Sheep Ridge is the Carré or Suan Pan
Ingredients:
l whole ridge sheep
It is the Carré, or Suan, a piece only
formed by the back, vertebrae and two rib fingers
1 liter of hot water, gradually put
Spices:
l tablespoon (soup) shallow refined salt
6 cloves of crushed garlic if you remove the old kernels
l glass of rum (it serves to get the strong smell of lamb) or
Red wine vinegar 1 cup
l cup dry white wine
Other ingredients:
10 baked potatoes peeled, tempered
1 bunch of pre-cooked broccoli into small bouquets or
1 cauliflower also in bouquets
2 medium peeled carrots cut into small slices or cross-
3 or 6 large onions,
1 cup (tea) chopped parsley
Way of preparing:
Wash the ridge under running water, dry with paper towel or clean dish towel, then season.
Place the piece of mutton in a large bowl or dish Tuperware, pour the seasoning. stir well so that all the meat is seasoned, move to an ovenproof dish, rested after 12 hours.
Leave seasoning put 6 to l2 hours, turning occasionally.
Place the ridge within a refractory covered with napkin. or paper film.
If you can put in great Tuperware with lid in the refrigerator.
Cooking Ridge mode:
In a large pan fry in oil the ram until it is well browned, on all sides.
When golden, add the onion let wither
Go dripping hot water gradually to cook over low heat, for about an hour, or until tender and all water has dried.
Serve mode:
Place the lamb on a platter ridge behind the seasoned potatoes sprinkled with parsley and then passed broccoli in butter and other vegetables.
With white rice. Salad :
I option:
Salad of watercress twigs, onions and red peppers cut into slivers or arugula, lettuce, endive, escarole, chopped raw cabbage.
II option
Lettuce, cherry tomatoes and raw grated carrot in the large drain.
Can serve the ridge with manioc flour., Or salad of boiled vegetables with mayonnaise sauce.
See vegetable mayonnaise without egg.
Note:
If you can bake in the oven 160 ° 30 'minutes for each kilogram of suan meat. Lined with aluminum foil., Having previously fried the ridge on all sides without water.
quinta-feira, 29 de outubro de 2015
terça-feira, 27 de outubro de 2015
Chester Covered With Farofa of banana and raisins
Chester Covered With Farofa of banana and raisins
Ingredients:
1 chester good size
50 to 100 grs. butter, not margarine serves
Spices;
Salt, and oregano
Way of preparing :
Cut the chester the back from top to bottom.
Open so that it is a very open blanket, and chest facing up.
Flavor:
Only season with salt and oregano, do not pierce the skin of the bird.
Leave the dressing for 6 hours in the refrigerator, remove the spices. Dry thoroughly with paper towels.
Baking mode Chester:
To roast the breast is facing up, place butter under the skin of the chest and thigh, being careful not to tear the skin.
Cover with aluminum foil.
Preheated oven 160 ° C for 40 'minutes for each kg of poultry meat.
Twenty minutes before the end of roasting, remove the paper
aluminum and increase the oven temperature to 180 ° C leave until flush.
Banana farofa with raisins:
Ingredients:
4 large nanicas bananas cut into thin slices
1 cup (tea) of seedless raisins
1 ½ cup (tea) flour milhou or ground, sifted crackers.
1 cup (tea) of grated onion
1 cup (tea) chopped parsley
1 cup (tea) chopped green olives
½ cup chopped green onions
1 leek cut into slices (optional)
2 tablespoons (soup) of corn oil
1 teaspoon (tsp) salt
1 tablespoon (soup) pepper sauce, pepper or ½ finger girl without chopped seeds.
Way of preparing:
In a pan fry the onion and leeks, add the banana and re-fried until the banana is soft.
Place the olives, then the cornmeal, salt, and pepper, mix well.
If you stay dry put a little hot water or oil, if it is upside down (get too wet) more flour corn.
Finally add the raisins, parsley and chopped chives
"You can replace chester for chicken or other bird"
The way to do it is the same chester procedure.
Came with mashed potatoes, or mixed vegetable salad
Option II:
Green salad with lettuce, watercress, arugula, chicory,
III - Option
Lettuce grated carrots and cherry tomatoes.
Option IV:
Palm and onion cut into thin slices. and cherry tomato.
Note:
You can do the same procedure with thigh and drumstick chicken or chester, boned.
You can swap the corn flour by cassava flour, or half and half.
* You can replace the above flours by ground and sieved * crackers.
Ingredients:
1 chester good size
50 to 100 grs. butter, not margarine serves
Spices;
Salt, and oregano
Way of preparing :
Cut the chester the back from top to bottom.
Open so that it is a very open blanket, and chest facing up.
Flavor:
Only season with salt and oregano, do not pierce the skin of the bird.
Leave the dressing for 6 hours in the refrigerator, remove the spices. Dry thoroughly with paper towels.
Baking mode Chester:
To roast the breast is facing up, place butter under the skin of the chest and thigh, being careful not to tear the skin.
Cover with aluminum foil.
Preheated oven 160 ° C for 40 'minutes for each kg of poultry meat.
Twenty minutes before the end of roasting, remove the paper
aluminum and increase the oven temperature to 180 ° C leave until flush.
Banana farofa with raisins:
Ingredients:
4 large nanicas bananas cut into thin slices
1 cup (tea) of seedless raisins
1 ½ cup (tea) flour milhou or ground, sifted crackers.
1 cup (tea) of grated onion
1 cup (tea) chopped parsley
1 cup (tea) chopped green olives
½ cup chopped green onions
1 leek cut into slices (optional)
2 tablespoons (soup) of corn oil
1 teaspoon (tsp) salt
1 tablespoon (soup) pepper sauce, pepper or ½ finger girl without chopped seeds.
Way of preparing:
In a pan fry the onion and leeks, add the banana and re-fried until the banana is soft.
Place the olives, then the cornmeal, salt, and pepper, mix well.
If you stay dry put a little hot water or oil, if it is upside down (get too wet) more flour corn.
Finally add the raisins, parsley and chopped chives
"You can replace chester for chicken or other bird"
The way to do it is the same chester procedure.
Came with mashed potatoes, or mixed vegetable salad
Option II:
Green salad with lettuce, watercress, arugula, chicory,
III - Option
Lettuce grated carrots and cherry tomatoes.
Option IV:
Palm and onion cut into thin slices. and cherry tomato.
Note:
You can do the same procedure with thigh and drumstick chicken or chester, boned.
You can swap the corn flour by cassava flour, or half and half.
* You can replace the above flours by ground and sieved * crackers.
D E C O R A TION Vegetables Flowers+ Fotos
D E C O R A TION Vegetables Flowers
Red Bell Pepper flower, Green, Yellow and purple cabbage flower or white or red onion.
Ingredients:
Green pepper with the stem and seeds
A red bell pepper with the stem and seeds
A yellow pepper with the stem and seeds
Way of preparing:
Cut a thick slice on the edge of the first chili with a sterile kitchen shears (scissors pass in the flame of the stove).
Hold the raw chili by the stem, cut very thin strips by length, almost to the height of the seeds, leaving a space of 2 cm between the seeds and the cartoons.
Do this procedure with 3 peppers. Set aside.
Place each pepper into a large mug of dish overturned upside down
so that it is quite close to the wall of the mug, i.e., one on each mug.
Cover with cold water and bring the refrigerator for 4 hours.
Take the refrigerator dry well with paper towels, or well clean dish towel.
Hold the chili by the stem, the strips are turned down, the seeds form the core of the flower.
If you can put one inside the other.
It serves to decorate dishes or salads for feast days.
Try putting chili flower 3 colors in the middle of a large plate of lettuce leaves washed and thinly chopped.
Pepper flower finger Girl
Ingredients:
20-30 pepper finger whole girl
20-30 toothpicks
1 medium potato with sliced raw shell the base to fix the pepper and feet.
1 foot of curly lettuce
Way of preparing:
Place disposable gloves before washing the pepper dry with paper towels, careful not to rub your eyes, it will burn a lot.
Put the toothpick into the whole pepper, leaving a bit of a centimeter to stick in the potato, put a pepper glued to another without space.
Wash lettuce leaves, drain, dry with paper towels.
When Pepper flower is ready, place on a bed of lettuce.
Use a stainless steel plate round, well clean and dry.
Red Bell Pepper flower, Green, Yellow and purple cabbage flower or white or red onion.
Ingredients:
Green pepper with the stem and seeds
A red bell pepper with the stem and seeds
A yellow pepper with the stem and seeds
Way of preparing:
Cut a thick slice on the edge of the first chili with a sterile kitchen shears (scissors pass in the flame of the stove).
Hold the raw chili by the stem, cut very thin strips by length, almost to the height of the seeds, leaving a space of 2 cm between the seeds and the cartoons.
Do this procedure with 3 peppers. Set aside.
Place each pepper into a large mug of dish overturned upside down
so that it is quite close to the wall of the mug, i.e., one on each mug.
Cover with cold water and bring the refrigerator for 4 hours.
Take the refrigerator dry well with paper towels, or well clean dish towel.
Hold the chili by the stem, the strips are turned down, the seeds form the core of the flower.
If you can put one inside the other.
It serves to decorate dishes or salads for feast days.
Try putting chili flower 3 colors in the middle of a large plate of lettuce leaves washed and thinly chopped.
Pepper flower finger Girl
Ingredients:
20-30 pepper finger whole girl
20-30 toothpicks
1 medium potato with sliced raw shell the base to fix the pepper and feet.
1 foot of curly lettuce
Way of preparing:
Place disposable gloves before washing the pepper dry with paper towels, careful not to rub your eyes, it will burn a lot.
Put the toothpick into the whole pepper, leaving a bit of a centimeter to stick in the potato, put a pepper glued to another without space.
Wash lettuce leaves, drain, dry with paper towels.
When Pepper flower is ready, place on a bed of lettuce.
Use a stainless steel plate round, well clean and dry.
Turkey Antoinette With Farofa + photo decoration
Turkey Antoinette With Farofa + photo decoration
Ingredients:
1 medium size turkey (serves other sizes)
All ingredients below are for each one (1) kilogram of turkey meat.
Spices;
½ glass of beer per kilogram of meat
½ cup dry white wine for each kilogram of meat
½ cup wine vinegar for each kilogram of meat
1 head garlic, crushed (if old) remove the kernels
1 chopped onion for each kilogram of meat
1 pinch of grated nutmeg (optional)
1 teaspoon (tsp) grated fresh ginger or ½ tablespoon (coffee) ground ginger
1 teaspoon (tsp) or (coffee) spicy paprika, or
½ pepper lady finger seeded or to taste with (moderation)
1 teaspoon (tsp) ground bay, or 2 bay leaves
1 teaspoon (tsp) ground cinnamon
½ teaspoon (tsp) or (coffee) of ground cloves
1 bunch parsley and chives chopped
1 rosemary branches defoliate
1 mint branch
1 chopped basil branch
Sage leaves 1 or 2
Salt to taste:
Calculate ½ tablespoon (soup) of salt for each kilo of meat
To recap:
The seasoning ingredients above refers to each kilogram of turkey meat.
Fresh herbs, remove the branch is only the fresh leaves defoliate.
Way of preparing:
(NOT STICK PERU The SKIN). Loosen the skin of the breast and thighs gently scrub the spices and let it soak into the mix of white beer, white wine and vinegar, and other seasonings.
On 12/24/12 (on Christmas Eve) put the turkey in a large pot with the vineyard-d'alho.
Light the fire, so let boil for half an hour (30 minutes) to give a boil with the pan covered, turning carefully with the aid of suitable gloves or clean dish towel.
When cold take all the spices, dry inside and out with paper towels or (a very clean white cloth).
Spend plenty of butter under the skin of the chest and thighs.
Grease the entire turkey with butter.
The amount of butter in the chest and thighs and a large portion and also over.
Smear the whole turkey, i.e. beyond the breast and thighs
Grease well all the turkey, inside and out.
Put it in a deep way with a little strained broth cooking. As for drying, put another shell strained broth at a time
Cover with aluminum foil
Leave room for not sticking to the skin.
Bring to a preheated oven (low heat) 160 ° C
Bake counting 40 'minutes (for kilo of meat), ie (low heat).
Forty minutes before removing the oven turkey, remove the aluminum foil and let it brown.
The headlight is served separately or around turkey.
Decoration:
Decorate to taste, see photo
Crumbs:
Ingredients:
2 sour apples, peeled, chopped into cubes,
½ cup corn oil
1 large onion, grated
1 stalk celery, cut into slices and shaved thinly
1 leek, white part only mincemeat
1 cup (tea) of water biscuit and salt, ground in processor or blender, you can substitute corn flour
100 g. finely chopped nuts,
100 seedless raisins,
3 tablespoons dry white wine, salt and pepper finger girl (without seeds), chopped to taste (in moderation)
2 tablespoons (soup) and filled with grated Parmesan cheese, or to taste.
1 tablespoon (soup) of capers (optional)
1 tablespoon pure honey, does not serve the fake ..
Note:
** If your religion does not allow placing cheese along with the streusel Peru or other bird, remove, will not be missed. **
Mode Prepare the filling:
Saute onion and leek in oil, add the chopped celery, apples, make the sauté, until thoroughly cooked. If you need to add a trickle.
Add the walnuts, raisins, wine, salt, pepper and finally the crushed biscuits with grated cheese.
If the crumbs stay dry add a little oil or water
To serve:
Place the turkey on a silver plate or stainless steel, and garnish with cooked Portuguese nuts with shells, add walnuts, hazelnuts, almonds everything with shells.
Over the pineapple compote and turkey slices in the center of each slice one, cherry or plum.
Note:
FREEZING:
Can make the turkey without crumbs and freeze.
Remove from the freezer the day before and on Christmas Eve 2-4 hours before, depending on the size of the bird, place in the preheated oven, then hot lower the oven to 150 º C to go warming up slowly and do not burn and also not dry out .
Do not forget to smear with plenty of butter or thin slices of bacon, cover with foil. .
Keep watching to not pass the point.
Not get away from the oven, not to forget.
At Christmas time, people are euphoric and lose track of time.
And even more to the lot of people and children surrounding dento of snooping home.
Revenue flower decoration red peppers, green, yellow, and red cabbage, onion flower will publish next.
Reason:
For anyone complaining that the recipe is too long ..
Foto do Peru invertida
Flor de pimewtão, verde, vermelho, amarelo e repoilho roxo
Ingredients:
1 medium size turkey (serves other sizes)
All ingredients below are for each one (1) kilogram of turkey meat.
Spices;
½ glass of beer per kilogram of meat
½ cup dry white wine for each kilogram of meat
½ cup wine vinegar for each kilogram of meat
1 head garlic, crushed (if old) remove the kernels
1 chopped onion for each kilogram of meat
1 pinch of grated nutmeg (optional)
1 teaspoon (tsp) grated fresh ginger or ½ tablespoon (coffee) ground ginger
1 teaspoon (tsp) or (coffee) spicy paprika, or
½ pepper lady finger seeded or to taste with (moderation)
1 teaspoon (tsp) ground bay, or 2 bay leaves
1 teaspoon (tsp) ground cinnamon
½ teaspoon (tsp) or (coffee) of ground cloves
1 bunch parsley and chives chopped
1 rosemary branches defoliate
1 mint branch
1 chopped basil branch
Sage leaves 1 or 2
Salt to taste:
Calculate ½ tablespoon (soup) of salt for each kilo of meat
To recap:
The seasoning ingredients above refers to each kilogram of turkey meat.
Fresh herbs, remove the branch is only the fresh leaves defoliate.
