Eggplant Stuffed With Monitoring Rectified + Fotos

Eggplant Stuffed With Monitoring Rectified

Ingredients:

6 eggplants medium through the raw cut
dug with a spoon (soup)

Filling:

½ pound of beef (duckling) or other meat you prefer, ground twice.
3 tablespoons corn oil


Spices:
300 grams. grated onion or chopped and drizzle
2 bouillon tablets, or
1 tablespoon (soup) shallow salt
1 tablespoons (soup) dried oregano
1 tbsp (tablespoons) chopped fresh basil
1 teaspoon (tsp) or (soup) of fresh ginger grated
1 tablespoon (coffee) or (tea) finger pepper of girl without seeds or chopped
1 tablespoon (soup) of hot sauce
1 teaspoon (tsp) ground cinnamon
1 pinch of grated nutmeg or cumin (optional)
1 pinch of ground cloves or to taste
1 cup (tea) chopped fresh parsley (leaves and stems)
½ cup chopped fresh mint leaves
1 leek white part only, thinly sliced
2 celery stalks cut into thin slices (optional)



Photo Catalonia

Other Ingredients:

½ cup (tea) grated Parmesan cheese, or to taste.
It is to place after the filling and ready to fire off.

Take to the bitter of Eggplant:
Leave the eggplants soak for 1 hour with the water, and vinegar.
1 cup of cold water
½ cup wine vinegar
1 tablespoon (soup) salt
Coverage:
I - Option

100 g. grated cheese for sprinkling over the eggplants, besides the cheese filling.
I - Option:
300 grams. musarela sliced ​​(optional)
300 grams. sliced ​​ham (optional)
III - Cover with homemade tomato sauce (optional)
How to Prepare:

Wash eggplants, cut the stem, open in half lengthwise.
With the help of a tablespoon, scoop the eggplants, to take almost all the kernels.

Leave half centimeter pulp, together with shell, that is, all around.
Place in a bowl the pulp and in another bowl the skin of eggplant, cover with water, salt and vinegar, let stand for 30 'minutes to an hour, serves to take the bitter, drain and set aside, is optional.
Place two large pots with water on the fire.
Once it boils, it turns out the first pot, leaving the pulp cooking 20 minutes, or until softened.
Is cooked when it changes color.
Drain the eggplant in a colander or fine sieve.
Once cooled, squeeze out until all excess water.
For the boat of eggplants, drain and dry with paper towels.
* Be careful not to overcook the shells that are too soft. *

Note:
If you want you can cut the raw eggplant in half the length, soaking in brine, then cook with water.
Once the eggplant has cooled, remove the pulp with a spoon of soup.

"I prefer to do with raw eggplant."
 Mode Prepare the filling:
In a large saute the meat pan with broth in oil until golden brown, stirring constantly to prevent burning.
If you do not want to put broth, place the salt in place, or 1 tablespoon of onion soup.
In another pan fry the celery after the leek and onion until wilted.

Put the spices already sauteed in the pan of ground beef already well cooked, also add the pulp of the well squeezed eggplants.

Go mixing and stirring constantly with a spoon long cable. Finally condiments:
Oregano, pepper, nutmeg, the cloves ginger, cinnamon powder. Without adding water.
When almost ready, that is, consistently well, add the chopped fresh herbs: parsley, mint and chopped basil and the tots finally the grated cheese.
I - Option:
Put quite filling on half of the eggplant shells, sprinkle on top with grated cheese, or slices of musarela.
You can then serve or bring to medium oven 180 ° C for browning by 15'minutos maximum.
If you want can lead to microwave heating for 5 'minutes each.
II - Option:
If you want you can put tomato sauce thick over the stuffed eggplants, sprinkle grated cheese or mozzarella fgatiada, then take the average oven 180 ° C for 15'a 20'minutos.
III -Option:
Cover the eggplant with a slice of ham and two slices of musarela. Bake gratin.
Decorate the dish with whole lettuce leaves and chili flower, red, green and yellow, and pepper flower, see model in Blogs.

Came with homemade cottage cheese, cooked whole potatoes or white rice, and watercress salad or other vegetables to your liking.
Decoration:

Pepper flower girl finger.

Threading each pepper after sticking a toothpick into a raw medium potato or onion, so that it covers the entire back. Cut down a thin slice of potato so that it is firmly in place.

Homemade curd
Ingredients:

500 g. chopped fresh ricotta into small pieces
200 g. margarine in tablet, cut into pieces
250 ml of boiled milk and hot
1 level tablespoon salt
How to prepare:
Boil the milk in a medium saucepan, throw the margarine pieces and let it melt.
Turn off the heat add the chopped ricotta.
Place half of the mixture in the blender, hit by 5'minutos, then go slowly adding the remaining ingredients until finished.
Place the salt, make the beat for more 5'a 10'Minutos or until a very uniform cream without lumps.
Place in glass jars with screw cap, or Tuperware capped white, take the refrigerator for 12 hours, or until set.

Forming Pate.
You can change the flavor of the cheese placing, olives, anchovies, ground pickes, or spiced baked eggplant or red pepper or fresh herbs, parsley, mint, basil, oregano and chopped choosy.

Note:

After the stuffed eggplants without the cover of the cheese, can freeze open for up to 3 months.
To Freeze Eggplant:
Place the filled in an aluminum eggplants, with a space between them.
Once frozen, remove the eggplants, go to a plastic bag, place one on top of another puncture the bag for the air out.
If you want you can put in cardboard trays, with two units, over cover with plastic wrap, validity 3 months.

Einsbein (Knee Pig) Simple

Einsbein (Knee Pig) Simple

Ingredients:

4 knees of fresh pork, cut into thick slices or in half.
2 liters of cold water.

Other Ingredients.

2 medium potato for each person
Sauerkraut (pickled cabbage)
Pork sausage
White sausages
Mustard to taste

How to Prepare:

Wash the meat (pork knuckle), remove all bone pieces
he was in the flesh. Without taking the other big bone.

Place the unseasoned pork knuckle, in the pressure cooker, let cook for 30 'to 40' minutes.
Do not open the cooker while it is hot, only after it came out like gangbusters, that is, let it cool in the pan.

If not cooked again take the heat for 10 'minutes.
Do the same as above procedure.

