June Festival in Brazil - Curiosity

June Festival in Brazil - Curiosity
Good Morning:
Today is the day of the Apostle Peter,
Previously not that far away; in 1956, was considered "Holy Day." Point Optional.
June is the month of fete in Brazil, folk dancing, gang, and the redneck wedding. "It's a must."
Here in the condominium where I live (residence) has (3 three and a half acres) with spring water, soccer courts, party room, lots of trees, birds several parakeets. Gardens to the fullest extent of the condominium. Even church has.
 "St. Peter Church", large windows Bash (Junina party) "is the whole month and will prolong until July that dubbed (Julina party). Some people mock saying that the Condominium is modest.
This is like a small town.
I not traveled because "here in São Paulo Brazil;" not to miss the big fairs "on the eve of the Apostle Peter," all Catholic Churches celebrate this date. June 29 Day of St. Peter.
See Below:
June Festival in Brazil has:
Quentão, tamale, curau, grits, sweet rice, codfish balls, popcorn, nut, love apple, Chikki, Bagels, lollipop, soft maria, sago, sweet pumpkin and sweet potatoes into pieces (crystallized) bananinha.
Sweet potatoes and corn on the cob roasted on the grill or campfire.
In addition to other goodies like (chicken drumstick, empadinhas, biscuits, barbecue) and can not miss sugarcane juice. Even soft drinks and "tin beer" to the accompanying "husbands)."
The origin of the June Festival came from Europe to Brazil mainly from Portugal, that's what my father said.
As I am a descendant of Portuguese father was born in the City of War (Hot Spa Water) in Portugal.
Tired to go on parties in the House of Portugal, single, married, widowed with her first husband (deceased), and second husband also.
The current husband is descended from Spanish.
My mother was the daughter of "Italian Immigrant" his father was a descendant of Austrian (Jewish) Farm Owner.
My grandfather had a sister who died.
My maternal grandmother won the lottery (at the time) began the relationship with my grandfather in "June Festival of Finance.

My grandmother was a descendant of Jews who Guriann surname with (two nn) and married the boss's son (only child)
She got tired of saying that the city of Venice (where he was born) had a street or square with Guriann name,
My grandfather was the upward Gusmann.
* They always commented on the typical parties of Europe *.
That's why I love Juninas parties, is in the European blood that runs through my veins.
If you know of any more things about "June Festivals" and other traditional goodies of Europe, publish Cooking Questions.
Thanks
Note:
It is tradition in June Festival bake the whole sweet potatoes and pinion coal where remains of the fire wood.
House of Portugal is in São Paulo capital (Brazil).

baudanonna.blogspot.com

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Revenue of cornmeal scones Rectified

Revenue of cornmeal scones Rectified

Site of cornmeal scones To Commercialize Rectified

Ingredients:

2 cups (tea) mimoso cornmeal (fine)
1 ½ cup (tea) of fresh powder
3 ½ cup cow milk
1 cup (tea) of sugar (optional)
½ cup (tea) of oil
½ teaspoon (tsp) salt, or (soup) if it is to salt
1 tablespoon (soup) full of fennel
1 tablespoon (soup) of chemical baking powder
5 medium eggs or small
Cornmeal needed to sprinkle

Way of preparing:

Place in a saucepan the cornmeal and the sifted flour, add sugar, milk, oil, fennel and salt, mix well.
Lead to fire to cook over medium heat, stirring, stirring constantly, until a very hard mush.
Do not care about the lumps that will begin to take shape is due to the powder, continue stirring constantly, it will disappear.
Let cool, beat in the mixer with the hook, go adding the eggs one at a time, stirring constantly, for the last stir in the baking powder.
Grease a baking dish (rectangular) with butter, sprinkle cornmeal.

How to make the scones:

I - Option:

Sprinkle cornmeal in a cup round bottom.
Place a tablespoon (soup) shallow mass. go running mass within the cup, until it forms a ball.
This process is done because the dough is too soft and not to wind the hands.
If its mass was hard, add more egg, and re-bater.Não do with the hard mass which is not ideal.

Go shaping the scones into the cup and putting directly into the greased pan, leaving a space between them,
They grow enough.
Preheated oven 180 ° C until golden and firm.

We have passed the point of roasting oven remove immediately, (then).
If you are still white let it cool in the oven, having previously removed one for test, (eat).
To serve in place forminha paper, that is, if it is small or serve as a roll, sprinkled with cornmeal.
If broinha is sweet sprinkle with sugar or sweetener.
You can eat hot or cold.

Option II:

If you want you can put the dough into aluminum molds and molds in paper, just as is done with Queijadinha.

Note:
If salt to exclude sugar, if you want you can put a pinch of sugar.
The sugar serves to accentuate and also to the sweet dough is darker.
** Photo of scones follows later. **

Tip To June Festivals - Broas of cornmeal + Photos

Tip To June Festivals - Broas of cornmeal + Photos

Scones and scones of cornmeal - II - Options + Photos

Using Bread Machine


Ingredients:
1 ½ cup (tea) of wheat flour and plus (+) Two tablespoons (soup) to set the dough
1 cup (tea) of corn meal and plus (+) Two tablespoons (soup) to set the dough
15 grams. fresh yeast or
1 tablespoon (soup) active dry yeast
2 tablespoons (soup) caster sugar
2 tablespoons (soup) box of cream
2 tablespoons (soup) of powdered milk (optional)
1 tablespoon (soup) of fresh herb or to taste
1 teaspoon (tsp) shallow salt
1 egg or 2 egg yolks see below
1 tablespoon (soup) of margarine
1 tablespoon (soup) of oil

Prepare the Broa so in bread machine:

The photo Broa programmed in the machine number 1 and time 3 hours and the light color.
If you want to make scones only hit and rest,
Turn the machine off one hour (1) before baking, is smart, do not neglect.
If the weather is hot can turn off the machine after it hit completely. mass.


The display shows the countdown of 3 hours, until the bread is ready.
See what happens during preparation.

From 3:00 to 2:50 The ingredients are mixed
From 2:50 to 2:30 Mass rests and grows a little
From 2:30 to 2:15 The dough is kneaded
From 2:15 to 1:50 Mass rests and grows
1.50 Air is removed from the mass (30 seconds)
From 1:50 to 1:05 The dough rises for the last time
From 1:05 to 00:00 Bread is baked
The midnight You ourirá beeps several times, warning that his bread
it's ready!

When passing the mass for aluminum molds place within one forminha of paper (type Queijadinha).
The mass can not pass half the height it grows much.
Let rise again until double in preheated oven 180 ° C size, to blush.

Observation

1. Use either fresh or dry yeast.
2. The egg white leaves the hard mass, (see revenues from professional panettone).
3.As two tablespoons of flour and cornmeal are to hit the mass, that is, if it is too soft in the bread machine.
4. If you make a great Broa or scones without the machine do the bench (table).
5. advise for those without machine do the best scones that are baked well.
6. Corn Bread is great for another type of oven (clay) or (industrial).
7.Se replace the box of cream per can, it is without serum.

Note:
For the recipe does not stay very long and tiring, follow in the next publication, for those who have no bread machine.

Little gift for June Festivals

Little gift for June Festivals

Maria Mole Home cooking

Curiosity:

Revenue Maria Mole Homemade won 1950 Mother of the Dona Carlota Sonia and the way we do.
The soft maria is excellent. Following prissy recipe I always do, there was not time to shoot, it vanishes. (Ate).

Ingredients:

12 white gelatine sheets
250 ml of cold water
250 g. freshly grated coconut
4 egg whites in firm snow Greatest Hits (pasteurized)
3 cups of sugar
1 teaspoon essence of coconut tea (optional)

Way of preparing:


Wet the gelatin with cold water, let stand for fifteen minutes

Beat the egg whites until stiff, then add the sugar and the essence of coconut

Place the dissolved gelatin over the egg whites, beat well with
whisk, or mixer, put ten to fifteen minutes

Grease a baking dish with butter and sprinkle half of freshly grated coconut

Dump the maria-mole, cover with grated coconut

Bring to freeze put 6 to 10 hours

Before serving, cut into square or rectangle the size you want, or round cutter heart etc.

Important Note:

See on my blogs or facebook Chest of Nonna Antoinette or group "Cooking Questions" about egg pasteurization (clear and separate yolks).
Prefer not to use coconut essence, it gets better.
The original recipe used coconut essence, it depends on the taste of each.

The Application Revenue Pamonha Rectified

The Application Revenue Pamonha Rectified

Corn mush - Salt and Sweet Rectified

Ingredients:

I - Option:

Salt Pamonha:

24 ears of young corn
6 cups of tea cow's milk, not boiled
1 teaspoon (tsp) salt
2 tablespoons powdered milk soup (optional)

Sweet tamale or Diet:

1 cup (tea) sugar or
½ cup (tea) of powdered sweetener in itself to oven and stove.

