Tip -Cardápio For Christmas 2015
1.Peru stuffed with nuts, raisins, apples, apricots, farofa
wafer, onion, celery, grated Parmesan cheese, garnish
caramel brown.
2. Roast duck with orange juice, jam trim
peaches, pineapple, cherries in syrup.
3. Chester breast stuffed with apricot, pistachio unsalted
cooked with jabuticaba juice.
4. Chicken in pieces or chicken breast with sauce tama-
Rindos.
5. Sweet bread shape (round shape with cone in the center)
stuffed with whole blackberries and watered with the same
mo juice.
6. roast pheasant with cooked vegetables, artichokes fund
or palm, big black olives, green beans, cabbage gross
xelas preserved, and pea puree.
7. smoked chester breast served with grapes and crumbly glaçadas
sweet fresh or dried fruit.
8. Chicken D'Angola roasted manioc flour with salt.
9. Chicken D'Angola into pieces with coconut milk or cream
treat.
10.Perdiz roast with applesauce and vegetable salad.
11.Bolo fruit of dry Nonna, walnuts, almonds,
hazelnuts, raisins, apricots, prunes, candied fruit.
12.Pastelzinho ricotta with nuts.
13.Biscoito with pates beet or carrot.
14.Sopa fruit, apple, pear, plum, peach, grape, spices
mango, guava, banana, pineapple RS.
15.Canja chicken breast with carrots, potatoes, rice, celery,
parsley, mint, onion.
16.Coelho to pieces with white sauce and mushrooms.
17.Codornas soaked with red sauce.
18.Árvore nut mass Christmas.
19.Panetone sweet stuffed with ice cream.
20.Ganso Stuffed with salty crumbly.
21.Sopa English (pavé) with vanilla cream, gelatin, strawberry in
jam whipped cream, egg wires, nuts, raisins etc.
22.Mousse sleeve decorated with kiwi, cherry, black plum.
23.Mousse chocolate with chocolate chips and cherries.
24.Salpicão of vegetables and fruit with chicken, potato etc.
25.Lagosta filled with white sauce.
26.Lulas stuffed with shrimp and mushrooms.
27.Pintado with roasted almond slivers.
28.Rãs will doré with cooked vegetables, lettuce, watercress.
29.Strogonoff of file mignon with mushrooms, sour cream.
30.Frutas tropical in balls served in bowls with currants.
31.Torta rotten pasta with chicken, cabbage, peas, carrots.
32.Torta strawberry or apple with cream.
33.Fundos artichokes cooked with carrots and olives, strips
melon.
34.Medalhões of veal with Madeira sauce.
35.Crepes with jelly and orange sauce.
36.Galantine chicken (gelatin).
37.Pato into pieces of trim of cooked vegetables, aspar-
go, carrots, potatoes, etc.
38.Maçãs stuffed with raw applesauce or mashed casta-
nha.
39.Torta cream with prunes with nuts.
40.Tortinhas candies or mini Christmas bread with fruit.
segunda-feira, 30 de novembro de 2015
L A L S T A - Sauce Court Bouillon
L A L S T A - Sauce Court Bouillon
1 large lobster with housing
Sauce Court Bouillon
l glass of water 200 ml
l cup dry white wine or white vinegar
l teaspoon (tsp) salt, or to taste
l tablespoon (coffee) red pepper lady finger chopped without seeds, or hot sauce to taste
l teaspoon (tsp) grated ginger
l parsley and chives pack
l stalk of celery (celery)
l garlic pore
14 cloves of India
l whole large onion
l medium carrot, thinly sliced
l bay leaf
l pinch of grated nutmeg (optional)
Prepare the way of Lobster:
Wash the lobster, remove the green casing which is in the center of the crustacean body.
Before cooking tie the legs and tail, with string
Remove the housing, then cooked in the sauce.
Cook the lobster in the sauce Court Bouillon.
The amount of water is the same dry white wine, can not be changed, then add the onion, as spiky cloves India salsa packet, pepper, carrot, celery, leek, bay leaf to nutmeg, the ginger.
Cook the lobster in the indicated sauce for 30 minutes.
Let cool in the sauce itself. Then remove the carcass
Filling Lobster:
3 cooked egg yolks
3 large brains of cabbage lettuce
l cup (tea) of chopped green olives
l cup (tea) chopped parsley
½ cup (tea) chopped chives
l cup (tea) chopped celery and niggling
l cup (tea) and niggling chopped pickles
1 cup (tea) mayonnaise or yogurt
l cup (coffee) oil or to taste
l cup (coffee) vinegar
l / 2 pepper finger girl without seeds, chopped
1 tablespoon (soup) of capers
Add chopped lobster.
Prepare the salad so:
To prepare the salad, add 3 brains lettuce, sliced very thin.
Baked and past gems in fine sieve or ricer.
Add chopped olives, chopped pickles, olive oil, vinegar and pepper, celery
minced parsley and chives
3 tablespoons mayonnaise or yogurt sauce
Put the filling into the shell of the lobster.
To serve:
Arrange the lobster in the center of a platter and around chopped lettuce, grated carrots in thick drain.
Garnish with cherry tomatoes and mint leaves, and large black olives cut in half.
Note:
You can exchange the lobster for crayfish,
1 large lobster with housing
Sauce Court Bouillon
l glass of water 200 ml
l cup dry white wine or white vinegar
l teaspoon (tsp) salt, or to taste
l tablespoon (coffee) red pepper lady finger chopped without seeds, or hot sauce to taste
l teaspoon (tsp) grated ginger
l parsley and chives pack
l stalk of celery (celery)
l garlic pore
14 cloves of India
l whole large onion
l medium carrot, thinly sliced
l bay leaf
l pinch of grated nutmeg (optional)
Prepare the way of Lobster:
Wash the lobster, remove the green casing which is in the center of the crustacean body.
Before cooking tie the legs and tail, with string
Remove the housing, then cooked in the sauce.
Cook the lobster in the sauce Court Bouillon.
The amount of water is the same dry white wine, can not be changed, then add the onion, as spiky cloves India salsa packet, pepper, carrot, celery, leek, bay leaf to nutmeg, the ginger.
Cook the lobster in the indicated sauce for 30 minutes.
Let cool in the sauce itself. Then remove the carcass
Filling Lobster:
3 cooked egg yolks
3 large brains of cabbage lettuce
l cup (tea) of chopped green olives
l cup (tea) chopped parsley
½ cup (tea) chopped chives
l cup (tea) chopped celery and niggling
l cup (tea) and niggling chopped pickles
1 cup (tea) mayonnaise or yogurt
l cup (coffee) oil or to taste
l cup (coffee) vinegar
l / 2 pepper finger girl without seeds, chopped
1 tablespoon (soup) of capers
Add chopped lobster.
Prepare the salad so:
To prepare the salad, add 3 brains lettuce, sliced very thin.
Baked and past gems in fine sieve or ricer.
Add chopped olives, chopped pickles, olive oil, vinegar and pepper, celery
minced parsley and chives
3 tablespoons mayonnaise or yogurt sauce
Put the filling into the shell of the lobster.
To serve:
Arrange the lobster in the center of a platter and around chopped lettuce, grated carrots in thick drain.
Garnish with cherry tomatoes and mint leaves, and large black olives cut in half.
Note:
You can exchange the lobster for crayfish,
Chocolate Crepes With Nuts, Sweet and Diet III Options
Chocolate Crepes With Nuts, Sweet and Diet III Options
Ingredients Dough
Option I:
1 cup (tea) of sifted flour
2 cups (tea) milk
2-5 tablespoons (soup) cocoa powder or cocoa
1 tablespoon (soup) of oil (optional)
1 tablespoon (soup) of sugar, or
½ teaspoon (soup) of powdered sweetener
3 large whole eggs
1 pinch of salt
II - Option
Add the dough:
2 tablespoons nuts, or toast almonds, hazelnuts, macadamia and Brazil nuts, crushed.
Place the dried fruit of your liking, then hit batter, mix the fruit with whisk.
III - Option:
Crepe Simple:
1 cup flour
1 cold cow milk cup
1 tablespoon (soup) of sugar or
½ teaspoon (soup) sweetener
3 large eggs
1 pinch of salt
Make mass equal to chocolate crepe.
Garnish with sweet condensed milk, or sweet pumpkin with coconut, or other homemade sweet.
Coverage make chocolate wires, making kind of a horizontal fence.
Filling and sauce:
1 can of condensed milk
1 can cow's milk
2 teaspoons (tsp) vanilla
1 teaspoon (tsp) or (soup) of chocolate or cocoa powder
2 large egg yolks
1 cup rum or cocoa liquor
Mode Prepare the pasta Crepe:
Beat the eggs in a blender, then add milk, oil, salt, wheat flour and chocolate.
Once you add the beaten ground nuts by hand mixing with the whisk, until smooth.
How to cook the crepes:
Grease oil lightly with a non-stick frying pan 15 to 20 centimeters wide lead to fire for heating.
After heated the skillet, remove excess oil, then dump a mass shell, go around the pan until the dough spread across the background., Leave the fire until golden brown, turn and do the same procedure on the other side .
Place the crepes under a napkin, until ready to fill.
Other options:
For Child Party:
Can make smaller pancakes, use a large skillet, do the same as others.
Then cut to cut stainless steel, or the mouth of a glass.
* Smaller crepes can serve in Festinha Child *.
Prepare filling mode and the sauce:
Blend condensed milk with the egg yolks until well blended, then add a cow's milk can, which is the same as condensed milk, and cocoa powder.
After all the ingredients well mixed, bring to the fire in a double boiler, stirring constantly, until acquiring a very creamy consistency, for about 15'a 20'minutos.
After the cold cream add the vanilla essence fill the crepes with little filling, fold the dough into four.
Covers:
Make wired melted chocolate on top of crepes or chocolate chips.
Place semisweet chocolate melted into a paper bag or cellophane butter, cut his mouth quite small.
Whipped cream sprinkled with chocolate sprinkles or chocolate chips
If you can put chopped strawberries whipped cream on top and inside too ..
Other fillings:
The crepes can have other fillings:
Ice cream, whipped cream with chopped raw banana Strawberry sprinkled with sugar with cinnamon.
Sweet condensed milk with mining cheese, sweet milk with melted chocolate or powdered
Can put stewed peaches, figs, pineapple and others.
chopped or mixed with whipped cream.
Use your creativity.
Note:
You can add the dough nuts almonds or Brazil nuts
Can make sweeter or less sweet
The crepes are our pancakes.
If do diet put condensed milk diet.
Condensed Milk Diet
Ingredients:
1 cup (tea) of powdered milk
½ cup (tea) of boiling water
½ cup (tea) of powdered sweetener ,, own oven and hob
1 tablespoon (soup) of light margarine
Way of preparing:
Beat everything in a blender.
Using the following day
Store in refrigerator until ready to use.
Decoration:
Place whole strawberries around.
Ingredients Dough
Option I:
1 cup (tea) of sifted flour
2 cups (tea) milk
2-5 tablespoons (soup) cocoa powder or cocoa
1 tablespoon (soup) of oil (optional)
1 tablespoon (soup) of sugar, or
½ teaspoon (soup) of powdered sweetener
3 large whole eggs
1 pinch of salt
II - Option
Add the dough:
2 tablespoons nuts, or toast almonds, hazelnuts, macadamia and Brazil nuts, crushed.
Place the dried fruit of your liking, then hit batter, mix the fruit with whisk.
III - Option:
Crepe Simple:
1 cup flour
1 cold cow milk cup
1 tablespoon (soup) of sugar or
½ teaspoon (soup) sweetener
3 large eggs
1 pinch of salt
Make mass equal to chocolate crepe.
Garnish with sweet condensed milk, or sweet pumpkin with coconut, or other homemade sweet.
Coverage make chocolate wires, making kind of a horizontal fence.
Filling and sauce:
1 can of condensed milk
1 can cow's milk
2 teaspoons (tsp) vanilla
1 teaspoon (tsp) or (soup) of chocolate or cocoa powder
2 large egg yolks
1 cup rum or cocoa liquor
Mode Prepare the pasta Crepe:
Beat the eggs in a blender, then add milk, oil, salt, wheat flour and chocolate.
Once you add the beaten ground nuts by hand mixing with the whisk, until smooth.
How to cook the crepes:
Grease oil lightly with a non-stick frying pan 15 to 20 centimeters wide lead to fire for heating.
After heated the skillet, remove excess oil, then dump a mass shell, go around the pan until the dough spread across the background., Leave the fire until golden brown, turn and do the same procedure on the other side .
Place the crepes under a napkin, until ready to fill.
Other options:
For Child Party:
Can make smaller pancakes, use a large skillet, do the same as others.
Then cut to cut stainless steel, or the mouth of a glass.
* Smaller crepes can serve in Festinha Child *.
Prepare filling mode and the sauce:
Blend condensed milk with the egg yolks until well blended, then add a cow's milk can, which is the same as condensed milk, and cocoa powder.
After all the ingredients well mixed, bring to the fire in a double boiler, stirring constantly, until acquiring a very creamy consistency, for about 15'a 20'minutos.
After the cold cream add the vanilla essence fill the crepes with little filling, fold the dough into four.
Covers:
Make wired melted chocolate on top of crepes or chocolate chips.
Place semisweet chocolate melted into a paper bag or cellophane butter, cut his mouth quite small.
Whipped cream sprinkled with chocolate sprinkles or chocolate chips
If you can put chopped strawberries whipped cream on top and inside too ..
Other fillings:
The crepes can have other fillings:
Ice cream, whipped cream with chopped raw banana Strawberry sprinkled with sugar with cinnamon.
Sweet condensed milk with mining cheese, sweet milk with melted chocolate or powdered
Can put stewed peaches, figs, pineapple and others.
chopped or mixed with whipped cream.
Use your creativity.
Note:
You can add the dough nuts almonds or Brazil nuts
Can make sweeter or less sweet
The crepes are our pancakes.
If do diet put condensed milk diet.
Condensed Milk Diet
Ingredients:
1 cup (tea) of powdered milk
½ cup (tea) of boiling water
½ cup (tea) of powdered sweetener ,, own oven and hob
1 tablespoon (soup) of light margarine
Way of preparing:
Beat everything in a blender.
Using the following day
Store in refrigerator until ready to use.
Decoration:
Place whole strawberries around.
domingo, 29 de novembro de 2015
Stuffed Chicken Breast with Mango - Delicious - Rectified
Stuffed Chicken Breast with Mango - Delicious - Rectified
Ingredients:
½ kilo of chicken breast or turkey cut into thin slice
Spices:
2% by weight of salt meat, or 1 teaspoon (tsp) salt
1 lemon only the broth, pepper to taste
To put in the pan:
1 tablet of broth (optional)
1 cup of hot water to dissolve the bouillon
Filling:
4 large mangoes Haden cut into thick strips
300 grams. thin sliced ham is in and out of the filling
300 grams. of Brazil nuts (Brazil nuts), or ground cashew nuts
10 prunes without pits
Other ingredients:
Mozzarella sliced
Note:
The ham is to put out the rolls. to secure with toothpick.
The broth of the flesh is to put in the pan dissolved with water.
If you prefer you can put the ham in the open rolls and also out.
The stuffing. It's my favorite.
Cook the kernels of the sleeves, with the broth.
Way of preparing:
Season the chickens files, leave for half an hour rest, then dry well.
On top of a board, open each chicken fillet, place a thick slice of mango with crumbs 2 tablespoons (ground cashew nuts), plum wrap well and out wrap the ham secure with toothpick.
Separately cook the mango pits with half a liter of water and the broth, leaving the fire until reduced by half, and let it cool before using.
Arrange the rolls on a baking sheet, one from the other side, on top put the strained broth Mango already cold.
Take to bake in the oven 150 ° C weak by 30'minutos or even blush.
Before removing from oven put on top of each chicken roll a slice of mozzarella, leave until melted.
The remainder of the sleeve is left to cook with a little water, then puree in a blender until it forms a thick puree.
Place the rolls on a platter lined with lettuce leaves, sprinkle over the mango puree, or serve on the side.
Note:
If you can cook the rolls in the pan with the broth.
Finally place the mozzarella or if you prefer to bake.
Take the rolls in the oven topped with mozzarella.
Can replace the chicken breast for thighs and drumsticks, do likewise.
Ingredients:
½ kilo of chicken breast or turkey cut into thin slice
Spices:
2% by weight of salt meat, or 1 teaspoon (tsp) salt
1 lemon only the broth, pepper to taste
To put in the pan:
1 tablet of broth (optional)
1 cup of hot water to dissolve the bouillon
Filling:
4 large mangoes Haden cut into thick strips
300 grams. thin sliced ham is in and out of the filling
300 grams. of Brazil nuts (Brazil nuts), or ground cashew nuts
10 prunes without pits
Other ingredients:
Mozzarella sliced
Note:
The ham is to put out the rolls. to secure with toothpick.
The broth of the flesh is to put in the pan dissolved with water.
If you prefer you can put the ham in the open rolls and also out.
The stuffing. It's my favorite.
Cook the kernels of the sleeves, with the broth.
Way of preparing:
Season the chickens files, leave for half an hour rest, then dry well.
On top of a board, open each chicken fillet, place a thick slice of mango with crumbs 2 tablespoons (ground cashew nuts), plum wrap well and out wrap the ham secure with toothpick.
Separately cook the mango pits with half a liter of water and the broth, leaving the fire until reduced by half, and let it cool before using.
Arrange the rolls on a baking sheet, one from the other side, on top put the strained broth Mango already cold.
Take to bake in the oven 150 ° C weak by 30'minutos or even blush.
Before removing from oven put on top of each chicken roll a slice of mozzarella, leave until melted.
The remainder of the sleeve is left to cook with a little water, then puree in a blender until it forms a thick puree.
Place the rolls on a platter lined with lettuce leaves, sprinkle over the mango puree, or serve on the side.
Note:
If you can cook the rolls in the pan with the broth.
Finally place the mozzarella or if you prefer to bake.
