional)
100-200 grams. cream cheese
1 cup (tea) of grated onion
1 cup (tea) of parsley and the chopped stems well niggling
1 cup (tea) of carrot precooked diced
1 cup (tea) of chopped green olives
200 grs. pre-cooked green peas
1 glass of palm, chopped into thin slices
3 boiled eggs and chopped
3 tablespoons of corn oil
1 heaped tablespoon of cornstarch or flour if you need to thicken.
How to Prepare:
After the cooked chicken breast, sauté with tomatoes until cooked well add the fried bacon, then add the onion, leave until wilted, add the carrot, peas chopped hearts of palm, olives, boiled eggs chopped parsley and cornstarch dissolved in half a cup of water, let thicken.
Finally the curd.
Leave the filling to cool before placing in the pie.
Place the stuffing and set up cover with the same mass, which put on the bottom and sides of the form
Brush to put up the dough with beaten egg yolk or
L80 ° C bake in a medium oven, put about 30 'minutes, or until well browned.
Note:
You can replace the chicken, put shrimp, ground beef, ricotta, walnuts,
cod, squid, sausage, ham and ground mozzarella, sardines.
The Second Mass is special for parties see below
Rotten mass Switzerland
ingredients
I - Option:
500 grs. of special flour
250 grs. lard, margarine or ice
2 large eggs whole ice or at room temperature
2 tablespoons (soup) of water ice about
1 spoon (soup) shallow baking powder
1 tablespoon (coffee) shallow salt
How to Prepare:
In a deep bowl add the flour with the baking powder, salt, lard and eggs and go pouring water slowly squeezing the fingertips go mixing until a uniform mass.
Rotten can not knead dough, which changes its texture.
Is sticky and embatumada, discard.
Leave to rest for 30 minutes in the refrigerator.
After opening the dough in the palm of the hand, very thin.
In the first option, go joining the pieces of dough very thin on the bottom and sides of a round shape or form of English muffin.
Is kind patchwork all spliced.
Second option, open the dough with two plastic roll on.
Can roast with stuffing or without stuffing,
If baking without filling, stick to raw dough with a fork in several places not to braise. Oven 160 ° C for 15 'minutes.
Then place the Cover filling with the same dough, brush beaten egg on top.
Bake in moderate oven l80 C for 20 to 30 minutes
II - Special Option:
Italian pasta Rotten - "Special For Parties"
Ingredients Dough:
To 300 grams. particularly wheat flour or necessary
200 grs. of butter at room temperature, does not serve margarine
3 to 4 large egg yolks, cold
1 pinch of salt
1 spoon (soup) shallow baking powder
How to Prepare:
Mix all ingredients with your fingertips.
Soft polenta is a mass brand.
Do not knead.
Tighten with the fingertips until the dough is uniform
Leave to rest for 30 minutes in a cool place or in the refrigerator, covered with a napkin.
Open the dough in the palm of the hand, very thin.
Line the bottom and sides of a shape, then stick with a fork, not stewing.
Lead to bake with or without the filling
Brush with beaten egg.
Preheated oven l80 ° C for 20 'to 30' minutes
NOTE:
The mass Rotten Italiana Special for parties
and one that crumbles after roast is used for tarts and pies
filling:
2 fresh chicken breasts, chopped into cubes
4 ripe tomatoes, peeled, seeded
50 grs. chopped bacon (optional)
100-200 grams. cream cheese
1 cup (tea) of grated onion
1 cup (tea) of parsley and the chopped stems well niggling
1 cup (tea) of carrot precooked diced
1 cup (tea) of chopped green olives
200 grs. pre-cooked green peas
1 glass of palm, chopped into thin slices
3 boiled eggs and chopped
3 tablespoons of corn oil
1 heaped tablespoon of cornstarch or flour if you need to thicken.
How to Prepare:
After the cooked chicken breast, sauté with tomatoes until cooked well add the fried bacon, then add the onion, leave until wilted, add the carrot, peas chopped hearts of palm, olives, boiled eggs chopped parsley and cornstarch dissolved in half a cup of water, let thicken.
Finally the curd.
Leave the filling to cool before placing in the pie.
Place the stuffing and set up cover with the same mass, which put on the bottom and sides of the form
Brush to put up the dough with beaten egg yolk or
L80 ° C bake in a medium oven, put about 30 'minutes, or until well browned.
Note:
You can replace the chicken, put shrimp, ground beef, ricotta, walnuts,
cod, squid, sausage, ham and ground mozzarella, sardines.
Mixed Cassulet and Simple - White Feijoada - II Options
Mixed Cassulet and Simple - White Feijoada - II Options
ingredients:
I - Option:
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. the drumstick from raw wing
400 grs. Raw chicken breast cut into small cubes
200 grs. loin of fresh pork raw, cut into small cubes
200 grs. Whole smoked sausage
200 grs. Muscle precooked (optional)
100 grs. Full paio
50 grs. of bacon, diced
Other Ingredients:
2 medium peeled carrots cut into thin slices
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 of 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 cut into strips skinless see below
1 cup (tea) grated onions
½ cup (tea) 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 celery, cut into thin slice
1 leek white part only thinly sliced
1 piece of cinnamon stick (optional)
seasonings:
1 chili finger lady without seeds and without the chopped white ribbed, or a spoonful of sauce.
1 pinch of nutmeg (optional)
1 spoon (soup) or shallow (tsp) grated ginger
1 spoon (soup) of shallow salt
2 bay leaves
How to Prepare:
Put a large pan on the fire with water and beans to meats and sausages.
And another pan saute the onion, leek, and celery., Chilies
Then add the tomatoes peeled and seeded vegetables, and spices., Until a thick sauce.
Once the meat is cooked, removing one by one go.
If it becomes very clear place the tomato sauce.
When the sauce is ready pour the pot of beans.
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 crushed garlic without the kernels.
Kneading the beans to get a thick sauce.
If you prefer to puree in a blender with half a cup of beans 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 bowl clay.
If you want you can follow up with white rice. And watercress salad or
Lettuce with shredded carrots and cherry tomatoes.
Note:
When the vegetables are cooked, take out, go to a bowl.
Return the vegetables to the pot of beans just before serving, so they stay warm.
Note:
To take it a green chili.
Stick a fork in the chili, bring on the stove, go 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 white beans pre -cozido, 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 300 grams. coarsely chopped
2 medium carrots sliced
2 tablespoons (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 to the leeks celery tomatoes, cabbage leave on heat until wilted.
Add the above ingredients in a saucepan, add the cooked beans and the ribs have frites sausage, broth let the heat until all ingredients are thoroughly cooked.
Kneading the beans to get good thick sauce.
Serve with white rice.
Note:
You can add 300 grams. loin of fresh pork and 300 grams. chicken breast cut into small cubes.
Serve on a platter of clay to retain more heat.
ingredients:
I - Option:
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. the drumstick from raw wing
400 grs. Raw chicken breast cut into small cubes
200 grs. loin of fresh pork raw, cut into small cubes
200 grs. Whole smoked sausage
200 grs. Muscle precooked (optional)
100 grs. Full paio
50 grs. of bacon, diced
Other Ingredients:
2 medium peeled carrots cut into thin slices
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 of 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 cut into strips skinless see below
1 cup (tea) grated onions
½ cup (tea) 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 celery, cut into thin slice
1 leek white part only thinly sliced
1 piece of cinnamon stick (optional)
seasonings:
1 chili finger lady without seeds and without the chopped white ribbed, or a spoonful of sauce.
1 pinch of nutmeg (optional)
1 spoon (soup) or shallow (tsp) grated ginger
1 spoon (soup) of shallow salt
2 bay leaves
How to Prepare:
Put a large pan on the fire with water and beans to meats and sausages.
And another pan saute the onion, leek, and celery., Chilies
Then add the tomatoes peeled and seeded vegetables, and spices., Until a thick sauce.
Once the meat is cooked, removing one by one go.
If it becomes very clear place the tomato sauce.
When the sauce is ready pour the pot of beans.
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 crushed garlic without the kernels.
Kneading the beans to get a thick sauce.
If you prefer to puree in a blender with half a cup of beans 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 bowl clay.
If you want you can follow up with white rice. And watercress salad or
Lettuce with shredded carrots and cherry tomatoes.
Note:
When the vegetables are cooked, take out, go to a bowl.
Return the vegetables to the pot of beans just before serving, so they stay warm.
Note:
To take it a green chili.
Stick a fork in the chili, bring on the stove, go 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 white beans pre -cozido, 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 300 grams. coarsely chopped
2 medium carrots sliced
2 tablespoons (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 to the leeks celery tomatoes, cabbage leave on heat until wilted.
Add the above ingredients in a saucepan, add the cooked beans and the ribs have frites sausage, broth let the heat until all ingredients are thoroughly cooked.
Kneading the beans to get good thick sauce.
Serve with white rice.
Note:
You can add 300 grams. loin of fresh pork and 300 grams. chicken breast cut into small cubes.
Serve on a platter of clay to retain more heat.
Sauces for fish and chicken
Sauces for fish and chicken
ingredients:
Sauce: I
2 tablespoons (soup) of lemon juice
2 tablespoons extra virgin olive oil
3 tablespoons (soup) or to taste chopped parsley and stems
3 tablespoons (tablespoons) chopped green onions
1 tbsp (tablespoons) mustard paste
¼ teaspoon (coffee) salt
Beat the lemon juice with the olive oil and mustard salt.
Then stir in the parsley and chives, or place on top of the sauce. Serves salad and fish fillet. Chicken.
Sauce: II
2 tablespoons (soup) of vinegar
2 tablespoons (soup) of lemon juice
2-4 teaspoons (tablespoons) of olive oil
1 tbsp (tablespoons) chopped parsley with stems
1 tbsp (tablespoons) chopped chives in rodelinhas
1 tablespoon (coffee) English or shoyu (soy sauce)
Mix all ingredients.
Serve salad, or fish, chicken.
Green sauce: III
1 tbsp (tablespoons) chopped parsley and stems
1 teaspoon (tsp) salt
1 spoon (soup) of hot pepper sauce
1 teaspoon (tablespoon) Juice of lemon juice or vinegar
1 tbsp (tablespoons) of olive oil
Mix all in a blender, if you need to put 1 spoon (soup) of filtered water. To place on top of vegetables and fish.
Strong Root Sauce: IV
1 spoon (soup) or to taste horseradish grated fine
½ spoon (soup) of vinegar, 1 pinch of salt
3 tablespoons cream without serum or to taste
Mix all together and the consistency is to your liking.
Serve salad, vegetables, fish. chicken etc.
Agro Sweet Sauce: V
2 tablespoons (soup) of orange marmalade
2 tablespoons (soup) of catchup
2 tablespoons (soup) of vinegar
2 tablespoons (soup) of shoyu
Mix it all go over the chicken before roasting, or
after cooking.
