Chocolate tablet with Cashew
Ingredients:
Filling:
2 cans of condensed milk
1 cup cashew nuts
1 cup sugar
1 tablespoon (tablespoons) butter (optional)
After stuffing ready to take to the refrigerator for 2 hours or until firm.
Other Ingredients:
200 g. of melted milk chocolate
200 g. rice flakes
How to Prepare:
In a saucepan mix the condensed milk with cashew nuts and sugar, bring to fire up to point of Brigadier, if you need to put a tablespoon of butter.
Remove from heat, let cool, (see above) and make the tablets pass the rice flake and then the melted chocolate.
The tablet is rectangular 6 x 2 centimeters, can also be made up in molds for this purpose., May be larger or smaller.
To make the tablet in molds, first make a shell by placing a layer of melted chocolate, turn down to drain all the excess, clean edges, lead to the refrigerator for 2'minutos
Then make a second layer with melted chocolate in the same previous mode, take the fridge again.
Make a roll with the filling, cut and place in muffin cups, pressing to take shape, after bathing in melted chocolate, take the refrigerator for 2'minutos.
Once ready release of molds and wrap with colored cellophane paper, or paper itself for sweets.
terça-feira, 31 de março de 2015
sábado, 28 de março de 2015
Joker gnocchi pasta and Freezing
Joker gnocchi pasta and Freezing
Ingredients:
3 cups of water (250 mL each)
750 grams. wheat flour
150 grams. butter or margarine
1 cup of cow's milk
1 tablespoon (soup) shallow salt or to taste
2 tablespoons (soup) full of margarine,
(Put after the cooked pasta)
2 large whole eggs
How to Prepare:
Lead to fire the water with milk and 150 grams. butter when it boils, add the flour all at once, mix well let the fire stirring constantly with a high cable spoon until a homogeneous mass and drop the bottom of the pan getting a ball
Remove from the heat and add the two remaining margarine spoons eggs one at a time, mix well.
Return to heat up and cook the eggs.
How to prepare the Gnocchi:
Place the hot pasta on the floured table.
With a spatula without cable, mix the dough to cool and is uniform.
Be careful not to burn your hands.
After the well mixed dough, make thin rolls, cut the gnocchi the size of one (1) inch.
Put to cook in a large pot with 5 liters of water and a tablespoon of oil.
When ascending the surface are cooked, leave more 3 'minutes in the fire, then drain
When taking the gnocchi the cauldron, already cooked, allow to drain and pour over ice water to stop the cooking and cool well.
For Freezing Remaining:
Grease a form with oil, and spread the gnocchi from sticking to each other, cover with aluminum foil or plastic wrap.
Bring to freezer until frozen.
Once frozen, store in transparent bags.
To defrost, play hot water or heat in microwave
Note:
The mass of the cooked gnocchi, serves to rissoles, drumsticks,
cheese dumplings, and others.
Once cooked put the sauce to suck or homemade Bolognese see in my recipe. Blogs. baudanonna.blogspot.com
The Joker mass above also serves to freeze the gnocchi ready., To sell, with or without ground beef.
Ingredients:
3 cups of water (250 mL each)
750 grams. wheat flour
150 grams. butter or margarine
1 cup of cow's milk
1 tablespoon (soup) shallow salt or to taste
2 tablespoons (soup) full of margarine,
(Put after the cooked pasta)
2 large whole eggs
How to Prepare:
Lead to fire the water with milk and 150 grams. butter when it boils, add the flour all at once, mix well let the fire stirring constantly with a high cable spoon until a homogeneous mass and drop the bottom of the pan getting a ball
Remove from the heat and add the two remaining margarine spoons eggs one at a time, mix well.
Return to heat up and cook the eggs.
How to prepare the Gnocchi:
Place the hot pasta on the floured table.
With a spatula without cable, mix the dough to cool and is uniform.
Be careful not to burn your hands.
After the well mixed dough, make thin rolls, cut the gnocchi the size of one (1) inch.
Put to cook in a large pot with 5 liters of water and a tablespoon of oil.
When ascending the surface are cooked, leave more 3 'minutes in the fire, then drain
When taking the gnocchi the cauldron, already cooked, allow to drain and pour over ice water to stop the cooking and cool well.
For Freezing Remaining:
Grease a form with oil, and spread the gnocchi from sticking to each other, cover with aluminum foil or plastic wrap.
Bring to freezer until frozen.
Once frozen, store in transparent bags.
To defrost, play hot water or heat in microwave
Note:
The mass of the cooked gnocchi, serves to rissoles, drumsticks,
cheese dumplings, and others.
Once cooked put the sauce to suck or homemade Bolognese see in my recipe. Blogs. baudanonna.blogspot.com
The Joker mass above also serves to freeze the gnocchi ready., To sell, with or without ground beef.
Joker de pasta ñoquis y congelación
Joker de pasta ñoquis y congelación
Ingredientes:
3 tazas de agua (250 ml cada una)
750 gramos. harina de trigo
150 gramos. mantequilla o margarina
1 taza de leche de vaca
1 cucharada (sopa) de sal superficial o al gusto
2 cucharadas (sopa) llenos de margarina,
(Ponga después de la pasta cocida)
2 huevos grandes enteros
Cómo preparar:
El plomo al fuego el agua con leche y 150 gramos. mantequilla cuando hierva, agregar la harina de una vez, se combina bien dejar que el fuego revolviendo constantemente con una cuchara de alta cable hasta conseguir una masa homogénea y colocar el fondo de la cacerola que consigue una pelota
Retirar del fuego y añadir las dos restantes cucharas de margarina huevos uno a la vez, mezclar bien.
Vuelva a calentar y cocinar los huevos.
¿Cómo se prepara el Gnocchi:
Coloque la pasta caliente en la mesa enharinada.
Con una espátula sin cable, mezclar la masa a enfriar y es uniforme.
Tenga cuidado de no quemarse las manos.
Después de la masa bien mezclada, hacer rollos finos, cortar el gnocchi el tamaño de una (1) pulgada.
Poner a cocer en una olla grande con 5 litros de agua y una cucharada de aceite.
Al ascender la superficie se cocinan, dejar más de 3 minutos en el fuego y escurrir
Al tomar los ñoquis del caldero, ya cocido, dejar escurrir y verter sobre agua helada para detener la cocción y enfriar bien.
Para Congelar restante:
Engrasar un formulario con aceite, y difundir los ñoquis se peguen entre sí, cubierta con papel de aluminio o envoltura de plástico.
Traer al congelador hasta que se congele.
Una vez congelado, almacenar en bolsas transparentes.
Para descongelar, jugar con agua caliente o de calor en el microondas
Nota:
La masa de los ñoquis cocidos, sirve para croquetas, baquetas,
albóndigas de queso, y otros.
Una vez cocido poner la salsa a chupar o boloñesa caseras ver en mi receta. Blogs. baudanonna.blogspot.com
La masa Joker anterior también sirve para congelar los ñoquis listo., Vender, con o sin carne molida.
Ingredientes:
3 tazas de agua (250 ml cada una)
750 gramos. harina de trigo
150 gramos. mantequilla o margarina
1 taza de leche de vaca
1 cucharada (sopa) de sal superficial o al gusto
2 cucharadas (sopa) llenos de margarina,
(Ponga después de la pasta cocida)
2 huevos grandes enteros
Cómo preparar:
El plomo al fuego el agua con leche y 150 gramos. mantequilla cuando hierva, agregar la harina de una vez, se combina bien dejar que el fuego revolviendo constantemente con una cuchara de alta cable hasta conseguir una masa homogénea y colocar el fondo de la cacerola que consigue una pelota
Retirar del fuego y añadir las dos restantes cucharas de margarina huevos uno a la vez, mezclar bien.
Vuelva a calentar y cocinar los huevos.
¿Cómo se prepara el Gnocchi:
Coloque la pasta caliente en la mesa enharinada.
Con una espátula sin cable, mezclar la masa a enfriar y es uniforme.
Tenga cuidado de no quemarse las manos.
Después de la masa bien mezclada, hacer rollos finos, cortar el gnocchi el tamaño de una (1) pulgada.
Poner a cocer en una olla grande con 5 litros de agua y una cucharada de aceite.
Al ascender la superficie se cocinan, dejar más de 3 minutos en el fuego y escurrir
Al tomar los ñoquis del caldero, ya cocido, dejar escurrir y verter sobre agua helada para detener la cocción y enfriar bien.
Para Congelar restante:
Engrasar un formulario con aceite, y difundir los ñoquis se peguen entre sí, cubierta con papel de aluminio o envoltura de plástico.
Traer al congelador hasta que se congele.
Una vez congelado, almacenar en bolsas transparentes.
Para descongelar, jugar con agua caliente o de calor en el microondas
Nota:
La masa de los ñoquis cocidos, sirve para croquetas, baquetas,
albóndigas de queso, y otros.
Una vez cocido poner la salsa a chupar o boloñesa caseras ver en mi receta. Blogs. baudanonna.blogspot.com
La masa Joker anterior también sirve para congelar los ñoquis listo., Vender, con o sin carne molida.
Ricotta gnocchi, spinach and sauce Bechamel II Options
Ricotta gnocchi, spinach and sauce Bechamel II Options
Ingredients:
500 g. mashed fresh ricotta
200 g. cooked and squeezed raw spinach or heavy to taste
100 g. grated Parmesan cheese or necessary
200 g. wheat flour, or 12 tablespoons (soup)
"Do not put too much flour that is hard"
Bechamel sauce (white sauce) I:
½ liter of cold cow milk
3 tablespoons (soup) of wheat flour
2 tablespoons (soup) and full of butter
How to prepare the Bechamel Sauce:
Spread the butter in a hot pan, bring to heat until melted well, add the flour and stir quickly, then add the milk gradually and slowly, let the fire to cook get a smooth cream.
* If you do not practice, combine the flour out of the fire *.
White sauce Modified:
Add to Bechamel sauce ingredients below
½ pint of whipping cream
250 gorgonzola cheese or provolone
100 g. grated Parmesan cheese
50 g. coarsely chopped walnuts, or the like is (optional)
50 g. butter (optional)
Mode Prepare the spinach:
Wash the spinach, play in boiling water, so let boil for 1 minute, place in a colander, pour cold water to stop the cooking.
Squeeze well with your hands, even take all the liquid, dry well on paper towels. Book.
The above procedure is called bleaching.
How to prepare the Ricotta Gnocchi:
Knead the fresh ricotta with a fork, mix the chopped cooked spinach and squeezed kid, slowly add the grated cheese and the flour gradually until the point of curl.
Caution do not put too much flour that is hard.
Make the rolls and cut into the size of one (1 cm) inch.
To not stick, lightly sprinkle flour on top.
If you become soft add grated cheese, to give point to roll.
Way of cooking the gnocchi Ricotta:
Put on the fire a large cauldron with 5 liters of water with 2 tablespoons oil, when it boils, it turns out the gnocchi, so come to the fore, leaving more 2'minutos.
Take the Quiz Before Placing the Rest of gnocchi:
To test place 3-5 gnocchi units and make sure it is the right spot.
Unwinds put more flour, if it is hard add a little cream, he has to stay soft.
Remove the gnocchi with the skimmer, throw in colander, pour cold water to stop the cooking. Then place over an oil thread to not stick.
How to Prepare the sauce White II
Make the bechamel white sauce, mix the cream cheese and gorgonzola chopped grated parmesan cheese, chopped nuts on top.
If only I use the sauce, add the butter, before the sauce.
Line the bottom of a dish with cooked gnocchi, mix the sauce and spread it out.
Use half the sauce, over the finished dish (dish).
Bake gratin.
Serve with roast beef, or roulade of ground beef and lettuce salad with grated tomato and carrot in the large drain.
Decorate to taste.
Ingredients:
500 g. mashed fresh ricotta
200 g. cooked and squeezed raw spinach or heavy to taste
100 g. grated Parmesan cheese or necessary
200 g. wheat flour, or 12 tablespoons (soup)
"Do not put too much flour that is hard"
Bechamel sauce (white sauce) I:
½ liter of cold cow milk
3 tablespoons (soup) of wheat flour
2 tablespoons (soup) and full of butter
How to prepare the Bechamel Sauce:
Spread the butter in a hot pan, bring to heat until melted well, add the flour and stir quickly, then add the milk gradually and slowly, let the fire to cook get a smooth cream.
* If you do not practice, combine the flour out of the fire *.
White sauce Modified:
Add to Bechamel sauce ingredients below
½ pint of whipping cream
250 gorgonzola cheese or provolone
100 g. grated Parmesan cheese
50 g. coarsely chopped walnuts, or the like is (optional)
50 g. butter (optional)
Mode Prepare the spinach:
Wash the spinach, play in boiling water, so let boil for 1 minute, place in a colander, pour cold water to stop the cooking.
Squeeze well with your hands, even take all the liquid, dry well on paper towels. Book.
The above procedure is called bleaching.
How to prepare the Ricotta Gnocchi:
Knead the fresh ricotta with a fork, mix the chopped cooked spinach and squeezed kid, slowly add the grated cheese and the flour gradually until the point of curl.
Caution do not put too much flour that is hard.
Make the rolls and cut into the size of one (1 cm) inch.
To not stick, lightly sprinkle flour on top.
If you become soft add grated cheese, to give point to roll.
Way of cooking the gnocchi Ricotta:
Put on the fire a large cauldron with 5 liters of water with 2 tablespoons oil, when it boils, it turns out the gnocchi, so come to the fore, leaving more 2'minutos.
Take the Quiz Before Placing the Rest of gnocchi:
To test place 3-5 gnocchi units and make sure it is the right spot.
Unwinds put more flour, if it is hard add a little cream, he has to stay soft.
Remove the gnocchi with the skimmer, throw in colander, pour cold water to stop the cooking. Then place over an oil thread to not stick.
How to Prepare the sauce White II
Make the bechamel white sauce, mix the cream cheese and gorgonzola chopped grated parmesan cheese, chopped nuts on top.
If only I use the sauce, add the butter, before the sauce.
Line the bottom of a dish with cooked gnocchi, mix the sauce and spread it out.
Use half the sauce, over the finished dish (dish).
Bake gratin.
Serve with roast beef, or roulade of ground beef and lettuce salad with grated tomato and carrot in the large drain.
Decorate to taste.
Cod pie with Hearts of Palm * * Rectified
Cod pie with Hearts of Palm * * Rectified
Ingredients:
Rotten mass:
½ pound of ice sifted wheat flour (and even ice)
250 g. lard, margarine or ice
2 icy whole eggs
2 tablespoons (soup) of ice water
1 tablespoon (dessert) of chemical baking powder
Prepare to Rotten Mass:
Place in a medium bowl the dough ingredients, mix with your fingertips, until a soft polenta.
"Do not knead the dough she is embatumada", is heavy and hard disposal.
* If your hand is very hot, rinse in cold water, dry. * Let the dough rest 30 'minutes in the refrigerator covered with a clean cloth or paper film.
The mass above also serves to mini pies.
Open very thin dough, in the palm and unite the pieces, "is kind quilt", or between two plastic with the aid of a roll.
With the mass line a large round shape of 25 inches in circumference, with removable bottom.
If you prefer to use smaller toothed forms, or pie pans.
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:
350 grams. cod into small chips desalted
1 large grated onion or chopped girl
1 glass of 500 g. hearts of palm, drained, washed and chopped.
2 large ripe tomatoes peeled and chopped without seeds
1 red pepper, seeded and without white ribs (optional)
1 yellow pepper seeded and without white ribs (optional)
1 tablespoon (soup) shallow margarine, or corn oil
2 tablespoons (soup) of chopped parsley with stems (put ready after filling).
2 tablespoons chopped chives in rodelinhas (optional)
2 tablespoons (soup) chopped green olives on rodelinhas
1 teaspoon (tsp) grated ginger (optional)
½ pepper girl finger without seeds or chopped pepper sauce to taste, or can exchange for another pepper
50 g. grated Parmesan cheese (optional)
Other ingredients of the filling is optional:
1 cup cream cheese or
200gsm. mashed potatoes or manioc
Complement Filling:
Place a thin layer of mashed potatoes, manioc, or curd is (optional).
On top cover with a very thin batter, stick (small hole) in the center for the air out.
Filling II:
500 g. desalted cod in chips
250 g. hearts of palm or canned mushrooms drained and washed and chopped.
You can exchange the palm by a drained can of corn cooked and washed
1 cup (tea) of chopped onion
1 cup (tea) of tomatoes peeled and chopped without seeds
1 cup (tea) parsley with stems finely chopped
½ cup (tea chives
½ cup (tea) chopped green olives or to taste
2 tablespoons (soup) of oil (oil)
1 tablespoon (grated ginger tea
1 pinch of nutmeg (optional)
1 pinch of white pepper or pepper to your taste
Preparation:
Sauté onion, tomato, oil add cod, desalted the palm or mushrooms, olives and the remaining ingredients.
For the filling with palm can add shrimp, crab, and others.
Mode Prepare the filling:
Line the bottom and sides of a non-stick form with removable bottom with shortcrust pastry, thin.
Only the background make a little thicker to not leak
Place the cold filling, and over cream cheese or mashed potatoes.
Make Pie cover with the same mass, brush over beaten egg or yolk
Brush with beaten egg yolk
Take the cake to bake, pre-heated oven 180 ° C minutes or until blush. Watch the size of your pie when bigger, takes to bake.
The smaller pie take less time to bake.
Be careful not to burn.
Note:
Put eve cod soak in for 12 hours, changing the water every 4 hours.
Then drain and re-wash under running water.
Not for cooking cod, before sautéing.
Disclaimer:
When using glass or vegetable cans canned, drain, rinse strips to the preservatives and dyes.
Never use the liquid to put together with the product in conversation.
Many people have allergies to preservatives and dyes.
Mass:
If you do not want to use rotten mass, search the Chest of Nonna Antoinette or Blogs, or wait for me to publish in the next publications other masses.
baudanonna.blogspot.com
Ingredients:
Rotten mass:
½ pound of ice sifted wheat flour (and even ice)
250 g. lard, margarine or ice
2 icy whole eggs
2 tablespoons (soup) of ice water
1 tablespoon (dessert) of chemical baking powder
Prepare to Rotten Mass:
Place in a medium bowl the dough ingredients, mix with your fingertips, until a soft polenta.