Serve mode:

For each person: put on the plate, two to three slices of seasoned pork with salt knee, over mustard, and around two potatoes, one (1) sausage bud,
Two (2) tablespoons (soup) of sauerkraut or to taste one (1) white sausage bud.
Do not place the dish all heap, is an ingredient next to each other.
If you prefer to place an entire knee cut in half for each person.

Barbecue Sauce - II Options

Barbecue Sauce - II Options

Sauce for Ham Lamb, and Pork
ingredients:
4 tablespoons apricot jam or strawberry
Broth ½ lemon
1 cup orange juice
2 tablespoons white vinegar
½ teaspoon (soup) of brandy
½ teaspoon (tsp) sweet paprika
1 glass of white wine
How to Prepare:
Place all ingredients in a saucepan, bring to low heat, stirring until the sauce is uniform.
If you prefer thinner, add a tablespoon (soup) of water and other dry white wine.

Barbecue Sauce


ingredients:
3 tablespoons (soup) brown sugar
3 tablespoons (soup) ketchup
3 tablespoons (soup) vinegar
2 tablespoons (soup) of mustard
4 tablespoons (soup) Worcestershire sauce
Place the skillet sugar, let it heat up without melting
add the remaining ingredients according to the list
above.
Leave the fire stirring constantly until a thick sauce.


The Barbecue Sauce serves to place on top of ground beef roulade or steaks or fillets chicken or fish.

T A B L U E

T A B L U E
ingredients:
250 g. wheat for kebab
1 cup (tea) of ripe tomato peeled and seeded
1 cup (tea) of chopped onion
1 cup (parsley tea with the stems finely chopped
1 cup (tea) chopped chives in very thin rodelinhas
1 cup (tea) Japanese cucumber homeless cut very choosy
1 cup melon tea, chopped and kid
1 cup (tea) of chopped lettuce
½ cup lemon juice, strained
¾ cup of virgin pure olive oil
1 tablespoon (soup) shallow salt,
1/2 tablespoon (coffee) Syrian pepper or black pepper or
½ pepper girl finger seeded and without white ribs and drizzle cut.
1 pinch of nutmeg is (optional)
1 foot of large lettuce with tender leaves
1 cup plain yogurt
If you use yogurt reduce the lemon juice

Preparation:
Leave the sauce wheat with cold water for 2 to 4 hours,
Squeeze well, to take all the water, or place in a
well clean napkin, tighten.
If you want to quickly pours boiling water until water
whole wheat, stir with a large spoon, let it cool.
Allow to stand for 5 '(five), until it is fully released and no water.
Place the cucumber and tomatoes and salt leave a sorando
sieve. Book.
Place in a bowl the wheat, add all other ingredients, season with olive oil, lemon salt and pepper, mix well.
The chopped lettuce is placed just before serving.
Store in refrigerator until ready to serve.
Before serving to drain excess water.
Line a platter with lettuce leaves and place on top
the tabbouleh. Then drizzle with olive oil.

Note:
It is an Arab dish they use to picnic
How do you eat?
Take a lettuce leaf with hand (clean) and a portion cata
the dish of tabbouleh wrap and eat as it was sandwich

The Brazilian eat the dish.

Ground beef roulade of Stuffed

Ground beef roulade of Stuffed


ingredients:

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

spices

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

Replace the onion soup the ingredients 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:

100 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. pre-cooked green peas
100 g. crushed or chopped ham
100 g. chopped mozzarella, diced or grated
1 cup grated onion, minced or
100 g. of canned mushrooms, drained sliced thin washed
2 peppers another yellow chopped red diced

Filling: II

150 grams. sliced ham
150 grams. mozzarella sliced
Tomato slices seeded
oregano to sprinkle over tomatoes

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 squeezed, onion, onion soup olives oregano, nutmeg, ginger to, pepper, grated cheese, eggs and parsley last breadcrumbs gradually.

Do not replace the breadcrumbs -by wheat flour, jelly roll is hard.
Extend over a board lined with aluminum foil and half of the mass of ground meat jelly roll, check shaping so that the jelly roll becomes an inch in thickness.

Spread the filling on top, leave 1 cm at the 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.

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.

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.
You can change the mashed potatoes for mashed yams, manioc or other of your choice,

Courgette rolls or Eggplant - III fillings

Courgette rolls or Eggplant - III fillings
ingredients:
4 medium eggplants cut into thin slices or
4 medium zucchini cut into thin slices

How to Prepare:
Cut the ends of the eggplants and cut into thin slices.
Grilling in a skillet eggplants slices on both sides.
After extending the eggplant on a board and on each one, place a slice of ham folded and a slice of mozzarella
folded. Wrap as roulade.
II option:
Put two tablespoons of the chosen filling, roll up jelly roll as need not secure with toothpick.
Place the bottom of an ovenproof dish a layer of tomato sauce.
Over the rolls one next to each other.
Cover with tomato sauce and sprinkle over grated Parmesan cheese.
Bake 180 ° C for browning.
Do the same procedure with the zucchini:
Cut the zucchini into thin slices. Grill on both sides.
After extending the slice of zucchini on a cutting board, place the filling to taste, wrap as roulade.
No need secure with toothpick
Pass a refractory already covered with tomato sauce.
Place the rolls of zucchini one next to the other, over tomato sauce, sprinkle grated cheese.
Bake 180 ° C for browning.
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. of canned mushrooms drained washed and chopped fine
250 g. mozzarella sliced

Bake mode:

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.

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.

Prepare mode;
Place the water in the fire so pour boiling rice. oil and onion.
Separately fry onion and all the vegetables lightly, put together with raw rice, mix well.
Leave to cook until all the water dry.
It continues on other recheiros.

Meat ä French With Monitoring

Meat ä French With Monitoring

ingredients:

1 pound of muscle or chuck steak cut into large cubes without fat
½ cup corn oil

spices:

1 large onion, grated or minced well choosy
4 large cloves garlic mashed up (for old tire crumb)
2 bay leaves
1 sprig of thyme
1 mint branch
½ teaspoon (soup) salt
1 teaspoon (tsp) black pepper or pepper finger full girl without seeds or chopped pepper sauce.
1 pinch of grated nutmeg
2 cups dry red wine

Other Ingredients:

1 liter preferably homemade broth
1 chopped leek, only the white part thinly sliced
1 packet of parsley and chives tied integers
2 stalks celery shaved and cut into thin slices
1 or 2 carrots cut without bark in very thick slices
1 teaspoon (soup) wheat flour, dissolved in a little water
1 teaspoon (tsp) grated ginger into slices or remove before serving
1 pinch of salt and pepper to taste.


drink:
300 ml of red good quality dry wine, put only after the cooked meat before serving.


