Gnocchi Yam and Other Information
Ingredients:
1 kilogram of yam with boiled and squeezed bark
1 + 2 egg yolks
2-3 tablespoons (soup). grated Parmesan cheese
4 tablespoons flour, or necessary, to give the winding point
1 teaspoon (tsp) salt
1 tablespoon (soup) butter
Tomato sauce with meat:
500 g. of ground beef
500 g. grated onion
1 liter of homemade tomato sauce plus 1 cup of water, or
1 industrialized tomato sauce can more
3 cans of cold water
4 tablespoons corn oil soup
2 bouillon tablets
1 tablespoon (soup) oregano
1 teaspoon salt tea
Prepare the dough mode:
Wash yams in shell to take all the land.
Put to cook with bath in shell into the colander, or in the steamer or cuscuzeira with cover.
After the cooked yams, remove the peel while hot, go through the potato masher or processor.
If you can pass quickly, each cooked yams in running water to cool slightly.
Place in a bowl and squeezed the cooked yam, add butter salt, egg and grated cheese and lastly the flour gradually and slowly to give point to roll.
Do not forget to put the flour gradually and slowly and carefully so that the mass of the gnocchi are not hard.
If it gets hard to add more yams or egg.
Make long, thin rolls, the thickness of a finger.
Cut the gnocchi 1 cm, and sprinkle with flour.
Place a cauldron on fire with 5 liters of cold water, and a spoon (soup) of oil.
When boiling go pouring gnocchi gradually lower the heat.
If you want to take the test before:
When the water comes to a boil add 3-5 gnocchi, leave the fire until they are cooked.
Once cooked they climb are floating, leave cooking for another 2 'or 3' minutes to make sure it is well cooked
Remove and see if it is already in the right spot.
If you become soft add more grated cheese and flour equal parts.
If put too much flour the gnocchi is hard.
To get tough join a gem or milk or cream or more yams to achieve the desired point.
Once he tested the mass and it worked.
Do the same procedure with the remaining dough.
To recap.
When the gnocchi are cooked them up to the surface, cook for more 2'minutos.
Once cooked remove the gnocchi and go to the colander to drain all the water.
Then move the gnocchi to a platter, cover with tomato sauce with meat, sprinkle grated cheese on top.
To Serve:
Serve hot accompanied by meat or baked chicken.
Watercress salad or vegetables of dark leaves.
Mode Prepare the sauce:
In a large pan fry the meat with the oil, then add the onion and let it wither.
Add the broth and the concentrate tomato sauce, finally the salt.
If you need to put a glass of water or necessary and simmer until a thick sauce.
Before serving sprinkle grated cheese and sprinkle with chopped parsley enough stem (optional).
Note:
Can replace yams for Peruvian
.
Heads up:
My recipes are written in a very simple way, where anyone can first do alone, that is,
walk with their own legs without fear of error.
Curiosity about gnocchi or gnocchi or gnocchi
I am responding to the request of several people on the gnocchi.
Writes in various ways according to your language.
Previously gnocchi in writing (Portuguese), it is certain gnocchi.
Gnocchi is made with tubers or various vegetables, even with wheat flour, or other type of flour, and also moldy and cooked rice.
If the recipe you have chosen has not yet been published or lost, he has sent with great pleasure.
The address is below.
Here follows some ingredients that may be made gnocchi:
Potato, taro, yam, cassava, cassava (potato carrot), pumpkin. Pumpkin, cooked rice, among others.
The most common is the potato, then comes the or wheat flour (cooked pasta) usually industrialized.
Both gnocchi can do at home.
Gnocchi (most common) is a mass made with potatoes, eggs, cheese, wheat flour, modeled.
Makes a roll, then cut the size of your choice.
The standard size is one (1) to two (2) centimeters.
Cook in boiling water, when it comes to the fore is cooked.
Pass to a platter.
Dish is a utensil (rectangular) down and the bowl is (round) high.
Serve to put tomato sauce or tomato sauce with meat or hot white sauce.
You do not need baking. Sprinkle grated cheese on top.
If cooled, heat up each portion in the microwave
Some people prefer to cook the pasta; model and leads to the oven with the chosen sauce.
My suggestion to you is that beginners start with the traditional which is the easiest. and tastier.
Traditional gnocchi is made with potato, eggs, cheese. salt, flour, butter.
sábado, 29 de agosto de 2015
Nhocão - The same Mass Potato Gnocchi
Nhocão - The same Mass Potato Gnocchi
Ingredients:
1 kilo of pink potatoes (Asterix) cooked in shell, steamed, or roasted.
Do not cook the potatoes covered with water she gets soaked, it takes more flour and is stiff dough.
Other ingredients:
4 tablespoons (soup) shallow wheat flour about
200 g. (Flour is 20%) or need, to give the winding point
1 teaspoon (tsp) salt
1 tablespoon (soup) and full butter or margarine
2 large eggs
50 grams. grated Parmesan cheese
Proportion:
100% potato and 20% wheat flour
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 look good sequinha.
You can use very small potatoes that are drier or own potato gnocchi. The own potato gnocchi is the asterix, however it may be that at this point already has other species coming in the market.
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, stop by the potato masher or processor, or kneading well with a fork.
If you can pass quickly, each baked potato in running water to cool slightly.
Prepare the dough mode:
Chef's secret:
Not for Massa Staying lasts:
Place in a bowl the squeezed potatoes, add butter, mix well, take the fridge to cool for about 30 'minutes.
Once cooled potatoes that already squeezed add the other ingredients are:
The eggs (one at a time), salt, grated cheese, flour gradually and slowly to hold the hands.
Knead well, open the roulade on a floured napkin, see below other instructions.
How to Prepare the Rocambole (nhocão)
A floured napkin, extend the mass of very fine gnocchi, (one centimeter thick and 60 cm long) put the filling and roll as if it were roulade, tie the ends with thick cotton twine.
Put to cook in a large pot with enough water when boiling, put the nhocão "carefully", let cook for 20'a 30'minutos.
Once cooked, allow to cool slightly. 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 on top Parmesan cheese, grated in the large drain.
If cooled put a little in the oven to heat through
Serve hot.
The serving dish should be heated with hot water, dry before putting the nhocão
* Follow the next publication sauce to suck *.
Bake for 10'a 15'minutos, or to heat through, ie if necessary.
Serve hot.
I Filling:
300 grams. mozzarella sliced
300 grams. finely sliced ham or
II - Filling:
Ground beef braised with spices, olives mushrooms leek, celery or ground beef with various vegetables.
You can put stuffing to taste.
Do not put in the stuffing tomato sauce that will run down the sides, ruining your plate (nhocão).
III - Reheio
Cooked and shredded chicken braised with spices, salt, pepper and others to taste, tomato, leek and carrot into pieces like baked or other vegetable like carrots, asparagus etc.
1 or 2 cups of cream cheese.
When placing the chicken filling and spread it over the cheese.
Note:
Serve the stuffed nhocão with the sugo sauce, grated Parmesan on top.
Accompanies roast beef pot and salad.
Mixed greens salad greens.
Can replace potatoes for yams.
Ingredients:
1 kilo of pink potatoes (Asterix) cooked in shell, steamed, or roasted.
Do not cook the potatoes covered with water she gets soaked, it takes more flour and is stiff dough.
Other ingredients:
4 tablespoons (soup) shallow wheat flour about
200 g. (Flour is 20%) or need, to give the winding point
1 teaspoon (tsp) salt
1 tablespoon (soup) and full butter or margarine
2 large eggs
50 grams. grated Parmesan cheese
Proportion:
100% potato and 20% wheat flour
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 look good sequinha.
You can use very small potatoes that are drier or own potato gnocchi. The own potato gnocchi is the asterix, however it may be that at this point already has other species coming in the market.
