Pave Black Forest

Pave Black Forest

ingredients:
1 cookie package or English
1 recipe of sponge cake
ganache:
200 g. semisweet or milk, chopped and melted chocolate
2 cups (tea) (480 ml) whipping cream
Other Ingredients:

2 tablespoons (soup) of sugar
1 tablespoon (soup) of vanilla extract
80 grams. of the maraschino cherries in syrup, drained
200 g. semisweet chocolate chips
Whole cherries 10
½ cup (tea) of cold milk, rum or brandy

How to Prepare:
Mince and melt the chocolate in a double boiler or in the microwave for 30 seconds. Care is not the 2nd minute.

Add to melted chocolate, one (1) cup (tea) of whipping cream, mix well to turn the ganache.

Beat in mixer the rest of the whipping cream until it reaches the point whipped cream, then add the sugar and vanilla.

* Be careful not to hit too that the whipped cream becomes butter. *
Drain the cherries. Reserve the syrup.

Mode Mount the Pave:
Watering biscuits or sponge cake into pieces in milk or syrup of cherries.
Use a refractory small 30 X 18.
Put in layers:
1st layer - English biscuit soaked in milk or syrup
2nd layer - Ganache
3rd layer whipped cream with chopped cherries in half.
Repeat the layers until all the ingredients finish
The last layer is whipped cream.
Decoration:
Chocolate flakes and whole cherries.
Note:
secret
Place all utensils (blades, bowl) in the freezer for 40 'to 60' minutes before hitting the cream to turn Whipped Cream
The ice cream fresh cream.
.






.

Flour Gluten Free

Flour Gluten Free

List of flour that has no gluten:
Rice flour or rice cream
Potato starch
Sweet or sour cassava starch
Cassava starch (cassava)
Cassava flour (cassava)
Cornstarch, cornmeal
Flocked cornmeal
Corn semolina
Corn starch (cornstarch)
Soybean flour


* Second list flours that have gluten *
"Pay close attention to the meal that has gluten"

Gluten is a protein that is present in the flour below:
With gluten flour:

Wheat flour
rye
barley
malt
oatmeal
Breadcrumbs
Wheat for kebab
Wheat semolina.

Pate Ricotta With Fresh Herbs

Pate Ricotta With Fresh Herbs


ingredients:


500 g. mashed fresh ricotta
100 g. Parmesan or grated provolone cheese
100 g. of pickled cucumber chopped anchovies or
1 cup (tea) of chopped parsley
1 cup (tea) chopped green olives
2 tablespoons (soup) chopped fresh basil
2 tablespoons (soup) of chopped fresh mint and drizzle
1 tablespoon (soup) chopped fresh oregano
1 teaspoon (tsp) salt

II - Option-

All ingredients of green pate the only difference and change an ingredient
Replace the pickle for anchovies in oil, (make the oil).
to 500 g. ricotta go 50 or 100 g. of anchovies or anchovies.

How to Prepare:

And drizzling cut herbs, pickled cucumber, olives, mix well and Book

Separately and kneading the ricotta with a fork, or spend the fine sieve.

Place in a bowl the mashed ricotta, herbs, pickled cucumber or (anchovies) the olives, and salt, mix well, until it becomes a smooth paste.

Place the mass of the pate in aluminum foil and wrap well, forming a thick roll.
Take the refrigerator for 2-4 hours until firm.
Before serving, remove the foil and continue to dish round stainless steel, and around place mint branch and salsa without sting
Serve with round crackers, small toast

Note:

Save the hard refrigerator pate 7 to 10 days in a capped Tuperware or sterile glass screw cap.
With the same pate you can garnish tomatoes.
Cut the cover, dig a well to get the seeds, cut down a slice in order to stay firm on site, or make tomato basket.

Did you know that anchovies is a national and anchovies is imported.

B abaganushi - pates Eggplant Rectified

B abaganushi - pates Eggplant Rectified


Pate Eggplant

ingredients:


4 large eggplants, whole, fat 20 inches
3 cloves garlic (if old) make the core
4 tablespoons (soup) of tarrine (sesame paste)
2 tablespoons (soup) lemon juice or necessary
Salt and pepper to taste, sesame oil necessary, until smooth.

How to Prepare:

Wash the eggplants in shell and the stem. Dry well, stick with a fork in several places.
In a large roasting pan roast the whole eggplants.
In traditional oven bake for about 30 'minutes or until brown in color, are usually withered.
Allow to cool well. or
Stick a fork the whole eggplant without sticking lead to fire in the stove, go turning until toasted.
Wrap with aluminum foil, let cool.
Shaving with a spoon (soup) the core of eggplants, knead with a fork, add all other ingredients or
Blend the eggplant with all other ingredients, go putting sesame oil until a homogeneous mass and creamy.

Serve with toast or biscuit with water and salt.

MEAT STROGONOFFE and Other Options

MEAT STROGONOFFE and Other Options

Russian Plate Count century. IX
ingredients:

1 pound of beef tenderloin or rump, topside, duckling, cut into thick strips of 2x5 cm.
½ pound of fresh mushrooms or canned, use canned rinse well before using
750 grams of processed onion, or cut and drizzle
2 pore garlic - white part only
375 ml of pepper without cachup
200 g. butter does not serve margarine
2 boxes of cream
1 cup 200 ml milk
1 or 2 tablespoons (soup) of mustard
2 tablespoons (soup) of oil
2 tablespoons (soup) of wheat flour
2 tablespoons (soup) optional hot sauce
1/2 teaspoon (soup) of fresh ginger grated or powdered
1 ½ tablespoons (soup) salt
1 teaspoon (tsp) ground cinnamon or 3 cinnamon sticks
2 bay leaves or ½ tablespoon (coffee) ground shallow bay, use sheet remove before serving
1cálice brandy -flambar

How to Prepare:

I-Step:

In a medium saucepan, fry the leek with a little oil, add the onion until wilted and re-fry until it is transparent. Reserve.

Step II:

In another pan (large) beef tenderloin fry in butter with the oil, until thoroughly cooked.
If exchange for rump or other meat, do the same procedure except that after frying go dripping boiling water gradually and slowly, until the meat is tender, it is well cooked.

Step III:

In a large pot add the ingredients of Phase I and II, mix well, add the canned mushrooms (washed) and chopped in half, the cachup, mustard, cinnamon, loro, ginger and paprika which is optional.

Leave on heat for 15 'minutes stirring constantly with a spoon high cable.
Once cooked remove the cinnamon and bay leaf

Step IV:

Turn off the heat let cool until warm.

Step V:

Separately dissolve the flour in glass of milk with the cream.
Pour this mixture slowly into the pot where all the other ingredients, with the fire off.

Step VI:

After all the ingredients well mixed, test the salt, bring to medium heat until it starts to boil, stirring constantly.

Step VII:

flambé

If you have questions on buckling, do not do this procedure.

IMPORTANT NOTE:
The Strogonoffe salt is moderate, that is, does not take much salt.
CAN BE FROZEN FOR A MONTH.

If you want you can change the meat for chicken or other bird, shrimp, cheese etc.

Farofa MIXED - III - Options

Farofa MIXED - III - Options

ingredients

2 tablespoons (soup) of oil or lard
2 chopped red chillies (optional)
2 large onions, grated
1 cashew nuts ground saucer or Brazil (optional)
1 saucer of chopped green olives
1 cup (tea) of chopped parsley with stems
1 cup chopped green onions, thinly sliced
50 to 100 grs. chopped bacon, diced
150 grams. cooked sausage and ground, or cooked pork
300 grams. of baked chicken gizzard and ground
2 cups corn meal of tea or
1 cup (tea) of corn flour and
1 cup (tea) of cassava flour
2 boiled eggs and chopped well choosy

How to Prepare:

Fry the bacon in the oil bath or remove leaving the fat in the pan.
Fry the onions peppers in bacon fat, add the gizzards and the cooked and ground sausage, sauté well, put the olives corn flour or both together, mix well to stay dry add a little oil or water.
If it gets too wet add a little corn flour, then the cashew nuts and fried bacon.
Finally add the parsley and chopped chives.

Option II:

Farofa With Cabbage:

2 tbsp of corn oil
1 onion grated
50 g. bacon diced
2 cups corn meal of tea or manioc flour, or half and half.
1 cup chopped parsley
½ cup green onions thinly sliced
1 plate chopped cabbage background thinly (optional)
½ cup chopped green olives s.
salt and pepper to taste

How to Prepare:

Fry the bacon, remove place the onion, leave the fire until wilted, then the cabbage sauté for a few minutes, do not leave much time in the fire she yellow, then the choice flour mix well and follow the instructions above.
Finally parsley and spring onions and the olives.

III - Option:

Farofa With Banana


ingredients:

1 onion grated large
2 tablespoons (soup) of corn oil
2 cups cornmeal tea
4 dwarf bananas sliced
2 chopped hard boiled eggs
1 cup (tea) of chopped parsley with stems
Salt and pepper to taste

Prepare the way of Farofa.

Fry the onion in oil, add the bananas simmer, then add the corn flour to give point,
If it gets too dry add more oil or water.
Then add all other ingredients.

Peixada With Pirão and Monitoring

Peixada With Pirão and Monitoring
ingredients:

4 pounds of fish in steaks, fish of your choice

Other Ingredients:

1 pound of very ripe tomatoes, peeled and seeded
chopped.
1 pound of onion sliced
1 cup (tea) corn oil
1 cup (tea) of chopped parsley with stems
½ cup (tea) chopped green onions
1 tablespoon (soup) chopped fresh cilantro (optional) or
1 teaspoon (tsp) coriander grain
Salt to taste
1 pepper finger girl without seeds and without the sting ribs
12 lemons
Never put garlic in fish, loses the taste of fish.
How to Prepare:

Never large pot, fry the onion in oil, add the tomatoes, salt and pepper add 1 ½ liter of cold water.
Leave cook until a thick sauce.
Add to sauce the fish slices already washed and temperate
only with salt.
Place the fish fillets a side by side without revamp.
Cook over low heat, half the time, turn the slices with the aid of a skimmer being careful not to break.
If you need to make fish stew in two pans, not to reassemble the fish.
When the fish stew is ready, add the parsley, chives and coriander.
Serve in earthenware platter.
If you want you can add before 1 pound of clean shrimp to the sauce.
Be careful not to overcook the shrimp is just 3 'to 5' minutes, otherwise they become rubbery.
If you want you can fry the prawns aside, and serve with eat fish stew.
Mush Fish
ingredients:

Fish heads, fins, bones and some patchwork
fish.
6 tomatoes cut into four parts.
1 sliced onion, 1 bay leaf, salt to taste
1 medium carrot sliced,
1 celery stalk cut into four with leaves
1 male salsa with whole chives washed
1 bay leaf
2 liters of cold water
Other Ingredients:

200 g. from raw cassava flour
dissolved in cold water until well diluted
1 or ½ cup chopped parsley to put at the end of cooking


How to Prepare:

In a large saucepan put the heads, fins, spines and fish scraps, tomatoes, onion, bay leaf salt, celery carrots. The parsley and bay leaf.