Thin sauce Mayonnaise: VI
1 large potato boiled in shell
1 medium carrot cooked in shell
1 cup (coffee) cold milk cow
1 cup (coffee) olive oil or necessary
1 teaspoon (tsp) salt
1 tbsp (tablespoons) mustard
1 spoon (soup) of lemon juice
Peel the potatoes and carrots.
Blend all ingredients in a blender, it is soft,
add more potatoes, if you get hard add more milk and oil
Serves to put in potato salads, tracking
steaks, chicken, and fish.
Crimson Sauce: VII
1 spoon (soup) of butter, salt, and pepper to taste
1 spoon (soup) of catchup
1 teaspoon (tsp) Worcestershire sauce or soy sauce
1 grated onion and washed and squeezed
1 cup dry white wine
½ cup (tea) of cream
Mix all serve to put over grilled or broiled fish.
Sauce: VIII
1 egg and 1 egg yolk cooked
1 tbsp (tablespoons) of sour cream if necessary
1 tbsp (tablespoons) mustard
1 spoon (soup) of lemon juice or wine vinegar
Olive oil to make mayonnaise point.
Hitting all the ingredients in a blender and s go pouring oil on wire up to the point of thick cream.
Tartar sauce: IX
1 cup (tea) mayonnaise
1 tbsp (tablespoons) finely chopped capers
1 tbsp (tablespoons) chopped parsley with stems
1 boiled egg, minced or passed through a sieve
Mix the mayonnaise with capers, add the egg and
chopped parsley. It is ideal for fish or chicken.
Hot Sauce: X
1 cup (tea) of catchup
½ cup (tea) of wine vinegar
¼ cup (tea) of shoyu
1 pinch of sugar (optional)
1 chili finger lady picadina without seeds or pepper sauce
Mix all ingredients.
Serves to chicken and fish.
ingredients:
Sauce: I
2 tablespoons (soup) of lemon juice
2 tablespoons extra virgin olive oil
3 tablespoons (soup) or to taste chopped parsley and stems
3 tablespoons (tablespoons) chopped green onions
1 tbsp (tablespoons) mustard paste
¼ teaspoon (coffee) salt
Beat the lemon juice with the olive oil and mustard salt.
Then stir in the parsley and chives, or place on top of the sauce. Serves salad and fish fillet. Chicken.
Sauce: II
2 tablespoons (soup) of vinegar
2 tablespoons (soup) of lemon juice
2-4 teaspoons (tablespoons) of olive oil
1 tbsp (tablespoons) chopped parsley with stems
1 tbsp (tablespoons) chopped chives in rodelinhas
1 tablespoon (coffee) English or shoyu (soy sauce)
Mix all ingredients.
Serve salad, or fish, chicken.
Green sauce: III
1 tbsp (tablespoons) chopped parsley and stems
1 teaspoon (tsp) salt
1 spoon (soup) of hot pepper sauce
1 teaspoon (tablespoon) Juice of lemon juice or vinegar
1 tbsp (tablespoons) of olive oil
Mix all in a blender, if you need to put 1 spoon (soup) of filtered water. To place on top of vegetables and fish.
Strong Root Sauce: IV
1 spoon (soup) or to taste horseradish grated fine
½ spoon (soup) of vinegar, 1 pinch of salt
3 tablespoons cream without serum or to taste
Mix all together and the consistency is to your liking.
Serve salad, vegetables, fish. chicken etc.
Agro Sweet Sauce: V
2 tablespoons (soup) of orange marmalade
2 tablespoons (soup) of catchup
2 tablespoons (soup) of vinegar
2 tablespoons (soup) of shoyu
Mix it all go over the chicken before roasting, or
after cooking.
Thin sauce Mayonnaise: VI
1 large potato boiled in shell
1 medium carrot cooked in shell
1 cup (coffee) cold milk cow
1 cup (coffee) olive oil or necessary
1 teaspoon (tsp) salt
1 tbsp (tablespoons) mustard
1 spoon (soup) of lemon juice
Peel the potatoes and carrots.
Blend all ingredients in a blender, it is soft,
add more potatoes, if you get hard add more milk and oil
Serves to put in potato salads, tracking
steaks, chicken, and fish.
Crimson Sauce: VII
1 spoon (soup) of butter, salt, and pepper to taste
1 spoon (soup) of catchup
1 teaspoon (tsp) Worcestershire sauce or soy sauce
1 grated onion and washed and squeezed
1 cup dry white wine
½ cup (tea) of cream
Mix all serve to put over grilled or broiled fish.
Sauce: VIII
1 egg and 1 egg yolk cooked
1 tbsp (tablespoons) of sour cream if necessary
1 tbsp (tablespoons) mustard
1 spoon (soup) of lemon juice or wine vinegar
Olive oil to make mayonnaise point.
Hitting all the ingredients in a blender and s go pouring oil on wire up to the point of thick cream.
Tartar sauce: IX
1 cup (tea) mayonnaise
1 tbsp (tablespoons) finely chopped capers
1 tbsp (tablespoons) chopped parsley with stems
1 boiled egg, minced or passed through a sieve
Mix the mayonnaise with capers, add the egg and
chopped parsley. It is ideal for fish or chicken.
Hot Sauce: X
1 cup (tea) of catchup
½ cup (tea) of wine vinegar
¼ cup (tea) of shoyu
1 pinch of sugar (optional)
1 chili finger lady picadina without seeds or pepper sauce
Mix all ingredients.
Serves to chicken and fish.
Eggplant Rolls With Rice in Greek
Eggplant Rolls With Rice in Greek
ingredients:
4 medium eggplants, cut into thin slices
Enough water to cover, 1 teaspoon (tsp) salt
For coating:
1 deep dish of wheat flour
3 beaten eggs with salt
Filling: I
200 grs. Sliced ham, thinly slice
200 grs. mozzarella, thinly sliced
Filling: II
350 grs. sautéed beef with tomato, onion and seasonings to
taste.
2 tablespoons cream cheese or grated Parmesan cheese
ricotta cheese and serve to bind.
Filling: III
350 grs. braised beef with seasonings see above
200 grs. thin sliced mozzarella.
How to Prepare:
Remove the ends of the eggplants and cut into thin slices.
Place the slices in salt water soak for 30 'minutos.Depois drain and dry with clean cloth.
Spread the eggplant on a cutting board and on each one, place
a slice of ham and a folded slice of mozzarella
folded. Roll up like jelly roll.
Secure with the aid of two (2) sticks.
Skip the rolls in flour, then in eggs
shakes. Pass the rolls again in flour.
Place the rolls on a baking sheet, one beside the other.
Bake 180 ° C until golden brown.
Halfway through cooking turn the rolls so evenly browned on both sides.
Filling: II
Place a slice of ham after filling and roll up and secure with toothpick tarnish see above.
Filling: III
Before putting the filling place a slice of mozzarella .Perform equal to before.
follow up:
White rice and green salad with tomato or
Rice and Greek salad of chopped raw cabbage.
Greek rice:
2 cups raw rice washed
4 cups boiling water
2 tablespoons (soup) onion or garlic
2 tablespoons (soup) of corn oil
1 medium carrot diced
1 red pepper cut into small pieces
1 yellow bell pepper cut into small pieces
1 cup chopped green beans or fine drizzling
1 cup frozen green peas, pour in boiling water, boil for 1 'minute, then pour it into ice water to stop the cooking, let it cool.
How to Prepare;
Put water on the fire as soon as it boils, pour the rice. the oil and onion.
In separate onion and fry all the vegetables lightly, put together with raw rice, mix well.
Leave to cook until all the water dry.
ingredients:
4 medium eggplants, cut into thin slices
Enough water to cover, 1 teaspoon (tsp) salt
For coating:
1 deep dish of wheat flour
3 beaten eggs with salt
Filling: I
200 grs. Sliced ham, thinly slice
200 grs. mozzarella, thinly sliced
Filling: II
350 grs. sautéed beef with tomato, onion and seasonings to
taste.
2 tablespoons cream cheese or grated Parmesan cheese
ricotta cheese and serve to bind.
Filling: III
350 grs. braised beef with seasonings see above
200 grs. thin sliced mozzarella.
How to Prepare:
Remove the ends of the eggplants and cut into thin slices.
Place the slices in salt water soak for 30 'minutos.Depois drain and dry with clean cloth.
Spread the eggplant on a cutting board and on each one, place
a slice of ham and a folded slice of mozzarella
folded. Roll up like jelly roll.
Secure with the aid of two (2) sticks.
Skip the rolls in flour, then in eggs
shakes. Pass the rolls again in flour.
Place the rolls on a baking sheet, one beside the other.
Bake 180 ° C until golden brown.
Halfway through cooking turn the rolls so evenly browned on both sides.
Filling: II
Place a slice of ham after filling and roll up and secure with toothpick tarnish see above.
Filling: III
Before putting the filling place a slice of mozzarella .Perform equal to before.
follow up:
White rice and green salad with tomato or
Rice and Greek salad of chopped raw cabbage.
Greek rice:
2 cups raw rice washed
4 cups boiling water
2 tablespoons (soup) onion or garlic
2 tablespoons (soup) of corn oil
1 medium carrot diced
1 red pepper cut into small pieces
1 yellow bell pepper cut into small pieces
1 cup chopped green beans or fine drizzling
1 cup frozen green peas, pour in boiling water, boil for 1 'minute, then pour it into ice water to stop the cooking, let it cool.
How to Prepare;
Put water on the fire as soon as it boils, pour the rice. the oil and onion.
In separate onion and fry all the vegetables lightly, put together with raw rice, mix well.
Leave to cook until all the water dry.
domingo, 26 de outubro de 2014
Traditional Lemon Pie
Traditional Lemon Pie
ingredients:
I Massa:
2 packages of shredded lemon flavor cookie weffer
120 grs. butter or necessary
1 teaspoon of lemon juice and lemon zest
ingredients:
II Mass:
200 grs. cookie cornstarch crushed
100 grs. of butter, not margarine serves
1 tbsp (tablespoons) finely grated lemon house, only the green part not the white part that put bitter.
How to Prepare the First Mass:
Mix all ingredients, place in a round shape with removable bottom to tighten the bottom of a spoon.
Bring the refrigerator for 20 'minutes.
How to Prepare the Second Mass:
Mix all ingredients, place in a round shape with removable bottom to tighten the bottom of a spoon.
Lead to bake for 3 'to 5' min., Or lead to the refrigerator for 20 'minutes. Roasting is optional.
Once baked and cold put the stuffing.
III _ Mass:
Industrialized mass Sheet:
Way Preparing Puff Pastry
Buy the puff pastry into sheets, which is only open and take out the plastic, cut the desired size.