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, stop by the potato masher or processor, or kneading well with a fork.
If you can pass quickly, each baked potato in running water to cool slightly.
Prepare the dough mode:
Chef's secret:
Not for Massa Staying lasts:
Place in a bowl the squeezed potatoes, add butter, mix well, take the fridge to cool for about 30 'minutes.
Once cooled potatoes that already squeezed add the other ingredients are:
The eggs (one at a time), salt, grated cheese, flour gradually and slowly to hold the hands.
Knead well, open the roulade on a floured napkin, see below other instructions.
How to Prepare the Rocambole (nhocão)
A floured napkin, extend the mass of very fine gnocchi, (one centimeter thick and 60 cm long) put the filling and roll as if it were roulade, tie the ends with thick cotton twine.
Put to cook in a large pot with enough water when boiling, put the nhocão "carefully", let cook for 20'a 30'minutos.
Once cooked, allow to cool slightly. 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 on top Parmesan cheese, grated in the large drain.
If cooled put a little in the oven to heat through
Serve hot.
The serving dish should be heated with hot water, dry before putting the nhocão
* Follow the next publication sauce to suck *.
Bake for 10'a 15'minutos, or to heat through, ie if necessary.
Serve hot.
I Filling:
300 grams. mozzarella sliced
300 grams. finely sliced ham or
II - Filling:
Ground beef braised with spices, olives mushrooms leek, celery or ground beef with various vegetables.
You can put stuffing to taste.
Do not put in the stuffing tomato sauce that will run down the sides, ruining your plate (nhocão).
III - Reheio
Cooked and shredded chicken braised with spices, salt, pepper and others to taste, tomato, leek and carrot into pieces like baked or other vegetable like carrots, asparagus etc.
1 or 2 cups of cream cheese.
When placing the chicken filling and spread it over the cheese.
Note:
Serve the stuffed nhocão with the sugo sauce, grated Parmesan on top.
Accompanies roast beef pot and salad.
Mixed greens salad greens.
Can replace potatoes for yams.
Potato gnocchi pasta with cream cheese Stuffed - III Options
Potato gnocchi pasta with cream cheese Stuffed - III Options
Pasta:
1 kilo of rose asterix potatoes steamed and pressed
200 g. catupiry of cheese
Tomato sauce
½ liter of homemade tomato sauce and thick
2 bouillon tablets, or 2 tablespoons (soup) Onion Soup
1 large onion, grated
1 tablespoons (soup) dried oregano finally
½ pepper lady finger chopped without seeds
1 tablespoon (soup) of corn oil
Mode Prepare the sauce:
Saute onion in oil, add the tomato sauce, broth pepper, leave the fire until the not too thick sauce.
If you need to add some water to finish cooking the sauce.
Finally add the oregano.
B and C r t u r a
½ cup cream cheese
I - Filling:
1 ground raw chicken breast or chopped
1 large onion, grated
2 tablespoons (soup) of chopped parsley to the stem
2 tablespoons (soup) of chopped mint
2 tablespoons (soup) of corn oil
1 cup chopped green olives
2 tomatoes peeled seeded bites of
½ cup cottage cheese to thicken the filling
1 tablet of broth
How to prepare the filling:
Fry the onion and tomatoes in oil, add the chicken breast, beef stock go sautéing and boiling water slowly dripping to cook the chicken, add the olives, parsley mint finally curd .. Leave the filling cool to fill the gnocchi.
II - Filling:
½ kilo of crushed fresh ricotta
1 cup (tea) of spinach, stuffy and squeezed
50 grams. of grated Parmesan cheese or need to bind
2 egg yolks
Mode Prepare the filling:
Place in a bowl the crumbled ricotta, chopped spinach, egg yolks and finally the grated cheese.
Mix well until a uniform mass,
Make small balls to fill the gnocchi.
III - Filling:
200 g. milled Ham
200 g. crushed mozzarella
Mode Prepare the filling:
Mix the ham with mozzarella and fill the the gnocchi.
How to prepare the mass of Gnocchi:
Mix the cooked and squeezed potatoes with cream cheese, if you need to put some grated cheese and 1 tablespoon (soup) of wheat flour in the dough to bind and wind power.
Make small balls, open hands and add the chosen filling, closing and not to leave the filling
Place the bottom of a rectangular refractory a little tomato sauce, as with oregano and over the stuffed gnocchi cover with tomato sauce.
Coverage:
Cover the gnocchi with a thin layer of cream cheese. Or
Sliced ham and grated mozzarella over the large drain, or sliced
If you can cover the gnocchi stuffed with bechamel (white sauce) see recipe on my blogs ..
Bring to a preheated moderate oven 180 ° C, (20) for twenty minutes, or until hot.
Serve with roast beef and lettuce salad, grated carrots and cherry tomatoes.
Pasta:
1 kilo of rose asterix potatoes steamed and pressed
200 g. catupiry of cheese
Tomato sauce
½ liter of homemade tomato sauce and thick
2 bouillon tablets, or 2 tablespoons (soup) Onion Soup
1 large onion, grated
1 tablespoons (soup) dried oregano finally
½ pepper lady finger chopped without seeds
1 tablespoon (soup) of corn oil
Mode Prepare the sauce:
Saute onion in oil, add the tomato sauce, broth pepper, leave the fire until the not too thick sauce.
If you need to add some water to finish cooking the sauce.
Finally add the oregano.
B and C r t u r a
½ cup cream cheese
I - Filling:
1 ground raw chicken breast or chopped
1 large onion, grated
2 tablespoons (soup) of chopped parsley to the stem
2 tablespoons (soup) of chopped mint
2 tablespoons (soup) of corn oil
1 cup chopped green olives
2 tomatoes peeled seeded bites of
½ cup cottage cheese to thicken the filling
1 tablet of broth
How to prepare the filling:
Fry the onion and tomatoes in oil, add the chicken breast, beef stock go sautéing and boiling water slowly dripping to cook the chicken, add the olives, parsley mint finally curd .. Leave the filling cool to fill the gnocchi.
II - Filling:
½ kilo of crushed fresh ricotta
1 cup (tea) of spinach, stuffy and squeezed
50 grams. of grated Parmesan cheese or need to bind
2 egg yolks
Mode Prepare the filling:
Place in a bowl the crumbled ricotta, chopped spinach, egg yolks and finally the grated cheese.
Mix well until a uniform mass,
Make small balls to fill the gnocchi.
III - Filling:
200 g. milled Ham
200 g. crushed mozzarella
Mode Prepare the filling:
Mix the ham with mozzarella and fill the the gnocchi.
How to prepare the mass of Gnocchi:
Mix the cooked and squeezed potatoes with cream cheese, if you need to put some grated cheese and 1 tablespoon (soup) of wheat flour in the dough to bind and wind power.
Make small balls, open hands and add the chosen filling, closing and not to leave the filling
Place the bottom of a rectangular refractory a little tomato sauce, as with oregano and over the stuffed gnocchi cover with tomato sauce.
Coverage:
Cover the gnocchi with a thin layer of cream cheese. Or
Sliced ham and grated mozzarella over the large drain, or sliced
If you can cover the gnocchi stuffed with bechamel (white sauce) see recipe on my blogs ..
Bring to a preheated moderate oven 180 ° C, (20) for twenty minutes, or until hot.
Serve with roast beef and lettuce salad, grated carrots and cherry tomatoes.
Gnocchi Special Ricotta, Spinach and Bechamel Sauce II Options
Gnocchi Special Ricotta, Spinach and Bechamel Sauce II Options
Ingredients:
500 g. mashed fresh ricotta
200 g. cooked and squeezed heavy raw spinach or 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 briefly, then add the milk gradually and slowly let the fire to cook get a smooth cream.
* If you do not practice, combine the flour off the heat *.