Way of preparing:
Flor de pimenta vermelha com cama de alface
Season the turkey the day before.(NOT STICK PERU The SKIN). Loosen the skin of the breast and thighs gently scrub the spices and let it soak into the mix of white beer, white wine and vinegar, and other seasonings.
On 12/24/12 (on Christmas Eve) put the turkey in a large pot with the vineyard-d'alho.
Light the fire, so let boil for half an hour (30 minutes) to give a boil with the pan covered, turning carefully with the aid of suitable gloves or clean dish towel.
When cold take all the spices, dry inside and out with paper towels or (a very clean white cloth).
Spend plenty of butter under the skin of the chest and thighs.
Grease the entire turkey with butter.
The amount of butter in the chest and thighs and a large portion and also over.
Smear the whole turkey, i.e. beyond the breast and thighs
Grease well all the turkey, inside and out.
Put it in a deep way with a little strained broth cooking. As for drying, put another shell strained broth at a time
Cover with aluminum foil
Leave room for not sticking to the skin.
Bring to a preheated oven (low heat) 160 ° C
Bake counting 40 'minutes (for kilo of meat), ie (low heat).
Forty minutes before removing the oven turkey, remove the aluminum foil and let it brown.
The headlight is served separately or around turkey.
Decoration:
Decorate to taste, see photo
Crumbs:
Ingredients:
2 sour apples, peeled, chopped into cubes,
½ cup corn oil
1 large onion, grated
1 stalk celery, cut into slices and shaved thinly
1 leek, white part only mincemeat
1 cup (tea) of water biscuit and salt, ground in processor or blender, you can substitute corn flour
100 g. finely chopped nuts,
100 seedless raisins,
3 tablespoons dry white wine, salt and pepper finger girl (without seeds), chopped to taste (in moderation)
2 tablespoons (soup) and filled with grated Parmesan cheese, or to taste.
1 tablespoon (soup) of capers (optional)
1 tablespoon pure honey, does not serve the fake ..
Note:
** If your religion does not allow placing cheese along with the streusel Peru or other bird, remove, will not be missed. **
Mode Prepare the filling:
Saute onion and leek in oil, add the chopped celery, apples, make the sauté, until thoroughly cooked. If you need to add a trickle.
Add the walnuts, raisins, wine, salt, pepper and finally the crushed biscuits with grated cheese.
If the crumbs stay dry add a little oil or water
To serve:
Place the turkey on a silver plate or stainless steel, and garnish with cooked Portuguese nuts with shells, add walnuts, hazelnuts, almonds everything with shells.
Over the pineapple compote and turkey slices in the center of each slice one, cherry or plum.
Note:
FREEZING:
Can make the turkey without crumbs and freeze.
Remove from the freezer the day before and on Christmas Eve 2-4 hours before, depending on the size of the bird, place in the preheated oven, then hot lower the oven to 150 º C to go warming up slowly and do not burn and also not dry out .
Do not forget to smear with plenty of butter or thin slices of bacon, cover with foil. .
Keep watching to not pass the point.
Not get away from the oven, not to forget.
At Christmas time, people are euphoric and lose track of time.
And even more to the lot of people and children surrounding dento of snooping home.
Revenue flower decoration red peppers, green, yellow, and red cabbage, onion flower will publish next.
Reason:
For anyone complaining that the recipe is too long ..
Foto do Peru invertida
domingo, 25 de outubro de 2015
Blackberry jam of Finance Ponte Preta
Blackberry jam of Finance Ponte Preta
Ingredients:
1 kilo of fresh black mulberry
800 grams. of sugar
Cold water 1 cup (200 ml)
1 piece of cinnamon stick 5 cm (optional)
Other ingredients (Optional):
1 sachet of unflavored gelatin or colorless
1 tablespoon (soup) shallow colorless unflavored gelatin
5 tablespoons (soup) of cold water
1 cup of 200 ml of cold water
Way of preparing:
Wash the berries without the stem.
Blend with a little water, enough to be able to hit and get a thick juice.
NOT COAR.
Place in a saucepan the cranberry juice with sugar, a glass of water, and raw cinnamon.
Mix well, bring the fire stirring until the point of soft jelly, let it cool to pack into sterilized glass screw-slap.
Took plenty of water, use the feature of gelatin.
wet the gelatin with five tablespoons of water, let stand for 5 'minutes to take the microwave for 30 seconds, until dissolved.
Add hot or warm gelatin in hot jelly, not boiling, stir to incorporate power in jelly.
Allow to cool if using then otherwise put hot in sterilized glass.
Serve with potato bread,
After I publish another time potato bread recipe.
Do not forget to filling the glass with a dry cloth folded under the form (glass is on top of the cloth) never on the direct sink bursting.
Note:
You can freeze the cranberry juice and use as needed.
Remove the night to use the next day.
With cranberry juice can make ice cream, jelly juice among others.
1 kilo of fresh black mulberry
800 grams. of sugar
Cold water 1 cup (200 ml)
1 piece of cinnamon stick 5 cm (optional)
Other ingredients (Optional):
1 sachet of unflavored gelatin or colorless
1 tablespoon (soup) shallow colorless unflavored gelatin
5 tablespoons (soup) of cold water
1 cup of 200 ml of cold water
Way of preparing:
Wash the berries without the stem.
Blend with a little water, enough to be able to hit and get a thick juice.
NOT COAR.
Place in a saucepan the cranberry juice with sugar, a glass of water, and raw cinnamon.
Mix well, bring the fire stirring until the point of soft jelly, let it cool to pack into sterilized glass screw-slap.
Took plenty of water, use the feature of gelatin.
wet the gelatin with five tablespoons of water, let stand for 5 'minutes to take the microwave for 30 seconds, until dissolved.
Add hot or warm gelatin in hot jelly, not boiling, stir to incorporate power in jelly.
Allow to cool if using then otherwise put hot in sterilized glass.
Serve with potato bread,
After I publish another time potato bread recipe.
Do not forget to filling the glass with a dry cloth folded under the form (glass is on top of the cloth) never on the direct sink bursting.
Note:
You can freeze the cranberry juice and use as needed.
Remove the night to use the next day.
With cranberry juice can make ice cream, jelly juice among others.
sábado, 24 de outubro de 2015
PERUDEVENEZA + Secret Chef + Photo
PERUDEVENEZA + Secret Chef + Photo
See other information in the footer
Ingredients:
1 peru 12-15 kilos
If you can make smaller, divide by the amount of spices kilogram turkey
Spices;
1 glass of beer per kilogram of meat
1/2 cup dry white wine for each kilogram of meat
2 glasses of wine vinegar
100 g. garlic if old tire crumb
1/2 kilo of grated onion
1 pinch of grated nutmeg
1 tbsp (tablespoons) grated fresh ginger or
1/2 teaspoon (tsp) ground ginger
1 teaspoon (tsp) spicy paprika or pepper to your taste, with (moderation)
1 tablespoon (coffee) of crushed bay, or 2 bay leaves
1 teaspoon (tsp) ground cinnamon
1/2 teaspoon) of ground cloves
1 bunch parsley and whole scallions tied with the other herbs
2 rosemary twigs
5 mint twigs
1/2 cup chopped basil
Salt to taste:
calculate 1/2 tablespoon (soup) of salt for each kilo of meat
Way of preparing:
Season the turkey the day before.
(NOT STICK PERU The SKIN). Loosen the skin of the breast and thighs and rub the spices and let it soak into the mix of white beer, white wine and vinegar.
On the morning of 12.24.15 (on Christmas Eve) put the turkey in a large pot with the spices, with the breast facing up.
Light the fire, so let boil for half an hour (30 minutes) to give a boil with the covered pot, let cool in the pan.
When cold take all the spices, dry inside and out with paper towels or (a very clean white cloth).
Butter beneath the skin of the chest and thighs.
Grease the entire turkey with butter.
Grease well throughout the turkey.
Put it in a deep way with a little strained broth of cooking, if you need while it is baking go adding more broth.
Now must be heated
Cover with aluminum foil.
Leave room for not sticking to the skin.
Bring to a preheated oven (low heat) 160 ° C
Bake counting 40 'minutes (for kilo of meat), ie (low heat).
Thirty minutes before removing the oven turkey, remove the aluminum foil.
Ingredients Filling:
½ cup corn oil
2 large onions grated, washed and squeezed
2 stalks of celery scraped and cut into slices very thin
2 sour apples, peeled, chopped into cubes,
1 leek cut into thin slices
1 cup (tea) or the salty cookie necessary crushed
100 g. finely chopped nuts,
100 raisins without whole seeds
3 tablespoons dry white wine, salt to goto.
1 pepper finger girl without seeds, chopped (optional)
2 tablespoons (soup) and filled with grated Parmesan cheese,
1 tablespoon (soup) of capers
Mode Prepare the filling:
Saute onion and leek celery in the oil, add the chopped apples into cubes, make the sauté, until thoroughly cooked.
Add the walnuts, raisins, wine, salt, pepper the crushed biscuits and finally the grated cheese.
Serve mode:
Place the turkey on a silver or stainless platter, around make decoration.
Decoration:
Garnish with cooked Portuguese nuts and shells, add walnuts, hazelnuts, almonds everything with shells.
Over the pineapple compote and turkey slices in the center of each slice one, cherry or plum.
Below figs stewed, whole in drained syrup., 6 mini peeled pears, cooked in currants (they are red).
Large bunch of white and red grapes, fresh apples, fresh red and purple plums. Damascus and dates as well.
The Christmas table towel is white 10-meter-long linen and goes to the floor and above other far less red in color, or
Several small tables for 6 people each.
China plates, cups and crystal glasses, silverware, or stainless steel.
If you can put Christmas Ornament in the white part of the towel
WHAT NOT TO PUT ON DESK:
Never put bottles or liters, or cans of soft drinks or beer on the table, is very ugly clumsy, it seems (farofeiros beaches).
Serve soda in glass or glass jar.
The beer there is already a barrel to keep ice.
Follow up:
6 large peach compote, they come cut in halves. Drain the syrup.
Filling:
Pate ricotta cheese with ham:
1 cup mashed cottage cheese, 1 cup ham pâté,
1 tablespoon (soup) of chopped parsley, 3 branches chopped mint, a pinch of sweet paprika, 3 drained cherries in syrup.
Mix all ingredients, put that filling in halves of peaches.
Decorate each with half a cherry.
Serving for the Follow-up:
Arrange peaches stuffed into a silver plate and stainless Round lined with lettuce leaves washed well and dried. Dry the leaves with paper towels.
Note:
The recipe I made long with all the secrets, it is for professional cuisine and also for those who want to sell or prepare banquet.
I'm going through all the Chef's secrets.
For those who have questions, enter the Nonna Chest Cooking Questions group Antoinette only ask that I answer.
Ace doubts are usually always the same
Revenue was up from my Italian grandmother Maria Luiza Gurian
See other information in the footer
Ingredients:
1 peru 12-15 kilos
If you can make smaller, divide by the amount of spices kilogram turkey
Spices;
1 glass of beer per kilogram of meat
1/2 cup dry white wine for each kilogram of meat
2 glasses of wine vinegar
100 g. garlic if old tire crumb
1/2 kilo of grated onion
1 pinch of grated nutmeg
1 tbsp (tablespoons) grated fresh ginger or
1/2 teaspoon (tsp) ground ginger
1 teaspoon (tsp) spicy paprika or pepper to your taste, with (moderation)
1 tablespoon (coffee) of crushed bay, or 2 bay leaves
1 teaspoon (tsp) ground cinnamon
1/2 teaspoon) of ground cloves
1 bunch parsley and whole scallions tied with the other herbs
2 rosemary twigs
5 mint twigs
1/2 cup chopped basil
Salt to taste:
calculate 1/2 tablespoon (soup) of salt for each kilo of meat
Way of preparing:
Season the turkey the day before.
(NOT STICK PERU The SKIN). Loosen the skin of the breast and thighs and rub the spices and let it soak into the mix of white beer, white wine and vinegar.
On the morning of 12.24.15 (on Christmas Eve) put the turkey in a large pot with the spices, with the breast facing up.
Light the fire, so let boil for half an hour (30 minutes) to give a boil with the covered pot, let cool in the pan.
When cold take all the spices, dry inside and out with paper towels or (a very clean white cloth).
Butter beneath the skin of the chest and thighs.
Grease the entire turkey with butter.
Grease well throughout the turkey.
Put it in a deep way with a little strained broth of cooking, if you need while it is baking go adding more broth.
Now must be heated
Cover with aluminum foil.
Leave room for not sticking to the skin.
Bring to a preheated oven (low heat) 160 ° C
Bake counting 40 'minutes (for kilo of meat), ie (low heat).
Thirty minutes before removing the oven turkey, remove the aluminum foil.
Ingredients Filling:
½ cup corn oil
2 large onions grated, washed and squeezed
2 stalks of celery scraped and cut into slices very thin
2 sour apples, peeled, chopped into cubes,
1 leek cut into thin slices
1 cup (tea) or the salty cookie necessary crushed
100 g. finely chopped nuts,
100 raisins without whole seeds
3 tablespoons dry white wine, salt to goto.
1 pepper finger girl without seeds, chopped (optional)
2 tablespoons (soup) and filled with grated Parmesan cheese,
1 tablespoon (soup) of capers
Mode Prepare the filling:
Saute onion and leek celery in the oil, add the chopped apples into cubes, make the sauté, until thoroughly cooked.
Add the walnuts, raisins, wine, salt, pepper the crushed biscuits and finally the grated cheese.
Serve mode:
Place the turkey on a silver or stainless platter, around make decoration.
Decoration:
Garnish with cooked Portuguese nuts and shells, add walnuts, hazelnuts, almonds everything with shells.
Over the pineapple compote and turkey slices in the center of each slice one, cherry or plum.
Below figs stewed, whole in drained syrup., 6 mini peeled pears, cooked in currants (they are red).
Large bunch of white and red grapes, fresh apples, fresh red and purple plums. Damascus and dates as well.
The Christmas table towel is white 10-meter-long linen and goes to the floor and above other far less red in color, or
Several small tables for 6 people each.
China plates, cups and crystal glasses, silverware, or stainless steel.
If you can put Christmas Ornament in the white part of the towel
WHAT NOT TO PUT ON DESK:
Never put bottles or liters, or cans of soft drinks or beer on the table, is very ugly clumsy, it seems (farofeiros beaches).
Serve soda in glass or glass jar.
The beer there is already a barrel to keep ice.
Follow up:
6 large peach compote, they come cut in halves. Drain the syrup.
Filling:
Pate ricotta cheese with ham:
1 cup mashed cottage cheese, 1 cup ham pâté,
1 tablespoon (soup) of chopped parsley, 3 branches chopped mint, a pinch of sweet paprika, 3 drained cherries in syrup.
Mix all ingredients, put that filling in halves of peaches.
Decorate each with half a cherry.
Serving for the Follow-up:
Arrange peaches stuffed into a silver plate and stainless Round lined with lettuce leaves washed well and dried. Dry the leaves with paper towels.
Note:
The recipe I made long with all the secrets, it is for professional cuisine and also for those who want to sell or prepare banquet.
I'm going through all the Chef's secrets.
For those who have questions, enter the Nonna Chest Cooking Questions group Antoinette only ask that I answer.