If the dough is frozen, remove from freezer the day before and go to the fridge.
To use the puff pastry makes two (2) each 10 cm square, superimposed one over the other, forming eight nozzles.
Take as needed.
Lead to bake until lightly browned, do not let dark.
Once baked and cold, put the filling chosen
Filling I:
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 whites that put bitter.
How to Prepare the Filling:
Blend all ingredients in a blender except the white chocolate and lemon juice. Lemon juice is placed last in drops.
The chocolate is then placed cream ready.
Put the whipped cream in a bowl and go pouring the melted white chocolate slowly and slowly, until a homogeneous mass, mix with wire whisk (flue).
"Important Note":
If you put melted chocolate, not put gelatin
The amount of the gelatin is below.
1 teaspoon of gelatin (12 gm.) Colorless tasteless
5 tablespoons of cold water to hydrate and dissolve in water bath or in the microwave
* Add hot gelatin in cold cream, beating until well *.
** What is the difference between putting gelatin or chocolate? **
Gelatin is mouse. Chocolate is creamy.
II Filling:
1 can of condensed milk
100 ml of strained lemon juice
How to Prepare:
Beat well condensed milk with lemon juice, bring the refrigerator until incorporated.
Condensed milk with lemon juice by hand can be beaten.
Place the filling over the dough, raw or roasted.
"No" is to bring the oven to bake.
Bring the refrigerator for about 4 hours.
ingredients:
I Massa:
2 packages of shredded lemon flavor cookie weffer
120 grs. butter or necessary
1 teaspoon of lemon juice and lemon zest
ingredients:
II Mass:
200 grs. cookie cornstarch crushed
100 grs. of butter, not margarine serves
1 tbsp (tablespoons) finely grated lemon house, only the green part not the white part that put bitter.
How to Prepare the First Mass:
Mix all ingredients, place in a round shape with removable bottom to tighten the bottom of a spoon.
Bring the refrigerator for 20 'minutes.
How to Prepare the Second Mass:
Mix all ingredients, place in a round shape with removable bottom to tighten the bottom of a spoon.
Lead to bake for 3 'to 5' min., Or lead to the refrigerator for 20 'minutes. Roasting is optional.
Once baked and cold put the stuffing.
III _ Mass:
Industrialized mass Sheet:
Way Preparing Puff Pastry
Buy the puff pastry into sheets, which is only open and take out the plastic, cut the desired size.
If the dough is frozen, remove from freezer the day before and go to the fridge.
To use the puff pastry makes two (2) each 10 cm square, superimposed one over the other, forming eight nozzles.
Take as needed.
Lead to bake until lightly browned, do not let dark.
Once baked and cold, put the filling chosen
Filling I:
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 whites that put bitter.
How to Prepare the Filling:
Blend all ingredients in a blender except the white chocolate and lemon juice. Lemon juice is placed last in drops.
The chocolate is then placed cream ready.
Put the whipped cream in a bowl and go pouring the melted white chocolate slowly and slowly, until a homogeneous mass, mix with wire whisk (flue).
"Important Note":
If you put melted chocolate, not put gelatin
The amount of the gelatin is below.
1 teaspoon of gelatin (12 gm.) Colorless tasteless
5 tablespoons of cold water to hydrate and dissolve in water bath or in the microwave
* Add hot gelatin in cold cream, beating until well *.
** What is the difference between putting gelatin or chocolate? **
Gelatin is mouse. Chocolate is creamy.
II Filling:
1 can of condensed milk
100 ml of strained lemon juice
How to Prepare:
Beat well condensed milk with lemon juice, bring the refrigerator until incorporated.
Condensed milk with lemon juice by hand can be beaten.
Place the filling over the dough, raw or roasted.
"No" is to bring the oven to bake.
Bring the refrigerator for about 4 hours.
Tuna Cooked in Milk with Manioc Puree
Tuna Cooked in Milk with Manioc Puree
ingredients:
1 pound tuna cut into medium placed
400 ml of cow's milk
1 spoon (soup) of shallow salt
Other Ingredients:
2 tablespoons (soup) of corn oil
1 or 2 large onions, chopped into thin slices
2 tablespoons (soup) margarine
1 teaspoon (tsp spicy paprika
For the Puree:
300 grs. of manioc, or potato cooked and squeezed
2 tablespoons (soup) of cow's milk
1 teaspoon (tsp) salt
How to Prepare Tuna:
Place the tuna in a large pan, distribute the slices next to each other. If you need to use two pans of the same size.
Pour the milk over the tuna steaks and season with salt.
Partially cover the pan, let cook for 5 'minutes.
Remove the slices of tuna and pass to an ovenproof dish.
Reserve the milk used in cooking.
In another pan heat the oil and saute the onion, leave the fire until she wilt not let it brown.
Add the reserved milk and cook for 5 'minutes.
Turn off the heat and set aside.
Pour the preparation of milk with onions, upon tuna steaks.
Then arrange the puree on both sides, sprinkle with hot paprika, then bake until golden brown.
Way Preparing the Puree:
Cook the parsnip in shell then remove and drain, go to the juicer.
Place the parsnip squeezed into the fire along with margarine, salt and milk, let the fire stirring constantly, until the pan unglued.
If you want you can serve with watercress salad with cherry tomatoes and onion into slices.
ingredients:
1 pound tuna cut into medium placed
400 ml of cow's milk
1 spoon (soup) of shallow salt
Other Ingredients:
2 tablespoons (soup) of corn oil
1 or 2 large onions, chopped into thin slices
2 tablespoons (soup) margarine
1 teaspoon (tsp spicy paprika
For the Puree:
300 grs. of manioc, or potato cooked and squeezed
2 tablespoons (soup) of cow's milk
1 teaspoon (tsp) salt
How to Prepare Tuna:
Place the tuna in a large pan, distribute the slices next to each other. If you need to use two pans of the same size.
Pour the milk over the tuna steaks and season with salt.
Partially cover the pan, let cook for 5 'minutes.
Remove the slices of tuna and pass to an ovenproof dish.
Reserve the milk used in cooking.
In another pan heat the oil and saute the onion, leave the fire until she wilt not let it brown.
Add the reserved milk and cook for 5 'minutes.
Turn off the heat and set aside.
Pour the preparation of milk with onions, upon tuna steaks.
Then arrange the puree on both sides, sprinkle with hot paprika, then bake until golden brown.
Way Preparing the Puree:
Cook the parsnip in shell then remove and drain, go to the juicer.
Place the parsnip squeezed into the fire along with margarine, salt and milk, let the fire stirring constantly, until the pan unglued.
If you want you can serve with watercress salad with cherry tomatoes and onion into slices.
Save recipes to your notebook's Important to Know
Save recipes to your notebook's Important to Know
Spice of Nonna and Diamonds
ingredients:
1 spoon (soup) spicy paprika or black pepper
1 spoon (soup) or (tsp) nutmeg
1 tbsp (tablespoons) of powdered ginger
1 teaspoon (tsp) ground cinnamon
1 tablespoon (coffee) ground cloves
1 tablespoon (coffee) ground bay
How to Prepare:
Mix all together 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 in the first place only a hint of spice.
Then gradually increase the amount until you get used to it.
Put in pasta sauces, meats, chicken, fish, soups etc.
Other Seasonings:
Saffron, Turmeric, Paprika, Paprika, Capers -
SAFFRON:
Saffron comes from Europe.
Saffron is dried stamens of a flower (Crocus sativus), has a very dark color orangeade and a strong aroma.
Pleasant 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 hotels and fine restaurants, and also for those who have the opportunity to buy.
Not to be confused with turmeric is a root.
TURMERIC
Turmeric is a root and the ginger family, strong yellow color, taste a little bitter, also known as turmeric. It is sold in powdered and used for various dishes.
TURMERIC DO NOT CONFUSE WITH SAFFRON, are two very different things. A flower's stamens of the other is a root.
"The reference Saffron earth" THERE. "
People use turmeric in cooking and says it is turmeric. It is ideal to know the right people and flavor 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 was too expensive. It's good for the circulation.
Not used much today, because of allergies and also
darkens the skin by much.
paprika
Paprika powder is made from red chili brick color
(reddish) mild sweet flavor that goes up to the spicy.
Besides the bright red leaves in the dishes a mysterious aroma
CAPERS GREEN
Green capers is a very small aromatic flower bud, is half the size of a green olive.
The caper is used pickled in white vinegar, it is anti digestive - escorbútica is a special condiment for meats, cod and other baked, boiled or fried fish, chicken, sauces, and also in salad vegetables, stews, bean salad chickpeas and white beans and stuffing.
The ripe fruits are used to put on curdles and geleias.A mature caper also serves against snakebite.
The caper is anti rheumatic.
The bark and root are also bitter tonic and diuretic .The new branches in the chemical laboratory serves for acidity and alkalinity.
Spice of Nonna and Diamonds
ingredients:
1 spoon (soup) spicy paprika or black pepper
1 spoon (soup) or (tsp) nutmeg
1 tbsp (tablespoons) of powdered ginger
1 teaspoon (tsp) ground cinnamon
1 tablespoon (coffee) ground cloves
1 tablespoon (coffee) ground bay
How to Prepare:
Mix all together 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 in the first place only a hint of spice.
Then gradually increase the amount until you get used to it.
Put in pasta sauces, meats, chicken, fish, soups etc.
Other Seasonings:
Saffron, Turmeric, Paprika, Paprika, Capers -
SAFFRON:
Saffron comes from Europe.
Saffron is dried stamens of a flower (Crocus sativus), has a very dark color orangeade and a strong aroma.
Pleasant 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 hotels and fine restaurants, and also for those who have the opportunity to buy.
Not to be confused with turmeric is a root.
TURMERIC
Turmeric is a root and the ginger family, strong yellow color, taste a little bitter, also known as turmeric. It is sold in powdered and used for various dishes.
TURMERIC DO NOT CONFUSE WITH SAFFRON, are two very different things. A flower's stamens of the other is a root.
"The reference Saffron earth" THERE. "
People use turmeric in cooking and says it is turmeric. It is ideal to know the right people and flavor 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 was too expensive. It's good for the circulation.
Not used much today, because of allergies and also
darkens the skin by much.
paprika
Paprika powder is made from red chili brick color
(reddish) mild sweet flavor that goes up to the spicy.
Besides the bright red leaves in the dishes a mysterious aroma
CAPERS GREEN
Green capers is a very small aromatic flower bud, is half the size of a green olive.
The caper is used pickled in white vinegar, it is anti digestive - escorbútica is a special condiment for meats, cod and other baked, boiled or fried fish, chicken, sauces, and also in salad vegetables, stews, bean salad chickpeas and white beans and stuffing.
The ripe fruits are used to put on curdles and geleias.A mature caper also serves against snakebite.