Lead to fire, cook for 40 'to 60' minutes over medium heat

Once cooked strain through a fine sieve and discard the residue.

Place the broth in a pot, bring to fire, when boiling go adding the flour cassava already diluted in water, gradually and slowly to avoid lumps, stirring constantly with a high cable spoon, until thickened.

Leave to cook for 15 'to 20' minutes before removing from heat add the chopped parsley, mix well.
Serving the separate mush
Serve the fish stew with mush, need not accompany rice, however, put rice on the table. What always someone will ask
Cut the lemons in half, serve separately.
Accompanying coleslaw cut very thin or
Watercress, arugula, endive, chicory, endive, lettuce,
Note:
If you want you can serve with plantain cut into slices. Fry until golden brown. separate serve

Marinated Dogfish

Marinated Dogfish

ingredients:

2 pounds of firm fish, shark or other fish without bones, painted, mullet and others to your liking cut into slices.
Until fillet sardines (without spines) serves.
Other Ingredients:

1 celery large clean, cut into thin strips 10 inches, give 2 deep plates.
8 small carrots 10 inches long, cut into thin strips.
1 pound of raw onions sliced give 3-4 dishes funds.
2 large red peppers seeded and without white ribs bitter cut into thin strips.
2 green peppers without the skins, seeds that white ribs. Cut into strips
2 yellow peppers seeded without the ribs, cut into thin strips.
Take to skin chili:
Only take the skin of green pepper.

Thread each fruit (green peppers) in a fork, take fire turning until all black with burnt skin.
Then wrap with aluminum foil, let it cool.
Take the skin that burned (black) rinse well under running water
Then cut into very thin strips.

"NEVER PUT GARLIC IN FISH"
  Ingredients Sauce:
Oil 2 cups (250 ml) each
3 glasses of wine vinegar (250 ml) each
1 pepper (lady finger) finely chopped without seeds.
Salt and pepper to taste, in moderation.
½ teaspoon (soup) shallow sugar or honey (optional).
½ tablespoon (coffee) of crushed bay leaves, or 2 bay leaves
1 tablespoon (soup) or (tsp) fresh ginger, grated

Other Ingredients:

1 dish of salsa and 1 saucer green chives chopped

How to Prepare:
Cooking with water, celery, carrot, in separate pots, go through the colander. Book.

Clear chilies according to the information above, then cut into thin strips the length.
Wash slices of fish, dry with paper towels. Salt, do not put more seasoning. Book.

Tarnish the fish fillets with flour, that is, pass each one in flour, beating to take excess flour.

Fry the slices in hot oil until golden brown, always in clean oil.
When the oil is dirty discard. (throw away).

Put clean oil back the remaining put the chips. Book.

In a large saucepan, place the onion with the oil clean and cold.

Saute onion until wilted, add the peppers let the fire until "al dente" with the exception of green, which is almost ready.
Then add the vinegar and if you need put a little water and sugar or honey.

Then add the carrots and boiled celery, grated ginger, pepper all already with salt.
Leave on heat for 5 'to 10'. After cold mount the dish.
How to assemble the dish:
A refractory high and large, put on layers:
First layer: sauce with onion and vegetables, over this parsley and chives chopped.

Second layer the fish slices, parsley and chives on top.

Third layer is the same as the first, and so on until all the ingredients are finished.

The last layer is sauce and parsley and chives up enough
Place on top of the refractory film role, well-adjusted or cover.

Take the refrigerator. To get better serve the next day.
If you want can then serve.

You can store in the refrigerator for up to 3 days.
Always keep in the fridge .It is a cold dish.
Note:
If you want you can add to sauce 1 or 2 tablespoons chopped capers.

Pasta With Sauce and Meatballs Meat

Pasta With Sauce and Meatballs Meat

ingredients:

500 g. Spaghetti number 08 (fine)


For Meatballs:

½ pound of beef without fat raw ground
1 cup (tea) of grated onion
½ cup (tea) of chopped parsley
1 teaspoon (tsp) or (tablespoons) grated fresh ginger (optional)
1 teaspoon (tsp) or (soup) of chopped pepper without seeds
1 pinch of nutmeg (optional)
1 tablespoon (soup) shallow salt or necessary without exaggeration
1 roll dawned wet in water and squeezed
1 or 2 whole eggs
2 tablespoons thread or wheat flour, or necessary, to
give league.

Other Ingredients:

½ cup (tea) chopped green olives (optional)
½ cup (tea) of grated cheese (optional) (optional)

"Breadcrumbs is made with toasted stale bread and
ground, in a blender or processor. "
"Do not confuse with cassava flour which is a root"

Tomato sauce

ingredients:
1 or 2 pounds of tomatoes peeled and chopped without seeds or
1 can of tomato traditional concentrated sauce diluted with
3 can of water, or more if needed
½ pound or even a kilo of onion
1 bay leaf
1 tablespoon (soup) dried oregano or 1 fresh branch
1 or 2 tablespoons (soup) Onion Soup industrialized or
2 bouillon tablets (optional).
1 tablespoon (soup) of sugar or an average carrot peeled cooked in sauce (serves to take the acidity).
1 piece of cinnamon stick, aids digestion
2-3 slices of ginger (optional), remove before serving or
1 teaspoon (tsp) or (soup) of fresh ginger grated

Mode Prepare the sauce to Sugo:

In a large saucepan put the oil with the onion, leave the fire until wilted, add the tomatoes and simmer until they are unraveling.
Add the ginger onion soup carrots or sugar, let the fire for 20 to 30 'minutes.
When missing 5 'minutes to turn off the fire place the cinnamon stick and before taking the fire add the oregano.

The industrialized to Prepare sauce mode:

You can put a little tomato paste, along with homemade tomato sauce and also the industrialized to stay as dark sauce.
Add a cup of hot water, until well cooked.
Add water slowly half cup at a time until a thick and well cooked sauce.
Do not forget to try before taking the fire.
If only put the industrialized sauce, put more 3 parts water and other ingredients except the tomatoes, cook for 20 'to 30' minutes, until reduced by half.
Otherwise the sauce is very strong and many people may have a burning in the stomach (heartburn).

Note:

Using industrialized sauce, add:
2 tablespoons (soup) of tomato paste is (optional)
To take the acidity can exchange the sugar and carrots for 1 tablespoon (of baking soda, mix well.
You can not put baking soda in the pressure cooker it much foam and can occur accident

How to prepare the meat dumplings:

Place ground beef in a bowl, add the spices,
squeezed bread, eggs, bread crumbs or to the grain, salt and the remaining ingredients
Make very small cookies.

Fry lightly with oil and then put the tomato sauce to finish cooking. Reserve.

Cook the pasta mode:

For every 100 grams. noodles will one (1) liter of water.
Cook "al dente" After drain.

Pass to a serving dish and place the cookies on top (meatballs) with tomato sauce, salsa with chopped stem.
Sprinkle grated cheese on top enough, is (optional)
Serve hot.

Note:

If you flour the meatballs can add two pinches of baking powder powder.

Rib Boi Stuffed II fillings

Rib Boi Stuffed II fillings

Baking can see two different ways below

ingredients:

8 pounds beef rib meat well below the bone.

flavor:

2% of coarse salt for each pound of meat or
1 tablespoon (soup) shallow salt for each pound of meat.

Filling I:

300-500 grams. cooked pork sausage and then milled or processed
300-500 grams. cooked and ground chicken liver (optional)
300-500 grams. cooked and ground chicken gizzard (optional)
300-500 grams. cooked and ground pork or chicken breast
100 g. fried bacon with the fat
1 kg of corn meal or the like
1 deep dish of chopped green olives
1 shallow dish with chopped parsley stems
1 dish of grated onion
8 boiled eggs and chopped
1 cup of tea corn oil
200 g. frozen peas then give a fright
playing in boiling water for 1 'minutes, then throw in ice water to stop the cooking.
200 g. carrot cut into cubes cooked (optional)
1 pepper finger girl seeded and without white ribs, cut and drizzling (optional), or pepper to your taste.
1 palm glass drained and washed and chopped

Filling II:

½ pound of cooked pork sausage and then processed
200 g. provolone cheese into small cubes
200 g. of chopped green olives
500 g. of boiled cassava and squeezed
200 g. cooked and squeezed potato
   50 g. fried bacon
2 large chopped onions and drizzle or grated
1 or ½ cup (tea) of chopped parsley
½ cup (tea) green onions thinly sliced
2 to 3 teaspoons (soup) of corn oil

Mode II Prepare the filling:

Sauté onion in oil until wilted, add the sausage that is already cooked and chopped along with the bacon.
Add cassava and potato cooked and squeezed.
After the remaining ingredients, except for the provolone that is placed spread in layers

Prepare the way of Costa:

Ask the butcher to cut the meat that is below the rib, so it is a large cavity to fill.

Thoroughly clean the meat removing the sebum and excess fat, salt, leave in the refrigerator for 6-12 hours.

Mode Prepare the filling I:

To make the filling cook the sausage, liver, gizzard, pork all in separate pans.

Then grind the meat and pass through the processor.
A separate grinding of meat each other, put in separate tijelinhas.

In a large pot fry the bacon with corn oil, then remove and set aside.

In bacon fat fry the sausage, pork, gizzard liver already all cooked and ground, add the onion, let the fire by 5 'to 10' minutes.

Add the cornmeal and go dripping water or oil if necessary, ie if it is too dry.

Add the boiled eggs olives and chopped parsley,.
Mix all the filling ingredients.

The filling should be moist.

Fill the rib stitch the hole to not drop the crumbs.
Sewing-needle, colorless cotton string, or secure with toothpicks.