To cook the tamales:

Place in a wide pan 2 liters of cold water.
Place tamales standing one next to each other for cooking.
Lead to fire as soon as it boils, lower the heat.
Let cook for 20 'to 30' minutes.

Filling: (optional)

Fresh or semi-cured cheese, cut into slices finas.ou
Cooked sausage cut into slices.

Prepare the way of Pamonha:

Take the leaves and the hair of corn cobs.
Use a soft brush to remove the hairs are que trapped between the grains.
Wash your ears in water.
Place the spike standing on a board with a knife cut the grain of the hair very close to the corn cob, and scrape the much the possible to take all the starch.

Salt Pamonha:

Beat the grains of corn in a blender with the milk Gradually.
After well beaten, strain through a fine sieve, add the salt mix well.
Place the broth of corn in the corn straw bags.
If you want to put a slice of cheese or sausage.

With leaves of corn, make bags sewing Them to the machine and leaving an open side to put the mass of corn.
Some people know fold the sheets without sewing by placing an overlay on the other is not vasar.

Pour a little of the corn mass in each of the bags and tie with a strip of corn husk, tighten, fold down the ear.

Fill the bags (corn straw) only half leave space to grow the mass.

To recap:

Put on the fire, a wide pot with 2 liters of cold water When it boils put the bags of tamale stand not to drip.
Simmer put Approximately 30 minutes, or until firm
Drain and Serve hot

You can Also cook in a double boiler

Note:
If you do not want to use the blender, grate the ears in fine drain or processor to keep the recipe the same way to the previous mode.

II - Option

Tamale cake

If you do not want to put the mass of mush teabags, pass the dough for a high fashion, bake in a water bath, until firm.


To market add the ingredients below

2 tablespoons milk powder
2 tablespoons cornmeal or dainty soup
2 tablespoons cornstarch soup (cornstarch), dissolved in milk

Note:

If you prefer you can make a sweet tamale with sugar or sweetener.
Remove 1 teaspoon (tsp) salt, and add only 1 pinch of salt.


onha Rectified

Important guidance and Dics Cooking

Important guidance and Dics Cooking

For guidance Whoever Start in confectionery branch
Chapter I
   

The cake is not to be only beautiful and tasty, see below.
When baking a cake or other sweet or savory dish always buy good quality products
 (1st quality), do not skimp thinking they are making a profit.

** And just the opposite, his work will stop the drain **.

The advertisement of your cake (it's your business card) not only the beauty but is also quality, hygiene and common sense.

Always read the label of any product packaging you're using.
Look out if the person you're buying your cake has no problem with dyes (allergy), or restriction of any product.
The annatto (paprika) some people have allergies to red and yellow also.
If Puder search and inquire about their origin, do not buy products that come out of the packaging, or on the street along with pollution, do not use flour leftovers to make cake, open the package on time, do not skimp, it may be that some insect entered the flour.
Each region is different, there are places that flour is moist place and may even create up to fungi.
If you have opportunity to research your product to see origin, validity aspect example among others: (wheat flour), which the mixture she has, even if you buy good quality, you will always have some mixture.
For lack of wheat in place our roll was allowed to put together a small percentage of cassava flour (wheat flour + cassava flour) that is, in some regions, lack of product and also to lower the purchasing of local government .
Always see the percentage allowed by law. Get Smart.
You have the right to demand, scream and want, that is separate from the pure packaging.
Those working at home is likely to sell "rabbit by cat". Caution always ask for information "several people" about his doubts, or see Culinary ** of ** Questions, need not identify.
Is it legal to make a small percentage (mixture) always see percentage on the package and try to find out what the right percentage.
Eggs should also be researched, there is dye in the feed, paprika kind (annatto seed) eggs are redder, (placed by the manufacturer) that is, the gems are color type color of pumpkin.
Always prefer egg farm that egg yolks are "egg color"
(Light yellow), no color of pumpkin.
Who does quindim to sell to the trade knows this problem, people do not buy different color quindim.
I see people quoting redneck egg.
"There are no egg hillbilly"
The rustic egg name came about by ignorance (lack of information) the name of the breed of chickens, they came from countries around the world, to Brazil.
The eggs are farm (white birds or Color) or particular creation.
The white birds) or colored race birds (various) are created with corn, which is why the bark is dark.
Some creations on a small scale, are created loose, with some corn and part of worms of the earth type worm, they are scratching for food.
CURIOSITY:
The meat of these "free bird" are tougher, the exercise they do, like zebu meat is tougher.
Take care that the yolk is not color of pumpkin, egg yolk should be a little darker, not color of pumpkin.

On the other hand (formerly) fair-skinned people put annatto (paprika) in food or doing a fusion with water and a few grains, took in the morning, which was good for the circulation.
True annatto is great for blood circulation.
As some people are yellow skin, they were darker and decided to stay.
IMPORTANT NOTICE:

DO NOT USE PLASTIC PACKAGING USED

Do not use packaging mustard, ketchup and others to put your melted chocolate, you do not know the danger you are running.
The above packages (mustard, ketchup) were not made for this purpose, there is the contamination has already been used, was exposed, sometimes out of the fridge for too long in their home as the (walking street) is not sterile etc. etc.
Use your own sleeves to icing that is disposable.
Only glass containers is that you can leverage, that is, if well "washed and sterilized," (boil the glass).
** See sterilization technique. **

Avoid cake, sponge cake, quindim. chiffon, eggnog, happily married, with dark eggshell, they have a stronger flavor, due to feed, despite being nicer and larger.
Always use fresh eggs
Beat the eggs for 10 'to 15' minutes, let alone beat the yolks is less smell.
Use 1 tablespoon (coffee) of vanilla extract or orange or lemon zest to each egg to strip the stench, do not put the white part of the peel that bitter.
If you want more information search or ask *** Cooking Questions. ***
If I do not know what you asked, I'll look after detailed step, step by step.
I love doing research, I was my profession before retirement.
Here I put only two ingredients, not to be
tiring, usually people do not have the habit of reading for lack
of interest or time.
Culinary questions in other languages ​​should have been translated into Portuguese.

Homemade Churros For June Festivals

Homemade Churros For June Festivals


Homemade Churros

Ingredients:


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


Way of preparing:

Put the water on fire with margarine, salt and sugar, when it boils add all at once to flour, stirring constantly until you release the bottom of the pot.
"It's the same process to make bombs and chocolate carolinas."

After the cooked pasta, remove from heat, let cool, add the eggs one at a time, mix well until smooth.
Place in a pastry bag with large curly beak

Fry in chunks of ten centimeters, soybean oil or corn hot, lower the heat to cook inside.
Once fried, remove the grease with paper towels.
If you want to sprinkle with sugar and cinnamon powder on top.

Filling:

Sweet condensed milk

Put the stuffing in a pastry bag with nozzle cherry curly.
Place the nozzle inside the churro and press the filling until it is filled.

Important Note:

To market churros, use a small manual machine, which also serves to fill the candy.

Fillet of Chicken with Parmesan (Curiosity) see below

Fillet of Chicken with Parmesan (Curiosity) see below

Ingredients:
½ kilo of chicken breast cut into thin slices.
If the fillet is thick place inside a plastic bag bump the meat batter until it reaches desired thickness.
Season only with salt.
Place two tablespoons corn oil, before tarnish.

Tomato sauce
1 or 2 onions, chopped or grated
6 tomatoes peeled and seeded, or
300 ml homemade sauce or 1 can of industrialized sauce
1 tablespoon (soup) of oregano.
IMPORTANT NOTE:
If using the industrialized sauce boil with 3 cans of water to halve

To tarnish:
1 wheat flour dish
1 breadcrumbs dish
4-6 beaten eggs with a pinch of salt

Coverage:
300 grams. Parma cheese, or cheese of your choice.

Prepare the sauce so:
Fry the onion until wilted, add tomatoes or tomato sauce, leave the fire until it is thick and well cooked sauce. Reserve.
How to prepare the fillets of chicken:
Having already put oil on them all, pass the chicken files in flour, then in beaten egg and finally in breadcrumbs, b \ stick to remove excess flour.

Fry in hot oil, do not let too fry it hardens, remove excess fat with paper towel Reserve.
Place the chicken fillets already fried in a dish, pour over the tomato sauce over the cheese and Parma.
Serve hot.

If you want you can put a refractory lightly fried steaks and over the sauce and formaggio the fertte Parma.
Bake until the cheese melts.

Note:
BRAZILIAN CHANGED TO CHANGE OR REPLACEMENT OF CHEESE PARMA (PARMA CITY OF ITALY, OR FOR PARMEZÃO MOZZARELLA
Reason for change cheese, Parma is not within reach of any pocket. It is also hard to find.