The caper is anti rheumatic.
The bark and root are also bitter tonic and diuretic .The new branches in the chemical laboratory serves for acidity and alkalinity.
C a t e t o s s a d o C o m F r o f the a
C a t e t o s s a d o C o m F r o f the a
Peccary is a hog of aggressive weeds, are now being raised in farms in the state of Minas Gerais, Brazil.
Their meat is very tasty without any clear fat.
ingredients:
l peccaries (pig) 6-8 pounds
Peccary is a boar, very aggressive.
It is a clear lean is expensive.
flavor:
2% of the weight of the meat or salt 1 teaspoon (tsp) of salt for each kilo of meat
2 cups of vinegar, or
2 cups dry white wine
2 heads of garlic, crushed
1 spoon (soup) or hot sauce, or
1 chili finger lady without seeds, chopped
2 bay leaves or
½ tablespoon (coffee) ground bay
1 sprig of rosemary
1 bunch of parsley and chives
2 onions, coarsely chopped
How to Prepare:
Wash the peccary well, wipe well, seasoning
Leave seasoning put 12 hours in the refrigerator, covered
with napkin.
The next day, put on a collared peccary lined with banana leaves or aluminum foil, with the head up, same with gilt makes baking sheet.
Place on baking sheet rather strained spice
Cover with aluminum foil
Preheated oven l70 ° C
Bake an hour for each pound of meat, or until golden brown
Before taking the oven, remove the foil and let it brown.
Sauce vinaigrette
l cup (tea) of chopped parsley with stems as well tots
l cup (tsp) finely chopped onion
1 cup (tea) of chopped green onions, thinly sliced
1 cup (tea) of chopped tomatoes peeled and seeded
1 cup (tea) vinegar or lemon juice
1 cup (tea) of olive oil or corn oil
½ cup (tea) ice water
1 chili finger lady seeded and white veins without
chopped
1 teaspoon (tsp) salt
How to Prepare:
Mix all ingredients
Serve separately in a gravy boat, you can also put over
the collared peccary.
Serve Cateto mode:
Place on a platter and peccary around lettuce leaves and cherry tomatoes.
With white rice or fried yucca (cooking before frying)
Cooked vegetables at home, passed through butter.
You can follow dot potato, carrots cut into thick slices, cabbage bouquets, broccoli bouquets.
Canned mushrooms, drained and rinsed in running water.
The mushroom can be replaced by:
Asparagus, fund artichokes, hearts of palm and others, do the same procedure mushrooms.
Green salad aplenty:
lettuce, endive, escarole, arugula and cherry tomatoes and other.
You can follow streusel
Simple streusel:
½ cup of tea oil
2 cups cornmeal or
half corn and half of cassava flour
l cup (tsp) chopped green olives
l cup (tsp) chopped parsley
l grated onion
50 grs. chopped bacon
100 grs. cooked sausage and ground, or kids baked chicken and ground
salt and pepper to taste.
4 boiled eggs and chopped very choosy, raw scrambled or fried.
Prepare mode:
Fry the bacon in the oil with the sausage then add the onion leaving wither, add flour, boiled eggs, olives parsley, salt and pepper.
Serve separately crumbly.
If you find the guy myth flesh trade for sow.
* One more recipe to your notebook for Christmas dinner or New Year.
Peccary is a hog of aggressive weeds, are now being raised in farms in the state of Minas Gerais, Brazil.
Their meat is very tasty without any clear fat.
ingredients:
l peccaries (pig) 6-8 pounds
Peccary is a boar, very aggressive.
It is a clear lean is expensive.
flavor:
2% of the weight of the meat or salt 1 teaspoon (tsp) of salt for each kilo of meat
2 cups of vinegar, or
2 cups dry white wine
2 heads of garlic, crushed
1 spoon (soup) or hot sauce, or
1 chili finger lady without seeds, chopped
2 bay leaves or
½ tablespoon (coffee) ground bay
1 sprig of rosemary
1 bunch of parsley and chives
2 onions, coarsely chopped
How to Prepare:
Wash the peccary well, wipe well, seasoning
Leave seasoning put 12 hours in the refrigerator, covered
with napkin.
The next day, put on a collared peccary lined with banana leaves or aluminum foil, with the head up, same with gilt makes baking sheet.
Place on baking sheet rather strained spice
Cover with aluminum foil
Preheated oven l70 ° C
Bake an hour for each pound of meat, or until golden brown
Before taking the oven, remove the foil and let it brown.
Sauce vinaigrette
l cup (tea) of chopped parsley with stems as well tots
l cup (tsp) finely chopped onion
1 cup (tea) of chopped green onions, thinly sliced
1 cup (tea) of chopped tomatoes peeled and seeded
1 cup (tea) vinegar or lemon juice
1 cup (tea) of olive oil or corn oil
½ cup (tea) ice water
1 chili finger lady seeded and white veins without
chopped
1 teaspoon (tsp) salt
How to Prepare:
Mix all ingredients
Serve separately in a gravy boat, you can also put over
the collared peccary.
Serve Cateto mode:
Place on a platter and peccary around lettuce leaves and cherry tomatoes.
With white rice or fried yucca (cooking before frying)
Cooked vegetables at home, passed through butter.
You can follow dot potato, carrots cut into thick slices, cabbage bouquets, broccoli bouquets.
Canned mushrooms, drained and rinsed in running water.
The mushroom can be replaced by:
Asparagus, fund artichokes, hearts of palm and others, do the same procedure mushrooms.
Green salad aplenty:
lettuce, endive, escarole, arugula and cherry tomatoes and other.
You can follow streusel
Simple streusel:
½ cup of tea oil
2 cups cornmeal or
half corn and half of cassava flour
l cup (tsp) chopped green olives
l cup (tsp) chopped parsley
l grated onion
50 grs. chopped bacon
100 grs. cooked sausage and ground, or kids baked chicken and ground
salt and pepper to taste.
4 boiled eggs and chopped very choosy, raw scrambled or fried.
Prepare mode:
Fry the bacon in the oil with the sausage then add the onion leaving wither, add flour, boiled eggs, olives parsley, salt and pepper.
Serve separately crumbly.
If you find the guy myth flesh trade for sow.
* One more recipe to your notebook for Christmas dinner or New Year.
sábado, 25 de outubro de 2014
Tasty dessert quickly - Soup English
Tasty dessert quickly - Soup English
ingredients:
250 grs. English Biscuit
2 boxes of vanilla pudding
2 tablespoons (soup) of cornstarch (cornflour)
1 liter of cow milk or necessary.
2 boxes of strawberry gelatin, dissolved in half the water (recommended by manufacturer).
1 can of drained stewed whole strawberries, or other fruit, can substitute for 4 different types of fruit jam:
peaches, prunes, green figs, pineapple, raisins, chopped fine.
If you prefer to make homemade vanilla custard see recipe below.
Vanilla Cream:
1 liter of milk
l can of condensed milk
5 tablespoons (soup) of cornstarch (cornflour)
4 gems
1 tbsp (tablespoon) of vanilla essence.
1 box of cream.
How to Prepare:
Beat the first 4 ingredients in a blender.
Lead to fire stirring constantly, until thick and creamy. If it becomes too hard add more milk if it gets too liquid add more cornstarch dissolved in milk.
After the cream ready, let cool slightly, add the vanilla and sour cream (not whipped).
Mix well with whisk, or with a spatula until a homogeneous mass. Book.
How to Build:
In a large glass bowl or glass, or a tall, transparent, refractory or individual bowls.
Place the cookies on the bottom slightly wet in milk, then cream of warm vanilla, allow to drain until the biscuits.
Dissolve gelatin with half of the water (indicated by the manufacturer) for each Gelatin is a glass of boiling water.
Dissolve the two gelatins with two cups of boiling water. Pour warm gelatin over vanilla cream and allow to drain to the bottom.
Spread over gelatin in drained strawberries jam.
Lead to freezing of four (4) hours.
Christmas Decoration
Place cover half hour before serving.
Top with whipped cream, egg threads, diverse, fresh or dried fruit or both together.
Sprinkle strawberries, raspberries, cherries white seedless grapes, pomegranate grains, all fruits are fresh.
In place of fresh fruits can put cherries in syrup (drained), dried fruits, apricots, dates, walnuts, almonds, raisins, chopped prunes.
Do not forget to put the whipped cream and egg threads, or threads of carrot (see the recipe for carrot wires in my (blog).
Store in refrigerator until ready to serve.
Serve in bowls of silver or stainless steel.
Note:
If you prefer you can make a layered dessert.
First layer biscuit
Second layer, vanilla cream,
Third layer, gelatin strawberries mixed with strawberry jam.
Lead to freezing.
The decor makes a bit before serving.
ingredients:
250 grs. English Biscuit
2 boxes of vanilla pudding
2 tablespoons (soup) of cornstarch (cornflour)
1 liter of cow milk or necessary.
2 boxes of strawberry gelatin, dissolved in half the water (recommended by manufacturer).
1 can of drained stewed whole strawberries, or other fruit, can substitute for 4 different types of fruit jam:
peaches, prunes, green figs, pineapple, raisins, chopped fine.
If you prefer to make homemade vanilla custard see recipe below.
Vanilla Cream:
1 liter of milk
l can of condensed milk
5 tablespoons (soup) of cornstarch (cornflour)
4 gems
1 tbsp (tablespoon) of vanilla essence.
1 box of cream.
How to Prepare:
Beat the first 4 ingredients in a blender.
Lead to fire stirring constantly, until thick and creamy. If it becomes too hard add more milk if it gets too liquid add more cornstarch dissolved in milk.
After the cream ready, let cool slightly, add the vanilla and sour cream (not whipped).
Mix well with whisk, or with a spatula until a homogeneous mass. Book.
How to Build:
In a large glass bowl or glass, or a tall, transparent, refractory or individual bowls.
Place the cookies on the bottom slightly wet in milk, then cream of warm vanilla, allow to drain until the biscuits.
Dissolve gelatin with half of the water (indicated by the manufacturer) for each Gelatin is a glass of boiling water.
Dissolve the two gelatins with two cups of boiling water. Pour warm gelatin over vanilla cream and allow to drain to the bottom.
Spread over gelatin in drained strawberries jam.
Lead to freezing of four (4) hours.
Christmas Decoration
Place cover half hour before serving.
Top with whipped cream, egg threads, diverse, fresh or dried fruit or both together.
Sprinkle strawberries, raspberries, cherries white seedless grapes, pomegranate grains, all fruits are fresh.
In place of fresh fruits can put cherries in syrup (drained), dried fruits, apricots, dates, walnuts, almonds, raisins, chopped prunes.
Do not forget to put the whipped cream and egg threads, or threads of carrot (see the recipe for carrot wires in my (blog).