"Do not knead the dough she is embatumada", is heavy and hard disposal.
* If your hand is very hot, rinse in cold water, dry. * Let the dough rest 30 'minutes in the refrigerator covered with a clean cloth or paper film.
The mass above also serves to mini pies.
Open very thin dough, in the palm and unite the pieces, "is kind quilt", or between two plastic with the aid of a roll.
With the mass line a large round shape of 25 inches in circumference, with removable bottom.
If you prefer to use smaller toothed forms, or pie pans.
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:
350 grams. cod into small chips desalted
1 large grated onion or chopped girl
1 glass of 500 g. hearts of palm, drained, washed and chopped.
2 large ripe tomatoes peeled and chopped without seeds
1 red pepper, seeded and without white ribs (optional)
1 yellow pepper seeded and without white ribs (optional)
1 tablespoon (soup) shallow margarine, or corn oil
2 tablespoons (soup) of chopped parsley with stems (put ready after filling).
2 tablespoons chopped chives in rodelinhas (optional)
2 tablespoons (soup) chopped green olives on rodelinhas
1 teaspoon (tsp) grated ginger (optional)
½ pepper girl finger without seeds or chopped pepper sauce to taste, or can exchange for another pepper
50 g. grated Parmesan cheese (optional)
Other ingredients of the filling is optional:
1 cup cream cheese or
200gsm. mashed potatoes or manioc
Complement Filling:
Place a thin layer of mashed potatoes, manioc, or curd is (optional).
On top cover with a very thin batter, stick (small hole) in the center for the air out.
Filling II:
500 g. desalted cod in chips
250 g. hearts of palm or canned mushrooms drained and washed and chopped.
You can exchange the palm by a drained can of corn cooked and washed
1 cup (tea) of chopped onion
1 cup (tea) of tomatoes peeled and chopped without seeds
1 cup (tea) parsley with stems finely chopped
½ cup (tea chives
½ cup (tea) chopped green olives or to taste
2 tablespoons (soup) of oil (oil)
1 tablespoon (grated ginger tea
1 pinch of nutmeg (optional)
1 pinch of white pepper or pepper to your taste
Preparation:
Sauté onion, tomato, oil add cod, desalted the palm or mushrooms, olives and the remaining ingredients.
For the filling with palm can add shrimp, crab, and others.
Mode Prepare the filling:
Line the bottom and sides of a non-stick form with removable bottom with shortcrust pastry, thin.
Only the background make a little thicker to not leak
Place the cold filling, and over cream cheese or mashed potatoes.
Make Pie cover with the same mass, brush over beaten egg or yolk
Brush with beaten egg yolk
Take the cake to bake, pre-heated oven 180 ° C minutes or until blush. Watch the size of your pie when bigger, takes to bake.
The smaller pie take less time to bake.
Be careful not to burn.
Note:
Put eve cod soak in for 12 hours, changing the water every 4 hours.
Then drain and re-wash under running water.
Not for cooking cod, before sautéing.
Disclaimer:
When using glass or vegetable cans canned, drain, rinse strips to the preservatives and dyes.
Never use the liquid to put together with the product in conversation.
Many people have allergies to preservatives and dyes.
Mass:
If you do not want to use rotten mass, search the Chest of Nonna Antoinette or Blogs, or wait for me to publish in the next publications other masses.
baudanonna.blogspot.com
sexta-feira, 27 de março de 2015
Nhocão - The same Mass Potato Gnocchi
Nhocão - The same Mass Potato Gnocchi
Ingredients:
1 pound of pink potatoes (Asterix) with baked shell, steamed, or roasted
Other Ingredients:
4 tablespoons (soup) shallow wheat flour 200 grams. (20% of flour) required Until the point of rolling give
1 teaspoon (tsp) salt
1 tablespoon (soup) and butter or margarine full
2 large eggs
50 g. grated Parmesan cheese
Mode To Cook the potatoes:
Wash the potatoes unpeeled to take all the land, cut slightly in half the circumference to score, to Facilitate the removal of the skin after cooking, Which is just pull on Both Sides.
Cook the potatoes covered with water or
steamed to look good sequinha.
You can use very small potatoes que are drier or potato gnocchi own. .
You can use the aluminum rice colander to cook the potatoes, that is, if you do not own pot for pasta (pasta).
After boiled or baked potatoes, remove the peel while warm pulling the skin on the sides, potato masher or past the processor, or kneading with fork.
If you want you can pass quickly, each baked potato in running water to cool slightly.
Prepare the folder mode:
Chef's Secret:
Mass is not Stay lasts:
Place in a bowl, squeezed the potatoes, add the butter, mix well, take the fridge to cool for about 30 'minutes
Once cooled potato Which already squeezed add the other ingredients are:
The eggs (one at a time), salt, grated cheese, wheat flour and slowly Gradually to release the hands.
Knead well, Open the roulade on a floured napkin, see below other instructions.
How to Prepare the Swiss roll (nhocão)
In a floured napkin, extend the mass of very fine gnocchi, (an inch thick and 60 inches long) place the filling and roll the roulade if it Were, tie the ends, with thick cotton string.
Put to cook in a large pot with enough water When boiling, place the nhocão "carefully", let cook for 20'a 30'minutos.
Once cooked, allow to cool a little. Remove from heat with the help of two napkin, one in each hand. Spending nhocão for a cutting board, let cool slightly. remove the napkin and pass to a china plate or stainless steel.
Cover with enough tomato sauce, sprinkle over parmesan cheese, grated in the large drain.
* Follow the next publication Sauce To Suck *.
Bake for 10'a 15'minutos, or warm Until well, that is if necessary.
Serve hot.
I Filling:
300 grams. mozzarella sliced
300 grams. of finely sliced ham or
II - Filling:
Ground beef braised with spices, olives, leeks, celery or ground beef with various vegetables.
You can put stuffing to taste.
Do not place in tomato sauce filling, Which will drain the wings
Note:
Serving the nhocão with ham and mozzarella filling with sauce to suck, grated Parmesan on top.
Accompanies roast beef pot and salad.
Salad of green vegetables.
Ingredients:
1 pound of pink potatoes (Asterix) with baked shell, steamed, or roasted
Other Ingredients:
4 tablespoons (soup) shallow wheat flour 200 grams. (20% of flour) required Until the point of rolling give
1 teaspoon (tsp) salt
1 tablespoon (soup) and butter or margarine full
2 large eggs
50 g. grated Parmesan cheese
Mode To Cook the potatoes:
Wash the potatoes unpeeled to take all the land, cut slightly in half the circumference to score, to Facilitate the removal of the skin after cooking, Which is just pull on Both Sides.
Cook the potatoes covered with water or
steamed to look good sequinha.
You can use very small potatoes que are drier or potato gnocchi own. .
You can use the aluminum rice colander to cook the potatoes, that is, if you do not own pot for pasta (pasta).
After boiled or baked potatoes, remove the peel while warm pulling the skin on the sides, potato masher or past the processor, or kneading with fork.
If you want you can pass quickly, each baked potato in running water to cool slightly.
Prepare the folder mode:
Chef's Secret:
Mass is not Stay lasts:
Place in a bowl, squeezed the potatoes, add the butter, mix well, take the fridge to cool for about 30 'minutes
Once cooled potato Which already squeezed add the other ingredients are:
The eggs (one at a time), salt, grated cheese, wheat flour and slowly Gradually to release the hands.
Knead well, Open the roulade on a floured napkin, see below other instructions.
How to Prepare the Swiss roll (nhocão)
In a floured napkin, extend the mass of very fine gnocchi, (an inch thick and 60 inches long) place the filling and roll the roulade if it Were, tie the ends, with thick cotton string.
Put to cook in a large pot with enough water When boiling, place the nhocão "carefully", let cook for 20'a 30'minutos.
Once cooked, allow to cool a little. Remove from heat with the help of two napkin, one in each hand. Spending nhocão for a cutting board, let cool slightly. remove the napkin and pass to a china plate or stainless steel.
Cover with enough tomato sauce, sprinkle over parmesan cheese, grated in the large drain.
* Follow the next publication Sauce To Suck *.
Bake for 10'a 15'minutos, or warm Until well, that is if necessary.
Serve hot.
I Filling:
300 grams. mozzarella sliced
300 grams. of finely sliced ham or
II - Filling:
Ground beef braised with spices, olives, leeks, celery or ground beef with various vegetables.
You can put stuffing to taste.
Do not place in tomato sauce filling, Which will drain the wings
Note:
Serving the nhocão with ham and mozzarella filling with sauce to suck, grated Parmesan on top.
Accompanies roast beef pot and salad.
Salad of green vegetables.
Traditional Potato Gnocchi With Two Secrets
Traditional Potato Gnocchi With Two Secrets
Ingredients:
1 pound of cooked potatoes with pink shell, steamed, or roasted
Other Ingredients:
4 tablespoons (soup) shallow wheat flour 200 grams. (20% of flour) required until the point of rolling give
1 teaspoon (tsp) salt
1 tablespoon (soup) and full butter or margarine
2 large eggs
50 g. grated Parmesan cheese
Tomato sauce with meat:
500 g. of ground beef
500 g. grated onion or to taste
1 liter of homemade tomato sauce, or
1 industrialized sauce can with more
3 cans of cold water
4 tablespoons (soup) of corn oil
2 tablespoons (soup) Soup Onion Cream (industrialized)
1 tablespoon (soup) of oregano add after the ready sauce
1 teaspoon (tsp) salt, adding onion soup delete the salt
2 bouillon tablets (optional), remove the salt.
1 piece of cinnamon stick, put only 5 'minutes before finishing the sauce, then discard, you can replace it with a cinnamon powder teaspoon.
Mode To Cook the potatoes:
Wash the potatoes unpeeled to take all the land, cut slightly in half the circumference to score, to facilitate the removal of the skin after cooking, which is just pull on both sides.
Cook the potatoes in the steam to run out of a lot of water.
You can use very small potatoes that are drier or potato gnocchi own. .
You can use the aluminum rice colander to cook the potatoes, that is, if you do not own pot for pasta (pasta).
After the boiled potatoes, remove the peel while warm pulling the skin on the sides, past the potato masher or processor, or kneading with fork.
If you want you can pass quickly, each baked potato in running water to cool slightly.
Prepare the pasta mode:
Chef's Secret:
For Massa not Stay lasts:
Place in a bowl, squeezed the potatoes, add the butter, mix well, take the fridge to cool for about 30 'minutes
Once cooled the squeezed potato add the other ingredients salt, eggs (one at a time), grated cheese, wheat flour gradually and slowly to release the hands. Knead well until to the point of curl.
Make long, thin rolls, the thickness of a finger.
Cut the gnocchi 1 cm, and sprinkle lightly with flour.
Place a cauldron on fire with 5 liters of cold water and a tablespoon (soup) of oil.
When it boils go pouring gnocchi gradually lower the heat. when rise are cooked, leave, leave more 2 'minutes., to finish cooking.
Remove and see if it is already in the right spot.
If you want you can take a test put to cook 3-5 gnocchi, to see the right spot.
If you become soft add more grated cheese and flour equal parts.
"Do not put too much flour the gnocchi is hard."
Other Information:
If you stay hard join a gem or milk or cream or more potato., To achieve the desired point.
Once tested the mass and it worked.
Do the same procedure with the remaining gnocchi
To recap:
When cooked they climb comes up, leave cooking for another 2'minutos.
Once cooked remove the gnocchi and pass to the colander to drain all the water.
If you do not have the right pot for cooking pasta (espagueteira), do as the previous mode.
* Secret to What the Gnocchi Not Be Mole * dismantled.
Once removed the gnocchi fire, move to the rack, noodles, then pour ice water to stop the cooking (heat shock)
Once all the gnocchi are cooked and already passed by ice water (heat shock) arrange on a platter cover with tomato sauce with meat, sprinkle grated cheese on top.
Place in the oven to heat.
To Serve:
Serve hot accompanied with meat or baked chicken.
Green salad, watercress with thin slices of red pepper, yellow and purple, or various vegetables.
Mode Prepare the sauce:
In a large saucepan fry the meat with oil, then add the onion and let wither.
Add broth and tomato sauce and other ingredients, salt test.
If you need to place one or more cup of water and simmer until a thick sauce and well cooked meat.
Before serving sprinkle with parsley quite the chopped stems.
Note:
Other sauces follow in the next publication
Ingredients:
1 pound of cooked potatoes with pink shell, steamed, or roasted
Other Ingredients:
4 tablespoons (soup) shallow wheat flour 200 grams. (20% of flour) required until the point of rolling give
1 teaspoon (tsp) salt
1 tablespoon (soup) and full butter or margarine
2 large eggs
50 g. grated Parmesan cheese
Tomato sauce with meat:
500 g. of ground beef
500 g. grated onion or to taste
1 liter of homemade tomato sauce, or
1 industrialized sauce can with more
3 cans of cold water
4 tablespoons (soup) of corn oil
2 tablespoons (soup) Soup Onion Cream (industrialized)
1 tablespoon (soup) of oregano add after the ready sauce
1 teaspoon (tsp) salt, adding onion soup delete the salt
2 bouillon tablets (optional), remove the salt.
1 piece of cinnamon stick, put only 5 'minutes before finishing the sauce, then discard, you can replace it with a cinnamon powder teaspoon.
Mode To Cook the potatoes:
Wash the potatoes unpeeled to take all the land, cut slightly in half the circumference to score, to facilitate the removal of the skin after cooking, which is just pull on both sides.
Cook the potatoes in the steam to run out of a lot of water.
You can use very small potatoes that are drier or potato gnocchi own. .
You can use the aluminum rice colander to cook the potatoes, that is, if you do not own pot for pasta (pasta).
After the boiled potatoes, remove the peel while warm pulling the skin on the sides, past the potato masher or processor, or kneading with fork.
If you want you can pass quickly, each baked potato in running water to cool slightly.
Prepare the pasta mode:
Chef's Secret:
For Massa not Stay lasts:
Place in a bowl, squeezed the potatoes, add the butter, mix well, take the fridge to cool for about 30 'minutes
Once cooled the squeezed potato add the other ingredients salt, eggs (one at a time), grated cheese, wheat flour gradually and slowly to release the hands. Knead well until to the point of curl.
Make long, thin rolls, the thickness of a finger.
Cut the gnocchi 1 cm, and sprinkle lightly with flour.
Place a cauldron on fire with 5 liters of cold water and a tablespoon (soup) of oil.
When it boils go pouring gnocchi gradually lower the heat. when rise are cooked, leave, leave more 2 'minutes., to finish cooking.
Remove and see if it is already in the right spot.
If you want you can take a test put to cook 3-5 gnocchi, to see the right spot.
If you become soft add more grated cheese and flour equal parts.
"Do not put too much flour the gnocchi is hard."
Other Information:
If you stay hard join a gem or milk or cream or more potato., To achieve the desired point.
Once tested the mass and it worked.
Do the same procedure with the remaining gnocchi
To recap:
When cooked they climb comes up, leave cooking for another 2'minutos.
Once cooked remove the gnocchi and pass to the colander to drain all the water.
If you do not have the right pot for cooking pasta (espagueteira), do as the previous mode.
* Secret to What the Gnocchi Not Be Mole * dismantled.
Once removed the gnocchi fire, move to the rack, noodles, then pour ice water to stop the cooking (heat shock)
Once all the gnocchi are cooked and already passed by ice water (heat shock) arrange on a platter cover with tomato sauce with meat, sprinkle grated cheese on top.
Place in the oven to heat.
To Serve:
Serve hot accompanied with meat or baked chicken.
Green salad, watercress with thin slices of red pepper, yellow and purple, or various vegetables.
Mode Prepare the sauce:
In a large saucepan fry the meat with oil, then add the onion and let wither.
Add broth and tomato sauce and other ingredients, salt test.
If you need to place one or more cup of water and simmer until a thick sauce and well cooked meat.
Before serving sprinkle with parsley quite the chopped stems.
Note:
Other sauces follow in the next publication
Cod in Pumpkin Updated
Cod in Pumpkin Updated
Ingredients:
1 pound of cod soaked chips for 12 hours
½ pound of cream cheese
One (1) Average Pumpkin
For the sauce:
½ pound of tomatoes peeled and seeded, or
1 can of concentrated industrialized sauce - dilute with 3 cans of water
½ cup corn oil
2 cups (tea) grated onion or chopped
1 cup (tea) of chopped parsley with stems and drizzle
1 cup (tea) of chives cortadinha in rodelinhas
1 cup (tea) of water
1 leek cut into slices
2 celery stalks cut into thin slices without leaves
1 tablespoon (soup) of capers
Spices:
1 tablespoon (soup) salt
1 teaspoon (tsp) or (soup) of fresh ginger grated
½ tablespoon (coffee) of ground bay
½ tablespoon (coffee) ground cinnamon (optional)
1 or ½ pepper finger girl seeded and without white ribs
Choose Only One ingredient:
½ pound of mushrooms or palm, artichokes background, asparagus in all canned, drained and
chopped washed in running water.
Using only an ingredient list above.
Preparation:
Sauté the cod with onion in a little oil, Reserve.
In another pan fry the leek, celery, tomatoes, add the ginger blonde.
In a large saucepan place the cod already sautéed and the ingredients of another pan, if you need to add a little hot water.
Leave the heat until a thick sauce, when lack 5 'minutes to get the fire add the cinnamon, finally parsley and chives mix well.
When ready add the chopped mushrooms in half, capers and one of the chosen and chopped ingredients.
Disclaimer:
When using the ready industrialized sauce boil in a separate pan with 3 cans of water, a medium carrot, or 1 tablespoon of sugar.
Some people use baking soda, until reduced by half.
* Be careful when placing the baking it so much foam falls off the pot and can still clog the pressure cooker *.
Once reduced by half, add the cod sauce.
1 Average size Moranga
How to prepare the pumpkin:
Cut the lid of the pumpkin, remove all the seeds, wash thoroughly inside and out, then dry with a napkin or paper towel.
Grease with oil, the bark of the pumpkin with the cap.
Lead to poor oven 120 ° C for about an hour, wrapped in aluminum foil.
Checking from time to time cooking, and prevents the pumpkin overcook and dim.
Let cool. To take the water.
Wipe dry with a paper towel or a napkin.
Remove the squash from the oven, line the inside with cream cheese.