Follow up:

300 grams. of mushrooms in kid preserve, drained washed to remove the preservative
300 grams. small potatoes cooked and peeled
seasoned with salt and oil
100 g. of bacon cut into cubes fried
200 g. small Seasoned Baked onions or pickled
1 cup (tea) of chopped parsley with stems
½ cup (tea) chopped mint leaves

How to Prepare:

Cut the meat into large cubes, season with salt, garlic, pepper, onion, bay leaf, parsley, ginger, nutmeg, thyme, mint, and the wine.

Leave to marinate meat with spices and wine for 12 hours.

The next day remove the seasoning meat, fry in hot oil until golden brown.

In a large saucepan, place the braised beef with all the spices of the marinade.

Also add liter of broth, and the remainder of other ingredients.

Leave cooking over low heat for two hours or until reduced 1/3 of the sauce.
Remove meat from pan that is soft and tasty. Reserve.
Strain the broth, add the remaining wine wheat flour dissolved in water. If you need to put half a teaspoon of butter.

Place the meat with the sauce let the fire by 5 'to 10' minutes, or until heat through. Serve hot.

Serve in a clay dish of fried bacon on top and side of the mushrooms, onions and boiled potatoes all
seasoned to taste.
Sprinkle over the parsley and chopped mint.

With white rice and boiled broccoli spent in butter.
Radish salad or grated turnip in the large drain, or arugula or endive, chicory, endive, lettuce. Torn .. You can put tomatoes.

Language With Polenta + Foto

Language With Polenta



ingredients:
2 cow languages without the thick skin, see below

sauce:
½ cup oil,
2 bouillon tablets (optional)
1 pound of tomatoes peeled, seeded or
1 can tomato sauce, cans 3 more cold water
½ or 1 pound of grated onion or mince \ the well drizzling
spices:

1 tablespoon (soup) shallow salt,
2 bay leaves or ½ tablespoon (coffee) powder bay
l tablespoon (tea) or (soup) of fresh ginger grated
1 pepper finger girl seeded without the chopped ribs or
1 tablespoon (soup) of hot sauce
1 pinch ground cinnamon, or 1 piece of cinnamon stick
1 tablespoon (soup) shallow sugar or an entire medium carrot, remove before serving.
To take the acidity can put 1 teaspoon (tsp) baking soda.
Use baking pan in common.
Nunc using baking soda in the pressure cooker much foam is dangerous, risk of accidents.
1 cup (tea) of chopped parsley with stems, to be placed at the end of cooking.
Take to Thick Skin:

Wash languages, place in pan covered with water pressure with a half cup of vinegar, take the heat for 20'minutos, to take thick skin.
To open the pan, let it cool and make sure the thick skin can drop easily.
If Old animal takes longer to cook.
Take a thick skin. Wash thoroughly, season, allow to stand for 2 (two) hours.
In the market already finds language without the thick skin.


How to Prepare:
Place both languages clean the pressure cooker by
30 'to 40' minutes to cook.
Allow to cool in the pan.
Test with a fork if it is almost cooked.
Once cooked pour the water out.
See the end of the procedure recipe ..
If the language is at the point, cut into pieces of one (1) inch cross .Reserve

Make a sauce with onion tomatoes or tomato sauce.
If you use canned sauce put 3 cans of hot water.
If you want you can use the tomatoes and the sauce together.
Add sugar to take the acidity, or the carrot.
You can take the acidity with 1 teaspoon (tsp) baking soda.
You can not put baking soda in the pressure cooker that much foam and clog the valve pot.
Risk of accident.

Put the pieces of almost cooked meat into the sauce and the rest of the spices. Leave the fire cooking for 30 'minutes when missing 5' minutes put the cinnamon stick before serving remove.
Before serving, add the parsley with the chopped stems.
Serve with mashed potatoes or other purees: yams, parsley potatoes (Peruvian) cassava, others to your liking.
Language can serve with polenta or mashed potatoes, cassava or other of your choice.

polenta Simple

ingredients:
2 cups (tea) dainty cornmeal (fine)
2 ½ cups (tea) of cold water to wet the cornmeal
4-5 cups of boiling water or necessary
2-3 tablespoons (soup) of oil
½ teaspoon (soup) salt
or
1 liter of hot water or the appropriate
Enough water to wet the cornmeal, about two and a half cup of cold water.
½ teaspoon (soup) salt
2 tablespoons oil or 1 tablespoon butter

How to Prepare:

The traditional way is to put the water in a large saucepan and high, so began the boil put the cornmeal in rain, stirring with a spoon until long handle with a soft porridge consistency without lumps.
Cover the pan and put down the spoon cross-high cable to secure the cover, that is, the cover is slightly open.
Leave cooking over low heat for about 40 'minutes.
II - Option:
Place 1 liter of water to boil.
In another pan that will cook the polenta, cornmeal wet in cold water until well dissolved,
Place ¾ half of boiling water gradually mix well, bring to low heat stirring constantly with a spoon long handle, when it begins to thicken go putting the rest of the water gradually until it reaches the desired point.
The porridge can not get thick.
If you need to add more hot water until a soft porridge
Cover the pan, place a long-handled spoon to not close completely.
After the cooked polenta, place in a form, or refractory, or a china platter. Leave to cool slightly before serving.
When the polenta begins to cool it hardens.

Note:
Once cooked the language pour the water out.
The cooking water has too much fat, let the water cool remove fat to not clog the pipe sink.
Wrap the fat in a newspaper and water play in the kitchen sink.

Split Pea Puree and Others- III options

Split Pea Puree and Others- III options

ingredients:
I Option:
½ pound of cooked dry peas and drained
2 medium potatoes cooked and mashed
1 tablespoon (soup) shallow margarine or butter
½ cup (tea) of milk or cream in box
1 teaspoon (tsp) salt
How to Prepare:
Cook the split peas in common high saucepan until soft.
* You can not cook in a pressure cooker it loose too much foam * accident .Risco the foam cover the valve.
Once cooked drain all of the liquid.
Do not throw away the liquid takes to make soup.
Hit the drained peas in a blender or go through fine sieve, or processor.
Mix peas processed with boiled and mashed potato, add the butter and the salt.
Lead to fire stirring constantly, go dripping milk gradually and slowly, even cooking.
If it gets too soft place once cooked and mashed potatoes.
The first time make half the recipe yields a lot.
The pea puree used to replace rice in any dish.
II - Option:
Mashed yam
½ pound of small yam
1 tablespoon (soup) shallow margarine or butter
1 can of cream without serum or
1 cup (tea) cow's delight
1 teaspoon (tsp) salt
Prepare the way of Mashed Yams:
Wash yams, potato peel like.
If large cut into small pieces.