Store in refrigerator until ready to serve.
Serve in bowls of silver or stainless steel.
Note:
If you prefer you can make a layered dessert.
First layer biscuit
Second layer, vanilla cream,
Third layer, gelatin strawberries mixed with strawberry jam.
Lead to freezing.
The decor makes a bit before serving.
Arreco M or P atodo S í Uncle With Stuffing
Arreco M or P atodo S í Uncle With Stuffing
ingredients:
1 mallards whole big three pounds or duck.
Delete the neck, head, feet
seasonings:
l spoon (soup) of shallow salt
1 tablespoon (coffee) spicy paprika
4 garlic cloves if chopped without the old kernels
l large glass of beer
½ cup dry white wine (100 ml)
2 sprigs of basil
filling:
4 to 6 milled raw chicken gizzards
50 grs. bacon
4 whole eggs raw
1 spoon (soup) of green onions chopped
1 tbsp (tablespoons) chopped basil kid
1 teaspoon (tsp) salt, or to taste
½ cup (tea) of chopped parsley
1 cup (tea) of grated onion
1 cup (tea) of crushed crackers or breadcrumbs
1 spoon (soup) of hot pepper sauce
1 tablespoon (coffee) spicy paprika
1 teaspoon (tsp) grated ginger
1 pinch of nutmeg
How to Prepare:
Wash the mallards, leave the seasoning for 6 hours in the refrigerator.
Put the stuffing, sew the hole with needle and loose, thick line or secure with toothpicks.
Do not put too much stuffing in the oven and mallards that bursts.
Place on a lined mallards form with aluminum foil with a glass of strained broth over cover with aluminum foil
Bake in preheated oven l60 ° C for forty minutes for each pound of meat.
Take the foil 20 'minutes before taking the mallards from oven, and let it brown
Follow up:
white rice
Salad of lettuce, grated carrot, tomato onion.
And separate palm potatoes, carrots, peas, and boiled eggs, and green olives.
If you want you can make a salad with carrot, peas, parsley
pods, mint, 1 can of tuna and mayonnaise sauce, thin see below.
Thin sauce Mayonnaise:
1 large potato chopped cooked
1 medium carrot cooked and chopped
1 cup (coffee) oil
1 cup (coffee) milk
1 tbsp (tablespoons) mustard (optional)
2 tablespoons (soup) of lemon juice
1 teaspoon (tsp) salt
Mix all in a blender, if it gets too thick add more milk and oil, is getting soft, add more potatoes.
Note:
If the mallard duck or are old.
Cook slightly before baking with beer and seasonings.
ingredients:
1 mallards whole big three pounds or duck.
Delete the neck, head, feet
seasonings:
l spoon (soup) of shallow salt
1 tablespoon (coffee) spicy paprika
4 garlic cloves if chopped without the old kernels
l large glass of beer
½ cup dry white wine (100 ml)
2 sprigs of basil
filling:
4 to 6 milled raw chicken gizzards
50 grs. bacon
4 whole eggs raw
1 spoon (soup) of green onions chopped
1 tbsp (tablespoons) chopped basil kid
1 teaspoon (tsp) salt, or to taste
½ cup (tea) of chopped parsley
1 cup (tea) of grated onion
1 cup (tea) of crushed crackers or breadcrumbs
1 spoon (soup) of hot pepper sauce
1 tablespoon (coffee) spicy paprika
1 teaspoon (tsp) grated ginger
1 pinch of nutmeg
How to Prepare:
Wash the mallards, leave the seasoning for 6 hours in the refrigerator.
Put the stuffing, sew the hole with needle and loose, thick line or secure with toothpicks.
Do not put too much stuffing in the oven and mallards that bursts.
Place on a lined mallards form with aluminum foil with a glass of strained broth over cover with aluminum foil
Bake in preheated oven l60 ° C for forty minutes for each pound of meat.
Take the foil 20 'minutes before taking the mallards from oven, and let it brown
Follow up:
white rice
Salad of lettuce, grated carrot, tomato onion.
And separate palm potatoes, carrots, peas, and boiled eggs, and green olives.
If you want you can make a salad with carrot, peas, parsley
pods, mint, 1 can of tuna and mayonnaise sauce, thin see below.
Thin sauce Mayonnaise:
1 large potato chopped cooked
1 medium carrot cooked and chopped
1 cup (coffee) oil
1 cup (coffee) milk
1 tbsp (tablespoons) mustard (optional)
2 tablespoons (soup) of lemon juice
1 teaspoon (tsp) salt
Mix all in a blender, if it gets too thick add more milk and oil, is getting soft, add more potatoes.
Note:
If the mallard duck or are old.
Cook slightly before baking with beer and seasonings.
Acompanhamento- Plums Stuffed Black III Options
Acompanhamento- Plums Stuffed Black III Options
1 pound of prunes in syrup drained
filling:
½ pound of fresh ricotta mashed
50 grs. provolone cheese
50 grs. gorgonzola cheese
50 grs. or 100 grams. grated parmesan cheese
2 tablespoons cream without serum, or the necessary
How to Prepare:
Drain plums, remove the pits, with the aid of a small kitchen scissors Book
Separately, in a bowl, knead the ricotta with a fork, add the grated provolone cheese, then crumpled gorgonzola grated Parmesan and the cream slowly to give consistency to roll
Make larger balls than plums
Fill the plums, leaving half the filling appears
Eye candy is equal to the in-Law
Party to serve a tray inside cupcake papers
To serve as an appetizer, place in a large glass dish need not put in molds
Serve with cold beer
Plums-Black Stuffed
ingredients:
30 black plums in syrup drained and pitted
30 pieces of cheese plate (squares)
30 thin strips sliced ham
30 toothpicks (optional)
How to Prepare:
Stuff the prunes with cheese and wrap each with a strip of prosciutto.
If you want to secure with toothpick.
To take the lumps cut with kitchen scissors.
Put the stuffing in and back a strip of ham if you prefer secure with toothpick
Plum Cheese Stuffed With Half Cure
filling:
250 grs. Minas cheese grated half healing
2 hard boiled eggs well, well chopped or processed niggling
4 tablespoons (soup) of raw red bell pepper, chopped fine niggling
4 tablespoons (tablespoons) chopped parsley
2 tbsp (tablespoons) chopped capers or pickes
1 pinch of salt
2-4 tablespoons (soup) of mayonnaise
1 spoon (soup) of oregano
Other Ingredients:
1 foot wide and lettuce
Mix all filling ingredients, wrap in aluminum foil.
Make a tight roll and place in refrigerator for two hours.
Then make far greater than the plums balls.
Put the stuffing in place of plum pits.
Serve in a round stainless steel plate, and around lettuce leaves, washed and
1 pound of prunes in syrup drained
filling:
½ pound of fresh ricotta mashed
50 grs. provolone cheese
50 grs. gorgonzola cheese
50 grs. or 100 grams. grated parmesan cheese
2 tablespoons cream without serum, or the necessary
How to Prepare:
Drain plums, remove the pits, with the aid of a small kitchen scissors Book
Separately, in a bowl, knead the ricotta with a fork, add the grated provolone cheese, then crumpled gorgonzola grated Parmesan and the cream slowly to give consistency to roll
Make larger balls than plums
Fill the plums, leaving half the filling appears
Eye candy is equal to the in-Law
Party to serve a tray inside cupcake papers
To serve as an appetizer, place in a large glass dish need not put in molds
Serve with cold beer
Plums-Black Stuffed
ingredients:
30 black plums in syrup drained and pitted
30 pieces of cheese plate (squares)
30 thin strips sliced ham
30 toothpicks (optional)
How to Prepare:
Stuff the prunes with cheese and wrap each with a strip of prosciutto.
If you want to secure with toothpick.
To take the lumps cut with kitchen scissors.
Put the stuffing in and back a strip of ham if you prefer secure with toothpick
Plum Cheese Stuffed With Half Cure
filling:
250 grs. Minas cheese grated half healing
2 hard boiled eggs well, well chopped or processed niggling
4 tablespoons (soup) of raw red bell pepper, chopped fine niggling
4 tablespoons (tablespoons) chopped parsley
2 tbsp (tablespoons) chopped capers or pickes
1 pinch of salt
2-4 tablespoons (soup) of mayonnaise
1 spoon (soup) of oregano
Other Ingredients:
1 foot wide and lettuce
Mix all filling ingredients, wrap in aluminum foil.
Make a tight roll and place in refrigerator for two hours.
Then make far greater than the plums balls.
Put the stuffing in place of plum pits.
Serve in a round stainless steel plate, and around lettuce leaves, washed and
sexta-feira, 24 de outubro de 2014
New Duck Stuffed + Pineapple and Cherry
New Duck Stuffed + Pineapple and Cherry
ingredients:
1 whole duck or medium pieces
seasonings:
1 cup dry white wine
6 cloves of crushed garlic, if you remove old kernels
1 sprig of rosemary
1 bunch of basil
2% of the weight of the bird salt or spoon (soup) shallow salt for every pound
2 tablespoons (soup) of butter
1 tablespoon (coffee) or (tsp) sweet paprika
1 tablespoon (coffee |) black pepper or hot pepper sauce to taste
1 tbsp (tablespoons) 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 glass of orange juice
1 cup of cold water
1 cup of the strained cooking sauce cold
1 level tablespoon of corn starch (cornstarch)
50-100 grs. 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, the neck and the curanchim.
Loosen the skin from the breast and thighs, being careful not to tear the skin
* Never pierce the skin of any bird *
After the washed duck temper.
Leave in refrigerator tempered put 4 to 6 hours covered with a film of aluminum or paper or clean dish towel
Take the duck seasoning, strain the broth. book
Place the bird in a refractory, fill, spend enough to put up and put butter 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 roasted.
Half an hour before you take the duck from the oven, remove the foil and let it brown.
Make a sauce with the orange juice, a cup of broth strained cooking and cold lead to fire, then thicken with cornstarch (cornflour).
After the sauce ready, add pineapple and chopped stewed kid, let the fire get to a boil.
Pour the sauce over the roast duck and has warm
Place the duck on a platter of dishes or stainless and around, garnish with slices of pineapple compote and a cherry in the center
Can Garnish with cooked vegetables, carrots, string beans, potatoes, broccoli, passed in butter.
Note:
If the duck is old he will give a pre-cooking, all the spices, "before baking", let it cool, before baking,
Do not forget that the breast of the bird is always facing up.