Take the rolls in the oven topped with mozzarella.
Can replace the chicken breast for thighs and drumsticks, do likewise.
Stuffed Chicken Breast with Damascus Jewish Pistache
Stuffed Chicken Breast with Damascus Jewish Pistache
Ingredients:
2 large chicken breasts or turkey breast
2 glasses of tangerine juice (mandarin, bergamot)
Spices:
2% by weight of meat salt 1 teaspoon (tsp) for each kilo
1 lemon, juice only
4 garlic cloves if (is old) without the crushed kernels
1 tablespoon spicy paprika soup
1 sprig of rosemary, optional
Filling:
100 g. of dried apricot or mango
100 g. raw pistachios
2-3 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 spoons snob, (pinholes)
Other ingredients:
Red fruit jelly or honey (cover)
Way of preparing:
Wash the chicken breasts, remove the skin, cut into very thin steaks.
If you can not cut very thin, hit with the meat beater until tune well.
Season with salt, garlic, lemon, paprika and rosemary branch, allow to stand for two hours in the refrigerator covered with aluminum foil
Leave the apricot sauce for an hour, or until soft, then cut and niggling
Cut the kid and pistachios.
Add the chopped apricots, chopped pistachios, the ketchup, Worcestershire sauce
and lastly snob.
Stuff the chicken breasts, wrap as roulade, secure with palito.ou fold in half
Cook the chicken breasts with the juice of tangerine, until soft.
Once cooked and very tender, take to the hot oven to pick up color, covered with red fruit jelly.
Cover with aluminum foil
To serve
Accompanying mashed parsnip.
Lettuce salad, grated carrots, cherry tomatoes and watercress
Ingredients:
2 large chicken breasts or turkey breast
2 glasses of tangerine juice (mandarin, bergamot)
Spices:
2% by weight of meat salt 1 teaspoon (tsp) for each kilo
1 lemon, juice only
4 garlic cloves if (is old) without the crushed kernels
1 tablespoon spicy paprika soup
1 sprig of rosemary, optional
Filling:
100 g. of dried apricot or mango
100 g. raw pistachios
2-3 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 spoons snob, (pinholes)
Other ingredients:
Red fruit jelly or honey (cover)
Way of preparing:
Wash the chicken breasts, remove the skin, cut into very thin steaks.
If you can not cut very thin, hit with the meat beater until tune well.
Season with salt, garlic, lemon, paprika and rosemary branch, allow to stand for two hours in the refrigerator covered with aluminum foil
Leave the apricot sauce for an hour, or until soft, then cut and niggling
Cut the kid and pistachios.
Add the chopped apricots, chopped pistachios, the ketchup, Worcestershire sauce
and lastly snob.
Stuff the chicken breasts, wrap as roulade, secure with palito.ou fold in half
Cook the chicken breasts with the juice of tangerine, until soft.
Once cooked and very tender, take to the hot oven to pick up color, covered with red fruit jelly.
Cover with aluminum foil
To serve
Accompanying mashed parsnip.
Lettuce salad, grated carrots, cherry tomatoes and watercress
Breast Peru Puree apple + Grapes Glaçadas - III - Options
Breast Peru Puree apple + Grapes Glaçadas - III - Options
Ingredients:
500 g. smoked turkey breast cut into slices Fine
Filling: Puree apples
4 large apples, chopped into cubes
l cup (tea) cold water
l teaspoon (tsp) sugar
1 pinch of salt
l tablespoon (soup) of white unflavored gelatin
Prepare the gelatin mode:
l tablespoon (soup) of white unflavored gelatin
6 tablespoons (soup) of cold water
½ cup (tea) cold water
Prepare the way of Mashed Apple:
Cut the apples into cubes without shells.
Light the fire with a cup of cold water salt sugar, cooking until well
Allow to cool. Hitting apples in a blender. To reserve.
Separately, hydrate the gelatin with six tablespoons of cold water, allowing to stand for 10 minutes
Then add half a cup of cold water, dissolve in a water bath.
In a deep bowl, add the mashed apples, gelatin has dissolved.
Mix well and refrigerate for four hours or until firm.
Prepare the way of Turkey Breast:
Cut the smoked turkey breast into very thin slices.
Put the stuffing of apple puree in turkey slices
Arrange on a large platter of lettuce leaves
II - Option
Rolls of turkey breast
Filling ham pate:
l cup (tea) ham pâté
2 cups (tea) cooked chicken and ground
l cup (tea) of dark raisins or
l cup (tea) of black plums in syrup, drained
l cup (tea) of grated onion, discard the juice
l cup (tea) of chopped green olives
2 tablespoons (soup) of chopped parsley
2 tablespoons (soup) of catupiry cheese (optional)
l pinch of grated nutmeg
Way of preparing:
Mix all the ingredients
Open the turkey breast slices, place a spoonful of the filling shallow soup
Make the stuffed rolls.
Arrange the rolls of turkey breast on a platter and around lettuce leaves thinly chopped up and cherry tomatoes.
Smoked turkey breast
Stuffing III
l great smoked turkey breast
Icing for grapes:
l kilogram of white grapes Italy
4 egg whites sterilized without knocking, or spend the dissolved gelatin
l cup (tea) of refined sugar in the blender
Farofa of Fruits and Vegetables:
l cup (tea) of grated onion
1 cup (tea) stalk celery chopped finely
l cup (tea) raw carrots grated in the large drain
l cup (tea) of black plums in syrup, drained
1 cup (tea) of dark seedless raisins
l cup (tea) of grated cheese or cheese catupiry
2 cups (tea) of crushed crackers or
2 cups (tea) corn flour, or
a cup of tea manioc flour and a cup of cornmeal
4 small green apples, no zest in the large drain
200 g. nuts coarsely chopped or ground
1 cup corn oil, or 3 tablespoons (soup) of butter
1 tablespoon (soup) salt
Way of preparing:
Fry in oil, celery, onions, carrots, apples
After well sautéed, add the chopped prunes, the ground walnuts, seedless raisins grated cheese and cracker flour
If it gets too dry add a little more oil or water.
Grapes Glaçadas
Wash the grapes dry on paper towels
Skip grapes in clear without knocking, then sugar, allow to dry
Use pasteurized clear.
To serve:
Place a dessert plate
two or three slices of smoked turkey breast
l bunch of grapes glaçadas and in the center a little manioc flour
Distribute well the three ingredients in small plate
Serve as input
Ingredients:
500 g. smoked turkey breast cut into slices Fine
Filling: Puree apples
4 large apples, chopped into cubes
l cup (tea) cold water
l teaspoon (tsp) sugar
1 pinch of salt
l tablespoon (soup) of white unflavored gelatin
Prepare the gelatin mode:
l tablespoon (soup) of white unflavored gelatin
6 tablespoons (soup) of cold water
½ cup (tea) cold water
Prepare the way of Mashed Apple:
Cut the apples into cubes without shells.
Light the fire with a cup of cold water salt sugar, cooking until well
Allow to cool. Hitting apples in a blender. To reserve.
Separately, hydrate the gelatin with six tablespoons of cold water, allowing to stand for 10 minutes
Then add half a cup of cold water, dissolve in a water bath.
In a deep bowl, add the mashed apples, gelatin has dissolved.
Mix well and refrigerate for four hours or until firm.
Prepare the way of Turkey Breast:
Cut the smoked turkey breast into very thin slices.
Put the stuffing of apple puree in turkey slices
Arrange on a large platter of lettuce leaves
II - Option
Rolls of turkey breast
Filling ham pate:
l cup (tea) ham pâté
2 cups (tea) cooked chicken and ground
l cup (tea) of dark raisins or
l cup (tea) of black plums in syrup, drained
l cup (tea) of grated onion, discard the juice
l cup (tea) of chopped green olives
2 tablespoons (soup) of chopped parsley
2 tablespoons (soup) of catupiry cheese (optional)
l pinch of grated nutmeg
Way of preparing:
Mix all the ingredients
Open the turkey breast slices, place a spoonful of the filling shallow soup
Make the stuffed rolls.
Arrange the rolls of turkey breast on a platter and around lettuce leaves thinly chopped up and cherry tomatoes.
Smoked turkey breast
Stuffing III
l great smoked turkey breast
Icing for grapes:
l kilogram of white grapes Italy
4 egg whites sterilized without knocking, or spend the dissolved gelatin
l cup (tea) of refined sugar in the blender
Farofa of Fruits and Vegetables:
l cup (tea) of grated onion
1 cup (tea) stalk celery chopped finely
l cup (tea) raw carrots grated in the large drain
l cup (tea) of black plums in syrup, drained
1 cup (tea) of dark seedless raisins
l cup (tea) of grated cheese or cheese catupiry
2 cups (tea) of crushed crackers or
2 cups (tea) corn flour, or
a cup of tea manioc flour and a cup of cornmeal
4 small green apples, no zest in the large drain
200 g. nuts coarsely chopped or ground
1 cup corn oil, or 3 tablespoons (soup) of butter
1 tablespoon (soup) salt
Way of preparing:
Fry in oil, celery, onions, carrots, apples
After well sautéed, add the chopped prunes, the ground walnuts, seedless raisins grated cheese and cracker flour
If it gets too dry add a little more oil or water.
Grapes Glaçadas
Wash the grapes dry on paper towels
Skip grapes in clear without knocking, then sugar, allow to dry
Use pasteurized clear.
To serve:
Place a dessert plate
two or three slices of smoked turkey breast
l bunch of grapes glaçadas and in the center a little manioc flour
Distribute well the three ingredients in small plate
Serve as input
sábado, 28 de novembro de 2015
Turkey Breast With Cheese Sauce and Sweet Farofa - II Options
Turkey Breast With Cheese Sauce and Sweet Farofa - II Options
Ingredients
1 large smoked turkey breast
sliced into very thin slices
Cheese sauce:
I - Option:
1 small catupiry cheese box
100 g. grated Parmesan cheese
100 g. of pecorino cheese, or gorgonzola
1 can of cream with serum
1 cup of kirche (cherry brandy) or white wine
1 tablespoon (soup) shallow butter
1 tbsp (tablespoons) finely chopped fresh basil
3 tablespoons (soup) of chopped parsley, put before serving the dish
How to prepare the cheese sauce:
Hit the mixer the cream cheese cheese with sour cream, butter add the grated parmesan cheese and gorgonzola.
If it becomes too hard to add more cream.
If it gets too soft add more grated Parmesan cheese until it forms a thick cream.
After the cream cheese is ready, add the basil and Kirche.
Keep the cream cheese in the refrigerator, covered with plastic wrap until ready to serve.
Serve so the Turkey Breast:
It can serve all cold, i.e. (turkey breast, and the cheese sauce) or hot see below.
Notice:
I prefer to serve cold here in São Paulo (Brazil) is very hot during the Christmas season.
To Serve Peru Hot Chest:
Place the turkey breast in a greased refractory butter, go arranging a layer of slices of turkey pastrami, another sauce, until finished.
The last layer is molho.e put up grated Parmesan cheese.
Bake gratin in oven preheated weak l50 ° C to blush
Before serving sprinkle chopped parsley and drizzling.
Note:
You can use turkey breast, chester, chicken, smoked.
Option II:
White Sauce II:
2 cups of hot cow's milk
2 tablespoons wheat flour
2 tablespoons full of butter
How to prepare the white sauce:
Bring a pan to the fire, put the butter and let it melt add the flour, wheat stir well until cooked, then add the hot milk until it forms a thick cream.
If you do not practice mix the milk out of the fire.
If you want you can add 2 tablespoons grated Parmesan cheese soup
* You can substitute half of cow's milk for heavy cream *
You can also bake gratin
Crumbly sweet
Ingredients:
l cup (tea) of grated onion
1 cup (tea) stalk celery chopped finely optional or
l cup (tea) raw carrots grated in the large drain
l cup (tea) of black plums in syrup, drained
l cup (tea) of grated cheese or cheese catupiry
2 cups (tea) of ground salt biscuit or
2 cups (tea) cornmeal
4 small green apples, no zest in the large drain
200 g. chopped walnuts or ground
1 cup corn oil, or 3 tablespoons (soup) of butter
1 teaspoon (tsp) salt
Way of preparing:
Fry in oil, celery, onion, apples
After well sautéed, add the chopped prunes, the ground walnuts, seedless raisins grated cheese and cracker flour
If it gets too dry add a little more oil or water.
Note:
Serve separate crumbs.
Ingredients
1 large smoked turkey breast
sliced into very thin slices
Cheese sauce:
I - Option:
1 small catupiry cheese box
100 g. grated Parmesan cheese
100 g. of pecorino cheese, or gorgonzola
1 can of cream with serum
1 cup of kirche (cherry brandy) or white wine
1 tablespoon (soup) shallow butter
1 tbsp (tablespoons) finely chopped fresh basil
3 tablespoons (soup) of chopped parsley, put before serving the dish
How to prepare the cheese sauce:
Hit the mixer the cream cheese cheese with sour cream, butter add the grated parmesan cheese and gorgonzola.
If it becomes too hard to add more cream.
If it gets too soft add more grated Parmesan cheese until it forms a thick cream.
After the cream cheese is ready, add the basil and Kirche.
Keep the cream cheese in the refrigerator, covered with plastic wrap until ready to serve.
Serve so the Turkey Breast:
It can serve all cold, i.e. (turkey breast, and the cheese sauce) or hot see below.
Notice:
I prefer to serve cold here in São Paulo (Brazil) is very hot during the Christmas season.
To Serve Peru Hot Chest:
Place the turkey breast in a greased refractory butter, go arranging a layer of slices of turkey pastrami, another sauce, until finished.
The last layer is molho.e put up grated Parmesan cheese.
Bake gratin in oven preheated weak l50 ° C to blush
Before serving sprinkle chopped parsley and drizzling.
Note:
You can use turkey breast, chester, chicken, smoked.
Option II:
White Sauce II:
2 cups of hot cow's milk
2 tablespoons wheat flour
2 tablespoons full of butter
How to prepare the white sauce:
Bring a pan to the fire, put the butter and let it melt add the flour, wheat stir well until cooked, then add the hot milk until it forms a thick cream.
If you do not practice mix the milk out of the fire.
If you want you can add 2 tablespoons grated Parmesan cheese soup
* You can substitute half of cow's milk for heavy cream *
You can also bake gratin
Crumbly sweet
Ingredients:
l cup (tea) of grated onion
1 cup (tea) stalk celery chopped finely optional or
l cup (tea) raw carrots grated in the large drain
l cup (tea) of black plums in syrup, drained
l cup (tea) of grated cheese or cheese catupiry
2 cups (tea) of ground salt biscuit or
2 cups (tea) cornmeal
4 small green apples, no zest in the large drain
200 g. chopped walnuts or ground
1 cup corn oil, or 3 tablespoons (soup) of butter
1 teaspoon (tsp) salt
Way of preparing:
Fry in oil, celery, onion, apples
After well sautéed, add the chopped prunes, the ground walnuts, seedless raisins grated cheese and cracker flour
If it gets too dry add a little more oil or water.
Note:
Serve separate crumbs.
Peru Smoked breast For Christmas + Farofa Sweet
Peru Smoked breast For Christmas + Farofa Sweet
Breast Peru Smoked cm Fruit:
Ingredients:
1 large sliced smoked turkey breast
Other ingredients:
1 or 2 cups (tea) melon cut into pellets
1 or 2 cups (tea) papaya cut into pellets
1 or 2 cups (tea) apple cut into balls with lemon
1 cup (tea) of pineapple compote cut into small pieces
1 cup (tea) walnuts coarsely chopped
1 white grape bunch seedless
Sauce ingredients:
1 cup (tea) mayonnaise
½ cup (tea) of yogurt or sour cream
Decoration:
Whole leaf lettuce, grated carrots into thin wires cherry tomatoes.
Nuts in half, seedless raisins (optional)
½ cup drained in cherry syrup (optional)
Way of preparing:
Cut the turkey breast into thin slices with electric knife
Cut the fruit into balls with boleador
Cut the nuts coarsely.
How to Prepare the sauce
Mix mayonnaise with yoghurt
Mode Mounting plate:
A platter of stainless make a bed of lettuce, place the sliced turkey breast, so that the slices remain all in the same direction, as if it had not been cut.
Place over the mayonnaise with yoghurt already mixed. Sprinkle put up, chopped parsley.
Around turkey breast, fruits, cut into pellets, the jam and grape bunch.
Sprinkle with chopped nuts and raisins seeded
Store in refrigerator until ready to serve.
You can serve with sweet crumbs
Sweet streusel With Fruits
Ingredients:
l cup (tea) of grated onion
1 cup (tea) stalk celery chopped finely optional or
l cup (tea) raw carrots grated in the large drain
l cup (tea) of black plums in syrup, drained, pitted
l cup (tea) of grated cheese or cheese catupiry
2 cups (tea) of ground salt biscuit or
2 cups (tea) cornmeal
4 small green apples, no zest in the large drain
200 g. chopped walnuts or ground
1 cup corn oil, or 3 tablespoons (soup) of butter
1 teaspoon (tsp) salt
Way of preparing:
Fry in oil, celery, onion, apples.
After well sautéed, add the chopped prunes, the ground walnuts, seedless raisins grated cheese and cracker flour
If it gets too dry add a little more oil or water.
Breast Peru Smoked cm Fruit:
Ingredients:
1 large sliced smoked turkey breast
Other ingredients:
1 or 2 cups (tea) melon cut into pellets
1 or 2 cups (tea) papaya cut into pellets
1 or 2 cups (tea) apple cut into balls with lemon
1 cup (tea) of pineapple compote cut into small pieces
1 cup (tea) walnuts coarsely chopped
1 white grape bunch seedless
Sauce ingredients:
1 cup (tea) mayonnaise
½ cup (tea) of yogurt or sour cream
Decoration:
Whole leaf lettuce, grated carrots into thin wires cherry tomatoes.
Nuts in half, seedless raisins (optional)
½ cup drained in cherry syrup (optional)
Way of preparing:
Cut the turkey breast into thin slices with electric knife
Cut the fruit into balls with boleador
Cut the nuts coarsely.