Place the yams in a covered pot with water, bring to the fire until it is cooked.

Drain and pass through the processor or juicer, or you can knead with fork.
Lead to fire cooked and squeezed yam, margarine and half the cream, stirring constantly until the bottom of the pot.
If necessary to complete the remainder of the cream.
The yam puree replaces the traditional mashed potatoes.
Option III

Mashed Manioc (parsley potatoes)
½ pound of Peruvian (parsley potatoes).
1 tablespoon (soup) shallow margarine or butter
1 can of cream without serum or
1 cup (tea) of cow's milk
1 teaspoon (tsp) salt
Preparation:
Wash the entire Peruvian does not need peeling lead to fire kitchen covered with water.
If you want you can Peruvian cooking in the pressure cooker for 5 'minutes count so lifted the boil.
The Peruvian cuisine very fast.
Mix with a fork or masher.
Place the plant in a pot and add the other ingredients,
with the exception of cream or milk laying after the puree is almost ready.
Mix slowly the cream to give tight mashed point.
Leave the heat for another 5 'minutes.
The Mashed manioc (parsley potatoes) replaces the traditional mashed potatoes, and is very tasty.
Note:
All purees replaces the polenta.

Churros mass and Wolffe - II Options

Churros mass and Wolffe - II Options

ingredients:

I Option:

Churros mass:

200 ml water
4 tablespoons (soup) shallow hydrogenated vegetable fat, oil or margarine
1 cup (tea) of wheat flour
1 teaspoon (tsp) sugar
1 pinch of salt
2 large whole eggs

Other Ingredients:
½ liter of oil to fry in skillet small and high pot

How to Prepare:

Put the water on fire with vegetable fat, salt and sugar, when it boils add all at once to flour, stirring constantly until you release the bottom of the pot.

After the cooked pasta, remove from heat, let cool, add the eggs one at a time.
Mix well the eggs in the dough, knead well until cool.

Place dough in a pastry bag with large curly beak.

Fry in pieces ten centimeter, in hot oil, lower the heat to cook inside.

Once fried, remove the fat with paper towels.

If you want to sprinkle with sugar and cinnamon powder.

 
Option II:

Wolffe mass:

ingredients:

500 all-purpose flour
400 ml of cow's milk
1 ½ cup (tea) butter
1 cup (tea) of yogurt
1 cup (tea) of cream
1 cup (tea) sugar
1 tablespoon (soup) of chemical baking powder
2 teaspoons (coffee) of sodium bicarbonate
1 tablespoon (soup) vanilla
1 tablespoon (coffee) salt
6 eggs

How to Prepare:

Place in a bowl the flour sifted.
Beat the eggs with the remaining ingredients.
Pour the mixture from the blender already beat in flour gradually and slowly, mix well until a homogeneous mass.

Place in a nonstick skillet and make equal not a very thin pancake, or place on the device itself to Wolffe.
The dough is very soft.

You can eat a filling or without filling.
Place over strawberry jelly or jam of your choice, or honey. cream cheese.

Serve for breakfast or afternoon snack

Cone or cup ice cream

Cone or cup ice cream

ingredients:
300 grams. wheat flour sifted
300 grams. sugar
250 g. butter
1 tablespoon (soup) lemon zest
2 large whole eggs
3 egg whites
How to Prepare:

Place in a bowl the flour with the sugar, butter, lemon peel zest mix well, add the eggs and egg whites.
Mix well with your hands. Rest for two (2) hours in the refrigerator.

Place the mounds in the cold non-stick form.
Spread the dough with the back of a spoon until plump and very thin the desired size, more or less.
Bake 250 ° C oven, leave to blush slightly.
The format is that it is the secret of the chef.
Take the hot pasta in a round shape size cable (broomstick) 15-20 centimeters, or put in molds pyrex capsized, modeling is nozzles.
Write basket size you want more or less., Or rolls.
Fill with ice cream and syrup over ice cream to taste.
Durability of cone 15 days.

Cheese Cream Cup With Strawberry Pulp

Cheese Cream Cup With Strawberry Pulp
ingredients:
300 grams. strawberry pulp are three packets
½ pot cheese cream cheese or mashed ricotta
½ cup (tea) of lemon juice
1 can of condensed milk
1 tablespoon (soup) of gelatin powder colorless tasteless
Hydrated and dissolve with 5 tablespoons (soup) of cold water.

How to Prepare:
Beat the condensed milk with strawberry pulp and lemon juice.
After well beaten add the cream cheese, make hit.
Finally add the dissolved gelatin and "hot" and beat for 5 'minutes.
Place in bowls or pots with lids.
Take to the fridge for 4 hours.
Note:
Gelatin is placed hot in order to "incorporate" the mass, otherwise (put cold) it separates and is on a separate layer of gelatin.
To Serve:
Place in bowls, unmold, place a white saucer over, strawberry jelly.
Garnish with fresh strawberries with their own well washed leaflets. (dry on paper towels), and fresh mint leaves.