White sauce Modified:
Add the Bechamel sauce ingredients below
½ pint of whipping cream
250 of gorgonzola cheese or provolone
100 g. grated Parmesan cheese
50 grams. coarsely chopped walnuts, or the like is (optional)
50 grams. butter (optional)
Mode Prepare the spinach:
Wash the spinach, throw the boiling water, so let boil for 1 minute, place in a colander, pour cold water to stop the cooking.
Squeeze well with your hands, to take all the liquid, dry thoroughly on paper towels. Book.
The above procedure is called bleaching.
How to prepare the gnocchi Ricotta:
Kneading the fresh ricotta with a fork, mix the chopped cooked spinach squeezed kid and slowly add the grated cheese and flour gradually until the point of curl.
Caution do not put too much flour that is hard.
Make the rolls and cut in the size of one (1 cm) cm.
Not stick, lightly sprinkle flour on top.
If you become soft add grated cheese, to give point to roll.
How to cook the gnocchi Ricotta:
Put on fire a large cauldron with 5 liters of water with 2 tablespoons oil, when it boils, pour the gnocchi, so come to the fore, leaving more 2'minutos.
Do the Test Before Putting the Rest of gnocchi:
To test place 3-5 gnocchi units and see if it's in the right spot.
Fall apart put more flour, if it is hard add a little cream, he has to stay soft.
Take the gnocchi with a slotted spoon, toss 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 béchamel white sauce, mix the sour cream chopped gorgonzola cheese and 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 dish ready (platter).
Bake gratin.
Serve with roast beef, or roulade of ground beef and lettuce salad with cherry tomatoes and grated carrot in the large drain.
Decorate to taste.
Ingredients:
500 g. mashed fresh ricotta
200 g. cooked and squeezed heavy raw spinach or 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 briefly, then add the milk gradually and slowly let the fire to cook get a smooth cream.
* If you do not practice, combine the flour off the heat *.
White sauce Modified:
Add the Bechamel sauce ingredients below
½ pint of whipping cream
250 of gorgonzola cheese or provolone
100 g. grated Parmesan cheese
50 grams. coarsely chopped walnuts, or the like is (optional)
50 grams. butter (optional)
Mode Prepare the spinach:
Wash the spinach, throw the boiling water, so let boil for 1 minute, place in a colander, pour cold water to stop the cooking.
Squeeze well with your hands, to take all the liquid, dry thoroughly on paper towels. Book.
The above procedure is called bleaching.
How to prepare the gnocchi Ricotta:
Kneading the fresh ricotta with a fork, mix the chopped cooked spinach squeezed kid and slowly add the grated cheese and flour gradually until the point of curl.
Caution do not put too much flour that is hard.
Make the rolls and cut in the size of one (1 cm) cm.
Not stick, lightly sprinkle flour on top.
If you become soft add grated cheese, to give point to roll.
How to cook the gnocchi Ricotta:
Put on fire a large cauldron with 5 liters of water with 2 tablespoons oil, when it boils, pour the gnocchi, so come to the fore, leaving more 2'minutos.
Do the Test Before Putting the Rest of gnocchi:
To test place 3-5 gnocchi units and see if it's in the right spot.
Fall apart put more flour, if it is hard add a little cream, he has to stay soft.
Take the gnocchi with a slotted spoon, toss 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 béchamel white sauce, mix the sour cream chopped gorgonzola cheese and 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 dish ready (platter).
Bake gratin.
Serve with roast beef, or roulade of ground beef and lettuce salad with cherry tomatoes and grated carrot in the large drain.
Decorate to taste.
Gnocchi Traditional + Curiosity
Gnocchi Traditional + Curiosity
Heads up:
My recipes are written in a very simple way for anyone to be able to do alone, that is, until the first time.
Walk with their own legs without fear of error.
Curiosity about gnocchi or gnocchi or gnocchi
I am responding to the request of several people on the gnocchi.
Writes in various ways according to your language.
Previously gnocchi in writing (Portuguese), it is certain gnocchi.
Gnocchi is made with tubers or various vegetables, even with wheat flour, or other type of flour, and also moldy and cooked rice and some fruit like bananas.
If the recipe you have chosen has not yet been published or lost, he has sent with great pleasure.
The address is below.
Here follows some ingredients that may be made gnocchi:
Potato, taro, yam, cassava, cassava (potato carrot), pumpkin. Pumpkin, cooked rice, among others.
The most common is the potato, then comes the or wheat flour (cooked pasta) usually industrialized.
Both gnocchi can do at home.
Gnocchi (most common) is a mass made with potatoes, eggs, cheese, wheat flour, modeled.
Makes a roll, then cut the size of your choice.
The standard size is one (1) to two (2) centimeters.
Cook in boiling water, when it comes to the fore is cooked.
Pass to a platter.
Dish is a utensil (rectangular) down and the bowl is (round) high.
Serve to put tomato sauce or tomato sauce with meat or hot white sauce.
You do not need baking. Sprinkle grated cheese on top.
If cooled, heat up each portion in the microwave
Some people prefer to cook the pasta; model and leads to the oven with the chosen sauce.
My suggestion to you is that beginners start with the traditional which is the easiest. and tastier.
Traditional gnocchi is made with potato, eggs, cheese. salt, flour, butter.
The gnocchi can be modeled round stuffed, baked in the oven with the sauce on top.
Traditional Potato Gnocchi With Two Secrets
Ingredients:
1 kilo of pink potatoes with boiled bark steamed, or roasted
Other ingredients:
4 tablespoons (soup) shallow wheat flour 200 grams. (20% of flour) necessary up to the point of winding
1 teaspoon (tsp) salt
1 tablespoon (soup) and full butter or margarine
2 large eggs
50 grams. 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 exclude salt
2 bouillon tablets (optional), delete 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 a lot of water.
You can use very small potatoes that are drier or own potato gnocchi. .
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, stop by the potato masher or processor, or crush with a fork.
If you can pass quickly, each baked potato in running water to cool slightly.
Prepare the dough mode:
Chef's secret:
Not for Massa Staying lasts:
Place in a bowl the squeezed potatoes, add 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 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 spoon (soup) of oil.
When you boil the gnocchi pouring go slowly, lower the heat. rise when they are cooked, leave, leave more 2 'min., to finish cooking.
Remove and see if it is already in the right spot.
If you can 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:
To get tough join a gem or milk or cream or more potato., To achieve the desired point.
Once he 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 go 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 Stay Mole * dismantled.
Once removed the gnocchi fire, move to the rack, noodles, then pour ice water to stop the cooking (thermal shock)
Once all the gnocchi are cooked and already passed by ice water (thermal 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 by 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 pan fry the meat with the oil, then add the onion and let it wither.
Add the broth and tomato sauce and other ingredients, testing salt.
If you need to place one or more cup of water and simmer until a thick sauce and well cooked meat.
Before serving sprinkle enough salsa with chopped stalk.
Note:
Other sauces follow in the next publication
Heads up:
My recipes are written in a very simple way for anyone to be able to do alone, that is, until the first time.
Walk with their own legs without fear of error.
Curiosity about gnocchi or gnocchi or gnocchi
I am responding to the request of several people on the gnocchi.
Writes in various ways according to your language.
Previously gnocchi in writing (Portuguese), it is certain gnocchi.
Gnocchi is made with tubers or various vegetables, even with wheat flour, or other type of flour, and also moldy and cooked rice and some fruit like bananas.
If the recipe you have chosen has not yet been published or lost, he has sent with great pleasure.
The address is below.
Here follows some ingredients that may be made gnocchi:
Potato, taro, yam, cassava, cassava (potato carrot), pumpkin. Pumpkin, cooked rice, among others.
The most common is the potato, then comes the or wheat flour (cooked pasta) usually industrialized.