It served steak or fillets of chicken or fish breaded with the tomato sauce and parmesan cheese or mozzarella on top.

"I think you should change the name to steak parmigiana not to be confused with his origin."

Reason:
The cheese of Parma is very expensive for the pocket of some people. For this reason was exchanged cheese, people put what is at hand.

If you want you can put the steaks in a terrine with sauce and formaggio a fette Parma. (Cheese sliced ​​Parma).
Bake until the cheese melts.

Note:
The origin of the name Parmesan steak is coming from the cheese of Parma Italy.
In my grandmother's house she was eating Italian cheeses of all qualities. The cheeses that time most were imported.
** The steak the modified parmegiana became famous in Brazil. **
He fell in love Brazilians and other foreigners who live here.
Not many people know the origin of the name Parmesan steak.
If you have another version comment.

HYGIENE IN THE KITCHEN - USE GLOVES DISPOSABLE

HYGIENE IN THE KITCHEN
USE GLOVES DISPOSABLE
Warning:
I'm not making propaganda disposable gloves, I'm just passing a hygiene technique to prevent opportunistic bacteria
I'm tired of warning that is to wear disposable gloves when they are messing with raw or cooked food, whether professional or not.
We have to take responsibility when we go to the kitchen handling food to avoid contamination have family (children) and others.
Hygiene is a good habit, which should used to avoid future pain head.
I see Always On TV and in other media, guests and presenters to manipulate dough without gloves and to complete them wring their hands and put on mass, waste (the -sujeira snakes) + "with your DNA "all that's left of the dough, go for the bread.
This is where we see the difference of knowledge and culture of each.
Also use disposable gloves for other foods as well. When will handle ground beef dumplings with onion, raw eggs etc, that "mess" in the hand and in the middle of the nail. To complete they still shave with your fingers what was in his hand and put the dough you're doing.
So he used the glove, disposal (garbage), do not wash the gloves or refill, it is a disposable product.
The price does not go over 0.5 cents, or less.
Hygiene other materials:
Use scissors, brush, gloves, brush bushes and other exclusively for cooking, do not mix things.
Remember that toothbrush every person has his and kitchen stuff too.
Do not use the same bushing, cleaning brush and other kitchen, to the bathroom and another part of the house.
What uses in the kitchen is only in the kitchen.
Follow in the next publication other hygiene information.

II Hygiene Warning:
Each of your home should have a kit with scissors, cuticle pliers or nails. If someone uses sterilize the mouth of the stove for 3 'to 5' minutes, let cool on the stove's mouth
  .
Like information?
Previously people had this concern and we learned by imitation (example).
The world has changed and we have to adapt to the customs and hygiene of the time.
Sometimes people have severe diarrhea (contamination) without knowing what happened. Going to the hospital, the risk of complications due to their poor state of health.
We are in the 21st century and we still have contamination problems that could not happen anymore, for lack of knowledge.
For those who work with food, whether professional or not, should search, and read more about what is allowed or not, that is, get smart to avoid problems later, with family and with others.
Wood material are Prohibited in the Kitchen:
Replace the boards and wooden spoon by plastic.
All wood is used in the kitchen runs the greatest risk of contamination, even if washed very well.
The boards or plastic or silicone spoons are most suitable (hygienic).
The dishwasher bushings, or cloths are also contaminated, should always be replaced with new ones.
Beware of wet dish cloth, use preferably paper towel that is more hygienic.
If you use dish towel, after which used soak water with soap powder and bleach. A tablespoon (soup) of each.
Rinse the dish towels several times to remove soap residue and bleach.
The above procedure is also for tissue napkins that you put on your lap, (laundry dust, pollution) and then goes in the mouth, carry on bag paper towel inside a plastic bag and use when needed.
The tablecloth should be soaked with soap powder and the product to remove stains that does not fade.

Do not use raw eggs.- Do not use raw eggs

Pasteurizing eggs
Do not use raw eggs.
Warning:
The people who cook should have responsibility, not teach "Wrong" for novice or other disclosure channel.
People do not tell, unaware teach wrong recipes.
Not caring that there is salmonella contamination mainly children and elderly can get sick, get up to death.
I see many people daily going wrong information type (lemon juice kills bacteria), and so on.
* Wrong lemon juice does not kill bacteria no. *
IMPORTANT INFORMATION
Do not use raw eggs (white or yolk) to make mayonnaise, mousse, frosting, chocolate, cakes mashmellow coverage, among others.

The eggs should be pasteurized at home or buy already pasteurized eggs in Tetra Pak or long life, see below other information.
For Pasteurization:
For Pasteurization eggs should be at room temperature.
If the eggs are in the refrigerator, remove 15 'to 20' minutes before use.
No use for ice cream pasteurized eggs.
The yolk is pasteurized at 59 ° C
Place the eggs in a large pot separate from each other by at least two fingers of difference between them, do not put an egg on top of each other.
"If cooking in aluminum pot not forget to put vinegar or lemon juice into the water to not darken the pot inside."
To pasteurization, heat the water slowly over low heat.
The water should reach a temperature of 60 ° C without coming into change.
If you are not using thermometer wait until the formation of bubbles in the bottom of the pot.
When the above procedure will place the temperature around 65 ° C is somewhat higher than necessary, but it will work.
Keep the temperature of three to five minutes, i.e. for large eggs.
Take the eggs with a slotted spoon and rinse under running water until the shell is at the room temperature.
The flowing water decreases the temperature of the eggs quickly, which prevents it cook.
Use next.
"Discard cracked eggs" (garbage).
You can separate white and yolk pasteurize, use 2 separate bowls.
If using only gem, discard the light, or vice versa.
Put water in a pan, so boiled, remove from heat and place the bowl inside it.
In this way the eggs are pasteurized indirectly.
Once you set the bowl into the pan start messing with the wire whisk or fork, non-stop for two or three minutes or until the water cool and stay warm.
The above procedure "in motion" distributes the heat, which causes the eggs pasteurize in full.
Leave to cool for 3 'minutes and then use.
Do not store this egg in the refrigerator.
If you have questions or fear about the process of pasteurization, "buy eggs already pasteurized" which has greater protection, see the package below.
For professional cooking area, when the recipe calls for raw eggs, always use pasteurized eggs,
** The pregnant women should not use raw eggs in any recipe, due to contamination of salmonella bacteria **.
Always use fresh eggs, get tested.
Place the eggs in a pan cover with water if they fluctuate (rise) are old disposal.

Information about packing light or pasteurized egg yolks:
Tetra Pak:
Tetra Pak - or long life is a package that creates a barrier to light, air, water and pathogenic micro-organism does not change the aroma of food, leaves the protected packaging.
It is a package comprising multiple layers of materials suitable for this purpose.
I did some research on contamination of various foods.
The next publication will put other important information, in my Cooking Questions page, especially on hygiene in the kitchen, and pass my experience will search for other important things.

Sweet rice in pots For June Festivals - V options

Sweet rice in pots For June Festivals - V options

Simple Sweet rice
Ingredients:
2 cups (tea) washed raw rice
4 ½ cups cold water
1 stick 5cm cinnamon
6 cloves of India
4 slices ginger

Other Ingredients:
1 liter of cow's milk
1 can of condensed milk
2-4 tablespoons (soup) of sugar or
½ can of condensed milk
Ground cinnamon to sprinkle over the sweet rice ready.

Way of preparing:
Place in a large pot, rice water, cinnamon, cloves and ginger.
Lead to fire up dry the water. Then remove the cinnamon, cloves and ginger, let cool.
Place the pot of cooked rice condensed milk and cow's milk and sugar.
Bring to fire again for 15 'to 20' minutes, i.e. until it becomes a thick cream. If too dry add more cows milk, continue the process.
Once ready to pass a shallow, wide bowl.
Place over a crochet or plastic washcloth and washed and dried. Sprinkle over cinnamon powder.
After this procedure, take a washcloth with care not to break the design.
See that was crochet design.
If you are not washcloth sprinkle cinnamon on top

 II - Option:
1 coconut milk glass
Add the second recipe coconut milk, with cow's milk and condensed milk lead to fire again.
III - Option:
Adds in the third recipe, 3 beaten egg yolks, along with the other ingredients of first choice, lead to fire up cooking the egg yolks.

IV - Option:
V - Option:

Place the cow's milk, condensed milk, coconut milk and egg yolks.
Add a cup of (tea) and roasted crushed peanuts, with cow's milk and condensed milk, mix well lead to heat for 10 'minutes
Have you noticed how do rice pudding four different modes .RECAPITULANDO.
Option I: Cow's milk with condensed milk
Option II: Cow's milk with condensed milk and coconut milk
Option III: Cow's milk with condensed milk and egg yolks
Option IV: Cow's milk with condensed milk and peanut
Option V: Cow's milk, condensed milk, coconut milk and
     the gems.
Note:

You can place the sweet rice on a large platter, over one
washcloth new clean plastic or crochet, sprinkle cinnamon powder, remove the washcloth careful not to miss the drawing.