Wrap the ribs in cellophane sheets suitable for roasting meat, wrap 8 times.
Or banana leaves, washed.
Dry with paper towels.
.
Place in a great shape and well founded.
Oven preheated to 180 ° C after 10 'minutes lower the temperature of 160 ° C oven paras.
Bake forty minutes for each pound of meat.


Serve with boiled and fried yucca. or
baked sweet and crisp.
Green salad of raw cabbage or chopped Catalonia.

Green salad of cabbage cortadinha very thin with onions or cabbage braised.
Watercress salad, endive, lettuce, chicory etc.

Note:
II Option to bake:

You can bake with salt crust.
Cover the ribs with a thick layer of coarse salt, mixed with egg white.
For each pound of coarse salt takes an egg white.
Bake for 8 to 12 hours. or until like a pretty hard brick.
Break with hammer before serving.

Homemade Macaroni pasta and Various Types

Homemade Macaroni pasta and Various Types

ingredients:
1 pound of wheat flour
10 whole eggs or egg yolks only necessary to give the point

"The real homemade pasta takes only two (2) ingredients."

** Please do not add water or oil you will change the texture of dough. If increase becomes stiff eggs if they get soft add more flour. **
How to Prepare:
Pour the flour on the table, making a circle in the middle and put a hole in it the eggs.
With hands go breaking the yolks with the egg whites, adding the flour little and slowly, until the end, so it is a homogeneous mass.
Enough knead the dough.

Kneading is the process of tearing the dough to go up and down for 20 'minutes minimum. Make a ball cut into four pieces, thus 4 smaller balls, flouring.
Leave it for one (1) hour, covered with a very clean dish towel.
If you half recipe 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.
Pressing the roll tightly in the mass to be able to go opening.
Go stretching, stretching, until a good size (60-80) cm, thin.

To make the noodles:
Sprinkle the dough with flour.
Wrap the dough tightly, is a large roll.
With the aid of a knife cut the pieces all the same size.
Open each roll, stretching the dough to dry, lightly sprinkling with a little flour.
Place the noodles stretched on a rectangular baking dish.
The procedure to stretch the dough is to go dry.
can put on top of a bench covered with a lightly sprinkled with flour napkin.
"Do not put excess flour after the mass ready."
Fresh pasta takes approximately 5 'minutes to cook, after water is boiling.
Today opens the mass diving or Italian pasta machine and if you do not craft, as shown above, is excellent anyway.
Mode of Cooking
Place a cauldron on fire with plenty of water for every 100 grams. will noodles 1000 ml of water, one (1) liter.
"No need to add salt or oil, to fresh weight."
After you put the dough to cook when it boils count 5 'to 8' about.
Heads Up:

When making the dough for the first look at the ratio to 100 grams. flour takes one (1) egg.
You can make ½ or ¼ of the recipe.

I - Note:
modeling:
Can make lasagne, cappelletti, ravioli, tie among others.
If you want you can open the dough in a manual machine that calls cylinder.
Already open noodles with roll, drum and pasta machine of various models.
My current machine is the Italian, which opens the mass and also cuts two (2) types of pasta and I can make lasagna with open mass.
With the open mass choose the model that want to run.
Colorful Pasta:
If you want you can make colored pasta, putting spinach, carrots or beets. In the market already has the vegetable powder.
II - Note:
Previously put the ready dough to dry on a line in the sun.

"Do not do that; Besides dust has insects. "That will contaminate their fresh weight.
The sauces and fillings follow in another recipe.
To make the cut capeletes in small medium or large squares.
Put the filling, fold forming a triangle, then turn to become the capelete format is very simple.
If you want to make ravioli use the form ready for it.
Stretch the dough on the form put a spoonful of (tea) filling in all the squares.
On top place the other mass, pass the rolling pin to hit the squares.
Place capeletes ravioli or sprinkled on top of a napkin lightly with Wheat flour, separate from each other.
Cover with napkin.
If you want you can put in a baking dish and cover with a clean cloth.
Heads Up:
  ** Follow the next recipe sauces and fillings. **

Pasta with pesto sauce - II (options) Hot and Cold

Pasta with pesto sauce - II (options) Hot and Cold

ingredients:
½ pound of spaghetti or other pasta of your taste

I - pesto sauce Cold:

1 cup (tea) of basil leaves (tight)
1 cup (tea) of chopped parsley
½ cup (tea) extra virgin pure olive oil
½ cup (tea) of nuts or pinholes (snoubar) crushed
100 g. grated Parmesan cheese
4 to 6 teeth cored
2 tablespoons (soup) of hot water
How to Prepare:

Cook the pasta with 5 liters of boiling water, with a
pinch of salt and a tablespoon (soup) of oil.
To cook 100 g. noodles corresponds to a liter of water and so forth.
After the cooked pasta to a serving dish turns pass the sauce on top. Sprinkle grated cheese.
Serve immediately.
Mode Prepare the sauce:
Hitting the liquefied, basil, parsley, olive oil, teeth
garlic with two tablespoons of hot water, (the pasta cooking water).
After well beaten, add the crushed nuts, or pinholes
Can serve hot or cold.
To serve cold sauce in the blender after all pesto ingredients, pour over the drained pasta and hot.

Option II:

Hot sauce pesto:
* To serve hot pesto sauce, put the sauce in a water bath until ready to serve. The hot sauce is the most appropriate. *

Sardine Nonna To Snack

Sardine Nonna To Snack

ingredients:

2 pounds of whole sardines

spices:

l5 grams. salt (1 tablespoon)
1 teaspoon (tsp) pepper finger of girl without seeds or chopped pepper sauce to taste
1 teaspoon (tsp |) grated fresh ginger.
2 glasses of brandy to wash the sardines, to get the strong smell of fish.

sauce:

6 large tomatoes not very mature, cut into slices
2 large onions cut into thin slices
250 ml corn oil
250 ml water
250 ml of vinegar

Other Ingredients:

1 cup chopped parsley very thin.
1 cup chopped green onions, white part only.

Put the two ingredients above, only after the ready dish before serving.

How to Prepare:

Take the scales of sardines with a knife, scraping the tail to the head of the fish.

Clean the sardines, remove the heads and all the pimples.
Open sardines and remove the backbone, is a Grid fillet.

Rinse the fish under running water, then soak for half an hour in brandy, to take the stench.

Re-rinse with tap water, one at a time.

Season the fish with salt, pepper refrigerate at rest for an hour.

To Cook:

In a pressure cooker put the first layer of sardines, the second layer of onion, tomato and third go gluing the layers until finishing the ingredients, then add the oil, vinegar to water and a pinch of salt.

Cover the pressure cooker, bring to heat until it starts to boil, lower the heat and simmer for twenty minutes, without stirring the pot.
Leave resting two hours before opening the pan, without stirring.

Note:

If you open the pot ahead of time, sardines crumbles and is not looking good.

Serve as an appetizer or first course, or as a snack accompanied with roll or toast.

You can store in closed glass with screw cap, or refractory capped in the refrigerator for a week.

The parsley and chives is placed above the plate ready

Note:

Do not put garlic in fish, which spoils the flavor.

Natural Yogurt and Strawberry Diet domesticated II - Options

Natural Yogurt and Strawberry Diet domesticated II - Options
ingredients:

I Option:
Strawberry Yogurt
1 liter of yogurt see below how to do
1 ½ can of condensed milk diet see below
1 box of diet strawberry gelatin, dissolved only with boiling water 250ml

Other Ingredients.
300-500 grams. medium strawberries cut into 4 pieces or thinly sliced.

How to Prepare:
Blend half the yogurt and condensed milk until well mixed.

Add the dissolved gelatin and hot, make the hit.
Then move to 90 ml plastic cups or pots
with a lid.
Place the strawberries in the middle of the mass of yogurt.
Take the refrigerator for 4-6 hours.

If you want you can put 1 box of cream hit
Along with the other ingredients.
If you add the cream, remember to reduce the water gelatin to 180 ml of boiling water.
If you do not put strawberries in the mass, put only 1 strawberry
in each little pot, or bowls.

Condensed Milk Diet

1 cup (tea) milk powder
½ cup (tea) of boiling water
½ cup (sweetener in tea own powder for cooking and baking
1 tablespoon (soup) of light margarine
How to Prepare:
Blend all ingredients in a blender, 5 '8' minutes.
Use condensed milk diet, the next day it gets better.
II - Option:

Yogurt domesticated:
3 liters of cow natural whole milk or B
"No good box of milk"
1 glass of 200 g. full plain yogurt
6 tablespoons (soup) and full of whole milk powder

How to Prepare:
Boiling milk, allow to warm, that is, until the temperature
46 ° C
The temperature has to be exact or too hot, not
very cold. It's a bit warmer than bottle.

If you do not know the right temperature, pick a cup of milk
place your index finger and washed under the nail, tell
up to eighteen (18) is warm at the right temperature.
Then throw the milk out of the cup, not to contaminate the
remaining milk. Which is very dangerous.

If it is too hot wait a little and is cold, take
to heat for a few minutes until it reaches a certain temperature.
If the milk is too hot burning the base (yogurt)
Put some milk in temperature 46 ° C in a blender
with powdered milk, beat well until the milk powder is firmly
dissolved.
Then place the yogurt and make the beat for a few minutes.
Put the mixture in the blender in the pot with the rest of the warm milk. Mix well with the flue (wire whisk).
After well mixed, skip 2 medium turperware with white cover.
Tuperware is a thick plastic bowl.
Place each pot wrapped in a thick plastic bag.
Cover with blanket. Leave a place where no one stir.
and has not the cold air flow.
It is best to do the night.
It is like fresh cheese, that is, if you put
the right ingredients.
Note:
If you want you can change the diet strawberry gelatin box for 2 tablespoons (soup) shallow colorless unflavored gelatin spray with 10 tablespoons of cold water.
Dissolve gelatin in one (1) cup (tea) of cold water. Take the microwave for 30 seconds (Not Minute) or
in a water bath.
If you with clear gelatin, beating 300 grams. Fresh strawberries add to the other ingredients.
You can also substitute 1 cup (tea) diet strawberry jam.
If you put the jelly have to put the cream, or decrease the condensed milk not to be too sweet.