Both gnocchi can do at home.
Gnocchi (most common) is a mass made with potatoes, eggs, cheese, wheat flour, modeled.
Makes a roll, then cut the size of your choice.
The standard size is one (1) to two (2) centimeters.
Cook in boiling water, when it comes to the fore is cooked.
Pass to a platter.
Dish is a utensil (rectangular) down and the bowl is (round) high.
Serve to put tomato sauce or tomato sauce with meat or hot white sauce.
You do not need baking. Sprinkle grated cheese on top.
If cooled, heat up each portion in the microwave
Some people prefer to cook the pasta; model and leads to the oven with the chosen sauce.
My suggestion to you is that beginners start with the traditional which is the easiest. and tastier.
Traditional gnocchi is made with potato, eggs, cheese. salt, flour, butter.
The gnocchi can be modeled round stuffed, baked in the oven with the sauce on top.
Traditional Potato Gnocchi With Two Secrets
Ingredients:
1 kilo of pink potatoes with boiled bark steamed, or roasted
Other ingredients:
4 tablespoons (soup) shallow wheat flour 200 grams. (20% of flour) necessary up to the point of winding
1 teaspoon (tsp) salt
1 tablespoon (soup) and full butter or margarine
2 large eggs
50 grams. 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 exclude salt
2 bouillon tablets (optional), delete 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 a lot of water.
You can use very small potatoes that are drier or own potato gnocchi. .
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, stop by the potato masher or processor, or crush with a fork.
If you can pass quickly, each baked potato in running water to cool slightly.
Prepare the dough mode:
Chef's secret:
Not for Massa Staying lasts:
Place in a bowl the squeezed potatoes, add 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 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 spoon (soup) of oil.
When you boil the gnocchi pouring go slowly, lower the heat. rise when they are cooked, leave, leave more 2 'min., to finish cooking.
Remove and see if it is already in the right spot.
If you can 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:
To get tough join a gem or milk or cream or more potato., To achieve the desired point.
Once he 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 go 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 Stay Mole * dismantled.
Once removed the gnocchi fire, move to the rack, noodles, then pour ice water to stop the cooking (thermal shock)
Once all the gnocchi are cooked and already passed by ice water (thermal 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 by 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 pan fry the meat with the oil, then add the onion and let it wither.
Add the broth and tomato sauce and other ingredients, testing salt.
If you need to place one or more cup of water and simmer until a thick sauce and well cooked meat.
Before serving sprinkle enough salsa with chopped stalk.
Note:
Other sauces follow in the next publication
sexta-feira, 28 de agosto de 2015
Friendliness of Gnocchi + gnocchi Baking Sheet
Friendliness of Gnocchi + gnocchi Baking Sheet
Every day 29 of each month is the day of eating gnocchi of luck.
Ingredients:
SYMPATHY OF GNOCCHI:
Sympathy - "29th of each month," put down your plate a note (money), ask for a free, do not tell anyone what you asked.
Save that money until the 29th of next month, into the bag or pocket without commenting to anyone.
Then take the money (notes) in the church of his devotion, thanking, even though not received grace.
If you have faith his grace is already under way.
Gnocchi Baking Sheet:
Option I:
1 kilo of potatoes asterix (pink) or fine steamed and pressed
4 tablespoons (soup) of wheat flour, or necessary
2 tablespoons (soup) of cornstarch or flour
2 tablespoons (soup) of margarine
1 cup (tea) of warm milk (optional)
1 cup (tea) or grated cheese saucer
Filling:
250 g. sliced or grated cheese musarela in the large drain
250 g. sliced or minced ham
Prepare the gnocchi so:
Place in a bowl and squeezed the cooked potatoes, add the flour, corn starch (cornstarch), margarine, grated cheese and milk gradually and slowly to give point to roll.
With the mass of gnocchi above, make ball size of the balls about the size of a small egg.
Open the dough in the palm hands put the stuffing of your choice, close bolear.
A large refractory put in deep enough tomato sauce over the stuffed gnocchi.
Which can be ball or another format, provided they do not run away size up.
Filling:
A square of cheese plate with ham or musarela.
Can put braised chicken with cream cheese or spiced ground beef, cottage cheese with ham processed among others.
Way of preparing:
Grease with butter a rectangular terrine of 20 X 25 cm, with butter, lightly sprinkle flour or place a thin layer of tomato sauce.
The best option is to put a thick layer of tomato sauce.
II - Option:
Nhocão baking sheet:
Extend half the batter into the pan, greased and floured or tomato sauce.
Distribute over ham and musarela sliced or grated in the large drain (can be processed) or other filling your liking.
Filling:
Braised chicken + cheese on top, ground beef, ground beef with vegetables (carrots, peas, green beans, onion, steamed cod, ricotta cheese with ham, and other filling to taste.
Place over the other half of the dough, flatten well, brush with butter.
Bring to medium oven to bake 180 ° C for 20'ou 25'minutos, or even blush.
Remove from the oven and still warm, pour tomato sauce with hot cooked meat, sprinkle grated cheese is (optional).
Curiosity:
Previously people used the drizzling potatoes to make gnocchi, and so they wrote (gnocchi).
Why they claimed that smaller potatoes had smaller amount of water, wore little flour and was not hard.
Today with so much research, we have the special potatoes to make gnocchi, which is pink to (asterix) do not know the trade name right.
When you are reading may be that already has a more current potato own to make gnocchi (drier).
Every day 29 of each month is the day of eating gnocchi of luck.
Ingredients:
SYMPATHY OF GNOCCHI:
Sympathy - "29th of each month," put down your plate a note (money), ask for a free, do not tell anyone what you asked.
Save that money until the 29th of next month, into the bag or pocket without commenting to anyone.
Then take the money (notes) in the church of his devotion, thanking, even though not received grace.
If you have faith his grace is already under way.
Gnocchi Baking Sheet:
Option I:
1 kilo of potatoes asterix (pink) or fine steamed and pressed
4 tablespoons (soup) of wheat flour, or necessary
2 tablespoons (soup) of cornstarch or flour
2 tablespoons (soup) of margarine
1 cup (tea) of warm milk (optional)
1 cup (tea) or grated cheese saucer
Filling:
250 g. sliced or grated cheese musarela in the large drain
250 g. sliced or minced ham
Prepare the gnocchi so:
Place in a bowl and squeezed the cooked potatoes, add the flour, corn starch (cornstarch), margarine, grated cheese and milk gradually and slowly to give point to roll.
With the mass of gnocchi above, make ball size of the balls about the size of a small egg.
Open the dough in the palm hands put the stuffing of your choice, close bolear.
A large refractory put in deep enough tomato sauce over the stuffed gnocchi.
Which can be ball or another format, provided they do not run away size up.
Filling:
A square of cheese plate with ham or musarela.
Can put braised chicken with cream cheese or spiced ground beef, cottage cheese with ham processed among others.
Way of preparing:
Grease with butter a rectangular terrine of 20 X 25 cm, with butter, lightly sprinkle flour or place a thin layer of tomato sauce.
The best option is to put a thick layer of tomato sauce.
II - Option:
Nhocão baking sheet:
Extend half the batter into the pan, greased and floured or tomato sauce.
Distribute over ham and musarela sliced or grated in the large drain (can be processed) or other filling your liking.
Filling:
Braised chicken + cheese on top, ground beef, ground beef with vegetables (carrots, peas, green beans, onion, steamed cod, ricotta cheese with ham, and other filling to taste.
Place over the other half of the dough, flatten well, brush with butter.
Bring to medium oven to bake 180 ° C for 20'ou 25'minutos, or even blush.
Remove from the oven and still warm, pour tomato sauce with hot cooked meat, sprinkle grated cheese is (optional).