How to Prepare the sauce
Mix mayonnaise with yoghurt
Mode Mounting plate:
A platter of stainless make a bed of lettuce, place the sliced turkey breast, so that the slices remain all in the same direction, as if it had not been cut.
Place over the mayonnaise with yoghurt already mixed. Sprinkle put up, chopped parsley.
Around turkey breast, fruits, cut into pellets, the jam and grape bunch.
Sprinkle with chopped nuts and raisins seeded
Store in refrigerator until ready to serve.
You can serve with sweet crumbs
Sweet streusel With Fruits
Ingredients:
l cup (tea) of grated onion
1 cup (tea) stalk celery chopped finely optional or
l cup (tea) raw carrots grated in the large drain
l cup (tea) of black plums in syrup, drained, pitted
l cup (tea) of grated cheese or cheese catupiry
2 cups (tea) of ground salt biscuit or
2 cups (tea) cornmeal
4 small green apples, no zest in the large drain
200 g. chopped walnuts or ground
1 cup corn oil, or 3 tablespoons (soup) of butter
1 teaspoon (tsp) salt
Way of preparing:
Fry in oil, celery, onion, apples.
After well sautéed, add the chopped prunes, the ground walnuts, seedless raisins grated cheese and cracker flour
If it gets too dry add a little more oil or water.
sexta-feira, 27 de novembro de 2015
Tenderloin - With the Antoinette SPECIAL FILLING
Tenderloin - With the Antoinette SPECIAL FILLING
See below for other suggestions
Ingredients:
1½ or a little more than Tenderloin or can substitute against file, topside, duckling, among others
Special filling:
3-4 boiled eggs cut into slices
1 cup (tea) of chopped parsley to the stem
1 cup (tea) of seedless raisins, or to taste
2 tablespoons chopped capers, salt to taste
If you do not like raisins exchange for black olives or chopped green.
Way of preparing:
A board open the tenderloin so it is a big blanket, put the eggs cut into slices standing, stick in the middle of the yolks and raisins on top chopped parsley and capers.
Close blanket, tie with cotton string, not to lose the format.
Seal with corn oil (frying on all sides), turning with a large fork.
Then bake for 20 'minutes.
The fillet is rare. Cut into thick slices,
If you prefer you can cook with homemade tomato sauce, to soften the meat.
You can use topside or rump, or the flesh of your own, to chicken breast.
See below for other suggestions
Ingredients:
1½ or a little more than Tenderloin or can substitute against file, topside, duckling, among others
Special filling:
3-4 boiled eggs cut into slices
1 cup (tea) of chopped parsley to the stem
1 cup (tea) of seedless raisins, or to taste
2 tablespoons chopped capers, salt to taste
If you do not like raisins exchange for black olives or chopped green.
Way of preparing:
A board open the tenderloin so it is a big blanket, put the eggs cut into slices standing, stick in the middle of the yolks and raisins on top chopped parsley and capers.
Close blanket, tie with cotton string, not to lose the format.
Seal with corn oil (frying on all sides), turning with a large fork.
Then bake for 20 'minutes.
The fillet is rare. Cut into thick slices,
If you prefer you can cook with homemade tomato sauce, to soften the meat.
You can use topside or rump, or the flesh of your own, to chicken breast.
Berinjelas- Caponata - antipasto (vegetarian) + Photos
Berinjelas- Caponata - antipasto (vegetarian) + Photos
Ingredients:
3 to 4 average eggplants with or without the peel cut into strips of 1 (one) cm
2 red bell peppers cut into strips the same size of eggplants
1 yellow pepper cut equal to red
1 cup (tea) of chopped celery, thinly sliced
1 cup (tea) only white part of leek cut into rodelinhas
1 cup (tea) of chopped parsley to the stem
1 cup (tea) of onion, thinly sliced
1 cup (tea) black olives pitted or (200gsm).
1 cup (tea) or the like seedless raisins
½ cup (tea) snoubar (pinholes)
2 tablespoons (soup) and filled with capers
Spices:
1 cup balsamic vinegar
½ cup extra virgin olive oil
salt to taste in moderation
a handful of oregano
1 teaspoon (tsp) grated ginger
1 tablespoon (coffee) ground cinnamon
1 pinch ground cloves
Way of preparing:
Place the form into layers:
The eggplant peppers, leeks, celery salt already on the way, interspersing the raisins, olives, capers and oregano, ginger, cinnamon and ground cloves, and the remaining ingredients.
Then pour the vinegar and oil, mix well.
Cover with aluminum foil form.
Bring to 180 ° C preheated oven for one (1) hour or two, i.e., until the eggplants are cooked.
Serve hot or cold. As antipasto - (first course).
Serves to accompany pasta (pasta).
Fits afternoon snack with toast.
Note:
Caponata is a dish of Italian origin.
If you can put ½ teaspoon sugar or honey.
I do not put neither sugar nor honey.
I leave the peeled eggplant sauce for 6 hours, do not put salt or vinegar, takes all the acidity.
Ingredients:
3 to 4 average eggplants with or without the peel cut into strips of 1 (one) cm
2 red bell peppers cut into strips the same size of eggplants
1 yellow pepper cut equal to red
1 cup (tea) of chopped celery, thinly sliced
1 cup (tea) only white part of leek cut into rodelinhas
1 cup (tea) of chopped parsley to the stem
1 cup (tea) of onion, thinly sliced
1 cup (tea) black olives pitted or (200gsm).
1 cup (tea) or the like seedless raisins
½ cup (tea) snoubar (pinholes)
2 tablespoons (soup) and filled with capers
Spices:
1 cup balsamic vinegar
½ cup extra virgin olive oil
salt to taste in moderation
a handful of oregano
1 teaspoon (tsp) grated ginger
1 tablespoon (coffee) ground cinnamon
1 pinch ground cloves
Way of preparing:
Place the form into layers:
The eggplant peppers, leeks, celery salt already on the way, interspersing the raisins, olives, capers and oregano, ginger, cinnamon and ground cloves, and the remaining ingredients.
Then pour the vinegar and oil, mix well.
Cover with aluminum foil form.
Bring to 180 ° C preheated oven for one (1) hour or two, i.e., until the eggplants are cooked.
Serve hot or cold. As antipasto - (first course).
Serves to accompany pasta (pasta).
Fits afternoon snack with toast.
Note:
Caponata is a dish of Italian origin.
If you can put ½ teaspoon sugar or honey.
I do not put neither sugar nor honey.
I leave the peeled eggplant sauce for 6 hours, do not put salt or vinegar, takes all the acidity.
quinta-feira, 26 de novembro de 2015
Stuffed rib Gaucha
Stuffed rib Gaucha
Ingredients:
8 kilos of beef rib with enough meat down
Seasoning:
2% by weight of coarse salt meat. calculate one (1) tablespoon (soup) for each kilogram of meat.
Crumbs:
300-500 grams. cooked pork sausage and then milled or processed
300-500 grams. cooked and ground chicken liver (optional)
300-500 grams. of Baked chicken gizzard and ground
300-500 grams. cooked and ground pork or chicken breast
100 g. fried bacon with the fat
1 kg of corn meal or the like
1 deep dish of chopped green olives
1 shallow dish with chopped parsley stems
1 dish of grated onion or minced
8 hard-boiled eggs and chopped
1 cup of tea corn oil
200 g. frozen peas then give a fright
playing in boiling water for 2 'minutes, after playing in the cold water.
200 g. of sliced carrots cooked in small cubes (optional) See below
1 pepper finger girl without well drizzling cut seeds (optional)
Way of preparing:
Ask the butcher to cut the meat that is beneath the ribs, so it becomes a cavity to fill.
Thoroughly clean the meat removing excess fat, allow 12 hours covered with long life milk in the refrigerator.
The next day take the milk, dry and only season with salt, let stand for 4 hours in the refrigerator.
To make the streusel cook the sausage, liver, gizzard, pork all in separate pan.
Then grind all the meats separately.
In a very large pan fry the bacon with corn oil, then remove and set aside.
Fat bacon sauté the sausage that is already cooked and ground, add the pork that is already well cooked and ground, let sauté for a few minutes then add the gizzard the cooked liver and ground, add the onion, leave the fire for 3 'to 5' minutes.
Add the corn flour and water dripping check if necessary, i.e. if it is too dry or oil.
Add the boiled eggs olives and chopped parsley ,.
Mix all the filling ingredients.
The crumbs should be moist.
Fill the rib stitch the hole to not drop the crumbs.
Sewing-needle, colorless cotton string, or secure with toothpicks, firmly.
Wrap the ribs in its own cellophane sheets to bake meat, wrap 8 times.
.
Place in a great shape and well founded.
Oven preheated to 180 ° C after half an hour to lower the oven temperature paras 160 ° C.
Bake forty minutes for each kilogram of meat.
Serve with boiled and fried yucca. or
baked sweet potato and fried.
Cortadinha cabbage green salad with onion very thin or
Watercress salad, endive, lettuce, chicory etc.
Note:
Care carrot on filling it sour.
The carrot should be used the same day or store in the refrigerator.
Ingredients:
8 kilos of beef rib with enough meat down
Seasoning:
2% by weight of coarse salt meat. calculate one (1) tablespoon (soup) for each kilogram of meat.
Crumbs:
300-500 grams. cooked pork sausage and then milled or processed
300-500 grams. cooked and ground chicken liver (optional)
300-500 grams. of Baked chicken gizzard and ground
300-500 grams. cooked and ground pork or chicken breast
100 g. fried bacon with the fat
1 kg of corn meal or the like
1 deep dish of chopped green olives
1 shallow dish with chopped parsley stems
1 dish of grated onion or minced
8 hard-boiled eggs and chopped
1 cup of tea corn oil
200 g. frozen peas then give a fright
playing in boiling water for 2 'minutes, after playing in the cold water.
200 g. of sliced carrots cooked in small cubes (optional) See below
1 pepper finger girl without well drizzling cut seeds (optional)
Way of preparing:
Ask the butcher to cut the meat that is beneath the ribs, so it becomes a cavity to fill.
Thoroughly clean the meat removing excess fat, allow 12 hours covered with long life milk in the refrigerator.
The next day take the milk, dry and only season with salt, let stand for 4 hours in the refrigerator.
To make the streusel cook the sausage, liver, gizzard, pork all in separate pan.
Then grind all the meats separately.
In a very large pan fry the bacon with corn oil, then remove and set aside.
Fat bacon sauté the sausage that is already cooked and ground, add the pork that is already well cooked and ground, let sauté for a few minutes then add the gizzard the cooked liver and ground, add the onion, leave the fire for 3 'to 5' minutes.
Add the corn flour and water dripping check if necessary, i.e. if it is too dry or oil.
Add the boiled eggs olives and chopped parsley ,.
Mix all the filling ingredients.
The crumbs should be moist.
Fill the rib stitch the hole to not drop the crumbs.
Sewing-needle, colorless cotton string, or secure with toothpicks, firmly.
Wrap the ribs in its own cellophane sheets to bake meat, wrap 8 times.
.
Place in a great shape and well founded.
Oven preheated to 180 ° C after half an hour to lower the oven temperature paras 160 ° C.
Bake forty minutes for each kilogram of meat.
Serve with boiled and fried yucca. or
baked sweet potato and fried.
Cortadinha cabbage green salad with onion very thin or
Watercress salad, endive, lettuce, chicory etc.
Note:
Care carrot on filling it sour.
The carrot should be used the same day or store in the refrigerator.
quinta-feira, 19 de novembro de 2015
Carolinas cake of My Sister Eunice
Carolinas cake of My Sister Eunice
Ingredients:
1 kilo of carolinas is mass pump (Eclair)
1 kilo of pastry cream
600 grams. semisweet chocolate melted or
300grs. semisweet chocolate
300 grams. milk chocolate).
Way of preparing
High Line a round shape or a bowl that is (cone type)
with very large foil, double fashion.
Place a layer Carolina halved, filled with vanilla ice cream or icing.
See recipe below.
Make a second layer equal to first make the remaining layers to the same end, the carolinas.
The last layer is stuffed whole carolinas and closed with covers.
When finished fold the foil, closing well.
Lead to the refrigerator for 6 hours.
Unmold pass to a cake dish, pour over the melted chocolate in a double boiler or in the microwave.
Decoration:
Decorate Wired eggs, chocolate chips, and before serving
place on top and around the plate fresh medium strawberries or cherries in syrup drained.
If you want you can also decorate with nuts, cherries or raspberries.
Do around mounds of whipped cream with cherry big beak.
Vanilla cream:
1 liter of cow's milk,
1 can of condensed milk,
4 tablespoons (soup) of corn starch (cornstarch) or wheat flour,
6-8 beaten egg yolks,
1 tablespoon (soup) of vanilla extract
2 tablespoons (soup) of margarine.
1 can of serum-free sour cream, lightly beaten
The cream is placed after the ready and cold cream.
How to prepare the vanilla cream:
Separating a glass of milk, break it cornstarch or flour.
If wheat flour hit the blender.
With the remaining milk, mix condensed milk, egg yolks and beat margarine.
Bring to heat, stirring constantly, when it boils, add the milk mixture with starch or wheat flour and continue stirring.
Leave the fire until it thickens finally put the vanilla essence.
After the cold cream add the lightly whipped cream
For other fillings:
Then insert the ready cream, 1 box of whipped cream with 100 grams. of melted white chocolate,
(no use fractionated chocolate or cover).
First put the cream and finally melted and well warm chocolate, mix with a large spoon.
Note:
If you cream with corn starch (cornstarch) can not freeze.
You can fill the carolinas with cream or whipped cream industrialized hazelnuts. Sweet milk, or fresh milk with melted chocolate.
You can use any filling of your choice, so do not spoil (sour).
The dough recipe chocolate pump is the same as the carolinas.
Follow in the next publication Eclair revenue (Carolinas, Samanta and Chocolate pump).
Ingredients:
1 kilo of carolinas is mass pump (Eclair)
1 kilo of pastry cream
600 grams. semisweet chocolate melted or
300grs. semisweet chocolate
300 grams. milk chocolate).
Way of preparing
High Line a round shape or a bowl that is (cone type)
with very large foil, double fashion.
Place a layer Carolina halved, filled with vanilla ice cream or icing.
See recipe below.
Make a second layer equal to first make the remaining layers to the same end, the carolinas.
The last layer is stuffed whole carolinas and closed with covers.
When finished fold the foil, closing well.
Lead to the refrigerator for 6 hours.
Unmold pass to a cake dish, pour over the melted chocolate in a double boiler or in the microwave.
Decoration:
Decorate Wired eggs, chocolate chips, and before serving
place on top and around the plate fresh medium strawberries or cherries in syrup drained.
If you want you can also decorate with nuts, cherries or raspberries.
Do around mounds of whipped cream with cherry big beak.
Vanilla cream:
1 liter of cow's milk,
1 can of condensed milk,
4 tablespoons (soup) of corn starch (cornstarch) or wheat flour,
6-8 beaten egg yolks,
1 tablespoon (soup) of vanilla extract
2 tablespoons (soup) of margarine.
1 can of serum-free sour cream, lightly beaten
The cream is placed after the ready and cold cream.
How to prepare the vanilla cream:
Separating a glass of milk, break it cornstarch or flour.
If wheat flour hit the blender.
With the remaining milk, mix condensed milk, egg yolks and beat margarine.
Bring to heat, stirring constantly, when it boils, add the milk mixture with starch or wheat flour and continue stirring.
Leave the fire until it thickens finally put the vanilla essence.
After the cold cream add the lightly whipped cream
For other fillings:
Then insert the ready cream, 1 box of whipped cream with 100 grams. of melted white chocolate,
(no use fractionated chocolate or cover).
First put the cream and finally melted and well warm chocolate, mix with a large spoon.
Note:
If you cream with corn starch (cornstarch) can not freeze.
You can fill the carolinas with cream or whipped cream industrialized hazelnuts. Sweet milk, or fresh milk with melted chocolate.
You can use any filling of your choice, so do not spoil (sour).
The dough recipe chocolate pump is the same as the carolinas.
Follow in the next publication Eclair revenue (Carolinas, Samanta and Chocolate pump).
quarta-feira, 18 de novembro de 2015
Rolls of eggplant Pan Quick + Photos
Rolls of eggplant Pan Quick + Photos
Ingredients:
3-4 large eggplants, long or
3 eggplants trays of sliced Fair or raw Supermarket, crossed by very thin length.
Soak in a bowl of salted water, for 30 to 60 'minutes, dry well.
Soak with water and salt is (Optional)
Tomato sauce:
1 can sauce prepared with 3 cans of cold water. or
1 liter of homemade tomato sauce
1 liter of cold water to cover the rolls
1 large onion finely chopped
1 whole medium carrot, remove after
3 branches of celery with leaves, remove before serving
1 tablespoon oil
Mode Prepare the sauce:
Place in a large pot (wide) with oil and fry the onion until transparent, add the sauce and simmer until reduced by half.
Filling:
500 g. of beef (duckling) ground
1 large onion, chopped
1 cup finely chopped parsley to the stem
1 egg
1 teaspoon (tsp) baking powder powder
1 tablespoon (soup) of weak pepper sauce, or
One (1) pinch of pepper.
1 pinch of nutmeg (optional
1 roll wet and squeezed stale
Thread enough flour to make the point of rolling or wheat flour.
Mode Prepare the filling:
In a bowl put ground beef and add all other ingredients.
If you wheat flour is required the use of baking powder.
Mix all ingredients well. Leave in the fridge for 20 'minutes.
Make a very small roll of meat with a spoon (soup) or a little more.
Place on a cutting board one or more slices of raw eggplants if it is too thin, put two or three together in the center roll the meat, wrap the eggplant, hold with one or two sticks to stand firm.
Put the already cooked sauce in bottom of pan, and over the rolls of eggplant, one stuck on the other.
Cover with cold water, enough to cover the eggplants.
Put on the fire, so it boils up, down fire to cook slowly.