Stuffing For Poultry
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 the pate with butter cream cheese cheese, apples and crushed cookie, 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, put inside the bird, sew with needle and thick thread or fasten with toothpick.
ingredients:
1 whole duck or medium pieces
seasonings:
1 cup dry white wine
6 cloves of crushed garlic, if you remove old kernels
1 sprig of rosemary
1 bunch of basil
2% of the weight of the bird salt or spoon (soup) shallow salt for every pound
2 tablespoons (soup) of butter
1 tablespoon (coffee) or (tsp) sweet paprika
1 tablespoon (coffee |) black pepper or hot pepper sauce to taste
1 tbsp (tablespoons) 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 glass of orange juice
1 cup of cold water
1 cup of the strained cooking sauce cold
1 level tablespoon of corn starch (cornstarch)
50-100 grs. 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, the neck and the curanchim.
Loosen the skin from the breast and thighs, being careful not to tear the skin
* Never pierce the skin of any bird *
After the washed duck temper.
Leave in refrigerator tempered put 4 to 6 hours covered with a film of aluminum or paper or clean dish towel
Take the duck seasoning, strain the broth. book
Place the bird in a refractory, fill, spend enough to put up and put butter 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 roasted.
Half an hour before you take the duck from the oven, remove the foil and let it brown.
Make a sauce with the orange juice, a cup of broth strained cooking and cold lead to fire, then thicken with cornstarch (cornflour).
After the sauce ready, add pineapple and chopped stewed kid, let the fire get to a boil.
Pour the sauce over the roast duck and has warm
Place the duck on a platter of dishes or stainless and around, garnish with slices of pineapple compote and a cherry in the center
Can Garnish with cooked vegetables, carrots, string beans, potatoes, broccoli, passed in butter.
Note:
If the duck is old he will give a pre-cooking, all the spices, "before baking", let it cool, before baking,
Do not forget that the breast of the bird is always facing up.
Stuffing For Poultry
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 the pate with butter cream cheese cheese, apples and crushed cookie, 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, put inside the bird, sew with needle and thick thread or fasten with toothpick.
Duck With Orange Juice and Cherries
Duck With Orange Juice and Cherries
First recipe of Duck to record for Christmas.
superstition:
Do not eat bird earlier this year, she plays earth to bring
ingredients:
1 duck 3-5 pounds, clean and skin
100 grs. of butter, 1 tablespoon mustard (optional)
seasonings:
1 cup (tea) beer for every pound of meat
½ cup (tea) dry white wine for every pound
Salt, pepper to taste
1 large onion, chopped 4 garlic cloves if you remove old kernels
2 tablespoons (soup) soy sauce (shoyu), to taste fresh herbs (parsley, cleavers, sage, basil), and others to your liking.
Leave the duck in spices for 12 hours.
Other Ingredients:
½ pound of potatoes and a little less than finding, cooked
3 medium carrots cut into 2 cm slices, cooked
2 heads of broccoli, cabbage 1 -flor
1 glass of asparagus and hearts of palm background of artichokes, mushrooms, drained and rinsed
2 tablespoons butter
Sauce (Optional)
1 cup (coffee) of vinegar,
1 cup (tea) of tomato paste
1 cup cold water, 1 glass of orange juice
2 tablespoons (soup) of brown sugar
2 tablespoons potato starch to thicken the sauce.
1 cup of Kirch (cherry brandy).
How to Prepare the sauce:
Take the heat for 20 'to 30' minutes or to taste.
Monitoring and Decoration:
1 medium glass of cherries in syrup drained
1-2 tablespoons (soup) of potato starch to thicken the sauce.
Decoration:
1 or 2 orange peels cut into strips the length, very fine without the white part (bitter) or pieces of 10 cm, cooked in syrup.
Boil the peels for 2 'minutes, throw the water out, do this procedure three times.
Then rinse well before putting the strips in syrup.
syrup:
2 cups water, 4 cloves, 3 slices of ginger 1 cinnamon stick
3oo gr. sugar.
How to Prepare:
Mix all the ingredients out of the fire.
Bring the pan to heat until not a very thick syrup, add the strips of orange, leave the fire until they are glazed with respect.
If you need to add more hot water gradually, until the system reaches the desired doneness. book
How to Prepare the duck:
Place the whole duck cut the back off the outside force so that it is open. It is a great blanket.
The chest is up.
If you prefer you can cut into several pieces.
To roast whole chicken to make equal, loosen the skin from the breast and thighs, underneath Smear with butter and mustard.
Take to bake at 160 ° C covered with aluminum foil forty minutes for each pound of meat.
"IMPORTANT NOTE"
If the duck is old, first frying with lard and go putting the hot broth of spices gradually, until softened, before baking., Or take a aferventada with a glass of water and seasoning for 15 'minutes with the breast side above.
When the duck is new does not need aferventar before baking.
If you want to put the broth of spices, stir in half the cooking, and be careful not to burn.
sauce:
If not using the sauce from the pan add to it 2 cups of orange juice.
Coa bring to a boil, can thicken with 1 or 2 tablespoons of cornstarch (cornflour).
Separated serve:
Place potatoes, carrots, broccoli, or cauliflower passed in butter, and asparagus, sprinkle chopped parsley enough.
"If the asparagus is canned then drain and rinse before using."
Then place the roast duck in the center of a platter of stainless or ceramic.
Over the peel of oranges and cherries around.
Around the platter with sliced orange peel.
Note:
When placing the sauce, or orange juice, pass the duck dry form to another, not to mix the flavor.
Separate serve sauce.
If you prefer you can bake the whole duck like chicken.
Do not forget to put butter under the skin of the chest and the thighs.
Cover with aluminum foil, not too stuck to the flesh, to stick the skin.
Not exchange margarine for butter flavor is very different.
First recipe of Duck to record for Christmas.
superstition:
Do not eat bird earlier this year, she plays earth to bring
ingredients:
1 duck 3-5 pounds, clean and skin
100 grs. of butter, 1 tablespoon mustard (optional)
seasonings:
1 cup (tea) beer for every pound of meat
½ cup (tea) dry white wine for every pound
Salt, pepper to taste
1 large onion, chopped 4 garlic cloves if you remove old kernels
2 tablespoons (soup) soy sauce (shoyu), to taste fresh herbs (parsley, cleavers, sage, basil), and others to your liking.
Leave the duck in spices for 12 hours.
Other Ingredients:
½ pound of potatoes and a little less than finding, cooked
3 medium carrots cut into 2 cm slices, cooked
2 heads of broccoli, cabbage 1 -flor
1 glass of asparagus and hearts of palm background of artichokes, mushrooms, drained and rinsed
2 tablespoons butter
Sauce (Optional)
1 cup (coffee) of vinegar,
1 cup (tea) of tomato paste
1 cup cold water, 1 glass of orange juice
2 tablespoons (soup) of brown sugar
2 tablespoons potato starch to thicken the sauce.
1 cup of Kirch (cherry brandy).
How to Prepare the sauce:
Take the heat for 20 'to 30' minutes or to taste.
Monitoring and Decoration:
1 medium glass of cherries in syrup drained
1-2 tablespoons (soup) of potato starch to thicken the sauce.
Decoration:
1 or 2 orange peels cut into strips the length, very fine without the white part (bitter) or pieces of 10 cm, cooked in syrup.
Boil the peels for 2 'minutes, throw the water out, do this procedure three times.
Then rinse well before putting the strips in syrup.
syrup:
2 cups water, 4 cloves, 3 slices of ginger 1 cinnamon stick
3oo gr. sugar.
How to Prepare:
Mix all the ingredients out of the fire.
Bring the pan to heat until not a very thick syrup, add the strips of orange, leave the fire until they are glazed with respect.
If you need to add more hot water gradually, until the system reaches the desired doneness. book
How to Prepare the duck:
Place the whole duck cut the back off the outside force so that it is open. It is a great blanket.
The chest is up.
If you prefer you can cut into several pieces.
To roast whole chicken to make equal, loosen the skin from the breast and thighs, underneath Smear with butter and mustard.
Take to bake at 160 ° C covered with aluminum foil forty minutes for each pound of meat.
"IMPORTANT NOTE"
If the duck is old, first frying with lard and go putting the hot broth of spices gradually, until softened, before baking., Or take a aferventada with a glass of water and seasoning for 15 'minutes with the breast side above.
When the duck is new does not need aferventar before baking.
If you want to put the broth of spices, stir in half the cooking, and be careful not to burn.
sauce:
If not using the sauce from the pan add to it 2 cups of orange juice.
Coa bring to a boil, can thicken with 1 or 2 tablespoons of cornstarch (cornflour).
Separated serve:
Place potatoes, carrots, broccoli, or cauliflower passed in butter, and asparagus, sprinkle chopped parsley enough.
"If the asparagus is canned then drain and rinse before using."
Then place the roast duck in the center of a platter of stainless or ceramic.
Over the peel of oranges and cherries around.
Around the platter with sliced orange peel.
Note:
When placing the sauce, or orange juice, pass the duck dry form to another, not to mix the flavor.
Separate serve sauce.
If you prefer you can bake the whole duck like chicken.
Do not forget to put butter under the skin of the chest and the thighs.
Cover with aluminum foil, not too stuck to the flesh, to stick the skin.
Not exchange margarine for butter flavor is very different.
quinta-feira, 23 de outubro de 2014
Abrito C or S imples With Sal Grosso + With Farofa
Abrito C or S imples With Sal Grosso + With Farofa
ingredients:
I - Option:
1 small kid again
cut in half or quarters parts
seasonings:
20 grs. salt put every pound of carneou 1 teaspoon (tsp) full of salt for every pound of meat
1 bunch of parsley and chives tied
2 large onions, coarsely chopped
1 head garlic, crushed with salt
2 sprigs of rosemary
2 sprigs of basil
1 pepper chopped finger girl without seeds
2 tablespoons (soup) oregano
1 spoon (soup) of grated ginger
1 spoon (soup) of turmeric or paprika
½ teaspoon (tablespoon) of paprika or black pepper
1 teaspoon (tsp) ground cinnamon
1 tablespoon (coffee) ground cloves
½ teaspoon (coffee) crushed bay leaves, whole leaves or 2
Other Ingredients:
½ pound of salt
2 glasses of wine vinegar
How to Prepare
After the clean and well-washed kid take the stench is a greasy gland the size of a grain of dark beans that lies between the tendon and the bone. Become a wash.
Soak with water and salt, and 2 more cups of vinegar, put 40-60 minutes in the refrigerator.
Then remove the brine with vinegar and re-wash in running water
Place the lamb with the seasoning in a bowl of agate or thick plastic with lid, store in the refrigerator for 12 hours.
The next day, remove the seasoning, place on a baking sheet lined with foil or banana leaves, put up strips of bacon or bacon.
Place the lamb in a roasting pan, put up the slices of bacon, 1 cup of strained broth of spices.
Take to bake in preheated oven weak by l50 ° C, covered with foil, baste occasionally with the gravy from the pan, carefully not to burn.
If you need to add more broth of spices brewed it has to be (hot).