Curiosity:
Previously people used the drizzling potatoes to make gnocchi, and so they wrote (gnocchi).
Why they claimed that smaller potatoes had smaller amount of water, wore little flour and was not hard.
Today with so much research, we have the special potatoes to make gnocchi, which is pink to (asterix) do not know the trade name right.
When you are reading may be that already has a more current potato own to make gnocchi (drier).
quinta-feira, 27 de agosto de 2015
Birds Several menu
Birds Several menu
01 dietary Chester - we roasted with dietary jam and other ingredients
02 Chester, roasted, stewed with accompanying fruit or fresh fruit, or dried, or various vegetables, asparagus, artichoke background
03 Quail stuffed, baked in common oven with herbs
04 Quail on a spit, roasted on the grill with peppers, onions
05 whole quail in the pan with tomato sauce and vegetables
06 steaks, whole pheasant with sweet crumbs or salgada- various vegetables
07 steaks, whole pheasant with herbs, with artichoke background
black olives, hearts of palm, asparagus
08 Pheasant in baked pieces of trim vegetables
09 Pheasant in pieces with tomato sauce or white sauce and mushrooms
10 pheasant with chestnut puree or applesauce.
10 Farofão miner with large pieces of chicken with palm hearts, peas
carrots, corn, olives, bacon, parsley and cassava flour and corn
11 Chicken - Chicken with boiled vegetables
12 Chicken - with tamarind sauce
13 Chicken - with passion fruit or orange sauce
14 Chicken - Chicken mayonnaise with cooked vegetables and other
15 Chicken - chicken risotto with cabbage, boiled eggs, grated cheese etc.
16 Chicken - the squash with tomato sauce and cream cheese
17 Chicken - chicken thighs stuffed with mozzarella and ham and ricotta
18 Chicken - Jewish chicken breast with apricot and pestache, cooked nosuco of mandarin or tangerine, then roast
19 Chicken - chicken salami, celery, potatoes, carrots etc.
20 Chicken - special mayonnaise party with smoked chicken breast
21 Chicken - chicken pie with Italian rotten mass, with 4 filling fingers, chicken, cabbage, boiled eggs, olives, carrots, cheese
22 Chicken - boneless stuffed with ham, mozzarella and salty crumbly
baked with white beer
23 Chicken D'Angola boiled in milk with white sauce and coconut milk
24 Goose - with savory stuffing or filling of fruit, nuts, plums, apples
25 Goose - in pieces with tomato sauce, peas, carrots, peppers
26 Goose - Vienna stuffed with chestnut, green apple, raisins
27 guan - the same way as goose
28 Macuco - the same way as goose
29 German fashion will mallards, salty crumbly stuffing with chicken kids
bacon, eggs, baked, peas etc.
30 Partridge - the same way as chicken
31 Duck - the whole fashion Vitor Pascoal, with red wine or wood
32 pathogenic in pieces fashion Vera Helena with applesauce or
chestnut
33 whole pathogenic Nonna stuffed with chestnut, apples, raisins
roast in beer with white wine, sprinkled with almonds
34 pathogenic stuffed with ham, mozzarella bacon, olives, onion etc.
35 pathogenic roast with orange and orange strips cooked in syrup
36 Duck -New whole baked with fruit: jams of peaches, pineapple, figs
and baked pear on the currant and nuts
37 Duck cooked -old into pieces with Diveros vegetables: broccoli, carrot
potato. celery, Brussels sprouts, cabbage, artichokes fund
38 Old pathogenic cooked, then roasted manioc flour with salt or fruit, with
skinny ties carrot and lettuce leaves
39 pathogenic to pieces with Jewish tamarindos- sauce
40 Old Duck cooked in pieces with jabuticaba juice -
41 Peru - smoked turkey breast sliced in half with ameixaspretas,
baked apples with jam or cherry in the center, chestnut caramel
42 Peru - Venice, all for Christmas, stuffed with walnuts, plums
raisins, grated celery, biscuit flour, onion etc.
43 Peru - all stuffed with crumbly salgada.com bacon, gizzard, liver
olives, grated cheese, boiled eggs
44 Peru - roasted turkey breast, sliced with vegetables and fruit compote
45 Peru - turkey leg, cooked and baked, with no filling
46 Farofão miner with large pieces of chicken with palm hearts, peas
carrots, corn, olives, bacon, parsley and cassava flour and corn
01 dietary Chester - we roasted with dietary jam and other ingredients
02 Chester, roasted, stewed with accompanying fruit or fresh fruit, or dried, or various vegetables, asparagus, artichoke background
03 Quail stuffed, baked in common oven with herbs
04 Quail on a spit, roasted on the grill with peppers, onions
05 whole quail in the pan with tomato sauce and vegetables
06 steaks, whole pheasant with sweet crumbs or salgada- various vegetables
07 steaks, whole pheasant with herbs, with artichoke background
black olives, hearts of palm, asparagus
08 Pheasant in baked pieces of trim vegetables
09 Pheasant in pieces with tomato sauce or white sauce and mushrooms
10 pheasant with chestnut puree or applesauce.
10 Farofão miner with large pieces of chicken with palm hearts, peas
carrots, corn, olives, bacon, parsley and cassava flour and corn
11 Chicken - Chicken with boiled vegetables
12 Chicken - with tamarind sauce
13 Chicken - with passion fruit or orange sauce
14 Chicken - Chicken mayonnaise with cooked vegetables and other
15 Chicken - chicken risotto with cabbage, boiled eggs, grated cheese etc.
16 Chicken - the squash with tomato sauce and cream cheese
17 Chicken - chicken thighs stuffed with mozzarella and ham and ricotta
18 Chicken - Jewish chicken breast with apricot and pestache, cooked nosuco of mandarin or tangerine, then roast
19 Chicken - chicken salami, celery, potatoes, carrots etc.
20 Chicken - special mayonnaise party with smoked chicken breast
21 Chicken - chicken pie with Italian rotten mass, with 4 filling fingers, chicken, cabbage, boiled eggs, olives, carrots, cheese
22 Chicken - boneless stuffed with ham, mozzarella and salty crumbly
baked with white beer
23 Chicken D'Angola boiled in milk with white sauce and coconut milk
24 Goose - with savory stuffing or filling of fruit, nuts, plums, apples
25 Goose - in pieces with tomato sauce, peas, carrots, peppers
26 Goose - Vienna stuffed with chestnut, green apple, raisins
27 guan - the same way as goose
28 Macuco - the same way as goose
29 German fashion will mallards, salty crumbly stuffing with chicken kids
bacon, eggs, baked, peas etc.
30 Partridge - the same way as chicken
31 Duck - the whole fashion Vitor Pascoal, with red wine or wood
32 pathogenic in pieces fashion Vera Helena with applesauce or
chestnut
33 whole pathogenic Nonna stuffed with chestnut, apples, raisins
roast in beer with white wine, sprinkled with almonds
34 pathogenic stuffed with ham, mozzarella bacon, olives, onion etc.
35 pathogenic roast with orange and orange strips cooked in syrup
36 Duck -New whole baked with fruit: jams of peaches, pineapple, figs
and baked pear on the currant and nuts
37 Duck cooked -old into pieces with Diveros vegetables: broccoli, carrot
potato. celery, Brussels sprouts, cabbage, artichokes fund
38 Old pathogenic cooked, then roasted manioc flour with salt or fruit, with
skinny ties carrot and lettuce leaves
39 pathogenic to pieces with Jewish tamarindos- sauce
40 Old Duck cooked in pieces with jabuticaba juice -
41 Peru - smoked turkey breast sliced in half with ameixaspretas,
baked apples with jam or cherry in the center, chestnut caramel
42 Peru - Venice, all for Christmas, stuffed with walnuts, plums
raisins, grated celery, biscuit flour, onion etc.