Ace doubts are usually always the same
Revenue was up from my Italian grandmother Maria Luiza Gurian
Lamb shank of Finance + Photo
Lamb shank of Finance + Photo
Ingredients:
1 whole leg of lamb
Spices:
1 large onion, chopped or grated
2 tablespoons (soup) full of crushed garlic, if old tire crumb
1 tablespoon (soup) spicy paprika
1 teaspoon (tsp) or (soup) of fresh grated ginger
½ tablespoon (coffee) of ground cloves or to taste
1 teaspoon (tsp) ground cinnamon
1 bay leaf or ½ tablespoon (coffee) powder in shallow bay
1 pinch of nutmeg
1 whole bunch of parsley and other herbs to taste
Rosemary put only half cock
1 pepper finger girl without seeds and without the sting ribs
Sauce ingredients is (optional):
2 red bell peppers, 1 red or yellow other
2 bouillon tablets dissolved in a little water (optional).
1 cup dry white wine
1 medium glass drained and washed mushrooms preserved and
the middle minced
3 ripe tomatoes peeled and chopped without seeds
1 leek just the white part cut into thin slices
1 teaspoon (tsp) spicy paprika or pepper sauce
2 tablespoons (soup) full of lard or ½ cup oil
How to Take the ram Fort Smell:
First thing is to remove the gland (stench) leg of lamb that the stench in the flesh.
The gland (stench) is at the back of the lamb leg, looks like a grain of dark beans, lies between the tendon and the bone of the leg.
Below is how to prepare:
How to prepare the Lamb Shank:
Wash the leg of the lamb in running water, no longer the gland (stench) several times then dry with paper towels.
Season the meat with the spices listed above.
Place the ham in a large plastic bag with all the spices, tie with cotton string.
Place the bag in a dish utensil, lead to the refrigerator for 12 or 24 hours.
Then take the shank, switch to a baking sheet lined with aluminum foil, add half a cup of the strained sauce.
Grease the meat with lard or cover with slices of bacon.
Take to bake oven preheated 160 ° C for 40 'minutes for each kilogram of meat, covered with aluminum foil.
To find out if the ham is baked, frazzle a knife with small blade to leave a pink liquid it is still raw, let a little longer in the oven half an hour before taking the oven, remove the aluminum foil and let it brown.
Mode Prepare the sauce:
Sauté the onion with the peppers and leeks, tomatoes add the broth, and the spicy paprika finally the mushrooms.
To serve:
Place the lamb in a separate dish of sauce.
Follows last baked whole potato in butter with garlic
Spiced chickpea salad with plenty of onion, parsley, chives and green olives all finely chopped, and some of the chickpeas.
If you can also make a watercress salad with onion into slices and cherry tomatoes.
And some people like to serve with a sweet or salty crumbly.
Follow the recipes farofa next publication.
My recipes, some are very long.
Cooking detailed written for professionals, or for those who want to make and sell for Christmas and New Year, or other occasions.
If you have any questions you can ask.
Banqueteira am and I'm passing all my secrets for Professionals and serve as well.
Ingredients:
1 whole leg of lamb
Spices:
1 large onion, chopped or grated
2 tablespoons (soup) full of crushed garlic, if old tire crumb
1 tablespoon (soup) spicy paprika
1 teaspoon (tsp) or (soup) of fresh grated ginger
½ tablespoon (coffee) of ground cloves or to taste
1 teaspoon (tsp) ground cinnamon
1 bay leaf or ½ tablespoon (coffee) powder in shallow bay
1 pinch of nutmeg
1 whole bunch of parsley and other herbs to taste
Rosemary put only half cock
1 pepper finger girl without seeds and without the sting ribs
Sauce ingredients is (optional):
2 red bell peppers, 1 red or yellow other
2 bouillon tablets dissolved in a little water (optional).
1 cup dry white wine
1 medium glass drained and washed mushrooms preserved and
the middle minced
3 ripe tomatoes peeled and chopped without seeds
1 leek just the white part cut into thin slices
1 teaspoon (tsp) spicy paprika or pepper sauce
2 tablespoons (soup) full of lard or ½ cup oil
How to Take the ram Fort Smell:
First thing is to remove the gland (stench) leg of lamb that the stench in the flesh.
The gland (stench) is at the back of the lamb leg, looks like a grain of dark beans, lies between the tendon and the bone of the leg.
Below is how to prepare:
How to prepare the Lamb Shank:
Wash the leg of the lamb in running water, no longer the gland (stench) several times then dry with paper towels.
Season the meat with the spices listed above.
Place the ham in a large plastic bag with all the spices, tie with cotton string.
Place the bag in a dish utensil, lead to the refrigerator for 12 or 24 hours.
Then take the shank, switch to a baking sheet lined with aluminum foil, add half a cup of the strained sauce.
Grease the meat with lard or cover with slices of bacon.
Take to bake oven preheated 160 ° C for 40 'minutes for each kilogram of meat, covered with aluminum foil.
To find out if the ham is baked, frazzle a knife with small blade to leave a pink liquid it is still raw, let a little longer in the oven half an hour before taking the oven, remove the aluminum foil and let it brown.
Mode Prepare the sauce:
Sauté the onion with the peppers and leeks, tomatoes add the broth, and the spicy paprika finally the mushrooms.
To serve:
Place the lamb in a separate dish of sauce.
Follows last baked whole potato in butter with garlic
Spiced chickpea salad with plenty of onion, parsley, chives and green olives all finely chopped, and some of the chickpeas.
If you can also make a watercress salad with onion into slices and cherry tomatoes.
And some people like to serve with a sweet or salty crumbly.
Follow the recipes farofa next publication.
My recipes, some are very long.
Cooking detailed written for professionals, or for those who want to make and sell for Christmas and New Year, or other occasions.
If you have any questions you can ask.
Banqueteira am and I'm passing all my secrets for Professionals and serve as well.
sexta-feira, 23 de outubro de 2015
Beef steak ground Retificado- III - Options
Beef steak ground Retificado- III - Options
The photo will publish later
Ingredients:
I - Option:
½ kilo of ground beef, duck, topside and others
see below
Other ingredients:
2 large onions chopped, washed with running water dry on the screen, then paper towels
1 cup (tea) of chopped parsley to the stem
1 or 2 tablespoons (soup) of chopped mint (optional)
1 teaspoon (tsp) baking powder powder (is essential)
1 teaspoon (tsp) or full salt 2% by weight of salt meat,
2-4 tablespoons (soup) breadcrumbs, to give the league.
2 tablespoons (soup) of corn oil or soybean
1 tablespoon hot sauce or
½ pepper lady finger chopped without seeds
2 Large whole eggs.
50 grams. grated Parmesan cheese
Option II:
I do like the option, before frying tarnish
To tarnish - (optional)
1 cup (tea) flour sifted
1 cup (tea) breadcrumbs
3 to 4 beaten eggs
III - Option:
I do like the option, the difference is (lightly fry) after cutting the steaks in half by thickness and place the stuffing bake or micro-wave
Filling: (Optional)
10 slices of mozzarella sliced thin
10 slices of ham sliced very thin
Preparing mode: the I- Option:
Place ground beef in a large bowl add the chopped onion salt, pepper, eggs, parsley mint fresh chopped herbs and breadcrumbs gradually to give alloy, that is about to roll.
Make the flattened round steaks not too thin.
Fry the steaks in a nonstick skillet with oil wire, lower the flame so that it is well cooked inside, turn and fry the other side
* The stuffed steaks lightly fry. *
Once fried, remove the excess fat with paper towels.
If you can tarnish, passing on wheat flour, the beaten egg and then in breadcrumbs.
Fry in hot oil until golden brown, remove excess fat with paper towels ,.
Garnish with a slice of mozzarella or mozzarella and ham, equally, is (optional)
Once fried Cut in half put the stuffing, take the microwave or oven to heat until melted cheese.
Variation:
Can serve the steak with tomato sauce and cheese on top
grated Parmesan or mozzarella sliced or grated
The vinaigrette with rice and tomato salad with onions and avocado.
Note:
Can freeze open, place the fried steaks and degreased
in a big way, one away from the other, not to stick.
After the frozen steaks, place in a plastic bag.
Durability one month.
If you can freeze raw, do the same freezing the fried steak
Durability one month.
Note:
The salsa can use with the stem which is rich in iron and vitamins, can use as well as juice and also in soups.
* Always buy beef, beef is tougher. *
Put enough onion to give moisture.
Place the chemical baking powder to help stay soft
Replace the flour for bread crumbs or cracker meal. (crush the crackers in a blender)
The grated cheese, in addition to taste, helps in the league.
If do with wheat flour and add a wet squeezed stale roll (50 gr.)
You can change the pepper finger for girl of your choice and put other herbs, basil type.
OVEN:
If you can take the steaks in the oven on a greased with oil, cover with aluminum foil, leave for 15 'minutes, remove the paper and let it brown
The photo will publish later
Ingredients:
I - Option:
½ kilo of ground beef, duck, topside and others
see below
Other ingredients:
2 large onions chopped, washed with running water dry on the screen, then paper towels
1 cup (tea) of chopped parsley to the stem
1 or 2 tablespoons (soup) of chopped mint (optional)
1 teaspoon (tsp) baking powder powder (is essential)
1 teaspoon (tsp) or full salt 2% by weight of salt meat,
2-4 tablespoons (soup) breadcrumbs, to give the league.
2 tablespoons (soup) of corn oil or soybean
1 tablespoon hot sauce or
½ pepper lady finger chopped without seeds
2 Large whole eggs.
50 grams. grated Parmesan cheese
Option II:
I do like the option, before frying tarnish
To tarnish - (optional)
1 cup (tea) flour sifted
1 cup (tea) breadcrumbs
3 to 4 beaten eggs
III - Option:
I do like the option, the difference is (lightly fry) after cutting the steaks in half by thickness and place the stuffing bake or micro-wave
Filling: (Optional)
10 slices of mozzarella sliced thin
10 slices of ham sliced very thin
Preparing mode: the I- Option:
Place ground beef in a large bowl add the chopped onion salt, pepper, eggs, parsley mint fresh chopped herbs and breadcrumbs gradually to give alloy, that is about to roll.
Make the flattened round steaks not too thin.
Fry the steaks in a nonstick skillet with oil wire, lower the flame so that it is well cooked inside, turn and fry the other side
* The stuffed steaks lightly fry. *
Once fried, remove the excess fat with paper towels.
If you can tarnish, passing on wheat flour, the beaten egg and then in breadcrumbs.
Fry in hot oil until golden brown, remove excess fat with paper towels ,.
Garnish with a slice of mozzarella or mozzarella and ham, equally, is (optional)
Once fried Cut in half put the stuffing, take the microwave or oven to heat until melted cheese.
Variation:
Can serve the steak with tomato sauce and cheese on top
grated Parmesan or mozzarella sliced or grated
The vinaigrette with rice and tomato salad with onions and avocado.
Note:
Can freeze open, place the fried steaks and degreased
in a big way, one away from the other, not to stick.
After the frozen steaks, place in a plastic bag.
Durability one month.
If you can freeze raw, do the same freezing the fried steak
Durability one month.
Note:
The salsa can use with the stem which is rich in iron and vitamins, can use as well as juice and also in soups.
* Always buy beef, beef is tougher. *
Put enough onion to give moisture.
Place the chemical baking powder to help stay soft
Replace the flour for bread crumbs or cracker meal. (crush the crackers in a blender)
The grated cheese, in addition to taste, helps in the league.
If do with wheat flour and add a wet squeezed stale roll (50 gr.)
You can change the pepper finger for girl of your choice and put other herbs, basil type.
OVEN:
If you can take the steaks in the oven on a greased with oil, cover with aluminum foil, leave for 15 'minutes, remove the paper and let it brown
quarta-feira, 21 de outubro de 2015
Beef Roast With Sauce Vinaigrette to + Photo
Beef Roast With Sauce Vinaigrette to + Photo
Ingredients:
1 whole lizard piece 1½ kilogram or slightly more
3 tablespoons oil for frying or to taste
2 bouillon tablets or salt
Spices:
1 tablespoon (soup) of salt or broth
Red wine vinegar 1 cup
1 large onion finely chopped
4 cloves crushed garlic, if you remove the old kernels
1 bunch parsley and chives chopped coarsely
2 sprigs of basil and two mint (optional)
1 tablespoon (soup) dried oregano
1 tablespoon (coffee) of ground bay or 2 bay leaves
1 pepper finger girl without chopped seeds or pepper to your taste.
1 cup (tea) of rum (optional)
Sauce Vinaigrette:
2 large onions chopped fine drizzling
1 cup (tea) and full of salsa + stem finely chopped
1 cup (tea) green olives cut into rodelinhas
2 stalks of green onions thinly sliced
2 small branches of basil leaves use only
2 small branches of mint leaves use only
1 or 2 tablespoons (soup) of pickled capers, drained and rinsed
1 red pepper and other yellow seeded cut into strips thinly, then peaked and drizzling
1 red wine vinegar or lemon glass blank
½ of extra virgin olive oil cup
1 tablespoon (soup) shallow salt
Way of preparing:
Season the meat does not stick to not dehydrate, remove the seasoning before frying ..
In a large pan, fry the meat on all sides, go dripping hot water gradually until cooking takes 2-3 hours. It is very tasty or
Once fried from all sides, put the pressure cooker covered with water half cup water, 2 whole onions and
the broth.
Cook for 40 'to 60' minutes over low heat, halfway through cooking, turn off the heat and check, as is the meat and the sauce to the pan does not dry out.
* Allow to cool well before opening the pressure cooker. *
Once cooked the meat, remove without the sauce remaining in the pan., Take the freezer for 4 or until firm.
Cut into very thin slices, keep in the fridge
In a large bowl place the washed cortadinha onion let it dry in the sieve.
Cut all the vegetables well niggling and capers as well.
Season with vinegar, oil and salt.
Keep the vinaigrette in the refrigerator, remove half an hour before serving.
If you can put the vinaigrette along with the meat, mix well
Serve with white rice and a good salad
Note:
Do not put the tomato sauce that sour and spoils the flavor.
Only put tomato mincemeat if using all the vinaigrette in hora.se discard the leftover vinaigrette, gets old food saturated taste.
Place the meat with the sauce or separately.
Part serve a lettuce salad with tomato and grated raw carrot.
Can substitute fresh vegetables, or more.
Option II:
To Serve Another Recipe:
With the stock remaining in the saucepan bring the refrigerator and the next day remove all the fat that was on top.
Lead to fire add 4 tomatoes, peeled without seeds or half tin of tomato sauce ready, add a glass of cold water.
leave the fire for half an hour, until a thick sauce.
Place whole medium potatoes to cook in the sauce, and sausage have four buds, wash and pierce her skin.
Once the potatoes and sausage are cooked serve with rice and salad.
To recap message to other revenue:
The stem of parsley is rich in iron and other vitamins do not throw away if you do not want to put together with the leaves, make a strain juice.
You can also put in the soup or rice.
Ingredients:
1 whole lizard piece 1½ kilogram or slightly more
3 tablespoons oil for frying or to taste
2 bouillon tablets or salt
Spices:
1 tablespoon (soup) of salt or broth
Red wine vinegar 1 cup
1 large onion finely chopped
4 cloves crushed garlic, if you remove the old kernels
1 bunch parsley and chives chopped coarsely
2 sprigs of basil and two mint (optional)
1 tablespoon (soup) dried oregano
1 tablespoon (coffee) of ground bay or 2 bay leaves
1 pepper finger girl without chopped seeds or pepper to your taste.
1 cup (tea) of rum (optional)
Sauce Vinaigrette:
2 large onions chopped fine drizzling
1 cup (tea) and full of salsa + stem finely chopped
1 cup (tea) green olives cut into rodelinhas
2 stalks of green onions thinly sliced
2 small branches of basil leaves use only
2 small branches of mint leaves use only
1 or 2 tablespoons (soup) of pickled capers, drained and rinsed
1 red pepper and other yellow seeded cut into strips thinly, then peaked and drizzling
1 red wine vinegar or lemon glass blank
½ of extra virgin olive oil cup
1 tablespoon (soup) shallow salt
Way of preparing:
Season the meat does not stick to not dehydrate, remove the seasoning before frying ..