June Festivals to place the rice pudding pots with lids ,.
Sprinkle cinnamon powder before putting the lid.

Sagu Gluten Free For June Festivals + Photo

Sagu Gluten Free For June Festivals + Photo

Sagu Recipe Gluten Free and No Fat -Photo
IV Options

Sagu Diet With Milk, Wine, and Currant Fruit Juices
Ingredients:
1 ½ cup of sago (no gluten or fat)
5 cups (tea) water
2 cups (tea) Cow milk
1 tablespoon (soup) of cloves
2-4 cinnamon bark sticks
¾ cup of sweetener in powder own oven and hob

Way of preparing:
Wash the sago, put sauce with cold water, approximately two to four hours, or until doubled in size.

Place the sago in a pot "big and tall", with water, milk and remaining ingredients. Much foam.

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

Baking time approx 15 'minutes.

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

Can eat hot, cold or iced.
II - Option:
Exchange the milk for wine, or currant diet.

III - Option:
Change milk a concentrated fresh fruit juice in the same proportion.
IV - Option:
You can change the sweetener for sugar.
The ratio is always double sugar.
Remember that weight is not volume, the sweetener is very light.
Note:
For June Festivals:
Place the sago in pots with lid, remove the cloves and cinnamon.

Feigned Chestnut For June Festivals

Feigned Chestnut For June Festivals

Ingredients:

1 kilo of cooked brown squeezed without bark, or

1 kilo of cooked pink sweet potatoes and squeezed

Syrup:

400 grams. caster sugar
1 tablespoon vanilla extract or essence of nuts
200 ml of cold water
1 piece of 5 centimeters of cinnamon sticks
4 to 6 carnations,
3 thin slices of fresh ginger

Icing:

250 g. sugar
1 cup water tea
1 tablespoon butter tea
4 tablespoons powdered chocolate soup

Other Ingredients:

1 plate background crystal sugar or icing sugar

Way of preparing:

Cook the peeled chestnuts with the film involving after
cooked remove the skin and pass through the juicer or food processor, yet
hot.

Or cook the sweet potatoes pass through the wringer, still warm,
after the sieve to remove the wires.

Separately make a syrup with sugar and water spices in wire point
add the vanilla extract and nuts squeezed or (sweet potato) off the heat, mix well.

After all the ingredients mixed well, light back to
heat, stirring constantly with a wooden spoon, until the bottom of the pot.

Pour on top of a greased marble stone with butter.
Peque small portions of the dough, model as if it were the
nuts, pass the sugar, stick one toothpick to pass the icing one at a time.

Prepare the frosting mode:

Make the syrup with sugar and water, until in wire point
Then add the butter and pour, still hot on the chocolate
powder, beating well, so they are very smooth and consistent
"Wire point is when you get a little of the syrup with a spoon (soup) dump in their own pot on the tip of spoon is a thin thread."

Note:

Juninas parties to replace the nut put sweet potatoes.
June Festival in Brazil is made in June, celebration of the Saints:
Santo Antonio (13:06), St. John (24.06) and San Pedro (3006)

Sweets Sweet Potato For June Festivals - Different

Sweets Sweet Potato For June Festivals - Different

Sweets Sweet Potato

Ingredients:

1 kilo of sweet baked potato and squeezed
200 ml of coconut milk glass
300 grams. refined sugar or to taste
1 tablespoon (soup) shallow red unflavored gelatin (12 grams)
1 level tablespoon of clear unflavored gelatin (12 grams)
10 tablespoons d cold water to hydrate the two gelatins

Icing: (Optional)

½ kilo of powdered sugar
2 clear without knocking
1 tablespoon lemon juice.
5 drops of food coloring to your liking or green to leaves.

Way of preparing:

Wash the sweet potatoes in shell under running water with the aid of a brush and clean kitchen.

Take to cook with water and a pinch of salt, or cook in the steam within the colander with water underneath or in the pot covered with water pressure.

Once cooked, remove the peel and pass through potato ricer or processor.

In a small bowl mix the two gelatins, wet with cold water, bring the fire to dissolve in a water bath. Reserve.

Place a baked potato large pot already squeezed, add the coconut milk sugar and the dissolved gelatin, mix well, bring to heat, stirring well until unglued the bottom of the pot, for 20'minutos, or even point of curl.

Pass the candy to a large bowl, let cool well.

Make round sweets or squares twice the size of brigadier.
Then pass the sugar, without putting your hands.

Place the sugar in a way throw the sweets, swing the way for sweets from getting the coverage ..
You can do under other models, moranguinhos, cajuzinho and others.

Preparing the Cover mode:

Mix the icing sugar with green dye and clear without knocking and lemon juice, after well mixed, make the leaflets
strawberry.
Place the mass of leaflets in a paper bag butter and small, cut the tip V, which runs ready leaflet.

Note:

Let sweets pass crystal sugar, put in the center one clove.

Junina party (is in June) honoring the Saints:
Santo Antonio, (13), Saint John (24) and St. Peter (30).

Sweets Sweet Potato For June Festivals

Sweets Sweet Potato For June Festivals

Sweets Sweet Potato Glace III Options

Ingredients:
1 kilogram of white sweet potato or baked in shell pink
400 grams. sugar see below another replacement
50 to 100 grs. dry coconut (hydrated with coconut milk)
1 small glass coconut milk
II - Option:

1 kilo of sweet baked potato and squeezed
200 g. sugar
1 can of condensed milk
50 to 100 grs. chocolate powder or cocoa
100 g. roasted peanuts, you can substitute walnuts for hazelnuts, almonds, macadamia nuts, all processed.

I prepare Option mode:
Wash the sweet potatoes under running water, put to cook covered with water in a pressure cooker for 15 'to 20' minutes will depend on the size of the potato, the largest take longer.
You can cook the potatoes in common pot, it takes twice as long.
After the cooked potatoes, peel them and still hot pass to the juicer, or processor.
Pass the squeezed potato to a large pan, add the other ingredients, bring to fire up loose from bottom of pan.
You can exchange half the sugar (200 g.) For 1 can of condensed milk.

Method of Making the Second Option:

Lead to fire the two ingredients (potato and sugar), stirring constantly until release from the pan, add the condensed milk chocolate powder and peanuts or crushed nuts.

Lead again to fire up loose from bottom of pan.
Allow to cool.

Make balls, flattening them slightly. Passing the icing.
Icing To Twinkies
Ingredients:
½ kilo of sugar sifted
9 tablespoons (soup) milk
Mix the two ingredients, lead to fire on the back burner, to heat through, ie is almost liquid.
Skip the sweets and garnish with peanuts or half nuts. Allow to dry.
III - Option:
Sweet Potato Simple:
1 kilo of sweet potatoes and squeezed kitchen
1 kilo of sugar
1 cinnamon stick
4 carnations.

How to Prepare the Third Option:
Place all ingredients in a saucepan bring to high heat, stirring constantly with a spoon long-handled, to come unglued from the bottom of the pot.
Allow to cool remove the cloves and cinnamon.
Make balls roll like a brigadier, pass the granulated sugar, stick ball in the center of a clove.

Simple Pumpkin sweet interior of São Paulo - Brazil + Photo

Simple Pumpkin sweet interior of São Paulo - Brazil + Photo

Ingredients:


1 kilo of ripe pumpkin, peeled and diced 2 cm
1 kilo of refined sugar
4 pieces of cinnamon stick
1 tablespoon (soup) of cloves
2 tablespoons (soup) ginger slices


Way of preparing:

Put in a pan the pumpkin pieces, sugar, cinnamon, cloves and ginger, do not move.

Cover the pan, cook until it boils, lower the heat and let cook with pumpkin water itself if pumpkin is dry add a glass of water.

Once cooked on one side turn each piece with a fork, being careful to cook the other side.
Once cooked, let it cool, go for a sweet compote glass or sterile screw cap,

II - Option:

Do not take candy from the pan. The next day light the fire again, do this operation 3 times, this process is to make the tastiest sweet.

If you want you can eat the candy so finished cooking, hot or cold.
Inside the sweet pumpkin is served in deep bowls topped with cold milk or a piece of fresh or semi-cured cheese

June Festivals to serve candy in own cups with lids.