Haddok Smoked With Asparagus + Monitoring

Haddok Smoked With Asparagus + Monitoring

ingredients:

1 smoked or fresh whole Haddok, cut to put

sauce:

1 can of cream with serum
Cream cheese 1 cup
2 tablespoons (soup) grated Parmesan cheese
2 tablespoons (soup) soup capers

G u r n i ction:

1 large glass of canned asparagus,
drained and washed to remove the preservative
1 tablespoon (tablespoons) butter
2 tablespoons (soup) grated onion, washed and squeezed

Other Ingredients:

1 large glass pickled mushrooms, drained and rinsed and chopped
2 cups (tea) of cooked rice
1 cup (tea) chopped parsley

Mode Prepare the rice:

In a bowl mix the cooked rice and hot with chopped parsley, put in a form with hole in the center, tighten.

After unmolding the rice on a platter and put the mushrooms around past the butter in the center and branches of parsley and cherry tomatoes.

Skip the whole asparagus for butter.

A platter place the fish fillets with sauce and around the asparagus in butter last.



To Prepare Fish mode:

Wash the fish, cut into medium put, make salt, put a little white wine.

A rectangular distribute folded, throw over the cream, bring to medium oven 180 ° C for 10'Minutos.
Remove the fish from the oven, add the cheese on top, sprinkle with grated Parmesan cheese.

Bring back to the oven for more 10'Minutos.


A platter to accommodate the fish fillets with sauce and around the asparagus in butter last.

Note:

You can replace the Haddok for baked cod.

Lentil With Pork Ribs + Monitoring

Lentil With Pork Ribs + Monitoring
ingredients:

I Option:

500 g. Crude lentil.
1.5 liters of cold water for cooking,
2 bay leaves.
1 large chopped onion or
4 cloves garlic, cored, crumpled, if the new does not need
3 ginger slices, remove after the dish ready
2 tablespoons (soup) of corn oil
Other Ingredients:
1 pound of pork ribs with no fat and plenty of meat.
2 pieces of smoked sausage, cooked without skin, cut into thin slices.
50 g. chopped bacon into small cubes. Fried (optional)


accompaniment

White rice,
Pork chop with fried bone, so it is well cooked.
3 boiled eggs cut in half, or petals
Cortadinha cabbage in thin strips, sautéed with oil and garlic

observation

How to Prepare:

Rinse the lentils under running water.
Put to cook with raw ribs, water, blond leaves and ginger in common pot.
Take all of the foam being formed.

** CAN NOT COOK IN PRESSURE COOKER. **
Reason: loose too much foam.

Once boiling lentils, lower the heat, let cook until it is all well cooked. 30 'to 40' minutes.
If you need to add more hot water.

After tempering equal to the beans.
Fry the bacon until golden brown. Book.

Season Mode:

Put in a pan the oil, add the onion or garlic, or both together, with cold oil, let the fire, until wilted onion.
Pour the spice in the lentils, add the salt, fried bacon without the fat, the sausage into thin slices, boil for 10 'minutes.
If you want you can knead the lentils with a ladle, so that the broth becomes thicker.
To serve and use clay platter.
II - Option:

Prepare to Ribs:

Cut into small pieces ribs 10 inches long and 2 cm wide, with plenty of meat and bone.

Fry the ribs in a large, high pot.
Place bacon fat to go frying the ribs and dripping boiling water gradually and slowly, until it is brown and cooked through color.
Serving the separate ribs or place within the lentils just before serving., Simmer a 10 'minutes.
Before frying the ribs can cook with a little water and seasoning.
After frying, it is tastier.
It's the way the miners (Brazil) do.
Prepare the cabbage mode:
Wash the leaves take a part of the stem.
Place a sheet over another roll and cut on a board, thin.
If you want you can leave the stem.

Place a pan with enough water when boiling throw the little cabbage cortadinha, mix well.

Once it boils count 3 '(three) minutes.
Drain and immediately pour enough cold water to stop the cooking.

The above process is to be well cabbage dark green.
Squeeze well. After sautéing. With onions and bacon.

Serve in separate dish, or the side of the ribs place the cabbage side of boiled eggs.
Accompanying orange peeled pear, separate the buds.
An orange for each person.

Brazilian soup winter and summer

Brazilian soup winter and summer

Make a broth:
ingredients:

3 liters of water,
1 pound of muscle, cut into small pieces
2 carrots, cut into two pieces each
2 celery stalks, cut into 4 pieces
1 onion, cut into 4 pieces
2 cloves garlic (if old tire crumb) crumpled,
1 whole leek cut into 4 pieces
2 bay leaves,
3 slices of ginger. 1 piece of cinnamon stick.

How to Prepare:
Cook for 1 hour in common pan or pressure cooker is 30 'minutes. Strain.

Discard all the ingredients, or freeze, use on another occasion.

pancake:

1 large glass of cow's milk
1 cup wheat flour sifted
2 large eggs, 1 tablespoon of oil (optional)
salt to taste, 1 pinch of baking powder powder (optional)
1 pinch of sugar to stain the dough (optional))

filling:

200 g. grated Parmesan cheese

Prepare pancake mode:

Blend all ingredients in a blender, the mass is almost liquid.

Grease a large frying pan with oil, lead to heat until hot, remove the excess with a paper towel.

Pouring a mass shell in the pan, so that they take up the edges around the pan.

Leave blush, turn and repeat.

Place the pancakes on a napkin.

Then cut them with stainless steel small cut.

Or mouth of a very small cup 3-5 centimeters.

  If you want you can double the amount of dough ingredients pancake.

Put the filling, is only a layer of grated cheese.

Wrap, is the size of a cigarette.

To Single Serving:

Place in a deep dish four (4) to six (6) minis pancakes and above the juice concentrate and hot meat.
On top sprinkle a little grated Parmesan cheese.

II rice Continents - II Options

II rice Continents - II Options

Tailandêz rice
ingredients:

2 cups (tea) of cooked rice in time
1 cup (tea) of onion
½ cup (tea) chopped parsley
2 raw eggs

Other Ingredients:

100 g. butter, margarine does not serve
1 pineapple diced
200 g. chopped ham choosy

Sprinkle Over:

½ cup (tea) grated coconut or ground cashew nuts or both together.

How to Prepare:

Fry the pieces of pineapple, butter, remove and set aside.

Fried onion in butter, break the eggs burst gems to fry well, stir well so that the eggs are well cooked pieces, add the chopped ham, parsley and cooked rice, mix well.

Put the rice in a serving dish sprinkle grated coconut or cashew nuts. Around place the pineapple cubes have fried in butter.
Serve with Japanese cucumber salad, thinly sliced or chopped or grated radish or turnip or cut into thin slices.
It can also serve green salad, or white bean salad or chickpea.
Option II:

Rice with Pequi - Brazil Fruit

ingredients:

10 pequis with thick bark.
After another ten peeled strong yellow lumps

rice:

3 cups of uncooked rice washed
6 cups cold water
1 large onion, grated or chopped
1 teaspoon (tsp) shallow salt
2 tablespoons oil soup


How to Prepare:


Take the tough guys, are the strong yellow kernels, despise the shells. .
Wash all pequis under running water.

Place in a large pot rice washed in running water, add cold water, onion, salt, and oil, the pequis, cook over low heat.

When the rice is almost cooked and with a little water turn off the heat, cover the pan and cover with napkin.

Leave the pan on the supported sink with a board underneath.

If you want you can put inside the oven off, for about 15 'to 30'minutos.
Serve with cabbage salad sliced thinly or braised endive and.

When eating Pequi not open the lump that is full of thorns disposal. Otherwise it will hurt your mouth.

Important Note:

The pequi is a typical fruit of northern Brazil, and also we have in other central regions, such as the states of Goiás and Minas Gerais, in the southeast the Holy Spirit.
It is a similar fruit with avocado round dark green, only takes advantage of the lump that is very yellow, fragrant.

The rest of the hard shell is only for fertilizer, it is very bitter.
Once cooked rice, can suck the caroço.com care.
** You can not open the chestnut inside is only thorns. **

To recap:

CAN NOT OPEN THE SEED THAT IS FULL OF THORNS.

II - Option
     
Make liquor Pequi domesticated.

How to Prepare ::

Leave the yellow lumps, in a wide-mouth glass covered with cereal alcohol or drips of good quality, for 30, 60 or 90 days in a cool dark place, until dark in color, almost brown.

Make a light syrup with sugar water, cinnamon, cloves, ginger slices.

Allow to cool and mix in already tanned drips, or grain alcohol.
On the site can bury the bottle for one month to become more tasty.
When using alcohol purchased at the pharmacy care and well see the label,
if it is even grain alcohol. Not to be confused with cleaning alcohol or methanol (poison), which is the same color.

Robalo With Pineapple Chatney sauce and apple

Robalo With Pineapple Chatney sauce and apple


ingredients:

8 files 200 grams each of:
Sea bass or halibut

I - Option:

Other Ingredients:

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

spices:

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

Follow up:

Chatney pineapple and apple

ingredients:

sauce:
1 pineapple very large or two small, cut into cubes
1 large apple, diced peeled
1 cup (tea) of apple cider vinegar
1 cup (tea) brown sugar
1 cup (tea) of grated onion
1 cup (tea) seedless raisins
2 cinnamon sticks
4 whole cloves India
1 lemon juice only
1 tablespoon (soup) of grated ginger
1 tablespoon (soup) shallow mustard (optional)
1 teaspoon (tsp) salt, or to taste
1 pepper finger girl, seeded and finely chopped white without ribs

How to Prepare:

In a medium saucepan add the vinegar, water, lemon juice, brown sugar, cinnamon, cloves, pepper, ginger, raisins, mix well.

Bring the pan to heat boil for 5 'to 10 minutes.

Then add the diced pineapple and apple onion, let cook for 30 'to 40' minutes with the pan covered,

After the sauce ready, turn off the heat and add the mustard

Note:

The pineapple sauce (chatney) also serves to accompany poultry, fish, pork and other meats.
Serve on platter or separate bowl.


Mode Prepare the fish:

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

Never put garlic in fish, which compromises the flavor.

After seasoned, dry with paper towels,

Skip each fillet in the sifted flour

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

II - Option:
If you want you can grill the fish.
Need not tarnish the fish.

Serve with white rice, or potato spiced kitchen.
Watercress salad or lettuce with grated carrots and cherry tomatoes or
Coleslaw cut very thin.