Dump the braised cod with the sauce, and top with cheese on top.
Bake for 20 'minutes
Follow up:
White rice, watercress salad or
Lettuce, cherry tomatoes, and onion into thin slices.
and grated raw carrot.
You can grated salad device to stay very long and thin with the following plants:
carrot, beet, turnip, radish, among others.
The carrot contains potassium, phosphorus, calcium, vitamins B1 B2. Vitamin B group A has carotene protects the skin and serves to natural tanning.
Note:
Can make a Pumpkin with other fillings:
Make the sauce equal to the previous substitute chicken, shrimp, crab, or other fish without bones, (Cacao).
Can also cause soaked and shredded dried beef, braised with onions and other seasonings.
If you want you can cook the pumpkin in a large cauldron, top with water.
To find out if is cooked stick a fork.
Do not let other kitchen that is too soft, cutting.
Let warm water to remove the pumpkin.
Ingredients:
1 pound of cod soaked chips for 12 hours
½ pound of cream cheese
One (1) Average Pumpkin
For the sauce:
½ pound of tomatoes peeled and seeded, or
1 can of concentrated industrialized sauce - dilute with 3 cans of water
½ cup corn oil
2 cups (tea) grated onion or chopped
1 cup (tea) of chopped parsley with stems and drizzle
1 cup (tea) of chives cortadinha in rodelinhas
1 cup (tea) of water
1 leek cut into slices
2 celery stalks cut into thin slices without leaves
1 tablespoon (soup) of capers
Spices:
1 tablespoon (soup) salt
1 teaspoon (tsp) or (soup) of fresh ginger grated
½ tablespoon (coffee) of ground bay
½ tablespoon (coffee) ground cinnamon (optional)
1 or ½ pepper finger girl seeded and without white ribs
Choose Only One ingredient:
½ pound of mushrooms or palm, artichokes background, asparagus in all canned, drained and
chopped washed in running water.
Using only an ingredient list above.
Preparation:
Sauté the cod with onion in a little oil, Reserve.
In another pan fry the leek, celery, tomatoes, add the ginger blonde.
In a large saucepan place the cod already sautéed and the ingredients of another pan, if you need to add a little hot water.
Leave the heat until a thick sauce, when lack 5 'minutes to get the fire add the cinnamon, finally parsley and chives mix well.
When ready add the chopped mushrooms in half, capers and one of the chosen and chopped ingredients.
Disclaimer:
When using the ready industrialized sauce boil in a separate pan with 3 cans of water, a medium carrot, or 1 tablespoon of sugar.
Some people use baking soda, until reduced by half.
* Be careful when placing the baking it so much foam falls off the pot and can still clog the pressure cooker *.
Once reduced by half, add the cod sauce.
1 Average size Moranga
How to prepare the pumpkin:
Cut the lid of the pumpkin, remove all the seeds, wash thoroughly inside and out, then dry with a napkin or paper towel.
Grease with oil, the bark of the pumpkin with the cap.
Lead to poor oven 120 ° C for about an hour, wrapped in aluminum foil.
Checking from time to time cooking, and prevents the pumpkin overcook and dim.
Let cool. To take the water.
Wipe dry with a paper towel or a napkin.
Remove the squash from the oven, line the inside with cream cheese.
Dump the braised cod with the sauce, and top with cheese on top.
Bake for 20 'minutes
Follow up:
White rice, watercress salad or
Lettuce, cherry tomatoes, and onion into thin slices.
and grated raw carrot.
You can grated salad device to stay very long and thin with the following plants:
carrot, beet, turnip, radish, among others.
The carrot contains potassium, phosphorus, calcium, vitamins B1 B2. Vitamin B group A has carotene protects the skin and serves to natural tanning.
Note:
Can make a Pumpkin with other fillings:
Make the sauce equal to the previous substitute chicken, shrimp, crab, or other fish without bones, (Cacao).
Can also cause soaked and shredded dried beef, braised with onions and other seasonings.
If you want you can cook the pumpkin in a large cauldron, top with water.
To find out if is cooked stick a fork.
Do not let other kitchen that is too soft, cutting.
Let warm water to remove the pumpkin.
Bacalhau na Moranga Atualizado
Bacalhau na
Moranga Atualizado
Ingredientes:
1 quilo de bacalhau em lascas demolhado por 12 horas
½ quilo de requeijão cremoso
1 (uma) Moranga média
Para o Molho:
Ingredientes:
1 quilo de bacalhau em lascas demolhado por 12 horas
½ quilo de requeijão cremoso
1 (uma) Moranga média
Para o Molho:
½ quilo de tomate sem peles e sem sementes, ou
1 lata de molho industrializado concentrado – diluir com 3 latas de água
½ copo de óleo de milho
2 xícaras de (chá) de cebola ralada ou picada
1 xícara de (chá) de salsa com o caule picado bem miudinha
1 xícara de (chá) de cebolinha cortadinha em rodelinhas
1 xícara de (chá) de água
1 alho poro cortado em rodelas
2 talos de salsão cortado em rodelas finas sem as folhas
1 colher de (sopa) de alcaparras
Temperos:
1 colher de (sopa) de sal
1 colher de (chá) ou de (sopa) de gengibre fresca ralada
½ colher de (café) de louro moído
½ colher de (café) de canela em pó (opcional)
1 ou ½ pimenta dedo de moça sem sementes e sem as nervuras brancas
Escolher Apenas Um ingrediente:
½ quilo de cogumelos ou palmito, fundo de alcachofras, aspargo em tudo em conserva, escorridos e
lavados em água corrente picados.
Usar somente um ingrediente da lista acima.
Modo de preparar:
1 colher de (chá) ou de (sopa) de gengibre fresca ralada
½ colher de (café) de louro moído
½ colher de (café) de canela em pó (opcional)
1 ou ½ pimenta dedo de moça sem sementes e sem as nervuras brancas
Escolher Apenas Um ingrediente:
½ quilo de cogumelos ou palmito, fundo de alcachofras, aspargo em tudo em conserva, escorridos e
lavados em água corrente picados.
Usar somente um ingrediente da lista acima.
Modo de preparar:
Refogar o bacalhau com a cebola num pouco de óleo, Reserve.
Em outra panela frite, o alho poro, o salsão, os tomates, junte a gengibre o louro .
Numa panela grande coloque o bacalhau já refogado e os ingredientes da outra panela, se precisar junte um pouco de água quente.
Deixar no fogo até ficar um molho grosso, quando falta 5’ minutos para tirar do fogo junte a canela em pó, por último a salsa e a cebolinha misture bem.
Depois de pronto adicione os cogumelos picados ao meio, as alcaparras e um dos ingredientes escolhido e picado.
Aviso Importante:
Em outra panela frite, o alho poro, o salsão, os tomates, junte a gengibre o louro .
Numa panela grande coloque o bacalhau já refogado e os ingredientes da outra panela, se precisar junte um pouco de água quente.
Deixar no fogo até ficar um molho grosso, quando falta 5’ minutos para tirar do fogo junte a canela em pó, por último a salsa e a cebolinha misture bem.
Depois de pronto adicione os cogumelos picados ao meio, as alcaparras e um dos ingredientes escolhido e picado.
Aviso Importante:
Quando for usar o molho pronto industrializado ferver em panela separada, com 3 latas de
água, uma cenoura média, ou 1 colher de
açúcar.
Algumas pessoas usam o bicarbonato de sódio, até reduzir pela metade .
*Cuidado quando for colocar o bicarbonato ele espuma muito cai fora da panela e ainda pode entupir a panela de pressão*.
Depois que reduziu pela metade, junte ao molho de bacalhau.
Algumas pessoas usam o bicarbonato de sódio, até reduzir pela metade .
*Cuidado quando for colocar o bicarbonato ele espuma muito cai fora da panela e ainda pode entupir a panela de pressão*.
Depois que reduziu pela metade, junte ao molho de bacalhau.
1 Moranga de tamanho médio
Modo de Preparar a moranga:
Corte a tampa da moranga, retire todas as sementes,
lavar bem por dentro e por fora, depois
secar com um guardanapo ou papel toalha.
Unte com óleo, a casca da moranga com a tampa.
Levar ao forno fraco 120 ° C por aproximadamente por uma hora, embrulhada com papel alumínio.
Verificando de vez em quando o cozimento, assim evita que a moranga cozinhe demais e escureça.
Unte com óleo, a casca da moranga com a tampa.
Levar ao forno fraco 120 ° C por aproximadamente por uma hora, embrulhada com papel alumínio.
Verificando de vez em quando o cozimento, assim evita que a moranga cozinhe demais e escureça.
Deixe amornar. Para tirar a água.
Secar bem com papel toalha ou com um guardanapo.
Tire a moranga do forno, forre por dentro com requeijão.
Despejar o bacalhau refogado com o molho, e por cima cubra com requeijão.
Levar ao forno por 20’ minutos,
Secar bem com papel toalha ou com um guardanapo.
Tire a moranga do forno, forre por dentro com requeijão.
Despejar o bacalhau refogado com o molho, e por cima cubra com requeijão.
Levar ao forno por 20’ minutos,
Acompanhamento:
Arroz branco, salada de agrião ou
Alface, tomate cereja, e cebola em rodelas finas.
e cenoura crua ralada .
Alface, tomate cereja, e cebola em rodelas finas.
e cenoura crua ralada .
Pode fazer
salada ralada em aparelho para ficar bem comprido e fino com os seguintes vegetais:
cenoura, beterraba, nabo, rabanete, entre outros.
A cenoura contém potássio, fósforo, cálcio, vitaminas B1 B2. A vitamina do grupo B tem caroteno, protege a pele e serve para bronzeamento natural.
cenoura, beterraba, nabo, rabanete, entre outros.
A cenoura contém potássio, fósforo, cálcio, vitaminas B1 B2. A vitamina do grupo B tem caroteno, protege a pele e serve para bronzeamento natural.
Observação:
Pode fazer a Moranga com outros recheios:
Faça o molho igual ao anterior substituir por
frango, camarão, siri, ou outro peixe sem espinha, (Cação).
Pode fazer também com carne seca demolhada e desfiada, refogada com cebola e outros temperos.
Pode fazer também com carne seca demolhada e desfiada, refogada com cebola e outros temperos.
Se quiser pode cozinhar a moranga num caldeirão
largo, alto com bastante água.
Para saber se está cozida espete um garfo.
Não deixe cozinha demais que fica muito mole, desmancha.
Deixe a água amornar para retirar a moranga.
Para saber se está cozida espete um garfo.
Não deixe cozinha demais que fica muito mole, desmancha.
Deixe a água amornar para retirar a moranga.
quinta-feira, 26 de março de 2015
Hint For Holy Week Rectified + foto
Hint For Holy Week Rectified
Cod, chickpeas. Mushrooms and Other, Rectified
For cod salad:
Ingredients:
1 pound of cod in salted chips for 12 hours.
Other Ingredients:
½ pound of cooked chickpeas, if you can leave the skin
½ pound of boiled potatoes cut into cubes or ball
½ pound of canned mushrooms, drained and rinsed
½ pound of frozen peas (see below)
6 hard-boiled eggs, so start boiling count 8 'minutes or boiled quail eggs leave whole or cut in half
1 or 2 cups (tea) olive purple, or green pitted
1 or 2 cups (tea) parsley with stems finely chopped
1 cup (tea) chopped green onions
1 cup (tea) of chopped onion (not sliced)
½ cup (tea) of whole or chopped capers
Flavor:
Virgin olive oil 1 cup
½ red wine vinegar cup, or you prefer
1 teaspoon (tsp) salt (salt sparingly)
Do not forget that cod is already salty
Decoration:
12 or 24 purple olives with or without the whole kernels
1 whole dish cherry tomato background
2 peppers one red and one yellow, or green cut into thin strips
2 feet washed lettuce, chopped dry with paper towel thin
Fits around the plate
How to Prepare:
Placing the shredded cod covered with cold water for 12 hours
in the refrigerator, changing the water every 4 hours.
Cod after salted and drained, place in a pan, pour over boiling water leave for 3 'minutes, do not throw the water out.
Takes the water from cod to cook the potatoes.
Note:
Cod is uncooked. "The salting it is enough," to cook all the flavor is in the water.
Cook the eggs for 8 'minutes drain, leave of ice water for 5' to 10 'minutes. so that the shell quickly release, do the same with the quail eggs.
Decoration:
Cut the eggs in half, place on top of the yolk half capsized black olive. Eggs cooked quail, leave whole, merge with the olives.
Green pea Frozen:
The frozen green pea play in boiling water, so let boil for 1 ', drain and then pour over ice water to stop the cooking.
The above process is called bleaching.
Prepare the salad so:
In a large bowl place the cod, chickpeas and peas already drained, then add the chopped potato, onion, mushroom, parsley and chives chopped.
Season with olive oil, vinegar and a little salt.
Serve mode:
In a large bowl of stainless cookware or distribute the whole or chopped lettuce leaves, across the back, over the eggs cut in half.
In the middle of the gem stick half black olive without the capsized seed (facing down).
Distribute the dishes platter the mixture from the bowl.
Over cherry tomatoes, capers, olives whole purple.
The two ingredients (cod and chickpea) can divide into two equal parts, and the other half over the salad.
If you prefer to make a bed with chickpeas and above the already seasoned cod
Only in time to serve, place lettuce cherry tomatoes. and eggs.
Garnish with flowers green peppers, red and yellow, or the peppers into thin strips.
Note:
Wait for me to republish the chili flowers.
I will publish new suggestions photos about this dish, in another publication.
Cod, chickpeas. Mushrooms and Other, Rectified
For cod salad:
Ingredients:
1 pound of cod in salted chips for 12 hours.
Other Ingredients:
½ pound of cooked chickpeas, if you can leave the skin
½ pound of boiled potatoes cut into cubes or ball
½ pound of canned mushrooms, drained and rinsed
½ pound of frozen peas (see below)
6 hard-boiled eggs, so start boiling count 8 'minutes or boiled quail eggs leave whole or cut in half
1 or 2 cups (tea) olive purple, or green pitted
1 or 2 cups (tea) parsley with stems finely chopped
1 cup (tea) chopped green onions
1 cup (tea) of chopped onion (not sliced)
½ cup (tea) of whole or chopped capers
Flavor:
Virgin olive oil 1 cup
½ red wine vinegar cup, or you prefer
1 teaspoon (tsp) salt (salt sparingly)
Do not forget that cod is already salty
Decoration:
12 or 24 purple olives with or without the whole kernels
1 whole dish cherry tomato background
2 peppers one red and one yellow, or green cut into thin strips
2 feet washed lettuce, chopped dry with paper towel thin
Fits around the plate
How to Prepare:
Placing the shredded cod covered with cold water for 12 hours
in the refrigerator, changing the water every 4 hours.
Cod after salted and drained, place in a pan, pour over boiling water leave for 3 'minutes, do not throw the water out.
Takes the water from cod to cook the potatoes.
Note:
Cod is uncooked. "The salting it is enough," to cook all the flavor is in the water.
Cook the eggs for 8 'minutes drain, leave of ice water for 5' to 10 'minutes. so that the shell quickly release, do the same with the quail eggs.
Decoration:
Cut the eggs in half, place on top of the yolk half capsized black olive. Eggs cooked quail, leave whole, merge with the olives.
Green pea Frozen:
The frozen green pea play in boiling water, so let boil for 1 ', drain and then pour over ice water to stop the cooking.
The above process is called bleaching.
Prepare the salad so:
In a large bowl place the cod, chickpeas and peas already drained, then add the chopped potato, onion, mushroom, parsley and chives chopped.
Season with olive oil, vinegar and a little salt.
Serve mode:
In a large bowl of stainless cookware or distribute the whole or chopped lettuce leaves, across the back, over the eggs cut in half.
In the middle of the gem stick half black olive without the capsized seed (facing down).
Distribute the dishes platter the mixture from the bowl.
Over cherry tomatoes, capers, olives whole purple.
The two ingredients (cod and chickpea) can divide into two equal parts, and the other half over the salad.
If you prefer to make a bed with chickpeas and above the already seasoned cod
Only in time to serve, place lettuce cherry tomatoes. and eggs.
Garnish with flowers green peppers, red and yellow, or the peppers into thin strips.
Note:
Wait for me to republish the chili flowers.
I will publish new suggestions photos about this dish, in another publication.
terça-feira, 24 de março de 2015
Secret To Make Egg Yarn For Beginner
Secret To Make Egg Yarn For Beginner
Eggs yarn:
Ingredients:
36 large egg yolks farm egg (white)
No good dark eggshell that changes the color of the wires eggs, pumpkin and color is not yellow egg color is right.
Watch some aviaries give feed with some components that the gems are dark and white bark.
There used to make yarn eggs or Quindins, other dishes can usually use
Syrup:
1 pound of sugar
1 liter of cold water
Prepare the syrup so:
Mix the sugar with the water out of the fire.
After mixing and bring to medium heat until the point of thick syrup, ie, a little less firm wire point.
Prepare the way of Gems:
Skip gems by large sieve without scraping, either inside or outside the screen, just hit the screen.
The residue that remains on screen background is egg skin of the strong smell, if you shave in or out leads to skin together.
To sift the right gems, stick after hitting the sieve into the bowl shaking several times. NEVER SHAVE.
Place the sifted yolks into the small pot of 3 nozzles (own to make eggs wires).
The BIG SECRET:
When pouring the egg yolks into the syrup, (see above paragraph).
* The Great secret is to put the three nozzles mini teapot close the syrup (one inch tall) between the syrup and egg yolks *.
** The higher you put the nozzles, but likely to go wrong, go wrong.
It is harmful breaking eggs yarn after it's done.
Place of One way gems in Syrup:
The pot must be very wide and low, slightly higher than its pan.
To recap:
The point of the syrup is almost a little less thick wire point.
When the syrup is too thick add a little hot water gradually and slowly, until it reaches the right spot, to continue its work.
Place the egg yolks in small pot of 3 nozzles, pouring the syrup, giving 4 turns.
Leave gems on heat for 1 'to 2' minutes until are cooked. The gems change color.
Take with a slotted spoon carefully.
Pass the eggs wires to the rack, do not throw water over breaking, just wet your fingers in cold water, playing like holy water.
Repeat the operation of the four laps to finish all the gems.
Go making the eggs yarn layers on top of one another without moving the rack. Where splashing finger tips with cold water between the layers.