* Please find another sweet publication of crystallized pumpkin *

Queijadinha For June Festivals

Queijadinha For June Festivals

Delicious Queijadinha of Valeria (sweet or diet)

Ingredients:

3 cups (tea) sugar, or
1 and ½ cup (tea) of powdered sweetener in own oven and hob
1 cup (tea) of wheat flour
2 cups (tea) Cow milk
1 grated Parmesan cheese saucer or 100 grams.
1 saucer of freshly grated coconut 100 grams.
1 tablespoon (soup) of chemical baking powder
2 tablespoons (soup) shallow butter
3 large eggs or five small
1 pinch of salt

Way of preparing:
Place in a bowl the flour, baking powder, sugar.

Blend the eggs with the milk butter and salt.

After well beaten, add the coconut and grated cheese, make the hit.
Pour slowly and slowly, mixing the blender in the bowl of dry ingredients, stir well until a homogeneous mass.


Place in a baking dish greased with butter and sprinkled with flour., Or parchment paper.
You can put paper towels instead of paper.

Bake in medium low oven 170 ° C for 40 'minutes or until blush.

Cut with a stainless steel cutter into squares, rectangles, round.

If you want you can put in molds of empathy, do not need grease, lined with forminha paper.
You can use higher molds.

Note:
If using dried coconut moisturize before with a little cold water, let stand for 10 'minutes.
Ideally, use fresh coconut.
The grated cheese can be exchanged for mining hard cheese,
suitable for grating. (Used in Brazil).

Patty Sweet For June Festivals

Patty Sweet For June Festivals

Patty of Queijadinha

Ingredients Dough:
2 cups (tea) sifted flour
100 g. margarine
2 tablespoons (soup) shallow sugar
1 egg

Filling Queijadinha:
250 g. freshly grated coconut
1 cup (tea) sugar
1 can of condensed milk
1 tbsp (tablespoons) butter
3 egg yolks
To prepare the dough mode:
Place in a bowl the flour, sugar, margarine, egg, mix with your fingertips without kneading.

Open the dough in the palm of hand very thin.
Line of cups patty.
If you want can cause higher and larger molds.

Take the molds lined with the dough to bake empty, oven 160 ° C for 25 'minutes or until lightly blushing.
Prepare the filling mode:

Mix all filling ingredients, lead to fire until the bottom of the pot. Allow to cool.
Place a tablespoon (soup) filling in baked and cold cups.
Bake for 8 'minutes.
Serve once cooled
Note:
You can put half of grated coconut and the other half grated cheese, and also do only with grated hard cheese.

* Cigar cabbage leaves or grape *

* Cigar cabbage leaves or grape *

Ingredients:
1 fresh white cabbage, large leaves (very heavy), or
15 grape leaves, or 1 large celga (fat).

Re full:
1 cup (tea) of ground duck or meat of your choice.
½ cup (tea) of rice washed thoroughly dry with no water.


Spices:
1 large grated onion, 2 cloves of garlic without the hash core
1 teaspoon (tsp) grated ginger
1 tablespoon (coffee) or (tea) spicy paprika
1 pinch of cumin or moscara walnut (optional)
2 tablespoons (soup) of chopped fresh mint. (Optional)
1/2 teaspoon (soup) of salt.
1 pinch of ground bay (optional)
1 cup (tea) parsley with stems finely chopped
1/2 pepper finger girl seeded only the finely chopped red part or 1 tablespoon (soup) pepper sauce

Sauce:
l / 2 liter of homemade tomato sauce or
l tomato sauce diluted with tin cans 2 or 3 of cold water
2 bouillon tablets or
2 tablespoons (soup) Onion Soup shallow industrialized
2 bay leaves
Option II:
Can cook cigars with homemade broth or bouillon industrialized meat, for each liter of water USA- is 1 tablet.
Way of preparing:
Wash the cabbage, remove the leaves carefully, cutting with a knife. Cut rather thick stalk.
Place the cabbage leaves a large pot with water, for cooking, i.e., "only fade". Book.
Season the meat with salt and other seasonings.
Let rest for 15 'to 30' minutes in the refrigerator.
Then mix the meat with the rice washed and well dried without any water.
If you need to dry the rice into a clean cloth napkin.
Fill the cabbage leaves "not too tight" with a spoon (soup) of filling.
Do not forget that the rice grows.
Fold the side and then roll like a small package.
Put them in cold tomato sauce and with the broth already dissolved. Approximately 1 liter of sauce.
The pot should fit all cigars, put next to each other and snuggle.
Leave over high heat until boiling. Cover the pan, lowering the fire, allow cooking for 20 'to 30' minutes, or until doubled in size.
Dried liquid complete with hot water to finish cooking.
Single dish - just Serve with salad. Watercress, cherry tomatoes, or more leafy greens with chopped tomatoes.
And grated carrots in thick drain.
Came with homemade cheese. See the Blogs

Note:
Grape leaves already found in the dry market, or glass, can also use fresh, cut the thick stalk.
The celga spend slightly in boiling water to wilt.
Note:
"The real name" cigar "is why it is very thin cigar type.
The Lebanese are grape leaf. "
Here in Brazil the cigars made at home are bigger, will depend on their tradition (source).

Stuffed peppers with meat and rice + Photos

Stuffed peppers with meat and rice + Photos

Ingredients:
4-6 medium peppers; Red and yellow or green
2 cups (tea) of ground beef
1 cup uncooked rice washer drain, leave to dry in the colander.
The chili color is according to your taste, you can make only one color with two or three.

The right measure is for every 2 cups of half ground beef is rice (1 cup (tea).
Spices:
1 large onion, chopped or grated
1 tablespoon (soup) shallow salt
1 teaspoon (tsp) grated fresh ginger
1 cup (tea) of chopped parsley to the stem, or to taste
1 or 2 tablespoons (soup) chopped fresh mint
1 pepper finger girl seeded without white ribbed
finely chopped as fine as possible, or hot sauce to taste
1 pinch or a spoonful of (coffee) or tea) spicy paprika
Sauce:
1 cup (tea) of grated onion
2 celery stalks cut into thin slices (optional)
1 leek cut into thin rodelinhas (optional)
1 liter of homemade tomato sauce, or 1 can of ready sauce
using dilute sauce with two cans of water.
1 teaspoon salt.

How to prepare the peppers:
Wash the peppers, cut a cap, do not discard, will be the runt of the plant.
Remove the seeds and white ribs carefully, make the washing inside and out. Reserve.

Mode Prepare the filling:

In a large bowl put ground beef rice washed and well dried, add the onion, pepper, salt, parsley and chopped mint, and other ingredients.

Mix all the ingredients of the filling, the meat rice, onions and spices, leave in refrigerator covered with plastic wrap for an hour.

 Stuff the peppers so that is not too tight nor too full.

Do not forget that the rice grows long after cooked. *
If you very filling chili bursts.

Mode Prepare the sauce:

Fry the celery in half cooking add the leek and onion.
Leave the heat until the onion is wilted.
Add the tomato sauce water and other seasonings and salt, cook for 15 'minutes.
In a large pot, high, place the peppers standing, one next to each other.
Pour the sauce over the top, so that it covers half the peppers.



Leave the fire cooking until the pine nuts are cooked, that is, until the rice is cooked.
Accompanies Catalonha chopped braised with garlic, can substitute celga, endive, chicory, cabbage all finely chopped and sautéed.
Serve with tomato salad and red onion cut into slices and avocado cubes.
Can Serve chili with two slices of mango cut type ear.

Sweet Papaya Grated + Photo

Sweet Papaya Grated + Photo

Ingredients:
1 kg of grated papaya in the large drain

Syrup:
800 grams. caster sugar
½ liter of cold water
2 cloves
1 cinnamon stick

Remove the spices after the sweet ready
Way of preparing:
I - Step:
Scrape the bark or peel the papaya grate in thick or thin processor, or cut into thin strips 10 cm long by 1 wide.

Step II:
Wash the grated fruit or strips several times under the tap, to take the bitter which is the papaya milk.
Place the grated papaya in a large saucepan cover with two fingers up the fruit, bring to heat until pre-cooked, that is until firm.
III - Step:
Once cooled, change water let stand for 24 hours if the temperature is too hot, store in the refrigerator.
Drain the water and re-wash under running water.
Place the papaya in the cold light syrup, bring the fire to cook, 30'minutos on weak fire. Leave to rest 3 hours and then repeat the same procedure.
The more cook sweet and let stand it is tastier, if you need to add more hot water.
Prepare the syrup so:

In a large saucepan put the sugar water and spices, stir well off the heat until the sugar dissolves.
Bring to heat until a thin syrup. Book.
After you've done the above step III and drain the fruit still warm, pour the warm syrup.
Let cook over low heat for 20 'to 30' minutes or until candy is cooked and drained, dried put a cup of (tea) of hot water and return to heat for 5 'minutes.
For the sweet gets better, boiling the sweet three times daily for two consecutive days, with intervals of 3 to 4 hours.
Save the candy with syrup in glass sterile screw cap, or cummerbund.
Suggestion:
If you want you can save the candy in the refrigerator and the next day take and cook for 15 'to 20' minutes in the morning and 15 'to 20' minutes in the late afternoon, so the sweet becomes denser (optional).
Then let cool to put in sterilized glass compote or screw cap.
Tip To June Festivals:
To make Twinkies Papaya For June Festival:
Place the sweet ready without the syrup and add another 800 grams of sugar or necessary,
Lead to fire until the bottom of the pot, if you need to add a little of the syrup.
Once ready let it cool, make the ball go in the crystal sugar.
Place in the center Sweetie one clove and then molds of colored paper.
Place in a pan with crepe paper with ruffles around

Traditional osso buco

Traditional osso buco

Ingredients:8 beef ossobuco 3cm very large thickness
well meat.
1 packet onion soup, or 2 bouillon tablets or
1 tablespoon (shallow soup of salt for each kilo of meat.