Bake for forty minutes per pound, or until it is cooked.
Take the foil let it brown.
Serve with plain or crumbly
White rice, salad with boiled vegetables, potatoes, carrots, green beans, hearts of palm, green olives, broccoli, asparagus.
2 hearts of palm salad, tomato, black olives, hard boiled eggs, onion and parsley
3 Chickpea salad with grated onion parsley and chives
Farofa Simple:
1 large onion, grated or minced
2 tablespoons (soup) of oil
½ pound of cornmeal OU1 / 2 kilo of cassava flour or
half of manioc flour and half cornmeal
100 grs. chopped bacon
100 grs. green olives without core
2 boiled eggs grated drain in bulk, or pass through a sieve
1 cup of chopped parsley and
½ cup (tea) of chives cut into rodelinhas
How to Prepare:
Fry the bacon in the oil, add the onion, cassava flour, olives, then sprinkle ready to put up the grated eggs and parsley and chopped chives.
Serving the streusel separate dish
II - Option:
You can season the lamb with salt only, before taking
soaked in milk for 24 hours to hydrate well, save
inside the refrigerator covered plastic wrap or aluminum with a clean dish towel. Roasting on the barbecue
III - Option:
Place the leg of lamb lined with a one (1) inch thick salt pan. Above cover the ham with enough coarse salt.
Lead to bake oven 180 º C until the salt turn a hard brick.
Breaking the salt with a hammer.
Serve on a platter with cooked vegetables, past the butter and a big salad to your liking.
Watercress, arugula, lettuce, chicory, endive, and others.
Also add cherry tomatoes.
ingredients:
I - Option:
1 small kid again
cut in half or quarters parts
seasonings:
20 grs. salt put every pound of carneou 1 teaspoon (tsp) full of salt for every pound of meat
1 bunch of parsley and chives tied
2 large onions, coarsely chopped
1 head garlic, crushed with salt
2 sprigs of rosemary
2 sprigs of basil
1 pepper chopped finger girl without seeds
2 tablespoons (soup) oregano
1 spoon (soup) of grated ginger
1 spoon (soup) of turmeric or paprika
½ teaspoon (tablespoon) of paprika or black pepper
1 teaspoon (tsp) ground cinnamon
1 tablespoon (coffee) ground cloves
½ teaspoon (coffee) crushed bay leaves, whole leaves or 2
Other Ingredients:
½ pound of salt
2 glasses of wine vinegar
How to Prepare
After the clean and well-washed kid take the stench is a greasy gland the size of a grain of dark beans that lies between the tendon and the bone. Become a wash.
Soak with water and salt, and 2 more cups of vinegar, put 40-60 minutes in the refrigerator.
Then remove the brine with vinegar and re-wash in running water
Place the lamb with the seasoning in a bowl of agate or thick plastic with lid, store in the refrigerator for 12 hours.
The next day, remove the seasoning, place on a baking sheet lined with foil or banana leaves, put up strips of bacon or bacon.
Place the lamb in a roasting pan, put up the slices of bacon, 1 cup of strained broth of spices.
Take to bake in preheated oven weak by l50 ° C, covered with foil, baste occasionally with the gravy from the pan, carefully not to burn.
If you need to add more broth of spices brewed it has to be (hot).
Bake for forty minutes per pound, or until it is cooked.
Take the foil let it brown.
Serve with plain or crumbly
White rice, salad with boiled vegetables, potatoes, carrots, green beans, hearts of palm, green olives, broccoli, asparagus.
2 hearts of palm salad, tomato, black olives, hard boiled eggs, onion and parsley
3 Chickpea salad with grated onion parsley and chives
Farofa Simple:
1 large onion, grated or minced
2 tablespoons (soup) of oil
½ pound of cornmeal OU1 / 2 kilo of cassava flour or
half of manioc flour and half cornmeal
100 grs. chopped bacon
100 grs. green olives without core
2 boiled eggs grated drain in bulk, or pass through a sieve
1 cup of chopped parsley and
½ cup (tea) of chives cut into rodelinhas
How to Prepare:
Fry the bacon in the oil, add the onion, cassava flour, olives, then sprinkle ready to put up the grated eggs and parsley and chopped chives.
Serving the streusel separate dish
II - Option:
You can season the lamb with salt only, before taking
soaked in milk for 24 hours to hydrate well, save
inside the refrigerator covered plastic wrap or aluminum with a clean dish towel. Roasting on the barbecue
III - Option:
Place the leg of lamb lined with a one (1) inch thick salt pan. Above cover the ham with enough coarse salt.
Lead to bake oven 180 º C until the salt turn a hard brick.
Breaking the salt with a hammer.
Serve on a platter with cooked vegetables, past the butter and a big salad to your liking.
Watercress, arugula, lettuce, chicory, endive, and others.
Also add cherry tomatoes.
C and abrito Roast With Vegetables - Recipes II
C and abrito Roast With Vegetables - Recipes II
ingredients:
I - Option:
Roast lamb on BBQ
ingredients:
1 whole lamb cut into halves or
seasoning:
only coarse salt
How to Prepare:
Clean the lamb, remove the stench, according to the recipe below.
Wash the lamb in water.
Place the salt let stand for 4-6 hours.
Hang the two halves of the goat in the barbecue hooks.
Under very hot. The coal is covered with sawdust.
In one corner put a 1 liter tin filled with water when they start to dry, fill the can again.
Perform this procedure from coal and sawdust until the lamb is roasted. "Take care not to miss the coal sawdust and water of tin."
It takes 6 to 8 hours with sawdust.
If you want you can usually bake in loud grid.
The meat should be at least 80 cm above the fire (coals).
Kid With Vegetables In Pieces
ingredients:
3 pounds of lamb cut into piece
seasonings:
20 grs. of salt for every pound of meat, about 1 tablespoon (soup) shallow salt for every pound
2 bay leaves
1 bunch of parsley and chives tied
1 small sprig of rosemary (optional)
2 tablets of broth (optional)
Other Ingredients:
1 liter of dry red wine
4 stalks celery (celery) cut into thin slices
2 garlic pore white part only, cut into thin slices,
save the rest to put in the soup
4 tablespoons (soup) full of lard or butter
2 tablespoons (soup) of oil
1 cup (tea) of chopped parsley with stems
monitoring
20 small potatoes type (ball) cooked in butter and past
4 medium carrots, cut into thick slices cooked 2 inches
1 can of drained, rinsed and chopped asparagus can substitute whole palm into thick slices
2 packets of pre-cooked broccoli Japanese (equals cauliflower)
and Brussels sprouts.
Brussels sprouts mini cabbages are usually canned, drain and rinse, leave whole is the size of a quail egg.
brine:
Salt 2 cups of tea
2 glasses of wine vinegar
How to Prepare the Kid:
Cut the lamb into regular pieces, not too small.
Take the greasy gland is (stench) that lies between the tendon and the bone of the hind leg, is like a grain of dark beans.
Wash the lamb in water.
Place the lamb in a large bowl agate or thick plastic with plenty of water with 2 cups of salt, and two cups of vinegar, soak put 40-60 minutes in the refrigerator.
Take the refrigerator wash again after season.
Leave tempered put 6 hours in the refrigerator
Take the pieces of lamb seasoning and strain the sauce.
Place in a large saucepan 4 tablespoons (soup) of lard, 2 tablespoons (soup) of corn oil, lead to fire and let melt.
Fry the pieces of lamb, occasionally dripping water, put the broth.
Separately saute the leeks, celery add the bay leaves and rosemary twig.
Once boiled remove the sprig of rosemary.
After deep-fried goat add the wine leave cooking over low heat, when almost dry, add the vegetables and go slowly dripping hot water until cooked all the ingredients.
To Serve:
Place the lamb in a large bowl of mud and around the potatoes, boiled carrots and broccoli in butter past.
Drain the water from the asparagus, wash and cut into large chunks.
Over the Brussels sprouts, then with chopped parsley stems
If you want you can serve with white rice.
Accompanying watercress salad with thinly sliced red and yellow peppers (raw) cut into thin slices seeded, sliced red onion, and cherry tomatoes.
ingredients:
I - Option:
Roast lamb on BBQ
ingredients:
1 whole lamb cut into halves or
seasoning:
only coarse salt
How to Prepare:
Clean the lamb, remove the stench, according to the recipe below.
Wash the lamb in water.
Place the salt let stand for 4-6 hours.
Hang the two halves of the goat in the barbecue hooks.
Under very hot. The coal is covered with sawdust.
In one corner put a 1 liter tin filled with water when they start to dry, fill the can again.
Perform this procedure from coal and sawdust until the lamb is roasted. "Take care not to miss the coal sawdust and water of tin."
It takes 6 to 8 hours with sawdust.
If you want you can usually bake in loud grid.
The meat should be at least 80 cm above the fire (coals).
Kid With Vegetables In Pieces
ingredients:
3 pounds of lamb cut into piece
seasonings:
20 grs. of salt for every pound of meat, about 1 tablespoon (soup) shallow salt for every pound
2 bay leaves
1 bunch of parsley and chives tied
1 small sprig of rosemary (optional)
2 tablets of broth (optional)
Other Ingredients:
1 liter of dry red wine
4 stalks celery (celery) cut into thin slices
2 garlic pore white part only, cut into thin slices,
save the rest to put in the soup
4 tablespoons (soup) full of lard or butter
2 tablespoons (soup) of oil
1 cup (tea) of chopped parsley with stems
monitoring
20 small potatoes type (ball) cooked in butter and past
4 medium carrots, cut into thick slices cooked 2 inches
1 can of drained, rinsed and chopped asparagus can substitute whole palm into thick slices
2 packets of pre-cooked broccoli Japanese (equals cauliflower)
and Brussels sprouts.
Brussels sprouts mini cabbages are usually canned, drain and rinse, leave whole is the size of a quail egg.
brine:
Salt 2 cups of tea
2 glasses of wine vinegar
How to Prepare the Kid:
Cut the lamb into regular pieces, not too small.
Take the greasy gland is (stench) that lies between the tendon and the bone of the hind leg, is like a grain of dark beans.
Wash the lamb in water.
Place the lamb in a large bowl agate or thick plastic with plenty of water with 2 cups of salt, and two cups of vinegar, soak put 40-60 minutes in the refrigerator.
Take the refrigerator wash again after season.
Leave tempered put 6 hours in the refrigerator
Take the pieces of lamb seasoning and strain the sauce.
Place in a large saucepan 4 tablespoons (soup) of lard, 2 tablespoons (soup) of corn oil, lead to fire and let melt.
Fry the pieces of lamb, occasionally dripping water, put the broth.
Separately saute the leeks, celery add the bay leaves and rosemary twig.
Once boiled remove the sprig of rosemary.