Cone crab + Farofa

Cone crab + Farofa

20 cones crab
ingredients:
1.quilo of meat clean crab pulled thick
1. or 2 grated onions or chopped
1 deep dish of chopped ripe tomato, diced peeled and seeded
1 whole leek cut into thin slices, or white part only
1 medium red bell pepper without seeds cortadinho
1 yellow pepper or green chopped without seeds
1 or ½ pepper finger girl without seeds, chopped
2 cloves chopped garlic
2 tablespoons (soup) of corn oil
2 tablespoons (soup) chopped fresh parsley and
2 tablespoons (soup) of green onions cut into very thin rodelinhas.
1 teaspoon (soup) shallow wheat flour or corn starch.
½ cup of cold water or necessary
You can change the water for enough coconut milk to give point.
Other Ingredients:
50 g. grated Parmesan cheese
50 g. breadcrumbs
(is made with grated roasted moldy)
If you want you can put on top of crab cone a simple crumbs instead of the cheese with the breadcrumbs., See below
How to Prepare:

Place the oil in a pan fry the leeks with onion until wilted.
Then add garlic and tomatoes, make the sauté, add water let the fire until they come apart, it is cooked.
Add the peppers, make the sauté until they are "al dente".
Then add the crab meat, pepper,
let the fire until pre cooked, add water or coconut milk, leave for a few minutes.
Coconut milk is the taste.
If you need to thicken, place a tablespoon (soup) of wheat flour or cornstarch diluted with some water, let the fire to cook.
Finally add the parsley and chives, mix well.
And fill the crab crust, sprinkle over the grated cheese mixed with breadcrumbs, half and half, or of a single headlight.
To bake:
Place the stuffed crab crust on a baking sheet without grease.
Bring to a preheated oven at 180 ° C for browning.

Method of Making Breadcrumbs:
Moldy cut into thin slices.
Bake until blush, let cool.
Gradually beat in a blender, then pass through a sieve, to become very thin.
The thick part disposal do not put in meat dumpling, or soup.

Important Guidance:
Make home breadcrumbs is safer has no mixture of other flours and your dish is tastier.
Browning is to be lightly browned.
Simple Farofa II:

½ cup of tea oil
2 cups cornmeal or
half and half corn cassava flour
l grated onion, salt and pepper to taste

How to Prepare:
Fry in oil onion let wilt, add the flour, mix well, let the fire to cook for 5 'minutes.
Finally add salt and pepper




.

C A R A N G U E J A D A

caranguejada


I- Option:
Crab Toc Toc
For each person will 4 coarse crabs

spices:
Lemon, salt
Parsley, chives, cilantro, onion, all washed and chopped.
How to Prepare:
Wash the live crabs in water.
-the Place in a large proportional to the amount pan.
For cooking you choose, with water to cover, or steam.
Place the salt sprinkling squeeze the lemon and also let the chips to cook together, add the chopped parsley in coarse sizes and cook.
The crab is cooked when reddish.
To find out if it is cooked take the test:
Take a paw and make the meat has cooked.
Then pour cold water on all the crabs to facilitate the meat is released from the cartilage more easily.
Serve With Sauce Vinaigrette to:
1 ripe tomato cut very choosy
1 red pepper chopped without seeds
1 cup (tea) of chopped parsley with stems and choosy
1 cup (tea) of finely chopped onion
1 cup (tea) red wine vinegar
½ cup olive oil
1 lemon juice only (optional)
1 pepper finger girl seeded without the chopped ribs
Salt to taste
Mode To Taste the Crab:
To eat take out the legs separates them from the joints and then suck them or using an appropriate instrument of wood to break so that the entire skirt meat.

Option II:

Stew Crab:

1 pound of crab meat cleaned and seasoned
½ liter of coconut milk
2-3 tablespoons (soup) of palm oil (optional)
You can swap palm oil for corn oil or soybean
2 large tomatoes cut into slices eat the seeds and bark
2 peppers one red and one yellow or green, cut into thin slices seeded
1 large onion sliced
1 cup (tea) of chopped parsley with stems
½ cup (tea) green onions thinly sliced

spices:
1 or ½ pepper finger girl without seeds or chopped
pepper to your taste
2 tablespoons (soup) of lemon juice
Salt to taste
How to Prepare:
Season meat with salt crab, lemon and pepper let stand for 2-4 hours.
Cut the vegetables and season with salt, a little pepper and lemon juice.
Place in layers in a shallow pan and wide
In the background the palm oil or corn
First layer of tomato, sliced
Second onion layer
Red peppers third interspersed with yellow or green
Room already salted crab
Go repeating the layers until finished
The last layer is onion
Add the coconut milk, bring to the fire, boil lower the heat, cover the pan.
Leave cooking until vegetables are cooked.
Serve with white rice and an output of fresh vegetables.
** If you have never eaten crab experience is very tasty **

Following publication in the next cone

Rice with lentils - Arabic

Rice with lentils - Arabic


ingredients:

2 cups uncooked rice washed
4 cups boiling water to cook rice
2 cups cooked lentils, with
4 cups boiling water
1 teaspoon sesame oil, or corn

Other Ingredients:

2 heaped tablespoons of butter or oil
1 pound of sliced onion
1 level tablespoon salt

Prepare to Lentil:

Wash the lentils, leave to soak for 4-6 hours.
Cook the lentils with water from the sauce over the four cups of boiling water leave the fire to soften, if you need to add a little more water to finish cooking.

Mode Prepare the rice:

Rinse the rice under running water, then sauté with sesame oil, add four cups of boiling water and half the salt, when almost cooked add the cooked lentils with a cup of cooking water mix well, let the fire until dry. taste the salt ..

Separately peel the onions and cut them into thin slices, saute in butter, until wilted, be very dark, while burning.

Serve mode:

To serve place the rice and lentils on a platter, arrange well and put over the whole onion.
Serve hot

You can decorate with mint leaves around the plate.
If you prefer you can cut mint leaves.

If you want to shaping can then cooked, shaped hole in the center.
Decorate the bottom of the pan with slices of boiled eggs, tomatoes and black olives and chopped parsley and above all ready onion.
Unmold and garnish with shredded lettuce and cherry tomatoes on top.

Homemade jam - VI Options Continued

Homemade jam - VI Options Continued
Jelly Strawberries:
ingredients:
½ pound of ripe strawberries washed
8 tablespoons (soup) of sugar
1 tablespoon (soup) of lemon juice
1 piece of cinnamon (optional)

Prepare Jelly mode:
Clean the strawberries and wash, cut in half.
Place the strawberries with the sugar, stirring constantly lead to fire.
When boiling add the lemon juice, continue stirring until the strawberries come apart and turn a jelly.
Remove from heat use after cold.
Keep in glasses with screw cap or jars with lids.
Preserved in the refrigerator.
Jelly Pitangas:
ingredients:
1 pound ripe pitangas
1 pound of sugar
½ gallon of cold water
How to Prepare:
Wash the pitangas, place in a saucepan with water, so boiling count 5 'minutes. Strain in a thin cloth.
Place the juice obtained in the pan with the sugar, bring to fire go removing the foam to form.
Leave the heat until the jelly point.
The point of the jam is when she falls off the skimmer in thick drops and clump together, forming a plate.
Jelly Blackberries:
Do the same and the same procedure as pitangas jelly, changing the fruit of blackberries.
Jelly Jabuticaba:
Do the same and the same procedure as pitangas jelly, changing the fruit a blemish.