43 Peru - all stuffed with crumbly salgada.com bacon, gizzard, liver
olives, grated cheese, boiled eggs
44 Peru - roasted turkey breast, sliced with vegetables and fruit compote
45 Peru - turkey leg, cooked and baked, with no filling
46 Farofão miner with large pieces of chicken with palm hearts, peas
carrots, corn, olives, bacon, parsley and cassava flour and corn
quarta-feira, 26 de agosto de 2015
Stewed Fruit Syrup Diet
Stewed Fruit Syrup Diet
1 kilo of pear, or peach, pineapple, peeled
and cut into pieces, except the pears are whole and peaches in half
SAUCE FOR FRUIT JAM:
3 tablespoons (soup) shallow of powdered sweetener
Spices:
2 pieces of cinnamon stick
6-8 cloves of India
2-4 star anise (optional)
2 thin slices ginger
½ pepper lady finger seeded cut in four of the length (optional)
Can replace the fresh pepper for pepper in a tablespoon of beans (tea)
1 liter of water or the need to cover the whole fruit
1 cup (tea) dry white wine
Other ingredients (optional):
2 tablespoons sweet or sour cassava starch
2 tablespoons (soup) of white wine to dissolve the powder
Way of preparing:
Place the pear one side by side with the cabinhos facing upwards, or the fruit you chose, cover with water, pour the wine, the sweetener and spices.
Bring the pan to high heat so it come to the boil, lower the heat, let cook until the fruit is cooked.
Dissolve the flour and the dry white wine, pour in the pan before removing from heat mixing well until thickened and the flour is cooked.
Keep in a cummerbund or sterilized glass with screw cap.
Store in the refrigerator, for reasons that have no preservative.
1 kilo of pear, or peach, pineapple, peeled
and cut into pieces, except the pears are whole and peaches in half
SAUCE FOR FRUIT JAM:
3 tablespoons (soup) shallow of powdered sweetener
Spices:
2 pieces of cinnamon stick
6-8 cloves of India
2-4 star anise (optional)
2 thin slices ginger
½ pepper lady finger seeded cut in four of the length (optional)
Can replace the fresh pepper for pepper in a tablespoon of beans (tea)
1 liter of water or the need to cover the whole fruit
1 cup (tea) dry white wine
Other ingredients (optional):
2 tablespoons sweet or sour cassava starch
2 tablespoons (soup) of white wine to dissolve the powder
Way of preparing:
Place the pear one side by side with the cabinhos facing upwards, or the fruit you chose, cover with water, pour the wine, the sweetener and spices.
Bring the pan to high heat so it come to the boil, lower the heat, let cook until the fruit is cooked.
Dissolve the flour and the dry white wine, pour in the pan before removing from heat mixing well until thickened and the flour is cooked.
Keep in a cummerbund or sterilized glass with screw cap.
Store in the refrigerator, for reasons that have no preservative.
terça-feira, 25 de agosto de 2015
Pork and sauerkraut knee Jelly+ Fotos
Pork and sauerkraut knee Jelly
(Einsbein)
Ingredients:
2-4 large pork knees cut in half.
3 liters of cold water.
Other ingredients.
2 medium potato for each person
2 tablespoons (soup) full of sauerkraut and pickled) see below how to prepare homemade
Pork sausage one bud per person
White sausages one bud per person
Mustard to taste 2 tablespoons (soup) in each dish or to taste
Way of preparing:
Wash the meat (pork knuckle), take all the bone pieces
I was in the flesh. Without taking the other big bone.
Place the unseasoned pork knuckle in the pressure cooker, let cook for 30 'minutes.
Do not open the cooker while it is hot, only after it came out like gangbusters, that is, allow it to cool the knee of pork into the pan.
If not cooked again take the heat for 10 'minutes.
Do the same as above procedure.
Drain all the cooking liquid into a bowl, take the refrigerator until the next day, (to make the jelly) Book
Serve mode:
For each person: Place the dish means of seasoned pork knuckle with salt, mustard on top, and round potatoes, one (1) sausage bud,
Two (2) tablespoons (soup) of sauerkraut or to taste one (1) white sausage bud.
Do not put everything on the plate heap, it is an ingredient next to each other.
If you prefer you can cut knee thick slices for cooking.
So domesticated to prepare the sauerkraut:
Rinse several sheets of white cabbage, remove some of the stalk, put them on the device itself to make sauerkraut, one superimposed on the other have with coarse salt. Raise the plunger (spiral type) of the pot all the way up at the most, let him do it alone the rest of the procedure, that is until you reach the end, it takes a few days or even weeks, depending on the local temperature.
When we got to the end, it is ready. Remove wring well.
Some people like to spice, sauté with a little oil and onions.
The right is to use the way that sauerkraut was canned.
The can is very strong, try and if you need spend a little water, drain and serve.
Note:
Place the coarse salt you will use within a dishcloth, and blend with the kitchen hammer to get thinner.
Mode Prepare the jelly:
Jam
With the reserved liquid from the bowl that was in the refrigerator (12 hours), as gelatinous, remove all the fat that was on top, with the aid of a spoon (soup), and the rest with paper towels.
Cut the gelatin into pieces, lead to fire with sugar or sweetener to taste, with 2 pieces of cinnamon stick and 20 cloves of India.
If you can caramelar sugar before making jelly.
Place 1 OU2 glasses of water boil until reduced by half.
If you want the most consistent jelly, put a sachet (one tablespoon) of colorless unflavored gelatin.
Moisten the gelatin with 5 tablespoons (soup) of cold water, then bring to the microwave for 30 seconds to dissolve, or in a double boiler.
Add the dissolved gelatin and hot mixture in the pan (jelly) with warm temperature, not too hot it burns the gelatine and not enter the net. The temperature should never be cold warm.
When put the gelatin dissolved when the temperature \ to be hot not boiling.
If you cold gelatin it separates, it is not incorporated in the liquid.
Note:
The animal gelatine is good to take facial wrinkles, strengthens the hair and nails, etc.
(Einsbein)
Ingredients:
2-4 large pork knees cut in half.
3 liters of cold water.
Other ingredients.
2 medium potato for each person
2 tablespoons (soup) full of sauerkraut and pickled) see below how to prepare homemade
Pork sausage one bud per person
White sausages one bud per person
Mustard to taste 2 tablespoons (soup) in each dish or to taste
Way of preparing:
Wash the meat (pork knuckle), take all the bone pieces
I was in the flesh. Without taking the other big bone.
Place the unseasoned pork knuckle in the pressure cooker, let cook for 30 'minutes.
Do not open the cooker while it is hot, only after it came out like gangbusters, that is, allow it to cool the knee of pork into the pan.
If not cooked again take the heat for 10 'minutes.
Do the same as above procedure.
Drain all the cooking liquid into a bowl, take the refrigerator until the next day, (to make the jelly) Book
Serve mode:
For each person: Place the dish means of seasoned pork knuckle with salt, mustard on top, and round potatoes, one (1) sausage bud,
Two (2) tablespoons (soup) of sauerkraut or to taste one (1) white sausage bud.
Do not put everything on the plate heap, it is an ingredient next to each other.
If you prefer you can cut knee thick slices for cooking.
So domesticated to prepare the sauerkraut:
Rinse several sheets of white cabbage, remove some of the stalk, put them on the device itself to make sauerkraut, one superimposed on the other have with coarse salt. Raise the plunger (spiral type) of the pot all the way up at the most, let him do it alone the rest of the procedure, that is until you reach the end, it takes a few days or even weeks, depending on the local temperature.
When we got to the end, it is ready. Remove wring well.
Some people like to spice, sauté with a little oil and onions.
The right is to use the way that sauerkraut was canned.
The can is very strong, try and if you need spend a little water, drain and serve.