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

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

Beet Soup With Ricotta Polka Dots

Beet Soup With Ricotta Polka Dots


Broth Ingredients:


½ pound of raw beets in shell
1 onion grated
1 tablespoon (tablespoons) butter
1 teaspoon (tsp) salt or broth
1 pinch of grated ginger
1 pinch of nutmeg (optional)
2 liters of cold water

Ricotta balls:

½ pound of fresh ricotta
2 whole eggs
2 tablespoons full of grated cheese
½ cup of cow's milk or cream
wheat flour needed to give point of winds
1 pinch of salt


Mode Prepare the broth:

Wash the beets. Place the beets with water in a pressure cooker with a pinch of sugar.
Leave cooking for 1 hour over low heat
After the cooked beets, peel and beat in the blender with water.


Place the beet broth in a pot, add the onion, salt, ginger, nutmeg, butter without frying, leave the fire until it boils, put about 15 minutes. Book
If you prefer to fry the onion in butter.
How to prepare the Ricotta Polka Dots:

In a bowl mash the ricotta, place eggs, cheese, salt, milk and wheat flour gradually to give point to roll.
To find the point, take a little of the mass press in the hand is firm that is the point of wind.

Make very small balls the size of a quail egg, or even smaller.

Place the balls to cook in the broth, put in 10 minutes.

Serve hot in soup plate with a shallow dish sideboard

Note;

You can replace the beet put tomatoes, carrots or spinach.
           
You can cook the ball ricotta with lean meat broth or
           
Chicken broth, without skin and fat, or tablet meat.

Beet Soup With mashed

Beet Soup With mashed

  ingredients:

Meat broth:
½ pound of muscle cut into small cubes
1 large onion, cut into quarters
1 whole medium carrot, 3 garlic cloves, 1 bay leaf,
  2 celery stalks cut into four pieces, 1 leek
  3 thin slices of ginger, 1 cinnamon stick (optional)
  2 liters of cold water.

Mode Prepare the broth:

In the pressure cooker, place the water, meat, onion, carrot, garlic, celery, leek and the seasonings.
Put to cook for 20 'minutes, let cool in the pan to finish cooking.

Soup ingredients:

1 liter of cold strained broth
4 whole beets in shell and washed
Place the broth and beets in the pressure cooker.
Take the heat for 30 'minutes, let cool in the pan.
Then peel the beets cut into four parts.
Put a little of the broth in a blender with a few pieces of beets, beat until well liquid.
Do the same with the rest of the beets.
The broth should not be too thick nor too liquid.

Mashed potatoes:


1 pound of cooked and squeezed potatoes
2 tablespoons (soup) butter
½ cup of cow's milk tea or sour cream
1 tablespoon (dessert) salt

How to Prepare:

Place in a saucepan the squeezed potatoes, butter, salt.
Lead to fire stirring constantly, go dripping milk gradually, until a uniform mass, to release the bottom of the pot.
If it gets too hard add a little cream.

To Serve:

Place in a deep dish the hot broth beets in the center make a mashed potato pyramid that stay 4 fingers above the broth.
Take to eat the broth, then puree.
* The soup is served before dinner *

For Dinner:

Accompanies roast chicken pieces with broccoli and boiled carrots, passed in butter.
Palm heart salad cut into thick slices, fresh figs, washed without the house cut in half.

Note:
With the cooked muscle leftovers, make a salad with onion, garlic, parsley and tomato pieces. "Serving on another occasion."
With the other ingredients left over from the broth, make a soup.

WARNING:

I'm posting this recipe again that for a period not left the translation.
Please when you have any questions about the recipes, I will be delighted to respond.
Thank you for telling missing translation;

My blogs:
baudanonna.blogspot.com
baudanonna2.Inglesblogspot.com
baudanonna3.italianoblogspot.com
baudanonna.comida simple dish made and lunch boxes
Facebook Chest of Nonna Antoinette

Caldo Verde (Soup)

Caldo Verde (Soup)
ingredients:
broth:
1 ½ liter of broth (muscle) or
2 bouillon tablets

Other Ingredients:
6 medium potatoes cut in four
1 large onion, grated or chopped
3 cloves of crushed garlic if old tire crumb
1 only white part of leeks cut into thin slices (optional)
2 tablespoons (soup) of extra virgin olive oil
2 cups (tea) cabbage torn into small pieces
1 cup (tea) parsley with stems beat in
strain blender (use only the net)
How to Prepare:
To make the broth:

Cook through muscle alkyl with 1 liter of water at
Pressure cooker.
Separate the cooked meat to make a salad part, save for another meal.

Prepare the way of Caldo Verde:
Place the broth (1 and ½ liter) in a pan, the onion, garlic, potatoes and salt and strained juice of parsley.

Using tablet broth, do not put salt.

When everything is cooked, remove the potato masher and proceed to re-pot.

Finally add the torn cabbage, when boiling
leave by 3 'minutes in the fire without cover.
If the cabbage overcook it hardens.

Serve hot in earthenware bowls, over Crotons
then grated Parmesan cheese.

The Crotons is optional.
Crotons and form of bread cut into cubes roasted

Mousse and Chantilly Strawberries - III - Options

Mousse and Chantilly Strawberries - III - Options

ingredients:

200-300 grams. of chopped fresh strawberries
1 can of condensed milk raw
1 can of ice cream without serum
1 tablespoon unflavored gelatin colorless (12 grams)
5 tablespoons of cold water to hydrate the gelatin soup
2 egg whites until stiff (optional)

How to Prepare:

Place the gelatin in a small pan, spray with five tablespoons of cold water, let it sit for 5'minutos.
Then take the fire in a water bath to dissolve, as follows.
Bring a large pan of water to the fire, so it reaches a boil, turn off the heat, put the pan on top of the gelatin already wet with water.
Stir with a wooden spoon, until it dissolves well, is liquid.
Can dissolve the gelatin in microwave for 20 to 30 seconds.
Pay attention is "second" No minute.
Separately beat in the blender condensed milk with the cream, for 3'minutos.
After thoroughly mixed the two ingredients in the blender, add the gradually dissolved gelatin and hot with the power on, beat for 5 'or 10'Minutos until it is homogeneous and very cold.
Remove the mixture from the blender, go to a bowl, add the chopped strawberries and kid finally the egg whites until stiff, mixing from bottom to top and slowly.
Grease with butter a form of crockery with wavy edges, flicking the tap, let it drain well, or place in individual bowls.
Garnish with whole strawberries or cut in the middle and side mint leaves.

If you want you can beat all the strawberries in the blender, however, it is good to add a little more chopped strawberries in mass.

Option II:
     
Chantilly Strawberry:
ingredients:

½ pot believe cheese
½ cup (tea) of cream
250 g. beaten whipped cream
1 packet of strawberry pulp or
1 tablespoon (soup) shallow powder for strawberry ice cream.

How to Prepare:

Mix the cheese with the cream then add the strawberry pulp, or ice cream powder.
After all well mixed add the whipped cream stir well until a homogeneous mass.

III - Option:

Mousse With Strawberry Gelatin:

ingredients:


1 can of cream with the serum without serum
1 can of condensed milk
1 boiling water can (use the condensed milk)
1 gelatin box 85 grams of strawberry powder.
2 egg whites (optional)

How to Prepare:

Dissolve gelatin in boiling water, or follow the manufacturer's instructions, only putting the measure of revenue.
Place the gelatin in a deep dish take the refrigerator until set.
After the gelatin hardened, cut into cubes.
Blend the cream with condensed milk, and cubes of gelatin, until a pink smooth.
Beat in mixer the egg whites, throw the mix blender slowly, stir well, until a uniform mass.
Pour in mousse cup without grease, or in bowls.
If you shaped refractory or grease with butter and pass quickly by running water, no dry.
Freezing take 4 to 6 hours, or until set.
Store in refrigerator until ready to serve

Note:


You can change the strawberry gelatin, by grape, orange, coconut, pineapple, lemon, tangerine, raspberry, etc.

Risotinho of Lazy For Summer

Risotinho of Lazy For Summer
ingredients:
2 cups (tea) of ground beef you prefer
1 cup (tea) of crude ordinary rice washed
3 to 4 cups of cold water or appropriate
1 medium carrot, grated (optional)
2 tablespoons (soup) of chopped onion, or
1 tablespoon (soup) (onion soup)
1 teaspoon (soup) of corn oil
1 teaspoon (tsp) or full (soup) shallow salt

How to Prepare:
Place in a large pot meat, rice, carrot, onion, oil and finally cold water, mix well.
Bring the pot with a lid over low heat, stirring from time to time, make sure you no longer need water.
When almost dry, remove from heat.
Place the covered pan in the oven and leave for 10 'to 15' minutes.
Accompanying zucchini Braised Cabbage Salad
Mining Zucchini:
2 medium zucchini grated in the large drain
2 tablespoons (soup) of grated onion or chopped
2 tablespoons (soup) of corn oil
2 tablespoons water or necessary
1 teaspoon (soup) filled with corn starch (cornstarch)

How to Prepare:
Put the oil in a medium saucepan add the onion, leave until wilted.
Pour the grated zucchini go stirring until thoroughly cooked.
If you need to put the water to finish the cooking.
Dissolve the cornstarch with two tablespoons of cold water, then pour over the zucchini, which is still on fire mix well and continue stirring until cooked well, that is, until creamy.
Serve on a separate platter.
White cabbage salad:
ingredients:
1 medium white cabbage
Salt, vinegar or lemon and olive oil to taste
Wash the cabbage, place it on a cutting board, cut in half and then cut very thin, as thin as possible.
Season with salt, vinegar or lemon and olive oil.
If you want you can put chopped black olives.

Note:
You can exchange the carrot for frozen or raw peas.
And Onion Soup by a bouillon tablet.

Rolls of Eggplant With Monitoring

Rolls of Eggplant With Monitoring

ingredients:
4 medium eggplants cut into thin slices
Enough water to cover, 1 teaspoon (tsp) salt

For coating:
1 dish of flour background
3 beaten eggs with salt
Filling: I
200 g. ham cut into thin slice
200 g. mozzarella, thinly sliced
Filling: II
350 grams. braised beef with tomato, onion and spices to
taste.
2 tablespoons cream cheese or grated Parmesan cheese
the curd and cheese serve to bind.
Filling: III
350 grams. braised beef with spices see above
200 g. 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 'minutes.
Then drain and dry with clean cloth.