Jelly Banana:
ingredients:
12 large ripe bananas nanicas, or almost ripe, cut into thin slices.
4 cups (250 ml) of cold water
2 cups sugar
1 tablespoon (soup) of lemon juice is optional
Preparation:
Peel the bananas cut into thin slices.
Place in a pan with the sliced bananas water and boil for one (1) hour.
Separate the liquid and add it sugar
Leave cooking until the jam and jelly making reddish point.
Note:
If you want the thickest jelly decrease water to 2 cups and not strain.
If you want you can make sweet banana increase plus one (1) cup of sugar in the dough.
Jelly Orange:
3 glasses of fresh orange juice freshly squeezed
(10 oranges)
Pectin 1 cup
2 cups sugar
Homemade Pectin:
1 white-skinned glass of orange
3 cups water
2 tablespoons lemon juice, when the fruit "is not acidic"
Cut the white furs into pieces and beat in a blender with a little water.
Put the mixture in the blender, take the fire until reduced by 1/3 of the initial volume, getting a thick sauce.
Strain and squeeze well to get all the juice.
To 3 glasses of fresh juice from the fruit of choice, use one (1 cup homemade pectin.
How to Prepare:
Peel the oranges and remove all the white skin, to make homemade pectin, see above.
Squeeze the oranges.
Place in a pan orange juice already cold pectin and sugar, bring to heat, stirring from time to time, take out the foam with a skimmer, until the jam point.
II - Option To Make Orange Jelly:
Peel the oranges, remove the seeds lead to fire, covered with enough water.
Cook for a few minutes to get up and boil.
Strain into fine sieve or fine cloth.
Place the strained liquid with the sugar, bring back the fire to cook until a jelly, stirring occasionally.
Grape Jelly
1 pound seedless grape
Enough water to cover the fruit
For each sugar juice (250 ml) leads ¾ cup sugar

How to Prepare:
Wash the grapes remove seeds
Place in a pan grape grains seeded and top with a little cold water, bring to fire.
Crushing the grapes to loosen the skins.
Remove from heat and strain into a fine sieve.
* For each cup (250 ml) of the produced sugar juice ¾ place is a little more than half a cup.
Bring the juice produced already strained with sugar, take the heat until the jelly point.
Place the still hot jam into jars and sterilized lid, cover with a clean cloth until cool.
Then close the glass with screw cap.
When cold store in the refrigerator.

Consume only is a soup with meat or chicken broth and Other

Consume only is a soup with meat or chicken broth and Other
ingredients:

Consume Ox meat:
1 pound of muscle, or meat soup you prefer
a large bone with marrow (optional) to ask the butcher cut into 3 equal pieces. 4 liters of cold water.

Other Ingredients:

1 whole peeled carrot,
1 leek cut in half and then into pieces,
4 to 6 with butchers celery leaves, and cut into chunks.
4 onions, 8 carnations (jab at each onion 2 cloves)
1 head of garlic peeled whole.
6 cut thin slices of ginger,
4 to 6 tomatoes cut into four parts,
1 tablespoon (soup) of salt.
2 bay leaves, 2 branches of fresh mint, basil and 2 (put both fresh herbs only at the end of cooking).
1 packet of parsley with stems and whole shallots.
1 piece of cinnamon stick 10 inches,
How to Prepare:
Place in a large pot, raw meat and bones, let cook for 1 hour or two, depends on the size of the meat pieces.
After the meat cooked, remove
The broth is left put more cold water.
Wash the vegetables, carrot, onion, garlic, leek, celery the ginger, tomatoes, parsley and chives and salt also cinnamon stick.
Place the vegetables in the cooking broth of the flesh and bones. Lead to high heat until it boils. Lower the heat.
Leave cooking until vegetables are cooked.
After all well done, let it cool.
Strain through a sieve sling. Divide the broth in many pots, or a large Tuperware freeze.
After the frozen broth, take all the fat that was on top, with the aid of a spoon.
Freeze 2 to 3 months.
The broth that was called consumption.
Serve hot with Crotons no oil or olive oil. and grated Parmesan cheese (optional).
  Note:
Can cook in a pressure cooker which reduces the cooking time, however, is not the same flavor.
If cooking in a pressure cooker divided into two large pots.

Consume chicken or old Cock:
ingredients:
2 whole chickens with bones, feet, (no nails), and gizzards, (discard the liver), or thighs with drumsticks, skinned
1 liter of cold water. No salt.
Other Ingredients:
2 whole carrots, 1 head of garlic peeled whole, 2 large onions, cloves 8 (4 jab at each onion), 3 slices of grated ginger, 2 bay leaves, 1 leek, white part only cut in four by length 1 of raw cinnamon 5 'feet, 6 stalks celery without leaves, cut into large pieces .6 ripe tomatoes, cut into 4 pieces, 1 small turnip cut into thick slices (optional) 1 bunch parsley and chives without cutting.
Prepare mode;
Wash the chicken, remove the skins, cut up, do the same with vegetables.
Put everything into a large pressure cooker or 2 medium pots, covered with water.
Be careful not to put too much water. See marking of the pan (which holds the cable), one (1) inch below the last nail
  Leave to cook for 30 'minutes. When you are all cooked. Allow to cool in the pan.
Take the pieces of meat after boning. Reserve.
Strain through a sieve all sling. Place the broth with one or two turperware cover. Bring to freezer until set.
After frozen, remove with a spoon all the fat that was upon.
If you want to use and then do the day before or morning in order to get fat.
To serve the consumption (which is only the net) Use a clay bowl or cup with two handles.
Put a pinch of salt, and Crotons without oil.
If you want you can sprinkle on top, a little Parmesan cheese
Crotons:
Bread into cubes diced 1 inch, toasting in the oven or pan. Do not get in Crotons, or olive oil.

Chicken Soup:
If you want to use the broth without fat, to make chicken soup, place 1 small carrot, diced, 1 stalk celery without leaves and 1 leek cut into thin slices, and ½ cup of washed rice.
Cover the pan, so it boils lower the pin. Then lower the heat, let cook for 5 'minutes. turn off the heat, let cooling inside the pan.
warning:
Do not place leaves of celery that clogs the pressure cooker valve.
Note:
For each one (1) liter of broth corresponding to a half cup of rice.
To serve the soup in place of clay bowl and down a shallow dish.