Note:
Place the coarse salt you will use within a dishcloth, and blend with the kitchen hammer to get thinner.
Mode Prepare the jelly:
Jam
With the reserved liquid from the bowl that was in the refrigerator (12 hours), as gelatinous, remove all the fat that was on top, with the aid of a spoon (soup), and the rest with paper towels.
Cut the gelatin into pieces, lead to fire with sugar or sweetener to taste, with 2 pieces of cinnamon stick and 20 cloves of India.
If you can caramelar sugar before making jelly.
Place 1 OU2 glasses of water boil until reduced by half.
If you want the most consistent jelly, put a sachet (one tablespoon) of colorless unflavored gelatin.
Moisten the gelatin with 5 tablespoons (soup) of cold water, then bring to the microwave for 30 seconds to dissolve, or in a double boiler.
Add the dissolved gelatin and hot mixture in the pan (jelly) with warm temperature, not too hot it burns the gelatine and not enter the net. The temperature should never be cold warm.
When put the gelatin dissolved when the temperature \ to be hot not boiling.
If you cold gelatin it separates, it is not incorporated in the liquid.
Note:
The animal gelatine is good to take facial wrinkles, strengthens the hair and nails, etc.
segunda-feira, 24 de agosto de 2015
Cappelletti With Chicken Sauce Ground and Vegetables
Cappelletti With Chicken Sauce Ground and Vegetables
Ingredients:
800 grams. of ground chicken or small cubes
1 kilo of fresh cappelletti, stuffed with cheese or to taste
Sauce:
½ liter of homemade tomato sauce or processed
If you use the industrialized dilute with 1 ½ liter of water. lead to fire with a medium carrot or a spoon (soup) of sugar until reduced to ½ liter.
Vegetables:
300 grams. Shimeji of white, stem highlighted mushrooms, pieces not too small, it disappears in the sauce
1 plate background broccoli cut into small bouquets
1 dish of cauliflower, do the same as broccoli
2 large onions, chopped
2 stalks of celery scraped and cut into thin slices
1 leek white part only cut into thin slices
A handful of snow peas cut into small pieces
A handful of green beans cut into tiny pieces
1 cup chopped parsley to the stem
1 cup (tea) of grated carrots or chopped very fine
½ cup (tea) soybean oil or corn 1 tablespoon (soup) of fresh grated ginger
1 tablespoon (soup) pepper sauce
Other ingredients:
100 g. grated cheese on thick drain
Way of preparing:
In a large pot, place the oil the onion, celery the leek, fry until the onion is transparent, add the ground chicken and pieces, leaving frying and stirring constantly.
Then add all the vegetables except the shimeji and chopped parsley.
Sauté until the vegetables are 'al dente', add shimeji.
Then pour the tomato sauce, leave the fire until all ingredients are cooked and the sauce thick.
Once ready, sprinkle the chopped parsley to the stem.
Cook the cappelletti mode:
In a large saucepan put five (5) gallons of water with an oil thread and a pinch of salt.
Once the water come to the boil, dump the capeletes a little at a time, when he returned to boil again count from 5 'to 8 minutes. Try it, test of whether this done, let not overcook, which spoils the appearance and flavor.
If you do not have a pot to cook noodles, pour the capeletes carefully in a colander.
If it passed the point immediately pouring cold water to stop the cooking.
Note:
If you do not want to use up vegetables, can change, or delete or add others depending on your taste.
If you have not shimeji, puts the mushroom paris or even washed and chopped pickled.
You can change the mushrooms for background artichokes or asparagus, you can also put together.
Serve mode:
Place the capeletes into the sauce and simmer for a while.
Serve in a deep dish 20 to 25 small capeletes per person, hot sauce with two shells, sprinkle over grated cheese enough.
Follow up:
Roast meat pot with chopped endive salad tomato yellow cherry, and onion.
Then I will post pictures of how to serve the cappelletti.
Ingredients:
800 grams. of ground chicken or small cubes
1 kilo of fresh cappelletti, stuffed with cheese or to taste
Sauce:
½ liter of homemade tomato sauce or processed
If you use the industrialized dilute with 1 ½ liter of water. lead to fire with a medium carrot or a spoon (soup) of sugar until reduced to ½ liter.
Vegetables:
300 grams. Shimeji of white, stem highlighted mushrooms, pieces not too small, it disappears in the sauce
1 plate background broccoli cut into small bouquets
1 dish of cauliflower, do the same as broccoli
2 large onions, chopped
2 stalks of celery scraped and cut into thin slices
1 leek white part only cut into thin slices
A handful of snow peas cut into small pieces
A handful of green beans cut into tiny pieces
1 cup chopped parsley to the stem
1 cup (tea) of grated carrots or chopped very fine
½ cup (tea) soybean oil or corn 1 tablespoon (soup) of fresh grated ginger
1 tablespoon (soup) pepper sauce
Other ingredients:
100 g. grated cheese on thick drain
Way of preparing:
In a large pot, place the oil the onion, celery the leek, fry until the onion is transparent, add the ground chicken and pieces, leaving frying and stirring constantly.
Then add all the vegetables except the shimeji and chopped parsley.
Sauté until the vegetables are 'al dente', add shimeji.
Then pour the tomato sauce, leave the fire until all ingredients are cooked and the sauce thick.
Once ready, sprinkle the chopped parsley to the stem.
Cook the cappelletti mode:
In a large saucepan put five (5) gallons of water with an oil thread and a pinch of salt.
Once the water come to the boil, dump the capeletes a little at a time, when he returned to boil again count from 5 'to 8 minutes. Try it, test of whether this done, let not overcook, which spoils the appearance and flavor.
If you do not have a pot to cook noodles, pour the capeletes carefully in a colander.
If it passed the point immediately pouring cold water to stop the cooking.
Note:
If you do not want to use up vegetables, can change, or delete or add others depending on your taste.
If you have not shimeji, puts the mushroom paris or even washed and chopped pickled.
You can change the mushrooms for background artichokes or asparagus, you can also put together.
Serve mode:
Place the capeletes into the sauce and simmer for a while.
Serve in a deep dish 20 to 25 small capeletes per person, hot sauce with two shells, sprinkle over grated cheese enough.
Follow up:
Roast meat pot with chopped endive salad tomato yellow cherry, and onion.
Then I will post pictures of how to serve the cappelletti.
sexta-feira, 21 de agosto de 2015
Soup With Chicken and Vegetables + Photos
Soup With Chicken and Vegetables + Photos
Ingredients:
1 kilo grams. of chicken pieces with bones or
300 grams. chicken gizzards, washed well
300 grams. Chicken liver washed
300 grams. chicken pieces
The gizzard and the liver you can increase or decrease.
Other ingredients:
4 medium potatoes peeled English diced
1 or 2 medium carrots cut into slices
1 medium whole cassava 100 grams. (Optional)
1 large onion, grated
1 celery stalks scraped and cut into thin slices
1 garlic chopped whole pore thinly sliced
2 tomatoes, peeled, seeded, or to taste
1 deep dish with half of cauliflower and the other half of broccoli.
1 cup snow peas cut into pieces (optional)
1 cup diced chayote
1 tablespoon (soup) of fresh ginger or grated cortadinha
2 tablespoons (soup) oil
½ cup chopped parsley with stems put before serving
50 to 100 grs. grated Parmesan cheese
Place the grated cheese over the soup
Way of preparing:
Cook the chicken with carrot without frying with 2 liters of water in the pressure cooker, put 18 minutes.
Let cool well before opening the pot.
Remove chicken and add all other ingredients, cooking in the pressure cooker, put over 20 minutes without the pressure cap (can put a common cover) or even that all the ingredients are cooked.
After all cooked vegetables, pour the chicken pieces, if very large cut to pieces.