Other Ingredients:

½ cup (tea) corn oil or the required
4 tablespoons (soup) of wheat flour
8 large ripe tomatoes peeled, seeded, or
½ liter ready homemade sauce or
1 industrialized sauce tin cans 2 with cold water
1 tablespoon (salt tea
11/2 liter of hot water or sufficient
3 medium carrots whole peeled
2 cups dry white wine
Spices:
3 large onions chopped or grated
4 stalks of celery scraped, cut into thin slices without leaves
1 or 2 leeks only the white part thinly sliced
1 bunch of well niggling chopped rosemary (optional)
½ tablespoon (coffee) spicy paprika or (smoked paprika)
1 or ½ pepper finger girl seeded, or pepper sauce
1 teaspoon (tsp) or (soup) of fresh grated ginger
1 pinch of nutmeg or cumin
1 cup (tea) parsley with stems finely chopped
1/2 cup (tea) colored green onions in rodelinhas
1 ½ liter of hot water, will depend on whether the animal is old (cow) takes longer to cook.
The beef takes less and is softer.
2 bay leaves.

Prepare Osso Buco mode:
Wash the pieces of ossobuco, season with salt, onion soup or a glass of dry white wine, rosemary, paprika, pepper, nutmeg, ginger, let seasoning for 6-12 hours in the refrigerator.
Then dry the pieces of ossobuco with paper towels, reserve the sauce.
Pass each piece of ossobuco in wheat flour (optional).
Fry all ossobuco in hot oil until golden Reserve.
In a separate large saucepan, fry the onion in oil, add the leek, celery tomatoes, the stalks of celery broth and seasoning sauce.
Add carrots, pieces of ossobuco, (already previously fried on both sides) leave cooking for 10 minutes, add hot water, let it cook for about two hours over low heat covered, or until it is cooked.
If you want you can cook in two small pressure cookers 4.5 liter for 40 'minutes, let it cool before opening the pot.
* Be careful not to exceed the measure of the pressure cooker, the dressing should be three fingers above the flesh, well below the pin into the pan.
Once cooled open the pot, if not already cooked add more hot water, cover and return to the heat for another 20 'minutes fire softly. Do this as many times as necessary until the meat is well cooked.
Serve mode:
Place the ossobuco in a deep dish clay, and before serving sprinkle with chopped parsley and green onions enough.
Serve with polenta. And a salad to taste
You can serve with rice or baked whole potato or see below for other options.
Serve with white rice watercress salad, arugula, endive or
Lettuce salad, over grated carrots.

Bananinha For June Festivals

Bananinha For June Festivals

Ingredients:

Step 1a:

12 nanicas bananas sliced ​​and then peaked
1 kilo of refined sugar or crystal
1 cup (tea) of lemon juice

Way of preparing:

Take the heat, until a thick brown porridge
Allow to cool, hit the blender

Ingredients:

Step 2a:

2 cups cold water (200 mL each)
1 cup flour
2 tablespoons (soup) of powdered gelatin without flavor colorless
1 tablespoon (soup) of powdered cinnamon
1 tablespoon (coffee) of ground cloves
2 tablespoons (soup) of margarine
1 cup (tea) of powdered chocolate

Way of preparing:

Wet the gelatin with five tablespoons of cold water, dissolve in a little water in a water bath.

Mix the sweet banana ready and cold with chocolate powder, cinnamon powder, ground cloves, margarine, wheat flour, water and the dissolved gelatin.

Take the fire put 30 to 50 minutes, stirring constantly with a wooden spoon, until Brigadier point, that is, to come unglued from the bottom of the pot.

Once he found the sweet banana, playing in the marble stone or on a baking sheet greased with butter or with parchment paper.

Take the refrigerator to put 4-6 hours to give point to roll

Make bananinhas pass the granulated sugar.

Wrap with transparent cellophane.

Store in glass or clear plastic containers with lids.

June Festival to put in packets 3-6 units each, or serve individual.

Cups couscous For Parties Juninas III Options

Cups couscous For Parties Juninas III Options

Ingredients

1 kilo of cooked and braised chicken without bones
2 cans of cooking, without the fat.
3 large onions grated
1 cup oil, 1 tablespoon (soup) salt
1 can tomato sauce, or
4 chopped tomatoes, can
replace with:
1 tablespoon (soup) shallow paprika or turmeric root of Brazil) is yellowish.
1 teaspoon (tsp) grated ginger
1 pepper finger girl without chopped seeds or pepper sauce
Filling:
1 large glass of palm, chopped into thin slices, use half for decoration. Can replace the palm for mushrooms, asparagus,
2 cans of sardines in oil drained for decoration.
1 small can of sardines in oil to put in the dough
300 grams. Frozen peas, pouring the boiling water, to give a shock, so boiled post 1 'minute, drain, playing ice water to stop the cooking.
The above process called bleaching.
3-4 boiled and chopped eggs, for decoration is sliced.
1 can of corn drained and washed (optional)
2 medium carrots cut into very small cubes (optional)
(Beware of cooked carrots, sour if she stay out of the refrigerator) durability is maximum for a day.
1 cup (green tea olives cut into thin rodelinhas
1 cup (tea) of chopped parsley with stems and niggling
1 cup (tea) of pods cooked cut into pieces (optional)
1 tablespoon (soup) of capers. Finely chopped (optional)
For decoration:
Separate a little pea to put in the background
2 boiled eggs cut into slices to put on the bottom and sides
3 tomatoes cut into slices, not too thin to put on the bottom and sides.
1 Raw red peppers in strips for decoration
1 cup (tea) of black olives without stones to decorate the background.
Way of preparing:
After the cooked chicken.
Shred and sauté with onion, tomato, or tomato sauce pepper to ginger, add the cooking water leaving the fire to braise well and the tomato is cooked.
Add all other ingredients.
"Do not forget the decoration ingredients".
Finally add the corn flour gradually and slowly.
Let the fire stirring constantly until cooked corn flour.
Once removed from heat add the parsley with chopped stalk.
After the cooked pasta, put in molds of the pie decorated background with parsley and black olives and peas.
II - Option:
If you want you can make great couscous, as well in the center
Decorate the bottom and sides with palm, sardines, peppers tomato, olives, eggs etc.
Then unmold, place a large plate with turned bottom up, capsized.
Around lettuce or chicory raw thinly chopped.
Or steamed cabbage.
June Festival to put in molds of patty.
Do decoration only in the background with little piece of parsley branch of tomato and a rodelinha olive green.
Note:
You can do with cod, shrimp, fish. or only with vegetables.
Beware the shrimp, cooking 3 'to 5' minutes.
"Do not forget to take the shrimp gut with a toothpick then rinse well."
Enjoy the water that cooked shrimp, or fish to put on mass.
Option III:
If you want you can put a cuscuzeira to cook in a water bath.
The real couscous is cooked in cuscuzeira
When the water starts boiling tell 30 'minutes.
Allow to cool in the pan.
Do not forget the decoration that is the same for all types of couscous.
In cuscuzeira the flour is uncooked.
After the sautéed ingredients, let it cool, add the raw corn flour, mix well.
Place in cuscuzeira.
In cuscuzeira the bottom line with a white dishcloth without using and clean, pour the dough.
Do not forget to do the decorating.
The filling and decoration are equal

Barry Peanut For June Festivals

Barry Peanut For June Festivals

Bars Peanut

Ingredients for Farofa:


1 cup (tea) of wheat flour
1 tablespoon (soup) full of cornstarch
100 g. margarine, chopped into small pieces


Other Ingredients:


1 cup (tea) sugar
2 cups (tea) of crushed roasted peanuts
If you prefer you can grind very fine peanut
2 whole eggs
3 tablespoons (soup) of wheat flour
1 teaspoon (tsp) baking powder powder
1 tablespoon (soup) of vanilla extract or essence of walnuts, or almonds



Way of preparing:

Prepare first ingredients of manioc flour, mix, wheat flour, cornstarch and butter and form a crumbly

Grease a baking dish with butter 30 x 20 and spread the crumbs and pressing

with a spoon, or the palm.