Minestrone - Bean Big Soup With Vegetables

Minestrone - Bean Big Soup With Vegetables

ingredients:


300 grams. pinto beans cooked
2 liters of cold water
30 grams. fried bacon
4 cloves garlic, remove the core if it is old, after kneading
2 tablespoons (soup) of oil
1 onion grated
2 bouillon tablets (optional)
salt and pepper to taste

Other Ingredients:

2 medium carrots cut into cubes
4 medium potatoes cut into small dice
1 chopped cabbage dish
2 stalks of chopped celery (optional)
1 leek chopped white part only, thinly sliced
1 cup (tea) parsley with stems finely chopped
½ cup (tea) of chopped shallots, thinly sliced
½ cup (tea) of oil
1 cup (tea) of our Father noodles, or Ave Maria
2 tablespoons red pepper sauce

How to Prepare:

Choose beans, wash soak for 8 hours or.
Place the beans in a pressure cooker, let boil, remove from heat and let stand for 30 'minutes.
Then open the pot add more hot water, bring to heat for 20 'to 30' minutes.
Allow to cool to open the cooker.

Place the beans and some water in a blender beat until a thick cream, go to a large pot without strain is optional.

In a frying pan fry the bacon in the oil, add the crushed garlic and re-fry, it turns out that spice in hot broth beaten beans, boil for 5 'minutes low heat.
Add the broth vegetable soup.
The carrot, potato cabbage, leek, celery, let cook for 5 'to 10' minutes or until the vegetables are "al dente".
Then add the cooked pasta already strained.
Cook the pasta separately, then strain.
If you want you can cook the vegetables separate, then add everything.
If cooking the pasta together it can stick to the bottom of the pot ..

Serve in a bowl of mud, sprinkle chopped parsley on top
If you want you can put a little grated cheese.

Note:

You can replace the potato, for yam, yam, manioc, pumpkin mature cassava all chopped.
You can add chard, kale, endive, Catalonha, pod, pea pie etc.

To Serve:

Put the soup on the bottom plate supported by shallow dish.
If you do not want to put noodles do not need.
You can put Crotons are toasted bread cubes is optional

Creamy soup vegetables

Creamy soup vegetables

ingredients:

500 g. muscle or fat chuck
cut into eight pieces

Other Ingredients:

500 of whole peeled potato English
4 whole medium carrots (optional)
2 large whole Peruvian 300 grams.
1 onion grated large
2 celery stalks
1 clove chopped whole pore thinly sliced
2 tablespoons (soup) oil
4 tomatoes peeled, seeded
1 cup chopped parsley with stems
After the soup ready, sprinkle with chopped parsley


How to Prepare:


Cooking without frying the meat with 2 liters of water in a pressure cooker for 30 minutes.

Let cool well before opening the pot.
Remove the meat and add all other ingredients, cooking in the pressure cooker, put another 20 minutes or until, that all the ingredients are cooked.
After all cooked vegetables, beat blender with a little broth.
Can serve separated meat, seasoned as a salad, or add the soup before serving.

Note:

Do not place the pressure cooker lid when cooking celery with leaves clogging the valve pot.


You can replace the potatoes put cassava, sweet potato, taro, yams, beets an ingredient for each soup.

In potato soup can add up, chayote, green beans, cabbage, chard cut all vegetables into pieces.

Season the beef soup with plenty of grated onion, parsley and chives chopped and 4 mint leaves, salt, pepper, oil and vinegar. Separate serve.

Capelete Soup With Beef Broth domesticated

Capelete Soup With Beef Broth domesticated


Make a broth:

3 liters of water
1 pound of muscle, cut into eight pieces
2 carrots cut into two pieces
2 tomatoes cut into quarters
2 celery stalks, cut into 4 pieces
1 large onion colored petals
2 cloves crushed garlic if old tire crumb
1 whole leek cut into 4 pieces
2 bay leaves
3 slices of ginger.
1 piece of cinnamon stick.

Other Ingredients:
1 and ½ cup (tea) capelete stuffed with beef or chicken.
100 g. grated Parmesan cheese
How to Prepare:
Cook for 1 hour in common pan or pressure cooker is 30 'minutes. Strain.

Place in a saucepan the strained broth, and add water until 2 liters.
Bring to a boil.
Leave cooking until capeletes are cooked.

To serve:
Put enough juice in the dish and ten (10) small capeletes and over grated cheese.
If you want you can put chopped parsley.

Secret To Making Homemade Jam

Secret To Making Homemade Jam

The secret to making a good jam, it takes equal amounts of the three existing substances in fruit:
The pectin, the acid and the sugar.
These elements vary according to the type and degree of maturity of the fruit.
The more mature decreases the pectin and the acid and increases the sugar.
The best result you need to mix a little green fruit and ripe fruit.
The fruits when they are ripe and have pectin and sufficient acid to give a good jelly are:
Guava, grape, jabuticaba, plum, apple and quince.
Poor fruit pectin are:
pineapple, pear, orange, papaya, fig.
Can produce homemade pectin and add to the recipe.
Homemade Pectin:
1 white-skinned cup of fresh orange
3 cups water
2 tablespoons lemon juice, when the fruit is used to prepare the jelly is not acidic.

How to Prepare:

Blend together the white fur with a little water and lemon juice.
Place in a pan and add the remaining water., Bring to medium heat until decrease and become the third (1/3) of the initial volume, is a thick broth.
Coe, squeezing well.
As for making jelly is:
For every three (3) glasses of fruit juice poor in pectin use one (1) homemade pectin cup.
For success in jelly manufacturing is to know the point.
To recognize the point is when the jelly drops the skimmer in thick drops that joins into one, falling like a plate.
When ready to jelly should be clear and bright without sediment, have the same color and taste of the fruit used in the preparation, be soft and easy to handle, not sticking in cutlery and shake as she stirs.
Jelly Poor Fruit Pectin in:
ingredients:
3 cups of fruit poor in pectin juice, see above fruits
1 cup of ready homemade pectin
2 cups sugar
How to Prepare:
In a large, shallow pan that allows rapid evaporation put the juice of the picked fruit, homemade pectin and sugar, bring to high heat.
Mix just until sugar dissolves. Then keep an eye on jelly stirring occasionally.
Boil to form a foam, removing it with the aid of a skimmer.
Once finished foam, make sure you are on the spot.
Pour into sterilized jars and cover with a clean cloth until cool and stay consistent.
Then close the windows with screw cap.
Once cooled store in the refrigerator
IMPORTANT NOTICE:
To make the quality of jelly, needs some care at the time of preparation.
What cause defects in food are insufficient or too prolonged cooking, glasses unsterilized or improperly closed and improper storage.