In a large pan, fry the meat on all sides, go dripping hot water gradually until cooking takes 2-3 hours. It is very tasty or
Once fried from all sides, put the pressure cooker covered with water half cup water, 2 whole onions and
the broth.
Cook for 40 'to 60' minutes over low heat, halfway through cooking, turn off the heat and check, as is the meat and the sauce to the pan does not dry out.
* Allow to cool well before opening the pressure cooker. *
Once cooked the meat, remove without the sauce remaining in the pan., Take the freezer for 4 or until firm.
Cut into very thin slices, keep in the fridge
In a large bowl place the washed cortadinha onion let it dry in the sieve.
Cut all the vegetables well niggling and capers as well.
Season with vinegar, oil and salt.
Keep the vinaigrette in the refrigerator, remove half an hour before serving.
If you can put the vinaigrette along with the meat, mix well
Serve with white rice and a good salad
Note:
Do not put the tomato sauce that sour and spoils the flavor.
Only put tomato mincemeat if using all the vinaigrette in hora.se discard the leftover vinaigrette, gets old food saturated taste.
Place the meat with the sauce or separately.
Part serve a lettuce salad with tomato and grated raw carrot.
Can substitute fresh vegetables, or more.
Option II:
To Serve Another Recipe:
With the stock remaining in the saucepan bring the refrigerator and the next day remove all the fat that was on top.
Lead to fire add 4 tomatoes, peeled without seeds or half tin of tomato sauce ready, add a glass of cold water.
leave the fire for half an hour, until a thick sauce.
Place whole medium potatoes to cook in the sauce, and sausage have four buds, wash and pierce her skin.
Once the potatoes and sausage are cooked serve with rice and salad.
To recap message to other revenue:
The stem of parsley is rich in iron and other vitamins do not throw away if you do not want to put together with the leaves, make a strain juice.
You can also put in the soup or rice.
segunda-feira, 19 de outubro de 2015
Italian Cod modified-II + Photos Options
Italian Cod modified-II + Photos Options
Ingredients:
1 kilo of potatoes cut into slices not too thick nor too thin
800 grams. of desalted cod flakes, or to taste
4 peppers seeded and without the white ribs into strips
4 large onions cut into thin slices
4 large tomatoes cut into round slices, do not take seeds
4 boiled eggs
1 cup (tea) of chopped parsley to the stem.
2 cups of black or purple olives
1 tablespoon (soup) oregano to potatoes and tomatoes
2 tablespoons (soup) of capers, distribute between layers of cod and potato
1 cup of water to cook the ingredients
How to prepare the cod:
Place the cod soak for 12 hours, changing the water 4 in 4 hours,
Fill a pot with water (needed to can cover cod).
Bring the water to a boil, pour the salted cod, once again boil, count 5 'minutes. drain the water, "do not throw the water out)", make sure you cook the potatoes, they must be pre-cooked or nearly raw.
Cook the eggs, remove the shells cut in half.
Mounting the way of cod:
A round shape with cap, grease with plenty of olive oil, place in layers:
The first layer is of raw potato or pre cooked seasoned with salt and oregano, sprinkle with olive oil,
The second layer is cod.
The third layer is raw tomatoes into slices seasoned with a little salt and oregano and olive oil.
The fourth layer is thin strips of peppers raw seasoned with salt.
The fifth layer and raw onions seasoned with salt, oregano and olive oil
The sixth is boiled eggs with salt overturned (turned down).
In alternating layers put black olives.
If you prefer to put the olives, only on top of the potatoes and cod.
The last layer is potatoes in slices, like the first layer.
The first and last layer is the potato slices.
Capers place only upon cod and potatoes.
Pour a glass of cold water on top, then sprinkle with olive oil.
Cover the form, attach with hooks, and cook the weak stove for 20 'to 30' minutes.
Before serving sprinkle plenty of chopped parsley.
Note:
Option II:
When using the shallow form with lid, put half of the cold water in the middle of cooking the other half now the water is warm, by reason that the ingredients are hot (steaming).
If you do not have the round shape with a lid with hooks, use an ovenproof dish, cover with aluminum and lightweight paper in the oven for 30 'minutes.
Do not forget to put a glass of water on the last layer, so that the ingredients before cooking oil.
Note:
The first option is made on the stove fire, the second is in the oven.
The two options are the tastiest.
If you prefer you can do with thicker cod average, desalting is 24 hours.
Do not make too thick cod which is not good.
Ingredients:
1 kilo of potatoes cut into slices not too thick nor too thin
800 grams. of desalted cod flakes, or to taste
4 peppers seeded and without the white ribs into strips
4 large onions cut into thin slices
4 large tomatoes cut into round slices, do not take seeds
4 boiled eggs
1 cup (tea) of chopped parsley to the stem.
2 cups of black or purple olives
1 tablespoon (soup) oregano to potatoes and tomatoes
2 tablespoons (soup) of capers, distribute between layers of cod and potato
1 cup of water to cook the ingredients
How to prepare the cod:
Place the cod soak for 12 hours, changing the water 4 in 4 hours,
Fill a pot with water (needed to can cover cod).
Bring the water to a boil, pour the salted cod, once again boil, count 5 'minutes. drain the water, "do not throw the water out)", make sure you cook the potatoes, they must be pre-cooked or nearly raw.
Cook the eggs, remove the shells cut in half.
Mounting the way of cod:
A round shape with cap, grease with plenty of olive oil, place in layers:
The first layer is of raw potato or pre cooked seasoned with salt and oregano, sprinkle with olive oil,
The second layer is cod.
The third layer is raw tomatoes into slices seasoned with a little salt and oregano and olive oil.
The fourth layer is thin strips of peppers raw seasoned with salt.
The fifth layer and raw onions seasoned with salt, oregano and olive oil
The sixth is boiled eggs with salt overturned (turned down).
In alternating layers put black olives.
If you prefer to put the olives, only on top of the potatoes and cod.
The last layer is potatoes in slices, like the first layer.
The first and last layer is the potato slices.
Capers place only upon cod and potatoes.
Pour a glass of cold water on top, then sprinkle with olive oil.
Cover the form, attach with hooks, and cook the weak stove for 20 'to 30' minutes.
Before serving sprinkle plenty of chopped parsley.
Note:
Option II:
When using the shallow form with lid, put half of the cold water in the middle of cooking the other half now the water is warm, by reason that the ingredients are hot (steaming).
If you do not have the round shape with a lid with hooks, use an ovenproof dish, cover with aluminum and lightweight paper in the oven for 30 'minutes.
Do not forget to put a glass of water on the last layer, so that the ingredients before cooking oil.
Note:
The first option is made on the stove fire, the second is in the oven.
The two options are the tastiest.
If you prefer you can do with thicker cod average, desalting is 24 hours.
Do not make too thick cod which is not good.
Cod Baked or Grilled + Monitoring
Cod Baked or Grilled + Monitoring
Ingredients:
500 g. Cod 2 put 250 grams. each
soaked for 24 to 36 hours in the refrigerator.
You can also make chips cod soaked for 12 hours
Other ingredients:
300 grams. drizzling of pickled onions
400 grams. small potatoes (ball) cooked in shell
200 g. large black olives, pitted.
1 bunch kale scalded
6 boiled eggs cut into four
4 red peppers into strips (raw) or
2 red and 2 yellow
1 cup (tea) of chopped parsley with stems and
½ cup (tea) green onions thinly sliced
½ cup (tea) of extra virgin olive oil
Way of preparing:
Place the slices in the sauce Cod with plenty of cold water in the refrigerator, changing several times every 4 hours. Then drain.
A clay dish distribute the slices of cod, without cooking.
Around place baked potatoes already peeled the onion whole or in slices and bell pepper into thin strips, and rolled cabbage sprinkle with olive oil, place in oven for browning.
Before serving put the boiled eggs and cut four parts, or cut in half and center half a black olive, or whole without the core.
It is always best to put the olives without the core, which can break someone unsuspecting teeth
And some black olives pitted spread by mischievous.
Sprinkle the parsley with the chopped stems and onion.
Salad of cherry tomatoes, lettuce, cabbage and watercress salad.
Can with white rice is (optional)
The potato has replaced rice.
Can replace the palm, for artichokes, mushrooms, pickled asparagus, all drained and rinsed under running water to remove the preservative.
II - Option:
Grill the slices of cod on a plate after desalted, "without cooking" or on the grill until golden.
Then move to a platter and do the same procedure as above.
Ingredients:
500 g. Cod 2 put 250 grams. each
soaked for 24 to 36 hours in the refrigerator.
You can also make chips cod soaked for 12 hours
Other ingredients:
300 grams. drizzling of pickled onions
400 grams. small potatoes (ball) cooked in shell
200 g. large black olives, pitted.
1 bunch kale scalded
6 boiled eggs cut into four
4 red peppers into strips (raw) or
2 red and 2 yellow
1 cup (tea) of chopped parsley with stems and
½ cup (tea) green onions thinly sliced
½ cup (tea) of extra virgin olive oil
Way of preparing:
Place the slices in the sauce Cod with plenty of cold water in the refrigerator, changing several times every 4 hours. Then drain.
A clay dish distribute the slices of cod, without cooking.
Around place baked potatoes already peeled the onion whole or in slices and bell pepper into thin strips, and rolled cabbage sprinkle with olive oil, place in oven for browning.
Before serving put the boiled eggs and cut four parts, or cut in half and center half a black olive, or whole without the core.
It is always best to put the olives without the core, which can break someone unsuspecting teeth
And some black olives pitted spread by mischievous.
Sprinkle the parsley with the chopped stems and onion.
Salad of cherry tomatoes, lettuce, cabbage and watercress salad.
Can with white rice is (optional)
The potato has replaced rice.
Can replace the palm, for artichokes, mushrooms, pickled asparagus, all drained and rinsed under running water to remove the preservative.
II - Option:
Grill the slices of cod on a plate after desalted, "without cooking" or on the grill until golden.
Then move to a platter and do the same procedure as above.
sábado, 17 de outubro de 2015
Boat Cod - Entrance
Boat Cod - Entrance
Ingredients:
2 boat box ready for dough
Other ingredients
1 or 2 cups (tea) of cod soaked chips for 12 hours, dry with paper towel
6 potatoes cooked in shell, pass the processor or juicer, crusts removed
1 jar of mayonnaise industrialized
1 cup (tea) of chopped parsley to the stem
1 cup (tea) chopped onion
25 Average chopped green olives
½ pepper lady finger seeded and without the rib
1 palm glass or medium mushroom, drained washed and chopped
2 tablespoons (soup) of chopped capers
Season with olive oil and vinegar and salt
Way of preparing:
Place the cod in sauce Eve with water for 12 hours, drain dry with paper towels, then process;
Cook the whole potatoes in shell after going through the wringer.
In a large bowl mix the potato cod and all other ingredients.
Take the bowl covered with plastic wrap refrigerator.
Put the stuffing in the boats just before serving.
Note:
If you prefer you can cut the potatoes into small cubes, and not process, it is to your liking ..
Ingredients:
2 boat box ready for dough
Other ingredients
1 or 2 cups (tea) of cod soaked chips for 12 hours, dry with paper towel
6 potatoes cooked in shell, pass the processor or juicer, crusts removed
1 jar of mayonnaise industrialized
1 cup (tea) of chopped parsley to the stem
1 cup (tea) chopped onion
25 Average chopped green olives
½ pepper lady finger seeded and without the rib
1 palm glass or medium mushroom, drained washed and chopped
2 tablespoons (soup) of chopped capers
Season with olive oil and vinegar and salt
Way of preparing:
Place the cod in sauce Eve with water for 12 hours, drain dry with paper towels, then process;
Cook the whole potatoes in shell after going through the wringer.
In a large bowl mix the potato cod and all other ingredients.
Take the bowl covered with plastic wrap refrigerator.
Put the stuffing in the boats just before serving.
Note:
If you prefer you can cut the potatoes into small cubes, and not process, it is to your liking ..
Blender Pie With Cod + Other Sbstituições
Blender Pie With Cod + Other Sbstituições
Pasta ingredients:
12 tablespoons (soup) of wheat flour
1 tablespoon (soup) and full of chemical baking powder
1 teaspoon (tsp) salt
3 cups (tea) Cow milk
1 cup (tea) of oil,
100 g. grated Parmesan cheese
5 large eggs
How to prepare the dough pie:
Place in a bowl the flour, baking powder and salt. Set aside.
Blend the eggs then add the oil and milk.
Pour the mixture from the blender slowly slowly into the bowl of dry ingredients, mix well with a large spoon, finally add the grated cheese.
Grease a round shape, with butter or oil, dusted with flour.
Place half of the dough, then the filling and cover with the other half of the dough
Preheated oven 180 ° C to leave baking blush
If you want a thicker crust add a little more flour and more a pinch of baking powder powder.
I -Option filling:
350 grs.de desalted cod, see instructions below
1 grated onion,
2 tomatoes peeled and seeded diced
1 cup (tea) chopped parsley
1 cup fresh or frozen peas, see below instructions.
2 chopped hard-boiled eggs
1 cup chopped green olives
2 tablespoons (soup) of oil
1 palm glass drained and rinsed and chopped
2 red bell peppers without seeds chopped (optional)
1 chopped cooked carrots into cubes (optional).
Mode Prepare the filling:
In a large saucepan place the oil, onion tomatoes cod, sauté well, if necessary ping some water.
After well sautéed add the peas already bleached, chopped olives, parsley, hard-boiled eggs chopped, cooked carrots, cabbage, peppers.
Let the stuffing cool before use.
Replacement:
You can change the cod by 3 cans of tuna in oil drained.
Note:
For desalting cod, put sauce covered with water for 12 hours. Store in the refrigerator.
Drain the cod before sautéing, (no need to cook)
To defrost the peas:
Place a pan on the fire with water, so boil, throw the frozen peas, as soon as it boils, count one (1) minute.
Drain and throw ice water to stop the cooking.
The above process called bleaching.
II - Fillings option:
Can replace cod for chicken, tuna, shrimp, cooked vegetables, shredded cheese with ham, among others.
Are 2 cups of cooked chicken breast, then sauté, together with the other ingredients.
The other ingredients put 1 cup (tea) each or to taste.
Write the same manner as the previous filling.
Pasta ingredients:
12 tablespoons (soup) of wheat flour
1 tablespoon (soup) and full of chemical baking powder
1 teaspoon (tsp) salt
3 cups (tea) Cow milk
1 cup (tea) of oil,
100 g. grated Parmesan cheese
5 large eggs
How to prepare the dough pie:
Place in a bowl the flour, baking powder and salt. Set aside.
Blend the eggs then add the oil and milk.
Pour the mixture from the blender slowly slowly into the bowl of dry ingredients, mix well with a large spoon, finally add the grated cheese.
Grease a round shape, with butter or oil, dusted with flour.
Place half of the dough, then the filling and cover with the other half of the dough
Preheated oven 180 ° C to leave baking blush
If you want a thicker crust add a little more flour and more a pinch of baking powder powder.
I -Option filling:
350 grs.de desalted cod, see instructions below
1 grated onion,
2 tomatoes peeled and seeded diced
1 cup (tea) chopped parsley
1 cup fresh or frozen peas, see below instructions.
2 chopped hard-boiled eggs
1 cup chopped green olives
2 tablespoons (soup) of oil
1 palm glass drained and rinsed and chopped
2 red bell peppers without seeds chopped (optional)
1 chopped cooked carrots into cubes (optional).