Take care not to dry the sauce, drying go adding more hot water as necessary, gradually and slowly.
Halfway through cooking turn the eggplant rolls with care not to break, use the noodle holder, which is firmly
Serve the eggplant rolls with long noodles, garlic and oil.
Lettuce salad, mango into cubes, cherry tomatoes, grated carrots in thick drain.
II - Option:
A refractory put the sauce and cover the eggplant rolls with remaining sauce.
Pre heated oven 180 ° C for 25 'to 35 minutes.
Before Serving remove Palios
Ingredients:
3-4 large eggplants, long or
3 eggplants trays of sliced Fair or raw Supermarket, crossed by very thin length.
Soak in a bowl of salted water, for 30 to 60 'minutes, dry well.
Soak with water and salt is (Optional)
Tomato sauce:
1 can sauce prepared with 3 cans of cold water. or
1 liter of homemade tomato sauce
1 liter of cold water to cover the rolls
1 large onion finely chopped
1 whole medium carrot, remove after
3 branches of celery with leaves, remove before serving
1 tablespoon oil
Mode Prepare the sauce:
Place in a large pot (wide) with oil and fry the onion until transparent, add the sauce and simmer until reduced by half.
Filling:
500 g. of beef (duckling) ground
1 large onion, chopped
1 cup finely chopped parsley to the stem
1 egg
1 teaspoon (tsp) baking powder powder
1 tablespoon (soup) of weak pepper sauce, or
One (1) pinch of pepper.
1 pinch of nutmeg (optional
1 roll wet and squeezed stale
Thread enough flour to make the point of rolling or wheat flour.
Mode Prepare the filling:
In a bowl put ground beef and add all other ingredients.
If you wheat flour is required the use of baking powder.
Mix all ingredients well. Leave in the fridge for 20 'minutes.
Make a very small roll of meat with a spoon (soup) or a little more.
Place on a cutting board one or more slices of raw eggplants if it is too thin, put two or three together in the center roll the meat, wrap the eggplant, hold with one or two sticks to stand firm.
Put the already cooked sauce in bottom of pan, and over the rolls of eggplant, one stuck on the other.
Cover with cold water, enough to cover the eggplants.
Put on the fire, so it boils up, down fire to cook slowly.
Take care not to dry the sauce, drying go adding more hot water as necessary, gradually and slowly.
Halfway through cooking turn the eggplant rolls with care not to break, use the noodle holder, which is firmly
Serve the eggplant rolls with long noodles, garlic and oil.
Lettuce salad, mango into cubes, cherry tomatoes, grated carrots in thick drain.
II - Option:
A refractory put the sauce and cover the eggplant rolls with remaining sauce.
Pre heated oven 180 ° C for 25 'to 35 minutes.
Before Serving remove Palios
segunda-feira, 16 de novembro de 2015
Dessert For Christmas Lunch
Dessert For Christmas Lunch
Tropical fruit.
Fresh figs Stuffed
Ingredients:
8-10 large integers figs thoroughly washed.
100 to 150 grams. pulp of fresh red fruit does not serve frozen. raspberries, and strawberries, or cherry, and others.
1 tablespoon (soup) full of gelatin powder colorless tasteless or 18 grams. gelatin.
2 tablespoons (soup) shallow box of sour cream, or without the serum can
1 tablespoon sugar or condensed milk.
Revenue for Diet:
Replace the traditional condensed milk condensed milk by Dite, or ½ tablespoon (soup) of powdered sweetener in itself to oven and stove
Below is the condensed milk recipe Diet
Way of preparing:
Wash the figs in tap water, one by one, with no kneading to care, then dry on paper towel.
Cut the figs in half the length.
Carefully remove the pulp with a spoon (tea), without reaching the white part.
Take the pulp of figs in the refrigerator. Set aside.
Knead the raspberries with a fork, sift through and remove excess liquid, until a thick puree.
Add raspberry puree pulp of figs dissolved warm gelatin and sugar and finally the cream, i.e., if making sugar. Diet see above replacement.
Take the above mixture in the refrigerator for one (1) hour.
Then fill the halves of figs, so it is quite close the shell, not become deformed.
Note:
The gelatin and hot incorporated into the fruit puree.
If you cold gelatin she breaks down and does not include the mass.
Decoration:
If you can put the figs on green leaves of fresh figs, and around some whole raspberries.
If you have not leaf figs, serve dishes in a white dish.
Condensed Milk Diet:
1 cup (tea) of powdered milk
½ cup (tea) of boiling water
½ cup (tea) of powdered sweetener in itself to oven and stove
1 tablespoon (butter soup light
Way of preparing:
Beat everything in a blender Store in refrigerator. Use the next day it gets better.
Tropical fruit.
Fresh figs Stuffed
Ingredients:
8-10 large integers figs thoroughly washed.
100 to 150 grams. pulp of fresh red fruit does not serve frozen. raspberries, and strawberries, or cherry, and others.
1 tablespoon (soup) full of gelatin powder colorless tasteless or 18 grams. gelatin.
2 tablespoons (soup) shallow box of sour cream, or without the serum can
1 tablespoon sugar or condensed milk.
Revenue for Diet:
Replace the traditional condensed milk condensed milk by Dite, or ½ tablespoon (soup) of powdered sweetener in itself to oven and stove
Below is the condensed milk recipe Diet
Way of preparing:
Wash the figs in tap water, one by one, with no kneading to care, then dry on paper towel.
Cut the figs in half the length.
Carefully remove the pulp with a spoon (tea), without reaching the white part.
Take the pulp of figs in the refrigerator. Set aside.
Knead the raspberries with a fork, sift through and remove excess liquid, until a thick puree.
Add raspberry puree pulp of figs dissolved warm gelatin and sugar and finally the cream, i.e., if making sugar. Diet see above replacement.
Take the above mixture in the refrigerator for one (1) hour.
Then fill the halves of figs, so it is quite close the shell, not become deformed.
Note:
The gelatin and hot incorporated into the fruit puree.
If you cold gelatin she breaks down and does not include the mass.
Decoration:
If you can put the figs on green leaves of fresh figs, and around some whole raspberries.
If you have not leaf figs, serve dishes in a white dish.
Condensed Milk Diet:
1 cup (tea) of powdered milk
½ cup (tea) of boiling water
½ cup (tea) of powdered sweetener in itself to oven and stove
1 tablespoon (butter soup light
Way of preparing:
Beat everything in a blender Store in refrigerator. Use the next day it gets better.
Two World Cups of Fruits For Christmas
Two World Cups of Fruits For Christmas
Ingredients:
E - Option:
5 pear peeled oranges into wedges without the skins.
1 large fresh pineapple diced.
2 cups (tea) freshly grated coconut or finely processed to pass in tune.
½ cup (tea) icing sugar or sugar in the blender or 2 tablespoons (soup) shallow of powdered sweetener
II - Option:
Way of preparing;
Place in a bowl the pineapple, the orange segments sugar or sweetener, and fresh grated coconut, mix gently.
Move everything to a large bowl and sprinkle over more grated fresh coconut.
Serve cold with lunch or dinner.
Garnish with orange flower buds with a cherry in the center
Option II:
2 peeled oranges into wedges without the skins.
1 cup (tea) of pineapple balls made with boleador.
1 cup (tea) of melon cut into pellets.
1 cup (tea) cut apple into balls, place lemon not dark.
1 cup (tea) of watermelon cut into pellets.
1 cup (tea) of whole small strawberries
1 cup (tea) sugar and 1 tablespoon powdered sweetener
Can put red wine, or champagne, or currant, gooseberry put, "put no sugar."
Place all ingredients in a large bowl. Store in refrigerator before Serve.
Note:
If you have not boleador, cut the fruit into small cubes as well.
Ingredients:
E - Option:
5 pear peeled oranges into wedges without the skins.
1 large fresh pineapple diced.
2 cups (tea) freshly grated coconut or finely processed to pass in tune.
½ cup (tea) icing sugar or sugar in the blender or 2 tablespoons (soup) shallow of powdered sweetener
II - Option:
Way of preparing;
Place in a bowl the pineapple, the orange segments sugar or sweetener, and fresh grated coconut, mix gently.
Move everything to a large bowl and sprinkle over more grated fresh coconut.
Serve cold with lunch or dinner.
Garnish with orange flower buds with a cherry in the center
Option II:
2 peeled oranges into wedges without the skins.
1 cup (tea) of pineapple balls made with boleador.
1 cup (tea) of melon cut into pellets.
1 cup (tea) cut apple into balls, place lemon not dark.
1 cup (tea) of watermelon cut into pellets.
1 cup (tea) of whole small strawberries
1 cup (tea) sugar and 1 tablespoon powdered sweetener
Can put red wine, or champagne, or currant, gooseberry put, "put no sugar."
Place all ingredients in a large bowl. Store in refrigerator before Serve.
Note:
If you have not boleador, cut the fruit into small cubes as well.
domingo, 15 de novembro de 2015
English Christmas cake of My Sister Eunice
English Christmas cake of My Sister Eunice
Pasta:
Ingredients:
3 cups (tea) of wheat flour
2 cups (tea) brown or refined sugar (white)
1 cup (tea) of butter or cream, does not serve margarine
1 cup (tea) of milk or curd not cold
4-6 large eggs - egg whites
1 tablespoon (soup) full of chemical baking powder
"Spice or Spice"
1 teaspoon (tsp) ground cinnamon
1 pinch ground ginger
1 pinch ground cloves
1 tablespoon (soup) or lemon zest (orange) only the green part, do not put the bitter white part.
Fruits:
250 g. common seedless raisins
250 g. corintas of raisins (nightshade)
250 g. sultanas raisins (yellow)
250 g. candied fruit washed and finely chopped
250 g. of prunes stewed chopped without lumps
1 glass of brandy, rum or whiskey
"Sprinkle the fruit with wheat flour"
Way of preparing:
Beat sugar with butter, then add the yolks become a hit.
Add the milk, flour, spices, brandy, fruit sprinkled with flour not to sink in the dough, baking powder, and finally the egg whites.
Beat the firm whites with a pinch of salt.
Dump the heavy mass in the egg whites, gradually and slowly;
Form of pound cake, greased and dusted and over waxed paper also greased.
The shape can also be heart.
Place the dough in the form a little less than half the dough rises too much.
Moderate oven 160 ° or 170 ° C (the oven is moderate).
It takes about 1 1/2 hours down I form
After baked and cold, wrap with cellophane and tie a red ribbon and yellow or red balls, and a wheat branch.
It serves to give away at Christmas or on New Year's passage
Notice:
Can make minis to distribute cakes for the Christmas guests.
Place the cakes minis on the table.
Make each mini-cake, with different decoration.
Pasta:
Ingredients:
3 cups (tea) of wheat flour
2 cups (tea) brown or refined sugar (white)
1 cup (tea) of butter or cream, does not serve margarine
1 cup (tea) of milk or curd not cold
4-6 large eggs - egg whites
1 tablespoon (soup) full of chemical baking powder
"Spice or Spice"
1 teaspoon (tsp) ground cinnamon
1 pinch ground ginger
1 pinch ground cloves
1 tablespoon (soup) or lemon zest (orange) only the green part, do not put the bitter white part.
Fruits:
250 g. common seedless raisins
250 g. corintas of raisins (nightshade)
250 g. sultanas raisins (yellow)
250 g. candied fruit washed and finely chopped
250 g. of prunes stewed chopped without lumps
1 glass of brandy, rum or whiskey
"Sprinkle the fruit with wheat flour"
Way of preparing:
Beat sugar with butter, then add the yolks become a hit.
Add the milk, flour, spices, brandy, fruit sprinkled with flour not to sink in the dough, baking powder, and finally the egg whites.
Beat the firm whites with a pinch of salt.
Dump the heavy mass in the egg whites, gradually and slowly;
Form of pound cake, greased and dusted and over waxed paper also greased.
The shape can also be heart.
Place the dough in the form a little less than half the dough rises too much.
Moderate oven 160 ° or 170 ° C (the oven is moderate).
It takes about 1 1/2 hours down I form
After baked and cold, wrap with cellophane and tie a red ribbon and yellow or red balls, and a wheat branch.
It serves to give away at Christmas or on New Year's passage
Notice:
Can make minis to distribute cakes for the Christmas guests.
Place the cakes minis on the table.
Make each mini-cake, with different decoration.
sábado, 14 de novembro de 2015
Traditional truffle With Cognac + Curiosity + Secret
Traditional truffle With Cognac + Curiosity + Secret
Ingredients:
500 g. the chopped chocolate milk
50 grams. crushed cocoa butter
Filling:
300 grams. semisweet shredded or grated chocolate
½ can of milk cream without serum, or box of cream
1 glass of brandy, equivalent to ½ cup (coffee)
1 tablespoon (soup) of bee pure honey, does not serve other.
2 tablespoons (soup) of butter, not margarine serves
Prepare the way of Chocolate:
Grate or cut very thin, the dark chocolate with a large knife saw.
Cut the cocoa butter with a serrated knife, into thin slivers
Cocoa butter is used to thin the chocolate is 10% of the total chocolate, is the most certain way.
Some people use corn oil.
Melt the chocolate with cocoa butter in double boiler. or
You may melt chocolate in the microwave for 3 to 4 seconds in mean power (50%) power.
Bain marie
Lead to fire a large, shallow pan with water when you start the blister, turn off the heat and put over the other less high pan with chopped chocolate.
When you start melting, stir with a spoon with a long handle, until it is fully melted.
Careful not to let the bath water vapor near the chocolate he does not harden, is a terror, soft sticky.
The pot that will melt the chocolate has to be really dry.
Prepare the filling mode:
Melt the dark chocolate in a double boiler in the same way the other chocolate, remove from heat and add the butter, honey, sour cream.
Beat well until it is well melted.
Allow to cool, put the brandy
You can use another example mint flavored liqueur, cocoa liqueur chocolate liquor, or even whiskey, rum or another drink.
Truffles with cognac are the Traditional.
Place the dough truffles and the filling in separate pans, cover the two baking sheets with foil or plastic wrap, let stand in the refrigerator for 12 hours.
Make a ball with the stuffing. Set aside.
Make irregular and large round truffles.
Fill truffles.
Put the stuffing wrap irregular truffles, then pass the chocolate powder, wrap in transparent paper. or
Place ramekins in silver or gold, or color, choose the color of your own, or brown color molds.
To put this in transparent boxes, tie with ribbon and red colored satin bows.
Note:
SECRET:
The pot that will melt the chocolate in a double boiler on the traditional stove, it has to be really dry, without any moisture, dry well with a dry cloth.
Otherwise, the chocolate becomes sticky, very soft, does not harden.
The refractory that will melt the chocolate in the microwave, it is not covered or the bath.
Curiosity:
Truffles the model is irregular, it is not candy!
Sweets are round ball covered with melted chocolate.
Truffles are irregular because it is the model (copies of truffles in Europe) that are dogs or pigs harvesting under the ice
** Many people serve the round chocolates that are talking about truffles, lack of knowledge of the subject above. **.
A person who wants to start in the confectionery sector has an obligation to know how to differentiate your product in chocolate, chocolates or truffles is to know the origin, ie not wrong to sell losing customers who have knowledge of the matter.
To recap
Coverage is cocoa powder, is the land where it was harvested truffles which is very similar to truffles harvested by animals.
Ingredients:
500 g. the chopped chocolate milk
50 grams. crushed cocoa butter
Filling:
300 grams. semisweet shredded or grated chocolate
½ can of milk cream without serum, or box of cream
1 glass of brandy, equivalent to ½ cup (coffee)
1 tablespoon (soup) of bee pure honey, does not serve other.
2 tablespoons (soup) of butter, not margarine serves
Prepare the way of Chocolate:
Grate or cut very thin, the dark chocolate with a large knife saw.
Cut the cocoa butter with a serrated knife, into thin slivers
Cocoa butter is used to thin the chocolate is 10% of the total chocolate, is the most certain way.
Some people use corn oil.
Melt the chocolate with cocoa butter in double boiler. or
You may melt chocolate in the microwave for 3 to 4 seconds in mean power (50%) power.
Bain marie
Lead to fire a large, shallow pan with water when you start the blister, turn off the heat and put over the other less high pan with chopped chocolate.
When you start melting, stir with a spoon with a long handle, until it is fully melted.
Careful not to let the bath water vapor near the chocolate he does not harden, is a terror, soft sticky.
The pot that will melt the chocolate has to be really dry.
Prepare the filling mode:
Melt the dark chocolate in a double boiler in the same way the other chocolate, remove from heat and add the butter, honey, sour cream.
Beat well until it is well melted.
Allow to cool, put the brandy
You can use another example mint flavored liqueur, cocoa liqueur chocolate liquor, or even whiskey, rum or another drink.
Truffles with cognac are the Traditional.
Place the dough truffles and the filling in separate pans, cover the two baking sheets with foil or plastic wrap, let stand in the refrigerator for 12 hours.
Make a ball with the stuffing. Set aside.
Make irregular and large round truffles.
Fill truffles.
Put the stuffing wrap irregular truffles, then pass the chocolate powder, wrap in transparent paper. or
Place ramekins in silver or gold, or color, choose the color of your own, or brown color molds.
To put this in transparent boxes, tie with ribbon and red colored satin bows.
Note:
SECRET:
The pot that will melt the chocolate in a double boiler on the traditional stove, it has to be really dry, without any moisture, dry well with a dry cloth.
Otherwise, the chocolate becomes sticky, very soft, does not harden.
The refractory that will melt the chocolate in the microwave, it is not covered or the bath.
Curiosity:
Truffles the model is irregular, it is not candy!
Sweets are round ball covered with melted chocolate.
Truffles are irregular because it is the model (copies of truffles in Europe) that are dogs or pigs harvesting under the ice
** Many people serve the round chocolates that are talking about truffles, lack of knowledge of the subject above. **.
A person who wants to start in the confectionery sector has an obligation to know how to differentiate your product in chocolate, chocolates or truffles is to know the origin, ie not wrong to sell losing customers who have knowledge of the matter.