REMEMBER The SYRUP HEIGHT WITH GEMS is an inch.
Note:
When do the first time, divide the recipe in three (3) parts.
If you do not get it right the first time, do not give up.
Do it again carefully you will hit, it's easy, anyone can do this is to follow the rules above.
Good Luck.
Eggs yarn:
Ingredients:
36 large egg yolks farm egg (white)
No good dark eggshell that changes the color of the wires eggs, pumpkin and color is not yellow egg color is right.
Watch some aviaries give feed with some components that the gems are dark and white bark.
There used to make yarn eggs or Quindins, other dishes can usually use
Syrup:
1 pound of sugar
1 liter of cold water
Prepare the syrup so:
Mix the sugar with the water out of the fire.
After mixing and bring to medium heat until the point of thick syrup, ie, a little less firm wire point.
Prepare the way of Gems:
Skip gems by large sieve without scraping, either inside or outside the screen, just hit the screen.
The residue that remains on screen background is egg skin of the strong smell, if you shave in or out leads to skin together.
To sift the right gems, stick after hitting the sieve into the bowl shaking several times. NEVER SHAVE.
Place the sifted yolks into the small pot of 3 nozzles (own to make eggs wires).
The BIG SECRET:
When pouring the egg yolks into the syrup, (see above paragraph).
* The Great secret is to put the three nozzles mini teapot close the syrup (one inch tall) between the syrup and egg yolks *.
** The higher you put the nozzles, but likely to go wrong, go wrong.
It is harmful breaking eggs yarn after it's done.
Place of One way gems in Syrup:
The pot must be very wide and low, slightly higher than its pan.
To recap:
The point of the syrup is almost a little less thick wire point.
When the syrup is too thick add a little hot water gradually and slowly, until it reaches the right spot, to continue its work.
Place the egg yolks in small pot of 3 nozzles, pouring the syrup, giving 4 turns.
Leave gems on heat for 1 'to 2' minutes until are cooked. The gems change color.
Take with a slotted spoon carefully.
Pass the eggs wires to the rack, do not throw water over breaking, just wet your fingers in cold water, playing like holy water.
Repeat the operation of the four laps to finish all the gems.
Go making the eggs yarn layers on top of one another without moving the rack. Where splashing finger tips with cold water between the layers.
REMEMBER The SYRUP HEIGHT WITH GEMS is an inch.
Note:
When do the first time, divide the recipe in three (3) parts.
If you do not get it right the first time, do not give up.
Do it again carefully you will hit, it's easy, anyone can do this is to follow the rules above.
Good Luck.
Appetizer To Serve at Easter -
Appetizer To Serve at Easter -
Plum Filled with Four Cheese
1 pound of prunes in syrup drained
Four cheese filling
½ pound of mashed fresh ricotta
50 g. provolone cheese
50 g. gorgonzola cheese
50 g. or 100 grams. grated Parmesan cheese
2 tablespoons without whey cream, or the necessary
Prepare the Plum mode:
Drain the plums, remove the stones, with the aid of a small kitchen scissors. Reserve.
Mode Prepare the filling:
Separately, in a bowl, knead the ricotta with a fork, add the grated provolone cheese, then crumpled the grated parmesan and gorgonzola the cream slowly to give consistency to roll.
Modeling:
Make the most balls than plums.
Fill plums, leaving appear half the filling
Is equal to the sweet "Eye of Mother in Law"
Celebratory serve on a tray in paper cups
To serve as an appetizer, place a large plate of glass not need to put in molds, take with toothpick
Serve with cold beer
Note:
To serve as an appetizer, can make the ball the less filling.
Plum Filled with Four Cheese
1 pound of prunes in syrup drained
Four cheese filling
½ pound of mashed fresh ricotta
50 g. provolone cheese
50 g. gorgonzola cheese
50 g. or 100 grams. grated Parmesan cheese
2 tablespoons without whey cream, or the necessary
Prepare the Plum mode:
Drain the plums, remove the stones, with the aid of a small kitchen scissors. Reserve.
Mode Prepare the filling:
Separately, in a bowl, knead the ricotta with a fork, add the grated provolone cheese, then crumpled the grated parmesan and gorgonzola the cream slowly to give consistency to roll.
Modeling:
Make the most balls than plums.
Fill plums, leaving appear half the filling
Is equal to the sweet "Eye of Mother in Law"
Celebratory serve on a tray in paper cups
To serve as an appetizer, place a large plate of glass not need to put in molds, take with toothpick
Serve with cold beer
Note:
To serve as an appetizer, can make the ball the less filling.
segunda-feira, 23 de março de 2015
Pie Blender With Cod
Pie Blender With Cod
Pasta ingredients:
12 tablespoons (soup) of wheat flour
1 tablespoon (soup) and full of chemical baking powder
1 teaspoon (tsp) salt
3 cups (tea) of cow's milk
1 cup (tea) of oil,
100 g. grated Parmesan cheese
5 large eggs
Mode Prepare the pasta pie:
Place in a bowl the flour, baking powder and salt. Reserve.
Blend the eggs then add the oil and milk.
Pour the mixture in the blender bowl of dry ingredients, mix well with a large spoon, finally add the grated cheese.
Grease a way round with butter or oil, dusted with flour.
Place half of the dough, then the filling and cover with the other half of the dough
Brush over with beaten egg yolk or (optional)
Preheated oven 180 ° C to leave baking blush
If you want to thicker crust add a little more flour and more a pinch of baking powder powder.
I -Option filling:
350 grs.de desalted cod, see instructions below
1 grated onion,
2 tomatoes peeled and seeded diced
1 cup (tea) of chopped parsley
1 cup fresh or frozen peas, see below instructions.
2 chopped hard boiled eggs
1 cup chopped green olives
2 tablespoons (soup) of oil
1 palm glass drained and rinsed and chopped
2 red bell peppers without seeds chopped (optional)
1 chopped cooked carrots into cubes (optional).
Mode Prepare the filling:
In a large saucepan place the oil, onion tomatoes cod, sautéing and, if necessary ping some water.
After well sautéed add the pea already bleached, the chopped olives, parsley, hard-boiled eggs chopped, cooked carrots, cabbage, peppers.
Leave the filling to cool before use.
Note:
You can change the cod by 3 cans of tuna in oil drained.
Note:
For desalting cod, place of sauce covered with water for 12 hours. Store in refrigerator.
Drain the cod before sautéing, (no need to cook)
To Thaw the Pea:
Put a pot on the fire as soon as it boils, throw the frozen peas, so boil, count one (1) minute.
Drain and throw ice water to stop the cooking.
The above process called bleaching.
II - Fillings option:
You can replace the cod for chicken, tuna shrimp, cooked vegetables, chopped cheese with ham, among others.
Are 2 cups of cooked chicken breast, then sauté, together with the other ingredients.
The other ingredients put 1 cup (tea) or to taste.
Do the same manner as the previous filling.
Pasta ingredients:
12 tablespoons (soup) of wheat flour
1 tablespoon (soup) and full of chemical baking powder
1 teaspoon (tsp) salt
3 cups (tea) of cow's milk
1 cup (tea) of oil,
100 g. grated Parmesan cheese
5 large eggs
Mode Prepare the pasta pie:
Place in a bowl the flour, baking powder and salt. Reserve.
Blend the eggs then add the oil and milk.
Pour the mixture in the blender bowl of dry ingredients, mix well with a large spoon, finally add the grated cheese.
Grease a way round with butter or oil, dusted with flour.
Place half of the dough, then the filling and cover with the other half of the dough
Brush over with beaten egg yolk or (optional)
Preheated oven 180 ° C to leave baking blush
If you want to thicker crust add a little more flour and more a pinch of baking powder powder.
I -Option filling:
350 grs.de desalted cod, see instructions below
1 grated onion,
2 tomatoes peeled and seeded diced
1 cup (tea) of chopped parsley
1 cup fresh or frozen peas, see below instructions.
2 chopped hard boiled eggs
1 cup chopped green olives
2 tablespoons (soup) of oil
1 palm glass drained and rinsed and chopped
2 red bell peppers without seeds chopped (optional)
1 chopped cooked carrots into cubes (optional).
Mode Prepare the filling:
In a large saucepan place the oil, onion tomatoes cod, sautéing and, if necessary ping some water.
After well sautéed add the pea already bleached, the chopped olives, parsley, hard-boiled eggs chopped, cooked carrots, cabbage, peppers.
Leave the filling to cool before use.
Note:
You can change the cod by 3 cans of tuna in oil drained.
Note:
For desalting cod, place of sauce covered with water for 12 hours. Store in refrigerator.
Drain the cod before sautéing, (no need to cook)
To Thaw the Pea:
Put a pot on the fire as soon as it boils, throw the frozen peas, so boil, count one (1) minute.
Drain and throw ice water to stop the cooking.
The above process called bleaching.
II - Fillings option:
You can replace the cod for chicken, tuna shrimp, cooked vegetables, chopped cheese with ham, among others.
Are 2 cups of cooked chicken breast, then sauté, together with the other ingredients.
The other ingredients put 1 cup (tea) or to taste.
Do the same manner as the previous filling.
For Breakfast or Afternoon Snack
For Breakfast or Afternoon Snack
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 in blender.
Pour the mixture from the blender 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.
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
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 in blender.
Pour the mixture from the blender 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.
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
Tablets or candies Coco
Tablets or candies Coco
Ingredients:
500 g. of melted milk chocolate
Long rectangular pans, or traditional round pans
Filling:
250 g. of white fondant
250 g. grated dry coconut hydrated with
1 tablespoon (soup) of water to hydrate coconut, or the necessary
3 tablespoons (soup) of condensed milk
1 tablespoon (coffee), vanilla or rum essence
How to Prepare:
Place the dried coconut in a bowl mix the cold water to hydrate until thoroughly wet.
Separately put the white fondant, in a bowl, add the grated coconut already moistened, the essence, and condensed milk, to give point to roll, and the chosen essence.
Put the stuffing in rectangular molds (5X 2) to get the format.
Then take to the refrigerator for fifteen minutes
* You can not put the filling in the freezer *
Remove the filling from the refrigerator and remove, bathing in melted chocolate, that is, pass the melted chocolate.
For convenience, place the candies (one at a time) into the melted chocolate pot, remove with garfinho own for this work.
To dry, place the candies on parchment paper or aluminum foil.
Another way to make the tablets is shaping the filling in the hands. all the same size. Book
Pour over a thin layer of melted chocolate into the molds, put the filling and then top with melted chocolate.
Allow to dry well, before wrapping.
Wrap with red lead role and out red cellophane.
Note:
When storing the mass filling (it hardens), to return to normal texture, add a little water or cold milk.
Ingredients:
500 g. of melted milk chocolate
Long rectangular pans, or traditional round pans
Filling:
250 g. of white fondant
250 g. grated dry coconut hydrated with
1 tablespoon (soup) of water to hydrate coconut, or the necessary
3 tablespoons (soup) of condensed milk
1 tablespoon (coffee), vanilla or rum essence
How to Prepare:
Place the dried coconut in a bowl mix the cold water to hydrate until thoroughly wet.
Separately put the white fondant, in a bowl, add the grated coconut already moistened, the essence, and condensed milk, to give point to roll, and the chosen essence.
Put the stuffing in rectangular molds (5X 2) to get the format.
Then take to the refrigerator for fifteen minutes
* You can not put the filling in the freezer *
Remove the filling from the refrigerator and remove, bathing in melted chocolate, that is, pass the melted chocolate.
For convenience, place the candies (one at a time) into the melted chocolate pot, remove with garfinho own for this work.
To dry, place the candies on parchment paper or aluminum foil.
Another way to make the tablets is shaping the filling in the hands. all the same size. Book
Pour over a thin layer of melted chocolate into the molds, put the filling and then top with melted chocolate.
Allow to dry well, before wrapping.
Wrap with red lead role and out red cellophane.
Note:
When storing the mass filling (it hardens), to return to normal texture, add a little water or cold milk.
Easter Cake With Nest and eggs
Easter Cake With Nest and eggs
Easter Cake With Eggs Wire Nest
Ingredients:
2 cups (tea) sifted flour
1 cup (tea) caster or brown sugar
1 cup (tea) of cow's milk
½ cup (tea) of chopped apples into cubes or
dried fruit washed, chopped chocolate or dark
100 g. butter or margarine
1 tablespoon (soup) of chemical baking powder
1 tablespoon (soup) of lemon zest
1 tablespoon (coffee) ground cinnamon
2 tablespoons (soup) of lemon juice to put over the apples
4 eggs, beaten together with 4 tablespoons sugar
1 pinch ground cloves
I cover:
1 cup of tea icing sugar
1 large lemon juice only
Coverage II:
1 cup of tea icing sugar
½ cup chopped cashew nut drizzling
1 large lemon juice only
1 egg pasteurized egg without hitting
Coverage III:
200 g. melted chocolate in a double boiler
1 can of cream without serum
Mode Prepare the cake batter:
Wash the apple peel and chop into cubes, and throw over the lemon juice, then drain all the liquid, sprinkle flour. Reserve.
Also sprinkle with flour candied fruits and raisins, not to sink.
Beat in the eggs mixer along with the sugar (4) four tablespoons of sugar add the melted butter.
Then go adding the flour alternating with the milk gradually, until finished.
Stop the mixer add all the chopped fruit or chocolate, cinnamon powder the cloves and finally the chemical baking powder, mix well, until a homogeneous mass.
Take to bake in a cold oven 180 ° C until staining.
To test whether is roast:
Test with toothpick, stick a toothpick into the cake to the bottom, it is baked dry out, to the contrary wet out, leaving another 10 'minutes baking.
Note:
After the cake baked, let it cool place coverage.
In the middle of the cake, make the nest with eggs wires, putting in some little eggs (mini eggs) colored in.
Nest made with chocolate follows in the next publication.
Easter Cake With Eggs Wire Nest
Ingredients:
2 cups (tea) sifted flour
1 cup (tea) caster or brown sugar
1 cup (tea) of cow's milk
½ cup (tea) of chopped apples into cubes or
dried fruit washed, chopped chocolate or dark
100 g. butter or margarine
1 tablespoon (soup) of chemical baking powder
1 tablespoon (soup) of lemon zest
1 tablespoon (coffee) ground cinnamon
2 tablespoons (soup) of lemon juice to put over the apples
4 eggs, beaten together with 4 tablespoons sugar
1 pinch ground cloves
I cover:
1 cup of tea icing sugar
1 large lemon juice only
Coverage II:
1 cup of tea icing sugar
½ cup chopped cashew nut drizzling
1 large lemon juice only
1 egg pasteurized egg without hitting
Coverage III:
200 g. melted chocolate in a double boiler
1 can of cream without serum
Mode Prepare the cake batter:
Wash the apple peel and chop into cubes, and throw over the lemon juice, then drain all the liquid, sprinkle flour. Reserve.
Also sprinkle with flour candied fruits and raisins, not to sink.
Beat in the eggs mixer along with the sugar (4) four tablespoons of sugar add the melted butter.
Then go adding the flour alternating with the milk gradually, until finished.
Stop the mixer add all the chopped fruit or chocolate, cinnamon powder the cloves and finally the chemical baking powder, mix well, until a homogeneous mass.
Take to bake in a cold oven 180 ° C until staining.
To test whether is roast:
Test with toothpick, stick a toothpick into the cake to the bottom, it is baked dry out, to the contrary wet out, leaving another 10 'minutes baking.
Note:
After the cake baked, let it cool place coverage.
In the middle of the cake, make the nest with eggs wires, putting in some little eggs (mini eggs) colored in.
Nest made with chocolate follows in the next publication.
Fusilli With Chicken Stew + Photo
Fusilli With Chicken Stew + Photo
Ingredients:
½ pound fusilli or other short pasta
5 liters cold water
1 teaspoon (soup) of corn oil
1 teaspoon (tsp) salt
Pasta sauce:
1 liter of tomato sauce (see tomato sauce made in house).
2 pounds of thigh or drumstick. leave the bone
½ liter of hot water for cooking or the required
Spices:
1 pound of chopped onion, grated or
½ cup (tea) corn oil
½ tablespoon (coffee) or (tea) the spice of Nonna (optional)
1 teaspoon (tsp) salt, or to taste
5 tablespoons (soup) of corn oil
1 or two tablespoons (soup) oregano
2 bouillon tablets or salt to taste
1 fresh basil branch
1 fresh mint branch
1 piece of cinnamon stick or
1 teaspoon (tsp) ground cinnamon
Other Ingredients:
50 to 100 grs. grated Parmesan cheese to sprinkle over the pasta before serving.
If you prefer you can put the grated cheese on the plate only.
1 cup (tea) of chopped parsley with stems, only to put after the ready dish. (Optional)
2 heads of broccoli cooked "al dente" then sautéed with onion (optional).
How to Prepare:
In separate pan, fry the onion with oil until wilted.
Join in the same pot of braised onion, chicken, tomato paste, broth, 1 cup of warm water, and salt.
Leave cooking over medium heat for 30'minutros, adding hot water to low and slowly, until a thick sauce and well done.
When missing 5 'minutes to finish cooking add the herbs spices.
Place a large pot on fire with 5 liters of cold water with a pinch of salt and a wire corn oil.
When it boils, pour the pasta, stirring well with a long-handled fork, not to stick.
Leave cook "al dente", that is, not too cooked.
After going through the cooked pasta colander, to take all the water, that is, if you do not have to own pot to cook the pasta.
The cold water that arises in the pasta is to stop the cooking.
only if necessary.
Place the drained pasta in a large serving dish and deep stainless or a white refractory, distribute over the hot pasta sauce spread well, sprinkle chopped parsley and sprinkle over grated Parmesan cheese.
Do not forget to withdrawest the mint branches and the basil.
You can put large black olives is optional.
Serve with broccoli and watercress salad greens, lettuce, chicory arugula etc.
Kitchen so the pasta "al dente":
The average is 1 liter of water for every 100 grams of pasta and an oil wire and a pinch of salt.
Place the noodles only when to water is boiling, stir with a long-handled fork to not stick.
Once cooked, for 8 to 10 'minutes, drain the pasta drip a little oil before placing the sauce of your choice.