Mode Prepare the filling:
In a large saucepan place the oil, onion tomatoes cod, sauté well, if necessary ping some water.
After well sautéed add the peas already bleached, chopped olives, parsley, hard-boiled eggs chopped, cooked carrots, cabbage, peppers.
Let the stuffing cool before use.
Replacement:
You can change the cod by 3 cans of tuna in oil drained.
Note:
For desalting cod, put sauce covered with water for 12 hours. Store in the refrigerator.
Drain the cod before sautéing, (no need to cook)
To defrost the peas:
Place a pan on the fire with water, so boil, throw the frozen peas, as soon as it boils, count one (1) minute.
Drain and throw ice water to stop the cooking.
The above process called bleaching.
II - Fillings option:
Can replace cod for chicken, tuna, shrimp, cooked vegetables, shredded cheese with ham, among others.
Are 2 cups of cooked chicken breast, then sauté, together with the other ingredients.
The other ingredients put 1 cup (tea) each or to taste.
Write the same manner as the previous filling.
sexta-feira, 16 de outubro de 2015
Cod in the Pumpkin Cream Cheese With
Cod in the Pumpkin Cream Cheese With
Ingredients:
1 kilo of cod soaked chips for 12 hours
½ kilo of cream cheese
One (1) Average Pumpkin
For the sauce:
½ kilo of tomatoes peeled and seeded, or
1 can of concentrated industrialized sauce - diluted with 3 cans of water
½ cup corn oil
2 cups (tea) grated onion or minced
1 cup (tea) of chopped parsley with stems and drizzling
1 cup (tea) of chives cortadinha in rodelinhas
1 cup (tea) of water
1 leek cut into slices
2 celery stalks cut into thin slices without leaves
1 tablespoon (soup) of capers
Spices:
1 tablespoon (soup) salt
1 teaspoon (tsp) or (soup) of fresh grated ginger
½ tablespoon (coffee) of ground bay
½ tablespoon (coffee) ground cinnamon (optional)
1 or ½ pepper finger girl seeded and without white ribbed
Choose Only One ingredient:
½ kilo of mushrooms or palm hearts, artichoke bottom, asparagus at all canned, drained and
chopped washed in running water.
Using only an ingredient list above.
Way of preparing:
Sauté the cod with onion in a little oil, reserve.
In another pan fry the leek, celery, tomatoes, add the ginger bay.
In a large saucepan place the cod already sautéed and the ingredients of another pan, if you need to add a little hot water.
Leave the heat until a thick sauce, when lack 5 'minutes to get the fire add the cinnamon, and finally the parsley and chives mix well.
Once ready add the mushrooms chopped in half, capers and one of the chosen and chopped ingredients.
Important warning:
When using the ready industrialized sauce boil in a separate saucepan with 3 cans of water, a medium carrot, or 1 tablespoon of sugar.
Some people use baking soda, until reduced by half.
Care:
Do not use baking in the pressure cooker, and much foam clogs the pot runs the risk of accident
After halved, add cod sauce.
1 Average size Moranga
How to prepare the pumpkin:
Cut the pumpkin lid, remove all the seeds, rinse thoroughly inside and out, then dry with a napkin or paper towel.
Grease with oil, the shell of the pumpkin with the cap.
Lead to poor oven 120 ° C for about an hour, wrapped with aluminum foil.
Checking from time to time cooking, so prevents the pumpkin overcook and dark.
Let cool. To take the water.
Dry thoroughly with a paper towel or a napkin.
Remove the squash from the oven, line the inside with cream cheese.
Pouring the steamed cod with sauce, and top with cheese on top.
Bake for 20 'minutes
Follow up:
White rice, watercress salad or
Lettuce, cherry tomatoes, and onion into thin slices.
and raw grated carrot.
Can make grated salad device to stay very long and thin with the following vegetables:
carrots, beets, turnips, radishes, among others.
The carrot contains potassium, phosphorus, calcium, vitamins B1 B2. Vitamin B group A has carotene protects the skin and serves to natural tanning.
Note:
Can make a Pumpkin with other fillings:
Make the sauce equal to the previous substitute chicken, shrimp, crab, fish or other boneless, (Dogfish).
It can also cause soaked and shredded dried beef, braised with onions and other seasonings.
If you can cook the pumpkin in a large pot, top with water.
To find out if is cooked jab a fork.
Do not leave the kitchen too which is very soft, cutting.
Let the warm water to remove the pumpkin.
Ingredients:
1 kilo of cod soaked chips for 12 hours
½ kilo of cream cheese
One (1) Average Pumpkin
For the sauce:
½ kilo of tomatoes peeled and seeded, or
1 can of concentrated industrialized sauce - diluted with 3 cans of water
½ cup corn oil
2 cups (tea) grated onion or minced
1 cup (tea) of chopped parsley with stems and drizzling
1 cup (tea) of chives cortadinha in rodelinhas
1 cup (tea) of water
1 leek cut into slices
2 celery stalks cut into thin slices without leaves
1 tablespoon (soup) of capers
Spices:
1 tablespoon (soup) salt
1 teaspoon (tsp) or (soup) of fresh grated ginger
½ tablespoon (coffee) of ground bay
½ tablespoon (coffee) ground cinnamon (optional)
1 or ½ pepper finger girl seeded and without white ribbed
Choose Only One ingredient:
½ kilo of mushrooms or palm hearts, artichoke bottom, asparagus at all canned, drained and
chopped washed in running water.
Using only an ingredient list above.
Way of preparing:
Sauté the cod with onion in a little oil, reserve.
In another pan fry the leek, celery, tomatoes, add the ginger bay.
In a large saucepan place the cod already sautéed and the ingredients of another pan, if you need to add a little hot water.
Leave the heat until a thick sauce, when lack 5 'minutes to get the fire add the cinnamon, and finally the parsley and chives mix well.
Once ready add the mushrooms chopped in half, capers and one of the chosen and chopped ingredients.
Important warning:
When using the ready industrialized sauce boil in a separate saucepan with 3 cans of water, a medium carrot, or 1 tablespoon of sugar.
Some people use baking soda, until reduced by half.
Care:
Do not use baking in the pressure cooker, and much foam clogs the pot runs the risk of accident
After halved, add cod sauce.
1 Average size Moranga
How to prepare the pumpkin:
Cut the pumpkin lid, remove all the seeds, rinse thoroughly inside and out, then dry with a napkin or paper towel.
Grease with oil, the shell of the pumpkin with the cap.
Lead to poor oven 120 ° C for about an hour, wrapped with aluminum foil.
Checking from time to time cooking, so prevents the pumpkin overcook and dark.
Let cool. To take the water.
Dry thoroughly with a paper towel or a napkin.
Remove the squash from the oven, line the inside with cream cheese.
Pouring the steamed cod with sauce, and top with cheese on top.
Bake for 20 'minutes
Follow up:
White rice, watercress salad or
Lettuce, cherry tomatoes, and onion into thin slices.
and raw grated carrot.
Can make grated salad device to stay very long and thin with the following vegetables:
carrots, beets, turnips, radishes, among others.
The carrot contains potassium, phosphorus, calcium, vitamins B1 B2. Vitamin B group A has carotene protects the skin and serves to natural tanning.
Note:
Can make a Pumpkin with other fillings:
Make the sauce equal to the previous substitute chicken, shrimp, crab, fish or other boneless, (Dogfish).
It can also cause soaked and shredded dried beef, braised with onions and other seasonings.
If you can cook the pumpkin in a large pot, top with water.
To find out if is cooked jab a fork.
Do not leave the kitchen too which is very soft, cutting.
Let the warm water to remove the pumpkin.
Cod Dore + Stuffed Tomato Puree
Cod Dore + Stuffed Tomato Puree
Ingredients:
1 kilo of cod thinly put
2% of fish weight salt, about one tablespoon of salt shallow dessert.
To tarnish:
6 beaten eggs, and
6 egg yolks and 4 clubbed together clear
1 shallow dish of wheat flour
Other ingredients:
1 cup oil for frying
1 parsley tea saucer and chopped chives
Way of preparing:
Wash the fish, season with salt or sauce
soy, allow to stand for l hour
Well then dry the fish fillets, pass in flour and then in beaten egg with a little salt.
Fry in hot oil, then remove the excess oil with paper towels.
Arrange on a platter and sprinkle over the parsley and chives chopped,
Decoration:
Garnish with flowers of tomatoes or tomato basket, you can put in thinly sliced red bell pepper, parsley and 1 black olive in each tomato.
Note:
If you can use thin slices of salt cod
Fine cod to soak for 12 hours,
With this recipe you can use other fish, hake or hake.
Serve the cod with homemade cheese.
Follow up:
Mush fish:
Ingredients:
2 fish heads, fins, bones and some patchwork
fish.
4 to 6 tomatoes cut into four parts or half industrial tomato sauce can
1 sliced onion, 1 bay leaf, salt to taste
1 medium carrot cut into slices,
1 celery stalk cut into four with leaves
1 bunch of parsley with whole chives washed
1 whole leek
2 liters of cold water
Other ingredients:
200 g. from raw cassava flour
dissolved in cold water until thoroughly diluted.
The ratio is a glass of water, a spoon (soup) shallow cassava flour
1 or ½ cup chopped parsley to put at the end of cooking
Way of preparing:
Rinse the heads and the remaining ingredients
In a large saucepan put the heads, fins, spines and fish scraps, tomatoes, onion, bay leaf salt, celery. The whole tied parsley
Lead to fire, to cook for 40 'to 60' minutes over medium heat.
Once cooked strain it through a fine sieve and discard the waste. If you need to put more water in cooking
Place the strained broth in a pot, bring to fire as soon as it boils, take adding cassava flour have dissolved in the water gradually and slowly to avoid lumps, stirring constantly with a high cable spoon, until thickened.
Let cook for 15 'to 20' minutes before removing from heat add the chopped parsley, mix well.
If you prefer to place the cassava flour in rain gradually and slowly. Even cooking.
Serve separate mush
Serve the fish with the fish sauce, rice need not follow, however, put rice on the table.
Always someone will ask.
Cut the lemons in half, serve separately.
Make a raw salad of Catalonia, or cabbage very thinly cut or salad to your liking.
Follow up:
Stuffed Tomatoes
Ingredients:
6 very large tomatoes (fatty) almost ripe, seeded and without the ribs.
Filling:
1 small glass mayonnaise or a yogurt pot
1 can of tuna without oil, or anchovies or anchovies
12 green olives and chopped drizzling
2 tablespoons salsa with chopped stem and drizzling
½ can of drained peas, or frozen see below
1 chopped red pepper and niggling
1 stalk finely chopped celery or leek or fennel
Way of preparing:
Wash the tomatoes, remove a very thin cover, then with the aid of a spoon (soup), remove the seeds being careful not to split them.
Mix all filling ingredients until it is smooth.
Put the filling to the brim, put the lid jab a stick in it not to leave the filling, bring the refrigerator until ready to serve.
Serve stuffed tomatoes in a round stainless plate with lettuce leaves bed.
Note
If using frozen peas, pour in boiling water leave 1-3 minutes, then in cold water to stop the cooking.
Use ½ cup or slightly frozen pea.
Note:
Salsa is to put leaves and the stem, it is richer in iron and vitamins than the leaves.
1 kilo of cod thinly put
2% of fish weight salt, about one tablespoon of salt shallow dessert.
To tarnish:
6 beaten eggs, and
6 egg yolks and 4 clubbed together clear
1 shallow dish of wheat flour
Other ingredients:
1 cup oil for frying
1 parsley tea saucer and chopped chives
Way of preparing:
Wash the fish, season with salt or sauce
soy, allow to stand for l hour
Well then dry the fish fillets, pass in flour and then in beaten egg with a little salt.
Fry in hot oil, then remove the excess oil with paper towels.
Arrange on a platter and sprinkle over the parsley and chives chopped,
Decoration:
Garnish with flowers of tomatoes or tomato basket, you can put in thinly sliced red bell pepper, parsley and 1 black olive in each tomato.
Note:
If you can use thin slices of salt cod
Fine cod to soak for 12 hours,
With this recipe you can use other fish, hake or hake.
Serve the cod with homemade cheese.
Follow up:
Mush fish:
Ingredients:
2 fish heads, fins, bones and some patchwork
fish.
4 to 6 tomatoes cut into four parts or half industrial tomato sauce can
1 sliced onion, 1 bay leaf, salt to taste
1 medium carrot cut into slices,
1 celery stalk cut into four with leaves
1 bunch of parsley with whole chives washed
1 whole leek
2 liters of cold water
Other ingredients:
200 g. from raw cassava flour
dissolved in cold water until thoroughly diluted.
The ratio is a glass of water, a spoon (soup) shallow cassava flour
1 or ½ cup chopped parsley to put at the end of cooking
Way of preparing:
Rinse the heads and the remaining ingredients
In a large saucepan put the heads, fins, spines and fish scraps, tomatoes, onion, bay leaf salt, celery. The whole tied parsley
Lead to fire, to cook for 40 'to 60' minutes over medium heat.
Once cooked strain it through a fine sieve and discard the waste. If you need to put more water in cooking
Place the strained broth in a pot, bring to fire as soon as it boils, take adding cassava flour have dissolved in the water gradually and slowly to avoid lumps, stirring constantly with a high cable spoon, until thickened.
Let cook for 15 'to 20' minutes before removing from heat add the chopped parsley, mix well.
If you prefer to place the cassava flour in rain gradually and slowly. Even cooking.
Serve separate mush
Serve the fish with the fish sauce, rice need not follow, however, put rice on the table.
Always someone will ask.
Cut the lemons in half, serve separately.
Make a raw salad of Catalonia, or cabbage very thinly cut or salad to your liking.
Follow up:
Stuffed Tomatoes
Ingredients:
6 very large tomatoes (fatty) almost ripe, seeded and without the ribs.
Filling:
1 small glass mayonnaise or a yogurt pot
1 can of tuna without oil, or anchovies or anchovies
12 green olives and chopped drizzling
2 tablespoons salsa with chopped stem and drizzling
½ can of drained peas, or frozen see below
1 chopped red pepper and niggling
1 stalk finely chopped celery or leek or fennel
Way of preparing:
Wash the tomatoes, remove a very thin cover, then with the aid of a spoon (soup), remove the seeds being careful not to split them.
Mix all filling ingredients until it is smooth.
Put the filling to the brim, put the lid jab a stick in it not to leave the filling, bring the refrigerator until ready to serve.
Serve stuffed tomatoes in a round stainless plate with lettuce leaves bed.
Note
If using frozen peas, pour in boiling water leave 1-3 minutes, then in cold water to stop the cooking.
Use ½ cup or slightly frozen pea.
Note:
Salsa is to put leaves and the stem, it is richer in iron and vitamins than the leaves.
quinta-feira, 15 de outubro de 2015
Cod croquettes with grain spout
Cod croquettes with grain spout
(Portuguese)
Ingredients:
1 cup (tea) cod in salted chips
1 cup (tea) of crushed cooked grain
2 tablespoons (soup) of butter
Wheat flour needed
½ cup (tea) chopped parsley
½ pepper finger prick girl
2 tablespoons (soup) of chopped green olives
2 tablespoons chopped onion and squeezed
½ teaspoon (tsp) or (coffee) grated ginger.
1 egg
Way of preparing:
Place the cod to soak for 12 hours, drain, dry with paper towels. Not for cooking cod.
Mince Cod Book
Cook the chickpeas grinding, with or without skin, Mix cod with chickpeas, add butter, egg, onion, salsa ginger, olive, pepper and flour gradually to give point to roll .