Extend the eggplant on a board and on each, place
a slice of ham folded and a slice of mozzarella
folded. Wrap as roulade.

Secure with the aid of two (2) sticks.
Pass the rolls in flour, then the eggs
shakes. Pass the rolls again in flour.

Place the rolls on a baking sheet, one next to the other.
Bake 180 ° C until golden brown.

Halfway through cooking turn the rolls to lightly browned evenly on both sides.

Filling: II
Place a slice of ham after the filling and roll and secure with toothpick tarnish see above.
Filling: III
Before placing the filling place a slice of Mozzarella .faça equal to last.
Follow up:
White rice and green salad with tomato or
Greek rice and chopped coleslaw.
Rice the Greek:
2 cups uncooked 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 pepper cut into small pieces
1 cup chopped green beans and drizzle or
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:

Place the water in the fire so pour boiling rice. oil.
Separately fry onion and all the vegetables lightly, put together with raw rice, mix well.
Leave to cook until all the water dry.
Follow up:
Salad of watercress, arugula, chicory, endive, and cherry tomatoes.

Cod With Sophisticated Sauce and Mashed Apple

Cod With Sophisticated Sauce and Mashed Apple


ingredients:

4 files of 120 grams each of desalted cod

For coating:

1 cup all-purpose flour tea
½ cup corn oil for frying tea

spices:

2 tablespoons (soup) of lemon juice, or vinegar
1 teaspoon (tsp) salt
1 pinch of black pepper and a tablespoon of hot sauce

Sophisticated sauce:

30 grams. sliced almonds
25 grams. cherry in syrup of maraschino
10 grams. coarsely chopped walnuts or pine nuts
30 grams. cooked shelled pine nuts, cut into slices
1 cup dry white wine
2 tablespoons (soup) butter
1 pinch of salt
2 drops of peppermint liquor optional
1 tablespoon (soup) of fresh herbs and drizzle chopped
mint, parsley, basil, and others.

Mashed Apples:

3 large apples diced
1 cup water
1 teaspoon (tsp) sugar
1 pinch of salt
1 tablespoon white gelatin soup powder tasteless
½ cup cold water

How to Prepare the puree

Cut the apples into cubes, cook with water sugar and salt to cook well.
Wet the gelatin with cold water, soak for five minutes, then dissolve in a double boiler or in the microwave for 30 seconds.
Blend the apples, then add to the already dissolved gelatin and hot, take freeze for thirty minutes, or until well thicken


Prepare the way of cod:

Clean the cod, rinse well, desalting.
Place the cod sauce in a bowl covered with water, changing 4 in 4 hours.
Guard in refrigerator covered with plastic wrap or a napkin.
Then drain all the water, pour in a pan of boiling water leave 5 ', get folded, let it cool to season.
Season with salt, pepper and lemon juice, let sit for an hour in the refrigerator.


Never put garlic in fish, which compromises the flavor.

After seasoned, dry with paper towels,
Pass each fillet in the oil and then the sifted flour, knocking out the excess flour.
Fry the fillets with oil, remove excess fat with paper towel- Reserve.

Prepare the sauce so:

Place the butter in a frying pan, add the almonds, herbs, boil for three minutes
Then add the dry white wine, cherry syrup and chopped cherries in half, chopped nuts, boil for five minutes
Add the cooked and chopped pine nuts into slices, juice of one lemon and one orange liqueur cup or to taste.
Lastly can add five drops peppermint liquor is (optional).
Place the sauce over the cod fillets.


Serve so the cod:

Place the cod fillets in the center of the plate with hot sauce on top.
Separately in a small plate put half a lemon cut into two pieces.
Across the mashed apple.

Serve with white rice or baked potato, watercress salad or chopped lettuce.
Note:
If you want can serve only cod with boiled and chopped pine nuts, sliced with applesauce.

Pie or tarts with IV options of fillings

Pie or tarts with IV options of fillings

ingredients:

For Italian Pasta Party:

I - Massa:

500 g. of ice particular wheat flour
250 g. cold butter (not margarine or lard serves)
2-3 icy gems, or need not put egg white
1 teaspoon (tsp) salt
1 tablespoon shallow dessert chemical baking powder

II Mass:

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

** The difference between the two is that the first mass crumbles is tastier, thinner to party. **
The second mass is commercial.
When do the first time, make half the ingredients or 1/4 of their revenue.

Prepare to Rotten Mass:

Place in a medium bowl the dough ingredients, mix with
his fingertips, until a soft polenta.

Do not knead it is embatumada, is heavy and hard disposal.
If your hand is very warm, wash in cold water, dry *.

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

Open very thin dough, in the palm of the hands and unite the pieces, or between two plastic with the aid of a roll.
Lining the molds patty or patties or pie from all the same.
Then put the cold filling, and over the curd

Before baking the mini pies, tarts and the pie brush over hit gem.
Not the whole egg.
.
I - Filling:

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

Other Ingredients Filling:

1 cup cream cheese or
200gsm. mashed potatoes or manioc

Complement Filling:

Place over filling, 1 tablespoon (coffee) filled with cottage cheese or mashed parsnip in every major pie and tarts in a tablespoon of (tea).

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

Filling II:

200-300 grams. desalted cod, or spiced ground meat or cabbage, all sauteed with oil, onion tomato and other seasonings to taste and chopped green olives.
For the filling with palm can add shrimp, crab, and others.

Mode Prepare the filling:

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

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

If you need to add a little cornstarch dissolved in a little water, to thicken the filling, that is if you're in broth.

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

Brush with beaten egg yolk


III - Filling


ingredients:
400 grams. gorgonzola cheese
200 g. cream cheese
1 cup sour cream or
1 cup plain yogurt
1 tablespoon oregano
1 tablespoon dried parsley
1 pinch of salt
1 pinch of pepper (optional)

coverage:

3 egg whites until stiff
½ can of cream
1 cup plain yogurt
50 g. grated Parmesan cheese

Mode Prepare the filling:

Knead the gorgonzola cheese with a fork then add the cream cheese, sour cream, oregano, parsley, salt and pepper, mix well until it becomes a homogeneous mass. Book

Preparing the Cover Mode:

Beat in mixer the egg whites until stiff, add the cream, yogurt mix all the ingredients, so that it is cute.
Put the filling into the pie over the cover, then sprinkle with grated Parmesan cheese.
Do not put weight on the roof or the dough strips.
The egg whites until stiff with the other ingredients is already coverage



Bring to bake the pies (within a baking pan) the other side a preheated oven 180 ° C for 10 'to 15' minutes or until staining.
The mini pies take less time to bake.
Be careful not to burn.

The patties are (10 inches in circumference) by (1 cm high).
For roasting takes 15 'to 20' minutes approximately, or even blush, or "depends on the oven." It takes a little more or less time.
The pie, tart and pie do with removable bottom.
The big pie with medium round shape, with removable bottom ..

Note:

Do not put too much filling, just enough it takes longer to bake, do not put too little filling that is very mass and is not ideal.

Note:

The pies, unmold and go for a forminha paper.

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

CURIOSITY:

* Did you know that there are empadinhas the name is patty, small or mini. "

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

Mothers decided to make empathy for the children, who did not like pies.
The children ate the pies they were too cute.
To become loving mothers dubbed empadinhas.
To recap no empadinha the correct name is patty.

Option IV:

For Patty crab or shrimp:

Cooking 200 g. potatoes go through the still hot press.

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

Separately fry the crab or cod in oil, add the onion chopped tomato, go dripping water until thoroughly cooked, finally add the parsley salt, chopped green olives, add the still warm mashed.

* Fill the pies with the crab or shrimp or cod with mass already roast, uncovered. *
Over half of the grated cheese powder and half of breadcrumbs.

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

Note:

If you do not want to put cheese on pies can put mashed potatoes and more grated cheese.

There are 200 grams. mashed potatoes, or Peruvian.

You can only pie with various fried vegetables:
Asparagus, artichokes background, green beans, cauliflower,
mushrooms, cabbage, carrots corn and others.
If you want you can put chicken with vegetables, or canned sardines.
** For parties do not put sardines. **

Mulfins fruits or chocolate - II Options

Mulfins fruits or chocolate - II Options

ingredients:
2 cups (tea) of wheat flour
1 cup (tea) of peeled ripe fresh guava and seeded
¾ cup margarine or butter
½ cup (tea) sugar
1 tablespoon (soup) of chemical baking powder
1 large beaten egg, 1 pinch of salt
If you need to put a tablespoon of milk or necessary

Suggestion for other fruits:

Banana, apple, strawberry, pineapple, blueberries, grapes without seeds or fruit of your choice.
Other fruits:
If you want you can use dried fruit, nuts, almonds, hazelnut, apricot, black plum raisins. Chopped or ground.
Only put ½ cup (tea) of dried fruit.
How to Prepare:

Place in a bowl the flour minced guava, egg, margarine, baking powder, sugar. salt. mix well.
Place in greased pans with butter.
Oven preheated to 150 ° blushing
The size of the molds is twice the size of the patty.
After roast place in small paper.
Fruits can be grated or chop into very small cubes.
Note:
If you want you can put to bake in small paper in aluminum pans.
Place the cups in a baking dish.
II - Mulfins option:

Mulfins Chocolate and Fruits
ingredients:
1 cup (tea) of wheat flour
½ cup (tea) sugar
½ cup cocoa powder
½ cup (tea) of yogurt
Snow 2 eggs calaras
3 tablespoons (soup) of butter
2 tablespoons (soup) of cow's milk
1 tablespoon (soup) of chemical baking powder

Other Ingredients:

200 g. Chocolate Drops and (optional) or
raisins to taste
Beat sugar with the egg yolks butter and cocoa powder.
Then add the other ingredients, finally the egg whites.

When all well mixed, place the chocolate chips or raisins.
The dough is thick and heavy.

Pour into large paper cups within the aluminum.
Then put the cups in a baking dish.

Pre-heated oven 180 ° C for 20 'to 30' minutes
After cooking can pass the white melted chocolate or dark. Decorate with colored sprinkles.
Note:
Can replace the cocoa powder and chocolate chips for
Two (2) large apples grated.