Spice (Spice) of Nonna
Ingredients:
1 tablespoon (soup) spicy paprika or pepper freshly ground
1 tablespoon (soup) or (tsp) grated nutmeg
1 tablespoon (soup) of dry grated ginger
1 tablespoon (coffee) of ground bay
1 tablespoon (coffee) ground cinnamon
1 tablespoon (coffee) of ground cloves
How to Prepare:
Place in a bowl dry spicy paprika, grated nutmeg, grated ginger, mix well, then add the bay leaves, cinnamon and cloves ground, make the mixture well.
Keep in a wide-mouth glass with white screw cap, inside the kitchen cabinet, along with other seasonings.
Only use a pinch or a spoonful of shallow coffee Nonna seasoning. is very strong is suitable for European cold weather.
The homemade pasta sauce recipe follows next.
½ pound fusilli or other short pasta
5 liters cold water
1 teaspoon (soup) of corn oil
1 teaspoon (tsp) salt
Pasta sauce:
1 liter of tomato sauce (see tomato sauce made in house).
2 pounds of thigh or drumstick. leave the bone
½ liter of hot water for cooking or the required
Spices:
1 pound of chopped onion, grated or
½ cup (tea) corn oil
½ tablespoon (coffee) or (tea) the spice of Nonna (optional)
1 teaspoon (tsp) salt, or to taste
5 tablespoons (soup) of corn oil
1 or two tablespoons (soup) oregano
2 bouillon tablets or salt to taste
1 fresh basil branch
1 fresh mint branch
1 piece of cinnamon stick or
1 teaspoon (tsp) ground cinnamon
Other Ingredients:
50 to 100 grs. grated Parmesan cheese to sprinkle over the pasta before serving.
If you prefer you can put the grated cheese on the plate only.
1 cup (tea) of chopped parsley with stems, only to put after the ready dish. (Optional)
2 heads of broccoli cooked "al dente" then sautéed with onion (optional).
How to Prepare:
In separate pan, fry the onion with oil until wilted.
Join in the same pot of braised onion, chicken, tomato paste, broth, 1 cup of warm water, and salt.
Leave cooking over medium heat for 30'minutros, adding hot water to low and slowly, until a thick sauce and well done.
When missing 5 'minutes to finish cooking add the herbs spices.
Place a large pot on fire with 5 liters of cold water with a pinch of salt and a wire corn oil.
When it boils, pour the pasta, stirring well with a long-handled fork, not to stick.
Leave cook "al dente", that is, not too cooked.
After going through the cooked pasta colander, to take all the water, that is, if you do not have to own pot to cook the pasta.
The cold water that arises in the pasta is to stop the cooking.
only if necessary.
Place the drained pasta in a large serving dish and deep stainless or a white refractory, distribute over the hot pasta sauce spread well, sprinkle chopped parsley and sprinkle over grated Parmesan cheese.
Do not forget to withdrawest the mint branches and the basil.
You can put large black olives is optional.
Serve with broccoli and watercress salad greens, lettuce, chicory arugula etc.
Kitchen so the pasta "al dente":
The average is 1 liter of water for every 100 grams of pasta and an oil wire and a pinch of salt.
Place the noodles only when to water is boiling, stir with a long-handled fork to not stick.
Once cooked, for 8 to 10 'minutes, drain the pasta drip a little oil before placing the sauce of your choice.
Spice (Spice) of Nonna
Ingredients:
1 tablespoon (soup) spicy paprika or pepper freshly ground
1 tablespoon (soup) or (tsp) grated nutmeg
1 tablespoon (soup) of dry grated ginger
1 tablespoon (coffee) of ground bay
1 tablespoon (coffee) ground cinnamon
1 tablespoon (coffee) of ground cloves
How to Prepare:
Place in a bowl dry spicy paprika, grated nutmeg, grated ginger, mix well, then add the bay leaves, cinnamon and cloves ground, make the mixture well.
Keep in a wide-mouth glass with white screw cap, inside the kitchen cabinet, along with other seasonings.
Only use a pinch or a spoonful of shallow coffee Nonna seasoning. is very strong is suitable for European cold weather.
The homemade pasta sauce recipe follows next.
Tomato Sauce domesticated R & Important Notice
Tomato Sauce domesticated R & Important Notice
Ingredients:
I - Step:
5 pounds of ripe tomatoes
3 liters of cold water, to beat the tomatoes
2 liters of hot water for cooking terminas
1 tablespoon (soup) of sugar, or
1 or 2 medium peeled whole carrots (optional)
There are people who use baking soda to take the acidity
"I do not like to use baking"
Yield: 1 concentrate pound
Ingredients Tomato sauce:
II - Stage:
½ cup oil
3 pounds of grated onions, (3kg are the same) is to give consistency, (become thick).
1 or 2 chopped garlic pore thinly sliced
3 celery stalks chopped thinly sliced
2 tablespoons (soup) dried oregano, put after the ready sauce (rub on hand to release the aroma).
1 tablespoon (soup) salt, or to taste without overdoing the salt
1 teaspoon (tsp) grated ginger
1 tablespoon (coffee) of ground bay
1 cup (tea) of chopped parsley before serving to put the pasta, or any other dish
How to Prepare:
Remove the stem and the miolinho tomatoes, wash thoroughly, cut into 4 equal pieces.
After hitting the blender the tomatoes with a little water, go beating slowly putting a sieve deep, to finish the water.
Place the tomato juice and sugar in a loud pot, add all the water.
Lead to high heat, when boiling down, let cook for five (5) hours, adding more hot water if necessary, until it is very thick.
Once cooked, turn tomato paste is dark.
Allow to cool.
If you want can pack with various own plastic containers for freezing, or use Tuperware with lid, fill ¾ of the pots. Do not forget to leave a small space between the cap and the sauce.
Prepare the way of domesticated sauce:
In separate pan, fry the onion in the oil the leek, celery until wilted join (the mass of homemade tomato) condiments except the oregano and parsley, which places at the end of cooking.
Leave to cook for another hour until a thick sauce.
Note:
Can guard the tomato paste or sauce ready in small shipping and processing charges for this purpose.
Save in the freezer, that is, without oregano and without the chopped parsley.
IMPORTANT NOTICE:
"You can not leave tomato paste or tomato sauce in the fridge" FREEZER THE ONLY ".
WARNING above is also for industrialized.
Important Note:
NEVER cook the tomatoes with seeds and skins give much acidity for many people.
Hitting the tomatoes in a blender then strain.
Lead to heat until cooked.
* Follow the next recipes, tomato sauce with meat and processed tomato sauce and other sauces. *
Ingredients:
I - Step:
5 pounds of ripe tomatoes
3 liters of cold water, to beat the tomatoes
2 liters of hot water for cooking terminas
1 tablespoon (soup) of sugar, or
1 or 2 medium peeled whole carrots (optional)
There are people who use baking soda to take the acidity
"I do not like to use baking"
Yield: 1 concentrate pound
Ingredients Tomato sauce:
II - Stage:
½ cup oil
3 pounds of grated onions, (3kg are the same) is to give consistency, (become thick).
1 or 2 chopped garlic pore thinly sliced
3 celery stalks chopped thinly sliced
2 tablespoons (soup) dried oregano, put after the ready sauce (rub on hand to release the aroma).
1 tablespoon (soup) salt, or to taste without overdoing the salt
1 teaspoon (tsp) grated ginger
1 tablespoon (coffee) of ground bay
1 cup (tea) of chopped parsley before serving to put the pasta, or any other dish
How to Prepare:
Remove the stem and the miolinho tomatoes, wash thoroughly, cut into 4 equal pieces.
After hitting the blender the tomatoes with a little water, go beating slowly putting a sieve deep, to finish the water.
Place the tomato juice and sugar in a loud pot, add all the water.
Lead to high heat, when boiling down, let cook for five (5) hours, adding more hot water if necessary, until it is very thick.
Once cooked, turn tomato paste is dark.
Allow to cool.
If you want can pack with various own plastic containers for freezing, or use Tuperware with lid, fill ¾ of the pots. Do not forget to leave a small space between the cap and the sauce.
Prepare the way of domesticated sauce:
In separate pan, fry the onion in the oil the leek, celery until wilted join (the mass of homemade tomato) condiments except the oregano and parsley, which places at the end of cooking.
Leave to cook for another hour until a thick sauce.
Note:
Can guard the tomato paste or sauce ready in small shipping and processing charges for this purpose.
Save in the freezer, that is, without oregano and without the chopped parsley.
IMPORTANT NOTICE:
"You can not leave tomato paste or tomato sauce in the fridge" FREEZER THE ONLY ".
WARNING above is also for industrialized.
Important Note:
NEVER cook the tomatoes with seeds and skins give much acidity for many people.
Hitting the tomatoes in a blender then strain.
Lead to heat until cooked.
* Follow the next recipes, tomato sauce with meat and processed tomato sauce and other sauces. *
sexta-feira, 20 de março de 2015
Cod Pie With Potato Filling Mass +
Cod Pie With Potato Filling Mass +
Mass:
Mashed potatoes:
1 pound of cooked and squeezed potatoes
2 tablespoons (soup) butter or margarine
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 with a high cable spoon dripping milk gradually, until a uniform mass, to release the bottom of the pot.
If it gets too hard add a little cream.
If you become soft add more cooked and squeezed potato.
I - Filling:
500 g. cod in chips (small) desalted
(Placed soak for 12 hours) changing the water 4 in 4 hours
Other ingredients of the filling:
250 g. of canned mushrooms, drained washed and chopped
1 large grated onion or chopped girl
2 large ripe tomatoes peeled and chopped without seeds
1 tablespoon (soup) of corn oil
2 tablespoons (soup) of chopped parsley with stems (put ready after filling).
2 tablespoons chopped chives in rodelinhas (optional)
2 tablespoons (soup) chopped green olives on rodelinhas
1 teaspoon (tsp) grated ginger (optional)
½ teaspoon (tsp) turmeric powder or paprika for color (optional)
½ pepper girl finger chopped without seeds or to taste hot sauce.
You can swap the finger pepper girl by
¼ teaspoon (tsp) white pepper, or pink pepper.
Other Ingredients For substitution in the Filling:
Ingredients:
Choose one or more according to your taste.
1 cup cooked carrots cut into cubes
1 cup broccoli or cauliflower bouquet
1 cup grated fresh asparagus, cut into small pieces cooked, or canned washed and chopped drained.
1 cup canned hearts of palm, drained washed and chopped
Mounting of the pie mode:
Place a non-stick form with false bottom of the mashed potatoes.
Over hot mashed add the filling, spread it out, put the cover which is mashed potatoes.
Brush with beaten egg yolk or, over grated cheese or sesame.
Bring to a preheated oven 180 ° C until golden brown.
Serve hot
Came with a raw salad with lettuce, arugula, cherry tomatoes, mango avocado, diced pineapple, radish thin rodelinha in shell, onion slices, and cashew nuts or almonds and chopped walnuts coarsely and purple olives and chopped green
How to Build the salad:
Place the lettuce green leaves in deep dish over the other ingredients, alternating the rocket.
Season with lemon juice, olive oil and salt in moderation will.
Note:
Desalination is put cod sauce with cold water in the refrigerator, changing the water 4 in 4 hours
Careful when placing carrots, she sour "out of the refrigerator," lasts only one day, say 24 hours, that is in the refrigerator.
The plant chosen preserved, should be drained washed and chopped.
Never place this liquid filled with preservative and dye in their preparations wrong. Hurt the health.
Reason:
In addition to harm the health, although some people have allergies to preservatives and dyes.
Lane is shallow dish, or stainless oval or rectangular and when apparent serve have more ingredients.
Bowl is round is all huddle.
Mass:
Mashed potatoes:
1 pound of cooked and squeezed potatoes
2 tablespoons (soup) butter or margarine
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 with a high cable spoon dripping milk gradually, until a uniform mass, to release the bottom of the pot.
If it gets too hard add a little cream.
If you become soft add more cooked and squeezed potato.
I - Filling:
500 g. cod in chips (small) desalted
(Placed soak for 12 hours) changing the water 4 in 4 hours
Other ingredients of the filling:
250 g. of canned mushrooms, drained washed and chopped
1 large grated onion or chopped girl
2 large ripe tomatoes peeled and chopped without seeds
1 tablespoon (soup) of corn oil
2 tablespoons (soup) of chopped parsley with stems (put ready after filling).
2 tablespoons chopped chives in rodelinhas (optional)
2 tablespoons (soup) chopped green olives on rodelinhas
1 teaspoon (tsp) grated ginger (optional)
½ teaspoon (tsp) turmeric powder or paprika for color (optional)
½ pepper girl finger chopped without seeds or to taste hot sauce.
You can swap the finger pepper girl by
¼ teaspoon (tsp) white pepper, or pink pepper.
Other Ingredients For substitution in the Filling:
Ingredients:
Choose one or more according to your taste.
1 cup cooked carrots cut into cubes
1 cup broccoli or cauliflower bouquet
1 cup grated fresh asparagus, cut into small pieces cooked, or canned washed and chopped drained.
1 cup canned hearts of palm, drained washed and chopped
Mounting of the pie mode:
Place a non-stick form with false bottom of the mashed potatoes.
Over hot mashed add the filling, spread it out, put the cover which is mashed potatoes.
Brush with beaten egg yolk or, over grated cheese or sesame.
Bring to a preheated oven 180 ° C until golden brown.
Serve hot
Came with a raw salad with lettuce, arugula, cherry tomatoes, mango avocado, diced pineapple, radish thin rodelinha in shell, onion slices, and cashew nuts or almonds and chopped walnuts coarsely and purple olives and chopped green
How to Build the salad:
Place the lettuce green leaves in deep dish over the other ingredients, alternating the rocket.
Season with lemon juice, olive oil and salt in moderation will.
Note:
Desalination is put cod sauce with cold water in the refrigerator, changing the water 4 in 4 hours
Careful when placing carrots, she sour "out of the refrigerator," lasts only one day, say 24 hours, that is in the refrigerator.
The plant chosen preserved, should be drained washed and chopped.
Never place this liquid filled with preservative and dye in their preparations wrong. Hurt the health.
Reason:
In addition to harm the health, although some people have allergies to preservatives and dyes.
Lane is shallow dish, or stainless oval or rectangular and when apparent serve have more ingredients.
Bowl is round is all huddle.
Cod pie with Lean Body Mass Diet
Cod pie with Lean Body Mass Diet
Ingredients Lean Mass:
20 tablespoons (soup) of wheat flour
2 cups (tea) of cow's milk
4 eggs - egg whites
2 tablespoon (dessert) of chemical baking powder
1 teaspoon (tsp) salt
Preparation:
Whisk the egg whites, add the egg yolks, mix well, then the milk, alternating with the flour with the salt, lastly add the baking powder.
Greased and dusted with flour.
Pour half the dough, place the filling and over the other half of the dough.
Oven 180 ° C for 30 'to 40' minutes, or until golden brown
Filling Salgado.
350 grams. cod in salted chips
1 cup (tea) chopped or grated onion
1 cup (tea) of chopped parsley with stems and choosy
1 cup (tea) pre-cooked carrots into cubes (optional)
1 cup of green tea chopped olives
200 g. frozen green peas, gives a scare with boiling water for 1 'after playing in the cold water.
1 palm glass, drained, washed then chopped into thin slices, or diced
3 boiled eggs and chopped
3 tablespoons (soup) of corn oil
1 tablespoon (soup) and full of cornstarch or flour to thicken the filling is (optional).
1 teaspoon (tsp) grated ginger
½ tablespoon (coffee) of ground bay
1 pepper finger girl seeded and finely chopped without ribs
Other Ingredients:
100-200 grams. creamy yogurt or cottage cheese diet, used to put over the filling is (optional)
How to Prepare:
Sauté the cod until pre-cooked. add the onion let wither, add the carrot, peas chopped hearts of palm, olives, hard-boiled eggs chopped parsley and the remaining ingredients.
If you need to use corn starch (cornstarch) dissolved in half a cup of water to thicken.
Finally the cheese is optional.
Let the filling cool to put in the pie, and over the curd.
Mounting of the pie mode:
Line a round shape with removable bottom with the dough, greased with butter, or use (non-stick pan) put the cold filling, then cover with the remaining dough.
Bake in moderate oven 180 ° C for 30 'to 40' minutes, until golden brown.
Serve with salad leaves you see, and over slices of raw red pepper cut into thin slices season to taste or place lemon juice olive oil salt ed.
II salad Option
Red cabbage cut with very thin knife, 1 grated green training in shell, grated carrot type thin wires (own device) sold in any free market.
Ingredients Lean Mass:
20 tablespoons (soup) of wheat flour
2 cups (tea) of cow's milk
4 eggs - egg whites
2 tablespoon (dessert) of chemical baking powder
1 teaspoon (tsp) salt
Preparation:
Whisk the egg whites, add the egg yolks, mix well, then the milk, alternating with the flour with the salt, lastly add the baking powder.
Greased and dusted with flour.
Pour half the dough, place the filling and over the other half of the dough.
Oven 180 ° C for 30 'to 40' minutes, or until golden brown
Filling Salgado.
350 grams. cod in salted chips
1 cup (tea) chopped or grated onion
1 cup (tea) of chopped parsley with stems and choosy
1 cup (tea) pre-cooked carrots into cubes (optional)
1 cup of green tea chopped olives
200 g. frozen green peas, gives a scare with boiling water for 1 'after playing in the cold water.
1 palm glass, drained, washed then chopped into thin slices, or diced
3 boiled eggs and chopped
3 tablespoons (soup) of corn oil
1 tablespoon (soup) and full of cornstarch or flour to thicken the filling is (optional).
1 teaspoon (tsp) grated ginger
½ tablespoon (coffee) of ground bay
1 pepper finger girl seeded and finely chopped without ribs
Other Ingredients:
100-200 grams. creamy yogurt or cottage cheese diet, used to put over the filling is (optional)
How to Prepare:
Sauté the cod until pre-cooked. add the onion let wither, add the carrot, peas chopped hearts of palm, olives, hard-boiled eggs chopped parsley and the remaining ingredients.
If you need to use corn starch (cornstarch) dissolved in half a cup of water to thicken.
Finally the cheese is optional.
Let the filling cool to put in the pie, and over the curd.
Mounting of the pie mode:
Line a round shape with removable bottom with the dough, greased with butter, or use (non-stick pan) put the cold filling, then cover with the remaining dough.