To recap
Coverage is cocoa powder, is the land where it was harvested truffles which is very similar to truffles harvested by animals.
sexta-feira, 13 de novembro de 2015
Salgado pancakes cake
Salgado pancakes cake
Pancake Ingredients:
1 cup flour sifted (250 gr.)
Milk 1 cup (250 ml)
2 large whole eggs
1 teaspoon (tsp) salt
1 pinch of sugar, serves to give darker color in the mass.
Way of preparing:
Blend all ingredients in a blender.
Grease lightly with oil a nonstick skillet, bring fire to heat up as well.
Wipe pan clean with paper towels.
Pour in hot skillet one hit batter shell, go around the pan on all sides so that the dough is a very thin layer.
If leftover dough into the pan, remove, return to the bowl.
After the pancake cooked on one side, turn and do the same procedure on the other side.
Place the pancakes discs on top of a new tea towel washed, and over cover with another cloth.
White sauce:
2 cups of cow's milk (½ liter).
2 tablespoons (soup) shallow-purpose flour
2 tablespoons (soup) of butter, salt to taste.
Melt the butter, add the flour, mix well. Add the warm milk and go stirring constantly to avoid lumps.
If you do not practice, do this procedure off the heat, then take to cook again.
Filling:
250 g. thin sliced ham
250 g. thin sliced mozzarella
Option I:
White sauce with vegetables:
You can add:
Cauliflower, green beans, broccoli carrot cooked all.
1 cup (tea) of cooked cauliflower or green beans or carrots, or four (4) together.
Tomato sauce with meat:
Option II:
Ingredients:
300 grams. of ground beef braised
5 tomatoes, peeled and seeded,
1 onion grated 1 cup chopped olives
2 tablespoons (soup) of capers and seasoning to taste.
Mounting the way of Pancakes Cake:
A round refractory, put a pancake disc,
Spread the white sauce with cauliflower, sprinkle cheese on top.
Place another pancake disc.
Over the ham filling, with mozzarella, or separated.
Go pancake alternating discs and filling up terminas.
Cover with white sauce, no vegetables, sprinkle grated cheese on top, or mozzarella.
Bake gratin.
Serve with watercress salad, cherry tomatoes, raw grated carrots.
The pancakes are made very thin,
Here at home they prefer a thicker crust, and well-stocked. why only eat pancake served with salad.
You can change the watercress for lettuce, grated carrots on top and then the tomatoes cherries.
Note:
Green pancakes:
Add ½ cup of salsa with beaten stem strained blender, and add the parsley in the dough pancake.
Place the salsa beat along with the other ingredients, pancake, mix well ..
You can use spinach, carrots or beets.
In the municipal market in your city you can find the vegetables powder above.
Put 1 teaspoon (tsp) or the necessary spinach powder, or to taste.
You can do the same mass with different colors.
You can place the cream cheese filling.
Pancake Ingredients:
1 cup flour sifted (250 gr.)
Milk 1 cup (250 ml)
2 large whole eggs
1 teaspoon (tsp) salt
1 pinch of sugar, serves to give darker color in the mass.
Way of preparing:
Blend all ingredients in a blender.
Grease lightly with oil a nonstick skillet, bring fire to heat up as well.
Wipe pan clean with paper towels.
Pour in hot skillet one hit batter shell, go around the pan on all sides so that the dough is a very thin layer.
If leftover dough into the pan, remove, return to the bowl.
After the pancake cooked on one side, turn and do the same procedure on the other side.
Place the pancakes discs on top of a new tea towel washed, and over cover with another cloth.
White sauce:
2 cups of cow's milk (½ liter).
2 tablespoons (soup) shallow-purpose flour
2 tablespoons (soup) of butter, salt to taste.
Melt the butter, add the flour, mix well. Add the warm milk and go stirring constantly to avoid lumps.
If you do not practice, do this procedure off the heat, then take to cook again.
Filling:
250 g. thin sliced ham
250 g. thin sliced mozzarella
Option I:
White sauce with vegetables:
You can add:
Cauliflower, green beans, broccoli carrot cooked all.
1 cup (tea) of cooked cauliflower or green beans or carrots, or four (4) together.
Tomato sauce with meat:
Option II:
Ingredients:
300 grams. of ground beef braised
5 tomatoes, peeled and seeded,
1 onion grated 1 cup chopped olives
2 tablespoons (soup) of capers and seasoning to taste.
Mounting the way of Pancakes Cake:
A round refractory, put a pancake disc,
Spread the white sauce with cauliflower, sprinkle cheese on top.
Place another pancake disc.
Over the ham filling, with mozzarella, or separated.
Go pancake alternating discs and filling up terminas.
Cover with white sauce, no vegetables, sprinkle grated cheese on top, or mozzarella.
Bake gratin.
Serve with watercress salad, cherry tomatoes, raw grated carrots.
The pancakes are made very thin,
Here at home they prefer a thicker crust, and well-stocked. why only eat pancake served with salad.
You can change the watercress for lettuce, grated carrots on top and then the tomatoes cherries.
Note:
Green pancakes:
Add ½ cup of salsa with beaten stem strained blender, and add the parsley in the dough pancake.
Place the salsa beat along with the other ingredients, pancake, mix well ..
You can use spinach, carrots or beets.
In the municipal market in your city you can find the vegetables powder above.
Put 1 teaspoon (tsp) or the necessary spinach powder, or to taste.
You can do the same mass with different colors.
You can place the cream cheese filling.
Charlotte chocolate Rectified
Charlotte chocolate Rectified
Ingredients:
Chocolate cream:
200 g. of sugar
200 g. Butter, Unsalted
4 large egg yolks
4 chopped dark chocolate tablets 130 to 200gsm each
1 cup of cocoa liquor, or ½ cup (coffee)
1 cup toasted chopped almonds and drizzling, or other dried fruit
Other ingredients:
250 g. chocolate biscuit stick
Fudge Sauce:
1 cup sugar tea, wet with a spoon (soup) of cold water.
Mode Prepare the syrup:
In a dry saucepan place the sugar, let it melt over low heat, without stirring, who takes away the glow of syrup.
Let melt the sugar, until a caramel, is color guarana, without burning.
Burning the syrup, discarding, it bitter.
Pour the syrup in a tall form, with hole in the center.
How to Prepare Charlotte
Place the chocolate sticks lying at the bottom and around the caramel form.
Around the way the sticks are standing.
Chop the chocolate and melt in a double boiler or in the microwave for 30 seconds (not minutes) Book
Separately beat the egg yolks with the sugar and butter, add the melted chocolate, mix well.
Lead to fire only mild to bind.
Allow to cool, stirring occasionally, then add the cocoa liquor, mix well.
Pour the cream into prepared pan previously with the syrup and biscuits.
Sprinkle over the toasted almonds and chopped kid,
or other dried fruit.
Lead to the refrigerator for 6-12 hours.
How to Prepare Chocolate
Place in a pan and dry the chopped chocolate.
Separately bring a large pot and low fire; thus it begins to bubble, turn off the heat, put the smaller pot on high, not moving.
After a few minutes, stirring with a chocolate
long-handled spoon until melted well.
Tips:
Be careful not to leave the bath of steam entering the pot of chocolate that falls apart it gets sticky soft.
If you can melt chocolate in the microwave.
High power are approximately 30 seconds.
If not melt back to the microwave and go putting 5 to 10 seconds, mix well until all chocolate has been melted.
Heads up:
To melt chocolate is "second" not minutes.
Careful not to lose the chocolate.
Decoration:
You can decorate with cherries and egg threads or chopped peaches jam.
Can put grated chocolate with nuts.
If at Easter with colorful little eggs.
Ingredients:
Chocolate cream:
200 g. of sugar
200 g. Butter, Unsalted
4 large egg yolks
4 chopped dark chocolate tablets 130 to 200gsm each
1 cup of cocoa liquor, or ½ cup (coffee)
1 cup toasted chopped almonds and drizzling, or other dried fruit
Other ingredients:
250 g. chocolate biscuit stick
Fudge Sauce:
1 cup sugar tea, wet with a spoon (soup) of cold water.
Mode Prepare the syrup:
In a dry saucepan place the sugar, let it melt over low heat, without stirring, who takes away the glow of syrup.
Let melt the sugar, until a caramel, is color guarana, without burning.
Burning the syrup, discarding, it bitter.
Pour the syrup in a tall form, with hole in the center.
How to Prepare Charlotte
Place the chocolate sticks lying at the bottom and around the caramel form.
Around the way the sticks are standing.
Chop the chocolate and melt in a double boiler or in the microwave for 30 seconds (not minutes) Book
Separately beat the egg yolks with the sugar and butter, add the melted chocolate, mix well.
Lead to fire only mild to bind.
Allow to cool, stirring occasionally, then add the cocoa liquor, mix well.
Pour the cream into prepared pan previously with the syrup and biscuits.
Sprinkle over the toasted almonds and chopped kid,
or other dried fruit.
Lead to the refrigerator for 6-12 hours.
How to Prepare Chocolate
Place in a pan and dry the chopped chocolate.
Separately bring a large pot and low fire; thus it begins to bubble, turn off the heat, put the smaller pot on high, not moving.
After a few minutes, stirring with a chocolate
long-handled spoon until melted well.
Tips:
Be careful not to leave the bath of steam entering the pot of chocolate that falls apart it gets sticky soft.
If you can melt chocolate in the microwave.
High power are approximately 30 seconds.
If not melt back to the microwave and go putting 5 to 10 seconds, mix well until all chocolate has been melted.
Heads up:
To melt chocolate is "second" not minutes.
Careful not to lose the chocolate.
Decoration:
You can decorate with cherries and egg threads or chopped peaches jam.
Can put grated chocolate with nuts.
If at Easter with colorful little eggs.
Duck With Mashed apples and candied orange Strips
Duck With Mashed apples and candied orange Strips
Ingredients:
1 grand old duck
Spices:
2 glasses of beer
1 cup dry white wine
1 large onion, grated
1 teaspoon (tsp) of nonna seasoning, (see the blogs).
1 bunch parsley and whole scallions
2 bay leaf
1 fresh rosemary branch
1 branch fresh basil
1 mint branch
Ingredients for the sauce:
2 cups fresh orange juice
1 cup of honey
½ cup brandy tea or dry white wine
Other ingredients:
2 cups orange peel and cut into thin strips
2 cups of water to aferventar the strips of orange peel, put half an hour
Way of preparing:
Remove the fire of orange peel, put in a fine sieve, allow to cool, rinse well, "several times with cold water," then put in syrup, simmer put thirty minutes.
When placing the orange strips in the syrup it has to be cold.
Lead to fire to cook for 15 'to 30' minutes, that is, to take taste.
Strips of orange syrup:
2 cups (tea) caster sugar
1 cup (tea) of water
6 cloves of India
2 cinnamon sticks
3 slices ginger
Prepare the syrup so:
Make the syrup with water sugar cloves and cinnamon, ginger and let thicken, place the orange strips simmer for thirty minutes or until cooked.
Once cooked leave in the syrup put a whole day (24 hours).
The next day light the fire again boil put fifteen to twenty minutes Allow to cool.
Tips:
If you want to glazed syrup, put in the middle of cooking white vinegar 2-4 tablespoons (rice vinegar, white or other)
Drain through a fine sieve.
Mashed apples:
3 large apples diced
1 cup water
1 tablespoon sugar dessert
1 pinch of salt
1 tablespoon colorless powdered unflavored gelatin
½ cup cold water
1 cup sliced almonds or ground
Prepare the way of Mashed Apple:
How to Prepare the puree
Cut the apples into small cubes, cook eat water sugar and salt until soft well.
Wet the gelatin with cold water, soak put five minutes, then dissolve in water - bath or in the microwave for 30 seconds.
Blend the apples. To reserve.
Join a bowl apples beats with the gelatin has dissolved and "hot"
Bring to freeze put thirty minutes, or until firm.
Gelatin is mixed hot to be able to incorporate the bulk (filling).
How to prepare the duck:
Clean the duck, get your feet neck the curanchim. It is the part that is at the end of the spine (which is the duck testicles).
For this recipe despise the kids dish. Use to make a crumbly
After thoroughly washed duck, release the skin of the breast and thigh, being careful not to tear the skin. Do not pierce the skin of the duck.
Wash the herbs, dry on a paper napkin.
Leave to macerate in the seasoning, do not cut the herbs, shake well and rub on the inside and outside of the bird. Take before baking.
Distribute the seasonings under the skin rubbing well.
Place the bird in an earthenware bowl, cover with plastic wrap.
If you can put in Tuperware (thick white plastic, with lid).
* Do not place in another color utensils *.
Take the duck refrigerator for 6-12 hours.
Take the duck of spices, put on a baking sheet lined with aluminum foil, or cabbage leaf.
Put up the sauce with the orange juice, honey and brandy.
Take to bake covered with foil. Careful not to stick the paper in the duck skin.
Preheated medium weak l50 ° C oven put 40 'minutes for each kilogram of meat, or until almost roast.
It is cooked slowly.
Stick a fork to see if it is baked.
You can smear the duck with butter and put some sweet or spicy paprika to air a golden color.
Remove the foil, make blush, until very golden brown, not burned. *Care*
To Serve and Decorate:
Place the duck on a platter and on the candied orange strips, the sliced almonds, and hand the mashed apples.
II - Tip:
Serve separate applesauce or wrapped duck, for slivers of toasted almonds.
After Roast Duck:
Strain the broth from the pan, thickened with a tablespoon of cornstarch (maizeina) or wheat flour, dissolved in a little cold water to bring fire to cook.
Tips:
The broth from the pan may not be to "burned like" if disposal.
Why will damage the flavor of your dish.
If you can add to the sauce two tablespoons of grated cheese is optional.
Serve the sauce separately.
Follow-up: Mixed Salad
1 cup chopped celery and lightly aferventado
1 large head of lettuce with whole leaves
2 cups sliced potatoes into cubes and cooked
1 cup ham or smoked pork loin chopped into cubes
Option II
Can replace the ham cured by any bird, or cooked,
Add shrimp, lobster, tuna or crab stick, chopped or shredded is (optional)
Note:
* Do not use colored plastic to store food or various meats.
Ink is harmful to health. Always use plastic white.
If you want to glazed syrup, put in the middle of cooking white vinegar 2-4 tablespoons (rice or other vinegar).
Ingredients:
1 grand old duck
Spices:
2 glasses of beer
1 cup dry white wine
1 large onion, grated
1 teaspoon (tsp) of nonna seasoning, (see the blogs).
1 bunch parsley and whole scallions
2 bay leaf
1 fresh rosemary branch
1 branch fresh basil
1 mint branch
Ingredients for the sauce:
2 cups fresh orange juice
1 cup of honey
½ cup brandy tea or dry white wine
Other ingredients:
2 cups orange peel and cut into thin strips
2 cups of water to aferventar the strips of orange peel, put half an hour
Way of preparing:
Remove the fire of orange peel, put in a fine sieve, allow to cool, rinse well, "several times with cold water," then put in syrup, simmer put thirty minutes.
When placing the orange strips in the syrup it has to be cold.
Lead to fire to cook for 15 'to 30' minutes, that is, to take taste.
Strips of orange syrup:
2 cups (tea) caster sugar
1 cup (tea) of water
6 cloves of India
2 cinnamon sticks
3 slices ginger
Prepare the syrup so:
Make the syrup with water sugar cloves and cinnamon, ginger and let thicken, place the orange strips simmer for thirty minutes or until cooked.
Once cooked leave in the syrup put a whole day (24 hours).
The next day light the fire again boil put fifteen to twenty minutes Allow to cool.
Tips:
If you want to glazed syrup, put in the middle of cooking white vinegar 2-4 tablespoons (rice vinegar, white or other)
Drain through a fine sieve.
Mashed apples:
3 large apples diced
1 cup water
1 tablespoon sugar dessert
1 pinch of salt
1 tablespoon colorless powdered unflavored gelatin
½ cup cold water
1 cup sliced almonds or ground
Prepare the way of Mashed Apple:
How to Prepare the puree
Cut the apples into small cubes, cook eat water sugar and salt until soft well.
Wet the gelatin with cold water, soak put five minutes, then dissolve in water - bath or in the microwave for 30 seconds.
Blend the apples. To reserve.
Join a bowl apples beats with the gelatin has dissolved and "hot"
Bring to freeze put thirty minutes, or until firm.
Gelatin is mixed hot to be able to incorporate the bulk (filling).
How to prepare the duck:
Clean the duck, get your feet neck the curanchim. It is the part that is at the end of the spine (which is the duck testicles).
For this recipe despise the kids dish. Use to make a crumbly
After thoroughly washed duck, release the skin of the breast and thigh, being careful not to tear the skin. Do not pierce the skin of the duck.
Wash the herbs, dry on a paper napkin.
Leave to macerate in the seasoning, do not cut the herbs, shake well and rub on the inside and outside of the bird. Take before baking.
Distribute the seasonings under the skin rubbing well.
Place the bird in an earthenware bowl, cover with plastic wrap.
If you can put in Tuperware (thick white plastic, with lid).
* Do not place in another color utensils *.
Take the duck refrigerator for 6-12 hours.
Take the duck of spices, put on a baking sheet lined with aluminum foil, or cabbage leaf.
Put up the sauce with the orange juice, honey and brandy.
Take to bake covered with foil. Careful not to stick the paper in the duck skin.
Preheated medium weak l50 ° C oven put 40 'minutes for each kilogram of meat, or until almost roast.
It is cooked slowly.
Stick a fork to see if it is baked.
You can smear the duck with butter and put some sweet or spicy paprika to air a golden color.
Remove the foil, make blush, until very golden brown, not burned. *Care*
To Serve and Decorate:
Place the duck on a platter and on the candied orange strips, the sliced almonds, and hand the mashed apples.
II - Tip:
Serve separate applesauce or wrapped duck, for slivers of toasted almonds.