Do not put too much flour that is hard.
The dough is very soft and sticky.
Skip the croquettes in breadcrumbs.
Grease a baking dish with butter, place the croquettes one side with another range of one centimeter.
Take to bake oven 180 ° C until blush.
Note:
If you can pass the croquettes in beaten egg then in breadcrumbs.
After the mass ready, can also put a teaspoon (tsp) baking powder full of powder is (optional).
When roasting place as the greatest distance between the croquettes that it will grow.
(Portuguese)
Ingredients:
1 cup (tea) cod in salted chips
1 cup (tea) of crushed cooked grain
2 tablespoons (soup) of butter
Wheat flour needed
½ cup (tea) chopped parsley
½ pepper finger prick girl
2 tablespoons (soup) of chopped green olives
2 tablespoons chopped onion and squeezed
½ teaspoon (tsp) or (coffee) grated ginger.
1 egg
Way of preparing:
Place the cod to soak for 12 hours, drain, dry with paper towels. Not for cooking cod.
Mince Cod Book
Cook the chickpeas grinding, with or without skin, Mix cod with chickpeas, add butter, egg, onion, salsa ginger, olive, pepper and flour gradually to give point to roll .
Do not put too much flour that is hard.
The dough is very soft and sticky.
Skip the croquettes in breadcrumbs.
Grease a baking dish with butter, place the croquettes one side with another range of one centimeter.
Take to bake oven 180 ° C until blush.
Note:
If you can pass the croquettes in beaten egg then in breadcrumbs.
After the mass ready, can also put a teaspoon (tsp) baking powder full of powder is (optional).
When roasting place as the greatest distance between the croquettes that it will grow.
Helados caseros Amora Económico en Brasil
Helados caseros Amora Económico en Brasil
Ingredientes:
1 litro de leche de vaca, hervida fría
1 1/2 taza (té) de azúcar, o
¾ de taza (té) de edulcorante en polvo en sí mismo al horno y estufa
4 cucharadas (sopa) y llena de leche en polvo
1 caja de crema (200 g.)
1 vaso de 200 ml de jugo de arándano batidos Ver abajo.
Otros ingredientes:
1 cucharadita (tsp) lugar neutral en la liga I Paso
1 cucharadita (tsp) emulsionante, poner en el Paso II
Helado sabor:
200 g. latido moras frescas en una licuadora con los ingredientes siguientes
3 cucharadas (sopa llena de azúcar, o
1 ½ cucharada (sopa) de edulcorante en polvo en sí mismo al horno y estufa
3 cucharadas (sopa) de agua fría
Cómo preparar:
Lavar las bayas, batir en la licuadora con el azúcar y tres (3) cucharadas (sopa) de agua.
¿Cómo preparar el helado
Paso I:
Hit la leche de vaca licuadora con azúcar o edulcorante, liga neutral, y la leche en polvo y la crema.
Después de que los ingredientes bien batidos durante 5 'minutos en un congelador a tomar la forma de aluminio para endurecer durante 12 horas aproximadamente.
Coloque la noche y al día siguiente hacer el helado.
Paso II:
Sacar del congelador, dividido en dos partes iguales, cortar cada mitad en trozos.
Golpea la masa de helado en la mesa de mezclas con el emulsionante de 5 "a 8 'minutos hasta que la masa esté suave.
Realice el mismo procedimiento con la otra parte.
Después de bien batido cada parte, añadir el jugo de arándano, que el éxito, hasta conseguir una masa homogénea.
Pasa la mitad del helado golpeó un bol y batir la masa restante del mismo modo anterior.
Únete a la mezcla de dos partes bien para obtener toda la masa del mismo color de la fruta.
Llevar al congelador para endurecer durante 6-8 horas aproximadamente
Nota:
Rendimiento de dos (2) kilogramos de aproximadamente la masa de helado sin fruta o 5,00 8,00 real
Cada cuadro de la mora de 100 gramos. Su precio es de 3,00 reales en ingresos eran dos.
Crema total de hielo con fruta incluyó aproximadamente 14,00 reales por dos kilos de helado.
Nota:
Usted puede cambiar el sabor de helado mediante el establecimiento de la fruta 1 cucharada (sopa) de sabor artificial en polvo.
El sabor que usted elija, o cambie la fruta.
A excepción de la piña y el kiwi que no puede fruta fresca se debe cocinar con azúcar o edulcorante.
Ingredientes:
1 litro de leche de vaca, hervida fría
1 1/2 taza (té) de azúcar, o
¾ de taza (té) de edulcorante en polvo en sí mismo al horno y estufa
4 cucharadas (sopa) y llena de leche en polvo
1 caja de crema (200 g.)
1 vaso de 200 ml de jugo de arándano batidos Ver abajo.
Otros ingredientes:
1 cucharadita (tsp) lugar neutral en la liga I Paso
1 cucharadita (tsp) emulsionante, poner en el Paso II
Helado sabor:
200 g. latido moras frescas en una licuadora con los ingredientes siguientes
3 cucharadas (sopa llena de azúcar, o
1 ½ cucharada (sopa) de edulcorante en polvo en sí mismo al horno y estufa
3 cucharadas (sopa) de agua fría
Cómo preparar:
Lavar las bayas, batir en la licuadora con el azúcar y tres (3) cucharadas (sopa) de agua.
¿Cómo preparar el helado
Paso I:
Hit la leche de vaca licuadora con azúcar o edulcorante, liga neutral, y la leche en polvo y la crema.
Después de que los ingredientes bien batidos durante 5 'minutos en un congelador a tomar la forma de aluminio para endurecer durante 12 horas aproximadamente.
Coloque la noche y al día siguiente hacer el helado.
Paso II:
Sacar del congelador, dividido en dos partes iguales, cortar cada mitad en trozos.
Golpea la masa de helado en la mesa de mezclas con el emulsionante de 5 "a 8 'minutos hasta que la masa esté suave.
Realice el mismo procedimiento con la otra parte.
Después de bien batido cada parte, añadir el jugo de arándano, que el éxito, hasta conseguir una masa homogénea.
Pasa la mitad del helado golpeó un bol y batir la masa restante del mismo modo anterior.
Únete a la mezcla de dos partes bien para obtener toda la masa del mismo color de la fruta.
Llevar al congelador para endurecer durante 6-8 horas aproximadamente
Nota:
Rendimiento de dos (2) kilogramos de aproximadamente la masa de helado sin fruta o 5,00 8,00 real
Cada cuadro de la mora de 100 gramos. Su precio es de 3,00 reales en ingresos eran dos.
Crema total de hielo con fruta incluyó aproximadamente 14,00 reales por dos kilos de helado.
Nota:
Usted puede cambiar el sabor de helado mediante el establecimiento de la fruta 1 cucharada (sopa) de sabor artificial en polvo.
El sabor que usted elija, o cambie la fruta.
A excepción de la piña y el kiwi que no puede fruta fresca se debe cocinar con azúcar o edulcorante.
Homemade ice cream Economic Amora
Homemade ice cream Economic Amora
Ingredients:
1 liter of cow's milk, cold boiled
1 1/2 cup (tea) of sugar, or
¾ cup (tea) of powdered sweetener in itself to oven and stove
4 tablespoons (soup) and full of powdered milk
1 box of cream (200 g.)
1 glass of 200 ml of cranberry juice beaten See below.
Other ingredients:
1 teaspoon (tsp) neutral place in the league I Step
1 teaspoon (tsp) emulsifier, put in the Step II
Ice cream flavor:
200 g. fresh blackberry beat in a blender with the ingredients below
3 tablespoons (soup full of sugar, or
1 ½ tablespoon (soup) of powdered sweetener in itself to oven and stove
3 tablespoons (soup) of cold water
Way of preparing:
Wash the berries, beat in a blender with sugar and three (3) tablespoons (soup) of water.
How to prepare the ice cream
Step I:
Hit the blender cow's milk with sugar or sweetener, neutral league, and the powdered milk and the cream.
After the ingredients well beaten for 5 'minutes in a freezer to take the form of aluminum to harden for 12 hours approximately.
Place the night and the next day do the ice cream.
Step II:
Remove from the freezer, split into two equal parts, cut each half into pieces.
Hit the mass of ice cream in the mixer with the emulsifier for 5 "to 8 'minutes until the dough is smooth.
Do the same procedure with the other party.
After well beaten each part, add cranberry juice, make the hit, until a homogeneous mass.
Spend half the ice cream knocked a bowl and beat the mass of remaining the same previous mode.
Join the two part mix well to get all the mass of the same color of the fruit.
Lead to the freezer to harden for 6-8 hours approximately
Note:
Yield two (2) kilograms of approximately ice cream mass without fruit or 5.00 8.00 Real
Each mulberry box of 100 grams. It costs 3.00 reais in revenue were two.
Total ice cream with fruit included approximately 14.00 reais for two kilos of ice cream.
Note:
You can change the taste of ice cream by putting in place the fruit 1 tablespoon (soup) of powdered artificial flavor.
The flavor you choose, or change the fruit.
Except Pineapple and Kiwi who can not fresh fruit should be cooked with sugar or sweetener.
Ingredients:
1 liter of cow's milk, cold boiled
1 1/2 cup (tea) of sugar, or
¾ cup (tea) of powdered sweetener in itself to oven and stove
4 tablespoons (soup) and full of powdered milk
1 box of cream (200 g.)
1 glass of 200 ml of cranberry juice beaten See below.
Other ingredients:
1 teaspoon (tsp) neutral place in the league I Step
1 teaspoon (tsp) emulsifier, put in the Step II
Ice cream flavor:
200 g. fresh blackberry beat in a blender with the ingredients below
3 tablespoons (soup full of sugar, or
1 ½ tablespoon (soup) of powdered sweetener in itself to oven and stove
3 tablespoons (soup) of cold water
Way of preparing:
Wash the berries, beat in a blender with sugar and three (3) tablespoons (soup) of water.
How to prepare the ice cream
Step I:
Hit the blender cow's milk with sugar or sweetener, neutral league, and the powdered milk and the cream.
After the ingredients well beaten for 5 'minutes in a freezer to take the form of aluminum to harden for 12 hours approximately.
Place the night and the next day do the ice cream.
Step II:
Remove from the freezer, split into two equal parts, cut each half into pieces.
Hit the mass of ice cream in the mixer with the emulsifier for 5 "to 8 'minutes until the dough is smooth.
Do the same procedure with the other party.
After well beaten each part, add cranberry juice, make the hit, until a homogeneous mass.
Spend half the ice cream knocked a bowl and beat the mass of remaining the same previous mode.
Join the two part mix well to get all the mass of the same color of the fruit.
Lead to the freezer to harden for 6-8 hours approximately
Note:
Yield two (2) kilograms of approximately ice cream mass without fruit or 5.00 8.00 Real
Each mulberry box of 100 grams. It costs 3.00 reais in revenue were two.
Total ice cream with fruit included approximately 14.00 reais for two kilos of ice cream.
Note:
You can change the taste of ice cream by putting in place the fruit 1 tablespoon (soup) of powdered artificial flavor.
The flavor you choose, or change the fruit.
Except Pineapple and Kiwi who can not fresh fruit should be cooked with sugar or sweetener.
quarta-feira, 14 de outubro de 2015
Traditional Bacalhoada the Portuguese
Traditional Bacalhoada the Portuguese
Ingredients:
2 kilos of thick cod put
5 liters of water needed for desalting or for 36 hours
Vegetables:
1 kilo of whole baked potato with the peel can use the ball
½ kilo of broccoli bouquet or tronchuda cabbage or Brussels sprouts (Brussels sprouts are the mini cabbage).
300-500 grams. small onion cooked without peeling or preserved
300 grams. mini cooked carrots
Other ingredients:
6 hard-boiled eggs cut in half or (24 quail eggs)
300 grams. large purple olives with pits
1 cup (tea) of pure olive oil
1 cup (tea) chopped parsley
½ cup (tea) chopped green onions in rodelinhas
2 tablespoons (soup) of whole capers.
Way of preparing:
Cod Wash in running water, soaking with enough cold water for 24 to 36 hours in the refrigerator, changing the water several times, in 4 of 4 hours.
Then take all the water cod and re-wash under running water.
Place the soaked cod in a large covered pot with water, bring to heat until boil, let cook for 5'minutos over high heat.
Drain the cod, let cool well.
Note:
Cooking cod is optional, the salting mode is enough.
Kitchens potatoes for cod cooking water.
Cut the cod into thick strips of 10 X 4.
Arrange the cod in an earthenware deep dish, alternating with baked potatoes, cooked or pickled onions and cabbage leaves rolled up or folded.
Sprinkle with plenty of olive oil.
Bring to a moderate oven 180 ° C for about 20'minutos.
Do not let the cod too long in the oven that dries.
Remove from oven and garnish with boiled eggs, black olives, capers, parsley and chopped chives.
Distribute over all trim ingredients so you will have a good-looking, nicely decorated.
The codfish is a single dish, each person eats whatever it takes.
Tips:
With plenty of bacalhoada serve with white rice and lettuce salad with tomato mushrooms olives green chopped or grated raw vegetables.
carrots, turnips, beets, radishes and more.
Note:
For desalting cod:
Wash cod place in a refractory vessel type or own white plastic for this purpose, covered with water.
Leave to soak for 36 hours, changing the water 4 and 4 hours.
Depending on the thickness of the cod is the time to soak
The fine cod soak for 12 hours
The average 24 hours.
0 Grosso 36 hours
* Wait I'll publish more 15 different cookie recipes easy fast, and any pocket. (Money) *.
Ingredients:
2 kilos of thick cod put
5 liters of water needed for desalting or for 36 hours
Vegetables:
1 kilo of whole baked potato with the peel can use the ball
½ kilo of broccoli bouquet or tronchuda cabbage or Brussels sprouts (Brussels sprouts are the mini cabbage).
300-500 grams. small onion cooked without peeling or preserved
300 grams. mini cooked carrots
Other ingredients:
6 hard-boiled eggs cut in half or (24 quail eggs)
300 grams. large purple olives with pits
1 cup (tea) of pure olive oil
1 cup (tea) chopped parsley
½ cup (tea) chopped green onions in rodelinhas
2 tablespoons (soup) of whole capers.
Way of preparing:
Cod Wash in running water, soaking with enough cold water for 24 to 36 hours in the refrigerator, changing the water several times, in 4 of 4 hours.
Then take all the water cod and re-wash under running water.
Place the soaked cod in a large covered pot with water, bring to heat until boil, let cook for 5'minutos over high heat.
Drain the cod, let cool well.
Note:
Cooking cod is optional, the salting mode is enough.
Kitchens potatoes for cod cooking water.
Cut the cod into thick strips of 10 X 4.
Arrange the cod in an earthenware deep dish, alternating with baked potatoes, cooked or pickled onions and cabbage leaves rolled up or folded.
Sprinkle with plenty of olive oil.
Bring to a moderate oven 180 ° C for about 20'minutos.
Do not let the cod too long in the oven that dries.
Remove from oven and garnish with boiled eggs, black olives, capers, parsley and chopped chives.
Distribute over all trim ingredients so you will have a good-looking, nicely decorated.
The codfish is a single dish, each person eats whatever it takes.
Tips:
With plenty of bacalhoada serve with white rice and lettuce salad with tomato mushrooms olives green chopped or grated raw vegetables.
carrots, turnips, beets, radishes and more.
Note:
For desalting cod:
Wash cod place in a refractory vessel type or own white plastic for this purpose, covered with water.
Leave to soak for 36 hours, changing the water 4 and 4 hours.