Serve mode:
Serve the soup in a deep dish underneath supported by shallow dish, can also serve in large mugs with two wings.
NOTICE:
Do not place the pressure cooker lid when cooking celery with leaves clogging the valve pot.
Note:
Can replace potatoes put cassava, sweet potato, taro, yams, beets an ingredient for each soup.
In potato soup can add up, chayote, green beans, cabbage, chard cut all vegetables into pieces.
1 cup parsley with stems, beat in a blender, is rich in iron and also let the soup stand green.
To make the broth some countries use chicken feet without nails which is rich in collagen.
Ingredients:
1 kilo grams. of chicken pieces with bones or
300 grams. chicken gizzards, washed well
300 grams. Chicken liver washed
300 grams. chicken pieces
The gizzard and the liver you can increase or decrease.
Other ingredients:
4 medium potatoes peeled English diced
1 or 2 medium carrots cut into slices
1 medium whole cassava 100 grams. (Optional)
1 large onion, grated
1 celery stalks scraped and cut into thin slices
1 garlic chopped whole pore thinly sliced
2 tomatoes, peeled, seeded, or to taste
1 deep dish with half of cauliflower and the other half of broccoli.
1 cup snow peas cut into pieces (optional)
1 cup diced chayote
1 tablespoon (soup) of fresh ginger or grated cortadinha
2 tablespoons (soup) oil
½ cup chopped parsley with stems put before serving
50 to 100 grs. grated Parmesan cheese
Place the grated cheese over the soup
Way of preparing:
Cook the chicken with carrot without frying with 2 liters of water in the pressure cooker, put 18 minutes.
Let cool well before opening the pot.
Remove chicken and add all other ingredients, cooking in the pressure cooker, put over 20 minutes without the pressure cap (can put a common cover) or even that all the ingredients are cooked.
After all cooked vegetables, pour the chicken pieces, if very large cut to pieces.
Serve mode:
Serve the soup in a deep dish underneath supported by shallow dish, can also serve in large mugs with two wings.
NOTICE:
Do not place the pressure cooker lid when cooking celery with leaves clogging the valve pot.
Note:
Can replace potatoes put cassava, sweet potato, taro, yams, beets an ingredient for each soup.
In potato soup can add up, chayote, green beans, cabbage, chard cut all vegetables into pieces.
1 cup parsley with stems, beat in a blender, is rich in iron and also let the soup stand green.
To make the broth some countries use chicken feet without nails which is rich in collagen.
segunda-feira, 17 de agosto de 2015
Mullet Baked Stuffed With Fruits and vegetables Lagoatim + Photos
Mullet Baked Stuffed With Fruits and vegetables Lagoatim + Photos
Ingredients:
1 very large whole mullet, open the back
Spices:
1 tablespoon (soup) salt or to taste
2 tablespoons (soup) of fresh dill (optional)
1 pepper finger girl without seeds and without the ribs, chopped (optional) If you want to season with salt only.
Fruits:
1 big fat pineapple, cut into regular slices.
2-3 large strawberries boxes cut into thick slices.
Prepare the way of Mullet:
Wash the whole mullet under running water.
Season with dill salt and pepper, leave to stand for one (1) hour in the refrigerator, covered with a dishtowel or Tuperware with lid
Filling:
300 grams. Corn flour or necessary
200 g. baked fish with salt
100 or 200 grams of mushrooms in blades canned, drained and rinsed
1 stalk celery scraped to remove the wires, chopped thinly sliced
1 leek white part only, cut into thin slices.
1 large onion, chopped
1 cortadinha pod raw saucer, or asparagus
1 can of corn drained and washed (optional)
1 cup (tea) of green olives
1 red pepper, green and yellow chopped
1 handful chopped parsley
3 tablespoons corn oil
1 or 2 fried eggs crumbled (optional)
Mode Prepare the filling:
In a large pan fry the onion in the oil celery, the leek, the pod, until 'al dente', add the corn, peppers, mushroom, fish, roe go sautéing and dripping warm water until they are almost cooked, lastly olives and chopped parsley.
Add corn flour, salt pepper, if it gets too dry add oil or water.
The filling is moist.
Place the mullet in a large cutting board, open and pass the stuffing tighten securely, attach with barbecue stick (the mullet is thick), or tie with cotton string, soak cotton in the oil.
Grease mullet with butter not dry out,
Pass the fish already stuffed to the pan, cover with foil.
Oven 180 ° C for 25 'to 30' minutes.
Open the oven and be controlling, not to bake too, which is dried.
Mode of Serving Mullet:
Serve with pineapple and caramel strawberries (glaçados).
Accompanying salad of lettuce, tomato and onion and cooked and chopped prawns in thick slices.
Caramelar so the pineapple:
Place the pineapple slices and strawberries in a pan with hot oil, fry for a few minutes pour over enough sugar, leave until caramelar.
Be careful not to overcook the bitter caramel.
Prepare Roe mode:
Photo of raw mullet roe, fry then crumble in the stuffing
Wash the eggs, season with salt only, cut into small pieces.
Skip the flour, beating out the excess.
Fry with oil in a pan and high splashing very, turn and fry the other side.
Use long-handled fork.
Note:
If you do not like and use mullet fish you prefer. You can open the back or belly.
+3
Ingredients:
1 very large whole mullet, open the back
Spices:
1 tablespoon (soup) salt or to taste
2 tablespoons (soup) of fresh dill (optional)
1 pepper finger girl without seeds and without the ribs, chopped (optional) If you want to season with salt only.
Fruits:
1 big fat pineapple, cut into regular slices.
2-3 large strawberries boxes cut into thick slices.
Prepare the way of Mullet:
Wash the whole mullet under running water.
Season with dill salt and pepper, leave to stand for one (1) hour in the refrigerator, covered with a dishtowel or Tuperware with lid
Filling:
300 grams. Corn flour or necessary
200 g. baked fish with salt
100 or 200 grams of mushrooms in blades canned, drained and rinsed
1 stalk celery scraped to remove the wires, chopped thinly sliced
1 leek white part only, cut into thin slices.
1 large onion, chopped
1 cortadinha pod raw saucer, or asparagus
1 can of corn drained and washed (optional)
1 cup (tea) of green olives
1 red pepper, green and yellow chopped
1 handful chopped parsley
3 tablespoons corn oil
1 or 2 fried eggs crumbled (optional)
Mode Prepare the filling:
In a large pan fry the onion in the oil celery, the leek, the pod, until 'al dente', add the corn, peppers, mushroom, fish, roe go sautéing and dripping warm water until they are almost cooked, lastly olives and chopped parsley.
Add corn flour, salt pepper, if it gets too dry add oil or water.
The filling is moist.
Place the mullet in a large cutting board, open and pass the stuffing tighten securely, attach with barbecue stick (the mullet is thick), or tie with cotton string, soak cotton in the oil.
Grease mullet with butter not dry out,
Pass the fish already stuffed to the pan, cover with foil.
Oven 180 ° C for 25 'to 30' minutes.
Open the oven and be controlling, not to bake too, which is dried.
Mode of Serving Mullet:
Serve with pineapple and caramel strawberries (glaçados).
Accompanying salad of lettuce, tomato and onion and cooked and chopped prawns in thick slices.
Caramelar so the pineapple:
Place the pineapple slices and strawberries in a pan with hot oil, fry for a few minutes pour over enough sugar, leave until caramelar.
Be careful not to overcook the bitter caramel.
Prepare Roe mode:
Photo of raw mullet roe, fry then crumble in the stuffing
Wash the eggs, season with salt only, cut into small pieces.
Skip the flour, beating out the excess.
Fry with oil in a pan and high splashing very, turn and fry the other side.
Use long-handled fork.
Note:
If you do not like and use mullet fish you prefer. You can open the back or belly.
+3
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