It continues on other income of jam.
The jelly made at home does not have dyes, or preservatives.

Farfalle the Putanesca

Farfalle the Putanesca
ingredients:
½ pound farfalle (gratava noodles)
5 liters cold water for cooking
1 teaspoon (tsp) salt
Sauce Putanesca neat:

1 liter of homemade tomato sauce, made with 2 pounds of tomatoes peeled, seeded or
1 can of concentrated tomato sauce and more 3 cans of water
(use of tin as tomato sauce)
Boil until reduced to half
½ pound of grated onion, corn oil ½ cup
1 only white part of leeks, cut into rodelinhas
2 celery stalks without the chopped leaves, thinly sliced
1 whole medium carrot
2 cloves garlic, if old tire crumb
1 pepper finger girl seeded without the chopped ribs
1 cup (tea) of chopped parsley
1 cup thinly sliced green onions
1 cup capers
1 cup olive oil
1 cup large purple olives pitted
1 cup pitted green olives
spices:
1 teaspoon (tsp) grated ginger,
  ½ tablespoon (coffee) of crushed bay leaves, or 2 fresh or dried leaves
1 or 2 tablespoons (soup) of oregano, 1 fresh mint branch,
2 basil branches (fresh)
1 tablespoon (coffee) ground cinnamon, or
1 piece of cinnamon stick
1 tablespoon shallow sugar (if using sugar take the carrot)
Other Ingredients:

3 tablespoons (soup) anchovies (8-10 steaks) desalted,
3 tablespoons (soup) of drained tuna can,
1 glass mushrooms (champignons) medium or palm, cut into thin slices.

To Finish:
Before serving put the salsa with chopped stem (fresh) and chives.
How to Prepare:
Place in a medium saucepan oil, onion, leek, the stalk celery all cold. Fry the three ingredients, until wilted.
Add the tomato sauce (if can) add 3 cans of cold water., The ginger, cinnamon and bay leaf.
Leave the heat until a thick sauce.
When almost done, add the basil gardener without sting. Before serving remove.

Note:
No Place the mint and basil at the beginning of the recipe you will boil dry wood and will not pass the essence (flavor) for your sauce.
Just before serving add the other ingredients:

Capers, anchovies, tuna, mushrooms, olives and last virgin olive oil. Reserve.
Cook the noodles so:
Place a big pot 5 liter cold water with an oil wire.
Once boiling put the noodles leave on heat until
"Al dente" for about 10 'minutes.
If you do not have to own pot to cook the noodles to pass an aluminum rack.
Turns out the pasta in the sauce, mix well, add and finally oregano and parsley and chopped chives.
Serve in a white china platter.

Jelly Guava, Pineapple, Peach, Apricot

Jelly Guava, Pineapple, Peach, Apricot


I - Guava Jelly

ingredients:

2 pounds of guava bark, seeds removed
2 pounds of sugar
1 liter of cold water


How to Prepare:


Wash guavas, take away the shell, take the seeds, cut in half, at length.

Place the covered guavas with water to cook without sugar, until soft, put 30 minutes.

Allow to cool in the pan.

Spend guavas through a fine sieve or puree in a blender

Place in a large pot of fruit mass and sugar

If you want to give a special flavor, place a piece of cinnamon stick and two slices of ginger .. Remove after sweet ready.

Bring to low heat until soft jelly give point.
Once cooled store in wide mouth glass with screw cap.

Note:

guava:

If you want to put more guava pound of sugar or necessary, bring the fire stirring constantly with a high cable spoon until the bottom of the pot.
Place a form when warm and cut the desired size.


II - Jelly Damascus


ingredients:


1quilo of dried apricots
1 pound of sugar
1 liter of water

How to Prepare:

Leave the sauce of apricots put 12 hours, place the night to
use the next day.
If the weather is very hot place the apricot in the refrigerator.

The next day hit the apricot with water in a blender.

Place in a large pot the mass of the blender and add the sugar
Lead to fire stirring constantly to the point of soft jelly.

If you want less sweet sugar lowering by half.

Keep in a wide-mouth glass with screw cap, or in Tuperware with lid, in the refrigerator

III - Jelly Peaches:


1 pound of clean heavy peaches, peeled and pitted
1 pound of sugar
1 lemon juice only
1 cinnamon stick (optional) withdraw after the ready jelly

Mode Taking Peach Skin:

Put water in a saucepan, bring to heat until it boils, pour the peaches 2-3 at a time, let -the there for only one (1) minute.
Then remove the skin of all fruits.
Start off in half and remove the seeds.

Mode Prepare the jelly:

Put them in a pan cover with sugar, lemon juice and cinnamon.
Bring to boil and cook until peaches fall apart and jelly pick point.

Note:
If the fruits are hard, add water to cook up to point of soft jelly.


IV - Jelly Pineapple with Mint


ingredients:


3 - cups (tea) chopped pineapple with the core
1 ½ cup caster sugar
3 large lemons, only the broth
10 mint leaves or to taste (optional)
1 cinnamon stick, ginger slices thick 3 (optional)


How to Prepare:


Grind the pineapple does not strain.

Place in a pan beaten pineapple, add the sugar, lemon juice

Take the white fire put 30 minutes to give point of soft jelly, let cool in the pan.
Five minutes before turning off the heat, add the mint, mix well, let the fire until finish

After the ready jelly save in wide mouth glass with screw cap or with lid Tuperware store in the refrigerator.

Note:

If you want to make sweet cut pineapple, put another cup of (tea) or the necessary sugar.
Lead to fire until the bottom of the pot ..
Place in a way cut the size you want.
Bala:
To make bullet leave more time in the fire, to the point of toffee.
Once cooled roll into balls.

Cutting sweet:
All jellies above if you want to make sweet to cut increase the sugar to a pound more, lead to fire up give up the pot bottom and the candy is firm.