Bake in preheated oven weak l50 ° C, put about 15 minutes or until the dough is firm and dry, do not take shape.

Separately:

In a bowl mix the sugar with the eggs, one at a time, to give alloy, combine the flour, baking powder and essence to your liking, put the last ground peanuts to your liking.

Spread the mixture from the bowl on the mass of crumbly, already roasted and cold.

Return to oven preheated to put l50 ° C for about 20 minutes, or until dry.

When the base is very cold, cut into bars.

Keep in a tightly closed glass put 10 days


Note:

You can replace the peanuts, for Brazil nuts (Brazil) walnuts, hazelnuts, almonds, macadamia and others.

Fish stew-soup

Fish stew-soup

Ingredients:
1 ½ kilo of various fish
Separately boil, heads the bones, and
the fins with water.
Other Ingredients
I - Option
2 red peppers cut into cubes
2 celery cut into thin slices
1 large onion, chopped
2 bay leaves
1 leek cut into thin slices
2 chopped carrots into cubes
2 cups (tea) of tomatoes peeled and seeded
chopped into cubes.
1 cup (tea) of chopped parsley to the stem drizzling
½ cup (tea) chopped green onions, sliced ​​thin
4 medium diced potatoes
1 glass of dry white wine (optional)

Other Ingredients

II (Optional):
300 grams. octopus sliced ​​2cm
300 grams. fresh small shrimp gutted washed
300 grams. clean cut into rings squid
200 g. clean seafood
You can put all the above ingredients, or only one of them in fish soup or do only with pieces of fish.
Way of preparing.
In a pan fry the onion, carrot, celery, leek to the ginger, bay leaf, peppers and tomatoes and potatoes.
Once dismantled the tomatoes, place large pieces of fish cook for 5 '(five) minutes.
If you want you can put all the ingredients and
Then Add the broth strained fish, octopus, squid, shellfish
let cook for 10 'minutes last shrimps, leave 3' minutes no more than what it hardens.
If need thickened with cornstarch or semolina
Dissolved corn starch or semolina in a half glass of cold water.
Before Serving add the sage and chives.
Finally the dry white wine.
Serve hot.
Note:
"Do not put grated cheese into the soup" does not match.
You can serve with roasted Crotons

Austrian pea soup

Austrian pea soup

The pea soup recipe is from my grandfather Paschoal.

Ingredients:

500 g. dry peas
50 grams. bacon chopped into cubes
1 onion, grated
250 g. cooked pork sausage in the water without the skin
1 Catalonha pack or chicory or escarole, chopped niggling
3 liters of cold water
1 teaspoon (tsp) salt or
2 bouillon tablets
100 g. grated Parmesan cheese

Way of preparing:

Wash the peas, drain, put in a pressure cooker with half the water, close the pot when it starts to boil, lower the pin "off the fire", allow to stand for an hour.
The above process is not need to soak for several hours, to advance the cooking.
Open the pot, simmer without the lid, go putting remaining hot water until finished.
If you want you can cook in common pot, having previously left to soak the day before, for 6-8 hours.
* Do not cook the peas in a pressure cooker, a lot of loose foam and clogs the * valve.
Leave the fire cooking over low heat with little water until the peas are cooked.

Cook on high and large saucepan, uncovered, with low heat that much foam and pour all the water on the stove.
After the cooked peas hit the blender until it becomes a thick cream.
Separately pierce the sausage with a fork to remove all the air put to cook covered with water put 20 'minutes.
Once cooked, remove the skin, cut into thin slices. Reserve.

In a frying pan, fry the bacon into small cubes, add chopped cooked sausage into slices, onion, and re-fry after pouring. the pea soup, simmer for about 10 minutes over low heat

Wash out Catalonha, place a sheet next to each other, poking and drizzling, pour into the soup along with the spices, the bacon and the sausage, let the fire set five minutes, that is, until wilted the vegetables.
Make Crotons (toasts bread) into cubes of 1 cm.
Serve hot soup, place the toasts put up and if you want to sprinkle grated cheese.

Minestrone - Bean Big Soup With Vegetables

Minestrone - Bean Big Soup With Vegetables

Ingredients:


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

Other Ingredients:

2 medium carrots cut into cubes
4 medium potatoes cut into small dice
1 chopped cabbage dish
2 stalks celery, chopped (optional)
1 leek chopped white part only, thinly sliced
1 cup (tea) parsley with stems finely chopped
½ cup (tea) chopped shallots thinly sliced
½ cup (tea) of oil
1 cup (tea) pasta our Father or Hail Mary
2 tablespoons red pepper sauce
½ cup (tea) of chopped parsley to the stem, sprinkle after the soup ready.

Way of preparing:

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

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

In a frying pan fry the bacon in the oil, add the crushed garlic and re-fry, pour this sauce into the hot broth beaten beans, boil for 5 'minutes low heat.
Add the carrots, potatoes cabbage, leek, celery, let cook for 5 'to 10' minutes or until the vegetables are "al dente".
Then add the cooked pasta already strained.
Cook the pasta separately, then strain.
If you want you can cook the vegetables separate, then add everything.
If cooking the pasta along it can stick to the bottom of the pot ..

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


Option II:

You can replace the potato, for yams, yams, cassava, pumpkin mature cassava all chopped.
You can add Swiss chard, kale, escarole, Catalonha, green beans, pea pie etc.

To Serve:

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

Minestrone - Sopão de Feijão Com Vegetais

         Minestrone - Sopão de Feijão Com Vegetais

Ingredientes:

300 grs. de feijão carioquinha cozido

2 litros de água fria

30 grs. de bacon frito (opcional)

4 dentes de alho, tire o miolo se for velho, depois amassar

2 colheres de (sopa) de  óleo

1 cebola ralada

2 tabletes de caldo de carne ( opcional)

sal e  pimenta a gosto

Outros Ingredientes:

2 cenouras médias cortadas em cubinhos

4 batatas médias cortadas em cubinho

1 prato de repolho picado

2 talos de salsão picado (opcional)
1 alho poro somente parte branca picado em rodelas finas

1 xícara de (chá) de salsa com o caule  picadinha
½ xícara de (chá) de cebolinha picada em rodelas finas

½ xícara de (chá) de óleo

1 xícara de (chá) de macarrão padre nosso, ou ave-maria

2 colheres de sopa de molho de pimenta vermelha
½ xícara de (chá) de salsa com o caule  picada, salpicar depois da sopa pronta.

Modo de Preparar:

Escolher o feijão, lavar deixar de molho por 8 horas ou.
Coloque o feijão  na panela de pressão, deixar levantar fervura, desligue o fogo e deixe descansar por 30’ minutos.
Depois abra a panela adicione mais água quente, levar ao fogo por 20’ a 30’ minutos.
Deixar esfriar para abrir a panela.

Coloque o feijão com um pouco de  água no liquidificador  bater até ficar  um creme grosso, passe para uma panela grande, sem coar é opcional.

Numa frigideira  frite o bacon no o óleo, junte o alho amassado e torne a fritar, despeja esse tempero no caldo  quente  do feijão batido, deixar  ferver por 5’ minutos, fogo baixo.
Acrescente  a cenoura, a batata o repolho, o alho poro, o salsão, deixar cozinhando por 5’ a 10’ minutos ou  até que os legumes estejam “al dente”.
Depois acrescente o macarrão cozido já coado.
Cozinhar o macarrão  separado, depois coar.
Se quiser pode cozinhar os legumes separados, depois junte tudo.
Se cozinhar o macarrão  junto ele pode grudar no fundo da panela..

Sirva numa tigela de barro, salpique  salsa picada por cima
Se quiser pode colocar um pouco de queijo ralado.

II Opção: 

Pode substituir a batata, por inhame, cará, mandioquinha, abobora madura  mandioca todos  picados.

Pode acrescentar  acelga, couve, escarola, catalonha , vagem , ervilha torta  etc.

Para Servir:

Coloque a sopa no prato fundo amparado pelo prato raso.
Se não quiser colocar macarrão não precisa.
Pode colocar crótons , são cubinhos de pão torrado é opcional     

Beet Soup With Mashed

Beet Soup With Mashed



 Ingredients:

Beef broth made with Muscle:

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

How to Prepare the broth Meat

Place in water pressure cooker, meat, onion, carrot, garlic, celery, the leek and seasoning.
Put to cook for 20 'minutes, let cool in the pan without opening, to finish cooking.