OCTOPUS'S NUGGET (Spanish)

OCTOPUS'S NUGGET (Spanish)


ingredients:

4 pounds of clean octopus, washed Whole.

spices:

1 cup (tea) and filled with chopped or grated onion
1 cup (tea) of oil
1 teaspoon (tsp) or (soup) of fresh ginger grated
1 pepper finger girl without seeds, chopped (optional)
1 pinch of nutmeg (optional)
1 pinch cumin (optional)
1 teaspoon (tsp) salt
2 bay leaves

sauce:

1 cup (tea) of red good quality dry wine
6 ripe tomatoes peeled and seeded
½ liter of concentrated homemade tomato sauce
6 cloves India
1 small cinnamon stick
2 tablets chicken broth or beef (optional)

Fresh herbs:

1 tablespoon (soup) and full of fresh chopped herbs:
basil, marjoram, parsley, mint, rosemary, sage,
Do not put rosemary is a very strong herb that can damage your health.

How to Prepare:

Place the whole octopus for cooking covered with water, so come to the boil, remove and throw into ice water with plenty of ice, leave for 5 'minutes.

Then go back to the fire to cook.

A 4-pound octopus takes 20 'minutes in the pressure cooker and one (1) hour in common pot.

"Pay attention to the octopus weight, otherwise, it will not work."

In a large saucepan fry the onion in oil, add chicken broth to the chopped tomatoes without skins, seeds, a pinch of cumin, cinnamon, cloves, ginger, nutmeg, bay leaves, when a thick sauce add the red wine.

Finally add the cooked octopus leave the fire for only 3'minutos. No more than three minutes.

** Be careful not to let the octopus long cooking, which is rubbery **.

Separately fry the pickled onions until dark, add the octopus sauce before serving. It is optional.

Put it in the end a tablespoon of various herbs finely chopped.

Touch end Antoinette:

Serve with white rice or cooked whole potatoes, then cut in half with a little olive oil.
You can serve with Greek rice (rice, red and green peppers, peas carrots).

Accompanying salad with lettuce with avocado or mango, pineapple, cherry tomatoes, and sweet cortadinha grass. Seasoning the part.
Line a white china platter with whole lettuce, over distributing the fruits, tomato, fennel and black olives.
You can serve the fruit in balls, made with boleador.

Note:

The octopus after cooking loses 2/3 of its weight.


ingredients:

4 pounds of clean octopus, washed Whole.

spices:

1 cup (tea) and filled with chopped or grated onion
1 cup (tea) of oil
1 teaspoon (tsp) or (soup) of fresh ginger grated
1 pepper finger girl without seeds, chopped (optional)
1 pinch of nutmeg (optional)
1 pinch cumin (optional)
1 teaspoon (tsp) salt
2 bay leaves

sauce:

1 cup (tea) of red good quality dry wine
6 ripe tomatoes peeled and seeded
½ liter of concentrated homemade tomato sauce
6 cloves India
1 small cinnamon stick
2 tablets chicken broth or beef (optional)

Fresh herbs:

1 tablespoon (soup) and full of fresh chopped herbs:
basil, marjoram, parsley, mint, rosemary, sage,
Do not put rosemary is a very strong herb that can damage your health.

How to Prepare:

Place the whole octopus for cooking covered with water, so come to the boil, remove and throw into ice water with plenty of ice, leave for 5 'minutes.

Then go back to the fire to cook.

A 4-pound octopus takes 20 'minutes in the pressure cooker and one (1) hour in common pot.

"Pay attention to the octopus weight, otherwise, it will not work."

In a large saucepan fry the onion in oil, add chicken broth to the chopped tomatoes without skins, seeds, a pinch of cumin, cinnamon, cloves, ginger, nutmeg, bay leaves, when a thick sauce add the red wine.

Finally add the cooked octopus leave the fire for only 3'minutos. No more than three minutes.

** Be careful not to let the octopus long cooking, which is rubbery **.

Separately fry the pickled onions until dark, add the octopus sauce before serving. It is optional.

Put it in the end a tablespoon of various herbs finely chopped.

Touch end Antoinette:

Serve with white rice or cooked whole potatoes, then cut in half with a little olive oil.
You can serve with Greek rice (rice, red and green peppers, peas carrots).

Accompanying salad with lettuce with avocado or mango, pineapple, cherry tomatoes, and sweet cortadinha grass. Seasoning the part.
Line a white china platter with whole lettuce, over distributing the fruits, tomato, fennel and black olives.
You can serve the fruit in balls, made with boleador.

Note:

The octopus after cooking loses 2/3 of its weight.

Stew or fish stew With Pirão

Stew or fish stew With Pirão
ingredients:
1 pound small dogfish put, boyfriend or fish you prefer
1 tablespoon (soup) salt

Other Ingredients:
1 green pepper cut into thin slices, seeded
1 yellow pepper cut into thin slices, seeded
1 red pepper cut into thin slices, seeded
4 tomatoes, cut into thin slices with seeds
2 large onions cut into thin slices
1 tablespoon (soup) of fresh ginger grated shallow
1 pepper finger girl without seeds and without the ribs
white, finely chopped
½ liter of coconut milk
2 tablespoons (soup) of oil
How to Prepare:
In a large saucepan fry the onion with the peppers, and tomatoes, ginger and pepper.
When almost cooked put the sauce folded in a side by side fish.
Play over the coconut milk, leave the fire to cook.
Serve with white rice or porridge and cabbage braised cortadinha.
Note:
Option II:
Fish stew
In a very large large pot.
Place the vegetables in layers, alternating with slices of fish.
The ingredients must be seasoned with salt and ginger.
In the bottom of the pot the oil over the onions cut into slices.
After the peppers, tomatoes and over the fish fillets.
Top with the coconut milk and a glass of water
If you need to add more water.
Cover the pan, can not move, just shake the pan.
Low heat until the fish be cooked.
If it gets too broth, make a mush.

Mush fish:
ingredients:
2 fish heads, fins, bones and some patchwork
fish, or broth cooked fish and vegetables
4 to 6 tomatoes cut into four parts.
1 sliced onion, 1 bay leaf, salt to taste
1 medium carrot sliced,
1 celery stalk cut into four with leaves
1 parsley pack with whole chives washed
2 liters of cold water

Other Ingredients:

200 g. from raw cassava flour
dissolved in cold water until well diluted
1 or ½ cup chopped parsley to put at the end of cooking

How to Prepare:
Wash heads and the rest of the ingredients

In a large saucepan bring the water, the heads, fins, spines and fish scraps, tomatoes, onion, bay leaf salt, celery. The whole tied parsley

Lead to fire, cook for 40 'to 60' minutes over medium heat.
Once cooked strain through a fine sieve and discard the residue.

Place the strained broth in a pot, bring to fire, so boil, go adding the diluted cassava flour in water gradually and slowly to avoid lumps, stirring constantly with a high cable spoon, until thickened.

Leave to cook for 10 'to 15' minutes before removing from heat add the chopped parsley, mix well.
If you prefer to place the cassava flour in rain gradually and slowly. Even cooking.

Serving the separate mush
Serve the fish with the fish sauce, do not need to accompany rice, however, put rice on the table.
Always someone will ask.

Cut the lemons in half, serve separately.
Make a raw salad of Catalonha (Catalonia). Thinly sliced cabbage type.

F occacia Types II and III fillings

F occacia Types II and III fillings

ingredients:

700 grams. wheat flour sifted special
300 grams. cooked and squeezed hot potato
30 grams. fresh yeast. or dry 10 grams.
250 ml of warm cow's milk
2 whole eggs, place one at a time
½ cup (tea) of oil
1 tablespoon (soup) of sugar
2 tablespoons (soup) of powdered milk
1 teaspoon (tsp) salt


Prepare the sponge mode:


In a bowl put the yeast with sugar, knead with a fork until it is liquid.
Add the yeast half cup of warm half a cup of flour milk and sugar mix well.
Cover the bowl, place in a bag of thick plastic, close the mouth to not get air, allow to stand for 15'a 30'minutos depends on the local temperature, or even turn a sponge, or cover with plastic wrap.

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

After well mixed all the ingredients dough is soft and sticky.
Stretch the dough on the table without pulling flour with your fingers or with a spatula up and down from top to bottom.
Tear the dough for 10'Minutos, then remove from the table with a spatula, turn the bowl, cover and place in the bag tightly closed thick, allow to stand for 30'minutos or until doubled in volume.

Once the dough has grown even become soft and sticky.
Pass the batter into the floured table and go dry with wheat flour gradually until you release the hand.
Once you let go of the hands, do not put more flour to the dough is hard heavy.

Open the very thin dough with a rolling pin, or stretch with hands, a little thicker than pastel.
Cut foccacia the size of a dessert plate with the aid of a knife, or the size you prefer.

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

Then place the filling in the middle of the dough, slice ham another musarela and within a tomato beech "unsalted" sprinkled with oregano.
The filling is like a roll.
Fold the dough over the filling and close the edges by pressing right, or fold one edge not to drip the cheese're like a half moon.
If you want you can close with egg white without knocking, with fork.
Go placing the finished foccacia over two tea towels on top and one underneath.
Fry one at a time with very clean oil.

Fry well in hot oil, lower the heat and go playing oil over pastel type, grows much, then turn and do the same on the other side.

If Prefer can bake instead of frying the foccacia, but instead brushed over with "beaten egg", leave a space to grow.
Take to bake in oven at 150 ° C cold, 30 'to 40'minutos or until golden.
The oven is not preheated.

II - Option

Fogaccia Oven

Place the dough Fogaccia a high rectangular, oiled, thickness of a centimeter, grows too.
Over the filling, spread a layer of onion spiced with salt and oregano.
Above the onion slices seedless tomato, sprinkling over oregano.
The last layer spread a layer anchovies.

Leave the dough to rise until doubles in volume.
Baking the same previous mode.
You can freeze once roasted and cold.
Before baking sprinkle with oil

Filling the oven Fogaccia:

2 onions cut into slices seasoned with salt and pepper and oregano.
1 plate tomato background cut into slices not too thin, with oregano.
1 or 2 cans of anchovies, or a cup of salt anchovies if dessalgue.
The anchovies is the taste. Purple can put chopped olives in half.
If you want you can put chopped capers.