Bake in moderate oven 180 ° C for 30 'to 40' minutes, until golden brown.
Serve with salad leaves you see, and over slices of raw red pepper cut into thin slices season to taste or place lemon juice olive oil salt ed.
II salad Option
Red cabbage cut with very thin knife, 1 grated green training in shell, grated carrot type thin wires (own device) sold in any free market.
Cod pie
Cod pie
Ingredients:
Italian Special Mass for Feast:
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:
Mass Switzerland:
½ pound of ice sifted flour
250 g. lard, or margarine
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 the revenue.
Prepare to Rotten Mass:
Place in a medium bowl (cold) the mass of the ingredient mix with your fingertips quickly, until a soft polenta.
Do not knead it is embatumada, is heavy and hard disposal.
If your hand is very hot wash in cold water, dry *.
Take the refrigerator to rest wrapped in plastic wrap or in a bowl, covered with clean napkin for 30 'minutes
Open Mass mode:
Then open the dough very thin, on the palm and unite the pieces, or opening between two plastic with the aid of a roll
Lining the bottom and sides of a pie shape.
do not need grease, put the filling (always cold), make the pie cover stick in the center to get out all the air and not stewing.
Bake mode:
Take the cake to bake, to blush for approximately 20 'to 30' minutes (over medium oven) that is, depending on the size of the pie, but instead brushed with beaten egg (no yolk).
Disclaimer:
The great pie takes longer to bake and put only gem, confuse and it is raw.
How to Choose Forms:
You can use high fashion (5 cm) non-stick with false bottom, or the toothed shallow forms with large sizes, medium, or small
For large pie, put quite filling, two inches high.
If you just filling is a lot of dough.
Oven 180 ° C for about 20 'to 30' minutes.
I - Filling:
350 grams. cod in chips (small) desalted
(Placed to soak for 12 hours), see below.
1 large grated onion or chopped girl
2 large ripe tomatoes peeled and chopped without seeds
1 red pepper, seeded and without white ribs (optional)
1 yellow pepper seeded and without white ribs (optional)
1 tablespoon (soup) shallow margarine, or corn oil
2 tablespoons (soup) of chopped parsley with stems (put ready after filling).
2 tablespoons chopped chives in rodelinhas (optional)
2 tablespoons (soup) chopped green olives on rodelinhas
1 teaspoon (tsp) grated ginger (optional)
½ pepper girl finger without seeds or chopped pepper sauce to taste, or can exchange for another pepper
50 g. grated Parmesan cheese (optional)
Other ingredients of the filling is Optional:
1 cup cream cheese or
200gsm. mashed potatoes or manioc
Complement Filling:
Place a thin layer of mashed potatoes, or Peruvian, or curd is (optional).
Then cover over with a very thin batter, stick (small hole) in the center for the air out.
Filling II:
500 g. desalted cod in chips (see below)
250 g. hearts of palm or canned mushrooms drained and washed (used to take all the preservatives) then chop into thin slices.
You can exchange the palm by a drained can of corn cooked and washed
1 cup (tea) of chopped onion
1 cup (tea) of tomatoes peeled and chopped without seeds
1 cup (tea) parsley with stems finely chopped
½ cup (tea chives
½ cup chopped green olives or to taste
2 tablespoons (soup) of oil (oil)
1 teaspoon (tsp) grated ginger
1 pinch of nutmeg (optional)
1 pinch of white pepper or pepper to your taste
Mode Prepare the filling:
Place in a pan onion, tomato, oil sauté until wilted onion, add the cod, desalted the palm or mushrooms, olives and the remaining ingredients, let the fire for 15 'minutes.
If was very liquid in the sauce, dissolve a tablespoon of cornstarch (cornflour) with two tablespoons of cold water.
Allow to cool the sauce to put on the cake that is in raw form.
You can bake the dough alone, but instead stuck the bottom and sides with a fork.
After the roast and hot or cold mass put the already cooked filling (hot or cold) over the cover, place in oven 180 ° C to blush.
Coverage:
2 eggs, beaten
2 tablespoons (soup) of grated cheese
2 tablespoons sour cream
How to Prepare:
Beat the eggs, add the cream and grated cheese.
To Render Mode Plus the pie:
For the filling with palm cod, may add shrimp, crab, and other vegetables (peas, carrots, asparagus, all
pre-cooked.
Note:
* The desalted cod, is not cooked before, only stew. *
Note:
Desalination cod is no longer according to their thickness sauce.
The chips are cod 12 hours, changing the water 4 hours.
Place the cod sauce in the refrigerator.
The red and yellow peppers do not need to take off the skin, only strip the skin of green pepper that is indigestible.
Place to poke Salsa stem that is rich in iron and other vitamins.
You can not put hot filling burning the raw dough.
When taking the vegetables in glass or cans, drain to remove preservatives.
Many people have allergies to preservatives.
Follows in the next publications other types of dough and fillings.
Ingredients:
Italian Special Mass for Feast:
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:
Mass Switzerland:
½ pound of ice sifted flour
250 g. lard, or margarine
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 the revenue.
Prepare to Rotten Mass:
Place in a medium bowl (cold) the mass of the ingredient mix with your fingertips quickly, until a soft polenta.
Do not knead it is embatumada, is heavy and hard disposal.
If your hand is very hot wash in cold water, dry *.
Take the refrigerator to rest wrapped in plastic wrap or in a bowl, covered with clean napkin for 30 'minutes
Open Mass mode:
Then open the dough very thin, on the palm and unite the pieces, or opening between two plastic with the aid of a roll
Lining the bottom and sides of a pie shape.
do not need grease, put the filling (always cold), make the pie cover stick in the center to get out all the air and not stewing.
Bake mode:
Take the cake to bake, to blush for approximately 20 'to 30' minutes (over medium oven) that is, depending on the size of the pie, but instead brushed with beaten egg (no yolk).
Disclaimer:
The great pie takes longer to bake and put only gem, confuse and it is raw.
How to Choose Forms:
You can use high fashion (5 cm) non-stick with false bottom, or the toothed shallow forms with large sizes, medium, or small
For large pie, put quite filling, two inches high.
If you just filling is a lot of dough.
Oven 180 ° C for about 20 'to 30' minutes.
I - Filling:
350 grams. cod in chips (small) desalted
(Placed to soak for 12 hours), see below.
1 large grated onion or chopped girl
2 large ripe tomatoes peeled and chopped without seeds
1 red pepper, seeded and without white ribs (optional)
1 yellow pepper seeded and without white ribs (optional)
1 tablespoon (soup) shallow margarine, or corn oil
2 tablespoons (soup) of chopped parsley with stems (put ready after filling).
2 tablespoons chopped chives in rodelinhas (optional)
2 tablespoons (soup) chopped green olives on rodelinhas
1 teaspoon (tsp) grated ginger (optional)
½ pepper girl finger without seeds or chopped pepper sauce to taste, or can exchange for another pepper
50 g. grated Parmesan cheese (optional)
Other ingredients of the filling is Optional:
1 cup cream cheese or
200gsm. mashed potatoes or manioc
Complement Filling:
Place a thin layer of mashed potatoes, or Peruvian, or curd is (optional).
Then cover over with a very thin batter, stick (small hole) in the center for the air out.
Filling II:
500 g. desalted cod in chips (see below)
250 g. hearts of palm or canned mushrooms drained and washed (used to take all the preservatives) then chop into thin slices.
You can exchange the palm by a drained can of corn cooked and washed
1 cup (tea) of chopped onion
1 cup (tea) of tomatoes peeled and chopped without seeds
1 cup (tea) parsley with stems finely chopped
½ cup (tea chives
½ cup chopped green olives or to taste
2 tablespoons (soup) of oil (oil)
1 teaspoon (tsp) grated ginger
1 pinch of nutmeg (optional)
1 pinch of white pepper or pepper to your taste
Mode Prepare the filling:
Place in a pan onion, tomato, oil sauté until wilted onion, add the cod, desalted the palm or mushrooms, olives and the remaining ingredients, let the fire for 15 'minutes.
If was very liquid in the sauce, dissolve a tablespoon of cornstarch (cornflour) with two tablespoons of cold water.
Allow to cool the sauce to put on the cake that is in raw form.
You can bake the dough alone, but instead stuck the bottom and sides with a fork.
After the roast and hot or cold mass put the already cooked filling (hot or cold) over the cover, place in oven 180 ° C to blush.
Coverage:
2 eggs, beaten
2 tablespoons (soup) of grated cheese
2 tablespoons sour cream
How to Prepare:
Beat the eggs, add the cream and grated cheese.
To Render Mode Plus the pie:
For the filling with palm cod, may add shrimp, crab, and other vegetables (peas, carrots, asparagus, all
pre-cooked.
Note:
* The desalted cod, is not cooked before, only stew. *
Note:
Desalination cod is no longer according to their thickness sauce.
The chips are cod 12 hours, changing the water 4 hours.
Place the cod sauce in the refrigerator.
The red and yellow peppers do not need to take off the skin, only strip the skin of green pepper that is indigestible.
Place to poke Salsa stem that is rich in iron and other vitamins.
You can not put hot filling burning the raw dough.
When taking the vegetables in glass or cans, drain to remove preservatives.
Many people have allergies to preservatives.
Follows in the next publications other types of dough and fillings.
quinta-feira, 19 de março de 2015
Good Morning:
Good Morning:
answer:
On the question of the oil temperature for frying, it is wrong to match it is toxic and its smoke is carcinogenic.
There is more easily and without damage to your health.
Place a ball of dough (cookie) or a piece of you are gonna fry, very simple, then discard.
answer:
On the question of the oil temperature for frying, it is wrong to match it is toxic and its smoke is carcinogenic.
There is more easily and without damage to your health.
Place a ball of dough (cookie) or a piece of you are gonna fry, very simple, then discard.
quarta-feira, 18 de março de 2015
Easter Egg Simple, Lacy, Stuffed (For Beginner)
Easter Egg Simple, Lacy, Stuffed
(For Beginner)
Ingredients:
1 pound of noble chocolate semisweet or chopped or grated milk in the large drain.
How to prepare Easter Egg:
Melt the chocolate in a water bath
The temperature of the bath water is 90 ° C.
90 ° C, it begins to appear when the marbles in the bottom of the pot, "turn off the heat."
Place then the bowl (refractory) with chopped or grated chocolate on top of the bath, leave for 1 'or 2', stir well until melted chocolate.
If the chocolate has not melted, go back and do the same procedure.
Can melt the chocolate in the microwave for 30 seconds, "not minutes", remove from heat mix well, if not melted back again and re-do the same procedure for another 30 seconds, and so on.
* Never place the chocolate in high temperature always at 30 seconds at a time, otherwise it burns, you lose your job. Write carefully following the rules above.
Thermal Shock:
Pour the melted chocolate on a bench, go pulling from one side to another with the aid of a spatula until cool.
Test To Know the Right Temperature:
Put some chocolate under the lower lip and if it is geladinho is the right spot.
If you use the chocolate out of the temperature it gets sticky, does not work.
II option:
To heat shock, melt half the chocolate, then add the other half mix well and test the lips, see above.
To Make Easter Egg Bark:
With the melted chocolate and have tempered (heat shock) lining a form of Easter egg with a layer of chocolate, using a brush or the bottom of a spoon (soup).
Take the refrigerator on capsized aluminum foil, that is, facing the inside down, having first removed the excess chocolate from the edges of the form.
Leave in the fridge for about 2 'minutes.
Go back and do the second layer of chocolate, repeat the same procedure. There are two or three layers of melted chocolate.
Non Esperdiçar Chocolate:
* * Do not forget to always remove excess chocolate, which is at the edges, before taking the fridge.
Do this procedure with the aid of a spatula while the chocolate is soft, model thicker edges to the egg support.
To Unmould:
To find the right time to unmold the egg shell, (the form is opaque), and the time to put the stuffing back to shell the way to make your work easier.
Put the stuffing, a thick layer of coconut cream, set well. Leave for a little in the refrigerator so that the cream is firm.
Pour over the filling a thick layer of melted chocolate, turn the refrigerator until it is firm.
You can make the filling on both sides, then between the parties with melted chocolate.
If the filling is candy wrap each half separately Easter egg with own role.
Then place the candies unites the two parties and pass the cellophane own to close the egg, place a thick ribbon color of your choice
II - option:
Lacy eggs:
With melted and tempered chocolate already put in a pastry bag made with parchment paper, cut the tip very thin.
Place the way upwards, so that you can decorate in doing arabesque disordered leaked, take the refrigerator until dry.
Go back and do more arabesques,
The third layer and close to everywhere that this open,
If you want after it has dried the third time, sprinkling gold dust.
If you prefer more leaked let your way.
Note:
The other fillings already put previously. If you missed'll go again next publication.
Filling:
Coco Sweet
Ingredients:
½ liter of cow's milk
1 can of condensed milk
100 g. grated dry coconut hydrated with
3 tablespoons (soup) of cold water
1 cup (tea) of serum-free sour cream, or box
3 tablespoons shallow soup potato starch or cornstarch (cornflour)
1 teaspoon vanilla extract soup
How to Prepare:
In a medium saucepan add the cow's milk with condensed milk, after well mixed add the grated coconut dry hydrated, make the mix.
Bring the pan to heat stirring constantly, when hot add the potato starch dissolved in a little cold milk, stir well with a spoon long-handled, stir-of-eight and also on the sides, not stick to the bottom of pan.
Once the cream is well done, he lets the bottom of the pot is good and thick.
Fire Take the vanilla and add the cream gradually and slowly, mix well, until light and fluffy, let it cool before using.
For stuffing sweets and Easter eggs, shield, and Other:
The filling up is for sweets, chocolate bars, candy, Easter eggs, cakes, shield, crepes etc.
If you want you can serve in a small plate, with or without chocolate icing is delicious.
Note:
Do not let the milk boil, to put the potato starch, which is lumpy, that is, the milk should be hot, not boiling.
(For Beginner)
Ingredients:
1 pound of noble chocolate semisweet or chopped or grated milk in the large drain.
How to prepare Easter Egg:
Melt the chocolate in a water bath
The temperature of the bath water is 90 ° C.
90 ° C, it begins to appear when the marbles in the bottom of the pot, "turn off the heat."
Place then the bowl (refractory) with chopped or grated chocolate on top of the bath, leave for 1 'or 2', stir well until melted chocolate.
If the chocolate has not melted, go back and do the same procedure.
Can melt the chocolate in the microwave for 30 seconds, "not minutes", remove from heat mix well, if not melted back again and re-do the same procedure for another 30 seconds, and so on.
* Never place the chocolate in high temperature always at 30 seconds at a time, otherwise it burns, you lose your job. Write carefully following the rules above.
Thermal Shock:
Pour the melted chocolate on a bench, go pulling from one side to another with the aid of a spatula until cool.
Test To Know the Right Temperature:
Put some chocolate under the lower lip and if it is geladinho is the right spot.
If you use the chocolate out of the temperature it gets sticky, does not work.
II option:
To heat shock, melt half the chocolate, then add the other half mix well and test the lips, see above.
To Make Easter Egg Bark:
With the melted chocolate and have tempered (heat shock) lining a form of Easter egg with a layer of chocolate, using a brush or the bottom of a spoon (soup).
Take the refrigerator on capsized aluminum foil, that is, facing the inside down, having first removed the excess chocolate from the edges of the form.
Leave in the fridge for about 2 'minutes.
Go back and do the second layer of chocolate, repeat the same procedure. There are two or three layers of melted chocolate.
Non Esperdiçar Chocolate:
* * Do not forget to always remove excess chocolate, which is at the edges, before taking the fridge.
Do this procedure with the aid of a spatula while the chocolate is soft, model thicker edges to the egg support.
To Unmould:
To find the right time to unmold the egg shell, (the form is opaque), and the time to put the stuffing back to shell the way to make your work easier.
Put the stuffing, a thick layer of coconut cream, set well. Leave for a little in the refrigerator so that the cream is firm.
Pour over the filling a thick layer of melted chocolate, turn the refrigerator until it is firm.
You can make the filling on both sides, then between the parties with melted chocolate.
If the filling is candy wrap each half separately Easter egg with own role.
Then place the candies unites the two parties and pass the cellophane own to close the egg, place a thick ribbon color of your choice
II - option:
Lacy eggs:
With melted and tempered chocolate already put in a pastry bag made with parchment paper, cut the tip very thin.
Place the way upwards, so that you can decorate in doing arabesque disordered leaked, take the refrigerator until dry.
Go back and do more arabesques,
The third layer and close to everywhere that this open,
If you want after it has dried the third time, sprinkling gold dust.
If you prefer more leaked let your way.
Note:
The other fillings already put previously. If you missed'll go again next publication.
Filling:
Coco Sweet
Ingredients:
½ liter of cow's milk
1 can of condensed milk
100 g. grated dry coconut hydrated with
3 tablespoons (soup) of cold water
1 cup (tea) of serum-free sour cream, or box
3 tablespoons shallow soup potato starch or cornstarch (cornflour)
1 teaspoon vanilla extract soup
How to Prepare:
In a medium saucepan add the cow's milk with condensed milk, after well mixed add the grated coconut dry hydrated, make the mix.
Bring the pan to heat stirring constantly, when hot add the potato starch dissolved in a little cold milk, stir well with a spoon long-handled, stir-of-eight and also on the sides, not stick to the bottom of pan.
Once the cream is well done, he lets the bottom of the pot is good and thick.
Fire Take the vanilla and add the cream gradually and slowly, mix well, until light and fluffy, let it cool before using.
For stuffing sweets and Easter eggs, shield, and Other:
The filling up is for sweets, chocolate bars, candy, Easter eggs, cakes, shield, crepes etc.
If you want you can serve in a small plate, with or without chocolate icing is delicious.
Note:
Do not let the milk boil, to put the potato starch, which is lumpy, that is, the milk should be hot, not boiling.
sábado, 14 de março de 2015
Want to Know Who Am I? + Foto
Want to Know Who Am I?
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I was hiding in my profile by placing a black and white photo, to try to make a new fashion blog and also entering. Facebook.
Could never imagine that my recipes have been stopping in various countries and 98 in other languages, even lost count of the research, the latest survey was in November 2014.
I'm not taking time to do research, do everything alone.
And I still have tuition computer with Professor Luiz Marcelo Vasconcellos expert to teach to people over 50 years.