After Roast Duck:
Strain the broth from the pan, thickened with a tablespoon of cornstarch (maizeina) or wheat flour, dissolved in a little cold water to bring fire to cook.
Tips:
The broth from the pan may not be to "burned like" if disposal.
Why will damage the flavor of your dish.
If you can add to the sauce two tablespoons of grated cheese is optional.
Serve the sauce separately.
Follow-up: Mixed Salad
1 cup chopped celery and lightly aferventado
1 large head of lettuce with whole leaves
2 cups sliced potatoes into cubes and cooked
1 cup ham or smoked pork loin chopped into cubes
Option II
Can replace the ham cured by any bird, or cooked,
Add shrimp, lobster, tuna or crab stick, chopped or shredded is (optional)
Note:
* Do not use colored plastic to store food or various meats.
Ink is harmful to health. Always use plastic white.
If you want to glazed syrup, put in the middle of cooking white vinegar 2-4 tablespoons (rice or other vinegar).
Strawberry Spiral Pie - Wonderful - For Icing
Strawberry Spiral Pie - Wonderful - For Icing
Ingredients:
Sponge cake:
8 eggs - egg whites
8 tablespoons (soup) of sugar
8 tablespoons (soup) of wheat flour
Way of preparing:
Hit the mixer, the yolks with the sugar until light and fluffy.
Add the flour gradually and slowly in the rain.
Once well mixed, turn the mixer.
Add the egg whites, mixing with the whisk.
Place the heavy mass in the egg whites, gradually and slowly.
Grease two forms with butter, sprinkle wheat flour
Place the dough, pass the hard bread to smooth fine.
There are two ways for the dough is very thin.
Tune the mass of sponge cake with a rolling pin
I- Option:
Strawberry cream:
1 liter of milk
400 grams. sugar, or l can of condensed milk
100 g. cornstarch (cornstarch)
150 grams. yolks
1 small glass of concentrated natural strawberry juice smoothie with milk
II - Option:
Strawberry Cream II
1 can of condensed milk
1 cream tin
1 fresh strawberry juice can,
use the condensed milk measure
1 tablespoon (soup) filled with corn starch (cornstarch)
1 tablespoon (soup) of margarine,
serves not to let scab over cream
Prepare the cream so I
Blend cow's milk with condensed milk and sugar, add the egg yolks strawberry juice.
Lead to fire stirring constantly until firm. Allow to cool before use.
How to Prepare Cream II
Blend all ingredients in a blender, take the fire stirring constantly with a high cable spoon, until a firm cream. Allow to cool to use.
Prepare the pie in order:
Cut the sponge cake in several strips all the same size, the width. Lightly moisten with a little syrup.
The width of the strips is the height of its rim.
Place a thick layer of strawberry cream over all strips.
Wrap the first strip, add the second go mending, one after another, then the third, fourth, fifth and so on until finished.
It is equal to one roulade facing the filling up.
Place inside the tight ring underneath one white china plate.
Bring to freeze for 4 hours, or until the cream is firm.
To serve:
Garnish with whipped cream balls and over half a strawberry, or very small whole strawberry. Or mini sighs.
Note:
The strips are half a centimeter, with quite filling.
** The roulade is filling up. **
To serve remove the ring with care.
Ingredients:
Sponge cake:
8 eggs - egg whites
8 tablespoons (soup) of sugar
8 tablespoons (soup) of wheat flour
Way of preparing:
Hit the mixer, the yolks with the sugar until light and fluffy.
Add the flour gradually and slowly in the rain.
Once well mixed, turn the mixer.
Add the egg whites, mixing with the whisk.
Place the heavy mass in the egg whites, gradually and slowly.
Grease two forms with butter, sprinkle wheat flour
Place the dough, pass the hard bread to smooth fine.
There are two ways for the dough is very thin.
Tune the mass of sponge cake with a rolling pin
I- Option:
Strawberry cream:
1 liter of milk
400 grams. sugar, or l can of condensed milk
100 g. cornstarch (cornstarch)
150 grams. yolks
1 small glass of concentrated natural strawberry juice smoothie with milk
II - Option:
Strawberry Cream II
1 can of condensed milk
1 cream tin
1 fresh strawberry juice can,
use the condensed milk measure
1 tablespoon (soup) filled with corn starch (cornstarch)
1 tablespoon (soup) of margarine,
serves not to let scab over cream
Prepare the cream so I
Blend cow's milk with condensed milk and sugar, add the egg yolks strawberry juice.
Lead to fire stirring constantly until firm. Allow to cool before use.
How to Prepare Cream II
Blend all ingredients in a blender, take the fire stirring constantly with a high cable spoon, until a firm cream. Allow to cool to use.
Prepare the pie in order:
Cut the sponge cake in several strips all the same size, the width. Lightly moisten with a little syrup.
The width of the strips is the height of its rim.
Place a thick layer of strawberry cream over all strips.
Wrap the first strip, add the second go mending, one after another, then the third, fourth, fifth and so on until finished.
It is equal to one roulade facing the filling up.
Place inside the tight ring underneath one white china plate.
Bring to freeze for 4 hours, or until the cream is firm.
To serve:
Garnish with whipped cream balls and over half a strawberry, or very small whole strawberry. Or mini sighs.
Note:
The strips are half a centimeter, with quite filling.
** The roulade is filling up. **
To serve remove the ring with care.
quinta-feira, 12 de novembro de 2015
Mayonnaise sauce domesticated III - Options
Mayonnaise sauce domesticated III - Options
Ingredients:
E - Option
Thin sauce Mayonnaise Vegetables:
Chopped 1 large potato cooked
1 medium carrot cooked and chopped
1 cup (coffee) oil
1 cup (coffee) milk
1 tablespoon (soup) mustard (optional)
2 tablespoons (soup) lemon juice
1 teaspoon (tsp) salt
Beat everything in a blender, if it is hard to put more oil and milk, if it is soft, add more potatoes.
II - Option:
Mayonnaise sauce Passion
Ingredients:
1 large glass of passion fruit juice (are 5 large fruit)
2-4 tablespoons shallow soup mustard
200 g. mayonnaise industrialized or mayonnaise without egg
1 cream tin
Remove the mode of passion fruit seeds:
So removing the seeds of Passion:
To get the seeds, place in a blender the passion fruit pulp with seeds (pulse) off, repeat the procedure once again, it is not to break the seeds.
Strain through a sieve deep, discard the seeds. (garbage).
Prepare the mayonnaise mode:
Mix the passion fruit juice, mustard, mayonnaise and sour cream, after thoroughly mixed all the ingredients, keep in the refrigerator.
Tips:
The passion fruit sauce can be served hot or cold, used to
monitor, pork, poultry, and fish (white meat).
III - Option:
Mayonnaise sauce Avocado III:
Avocado mayonnaise
Ingredients:
1 ripe medium avocado
1 egg yolk cooked
1 cooked or raw whole eggs (pasteurized egg)
1 pinch of salt
1 tablespoon (soup) shallow mustard
2 tablespoons (soup) of grated onion
2 tablespoons (soup) vinegar
1 pinch of pepper (optional)
1 cup (tea) extra virgin olive oil
1 lime juice only
Way of preparing:
Remove the avocado peel, cut into pieces, squeeze lemon over not dark.
Blend the avocado with the cooked yolk and whole egg vinegar, until a homogeneous mass, add mustard pepper onion, make the beating, gradually add olive oil to make mayonnaise point.
The mayonnaise sauce is very thick. keep in the refrigerator until serving time. Separate serve.
Note:
Consuming the fastest or the same day.
Ingredients:
E - Option
Thin sauce Mayonnaise Vegetables:
Chopped 1 large potato cooked
1 medium carrot cooked and chopped
1 cup (coffee) oil
1 cup (coffee) milk
1 tablespoon (soup) mustard (optional)
2 tablespoons (soup) lemon juice
1 teaspoon (tsp) salt
Beat everything in a blender, if it is hard to put more oil and milk, if it is soft, add more potatoes.
II - Option:
Mayonnaise sauce Passion
Ingredients:
1 large glass of passion fruit juice (are 5 large fruit)
2-4 tablespoons shallow soup mustard
200 g. mayonnaise industrialized or mayonnaise without egg
1 cream tin
Remove the mode of passion fruit seeds:
So removing the seeds of Passion:
To get the seeds, place in a blender the passion fruit pulp with seeds (pulse) off, repeat the procedure once again, it is not to break the seeds.
Strain through a sieve deep, discard the seeds. (garbage).
Prepare the mayonnaise mode:
Mix the passion fruit juice, mustard, mayonnaise and sour cream, after thoroughly mixed all the ingredients, keep in the refrigerator.
Tips:
The passion fruit sauce can be served hot or cold, used to
monitor, pork, poultry, and fish (white meat).
III - Option:
Mayonnaise sauce Avocado III:
Avocado mayonnaise
Ingredients:
1 ripe medium avocado
1 egg yolk cooked
1 cooked or raw whole eggs (pasteurized egg)
1 pinch of salt
1 tablespoon (soup) shallow mustard
2 tablespoons (soup) of grated onion
2 tablespoons (soup) vinegar
1 pinch of pepper (optional)
1 cup (tea) extra virgin olive oil
1 lime juice only
Way of preparing:
Remove the avocado peel, cut into pieces, squeeze lemon over not dark.
Blend the avocado with the cooked yolk and whole egg vinegar, until a homogeneous mass, add mustard pepper onion, make the beating, gradually add olive oil to make mayonnaise point.
The mayonnaise sauce is very thick. keep in the refrigerator until serving time. Separate serve.
Note:
Consuming the fastest or the same day.
quarta-feira, 11 de novembro de 2015
Stuffed Loin For Christmas - III fillings
Stuffed Loin For Christmas - III fillings
Ingredients:
2 kilos of fresh or frozen fillet
A large open blanket loin
Spices:
1 cup of lemon juice to tea, to wash the ribeye
2% by weight of fine salt meat (two tablespoons (shallow soup)
1 glass of white wine
4 cloves garlic, crushed (if old) cored
Filling I:
200 g. sliced ham or slices of smoked turkey breast
200 g. mozzarella sliced
50 grams. chopped bacon (optional)
1 large onion, grated
1 cup chopped parsley tea
1 cup chopped green olives
2 tablespoons capers
1 large grated apple in the large drain
1 cup of cooked spinach tea, squeezed and chopped (optional) see below
2 tablespoons cream cheese or cheese grated Parmesan cheese (optional)
1 pinch of salt
Mode Prepare the filling:
Mix in a bowl, onion with the bacon, parsley, olives, capers, grated apple and spinach, and salt.
After the open loin put a layer of ham, put up this Mozzarella and then the other ingredients mixed.
Wrap the fillet like a jelly roll, sew-needle with cotton twine.
Tie the tenderloin giving back with cotton string to not lose shape, or secure with toothpicks and pass the string several times, until very firm.
After baked, remember to take the sticks and string, cut with kitchen scissors.
Filling II:
½ kilo of crushed fresh ricotta
100 g. of chopped prunes, or apricot
100 g. seedless raisins
100 g. pineapple in syrup chopped drained niggling
2 grated apples in the large drain
2 tablespoons (soup) of chopped parsley
½ tablespoon (coffee) of nutmeg and a pinch
1 tablespoon (coffee) shallow salt
2 tablespoons (soup) cheese cream cheese or grated Parmesan cheese
Mode Prepare the filling:
Kneading the ricotta with a fork, add the cheese cream cheese chopped prunes, raisins, pineapple cubes them, grated apples, parsley, salt and nutmeg.
Mix all ingredients, make a roll and put into the already open back, sew with thick needle and cotton string, then tie giving back on the back with the string, not lose shape.
See details above, before filling
Stuffing III:
100 g. crushed or ground salami smoked turkey breast
50 grams. of bacon (optional)
1 cup of tea grated onion
1 cup chopped parsley tea
1 cup chopped green olives tea
2 boiled eggs and passed through the wringer (it's gone through the same wringer)
4 grated apples in the large drain
2 tablespoons crushed crackers or grated stale bread
2 tablespoons grated Parmesan cheese
Mode Prepare the filling:
Mix all ingredients, put the stuffing, sew and tie the loin same as the previous.
Prepare the way of Lombo:
Cut the fillet in half lengthwise and hold parties after cutting inside out, or Ask the butcher to do this for you.
Open the fillet like a great steak, if you need tune with the meat beater, is a big blanket.
Wash the tenderloin under running water, then season with salt, white wine lemon and crushed garlic, allow to stand put 6-12 hours in the refrigerator, a dishwasher bowl or baking dish, covered with plastic wrap.
Then take all spices dry well and put the stuffing, sew with thick needle and cotton string, tie with string to avoid losing shape.
Place the stuffed tenderloin on a baking sheet lined with aluminum foil with little of the strained broth, cover with aluminum foil.
Take to bake in preheated moderate oven 180 ° C, put 40 'minutes for each kilogram of meat.
Just before taking the oven's back, remove the aluminum foil and let it brown well.
Serve in a stainless steel dish with pineapple jam, peaches, figs,
With small baked pear on the currant,
Can also serve with cooked vegetables passed in butter
Small whole potatoes, carrots cut into strips, asparagus, hearts of palm, black olives, broccoli etc.
Garnish around the platter with lettuce leaves.
Check my Facebook page - Chest of Nonna Antoinette
Note:
To cook the spinach, defoliate, wash and play in boiling water, let stand until boiling then tell one 'minute.
Place the drain of vegetables and pour over enough cold water with ice cubes.
The above process called bleaching.
** Do not use baking soda that does not need and leaves a bitter taste is exceeded.
Were what grandparents who were in the 19th century **.
Ingredients:
2 kilos of fresh or frozen fillet
A large open blanket loin
Spices:
1 cup of lemon juice to tea, to wash the ribeye
2% by weight of fine salt meat (two tablespoons (shallow soup)
1 glass of white wine
4 cloves garlic, crushed (if old) cored
Filling I:
200 g. sliced ham or slices of smoked turkey breast
200 g. mozzarella sliced
50 grams. chopped bacon (optional)
1 large onion, grated
1 cup chopped parsley tea
1 cup chopped green olives
2 tablespoons capers
1 large grated apple in the large drain
1 cup of cooked spinach tea, squeezed and chopped (optional) see below
2 tablespoons cream cheese or cheese grated Parmesan cheese (optional)
1 pinch of salt
Mode Prepare the filling:
Mix in a bowl, onion with the bacon, parsley, olives, capers, grated apple and spinach, and salt.
After the open loin put a layer of ham, put up this Mozzarella and then the other ingredients mixed.
Wrap the fillet like a jelly roll, sew-needle with cotton twine.
Tie the tenderloin giving back with cotton string to not lose shape, or secure with toothpicks and pass the string several times, until very firm.
After baked, remember to take the sticks and string, cut with kitchen scissors.
Filling II:
½ kilo of crushed fresh ricotta
100 g. of chopped prunes, or apricot
100 g. seedless raisins
100 g. pineapple in syrup chopped drained niggling
2 grated apples in the large drain
2 tablespoons (soup) of chopped parsley
½ tablespoon (coffee) of nutmeg and a pinch
1 tablespoon (coffee) shallow salt
2 tablespoons (soup) cheese cream cheese or grated Parmesan cheese
Mode Prepare the filling:
Kneading the ricotta with a fork, add the cheese cream cheese chopped prunes, raisins, pineapple cubes them, grated apples, parsley, salt and nutmeg.
Mix all ingredients, make a roll and put into the already open back, sew with thick needle and cotton string, then tie giving back on the back with the string, not lose shape.
See details above, before filling
Stuffing III:
100 g. crushed or ground salami smoked turkey breast
50 grams. of bacon (optional)
1 cup of tea grated onion
1 cup chopped parsley tea
1 cup chopped green olives tea
2 boiled eggs and passed through the wringer (it's gone through the same wringer)
4 grated apples in the large drain
2 tablespoons crushed crackers or grated stale bread
2 tablespoons grated Parmesan cheese
Mode Prepare the filling:
Mix all ingredients, put the stuffing, sew and tie the loin same as the previous.
Prepare the way of Lombo:
Cut the fillet in half lengthwise and hold parties after cutting inside out, or Ask the butcher to do this for you.
Open the fillet like a great steak, if you need tune with the meat beater, is a big blanket.
Wash the tenderloin under running water, then season with salt, white wine lemon and crushed garlic, allow to stand put 6-12 hours in the refrigerator, a dishwasher bowl or baking dish, covered with plastic wrap.
Then take all spices dry well and put the stuffing, sew with thick needle and cotton string, tie with string to avoid losing shape.
Place the stuffed tenderloin on a baking sheet lined with aluminum foil with little of the strained broth, cover with aluminum foil.
Take to bake in preheated moderate oven 180 ° C, put 40 'minutes for each kilogram of meat.
Just before taking the oven's back, remove the aluminum foil and let it brown well.
Serve in a stainless steel dish with pineapple jam, peaches, figs,
With small baked pear on the currant,
Can also serve with cooked vegetables passed in butter
Small whole potatoes, carrots cut into strips, asparagus, hearts of palm, black olives, broccoli etc.
Garnish around the platter with lettuce leaves.
Check my Facebook page - Chest of Nonna Antoinette
Note:
To cook the spinach, defoliate, wash and play in boiling water, let stand until boiling then tell one 'minute.
Place the drain of vegetables and pour over enough cold water with ice cubes.
The above process called bleaching.
** Do not use baking soda that does not need and leaves a bitter taste is exceeded.
Were what grandparents who were in the 19th century **.
Christmas tree Venice + Photo
Christmas tree Venice + Photo
Chestnuts Christmas tree is wonderful.
Mass for ingredients:
3 kg of Portuguese chestnuts (European).
3 tablespoons (soup) of powdered chocolate does not serve chocolate
3 tablespoons (soup) of cocoa liquor or rum or kirsch (cherry brandy)
1 tablespoon (soup) of honey
1 tablespoon (soup) shallow ground cinnamon
1 tablespoon (coffee) of ground cloves
1 tablespoon (soup) of vanilla extract
1 or 2 cups (tea) sugar or sweetener
If the amount use sweetener is not in weight by volume in place of (cup use tablespoon), or use half the sugar weight.