Filling II:

For individual Foccacia or Oven:

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

  Stuffing III:

2 cooked franc breasts with broth.
After sautéed with grated onion, tomato peeled and seeded. leek, parsley, oregano and chopped green olives.
1 large box of catupiry cheese or cream cheese
     
How to Prepare:

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

Roulade of ground beef - III - Fillings Rectified

Roulade of ground beef - III - Fillings Rectified

Beef roulade.

ingredients:

1 pound of beef, raw ground,
duckling, rump or topside, can be up muscle

spices

1 onion soup package
1 cup (tea) of chopped parsley with stems
2 large onions, grated, or 6 cloves garlic, if old take the chopped kernels
1 tablespoon (soup) of oregano (optional)
1 pinch of nutmeg (optional)
1 teaspoon (tsp) grated ginger
1 tablespoon (soup) of hot sauce or pepper ½ finger girl without chopped seeds.

You can replace the Onion Soup Ingredients For Below:

1 tablespoon (soup) Worcestershire sauce,
1 tablespoon (soup) of mustard
1 tablespoon (soup) ketchup)
1 tablespoon (soup) of apple cider vinegar (optional)


Other Ingredients:

200 g. of moldy, wet and squeezed without shell
1 cup chopped green olives and drizzling (optional)
2 large raw eggs
2 shallow tablespoons breadcrumbs, or the necessary
2 tablespoons grated Parmesan cheese soup

Filling: I

3 carrots cut into cubes cooked
100 g. frozen pre-cooked green peas
100 g. chopped ham into cubes or crushed
100 g. chopped mozzarella, diced or grated
1 cup grated onion, minced or
100 g. of canned mushrooms, drained washed sliced
1 yellow or red bell pepper chopped into cubes, or both together

Filling: II

150 grams. sliced ham
150 grams. mozzarella sliced
Tomato slices seeded (optional)

Filling: III

200 g. cooked pork sausage, sliced without skin
1 chopped red bell pepper
1 medium onion, sliced
2 tablespoons grated Parmesan cheese or catupiry
10 green olives, chopped or pickes
1 tablespoon capers (optional)

coverage:

150 grams. sliced bacon, or
1 tablespoon of butter spread on top, does not serve margarine.

How to Prepare:

Place in a bowl, ground beef, add the moldy, wet and already squeezed bread, onion, onion soup olives oregano, nutmeg, ginger to, pepper, grated cheese, parsley and eggs Finally breadcrumbs gradually to give point to roll.

If you want you can use wheat flour and half the other half of breadcrumbs.

Spread half of the mass of meat jelly roll on an aluminum sheet of paper, check shaping so that the jelly roll becomes an inch in thickness.

Spread the filling on top, leave 1 cm edges without filling, not to leave out of the roulade.

* If you want you can put the first filling inside the dough *

Give 2 filled rolls of 45 x 25 cm, or four small.

Wrap the roulade for the longest part, to even it up, not too thick.

Place the roulade in a form, lined with greased aluminum foil with butter or oil. or

Place the strips of bacon, in the horizontal direction, i.e. the bacon strips are not only fallen over the jelly roll.

No need to cover the meat with aluminum foil.
If you put the bacon, no need to cover with aluminum foil.

Take the preheated moderate oven 180 ° C for about 20 'minutes, or until lightly browned.
Do not let bake long that dries.

Once baked, arrange on a platter, decorate around with lettuce leaves, or thinly shredded lettuce and cherry tomatoes.

Serve with white rice and green salad:
Watercress, arugula, chicory, endive, lettuce or
Cooked vegetables:
Carrots, broccoli, cauliflower, potato and others.
You can serve the roulade with mashed potatoes and steamed cabbage see revenue in Blogs.

Note;

Breadcrumbs is made with roasted and ground moldy.
Not to be confused with cassava flour which is a root.
Are very different flavors.
If you put cassava flour the roulade is very hard.

Scones Site of cornmeal For Trading

Scones Site of cornmeal For Trading
ingredients:
2 cups (tea) dainty cornmeal (fine)
1 ½ cup (tea) of fresh cassava
3 ½ cup of cow's milk
1 cup (tea) of sugar (optional)
½ cup (tea) of oil
½ teaspoon (tsp) salt, or (soup) if do salt
1 tablespoon (soup) full of fennel
1 tablespoon (soup) of chemical baking powder
5 medium eggs or small
Cornmeal needed for dusting
How to Prepare:
Place in a pan cornmeal and flour sifted, add the sugar, milk, oil, fennel and salt, mix well.
Lead to fire to cook over medium heat, stirring, stirring constantly, until a very hard mush.
Do not care about the lumps that will start to form is due to the flour, continue stirring constantly, it will disappear.
Let cool, hit the mixer with the hook, go adding the eggs one at a time, stirring constantly, lastly add the baking powder.
Grease a baking dish (rectangular) with butter, sprinkle cornmeal.

Method of Making the scones:
Sprinkle cornmeal in a cup round bottom.
Place a tablespoon (soup) shallow mass. go running mass within the cup, until it forms a ball.
This process is done because the dough is molinha and not of the hands to roll.
If its mass was hard, add more egg, and beat again.
Place the scones on the baking sheet, leaving a space between them,
grow well.
Preheated oven 180 ° C until golden and firm.
To serve place in small paper.

Cod With Coconut Milk

Cod With Coconut Milk
ingredients:
350 grams. cod in salted chips
Other Ingredients:
1 cup (tea) of tomatoes peeled and seeded
1 cup finely chopped onion
2 coriander branches or half a cup of (tea) chopped parsley
2 tablespoons (soup) of corn oil
1 red pepper without seeds chopped into thin strips
50 ml of coconut milk taste or
4 beaten eggs
¼ teaspoon (soup) of chemical baking powder
salt to taste
How to Prepare:
Place the cod soak for 12 hours, changing the water 4 for 4 hours.
Drain the water cod, dry with paper towels.
Place in a pan oil, saute the onions with tomatoes, peppers, after well cooked add the cod and coconut milk let the fire, stirring Constantly is 10 'minutes.
Place this stew in the refractory, greased with butter.
Cover with beaten eggs add baking powder chemical oo.
Bake Until eggs are golden brown.
note:
Before Placing the beaten eggs, you can add a cup of (tea) baked potato, cut into thin slices.
Serve with white rice and salad tomato, onion, avocado into cubes.

Disclaimer - Please read.

Disclaimer - Please read.

After a short holiday.

I want to thank from the bottom of my heart all persons accessing my Bloggers, and even more, knowing that I am helping a lot of people, from tips, secrets, and experience taking the doubts to work on Cooking branch.
For research I learned that each person spends at least five people.
My culinary work is the result of many years of research, dedication done with great care, dedication, love for everyone especially for beginners, step by step. I'm always updating, changing or replacing ingredients in the recipes and accompanying products and new appliances.

"I'm not a company."
I am a person, I do all my own work Cooking from the dishes, text, typing, publishing, so far I have no one to help in my work.

I have tuition computing, to take my doubts when my computer starts giving problems.


I love receiving criticism, was with what I got here, improving more and more.
* For Professional learn that those who criticize your work, want the best and believe in you. *
My Bloggers have "content and not pretty pictures."
It was made for culinary professionals and people who like to eat well, and also for those who want to make and sell: snacks, pastries, breads, frozen foods, banquet dishes etc.

And it is you who will do the dishes and take the photos to see the result,
When not using the revenue now, save for when one day you or another family member will use, separating by subject and date of publication.
Do not forget to rate.
I am writing a very clear way so that everyone from the simplest to understand, therefore I write very detailed.
"All" the recipes have been tested several times and almost all have been modified by me, except for Chestnut mass Christmas tree see in my bloggers December 2014.
My recipes ended up in more than 98 countries by October 2014 and without advertising in bloggers.
Only Facebook access is approximately about 200 people a day are not included bloggers

I'm running out of time to see if I can spend all recipes, tips, and more secrets.
One day you might find on my way someone can help me financially (advertising) to develop my work.

The best gift I received at Christmas, was the huge access my Bloggers in various countries.
Thank you to everyone who contributed.
Any doubts on revenue ask for:
baudanonna.blogspot.com

Recipe Gluten Free and No Fat Diet - IV Options

Recipe Gluten Free and No Fat Diet - IV Options

Sagu Diet With Milk, Wine, and Currant Fruit Juices
ingredients:
1 ½ cup of sago (no gluten, no fat)
5 cups (tea) water
2 cups (tea) of cow's milk
1 tablespoon (soup) of cloves
2-4 cinnamon bark sticks
Sweetener cup ¾ in own powder for cooking and baking

How to Prepare:
Wash the sago, place sauce with cold water, approximately two to four hours, or until doubled in size.

Place the sago in a pan "big and tall" with water, milk and remaining ingredients. Foam lot.

Lead to high heat, stirring constantly, lower the heat, let cook until thickened, if you need to put more "hot water" slowly, ie if necessary.

Baking time approx 15 'minutes.

Remove from heat when the balls are transparent, allow to cool, is gelatinous.
Place in individual bowls, lead to the refrigerator until ready to serve.

You can eat hot, cold or iced.
II - Option:
Change milk for wine, or currant diet.

III - Option:
Change milk a concentrated fresh fruit juice in the same proportion.
IV - Option:
You can change the sweetener for sugar.
The ratio is always double sugar.
Remember that weight is not volume, the sweetener is very light.

Chantilly Diet

Chantilly Diet

ingredients:

6 egg whites
1 can cream of ligth without serum, well chilled
6 tablespoons (soup) of own sweetener for cooking and baking
4 tablespoons (soup) of skimmed milk powder
1 teaspoon (tsp) vanilla extract
1 teaspoon (tsp) of colorless unflavored gelatin
2 tablespoons (soup) of water to hydrate and dissolve the gelatin
 
How to Prepare:

Beat in mixer the egg whites, add the sweetener and make the hit, until a homogeneous mass.

Turn off the mixer add the milk powder at a time, mixing with the manual whisk.

After well mixed sigh with powdered milk, add the cold milk and cream.

Hydrate the gelatin with two tablespoons of cold water, let stand for 5'minutos.
Dissolve the gelatin in a double boiler or in the microwave for 30 seconds until well net,

Mix the hot gelatin slowly up cream (whipped cream diet) moving quickly to incorporate into the batter.

Take the refrigerator for 4-6 hours before use.

Note:

Dietary Chantilly above, serves to cover cakes, pies, tarts.
Can also serve with fruit, ice cream, pudding and stuffing cakes and mousse coverage.