Depending on the thickness of the cod is the time to soak
The fine cod soak for 12 hours
The average 24 hours.
0 Grosso 36 hours
* Wait I'll publish more 15 different cookie recipes easy fast, and any pocket. (Money) *.
Cod salad of Violetta - II Options
Cod salad of Violetta - II Options
Ingredients:
1 kilo of cod soaked chips for 12 hours, leave in the fridge until ready to prepare
Other ingredients:
3 large onions chopped fine drizzling, rinsed and drained
2 cups (tea) parsley with stems finely chopped
1 cup (tea) of whole pickled capers drained
1 cup (tea) of green olives without the bite lumps in rodelinhas
1 cup extra virgin olive oil
½ cup wine vinegar or rice vinegar
moderate salt
2 feet smooth lettuce
Way of preparing:
Rinse the cod, soak in cold water in the refrigerator for 12 hours. After runs well.
Not for cooking cod, cod salting is enough, however if you have questions can dump the cod in boiling water, leave for 5 'minutes then drain, let cool.
Do not throw the water off, cook potatoes for another dish.
Place in a bowl, cod, onion, parsley, capers, olives season well, with plenty of olive oil, vinegar and a little salt.
Remember that cod is already salty. Use salt sparingly
Spending already seasoned cod, to a platter and arrange, spread over the whole or chopped green olives and some capers.
Store in refrigerator until ready to serve.
Make a bed of lettuce leaves washed dry with paper towels without seasoning.
Distribute cod salad already quenched, over the lettuce bed
Do this procedure above, only when serving.
II - Option:
The outline of the beam can put whole palm quail eggs in slices, cherry tomatoes, grated carrots.
Can put baked potato balls made with boleador.
Ingredients:
1 kilo of cod soaked chips for 12 hours, leave in the fridge until ready to prepare
Other ingredients:
3 large onions chopped fine drizzling, rinsed and drained
2 cups (tea) parsley with stems finely chopped
1 cup (tea) of whole pickled capers drained
1 cup (tea) of green olives without the bite lumps in rodelinhas
1 cup extra virgin olive oil
½ cup wine vinegar or rice vinegar
moderate salt
2 feet smooth lettuce
Way of preparing:
Rinse the cod, soak in cold water in the refrigerator for 12 hours. After runs well.
Not for cooking cod, cod salting is enough, however if you have questions can dump the cod in boiling water, leave for 5 'minutes then drain, let cool.
Do not throw the water off, cook potatoes for another dish.
Place in a bowl, cod, onion, parsley, capers, olives season well, with plenty of olive oil, vinegar and a little salt.
Remember that cod is already salty. Use salt sparingly
Spending already seasoned cod, to a platter and arrange, spread over the whole or chopped green olives and some capers.
Store in refrigerator until ready to serve.
Make a bed of lettuce leaves washed dry with paper towels without seasoning.
Distribute cod salad already quenched, over the lettuce bed
Do this procedure above, only when serving.
II - Option:
The outline of the beam can put whole palm quail eggs in slices, cherry tomatoes, grated carrots.
Can put baked potato balls made with boleador.
terça-feira, 13 de outubro de 2015
Bacalao con garbanzos + Verduras + Foto
At the request this week I will publish several cod recipe
I Revenues.
Bacalao con garbanzos + Verduras
Ensalada de bacalao con garbanzos y verduras
Ingredientes:
1 kilo de bacalao en virutas o trozos pequeños remojados durante 24 horas
Otros ingredientes:
½ kilo de garbanzos cocidos, si se puede dejar la piel
½ kilo de patatas cocidas cortadas en cubos o bola
½ kilo de champiñones enlatados, escurridos y enjuagados, picado
½ kilo de guisantes congelados ver más abajo
6 huevos duros, así que empieza tell hirviendo 8 'minutos
1 o 2 tazas (té) de aceitunas moradas, sin hueso
1 o 2 tazas (té) de perejil con tallos finamente picado
1 taza (té) cebollino picado
1 taza (té) de cebolla picada
½ taza (té) de alcaparras enteras o picadas
Sabor:
1 taza de aceite de oliva virgen
½ taza de vinagre de vino tinto o limón suc
1 cucharadita (tsp) sal (la sal con moderación)
Decoración:
12 aceitunas deshuesadas púrpura rebanado por la mitad
Conjunto 1 plato de fondo tomate cherry
2 pies de lechuga lavadas y picadas seca con una toalla de papel fino
Se ajusta alrededor de la placa
Cómo preparar:
Colocar el bacalao en virutas cubiertos con agua fría durante 24 horas
en el refrigerador, cambiando el agua cada 4 horas.
Cod después desalado y escurrido, jugando sobre la licencia hirviendo agua para 3 'minutos, no tirar el agua
Toma el agua del bacalao para cocinar las patatas.
Cocine los huevos para 8 'minutos para drenar, dejando con agua helada durante 5' a 10 'minutos.para que la cáscara gota rápido.
Cortar los huevos por la mitad, en la parte superior de la yema poner de oliva negro medio volcado.
Con el juego guisante verde congelada en agua hirviendo dejando el calor durante 3 'minutos, escurrir, vierta suficiente agua fría para detener la cocción, este procedimiento llamado blanqueo.
En un bol colocar muy grandes las de bacalao, garbanzos, guisantes ya agotadas.
A continuación, añadir las patatas, cebolla, champiñones, el perejil y el cebollino picado, sazonar con aceite de oliva, vinagre y un poco de sal.
Modo de servir:
En un gran plato de tazón o acero distribuir las hojas de lechuga en la espalda o picado, sobre los huevos cortados por la mitad. Ponga negro medio de oliva sin nudo volcado en el centro de la yema, (Capsized esté hacia abajo).
Spread en china plato de la mezcla del bol.
Más de tomates cherry y alcaparras y aceitunas negras picadas.
Si usted quiere mezclar sólo la mitad de la ensalada de bacalao y media alrededor de la ensalada.
Montar el plato en el carril justo a tiempo para servir, no a marchitarse la lechuga.
Decoración:
Decorar con flores de pimiento verde, rojo y amarillo, una flor dentro de la otra.
ver cómo hacerlo en mis blogs. baudanonna.blgspot.com
La flor Antonieta Pimienta
Ingredientes:
La pimienta verde con el tallo y las semillas
Un pimiento rojo con el tallo y las semillas
Un pimiento amarillo con el tallo y las semillas
Cómo preparar:
Cortar una rodaja gruesa en el borde de la primera de chile con tijeras de cocina estériles (tijeras pasan en la llama de la estufa).
Mantenga el chili prima por el tallo, cortar tiras muy delgadas por la longitud, casi a la altura de las semillas, dejando un espacio de 2 cm entre las semillas y los dibujos animados.
Realice este procedimiento con 3 pimientos. Ponga a un lado.
Coloque cada pimiento volcado dentro de una gran taza de platos o de acero inoxidable por lo que es muy cerca de la pared de la taza, es decir, una en cada taza.
Cubrir con agua fría y llevar el refrigerador durante 4 horas.
Tome el refrigerador seca bien con toallas de papel.
Sostenga el chile por el tallo, las tiras son rechazadas, las semillas forman el núcleo de la flor.
Si usted puede poner uno dentro del otro.
Sirve para decorar platos o ensaladas para los días de fiesta.
Trate de poner la flor de chile 3 colores en medio de un gran plato de hojas de lechuga lavadas y finamente picado.
Otra decoración es hacer que una chica dedo flor de chile.
Pegue un palillo en el centro de la pimienta en la longitud, pinchando una papa cruda sin pelar, cortar baja para lo arreglaran.
Coloque un pimiento un solo lado de la otra y acurrucarse.
Coloque la flor roja en el centro de la placa con hojas de lechuga. Es sugerente.
La papa es el tamaño que desea la flor.
sábado, 10 de outubro de 2015
Traditional pudding Condensed milk + photo
Traditional pudding Condensed milk + photo
Ingredients:
1 can of condensed milk raw
2 cow's milk cans using the can as condensed milk
3 eggs, large
1 teaspoon (tsp) shallow cornstarch (optional)
Way of preparing:
Beat well the eggs in a blender, add the milk cow milk
condensed and cornstarch, make the hit, until it is well mixed.
Place a caramel form, or only greased with butter, with cover.
Put on the back burner bake 180 ° C for about 45 'minutes.
To unmold the pudding remove carefully with the aid of two napkins. Pass into a china plate.
* You can cook the pudding in a water bath on the stove. *
Syrup:
1 cup (tea) sugar
1 tablespoon (soup) of cold water to wet the sugar
How to prepare the syrup:
Place the sugar in a pan with a wet tablespoon cold water lead to heat until melted and starting to yellow.
Do not let the long tail in the fire that bitter, only until it melts the sugar over medium heat and get color guarana.
Spend a little point, quickly bring the pan to cool.
Place the pan above a bowl filled with water ice and enough ice to stop the cooking (which is thermal shock)
Option II:
Milk pudding Condensed With Coco
Ingredients:
1 can of condensed milk
1 can coconut milk
1 can cow's milk
3 eggs, 1 teaspoon (tsp) shallow corn starch
50 grams. grated dried coconut
Way of preparing:
Beat eggs with cow's milk and the coconut milk and the cornstarch, then add condensed milk makes the beat until
mixed well.
Put the mixture in a blender caramel form.
Bake in a water bath oven 180 ° C for about 45 'minutes.
You can cook the pudding on the stove in a water bath
Ingredients:
1 can of condensed milk raw
2 cow's milk cans using the can as condensed milk
3 eggs, large
1 teaspoon (tsp) shallow cornstarch (optional)
Way of preparing:
Beat well the eggs in a blender, add the milk cow milk
condensed and cornstarch, make the hit, until it is well mixed.
Place a caramel form, or only greased with butter, with cover.
Put on the back burner bake 180 ° C for about 45 'minutes.
To unmold the pudding remove carefully with the aid of two napkins. Pass into a china plate.
* You can cook the pudding in a water bath on the stove. *
Syrup:
1 cup (tea) sugar
1 tablespoon (soup) of cold water to wet the sugar
How to prepare the syrup:
Place the sugar in a pan with a wet tablespoon cold water lead to heat until melted and starting to yellow.
Do not let the long tail in the fire that bitter, only until it melts the sugar over medium heat and get color guarana.
Spend a little point, quickly bring the pan to cool.
Place the pan above a bowl filled with water ice and enough ice to stop the cooking (which is thermal shock)
Option II:
Milk pudding Condensed With Coco
Ingredients:
1 can of condensed milk
1 can coconut milk
1 can cow's milk
3 eggs, 1 teaspoon (tsp) shallow corn starch
50 grams. grated dried coconut
Way of preparing:
Beat eggs with cow's milk and the coconut milk and the cornstarch, then add condensed milk makes the beat until
mixed well.
Put the mixture in a blender caramel form.
Bake in a water bath oven 180 ° C for about 45 'minutes.
You can cook the pudding on the stove in a water bath
sexta-feira, 9 de outubro de 2015
Hint For Children's Day Dessert - Photos
Hint For Children's Day Dessert
Quindim and Quindins Coco With photos
Ingredients:
18 large egg yolks
150 grams. freshly grated coconut, or 100 grams. Dry hydrated
150 to 200 ml of cold cow's milk
400 grams. caster sugar if you prefer very sweet, or to taste
1 tablespoon melted butter
Way of preparing:
Whisk the egg yolks in the blender for 5'a 10'Minutos, add the milk and the butter becomes a hit, then add the sugar and finally the grated coconut.
No need to pass the yolks through a sieve.
Round shape of 25 cm in circumference and five centimeters in height.
Greased with butter and sprinkled with caster sugar.
Dump the Quindao in shape, allow to stand for an hour, is for coconut stay on top of the dough.
If you do not put at rest turns Queijadinha
Oven preheated medium 180 ° C.
Bake in a water bath set about 40` (minutes), or until golden brown on top.
The water in the bath is boiling, and is prepared as follows:
Place the shape of Quindao within another larger round or rectangular shape. slightly larger than the first.
Add boiling water gradually, within the second medium with the aid of a pot with a long nozzle.
After the roast Quindao, allow it to cool in the oven.
When cold, store them in the refrigerator to put 3-5 days.
If you can freeze, desenformando, having previously packed inside a cardboard box with a lid or wrap with cellophane paper.
To serve place a glass plate with the gold of the upset coconut down, and the shiny side up, ie capsized way.
If you can spruce up Quindao with mint leaves, cherries in syrup drained and Kiwi, and whipped cream balls made with cherry beak.
With the same recipe can make small Quindins make the same manner as above, put in aluminum pans hole with the center smeared with butter and sprinkled with sugar or glucose.
Note:
Option II:
Can make Quindao a rectangular baking dish, make according to the above recipe, then cut with a small brush with glucose cutter to shine, but the ideal is to directly own molds for Quindins.
If using to party, use cups transparent petals.
Beautiful is using quindim as core Daisy, with daisy petals molds.
It is pretty well decorated.
White towel and above yellow to highlight the daisies, which is placed around the table.
You can use white towel to the ground.
Quindim and Quindins Coco With photos
18 large egg yolks
150 grams. freshly grated coconut, or 100 grams. Dry hydrated
150 to 200 ml of cold cow's milk
400 grams. caster sugar if you prefer very sweet, or to taste
1 tablespoon melted butter
Way of preparing:
Whisk the egg yolks in the blender for 5'a 10'Minutos, add the milk and the butter becomes a hit, then add the sugar and finally the grated coconut.
No need to pass the yolks through a sieve.
Round shape of 25 cm in circumference and five centimeters in height.
Greased with butter and sprinkled with caster sugar.
Dump the Quindao in shape, allow to stand for an hour, is for coconut stay on top of the dough.
If you do not put at rest turns Queijadinha
Oven preheated medium 180 ° C.
Bake in a water bath set about 40` (minutes), or until golden brown on top.
The water in the bath is boiling, and is prepared as follows:
Place the shape of Quindao within another larger round or rectangular shape. slightly larger than the first.
Add boiling water gradually, within the second medium with the aid of a pot with a long nozzle.
After the roast Quindao, allow it to cool in the oven.
When cold, store them in the refrigerator to put 3-5 days.
If you can freeze, desenformando, having previously packed inside a cardboard box with a lid or wrap with cellophane paper.
To serve place a glass plate with the gold of the upset coconut down, and the shiny side up, ie capsized way.
If you can spruce up Quindao with mint leaves, cherries in syrup drained and Kiwi, and whipped cream balls made with cherry beak.
With the same recipe can make small Quindins make the same manner as above, put in aluminum pans hole with the center smeared with butter and sprinkled with sugar or glucose.
Note:
Option II:
Can make Quindao a rectangular baking dish, make according to the above recipe, then cut with a small brush with glucose cutter to shine, but the ideal is to directly own molds for Quindins.
If using to party, use cups transparent petals.
Beautiful is using quindim as core Daisy, with daisy petals molds.
It is pretty well decorated.
White towel and above yellow to highlight the daisies, which is placed around the table.
You can use white towel to the ground.
quinta-feira, 8 de outubro de 2015
Carrot eggs yarn - Tenderloin decoration, Birds and Other
Carrot eggs yarn - Tenderloin decoration, Birds and Other
Ingredients:
200 g. grated carrots
1 cup (tea) of refined sugar
½ cup (tea) cold water
5 cloves
2 shins wool
4 slices ginger
Grate in a special ralinho to long wires. (It's sold in Central Market or the Sao Paulo neighborhoods or in any street market) and also in the supermarket.
Way of preparing:
Light the fire the water with the sugar, cinnamon, cloves the ginger, mix well, do not move while the fire.
Leave investigate until a thick syrup.