Before I could not spend my recipes, to have privacy agreement.
AM NOT VIRUSES OR FRAUD AM A REAL PERSON SEE MY ABOVE PHOTO.
I'm not accepting some invitations at the moment, have other commitments, already marked earlier.
If you want to know me personally, check with at least 6 months in advance, that is, out of season, Christmas parties, Easter, May (brides) Women's Day My Birthday (14:06).
Outside this period I have great pleasure to accept your invitation.
* I am well known for my Cooking work on TV and magazines, as well as Gastronomic Consultant with the name "Antonieta Gonçalves" (Since I am known on TV, magazines, churches and other media).
I have given many Cooking classes and made many apostilhas. customized for each Cooking specialty.
Gave many free classes in churches, not only Catholic as in other well.
The only course I did was "Baking Course" leaves without end "knew more than the teacher", see below.
Imagine the class interval was surrounded by colleagues, I spent the whole secret of mass step by step.
After I was invited by a foreign student (who had difficulty with the language) to go home.
I accepted the invitation and when I arrived, I was surprised had over 50 people waiting for me in the ballroom.
In public places people know me by voice, firm, and I am embarrassed veze to be away from São Paulo (Brazil) accompanied by hubby, who does not like me to remove the doubts of them in a public place.
What I like to do to teach the secrets of cooking for beginners.
Who knew that started with nine years with the encouragement of my maternal grandmother Maria Luiza Gurian (Italian).
Before working in the laboratory until retired in ITB with the Statistics Section Head of Cargo.
I was responsible for several years by Section Training and Courses.
Then I was invited to provide competition and ended up stopping at the Statistics Section, ie not like math, and math has always followed me to this day.
I always had two different professions.
NOW YOU KNOW WHO I AM?
I am married, have two children and two grandchildren, live in São Paulo Capital, sometimes I go to the site sometimes to the coast.
WHAT AM I NEED, is SPONSORS FOR US TO BUY PHOTOGRAPHIC EQUIPMENT THAT IS VERY DEAR TO BE ABLE TO DO ALONE PHOTOS MORE BEAUTIFUL.
PHOTOS THAT LAY ON BLOGS ARE MADE ARTEZANALMENTE WITH CELLULAR OR MACHINE THAT TO CHILD USA.
Note:
The teacher of the course created Bakery case, asked not to interrupt the class, she did not know that "rotten mass can not be kneaded", all ingredients must be cold and mixed with the fingertips quickly, including the bowl.
Then rest for 30 'minutes in the refrigerator covered with plastic wrap, or a clean dish towel.
The person who can not handle very hot mass is hand embatumada.
If so should wash your hands with cold water.
I was hiding in my profile by placing a black and white photo, to try to make a new fashion blog and also entering. Facebook.
Could never imagine that my recipes have been stopping in various countries and 98 in other languages, even lost count of the research, the latest survey was in November 2014.
I'm not taking time to do research, do everything alone.
And I still have tuition computer with Professor Luiz Marcelo Vasconcellos expert to teach to people over 50 years.
Before I could not spend my recipes, to have privacy agreement.
AM NOT VIRUSES OR FRAUD AM A REAL PERSON SEE MY ABOVE PHOTO.
I'm not accepting some invitations at the moment, have other commitments, already marked earlier.
If you want to know me personally, check with at least 6 months in advance, that is, out of season, Christmas parties, Easter, May (brides) Women's Day My Birthday (14:06).
Outside this period I have great pleasure to accept your invitation.
* I am well known for my Cooking work on TV and magazines, as well as Gastronomic Consultant with the name "Antonieta Gonçalves" (Since I am known on TV, magazines, churches and other media).
I have given many Cooking classes and made many apostilhas. customized for each Cooking specialty.
Gave many free classes in churches, not only Catholic as in other well.
The only course I did was "Baking Course" leaves without end "knew more than the teacher", see below.
Imagine the class interval was surrounded by colleagues, I spent the whole secret of mass step by step.
After I was invited by a foreign student (who had difficulty with the language) to go home.
I accepted the invitation and when I arrived, I was surprised had over 50 people waiting for me in the ballroom.
In public places people know me by voice, firm, and I am embarrassed veze to be away from São Paulo (Brazil) accompanied by hubby, who does not like me to remove the doubts of them in a public place.
What I like to do to teach the secrets of cooking for beginners.
Who knew that started with nine years with the encouragement of my maternal grandmother Maria Luiza Gurian (Italian).
Before working in the laboratory until retired in ITB with the Statistics Section Head of Cargo.
I was responsible for several years by Section Training and Courses.
Then I was invited to provide competition and ended up stopping at the Statistics Section, ie not like math, and math has always followed me to this day.
I always had two different professions.
NOW YOU KNOW WHO I AM?
I am married, have two children and two grandchildren, live in São Paulo Capital, sometimes I go to the site sometimes to the coast.
WHAT AM I NEED, is SPONSORS FOR US TO BUY PHOTOGRAPHIC EQUIPMENT THAT IS VERY DEAR TO BE ABLE TO DO ALONE PHOTOS MORE BEAUTIFUL.
PHOTOS THAT LAY ON BLOGS ARE MADE ARTEZANALMENTE WITH CELLULAR OR MACHINE THAT TO CHILD USA.
Note:
The teacher of the course created Bakery case, asked not to interrupt the class, she did not know that "rotten mass can not be kneaded", all ingredients must be cold and mixed with the fingertips quickly, including the bowl.
Then rest for 30 'minutes in the refrigerator covered with plastic wrap, or a clean dish towel.
The person who can not handle very hot mass is hand embatumada.
If so should wash your hands with cold water.
sábado, 7 de março de 2015
Decorated Cake With Easter Egg Stuffed
Decorated Cake With Easter Egg Stuffed
Ingredients:
Mass of sponge cake Chocolate:
2 cups sifted flour particular
1 cup (200 ml) hot water
1 cup (tea) of powdered chocolate, chocolate does not serve
2 cups (tea) sugar
6 egg yolks
6 egg whites
3 tablespoons (soup) of margarine
1 tablespoon (soup) of chemical baking powder
Chocolate:
Ingredients:
2 pounds of chopped semisweet or grated chocolate
1 pound of milk chocolate chopped or grated
Form:
1 form of Easter egg 1 pound
Coconut cream:
500 ml of cow's milk, you can use the long-life
100 g. grated dry coconut
1 can of condensed milk
3 tablespoons (soup) of potato starch or cornstarch
1 tablespoon (soup) vanilla
1 cup (tea) of cream without serum
add only after the ready cream, off fire
Mode Prepare the sponge cake Chocolate:
Whisk the egg yolks with the sugar and margarine until a whitish cream.
With the power mixer go pasting the water alternating with the flour gradually and slowly, add the chocolate spoons (one by one), after well mixed, add the yeast, stir quickly.
Stop the mixer, add the egg whites, mixing the dough from the bottom up, slowly.
Other way to do is add the egg whites mass gradually, mix well with a spatula until dough is a fluffy, and full of air bubbles.
Another option and dump the dough slowly heavy slowly in egg whites.
Place in a large rectangular baking dish or two small.
Take to bake in oven "unheated" average 180 ° C.
The dough should be very thin, or cut into three very thin layers of an inch each.
Icing Secret To tune the dough:
Place the bread Lot in a bench or table, pass the roller to adjust, so that it is very thin.
Open roast roulade as if it were mass Raw pie,
Mode Prepare the cream:
Make the cream by mixing all the ingredients except the cream which adds only after it's done, off the heat, let it cool before using.
Prepare the way of Chocolate:
And dry the pan to melt the chocolate.
The pot to melt the chocolate should be really dry.
Chocolate enemy is water.
Do not get vapor in the chocolate does not harden and become soft and gooey. You lose the chocolate.
Note:
It can not plastic larval forms of chocolate, go almond oil with a cotton swab, then remove to paper towels to not leave residue of cotton.
Now we have the modern form of silicone market, easy to do.
Melt the chocolate in a double boiler is easiest, and can also reuse the remains of other chocolates.
Not so in the microwave, burning the chocolate.
The water in the bath should not boil, the temperature is
90 ° C, when with polka dots turn off the heat, put on a pot of chopped chocolate without stirring.
When the chocolate is melting mess with a silicone spoon.
To melt the chocolate evenly if it has cooled, take again the bath, just as above.
Taking the thermal shock by placing the pot chocolate to cool in a pan of cold water can not be cold, stirring all sides to equalize the temperature of the chocolate.
Not to thermal shock with ice water, because chocolate is in a different temperature, the background becomes colder, the temperature is uneven.
Second option is to melt half the chocolate, then add the other half mix well.
Third option is to pour the melted and hot chocolate on a marble stone with a spatula and go pulling and cooling until the right temperature.
For the right temperature of the chocolate without the thermometer just put a little chocolate beneath the lower lip and feel that not.
Note:
In the first place the pan semisweet chocolate and over milk chocolate.
Mode Mount the Easter egg cake:
Lining the shape of the Easter egg through a layer of chocolate, taking the refrigerator upside down on aluminum foil, i.e. the inside face down, having first removed the excess chocolate from the edges of the form to leave 2'minutos.
Go back and do the second layer of chocolate, repeat the same procedure. There are two layers of chocolate.
When the shape of the egg is ready, place in the side thin strips of cake underneath too, if you stay slit stick small pieces, water with a little syrup, spread with the fingertips, as was chuverinho.
Place a thin layer of coconut cream all around the inside of the way, to make place another layer of cake.
Make several layers until finished, the latter is coconut cream, hit the cream with a spoon mixing with the cake batter so it is pretty slick.
Place on aluminum foil with the filled side down, to be securely held, leave in the fridge for two (2) hours, until very firm.
You realize that is half of a Easter egg, which lies at the center of the cake.
Serve mode:
Take the egg shape, place on a rectangular cake chocolate garnish around with colored crystal sugar.
Decorate egg over a red or golden ribbon with lace, or make very colorful decoration.
For decorative use your creativity.
To the Easter egg cake are used two layers of chocolate, a maximum of three.
Note:
You can make the Easter egg cake with the lowest egg.
Divide the egg in half or quarter of the revenue, ie, can make a small egg pound semisweet chocolate and 250 grams. of milk chocolate.
Make the Easter egg according to your taste.
Ingredients:
Mass of sponge cake Chocolate:
2 cups sifted flour particular
1 cup (200 ml) hot water
1 cup (tea) of powdered chocolate, chocolate does not serve
2 cups (tea) sugar
6 egg yolks
6 egg whites
3 tablespoons (soup) of margarine
1 tablespoon (soup) of chemical baking powder
Chocolate:
Ingredients:
2 pounds of chopped semisweet or grated chocolate
1 pound of milk chocolate chopped or grated
Form:
1 form of Easter egg 1 pound
Coconut cream:
500 ml of cow's milk, you can use the long-life
100 g. grated dry coconut
1 can of condensed milk
3 tablespoons (soup) of potato starch or cornstarch
1 tablespoon (soup) vanilla
1 cup (tea) of cream without serum
add only after the ready cream, off fire
Mode Prepare the sponge cake Chocolate:
Whisk the egg yolks with the sugar and margarine until a whitish cream.
With the power mixer go pasting the water alternating with the flour gradually and slowly, add the chocolate spoons (one by one), after well mixed, add the yeast, stir quickly.
Stop the mixer, add the egg whites, mixing the dough from the bottom up, slowly.
Other way to do is add the egg whites mass gradually, mix well with a spatula until dough is a fluffy, and full of air bubbles.
Another option and dump the dough slowly heavy slowly in egg whites.
Place in a large rectangular baking dish or two small.
Take to bake in oven "unheated" average 180 ° C.
The dough should be very thin, or cut into three very thin layers of an inch each.
Icing Secret To tune the dough:
Place the bread Lot in a bench or table, pass the roller to adjust, so that it is very thin.
Open roast roulade as if it were mass Raw pie,
Mode Prepare the cream:
Make the cream by mixing all the ingredients except the cream which adds only after it's done, off the heat, let it cool before using.
Prepare the way of Chocolate:
And dry the pan to melt the chocolate.
The pot to melt the chocolate should be really dry.
Chocolate enemy is water.
Do not get vapor in the chocolate does not harden and become soft and gooey. You lose the chocolate.
Note:
It can not plastic larval forms of chocolate, go almond oil with a cotton swab, then remove to paper towels to not leave residue of cotton.
Now we have the modern form of silicone market, easy to do.
Melt the chocolate in a double boiler is easiest, and can also reuse the remains of other chocolates.
Not so in the microwave, burning the chocolate.
The water in the bath should not boil, the temperature is
90 ° C, when with polka dots turn off the heat, put on a pot of chopped chocolate without stirring.
When the chocolate is melting mess with a silicone spoon.
To melt the chocolate evenly if it has cooled, take again the bath, just as above.
Taking the thermal shock by placing the pot chocolate to cool in a pan of cold water can not be cold, stirring all sides to equalize the temperature of the chocolate.
Not to thermal shock with ice water, because chocolate is in a different temperature, the background becomes colder, the temperature is uneven.
Second option is to melt half the chocolate, then add the other half mix well.
Third option is to pour the melted and hot chocolate on a marble stone with a spatula and go pulling and cooling until the right temperature.
For the right temperature of the chocolate without the thermometer just put a little chocolate beneath the lower lip and feel that not.
Note:
In the first place the pan semisweet chocolate and over milk chocolate.
Mode Mount the Easter egg cake:
Lining the shape of the Easter egg through a layer of chocolate, taking the refrigerator upside down on aluminum foil, i.e. the inside face down, having first removed the excess chocolate from the edges of the form to leave 2'minutos.
Go back and do the second layer of chocolate, repeat the same procedure. There are two layers of chocolate.
When the shape of the egg is ready, place in the side thin strips of cake underneath too, if you stay slit stick small pieces, water with a little syrup, spread with the fingertips, as was chuverinho.
Place a thin layer of coconut cream all around the inside of the way, to make place another layer of cake.
Make several layers until finished, the latter is coconut cream, hit the cream with a spoon mixing with the cake batter so it is pretty slick.
Place on aluminum foil with the filled side down, to be securely held, leave in the fridge for two (2) hours, until very firm.
You realize that is half of a Easter egg, which lies at the center of the cake.
Serve mode:
Take the egg shape, place on a rectangular cake chocolate garnish around with colored crystal sugar.
Decorate egg over a red or golden ribbon with lace, or make very colorful decoration.
For decorative use your creativity.
To the Easter egg cake are used two layers of chocolate, a maximum of three.
Note:
You can make the Easter egg cake with the lowest egg.
Divide the egg in half or quarter of the revenue, ie, can make a small egg pound semisweet chocolate and 250 grams. of milk chocolate.
Make the Easter egg according to your taste.
sexta-feira, 6 de março de 2015
Cod With Sauce and Mashed Apple
Cod With Sauce and Mashed Apple
Ingredients:
4 files each 120 grams of cod salted for 12 hours.
For coating:
1 cup (tea) of wheat flour
½ cup (tea) of corn oil for frying
Spices:
2 tablespoons (soup) 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 peppermint liquor (optional)
1 tablespoon (soup) of fresh herbs and drizzle chopped
mint, parsley, basil, and others to your liking.
Mashed Apples:
3 large apples cut into small cubes
½ cup (tea) of water
1 teaspoon (tsp) sugar
1 pinch of salt
1 tablespoon (soup) of gelatin powder colorless tasteless
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.
Once cooked apples hitting the blender add the gelatin already dissolved and hot, make the hit.
Take the applesauce to chill 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 clean napkin well.
Then drain all the water, pour in a pan of boiling water leave 5 ', get folded, let it cool to season.
Season with salt, vinegar and pepper, let it 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 flour, beating well to remove excess flour.
Fry the fillets with not very hot 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.
Salad of watercress or lettuce leaves whole or chopped tender, with grated raw carrots and cherry tomatoes.
Note:
Option II:
If you want can serve only cod with boiled and chopped pine nuts, sliced with applesauce.
Ingredients:
4 files each 120 grams of cod salted for 12 hours.
For coating:
1 cup (tea) of wheat flour
½ cup (tea) of corn oil for frying
Spices:
2 tablespoons (soup) 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 peppermint liquor (optional)
1 tablespoon (soup) of fresh herbs and drizzle chopped
mint, parsley, basil, and others to your liking.
Mashed Apples:
3 large apples cut into small cubes
½ cup (tea) of water
1 teaspoon (tsp) sugar
1 pinch of salt
1 tablespoon (soup) of gelatin powder colorless tasteless
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.
Once cooked apples hitting the blender add the gelatin already dissolved and hot, make the hit.
Take the applesauce to chill 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 clean napkin well.
Then drain all the water, pour in a pan of boiling water leave 5 ', get folded, let it cool to season.
Season with salt, vinegar and pepper, let it 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 flour, beating well to remove excess flour.
Fry the fillets with not very hot 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.
Salad of watercress or lettuce leaves whole or chopped tender, with grated raw carrots and cherry tomatoes.
Note:
Option II:
If you want can serve only cod with boiled and chopped pine nuts, sliced with applesauce.
quarta-feira, 4 de março de 2015
Hint For Holy Week Cod - Photo
Hint For Holy Week Cod - Photo
Cod Salad With grain spout. Mushrooms and Other
Ingredients:
1 pound of cod in salted chips for 12 hours.
Other Ingredients:
½ pound of cooked chickpeas, if you can leave the skin
½ pound of boiled potatoes cut into cubes or ball
½ pound of canned mushrooms, drained and rinsed
½ pound of frozen peas see below
6 boiled eggs, so start boiling count 8 'minutes
1 or 2 cups (tea) of purple olives pitted
1 or 2 cups (tea) parsley with stems finely chopped
1 cup (tea) chopped chives
1 cup (tea) of chopped onion
½ cup (tea) of whole or chopped capers
Flavor:
Virgin olive oil 1 cup
½ cup red wine vinegar
1 teaspoon (tsp) salt (salt sparingly)
Decoration:
12 purple olives pitted cut in half
1 whole dish cherry tomato background
2 feet washed lettuce, chopped dry with paper towel thin
Fits around the plate
How to Prepare:
Placing the shredded cod covered with cold water for 24 hours
in the refrigerator, changing the water every 4 hours.
Cod after salted and drained, playing over boiling water leave for 3 'minutes, do not throw the water out
Takes the water from cod to cook the potatoes.