Coverage:
300 grs.de nuts without shells
300 grs.de hazelnuts without shells
300 grs.de skinned almonds
300 grs.de cherries in syrup (drained)
100 grs.de white raisins, seeded
100 grs.de grapes dark raisins, seeded
100 grs.de dates without lumps
100 grs.de Brazil nuts (to make the candles)
1 cup (tea) of peaches in syrup drained, cut into balls made with boleador
1 - cup (tea) of figs in syrup drained, cut into pellets
1 - cup (tea) of candied fruit washed and cut into cubes, and apricot to taste
Way of preparing:
Cook in a common pot chestnuts with a pinch of salt, but without the shells with thin skin that covers them for 20 'to 30' minutes
"SERVE NO PRESSURE COOKER" (is watery)
Once cooked, remove the skin and squeeze them with the potato masher, or strike the processor.
Prepare the dough mode:
Place dough nuts in a large bowl. Add sugar, honey, cocoa powder, vanilla, cocoa liquor, cinnamon powder and ground cloves.
If the dough is too soft, add powdered milk.
Mounting of the Christmas Tree mode:
Arrange a board 80 cm wide and 1 meter high, line it with foil to mount the tree.
Go put the dough in the shaping board with a knife or with crusty bread (one centimeter in height).
Clean the edges with a damp cloth or paper towel.
Put some cherries on the tree outline and others scattered on top, along with walnuts, hazelnuts, almonds, raisins, the balls peaches and figs, candied fruit.
And if you want to make apricot balls.
Take the seeds of dates and make them the tree trunk. 10 X 10 cm.
The model tree is a triangle most are down
Brazil nuts (Brazil), make a point in each, like a pencil, spread in various places tree, and is placed last, to make the candles.
Light the candles Brazil nuts (Brazil) at supper time.
If you do not wish to distribute tree in bowls and put in the center cherries, or nuts.
It serves as pie filling.
The pie dough should already be baked, choose pasta of your choice.
Puff pastry, shortcrust pastry, or even cookie dough.
The decor is up to you.
My suggestion for decoration is spread Christmas dried fruit and cherries in syrup (drained), as the Christmas tree.
Important warning:
Only the prompt mass nuts can be frozen. Remove from freezer 12 hours before.
Place in the refrigerator to thaw. Keep the dough in the refrigerator until ready to serve (mount).
Make the tree an hour before serving.
Accompanies Stuffed Turkey Venice
Chestnuts Christmas tree is wonderful.
Mass for ingredients:
3 kg of Portuguese chestnuts (European).
3 tablespoons (soup) of powdered chocolate does not serve chocolate
3 tablespoons (soup) of cocoa liquor or rum or kirsch (cherry brandy)
1 tablespoon (soup) of honey
1 tablespoon (soup) shallow ground cinnamon
1 tablespoon (coffee) of ground cloves
1 tablespoon (soup) of vanilla extract
1 or 2 cups (tea) sugar or sweetener
If the amount use sweetener is not in weight by volume in place of (cup use tablespoon), or use half the sugar weight.
Coverage:
300 grs.de nuts without shells
300 grs.de hazelnuts without shells
300 grs.de skinned almonds
300 grs.de cherries in syrup (drained)
100 grs.de white raisins, seeded
100 grs.de grapes dark raisins, seeded
100 grs.de dates without lumps
100 grs.de Brazil nuts (to make the candles)
1 cup (tea) of peaches in syrup drained, cut into balls made with boleador
1 - cup (tea) of figs in syrup drained, cut into pellets
1 - cup (tea) of candied fruit washed and cut into cubes, and apricot to taste
Way of preparing:
Cook in a common pot chestnuts with a pinch of salt, but without the shells with thin skin that covers them for 20 'to 30' minutes
"SERVE NO PRESSURE COOKER" (is watery)
Once cooked, remove the skin and squeeze them with the potato masher, or strike the processor.
Prepare the dough mode:
Place dough nuts in a large bowl. Add sugar, honey, cocoa powder, vanilla, cocoa liquor, cinnamon powder and ground cloves.
If the dough is too soft, add powdered milk.
Mounting of the Christmas Tree mode:
Arrange a board 80 cm wide and 1 meter high, line it with foil to mount the tree.
Go put the dough in the shaping board with a knife or with crusty bread (one centimeter in height).
Clean the edges with a damp cloth or paper towel.
Put some cherries on the tree outline and others scattered on top, along with walnuts, hazelnuts, almonds, raisins, the balls peaches and figs, candied fruit.
And if you want to make apricot balls.
Take the seeds of dates and make them the tree trunk. 10 X 10 cm.
The model tree is a triangle most are down
Brazil nuts (Brazil), make a point in each, like a pencil, spread in various places tree, and is placed last, to make the candles.
Light the candles Brazil nuts (Brazil) at supper time.
If you do not wish to distribute tree in bowls and put in the center cherries, or nuts.
It serves as pie filling.
The pie dough should already be baked, choose pasta of your choice.
Puff pastry, shortcrust pastry, or even cookie dough.
The decor is up to you.
My suggestion for decoration is spread Christmas dried fruit and cherries in syrup (drained), as the Christmas tree.
Important warning:
Only the prompt mass nuts can be frozen. Remove from freezer 12 hours before.
Place in the refrigerator to thaw. Keep the dough in the refrigerator until ready to serve (mount).
Make the tree an hour before serving.
Accompanies Stuffed Turkey Venice
Chestnut puree Portuguese (European)
Chestnut puree Portuguese (European)
Side dish
Ingredients:
1 kilo of chestnut without bark, leaving the film.
1 tablespoon (soup) of sugar
1 tbsp (tablespoons) butter
1 teaspoon (tsp) salt
1 box of cream, use only what is necessary.
Way of preparing:
Cook chestnuts in common pan with a pinch of salt until soft. You can not cook in a pressure cooker, it is watery.
Take the still warm fur and go through the juicer or food processor.
In a medium saucepan, bring fire to the mass of chestnut with all other ingredients except the cream, which only puts in the end.
Add the cream gradually to give point of puree.
Leave on fire to loosen the bottom of the pot.
Serve as an accompaniment to baked dishes, poultry, swine, sheep and goats.
The chestnut puree is known as chestnut, however, the nut is of European origin, it adapts to cold weather. Here in Brazil is popping up in some state with little production.
Side dish
Ingredients:
1 kilo of chestnut without bark, leaving the film.
1 tablespoon (soup) of sugar
1 tbsp (tablespoons) butter
1 teaspoon (tsp) salt
1 box of cream, use only what is necessary.
Way of preparing:
Cook chestnuts in common pan with a pinch of salt until soft. You can not cook in a pressure cooker, it is watery.
Take the still warm fur and go through the juicer or food processor.
In a medium saucepan, bring fire to the mass of chestnut with all other ingredients except the cream, which only puts in the end.
Add the cream gradually to give point of puree.
Leave on fire to loosen the bottom of the pot.
Serve as an accompaniment to baked dishes, poultry, swine, sheep and goats.
The chestnut puree is known as chestnut, however, the nut is of European origin, it adapts to cold weather. Here in Brazil is popping up in some state with little production.
Pure Castanha Portuguesa (Europeia)
Pure Castanha Portuguesa (Europeia)
Acompanhamento
Ingredientes:
1 of quilo castanha portuguesa, sem casca, deixar has película.
1 of colher (sopa) of açúcar
1 of colher (sopa) of manteiga
1 of colher (cha) sal
1 Caixinha creme de leite, usar o somente necessário.
Modo preparar:
Cozinhar have castanhas em panela comum com uma pitada als até amolecer. Não pode cozinhar na panela Pressão, ela fica Aguada.
Tire have peeled ainda quente e pelo passes espremedor or processador.
Numa panela media levar ao fogo has massa da com todos os outros castanha ingredientes, com creme de leite exceção do that só coloca final no.
Acrescentar o creme de leite até aos poucos dar Ponto pure.
Deixar até give off no fogo do fundo da panela.
Serve como acompanhamento of pratos assados, aves, suínos, ovinos e caprinos.
O pure castanha é como conhecido castanha portuguesa, no entanto has castanha é origem europeia, ela has adapted itself clima frio. Está aqui no Brasil pipocando em estado alguns pouca produção com.
Acompanhamento
Ingredientes:
1 of quilo castanha portuguesa, sem casca, deixar has película.
1 of colher (sopa) of açúcar
1 of colher (sopa) of manteiga
1 of colher (cha) sal
1 Caixinha creme de leite, usar o somente necessário.
Modo preparar:
Cozinhar have castanhas em panela comum com uma pitada als até amolecer. Não pode cozinhar na panela Pressão, ela fica Aguada.
Tire have peeled ainda quente e pelo passes espremedor or processador.
Numa panela media levar ao fogo has massa da com todos os outros castanha ingredientes, com creme de leite exceção do that só coloca final no.
Acrescentar o creme de leite até aos poucos dar Ponto pure.
Deixar até give off no fogo do fundo da panela.
Serve como acompanhamento of pratos assados, aves, suínos, ovinos e caprinos.
O pure castanha é como conhecido castanha portuguesa, no entanto has castanha é origem europeia, ela has adapted itself clima frio. Está aqui no Brasil pipocando em estado alguns pouca produção com.
segunda-feira, 9 de novembro de 2015
Pheasant With Mashed Chestnuts
Pheasant With Mashed Chestnuts
1 large or 2 small pheasant
Filling:
250 g. Chicken liver, or goose,
250 g. baked and gizzards crushed (optional) can exchange for:
ham or salami ground
3 buds of cooked pork sausage in water .Take off skin
50 grams. bacon into cubes,
300 grams. mushrooms, or background chopped artichokes.
100 g. seedless raisins,
20 olives chopped green
½ cup chopped onion tea,
1 cup biscuit salted water, crushed in a blender and (sifted), ie, it is a flour.
100 g. of finely grated parmesan cheese serves to bind
2 tbsp of corn oil, butter or
Mode Prepare the filling:
Fry the bacon into small cubes. Book: (can discard the fat)
Fry the onion in oil until wilted, add the liver gizzard the sausage, sauté well.
Add mushrooms, sliced olives, raisins, biscuit flour, grated cheese and finally the fried bacon.
Other ingredients:
1 kilo of chestnut
½ fresh orange juice for each kilogram of meat.
100 g. bacon slices
Spices pheasant
Ingredients:
1 cup (tea) of chopped onion,
1 cup (tea) chopped parsley,
1 pinch ground cloves
1 teaspoon (tsp) ground cinnamon
(1 tablespoon) of spicy paprika tea or pepper to taste
2 tablespoons (soup) Worcestershire sauce,
2 tablespoons (soup) of brandy,
1 pinch of nutmeg (optional)
1 tablespoon (soup) of fresh grated ginger or 1/2 teaspoon (coffee) ground ginger,
2 basil branches, or sage, 2 peppermint sticks,
½ glass of white wine for each kilogram of meat, l white glass of beer for each kilogram of meat.
Mashed Portuguese Chestnut
1 kilo of chestnut, boiled without shells, with film
1 tablespoon (soup) of sugar, 1 tbsp (tablespoons) butter, 1 (teaspoon) of salt, sour cream needed to give point puree (consistent).
Way of preparing:
Cook chestnuts, remove the skin, going through the processor.
In a medium saucepan, bring fire to the mass of chestnut with all the ingredients except the cream, which is placed at the end, leaving the puree into the fire to loosen the bottom of the pot. To reserve
Prepare the way of Pheasant:
Wash the bird, release the skin of the breast and thigh, being careful not to tear or puncture, put the spices above.
Pouring beer, white wine, brandy add the Worcestershire sauce.
Leave in the refrigerator for 12 hours, turning occasionally.
The next day pheasant lead to fire with all of the bowl and seasoning liquid for 10 'to 15' minutes
Allow to cool well, remove the spices and all the liquid that was cooking.
Enter in the pheasant strips of bacon beneath the skin of the chest and thighs.
Butter on top of the bird all the way around.
Place the bird in a high rectangular, with orange juice.
If you prefer you can put a cup of brewed liquid, instead of orange juice.
Cover with aluminum foil, let not stick to the skin Pheasant oven 160 ° C.
Let cook slowly for 40 'minutes for each kilogram of meat.
Go slowly dripping the juice form.
Thirty minutes before removing from the oven, remove the foil, leaving a little blush.
Serve the chestnut puree in a separate dish.
A silver or stainless platter, place the pheasant in the center.
Garnish with slices of thinly oranges, and the center of each slice a fresh cherry and mint leaves scattered.
You can use drained cherries in syrup. Accompanying green salad, tomato cherries and thinly grated carrot.
Excellent meat and beauty plumage
Note:
Can serve with orange strips cooked in syrup with sugar, cinnamon, cloves, ginger. Strain before serving.
Place the strips on top of the bird.
1 large or 2 small pheasant
Filling:
250 g. Chicken liver, or goose,
250 g. baked and gizzards crushed (optional) can exchange for:
ham or salami ground
3 buds of cooked pork sausage in water .Take off skin
50 grams. bacon into cubes,
300 grams. mushrooms, or background chopped artichokes.
100 g. seedless raisins,
20 olives chopped green
½ cup chopped onion tea,
1 cup biscuit salted water, crushed in a blender and (sifted), ie, it is a flour.
100 g. of finely grated parmesan cheese serves to bind
2 tbsp of corn oil, butter or
Mode Prepare the filling:
Fry the bacon into small cubes. Book: (can discard the fat)
Fry the onion in oil until wilted, add the liver gizzard the sausage, sauté well.
Add mushrooms, sliced olives, raisins, biscuit flour, grated cheese and finally the fried bacon.
Other ingredients:
1 kilo of chestnut
½ fresh orange juice for each kilogram of meat.
100 g. bacon slices
Spices pheasant
Ingredients:
1 cup (tea) of chopped onion,
1 cup (tea) chopped parsley,
1 pinch ground cloves
1 teaspoon (tsp) ground cinnamon
(1 tablespoon) of spicy paprika tea or pepper to taste
2 tablespoons (soup) Worcestershire sauce,
2 tablespoons (soup) of brandy,
1 pinch of nutmeg (optional)
1 tablespoon (soup) of fresh grated ginger or 1/2 teaspoon (coffee) ground ginger,
2 basil branches, or sage, 2 peppermint sticks,
½ glass of white wine for each kilogram of meat, l white glass of beer for each kilogram of meat.
Mashed Portuguese Chestnut
1 kilo of chestnut, boiled without shells, with film
1 tablespoon (soup) of sugar, 1 tbsp (tablespoons) butter, 1 (teaspoon) of salt, sour cream needed to give point puree (consistent).
Way of preparing:
Cook chestnuts, remove the skin, going through the processor.
In a medium saucepan, bring fire to the mass of chestnut with all the ingredients except the cream, which is placed at the end, leaving the puree into the fire to loosen the bottom of the pot. To reserve
Prepare the way of Pheasant:
Wash the bird, release the skin of the breast and thigh, being careful not to tear or puncture, put the spices above.
Pouring beer, white wine, brandy add the Worcestershire sauce.
Leave in the refrigerator for 12 hours, turning occasionally.
The next day pheasant lead to fire with all of the bowl and seasoning liquid for 10 'to 15' minutes
Allow to cool well, remove the spices and all the liquid that was cooking.
Enter in the pheasant strips of bacon beneath the skin of the chest and thighs.
Butter on top of the bird all the way around.
Place the bird in a high rectangular, with orange juice.
If you prefer you can put a cup of brewed liquid, instead of orange juice.
Cover with aluminum foil, let not stick to the skin Pheasant oven 160 ° C.
Let cook slowly for 40 'minutes for each kilogram of meat.
Go slowly dripping the juice form.
Thirty minutes before removing from the oven, remove the foil, leaving a little blush.
Serve the chestnut puree in a separate dish.
A silver or stainless platter, place the pheasant in the center.
Garnish with slices of thinly oranges, and the center of each slice a fresh cherry and mint leaves scattered.
You can use drained cherries in syrup. Accompanying green salad, tomato cherries and thinly grated carrot.
Excellent meat and beauty plumage
Note:
Can serve with orange strips cooked in syrup with sugar, cinnamon, cloves, ginger. Strain before serving.
Place the strips on top of the bird.
Stuffed Goose - II of fillings Options
Stuffed Goose - II of fillings Options
Ingredients:
1 medium whole goose 3-5 kilos
2 tablespoons (soup) of butter, not margarine serves
Spices:
2% by weight of meat salt - see below approximately
1 teaspoon (tsp) salt for each kilo of goose meat
1 teaspoon (tsp) or (soup) of fresh grated ginger
1 teaspoon (tsp) paprika spicy
1 small rosemary branch
1 mint branch
½ glass of white wine for each kilogram of meat
1 pinch of nutmeg
1 pepper finger girl without seeds, chopped
I - Option:
Filling:
½ kilo of boneless goose meat, and ground, or chicken meat, or skinless sausage
150 grams. of moldy, wet and squeezed
150 grams. chicken or goose liver, processed
2 large eggs raw integer
1 teaspoon (tsp) shallow salt
4 tablespoons (soup) and filled with chopped parsley
2 tablespoons (soup) of oil
1 tablespoon (soup) oregano
1 cup (tea) chopped onion
1 cup (tea) of chopped green olives
1 tablespoon (soup of chopped capers (optional)
Mode Prepare the filling:
Skip the meat and goose liver by the processor or machine grinding electric or manual meat.
In a large bowl mix the goose meat with ground liver, add the eggs, wet and squeezed bread, onion, olives, oregano, salt, nutmeg, ginger to, paprika, capers.
The filling is a soft paste.
II - Option:
Filling:
Ingredients:
½ cup corn oil
2 large onions grated
2 stalks celery
2 sour apples, peeled, chopped into cubes,
1 leek, cut into thin slices
1 cup (tea) of water biscuit and salt, processed, or blender.