Place the grated carrots wire, to cook this syrup
When the carrot is cooked, strain it into a sieve and, while hot, use it to decorate all around the loin.
I put only ¼ of the recipe. Yarn carrot eggs.
You choose the amount required.
Note:
Keep in his notebook the Cenoura.Foto eggs wires revenue in the pool with Italian statue at Fazenda Ponte Preta.
Ingredients:
200 g. grated carrots
1 cup (tea) of refined sugar
½ cup (tea) cold water
5 cloves
2 shins wool
4 slices ginger
Grate in a special ralinho to long wires. (It's sold in Central Market or the Sao Paulo neighborhoods or in any street market) and also in the supermarket.
Way of preparing:
Light the fire the water with the sugar, cinnamon, cloves the ginger, mix well, do not move while the fire.
Leave investigate until a thick syrup.
Place the grated carrots wire, to cook this syrup
When the carrot is cooked, strain it into a sieve and, while hot, use it to decorate all around the loin.
I put only ¼ of the recipe. Yarn carrot eggs.
You choose the amount required.
Note:
Keep in his notebook the Cenoura.Foto eggs wires revenue in the pool with Italian statue at Fazenda Ponte Preta.
quarta-feira, 7 de outubro de 2015
Zucchini Stuffed With Meat and Rice + Foto
Zucchini Stuffed With Meat and Rice + Foto
Ingredients:
4 to 6 zucchini medium (Italian)
3 cups (tea) of ground beef
1 ½ cups raw rice washer drain, leave to dry in the colander.
For every 2 cups of half ground beef is rice
(1 cup (tea).
Spices:
1 large onion, grated
1 tablespoon (soup) salt
1 tablespoon (coffee) of spice of Nonna (optional)
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
Put the spice of nonna not put another pepper
Sauce:
1 cup (tea) of grated onion
1 cup whole dried apricots or 1 tablespoon honey
2 celery stalks cut into thin slices
1 leek cut into thin rodelinhas
1 liter of homemade tomato sauce, or 1 can of ready sauce
using dilute sauce with two cans of water.
1 teaspoon salt.
Prepare the zucchini mode:
Wash the zucchini. If you are injured or imperfections, scrape with a knife. Wash again.
Cut the zucchini into two pieces, removing the stem and cut the bottom so that it is standing.
Dig with a small spoon to remove the kernels. Book.
Prepare beef mode:
In a large bowl place the ground beef rice washed and well dried, add the onion, pepper, salt, parsley and chopped mint, the spice of nonna.
"(The spice of nonna replaces pepper)"
Mix all the ingredients.
Leave in the refrigerator covered with film paper for an hour.
The zucchini are raw.
Stuff the zucchini so do not get too tight.
Do not forget that the rice grows after it is cooked.
If you very filling it bursts.
Mode Prepare the sauce:
Fry the celery.
Halfway through cooking add the leek and onion.
Leave the heat until the onion is wilted.
Add tomato sauce with a little water, and salt. Leave the heat until a well cooked sauce. Let cool.
Put the sauce in a medium saucepan go distributing the stuffed zucchini so that it is a side by side, standing, covered with sauce.
Add to the sauce apricots and honey.
Leave the fire until the courgettes are cooked, that is, until the rice is cooked.
Can Serve with eggplant paste that is in blogs.
Also pods cortadinha braised.
Salad of lettuce with cherry tomatoes and grated raw carrot. Accompanies yogurt or cottage cheese.
Ingredients:
4 to 6 zucchini medium (Italian)
3 cups (tea) of ground beef
1 ½ cups raw rice washer drain, leave to dry in the colander.
For every 2 cups of half ground beef is rice
(1 cup (tea).
Spices:
1 large onion, grated
1 tablespoon (soup) salt
1 tablespoon (coffee) of spice of Nonna (optional)
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
Put the spice of nonna not put another pepper
Sauce:
1 cup (tea) of grated onion
1 cup whole dried apricots or 1 tablespoon honey
2 celery stalks cut into thin slices
1 leek cut into thin rodelinhas
1 liter of homemade tomato sauce, or 1 can of ready sauce
using dilute sauce with two cans of water.
1 teaspoon salt.
Prepare the zucchini mode:
Wash the zucchini. If you are injured or imperfections, scrape with a knife. Wash again.
Cut the zucchini into two pieces, removing the stem and cut the bottom so that it is standing.
Dig with a small spoon to remove the kernels. Book.
Prepare beef mode:
In a large bowl place the ground beef rice washed and well dried, add the onion, pepper, salt, parsley and chopped mint, the spice of nonna.
"(The spice of nonna replaces pepper)"
Mix all the ingredients.
Leave in the refrigerator covered with film paper for an hour.
The zucchini are raw.
Stuff the zucchini so do not get too tight.
Do not forget that the rice grows after it is cooked.
If you very filling it bursts.
Mode Prepare the sauce:
Fry the celery.
Halfway through cooking add the leek and onion.
Leave the heat until the onion is wilted.
Add tomato sauce with a little water, and salt. Leave the heat until a well cooked sauce. Let cool.
Put the sauce in a medium saucepan go distributing the stuffed zucchini so that it is a side by side, standing, covered with sauce.
Add to the sauce apricots and honey.
Leave the fire until the courgettes are cooked, that is, until the rice is cooked.
Can Serve with eggplant paste that is in blogs.
Also pods cortadinha braised.
Salad of lettuce with cherry tomatoes and grated raw carrot. Accompanies yogurt or cottage cheese.
Simple Ice cream cake and Tingling II Options
Simple Ice cream cake and Tingling II Options
OR - Option:
Cream I:
Ingredients:
4 large egg yolks
1 can of condensed milk
2 cans of cow's milk, the use of condensed milk measurement.
Blend the three (3) first ingredients,
then take the fire stirring constantly until thickened, is a thin cream, for 10 'minutes. Leave to cool for 20 'minutes.
Cream II:
4 egg whites beaten stiff
4 tablespoons (soup) full of sugar
1 can of cream without serum or 1 box
Hit the mixer the egg whites, then add sugar, mix well, until one sigh of dough, add the cream without cold saline gradually and slowly with a spoon, until a uniform mass.
Caramel:
5 tablespoons (soup) full of sugar
1 tablespoon (soup) of cold water
Dissolve the sugar, wet with water, until a caramel, guarana color, not too dark that bitter.
Hole form in the center, greased with butter, then spread the caramel over the side and across the cone, let it cool.
Over the caramel to chocolate syrup.
Chocolate syrup:
Cold glass of water ¼ (cold room).
3 tablespoons (soup) and filled with chocolate powder
Mix the water with the chocolate, pour over the caramel, ready and cold.
"The chocolate syrup is not going to fire."
Prepare the way of Ice Cream Simple:
Mix the two creams, beat with the whisk, or mixer, until a homogeneous mass.
Place the cream in a form of shallow aluminum, as with caramel sauce and above this the chocolate syrup.
Lead to the freezer to harden for 12 hours.
To put unmolding the form of ice cream in a pan, with half boiling water.
Leave for 3 'minutes.
Spend a hot knife around the shape, and also the cone being careful not to hurt the ice cream.
Then tap the form above the sink to loosen the dough.
Turn the ice cream cake in a dish cake dish and pour the syrup is left over. The syrup is runny and very beautiful.
Store in freezer up to an hour before serving.
Take 15 "minutes before serving.
II - Option:
Ice cream cake Anthill:
Do the same to the simple ice cream cake.
Use the same ingredients of plain ice cream cake up,
The difference is that you add the "chocolate sprinkles", see below the amount.
After the ice cream ready and already out of the freezer it should already be pasty.
To facilitate dividing the dough into two portions.
Mix the first portion half the chocolate sprinkles, do the same procedure with the other half of the ice cream, then mix the two parties.
Taking the freezer within a hole in the form of caramel center and above this a chocolate syrup for 8 to 12 hours.
To put unmolding the form of ice cream in a pan, with half boiling water.
Leave for 3 'minutes.
Spend a hot knife around the cone and being careful not to hurt the ice cream.
Hit the way over the sink to loosen the dough.
Turn the ice cream cake in a china cake plate and throw the syrup is left over. The syrup is runny and very beautiful.
Store in freezer up to an hour before serving.
Take 15 "minutes before serving.
Note:
* The Ice Cream Cake Anthill can do without the caramel and without chocolate syrup *. It's your choice.
Grease the pan with butter before putting the mass of ice cream.
OR - Option:
Cream I:
Ingredients:
4 large egg yolks
1 can of condensed milk
2 cans of cow's milk, the use of condensed milk measurement.
Blend the three (3) first ingredients,
then take the fire stirring constantly until thickened, is a thin cream, for 10 'minutes. Leave to cool for 20 'minutes.
Cream II:
4 egg whites beaten stiff
4 tablespoons (soup) full of sugar
1 can of cream without serum or 1 box
Hit the mixer the egg whites, then add sugar, mix well, until one sigh of dough, add the cream without cold saline gradually and slowly with a spoon, until a uniform mass.
Caramel:
5 tablespoons (soup) full of sugar
1 tablespoon (soup) of cold water
Dissolve the sugar, wet with water, until a caramel, guarana color, not too dark that bitter.
Hole form in the center, greased with butter, then spread the caramel over the side and across the cone, let it cool.
Over the caramel to chocolate syrup.
Chocolate syrup:
Cold glass of water ¼ (cold room).
3 tablespoons (soup) and filled with chocolate powder
Mix the water with the chocolate, pour over the caramel, ready and cold.
"The chocolate syrup is not going to fire."
Prepare the way of Ice Cream Simple:
Mix the two creams, beat with the whisk, or mixer, until a homogeneous mass.
Place the cream in a form of shallow aluminum, as with caramel sauce and above this the chocolate syrup.
Lead to the freezer to harden for 12 hours.
To put unmolding the form of ice cream in a pan, with half boiling water.
Leave for 3 'minutes.
Spend a hot knife around the shape, and also the cone being careful not to hurt the ice cream.
Then tap the form above the sink to loosen the dough.
Turn the ice cream cake in a dish cake dish and pour the syrup is left over. The syrup is runny and very beautiful.
Store in freezer up to an hour before serving.
Take 15 "minutes before serving.
II - Option:
Ice cream cake Anthill:
Do the same to the simple ice cream cake.
Use the same ingredients of plain ice cream cake up,
The difference is that you add the "chocolate sprinkles", see below the amount.
After the ice cream ready and already out of the freezer it should already be pasty.
To facilitate dividing the dough into two portions.
Mix the first portion half the chocolate sprinkles, do the same procedure with the other half of the ice cream, then mix the two parties.
Taking the freezer within a hole in the form of caramel center and above this a chocolate syrup for 8 to 12 hours.
To put unmolding the form of ice cream in a pan, with half boiling water.
Leave for 3 'minutes.
Spend a hot knife around the cone and being careful not to hurt the ice cream.
Hit the way over the sink to loosen the dough.
Turn the ice cream cake in a china cake plate and throw the syrup is left over. The syrup is runny and very beautiful.
Store in freezer up to an hour before serving.
Take 15 "minutes before serving.
Note:
* The Ice Cream Cake Anthill can do without the caramel and without chocolate syrup *. It's your choice.
Grease the pan with butter before putting the mass of ice cream.
segunda-feira, 5 de outubro de 2015
Yakisoba meat or Chicken With Vegetables + Photos
Yakisoba meat or Chicken With Vegetables + Photos
400grs of strips of beef filet mignon, or
(duckling, rump or topside).
Can replace the beef per 400 grams. chicken breast or thigh and drumstick without skin into cubes
Other ingredients:
300g own noodles for yakisoba or espaguetinho
Vegetables:
1 large chopped onion petals
1 or 2 tablets vegetable broth or meat or chicken
150 grams. fresh mushrooms or canned, drained washed, chopped into thin blades
1 very small cauliflower cut into bouquet
1 small ninja broccoli cut into bouquet
Thinly sliced 1 medium carrot diagonally
1 red pepper cut into small cubes
1 stalk celery shaved without leaves cut into thin slices (optional).
1 leek white part only cut and rodelinhas (optional)
6 tablespoons soy sauce
2 tablespoon of corn oil soup
2 tablespoons (soup) sesame oil (optional)
150 to 250 ml sauce for industrial yakisoba (optional)
4 to 6 sheets cut diagonally or celga
Cabbage leaf without the thick middle stem cut diagonally
1 tablespoon cornstarch (cornflour) and full to leave the silky sauce
½ cup (tea) of cold water to dilute the cornstarch
1 bunch chives cut into rodelinhas, then put the finished dish before serving.
You can change or replace some of the vegetables.
Example:
Cauliflower substitute pod chopped
Way of preparing:
In a large saucepan or pot rounded bottom
(wok) Japanese.
Place two tablespoons of corn oil fry the onion and lightly fry each vegetable, except for broccoli, carrots, green beans, cauliflower you need to cook a little longer, add the sesame oil, yakisoba sauce.
If you can add the sesame oil after the meat and the vegetables are cooked.
Add a little hot water the tablets or vegetable broth, leaving the fire until the vegetables are "al dente", with little sauce.
Dissolve the cornstarch in the water, pour over the vegetables, mix well, let the fire to cook for 5 'minutes, then add the soy sauce, mix well last spring onions finely chopped.
While sautéing vegetables put a cauldron on fire with 5 liters of water, so it boils, pour the noodles leave the fire until "al dente". If you can give a light fry the noodles are optional.
To serve.
Place in a deep dish a small portion of pasta, over meats and vegetables and hot.
400grs of strips of beef filet mignon, or
(duckling, rump or topside).
Can replace the beef per 400 grams. chicken breast or thigh and drumstick without skin into cubes
Other ingredients:
300g own noodles for yakisoba or espaguetinho
Vegetables:
1 large chopped onion petals
1 or 2 tablets vegetable broth or meat or chicken
150 grams. fresh mushrooms or canned, drained washed, chopped into thin blades
1 very small cauliflower cut into bouquet
1 small ninja broccoli cut into bouquet
Thinly sliced 1 medium carrot diagonally
1 red pepper cut into small cubes
1 stalk celery shaved without leaves cut into thin slices (optional).
1 leek white part only cut and rodelinhas (optional)
6 tablespoons soy sauce
2 tablespoon of corn oil soup
2 tablespoons (soup) sesame oil (optional)
150 to 250 ml sauce for industrial yakisoba (optional)
4 to 6 sheets cut diagonally or celga
Cabbage leaf without the thick middle stem cut diagonally
1 tablespoon cornstarch (cornflour) and full to leave the silky sauce
½ cup (tea) of cold water to dilute the cornstarch
1 bunch chives cut into rodelinhas, then put the finished dish before serving.
You can change or replace some of the vegetables.
Example:
Cauliflower substitute pod chopped
Way of preparing:
In a large saucepan or pot rounded bottom
(wok) Japanese.
Place two tablespoons of corn oil fry the onion and lightly fry each vegetable, except for broccoli, carrots, green beans, cauliflower you need to cook a little longer, add the sesame oil, yakisoba sauce.
If you can add the sesame oil after the meat and the vegetables are cooked.
Add a little hot water the tablets or vegetable broth, leaving the fire until the vegetables are "al dente", with little sauce.
Dissolve the cornstarch in the water, pour over the vegetables, mix well, let the fire to cook for 5 'minutes, then add the soy sauce, mix well last spring onions finely chopped.
While sautéing vegetables put a cauldron on fire with 5 liters of water, so it boils, pour the noodles leave the fire until "al dente". If you can give a light fry the noodles are optional.
To serve.
Place in a deep dish a small portion of pasta, over meats and vegetables and hot.
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