After deep-fried goat add the wine leave cooking over low heat, when almost dry, add the vegetables and go slowly dripping hot water until cooked all the ingredients.
To Serve:
Place the lamb in a large bowl of mud and around the potatoes, boiled carrots and broccoli in butter past.
Drain the water from the asparagus, wash and cut into large chunks.
Over the Brussels sprouts, then with chopped parsley stems
If you want you can serve with white rice.
Accompanying watercress salad with thinly sliced red and yellow peppers (raw) cut into thin slices seeded, sliced red onion, and cherry tomatoes.
quarta-feira, 22 de outubro de 2014
Raspberry cheesecake Diet
Raspberry cheesecake Diet
ingredients:
Massa:
150 grs. salted biscuit crackers
3 tablespoons margarine
2 tablespoons (soup) of sweetener in itself for cooking and baking powder
filling:
200 grs. mashed ricotta
250 grs. light cream milk
2 tablespoons (soup) of own dietary sweetener for oven and
stove.
1 spoon (soup) of gelatin powder in colorless tasteless
5 tablespoons (soup) of cold water to hydrate and dissolve
gelatin in a double boiler or in microwave.
2 bags of raspberry pulp or 200 g.
1 recipe condensed milk diet
2 egg whites or pasteurized egg substitute colorless unflavored gelatin
coverage:
1 package raspberry flavored gelatin diet 15 grams.
200 ml of boiling water to dissolve the gelatin
100 ml of cold water
How to Prepare the Cheesecake;
Crush the biscuits in a blender or processor.
Place this coarse flour in a bowl, add the margarine
and the sweetener, mix well.
With this mixture, line the bottom of a round shape with
removable bottom. 22 to 25 cm in diameter. Tighten the dough with the back of a spoon.
Take the preheated oven for approximately (ten) 10 'minutes. Remove from oven let cool.
Beat in the ricotta churn the cream, sweetener and condensed milk.
Beat until a very creamy.
Blend the pulp and add to creamy raspberry cream, mix well.
Hydrate the gelatin and dissolve in water bath or in the microwave for 20-30 seconds.
Watch is "second" not minutes.
Add the gelatin in hot raspberry cream, mix well.
Beat the egg whites and add the raspberry cream, place gradually and slowly until finished.
Distribute the filling over the dough.
Take the refrigerator for 4-6 hours or until firm.
Decoration:
Before serving place in the center with some raspberry mint leaves. (optional).
Condensed Milk Diet
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 a blender for at least 5 'minutes. preferably use the next day.
Store in refrigerator
Note:
If you want you can make replacement of 250 ml of cream by:
150 ml of cream canister with 100 grs. of cheese Cream cheese, beat together with the other ingredients.
.
ingredients:
Massa:
150 grs. salted biscuit crackers
3 tablespoons margarine
2 tablespoons (soup) of sweetener in itself for cooking and baking powder
filling:
200 grs. mashed ricotta
250 grs. light cream milk
2 tablespoons (soup) of own dietary sweetener for oven and
stove.
1 spoon (soup) of gelatin powder in colorless tasteless
5 tablespoons (soup) of cold water to hydrate and dissolve
gelatin in a double boiler or in microwave.
2 bags of raspberry pulp or 200 g.
1 recipe condensed milk diet
2 egg whites or pasteurized egg substitute colorless unflavored gelatin
coverage:
1 package raspberry flavored gelatin diet 15 grams.
200 ml of boiling water to dissolve the gelatin
100 ml of cold water
How to Prepare the Cheesecake;
Crush the biscuits in a blender or processor.
Place this coarse flour in a bowl, add the margarine
and the sweetener, mix well.
With this mixture, line the bottom of a round shape with
removable bottom. 22 to 25 cm in diameter. Tighten the dough with the back of a spoon.
Take the preheated oven for approximately (ten) 10 'minutes. Remove from oven let cool.
Beat in the ricotta churn the cream, sweetener and condensed milk.
Beat until a very creamy.
Blend the pulp and add to creamy raspberry cream, mix well.
Hydrate the gelatin and dissolve in water bath or in the microwave for 20-30 seconds.
Watch is "second" not minutes.
Add the gelatin in hot raspberry cream, mix well.
Beat the egg whites and add the raspberry cream, place gradually and slowly until finished.
Distribute the filling over the dough.
Take the refrigerator for 4-6 hours or until firm.
Decoration:
Before serving place in the center with some raspberry mint leaves. (optional).
Condensed Milk Diet
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 a blender for at least 5 'minutes. preferably use the next day.
Store in refrigerator
Note:
If you want you can make replacement of 250 ml of cream by:
150 ml of cream canister with 100 grs. of cheese Cream cheese, beat together with the other ingredients.
.
Homemade Bread - Delicious - Foto
Homemade Bread - Delicious
ingredients:
720 grs. whole wheat flour (are 3 cups (240 gr.)
Two. spoons (soup) and full of whole milk powder
Two. spoons (soup) of sugar
2 tablespoons (soup) and full cream milk without whey
One. spoon (soup) of corn oil
2 egg yolks (do not put clear which hardens the dough)
2 teaspoons (tsp) of shallow salt
1 spoon (soup) shallow dry yeast
2 egg yolks (do not put clear which hardens the dough
1 cup of warm milk
Ingredients Sponge:
I - Stage:
50 ml of warm water or leitem
2 tablet fresh yeast or
1 spoon (soup) shallow dry yeast (granulated) is an envelope of 10 grs.
1 spoon (soup) of sugar
½ cup (tea) of wheat flour
How to Make the Sponge:
Place in a medium bowl the yeast, then sugar water
warm, mix well with the fingertips (with gloves).
Then add the flour, mix well,
until doubled in volume or turn a sponge.
Place the bowl in a thick transparent plastic bag
so that it is tightly closed.
Place in oven "OFF", or elsewhere where it passes the air stream.
Leave for 30 'to warm weather and 60 minutes for cold weather until a sponge.
Place the remaining flour wheat on the table, make a well in center, pour the sponge, egg yolks, milk powder, sugar, oil, sour cream without serum, salt and warm cow's milk gradually and slowly.
Mix well after tearing the dough, pulling with his fingertips downward and upward by 15 'to 20' minutes, or knead well, for 10 'to 20' minutes.
The more kneading, more grows.
If you want you can knock on the mixer for 15 'minutes 20' minutes.
Then do the same the previous mode.
II - Stage:
Then add all the dough let rise until double in size
Place the bowl inside the plastic bag again.
Tie the mouth of the bag not to get air.
Let rise until doubled in volume.
III - Stage:
Play the grown mass on the table.
Make balls the size of an egg.
Grease and sprinkle a shape with hole in center.
Distribute the ball in the bottom of the pan, one glued to another. To grow up.
The second layer put the balls in the middle of the amendment to close the whole circle.
If you want you can do in rectangular baking dish, making the same
so put the balls glued to one another, to grow up. Type Bread Bakery.
If you prefer the bread can model all the same size, or do braid (braids give 2 medium).
Divide dough in half. Make with the first 3 rolls all the same size after braiding.
After grown up, brush with beaten egg yolk.
With the other half do the same manner as the above.
Place the form in the oven "OFF" until doubled in size. Once the dough has doubled in size remove from oven, brush with beaten egg.
Preheated oven 180 ° C.
Place the bread to bake, to blush. for 40 'to 60' minutes depending on the size of it.
Note:
The ingredients of the sponge is taken from own revenue,
It is not to put extra ingredients, which spoils the
the measure of the loaf.
The recipe above is right. "Do not change anything."
If you want you can use fresh yeast are two tablets
15 grs. each. (total 30grs.), however I prefer the dry.
It is not exaggeration yeast bread is growing mode
knead, knead, tear the dough.
Here in Brazil the climate is tropical, therefore the mass of the
bread grows faster.
720 grs. whole wheat flour (are 3 cups (240 gr.)
Two. spoons (soup) and full of whole milk powder
Two. spoons (soup) of sugar
2 tablespoons (soup) and full cream milk without whey
One. spoon (soup) of corn oil
2 egg yolks (do not put clear which hardens the dough)
2 teaspoons (tsp) of shallow salt
1 spoon (soup) shallow dry yeast
2 egg yolks (do not put clear which hardens the dough
1 cup of warm milk
Ingredients Sponge:
I - Stage:
50 ml of warm water or leitem
2 tablet fresh yeast or
1 spoon (soup) shallow dry yeast (granulated) is an envelope of 10 grs.
1 spoon (soup) of sugar
½ cup (tea) of wheat flour
How to Make the Sponge:
Place in a medium bowl the yeast, then sugar water
warm, mix well with the fingertips (with gloves).
Then add the flour, mix well,
until doubled in volume or turn a sponge.
Place the bowl in a thick transparent plastic bag
so that it is tightly closed.
Place in oven "OFF", or elsewhere where it passes the air stream.
Leave for 30 'to warm weather and 60 minutes for cold weather until a sponge.
Place the remaining flour wheat on the table, make a well in center, pour the sponge, egg yolks, milk powder, sugar, oil, sour cream without serum, salt and warm cow's milk gradually and slowly.
Mix well after tearing the dough, pulling with his fingertips downward and upward by 15 'to 20' minutes, or knead well, for 10 'to 20' minutes.
The more kneading, more grows.
If you want you can knock on the mixer for 15 'minutes 20' minutes.
Then do the same the previous mode.
II - Stage:
Then add all the dough let rise until double in size
Place the bowl inside the plastic bag again.
Tie the mouth of the bag not to get air.
Let rise until doubled in volume.
III - Stage:
Play the grown mass on the table.
Make balls the size of an egg.
Grease and sprinkle a shape with hole in center.
Distribute the ball in the bottom of the pan, one glued to another. To grow up.
The second layer put the balls in the middle of the amendment to close the whole circle.
If you want you can do in rectangular baking dish, making the same
so put the balls glued to one another, to grow up. Type Bread Bakery.
If you prefer the bread can model all the same size, or do braid (braids give 2 medium).
Divide dough in half. Make with the first 3 rolls all the same size after braiding.
After grown up, brush with beaten egg yolk.
With the other half do the same manner as the above.
Place the form in the oven "OFF" until doubled in size. Once the dough has doubled in size remove from oven, brush with beaten egg.
Preheated oven 180 ° C.
Place the bread to bake, to blush. for 40 'to 60' minutes depending on the size of it.
Note:
The ingredients of the sponge is taken from own revenue,
It is not to put extra ingredients, which spoils the
the measure of the loaf.
The recipe above is right. "Do not change anything."
If you want you can use fresh yeast are two tablets
15 grs. each. (total 30grs.), however I prefer the dry.
It is not exaggeration yeast bread is growing mode
knead, knead, tear the dough.
Here in Brazil the climate is tropical, therefore the mass of the
bread grows faster.
Assinar:
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