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,
1 tablespoon (soup) of capers (optional).
Mode Prepare the filling:
Saute onion and leek in oil, add the chopped celery, apples, make the sauté, until thoroughly cooked. Add the walnuts, raisins, wine, salt, pepper and finally the crushed biscuits with grated cheese.
To serve:
Place the goose in a china plate or stainless steel.
Decorate with Portuguese chestnuts cooked with skins, add walnuts, hazelnuts, almonds everything with shells.
Over the pineapple jam slices of goose and 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.
Prepare the way of Goose:
Cut the feet, take out the waste inside, remove the curanchim
Wash the goose inside and out
Loosen the skin of the breast and thighs
Put the spices put under the skin and let it sit put twelve hours in the refrigerator.
Care to tear or pierce the skin.
Then remove the spices.
Place the butter under the skin of the chest and thighs, without exaggeration, not to burst.
After you put the stuffing, sew the opening of the goose, with thick cotton thread, or secure with toothpick.
Baking mode:
Bake in preheated oven 160 ° C average, for about 40 'minutes per kilo.
Note:
Do not put too much filling the greenhouse and is goose fat and can burst.
You can serve with small whole potatoes cooked, shelled, cooked carrots, cabbage pickled, rinsed and drained. Broccoli boiled cauliflower, passed in butter with salt.
Next put a salad of dark green leaves
Watercress, arugula, Catalonha or (Catalonia) and raw cabbage.
Note:
With the same recipe you can make with turkey, duck, mallard, cheste, chicken.
Ingredients:
1 medium whole goose 3-5 kilos
2 tablespoons (soup) of butter, not margarine serves
Spices:
2% by weight of meat salt - see below approximately
1 teaspoon (tsp) salt for each kilo of goose meat
1 teaspoon (tsp) or (soup) of fresh grated ginger
1 teaspoon (tsp) paprika spicy
1 small rosemary branch
1 mint branch
½ glass of white wine for each kilogram of meat
1 pinch of nutmeg
1 pepper finger girl without seeds, chopped
I - Option:
Filling:
½ kilo of boneless goose meat, and ground, or chicken meat, or skinless sausage
150 grams. of moldy, wet and squeezed
150 grams. chicken or goose liver, processed
2 large eggs raw integer
1 teaspoon (tsp) shallow salt
4 tablespoons (soup) and filled with chopped parsley
2 tablespoons (soup) of oil
1 tablespoon (soup) oregano
1 cup (tea) chopped onion
1 cup (tea) of chopped green olives
1 tablespoon (soup of chopped capers (optional)
Mode Prepare the filling:
Skip the meat and goose liver by the processor or machine grinding electric or manual meat.
In a large bowl mix the goose meat with ground liver, add the eggs, wet and squeezed bread, onion, olives, oregano, salt, nutmeg, ginger to, paprika, capers.
The filling is a soft paste.
II - Option:
Filling:
Ingredients:
½ cup corn oil
2 large onions grated
2 stalks celery
2 sour apples, peeled, chopped into cubes,
1 leek, cut into thin slices
1 cup (tea) of water biscuit and salt, processed, or blender.
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,
1 tablespoon (soup) of capers (optional).
Mode Prepare the filling:
Saute onion and leek in oil, add the chopped celery, apples, make the sauté, until thoroughly cooked. Add the walnuts, raisins, wine, salt, pepper and finally the crushed biscuits with grated cheese.
To serve:
Place the goose in a china plate or stainless steel.
Decorate with Portuguese chestnuts cooked with skins, add walnuts, hazelnuts, almonds everything with shells.
Over the pineapple jam slices of goose and 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.
Prepare the way of Goose:
Cut the feet, take out the waste inside, remove the curanchim
Wash the goose inside and out
Loosen the skin of the breast and thighs
Put the spices put under the skin and let it sit put twelve hours in the refrigerator.
Care to tear or pierce the skin.
Then remove the spices.
Place the butter under the skin of the chest and thighs, without exaggeration, not to burst.
After you put the stuffing, sew the opening of the goose, with thick cotton thread, or secure with toothpick.
Baking mode:
Bake in preheated oven 160 ° C average, for about 40 'minutes per kilo.
Note:
Do not put too much filling the greenhouse and is goose fat and can burst.
You can serve with small whole potatoes cooked, shelled, cooked carrots, cabbage pickled, rinsed and drained. Broccoli boiled cauliflower, passed in butter with salt.
Next put a salad of dark green leaves
Watercress, arugula, Catalonha or (Catalonia) and raw cabbage.
Note:
With the same recipe you can make with turkey, duck, mallard, cheste, chicken.
Plant bleaching.
Plant bleaching.
Good Morning:
I turned on the TV a few days ago and saw one of the programs one culinarista explaining that cooked spinach with bicarbonate to stay blue whiting.
IMPORTANT WARNING:
Need not put baking to cook any vegetable, whiting to stay, as did our ancestors * * "IN ADDITION TO LEAVE A TASTE WEIRDO" is not ideal.
The process to leave the spinach, kale and other well-green (blue whiting) is very easy, do the bleaching see below
SECRET CHEF - WHITENING:
Place a pan on the fire with water, so come to the boil, pour the spinach, spread well into the pan with a large spoon.
Once again boil count one minute, drain, toss enough ice water to stop the cooking.
If you can put ice water with enough ice cubes.
Once cooled can then use or freeze a bandejinha, zipped plastic bag suitable for freezing or Tuperware with cover, store in the freezer when you need to use.
Squeezing vegetable well before use.
You can make the above process for carrot, beet and others.
Note:
I'm not criticizing the professional, each does what it wants and what he thinks best.
I like criticism, they serve for the person to grow.
Who criticizes is that like you, and want their success.
Good Morning:
I turned on the TV a few days ago and saw one of the programs one culinarista explaining that cooked spinach with bicarbonate to stay blue whiting.
IMPORTANT WARNING:
Need not put baking to cook any vegetable, whiting to stay, as did our ancestors * * "IN ADDITION TO LEAVE A TASTE WEIRDO" is not ideal.
The process to leave the spinach, kale and other well-green (blue whiting) is very easy, do the bleaching see below
SECRET CHEF - WHITENING:
Place a pan on the fire with water, so come to the boil, pour the spinach, spread well into the pan with a large spoon.
Once again boil count one minute, drain, toss enough ice water to stop the cooking.
If you can put ice water with enough ice cubes.
Once cooled can then use or freeze a bandejinha, zipped plastic bag suitable for freezing or Tuperware with cover, store in the freezer when you need to use.
Squeezing vegetable well before use.
You can make the above process for carrot, beet and others.
Note:
I'm not criticizing the professional, each does what it wants and what he thinks best.
I like criticism, they serve for the person to grow.
Who criticizes is that like you, and want their success.
sexta-feira, 6 de novembro de 2015
Prosciutto di porco completa + Foto
Prosciutto di porco completa + Foto
Ingredienti:
1 gambo di maiale buone dimensioni
Spezie:
2 grosse cipolle tritate o grattugiata
4 cucchiai (zuppa) pieni di aglio schiacciato, se si rimuovono i vecchi kernel
2 cucchiai (zuppa) paprica piccante
2 cucchiai (tè) o (zuppa) di zenzero fresco grattugiato
1 cucchiaio (caffè) di chiodi di garofano o di piacere (opzionale)
1 cucchiaino (cucchiaino) cannella in polvere (facoltativo)
1 cucchiaino (cucchiaino) di noce moscata
2 foglie di alloro o ½ cucchiaio (caffè) in polvere in poco profonda baia
2 peperoni dito ragazza senza semi e senza le costole pungiglione
1 intero mazzetto di prezzemolo, basilico, salvia, menta e altre erbe a piacere.
Rosemary ha messo solo la metà cazzo
2 bicchieri di vino bianco secco o aceto di vino rosso, è possibile utilizzare i due insieme.
2 cucchiai da tavola (zuppa) di capperi.
Modalità preparare.
Sciacquare il gambo, asciugare con un panno pulito o un tovagliolo di carta.
Colpire le spezie in un frullatore con l'eccezione di paprica piccante.
Hit spezie in un frullatore è facoltativo, ma rende facile introdurre nella carne gambo.
Stagione, fondi fori di perforazione entrano aglio intero o utilizzare gadget di entrare in rete con le spezie insieme.
Lasciare il prosciutto in spezie per 16 ore in frigorifero.
Prima di infornare rimuovere tutte le spezie a sinistra nella ciotola colino. Posizionare la metà del liquido filtrato nella forma.
Foderare il modulo con fogli di alluminio o di foglie di cavolo (ex foglie di banano, lavate e asciugate accuratamente.
Preriscaldato a 180 ° C forno, quando si posiziona il gambo abbassare il forno a 160 ° C per cuocere lentamente, coperto con un foglio, non troppo arrende di non aderire.
Calcola 40 'minuti per ogni chilo di carne prosciutto.
Quando mancano 40 'minuti per completare, rimuovere il foglio di alluminio e lasciare a filo.
Decorazione:
Guarnire con Anturia fiori fatti con rape e il centro sottile carota.
Dopo aver posto arrosto su capperi abbastanza.
La paprica è di spalmare il prosciutto con il burro è facoltativo.
In caso contrario utilizzare posto paprica insieme con le altre spezie
Ingredienti:
1 gambo di maiale buone dimensioni
Spezie:
2 grosse cipolle tritate o grattugiata
4 cucchiai (zuppa) pieni di aglio schiacciato, se si rimuovono i vecchi kernel
2 cucchiai (zuppa) paprica piccante
2 cucchiai (tè) o (zuppa) di zenzero fresco grattugiato
1 cucchiaio (caffè) di chiodi di garofano o di piacere (opzionale)
1 cucchiaino (cucchiaino) cannella in polvere (facoltativo)
1 cucchiaino (cucchiaino) di noce moscata
2 foglie di alloro o ½ cucchiaio (caffè) in polvere in poco profonda baia
2 peperoni dito ragazza senza semi e senza le costole pungiglione
1 intero mazzetto di prezzemolo, basilico, salvia, menta e altre erbe a piacere.
Rosemary ha messo solo la metà cazzo
2 bicchieri di vino bianco secco o aceto di vino rosso, è possibile utilizzare i due insieme.
2 cucchiai da tavola (zuppa) di capperi.
Modalità preparare.
Sciacquare il gambo, asciugare con un panno pulito o un tovagliolo di carta.
Colpire le spezie in un frullatore con l'eccezione di paprica piccante.
Hit spezie in un frullatore è facoltativo, ma rende facile introdurre nella carne gambo.
Stagione, fondi fori di perforazione entrano aglio intero o utilizzare gadget di entrare in rete con le spezie insieme.
Lasciare il prosciutto in spezie per 16 ore in frigorifero.
Prima di infornare rimuovere tutte le spezie a sinistra nella ciotola colino. Posizionare la metà del liquido filtrato nella forma.
Foderare il modulo con fogli di alluminio o di foglie di cavolo (ex foglie di banano, lavate e asciugate accuratamente.
Preriscaldato a 180 ° C forno, quando si posiziona il gambo abbassare il forno a 160 ° C per cuocere lentamente, coperto con un foglio, non troppo arrende di non aderire.
Calcola 40 'minuti per ogni chilo di carne prosciutto.
Quando mancano 40 'minuti per completare, rimuovere il foglio di alluminio e lasciare a filo.
Decorazione:
Guarnire con Anturia fiori fatti con rape e il centro sottile carota.
Dopo aver posto arrosto su capperi abbastanza.
La paprica è di spalmare il prosciutto con il burro è facoltativo.
In caso contrario utilizzare posto paprica insieme con le altre spezie
Pork ham Full Rectified
Pork ham Full Rectified
Ingredients:
1 shank Pork good size
Spices:
2 large onions chopped or grated
4 tablespoons (soup) full of crushed garlic, if you remove the old kernels
2 tablespoons (soup) spicy paprika
2 tablespoons (tea) or (soup) of fresh grated ginger
1 tablespoon (coffee) of ground cloves or to taste (optional)
1 teaspoon (tsp) ground cinnamon (optional)
1 teaspoon (tsp) nutmeg
2 bay leaves or ½ tablespoon (coffee) powder in shallow bay
2 peppers finger girl without seeds and without the sting ribs
1 whole bunch of parsley, basil, sage, mint and other herbs to taste.
Rosemary put only half cock
2 cups dry white wine or red wine vinegar, you can use the two together.
2 tablespoons (soup) of capers.
Way of preparing.
Rinse the shank, dry with clean cloth or paper towel.
Hit the spices in a blender with the exception of spicy paprika.
Hit the spices in a blender is optional, but makes it easy to introduce into the shank meat.
Season, drill holes funds enter the whole garlic or use gadget to enter the net with the spices together.
Leave the ham in spices for 16 hours in the refrigerator.
Before baking remove all the spices left in the strainer bowl. Place half of the strained liquid in the shape.
Line the form with aluminum foil or cabbage leaves (formerly banana leaves, washed and dried thoroughly.
Preheated 180 ° C oven, when placing the shank lower the oven to 160 ° C to bake it slowly, covered with foil, not too surrenders to not stick.
Calculate 40 'minutes for each kilo of ham meat.
When missing 40 'minutes to complete, remove the aluminum foil and leave until flush.
Decoration:
Garnish with Anturia flowers made with turnip and carrot thin center.
After roast place over quite capers.
The paprika is to smear the ham with butter is optional.
If not use paprika place along with the other spices
Ingredients:
1 shank Pork good size
Spices:
2 large onions chopped or grated
4 tablespoons (soup) full of crushed garlic, if you remove the old kernels
2 tablespoons (soup) spicy paprika
2 tablespoons (tea) or (soup) of fresh grated ginger
1 tablespoon (coffee) of ground cloves or to taste (optional)
1 teaspoon (tsp) ground cinnamon (optional)
1 teaspoon (tsp) nutmeg
2 bay leaves or ½ tablespoon (coffee) powder in shallow bay
2 peppers finger girl without seeds and without the sting ribs
1 whole bunch of parsley, basil, sage, mint and other herbs to taste.
Rosemary put only half cock
2 cups dry white wine or red wine vinegar, you can use the two together.
2 tablespoons (soup) of capers.
Way of preparing.
Rinse the shank, dry with clean cloth or paper towel.
Hit the spices in a blender with the exception of spicy paprika.
Hit the spices in a blender is optional, but makes it easy to introduce into the shank meat.
Season, drill holes funds enter the whole garlic or use gadget to enter the net with the spices together.
Leave the ham in spices for 16 hours in the refrigerator.
Before baking remove all the spices left in the strainer bowl. Place half of the strained liquid in the shape.
Line the form with aluminum foil or cabbage leaves (formerly banana leaves, washed and dried thoroughly.
Preheated 180 ° C oven, when placing the shank lower the oven to 160 ° C to bake it slowly, covered with foil, not too surrenders to not stick.
Calculate 40 'minutes for each kilo of ham meat.
When missing 40 'minutes to complete, remove the aluminum foil and leave until flush.
Decoration:
Garnish with Anturia flowers made with turnip and carrot thin center.
After roast place over quite capers.
The paprika is to smear the ham with butter is optional.
If not use paprika place along with the other spices
terça-feira, 3 de novembro de 2015
Kitchen -Tips breads freeze -
Kitchen -Tips breads freeze -
1. How to prevent mold on sliced bread?
Resp:
To prevent mold the form of bread, separate the slices that you will use every day for two days without unpacking and freeze the rest.
To freeze put two slices of bread inside zipped bag or other common plastic.
After all separated in the plastic bag, make a mound of each 5 packs and place inside a larger bag. Do this procedure with all the bread.
If not use the entire bread store inside the packaging.
Ideally, store in freezer in packets of two units each.
When using remove from freezer and warm in skillet, so warmed turn from one side then the other, can also warm up in the electric or manual device.
2. How to prevent the bread made on the machine for mass hardens after a few days.
Freezing the bread, it is equal done on time.
Make the bread the night cool, use necessary.
The next day very thin slice, place each slice in a plastic bag.
If the bag is larger can put two slices together.
Make pile of five slices store inside another bag of plastic.
Make small piles to not have to take all the time and temperature change.
Remove the slices needed the night before bed, and the next day she's great.
To defrost the homemade bread, you can use a pan that is ideal, toste on one side and then the other.
"I do not like to use the defrost in the microwave."
3. How to Freeze Buns Bakery?
Freeze bread together a bag of bread own role.
Unpack what you will need.
In the morning when you use, heat the oven 180 ° C place the rolls, leave until they are piping hot.
Do not forget to turn off the oven, let them cool a bit to avoid burns, remove with his own grip, like that of catching pastel.
Make sure the oven is off.
1. How to prevent mold on sliced bread?
Resp:
To prevent mold the form of bread, separate the slices that you will use every day for two days without unpacking and freeze the rest.
To freeze put two slices of bread inside zipped bag or other common plastic.
After all separated in the plastic bag, make a mound of each 5 packs and place inside a larger bag. Do this procedure with all the bread.
If not use the entire bread store inside the packaging.
Ideally, store in freezer in packets of two units each.
When using remove from freezer and warm in skillet, so warmed turn from one side then the other, can also warm up in the electric or manual device.
2. How to prevent the bread made on the machine for mass hardens after a few days.
Freezing the bread, it is equal done on time.
Make the bread the night cool, use necessary.
The next day very thin slice, place each slice in a plastic bag.
If the bag is larger can put two slices together.
Make pile of five slices store inside another bag of plastic.
Make small piles to not have to take all the time and temperature change.
Remove the slices needed the night before bed, and the next day she's great.
To defrost the homemade bread, you can use a pan that is ideal, toste on one side and then the other.
"I do not like to use the defrost in the microwave."
3. How to Freeze Buns Bakery?
Freeze bread together a bag of bread own role.
Unpack what you will need.
In the morning when you use, heat the oven 180 ° C place the rolls, leave until they are piping hot.
Do not forget to turn off the oven, let them cool a bit to avoid burns, remove with his own grip, like that of catching pastel.
Make sure the oven is off.
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