Soup ingredients:

1 liter of strained broth, cold
4 whole beets unpeeled, well washed
Place the broth and beets in the pressure cooker.
Take the heat for 30 'minutes, let cool in the pan.
Then peel the beets cut into four parts.
Hitting the beets with a little of the broth in a blender, until broth not too thick nor too liquid.


Mashed Potatoes:
1 kilo of cooked and squeezed potatoes
2 tablespoons (soup) butter or margarine
½ cup of tea or cow milk cream
1 tablespoon (dessert) salt

Way of preparing:

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

Serve mode:

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

For Dinner:

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

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

Mashed Eggplant

Mashed Eggplant -


Accompaniment
Ingredients:
2-3 fresh fat eggplants
3 cloves chopped garlic
1 teaspoon (tsp) salt
3 tablespoons or olive oil
1 or 2 tablespoons of lemon (optional) juice
1 cup (parsley tea with chopped stem (optional)
Other Ingredients:
2 medium potatoes cooked with last shell through the wringer

Way of preparing:

Make sure the eggplant is fresh without cleft of pets, rinse well, dry.
No need to cut the stem.
Place the eggplants in a non-stick manner, or otherwise.
Bake for 20 'minutes or until it is wilted and cooked.
Remove from oven let cool.
Remove the flesh of the eggplant with a spoon (soup), discard the peel eggplant.
Knead with a fork.
Lightly saute the garlic, add the pulp eggplant, add salt and pepper to taste and finally squeezed the potatoes, mix well.
* Optional sauté garlic with eggplant. *
You can hit the eggplant with garlic in a blender and add the other ingredients.
Then mix with the boiled potatoes, the ratio is two parts of eggplant pulp and potato.
The eggplant puree accompanies fish, and fried chicken with cream cheese.
II - Option:
Make mashed eggplant and add 1 or 2 tablespoons tarrine.
Note:
If you want can make the mashed eggplant without the potato, but it gets more creamy (soft).

Purê de Berinjela

Purê de Berinjela –

Acompanhamento

Ingredientes:                                                                              

2 a 3 berinjelas gordas frescas
3 dentes de alho picadinho
1 colher de (chá) de sal
3 colheres de óleo ou  azeite
1 ou 2 colheres de suco de limão (opcional)
1 xícara de (chá de salsa com o caule  picadinha (opcional)

Outros  Ingredientes:

2 batatas médias  cozidas com casca passada pelo espremedor

Modo de preparar:

Verifique se a berinjela é fresca, sem furinho  de bichinhos, lavar bem, secar.
Não precisa cortar o caule.
Coloque as berinjelas numa forma antiaderente, ou outra qualquer.
Levar ao forno por 20’ minutos ou até que ela fique murcha e cozida.
Tire do forno deixe esfriar.
Retire a polpa das berinjelas com uma colher de (sopa), descarte a casca da berinjela.
Amassar com um garfo.
Refogue levemente o alho, adiciona a  polpa da berinjela, acrescente sal e pimenta a gosto  e por último a batata  espremida, misture bem.
*É opcional refogar o alho com berinjela.* 
Pode bater a berinjela com o alho no liquidificador e adicionar os outros ingredientes.
Depois misture com a batata cozida, a proporção é duas parte de polpa de berinjela e uma de batata.
O purê de berinjela acompanha peixe, e frango  fritos com requeijão.

II – Opção:

Faça o purê de berinjela e acrescente 1 ou 2 colheres de tarrine.

Observação:

Se quiser pode fazer o purê de berinjela sem a batata, no entanto ele fica mais cremoso (mole).

Roll student

Roll student

Ingredients:


6 cups (tea) of wheat flour
2 cups (tea) of warm milk
1 cup (tea) butter
3 tablespoons (soup) shallow baking powder powder
6 tablespoons (soup) of sugar or
3 tablespoons (soup) shallow sweetener in own powder oven and hob
1 tablespoon (soup) of powdered milk (optional)
2 large eggs, or 4 small
1 beaten egg to glaze over the bread before baking
1 pinch of salt


Way of preparing:

In a bowl mix all the dry ingredients., Wheat flour, sugar, salt, baking powder, milk powder.

Then beat the butter with the sugar and egg yolks, add the milk and the remaining ingredients gradually and slowly mix well

Make balls in hand. (You can flatten the balls).

Place the rolls on a baking sheet greased with butter.

Before Baking put up brush with beaten egg.

Take to bake in preheated moderate oven l80 ° C
Bake 30 minutes or until set blush.


Can serve for breakfast or afternoon tea.

Note:

When do the first time, make half the recipe,

Mashed Rectified Lettuce

Mashed Rectified Lettuce

Ingredients:
1 large lettuce foot only older leaves, about 6-8 large leaves.
200 g. baked potato with cooked and squeezed bark

Other Ingredients:
1 cup (tea) dry white wine (optional)
½ cup (tea) grated or finely chopped onion
½ cup (tea) of warm water to dissolve the bouillon (optional)
½ tablet of broth (optional)
1 cream canister
1 teaspoon (tsp) full of wheat flour
100 g. grated Parmesan cheese
100 g. butter
1 teaspoon (tsp) salt
Pepper to taste and pepper sauce
Put the broth does not take salt (excluding salt).
Way of preparing:
Cook the potatoes unpeeled.
Peel the potatoes go through the wringer.

Blend together the lettuce broth dissolved in water, grated cheese, butter salt, pepper, and onion.

Turns out the mixture in the blender cooked and squeezed potatoes, mix well.
Lead to fire the mixture of the blender with the potatoes, until thickened.
Finally add the flour dissolved in milk cream.
Leave on fire to cook all the ingredients.
If it gets too soft add more flour dissolved in milk and cook again, or add more potatoes.
If it gets too hard add more milk.
Leave on heat until cooked.
Once ready dump the dry white wine.

Arrange on a platter of deep dish or stainless, decorate around with chopped lettuce leaves over tomato or melon balls.
Follow up:
Eggplant stuffed with meat, roast chicken, or fish fillet or roast kebab.
Can serve red cabbage salad, sliced ​​very thin with grated apple green, or white cabbage.

Corn cake type Pamonha

Corn cake type Pamonha

ingredients:
1 ½ cup (tea) of wheat flour
1 ½ cup (tea) sugar
½ cup (tea) of milk
1 cup (tea) of margarine or corn oil
1 can corn drained, then washed
4 large eggs
1 tablespoon (soup) of chemical baking powder
1 pinch of salt
Way of preparing:
Blend milk with corn, eggs and margarine.
Separately place in a bowl the dry ingredients, flour sifted, sugar, salt and baking powder, mix well, pour the mixture from the blender, stir well until a homogeneous mass.
Hole shape in the center.
Preheated 180 ° C oven for about 40 'minutes, or until staining.
If you want you can cook in a double boiler.

Bass With Cream Cheese and Mashed Eggplant

Bass With Cream Cheese and Mashed Eggplant

Ingredients:
6 fish filets 200 grams each
Sea bass, halibut, hake

I - Option:

Other Ingredients:

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

Spices:

4 tablespoons dry white wine (optional)
1 tablespoon (soup) salt
1 teaspoon (tsp) hot paprika or pepper sauce


Homemade curd:
Ingredients:
500 g. chopped fresh ricotta into small pieces
200 g. margarine cut into pieces
250 ml of boiled milk and hot
1 level tablespoon salt
Way of doing:

Boil the milk in a medium saucepan, throw the margarine pieces and let it melt.
Turn off the heat add the chopped ricotta.
Place half of this mixture in blender, hit by 5'minutos, then go slowly adding the remaining ingredients until finished.
Place the salt, make the beat for more 5'a 10'Minutos or until a very uniform cream without lumps.
Place glass jars with screw-capped or capped Tuperware white, lead to the refrigerator for 12 hours, or until set.

Note:

Follow up:

Chatney Mango or Pineapple

Ingredients:

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

How to Prepare the sauce Chatney:

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

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

Then add the mango cubes or (pineapple) apple onion, let cook for 30 'to 40' minutes with the pan covered,

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

Note:



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


How to prepare the fish:

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

Not (never) put garlic in fish, which compromises the flavor.

After temperate, dry with paper towels,

Passing each fillet in the sifted flour

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

II - Option:
If you want to can grill the fish.
No need tarnish the fish.

Serve mode:

I - I Serve the fish with cream cheese and eggplant puree.
II -Servir with white rice, potatoes or seasoned kitchen.
* Place two tablespoons (soup) of rice in a small bowl and small tighten, unmold serve side dish *


Follow up:

Watercress salad with red pepper slices and yellow or lettuce salad with grated carrots and cherry tomatoes or
Coleslaw cut very thin.
Serve the cheese fish side, the amount is 3 tablespoons (soup) of curd. The eggplant puree serve part.
Note:
The eggplant puree follows in the next publications.