Cook the eggs for 8 'minutes drain, leave of ice water for 5' to 10 'minutes. so that the shell drop fast.
Cut the eggs in half, place on top of the yolk half capsized black olive.
The frozen green pea play in boiling water leave for 3 'minutes or until "al dente".
In a large bowl place the cod and the chickpeas and peas already drained, then add the potatoes, onion, mushroom, parsley and chives chopped.
Season with olive oil, vinegar and a little salt.
Serve mode:
In a large platter dish or stainless distribute the lettuce leaves across the back, over the eggs cut in half.
In the middle of the gem stick half black olive without the capsized seed (facing down).
Spread the dishes platter the mixture from the bowl.
Over cherry tomatoes, and capers, chopped olives and purple. or
The last two ingredients can be divided into two equal half of the cod and the other half over the salad.
It is to your liking.
Mount the dish on the already seasoned dish.
To serve, place lettuce cherry tomatoes. .
Garnish with green pepper flowers, red and yellow,
Wait for me to publish again.
Cod Salad With grain spout. Mushrooms and Other
Ingredients:
1 pound of cod in salted chips for 12 hours.
Other Ingredients:
½ pound of cooked chickpeas, if you can leave the skin
½ pound of boiled potatoes cut into cubes or ball
½ pound of canned mushrooms, drained and rinsed
½ pound of frozen peas see below
6 boiled eggs, so start boiling count 8 'minutes
1 or 2 cups (tea) of purple olives pitted
1 or 2 cups (tea) parsley with stems finely chopped
1 cup (tea) chopped chives
1 cup (tea) of chopped onion
½ cup (tea) of whole or chopped capers
Flavor:
Virgin olive oil 1 cup
½ cup red wine vinegar
1 teaspoon (tsp) salt (salt sparingly)
Decoration:
12 purple olives pitted cut in half
1 whole dish cherry tomato background
2 feet washed lettuce, chopped dry with paper towel thin
Fits around the plate
How to Prepare:
Placing the shredded cod covered with cold water for 24 hours
in the refrigerator, changing the water every 4 hours.
Cod after salted and drained, playing over boiling water leave for 3 'minutes, do not throw the water out
Takes the water from cod to cook the potatoes.
Cook the eggs for 8 'minutes drain, leave of ice water for 5' to 10 'minutes. so that the shell drop fast.
Cut the eggs in half, place on top of the yolk half capsized black olive.
The frozen green pea play in boiling water leave for 3 'minutes or until "al dente".
In a large bowl place the cod and the chickpeas and peas already drained, then add the potatoes, onion, mushroom, parsley and chives chopped.
Season with olive oil, vinegar and a little salt.
Serve mode:
In a large platter dish or stainless distribute the lettuce leaves across the back, over the eggs cut in half.
In the middle of the gem stick half black olive without the capsized seed (facing down).
Spread the dishes platter the mixture from the bowl.
Over cherry tomatoes, and capers, chopped olives and purple. or
The last two ingredients can be divided into two equal half of the cod and the other half over the salad.
It is to your liking.
Mount the dish on the already seasoned dish.
To serve, place lettuce cherry tomatoes. .
Garnish with green pepper flowers, red and yellow,
Wait for me to publish again.
Tip For Easter Day Lunch
Tip For Easter Day Lunch
See more recipes in my blogs (baudanonna.blogspot.com)
1 - Strognoff meat or lobster, shrimp, cod, chicken, and other birds.
2 - Stroganoff of Antoinette is almost equal to the difference is that I add Funghi Porcini dried 2-5% of the weight of the meat.
3 - Shrimp or Chicken in Pumpkin with cream cheese
4 - Leg of lamb roast with vegetables mashed parsnip
5 - Salmon with balls of fruit, or Salmon of Claudia
6 - cod with chickpeas, mushrooms, black olives etc.
7 - Fernando cod or
7th Violet Cod
8 - Chicken Risotto, or duck, turkey, quail, partridge, rabbit etc,
9 - pheasant with chestnut puree
10 - grilled or baked sea bass with potatoes and vegetables, or oven with tomatoes, onions, peppers 3 different colors
10ª- bass stew with coconut milk,
11 - Polenta with polasto (chicken) on-thighs with tomato sauce
12 - Pasta with pesto sauce, or with meatballs
13 - Mixed Paella
14 - Risotto with seafood
15 - Risotto with 4 cheeses and artichoke background
16 - Roast duck with mashed parsnip
17 - Duck pieces with vegetables and
17th roasted duck with orange and cherry, or grilled pineapple
18 - roast suckling pig, lamb and roast kid
19 - Beef Barbecue
20 - Mixed Barbecue: meat, chicken, sausage, vegetables
21 - Painted roast with salt bed, or fish you prefer.
22 - Lazanha with white sauce and sauce with meat
23 - Large Polpetones stuffed with cheese
24 -Follow-up:
Kebab oven with eggplant spreads and chickpeas
25 -Follow-up:
Roasted eggplant with peppers 3 colors, nuts, raisins etc.
25th Eggplant stuffed with meat.
26 - Roast Turkey (stuffed)
27 - Sliced turkey breast with cream cheese
28 - turkey breast with fresh fruit, make balls
29 - Chester roasted whole with manioc flour with fruits
30 - Chester roast open the coast with applesauce or
chestnut
Look in my blogs other income from January to December 2014.
Sweet and Savory Dishes:
Also, pastries, bread, pudding, trifle, cream, ice cream. cake and others.
If you do not like any of them see in my blogs other income.
My suggestion for lunch is a simple dessert for this hot summer.
English soup or ice cream cake, are all in my blogs (baudanonna.blogspot.com).
Good Luck - Success
*** On Easter Day a big hug tight to all family and friends they are expecting. ***
Remember was found that perhaps the next Easter you can not give a hug, why someone is gone and only got to miss.
See more recipes in my blogs (baudanonna.blogspot.com)
1 - Strognoff meat or lobster, shrimp, cod, chicken, and other birds.
2 - Stroganoff of Antoinette is almost equal to the difference is that I add Funghi Porcini dried 2-5% of the weight of the meat.
3 - Shrimp or Chicken in Pumpkin with cream cheese
4 - Leg of lamb roast with vegetables mashed parsnip
5 - Salmon with balls of fruit, or Salmon of Claudia
6 - cod with chickpeas, mushrooms, black olives etc.
7 - Fernando cod or
7th Violet Cod
8 - Chicken Risotto, or duck, turkey, quail, partridge, rabbit etc,
9 - pheasant with chestnut puree
10 - grilled or baked sea bass with potatoes and vegetables, or oven with tomatoes, onions, peppers 3 different colors
10ª- bass stew with coconut milk,
11 - Polenta with polasto (chicken) on-thighs with tomato sauce
12 - Pasta with pesto sauce, or with meatballs
13 - Mixed Paella
14 - Risotto with seafood
15 - Risotto with 4 cheeses and artichoke background
16 - Roast duck with mashed parsnip
17 - Duck pieces with vegetables and
17th roasted duck with orange and cherry, or grilled pineapple
18 - roast suckling pig, lamb and roast kid
19 - Beef Barbecue
20 - Mixed Barbecue: meat, chicken, sausage, vegetables
21 - Painted roast with salt bed, or fish you prefer.
22 - Lazanha with white sauce and sauce with meat
23 - Large Polpetones stuffed with cheese
24 -Follow-up:
Kebab oven with eggplant spreads and chickpeas
25 -Follow-up:
Roasted eggplant with peppers 3 colors, nuts, raisins etc.
25th Eggplant stuffed with meat.
26 - Roast Turkey (stuffed)
27 - Sliced turkey breast with cream cheese
28 - turkey breast with fresh fruit, make balls
29 - Chester roasted whole with manioc flour with fruits
30 - Chester roast open the coast with applesauce or
chestnut
Look in my blogs other income from January to December 2014.
Sweet and Savory Dishes:
Also, pastries, bread, pudding, trifle, cream, ice cream. cake and others.
If you do not like any of them see in my blogs other income.
My suggestion for lunch is a simple dessert for this hot summer.
English soup or ice cream cake, are all in my blogs (baudanonna.blogspot.com).
Good Luck - Success
*** On Easter Day a big hug tight to all family and friends they are expecting. ***
Remember was found that perhaps the next Easter you can not give a hug, why someone is gone and only got to miss.
Menu Cod and Other Fish, Crustaceans Seafood
Menu Cod and Other Fish, Crustaceans Seafood
Cod:
1 cod - shredded with white sauce, provolone cheese, mushrooms etc.
2 cod - with Pesto sauce with parsley, basil, nuts, olive oil, onion
3 Cod - shredded cod salad with chickpeas, parsley, finely chopped onion, olive oil, capers, green olives, mushrooms decorate with cherry tomatoes.
4 Cod (codfish) Portuguese, with tronchuda cabbage, whole potatoes and onions, purple whole gde olives, boiled eggs cut in half decorate with slices or basket of tomatoes, black olives and parsley in
5 Cod - Port with vegetables: potatoes, sweet potatoes, cassava, pod
ear of corn sliced carrots, cauliflower, broccoli, eggplant, peas pie, chayote, yam, mature pumpkin, zucchini, cabbage, palm hearts, black olives, olive oil Portuguese. Serve sauce vinaigrette will in bowls.
6 Cod - shredded cod salad, soaked (raw) with plenty onion, parsley, capers and green chives, seasoning to taste
7 Cod - with white sauce and coconut milk, sprinkle with parsley chopped.
8 Cod -of oven with potatoes and onions, sliced mozzarella on top
9 Cod - codfish balls with potatoes, parsley grated cheese
10 Cod - put cooked and grilled cod washed down with olive oil, mixed salad of potatoes, carrots, chayote, boiled eggs, hearts of palm, olives.
11 Cod, - rice with cod or cod risotto more palm.
12 Cod - the pumpkin lined with cheese, sauce Braised cod with tomato, onion, parsley seasoning to taste coconut milk
Not the cod fish is the salting process some types of fish
Other Fish
11 Fish - fish slices cation or otherwise, with coconut milk
12 Fish - Baked fish put in chilli sauce, onion tomato
13 Fish - hake will fried calamari, accompanies cooked vegetables
14 Fish - baked or broiled fish with fish sauce
15 Fish - salmon with strawberry sauce
16 Fish - sea bass with bechamel sauce and capers and mushrooms
17 Fish - sea bass with sauce smoke fish with mango slices and polka dots
fruit: melon, watermelon, apple, pear, papaya etc.
18 Fish - Grilled mullet with vegetables: broccoli, carrots, hearts of palm, olives
black, potatoes, cooked eggs etc.
19 Fish will fried calamari (passed in flour, then in beaten eggs) fry dry with paper towel with fresh melted cheese on top, accompanied by baked sliced carrot trasversal with rosé sauce
20 Fish - cation stroganoff with mushrooms etc.
21 Fish - Golden roasted whole, with a sauce of peppers, onions, tomatoes, celery, leek.
22 Fish - Golden roasted, stuffed with tuna, peas, grated cheese etc.
23 Fish - Fish Escabeche cation, with carrots, celery and bell pepper in color strips. Onion slices, capers, olive oil 1 cup vinegar another.
24 Fish - fish risotto without bones (cation)
25 Fish - hake will fried calamari with white sauce, cheese and mushrooms
26 Fish - Mullet stuffed with tuna or shrimp, asparagus accompanies
27 Fish - Whiting tile, with herbs
28 Fish Fish stew into pieces and seafood
29 Fish - fish stew from Bahia.
30 Fish - smoked broth, made with head, tail, bones, serves for soup
or mush, you can also use to make white sauce
31 Fish - painted roast then spread toasted almonds on top.
32 Fish - the squash with tomato sauce and catupiry (cacao)
33 Fish - put mullet soaked with onion, tomato, parsley and mush
34 Fish - Steaks of anchovies with red pepper and tomato sauce
coconut milk.
Shrimp:
01 Shrimp - the squash with tomato sauce and cheese catupiry
02 Shrimp - stuffed with cheese
03 Shrimp - with tomato sauce topped with cheese
04 shrimp-shrimp skewers with mozzarella cheese pieces
05 Shrimp - large fried in corn oil
06 shrimp - shrimp risotto with mushrooms etc.
07 Shrimp - Shrimp Stroganoff
08 Shrimp shrimp mayonnaise and other ingredients
09 Shrimp shrimp skewer with fruits
10 Shrimp shrimp pie with palm or mushroom
Lobster:
01 Lobster - lobster salad with housing
02 Lobster - Four Cheeses
03 Lobster - with sauce court bouillon
04 Lobster - lobster stuffed
05 Lobster - with pinholes, ground almonds with artichokes background
06 Lobster - the squash with tomato sauce and cheese catupiry
06 Crawfish - just as lobster
Squid:
01 - Squid - in fried rings, appetizers
02 - Squid - empanadas
03 - Squid - with tomato sauce and mushrooms
04 - Squid - risotto with mushrooms
05 - Squid - stuffed with shrimp, and kami kama
06 - Squid - Four Cheeses
07 - Stuffed squid with boiled manioc in tomato sauce
Other:
01 - Cone stuffed crab stew with crab, tomato onion, parsley and chives and other seasonings to taste
02 - soft Siri
03 - Kama- Kani salad with mango grape italy, walnuts, mayonnaise etc.
04 - Escargots Bourguignonne to La
05 - kebabs Escargots
Cod:
1 cod - shredded with white sauce, provolone cheese, mushrooms etc.
2 cod - with Pesto sauce with parsley, basil, nuts, olive oil, onion
3 Cod - shredded cod salad with chickpeas, parsley, finely chopped onion, olive oil, capers, green olives, mushrooms decorate with cherry tomatoes.
4 Cod (codfish) Portuguese, with tronchuda cabbage, whole potatoes and onions, purple whole gde olives, boiled eggs cut in half decorate with slices or basket of tomatoes, black olives and parsley in
5 Cod - Port with vegetables: potatoes, sweet potatoes, cassava, pod
ear of corn sliced carrots, cauliflower, broccoli, eggplant, peas pie, chayote, yam, mature pumpkin, zucchini, cabbage, palm hearts, black olives, olive oil Portuguese. Serve sauce vinaigrette will in bowls.
6 Cod - shredded cod salad, soaked (raw) with plenty onion, parsley, capers and green chives, seasoning to taste
7 Cod - with white sauce and coconut milk, sprinkle with parsley chopped.
8 Cod -of oven with potatoes and onions, sliced mozzarella on top
9 Cod - codfish balls with potatoes, parsley grated cheese
10 Cod - put cooked and grilled cod washed down with olive oil, mixed salad of potatoes, carrots, chayote, boiled eggs, hearts of palm, olives.
11 Cod, - rice with cod or cod risotto more palm.
12 Cod - the pumpkin lined with cheese, sauce Braised cod with tomato, onion, parsley seasoning to taste coconut milk
Not the cod fish is the salting process some types of fish
Other Fish
11 Fish - fish slices cation or otherwise, with coconut milk
12 Fish - Baked fish put in chilli sauce, onion tomato
13 Fish - hake will fried calamari, accompanies cooked vegetables
14 Fish - baked or broiled fish with fish sauce
15 Fish - salmon with strawberry sauce
16 Fish - sea bass with bechamel sauce and capers and mushrooms
17 Fish - sea bass with sauce smoke fish with mango slices and polka dots
fruit: melon, watermelon, apple, pear, papaya etc.
18 Fish - Grilled mullet with vegetables: broccoli, carrots, hearts of palm, olives
black, potatoes, cooked eggs etc.
19 Fish will fried calamari (passed in flour, then in beaten eggs) fry dry with paper towel with fresh melted cheese on top, accompanied by baked sliced carrot trasversal with rosé sauce
20 Fish - cation stroganoff with mushrooms etc.
21 Fish - Golden roasted whole, with a sauce of peppers, onions, tomatoes, celery, leek.
22 Fish - Golden roasted, stuffed with tuna, peas, grated cheese etc.
23 Fish - Fish Escabeche cation, with carrots, celery and bell pepper in color strips. Onion slices, capers, olive oil 1 cup vinegar another.
24 Fish - fish risotto without bones (cation)
25 Fish - hake will fried calamari with white sauce, cheese and mushrooms
26 Fish - Mullet stuffed with tuna or shrimp, asparagus accompanies
27 Fish - Whiting tile, with herbs
28 Fish Fish stew into pieces and seafood
29 Fish - fish stew from Bahia.
30 Fish - smoked broth, made with head, tail, bones, serves for soup
or mush, you can also use to make white sauce
31 Fish - painted roast then spread toasted almonds on top.
32 Fish - the squash with tomato sauce and catupiry (cacao)
33 Fish - put mullet soaked with onion, tomato, parsley and mush
34 Fish - Steaks of anchovies with red pepper and tomato sauce
coconut milk.
Shrimp:
01 Shrimp - the squash with tomato sauce and cheese catupiry
02 Shrimp - stuffed with cheese
03 Shrimp - with tomato sauce topped with cheese
04 shrimp-shrimp skewers with mozzarella cheese pieces
05 Shrimp - large fried in corn oil
06 shrimp - shrimp risotto with mushrooms etc.
07 Shrimp - Shrimp Stroganoff
08 Shrimp shrimp mayonnaise and other ingredients
09 Shrimp shrimp skewer with fruits
10 Shrimp shrimp pie with palm or mushroom
Lobster:
01 Lobster - lobster salad with housing
02 Lobster - Four Cheeses
03 Lobster - with sauce court bouillon
04 Lobster - lobster stuffed
05 Lobster - with pinholes, ground almonds with artichokes background
06 Lobster - the squash with tomato sauce and cheese catupiry
06 Crawfish - just as lobster
Squid:
01 - Squid - in fried rings, appetizers
02 - Squid - empanadas
03 - Squid - with tomato sauce and mushrooms
04 - Squid - risotto with mushrooms
05 - Squid - stuffed with shrimp, and kami kama
06 - Squid - Four Cheeses
07 - Stuffed squid with boiled manioc in tomato sauce
Other:
01 - Cone stuffed crab stew with crab, tomato onion, parsley and chives and other seasonings to taste
02 - soft Siri
03 - Kama- Kani salad with mango grape italy, walnuts, mayonnaise etc.
04 - Escargots Bourguignonne to La
05 - kebabs Escargots
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